Chicken Piccata

I got this recipe from my Italian Made Easy book. It's delicious and super easy!

Chicken Piccata

3 T. all-purpose flour
1/2 t. salt
1/4 t. black pepper
4 boneless skinless chicken breasts (4 ounces each)
1 T. olive oil
2 t. butter
2 cloves garlic, minced
3/4 c. chicken broth
1 T. lemon juice

1. Combine flour, salt and pepper in shallow dish. Reserve 1 tablespoon of flour mixture.

2. Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.

3. Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter; cover loosely with foil.

4. Add garlic to same skillet; cook and stir over medium heat 1 minuet. Add reserved flour mixture; cook and stir 1 minuet. Add broth and lemon juice; cook 2 minuets, stirring frequently, until sauce thickens. Spoon over chicken.

Caramelized Onions and Potatoes

Easy crock pot side dish!

2 large sweet onions (Vidalia) thinly sliced (2 cups)
1 1/2 lbs. tiny new potatoes, halved
1/4 cup butter, melted
1/2 cup beef or chicken broth
3 TBSP brown sugar
1/2 tsp. salt
1/4 tsp. freshly ground pepper

1. In a 3 1/2 -4quart slow cooker place onions and potatoes.
2. In a small bowl combine melted butter, broth, brown sugar, salt and pepper. Pour mixture over onions and potatoes in cooker.
3. Cover and cook on low-heat setting for 6-7 hours or on high for 3-4 hours. Stir GENTLY before serving. Serve with a slotted spoon!

"I love this easy dish! It's so yummy. Jay often requests it!" -Chelsea

Stuffed Pasta Shells

                                   
Made this last night and I really liked it, one that I'll add to the Jones menu for sure! We really like strong flavors so next time I'll increase the chili powder and maybe even add taco seasoning to it.

Ingredients:

12 uncooked jumbo pasta  shells
1 med onion
1 lb ground beef
1 1/2 tsp chili powder
1 pkg (3 oz) cream cheese at room temp
1/4 C taco sauce (I just blended salsa)
1/2 C taco sauce
1 C shredded colby-monterey cheese
For Garnish:
1/2 C crushed corn chips
4  chopped green onions
sour cream

Directions:

1. Cook pasta shells according to package.
2. Peel and chop onion. Cook ground beef and onion in skillet till beef is brown; drain.
3. Stir in chili powder, cream cheese, and 1/4 C taco sauce into the beef in the skillet. Heat until cheese is
    melted. Remove skillet from heat.
4. Heat oven  to 350 degrees, spray a 8 or 9 in square pan
5. Drain pasta, fill shells with the beef mixture (about 2 tbl. each). Place filled shells in sprayed pan. Pour
    1/2 C taco sauce over shells
6. Cover with foil and back 20 mins. Remove foil and sprinkle cheese and corn chips over the shells. Bake
    uncovered 10 mins, till cheese is melted.
 YUM!!!

SUPER easy french bread

This is my first post! Sorry Lindsay, I've been a REAL slacker on here.

This recipe is from my sister and it's pretty fool-proof.

FRENCH BREAD

INGREDIENTS:
1 package fast yeast
1 1/4 cup warm water
1 T sugar
1 T oil
1 t salt
3 - 4 cups flour
Non stick cooking spray

DIRECTIONS:
1. Combine yeast and warm water in large mixing bowl until yeast activates and is bubbly.
2. Add sugar, salt and oil.
3. Stir in flour until dough forms. You don't want too much flour, you can always add more after it rises. Knead until it feels right to you.
4. Form dough into a large ball and place in NEW sprayed mixing bowl. Spray the top of the dough and cover with plastic wrap so that the wrap is touching the dough.
5. Let it rise for at least an hour. Usually I try and allow 2-3 hours.
6. Knead again slightly and form into a long french loaf.
7. Place on sprayed cookie sheet and cut 6-8 diagonal slits in the top of the loaf.
8. Cook at 425 for 20 minutes. (This is the perfect time in CA, but times may differ in different parts of the country.)
9. ENJOY!!!

Golden Graham Gooey Goodness...

That is what I call it. Not sure what the real name is though. I've taken this to work several times and everyone LOVES it! Hope you enjoy!

2 cups granulated sugar
2 cups Karo Syrup
3 cubes butter
Golden Grahams Cereal
Corn Chex Cereal
Slivered almonds
Coconut

Fill large bowl with entire box of Corn Chex, and an equal amount of Golden Grahams and set aside.(Malt-O-Meal brand Golden Grahams are just as delicious, and a lot cheaper for a large bag).
Melt butter in large saucepan. Add sugar and Karo syrup. Stir well, and bring to a boil. Boil for 2 minutes, or until sugar is completely dissolved.
Drizzle over cereal and mix with a wooden spoon. Mix in a bag of slivered almonds and a bag of coconut.
Lay out on wax paper to let cool.
Eat immediately and enjoy!

Peanut Butter Fudge Cake

"Here is the recipe for the best cake in the world!" (according to Kristy, who I got the recipe from-thanks!)


Peanut Butter Fudge Cake

2 c. flour
1 t. baking soda
2 c. sugar
1 c. butter
1/4 c. cocoa powder
1 c. water
1/2 c. buttermilk
2 eggs
1 t. vanilla
1 1/2 c. creamy peanut butter

Combine the first three ingredients in a large bowl. Set aside. Melt butter in a medium saucepan and add the cocoa. Mix well and add water, buttermilk, and eggs. Mix really well. Cook, stirring constantly, until the mixture boils. Add to the flour mixture and mix until batter is smooth. Pour into a 9x13 pan, greased. Bake at 350 degrees for 20-25 minutes.Cool for 10 minutes and spread on the peanut butter. (I put the peanut butter in the microwave for about 20-30 seconds to make it more spreadable. That way it doesn't rip up the cake when you spread it on.)Let it cool completely. You can put it in the fridge.
Frost.

Chocolate Frosting

1/4 c. cocoa
1/2 c. butter
1/3 c. buttermilk
1 t. vanilla
1 16 oz. pkg. Powdered sugar

Bring cocoa, butter, and buttermilk to a boil over medium heat. Pour over powdered sugar. Add vanilla and beat unil smooth. Spread over cooled cake