I went to an activity for church on Tuesday night where the theme was "Our Favorite Things" so I chose the recipes that I usually make for my birthday or other very special occasions!
Chicken With Artichoke Hearts
3-4 Boneless, Skinless Chicken Breasts
1/4 c. Butter
1 4oz can of whole mushrooms (button mushrooms)
2 medium onions-thinly sliced
2 cans quartered artichoke hearts (NOT marinated, just in brine)
1/2 tsp. thyme (ground or leaves, it doesn't matter)
1/2 tsp. sweet basil
Salt and Pepper to taste
1 bouillon cube
Cut chicken into bite size pieces brown slowly in butter. Drain mushrooms and reserve liquid. Add onions, artichokes (with liquid), mushrooms and seasonings. Dissolve bouillon cube in mushroom liquid and pour over chicken mixture. Cook for 5 minutes serve over rice with Sour Cream Sauce
Sour Cream Sauce
1 c. Sour Cream
2 Tbls. Chopped Parsley
1/2 tsp. salt
1/2 Tbls. Lemon Juice
Some quick notes:
I don't reserve the mushroom liquid and dissolve the bouillon cube, I just put it all in the pot together and simmer it just a touch longer to dissolve the bouillon.
And I use Calrose rice, sticky rice, it's just a preference thing...and I have served it with a side Caesar salad.
Fettuccine with Chicken and Zucchini
Saute garlic with 2-3 chicken breasts (cut into bite-size pieces)and 2-3 small zucchini in real butter--about 4 Tbls. Saute until chicken is no longer pink and lightly browned. Set aside.
First you make a roux, which is equal parts flour and butter (I generally use 3 Tbls of each). Then add a pint (16oz) of sour cream and a pint of half and half (stir frequently to avoid curdling). Sprinkle with liberal amounts of Parmesan and Romano cheeses. Add chicken to sauce and pour over a 1 lb. package of cooked Fettuccine noodles. Toss together and ENJOY!
Korean Marinated Steak
1 Scored Flank Steak
3 T. Sesame seeds
2 T. Cooking oil
1/2 c. Soy Sauce
2 cloves of garlic, Crushed (I use minced)
1/2 t. black pepper
1/2 t. ground ginger
1/4 c. brown sugar
1 bunch green onions, chopped
Place steak in a ziploc bag. Mix up remaining ingredients in a bowl and pour in bag with the steak and put in the refrigerator for 3 hours(minimum)-overnight. Broil about 5-7 minutes per side.
Apple Oatmeal Crisp
• 2 cups brown sugar
• 2 cups rolled oats
• 2 cups all-purpose flour
• 1 cup butter, melted
• 6 cups apples - peeled, cored and chopped
• 1 cup white sugar
• 1 tablespoon and 1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C.) Lightly grease a 9x13 pan.
2. In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
My Notes: If you don’t want quite so much, cut the recipe in half and use an 8 inch square pan. Also, with the mixture that you place at the bottom of the pan, lightly press it into the pan. As for what kind of apples to use, I like Fuji, because they are sweet and tart and they stay a little crunchy after baking.