Wednesday, May 28, 2008
Don't let the fancy-shmancy title fool you! This recipe is super easy and tasty. I got a new cookbook for my birthday this year that I love. Its called Great Food Fast from The Kitchens of Martha Stewart. Has Martha ever failed? Okay, okay...there was that one minor mishap that landed her in the slammer but overall she's pretty genius. Dorie Greenspan is still my #1 gal but Martha's a close second. The book has pictures of every dish which is always helpful when picking recipes.
Sauteed Chicken in Mustard-Cream Sauce
Source- Everyday Food: Great Food Fast
4 boneless, skinless chicken breast halves, pounded thin
coarse salt and ground pepper
2 T olive oil
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
2 T Dijon Mustard ( Excuse me, do you have any Grey Poupon?)
1 t dried tarragon (or 1 T fresh)
1. Sprinkle each chicken breast with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. (If you aren't keen on grease fires, make sure you have a lid.) Add the chicken; saute until cooked through, 10-12 minutes, turning once. (Because I pounded those suckers thin, it took more like 8 minutes.) Transfer to a plate; keep warm.
2. Pour the wine into the hot skillet; cook, stirring, until reduced by half, about one minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about two minutes.
3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken. (I had way more sauce left over.)
Monday, May 26, 2008
4 pork chops (I used boneless. Bones scare me.)
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
Sunday, May 18, 2008
2. Whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for one minute after each addition, then beat in the vanilla. Reduce mixing speed to low and add the dry ingredients until they disappear into the batter.
4. Using a rubber spatula, stir in add-ins. Scrape the batter into the buttered pan and use the spatula to even out.
5. Bake for 40 minutes or until a knife inserted into the center comes out clean. They should pull away from the sides of the pan and the top should be a honey-brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies right side up to room temp.
Friday, May 2, 2008
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
I originally saw this recipe on The Baking Bailey . I was afraid my husband wouldn't like it because he isn't a huge fan of artichokes but luckily the main flavor in the topping turned out to be the parmesan cheese. You can definitely taste the artichokes, it just isn't predominant. He ended up scarfing it down and getting seconds!
Source: The Baking Bailey
1/2 cup mayo
1/2 cup parmesan cheese (I used about 3/4 cup)
2/3 can of artichoke hearts, chopped roughly
1 teaspoon garlic powder
4 boneless skinless chicken breasts, pounded
1. Mix mayo, parmesan cheese, artichoke hearts and garlic powder in bowl.