Chicken Piccata

6 boneless skinless chicken breasts (pounded to an even thickness)
2 tablespoons butter (for frying)
1 tablespoon oil (for frying)
Breading-
4 tablespoons of milk
2 large eggs
¾ cup flour
1 ½ teaspoons seasoning salt
1 teaspoon paprika
¾ teaspoon garlic powder
½ teaspoon ground black pepper
Sauce-
1 cup chicken broth
½ cup white wine
3 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon garlic (minced)
1 onion (chopped)
½ lb fresh sliced mushrooms
4 tablespoons fresh parsley (chopped)

Step 1: Pound chicken breasts to an event thickness between two sheets of wax paper (if they are really thick cut them in half). In a shallow bowl or plate combine flour, paprika, seasoning salt, black pepper and garlic powder. Mix well.
Step 2: In another bowl beat eggs and milk together.
Step 3: Dip chicken first in the egg mixture and then roll in the flour mixture and coat thoroughly.

Step 4: To make the sauce- whisk together chicken broth, lemon juice, wine and cornstarch – set aside for now.
Step 5: Heat oil and butter in a large skillet over medium heat. Add the coated chicken breasts and sauté on both sides until golden brown but do not cooking completely. Remove chicken breasts from the pan.

Step 6: Add mushroom slices to the pan and sauté for 5 minutes. Add in garlic and onions and Sauté for 3 minutes. Pour the sauce mixture into the pan and simmer over medium heat.

Step 7: Add chicken breasts back into the pan. Reduce heat to medium low and simmer for 25 minutes or until fully cooked. Top with fresh parsley.

Chantilly Potatoes

These potatoes were good- I added garlic and butter to the mashed potatoes. I would also add some kind of seasoning to give it a little punch!

3 pounds Yukon Gold potatoes, peeled and cut into 2-inch cubes 1 teaspoon salt 1/2 teaspoon pepper 1 1/4 cups heavy cream, chilled 3/4 cup shredded Swiss cheese 3/4 cup shredded Parmesan cheese

Place the potatoes in a large microwave-safe bowl and cover tightly with plastic wrap. Microwave the potatoes on high for 8 to 12 minutes, giving the bowl a shake halfway through, and cooking until the potatoes are tender. Mash the potatoes well with a potato masher (or you can use a potato ricer set over a second large bowl). Cover the potatoes again with plastic wrap and microwave the mashed potatoes until they are heated through, 3 minutes. Season with the salt and pepper and stir well.

In a large bowl, beat the chilled cream with an electric mixer until stiff peaks form, about 2 minutes. Gently fold 2/3 of the whipped cream into the potatoes with a rubber spatula until the cream is mostly absorbed. Lightly grease a 2-quart baking dish. Carefully spoon the potatoes into the baking dish. They don’t have to be evenly flat on top – you want to take care not to deflate this potato layer. They will look slightly uneven. With a rubber spatula, fold all but 1/4 cup cheese into the remaining cream. Spread the cheese/cream mixture over the potatoes and sprinkle with the remaining cheese.

At this point you can either cover the potatoes and refrigerate until baking (I made these the morning before I wanted to serve them). When ready to bake, preheat the oven to 400 degrees and bake the potatoes, uncovered, for 20 minutes, until the potatoes are hot and the top is golden brown. If you are making the potatoes to eat immediately, preheat the broiler and broil the potatoes until the top is golden, 2 to 3 minutes (don’t let them burn!). Let rest for about 5 minutes before serving.

Easter Carrot Cake

Perfect dessert to celebrate Easter Sunday! I loved the frosting!

Ingredients: 2 1/2 c. unbleached all-purpose flour (12 1/2 ounces – I always weigh my ingredients if the option is given b/c it is a no-fail way to make sure you aren’t adding too much or too little) 1 1/4 tsp baking powder 1 tsp baking soda 1 1/4 tsp ground cinnamon 1/2 tsp ground nutmeg 1/8 tsp ground cloves 1/2 tsp table salt 1 lb. medium carrots (6 to 7 carrots), peeled 1 1/2 c. granulated sugar (10 1/2 ounces) 1/2 c. packed light brown sugar (3 1/2 ounces) 4 large eggs 1 1/2 c. vegetable oil , safflower oil, or canola oil

Frosting: (I doubled the recipe below to frost the two 9-inch cakes I made) 8 oz cream cheese, softened but still cool 5 Tbsp unsalted butter softened, but still cool 1 Tbsp sour cream 1/2 tsp vanilla extract 1 1/4 c. confectioners’ sugar (4 1/2 ounces)

Directions: Adjust oven rack to middle position; heat oven to 350 degrees. Grease and flour a 13 by 9-inch baking pan (I used two 9-inch round pans).

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large shredding disk (I used a fine shredding disk), shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside.

In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.

Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes, rotating pan halfway through baking time (I didn’t rotate my 9-inch pans). Cool cake to room temperature in pan on wire rack, about 2 hours (I cooled my cakes about 30 minutes and then inverted them onto a wire rack to cool completely).

