Chicken with Sun-dried tomato basil sauce

I found this recipe on Pinterest and it was easy and the best pasta I've ever eaten.  I'd rather stay home and eat this than go out for Italian.  It's amazing!! I thought it had too much chicken, I might do less next time and we used whole wheat linguine which was amazing.  Get some crusty bread to eat with it because you'll want to get all the sauce off the plate!!
Serves: 2-3
Prep time: 20 minutes
Cook time: Chicken: 10 minutes
Cook time: Sauce: 10 minutes
Cook time: Spaghetti: 10 minutes

6 boneless, skinless chicken tenders, thawed
2 tablespoons extra virgin olive oil
Fresh ground pepper, to taste
1 1/2 tablespoons butter
2 tablespoons flour
1/2 cup onions, chopped finely
2 cloves garlic, minced
1/2 shallot, minced
1/4 cup sun dried tomatoes, chopped (in package, NOT oil packed)
1/4 cup fresh basil, chopped
1 1/2 cups reduced sodium chicken broth
1/2 cup heavy whipping cream
1/4 16 ounce package whole wheat spaghetti, uncooked


Heat olive oil in a large pan over medium-high heat.  Add chicken & grind fresh pepper on each side. Cover & cook until done, about 5 minutes on each side. (When done, chicken will have NO pink on the inside.)  Remove from heat and set aside, keeping covered.
In a large saucepan, melt butter over medium heat. Add onion, garlic, & shallots, cooking 1-2 minutes, just until soft.  Add sun dried tomatoes; stir. With a whisk in hand,  add flour & stir.  Slowly pour in chicken broth, whisking constantly to remove any lumps.  Add cream, still whisking.  Whisk that sucker to death! (just kidding).  Continue whisking for 3-4 minutes or until sauce begins to thicken.  Take off heat and let sit; it will continue to thicken, feel free to stir every so often as you cook the spaghetti:
Cook spaghetti according to package directions.  It is done when it is soft, but still has a bite; al dente please.

Add fresh basil to sun dried tomato sauce and give it a good stir.

Place spaghetti noodles on serving plates, placing chicken directly on top of noodles.  Spoon as much sauce as you would like over chicken & noodles; enjoy!

Tips: *To keep spaghetti noodles from sticking together after you drain them, add a drizzle of extra virgin olive oil over & toss.

Andes Mint Chocolate Bark

We made this for Christmas treats.  If you like Andes mints this is one for you!

16 ounces white chocolate, finely chopped
1 teaspoon mint extract (NOT peppermint), optional
Green food coloring
16 ounces semisweet chocolate, finely chopped
1 box (4.67-ounces) Andes Crème de Menthe Thins, unwrapped and coarsely chopped

DIRECTIONS:

1. Line a baking sheet with parchment paper and set aside.

2. Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Add the mint extract, if using, and stir to combine. Add a few drops of green food coloring and stir until desired color is reached.

3. Spread the white chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick you’d like your bark, you may not need the entire surface of the pan). Refrigerate for 15 minutes, until just about set.

4. Meanwhile, melt the semisweet chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each). Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally. Pour over the white chocolate layer and spread evenly over top. Sprinkle with the chopped Andes mints and press down lightly to push the mints into the top chocolate layer. Refrigerate for at least 30 minutes, until completely set.

5. Cut the bark or break into uneven pieces. Store in an airtight container at room temperature or in the refrigerator. When stored in the refrigerator, it will keep for at least 2 weeks.

Christmas Crack

So I found this recipe on Pinterest and it's one of my favorites.  I made it and shared some at the credit union I go to and they asked me to post the recipe so here it is:

1 12.8-ounce box Rice Chex cereal (we did half corn and half rice)
1 12-ounce box Golden Grahams cereal
1 7-ounce bag shredded coconut
1 cup slivered almonds (we used chopped)
1 1/2 cups butter (3...yes 3...sticks of butter)
2 cups sugar
2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine.
In a large sauce pan, cook butter, sugar and corn syrup to the "soft ball" stage...about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.

