Baked Chicken Breasts with Pesto and Prosciutto


Very simple, very delicious. I serve this with Angel Hair pasta, tossed with olive oil and butter, drizzled with the pan drippings and sprinkled with freshly grated Parmesan cheese. YUM. 

4 small boneless chicken breast halves, or two large halves cut in half
4 Tbsp. prepared pesto sauce (such as Buitoni)
4 thin slices prosciutto ham

Preheat oven to 400 degrees. Spread about one tablespoon pesto over each piece of chicken, and wrap in one slice of prosciutto. Bake for about 25 minutes, until juices run clear.

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Easy and Amazing Chicken Paprikash


Warning: This is addictive … and very easy! Do use the smoked paprika if possible … it adds a wonderful nuance to the traditional flavor of this dish. Enjoy! 

Serves 4

1/4 cup butter
1 lb. boneless chicken breasts (about 2 halves, each cut in half crosswise to make four pieces)
1 1/2 cups water
1 tablespoon smoked paprika
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream

1 12-oz. pkg. egg noodles
1 Tbsp. butter
1 Tbsp. grapeseed oil or olive oil

In a large skillet over medium-high heat, melt 1/4 cup butter and add chicken; cook until lightly browned, turning once. Pour in 1 1/2 cups of water, and season with smoked paprika, salt, and pepper; cook about 8 to 10 minutes more, or until chicken is just cooked through. Remove chicken from skillet and keep warm.
Stir the flour into the sour cream; then slowly whisk it into the paprika mixture remaining in the skillet. Bring the mixture to a boil, whisking constantly, and cook just until thickened. Reduce heat to a very low simmer, return chicken to skillet and cook 2 minutes longer.
While chicken is cooking, cook noodles according to package directions for al dente. Toss with 1 Tbsp. butter and oil and set aside, covered.
To serve, divide noodles among four plates. Top each with one piece of chicken and pour sauce over.

NO BAKE Raspberry Cream Pie with Bittersweet Chocolate Crust


Raspberry-Pie

My adaptation of a recipe that appeared in Bon Appetit a few years ago … cool, creamy, rich, decadent, delicious! And no baking needed! 

7 ounces Nabisco Famous Chocolate Wafer cookies, coarsely broken
1/2 cup bittersweet chocolate chips
6 Tbsp. butter, cut into 1/2-inch cubes
1/4 cup sugar

1 14-ounce can sweetened condensed milk
1/4 cup Crema Mexicana (seriously, where has this stuff been all my life?!? … It’s wonderful!) 
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
1 1/4 cups frozen unsweetened raspberries, partially thawed

3/4 cup heavy whipping cream
2 Tbsp. Lyle’s Golden Syrup (If you haven’t tried this yet … do yourself a favor! A lovely taste like no other …)
1 6 oz. container fresh raspberries, rinsed and thoroughly dried

Place broken cookies in processor. Using on/off turns, process until finely ground. Heat together chocolate chips, butter and sugar, stirring, until just melted and smooth. Add to processor and blend until combined. Press crumb mixture gently onto bottom and up sides of a 9-inch glass pie dish (do NOT pack firmly – it will firm as it chills). Chill crust while preparing filling.

Whisk condensed milk, Crema Mexicana, lemon juice, and lemon peel in large bowl to blend. Add the partially thawed raspberries. Stir, pressing gently on the raspberries, until the berries begin to break apart and the filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.

Whip together the heavy cream and Lyle’s Golden Syrup until stiff enough to spread. Spread over top of chilled pie. Top with the fresh raspberries. Serve on a hot summer night to oooh’s and aaahhh’s!

Tres Leches (Three Milks) Cake


I only found out about this delicious cake after moving to the Southwest a few years ago … and recipes for it abound. I got lucky the very first time … easy, delicious and got rave reviews. Some said it was the best they had ever tasted … so I won’t be looking farther for other recipes! 🙂 You should make this at LEAST one day ahead of time to allow the flavors to blend and the milks to soak thoroughly into the cake. This is comfort food at its best! 

1 1/2 cups unbleached flour
1 tsp. baking powder
1/2 cup unsalted butter
1 cup sugar
5 eggs
1 1/2 tsp. vanilla
2 cups whole milk
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk

For topping:
1 1/2 cups heavy whipping cream
1 cup sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour a 9×13 inch baking pan.

