I know I already have a Chicken Scallopini recipe, but this one is very different; we had this at a friends house and I LOVED it, so we love both and have both on here!
Ingredients:
Lemon butter:
1/2 lb butter
1 tablespoon lemon juice
2 tablespoons white wine (I use white grape juice)
1/2 teaspoon garlic , minced
Chicken :
4 tablespoons butter , melted
2 chicken breasts
1/2 cup roma tomatoes
1/2 cup sliced mushrooms
1/2 cup cooked bacon , chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
10 ounces spaghetti or any kind of noodles
8 ounces heavy whipping cream
Optional: Artichoke hearts (not the kind that are marinated- just the kind canned in water)
Directions:
Combine Lemon Butter ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
Put Spaghetti on to boil & prepare as you usually would.
While it is cooking cut chicken breasts into bite sized pieces (the recipe I got this from calls for only cutting a large breast into 4 pieces, but I found myself having to cut the chicken on my plate then, so I like making it bite sized before hand…).
In a warm saute pan, combine melted butter & chicken breast pieces. Saute until chicken is browned & just about done.
Add tomatoes, mushrooms, bacon, and spice mixture. Simmer until tomatoes begin to dissolve & chicken is done. Add heavy cream and allow to boil to the middle of pan (When my friend made this she thickened it with some cornstarch, which helped a lot because it is a pretty runny sauce…).
Remove from heat, add one cup lemon butter, and fold together to make sauce. Serve over spaghetti.
Tuesday, September 28, 2010
Tuesday, September 14, 2010
Liege Waffles
I got this recipe from my cousin's cooking blog and it was Delicious!
3 1/2 cups flour
1 cup pearl sugar
1 cup very soft/melted butter
2 eggs
1 (1/4 ounce) package yeast
3/4 cup lukewarm milk
2 tablespoons sugar (add some vanilla sugar)
1 teaspoon vanilla
1/4 teaspoon salt
1. Take the lukewarm milk and mix in yeast, 1 1/2 tablespoon sugar and salt. Let the yeast develop for 15 minutes. In the meanwhile you can soften the butter.
2. Now take a large bowl and put in the flour, make a hole in the middle, pour in the yeast that you made in step one. Also add eggs and melted butter and knead until you get nice and even dough. I had to add a little extra flour until it was moist but not sticky. Then let it rest so the yeast does it's magic and the dough doubles. About 30 minutes.
3. Now take pearl sugar and gently mix it in.
4. Again, let it rest for 10 minutes, in the meanwhile you can turn on the waffle maker so its nice and hot.
5. All there is left is to pull the waffle dough into 4 oz patties and place in the waffle maker and bake for 3-5 minutes. Because we mixed in the sugar late in the process it will melt and caramelize and give that special Liege waffle taste. Just be careful when you take them out of the waffle maker, caramelized sugar can make them sticky.
6. Serve with fresh whipped cream, cut berries, and or melted chocolate or caramel.
3 1/2 cups flour
1 cup pearl sugar
1 cup very soft/melted butter
2 eggs
1 (1/4 ounce) package yeast
3/4 cup lukewarm milk
2 tablespoons sugar (add some vanilla sugar)
1 teaspoon vanilla
1/4 teaspoon salt
1. Take the lukewarm milk and mix in yeast, 1 1/2 tablespoon sugar and salt. Let the yeast develop for 15 minutes. In the meanwhile you can soften the butter.
2. Now take a large bowl and put in the flour, make a hole in the middle, pour in the yeast that you made in step one. Also add eggs and melted butter and knead until you get nice and even dough. I had to add a little extra flour until it was moist but not sticky. Then let it rest so the yeast does it's magic and the dough doubles. About 30 minutes.
3. Now take pearl sugar and gently mix it in.
4. Again, let it rest for 10 minutes, in the meanwhile you can turn on the waffle maker so its nice and hot.
5. All there is left is to pull the waffle dough into 4 oz patties and place in the waffle maker and bake for 3-5 minutes. Because we mixed in the sugar late in the process it will melt and caramelize and give that special Liege waffle taste. Just be careful when you take them out of the waffle maker, caramelized sugar can make them sticky.
6. Serve with fresh whipped cream, cut berries, and or melted chocolate or caramel.
Artichoke Dip
1 8 oz pkg cream cheese (softened)
1/2 c Mayo
1 small can diced green chilies
1 can non-marinated artichokes (drained and chopped)
1 T lemon juice
3/4 c grated Parmesan cheese
garlic salt to taste
Cream cream cheese; add mayo and lemon juice. Add remaining ingredients. Pour into casserole dish sprayed with oil or non-stick spray. Bake at 350 for 30 minutes.
1/2 c Mayo
1 small can diced green chilies
1 can non-marinated artichokes (drained and chopped)
1 T lemon juice
3/4 c grated Parmesan cheese
garlic salt to taste
Cream cream cheese; add mayo and lemon juice. Add remaining ingredients. Pour into casserole dish sprayed with oil or non-stick spray. Bake at 350 for 30 minutes.
Becca's Cheese Ball
3 8oz cream cheeses (softened)
4-5 green onions sliced
2 oz each of deli sliced turkey, pastrami, and ham chopped
2 T Worchestershire Sauce
1 T Accent salt
Mix together and shape into balls.
Personal note: I don't normally keep Accent salt around, I only use it so far in this recipe, but I loved it so much that I bought some just to make this with!!!
