Chicken & Artichoke Hearts

Here's to being adventurous!  I've never liked artichoke hearts--I suppose this comes from my pre-disposition as a child to not like things like look healthy...or are kind of squeaky in texture...  Fortunately Z has definitely broadened my horizons!  This evening I was thinking about something to make for dinner, and I took it upon myself to try to incorporate the jars of artichoke hearts that I recently picked up at the grocery store. My journey found me to this recipe which is exquisite!  Please try and enjoy.

Ingredients:
1-2 TB unsalted butter
1/3 C all-purpose flour
4 skinless, boneless chicken breasts (I cut mine into small pieces)
4 TB lemon juice
2-3 TB lime juice
2 TB Worcestershire sauce
1 1/4 C chicken broth
1/2 tsp garlic salt
1 bay leaf
1 tsp dried basil
1 (13-14 oz) can artichoke hearts, drained and chopped
1 TB cornstarch
1/4 C water

Melt the butter (start with 1 TB and increase if you need) in a medium skillet over medium heat.  While this is melting, combine flour and salt in a small bowl, and gently press the chicken pieces into the mixture to coat.  Shake off all excess flour.  Arrange the chicken in the pre-warmed skillet and cook until lightly browned on each side (~8-10 min).

Once the chicken is cooked, place the pieces into a medium pot.  Add lemon juice, lime juice, chicken broth, Worcestershire sauce, garlic powder, bay leaf, and basil.  Bring to a boil, then cover and simmer on low heat for 15 minutes.  Stir in the chopped artichoke hearts, and continue simmering for another 8-10 minutes.

Mix the cornstarch and water together in a small bowl. Carefully pour the mixture into the pot with the chicken and broth, and cook (stirring occasionally) for 5-8 minutes, or until the broth has thickened.

Serve, cool, and enjoy!

Recipe adapted from: http://allrecipes.com/recipe/lemony-chicken-with-artichoke-hearts/detail.aspx

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Bite Sized Quiche!

While I was doing my usual perusal of recipes online, I found one for crustless quiche.  While I was a bit apprehensive, both Z and I grew up with our mums making crusted ones, I finally succumbed and made some!  These would be a perfect appetizer or fun snack for a party!

Yields:
12 "muffin" quiches
+ 20 "mini muffin" quiches

Ingredients:
Olive Oil
1/2 onion
1 (10 oz) package of frozen chopped spinach, thawed and drained
2 tsp garlic, minced or crushed
5 eggs, beaten
2 C cheddar cheese, shredded
1/4 tsp pepper

Preheat the oven to 350 F.  Lightly grease a muffin pan--since this recipe yields a higher amount of muffins, you can either use two normal 12 muffin man, or I used a 12 muffin pan and one 30 mini muffin pan.

Heat the olive oil in a medium sized skilled over medium-high heat.  Add onion, stirring occasionally, until they become soft.  Stir in the spinach and continue to cook until most of the excess moisture has evaporated.  During the last 1-2 minutes of cooking, add the garlic.  Once cooked through, remove from heat and set aside.

In a large bowl, combine eggs, cheese, and pepper.  Next add the spinach mixture and stir to blend.   At this point your mixture will be wet and glompy, but don't worry--it will turn out delicious once cooked!

Spoon mixture into muffin pan, filling about half full.  For 12 muffin pan, cook for 10-12 minutes, checking often to see where they are at.  For the mini muffin pan, cook 6-8 minutes, again checking often to see how they are cooking!

Serve with a smile.

Adapted from: http://allrecipes.com/recipe/crustless-spinach-quiche/detail.aspx

Earl Grey Muffins

I am an avid tea drinker, so it was fitting that I stumbled upon a recipe for tea-flavored muffins and I just HAD to try them!  The taste is very subtle, but very delicious---even for those non-tea drinking people!

Ingredients:
4 Earl Grey tea bags
1 C milk
2 1/2 C self-raising flour
3/4 C granulated sugar
1 TB poppy seeds
1 stick butter, melted
2 eggs
To glaze: honey/powdered sugar

Preheat your oven to 350°F.  Line a muffin tin with paper liners and set aside.

Warm the milk until it is nearly boiling in a small pan (make sure to watch it carefully-you don't want the milk to burn on the bottom of the pan!), then take off heat, add the tea bags, and let it steep.

Put flour, sugar, and poppy seeds in a large mixing bowl and stir to combine.  Add milk mixture (removing tea bags first of course!), butter, and eggs.  Mix gently either with a mixer, spoon, or whisk until smooth.  Spoon the mixture into the prepared liners and bake for 15 minutes or until the top is browned and a toothpick inserted in the muffin come out clean.

**Note: Overcooking them will dry them out!

Cool the muffins on the rack for 10 minutes.  Pour a dab of honey on the top, and brush it around covering the entire top with a knife or your (clean) fingers.  Sprinkle a pinch of powdered sugar and serve!