Chicken Taco Pie

1 cup chopped onions

2 tbsp cooking oil

3 cups of cubed, cooked chicken

2 tbsp taco seasoning

1 Tbsp chili powder

1 tsp salt

1/4 tsp pepper

3 cans cream of chicken/mushroom soup

1 1/2 cups sour cream

6-10 flour tortillas, broken into small pieces

1 cup of cheese

Sauté onions in oil until soft.  Stir in next 7 ingredients.  Mix in torn up tortillas.  Top with cheese and bake at 350 degrees until hot and bubbly.

Note:  Use this recipe for enchiladas.  Roll the sauce into the tortillas.

Chicken Alabam

8 pieces chicken
1/3 cup flour
1/2 tsp. paprika
1/2 tsp. salt
dash pepper
dash thyme
5 Tbsp. butter
1/2 onion chopped
1 cup  chicken stock
1/2 cup cream or evaporated milk
1 tsp. lemon juice
2 tbsp. pimento
Mix flour and next 4 ingred. Dredge chicken in flour mixture. Saute chicken in 3 tbsp. butter. Set aside.
Saute onion in remaining butter. Stir in remaining flour mix. Cook briefly then stir in chicken stock. Cook and stir until thickened. Add cream and cook until smooth and thick.  Add lemon juice and pimento. Place chicken in casserole and pour sauce over. Cover and bake 1 hour or until fork tender. (If using boneless breasts time will be less). Serve over cooked rice.

Baked Sweet and Sour Chicken

This is the recipe from Pinterest that I used, and I followed it pretty much as  it is, but I thought it might work better to combine the eggs with the cornstarch to make a batter, because that's pretty much how it turned out anyway.  I didn't cook it as long either, probably between 30-40 min.  The sauce is really good.  I use it as dip for Cream Cheese Wontons. I probably won't buy it anymore.

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Lemon Drop Cookies

Jan asked me to make these for the wedding and several people have asked me for the recipe so I am posting it so it will be easy to share.

2 cups sugar

1 1/2 cups butter

3 eggs 

1 tsp. vanilla extract

2 tsp. lemon extract

4 1/2 cups flour

1 1/2 tsp. baking soda

1 1/2 tsp.  baking powder

1 tsp. salt

zest of 2 lemons

3/4 cup crushed lemon drops  (1 6oz. pkg)

Glaze:     1 cup powdered sugar

               juice of 2 lemon

Heat oven to 350.  Cream first five ingredients.  Stir together dry ingredients and lemon zest and drops.  Add to mixer and mix until incorporated.  Roll into 1 inch balls.  Flatten tops.  Bake 8 to 12 minutes until lightly browned.  Let cool.  Mix together glaze ingredients and brush onto cookies.  

Oatmeal Gingersnaps

Oatmeal Gingersnaps

1 ½        ­6            9     cups       flour

1            4            6     cups       sugar

¾           3            4 ½ cups       oatmeal

1 tsp.      4 tsp.      2     Tbsp.      baking soda

1 tsp.      4 tsp.      2     Tbsp.      ginger

¼           1            1½ tsp.         ground cloves

¼           1            1½ tsp.         salt

¼           1            1½ cups       molasses

½           2            3     cups       butter, softened

1            4            6                   eggs

Sugar

                          

Stir together first 7 ingredients. Blend in butter, molasses and eggs.  Beat well with electric mixer.  Mixture will look crumbly but will hold together when squeezed.  Form into balls.  Roll in sugar.  Place 2" apart  on parchment covered cookie sheet.  Leave enough room, they spread.  Bake 325° 8 to 10 minutes. Do not over bake, center should look slightly soft.  

CHOCOLATE TRUFFLE CHEESECAKE

Here is the Cheesecake recipe from last night that mom requested.

