Chicken Piccata

http://norecipes.com/blog/chicken-piccata-recipe/

§  2 large chicken breasts

§  1/2 cup flour

§  3 tablespoons vegetable oil

§  2 scallions white part only, minced

§  3 tablespoons lemon juice

§  1 cup chicken stock

§  1 teaspoon honey

§  2 tablespoons unsalted butter cut into small pieces

§  2 tablespoons parsley minced

§  2 tablespoons capers

§  1 teaspoon lemon zest finely zested

Instructions

1.    Use a sharp knife to slice the chicken breast in half. You should end up with two thin fillets that are mirror images of each other. If you don't have a sharp knife or aren't too confident with your knife skills, you can also put the breast in a large Ziploc bag and pound with a mallet until it's about 1/2" thick.

2.    Put the flour in a shallow bowl. Generously salt and pepper the chicken then, then dredge it in the flour to give it a light coating. Hold the chicken in the air and tap it a few times with your other hand to dust off excess flour.

3.    Add the oil to a frying pan and heat over medium heat until the oil shimmers and is hot, but not smoking. Place two pieces of the chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes). Flip the chicken over then brown the other side. Transfer the cooked chicken to a plate, then fry the other two cutlets.

4.    To make the sauce, drain out all but a tablespoon of oil, then add the minced scallions. Fry until soft and fragrant. Add the chicken stock, then let this boil down until there is almost no liquid left. Add the lemon juice and honey, then stir in the butter. Turn off the heat, then add the parsley, capers and lemon zest. Pour the sauce of the chicken then serve immediately.

Cheesy Broccoli Quinoa

http://www.closetcooking.com/2012/11/cheesy-broccoli-quinoa.html?m=1

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 1 cup quinoa, well rinsed
• 1 1/2 cups vegetable broth or water
• 2 cups broccoli, chopped
• 1 cup cheddar, shredded
• salt and pepper to taste

Directions

1. Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 13-17 minutes.
2. Mix in the cheese, let it melt and season with salt and pepper.

German Chocolate Cake

http://allrecipes.com/Recipe/German-Chocolate-Cake/Detail.aspx

INGREDIENTS:

1 (18.25 ounce) package Pillsbury® German Chocolate Cake 1 cup water 3 eggs plus 1 egg yolk 1/2 cup Crisco® Pure Vegetable Oil

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 3 tablespoons butter or margarine 1/3 cup chopped pecans 1/3 cup flaked coconut 1 teaspoon vanilla extract

DIRECTIONS:

1.	Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
2.	Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
3.	In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

Cornbread

http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx

INGREDIENTS:

1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk

1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt

DIRECTIONS:

1.	Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2.	Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3.	Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Pumpkin Spice White Chocolate Chip COokies

http://whipperberry.com/2012/11/pumpkin-spice-white-chocolate-cookies-with-international-delights.html

Pumpkin Spice White Chocolate Cookies

• 3 1/4 cups flour
• 2 teaspoons ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 1 egg
• 1/4 cup International Delights Pumpkin Pie Spice Creamer
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1 cup white chocolate chips

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, Pumpkin Pie Spice creamer and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Pour in the chocolate chips and slowly mix into the dough. Put dough in an airtight container and chill for at least four hours, best if overnight.

2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Mediterranean Layer Dip

http://www.self.com/blogs/flash/2012/09/recipe-mediterranean-layer-dip.html

Tub of Zoes Hummus (or your favorite brand)

Diced and drained tomatoes 

Diced cucumbers 

Crumbled feta 

Diced olives 

Basil for garnish 

Pita chips

Spread hummus across bottom of shallow bowl or dish. Layer with diced tomatoes, cucumbers, olives. Sprinkle with crumbled feta. Garnish with fresh basil. Serve with pita chips. Enjoy!

Cream of Asparagus Soup

http://allrecipes.com/recipe/cream-of-fresh-asparagus-soup-ii/detail.aspx?event8=1&prop24=SR_Title&e11=asparagus%20soup&e8=Quick%20Search&event10=1&e7=Home%20Page

INGREDIENTS:

1 pound fresh asparagus, trimmed and cut into 1 inch pieces 1/2 cup chopped onion 1 (14.5 ounce) can chicken broth 2 tablespoons butter 2 tablespoons all-purpose flour

1 teaspoon salt 1 pinch ground black pepper 1 cup milk 1/2 cup sour cream 1 teaspoon fresh lemon juice

DIRECTIONS:

1.	In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
2.	In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
3.	Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Artichoke Bread

http://www.closetcooking.com/2010/01/artichoke-bread.html

Artichoke Bread from Closet Cooking
(makes 1 loaf)

Ingredients:
1 (14 ounce) can artichoke hearts (drained and chopped)
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce package) cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)

Directions:
1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
2. Hollow 1/2 an inch out of the center of both halves of the bread.
3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.
4. Bake in a preheated 350F oven covered in foil for 20 minutes.
5. Remove the foil and continue to bake until the cheese is melted and golden brown.