Chicken Piccata

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste
• 4 Tablespoons All-purpose Flour
• 5 Tablespoons Butter
• 4 Tablespoons Olive Oil
• 1 cup Dry White Wine
• ¾ cups Low Sodium Chicken Broth
• 2 whole Lemons
• 3/4 Cup Heavy Cream
• Chopped Fresh Parsley
• 1 pound Angel Hair Pasta
• saute red pepper

Preparation Instructions

This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.

Have a pot of water simmering for the pasta.

If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!

After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it’s cooking.

Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.

Right at the end, cook angel hair until al dente—do not overcook!

With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

Tri-Color Pasta Salad

tri color pasta

2 cups red vinegar

cubed cheddar cheese

salami

pepperoni

roasted red pepper

1 pack zesty italian dressing seasoning

2 tbsp olive oil

mix togther and enjoy

Roasted Broccoli

Cut up fresh broccoli

mix with olive oil until lightly coated

add some minced garlic

garlic powder

lowrys seasoning

salt and pepper

bake 400 for 20 minutes uncovered

Turkey Meatloaf

2 lbs meat

1.5 cups bread crumbs

1.5 cups shredded parm cheese

2 eggs

1 caramelized onion

sage

mix all together and bake covered 375 45 minutes

in mean time use mayonaise as a base and add teriyaki sauce and soy sauce just to taste

should have a nice strong flavor

after done baking, uncover, add sauce and put back in oven uncovered for about 10 more minutes.

Recipe by Shad Steffens

Chicken Cacciatori

chicken thighs or tenders

can of diced tomatoes

1 red pepper

1 green pepper

1 onion

1 cup white wine

brown chicken

add wine and tomatoes

saute onions and peppers

put all in pan and bake 375 covered for 30 minutes

Recipe by Pioneer Woman

Chicken Scallopine

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Recipe by Pioneer Woman

Quick Biscuits

2 cups flour

1 TBS baking powder

salt

2/3 cup milk

cut butter into flour and add milk

bake 450 for 10 minutes

Italian Meatball Soup

• Meatballs:
• ¾ pounds Ground Beef
• ½ cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced
• 1 whole Egg
• 2 cloves Garlic
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Ground Oregano
• 2 teaspoons Lemon Juice
• SOUP
• 3 Tablespoons Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• ½ teaspoons Salt
• 2 Tablespoons Tomato Paste
• ¾ cups Onion, Chopped
• ¾ cups Carrots, Chopped
• ¾ cups Celery, Chopped
• 1 cup Russet Potato, Chopped (do Not Peel)
• ½ pounds Cabbage Chopped
• Grated Parmesan Cheese To Serve
• TIED IN A CHEESECLOTH BUNDLE
• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Preparation Instructions

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

recipe by pioneer woman

Italian Ricotta Cheese cookies

2 sticks butter

2 cups sugar

3 eggs

1 lb ricotta cheese 2 8oz containers

3 tsp vanilla

1 tsp salt

1 tsp baking soda

4 cups sifted flour

cream butter and sugar

add 1 egg at a time

drop by tsp on lightly greased cookie sheet

bake 350 10-12 minutes or until lightly brown

for icing

2-3 tsp milk

1 cup confectionate sugar

add food coloring and extracts

red anise

yellow lemon

white vanilla

green almond

make icing thick!

recipe by Grandma Ronnie

Pecan Tassies

1/2 cup butter softened
1 3oz softened cream cheese
1 cup flour
1 egg
3/4 cup packed brown sugar
1 tbsp melted butter
2/3 cup coarsely chopped pecans

for pastry mix and beat 1/2 cup butter and cream cheese
stir in flour

press a rounded teaspoon of pastry evenly into the bottom and up the sides of a 24 ungreased muffin cups
for filling beat egg, sugar and melted butter.
stir in pecans
spoon a heaping tsp into pastry lined muffin cup
bake 325 for 25-30 minutes until pastry is golden brown and filling is puffed.

Candy Cane Cookies

1/2 cup butter
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
Directions

Preheat oven to 350 degrees F (180 degrees C).
Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Recipe by allrecipes

Sugar Cookie Cutouts

2/3 cup butter softened
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups flour

make icing with confectionate sugar and milk

beat butter and add sugar, baking powder and salt.
beat in egg, milk and vanilla
beat in as much flour as possible
divide dough in half and chill 30 minutes
roll out on lightly floured surface and cut out with cookie cutters
add icing after baked!
bake 375 7-8 minutes

ps i usually bake 6 minutes

Santa Wisker Cookies

3/4 cup softened butter
3/4 cup sugar
1 tablespoon milk
1 teaspoon vanilla
2 cups flour
3/4 cup chopped candied cherries
1/3 cup choppped pecan or walnut
3/4 cup shredded coconut

beat butter and add sugar and beat until combined
beat in milk and vanilla until combined
beat in as much flour as you can
stir remaining flour.
stir in cherries and pecans or walnuts
divide dough in half. shape each half into an 8 inch long roll: roll in coconut
wrap in plastic and chill for 2-24 hours
cut rolls into 1/4 inch slices
place slices 1 inch apart on an ungreased cookies sheet
bake 375 for 10-12 minutes or until edges are golden

Chicken Pot Pie

Ingredients

• 2 cups diced peeled potatoes
• 1 3/4 cups sliced carrots
• 2/3 cup chopped onion
• 1 cup butter or margarine
• 1 cup all-purpose flour
• 1 3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1 1/2 cups milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1 pastry for a 9 inch double crust pie

Directions

1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
2. Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
3. Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months

Recipe by Karen Johnson allrecipes.com

Tristan Muffin....Spiced Bean Muffins

• 2 cups all-purpose flour
• 1/2 tablespoon ground cinnamon
• 1/2 tablespoon ground allspice
• 1 teaspoons baking soda
• 1 cups sugar
• 1 cups applesauce
• 1 tablespoons vanilla extract
• 1 can beans pureed

1 can peas if you want...just add to bean before pureeing

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside and puree beans and stir into dry ingredients and add apple sauce just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Chicken and Cheese Enchillatas

1 cup montery jack cheese shredded or mixed shredded mexican cheese

routissouri chicken

2 tsp chili powder

1 cup salsa

1 jar alfredo sauce

tortillas

mix alfredo sauce, salsa and chili powder

pull chicken off bone from routissouri, get about 2 cups worth of chicken

mix 1 cup of salsa mix with chicken and cheese

put 1/4 of chicken mix in center of one large tortilla

do the same for 8-10 of them

pour rest of mix on enchillatas in pan

i uses a 9x12 size pan

bake 350 for 40 minutes!

Macaroni and Cheese with Bread Crumb Top

1 box elbow pasta

6 slices of bacon

1/2 can bread crumbs

1/1/2 sticks of butter

4 cups shred cheddar cheese or any other prefferance

1/2 block of velveeta cheese block

1/1/2 cup milk

cook pasta

melt velveeta cheese and milk

melt 1 stick of butter and coat over cooked noodles

mix noodles and cheese/milk mix

add 4 cups of shredded cheese

melt 2 table spoons butter

pour and mix with bread crumbs

top over macaroni and cheese

bake 350 30 minutes covered

then broil uncovered for 2 minutes