I found this recipe in the paper and decided to give it a try....just tweeked it a little. As I am preparing dinner, in walks Megan - smiling as she "sniffs" the air and asks if there is enough for her. So, I set another plate. Five minutes later, in walks QB, one of Grant's buddies, who excitedly asks "Whatcha making that smells so good?!" I simply tell him what I am making and set another plate - and, as I could have predicted, 5 minutes later - in walks ZB, QB's brother - and I set another plate.
Not a leftover to be had. Either they were all starving - or this recipe wasn't half bad!
Chicken Cutlets with Mustard Pan Sauce
6 chicken cutlets
1/2 cup chicken stock
6 T French's Dijon Mustard w/ Chardonnay
1 T chopped Chives
1 garlic clove - minced
1/3 cup softened cream cheese........
(the above is the recipe from the paper)
I tweeked it just a tad - - I seasoned the chicken with salt, pepper, and garlic powder and by adding a little white wine to the pan as I was browning the chicken. I also added about 2 T of butter to the pan.
So - you brown the chicken on both sides - about 15 minutes.
Combine the rest of the ingredients and whisk together until completely blended and pour over chicken. Heat through until sauce thickens slightly.
I served over parmesan buttery noodles.
It really was good - and would probably be great with pork chops too!
Try it!
Monday, April 18, 2011
Tuesday, February 22, 2011
Friday, February 18, 2011
Blooming Cupcakes
A Friend of mine needed cupcakes for a birthday celebration at the bank and she asked me to make them. Grant and his buddy, Zach, kept eating the little white chocolate flowers while I was making them, hoping I would mess up so they could eat the rejects!
They turned out cute, though....and I can't wait to hear how the people at the bank like the surprise center....;)
Monday, February 7, 2011
Sunday, February 6, 2011
Here are my football cakes!
Who says Easter Egg cake pans are only for Easter eggs? I say they make awesome football cakes for the Super Bowl, too!
Super Bowl Sunday!
Today is Super Bowl Sunday and whether you are a Packers fan or a Steelers fan - it's party time! This is one of those days that you go OFF the diet - and have fun with food!
Even though I am only having a small family affair during the game - we are having some "super" food!
Crispy Hot Wings - ( I bought them - because they are too much trouble to make from scratch - - I know, I know, I just said something most serious chef's would never say - but - forgive me, it's how I feel about wings)
Cheeseburger Dip
Shrimp Cocktail
Stuffed Potato Skins
and of course, something sweet....I'm thinking "Mini Football Cakes" but I am still working on that one :)
Have a Super Day and I hope that whatever team you are cheering for is the one that wins!
Even though I am only having a small family affair during the game - we are having some "super" food!
Crispy Hot Wings - ( I bought them - because they are too much trouble to make from scratch - - I know, I know, I just said something most serious chef's would never say - but - forgive me, it's how I feel about wings)
Cheeseburger Dip
Shrimp Cocktail
Stuffed Potato Skins
and of course, something sweet....I'm thinking "Mini Football Cakes" but I am still working on that one :)
Have a Super Day and I hope that whatever team you are cheering for is the one that wins!
Saturday, January 22, 2011
Secret Filling for Cupcakes
I was just reading a comment from my best friend, Kim, in Atlanta, and she is wanting to make "Filled Cupcakes" so I thought I would just share an idea I came up with a while back that has been a huge hit. I always like to "accent" my cupcakes with some sort of filling - and since so many people are trying to watch their weight - I decided to try this with Angel Food Cake Cupcakes. These were so good that I have made them over and over again, by request!
First the filling - (which is the reason for the blog today :)
Two ingredients......
1 Jar Marshmallow Creme
Instant Espresso Powder (don't use instant coffee if you can avoid it - find the Espresso, its in most grocery stores....instant coffee tastes bitter to me....but the Espresso makes you say....ahhhhh :)
Empty the Marshmallow Creme in a bowl and whisk in enough of the Espresso powder until you have a color that looks like "coffee with cream". (About 1 T. m/l)
Scoop the mixture into a large Ziplock bag. Zip the bag and snip one of the corners - and you have an instant pastry bag.....
Cupcakes - hey this is up to you......whatever kind you want to make.....skies the limit. But since I made this originally to go in the Angel Food Cupcakes I will tell you how I finished them off.....
All I used was an Angel Food cake mix - prepared like it directs - but I poured it in cupcake liners.
When they were done - I let them cool - and then with a sharp knife I cut an "x" in the top of each one.
Then I squeezed a small amount of the filling into the "x" of each cupcake. Don't over-fill of it will ooze out the top. Then I sprinkled the tops of the cupcakes with powdered sugar. But the final "TaDa" was the topping....
Cool Whip
Chocolate Syrup
Cinnamon
1 8 oz container of Cool Whip and squeeze in enough chocolate syrup to make it look like a light "chocolate milk"...maybe 1/4 cup. Mix it well and put it in another Ziplock bag. If you have a decorating tip - use that....(makes it look pretty) ...but if not - just snip the corner like you did for the filling.
Squeeze a pretty dollop of topping onto each cupcake and then LIGHTLY sprinkle the tops with cinnamon.
I call these "Mexican Kisses" - very light and low fat - but pack a powerful flavor punch!
But I digress.....this is all about the filling! You can use the filling in chocolate cake, vanilla cake, yellow cake.......whatever you want! Its yummy!
(Oh ....its a great topper on hot chocolate too.....just an FYI)
Enjoy!
First the filling - (which is the reason for the blog today :)
Two ingredients......
1 Jar Marshmallow Creme
Instant Espresso Powder (don't use instant coffee if you can avoid it - find the Espresso, its in most grocery stores....instant coffee tastes bitter to me....but the Espresso makes you say....ahhhhh :)
Empty the Marshmallow Creme in a bowl and whisk in enough of the Espresso powder until you have a color that looks like "coffee with cream". (About 1 T. m/l)
Scoop the mixture into a large Ziplock bag. Zip the bag and snip one of the corners - and you have an instant pastry bag.....
Cupcakes - hey this is up to you......whatever kind you want to make.....skies the limit. But since I made this originally to go in the Angel Food Cupcakes I will tell you how I finished them off.....
All I used was an Angel Food cake mix - prepared like it directs - but I poured it in cupcake liners.
When they were done - I let them cool - and then with a sharp knife I cut an "x" in the top of each one.
Then I squeezed a small amount of the filling into the "x" of each cupcake. Don't over-fill of it will ooze out the top. Then I sprinkled the tops of the cupcakes with powdered sugar. But the final "TaDa" was the topping....
Cool Whip
Chocolate Syrup
Cinnamon
1 8 oz container of Cool Whip and squeeze in enough chocolate syrup to make it look like a light "chocolate milk"...maybe 1/4 cup. Mix it well and put it in another Ziplock bag. If you have a decorating tip - use that....(makes it look pretty) ...but if not - just snip the corner like you did for the filling.
Squeeze a pretty dollop of topping onto each cupcake and then LIGHTLY sprinkle the tops with cinnamon.
I call these "Mexican Kisses" - very light and low fat - but pack a powerful flavor punch!
But I digress.....this is all about the filling! You can use the filling in chocolate cake, vanilla cake, yellow cake.......whatever you want! Its yummy!
(Oh ....its a great topper on hot chocolate too.....just an FYI)
Enjoy!
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