Thursday, August 18, 2016

Chicken Milano

Chicken with a creamy tomato sauce on a bed of buttery linguine.  A delicious meal for a weeknight that doesn't take a lot of time to pull together.




Chicken Milano

2-3 chicken breasts, skinless and boneless
2 tbsp extra virgin olive oil
1 tbsp butter
1 clove garlic, minced
1/2 cup sun-dried tomatoes, diced
1 cup chicken stock
1 cup whipping cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp parlsey, minced

8 oz linguine
1 tbsp butter

In a medium saucepan, melt the 1 tbsp of butter.  Add in the minced garlic and cook for a minute.  Add in the sun-dried tomatoes and chicken stock.  Bring to a simmer until the tomatoes are soft.  Add in the cream and cook until the sauce thickens.  Add in salt and pepper.  

Season the chicken breasts on both sides.  Heat 2 tbsp olive oil in a large skillet.  Brown the chicken on both sides until cooked.  Place on a plate, covered with alumunum foil, until the rest of the meal is ready.

Cook linguine per package directions in salted water.  Drain and stir in 1 tbsp butter.  Cut the chicken into slices and place on top of the pasta.  Top with your tomato cream sauce.

Sunday, August 14, 2016

Bacon n' Cheese Scones

Happy Sunday morning!  I prefer a savory breakfast most days over a sweet one so I wanted to make a scone using some of my favorites - bacon and cheese.  You can make the bacon the night before because you still have a half hour wait after it's done and it's hard to smell the bacon aroma and not get hungry.



Bacon n' Cheese Scones


2 cups flour
2 tsp sugar

1 tbsp parsley
1 tbsp baking powder
1/2 tsp salt
1/8 tsp garlic powder (optional)
1/4 cup butter, cold and cubed
3/4 cup whipping cream 
5 slices bacon, cooked, drained and crumbled
1 cup Monterey Jack & Cheddar shredded cheese


Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  Mix in bacon, parsley and cheese.  Add the cream into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  

Wednesday, August 10, 2016

Roasted Garlic Bread

What’s better with a steak or an Italian meal than soft, buttery garlic bread?  It’s easy to roast a garlic bulb in the oven or the grill and it melts down into a sweet, garlic paste that’s easy to mix with softened butter and herbs. 
 
Remove the skin from a garlic bulb.  Drizzle 1 tsp of extra virgin olive oil on top and wrap in aluminum foil.  Place on the grill (off direct heat) or in the oven for 30 minutes at 350°.  Allow to cool before using.






Roasted Garlic Bread

1 loaf slice bread (Italian, French or Tunisian)
1 stick of butter, softened
1 roasted garlic bulb
2 tbsp fresh  Italian garlic, minced
 

Stir the butter, garlic and parsley together and spread on one side of each of the slices of bread.  Wrap bread in aluminum foil and place on grill (off the direct heat) or in the oven until the butter is melted.

Thursday, August 4, 2016

Peach Pizza

Peach season is my favorite time of the year so creating recipes for it are always fun and tasty.  I had made a pizza last week and froze the 2nd dough ball for later use and decided to make a fruit pizza.  You can make a powdered sugar drizzle but I opted not too since it was already sweet enough.  The juices release enough while baking to give you a nice, crisp crust.



 
Peach Pizza
 
Pizza crust (makes 2) 

2 cups flour

1 tsp yeast
1/2 tsp honey
1/2 tsp salt
3/4 cup warm water
1/4 cup canola oil

Place the warm water, honey and yeast in a large measuring cup and let sit for 10 minutes Put the flour and salt in a food processor with the chopping blade.  Pulse until mixed.  Add in the yeast mixture and pulse again until it's all incorporated into the flour.  Switch to run and pour in canola oil and let the dough knead in the machine.  Remove dough and place on a lightly floured surface.  Knead for a couple minutes.  Cut in half (one half can be frozen for later use within a month).  Let dough sit for about 30 minutes.  This will give you time to get the rest of your ingredients ready.  Stretch out on a greased pizza pan.

3 peaches, peeled and sliced
¼ cup sugar
Mix peaches and sugar together and let sit for 10 minutes.  Place peaches on top of dough in a circular pattern.

Streusel
3 tbsp butter, melted
½ cup brown sugar
½ cup flour
1 tsp cinnamon

Combine together and sprinkle over top of the peaches.  Bake for 20 minutes at 350°.

Saturday, July 30, 2016

English Muffins



I put off making my own English muffins thinking it was going to be a time consuming recipe.  It wasn’t.  They were surprising easy to make and taste better than what you get in the store.  I’m embarrassed to say how long I’ve had the rings – let’s just say a few Presidents have been in office.  I do wish I would have bought an additional set so I could have baked all 8 at one time.



 
English Muffins

1 package active dry yeast
1 cup warm water
1/2 cup milk, scalded
2 tsp sugar
1 tsp salt
4 cups flour, divided
3 tbsp butter, softened


Add the yeast to the warm water and allow to sit for 10 minutes.  In the meantime, combine 2 cups of flour, sugar and salt in your mixer bowl.  Add in the yeast mixture and milk and beat using the dough hook until everything is incorporated.  Cover the bowl and leave in a warm place for 1 1/2 hours to rise.  After that time, beat in the softened butter and remaining 2 cups of flour.  Grease the muffins rings and place on a greased or parchment lined baking sheet.  Fill the rings one half full and allow to rise until doubled.  Bake at 425° for 20-25 minutes.  

Makes 8 muffins.

Tuesday, July 26, 2016

Blueberry BBQ Sauce

Sometimes you just want to try something new and I had some beautiful pork chops that I thought needed a new bbq sauce.  I didn’t want to add it on while cooking since blueberries tend to color the meat and a dark gray color.  It’s not very appetizing.  I tried this once with a pomegranate molasses and chicken. 




 
Blueberry BBQ Sauce
1 pint fresh blueberries
2 cloves garlic, minced
¼ cup onion, minced
¼ cup honey
½ cup ketchup
1 tsp ginger
3 T raspberry wine vinegar
 

Place all the ingredients in a medium saucepan and bring to a simmer, stirring frequently until  sauce thickens.  You can mash the berries and leave it a thicker consistency (which I did) or allow to cool and puree in a blender.  Refrigerate after completely cooled.

Saturday, July 23, 2016

Honey Lemon Chicken

A perfect chicken for hot summer days.  The refreshing taste of lemon in a light sauce that compliments green beans or asparagus that you can serve with the chicken breasts.




Honey Lemon Chicken

2 - 4 chicken breasts, pounded to an even thickness
1 clove garlic, smashed
2 tbsp extra virgin olive oil
Salt and pepper to taste

Sauce 

1/4 cup fresh lemon juice
1/2 cup chicken stock
2 tbsp honey
1/2 tsp oregano
Salt and pepper to taste

To thicken the sauce - mix together 1/4 cup water and 2 tbsp flour and stir in the mixture above when it's simmering

In a large frying pan, heat olive oil with garlic clove in it.  Remove the garlic clove before it burns, you only want to use it for the flavor.  Season both sides of the chicken breasts and place in the hot pan.  Brown on both sides.  Remove from pan and place on a serving dish with lemon slices.  Serve with lemon sauce.