- 1 pound broken up Lasagne Noodles
- 4 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper, to taste
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- I Red Onion, chopped
- 3/4 cups Dry White Wine
- 3/4 cups Low-sodium Broth, More If Needed
- 1 cup fresh green beans, cut into 1 inch pieces (steamed)
- 1 small can chopped tomatoes (drained)
- 2 ounces Parmesan Cheese, grated
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add onion and let cook until golden brown. After about 1 minute, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add green beans, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine. Add plenty of Parmesan Cheese and toss to combine.
Serve with extra Parmesan Cheese.
|This post has been linked up to these fabulous blogs! Nettie|
FOR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa Powder2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Enjoy! Take this sheet cake to your next party, you will make lots of friends! Nettie This post has been linked up to these fabulous blogs!
|This recipe comes from Joy The Baker Cookbook, 100 Simple and Comforting Recipes. I have changed the recipe a bit by adding a cup of blueberries for the filling, I just had to, I have a lot of blueberries still! For the topping, I also added a half cup of slivered roasted almonds and a half cup of unsweetened coconut. Apple crisps are just perfect like that, you can add whatever you have on hand, in this case I happen to have lots of almonds, pecans and coconut!|
|Last day to pick Paula Red’s and Ginger Gold’s. Just keep walking until you get to a fence, slim pickings but if you are persistent, you can find them!|
|Somehow I imagined that my daughter and I would be baking peanut butter cookies for her Girl Scout Troop Meeting, but the days get away from us and I ended up baking them, which really is such a therapy for me. I really love to bake, I feel like all is well with my world. Plus, I know that when we are having snow blizzards in a couple months, we will be having lots of mother/daughter bake -a – thon’s going on!|
Peanut Butter cookies are one of my favorite cookies. One reason is that they are very easy to make, the other reason is that I always have all of the ingredients on hand. My family loves PB & J and PB & Fluff sandwiches. Have you ever seen an exploded PB & Fluff sandwich? Don’t leave it in your locker all day! I have used Natural peanut butter to make these wonderful cookies. Peanut butter cookies are instantly recognized for their crisscross pattern . I used crunchy peanut butter for these cookies, but you can use smooth peanut butter if that is what you prefer. P.S. In case you were wondering, the Girl Scouts loved them!
Peanut Butter Cookies
1/2 cup butter
1/2 cup brown sugar (firmly packed)
1/2 cup sugar
1 cup peanut butter
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 1/2 cups flour
1.Mix butter and sugars together using a hand mixer or Kitchen Aid. Add in all remaining ingredients and mix until combined.
2.Roll the dough into small 1 inch balls and place on cookie sheet. Squish to about 1/4 inch thick using a fork, making a crisscross pattern.
3.Bake for 10 minutes at 375 degrees. Let cool on baking sheet for 2-3 minutes, transfer to a cooling rack. Makes 3 dozen cookies.
Inspired from The Joy Of Cooking Cookbook. This post has been linked up to these fabulous blogs: