1 cup Italian seasoned bread crumbs
1 egg
4 slices of provolone or muenster cheese
1-2 small cans of mushrooms, sliced or pieces
4 (5 oz portions) chicken breasts
1/2 cup chicken stock (or use bouillon and water)
oil as needed
Pre-heat the oven to 350 degrees. Place bread crumbs in a bowl. Place egg in another bowl, beat it. Dip the pieces of chicken into the egg and then into the bread crumbs. In a skillet, heat about 1-2 tbsps oil on medium heat. Fry the chicken breasts on each side for about one minute. The bread crumbs will be golden brown. (Do not continue to fry the chicken in burnt bread crumbs, wipe out the crumbs before you continue with the next piece of chicken.) Place the chicken in
a 9x13 pan. Place a generous amount of mushrooms over each chicken breast. Place a slice of cheese over each mushroom-covered chicken breast. Bake for 15 minutes. After 15 minutes, pour chicken broth over the chicken breasts and continue to cook for 10 minutes. Serves 4.
I love this recipe. I use it when I am in a bind and can't think of anything else to cook. It usually always tastes great!
Wednesday, June 8, 2011
White Chocolate Creme Brulee (with accent flavor of your choice)
2 1/2 tbsps jam of your choice (raspberry, orange, etc.)
4 ounces white chocolate, chopped
3/4 heavy whipping cream
1/4 cup milk
3 egg yolks
1/4 cup granulated sugar
Pinch of salt
1/2 tsp vanilla
6 tsps sugar (for carmelizing)
DIRECTIONS
Preheat oven to 300 degrees. You will need 4 tall, round (4-ounce) ramekins. Spread a generous 1/2 tbsp jam in the center bottom of each cup. Set aside.
In a small saucepan, melt white chocolate with the cream over very low heat. Continue stirring to blend until mostly melted. Immediately, add 1/2 cup sugar and whisk gently until all is dissolved and mixture is smooth. Remove from heat.
In a small mixing bowl, combine egg yolks, salt, and vanilla. Mix until well blended. Add the white chocolate cream to the egg yolk mixture, little by little, whisking well with each addition to make sure the heat is distributed gradually. Strain with a fine sieve.
Ladle the cream mixture into each ramekin. Place the cups in a hot water bath and bake 35-40 minutes or until center jiggles ever so slightly. Take out of the oven and cool in the bath to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days before serving.
To prepare for serving, sprinkle about 1 1/2 tsps of sugar on the surface of the custard. Torch the sugar until carmalized. Garnish with a fresh mint leaf and raspberry and serve immediately.
Serves 4.
4 ounces white chocolate, chopped
3/4 heavy whipping cream
1/4 cup milk
3 egg yolks
1/4 cup granulated sugar
Pinch of salt
1/2 tsp vanilla
6 tsps sugar (for carmelizing)
DIRECTIONS
Preheat oven to 300 degrees. You will need 4 tall, round (4-ounce) ramekins. Spread a generous 1/2 tbsp jam in the center bottom of each cup. Set aside.
In a small saucepan, melt white chocolate with the cream over very low heat. Continue stirring to blend until mostly melted. Immediately, add 1/2 cup sugar and whisk gently until all is dissolved and mixture is smooth. Remove from heat.
In a small mixing bowl, combine egg yolks, salt, and vanilla. Mix until well blended. Add the white chocolate cream to the egg yolk mixture, little by little, whisking well with each addition to make sure the heat is distributed gradually. Strain with a fine sieve.
Ladle the cream mixture into each ramekin. Place the cups in a hot water bath and bake 35-40 minutes or until center jiggles ever so slightly. Take out of the oven and cool in the bath to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days before serving.
To prepare for serving, sprinkle about 1 1/2 tsps of sugar on the surface of the custard. Torch the sugar until carmalized. Garnish with a fresh mint leaf and raspberry and serve immediately.
Serves 4.
Cheaters Chocolate Eclair Dessert
2 (3 oz) pkg. vanilla instant pudding
3 cups cold milk (whole milk works best)
1 (8 0z) cool whip
1 box of graham crackers
Mix pudding and milk with hand mixer until set. Fold in cool whip. In a 9x13 dish, layer crackers, pudding, crackers, pudding, crackers. Always ending with crackers on top.
Top with chocolate icing.
CHOCOLATE ICING
1/3 cup cocoa
1 cup white sugar
1 tsp vanilla
1/2 cup butter
1/4 cup milk
Mix cocoa and sugar in sauce pan. Add in remaining ingredients and stir. Boil for 1 minute. Cool slightly and then pour over the top layer of graham crackers. Refrigerate 6-24 hours. Graham crackers will soften.
3 cups cold milk (whole milk works best)
1 (8 0z) cool whip
1 box of graham crackers
Mix pudding and milk with hand mixer until set. Fold in cool whip. In a 9x13 dish, layer crackers, pudding, crackers, pudding, crackers. Always ending with crackers on top.
Top with chocolate icing.
CHOCOLATE ICING
1/3 cup cocoa
1 cup white sugar
1 tsp vanilla
1/2 cup butter
1/4 cup milk
Mix cocoa and sugar in sauce pan. Add in remaining ingredients and stir. Boil for 1 minute. Cool slightly and then pour over the top layer of graham crackers. Refrigerate 6-24 hours. Graham crackers will soften.
Spinach and Artichoke Dip
1/2 cup parmesan cheese
6 oz jar of artichoke hearts
1/4 cup mayonnaise
1/4 cup sour cream
14 oz frozen spinach, thawed
Dash of garlic salt
Mix all the ingredients in a bowl and bake in an 8x8 pan for 20 minutes. Serve with PITA CHIPS.
Recipe from Alicia K.
6 oz jar of artichoke hearts
1/4 cup mayonnaise
1/4 cup sour cream
14 oz frozen spinach, thawed
Dash of garlic salt
Mix all the ingredients in a bowl and bake in an 8x8 pan for 20 minutes. Serve with PITA CHIPS.
Recipe from Alicia K.
POPPYCOCK ( A Sunday Tradition)
1 1/3 cups sugar
1/2 cup light corn syrup
1 cup butter
nuts (optional)
4-6 quarts popped corn
Mix sugar, syrup and butter in a saucepan and bring to slow boil on medium heat. Boil to SOFT CRACK STAGE. Stir every few seconds to "fluff" up the carmel. Do this for about 12-20 minutes. If adding nuts, place the nuts into the carmel mixture right before pouring the carmel over the popcorn.
1/2 cup light corn syrup
1 cup butter
nuts (optional)
4-6 quarts popped corn
Mix sugar, syrup and butter in a saucepan and bring to slow boil on medium heat. Boil to SOFT CRACK STAGE. Stir every few seconds to "fluff" up the carmel. Do this for about 12-20 minutes. If adding nuts, place the nuts into the carmel mixture right before pouring the carmel over the popcorn.
Grandma Black's Peanut Brittle
2 cups sugar
1 cup light corn syrup
1 cup water
8-12 oz roasted salted peanuts (without skins)
2 tsp vanilla
2 tsp baking soda
In a saucepan, combine sugar, corn syrup, and water on medium heat until SOFT CRACK STAGE. After soft crack stage is reached, stir in the nuts. Stir until HARD CRACK STAGE is reached. Quickly take off the stove and stir in vanilla and soda. Pour mixture onto greased cookie sheet and DO NOT SPREAD or flatten the bubbles.
1 cup light corn syrup
1 cup water
8-12 oz roasted salted peanuts (without skins)
2 tsp vanilla
2 tsp baking soda
In a saucepan, combine sugar, corn syrup, and water on medium heat until SOFT CRACK STAGE. After soft crack stage is reached, stir in the nuts. Stir until HARD CRACK STAGE is reached. Quickly take off the stove and stir in vanilla and soda. Pour mixture onto greased cookie sheet and DO NOT SPREAD or flatten the bubbles.
Crunchy Carmel Corn (like Cracker Jack)
1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1/2 tsp salt
6 quarts popped corn
2 tbsp molasses
1 tsp vanilla
1/2 tsp baking soda
In a sauce pan, combine butter, sugar, syrup, salt, and molasses. Stir ingredients on medium heat until it comes to a boil. Continue to let boil for 5 minutes without stirring. Remove from heat and add vanilla and baking soda. Pour over popcorn and stir evenly. Bake at 250 degrees for one hour, stirring every 10-15 minutes.
2 cups brown sugar
1/2 cup light corn syrup
1/2 tsp salt
6 quarts popped corn
2 tbsp molasses
1 tsp vanilla
1/2 tsp baking soda
In a sauce pan, combine butter, sugar, syrup, salt, and molasses. Stir ingredients on medium heat until it comes to a boil. Continue to let boil for 5 minutes without stirring. Remove from heat and add vanilla and baking soda. Pour over popcorn and stir evenly. Bake at 250 degrees for one hour, stirring every 10-15 minutes.
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