Basil Chicken

Basil Chicken

2 lbs. boneless, skinless chicken breat halves (about 2-3)

Salt and black pepper

2 TBSP. oil, more as needed

2 TBSP. minced shallot

1/2 C. reduced-sodium chicken broth

1/4 C. dry white wine or white grape juice

1 TBSP. cold unsalted butter

2 TBSP. choppped fresh basil

Trim the chicken removing any fat, and slice on an angel into 3/4 inch thick pieces; season genourously with salt and pepper. In a skillet, heat oil over medium-high heat until it shimmers. Cook the chicken in batches, do not crowd the pan, flipping once, until lightly brown and just barely cooked through, 1 to 2 minutes per side. Transfer to a plate; repeat with remaining chicken, adding more oil as needed. Cover with foil to keep warm.

Return the pan to medium heat, and if it looks dry, add 1 tspb. oil. Add the shallots and saute, stirring with a wooden spoon, until softened about 1 minute. Pour in the white wine or white grape juice and until almost evaporated. Add the chicken broth then simmer until reduced slightly, about 2 minutes. Take off the heat, whisk in the butter and basil. Taste the sauce, adding salt and pepper as needed. Add the chicken any any accumulated juices to the sauce and turn to coat the chicken.

Pie Crust

Pie Crust

From Jennifer Scoma

2 C. flour

1 tsp. salt

1 C. shortening

mix until pea size grain

mix together

1/3 C. cold milk

1 TBSP. Vinegar

Add milk mixture to flour mixture. Roll out on floured board.

Makes 2 regular crust or 1 extra large crust.

Poke crust lots and lots (if making a pie and not cooking filling in the crust)

450 degrees for 10 minutes

Zucchini Pie

No one will know that this is made with zucchini in fact it tastes just like apple pie. Got to try it!

Zucchini Pie

from Jana Sills

4 C. or 6 C. zucchini, cubed

1 ¼ C. white sugar

2 TBSP. Flour

1 ½ tsp. Cinnamon

1 ½ tsp. Cream of tartar

2 TBSP. Lemon juice

1/8 tsp. Salt

¼ tsp. Nutmeg

1 TBSP. Butter, diced

1. boil zucchini til tender. Drain & let stand in cold water for 5 minutes, then drain.

2. Add sugar, flour, cinnamon, cream of tarter, lemon juice, salt & nutmeg. Mix well. Put into pie crust. Dot with butter. Put on top crust.

Bake 400 degrees for 40-50 minutes.

(no topping – 6 C. zucchini & not top crust)

Top Crust

½ C. butter

¾ C. flour

¾ C. rolled oats

½ C. brown sugar

1 TBSP. Cinnamon

mix until crumbly

Easy Cheesecake

Easy Cheesecake

Arlene Bawden

1 8 oz. cream cheese

1 - 14 oz. sweetened condensed milk

1 tsp. vanilla

1/3 C. lemon juice

1 graham cracker crust

Blend first 2 ingredients until smooth. Add vanilla. Add lemon juice. Pour into pie crust and let set in the refrigerator.

Grandma's Stuffing

Grandma's Stuffing

MaNon Watson

3 medium onion, chopped

3 C. chopped celery

1 1/2 C. melted margarine

14 C. dry bread (about 1 1/2 loaves)

3/4 C. water with bouillon or broth

2 tsp. poultry seasoning

1 tsp. sage

1 1/4 tsp. pepper

salt

Sprinkle with water, stuff in turkey.

Garlic-Herb Croutons Recipe

Sourdough Garlic-Herb Croutons

Recipe from OurBestBites.com

6 C bread cubes

2 1/2 T extra virgin olive oil

2 T real butter

1/2 t kosher salt

1/2 t granulated onion

1 t granulated garlic

1 t dried oregano leaves

1 1/2 t dried parsley

optional: 1-2 T crumbled Parmesan cheese

Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.

In a small bowl combine salt, onion, garlic, oregano, and parsley and set aside. Melt butter in the microwave until completely melted and then combine it with the olive oil. Place bread cubes in a large bowl and pour the butter/oil mixture over the bread cubes making sure to distribute evenly over the cubes in a small drizzle. (Don't dump it all in one place!) Immediately use your hands to toss making sure to coat each bread cube with the butter mixture. Sprinkle the herb mixture over the bread cubes, again, making sure to distribute it evenly and use your hands to coat well.

Spread cubes in a single layer on the foil lined baking sheet. Place in oven and cook for 10-20 minutes, stirring and flipping every 5 minutes. Time varies depending on the type of bread used and size of cubes. The croutons should be golden brown. Generally, they will take 15-20 minutes.

When finished, remove from oven and immediately toss with Parmesan cheese if desired. Let cool completely.. Store in an airtight container.

Garlic Herb Braid

Garlic Herb Braid

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast (I used SAF instant yeast) = 4 ½ tsp.
2 teaspoons dried basil
1-3/4 teaspoons dill weed
1-1/2 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 cup 2% milk (I used skim)
1/2 cup water
1/4 cup butter, cubed
1 egg
1 tablespoon butter, melted
　
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings.
In a small saucepan, heat the milk, water and cubed butter to 120°-130°.
Add to dry ingredients; beat just until moistened.
Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each into a 15-in. rope.
Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
Cover and let rise until doubled, about 25 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
Brush with melted butter. Remove from pan to a wire rack to cool. Yield: 1 loaf(16 slices).