Lemon Garlic White Wine Sauce

 This sauce is great over a variety of meats, such as chicken, cutlets, fish, or scallops.  

Sauce Ingredients - I would double this!

• 2 Cloves Garlic – Minced
• Juice of 1 Lemon – Fresh 
• 1.5 Cup Dry White Wine (Pinot Grigio)
• 1 Tbsp Butter  
• 1/4 Tsp Black Pepper Powder
• 1 Tsp Salt 

For Preparing Chicken 

• 2 Large boneless Chicken Breast – Cut horizontally, into 8 flat pieces
• 4 Tbsp  Flour
• Pinch of Salt
• Pinch of Pepper
• 1 Tbsp Butter
• 2 Tbsp Olive Oil – For Frying. 

Cooking the Chicken -

1. In a ziploc or bag, add flour, salt, pepper and mix evenly.
2. Take the four chicken pieces, drop them in the Ziploc bag and shake 3-4 time to evenly coat the chicken.
3. Remove the flour coated chicken and add the remaining chicken to this bag and coat evenly. (Now all the chicken are evenly coated with flour mix).
4. In a large pan, add butter, oil and heat it for a minute on high flame and then reduce the flame to medium.
5. Now, place the coated chicken pieces evenly on the pan and let them cook for 3-4 minutes.
6. Turn the chicken to the other side and cook for another 3-4 minutes (Till light brown or golden brown – as per choice).
7. Transfer the cooked chicken on the large plate.

Preparing the Wine Sauce -- 

1. In the same pan, add the butter and let it heat for a minute.
2. Add minced garlic, stir 3-4 times  (You may keep or discard the garlic as per your choice and proceed with next step  I keep it).
3. Now add white wine and stir everything well using a whisk.
4. Let it cook for a minute on medium flame and then reduce the heat to low.
5. Cook the wine for about 4-5 minutes and then add lemon, pepper and salt.
6. Whisk everything to a smooth consistency and add the cooked chicken.
7. Let the chicken cook in the sauce for 2-3 minutes and then turn off the heat.
8. You can pour the entire content of the pan in a serving dish or can place 2-3 chicken pieces in
9. individual plate and pour some sauce over and around it

The "I Want to Marry You" Cookie

The "I Want to Marry You" Cookie, ended up becoming the most popular recipe on the Cooking Channel in 2012.

You can read all about Melissa Stadler's story at ModernHoney.com.

INGREDIENTS

1 cup butter
1 cup plus 2 tablespoons dark brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon Pure Vanilla
2 cups flour
1 cup rolled oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup chocolate chips combination of milk, semi-sweet or dark
3/4 cup white chocolate chips
optional Nuts

INSTRUCTIONS

In a medium saucepan, melt the butter over medium-low heat until melted and starts to turn a golden color. (don't let the butter become too brown)  Remove from heat.
Immediately add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth.  Keep stirring until all of the grainy texture is gone. Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, salt, and cinnamon and mix together.
Stir in chocolate chips and white chocolate chips.

Roll into balls or use a scoop, and place on a light colored cookie sheet.
Chill for 30 minutes or wrap tightly in plastic wrap and refrigerate overnight.  The dough gets better when it chills for 24 - 48 hours.

Preheat Conventional Oven (non-convection) to 325 degrees.  
Remove the cookies from the refrigerator and bake 12 - 16 minutes.

Light Chicken Piccata

(makes 4 servings)

Ingredients
2 tablespoons flour, divided
2 tablespoon grated Parmesan Cheese
2 teaspoons olive oil
1/4 teaspoon pepper
1 tablespoon shallots, minced
1 lb boneless, skinless chicken breast cutlets
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 tablespoon butter
3 tablespoons freshly squeezed lemon juice
3 tablespoons capers (optional)
2 tablespoons parsley, chopped
1 teaspoon tarragon

Directions

1.Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.

2.Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.

3.Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).

4.Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.

5.Serve chicken with a light salad or pasta. pour sauce over chicken.

Recipe
From: 12Tomatoes.com

Roasted Potatoes {with Parmesan Garlic and Herbs}

Ingredients

• 2 1/2 lbs red potatoes, cut into 1-inch chunks
• 3 Tbsp olive oil
• 1/2 cup grated Parmesan cheese*
• 1 Tbsp chopped fresh rosemary
• 1/2 tsp salt and pepper, or more to taste
• 3 cloves garlic, minced (1 Tbsp)
• 2 Tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
2. In a large mixing bowl, toss potatoes with remaining olive oil. Add Parmesan, and rosemary and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
3. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
4. Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin metal spatula to lift from pan and rotate).
5. Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.

Recipe Notes

• * I've found I don't like shredded Parmesan here because it doesn't coat as evenly. For best results, go with the powdery stuff.
  
  
• If you don't have fresh herbs on hand, I've also made these with Italian seasoning instead, use 1 1/2 tsp (instead of rosemary and parsley).

Strawberry Refrigerator Cake vs. Strawberry Icebox Cake

 Strawberry Refrigerator Cake

Ingredients

• 1 Duncan Hines Supreme Strawberry Cake Mix
• Ingredients Listed on Back of Cake Box (egg, water, oil)
• 2 (10 oz) boxes of Frozen Strawberries in Syrup
• 1 cup of cold milk
• 1 (3.5 oz ) box of Vanilla Instant Pudding
• 1 (8 oz) container of Cool Whip, thawed
• 1 pint strawberries (with tops removed and strawberries cut in half), thawed
• ⅓ c chopped pecans (totally optional, but you'll be glad you did)

Instructions

1. Make the boxed cake mix according to the directions on the back.
2. Pour the cake batter into a greased 9x13 cake pan and bake according to the box directions.
3. When it is done take it out of the oven and let it cool 100%.
4. Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
5. Add the thawed strawberries with syrup into a food processor or blender.
6. Pulse until it is a slushy consistency.
7. Pour the strawberry puree mixture over the cake and spread it out evenly.Let it soak in.
8. While you are letting the strawberry puree soak in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens.The box of instant pudding says to use 2 cups of milk, but we are only going to use 1 cup.
9. Fold in the thawed Cool Whip.
10. Once the pudding and Cool Whip are well combined, spread it evenly over the top of the cake.
11. Take the fresh strawberry halves and place them on top of the cake frosting.I placed the strawberries in row, do what you like best.
12. Sprinkle on the optional chopped pecans.
13. Now, pop it in the fridge for 4 hours.
14. When you are ready to serve, slice it up and devour.

Notes

The Pillsbury version of the Strawberry cake mix works as well.

FROM Crystal & Co.

******************************************

Strawberry Icebox Cake

8 ounces cream cheese, softened

4 cups heavy cream 

3/4 cup confectioners' sugar 

1/2 cup strawberry preserves or jelly

2 teaspoons fresh lemon juice 

1 teaspoon vanilla extract 

About 16 graham crackers (from 2 sleeves) 
2 pounds strawberries, trimmed and sliced 


Directions
Put the cream cheese in a large bowl and beat with an electric mixer until soft. Add the cream, confectioners' sugar, preserves, lemon juice and vanilla, and beat until it just holds stiff peaks.

Arrange about a third of the graham crackers on the bottom of a 9-by-13-inch baking dish (or a loaf pan plus an 8-inch square baking dish), fitting in as many as possible without overlapping. Spoon a third of the cream mixture on top and smooth evenly with an offset spatula. Arrange a third of the strawberries on top in a single layer. Repeat to make three layers of each. Put the remaining graham cracker in a resealable plastic bag and crush it to make crumbs. Sprinkle the crumbs all over the cake. Cover with plastic wrap and refrigerate until the cookies soften, at least 4 hours but preferably overnight. 

FROM;  Foodnetwork.com

Corned Beef (Flats) and Cabbage - a St. Patrick’s Day Tradition?

Corned Beef and Cabbage is one of my family’s favorite one-pot meals. The dish is decidedly Irish, and was first prepared in the United States by the Irish immigrants who settled in New England. Hence, the dish is also known as New England Boiled Dinner.

Many people serve Corned Beef and Cabbage on St. Patrick’s Day, thinking they are observing the holiday just like the Irish do in Ireland. However, St. Patrick’s Day in Ireland is a serious religious holiday and is celebrated by attending mass and serving special festive holiday dishes, never something as ordinary as Corned Beef and Cabbage. To the Irish, serving Corned Beef and Cabbage for their St. Patrick’s Day celebration would be tantamount to Christians serving tuna noodle casserole for Christmas dinner!

Corned Beef and Cabbage is a great dish to serve for non-special occasions, however, including busy weeknights. In fact, it is a quick and easy meal requiring minimal hands-on time.

In anticipation of St. Patrick’s Day, corned beef, cabbage, and potatoes are featured sale items at almost every grocery store during the month of March (including Harter House Supermarkets), which is reason enough to prepare this simple one-pot meal several times during March.

If you haven’t made corned beef and cabbage before, now is the perfect time to do so. Just make sure if you do serve it on St. Patrick’s Day, don't pass it off to your guests as something the Irish are serving on March 17th!

Easy Slow Cooker Corned Beef and Cabbage

Corned beef comes in several varieties; flats and points are the most popular and are readily available in grocery stores.

8 Servings

3 to 4 pounds Corned Beef Flats

6 medium potatoes, quartered

1 head green cabbage, cut in wedges

Wash the corned beef and place it in a slow cooker; cover with water and cook on low at least 8 hours or on high 3 hours then low 1 or 2 more hours.

When the corned beef is tender, pour the liquid into a large saucepan and bring it to a boil. Add the potatoes and cook until almost tender. Add the cabbage wedges and cook until crisp tender.

OR, add the potatoes to the slow cooker two hours before the corned beef is done; add the cabbage to the slow cooker about 30 minutes before serving.

To serve, slice the corned beef across the grain and serve with the potatoes and cabbage and lots of real butter.

Glazed Corned Beef (points), Sauteed Cabbage

St. Paddy's Day Dinner Revisited: Glazed Corned Beef, Cabbage and Colcannon (Irish Mashed Potatoes)

It all starts with a slow cooker.  I gathered together all of the ingredients for a traditional corned beef and cabbage dinner and prepared it in my crockpot.  After that I separated the components and made three separate dishes with them.  My Corned Beef was baked in a delicious apricot-spicy mustard glaze.  With some of the cabbage, onion and potatoes, I made Colcannon enhanced with nice thick bacon, purchased from Harter House Supermarket.  Then I used the rest of the cabbage and sauteed  it with more bacon!

The great thing about this dinner is that most ingredients are already cooked in the slow cooker once, so preparing the individual dishes hardly takes any time at all.  You can even do it all in advance and refrigerate until you are ready to make the individual recipes. Also, you can cook all the bacon for the Cabbage Saute and the Colcannon at once and divide it for each dish.

Tricked Out St. Patrick's Day Dinner

Apricot-Mustard Glazed Corn Beef

Ingredients

1 large sweet Onion

4 Medium Potatoes

1 1/2 cups low sodium chicken broth

1 1/2 cups water

Garlic cloves, minced

1 bay leaf

2 Tbl sugar

2 Tbl Apple cider vinegar

1 (3 lb.) Corned beef brisket point

1 large or 2 small heads of cabbage, cut into wedges

For the Glaze

Directions

Place the onions and potatoes in a 5-Qt slow cooker.  Combine broth, water, garlic, bay leaf, sugar, vinegar and pour over vegetables.  Top with Brisket and cabbage.  Cover and cook on Low for 8-9 hours or until meat and vegetables are tender.

Preheat oven to 350 degrees F.

Carefully remove corned beef from the slow cooker and place in a shallow roasting pan.

Mix all glaze ingredients together in a bowl.  Pour over corned beef.  Bake 30-40 minutes, until glaze is nice and bubbly.

Slice corned beef on a diagonal and serve.

Sauteed Cabbage
4-5 Slices thick cut bacon
1/2 of the reserved cabbage from the slow cooker, sliced into strips
1 large sweet onion, thinly sliced
2 TBL Cider Vinegar
2 tsp sugar
salt and pepper to tast

Place bacon in a large skillet and cook over medium high heat until evenly browned.  Place on a plate lined with paper towels and cut up into small pieces.  Set aside.
  

In about 2 TBL of the reserved bacon drippings, (save the rest for later) Saute the onion until very soft.  Add cabbage and the rest of the ingredients and saute until liquid is absorbed and all is heated through.  Serve.

Colcannon  (Irish Mashed Potatoes)
Ingredients
Reserved potatoes from slow cooker
1/2 of the reserved cabbage, cut into small chunks
4 strips of bacon
1 large sweet onion
1/2 Cup half and half
salt and pepper to taste
2-3 TBLs butter

Directions
Place potatoes in a large bowl. Smash them up a bit and set aside.
Place bacon in a large deep skillet.  Cook over medium high heat until evenly browned.  Drain, reserving drippings and set aside.  In the reserved drippings, saute onion until very soft.  Add the cabbage for the last few minutes and continue to saute so the cabbage absorbs some bacon flavor.

Mix the half and half into the potatoes and season with salt and pepper.  Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl.  Make a well in the center, and top with butter.
Serve immediately.

Roasted Boneless Pork Loin with Apple Cider and Brussels Sprouts

This recipe comes from my good friend Marina Backes who, together with her husband John, own Circle B Ranch, in Seymour, MO.
Find her recipe here;
CircleBRanchPork.com

Ingredients

For the pork

• 1  4-5 lb Boneless Pork Loin
• 2 large onions, sliced
• 1 thyme
• 3 Bay leaves
• 1 quart apple cider
• 4 springs rosemary leaves (roughly chopped)
• 9 Sage leaves (roughly chopped)
• 2–3 cloves of garlic (roughly chopped)
• Salt and Pepper
• Extra Virgin Olive Oil

For the chunky applesauce

• 3 tablespoons butter
• 4–5 Granny Smith apples, peeled, cored and cut into 1/2 inch chunks
• 1/2 cup apple cider
• Pinch of ground cinnamon

For the roasted brussels sprouts

• Brussels Sprouts (about a pound)
• Extra Virgin Olive Oil
• Salt and Pepper

Instructions

For the pork

1. Preheat the oven to 425 degrees.
2. In your food processor, combine the rosemary, sage, garlic, salt and pepper and olive oil to make a paste. Spread the paste on the outside of the boneless roast.
3. Place the onions into the roasting pan and toss with olive oil. Add the thyme, bay leaves and 2 cups of the apple cider.
4. Roast the pork at 425 degrees for 20 minutes or until a beautiful brown crust has formed. Stir the onion and check that the cider has not evaporated. You can always add apple cider if necessary.
5. Turn the oven down to 350 degrees and roast for 30 minutes or until your meat thermometer reads 150 degrees.
6. Let the pork roast rest for 10 to 15 minutes before carving. When ready cut the loin into thin slices.

For the chunky applesauce

1. Melt the butter in a saucepan.
2. Add the apples and saute over medium-low heat until the apples start to soften.
3. Add the apple cider and cinnamon and cook until most of the cider has evaporated and the apples are cooked and very soft. Serve either warm or room temperature.

For the roasted brussels sprouts

1. Preheat oven to 375 degrees. Cut the brussels sprouts in quarters.
2. Place in a bowl and toss with olive oil, salt and pepper.
3. Place the brussels sprouts into a pan and cook until golden brown. Serve either hot or room temperature. We like them both ways!

Strawberry Pound Cake

 

My friend, Judy, made this Pound Cake this past weekend and shared it with me.

It was very dense and really yummy.  

INGREDIENTS

1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon teaspoon strawberry extract
1/2 teaspoon teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream 
3/4 cup chopped fresh strawberries, plus more for serving.

GLAZE 
1 stick of butter, softened
4 oz. Philadelphia cream cheese
1 cup powdered sugar
1 teaspoon vanilla or almond extract
3-4 tablespoons milk

INSTRUCTIONS

Preheat oven to 350 degrees. Grease and flour 1 Bundt pan. 
Using an electric mixer, beat butter at medium speed until creamy.
Gradually add sugar, beating until fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in extracts.
In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined.
Stir in sour cream and mashed strawberries. Pour into prepared pan. Bake 60 - 80 minutes, or until a tester inserted in center comes out clean.  Remove cake from oven and invert pan on platter, until cake drops out.

Prepare Glaze and spoon over warm cake, let stand 1 hour; 

For serving, slice and add additional sweetened strawberries on the top.