TOMATO & ARTICHOKE-TOPPED CHICKEN

2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts halves
1 tablespoon oil
1 can stewed tomatoes with basic, garlic and oregano
1 can artichoke hearts, drained and sliced
1/4 cup balsamic vinegar
1/2 cup shredded mozzarella cheese

Mix flour, salt and pepper in a gallon-sized plastic bag.  Add chicken and shake to coat.  Heat oil in a large skillet. Add chicken and, turning once, cook 8 minutes or until golden and barely pink in the center. Remove to a serving platter and cover to keep warm.

Using same skillet, add tomatoes, artichokes and balsamic vinegar. Bring to a simmer and cook 3 minutes to blend flavors. Spoon on chicken and sprinkle with cheese.

CROCK POT SOUP

1 can of rotel
1 can of corn
1 can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
1 cup milk

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken, and enjoy!

ZUCCHINI BROWNIES

Recipe from Allrecipes.com

Ingredients:
For the brownies:
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini (1 large or 2 small zucchinis)
up to 1/4 cup hot water
1/2 cup chopped walnuts, optional

For the frosting:
3 tablespoons cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. If your mixture is still very powdery, add up to 1/4 cup hot water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be crumbly, but shouldn't be powdery. Add walnuts, if desired.
4. Bake 25-30 minutes until the brownies spring back when gently touched.
5. To make the frosting: Melt butter and cocoa together, stir and set aside to cool. Stir together milk, powdered sugar, and vanilla in a medium bowl. Stir in the cocoa mixture. Spread over cooled brownies. Cut into squares.

Yield: about 24 brownies.

Enjoy!

Macy sure did.

APRICOT MUSTARD SAUCE

This stuff is sooo good.  So simple, but so good.  I made it for the corn dog party and it was a hit.  I want to put it on everything I eat.  Maybe use it as a chicken marinade?

1/4 cup apricot jam
1 tablespoon Dijon mustard

SOUTHWESTERN LASAGNA TORTA

1 onion

1 lb. ground pork (or beef)

1 packet taco seasoning

2 cups prepared salsa

8 corn tortillas (6 inch) cut crosswise in quarters

10 oz. frozen peas, thawed

1 3/4 cups shredded sharp cheddar cheese

1 cup refried beans

1/3 cup drained sliced pickled jalapeno chiles

1 cup sour cream

1/4 finely-chopped cilantro

 

In a large skillet, cook the onion until golden and tender and pork until no longer pink.  Sprinkle in taco seasoning with 1/2 cup water and simmer, stirring, until saucy, 1 to 2 minutes.  Remove from heat. 

 

Preheat oven to 400 degrees.  Lightly grease a round 9-inch deep-dish pie pan.  Add 1/2 cup salsa to the bottom of the pan and tilt to coat.  Arrange a third of the tortilla pieces on top, overlapping slightly to make an even layer.  Top with half of the meat mixture and half of the peas, then sprinkle with 1/3 cup cheese.  Add another layer of tortilla pieces, 1/2 cup salsa and the refried beans; sprinkle with the jalapenos and 1/3 cup cheese.  Layer with the remaining tortilla pieces, meat mixture and peas; sprinkle with 1/3 cup cheese. 

 

Cover the pan snugly with foil, set on a baking sheet and bake in the middle of the oven for 25 minutes.  Uncover the pan, sprinkle remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes.  Tent with foil and let stand for 10 minutes.  Uncover and top with the sour cream and cilantro. 

PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 cup peanut butter
1 cup brown sugar
1 large egg
1 teaspoon baking soda
1/2 cup chocolate chips

Beat first four ingredients and then stir in chocolate chips.  Drop 1" balls on to cookie sheet.  Bake at 350 degrees for 12 minutes.  Makes 16.

PEKING CHICKEN

8 bone-in chicken thighs (about 4 lbs.), skin discarded
Salt and pepper
3/4 cup chopped scallions (about 6)
4 cloves garlic, chopped
1/4 cup soy sauce
3 tablespoons honey
1 tablespoon grated fresh ginger
1/4 teaspoon sesame oil

Season the chicken with salt and pepper and place in a greased 6- to 7-quart slow cooker.  In a small bowl, combine scallions, garlic, soy sauce, honey, ginger and sesame oil.  Pour the mixture over the chicken, cover and cook on low heat until the chicken is tender, about 4 hours.  Serve with rice and the pan juices.

Leftovers?  Make fried rice. 

BAGNA CAUDA CAULIFLOWER PASTA

Don't let the anchovies scare you! This was so yummy.  I loved it, Andy liked it and Macy snarfed it up!  It reminds me of a recipe my dad made when we were younger: garlic, butter, anchovy dipping sauce for bread.  YUM.

2 heads (about 24 cloves) garlic, separated into cloves with the skin on
Fine sea salt and black pepper
1 lb. egg fettuccine pasta
1 large head, white, purple or yellow cauliflower, cored
1/4 cup EVOO
20 flat anchovy fillets (from two 2-oz. tins or one 4-oz. jar)
4 tablespoons butter
1 pt. half-and-half

In a small saucepan of salted water, simmer the garlic for 20 minutes.  Drain and let cool, then peel and mash into a paste; season with sea salt.

Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain and return the pasta to the pot.

While the pasta is working, place the cauliflower in a medium pot or dutch oven with a tight-fitting lid.  Add 1 inch water, bring to a boil, cover and simmer until tender, 10 to 12 minutes.  Drain and separate into small florets.

In a medium saucepan, heat the EVOO over medium heat.  Add the anchovies and stir until they melt into the oil.  Add the butter, cream and garlic paste; season with salt and pepper.  Stir until it thickens.

Toss the pasta with the cauliflower and the cream sauce.

HOMEMADE BREADSTICKS

1 packages fast rise yeast
1 1/2 cup warm water
2 tablespoons sugar
2 tablespoons sugar
1/2 teaspoon salt
3 to 4 cups flour

Dissolve first three ingredients then add the last three. Mix and knead 3 minutes. Let rise for 10 minutes. Melt 1/2 cube butter on a baking sheet with sides. Roll dough on floured surface. Cut strips with pizza cutter. Put on pan. Sprinkle with garlic salt and Parmesan cheese. Let rise 20 minutes or more. Bake at 375 degrees for 10 minutes. Can be make early and refrigerated, covered. Let come to room temperature and rise 10 minutes. Bake.