Saturday, December 31, 2011

Chicken with Mustard Sauce

1 lb boneless, skinless chicken breast halves
salt & pepper
2 Tbsp unsalted butter
2 Tbsp olive oil
6 Tbsp chopped fresh parsley
6 Tbsp chopped scallions (about 5)
3 Tbsp Dijon mustard
3 Tbsp lime juice
1/2 c low sodium chicken broth

1.  Sprinkle chicken with salt & pepper.  Warm 1 Tbsp each butter & olive oil in a large skillet over medium heat.  Saute chicken until cooked through, turning once.  Remove chicken and keep warm.

2.  Reduce heat to medium-low, add remaining olive oil,  parsley, scallions, mustard & lime juice to the skillet and cook, stirring for about 2 minutes until well blended and heated through.  Be sure to scrape up and browned bits from the bottom of the pan.  Increase heat to medium; add broth and remaining butter & cook, whisking until butter has melted and sauce is hot. 

3.  Divide chicken among 4 plates, spoon sauce on top and serve.

Saturday, December 10, 2011

Creamy Almond Bars

Serves: 24 Prep Time: 45 Min Cook Time: 35 Min


2 c flour
1 c butter, softened
1/2 c powdered sugar                       
8 oz regular cream cheese, softened
1/2 c sugar
2 eggs
2 tsp almond extract                       
1 1/2 c powdered sugar
1/2 c butter, softened
1 1/2 Tbsp milk
1 tsp almond extract
sliced almonds


1. Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.           
2. Meanwhile, beat cream cheese and sugar for the filling with an electric mixer until smooth. Add the rest of the filling ingredients and beat until just mixed. Pour filling mixture over crust and bake for another 15 minutes.
3.  Combine all frosting ingredients with a mixer. Frost bars when they are cool and top with sliced almonds, if desired. Cut into 24 squares and serve immediately or serve chilled. Store in refrigerator.
*These bars would be good with other extract flavors, like lemon!

Wednesday, December 7, 2011

Taco Soup

  • 2 pounds ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 1/2 cups water
  • 1 (15 ounce) can mild chili beans
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (4 ounce) can chopped green chilies
  • 1 (1 ounce) package ranch salad dressing mix


  1. In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.               

Serve with cornbread, and garnish with sour cream, cheese, and green onions if you want.  Serves 6.

Saturday, December 3, 2011

It was Chinese for dinner here tonight...

The egg roll recipe definitely needs a flavor boost, but other than that this was a yummy meal!

General Tso's Chicken

1/2 cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1/2 cup water
3-4 tablespoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoons olive oil
1 tablespoon sesame oil
6-8 spring green onions, chopped
3 tablespoons fresh ginger, finely chopped or grated
hot pepper flakes (optional)

Mix together the first 6 ingredients (through the water) and set aside. This is the sauce.

Dredge the chicken cubes in the cornstarch, shaking off any excess. In a large skillet, heat the olive oil and saute the chicken until browned. Remove the chicken to a plate and tent with foil to keep warm.

Wipe pan clean with paper towel and add sesame oil with onions and chopped ginger. Fry about 1 minute, until fragrant. Add sauce mixture. Bring to a boil and simmer about 2 minutes, until the sauce thickens a bit. Add the chicken back to the skillet, toss to coat with sauce and continue cooking until the chicken is cooked through. Serve garnished with green onion tops and red pepper flakes, if desired.

Original Link

Egg Rolls

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)

1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

*These were rather bland, thinking about how I am gonna spice them up next time!

 Original Link

Fried Rice

Serves 4 to 6
This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

• 1 - 2 green onions, as desired
• 2 large eggs
• 1 teaspoon salt
• Pepper to taste
• 4 tablespoons oil for stir-frying, or as needed
• 4 cups cold cooked rice
• 1 - 2 tablespoons light soy sauce or oyster sauce, as desired.

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Original Link

Thursday, November 24, 2011

Broccoli Casserole

Thanksgiving just isn't Thanksgiving without this on our table!

