Chicken Piccata Recipe
Ingredients
1.2 skinless and boneless chicken breasts, butterflied and then cut in half
2.Sea salt and freshly ground black pepper
3.All-purpose flour, for dredging
4.6 tablespoons unsalted butter
5.5 tablespoons extra-virgin olive oil
6.1/3 cup fresh lemon juice
7.1/2 cup chicken stock
8.1/4 cup brined capers, rinsed
9.1/3 cup fresh parsley, chopped
Directions
1.Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2.In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3.Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Vegetarian Moussaka Recipe
Ingredients
1.3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds
2.1/2 cup (about) olive oil
3.1 large onion, thinly sliced
4.1 cup finely chopped peeled carrots
5.1 cup finely chopped celery
6.4 garlic cloves, minced
7.12 ounces portobello mushrooms, cut into 1/2-inch pieces
8.1 teaspoon dried oregano
9.1/2 teaspoon ground cinnamon
10.1 28-ounce can crushed tomatoes with added puree
11.1/4 cup chopped fresh Italian parsley
12.1 cup grated Parmesan cheese
13.6 tablespoons (3/4 stick) butter
14.7 tablespoons all purpose flour
15.3 1/2 cups whole milk
16.4 large egg yolks
Preparation
1.Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.
2.Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.
3.Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
4.Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
5.Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)
6.Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.
Chicken-Stuffed Bell Peppers
What You'll Need
4 large green, red or orange peppers
2 tablespoons Crisco® vegetable oil
1 medium onion, diced (about 1/2 cup)
2 teaspoons minced garlic
1 1/2 cups diced cooked chicken
2/3 cup Prego® Marinara Italian Sauce
1/2 cup shredded Cheddar, Monterey Jack or Swiss cheese
1/4 teaspoon ground black pepper
How to Make It
Heat the oven to 375ºF. Cut the tops off the peppers and reserve. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish.
Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and garlic and cook until tender. Place the onion mixture into a medium bowl. Stir in the chicken, sauce, cheese and black pepper. Spoon the chicken mixture into the pepper halves. Top with the reserved pepper tops, if desired.
Bake for 40 minutes or until the peppers are tender.
Italian cream cake
Ingredients
For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
1 tablespoon vanilla extract
1 cup buttermilk
1 cup flaked coconut
For the frosting:
1 cup chopped pecans
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon vanilla extract
16 ounces confectioners' sugar, sifted
Instructions
slow cooker thai chicken
Ingredients
2, 14-ounce cans light coconut milk
1 cup low-sodium chicken stock
1/4 cup peanut butter (creamy or crunchy)
3 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar (light or dark)
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
3 cups peeled and 1/2-inch cubed butternut squash pieces (about 1 pound)
2 red bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
2 green bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
1 large onion, thinly sliced (about 3 cups)
2 cups frozen peas, thawed
2 tablespoons lime juice (about 1 lime)
Chopped fresh cilantro, for serving
Prepared brown rice, for serving
Directions
In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce. Cover and cook on high for 4 hours or on low for 8 hours.
Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve garnished with cilantro, atop brown rice.
2, 14-ounce cans light coconut milk
1 cup low-sodium chicken stock
1/4 cup peanut butter (creamy or crunchy)
3 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar (light or dark)
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
3 cups peeled and 1/2-inch cubed butternut squash pieces (about 1 pound)
2 red bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
2 green bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
1 large onion, thinly sliced (about 3 cups)
2 cups frozen peas, thawed
2 tablespoons lime juice (about 1 lime)
Chopped fresh cilantro, for serving
Prepared brown rice, for serving
Directions
In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce. Cover and cook on high for 4 hours or on low for 8 hours.
Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve garnished with cilantro, atop brown rice.
avocado chicken salad
Ingredients
1 avocado
Juice of 1/2 lemon
1/4 cup milk of choice
1 1/2 cooked chicken breast, cubed
1/2 cup red grapes, sliced
1 scallion, chopped (optional)
1 tablespoon chopped fresh parsley
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions
In a large bowl, mash the avocado with a fork. Stir in the milk and lemon juice.
Add the chicken, grapes, scallion, parsley and seasonings.
Stir to combine. Taste and adjust flavors as necessary.
Enjoy!
1 avocado
Juice of 1/2 lemon
1/4 cup milk of choice
1 1/2 cooked chicken breast, cubed
1/2 cup red grapes, sliced
1 scallion, chopped (optional)
1 tablespoon chopped fresh parsley
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions
In a large bowl, mash the avocado with a fork. Stir in the milk and lemon juice.
