A Special Chicken Piccata DInner

Chicken Piccata is a classic Italian recipe that is both elegant and very simple at the same time.
The tangy sauce over the chicken is just the right balance of flavors to tantalize your taste buds without overwhelming your belly as there is nothing heavy about this delicious dish.

It takes under 30 minutes to prepare, but has such impressive results, that it is worthy of serving for special occasions or a very romantic dinner for just the two of you.

It is one of my husband's favoritse, and he's more of a beef guy, so I take it as a great compliment.

This particular recipe is from GIADA De LAURENTIS from the Food Network.

YOU WILL NEED:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Directions:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and a lemon slice.

Delicious served with steamed broccoli, tomato bruschetta and a Ceasar salad.

Have you made this dish before? What were the reactions to those you served it to?

FOOD NETWORK MAGAZINE SUBSCRIPTION GIVEAWAY!!!

UPDATE: JOELYN RABY, you are the winner! Congratualtions!

On VALENTINE'S DAY, I will announce the winner of a FREE one-year subscription to THE FOOD NETWORK'S cooking magazine (10 issues).


It's easy to enter:

1. LIKE my page on facebook (click here)

2. LIKE and SHARE the link to the giveaway facebook post on your facebook page

3. Leave a comment on any of my recipes on this blog.

Your name will be automatically entered and we will do a drawing on Valentine's Day!

Easy Individual Baked Ravioli (Beginner level recipe)

What a simple, fun way to serve Ravioli! Wouldn't this be great for an easy, but romantic dinner for two on Valentine's Day?

Whether or not you think can cook, THIS dish will make a believer out of you and your guests.

You will need:

1 package frozen meat or cheese filled ravioli (boiled according to package directions and drained)
1 jar of your favorite spaghetti sauce
Shredded or sliced mozzarella cheese
Parmesan cheese

In individual baking dishes, layer in this order: Sauce on bottom (just enough to coat) then ravioli, more sauce to cover, mozzarella to cover,a sprinkle of Parmesan. Repeat, 2-3 times depending on height of dish.

*For a larger serving, use a 8x11 baking dish.

Bake at 350 degrees for about 20 minutes for individual servings,30 minutes for larger baking dish or until cheese on top is melted and lightly browned.

Serve with garlic bread  and a nice Italian salad.

Enjoy~ Everything in moderation

How to make a simple Valentine's meal special.... (a repost)

Several years ago, I came up with one of my favorite Valentine's Day memories with my husband. (We've celebrated over 3 decades of them together!)

I decided to make him a Chinese meal at home --so much more romantic than sharing dinner with 50 of our "closest friends" in a restaurant.

My menu was simple: Homemade Egg Drop Soup, Egg Rolls (purchased), Chicken and Veggies with Fried Rice, some Chai Tea and a Chocolate Heart Brownie (from a box mix cut into a heart shape with caramel and chocolate sauce drizzled on top with ice cream and a chocolate dipped strawberry.

What really made it special was the presentation.

A friend I met on facebook, allowed me to borrow her Kimono that she had used for a Halloween costume. It came complete with matching shoes!

I went to a local thrift store in town and purchased an oriental fan to complete the ensemble.

The thrift store also had some unique serving dishes with an oriental flair that I used along with the serving pieces I already had.

I even found a red book of LOVE with Chinese symbols in it!

I had a CD of oriental instrumental music playing in the background. We sat on the floor in my living room at the coffee table and enjoyed this wonderful dinner.

It was a wonderful evening. :)






My husband's gift to me was his own dinner a couple of nights before. HE IS NOT A COOK (he has honestly told me before, "Sher, I would starve without you." And he would be right!

He made a simple tortellini dish. (My request)

He purchased a bag of frozen tortellini and I told him that all he had to do was boil the pasta, and add Parmesan cheese and butter....and that's EXACTLY what he did. It was SWIMMING in water because he didn't DRAIN the pasta (because I didn't tell him to do that one very important step!) WHO woulda' thought someone wouldn't know to do that?

We laughed...drained the pasta...added more butter and Parmesan and it was delicious! He also purchased some good cheeses and crackers, and had fresh fruit for me.

Did I mention I love him?

Make it a wonderful day for whomever you love. A spouse, a child, grandchild, friend, neighbor....CELEBRATE the love for the people in your life!

Here's to a Happy Valentine's Day everyone!



Scroll down my sidebar for more dinner recipes or desserts that would be perfect for your Valentine!

Honeyed Soy Pork Chops

 

 SO when your youngest son grows up into a fine man, and you have a special dinner for his birthday and ask him what he wants served, if he answers, "Pork chops", then go ahead and make these. They were a big hit to the pork loving people at the table. A little different than regular ole pork chops. Easy to  prepare, too.

You will brown them in the skillet, then bake in the oven, They are very juicy! People will smile.

You will need:

SAUCE:

* 1/2 cup honey                               
* 1/4 cup soy sauce                     

*1 pinch cayenne pepper                                 

*1 pinch freshly ground black pepper, or to taste 
                    

* 4 center-cut boneless pork chops - 1/2-inch thick  
* Canola oil    
* Salt and pepper to taste                                 

  Preheat oven to 400.
              
Mix honey, soy sauce, cayenne, and black pepper in a bowl.  Brush chops with oil on both sides, and sprinkle with salt and black pepper.


 Pour some sauce over and place chops in frying pan and cook on high just till nicely browned on one side. Repeat on the other side. Remove and place in a  greased baking dish. Pour sauce over top and bake for 30 minutes (test for doneness).


Enjoy~Everything in Moderation

Mary D.'s Triple-Layer Italian Cream Cake

I'm Italian. I love cream. I love cake. And I love Mary Darnell for sharing this recipe with me nearly 30  years ago.

 This lady can bake! I was in my late twenties when I first tasted her recipe and I was blown away by the taste and the beauty of this layer cake. I remember Mary telling me that she mastered this one because she felt that her meals might only be considered "Okay..." but by the time they ate her dessert they would forget about an average meal and all they would remember was the wonderful ending. Smart lady!

Obviously, if you're watching your fat and calories, you MUST practice moderation with this recipe. EAT A SMALL PIECE only! Hide the rest! Lock it up! Give it away! Actually, I only make desserts when I'm having company over (or taking it to someone) because they will also be enjoyed by others and not me alone-- that's how I practice moderation. If I'm left with a cake like this one in the house, I'm eating it for dessert first...then a late-night snack, then a cold morning breakfast, a midday snack, lunch dessert....you get the idea.

So, don't say I didn't warn you. This has cream cheese, butter, buttermilk, shortening, powdered sugar, white sugar.....I think the only "innocent" ingredients would be eggs and baking soda." Vanilla and coconut aren't so bad either. :)

To make this classic and scrumptious cake, you will need:

1 cup buttermilk
1 tsp. baking soda
1 stick butter
1/2 cup shortening
*I'm not a fan of shortening either, but there are a few old recipes I have that call for it and I still use it in those because overall, it is a small amount and I rarely eat those recipes. I'm afraid to mess with a perfect recipe.
5 eggs, separate yolks from whites
2 cups granulated sugar
2 cups sifted cake flour
1 cup coconut
1 cup chopped pecans
1 tsp. vanilla extract

Icing:
1 box powdered sugar
1 stick butter
1 (8oz.) cream cheese
1 tsp. vanilla extract

Preheat oven to 325 degrees.

Mix buttermilk and baking soda. Set aside. Cream butter and shortening; add sugar. Add egg YOLKS, one at a time, beating after each addition. Add milk and flour alternately, beating after addition until all is well blended. Beat egg white separately, then add to mixture, along with coconut, nuts, and vanilla.Bake at 325 degrees for 25-30 minutes in THREE nine-inch layer pans that have been well-greased and floured.

While baking, mix butter and cream cheese together until smooth. Add powdered sugar and vanilla. Beat till smooth.

When cakes are finished baking and have cooled completely, spread icing between each layer and then on top and down sides of cake.

Serve at room temp, but store leftovers(if any) in the refrigerator.

Find someone to share this cake with. It's perfect for Easter-- you can add some coconut with green food coloring and sprinkle around the top edge for a "spring grass" look.
The cake top trimmed in pecans around the edges is another nice touch.

Enjoy~Everything in Moderation

Southpoint's New York Style Cheesecake

There's cheesecake.  And then there's THIS cheesecake!

*My friend , Joelyn, sent these pics when she made the recipe for her Dad's birthday. She did an amazing job!

Sorry about the timing of this recipe as it may be a deal-breaker for your new year's diet resolution. So just try to un-see this photo and come back in June when you celebrate your weight loss.

