Friday, January 25, 2013
Chicken Marsala with Gorgonzola
Recipe by Jill Anderson
4 boneless, skinless chicken breast halves
1/2 teaspoon + 1/8 teaspoon salt, divided
1/4 teaspoon black pepper
3 tablespoons olive oil, divided
2 large portobello mushrooms, diced
2 garlic cloves, minced
1 cup Marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 tablespoons minced fresh parsley
Pound chicken breast halves to 1/2-inch thickness.
Sprinkle the chicken with 1/4 teaspoon salt and black pepper.
In a skillet, cook the chicken in 2 tablespoons olive oil over medium-heat for 6 to 8 minutes on each side, or until a thermometer reads 170 degrees. Remove chicken and keep warm.
In the same skillet, saute the sliced mushrooms until tender with the remaining olive oil.
Add the minced garlic and cook for 1 minute. Add the Marsala wine, and stir to loosen browned bits from the pan. Bring to a boil and cook until liquid is reduced by a third.
Stir in the heavy whipping cream and remaining salt. Return to a boil and cook until slightly thickened.
Return the chicken to the pan, and add 1/3 cup Gorgonzola cheese. Cook until the cheese has melted. Sprinkle with the remaining Gorgonzola cheese.
Garnish with parsley.
Wednesday, January 23, 2013
4 - 6 boneless, skinless chicken breasts, thawed
Salt and Pepper
1 cup "Best-Ever Barbecue Sauce" (recipe below)
10 pieces bacon, cooked
1 1/2 cups Monterey Jack cheese and cheddar cheese mixture, shredded
Fresh diced tomatoes
Diced green onions
Best-Ever Barbecue Sauce recipe
Pound the chicken breasts to 1/2-inch thickness. Season with salt and pepper.
Using an outdoor grill, cook the chicken on medium-low heat for 6 to 7 minutes on each side, or until fully cooked.
Spread 2 to 3 tablespoons of "Best-Ever Barbecue Sauce" over each chicken breast.
Top each chicken breast with 2 slices of bacon and shredded cheese mixture.
Place the baking sheet in the oven broiler, and broil until the cheese has melted.
Top with diced tomatoes and green onions.
Thursday, January 17, 2013
Italian Cream Cake
Recipe submitted by David Gaimari
You will not be able to resist this cake! The icing is over-the-top delicious!
1 cup buttermilk
1 teaspoon baking soda
5 large eggs, separated
1 cup pecans, in pieces
2 cups flour
2 cups sugar
1 stick butter, softened
1/2 cup Crisco
1 teaspoon vanilla
2 cups angel flake coconut
2 sticks butter, softened
2 (8 oz) cream cheese packages, @ room temperature
2 teaspoons vanilla
2 pounds powdered sugar
2 cups pecans, in pieces
Preheat oven to 325 degrees.
Separate the eggs whites and yolks into two small bowls.
Stiffly beat the egg whites and set aside.
Mix the baking soda and buttermilk together in a small bowl; set aside.
In an electric mixer, cream the sugar, Crisco and butter together. Once creamed, add the egg yolks and blend well. Add the buttermilk, flour and vanilla.
Fold in the egg whites, then pecans, and then the coconut.
Pour into 3 round (greased & floured) cake pans.
Bake for 25 to 30 minutes.
Cream butter, cream cheese and vanilla in an electric mixer. Add the powdered sugar and mix well. Stir in pecan pieces.
|Recipe submitted by David Gaimari|
Saturday, January 12, 2013
Chocolate Chip Cookie Pie
OMG! This is the ultimate chocolate lovers treat. Delicious!!!
1 1/2 cup chocolate chips
1 1/2 cup walnuts, chopped
3/4 stick butter, melted
3/4 cup sugar
1/2 cup + 1 tablespoon flour
1 teaspoon vanilla
1 9-inch deep dish frozen pie crust
Preheat oven to 350 degrees
Prick the bottom of the pie crust with a fork. Bake crust for 10 minutes.
Mix the chocolate chips and walnuts together, and spread them evenly in the bottom of the pie crust.
In an electric blender, mix the butter, sugar, flour, eggs, and vanilla until smooth. Pour the mixture over the chocolate chips and walnuts. Spread evenly.
Bake for 35 minutes.
After baking, let set-up for 2 to 3 hours.
