December 31st, 2008 by alice
Tags: Chicken, Lemon, Limone, Sauce, Scaloppinel, Tuscan, Wine
INGREDIENTS
- 4boneless skinless chicken breast halves
- 1/4teaspoonsalt
- 1/8teaspoonfresh ground pepper
- 2tablespoonsflour
- 1tablespoonbutter
- 1tablespoonolive oil
- 1/2cupwhite wine
- 1/2cupchicken broth(or water and bullion cube)
- 1/4cupfresh parsley, chopped
- 1egg
- 1/4cupfresh lemon juice, freshly squeezed
DIRECTIONS
- Flatten each chicken breast by pounding gently with a flat meat mallet (Hint – pound chicken inside a Ziploc bag – no mess!).If the chicken breasts are thick, slice them almost to one edge and open up before flattening (butterfly technique).
- Sprinkle flattened breasts with salt and pepper.Then dredge chicken in flour; shake off excess.
- Heat butter and oil over HIGH heat; just before butter starts to brown, add the chicken pieces and saute quickly to brown, about 3 minutes. Flip and brown other side (3 more minutes).HINT – surround your saute pan with strips of foil and you won’t have to clean the spatters that would normally get on your stove (see photo included).
- Remove chicken to platter but leave all browned bits in the skillet.
- Add wine to browned bits in skillet and boil to reduce wine by almost half (about 3 minutes). Add chicken broth and bring to a boil.
- Meanwhile, whisk egg thoroughly into lemon juice in a separate bowl.Turn down heat in saute pan to LOW and stir egg/lemon mixture into simmering wine and broth, whisking constantly until sauce is smooth and a little thickened (about 2 minutes).It will thicken more when you put in the chicken breasts which have a flour coating.
- Stir chopped parsley into sauce.
- Add chicken and any juices back into the sauce; allow to simmer about 5 minutes until chicken is cooked through, turning chicken once.
- Place chicken on platter and pour sauce over top; garnish with lemon slices and additional parsley sprigs.
- HINT: Please use FRESH lemons and parsley; it has a big impact on the flavor of the dish, and besides, no aspiring Italian chef would consider using otherwise!
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December 31st, 2008 by alice
Tags: Banana, Healthy, Moist, Muffins
INGREDIENTS
- 1 1/4cupsall-purpose flour
- 1cupwhole wheat flour
- 1/3cupsugar
- 2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 2teaspoonscinnamon
- 1/2teaspoonsalt
- 1/2cuplow-fat buttermilk
- 1/3cupvegetable oil
- 1egg
- 3 really ripebananas, mashed
DIRECTIONS
- Preheat oven to 375 degrees F
- line 12 muffin tins with paper muffin cups or spray with non-stick cooking spray.
- Sift dry ingredients together.
- add all liquid ingredients; mix.(don’t over mix)
- Fill muffins tins 3/4 full.
- Bake in pre-heated oven for 15-20 minutes.
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December 31st, 2008 by alice
Tags: Cake, Chocolate, Darn, Good, Icing, Marthas
INGREDIENTS
- 18 1/4ouncesdevil’s food cake mixor fudge cake mix
- 4ouncesinstant chocolate pudding mix
- 1cupsour cream
- 1/2cupvegetable oil
- 1/2cupwater
- 4largeeggs
- 1 1/2cupssemi-sweet chocolate chips
- icing
- 1cupsugar
- 5tablespoonsbutter
- 1/3cupwhole milk
- 1cupsemi-sweet chocolate chips
DIRECTIONS
- Pre-heat oven to 350 degrees.
- Lightly mist a 12 Bundt pan with PAM and dust with flour.
- Place cake mix, pudding, sour cream, water, oil and eggs in a large mixing bowl.
- Blend with electric beaters on low speed for 1 minute.
- Stop and scrape down bowl.
- Increase speed to medium and beat 2-3 minutes more.
- Fold in chips.
- Turn batter into prepared pan and bake 58-62 minutes or until cake springs back when lightly pressed.It will also begin to pull away from the pan.
- Place on wire rack and cool for 20 minutes.
- I always kind of shake the pan to make sure that it is loosened before inverting onto a rack to cool for 20 more minutes.
- Meanwhile make icing.
- Place sugar, butter and milk in medium saucepan over medium-high heat.
- Stir until it comes to a boil- about 3-4 minutes.
- Still stirring let mixture boil for 1 minute.
- Remove from heat.
- Stir in chips and stir until smooth.
- Pour and drizzle over bundt cake.
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December 31st, 2008 by alice
Tags: Bread, Butter, Jelly, Peanut
INGREDIENTS
- 3cupsbread flour
- 4teaspoonsvital wheat gluten
- 1/2cupwater(~110 degrees F)
- 2 3/4teaspoonsactive dry yeast
- 1/2cupmilk
- 1 1/2teaspoonssalt
- 1egg(beaten)
- 1tablespoonpeanut butter
- 1tablespoonjelly, plus more
- jelly, for rolling in
- 2teaspoonsbutter
- 1teaspoonhoney
DIRECTIONS
- Heat milk and butter in small saucepan until butter melts.
- Cool until warm (about 110 degrees F).
- Mix flour, salt, and vital wheat gluten in a medium bowl and set aside.
- Mix yeast, water, and honey together and let proof.
- Add egg and mix well.
- Then, stir in warmed milk mixture.
- Add 2 cups of the flour mixture to wet ingredients.
- Mix well, then add PB and Jelly.
- Knead in remaining flour, a little at a time until it reaches the right consistency.(you probably won’t use all of the leftover flour).
- Lightly oil a large bowl and place the dough ball in the center.
- Cover, and set aside to rise until tripled in bulk (about 2 hours or so I think?).
- Once risen, turn out onto a flat, lightly floured surface, and gently pat into a rectangle shape about 1.5 inches thick and as wide as the loaf pan.
- Spread a layer of jelly over the surface of the dough, and roll it up like a standard loaf bread, tucking the ends under.
- Place in a greased loaf pan, and cover, allowing to rise until doubled in bulk, The surface should be rounded above the rim of the pan.
- Once risen for the second time, adjust your oven racks to the lowest and middle levels.
- Place a roasting pan on the bottom rack.
- Boil 2 cups of water and pour the water into the pan on the bottom rack, quickly placing the loaf pan on the middle rack.
- Bake at 350 degrees F for about 40-50 minutes (until an instant read thermometer reads about 195 degrees.).
- Remove the bread from the pan and allow to cool to room temperature on some parchment paper on a wire rack.(so the jelly doesn’t slime up your bakers rack).
- Slice and enjoy!:D.
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December 31st, 2008 by alice
Tags: Beef, Spinach, Stuffed, Tenderloin
INGREDIENTS
- 1/2lbmushrooms, sliced
- 4garlic cloves, minced
- 1 (6 ounce)packagebaby spinach(fresh, chopped)
- 4ouncesblue cheese, crumbled
- 2lbsbeef tenderloin
- 1/2teaspoonsalt, divided
- 1/2teaspoonpepper, divided
DIRECTIONS
- In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
- Add the garlic; cook and stir for 1 minute.
- In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
- Open tenderloin so it lies flat; cover with plastic wrap.
- Flatten to 3/4 inch thickness.
- Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
- Spread spinach mixture over the meat to within 1 inch of edges.
- Close tenderloin; tie at 2 inch intervals with kitchen string.
- Place tenderloin on a rack in a shallow roasting pan.
- Sprinkle with remaining salt and pepper.
- Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
- Let stand 5-10 minutes before slicing.
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