Crispy Ritz Chicken

INGREDIENTS

FOR CILANTRO RICE
1 1/2 c. of uncooked rice
1/8 c. lime juice
2 tbsp. tried cilantro

FOR THE CHICKEN
3 chicken breasts
2 sleeves of Ritz crackers or roasted veggie flavor
1/2 c. of buttermilk or regular milk
2-2 1/2 c. of shredded cheese or mozzarella
Salt and Pepper to taste

FOR THE SAUCE
1-10oz can of cream of chicken
3 tbsp. of sour cream
2 tbsp. butter

Dried cilantro for garnish

INSTRUCTIONS

Preheat Oven to 350F Degrees

For the rice:
Combine 1 1/2 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 3 c. of water. Set rice cooker to cook. Once the rice cooks, in a large pot or bowl, mix together rice and lime juice together. Then add cilantro and toss together. Set aside.

For the Chicken:
There is a bit of set up first.  Grease a large baking tray with cooking spray, butter or shortening. In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste. Place the crumbs in a pan or shallow dish. In a bowl, pour the buttermilk. And in another dish, spread the shredded cheese. I set up my pans/dishes/trays in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray.

First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too great so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay! Place the breast onto the baking tray. Repeat for the remainder of chicken breast cutlets. Once all the cutlets are on the baking tray- sprinkle any non-covered areas with additional crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is no longer pink.

For the sauce:
In  a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool.  Serve chicken breast on top a scoop of cilantro rice. Serve sauce over chicken. 

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Coffee Cake with Brown Butter Glaze

Ingredients:

Streusel
1/2 cup packed light brown sugar
1/2 cup cake flour
2 teaspoons cinnamon
1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup cold unsalted butter, cut into pieces

Cake
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 1/2 cups sugr
3 large eggs
2 teaspoons vanilla extract
1 1/4 cups sour cream

Brown butter glaze
3 tablespoons unsalted butter
1 cup powdered sugar
2 teaspoons vanilla extract
1 tablespoon milk, if needed
pinch of salt

Instructions:

Preheat the oven to 350 degrees F. Butter and flour a 10-inch bundt cake pan and set aside. Butter and flour is key. Don't use cooking spray.

Streusel
Whisk together the sugar, flour, cinnamon, cocoa and salt. Add the butter pieces and using your hands, mix together the flour and butter until the flour is incorporated and in tiny pieces. It's okay if the mixture looks like sand.

Cake
In a small bowl, whisk together the flour, baking powder, soda and salt. In the bowl of your electric mixer, beat the butter on medium speed until creamy, then add the sugar and beat for 4 to 5 minutes on medium speed until fluffy, scraping down the sides if needed. Add the eggs one at a time, beating well for a minute or so after each addition. Add the vanilla and beat well. Beat in the sour cream, again scraping down the sides if needed.

Gradually add the dry ingredients with the mix on low speed. But until they are just incorporated. Spoon half of the batter into the greased bundt pan, then sprinkle with two thirds of the streusel. Add the remaining batter on top then finish off with the remaining streusel and swirl it into the batter with a knife. Bake until a wooden pick inserted into the cake comes out clean, about 45 to 55 minutes. My cake needed the full 55 and it was perfect. Remove the cake from the oven and allow to cool for 10 minutes. Invert the pan on a wire rack and allow the cake to cool completely. Don't attempt to move it or it will break apart.

Brown butter glaze
Add the butter to a small saucepan over medium heat. Whisk constantly until the butter begins to bubble and as soon as brown bits start to appear in the bottom of the pan, remove it from the heat. This will take about 5 minutes. Add the brown butter to a bowl and whisk in the sugar and vanilla extract. If the mixture is too thick to drizzle, whisk in the milk if needed. Pour over the cake once it has cooled and serve!

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Mushroom Tarts

Ingredients:

• 10 brown mushrooms (champignon)
• 1 rectangular sheet of puff pastry
• 80g Philadelphia cream cheese
• 2 tbs sour cream
• 50g asiago cheese
• 2tbs grated parmesan
• 2 eggs ( one beaten for the pastry and the other for the cheese)
• salt
• pepper
• chives
• 2 cloves of garlic
• parsley
• 2tbs olive oil

Instructions:

• Preheat the oven to 190°C
• Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them cca 10′ until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
• Turn over the oven to 175°
• In a bowl , beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
• Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
• Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago , fresh ground pepper and bake for 15′
• Sprinkle with some chopped chives for some extra flavor. Serve them warm or cold.

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Sangria Cupcakes

Ingredients

Cupcakes

         1 & 1/2 cups flour

         1 tsp baking powder

         1/2 tsp baking soda

        1/4 tsp salt

       3/4 cup sugar

       2 eggs

       1 stick butter, melted

         1 & 1/2 tsp vanilla

         1/2 cup sour cream

        1/2 cup chopped strawberries

         zest of 1 orange

         1/4 cup blueberries or diced apples

To top the cupcakes

           Orange slices, strawberry slices and blueberries.