Golden Crumb Broccoli Casserole

1 1/2 lb. fresh broccoli, cut up (6 cups)
1 can cream of mushroom soup
1/2 c. mayonnaise
1/4 c. shredded sharp cheddar or American cheese
1 tbsp. pimento chopped
1 1/2 tsp. lemon juice
1/3 c. cheese cracker crumbs

In covered saucepan, cook broccoli in small amount of boiling salted water for 10-15 min.; drain. Put into 1 1/2 qt. casserole. Combine soup, mayo, cheese, pimento and lemon juice. Pour over broccoli. Top with cracker crumbs. Bake at 350 for 35 min

Monday, November 21, 2011

Mmmmmm...Potato Soup!


- 5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic (you can use whole, crushed, or minced)
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning

- Crumbled bacon
- Shredded cheddar cheese
- Green onions

- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Yields about 10-12 servings.

I didn't use quite 5lbs of potatoes, and I am glad because it never would have fit in my crockpot and I think it would be enough to feed a small Army if I had!

Sunday, November 20, 2011

Dinner tonight was delicious!!

Tonight was all about comfort foods. Meatloaf, mac & cheese, and green beans sauteed with bacon & onions. Delicious!!! I used Paula Deen's Mac & Cheese recipe, and will certainly be making it again. It was super easy, and absolutely delicious. I doubled this recipe and the only thing I did different was use a 16oz box of corkscrew noodles instead of elbows, I didn't double the butter, and I used a combo of sharp cheddar and meunster cheese. Also, I didn't use the eggs. I have never put egss in my mac & cheese and the thought of it kind of grossed me out actually!

Paula Deen's Mac & Cheese


2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper


Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Look at all that yummy cheese!

Sunday, November 13, 2011

Breakfast Casserole

1 -16oz bag frozen hash browns (I use diced)
2 rolls jimmy dean sausage, cooked
4 c shredded cheese (I use medium cheddar)
8 eggs
1/2 c milk
salt & pepper to taste

*Place half of the hash browns in a 9x13 pan.  Add sausage, half of the cheese, and the rest of the hash browns on top.  In a bowl, whisk eggs & milk together, add salt & pepper, and pour over the potatoes.  Cover and bake at 350 for about 45 minutes. 

*Remove foil, put the rest of the cheese on top and return to oven uncovered to melt the cheese. 

*When the cheese has melted, remove from oven and let sit for about 15 minutes before cutting.

*We eat this with sour cream & salsa or hot sauce.  We also like a lot of cheese, so if you don't you may want to cut back on the amount in this recipe!  I did this from memory, you can play with the ingredients to make it more to your taste.  I sometimes use 1 1/2 bags of potatoes...  Oh, I also cut up onion and add it to the potatoes...or sprinkle diced onions over them.  Enjoy!

Thursday, November 3, 2011

Knock You Naked Brownies


1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
1 cup Finely Chopped Pecans
1/3 cup Evaporated Milk
1/2 cup Evaporated Milk (additional)
1/2 cup Butter, Melted
60 whole Caramels, Unwrapped
1/3 cup Semi-Sweet Chocolate Chips
1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the standard/classic "Knock You Naked Brownies" recipe. These brownies don't really knock you naked...but almost.

*Original Link

Sunday, October 16, 2011

Cabbage Noodles

1 (8 ounce) package egg noodles
3 tablespoons butter
1/2 pound bacon
1 onion, chopped
1 small head cabbage, chopped
1 dash garlic salt

*Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.               

*Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.               

*Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

(I got this recipe from my Grama, but since I don't have it with me right now  I had to find one online.  This is almost exactly the one...and it is delicious!!)

Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

*Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.           

*In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.               

*Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.             

OriginaL Link  

Wednesday, October 12, 2011

Spinach Artichoke Dip

1 onion, diced
1/2 stick of butter/margarine
1 10oz package frozen spinach, thawed
1 brick cream cheese
1/2 c parmesan cheese
1/2 c sour cream
1 can artichoke hearts, chopped up
Monterey Jack cheese, shredded

Cook onions in butter until almost translucent.  Add spinach and stir together.  Add cream cheese; once it's melted add parm cheese, sour cream and the artichoke hearts.  Mix together; put in a baking dish.  Top with Montery Jack cheese and back at 350 for 20 minutes, or until bubbly.  Serve with tortilla chips.

*Make sure you squeeze the water out of the spinach really well, or else your dip will be watery.  I usually thaw it out in the microwave and then place it in cheese cloth and twist the heck out of it to remove the water. You want it as dry as possible.

