Chicken Marinara
Sauce:
Chicken: Make the sauce. Heat 2 tablespoons olive oil in heavy large saucepan over medium heat. Add the shallots and saute until tender, about 4 minutes. Add the garlic and cook a minute more. Add the tomatoes, oregano, and crushed red pepper flakes. Simmer until sauce thickens, about 10 minutes. Stir in the basil and season to taste with salt and pepper. Set aside. Bread the chicken pieces. Combine the grated Parmesan and the breadcrumbs in a shallow bowl. Put the flour in another separate bowl, and the beaten eggs in another bowl. Dredge each piece of chicken first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb mixture. Brown the chicken. Preheat oven to 350 degrees. Heat 4 Tbsp of olive oil in heavy large nonstick skillet over medium-high heat. Working in batches if necessary, add chicken and saute until golden brown and cooked through, about 4 minutes per side. Bake the chicken with the sauce and cheese. Place chicken pieces on an oven-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese. Bake for 10 minutes at 350 degrees, or microwave on high heat for 10-20 seconds, just until the cheese has melted. Basic Taco Soup Recipe
2 or 3 Pieces Boneless Skinless Chicken Breast Add all juices from cans. Add ingredients to Crock Pot in order listed and let stand, do not stir. Cook on low setting for 6-8 hours. Chicken should be floating at top of Crock Pot. Remove chicken and shred with 2 forks. Stir into Crock Pot and serve. Oatmeal Cookie Energy Bites
1 cup nuts (such as pecans, walnuts, cashews, almonds, etc.) In a food processor or blender, pulse nuts until finely ground (but stop before they start turning to nut butter!). In a large bowl, combine ground nuts, oats, raisins, peanut butter, honey, vanilla, cinnamon, and nutmeg. Mix well until completely blended (if possible, use an electric stand mixer to make it quicker/easier to fully incorporate the peanut butter and honey). Use a small cookie scoop or spoon to scoop mixture and roll into 1-inch balls (or whatever size you would like them). Store in an airtight container in the refrigerator. Tips, Tricks, & VariationsYou may use dried cranberries or your favorite dried fruit instead of raisins, but if the pieces are large, dice up first. You may substitute your favorite nut butter (or nut-free butter) for the peanut butter. If the mixture does not stick together when you pinch it together, you may stir in a tad more peanut butter. If it's too sticky, you may roll it into balls using slightly damp hands or refrigerate for 30 minutes before rolling. Overnight Chocolate Chip Cookies
1 cup butter, softened Cream butter in a large mixing bowl. Add sugars and mix for 5 minutes until creamy. Add in eggs and vanilla and mix well. In a separate bowl, mix together flour, baking powder and salt. Add flour mixture to butter mixture slowly, making sure to scrape down the sides of the bowl. Fold in chocolate chips. Store dough in an air tight container for 24 hours in refrigerator. Preheat oven to 350 degrees. Using a medium cookie scoop place cookie dough on an ungreased baking sheet about 2 inches apart. Bake for 8-10 minutes. Let cookies cool on baking sheet for 1-2 minutes before removing to rack to cool completely. |