Monday, August 26, 2013

Creamy Orange Chicken Pasta

Chicken is sauteed in butter, then seasoned generously with salt, pepper, and a little ground red pepper.
2 heaping tablespoons of Orange Marmalade are mixed in.
& a tablespoon of Dijon Mustard.
Heavy Cream is stirred in and sauce is allowed to thicken.

 Tyler and I started dating in college.  Coming from a family where the expression, "The way to a man's heart is through his belly," is touted as being most definitely truth, I was eager to cook for Tyler.  His mom gave me a few recipes for easy dishes that he liked and that I would be able to prepare in my make-shift dorm kitchen--toaster oven, hot plate, and electric skillet. This pasta is great for a weeknight dinner because it is so fast to whip up and only requires a few ingredients.  It is also surprisingly tasty.

Creamy Orange Chicken

3 chicken breasts, cubed
2-3 T butter
1/4 t. salt
1/4 t. pepper
dash-1/8 t. ground red pepper
2 heaping T orange marmalade
1 T dijon mustard
2 c. heavy whipping cream

3/4-1 lb. prepared pasta, depending on how "saucy" you like your pasta

Sauté chicken breasts in butter.  Season with salt, pepper, and red pepper.  After chicken has started to brown, stir in marmalade and dijon mustard, coating chicken cubes. Add in heavy cream and allow sauce to simmer until thickened.  If sauce gets too thick, thin out by adding a splash of water or milk.  Serve over pasta.  (OPTIONAL: Top with sliced or slivered, toasted almonds)

Tuesday, August 20, 2013

Moist Chocolate Chip Banana Bread

And so, my summer of organic chemistry is done! 
Por fin!
I made this bread to munch on while I shamelessly lounge around, watching reruns of House, TLC, and old Lifetime movies.  This bread was so, so moist and dense and delectable.  After two days in the fridge, it really peaked in yumminess--I wish I made TWO!  

Chocolate Chip Banana Bread

1/3 c. butter, softened
1 c. AP flour
1 t. baking powder
1 t. baking soda
pinch of salt (omit if salted butter was used)
3/4 c. brown sugar
1/2 t. cinnamon
1 cup smashed bananas, over-ripe
1 t. vanilla
1 egg
1/2 c. plain greek yogurt (or sour cream)
3/4 c. semi-sweet chocolate chips

Preheat oven to 350.  Grease an 8-1/2x4-1/2" loaf pan. Set aside.
Sift together flour, baking powder, and baking soda; set aside.
In an electric mixer, cream together butter, sugar, salt, and cinnamon until light and fluffy.  Scrape down sides and bottom of bowl.  Add in bananas and vanilla; continue mixing for another minute.  Mix in egg until mixture is well combined.  
Set electric mixer to low speed, and gradually add in flour mixture.
Mix in yogurt by hand until there are a few remaining white streaks.
Fold in chocolate chips.
Transfer batter to loaf pan and bake for 45-50 minutes.
Cool completely, then store in refrigerator. 

Thursday, August 15, 2013

Creamy Mushroom Chicken A La Gloria

This is one of the ugliest dishes I've ever made.  But, surprisingly, it was really delicious!  I guess you can't judge a book by it's cover, right?!?  I made this last weekend when Tyler and I went to the river house.  Leftovers for lunch the next day were great.  Credit goes to Cooking With Sugar for this one.

Chicken A La Gloria

1.5 lbs. thin sliced chicken breasts (or 3 breasts, halved)
1/3 c. all purpose flour
3 T vegetable oil
Season chicken breasts with salt & pepper.  Coat in flour, and brown both sides in vegetable oil.  Transfer to a 9x13" casserole dish. 

2 T butter
8 oz. sliced baby bella or button mushrooms
1/2 c. cooking sherry
1 sm. can Campbell's Cream of Mushroom soup
1/2 c. milk
6-8 slices Muenster cheese
chopped parsley (for garnish)
Drain excess vegetable oil from pan that chicken was cooked in. Add butter.  Saute sliced mushrooms.  Deglaze pan with sherry, scraping up the browned dripping from when chicken was cooked.  Add in milk and condensed soup.  Stir and allow to get hot and bubbly.  Pour over chicken.  Top each slice with Muenster cheese.  Melt cheese to golden perfection under the broiler.  Try serving with pasta or rice.  Also great on it's own.