Chicken with Lemon and Capers

I wish chicken was more interesting to talk about. But it's pretttty boring. Not like brownies and cake.

But chicken is such a staple in my diet. It's so versatile. And chicken cutlets? Oh em geeeee they are so simple yet so good.

And this recipe is so simple. And so good. Go make it for dinner!


Chicken with Lemon and Capers
source: Feast Ur Eyes

Ingredients:
4 chicken cutlets
1 egg
1 tablespoon warm water
1/2 cup breadcrumbs
1 cup Panko breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
zest of 1 lemon
1 1/2 cups chicken broth
juice of 1 lemon
2 tablespoons capers
2 tablespoons flour


Directions:
1.Crack the egg into a bowl and whisk with water.
2. In a separate bowl, combine breadcrumbs, salt, pepper and lemon zest.
3. In a liquid measuring cup, measure out the chicken broth, lemon juice and capers.
4. Heat a large sauce pan to medium-high heat. Coat the bottom of the pan with olive oil. Dip the chicken in the egg mixture then into the breadcrumb mixture.
5. Cook chicken in saucepan until brown on both sides and cooked through. Once it's cooked move it a plate and tent it with foil to keep warm.
6. Deglaze the saucepan with chicken broth mixture making sure to get all the brown bits off the bottom. Lower the heat to medium, slowly add the flour whisking constantly until dissolved. Bring to a boil and lower the heat. Simmer for about 10-15 minutes until sauce is thick. Plate the chicken and top with sauce.

Cookies 'N Cream Oreo Fudge Brownies

I did something silly. I gave up chocolate for lent. 40 days of no chocolate. So Tuesday night I got my last chocolate fix for over a month and naturally I finished off the chocolate  cake from the birthday celebration. And it was just as good as it was Saturday. And I really could go for some right now too.

So if I didn't already torture myself enough with the bowl of Cadbury eggs sitting on the table, the Starbucks Salted Caramel Hot Chocolate sitting on the microwave that I walk passed every minute, I decided to make brownies with four different forms of chocolate. O okay Meli.

I really did it because I got a request for them and it was Thursday at 9:30 and I had yet to make anything to bring to N's the next day. And these were super simple and they looked super amazing. And they were gone oh in about an hour of me being there, so I'm assuming they were super good tasting too.


Cookies 'N Cream Oreo Fudge Brownies
slightly adapted from: Kevin & Amanda


Ingredients:
1 family size box brownie mix
eggs and oil (as called for on the box)
1 over flowing half cup of cookies & cream ice cream
1/4 cup hot fudge topping, plus more for the topping
16 Oreos  


Directions:
1. Preheat oven as directed on the box and spray a 8x8 pan generously with cooking spray.
2. Combine brownie mix, eggs and oil as directed on the box but do not add the water. Add the ice cream and hot fudge to the brownie batter and stir to combine. Pour half the brownie batter into the baking dish then layer the Oreos on top. Add the remaining batter on top. Dollop hot fudge on top of the brownies and swirl with a knife.
3. Bake for 40-50 minutes or as directed on the box.

 Just look at the hot fudge oozing out. Oh my.

A very special Birthday

This past weekend I got to go home to escape reality for a few days and do a whole bunch of relaxing, cooking and eating. Oh, and be spoiled. And it wasn't even my birthday weekend!

I wish I was kidding when I say our whole weekend was based around our meals, but it really was. It got thrown off a little when B surprised us and came home a day early so we all could go to Compane, which is always a must when we're all home. Saturday for lunch we had paninis, Sunday for lunch we had spinach tortellini soup and then for dinner dad and I tackled homemade pizza crust in the Kitchen Aide which I obviously lugged home. Kitchen Aides are just magical let me tell you.

We obviously had to have cake to celebrate after daddy opened prizes. Let me tell you I searched and searched trying to find a recipe for the cake, because it had to be perfect if it was for my daddy. And I think I did a pretty good job. This may have been the best chocolate cake I have ever had. It was SO good.