Buttercream

        1 stick butter, room temperature

        1/2 cup vegetable shortening

        2-2.5 cups powdered sugar

      1/2 tsp vanilla

    2 cups red wine 

   1/4 cup sugar

Instructions

Cupcakes

Preheat the oven to 350 degrees F.

In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.

In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined.

Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture. Add in the chopped strawberries, orange zest, and blueberries or chopped apples. Stir to mix.

Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about a little more than 1/2 full.

Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean.

Red Wine Syrup

In a saucepan over medium-high heat, bring the red wine and sugar to a boil. Once the wine starts to boil, reduce the heat to medium-low, you still want to see the wine boiling, just not a rigorous boil. Allow the wine to thicken and reduce, about 20-30 minutes. Remove the saucepan from the heat and allow it to cool at remove temperature. This is where the wine will begin to thicken. Once the wine has cooled to room temperature, you can place the saucepan in the fridge to help speed on the cooling process.

Buttercream

In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 2 minutes, until light and fluffy.

Add 1/4 cup of the red wine syrup and mix. You can add more later, but you do not let the buttercream to become too wet.

Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn't too wet. You can add more red wine syrup at this time if you’d like the flavor to be stronger. You may have to add more powdered sugar too.

Transfer a portion of the frosting to a large ziploc bag or piping bag fit with a piping tip. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny.

Begin to pipe the frosting onto a cupcake, starting with the outside edge and working your way into the center of the cupcake, progressively stacking the frosting as you go around in circles.

Top each cupcake with a small orange slice, strawberry slice and one blueberry.

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Crumb Cake

Ingredients

Crumbs

• 1 cup + 2 Tbsp (160g) all-purpose flour
• 1/3 cup (74g) packed light brown sugar
• 1/3 cup (72g) granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup (4 oz) unsalted butter, melted

Cake

• 1 cup (143g) all-purpose flour
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 Tbsp (2.5 oz) unsalted butter, softened
• 1/2 cup (109g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup (2 oz) milk
• 1/4 cup (2 oz) sour cream

Instructions

• Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish then line with two sheets of parchment, butter parchment (alternately you can just butter and lightly flour the dish if you don't care to lift out the whole cake).

For the crumbs:

• In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter (use a spatula to scrape out any excess) and stir to combine. Slowly add flour while mixing with a wooden spoon or spatula, and mix until no streaks of flour remain. Set aside to rest while cake batter is prepared.

For the cake:

• In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg and vanilla. In liquid measuring cup used to measure milk, whisk together sour cream with milk. Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.
• Pour batter into prepared baking dish and spread into an even layer. Break crumb mixture into pea size crumbs and drop evenly over batter. Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes. Cool in cake pan 10 minutes, then using parchment overhang lift cake from pan and cool on a wire rack. Store in an airtight container.

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Chicken Enchiladas with Tomatillo Sauce

Ingredients

For tomatillo sauce

1 tablespoon olive oil

1 medium yellow onion, roughly chopped

3 medium cloves garlic, peeled and smashed with the side of a chef's knife

3/4 pound tomatillos, husks and stems removed, cut into 1-inch chunks

3 jalapeño chiles, seeded and roughly chopped

1 teaspoon sugar

3/4 teaspoon salt

1/4 teaspoon ground cumin

For the filling

1 pound chicken tenderloins

2 teaspoons ground cumin

1-1/2 teaspoons smoked paprika

1 teaspoon salt

2 tablespoons olive oil

1 medium yellow onion, chopped

1/2 cup chopped fresh cilantro leaves

8 ounces (2 cups) shredded sharp cheddar cheese

For the tortillas and  toppings

11 6-inch corn tortillas

2-1/2 tablespoons olive oil

3 ounces (3/4 cup) shredded sharp cheddar cheese

Smoked paprika

3/4 cup sour cream

1 small heart of romaine lettuce (or 5-6 leaves), shredded

1 avocado diced

1 lime, sliced

Instructions

For the tomatillo sauce

Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and 1/3 cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.

 For the filling

Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.

Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.

Once the chicken is cool enough to handle, shred it into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.

 To Assemble

Preheat oven to 400 degrees.

Spread 3/4 cup of the tomatillo sauce on the bottom of a 9 x 13-inch baking dish.

Pour the oil into a small bowl or ramekin. Using a pastry brush (or your hands), brush both sides of each tortilla with oil, then stack them on a plate and microwave until hot and steamy, 1-1/2 - 2 minutes. This makes them pliable.

Spoon about 1/3 cup of the filling down the center of each tortilla. Roll each tortilla tightly and place side by side in the baking dish, seam side down.

Pour the remaining chili sauce over the top, and use the back of a spoon to spread evenly over each tortilla. Sprinkle the cheese down the center of the enchiladas. Bake until hot and bubbling, 15-20 minutes. Sprinkle the smoked paprika down the center of the enchiladas and serve immediately with sour cream, lettuce, avocado and lime wedges.