Crock Pot Lasagna

I am the proud owner of a Crock Pot® now--which is incredible when you are constantly running from one place to another.  There is something so incredible about throwing things together in a Crock Pot® and coming back to a delicious meal in 4-5 hours.  This recipe has been in my family for a long time, and I loved when my mum made it when I was a kid.  I hope you enjoy it as well!

**This recipe is for a 5 qt Crock Pot®
Prep Time: ~15 minutes
Cook Time: 4-5 hours


Ingredients:
1 jar Prego (any kind is fine, but I prefer the Italian Sausage one!)
1 package (8 oz) no-boil lasagna noodles
4 C (16 oz) shredded mozzarella cheese
1 1/2 C (12 oz) small-curd cottage cheese
1/2 C grated Parmesan cheese


Spread a fourth of the Prego in an ungreased 5-qt slow cooker.  Arrange one third of the noodles over the sauce (break the noodles to fit).  It is okay, even good, if the noodles cover each other.  


Combine the mozzarella cheese, cottage cheese, and parmesan cheese in a medium bowl.  Spoon a third of the mixture over the noodles.  Repeat the layers twice (sauce-noodles-cheese order always).  Top with the remaining sauce.  Cover and cook on low for 4-5 hours or until noodles are tender.  Enjoy!

Spaghetti Carbonara

I'll be the first to admit that when my friend C mentioned making 'spaghetti carbonara' I flat out had no idea what he was talking about.  Turns out it is a yummy pasta meal!  The only thing to be careful of is this recipe is extremely time-sensitive.  By this I mean that it needs to be eaten right after it's made otherwise it congeals.

1 lb spaghetti

1/4 C heavy cream

3 eggs

1/2 lb bacon, cut into small strips/pieces

1 tsp oil

1/2 an onion, chopped

1 clove garlic, minced

1/2 C parmesan cheese 

salt & pepper

1 TB fresh parlsey (optional)

Fill a large pot with water and a pinch of salt.  Heat the water until boiling.

While the water is prepping, add the bacon to a pan and cook slowly (medium-low heat) until crispy.  Removed the bacon from the pan and once it has cooled, break into small pieces.  Set aside.  Add the chopped onion to the pan (you can keep a bit of the bacon grease to aid with the cooking or drain and use a touch of olive oil) and cook until slightly translucent.  Add the minced garlic and cook for 1 minute. Set aside.

Once the water has boiled, add the spaghetti and cook according to the package until they become al dente (i.e. tender but a little firm to bite).

While the pasta is cooking, combine the eggs, cheese, cream, and oil into a bowl and whisk until mixed.  Once the pasta is cooked, drain completely and return to the pan.  Pour the egg mixture over the spaghetti and toss until the pasta is coated.  Finally add salt and pepper to taste, the bacon pieces, and finely chopped parsley.  Serve immediately and enjoy!

Adapted from: http://culinaryarts.about.com/od/pastanoodles/r/carbonara.htm

Peanut Butter Frosting

If you are looking for a quick way to whip up your own frosting, you're in the right place!

Ingredients:
1/4 C butter, softened
2/3 C creamy peanut butter
1 1/2 C powdered sugar
1/4 C cream or whole milk

In a medium bowl, beat together butter and peanut butter until it is light and fluffy--there shouldn't be any chunks.  Slowly beat in 1/2 of the powdered sugar.  Mix in the cream/milk followed by the remaining powdered sugar. If the mixture is too thick, add a little extra cream or milk.  This should make enough to cover 12 cupcakes.

Chocolatey Cupcakes

Instead of doing the typical "Thank you card" I try to do thank you desserts.  I mean, cards are nice and all, but in the end they just end up getting thrown away, recycled, or stored in a box somewhere with all the other thank you cards.  I needed to borrow a DVD from Z's old roommates for a paper, so in return they got some of these scrumptious cupcakes!

Serving Size: 12 cupcakes

Prep Time: ~10 minutes 

Bake Time: 20 minutes

Ingredients:

3/4 C all-purpose flour
1/2 C unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 C (1 stick) butter, softened
1 1/4 C granulated sugar
2 eggs
1 1/2 tsp vanilla
1/2 C whole milk

Preheat your oven to 350 F.  Line muffin baking pan with paper liners.

In a small bowl, carefully mix flour, cocoa, baking powder, and salt; set aside.  In a large bowl using an electric mixer beat together butter and sugar until creamy (~3-4 minutes).  Once mixed add eggs, one at a time, beating well after each one.  Add vanilla.  Add flour mixture alternately with the milk, beginning with the flour mixture.  Spoon the batter into the muffin cups, filling about 2/3 full.

Bake for 20 minutes or until a toothpick can be inserted and removed cleanly.  Let cool on racks and then enjoy!

If you want to try your own frosting with it, try this easy recipe: Peanut Butter Frosting

Adapted from: The Cupcake Bible