Chicken Wing Dip

1 lb chicken breast, cooked and shredded
1/2 jar Franks Buffalo wing hot sauce
1/2 jar blue cheese dressing
1 brick cream cheese

Place the chicken in a pan and add the hot sauce.  Simmer for 20 minutes or so, or until the sauce has thickened up some.  Add the blue cheese and the cream cheese and cook until melted.  Place in a baking dish and bake at 350 for 20 minutes or until bubbly.  You can top this with monterey jack cheese before baking if you wish.  Serve with tortilla chips.

*This is a basic recipe.  You can add more hot sauce if you wish to make it spicier, or more cream cheese, or whatever you want!

Jalapeno Poppers

30 jalapeno peppers
2 bricks cream cheese
1 pound bacon
1 onion, diced
2 c shredded cheddar cheese

Slice bacon into small pieces and cook in frying pan.  When almost done drain off the fat and add the diced onion to the pan.  Cook until onions are almost cooked through.  Add cream cheese and stir until melted.  Add cheddar cheese and stir it up. While this mixture is cooking halve & seed the peppers. Stuff the cream cheese mixture into the peppers and place on a baking sheet.  Bake at 350 for about 20 minutes, or until the peppers have softened.

Here's what I do:
*Place bacon in freezer for about 30 minutes before needed, it makes it easier to slice through.
*I prepare the jalapenos while making the filling. 
*ALWAYS wear gloves when handling the peppers.  If not you will be sorry! 
*Keep in mind, the more seeds & white membrane you leave in the pepper, the hotter they will be.  If you like spice, leave some seeds in. There is no way to tell how hot the peppers are until you eat them.  Kind of makes life fun :-) 
*Some people add chopped mushrooms to the filling, and actually the original recipe I have for these does.  I do not put them in there because...well...I think they are nasty!
*If you have filling leftover, it goes great in mashed potatoes...just sayin'...

Tuesday, October 4, 2011

Apple Dumplings

| | |


  • 2 whole Granny Smith Apples
  • 2 cans (8 Oz. Cans) Crescent Rolls
  • 2 sticks Butter
  • 1-1/2 cup Sugar
  • 1 teaspoon Vanilla
  • Cinnamon, To Taste
  • 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Original Link

Tupperware Bread

Best home made bread ever, and so simple....

3 1/2 c. warm water
3 pkgs. of yeast
6 Tablespoons sugar
6 Tablespoons melted butter
4 teaspoons salt
2 eggs, beaten
10 cups flour


TIP: If you don't have a tupperware bowl, you can use a regular bowl and cover it with a dish towel. Let the dough rise for 30 minutes to 1 hour.

1. Using your large tupperware bowl, dissolve the yeast in warm water. Add the sugar and melted butter. Stir in salt and beaten eggs. Add the 10 cups of flour last.

2. Stir until thoroughly mixed (the dough will be sticky). Snap on the bowl's cover and put in warm place until the seal pops on the lid.

3. Turn out onto a floured surface. Divide the dough into 4 equal parts and put into greased loaf pans. Cover pans with a damp dish towel and let rise for 30 minutes.

4. Bake at 350 degrees for 30 minutes or until done. Cool on racks.

Simple, Hearty White Chili

| | |


  • 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
  • 1 whole Medium Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Cans Green Chilies, Chopped
  • 1 pound Dried Great Northern Beans, Rinsed
  • 8 cups Chicken Broth
  • 1 whole Jalapeno, Sliced
  • 1-1/2 Tablespoon Ground Cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cayenne Pepper
  • Salt To Taste
  • White Pepper, To Taste
  • 1 cup Whole Milk
  • 2 Tablespoons Masa (corn Flour) OR Cornmeal
  • Grated Monterey Jack, To Taste
  • Sour Cream For Garnish
  • Cilantro For Garnish
  • Guacamole (optional)
  • Pico De Gallo (optional)
  • Corn Tortillas (warmed)

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

*Ok, I do not do dark meat chicken, so I use 3 cups of cooked chicken breast. 
*I have used the dried beans before, but I have also subtituted 2 cans of drained & rinsed canllini   beans also. 
*I don't use the cornmeal, I use flour.  The cornmeal gave the chili a texture I didn't care for.
*I have made the both on the stove top & in the crockpot and it is great either way.
***This is THE BEST white chicken chili I have ever eaten!!***

