Rabu, 05 Maret 2014

Stuffed Chicken Marsala



I know the Olive Garden gets made fun of a lot, but I adore their stuffed chicken Marsala. I order it every time we eat there and I'm never disappointed. While it's virtually impossible to replicate a restaurant dish perfectly in my experience there's (something about a chef and dish washer that makes the food that much better), this recipe is as close as I've ever gotten. The cheese filling was spot on and instantly recognizable,,

Stuffed Chicken Marsala

yield: 4

Ingredients:

Cheese Stuffing:
  • 1/3 cup green onions, thinly sliced
  • 1/2 cup smoked shredded cheese (provolone or gouda)
  • 1/2 tsp black pepper
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup breadcrumbs
  • 1 tsp fresh garlic, minced
  • 8-oz package mozzarella cheese, shredded
  • 2 Tbsp sun-dried tomato flakes (drain first if in oil)
  • 3/4 cup sour cream (6 oz)
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes, crushed


Sauce:
  • 4 fl oz olive oil
  • 1 small onion, cut in half and thinly sliced lengthwise
  • 8 fl oz heavy cream
  • Salt and pepper to taste
  • 2 small containers button mushrooms, thinly sliced (6 cups)
  • 2 lbs skinless, boneless chicken breasts
  • 2 cups all-purpose flour
  • 24 fl oz Marsala wine

Directions:
  1. Pre-heat oven to 350°F.
  2. COMBINE all cheese stuffing ingredients in a mixing bowl.
  3. BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.
  4. PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
  5. FOLD over other lobe of chicken breast; does not have to seal.
  6. HEAT large sauté pan over medium heat.
  7. ADD olive oil and heat until shimmering.
  8. PLACE flour in a shallow pan and season to taste with salt and pepper.
  9. DREDGE stuffed chicken breasts in flour, shaking off excess.
  10. SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
  11. REMOVE chicken from pan and place in a baking dish.
  12. BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
  13. ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
  14. DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
  15. HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
  16. PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
  17. SERVE with your favorite garlic mashed potato recipe.



Selasa, 04 Maret 2014

Peanut Butter Sheet Cake





Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting,,

Peanut Butter Sheet Cake

makes 1 - 10x15 inch pan

Ingredients:
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • 3/4 cup butter or margarine, softened
  • 1/2 cup peanut butter
  • 1/3 cup evaporated milk
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/3 cup miniature marshmallows
  • 2/3 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter or margarine
  • 1/3 cup chunky peanut butter

Directions:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
  2. In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
  3. Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
  4. While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
  5. Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.



Senin, 03 Maret 2014

Princess Pie




Try this dessert with any pudding flavor and omit the coconut and replace it with something complementary....like chopped nuts with chocolate pudding or bananas with vanilla pudding.  You might have a new potluck pleaser!

Princess Pie

crust:
  • 2 Tbs sugar
  • 1/2 cup butter, melted
  • 1 cup flour
  • 1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake.

Layer two:
  • 1 cup powdered sugar
  • 1 cup whipped topping
  • 8 ounces cream cheese, room temperature

Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust.

Layer three:


Mix until thickened.  Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut.  Sprinkle evenly on dessert.  Refrigerate.

Minggu, 02 Maret 2014

Cheesecake Crescent Rolls





I have a friend at work who makes these and brings them in the office., They never last an hour! :) . It is more than delicious....and so easy!

Cheesecake Crescent Rolls

Ingredients:
  • 1/4 cup butter, melted
  • 2 (8oz each) package cream cheese, softened
  • 2 cans of Pillsbury Crescent rolls
  • cinnamon
  • sugar
  • 1 1/2 tsp vanilla

Directions:

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.


Sabtu, 01 Maret 2014

Lemon Lush



My mother has been making this recipe since I was a little girl..it is delisious! Very light and yummy! The only modification I would suggest (that my mother does) is add some crushed walnuts to the crust batter... TIP: MAKE THE CRUST.. as it is the best part of the recipe! :)

Lemon Lush

makes 12 servings

Ingredients:
  • 2 (3.4 ounce) packages instant lemon pudding mix
  • 2 cups all-purpose flour
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup butter, softened
  • 2 (8 ounce) packages cream cheese
  • 1 cup white sugar
  • 3 1/2 cups milk

Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
  2. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
  3. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Chicken and Broccoli Stir Fry





You can measure and organize all the ingredients for this dish the night before serving. When you get home, toss this tempting stir-fry when the family is together.. quick and delicious weeknight meal.. :)


Chicken and Broccoli Stir Fry

Ingredients:
  • 2 cups broccoli flowerets
  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  • 2 teaspoons cornstarch
  • 2 teaspoons finely chopped ginger
  • 1 cup chicken broth
  • 2 garlic cloves, finely chopped
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar



Directions:
  1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
  2. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  3. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
  4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Kamis, 27 Februari 2014

Lemon Cake-Pie






This super-easy pie bakes into a light (almost angel-food-like) cake on top of a creamy custardy crust-full-of-yummy-ness!

Lemon Cake-Pie

Ingredients:
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon grated lemon peel, (I usually add more)
  • 1 9-inch deep dish pie crusts, I use Marie Callender's frozen. No need to defrost. No need to prebake
  • 1 1/2 cups sugar
  • 2 tablespoons butter, melted
  • 1 1/4 cups milk, I use 2%
  • 1/4 teaspoon salt
  • 6 tablespoons fresh lemon juice, (please use fresh)
  • 3 eggs, separated

Directions:
  1. Put rack on lowest position in oven.
  2. Preheat oven to 375.
  3. In a medium bowl, stir together melted butter and sugar.
  4. Stir in flour, salt, lemon peel and lemon juice.
  5. In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
  6. In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
  7. Pour filling into pie crust.
  8. I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic ramekins and cook it along with the pie.
  9. Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
  10. Let cool before serving. But it's good warm too!