QUICK CHICKEN CACCIATORE

1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat

Salt and freshly ground black pepper

2 tablespoons (2 turns around the pan) extra-virgin olive oil

1/2 teaspoon crushed red pepper flakes

2 Portobello mushroom caps, halved crosswise and thinly sliced

4 cloves garlic, crushed and minced

1/2 cup beef broth or stock

1 (28-ounces) can crushed tomatoes

1 pound egg ribbons or egg fettuccine, cooked to al dente

Crusty bread and grated Parmigianino or Romano, for passing

Directions

Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.

Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.

Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of Portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.

Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

Multigrain Pancakes

3/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 Tbsp. cornmeal
2 Tbsp. packed dark brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup milk
1/4 cup plain yogurt
1 tbsp. unsalted butter, melted and cooled
1 large egg, lightly beaten
1 tsp. vanilla extract

1.) Preheat oven to 200.  In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda, and salt.  In a small bowl, whisk milk, yogurt, butter, egg, and vanilla.  Stir milk mixture into flour mixture until just combined.
2.)  Preheat a large skillet or griddle; mist with cooking spray.  Pour batter 1/4 cup at a time, spreading gently.  Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes.  Flip pancakes and cook until light golden and cooked through, 1 minute longer.  Keep pancakes warm on a plate in oven while cooking remaining flapjacks.

Taco Ring

2-8oz. packages refrigerated crescent rolls

Separate crescent rolls into 16 triangles, slightly overlapping, in a circle on a Pampered Chef large round stone with wide ends 4 inches from edge of baking stone (points will extend off the edge of the baking stone).  Roll wide ends of dough toward center to create a 5-inch opening

Filling:
1 1/2 pounds lean ground beef
1 package (1-1.25 ounces) taco seasoning mix
1 3/4 cups shredded cheddar cheese
2 tablespoons water
1 egg white, lightly beaten

Optional toppings: salsa, shredded lettuce, chopped onions, tomato, sliced olives, and sour cream.

1.) Preheat oven to 375 degrees.  Cook ground beef in large skillet over medium hear 10-12 minutes or until no longer pink, breaking beef into crumbles; drain.  Stir in taco seasoning mix, 1 1/2 cups of the cheese and water.
2.)  Scoop filling evenly over crescents and fold over filling.  Brush with egg white.  Sprinkle with remaining cheese.  Bake 25-30 minutes or until golden brown.  Serve with toppings.

Strawberry Amaretto Pastries

1/2 Package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
1 tablespoon granulated sugar
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced
1 orange

1.) Preheat oven to 400.  Unfold pastry dough onto large greased cookie sheet.  Finely chop half of the almonds; combine almonds, and granulated sugar in small bowl, sprinkle evenly over surface of dough.  Lightly press almond mixture into dough.
2.) Using a pizza cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares.  Using a spatula, separate squares evenly over surface of pan.  Bake 16-18 minutes or until puffed and golden brown.  Remove from pan to cooling rack, cool completely.
3.) Meanwhile, place remaining almonds in and 8 inch saute' pan.  Cook over medium-high heat 2-3 minutes or until lightly toasted, stirring occasionally; remove from heat and cool completely. Coarsely chop and set aside.

4.) Whisk sour cream, powdered sugar, and almond extract together.  Fold in whipped topping and slice strawberries.  Split open each pastry square;  arrange half of the strawberries into bottom of each shell.  Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds.  Top with remaining sliced strawberries.  Zest orange over strawberries.  Place tops of pastry shells over filling and serve immediately.