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Rosemary and Garlic Mashed Patatoes

Serves 6 to 8

INGREDIENTS

• 6 large potatoes, washed and cut in 4 wedges
• water
• 1 stick butter
• 3 garlic cloves, minced
• 3 sprigs rosemary
• ½ cup shredded parmesan cheese
• 1 cup sour cream
• salt and fresh pepper, to taste

INSTRUCTIONS

1. Add cut potatoes into a large pot and cover with cold water.
2. Cook over medium heat and simmer potatoes for 15 to 20 minutes or until fork tender.
3. Strain potatoes.
4. In a deep pot (you can use the one you used for the potatoes) add butter, garlic and rosemary sprigs.
5. Cook over medium-low heat until butter starts to brown.
6. Remove from heat.
7. Remove rosemary sprigs and discard.
8. Add potatoes to the prepared butter.
9. Season with salt and pepper. Depending on the saltiness of the parmesan cheese you are using, you may want to wait to salt the potatoes until the end.
10. Add parmesan cheese and sour cream; mash using a potato masher until smooth and creamy.
11. Taste for salt and pepper and adjust accordingly.
12. If you like the potatoes creamier, add more sour cream.
13. Serve.

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Chicken Alfredo Gnocchi Bake

Yield:8-10

Ingredients:

For the Alfredo Sauce

• 1/4 cup butter
• 6 ounces cream cheese
• 4 cloves of garlic, finely minced
• 1 cup milk
• 3/4 cup heavy cream
• 8 ounces parmesan cheese, grated
• 2 egg yolks, beaten
• salt and black pepper

For the Gnocchi Bake

• 16 ounces store-bought gnocchi
• 1/2 cup sour cream
• 1/2 cup ricotta cheese
• 2 cups boneless and skinless chicken breast, cooked through and shredded
• 6 ounces parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 6 ounces fontina cheese, grated
• 6 ounces mozzarella cheese, grated
• 4 strips of bacon, cooked until crisp and chopped
• shaved parmesan, for garnish

Instructions

• In a large saucepan, melt the butter over medium heat. Add the cream cheese, garlic, milk and heavy cream. Whisk the ingredients until smooth. Bring the mixture to a simmer, as you continue to whisk. Turn off the heat, and whisk in the parmesan cheese. Add a tablespoon of the alfredo to the beaten eggs and whisk vigorously. Now add the eggs to the saucepan, whisking vigorously the entire time so that the eggs do not scramble. Set aside.
• Preheat your oven to 350 degrees F and spray a large baking dish with non-stick spray. Set aside.
• Cook the gnocchi according to it's package's instructions. Drain and set aside.
• To a large bowl, add the alfredo sauce, sour cream, ricotta cheese, chicken breast, parmesan cheese, parsley and gnocchi. Fold the ingredients together until combined.
• Pour the mixture into your prepared baking dish. Sprinkle fontina and mozzarella cheese on top.
• Bake for 15-20 minutes or until warmed through and the cheese is melty and bubbly.
• Remove from heat. Sprinkle bacon, parsley and shaved parmesan on top. Serve immediately!

 

Enjoy it!

 

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Chicken Caesar Pasta Salad

Serves: 10

Ingredients:

·         1 cup mayonnaise

·         ⅓ cup sour cream

·         1 large clove garlic, pressed

·         2 tablespoons lemon juice

·         2 anchovies, finely minced

·         1 teaspoon Worcestershire sauce

·         1 pound penne pasta, cooked until al dente and rinsed with cool water

·         6 large leaves Romaine lettuce, thinly sliced

·         1½ cups grape tomatoes

·         4 green onions. green parts sliced

·         ½ cup finely shredded Parmesan cheese

·         ½ teaspoon ground black pepper

·         2 grilled chicken breasts, diced

·         1½ cups croutons

Instructions:

1.    In a small bowl, stir together the mayonnaise through the Worcestershire sauce.

2.    Toss half of the dressing with the pasta and refrigerate for 30 minutes.

3.    Mix in remaining ingredients including the remaining dressing and serve.

*I like to mix half of the dressing with the pasta and chill it and then mix in the remaining dressing just before serving, but you can do it all at once.
Be sure to salt your cooking water for the pasta well, at least 1 tablespoon of salt.
Anchovies can be omitted. You might want to double the Worcestershire sauce if you do.

Enjoy it!

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One Pan Rice and Chicken Bake

Ingredients

1 tbsp oil

3-4 boneless chicken breasts

3/4 c. rice, uncooked

2 c. water

1 can black beans, rinsed and drained

1 c. whole kernel corn

1 c. shredded cheddar cheese

sour cream (optional)

Instructions:

Heat oil in medium sauce pan.

Add chicken and cook for approximately 3 minutes on each side until golden brown.

Stir in the rest of ingredients (minus the cheese and optional sour cream).

Bring to a boil and reduce heat. Let simmer for 20-25 minutes until fully cooked.

Top with shredded cheese and let melt for a couple of minutes.

Serve topped with sour cream (optional).

These could easily be made into soft tacos or burritos. Make as directed and then fill a tortilla with the ingredients. 

Enjoy it!

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