Chocolate Cake with Coffee Caramel Buttercream
source: Kevin & Amanda

the BEST chocolate cake
Ingredients:
1 box devil's food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 teaspoon milk
2 cups mini chocolate chips


Directions:
1. Preheat oven to 350, line two 8-inch circular pans
2. In a large bowl, mix everything except the chocolate chips until well combined.
2. Stir in chocolate chips. Batter will be thick!
3. Bake for about 32-36 minutes or until toothpick comes out clean.


Coffee Caramel Buttercream
Ingredients:
Between 3/4 cup and 1 cup Caramel Bits
1 tablespoon instant coffee
1/4 cup heavy cream
1/2 cup butter, softened
3 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla extract


Directions:
1. Stir instant coffee into heavy cream to dissolve.
2. Over medium-low heat, cook caramel bits and heavy cream until the caramel bits are completely melted, stirring constantly. About 3-5 minutes. Set aside to cool.
3. Add the remaining ingredients plus cooled caramel mixture in a large mixing bowl and beat on medium speed until creamy. About 3-5 minutes.


Assembly:
Pick a cake to be the base, top it with buttercream and place the second cake on top. Cover the top and sides with frosting.

 Happy birthday, daddy! I'm so glad we got to spend it together as a family. I love you so very much and am so thankful for all that you do for me. I hope you had an extra special weekend because you deserve nothing less. I love you, thanks for being the best dad a girl could ever have.

Gooey Butter Cookies

I spent my Friday morning cleaning the kitchen. I figured I would spend it in bed lounging around, doing nothing. Too bad I can't sleep, ever. Even though I have been battling a head cold all week and can't seem to kick it. But I cleaned high and low, even cleaned out the refrigerator and came across a half a block of cream cheese that was from the buffalo chicken poppers so I decided to whip up some cookies I saw a recipe before earlier in the week.

I'm meeting two of my friends to work on homework together later (we have three classes together, aka we spend a lottttt of time together..12:30-6:30 on Tuesdays/Thursdays to be exact) so I thought I'd bring some cookies to help the homework be a little less painful.

Gooey Butter Cookies

adapted from: see you in the morning

Ingredients:

2 1/4 cups flour

2 tsp baking powder

3/4 tsp salt

1 8oz package  cream cheese, softened

1 stick butter

1 1/4 cups sugar

1 egg

1/2 tsp vanilla extract

 confectioner's sugar for rolling and dusting

 

Directions:

1. Preheat over to 325. 

2. Stir together the flour, baking powder, and salt. set aside. 4

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, and sugar together until fluffy. add the eggs and vanilla extract. 

4. Incorporate the flour mixture. chill for at least 30 minutes. 

5. Scoop balls and toss in the confectioner's sugar. Place on a baking sheet lined with parchment, a couple of inches apart. Bake until they spread and puff slightly, about 12-16 minutes. they will be really soft in the center. if they start to brown, they've gone too far. cool to room temperature. 

*refrigerate and serve cookies cold out of the refrigerator...these cookies are said to taste much better cold than warm. 

 

Pasta and White Beans with Broccoli Pesto

One of my favorite things during the summer at home is the garden my dad prepares every year. For as long as I can remember we would go out and plant onions, cucumbers, tomatoes, peppers and herbs so all summer long we had fresh vegetables and herbs. There's nothing better than that. We had lots and lots of basil and my mom would make pesto, sans pine nuts for this one. I realllllly like basil. And I realllllly like pesto.

I think it's so neat you can make pesto out of other things than just basil, like broccoli! My dad sent me a picture of a recipe he found in Everyday Food that he thought I would like. And I did indeed like it!


Pasta and White Beans with Broccoli Pesto
source: Everyday Food

Ingredients:
Coarse salt and ground black pepper
1 bunch broccoli, cut into 1-inch pieces (about 4 cups)
10 ounces short pasta
5 teaspoons olive oil
1/4 cup grated parmesan, plus more for serving
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 cup packed fresh parsley leaves
1 garlic clove, crushed
1 can cannellini beans, rinsed and drained


Directions:
1. In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
2. To food processor, add oil, parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed.
3.Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium heat until warmed through. Season with salt and pepper and top with parmesan cheese.