Three-Cheese Garden Pizza

1 package (13.8oz.) refrigerated pizza crust
1 tablespoon vegetable oil
2 garlic cloves, pressed
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tsp. Italian seasoning
1 small onion, sliced into rings
2 plum tomatoes, sliced
1 medium Zucchini, sliced
1 cup sliced mushrooms

1.) Preheat oven to 400.  Unroll dough onto bottom of lightly greased 15 1/2 X 10 inch pan.  Gently stretch dough to evenly cover the bottom of the pan.  Place oil in small bowl.  Press garlic into the oil & brush evenly over the dough.  Bake crust 7 minutes.  Remove from the oven and place on cooling rack.
2.) Meanwhile, grate cheddar and mozzarella cheeses; place in a bowl and grate Parmesan cheese over the top.  Add Italian seasoning to the cheese mixture and toss lightly.  Slice onion, tomatoes, zucchini, and mushrooms.
3.) Sprinkle half of the cheese mixture evenly over crust; top evenly with onion, zucchini, tomatoes and mushrooms.  Sprinkle with remaining cheese mixture.  Bake 15-18 minutes or until crust is golden brown; remove from oven to cooling rack.  Cut into squares and serve!

Tip:  For best results, layer the vegetables over the pizza in the order described in step 3.

Chocolate Cake with coconut Cream

Cooking spray and flour for pan
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cup whole milk
1/2 cup canola oil
2 large eggs
2 tsp. pure vanilla extract
3/4 cup boiling water
1 1/2 cups heavy cream
1/2 cup reduced fat sour cream
1/4 cup powdered sugar
2 cups unsweetened coconut (I used flakes)

1.) Heat oven to 350.  Coat two 8X2 in. round cake pans with nonstick spray.  Line bottoms with wax paper; spray the paper.  Dust with flour.
2.) In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt.  In a large measuring cup or bowl, whisk together milk, oil, eggs, and vanilla.  Add the milk mixture to the flour mixture and mix until fully incorporated.
3.) Add the boiling water to the batter and mix well to combine (the batter will be thin).  Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes.  Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
4.) Meanwhile, using an electric mixer, beat the heavy cream sour cream and powdered sugar in a large bowl until soft peaks form.  Place one of the cakes on a platter and spread 1 cup frosting over the top.  Top with the remaining cake and frost with the remaining icing.  Gently pat the coconut all over the cake.  Serve immediately or refrigerate, up to 1 day.

Layered Taco Salad

1 lb. ground meat
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 Tbsp. finely chopped red onion
3 garlic cloves minced
1 tsp. lemon juice
4 cups shredded lettuce
1 can (2 1/4oz.) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups (8 oz.) shredded cheese
1 cup salsa
2 cups (16 oz.) sour cream
Tortilla chips

1.) In a small skillet, cook beef over medium heat until no longer pink; drain.  Stir in water and taco seasoning.  Bring to a boil; cook and stir for 2 minutes.  Cool slightly.
2.) In a small bowl, mash avocados with onion, garlic, and lemon juice.  In a 3 quart glass bowl, layer beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream.  Serve at once with chips.

My Blog

Hi, my name is Leslie, welcome to my blog!  I know I've posted a recipe already but I just couldn't wait!!!  I created this blog because I love to cook & bake.  I'm hoping to post at least 1 recipe a day.  I hope to use this blog to help people try new recipes or to maybe find one you've been looking for, I hope you enjoy my blog!

Peanut Butter Brownie Trifle

1 fudge brownie mix (13 X 9inch size)
1 package (10 oz.) Peanut Butter chips
2 pkg. (13 oz. each) miniature peanut butter cups
4 cups cold 2% milk
2 pkg. (5.1 oz. each) instant vanilla pudding mix
1 cup creamy peanut butter
4 tsp. vanilla extract
3 cartons (8oz. each) frozen whipped topping, thawed

1.) Prepare brownie batter according to package directions: stir in peanut butter chips.  Bake in a greased 13X9 inch pan at 350 for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs (do not over bake).  Cool on a wire rack; cut into 3/4 inch pieces.
2.) Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Add peanut butter and vanilla; mix well.  Fold in 1 1/2 cartons whipped topping.
3.) Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.  Spoon a third of the pudding mixture over the top.  Repeat layers twice.  Cover with remaining whipped topping; garnish with reserved peanut butter cups.  Refrigerate until chilled.