Grilled Lemon Pepper Chicken, 

Alfredo Sauce, 

Grilled Asparagus, and 

Lemon, Garlic & Spinach Linguini and Angel Hair Pasta

Basically a Gourmet Meal – quick and easy – less than an hour of cook time

I made this meal for my husband tonight  - we have been married for 8 and a half years now.  He said, "This is the best meal you have ever made."  He loved it and he has very discriminating taste!

Grilled Lemon Pepper Chicken

4 boneless skinless chicken breasts – cleaned and trimmed

3 Tablespoons olive oil

1 Tablespoon lemon juice

3 Tablespoons Lemon Pepper Seasoning

1 ziploc gallon size freezer bag

Four hours before grilling, mix the olive oil, lemon juice, and lemon pepper seasoning in a gallon size Ziploc freezer bag.  Add the chicken and cover with the seasonings.  Place in the refrigerator for 4 hours.

Remove from refrigerator, place on grill and grill chicken for approximately 15 minutes, turning every 5 minutes.

Grilled Asparagus

1 bunch of asparagus – cut and trimmed

3 Tablespoons butter, melted

Coarse sea salt, to taste

Steam asparagus for 7 – 10 minutes.  Remove from steamer.  Place on grill and brush the melted butter over the spears.  Shake the sea salt on the asparagus.  Cook for 7 –10 minutes or until they reach the desired tenderness.

Alfredo Sauce (recipe from the Roof Restaurant)

2 tablespoons melted butter

1 tablespoon diced onion (I eliminated the onion)

½ teaspoon chopped garlic

1 cup heavy cream (I used 1 ¾ cup heavy cream)

1 cup whole milk (I used ¼ cup 2% milk)

½ cup grated Parmesan cheese (I used about a cup)

½ teaspoon salt

¼ teaspoon white pepper (I used double that – season to taste)

1 – 2 tablespoons cornstarch (if needed)

In a small saucepan, melt butter and (sauté onions – if desired) and garlic for 3 minutes.  Add cream and milk.  Stir with a whisk and slowly add parmesan cheese once the cream and milk begin to bubble.  Keep stirring until cheese is melted.  Add salt and white pepper.  Makes 2 cups.

Lemon, Garlic & Spinach Linguini and Angel Hair Pastas– serves 4

Adapted From: http://www.inomthings.com/?p=1756

4 oz dry linguini

4 oz. dry cappellini  (angel hair pasta)

1/2 cup grated parmesan

4 tsp olive oil (or 2 tsp olive oil and 2 tsp. GARLIC OLIVE OIL)

4 cloves garlic

1 lemon - both the juice and the zest

4 tbsp pine nuts

10 - 12 basil leaves, chiffonaded

Coarse Black Pepper

First, start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.  

Zest the Lemon and then juice it.  set aside.

While that’s starting up, boil up the pastas in separate pans.

Chiffonade some basil leaves. Fresh is best.

Then you take some cheese…

And dump it into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the pastas and toss until well combined. Plate and crack some black pepper on it.

Butterfinger Crumble Toast

A quick breakfast treat you will want to eat every day, but shouldn’t

Ingredients:

Slice of bread, multi grain or whole wheat will make it at least a little healthy

A little softened butter to spread

2 teaspoons Butterfinger crumbles*

Directions:

Toast bread in toaster or toaster oven to desired crispness. Spread softened butter all around the bread. Sprinkle Butterfinger crumbles all over the bread. Enjoy a little breakfast treat.

*To Crumble the Butterfinger candy bar use an electric food chopper or put in a ziplock bag and crumble with a rolling pin.

Peanut Butter, Butterfinger, Chocolate and Ice Cream Delight

(loosely based on page 261 of the Pillsbury Best Desserts Cookbook)

Ingredients:

½ cup peanut butter

½ cup dark chocolate peanut butter – divided* ( ¼ cup for the peanut butter mixture, ¼ cup for the hot fudge mixture)

¼ cup whipping cream

¼ cup light corn syrup

2 tablespoons butter

¼ cup powdered sugar

1 container (1.5 quarts) vanilla ice cream, slightly softened**

1/3 of a (1.5 quart) container of chocolate ice cream, slightly softened (dark chocolate or Belgian chocolate, if available)

