Lemon Garlic Chicken

INGREDIENTS

• Juice of 1 lemon, approximately 3 tablespoons

• 3 tablespoons olive oil

• 1 teaspoon minced garlic, about 2 medium cloves

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 teaspoon dried oregano

• 1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
• 
  
• DIRECTIONS
• Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
• Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

Lemon Cream Pasta with Chicken

From: Mel's Kitchen Cafe

YIELD: SERVES 4-6

INGREDIENTS

• 3 cups shredded or cubed Lemon Garlic Chicken

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

• 4 (14.5 ounce) cans chicken broth

• 1/2 cup fresh lemon juice

• 1 (16 ounce) package tube pasta (I used rigatoni)

• 2 cups heavy cream

• 2 teaspoons grated lemon zest

• 1/2 cup parmesan cheese, shredded
• 
  

• DIRECTIONS
• In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
• Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes.
• Remove from heat and let stand 5 minutes. Stir thoroughly before serving

The Best Ever Chocolate Cookies

The Best Ever Chocolate Cookies

3 oz. unsweetened chocolate
1 1/2 cup Bittersweet chocolate chips
(we've also done bittersweet and semi-sweet)
7 T unsalted butter

Melt over a double boiler until smooth (5 min) and let cool.

3 large eggs
1 cup sugar

Beat for 4 minutes - should be very pale and thick.

2 T vanilla extract

Add to egg mixture and mix. Then add chocolate mixture and mix for 30 seconds.

In a seperate bowl combine:

1/2 Cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Fold flour mixture into chocolate mixture and add

1 1/2 cup semisweet chips (we've also used 1/2 semi-sweet and 1/2 milk)

Leave batter at room temperature for 30 minutes.

On a parchment lined cookie sheet, scoop heaping spoonfuls of batter.

Bake at 350 oven for 11-16 minutes (under bake the cookies and rotate after 5 minutes)
Cool on baking sheet for 30 minutes and enjoy!

keilbasa pasta

• 1 tbsp olive oil
• 1 lb smoked kielbasa sliced 1/4 inch thick
• 1 diced onion
• 2-3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can diced tomatoes
• 8 oz dry pasta( I used egg noodles)
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp oregano
• 1tsp thyme
• 1 tsp basil
• 1tsp parsley
• 3/4 cup sun dried tomatoes
• 3/4 cup shredded Cheddar cheese
• 1/2 cup Parmesan cheese
• 
  

Instructions

• 1 tbsp olive oil
• 1 lb smoked kielbasa or turkey/chicken sausage sliced 1/4 inch thick
• 1.5 cups diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can diced tomatoes
• 8 oz dry pasta(small pasta)
• 1/2 cup milk or heavy cream
• 1/2 tsp salt and pepper, each
• 1 cup shredded Cheddar cheese
• 1/3 cup thinly sliced scallions, for garnish

Instructions

1. Add olive oil to a large saute pan over medium high heat.
2. Fry the kielbasa and onions.
3. Add garlic and cook until fragrant, about 30 seconds. 
4. Add chicken broth, tomatoes, heavy cream, pasta, sun dried tomatoes, and seasonings.
5. Simmer for 15 minutes, or untill pasta is tender.
6. Remove skillet from heat and stir in cheddar cheese. 
7. Top with parmesan and cover until cheese is melty.

French Bread Rolls

French Bread Rolls
from Melskitchencafe.com
Makes exactly 1 dozen

• 1 1/2 cups warm water
• 3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
• 2 tablespoons granulated sugar
• 2 tablespoons canola oil
• 1 teaspoon salt
• 4 cups all-purpose flour, give or take a few tablespoons

1. In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.
2. Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).
3. Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.
4. Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

French Toast Strata

French Toast Strata

French Toast:
1 lb french bread, cut into 1 inch cubes
1 8 oz. package cream cheese, cut into 1/2 inch cubes
8 eggs
2 1/2 cups half and half
6 tablespoons butter, melted
1/4 cup maple syrup

DIRECTIONS

1. Grease a 9x13x2 rectangular baking dish.
2. Place half the bread cubes in the dish.
3. Sprinkle with cream cheese cubes and then remaining bread cubes.
4. Combine eggs, cream, melted butter and syrup.
5. Mix well and pour over bread and cheese cubes.
6. Using a spatula, press layers down to moisten.
7. Cover with plastic wrap and refrigerate for 2 hours, or overnight.
8. Remove plastic wrap and bake uncovered for 35- 40 minutes at 350ºF, or until set and golden brown.
9. Let stand about 10 minutes before cutting.

Apple Cider Syrup:
1/2 cup sugar
4 tsp. cornstarch
1/2 tsp. cinnamon
1 cup apple juice
1 T Lemon juice
1 T butter

In a saucepan, combine sugar, cornstarch, and cinnamon. Add juices. Cook over medium heat till thick. Then cook 2 minutes more. Remove from heat and add butter.

Chewy Brownies

Chewy Brownies

Ingredients

1 1/4 cups (249 grams) granulated sugar
5 tablespoons (71 grams) unsalted butter
3/4 cup (75 grams) unsweetened cocoa powder
1/3 cup vegetable oil
2 large eggs plus 1 egg yolk, cold
1 teaspoon vanilla extract
1/2 cup (63 grams) all-purpose flour
1/8 teaspoon baking soda
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup (128 grams) semisweet chocolate chips

Directions

Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil and spray with nonstick cooking spray.

In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Stir in the oil and cocoa powder. Let cool.

Whisk in the eggs, egg yolk, and vanilla. With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.

Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. (it took 45 minutes for me). Do not overcook. Let cool completely before cutting and serving.

Brownies can be stored in an airtight container at room temperature for up to 3 days.