Slow Cooker Chicken Marsala

Ingredients

• 6 (1.5 pounds, total) boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• salt and fresh ground pepper, to taste
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup dry marsala wine
• 1/2 cup water
• 1/4 cup cornstarch
• 1/4 cup heavy cream
• chopped fresh parsley, for garnish

Instructions

1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
5. Transfer chicken to slow cooker and top with mushrooms and garlic.
6. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
7. Pour wine over chicken and mushrooms.
8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
9. Remove chicken breasts from slow cooker and set aside on a plate.
10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
11. Add heavy cream to the wine sauce and whisk until combined.
12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
14. Serve.

This article and recipe adapted from this site

Chicken Francese

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Ingredients

• 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
• 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
• Kosher salt
• Freshly ground black pepper
• 1 tsp garlic powder
• 4 eggs
• 2 tbsp Parmesan grated
• 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
• 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
• 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
• 4 garlic cloves minced
• ¼ teaspoon red pepper flakes more, to taste
• ½ cup dry white wine ie, Pino Grigio
• 1 ¼ cups chicken stock
• Juice of two fresh lemons about 4 tablespoons

Instructions

1. Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
2. Cut each pounded chicken piece into halves, or thirds. Set aside.
3. Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
4. In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
6. Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
7. Place the coated chicken into the hot skillet, 2 at a time.
8. Cook for 3 to 4 minutes, until nicely browned on the bottom.
9. Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
10. Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
11. In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
12. Add garlic and crushed red pepper, cook until soft, about 3 minutes.
13. Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
14. Add white wine and chicken stock and bring to a boil. Reduce the heat.
15. Add the lemon juice. Stir until slightly thickened.
16. Season with a healthy pinch of salt and pepper.
17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
18. Taste and adjust seasonings, if necessary.
19. Place cutlets on plates, or platter, and pour sauce over the top.
20. Garnish with remaining parsley.
21. Enjoy!

This article and recipe adapted from this site

fluffy, fluffy pancakes

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INGREDIENTS

• 1 cup All-Purpose Flour, sifted
• 2 tsp Baking Powder
• Pinch of Salt
• 2 tbsp White Sugar
• 3/4 cup plus 2 tbsp Milk
• 1 Large Egg, beaten
• 2 tbsp Unsalted Butter, melted
• 1 tsp Pure Vanilla Extract
• Canola Oil (or any other vegetable oil), for cooking

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INSTRUCTIONS

1. Combine flour, sugar, salt, and baking powder into a bowl and mix well.
2. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
3. Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
4. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
5. Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.

Base Recipe adapted from site

ALICE SPRINGS CHICKEN

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Recipe:

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• Lowry's Seasoning Salt
• 6 bacon slices
• 1/4 cup regular mustard
• 1/3 cup honey
• 2 Tbsp. Mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
• 2 cup shredded Colby/Jack cheese

INTRUCTIONS

1. First, Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.
2.  While the chicken is in the refrigerator, cook bacon in a large skillet until crisp.  Remove bacon and set aside.  ***Do not discard grease.***
3. Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Place chicken in a 9" × 13" casserole dish or pan.
4. To make the Honey Mustard:  In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. 
5. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
6. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
7. Serve with the left over Honey Mustard Sauce that you made.

This article and recipe adapted from this site

Sun-dried tomato and mushroom pasta in a garlic and basil sauce

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Ingredients

• 2 tablespoons olive oil
• 8 oz mushrooms sliced
• 3 garlic cloves minced
• 3.5 oz sun-dried tomatoes diced
• 2 cubes chicken bullion (use Vegetarian "Chicken" Bouillon for vegetarian version)
• 2 cups water
• 1/2 cup half and half
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese shredded
• 1 tablespoon dried basil or up to 2 tablespoons minced fresh basil
• 1/2 lb fettuccine pasta

Instructions

1. Heat olive oil on medium-high heat, add sliced mushrooms and garlic - and cook the vegetables for about 3 minutes. Add diced sun-dried tomatoes. Reduce heat.
2. Dissolve 2 cubes of chicken bullion in 2 cups of boiling water. Carefully add the broth to the skillet - continue to cook the vegetables in a chicken broth on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces somewhat. Add half and half, heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the basil.
3. If your sauce is too thick at this point - add another 1/2 cup half and half. If your sauce looks thin to you - do not continue simmering the sauce to thicken it as you will be adding pasta shortly (in the next step) - and pasta will absorb some of the sauce liquid. Even if the sauce looks thin now, it will not be so thin once you add pasta.
4. Cook fettuccine al dente according to the package instruction. Drain and rinse in cold water (this will stop the cooking). Add the fettuccine into the sauce and continue cooking the sauce with the pasta in it, on medium heat, for a couple of minutes (or more - to achieve the desired thickness) stirring constantly to coat well.
5. Note: do not add salt to the creamy sauce because it should already be salty enough from the dissolved chicken cubes. Only in the very end when the sauce is done, you may add some salt if needed.

Recipe Notes

WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half cream to form a lighter cream unlike heavy cream. To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (heavy, or whipping cream).

This article and recipe adapted from this site

LOW CARB PIZZA CASSEROLE

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INGREDIENTS

• 14 ounces Cauliflower florets, cut into bite-size pieces
• ½ teaspoon Salt
• 2.5 ounces Pepperoni
• 2 pounds Italian Sausage, if in casings remove from casing before cooking

• 1 tablespoon Olive Oil
• 8 ounces Mushrooms, sliced
• 1 Green Pepper, cut into bite-size pieces
• 12 ounces Mozzarella cheese, shredded
• 1.5 cups Low Carb Pasta Sauce, we use Rao’s Homemade Marinara
• 1/4 cup Parmesan cheese, powdered
• 1 teaspoon Italian Seasoning

INSTRUCTIONS

1. Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3 minutes or until the cauliflower is tender. Don’t overcook!
2. Drain the cauliflower pat dry with a paper towel. Set aside.
3. Preheat oven to 400 degrees F.
4. In a large skillet over medium high heat cook the Italian sausage, approximately 15 minutes. When the sausage has finished cooking drain the excess fat. Set aside.
5. In the same skillet at olive oil and saute mushrooms over medium high heat for 10 minutes to remove the excess water. Set aside when done.
6. Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of pasta sauce on the bottom.
7. In a large bowl add the cauliflower, cooked Italian sausage, mushrooms, and green peppers. Toss together until well mixed.
8. Spread ½ of the mixture in the casserole dish. Top with ½ cup of pasta sauce, followed by ½ of the pepperonis (kind of press them down in between the other toppings), and finally 6 ounces of mozzarella cheese.
9. Next spread the remaining toppings mixture over the cheese followed by the pepperonis (save 10 slices for the top of the casserole), remaining ½ cup of pasta sauce, and 6 ounces of mozzarella cheese.
10. In a small bowl mix together the Parmesan cheese and Italian seasoning.
11. Sprinkle the Parmesan mixture over the casserole and top with 10 slices of pepperoni.
12. Place in oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.

This article and recipe adapted from this site

Bakery Style Chocolate Chip Cookies

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Ingredients

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks (227 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (247 grams) lightly packed light brown sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 2 cups (340 grams) semi sweet chocolate chips

Directions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl combine the flour, baking soda, and salt.
3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
4. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
6. Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
7. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.

Base Recipe adapted from site