Tomato Basil Chicken

Tomato Basil Chicken
4 boneless, chicken breasts 
3 Tbsp butter
2 tomatoes, chopped (or ¾ can petite diced tomatoes)
1 small onion, diced
1/4 tsp salt
1/4 cup chicken broth
1/2 c heavy cream
2 Tbsp basil, chopped

Season chicken with salt and pepper. In a large skillet, melt 2 Tbsp butter. Cook chicken for 8 min or until chicken is no longer pink, turning once. Remove chicken and set aside. In the same skillet, melt 1 Tbsp butter and sauté tomatoes, onion and salt stirring occasionally, 3 min or until tomatoes are tender. Stir in broth and cream. Reduce heat to low and return chicken to skillet. Simmer uncovered 6 min or until sauce has thickened and the chicken is heated through. Garnish with basil and parmesan cheese. Serve alone or over rice, noodles, or asparagus.

Banana Zucchini Bread

I found this on allrecipes.com and changed it a bit to my liking. The last time I made this it filled two 7.75x3.75x2.75 pans and one mini loaf pan (not sure on the mini loaf measurements).

Ingredients

• 3 eggs
• 1/2 cup vegetable oil
• 1/4 cup sour cream         
• 2/3 cup packed brown sugar
• 1/2 cup white sugar
• 1 1/2 cups grated zucchini
• 2 bananas, mashed
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup dried cranberries, blueberries, or chocolate chips
• 1/2 cup chopped walnuts

Directions

1.             Preheat oven to 325 degrees F (165 degrees C). Grease and flour your loaf pans.

2.             In a large bowl, beat eggs until light yellow and frothy. Add oil, sour cream, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

Rachael Ray's Honey Mustard Glazed Chicken

Season some chicken breasts with salt and pepper, and then cook them for about 6 minutes per side in a pan with olive oil. Place the breasts on a side plate so you can make the glaze in the same pan.

Add a little more olive oil to the pan if it looks dry. Then, cook 1/4 of a chopped onion (or 1 shallot), 1 minced garlic clove, and 1.5 teaspoons of dried rosemary (or 3 fresh sprigs) for about 3 minutes so they soften. Then, add 1/4 cup of honey to the pan. Drop in 1 heaping tablespoon of dijon mustard, squeeze in the juice from 1 lemon, and stir everything together.

Bring the mixture to a bubble. Then, add the chicken breasts back to the pan and coat them on both sides with the glaze. When serving the chicken breast, drizzle extra glaze over the top for dipping. You can also sprinkle toasted pine nuts on the chicken. 

Fluffy Whole Wheat Pizza Dough with Rosemary

from amomentwithmom.blogspot.com

Ingredients:

CRUST:
1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 tablespoon freshly shopped Rosemary
2 tablespoons parmesan cheese
1 teaspoon salt
3 1/2 cups whole wheat flour

Directions:

Pre heat oven to 425

1) In a large bowl: warm water, sugar and yeast (stir sugar until it’s dissolved then add yeast. Make sure to give your yeast a little stir as well so it’s all covered with warm water). Cover and let sit for
TEN MINUTES.

2) If your yeast has doubled in size you can now add: Salt, olive oil, parmesan cheese, rosemary. Lightly stir until well mixed.

3) Start adding ONE cup of flour at a time until the dough starts to form. After dough has formed slid out onto a flour dusted surface.

4) Do not over knead but make sure all the outside flour has been worked into your dough and you have a nice round ball. IMPORTANT, make sure when forming your pizza ball you keep all cracks on the bottom. If they’re on the top you pizza dough will not rise very well.

5) In another large bowl take 1 teaspoon of olive oil and lightly grease the sides. Give the pizza ball a little rub down as well to prevent sticking while rising. Let sit in a warm area for 45-1hr or until doubled in size. .

6) Has it doubled in size?! Yippie, that means you’re 20min away from amazing pizza! Now we need to get it shaped and dressed- Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Peanut Blossoms

3 ½ c flour

2 tsp baking soda

1 tsp salt

1 c sugar

2 tsp vanilla

1 c brown sugar

1 c shortening

1 c peanut butter

2 eggs

4 Tbsp milk

48 chocolate kisses

Combine all ingredients except kisses and mix on the lowest speed until dough forms.  Shape into balls and roll in sugar.  Place on ungreased cookie sheet.  Bake for 10 minutes at 375 degrees.  Top each cookie with a kiss immediately and press firmly into cookie.

Snickerdoodles

½ Cup Butter

½ Cup Shortening

1 ½ Cups White Sugar

2 Eggs

2 Tsp. Vanilla Extract

2 ¾ Cups Flour

2 Tsp. Cream of Tarter

1 Tsp. Baking Soda

¼ Tsp. Salt

Roll round balls of dough into mixture of cinnamon and sugar.  Bake on a greased cookie sheet at 400 degrees for 8-10 minutes.

Favorite Hot Apple Cider

4 qts apple cider

1 large can frozen orange juice

1 can frozen pink lemonade

10-20 cloves

1 stick cinnamon

Simmer apple cider (do not boil) until it steams.  Add frozen juices and spices; heat through and simmer before serving.