July 31, 2011

Italian Chicken

This is my Aunt Nancy's recipe. It has always been one of my favorites! When we were in Montana we made this to go along with Debra's pasta carbonara and a green salad. I think this was the favorite meal of the week! I ate it for left-overs a few days and it was still just as yummy to eat a couple of days later.

Italian Chicken
2-3 (60z) jars marinated artichoke hearts (we used canned and it was just as good!)
2-3lbs skinless chicken breasts
1 (28oz) can tomatoes
3-4 cloves minced garlic
1 lb fresh mushrooms, sliced (we used cremini mushrooms and they were super yummy!)
1/2 c- 1c. cooking sherry ( we didn't have this so we used chicken broth)
Fresh or dried parsley
1 1/2 tsp salt
3/4 tsp pepper
1 tsp oregano
2 tsp basil

Drain artichokes (saved liquid if using ones marinated in oil). In plastic bag, shake flour and chicken pieces. Brown chicken in reserved liquid or olive oil. Brown 5 minutes per side. Put chicken in 9x13 inch plan. Combine tomatoes, mushrooms, sherry and seasoning in saucepan and cook for 10 minutes or until mushrooms are soft. Pour over chicken and bake uncovered at 350 for 50 minutes. Put artichokes on top and bake for 10 more minutes.

July 28, 2011

Peanut Butter & Snickers Cookies

We have been horrible about posting this July!  I guess that's what happens when summer fun takes over.  Lori and I (Brooke) have been in Montana on vacation, and have actually done a few recipes - we just need to post them!  So here's the first.  I was totally pleased - they turned out great.

 Peanut Butter & Snickers Cookies
2 sticks butter
1 c. creamy peanut butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla extract
31/2 c. flour
1 tsp. salt
1 pkg. miniature Snickers (we used fun size and cut them in half)

Beat butter, peanut butter and sugars, then slowly add in the eggs and vanilla.  Mix in the flour, salt and baking soda.  Then cover and chill for 2-3 hours.  After the dough has chilled, unwrap your candy, and divide the dough into 1 tablespoon pieces.  Flatten the dough, place a piece of candy in the center and form a ball around it.  Finally bake at 300 degrees for 15 minutes - though it may take longer.  Ours took about 20 minutes to cook.

These cookies were fun and yummy - and something  your kids would enjoy helping with.  I'm trying to think of another candy which would also be good in the center.  Any suggestions?  

July 10, 2011

Chicken and Cashews

This meal sounded more time intensive than it really was. It turned out delicious and we loved it served over brown rice.

Chicken and Cashews
6 chicken breasts
1 tsp sugar
4 TB corn starch
1/2 tsp salt
1/4 c. soy sauce
1 tsp. vinegar
1 tsp. Worcestershire sauce
1 TB oil
2 c. chicken stock (broth)
2 tsp. lemon juice
(I added cabbage because I wanted a vegetable and that is what I had that sounded good)
1/2 c. cashews
Cooked Rice

Cut raw chicken into bite size pieces. Combine sugar, 2 TB corn starch, salt, soy sauce, vinegar and Worcestershire sauce. Dredge chicken pieces in this mixture. Drain and save for later. Stir fry chicken in oil until lightly browned and tender, about 10 min. Remove chicken from pan. Ass remaining corn starch and the dredge mixture into pan. Mix well and then add chicken broth. Bring to a boil, stirring constantly. Cook until thickened. Add lemon juice and chicken pieces (and cabbage if you choose to add a veggie). Reheat, but do not boil. Taste to correct any seasonings. Add cashews and serve over rice.

July 7, 2011

Fresh Strawberry Pie

This is probably my favorite pie to eat. It was very similar to the Fresh Peach Pie I made a month or so ago. Pretty fuss free - and perfect for all the yummy fresh strawberries at the market and in our back yard.

Fresh Strawberry Pie
4-5 c. strawberries
1 baked pie crust

1 1/2 c. crushed strawberries
1 1/2 c. water
1 1/4 c. sugar
4 1/2 T. cornstarch
Red food coloring (I skipped this)

For the Glaze, cook the crushed strawberries and water for 2 minutes. Combine the sugar and cornstarch and stir into the berry juice. Cook and stir this until it is thickened and bubbly. Arrange half of the strawberries into your crust then poor half the glaze on top. Arrange the other half of the strawberries and cover with the rest of the glaze. Chill and serve. Easy!

July 1, 2011

Chicken Enchiladas

 These enchiladas were so different from any recipe I've tried before.  The best way to diferientiate them is that they just taste super fresh.  The ingredients is fresher and that definitely caries through in the taste.

Fresh Chicken Enchiladas
4 oz. green chilies
1 clove garlic
2 T. oil (or less, I always use less)
1 1/2 lbs fresh tomatoes, peeled and choped
1 tsp. cumin
3 c. cooked chicken
2 c. shredded cheese
1 c. chopped onion
2 tsp. salt
1/2 tsp. salt
1/2 tsp. oregano
2 c. sour cream
corn tortillas

In a saucepan combine the chiles, onion, garlic, and oil.  Saute until soft.  Add your tomatoes, oregano, cumin and the 2 tsp. salt.  Simmer until thick.  In a seperate bowl, mix the chicken, 1 cup of cheese, sour cream and the 1/2 tsp. salt.  Fill the tortillas with about 1/4 cup of the chicken mixture and roll up.  Put in a 9x13-inch pan.  Finally pour the sauce on top and cover with the remaining cheese.

I loved this recipe for it's unique fresh taste.  It's also one of many wonderful things you can do with your garden tomatoes!