1 (12 oz.) jar (1 cup) hot fudge ice cream topping

5 (2.1 oz.) Butterfinger candy bars, crumbled (1 ¼ cups)

1 cup whipping cream, whipped for garnish

*if dark chocolate peanut butter is not available, use sweetened cocoa powder in ½ cup peanut butter and stir well

** to soften ice cream faster, put it in a mixing bowl and blend with a blender until desired consistency is met.

Directions:

In small saucepan, combine peanut butter, ¼ cup of the dark chocolate peanut butter, ¼ cup whipping cream, corn syrup and butter; mix well. Cook over medium heat just until butter melts and mixture is smooth, stirring occasionally. Remove from heat. Add powdered sugar; beat until smooth and creamy. Cool 30 minutes or until completely cooled.

Mix the hot fudge ice cream topping with ¼ cup dark chocolate peanut butter.

Crumble the Butterfinger candy bars with an electric food chopper or put them in a ziplock bag and crumble them with a rolling pin.

Line 9-inch springform pan with parchment paper. Spread ½ of the vanilla ice cream in bottom of pan. Spread ice cream topping mixture over vanilla ice cream layer. Spread chocolate ice cream over topping.

Stir 1 cup of the crumbled Butterfinger candy into peanut butter and corn syrup mixture; spoon and spread over chocolate ice cream. Top with remaining ½ of the vanilla ice cream. (If ice cream softens too much, freeze between additions of layers.) Garnish with the Butterfinger crumbles. Cover with foil; freeze at least 8 hours or overnight until firm.

Just before serving, remove sides of pan; remove parchment paper. Garnish with whipped cream, chocolate syrup and more Butterfinger crumbs.

Crock Pot Chicken and Rice Medley with Pomegranate

Ingredients

1 Tablespoon olive oil

2 large boneless skinless chicken breasts

½ of a finely diced medium onion

1 garlic clove, minced

¼ cup wild rice

1 bag of success white rice (1 cup white rice)

¾ cup brown rice medley

1 ¾ cups hot water*

1 ½ cups pomegranate juice*

¼ teaspoon bouillon paste or granules

Salt, to taste

cracked pepper, to taste

Pine Nuts, toasted**

4- 6 slices bacon – (pre-cooked) and cut into medium pieces

Craisins, pomegranate juice infused

Note - do not omit the bacon or the toasted pine nuts. Those flavors really make this dish sing.

Directions:

Line your crock pot with a slow cooker liner (basically a large plastic bag). Brush the bottom of the lined slow cooker pot with the olive oil. Put the chicken breast in the bottom of the slow cooker. Add the garlic. Add the diced onion. Add the hot water, and pomegranate juice. Add the rices. *Be sure to add enough water to soften rice, but not too much – as the chicken cooks, it will add juices. Cook for 2 ½ (if on High) to 4 hours (if on low) or until chicken is completely cooked and rice is tender. Add toasted pine nuts and bacon pieces 10 minutes before serving. Garnish with Craisins, if desired

**To toast the pine nuts – Preheat oven to 400 degrees F. Place pinenuts in a single layer on a baking pan and place in preheated oven. Check every 3 minutes and stir. Remove from oven when they are roasted nicely (about 6 minutes).

Pistachio/ Macadamia Nut Pudding Cookies

When I make these next, I will post pictures of these.

1 cup butter, room temperature

3/4 cup brown sugar (I use ½ cup)

1/4 cup white sugar (I use about 1/5 cup extra fine baker’s sugar)

2 (3.4ounce) package instant Pistachio Pudding mix

2 1/4 cups flour (I used a mixture of whole wheat pastry, all purpose, self rising and white whole wheat flours)

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1 or 2 drops green food coloring (optional)

1/4 teaspoon salt

2 cups chopped pistachios or Macadamia nuts

2 cups semi-sweet chocolate chips (I used one cup milk chocolate and 1 cup semi-sweet)

Directions:

Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs, vanilla and food coloring(optional). Mix well. Add the flour mixture and mix to combine. Stir in pistachios or macadamia nuts and chocolate chips.

Place golf ball sized dough balls on a cookie sheet . Bake at 350 degrees for 8 minutes (rotating after 4 minutes). Do not over-bake! Let cookies cool for 5 minutes on cookie sheet before moving to a cooking rack. Store in air-tight container (I suggest doing this while they're still a little warm if you like your cookies on the chewy side)

Pink Lemonade Ice Cream Pie - Perfect for Easter Dessert

1 Shortbread Crust for a nine inch pie plate (you may buy this or make it yourself)

1 container vanilla ice cream (1.5 quarts)

4 – 5 ½ Tablespoons Country Time Pink Lemonade powder, to taste

Whipping Cream (whipped), for garnish

White Chocolate M&M’s for garnish

A few drops of red food coloring

Place shortbread crust in the freezer, meanwhile soften ice cream. Once ice cream is softened 10 – 15 minutes, place in a large mixing bowl and beat. Add pink lemonade powder one scoop at a time – mixing each scoop in - until the desired flavor is achieved. Mix in the food coloring, if desired.

Smooth ice cream mixture into the chilled shortbread crust, tightly cover and freeze for 8 hours or overnight.

Garnish with piped whipping cream and white chocolate M&M’s in Easter colors – garnish with Spring colored Jelly Bellys.

If white chocolate M&Ms are not available, milk chocolate M&Ms may be used

To make a shortbread Crust:

1 box Lorna Doone Shortbread Cookies

½ cup butter

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Mix until the crumbs are moistened. Press into a greased 9 inch pie plate. Place in the freezer for at least 10 minutes.

Butter Brickle and Pecan Ice Cream Pie

1 shortbread crust for a nine inch pie plate (you may buy this or make it yourself*)

1 container butter pecan ice cream (1.5 quarts)

1 cup Heath Bit O’ Brickle Chips for baking

½ - 1 cup toasted pecan chips**

¼ cup butterscotch caramel for drizzling and garnish

Whipping cream (whipped), for garnish

Place shortbread crust in the freezer, meanwhile soften ice cream. Once ice cream is softened 10 – 15 minutes, place in a large mixing bowl and beat. Add the Heath chips. Mix well.

Smooth ice cream mixture into the chilled shortbread crust, tightly cover and freeze for 8 hours or overnight.

Garnish with butterscotch caramel ,toasted pecans and piped whipping cream.

*To make a shortbread crust:

1 box Lorna Doone Shortbread Cookies

½ cup butter

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Mix until the crumbs are moistened. Press into a greased 9 inch pie plate. Place in the freezer for at least 10 minutes.

**To toast pecan chips –

Preheat oven to 400 degrees Fahrenheit. Place pecan chips in a single layer on a cookie sheet. Put in preheated oven . Toast for about 10 minutes, stirring and checking every 3 minutes.

Glazed Orange Carrots

Glazed Orange Carrots, based on page 57 and 58 of Taste of Home Easter Recipe Cards, Yields 6-8 Servings

This is not a new recipe, I adapted it, but I thought I would post it because my children love it so much.

2 pounds fresh carrots, sliced (or 2 pounds - 2 bags - frozen crinkle cut carrots)

2 tablespoons butter

¼ cup thawed orange juice concentrate

4 tablespoons brown sugar

Cornstarch if needed

2 tablespoons minced fresh parsley, if desired

If using fresh carrots -

1. Place in 1 inch of water in a saucepan; add sliced carrots. Bring to boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp tender. Drain

2. Melt butter in large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley. Stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened..

If using frozen carrots -

1. Place carrots in a microwave safe bowl and add about 1 cup water. Cover and cook in the microwave for 5 minutes or until tender.

2. Melt butter in large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley. Stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened. Add a little cornstarch to achieve desired thickness.

Raspberry Lemonade Ice Cream Dessert Fantasy

15 oz. shortbread cookies – 1 ½ boxes Lorna Doone shortbread cookies (made into fine crumbs)

¾ cup butter, melted

1 cup toasted coconut* (toasted pecans may be used in place of coconut)

1.5 quarts vanilla ice cream

1 can (12 fluid oz.) frozen raspberry lemonade concentrate

A few drops red food coloring (if desired)

Fresh raspberries – for garnish

Whipping cream – whipped for garnish

Chocolate syrup – for garnish

Cooking spray to grease pan

Directions:

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Press into a greased 15-in. x 10-in. x 1-in. pan (jelly roll pan). Place in the freezer for at least 10 minutes.

3. Place ice cream and the lemonade concentrate into a large mixing bowl and mix well. Add a few drops of red food coloring (if desired) to turn it pink.

4. Spread evenly over chilled shortbread crumbs and freeze for 10 minutes or until partially firm.

5. Sprinkle toasted coconut onto ice cream layer. Press in.

6. Wrap pan tightly with plastic wrap and return to freezer for at least 10 hours or until completely set.

7. Garnish with fresh raspberries, chocolate syrup and/or whipped cream

*To toast coconut –

Preheat oven to 400 degrees Fahrenheit. Place coconut in a single layer on a cookie sheet. Put in preheated oven . Toast for about 10 minutes, stirring and checking every 3 minutes.

**You can make your own homemade shortbread and also raspberry lemonade concentrate and the recipe would also work.

Old Fashioned Pie Crust Cookies

From all this Pie Day baking and celebration I had some extra pie crust. So, I made Old Fashioned Pie Crust Cookies just like my mom used to make. I even used an old fashioned pie plate.

Ingredients:

Extra Pie Crust from making pies

About a half tablespoon of butter (just enough to spread on the pie crust)

About a teaspoon or so of cinnamon and sugar mix

Procedures:

Preheat oven to 425 degrees Fahrenheit

Smash the extra pie crust into a ball and roll out into a shape of a pie crust.

Grease a pie plate with cooking spray

Add the crust to the greased pie plate.

Spread with butter checking to be sure the entire crust is covered

Sprinkle with cinnamon and sugar

Shake excess cinnamon and sugar off.

Place in a preheated 425 degree oven and bake for 10-12 minutes.

Enjoy

CHICKEN PARMESAN CASSEROLE BAKE

Adapted from: http://foodwishes.blogspot.com/2008/02/end-of-chicken-parmesan-as-you-know-it.html

Ingredients:

2 tbsp olive oil (I used garlic olive oil)

6  cloves garlic, chopped

5 or 6 boneless, skinless chicken breasts – (use thin chicken breasts or use a meat tenderizer and pound it into thinner chicken breasts)

½ cup shredded Parmesan Cheese

2 or 3 cups marinara sauce(I use 1 jar of Prego 3 Cheese Marinara Sauce or Bertoli 4 Cheese Marinara)

¼ cup chopped basil

8 oz. mozzarella shredded (I use low fat 2% milk fat cheese)

4 oz. Parmesan Grated or shredded

1 ½  (5 oz. packages)  garlic croutons (so 7.5 oz. croutons) (I used crustinis or Texas Toast Croutons)

Preheat the oven to 350 degrees.** Or 275 to slow bake

Peel about 6 garlic cloves and chop them into tiny pieces.

Add the garlic and olive oil to a sauteuse pan.  On medium heat, stir and cook until the garlic begins to be toasted. 

Pour the toasted garlic olive oil into a 9X13” baking dish.

Then, put the chicken breast over toasted garlic olive oil. 

Layer ½ cup of shredded parmesan over the chicken.

Next add the marinara sauce and spread on top of the parmesan. 

Then add the chopped basil. 

Next layer 4 oz. of mozzarella and 2 oz. of grated parmesan onto herbs

o     (half of the cheese). 

Then add the croutons if you are not slow baking it. 

Top with the remaining cheese. 

Bake at 350 degrees for 35 min. – 1 hour.  Check the chicken with a meat thermometer to be sure the meat is done and properly cooked all the way through.  **Or, slow bake the chicken, parmesan, sauce, basil, and first layer of cheese and change the temperature in the oven to 275 degrees Fahrenheit. Cook for 2 – 2 ½  hours.  About 15 minutes before serving, add the croutons and the second layer of cheese and increase the oven temp to 375.  If you would like crunchier croutons or crustinis, put an additional layer on and top with a little more cheese.  Be sure to check the chicken with a meat thermometer.

*If desired serve with spaghetti pasta and extra marinara sauce.  I use vegetable Fettuccini.

Making the roasted garlic olive oil

roasted garlic olive oil in baking dish

chicken ready to pound

pounded chicken

pounded chicken in the baking dish

Parmesan Cheese Layer on Chicken

Marinara Layer

Basil Layer

Cheese mixture layer

Cheese and Crouton Layer

Just Out of the Oven

Plated and Ready to Eat