Sift (or whisk) together flour and baking powder. Set aside.

Cream butter and 1 cup sugar together until fluffy. Add eggs, one at a time, beating well. Beat in 1 1/2 tsp. vanilla. Gradually add flour mixture to butter mixture, mixing until blended. Pour into prepared pan.

Bake for 30 minutes. Remove from oven and pierce WELL with a fork. (You want to cover the cake with holes!)

Combine whole milk, sweetened condensed milk and evaporated milk, stirring until well combined. Pour over the hot cake. Let cool. Cover and refrigerate overnight.

Whip together whipping cream, 1 cup sugar and 1 tsp. vanilla until thick and spreadable. Spread over cold cake. Refrigerate at least two hours before serving.

Coconut Bread with Salted Honey-Brown Butter


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This is AMAZING stuff! Hats off to SmittenKitchen.com for this one! I just made it today and I’m addicted already. 

Bread:

2 eggs
1 1/4 cups milk
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1 cup sugar
1 1/2 cups flaked coconut
6 Tbsp. unsalted butter

Salted Honey-Brown Butter:

2 sticks unsalted butter, softened
3 Tbsp. raw honey
Sea salt

Heat oven to 350 degrees.

Melt 6 Tbsp. butter in a small saucepan until beginning to brown and smell nutty, stirring up browned bits from bottom of pan. Remove from heat and cool slightly.

In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir together until just combined. Add browned butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

Serve in thick slices, toasted, with butter and confectioners’ sugar or salted honey brown butter spread.

For the spread: 

In a small sauce pan, melt 1 stick of butter until beginning to brown and smell nutty, stirring up the browned bits from the bottom. Set aside to cool slightly.

With an  electric mixer, whip the other stick of softened butter until fluffy. Slowly add the melted browned butter, honey, and sea salt to taste (I used a combination of fine salt and coarse salt … I love the surprise of a coarse grain of salt in the sweet spread!) and whip until smooth.

This will be good on ANYTHING, by the way. Toast … pancakes … biscuits … mmmmm.

 

Danish Oatmeal Cookies


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These are amazing cookies – unlike any oatmeal cookie you may have tried before. Feather light, crisp and buttery … my new favorites! 

1 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup confectioners’ sugar
2 teaspoons vanilla extract
1 cup rolled oats (not quick cooking)
1 cup chopped pecans
Additional confectioner’s sugar for sprinkling

Preheat oven to 325 degrees. Line a baking sheet with parchment paper

Whisk together the flour, baking soda, and salt. In a separate large bowl, with an electric mixer, cream together the butter, 1 cup confectioners’ sugar, and vanilla until smooth. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until just combined.

With a spoon, drop dough by slightly rounded teaspoons onto the prepared baking sheet. Bake until lightly browned, about 20 minutes. Remove to rack and let cool completely. Sift confectioner’s sugar over the cookies before serving.

Classic Coconut Custard Pie


Coconut-Custard-PieI grew up eating, and loving, coconut custard pie at diners, or the frozen Sara Lee type. In fact, I liked them so much it never occurred to me to try baking one from scratch. But that is what I did yesterday, and I’ll never go back! This is comfort food at its best! Creamy homemade egg custard, and a satisfying stash of coconut. And it’s almost as easy as taking a frozen pie out of the box and putting it in the oven. Almost. If coconut custard pie is on your list of favorite things, try this one! You won’t be disappointed. 

1 9-inch deep-dish pie shell, unbaked
4 large eggs
1/2 cup sugar
1/8 tsp. salt
Pinch ground nutmeg
1 1/2 tsp. vanilla
1 cup whole milk
1 cup evaporated milk
1/2 cup whipping cream
1 cup flaked coconut

Preheat oven to 350 degrees.

In a large bowl, whisk together eggs, sugar, salt, nutmeg and vanilla. Whisk in milk, evaporated milk and whipping cream until well combined. Stir in coconut, and pour into pie shell.

Bake 40 to 50 minutes, until just set in center (look for a VERY slight wiggle in the center 1″ of the pie). Cool on rack, and be sure to refrigerate promptly. Serve chilled.

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