Crumb Crust

1 1/2 cups vanilla wafers ( about 45 cookies crushed)

1/2 cup powdered sugar

1/3 cup unsweetened cocoa

1/3 cup butter, melted

Cheesecake

12 ounces semi sweet chocolate chips

3 packages cream cheese (8oz. packages) softened

1 14oz. can sweetened condensed milk

4 eggs

2 tsp vanilla

DIRECTIONS

1. Heat oven to 300°F.

2. Prepare CHOCOLATE CRUMB CRUST; set aside. CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup Unsweetened Cocoa and 1/3 cup melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan.

3. Place chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

4. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.

5. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

Potato Salad

This is one of those recipes that I don't have a recipe for.  You will have to experiment a little because I can't tell you amounts.
Red Potatoes, about 1 per person. Boil until soft but not mushy, cool then peel.  Or if you don't mind the peels on cut the potatoes into small pieces and boil them, it is much quicker, cooking time and not having to peel them.
Hard boiled eggs, I usually use almost as many eggs as potatoes, because I like lots of eggs.
Green onions, not too many.
Miracle Whip
Mustard
Garlic powder
Salt and pepper
Sweet pickle relish
You can add chopped celery if you want, I usually don't.

Sugar Cookies

Super Soft Sugar Cookies

1 cup butter

2 cups sugar

3 eggs

1 cup sour cream

1 tsp vanilla

5 cups flour

1/2 tsp baking soda

1 tsp salt

3 tsp baking powder

Mix together butter, sugar, eggs, sour cream, and vanilla. Then add flour, soda, salt, and powder to the mixture. Chill for 1 hour. Roll out to keep them thicker, and cut cookies. Bake 8-10 minutes at 325-350 degrees. Frost with a buttercream frosting.

Mexican Chicken

So I had to call mom tonight to get a recipe because my cook book that I use fell apart and this page got lost so mom encouraged me to use the blog for recipes I use often. So for myself and for the rest of you who want to try it. Here is Kaylas favorite food Mexican Chicken.

3 cups cooked cubed chicken

2 cans cream of chicken soup

1 cup sour cream

1 small can chopped green chilies

2TBSP minced onion

tortilla chip crumbs about 2 cups

2 cups cheddar cheese

Mix chicken, soup, sour cream, green chilies, minced onion, and 1/2 cup cheddar cheese. Mix altogether in a bowl. Crush tortilla chips and spread in the bottom of a 9X13 pan. Pour mixture on top of tortilla chips, sprinkle remaining cheese on top. Bake at 350 degrees for 30 minutes. Enjoy. If I were making this for myself I may try adding additional seasonings but Kayla likes it just how it is written. Experiment if you choose but this is the base.

Coconut Bonbons

We make these at Christmas time!  I don't know why we limit it to the holidays because these are amazing.  I shared some with some friends, and at their request I'm posting the recipe here.

21 oz. coconut
1 lb. powdered sugar
1 can sweetened condensed milk
1 t vanilla
1/2 C butter
1 C finely chopped almonds (optional, but it's way better with them)
12 oz. almond bark

Melt butter.  Add milk, sugar, vanilla, almonds, and coconut.  Mix well.  Refrigerate for several hours or overnight.  Roll balls to size of small walnut.  Dip in melted bark and place on wax paper until set.

Last year Mom decided to use the dipping chocolate like you use for strawberries and we decided that was really good too.  Either way, don't make these if you are trying to diet.  You CANNOT eat just one!

Skillet Sweet Potato Sausage and Spinach Hash

Mom discovered this recipe and it is tasty!!  The name needs some work though.  It's too long!!  Anyway here it is!

2 small or medium sweet potatoes, peeled and diced small (we use yams)
1 apple, peeled cored and diced small
2 T oil divided
1/2 lb. browned Italian sausage (break up in small pieces while browning)
1 10 oz bag fresh spinach
1/2 onion chopped small
1/4 tsp cinnamon
salt and pepper to taste

In large nonstick skillet heat 1 T oil over medium high heat.  Once heated, add sweet potatoes, apples, onions, and cinnamon.  Cook until softened.  About 10 minutes. Mix sausage into sweet potato mixture and add the spinach.  Cover for a few minutes until spinach is wilted and then mix well.

Veggie Brown Rice Wraps

So the last little while I've been looking for recipes that encompass healthy eating and amazing flavor.  Last night I hit pay dirt!!   This is my new favorite food.  Here's the recipe:

1 medium sweet red or green pepper
1 C sliced fresh mushrooms
2 garlic cloves, minced
1 T olive oil
2 C cooked brown rice
1 can (16 oz) kidney beans, rinsed and drained
1 C corn
1/4 C chopped green onions
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/4 tsp. salt
6 flour tortillas (8 inch) warmed
1/2 C cheddar cheese
3/4 C salsa

In a large nonstick skillet, saute the peppers, mushrooms and garlic in the olive oil until tender.  Add the rest of the ingredients and cook for an additional 5 minutes or so until all is heated through.  Spoon 3/4 C onto each tortilla.  Sprinkle with cheese; drizzle with salsa.  Fold tortilla and serve immediately!!

I ate three the first time I made them.  They were too good!!  I also froze the leftovers to see if it would work.  I'll let you know!!

These come out of the freezer beautifully and are really good on multi-grain tortillas instead.  I thawed the mix in the microwave then hit the frying pan one more time and they were great as leftovers.  I think I'll make a triple batch and freeze tons!!

Apple Cranberry Relish

I cooked dinner for Julianne's Young Women yesterday and made this relish to go with Pork Roast.  Way better than plain applesauce.

1 pound fresh or frozen cranberries
4 apples, peeled and chopped
2 cups sugar
1/2 cup apple juice
2 cinnamon sticks


Dissolve sugar in juice. Add cinnamon sticks, cranberries and apples. Bring to boil then reduce heat and simmer until cranberries pop and sauce thickens. Remove cinnamon sticks.

Stuffed Pepper Cups

Cut off tops of 6 medium green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 min. Drain. Sprinkle inside of peppers with salt.
Cook 1 pound ground beef and 1/2 chopped onion. season with 1/2 tsp salt and dash pepper. Add 1 can tomatoes with juice, 1/2 cup water, 1/2 cup uncooked rice and 1 tsp worchestershire sauce. Cover and simmer until rice is tender, about 15 min.  Stir in 1 cup grated or cubed cheese.  Stand pepper cups in baking dish. Fill with meat mixture. Top with additional cheese. Bake uncovered at 350 for 20 to 25 min.

Tamale Pie

1 pound ground beef
1 cup chopped onion
1 chopped green pepper
1 can tomato sauce
1 can stewed tomatoes, cut smaller
1 can corn drained
1 can olives halved
1 clove garlic minced
2 to 3 teaspoons chili powder
1 Tbsp sugar
1 tsp salt
dash pepper
1 1/2 cups grated cheese
Topping:
3/4 cup cornmeal
1/2 tsp salt
2 cups cold water
1 Tbsp butter

Cook meat, onion and green pepper until meat is brown and veggies are tender. Add remaining ingredients except cheese and topping.  Simmer about 20 min.  Meanwhile make topping. Stir salt and cornmeal into cold water.  Cook and stir constantly until it boils and thickens. Remove from heat and stir in butter.  Add cheese to meat mixture and stir to melt.  Pour into casserole and spread topping over meat.  Bake in 375 oven about 30 to 40 min.

Italian Meatballs

I'm trying to get rid of a lot of STUFF.  I have several cookbooks from which I use 1 or 2 recipes, and I can never remember which recipe is in which book, so I waste a lot of time looking for things.  I am posting them here so I can find them more easily and get rid of the books.

Italian Meatballs

1/2 cup bread crumbs

1/2 cup water

2 eggs

1 lb. ground beef

1/4 cup grated parmesan cheese

2 tbsp. parsley

1 tsp. salt

1/4 tsp. dried oregano

Dash of pepper

Mix ingredients together in medium bowl.  With wet hands form mixture into small balls.  Place on cookie sheet and bake in the oven at 350 degrees for 20 minutes, or put in glass pan and microwave for 10 minutes. 

Note:  Use 5 lbs. of hamburger and proportionately add other ingredients and freeze in small bags.