Add the chicken, grapes, scallion, parsley and seasonings.
Stir to combine. Taste and adjust flavors as necessary.
Enjoy!
No-Bake Double Chocolate Peanut Butter Granola Bars
Ingredients:
2/3 cup light corn syrup (brown rice syrup to keep vegan or honey may be substituted)
heaping 1/2 cup creamy peanut butter
1/4 cup light brown sugar, packed
1/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt, optional and to taste
2 cups quick cook oats (Quaker, Bob's, or similar; don't use whole-rolled oats, pulse/grind briefly if that's what you have)
2 cups crispy rice cereal (Rice Krispies, Erewhon, or similar)
1 cup mini semi-sweet or dark chocolate chips, divided
Directions:
Line an 8x8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
In a large, microwave-safe bowl combine corn syrup, peanut butter, brown sugar, and heat on high power for 1 minute; stir to combine.
Return bowl to micro and heat for 1 more minute on high power, and stir to combine.
Add vanilla, cocoa, optional salt, and whisk to combine.
Add oats and stir to combine.
Add 1 cup rice cereal and gently stir to combine so cereal doesn't become too crushed. Slowly add the second cup of cereal, stirring while adding to incorporate. Mixture will be very thick, which is good so bars hold together after they're set up. However, if your mixture seems extremely thick or dry, and doesn't quite need the entire second cup or cereal, refrain from adding it all.
Add 3/4 cup chocolate chips and stir to combine. The mixture is warm and chips will likely begin to melt, which is okay but the less stirring, the less melting. Reserve remaining 1/4 cup chips.
Turn mixture out into prepared pan and pack it down firmly with a spatula or hands.
Evenly sprinkle with the remaining 1/4 cup chocolate chips and very lightly tap them down with a spatula.
Cover pan with a sheet of foil (to prevent fridge/freezer smells) and place pan in the fridge for at least 2-3 hours or in the freezer for at least 1 hour, or until bars have set up.
Using foil overhang, remove bars from pan, place on cutting board, and slice. Mine are sliced 4-inches long by 1/2-inch wide, similar in size and shape to Quaker Chewy Granola Bars. Wrap bars individually in plasticwarp. Bars will keep wrapped in plasticwrap inside a large ziplock at room temperature for up to 1 month, in the fridge for up to 2 months, or in the freezer for up to 6 months.
2/3 cup light corn syrup (brown rice syrup to keep vegan or honey may be substituted)
heaping 1/2 cup creamy peanut butter
1/4 cup light brown sugar, packed
1/4 cup unsweetened natural cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt, optional and to taste
2 cups quick cook oats (Quaker, Bob's, or similar; don't use whole-rolled oats, pulse/grind briefly if that's what you have)
2 cups crispy rice cereal (Rice Krispies, Erewhon, or similar)
1 cup mini semi-sweet or dark chocolate chips, divided
Directions:
Line an 8x8-inch pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
In a large, microwave-safe bowl combine corn syrup, peanut butter, brown sugar, and heat on high power for 1 minute; stir to combine.
Return bowl to micro and heat for 1 more minute on high power, and stir to combine.
Add vanilla, cocoa, optional salt, and whisk to combine.
Add oats and stir to combine.
Add 1 cup rice cereal and gently stir to combine so cereal doesn't become too crushed. Slowly add the second cup of cereal, stirring while adding to incorporate. Mixture will be very thick, which is good so bars hold together after they're set up. However, if your mixture seems extremely thick or dry, and doesn't quite need the entire second cup or cereal, refrain from adding it all.
Add 3/4 cup chocolate chips and stir to combine. The mixture is warm and chips will likely begin to melt, which is okay but the less stirring, the less melting. Reserve remaining 1/4 cup chips.
Turn mixture out into prepared pan and pack it down firmly with a spatula or hands.
Evenly sprinkle with the remaining 1/4 cup chocolate chips and very lightly tap them down with a spatula.
Cover pan with a sheet of foil (to prevent fridge/freezer smells) and place pan in the fridge for at least 2-3 hours or in the freezer for at least 1 hour, or until bars have set up.
Using foil overhang, remove bars from pan, place on cutting board, and slice. Mine are sliced 4-inches long by 1/2-inch wide, similar in size and shape to Quaker Chewy Granola Bars. Wrap bars individually in plasticwarp. Bars will keep wrapped in plasticwrap inside a large ziplock at room temperature for up to 1 month, in the fridge for up to 2 months, or in the freezer for up to 6 months.
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