Chicken Angelo

Since i missed a new recipe last week, i'm making it up this week!
here's the first one for the week.

Chicken Angelo















INGREDIENTS
4 skinless, boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
12 ounces Muenster cheese, sliced
1 (10.75 ounce) can condensed cream of chicken soup

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.

Valentine's Day Feast!

Well it's our first Valentine's Day as a married couple, so it was time to whip out the china and make an amazing dinner for hubby.
here you go:

Mozzarella Basil Bruschetta

Ingredients:
6 Slice(s) 1/2 inch thick Italian bread ( i used french bread instead)
2 Tablespoon(s) olive oil
1 large seeded & chopped tomato
3 Tablespoon(s) minced fresh basil
1/4 Teaspoon(s) black pepper
1/8 Teaspoon(s) salt
6 Slice(s) halved mozzarella
Directions:
Cut each slice of bread in half; place on an ungreased baking sheet. Brush with oil. In a small bowl, combine the tomato, basil, pepper and salt. Spoon 1 tablespoonful over each piece of bread; top with cheese and remaining tomato mixture. Bake at 375 for 10-12 minutes or until cheese is melted.

Cheese and Rosemary Breadsticks

Ingredients:
1/4 Cup(s) grated Parmesan cheese
1/3 Cup(s) grated gruyere
1 Teaspoon(s) chopped fresh rosemary
11 Ounce(s) refrigerated breadstick dough
Directions:
Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with silicone baking sheets or parchment paper.

In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Chicken Caprese

Ingredients:
2 Pound(s) cut into 1 inch pieces Roma plum tomatoes
30 cut into 1 inch pieces, no stems fresh basil
4 Tablespoon(s) divided olive oil
3 Tablespoon(s) divided, minced garlic
3 1/2 Teaspoon(s) divided Italian seasonings
1 1/2 Teaspoon(s) plus 1 T, divided salt
1 Cup(s) vegetable oil
1 1/2 Cup(s) plus 1 T, divided flour
2 Teaspoon(s) black pepper
6 boneless skinless chicken breast halves
1/2 Cup(s) white wine
1 1/2 Cup(s) heavy cream
1 Cup(s) grated Parmesan cheese
1 Pound(s) angel hair pasta
2 Cup(s) shredded mozzarella
Directions:
Tomatoes and Basil Preparation:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1½ teaspoons of Italian seasoning and 1½ teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

Chicken Preparation: Preheat oven to 350 degrees F. Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat. Combine 1½ cups of flour, 1 tablespoon of salt, black pepper and 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess. Place chicken in skillet and sauté for about two minutes on each side, or until just golden brown. If skillet is not large enough, sauté the chicken in batches. When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.

Pasta Preparation: Cook pasta according to package directions. Drain and set aside until needed.

Sauce Preparation: While pasta is cooking, heat 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add 1 tablespoon of minced garlic and sauté for approximately 1 minute. Do not brown. Slowly add 1 tablespoon of flour and stir to combine. Add white wine and bring to a boil. Boil for approximately 1 minute. Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add ½ cup of the marinade liquid and sauté for approximately 1 minute. Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

Assembling Chicken Caprese: Preheat broiler. Remove chicken from baking dish and set aside until needed. Transfer pasta to baking dish and partly coat with sauce. Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken. Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.

Chocolate Creme Brulee

1 quart heavy cream

1 cup sugar

1- ounce chocolate liqueur (recommended: Godiva Liqueur

1/2 tablespoon vanilla extract

2 ounces cocoa powder

1-ounce unsweetened chocolate

11 large egg yolks
Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately.

Southern Style "Fried" Oven Chicken

My husband was getting jealous that i was making all these great dishes and he had to clean up after me (hehe) so last night, he took it upon himself to pick out a recipe and make it all by himself. I was pretty impressed!

Southern Style "Fried" Chicken

WW Points: 4 per breast

for an extra kick add some hot sauce to the buttermilk.

1/2 teaspoon all-purpose flour
1/4 teaspoon salt

1/8 teaspoon cayenne pepper

3 ounces fat free buttermilk

3/4 cups cornflake crumbs

1 pound boneless, skinless chicken breasts, (i cut into tender style)

4 teaspoons canola oil

Preheat oven to 400 degrees F.
Lightly coat a cookie sheet with nonstick cooking spray; set aside.
Combine flour, salt and cayenne pepper together in a medium-size bowl.
Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then cornflake crumbs.
Place coated chicken breasts on cookie sheet, and drizzle oil over all chicken.

Bake 30 minutes, flip and bake another 10-15 minutes.

Sour Cream Paprika Chicken

When i first found this recipe Hubby was not excited about it. Once i started making it and the smell filled the kitchen, he couldn't wait until dinner was done! I may cut the chicken stock down, and add white wine instead.

Sour Cream Paprika Chicken

Prep Time: 10 Minutes
Ready In: 40 Minutes

Serves 4


INGREDIENTS:
4 skinless, boneless chicken breast halves
1 1/2 tablespoons vegetable oil
1 cup chopped onion
1 1/2 tablespoons butter
2 tablespoons paprika
1/2 teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream
DIRECTIONS:
1. You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside.
2. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.



I served with egg noddles, making this a WW friendly recipe (if you use fat free sour cream and light chicken stock)

Honey Baked Chicken

Tried this recipe last night and it was delish! I am going to add more curry next time for more of a kick. I served it with stuffing and green beans.

Honey Baked Chicken

Makes 4 servings

INGREDIENTS:
4 Chicken Breasts
4 tablespoons butter
1/2 cup honey
1/4 cup pineapple juice
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon curry powder

PREPARATION:
In a 9x13x2-inch baking dish, melt butter. Combine honey, pineapple juice, mustard, salt, and curry powder. Pour over chicken in a large bowl, coating well. Arrange chicken in baking dish. Bake, uncovered, about 1 hour at 375°. Turn chicken pieces over at least once during baking. Serves 4.

Portuguese Style Steak

This week, i decided i would learn my mom and dad's secret recipe for Portuguese Style Steak. When i asked them how much of everything, they laughed at me, so play chef and add what you think you should add!

Portuguese Style Steaks

Ingredients
thinly cut steak (one per person)
beer
garlic
crushed red pepper (wet kind)
water
paprika

Directions
1. Mix all the ingredients together, and add steaks to marinate over night. Make sure the entire steak is covered with the sauce.
****Tips: the more garlic the better! and the pepper isn't spicy but leaves great flavor. You can also use red or white wine instead of beer if you'd like.
2. put a little bit of oil or butter in a frying pan and fry the steaks till done.
3. then to the drippings, add the marinated sauce and cook for a gravy on top. to thicken gravy, use corn starch. but gravy for this steak should be running
4. now fry one end per steak, and serving with the egg on top.
5. serve with fries and white rice drenched in the gravy. Or you can do salad instead of the rice.
Ta-Da!
I'm sure this recipe will make no sense to anyone who isn't Portuguese!

New years resoultion.

My New Years Resolution is to try one new recipe a week. This week is Salsa Chicken. Very good and easy dinner, Hubby loved it.

Salsa Chicken
Servings 2
Weight Watcher Points: 7 per serving
INGREDIENTS:
2 skinless, boneless chicken
breast halves
Half a packet of taco seasoning
1/2 cup salsa
1/2 cup shredded Cheddar
cheese
1 tablespoon sour cream
(optional)
DIRECTIONS:
1.Preheat oven to 375 degrees F (190 degrees C)
2. Take chicken and put in a Ziploc bag with taco seasoning, and shake until evenly spread. Place chicken breasts in 8x8 casserole, and pour salsa over all.
3.Bake at 375 degrees F for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.