Original Link

Broccoli Cheddar Soup - Panera Style

  • 2 T. Butter, melted
  • 1 large onion, chopped
  • 1/2 c. butter, melted
  • 1/2 c. all purpose flour
  • 4 c. half and half
  • 4 c. chicken broth
  • 1 lb. fresh broccoli
  • 2 cups, julienned carrots
  • salt and pepper, to taste
  • 1/2 t. nutmeg
  • 16 oz. sharp cheddar cheese, grated
Saute onion in butter. Set aside. Whisk butter and flour over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion. Cook over low heat until veggies are tender – about 20-25 minutes. 

Add salt and pepper. The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree. Return soup to pot (or crockpot) over low heat. Add cheese. Stir until well blended. Add nutmeg right before serving.

Makes 8-10 servings.

Original Link here

Saturday, June 11, 2011

S'mores Cookies

Thanks to Amanda for finding this recipe online and sharing it with us all, these are delicious!  The original link is here:  Try them, you won't be disappointed!  Unless you don't like S'mores....but who doesn't like S'mores??

Tuesday, January 25, 2011

Tonights Dinner

Doesn't get any easier than this.  Call Pizza Hut before leaving work.  Place order.  Leave work, stop at convenience store & pick up chips & soda.  Head on over to Pizza Hut's convenient drive thru window.  Trade $$ for pizza.  Drive home, eat pizza & chips, wash it down with some diet sierra mist.  Have wine later.  That's all folks :-)

Thursday, January 20, 2011

Italian Pot Pie

I just made this tonight and it was delicious.  From start to finish this took under 1/2 hour.  Even with browning the sausage.  I love that it's a one pot meal too, our PC pans are oven safe...woohoo!

The Pampered Chef ®
Italian Pot Pie

1 1/2 lbs (750 g) bulk hot Italian sausage
1 medium red onion
1 medium green bell pepper
8 oz (250 g) mushrooms
3 garlic cloves, pressed
1 can (15 oz) pizza sauce (1 3/4 cups/425 mL)
1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 1/2 cups (375 mL) shredded mozzarella cheese
1 tsp (5 mL) olive oil
Grated fresh Parmesan cheese (optional)
Italian Seasoning Mix (optional)

1. Preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet over medium-high heat 4–5 minutes or until browned, breaking into crumbles using Mix ‘N Chop.

2. Meanwhile, coarsely chop onion with Food Chopper. Cut bell pepper into 1/2-in. (1-cm) pieces with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1–2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix ‘N Scraper®. Stir in pizza sauce and tomatoes; cook 1–2 minutes or until simmering. Cover; remove from heat.

3. Place dough onto Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil using Chef's Silicone Basting Brush.

4. Bake, uncovered, 12–15 minutes or until crust is golden brown. Carefully remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.

Yield: 8 servings

Nutrients per serving: Calories 530, Total Fat 33 g, Saturated Fat 13 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 23 g, Sodium 1530 mg, Fiber 3 g

Cook's Tip: If desired, 1 (14.5-oz) can Italian-seasoned diced tomatoes can be substituted for the fire-roasted tomatoes.

Wednesday, January 19, 2011

Chicken Piccata Pasta

Another Delicious Pampered Chef recipe :-) 
Chicken Piccata Pasta

1 1/4  lbs (625 g) boneless, skinless chicken breast
2  tbsp (30 mL) olive oil, divided
1 1/2  tbsp (22 mL) Lemon Pepper Rub
3 cans(14 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)
1/2  medium onion
12  oz (350 g) uncooked angel hair pasta
1  lemon
2  oz (60 g) cream cheese, softened
1  can (14 oz or 398 mL) quartered artichoke hearts in water, drained
1/4  cup (50 mL) capers, drained and rinsed
Chopped fresh parsley and grated fresh Parmesan cheese (optional)

1.  Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to Skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from Skillet; set aside.

2.  Meanwhile, pour broth into Large Micro-Cooker(R); microwave, covered, on HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10–20 seconds or until onion is fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.

3.  Zest lemon with Microplane(R) Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice and cream cheese to Skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1–2 minutes or until heated through. Remove Skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired

Yield: 6 servings

Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g

Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL).