Thursday, November 6, 2014

Chicken in Creamy Parmesan Sauce

Olive Oil
Boneless, skinless chicken breasts, flattened
2 closes garlic, chopped
1/4 tsp. red pepper flakes
1/4 cup dry white wine
3/4 cup chicken broth
1/2 cup heavy whipping cream
1/4 cup oil packed sundried tomatoes, chopped
1/4 cup parmigiano reggiano (parmesan), grated
Salt and Pepper to taste
1/4 cup fresh basil, thinly slided (or 1 tsp. dried basil)

Heat oil in a pan over medium high heat.  Add the chicken and cook until cooked through.  Set aside.  Add the garlic and red pepper flaxes and saute until fragrant, about a minute.  Add the wine and deglaze the pan.  Add the broth, cream, sunddried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce htickens a bit, about 3-5 minutes.  Serve over angel hair pasta.

Pear Salad

Candied Pecans (for instructions to do yourself, see below)
Lettuce mix - variety of leaves
Sliced Pears
Red Onion
Bleu cheese crumbles

1 small shallot
1 tsp. balsamic vinegar
1/4 c. extra virgin olive oil
2 tsp. maple syrup

Combine all dressing ingredients in the blender and blend.  Chill until time to serve.  Slice pears and red onion and lay on salad.  Lightly toss with salad and top with bleu cheese.  To candy pecans, mix 1/2 cup raw pecans with 2 TBSP. melted butter and 2 TBSP. brown sugar.  Lay out flat on parchment paper and bake at 350 for 5 minutes.  Stir and turn over and bake for another 5 minutes.

Monday, May 5, 2014

Yummy Barbecue Sauce

1 1/4 cups ketchup
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice
1/4 cup water
1 TBSP. worchestershire  Sauce
2 1/2 tsps. ground mustard
2 tsp. smoked paprika
1/2 tsp. garlic powder
1/4-1/2 tsp. cayenne pepper
1 1/2 tsp. salt
1 tsp. pepper
1/8 cup cold water mixed with 1 TBSP. corn starch

Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot.  Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved.  If you like a thicker BBQ sauce, add the water and corn starch mixture.  Simmer until desired thickness is reached, but watch closely.  It thickens really fast!  Serve immediately or cover and store in fridge.

Sunday, April 6, 2014

Mexican Chicken

 A really good shredded mexican chicken.  Tasted great on tacos or over nachos with guacamole.  Yum.

Shredded Chicken
1 tsp. marjoram
1/2 cup cilantro, chopped
3 tsp. ground cumin
1 cup diced tomatoes with juice
Salt to taste
1/2 cup chicken broth

Place shredded chicken in a frying pan, with the chicken broth, marjoram, cilantro, cumin and chopped tomatoes.  Add salt to taste.  Simmer 10 minutes.

Monday, March 17, 2014

24 Hour Salad


  • 6 cups chopped lettuce
  • salt and pepper
  • 6 hard-cooked eggs, sliced
  • 2 cups frozen peas, thawed
  • 8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
  • 2 cups (8 ounces) shredded mild Cheddar cheese
  • 1 cup mayonnaise
  • 1 to 2 tablespoons sugar
  • 1/4 cup sliced green onion with tops
  • paprika


Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.

Lemon Basil Chicken

I know this isn’t the best picture - but it really is good!


Chicken Breasts or tenders - I prefer tenders
2 Tbsp. olive oil
1 Tbsp. minced garlic
1/3 cup white wine
1/4 cup lemon juice
1 large bunch of fresh basil (approximately 1/2 cup diced)
1 tsp. kosher salt
1/2 tsp. pepper

Heat olive oil and add garlic and cook for 1 minute.  Add in white wine, lemon juice and basil.  Stir to a simmer.  Place chicken pieces in the sauce and cover with lid and cook on low heat on stove until done.