5 minute Chocolate Fudge S'mores Cake

If I didn't win you over with the title, I'm not sure who you are.

Who doesn't love 1. Chocolate. 2. S'mores. 3. Five minutes to make a cake?!

That's what I thought.

Best part of all? You make it in a mug so it's cute and personalized just for you. And it's perfect for a study break watching the Syracuse win by the skin of their teeth. That's when you shove the whole cake in your mouth when you're dying with anticipation.

Oh and because there is no crystal light in the house. Not a single packet. I go through a pack a week usually, and when I have tests, usually a pack in two days. It calms my nerves.

Anyway, back to this delicious mug of happiness. Go make one right now, ready go!


5 Minute Chocolate Fudge S'mores Cake
source: How Sweet Eats 

Ingredients:
2 tablespoons graham cracker crumbs
3 1/2 tablespoons butter, melted
2 tablespoons sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup flour
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
pinch of salt
1 1/2 ounces chocolate chips
marshmellow fluff or mini marshmallows 


Directions:
1. Combine 3 tablespoons butter and 1 ounce of chocolate in a small bowl, then melt in the microwave for 20-30 seconds. Set aside.
2. In another bowl, combine remaining melted butter with 2-3 tablespoons of graham cracker crumbs and stir until moistened. Press graham crumbs into the bottom of your mug.
3. In a bowl. whisk egg, sugar and vanilla until smooth. Add in flour, baking powder, salt and cocoa, stir until a thick batter forms. Stream in melted butter and chocolate, mixing to combine. Fold in remaining chocolate chips. Add half of the mixture on top of the graham crust, then throw on a scoop of marshmallow fluff/cream or a few marshmallows. Add remaining batter on top, then pop in the microwave for about 1 minute 30 seconds.
4. Remove and top with additional marshmallow if desired. Sprinkle with graham crumbs.

Pasta with Cauliflower, Prosciutto and Peas

I really like pasta. Like really, really I could eat it everyday of the week like it. It's just so versatile and delicious and easy peasy.

I found this recipe and thought why not, I mean it contains like all my favorite things..pasta, peas and prosciutto. Oh how I have a soft spot for prosciutto it reminds me of home. Especially weekend lunches at home when mom would come home from Wegmans then whip up prosciutto, mozzarella and tomato paninis. I want one now, please. Anywho, back to the pasta. We had E over for dinner last weekend and I served this up with some salad and garlic bread on Mariah's homemade bread. YUM. Then the next night T and T came over and finished it off for us!


Pasta with Cauliflower, Prosciutto and Peas
slightly adapted from: Healthy Delicious

Ingredients:
1 large Cauliflower, cut into small florets
1 teaspoon Olive Oil
1 cup Skim Milk
1 cup Chicken Stock
1/3 cup shredded Pecorino-Romano
1 tablespoon Flour
1 cup Frozen Peas
1/8 pound Prosciutto, roughly chopped
10 Sundried Tomatos (not packed in oil), rehydrated and chopped
1 pound pasta (any kind you like)
Black Pepper, to taste

Directions:
1. Preheat oven to 400. Place 1/4 of the cauliflower florets on a baking sheet and drizzle with oil. Roast for 30 minutes, or until tender and slightly browned.
2. While the roasts, add the remaining cauliflower to a large pot of water set over high heat. Bring to a boil then cook for 20 minutes or until tender. Drain and return to the pot. Lower the heat to medium.
3. Add the milk, chicken stock and cheese to the pot. Use a handheld mixer or immersion blender turn the cauliflower into a smooth puree. Whisk in the flour and bring the sauce to a gentle boil to help it thicken.
4. Stir in the tomatoes, peas, prosciutto and roasted cauliflower. Combine the sauce and pasta in a serving bowl and toss gently to coat the pasta. Season with black pepper.