When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!

sweet and sour meatballs

• 2 pounds lean ground beef
• 2 eggs
• 1 cup dry bread crumbs
• 1/2 cup finely chopped onion
• 1/2 teaspoon ground ginger
• 1 teaspoon seasoning salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce
• 2 teaspoons granulated sugar
• 1 (20 ounce) can pineapple chunks, drained with juice reserved
• 1/3 cup water
• 3 tablespoons distilled white vinegar
• 1 tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 1/2 teaspoon seasoning salt
• 1 large carrot, diced
• 1 large green bell pepper, cut into 1/2 inch pieces

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

chicken Fajitas

I think I would season the vegetables a little more- the chicken was wonderful!

Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 easpoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder

Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.

After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side (I use my indoor grill pan usually). Remove from pan and tent with foil to keep warm.

In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!

St. Patrick's Day Treat: Creamy Lime Bars

I wanted to make something green for Irish Day!

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup cold butter or margarine
3/4 cup frozen (thawed) limeade concentrate (from 12-oz can)
2 containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt
1 box (4-serving size) French vanilla instant pudding and pie filling mix
1 1/2 teaspoons grated lime peel
1 container (8 oz) frozen whipped topping, thawed
1 to 4 drops green food color
Extra whipped topping, if desired
Lime slices, if desired
Fresh mint leaves, if desired

Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13×9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.

In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.

Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.

For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.

Chicken Cordon Bleu

This chicken was delish! I cooked the sauce separate and added some basil to the chicken. I cooked it until done at 350 degrees. I think next time I will season the chicken with salt and pepper.

• 6 skinless, boneless chicken breast halves
• 6 slices Swiss cheese
• 6 slices ham
• 3 tablespoons all-purpose flour
• 1 teaspoon paprika
• 6 tablespoons butter
• 1/2 cup dry white wine
• 1 teaspoon chicken bouillon granules
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Buttermilk Cornbread

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• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Yum Sweet and Sour Meatballs

• These made the kitchen smell mouth watering good!
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• 1-2 pounds lean ground beef
• 2 eggs
• 1 cup dry bread crumbs
• 1/2 cup finely chopped onion
• 1/2 teaspoon ground ginger
• 1 teaspoon seasoning salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce
• 2 teaspoons granulated sugar
• 1 (20 ounce) can pineapple chunks, drained with juice reserved
• 1/3 cup water
• 3 tablespoons distilled white vinegar
• 1 tablespoon soy sauce
• 1/2 cup packed brown sugar
• 1-2 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 1/2 teaspoon seasoning salt
• 1 large carrot, diced
• 1 large green bell pepper, cut into 1/2 inch pieces
• 
  

(I made a little extra sauce)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

beef stroganoff

This was very yummy!

• 1 lb top sirloin, trimmed of fat and sliced into thin strips
• 6 tbsp butter, divided
• 8 oz mushroom, sliced
• 1/2 onion, diced (I used a whole)
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional, can use brandy, Marsala, etc)
• 1 cup beef broth
• 1 cup sour cream
• 2 tsp dijon mustard (my addition)
• 1 tbsp flour (if needed)
• 1 tbsp flat leaf parsley, chopped
• salt and pepper
• 12 oz extra wide egg noodles, cooked

1. Heat a heavy skillet over medium high heat until hot. Add 1 tbsp of butter and as soon as it melts and before it starts to brown add half of steak slices. Toss, then cook witout stirring for a minute or two or until well browned on one side. Sprinkle with salt and pepper.
2. Flip steak pieces over and brown the other side, about one minute. Remove steak to a plate.
3. Repeat with another tablespoon of butter and the remaining steak. Reserve seared steak.
4. Repeat with 1 tbsp of butter and half of sliced mushrooms. Sprinkle mushrooms with salt and pepper. Reserve to the plate with the steak.
5. Repeat with another table spoon of butter and remaining mushrooms.
6. Turn heat down to medium and the last 2 tbsp of butter. Add onions and garlic and saute until soft.
7. Add white wine to deglaze the pan, scraping up the browned bits in the pan. You can also use a small amount of beef broth if you don’t want to use alcohol.
8. Once wine has cooked off add sour cream and beef broth, stir and heat until smooth.
9. If the sauce seems too thin you can thicken it by removing a 1/4 cup of sauce and stirring in 1 tbsp of flour and adding it back in.
10. Add steak and mushrooms back into sauce. Stir and simmer until hot. Boiling the sauce heavily will result in the sour cream curdling but it isn’t so fragile that you can’t bring it to a nice simmer.
11. Taste and add salt and pepper. Stir in chopped parsley. Serve over egg noodles.

Soft Pretzels

Soft Pretzels:

• 1 1/2 cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast
• 3 ounces unsalted butter, melted
• 2 1/2 teaspoons salt
• 4 1/2 to 5 cups all-purpose flour
• Vegetable oil
• 3 quarts water
• 3/4 cup baking soda
• 2 whole eggs, beaten with 1 tablespoon cold water
• Coarse sea salt

For the Soft Pretzels:

Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.

Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.