If you're still with me, let me give you a little background on this recipe.

I first enjoyed it at a fellowship dinner at Southpoint Church of God. And it stood out among all the rest! And that's really saying something because all of these dear saints could COOK!

Usually, it was made by someone in the Darnell family, and it became an oft-requested, signature dessert at church socials, potlucks, get-togethers, etc.

I was in my twenties when I attended this church and was not a very good cook at all. I was also too intimidated to attempt a dessert like this. I didn't own a spring-form pan or a stand mixer. So I never made it until many years later.

 Everything these ladies would make was absolutely scrumptious and always displayed so beautifully. They taught me much of what I know about pretty food displays and decorating and planning nice dinners and large get-togethers.

This cheesecake takes a bit of prep, and a stand mixer is a must for this one. But I'm here to tell you that it is worth every ounce of labor involved!

It is rich, it is creamy, it is versatile as you can leave it plain and enjoy this deliciously smooth sour cream topping as is, or top it with strawberries,blueberries, cherries or your favorite topping flavor.

I made this recipe for a Christmas gift (topped it with strawberries), and the recipient sent me a thank- you telling me that he considered himself a "cheesecake connoisseur" and this was one of the best cheesecakes he had ever eaten! That pretty much is the same reviews this receives whenever it is served. I love when people enjoy  it as much as I do. :)

Suggestions: Make this the day before (or early morning of the same day you are serving) as it requires a lot of time to cool properly. LEAVE IN PAN till you are ready to serve!
BE SURE EGGS and CREAM CHEESE are at room temp. before you begin. This helps to avoid cracking.

Although cheesecakes are pretty sensitive and cracking often occurs, this sour cream topping as well as extra toppings of your choice would camouflage mistakes.

DON'T WAIT to make this dessert! It is AMAZING!!!
Be sure to have all cold ingredients ( butter, eggs, cream cheese and sour cream) at room temp. (This will help prevent cracking.)

To begin this recipe, you will need:

CRUST:

1 3/4 cups graham crackers crumbs
1/3 cup butter, melted
1/4 cup sugar

FILLING:

3 (8oz.) pkg. cream cheese (at room temp.)
1 1/2 cup granulated sugar
4 eggs (room temp.)
1 T. vanilla extract

TOPPING:

1 1/2 cups sour cream
1/4 cup sugar
1 tsp. vanilla extract

CRUST: Blend all together and press on bottom and up sides of a well-greased, 10" spring-form pan.

FILLING: Mix cream cheese and sugar for 3-5 minutes. Add eggs and vanilla. Beat altogether for 30 minutes, using a stand mixer . Pour into spring-form pan. Bake at 325 degrees for 60-70 minutes. Remove from oven and let cool on counter for about 20 minutes.

TOPPING: Blend sour cream with sugar and vanilla together. Pour on top of cooled cake and return to oven for 10 more minutes.

Remove from oven and cool to room temperature. LEAVE IN PAN and put in fridge AT LEAST 4 hours, but preferably overnight before trying to remove from pan to serve.

Top with your favorite topping or leave as is.

--CLICK HERE! for best tips on removing the cake from pan to avoid damaging the delicate cake.

ENJOY ~Everything in Moderation






































Crust: 1 3/4 graham crackers crumbs 1/3 c. butter, melted 1/4 c. sugar Filling: 3 (8 oz.) pkg. cream cheese, room temp. 1 1/2 c. granulated sugar 4 eggs 1 T. vanilla Topping: 1 1/2 c. sour cream 1/4 c. sugar 1 tsp. vanilla DIRECTIONS:

Crust: Blend graham cracker crumbs, sugar and butter together. Press crumbs on sides and bottom of a well-greased 10-inch spring-form pan. Filling: Mix tpgeth the cream cheese and sugar for 3-5 minutes. Add eggs and vanilla. Beat the u for 30 minutes in a stand mixer. Bake at 300 degrees- 325 degrees for 60-70 minutes. Remove from oven and cool at room temp. for 20 minutes. Topping: Blend sour cream, sugar and vanilla together. Pour on top of cooled cheesecake. Return to oven for 10 more minutes. Remove. Let set till it cools to room temperature. Place in fridge at least 4 hours, but preferably overnight while STILL IN spring pan.* For proper removal from pan, see link be