4-5 green onions sliced
2 oz each of deli sliced turkey, pastrami, and ham chopped
2 T Worchestershire Sauce
1 T Accent salt
Mix together and shape into balls.
Personal note: I don't normally keep Accent salt around, I only use it so far in this recipe, but I loved it so much that I bought some just to make this with!!!
Shelley's Chicken Pot Pie
Pie crust from Better Homes Cookbook (double pie recipie)
2 T Butter
1 diced small onion
2-3 stalks celery
2 cooked chicken breasts diced
1/4 c parsley (use less)
1 tsp Worchestershire sauce
1/4 t black pepper
1 can cream of chicken soup
1/2 c water
frozen corn and peas (about 1/2 a bag of each)
1/2 c shredded cheddar cheese
make pie crust as directed. Roll out 3/4 of it in medium sized casserole dish to cover bottom and sides. Cook 5-10 min at 400. In skillet saute onion and celery in heater butter until onion is tender. Stir in parsley, chicken, wor sauce, pepper, soup, and water. Spread in baking pan with vegetables. Sprinkle cheese over filling. Bake at 400 for 25-30 min.
2 T Butter
1 diced small onion
2-3 stalks celery
2 cooked chicken breasts diced
1/4 c parsley (use less)
1 tsp Worchestershire sauce
1/4 t black pepper
1 can cream of chicken soup
1/2 c water
frozen corn and peas (about 1/2 a bag of each)
1/2 c shredded cheddar cheese
make pie crust as directed. Roll out 3/4 of it in medium sized casserole dish to cover bottom and sides. Cook 5-10 min at 400. In skillet saute onion and celery in heater butter until onion is tender. Stir in parsley, chicken, wor sauce, pepper, soup, and water. Spread in baking pan with vegetables. Sprinkle cheese over filling. Bake at 400 for 25-30 min.
Oreo Dessert
1 pkg Oreo cookies, crushed
4 T butter or margarine
2 small packages instant vanilla pudding
1 c powdered sugar
8 oz cream cheese
3 c milk
12 oz whipped topping
Beat the butter and cream cheese together. Mix in powdered sugar, pudding and milk. Continue beating until mixture is thick and creamy. Stir in whipped topping. Place half the pudding mixture in a 9x13 pan. Sprinkle with half of the Oreos. Repeat and refrigerate until ready to serve.
4 T butter or margarine
2 small packages instant vanilla pudding
1 c powdered sugar
8 oz cream cheese
3 c milk
12 oz whipped topping
Beat the butter and cream cheese together. Mix in powdered sugar, pudding and milk. Continue beating until mixture is thick and creamy. Stir in whipped topping. Place half the pudding mixture in a 9x13 pan. Sprinkle with half of the Oreos. Repeat and refrigerate until ready to serve.
Quick Apple Crisp
8 Granny Smith Apples (or any sweet apple, I like it with Gala) peeled and cut small
3/4 C sugar
2 t cinnamon
1/2 t nutmeg
1 small box (9 oz) yellow cake mix
1/2-3/4 c butter or margerine
Preheat oven to 375. Place apples in large pie dish or quiche dish. Combine sugar, cinnamon and nutmeg- sprinkle over apples. Sprinkle dry cake mix on top and drizzle butter evenly over the top. Bake for 35-40 minutes or until the top if lightly browned. Cool slightly before serving.
3/4 C sugar
2 t cinnamon
1/2 t nutmeg
1 small box (9 oz) yellow cake mix
1/2-3/4 c butter or margerine
Preheat oven to 375. Place apples in large pie dish or quiche dish. Combine sugar, cinnamon and nutmeg- sprinkle over apples. Sprinkle dry cake mix on top and drizzle butter evenly over the top. Bake for 35-40 minutes or until the top if lightly browned. Cool slightly before serving.
Shelley's Focaccia Bread
2 3/4 c all purpose flour
1 tsp salt
1 tsp white sugar
1 Tbs active dry yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1 pinch ground black pepper
1 Tbs vegetable oil
1 Cup water
2 Tbsp olive oil
1 Tbls grated Parmesan cheese
1 Cup mozzarella
1. In a large bowl, stir together the four, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly fourned surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a 1/2 in. thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
1 tsp salt
1 tsp white sugar
1 Tbs active dry yeast
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1 pinch ground black pepper
1 Tbs vegetable oil
1 Cup water
2 Tbsp olive oil
1 Tbls grated Parmesan cheese
1 Cup mozzarella
1. In a large bowl, stir together the four, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly fourned surface and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a 1/2 in. thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
My favorite Zucchini Bread
3 eggs well beaten
1 c cooking oil
2 c sugar
2 c peeled and grated zucchini
3 tsp vanilla
Combine these and mix well.
Sift:
3 c flour
1 t baking soda
3 t cinnamon
1/4 t baking powder
1/2 c nuts (optional)
Add to mixture, mix well- stir in the chopped nuts at the end. Bake at 350 for one hour, makes two loaves.
Banana Bread
1/2 c shortening 1/2 t salt
1 c sugar 2 t baking powder
2 eggs 2 c flour
4 large ripe bananas 1/2 nuts (0ptional)
Cream shortening, sugar, and eggs. Add bananas in pieces, cream again. Add dry ingredients. Bake at 350 for 40 to 50 minutes, makes one large loaf or 2-3 small loaves, depending on pan size.
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