Saturday, October 24, 2009

Warm Lemon Chicken Sandwich

2 Lemons
2 Tbsp. FRESH thyme leaves
pinch of salt and fresh ground pepper
4 Boneless skinless chicken breasts
2 garlic cloves
3 Tbsp. Extra Virgin Olive Oil
3 Tbsp. grated Parmigiano-Reggiano Cheese (Find this in the specialty cheese section of grocery store.)
1 Large Avacado
4 Kaiser Rolls, cut in half

In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, pinch of salt and fresh ground pepper. Add the chicken breasts and toss to coat, let marinade for couple of hours in fridge.

Preheat a non-stick skillet over med-high heat (I used an indoor grill pan-either will work). Add a couple of Tbsp. of Extra Virgin Olive Oil to pan, cook for 5-6minutes on each side, or until chicken is no longer pink. Remove to a cutting board and tent with foil.

In the meantime while chicken is cooling in foil. Mix garlic, 3 Tbsp. Extra Virgin Olive oil, and the Parmigiano-Reggiano cheese. Spoon onto the top half of Kaiser Roll. Bake at 400 until cheese is melted and Roll gets brown around edges.

Thinly slice chicken and layer on roll, add sliced avacado, sprinkle a little salt, and enjoy!

Sunday, October 18, 2009

3 New Recipes Below

I have been a slacker with my Kitchen blog. I have actually tried a few new fall recipes, but I didn't think they were blog worthy. So I have posted 3 new blog worthy recipes below. Enjoy!

Cream Cheese Frosted Pumpkin Squares

I made these for dessert tonight, and these are sooo yummy! The recipe called for 1/4 cup of cream cheese, and I thought if 1/4 cup is good, an entire package of cream cheese has got to be better....I was right! This is a super moist cake. I want to try to make it again but add chocolate chips and cook it in mini loaf pans, if it works I will add the recipe to my blog!



1 cup sugar
2 Large Eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup all purpose flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt


Cream cheese frosting:
3/4 cup confectioners sugar
1 pkg. cream cheese (I used the Neufchatel 1/3 less fat and it was great)
2 Tbsp. melted butter or margarine
1/2 tsp vanilla or vanilla extract (I use pure vanilla and I think it makes everything taste better).

Preheat oven to 350 degrees. Grease an 8" square pan.
To prepare cake, put sugar and eggs in bowl and beat on med. speed for 2 minutes. Beat in pumpkin and oil. At low speed add flour, cinnamon, baking soda, baking powder, and salt-beat 1 minute.

Pour batter into prepared pan. Bake 25-30 minutes. (Note: Use a toothpick to check the center, I had to cook my cake a couple minutes extra to get the center completely cooked.)

Prepare frosting and frost once cake is completely cooled.

Bisquick Coffee Cake

If you have never had this before, this is a must try. Although the name sounds like coffee is included as an ingredient, it's not. This is one of Chris's favorite breakfasts recipes. He woke up this morning and was craving this, so he made a big pan, it was so yummy-especially when it comes right out of the oven. This would be a great recipe if you have company staying at your house-or for the holidays. You can double the batch and put it in a 13x9 pan and it will feed a lot of people. Enjoy!



2 cups Bisquick (don't use non name brand pancake and waffle mixes...it doesn't work....stick with Bisquick, we have learned this the hard way!)
2 Tbsp. sugar
2/3 cup milk
1 egg

Topping:
1/3 cup Bisquick
1/2 tsp. cinnamon
1/3 cup brown sugar
2 Tbsp. firm butter

Mix topping and set aside. Mix other ingredients and pour into greased 9" round cake pan (we use an 8"square or double the recipe and put it in a 9x13 pan-either works). Sprinkle topping over batter. Bake at 350 degrees for 18-22 minutes or until golden brown. Insert toothpick to make sure the center is cooked.

Makes 10 servings.

Sausage Soup

At YW Girls camp this year we made these really cute recipe books and then we did a recipe exchange. Being the total nerd that I am, I wrote down all the ingredients for this recipe and no insructions. I went to make it on Friday and turned the card over to discover no directions, so I just kind of went for it, and it turned out yummy.

4 slices of bacon (I bought the thick bacon from the meat dept. it makes the biggest difference)
1 Lb. Italian sausage
1 Lg. onion, chopped
1 Lg. Potato, baked
1 cup water
2 cartons half and half (I think each one is 1 Pint?) They are just the small size ones.
2 cans cream corn
1 4oz. can green chillies
2 oz. pimentos (You can find these in the pickle section)

Cook bacon, drain and set aside.
Bake Potato and set aside.

In large pan cook the sausage with the onions. I added a little salt and pepper. Drain fat.
Add water and half and half to the sausage. Add creamed corn (don't drain), green chillies, and pimentos. Bring to a low boil and immediately reduce to low/med and simmer for 25-30 minutes. Stir frequently.
While the soup is simmering, cut baked potato into large cubes and break the bacon into bits.
The last 10 minutes add potatoes and bacon. I added a little more salt and pepper.