Serve with vanilla ice cream and drizzle with chocolate topping.
Wednesday, January 9, 2013
Pork Carnitas, Slow Cooker
Recipe by Cuisine
FOR THE CARNITAS-
2 boneless pork shoulder roasts (about 3 lb. each), season with salt and pepper
2 tablespoons vegetable oil, divided
1 medium onion, sliced
5 teaspoons dried oregano or 5 fresh sprigs
2 tablespoons minced garlic
1 cup low-sodium chicken broth, divided
3/4 cup cider vinegar
2 tablespoons brown sugar
FOR THE TACO'S-
24 corn tortillas
2 cups purchased salsa
2 cups shredded lettuce
1 1/2 cups shredded Colby-Jack cheese
1/2 cup chopped scallions
1/2 cup matchstick-cut radishes
1/2 cup sour cream
Working in two batches and using 1 tablespoon oil per batch, brown roasts on all sides in a skillet over high heat, about 10 minutes.
Place onions, oregano, and garlic in a 6- to 7-qt. slow cooker; add browned pork.
Deglaze skillet with 1/2 cup broth; add to slow cooker. Whisk together remaining 1/2 cup broth, vinegar, and sugar; pour over pork.
Cover; cook on high-heat setting for 6 to 7 hours or on low-heat setting for 8 to 9 hours.
Remove meat and shred. Strain drippings, skimming off fat.
Optional step - preheat oven to 400 degrees. Place pork on a baking sheet; drizzle with 1/2 cup drippings. Roast until pork begins to brown, 20 minutes.
Serve pork in corn tortillas with salsa, lettuce, cheese, scallions, radishes, and sour cream.
Remember the Spanish rice.
Spanish Rice recipe
Tuesday, January 8, 2013
1 cup water
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt
1 (14 1/2 oz) can tomatoes, cut up
3/4 cup long grain rice
1 teaspoon chili powder
1/8 teaspoon black pepper
Dash ground red pepper or hot pepper sauce
In a medium saucepan combine the water, green bell pepper, onion, celery and salt. Bring to boiling; reduce heat. Simmer, covered for 5 minutes.
Stir in undrained tomatoes, rice, chili powder, black pepper and ground red pepper or hot pepper sauce. Return to boiling; reduce heat. Simmer, covered about 20 minutes or until rice is tender and liquid is absorbed. Garnish with cilantro.
Wednesday, January 2, 2013
Cajun Potato Soup
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, chopped
5 teaspoons minced garlic
2 pounds Andouille sausage, sliced into rounds
6 russet potatoes, peeled and cut into bite-sized pieces
3 cups chicken broth
2 cups milk
1 3/4 cups HEAVY cream
2 teaspoons Italian seasoning
1 bunch fresh spinach
Parmesan cheese, grated
Heat the butter and oil together in a large stock pot over medium-heat.
Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes.
Add the sausage slices; cook and stir another 5 minutes.
Stir in the potatoes; cover, cook and stir 15 minutes.
Pour in the chicken broth, milk, heavy cream and Italian seasoning. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender.
Mix in the spinach. Remove from heat.
Top with Parmesan cheese.
Tuesday, January 1, 2013
Recipe submitted by Sadie Shields
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons garlic, minced
4 cups shredded, COOKED CHICKEN
1 can (14.5 oz) whole tomatoes, undrained and cut-up
1 can (15 oz) tomato sauce
2 packages (8 oz) Red Chile Enchilada Sauce
1 can (4 oz) green chilies *optional
Chopped parsley, divided
1 dozen corn tortillas
1 can (6 oz) ripe black olives, drained and chopped
2 to 3 cups shredded Monterey Jack cheese, or Mexican cheese blend
In a large skillet, heat oil and saute onion and garlic.
Add chicken, tomatoes, tomato sauce, Enchilada sauce, chilies and parsley; mix well.
Bring to a boil over medium-heat heat; reduce heat to low and simmer, uncovered for 15 minutes.
In a 13x9x2-inch baking dish, place 4 tortillas.
Pour 1/3 of chicken mixture on tortillas, spreading evenly. Layer with 1/3 of olives and cheese.
Repeat layers 2 times, ending with cheese and chopped parsley.
Bake, uncovered at 350 degrees for 30 to 40 minutes.
Serve with sour cream, salsa, Spanish rice and a green salad.
6 to 8 servings