Sunday, August 19, 2012

Baked Garlic Parmesan Chicken

Really easy recipe!

Dinner is ready!
2 chicken breasts
2 Tbsp. olive oil
2 garlic cloves, minced
1 1/2 c. dry bread crumbs
1 tsp. dried basil
dash or two of coriander
dash or two of oregano
lots of black pepper
2/3 c. Parmesan, shaved

Preheat oven to 350 F. Grease an 8x8 glass baking dish, then set aside.

In a shallow bowl, mix the olive oil and garlic. In a separate shallow bowl, mix the bread crumbs and spices. Dip each chicken breast into the oil mixture, then in the bread crumbs mixture. Arrange the chicken in the greased dish. Top with any remaining bread crumbs mixture. Drizzle with any of the leftover oil mixture. Top with the shaved Parmesan.

Bake for 30-35 minutes, depending on how thick your chicken is. Just make sure it is not pink inside! This chicken was delicious and was really simple! I served it with a side of sauteed zucchini.

Here is a link to the recipe I adapted:

Wednesday, August 15, 2012

Pasta with Vodka Cream Sauce

Onion, Garlic, and Vodka
1 lb. pasta (I used farfalle)
1 onion, chopped
3 cloves garlic, minced
3 Tbsp. butter, divided
2 Tbsp. olive oil
1 c. vodka
16 oz. tomato sauce
thyme, basil, coriander to taste (I used a bit more thyme than the other two)
1 c. heavy cream
large pinch of red pepper flakes
1/2 tsp. salt
lots of cracked black pepper
Parmesan, shredded

Sauce with the cream just added
Cook the pasta according to package directions.

While your pasta is cooking, saute the onion in 2 Tbsp. of the butter and olive oil in a saucepan over medium heat. After about 3 minutes, add the garlic and saute for another 2 minutes, stirring occasionally. Add the vodka (be very careful if you use a gas stove). Cook for 2-3 minutes. Add the tomato sauce and spices. Taste to see if you want to add a bit more of the spices. Stir and reduce the heat to low. I let this cook on low about 5-6 minutes, just so the flavors can percolate.

Pour in the heavy cream, stir, then turn the heat to the lowest setting. Sprinkle in the red pepper flakes, salt, and pepper. Then stir in the 1 remaining Tbsp. of butter. When it has melted, add the cooked (and drained) pasta to the sauce. Make sure all of it is coated. Add the parmesan to each dished up serving.
Sauce with the pasta added

Here is a link to the recipe I adapted: Can't go wrong with The Pioneer Woman!

*Note: Adding cooked zucchini to this might taste really good. I think I will try that next time!

Thursday, August 9, 2012

Caramel Corn

This stuff is fantastic! I keep eating it and eating it...

8 quarts popped corn (if you have an air-pop machine, this would be 2 batches)
1 c. butter
2 c. brown sugar
1/2 c. light corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

Put popcorn in a large baking dish or pan (you might need two). Mix the butter, sugar, syrup, and baking soda together in a pot over medium heat. Bring to a light boil. Remove from heat once it starts boiling. Add vanilla and stir. Pour slowly over popcorn. Make sure it all gets coated. Place caramel
corn in oven and bake at 225 F for 15 minutes. Remove from oven and empty onto counter or table to cool (making sure your counter or table is clean). Eat it while it is warm! It's the best!

Recipe courtesy of Sandy Aunspaugh

Thursday, August 2, 2012

Plantation Chews

1/2 c. butter
2 1/4 c. brown sugar
2 eggs
1 tsp. vanilla
4 c. cornflakes, not crushed
1 1/4 c. sweetened flaked coconut
1/2 c. pecans, crushed

Cream butter and sugar until fluffy. Add eggs and vanilla; mix until incorporated. Add dry ingredients and beat on high speed for 12-14 minutes. Yep, it's important that you beat it this long or the cookies will be the wrong consistency. Scrape the bowl often during the mixing.

Scoop out cookies, a little smaller than a ping pong ball. Place on a cookie sheet lined with parchment paper (do not grease!). Flatten cookies with fingertips slightly moistened, so the dough will not stick to your fingers.

Bake at 350 F for 6-7 minutes. Rotate pan, then cook another 6-7 minutes. Remove from oven, but leave on pan. The cookies will be very soft when they first come out. When they are stiff enough to handle, remove to a cooling rack.

Here's a link to the original recipe: