Kristin's Yummy Stuff

1 teaspoon salt 3 chicken breast halves (about 6 ounces each) 1 tablespoon freshly chopped sage 3 thin slices prosciutto ham Flour to coat chicken breasts 1/3 heaping cup olive oil 1/2 cup white wine 3 to 4 large artichoke hearts, quartered 1/4 cup fresh lemon juice 1/4 cup whipping cream 1 tablespoon butter 2 tablespoons capers for garnish Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place slice of prosciutto on top of each chicken breast, cutting or folding to fit as needed. Pound chicken breasts until thickness of chicken reaches about 3/8-inch. Lightly flour chicken pressed with prosciutto. Heat oil in very large saute pan. Place chicken breasts in hot oil, prosciutto side down. Cool over medium heat until lightly browned, about 3 minutes. Turn chicken over and cook the other side until chicken is browned and cooked through, 4 to 5 minutes. Remove chicken from pan and keep warm. Drain oil from pan, then deglaze pan with wine over high heat. Add artichokes, and r...

I have been CRAVING this recipe for a few weeks now and finally found the recipe online. It was incredibly easy to prepare and was delicious...just like at the restaurant. It looks nice and fancy too so a great dish to make for guests. 2 boneless skinless chicken breasts (6 oz ea) Salt to taste 1 cup flour 1/4 cup olive oil 1/4 cup white wine 4 lrg lemons 1/2 stk unsalted butter softened A small handful drained capers Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish. Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt . Lightly dust the chicken breasts in the flour . Shake off excess flour. Place chicken in the saute pan skin-side down. When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is complete...

2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved 1 tablespoon sugar 1 tablespoon cornstarch 1/4 cup kirsch or brandy, warmed 2 pints vanilla ice cream In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream

I found this recipe on the internet and tried it tonight. It was fabulous. You can easily make these start to finish in less than 2 hours including baking time. They taste the same as the ones that take ALL day to make. Try em out. 2 cups of warm water 1/2 cup sugar 4 teaspoons dry yeast (or two packages of dry yeast) 2 eggs 1 teaspoon salt 1/3 cup oil 6 to 7 cups of flour Vanilla Glaze: 1/2 cup butter 2 cups powdered sugar 1 1/2 tsp vanilla 2-4 tbsp hot water Melt butter in a small pot. Add vanilla and powdered sugar. Add water one tbsp at a time until smooth and desired thickness. Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth. Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. Let the dough "rest" for 15 to 20 minutes. Rol...

This is so delicious and I have not made it in a long time. But fantastic on a cool crisp night. I was inspired to post this after reading Nicki's delicious sounding recipe for Potage Parmentier caught my eye. 3 pounds all-purpose potatoes, scrubbedand pierced in several places 1 tablespoon stick butter or margarine 1 1/2 cups finely chopped onions 2 tablespoons minced garlic 1 (14 1/2 ounce) can chicken broth 3 cups milk 1 teaspoon salt 1/4 teaspoon pepper Toppings: Shredded Cheddar cheese Crumbled bacon Chopped scallions Preheat oven to 400 degrees F.Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle ...

Chasen's was a famous resturant in Los Angeles that was known for it's fabulous chili. Try this. Completely worth the time. I like to eat it with a dollop of sour cream and shredded cheddar cheese. Mmmm... 1/2 lb pinto beans 5 cups canned tomatoes 1lb chopped green pepper (optional - I do not add this) 1 1/2 tbsp salad oil. I use olive oil 1 1/2 lbs onions chopped 2 cloves garlic 1/2 cup chopped parsley 1/2 cup butter 2 1/2 lbs ground beef - lean 1 lb lean ground pork 1/3 cup chili powder 2 tbsp salt 1 1/2 tsp pepper 1 1/2 tsp cumin seed 1 1/2 tsp msg (optional - I do not add) Wash beans. Soak overnight in water. Simmer covered in same water until tender. Add tomatoes and simmer 5 minutes. Saute greem pepper in oil 5 minutes. Add onion and cook until tender, stirring often. Add garlic and parsley. Melt butter and saute meat 15 minutes, sturring and turning until red color is gone. Add to onion mixture. Stir in chili powder and cook 10 minutes. Add mixture to beans ...

This is a recipe by Emerill. It sound so unique I look forward to giving it a whirl! 3 tablespoons unsalted butter 1/2 cup finely chopped shallots 2 teaspoons minced garlic 8 ounces wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped 8 ounces fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped 8 ounces fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped 1/2 cup dry white wine 1 1/2 teaspoons fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons chopped fresh parsley leaves 1 teaspoon truffle oil 4 ounces softened cream cheese 4 ounces softened goat cheese Toast points and crackers, accompaniment In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the w...

My sister in law introduced me to this delictable appetizer. It is worth every calorie. It looks so classy and it is so easy to make. Surely will impress your guests. 1 package of brie. (The kind that is round and has the rind all the way around) Honey Sliced almonds. Place the brie in an oven safe serving dish. Drizzle honey generously...the more the merrier...to taste. Garnish with almond slices. Bake in oven for 20 minutes at about 350. Serve with crackers or a crusty french baguette. For a more savory dish, my friend, Shana uses the same method but drizzles it with olive oil and adds sundried tomatoes and garlic. Mmmm... gonna try that one next time.

I cannot WAIT to try this recipe. It sounds amazing. I found this on Food Network 1 medium butternut squash (about 3 pounds) 2 to 3 tablespoons melted butter 2 to 3 tablespoons vegetable oil 1 teaspoon sugar Salt and pepper 1 bunch rosemary 1 bunch thyme 3 to 4 bay leaves Heat the oven to 375 degrees F (190 degrees C). Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices. Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices. Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices. Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brus...

Take about 1/4lb of thinly sliced salami (Genoa or Dry). Preheat oven to about 325 or 350. Place salami slices on a foil lined baking sheet. Make sure they do not over lap. Bake until nice and brown. About 15-20 minutes. Serve with dip. I had this at a party once with Emeril's spicey blue cheese dip. Fabulous! And so easy breezy!

I got this recipe from the food network. I am thinking of making these to garnish the fruit plate for my wine party. Peanut or canola oil 4 cups walnut halves 1 cup confectioners' sugar, sifted 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon Pinch salt, or more to taste 1/4 teaspoon freshly ground black pepper In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F. Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly. Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts...

I saw this online while I was searching for new recipes for my wine party. This sounds delicious and easy. Can't wait to try it. 1 (8 ounce) package cream cheese, softened 1/2 cup butter, softened 3/4 cup confectioners' sugar / powdered sugar 2 tablespoons brown sugar 1/4 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips 3/4 cup finely chopped pecans, walnuts, almonds or hazelnuts toasted In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.

This is a little something I learned while I lived down in the south. I don't normally enjoy iced tea, but this is fabulous and so refreshing on a hot day. Bring 3-4 cups of water to a boil. Add a pinch of baking soda to the water and add 3 family sized tea bags. Remove from heat and cover. Allow to sit for at least 10-15 minutes. Pour into gallon pitcher and add sugar. Then fill with cold water. Refrigerate. *the soda takes out the bitterness and darkens the tea....this small amount doesnt change the taste. Enjoy!! I found this recipe at http://www.grits.com/tea.htm

This is my absolute favorite meal!! I had it for the first time in a little bistro in La Jolla called La Dolce Vita. If you are ever in San Diego, it is a must. I've never made it before but found this recipe on Food Network and decided I am going to give it a try next time Dan and I have an "at home date". 4 (5-ounce) thinly sliced veal cutlets (scallopini) 4 slices thinly sliced prosciutto 8 fresh sage leaves, plus more for garnish All-purpose flour, for dredging Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 tablespoons dry white wine 1/4 cup chicken broth Lemon wedges, for serving Put the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal. Remove the plastic wra...

This was always my dad's favorite cake as I was growing up. The original recipe called for boxed icing mix but has since been discontinued. 3 1/2 Sticks butter or margarine, softened (14 oz) 1 3/4 c Sugar 6 Eggs 2 3/4 c Powdered sugar 2 1/4 c Flour 1 c Unsweetened cocoa powder 2 c Chopped walnuts (8 oz.) ** 1 1/2 tb (to 2 Tbsp.) milk "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350°F. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powder...

Rachael Ray rocks! I saw her show 30 minute meals again today and have to try this. I'll let you know how it turns out. Sounds delicious and easy. 1/3 cup sliced almonds, a couple of handfuls 1 quart chicken stock 1 lemon, zested 2 to 3 sprigs fresh thyme 4 tablespoons butter, divided 1 1/2 cups white rice 1 1/2 to 1 3/4 pounds chicken breast cutlets, 8 cutlets Salt and pepper 1 teaspoon poultry seasoning, 1/3 palm full 2 tablespoons plus about 1/2 cup all-purpose flour, divided 2 tablespoons extra-virgin olive oil, 2 turns of pan 1 1/3 pounds, a large bunch, asparagus spears, trimmed of tough ends 6 or 7 large button mushrooms, sliced 1/3 cup half-and-half 1 rounded tablespoon Dijon mustard 2 tablespoons, a couple sprigs, fresh tarragon, leaves chopped 2 scallions, chopped Toast almonds in a small skillet until golden. Set aside. Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice...

I got this recipe from Nicki and just adapted it a little. It was so moist and delicious. Gotta try it. And it is so easy! For the Cake 1 cup chopped pecans or walnuts 1 box yellow cake mix (see note below) 1 3 3/4 ounce box Jell-o Vanilla Instant Pudding and Pie Filling 4 eggs 1/2 cup cold water (or you can use pineapple juice) 1/2 cup vegitable oil 1/2 cup Malibu Rum For the Glaze 1/4 pound butter 1/4 cup water 1 cup Brown Sugar 1/2 cup Malibu rum Whipped Cream (Optional) NOTE: if using yellow cake mix with pudding alredy in the mix omit instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2. Preheat oven to 325 FGrease and flour 12-cup Bundt pan & Sprinkle nuts over bottom of pan. Mix cake ingreadients together & Pour over nuts. Bake for 1 hour & Cool. For the Glaze, melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stiring constantly. Remove from heat. Stir in rum. Prick the top of the cake. Spoon and brush glaze evenly over top and...

Shana sent me a list of 10 of her favorite recipes. Try them out, I know I will! Chocolate Fondue Ingredients: King Size mars bars Whipping cream or ½ & ½ Any type of liqueur that strikes your fancy (I like grand mariner or kahula) Serve With: Strawberries (whole or halved) Large Marshmallows Pound Cake Cubed Cream Puffs Pineapple Granny Smith Apples (sliced) Bananas (Sliced) Melt altogether in a pot, making sure to stir constantly to that it doesn’t burn. Heat until it just starts to bubble and transfer to a warm fondue pot. Cheddar Cheese Fondue Ingredients: 1 can of Campbell’s Cheddar Cheese Soup 2 Green Onions (chopped really finely) 1 tsp of garlic (granules or fresh work best) 1 cup of grated Cheddar Cheese ½ Cup of Romano or Parmesan Cheese (freshly grated) Dash of Tabasco Sauce White Wine or Beer to taste Serve With: Freshly sliced French bread or a Baguette Granny Smith Apples Cucumber Celery Peppers Mix all ingredients together in a pot on low heat until in bubbles and t...

This is a fun and delicious recipe for these hot summer nights. Serve over ice cream or a warm fudgey cake. It is SUPER fast and easy and mmmmmm..... 1 can evaporated milk (12 oz) 1 Package Chocolate chips (12 oz) 1/2 cup sugar 1 tbsp butter 1 tsp vanilla Heat milk, chocolate and sugar to boiling over medium heat, stirring constantly. Remove from heat. Stir in butter and vanilla until mixture is smooth and creamy. Serve warm over ice cream, cake or brownies. Store in refrigerator up to 4 weeks.

I got this idea from my friend, Jennifer. I made them last night and they were oh so yummy. My mom makes these occasionally with a beef roast. Just as good. Take a pork tenderloin and toss it in a crock pot. Let it simmer all day so that it is really tender. You can put BBQ sauce on it all day or add later. I did a little of both. About 1 hour before you serve, take the meat out and shred it with a fork. I drained the juices because it was very watery. Put the meat back in the crock pot and pour BBQ sauce over top. Serve on rolls. Mmmm.... Jennifer insists that you use "Sweet Baby Ray's" BBQ sauce. It was yummy.