Chicken Piccata

4 boneless skinless chicken breasts
1 large egg
flour (for dredging)
1/2 cup grated parmesan cheese
1/8 teaspoon paprika
kosher salt
ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 cup white onion, chopped
1 large shallot, minced fine
3 garlic cloves, minced fine
1/2 cup sweet vermouth or sherry wine or white wine
1 cup prepared bouillon, with
2 teaspoons flour, blended together
1 lemon, juice of
2 teaspoons lemon peel, grated
2 teaspoons capers, rinsed and lightly crushed
1 lb sauteed fresh mushrooms
1/4 cup flat-leaf Italian parsley, roughly chopped
1 lemon, sliced thinly


Thoroughly wash and pat dry chicken.

Pound chicken flat - 1/2 inch (Cook's Tip: Place the chicken between two wax paper sheets and use gentle strokes when pounding - The meat can tear easily. Pounding the chicken is a very important step if you wish your chicken to be tender.)

Beat the egg in a bowl large enough to hold chicken.

In a shallow pie plate, combine flour, Parmesan, paprika, salt and pepper.

Dip chicken in egg, then in flour mixture until well coated.

Heat a wide skillet and melt the butter, then add the olive oil.

When hot, add the chicken (Do not crowd skillet.) Quickly brown the chicken on both sides, adding more butter and oil as needed (Fry until appearance is golden and chicken is cooked.)

Remove chicken to serving platter, keep warm.

In the drippings, sauté' the onion, shallot, and garlic for about 1 minute.

Add the vermouth/sherry/wine and the bouillon; deglaze the skillet - stirring to get all of the brown bits off the bottom of the pan.

Return the chicken to the skillet.

Pour the lemon juice, grated lemon peel, capers and mushrooms over the chicken; gently turn chicken to coat with sauce.

Simmer for another 15 minutes

Crustless Cranberry Pie

Crustless Cranberry Pie from my friend Juli's collection.

1 cup all-purpose flour
1 cup sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts (Optional)
1/2 cup melted butter or margarine
2 eggs
1 teaspoon almond extract

Preheat oven to 350.
Grease one 9 in pie pan.
Combine flour, sugar, and salt.
Stir in the cranberries and the walnuts and toss to coat.
Stir in the butter, beaten eggs, and almond extract.
If you are using frozen cranberries the mixture will be very thick.
Spread the batter into the pan.

Bake at 350 for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Serve with whipped cream or ice cream.

Frosted Peanut Butter Brownies

1 1/2 cup butter
1/3 cup cocoa
2 cups sugar
1 1/2 cup flour
1/2 teaspoon salt
4 eggs
1 teaspoon vanilla
1 - 8oz jar chunk peanut butter
1/3 cup milk
1/4 cup cocoa
1 box Confectioner sugar
10 large marshmallows


Cook 1 cup butter and 1/3 cup cocoa in saucepan on low heat, stirring often, until butter melts.
Remove from heat.
Combine sugar, flour and salt in large bowl and beat until blended add eggs and vanilla, beat until blended.
Blend in the cocoa mixture.
Spread mixure in a 8x8 square pan.
Bake at 350 degrees for 20 minutes until toothpick comes out clean.

Remove lid from peanut butter jar and microwave on medium for 2 minutes, stir.
Spread melted peanut butter over warm brownies.
Chill 30 minutes.
Cook remaining 1/2 cup butter. 1/3 cup milk and marshmallow in large pan over medium heat - stir often until melted.
Remove from heat and whisk in 1/4 cup cocoa.
Stir in Confectioner's sugar until smooth.
Spread over peanut butter.
Chill 20 minutes and then cut into squares.

Chili-rubbed Steak with Rosemary Potatoes

Chili-Rubbed Steak with Rosemary Potatoes

Potato Ingredients:
2 large Yukon potatoes, each cut into six equal pieces, lengthwise
2 tablespoon fresh rosemary, chopped
3 tablespoons extra virgin olive oil
2 cloves fresh garlic, minced
1 tablespoon Kosher salt
Black pepper, a few good grinds
1 tablespoon parsley, chopped

Preheat the oven to 400 degrees F.
In a large bowl combine all ingredients except for the parsley and toss to coat. Transfer to a foil lined baking sheet and bake until nicely colored and cooked inside, flip and stir after 10 minutes to prevent burning.
Remove from the oven and toss with the parsley.
Season to taste.

Steak Ingredients:
2 1/2 lb. Sirloin steaks, 1 inch thick
1 teaspoon chili powder
1 teaspoon cumin, powdered
1 teaspoon oregano, dried
3 cloves garlic, minced, or 1/2 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon Kosher salt
A few good cranks of black pepper
1 tablespoon extra virgin olive oil

Preheat grill to medium-high.
Combine the dry ingredients to create the rub.
Rub 1 tablespoon of the mixture evenly into each steak and allow to marinate at room temperature for 30 minutes.
Brush a light layer of oil onto the meat and grill 5-6 minutes on each side, rotating the meat 45 degrees after 3 minutes to get nice marks on the steak.
Allow the meat to rest at least 10 minutes, covered with foil, prior to slicing.

Cappuccino Chocolate Chunk Muffin Mix (gift jar)

1 1/2 qt. glass jar
2 cups flour
4 squares BAKER'S Semi-Sweet Chocolate, chopped
1/2 cup sugar
1/2 cup GENERAL FOODS INTERNATIONAL Suisse Mocha
2-1/2 tsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1/2 tsp. salt

LAYER ingredients in 1-1/2-qt. glass canister or jar in the following order (from bottom to top): flour, chocolate, sugar, flavored instant coffee, baking powder, cinnamon and salt, tapping jar gently on counter to settle each layer before adding the next layer.
Cover.

ATTACH baking directions (see below) to jar.

BAKING Directions: Preheat oven to 375°F.
Beat 1 egg in large bowl; stir in 1 cup milk and 1/2 cup (1 stick) butter or margarine, melted.
Empty muffin mix into bowl.
Stir just until moistened.
Spoon batter into 12 greased or paper-lined medium muffin cups, filling each cup 2/3 full.
BAKE 15 to 20 min. or until toothpick inserted in centers comes out clean.
Cool 5 min.; remove from pan.
Cool completely on wire rack.

Grown Up Hot Chocolate

Grown Up Hot Chocolate

2 envelopes or 1/2 cup instant hot coccoa mix
3 cups hot brewed coffee
1/4 half and half cream
shot of rum
whipped topping
ground cinnamon (optional)

In a small saucepan whisk together coffee, coccoa mix, cream, and rum until heated through and coccoa is disloved.

Pour into mugs.

Garnish with whipped topping and sprinkle with cinnamon if desired

Cajun Turkey

(I seen this on the Today Show and cannot wait to try it.)

• 1 15-18 lb turkey
• 6 lbs Plugra butter (or other European-style high-fat-content butter)
Angel Dust Cajun seasoning

• 1 teaspoon Kitchen Bouquet
• 3 tablespoons Hungarian paprika
• 1 1/2 tablespoons Spanish paprika
• 5 teaspoons salt
• 1 1/4 teaspoons dried thyme leaves
• 1 1/4 teaspoons dried oregano
• 1 teaspoon ground white pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder

For Angel Dust Cajun seasoning: In a small bowl, combine all ingredients. Use as needed and store in an airtight container for up to 2 months.

For turkey: Cut four of the pounds of butter into cubes. Set two pounds of the cubes aside. Carefully work your fingers between the skin and the meat of the breast. Work two pounds of butter cubes in between and distribute evenly.

Place the reserved cubed butter in the cavity of the turkey and distribute evenly.

Melt the last two pounds of butter, stir in Angel Dust and Kitchen Bouquet. Place the turkey in a deep roasting pan. Gradually pour melted butter over the bird, massaging the mixture into the skin as you go.

Place the turkey into a preheated 450-degree oven and roast for one hour uncovered. After the first hour, cover with aluminum foil and continue to roast until done (approx. 15 minutes per pound). Baste the bird every half hour to ensure a crisp, golden skin.