Monday, January 4, 2016

Chicken Marsala

This is a very tasty dish that only takes about 30 minutes to make.

Ingredients:
2 skinless, boneless chicken breasts
salt and pepper to taste
1/3 cup flour
olive oil spray
8 ounces mushrooms sliced and cleaned
1 clove garlic, minced
2 teaspoons shallots, minced
2 tablespoons butter
1/2 cup sweet Marsala wine
1/4 cup chicken stock
1/4 cup dry white wine
1 tablespoon lemon juice

Directions:
  1. Split chicken breasts through the middle to make 2 pieces. Wrap in plastic and pound each one flat until they are about a quarter-inch thick.
  2. Season with salt and pepper on both sides of each piece of chicken.
  3. Put flour on a plate and dredge chicken both sides in the flour. Keep flour on plate.
  4. Spray large nonstick skillet with olive oil and heat on medium-heat. When the pan is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.
  5. Remove chicken and place on a serving platter covered with foil.
  6. Add 1 tablespoon butter to the pan. Add mushrooms and cook until golden brown (about 8 minutes). Set aside.
  7. Add remaining 1 tablespoon butter to the pan, then add shallots and garlic. Cook until soft (about 1 minute)
  8. Pour flour from plate into pan. Cook for 2 minutes, stirring frequently.
  9. Add Marsala, white wine, lemon juice, and chicken stock, scraping the bottom of the pan to loosen any of the brown bits.
  10. Cook until sauce is slightly reduced (about 2 minutes). Return the chicken and mushrooms to the skillet, and cook another 2 minutes or until heated through.
  11. Season with additional salt and pepper to taste. Garnish as desired. Serve hot.
Recipe Source - 12 Tomatoes

Saturday, January 2, 2016

Garden Vegetable Chicken Saute with White Wine and Feta

I was craving veggies and chicken, so I decided to combine the two and ended up with this dish. It was quick to make and very tasty. My husband even said it should make it into the regular rotation.



Ingredients:

1 small onion, diced (about 1/2 cup)
1 T diced garlic
1 large chicken breast (or two small), cubed
2 small zucchini, diced (about 1.5 - 2 cups)
1 bunch asparagus, chopped into 1 inch pieces
6 mushrooms, sliced
2/3 cup grape tomatoes (measure out portion first, then slice in half lengthwise)
1 T olive oil
1/4 cup white wine
garlic powder
pepper
salt
feta cheese (for topping)

Directions:

Spray a large nonstick skillet with olive olive, and then heat the skillet. Add the onion to the pan and cook until soft and starting to brown. Add the garlic and cook a couple more minutes. Add the chicken breast to the pan, sprinkle with garlic powder, pepper and salt, and cook until nicely browned. Add the olive oil to the pan, and then add in the zucchini and asparagus. Cook for a couple of minutes and then add in the mushrooms. Cook an additional couple of minutes. Add the wine to the pan, let it simmer for a minute, and then add in the tomatoes. Cook a couple of minutes until the tomatoes start to soften. Add additional seasoning to taste. Remove from heat and serve with feta cheese sprinkled on top. You could serve this on pasta or rice, but it was great as a stand-alone dish.



Wednesday, December 23, 2015

Oatmeal Cookies

This is just a basic, plain oatmeal cookie recipe - no cinnamon, no chips - just the way I like it!

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats

Directions:

Preheat oven to 375° F.

Combine flour, baking soda, salt and in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

Ultimate Sugar Cookies


 This is my go-to sugar cookie recipe. Be sure to refrigerate the dough for quite a while before trying to roll it out and cut shapes. It is a soft dough. But, it is super tasty!

Ingredients:

1-1/4 cups granulated sugar
1 Butter Flavor CRISCO Stick (or 1 cup Butter Flavor CRISCO all-vegetable shortening)
2 eggs
1/4 cup light corn syrup
1 tablespoon vanilla
3 cups all-purpose flour (plus 4 tablespoons), divided
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions:

Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy.

Combine 3 cups flour, baking powder, baking soda, and salt. Add gradually to creamed mixture at low speed. Mix until well blended.

Divide dough into 4 quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.

Heat oven to 375º F. Place sheets of foil on countertop for cooling cookies.
Spread 1 tablespoon or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut out with floured cutter.

Transfer to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough.

Sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled.

Bake one baking sheet at a time at 375ºF for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost and decorate if desired.

Recipe Source - Crisco


Vanilla Buttercream Frosting

A simple buttercream that is great for cookies, cakes and cupcakes. This is what I use to frost sugar cookies.

Ingredients:

3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoon vanilla
1 to 2 tablespoons milk

Directions:

In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. 

Wednesday, July 15, 2015

Bacon and Shrimp Scampi with Pasta

Ingredients

4-6 slices bacon, chopped
2 tablespoons butter, divided
8 ounces uncooked pasta
1 pound raw shrimp, peeled and deveined
1 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Salt and pepper, to taste

Directions
  1. In a large skillet, cook bacon over medium heat until crispy. Remove bacon from pan with a slotted spoon to a paper towel lined plate. Leave about 1 tablespoon of bacon grease in the pan.
  2. Cook the pasta according to package directions; drain.
  3. Meanwhile, add 1 tablespoon butter to the skillet along with the reserved bacon grease. Add garlic and cook until fragrant, 1-2 minutes. Add shrimp to the pan and cook until just pink, stirring frequently, about 3-4 minutes.
  4. Remove pan from heat and stir in remaining tablespoon butter, parsley, lemon juice and cooked bacon. Add cooked pasta and toss to coat well. Season with salt and pepper to taste. Serve immediately.
Recipe Source - Let's Dish

Grilled Greek Lemon Chicken

Simple recipe that would go great with a Greek salad

Ingredients
4 (6 oz) boneless skinless chicken breast halves 
1/3 cup olive oil, plus more for brushing grill 
1 Tbsp lemon zest 
1/3 cup fresh lemon juice 
4 cloves garlic, minced (1 1/2 Tbsp) 
2 tsp dried oregano 
1/2 tsp dried basil 
1/2 tsp dried thyme 
1/2 tsp dried rosemary, crushed 
Salt and freshly ground black pepper 
Chopped fresh parsley, for serving


Directions
  • Using the flat side of a meat mallet, pound thicker parts of chicken to even thickness. In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper (about 1 tsp salt 1/2 tsp pepper).
  • Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible). Preheat grill over medium-high heat (to about 425 - 450).
  • Brush grill grates lightly with olive oil. Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken registers 160 - 165 degrees in center of chicken on an instant read thermometer. Let chicken rest 5 minutes, garnish with fresh parsley then serve immediately. 
Recipe Source - Cooking Classy

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