Monday, January 30, 2012

Chicken in Basil Cream Sauce

So the other day I wanted to try something different from the normal parmesan breaded chicken that we usually have with baked potatoes. I found this recipe awhile back and have been meaning to try it out. It was very tasty and was given a thumbs up by my hubby and family. Now I know some of you will freak out to see that you cook the chicken in butter and that you use cream for the sauce but believe me these add to the flavor of the chicken. YOu an substitute olive oil for the butter if you would like but I don't reccomend using anything other than cream for the sauce. And a little bit of sauce so a long way. My belief in food and such is everything in moderation not getting completely rid of everything you just need moderation!!! Anyway, if you need a new way to have chicken give this recipe a try!!! Awesome chicken with pasta as well Just add a little of the cream sauce to the pasta!!!

Chicken in Basil Cream Sauce
2-3 eggs, beaten
1 cup Italian bread crumbs
1 cup parmesan cheese
salt and pepper
4 chicken breast cute into halves(8 pieces) and flattened with meat mallet
1/4 cup butter or use olive oil or use half butter half oil(that is what i did)
1 cup chicken broth
2 cups heavy cream
1 tsp dried basil
1/4 tsp pepper
1/2 tsp salt
1 cup grated parmesan cheese

Liberally salt and pepper each side of the flatened out chicken.Place eggs in a shallow dish.Mix bread crumbs and 1 cup parm cheese in another shallow dish. Dipe each piece of chicken in the eggs and then the bread crumb mixture and set on a cookie sheet. IN a skillet over medium heat melt the butter or heat the oil and cook chicken in it until browned on both sides and cooked through. Remove from the skillet and keep warm in the oven. I had to do my chicken in batches because all didn't fit in my skillet at once. After you cook the chicken add the chicken broth to the skillet and stir with a wooden spoon to loosen up all the browned bits from the pan. Stir in the cream, basil, and salt and pepper and bring to a boil. Turn heat to low and whisk in the other cup parmesan cheese. Sauce will be thin. Pour over chicken and serve with pasta, rice or a baked potatoe.

Tuesday, January 24, 2012

Heath Bar Blondies

If you love blondies then do I have a recipe for you. These blondies were awesome. Loaded with chocolate, tofee, and nuts. I mean what's not to love about that. Just look at the picture!!! If you are craving something sweet go give these babies a try!!!

Heath Bar Blondies (makes a 9x13 and 8x8 inch pan)
3 sticks butter
3 cups packed dark brown sugar
3 eggs
1 1/2 tsp salt
1 T. vanilla
3 cups flour
1 1/2 cup heath or skor bar crumbles
1 cup chopped pecans, walnuts or almonds(I finely chopped mine

Preheat oven to 350 and grease your pans. Brown the butter by melting it over medium heat in a skillt on the stove until it becomes a golden caramel color. Be careful not to burn the butter. You only want to brown it. This will take several minutes and it is easiest to keep swirling the pan with your hand while it browns.

Pour the browned butter into the bowl of your mixer and add the brown sugar. Beat for about 4 minutes, until creamy. Add the eggs and beat again. Then add the flour, salt and vanilla. Beat until combined. Fold in the heath bar bits and chopped nuts. Spread out mixture in your prepared pans and bake for 25 minutes, or until edges begin to pull away from the side of the pan. Let cool before slicing into squarees.

Note: You can easily cut this recipe down. If you want to do a 9x13 pan only than decrease recipe by 1/3 and if you want just a 8x8 pan decrease the recipe by 2/3.


Wednesday, January 18, 2012

Bourbon Chicken(no actual bourbon used)

Please disregard the yellow tint of my photo. It was dark already outside and inside lighting in my kitchen is horrible for picture taking. We love anything chinese in this house even my kids go crazy for it. If and when we go out for dinner(occasionally) they always seem to request chinese. So when I saw this recipe over on Jamie Cooks it Up website I knew I had to give this a try. Now for those of you, like me ,who do not drink any kind of alcohol this chicken is great because most bouron chicken has bourbon in it but this does not. I love how quick and easy this meal came together and it was delicious. My hubby and I had to put so Siracha chili sauce on to make it spicy because that is how we roll. I would have put it in the actual sauce but I wanted my little little ones to be able to eat it to. Anyway, if you like chinese food give this chicken try!!!

Bourbon Chicken
5 large chicken breasts, cut into 1-2 inch pieces
1 T. kosher salt
1 tsp pepper
1-2 T. sesame oil
2 T. olive oil
2 T. garlic, minced
1/2 cup apple or pineapple juice
2/3 cup brown sugar
4 T. ketchup
2 T. apple cider vinegar
1 cup water
2/3 cup soy sauce
1/4 tsp red pepper flakes(will not make it too spicy)
2 T. Cornstarch
Siracha Chili Sauce(optional)

Mix your diced chicken with salt, pepper, and sesame oil and refrigerate for 1 hour. Heat up a large skillet over medium high heat. Once it is hot add the olive oil. Add your chicken pieces and let them cook, stirring only occasionally. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan and drain the juice off the chicken and discard. Continue cooking the chicken until the chicken starts to get a nice brown color to some of the pieces. While the chicken is browning, in a medium size bowl combine, the garlic, apple juice, brown sugar, ketchup, vinegar, water, soy sauce, red pepper flakes, and cornstarch. Whisk until the cornstarch is dissolved and all ingredients are well combined. When .your chicken is nice and browned. Pour the sauce over the chicken. stir it around to cover all the chicken pieces. Bring to a boil, reduce heat and simmer, coverd with lid vented to let steam escape, for 20 minutes. Stir a couple of time during that period. Serve over white or brown rice with steamed veggies. Also add some Siracha chili sauce if you like it spicy( you can find this in any store in the asian section).

Monday, January 9, 2012

Cajun Pasta

Pasta-what more can I say? Who doesn't love a big 'ol plate of pasta? My hubby loves anything spicy and loves his pasta sauce to have a little kick to it. I came across this recipe somewhere(i can't remember where) and knew my hubby would love it. It did not dissappoint. It was really yummy!! If you love a little kick in your food than give this a try and please don't judge it by the picture it is way yummier than it looks.

Cajun Pasta

2 T. olive oil
2 T. butter
1 large onion, yellow or red chopped
2 T. garlic, minced
1 large red, yellow, or orange bell peppers or 10 sweet mini ones, chopped
1 T. cajun seasoning
1-2 tsp salt
1/2 tsp pepper
2 cups chicken broth
1(28 oz) can petite diced tomatoes, partially drained(just dump off a little of the liquid)
1 cup heavy cream(or half and half)

Heat the olive oil and butter in a pot over medium heat. Add the onion, peppers, and garlic and cook until veggies are tender. Add the seasonings, tomatoes, and chicken broth and bring to a boil. Turn down the heat and simmer for at least 20 minutes. Add the cream and heat through. Serve over you choice of pasta with bread and salad!!! Yum!!!

Note:if you have picky eaters who don't like chunks in their sauce you can puree the sauce in a blender and then serve it over the pasta as well!!!

Thursday, January 5, 2012

Cinnamon Rolls

Oh how I love a warm cinnamon roll dripping with cream cheese frosting. Brings me back to my childhood. My mom use to always make them for us and she by far made the best cinnamon rolls ever. I have tried for a few years to master them and I can finally say that I have. These are too die for and I even got the thumbs up from my hubby, whose mother also makes a wonderful cinnamon roll. He is hard to please when it comes to them because he does not like them too gooey or undercooked as he calls it in the middle. Anyway, this recipes take a while for the rising process but believe me is well worth it. YOu will love every bite.

Cinnamon Rolls
1/4 cup warm water
1 T. yeast
1/2 cup sugar, plus 1 tsp
1 cup whole milk(no substitutes)
1/2 cup butter, melted (no substitutes)
1 large egg (room temp)
1 tsp vanilla
4 1/2 cups flour
1 stick softened butter
1 -1 1/2 brown sugar
5 T. cinnamon

Add yeast to water with the 1 tsp sugar and let sit for 10 minutes or until yeast is bubbly and foamy. Add in all the other ingredients in the order given and knead till a soft dough is formed. Grease a bowl put dough in a let raise for 1 hour or until doubled in size. Punch down the dough and roll out to 15x24 inch rectangle. Spread the stick of butter over the dough leaving once inch along the 24 inch side free of butter(because this is where you will seal the dough up)Sprinkle with the brown sugar and cinnamon over the buttered dough. Roll it up tightly.Seal the roll with the clean edge of dough. Cut into 15 rolls. Place in greased pans. Cover and let raise for 1 hour. Bake at 325 for 20-25 minutes or until golden brown. Frost with powdered sugar glaze or with Cream cheese frosting.
1 (8 oz. ) pkg. cream cheese
1/2 cup butter
3 cups powdered sugar
1 tsp vanilla
enough milk to reach desired consistency. More milk if you like it more like a glaze and less if you like it thick.

Spread all over the warm cinnamon rolls. ENjoy!!!