- 2 chicken breasts (4 thin), diced
- 3 garlic cloves, minced
- 14 oz chicken broth
- 1 cup heavy cream
- 1/2 pound uncooked penne
- 1 1/2 cup shredded parmesan
Saute chicken breasts. Add garlic and saute 1 minute. Add broth, cream and penne. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes. Stir in parmesan.
Don’t double, it doesn’t taste great as leftovers.
- 3/8 cup softened butter
- 3/8 teaspoon salt
- 3/4 cup cocoa
- 1/2 cup milk, warmed
- 2 teaspoons vanilla
- 5 1/4 cups powdered sugar
Cream butter, salt, cocoa.
Original Recipe: Add milk and vanilla. Beat in sugar. If needed, thin with more milk or stiffen with more sugar.
New Recipe: Add sugar and milk by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Then add vanilla.
- 12-16 ounces green beans
- 1 tablespoon butter
- 3 tablespoons sliced almonds
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
Steam green beans for 3 minutes.Â Combine butter and almonds in a large skillet over medium heat; cook 3 minutes or until butter is lightly browned and almonds are lightly toasted.Â Add green beans to pan; toss to coat.Â Sprinkle with salt and pepper.
- 2 teaspoons olive oil
- 1 teaspoon butter
- 3 tablespoons chopped shallots
- 1/4 cup dry white wine
- 2 tablespoons whole grain mustard
- 1 tablespoon brown sugar
- 4 salmon fillets
Heat a small saucepan over medium high heat.Â Add olive oil and butter; swirl until butter melts.Â Add shallots; cook 2 minutes, stirring occasionally.Â Add wine to pan; bring to a boil.Â Cook 2 minutes; stir in the mustard and brown sugar.Â Remove pan from heat.
Arrange fillets, skin sides down, on a jelly roll pan lined with foil coated with cooking spray.Â Sprinkle fillets with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.Â Spread half of the mustard mixture evenly over fillets.Â Broil 6 minutes or until desired degree of doneness. Spread remaining half of mustard mixture over fillets. Serve with couscous and browned butter haricots verts.
- 1 tablespoon finely chopped shallots
- 1 teaspoon Dijon mustard
- 1/4 cup fresh orange juice
- 4 teaspoons fresh Meyer lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 teaspoons olive oil
Mix together and serve on salad with pear and goat cheese.
- 1 teaspoon oregano
- 0-1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 poundsÂ boneless skinless chicken breasts
- 2 tablespoons butter
- 1 cup water
- 1/2 cup white wine
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 chicken bouillon cube
- 1 teaspoon fresh parsley
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, wine, lemon juice, garlic and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.Â Serve over noodles.
- 1 cup rolled oats
- 1 cup coconut flakes
- 1 cup mini chocolate chips (or a little less)
- 1/2 cup peanut butter (or non nut butter)
- 1/3 cup honey
- 1 tsp vanilla
In a medium bowl, mix oatmeal, coconut flakes, and chocolate chips.
In a small bowl, whisk together peanut butter, honey and vanilla.Â Add the peanut butter mix to the dry ingredients and stir until well combined.Â Add additional 1-2 tablespoons of peanut butter if needed so that the ingredients stick together enough.
Chill in refrigerator for 30 minutes.Â Once chilled, roll into balls and enjoy!Â Can be stored in an airtight container in the fridge or freezer.
- 2 cups sugar
- 2 cups dark Karo syrup
- 1 cup butter
- 2 cups heavy cream (divided) room temp (microwave slightly if needed)
Add sugar, Karo syrup, butter and 1 cup heavy cream to a large pot.Â Dissolve over medium heat until the mixture boils.Â Cook over medium heat, stirring constantly with a heat resistant spoon, to just under the firm ball stage, 242 degrees (about 18 minutes).
Remove from heat and add remaining 1 cup heavy cream very gradually.Â Return to heat and cook to firm ball stage, 244 degrees.
Pour the mixture at once, without stirring, into a buttered pan.Â When firm, after about 3 hours, invert onto a wooden board and cut into squares.Â Wrap in saran wrap.
- 1 cup red onion, diced
- 1/3 cup poblano pepper (about 1), seeded and diced
- 1 teaspoon minced garlic
- 1 1/4 pounds ground turkey
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (19-ounce) can cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
- 1/2 cup chopped fresh cilantro
- 6 lime wedges
Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.
- 3 1/2 ounces bittersweet chocolate, coarsely chopped
- 3 large eggs, separated, at room temperature
- Pinch of salt
- 1 1/2 teaspoons sugar
- Whipped cream or creme fraiche, for serving (optional)
Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water or in a microwave oven on medium power. If necessary, transfer the chocolate to a bowl that can hold all the ingredients. Using a whisk, stir the egg yolks into the chocolate one at a time.
In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, beat the egg whites with the salt until they start to form peaks. Beating all the while, gradually add the sugar. Continue to beat until the whites are shiny and hold medium-firm peaks.
Spoon about one-quarter of the whites over the melted chocolate and stir with the whisk until the mixture is almost smooth. (Stirring in a bit of the whites lightens the chocolate and makes the next step easier.) Spoon the rest of the whites over the chocolate and, using the whisk or a large rubber spatula, very carefully fold in the whites. Be as thorough as you can without overworking the mixture â€” it’s better to have a few white streaks than to beat the bubbles out of the mousse by overmixing.
Spoon the mousse into a serving bowl or individual bowls or serve it now, or cover it and keep it in the refrigerator until you’re ready for dessert. Covered well, the mousse will keep overnight in the refrigerator, although it will get denser as it stands.