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Nov 29, 2011

Pate Brisee

Pate Brisee
So I read Martha Stewart's Pie book and this is the recipe she uses to make each pie crust, so I gave it a go and it turned out wonderful!

You will need:
2 ½ cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
¼ to ½ cup ice water

Pulse flour, salt, & sugar in a food processor ( or whisk together by hand
in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or
your fingertips) until mixture resembles coarse meal, with some larger pieces
remaining. Drizzle ¼ cup water over mixture. Pulse (or mix with fork) until mixture
just begins to hold together. If dough is too dry, add ¼ cup more water, 1 Tbsp at
a time, and pulse (or mix with a fork).

Divide dough in half onto 2 pieces of plastic wrap. Gather 2 balls, wrap loosely in
plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm,
well wrapped, 1 hour or up to 1 day (dough can be frozen up to 3 months, thaw in
refrigerator before using).

Tip: When prepping the dough to go into the pie plate, roll the whole thing up
onto the rolling pin and then carefully unroll/drape it over the pie plate and gently
press it in.

Source: Martha Stewart's Pies and Tarts Cookbook

Nov 22, 2011

Chicken Piccata Pasta Toss

Chicken Piccata Pasta Toss

Wowzers! This was another huge hit!
Love the flavor of lemon, wine sauce, and capers!!

You will need:
1 pound penne rigate pasta or  anything you like, I used spaghetti
2 Tbsp EVOO
1 1/4 pounds chicken tenders
salt and pepper
2 Tbsp butter
4 cloves garlic, chopped
2 medium shallots, chopped
2 Tbsp flour
1/2 cup white wine
juice of 1 lemon
1 cup chicken broth 
3 Tbsp capers, drained
1/2 cup chopped fresh parsley

To make:
Heat a deep skillet over medium heat. Add 1 Tbsp EVOO & the chicken to the pan. 
Season with salt and pepper. Brown the chicken until lightly golden brown. 

Remove from heat and set on serving dish while you make the sauce.
 Return skillet to medium heat, add another Tbsp of EVOO, 1 Tbsp butter, the garlic, and shallots and saute 3 minutes.
 Stir in flour and cook 2 minutes. 
Whisk in wine and reduce liquid, for 1 minute.
 Whisk lemon juice and broth into sauce. 
Stir in capers and parsley. 
When sauce comes to a bubble, add remaining Tbsp butter to give it a little shine.
 Put chicken back in pan and heat for a minute or two. 
Toss the hot pasta with chicken and sauce. 

Nov 21, 2011

olive garden's garlic herb chicken con broccoli

Olive Garden's Garlic Herb Chicken con Broccoli

This is my absolute favorite dish to get at Olive Garden and I am so pleased that I can make it at home now!!

You will need:

1 pound chicken breasts
2 tsp EVOO
4 ounces dry orecchiette pasta
1 cup heavy whipping cream
2 Tbsp butter
2 tsp minced garlic
2 tsp cornstarch
1 cup broccoli florets
salt and pepper
2 Tbsp grated parmesan cheese
1-2 tsp dried basil, parsley, & rosemary mixture
1/2 tsp red pepper flakes

To make:

Combine ingredients from spice mixture. Rub onto chicken breasts. Cook chicken in the EVOO until done and browned on each side, set aside.

Cook orecchiette in a large pot of salted water until almost done, drain and return to pot.
Stir butter and garlic into saute pan. Cook til garlic carmelizes, then add the cream and cornstarch on medium heat until it thickens to a sauce, and add that to the pasta.
Stir chicken and broccoli into the pasta. Simmer until pasta is done and remove from heat.

Sprinkle with parmesan cheese and season with salt and pepper!


Nov 20, 2011

Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

I am in love with this dish, I've had it at many restaurants and this recipe is even better than some of the restaurant version's I've had!

You will need:
2 boneless, skinless chicken breasts, cut into strips
2 ounces linguine, cooked al dente
2 tsp cajun seasoning
2 Tbsp butter
1 thinly sliced green onion
1-2 cups heavy cream
2 Tbsp chopped sun-dried tomatoes
1/4 tsp salt
1/4 tsp dried basil
1/8 tsp pepper
1/8 tsp garlic powder
1/4 cup grated parmesan cheese

To make:
Bring a pot of water to boil and cook the linguine in until al dente.
Place chicken and cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter until chicken is tender, about 5-7 minutes.
Reduce heat and add green onion, heavy cream, tomatoes, basil, salt, pepper, basil, and garlic powder.Heat through and then pour over hot linguine and toss with parmesan cheese!


Cheesy Ranch Potatoes

Cheesy Ranch Potatoes
This made up the perfect side dish to just about any entree and my oh my are they easy and tasty!

You will need:
 red potatoes, I used about 3 pounds
chili powder
seasoned salt
shredded cheddar cheese
ranch dressing
bacon, cut up (optional)
green onions (optional)

To make:

Dice up the potatoes into small chunks and throw them into a baking dish. Sprinkle all over with chili powder, seasoned salt, and pepper. Cut up a few tsp's of butter and place over top. Cover the whole thing with foil and place in a 400 F oven for 1 hour.

Remove from oven and throw some shredded cheddar cheese on top. Then drizzle ranch dressing over top. stir the whole thing together and put back into oven, uncovered, for about 5 minutes.

That's all! If you want to be a little fancier, you can also sprinkle chopped up bacon and/or green onions on top too!


Nov 19, 2011

sloppy joes

Homemade Sloppy Joes

I love a good sloppy joe, so I decided to find a highly rated recipe and give it a whirl!

You will need:
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 tsp garlic powder
1 tsp prepared yellow mustard
3/4 cup ketchup
3 tsp brown sugar
ground pepper

To make:

In a medium skillet over medium heat, brown the ground beef, onion, and green pepper, drain off liquids.

Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer 30 minutes. Season with salt and pepper.

Source: All

Nov 6, 2011

Malted Milk Chocolate Chip Cookies

These are so insanely delicious and addicting.
Don't say I didn't warn you!

Let me go one step further and tell you that I wasn't too sure about these cookies at first, I mean they are flat. 
Flat, flat, flat. 
and I am not a fan of chocolate chip cookies.
BUT I made these and these are now my favorite cookies. Hands down.
I couldn't stop eating them (and neither could my husband, he had like 8 at one sitting).
So don't just take my word for it, try them yourself!

You will need:

1 cup (2 Sticks) Unsalted Butter Softened

3/4 cups Golden Brown Sugar

3/4 cups Sugar

2 whole Eggs

2 teaspoons Vanilla Extract

2 cups All-purpose Flour

1-1/4 teaspoon Baking Soda

1-1/4 teaspoon Salt

1/2 cup (rounded) Malted Milk Powder

1 bag (12 Ounce) Milk Chocolate Chips (give or take)

Preheat oven to 375 degrees.
Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.
Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.
Add chocolate chips and stir in gently.
Drop by teaspoonfuls (or use a cookie scoop) BUT don't make the mistake I did at first, and make them too big. Just make a tiny, small amount of cookie dough because these suckers will spread out big time and bake for 10 to 12 minutes.
Bake less if you want chewy cookies; more if you want crispy cookies.

Source: Pioneer Woman Ree Drummond