For in the kitchen,
Someone lit a matchstick.

Tuesday, January 11, 2011

Peanut Butter and Jelly Muffins

1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tbls baking powder
1/2 tsp salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1 egg or 1/4 cup egg substitute
1/2 tsp melted butter
1 tsp vanilla extract
Cooking Spray
1/4 cup strawberry or favorite flavor jam

Preheat oven to 400 degrees.  Combine flours, sugars, baking poweder and salt in a large bowl; stir with a whisk.  Make a well in center of mixture.  Combine milk and next 4 ingredients (through vanilla) add to flour mixture, stirring until moist.  Spoon batter into 12 muffin cups coated with cooking spray.  Fill each cup half full with batter.  Spoon 1 tsp jam into each cup.  Spoon remaining batter on top to cover jam.
Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Llet cool in pan for 5 minutes. 

Chicken Fettucine Alfredo

Alfredo Sauce:
1/2 cup Butter
1/2 cup Cream cheese
2/3 cup Grated Parmesan
Milk (as needed)
Parsley
Salt and Pepper
Pasta Noodles (traditionally Fettuccine)

Chicken Ingredients:
4 boneless/skinless Chicken breats
1 cup Lemon Juice
Lemmon pepper seasoning
Onion Salt
Minced Garlic
Ground pepper

Melt butter and cream cheese together on low heat, stirring constantly until butter and cream cheese are melted.  They will separate.  Then add in Parmesan cheese while stirring on low heat.  Finally add milk a little at a time until sauce reaches desired consistency.  Add parsley, salt and pepper to taste.
Place chicken in a frying pan. Pour in lemon juice and top with a dash of onion salt, a small amount of garlic, ground pepper and lemon pepper.  Cook on medium to low heat, until chicken is no longer pink.  Pour alfredo sauce on pasta noodles.  Top with sliced chicken breast.

Other topping could be Broccoli, cooked Shrimp or Artichoke Heart.

Monday, January 10, 2011

Parmesan Crusted Chicken and Garlic Cream Sauce

I found this in my recipe binder.  It was featured on Good Things Utah in 2005.  I couldn't find Parmesan Ranch Croutons so I used Parmesan Caesar Croutons.

3-5 boneless, skinless chicken breasts
Parmesan Ranch croutons
Flour
Egg whites
Penne Pasta
3 T butter
2 Garlic cloves, pressed or chopped
1-1/4 cup chicken stock
1 cup cream
1 can mushrooms or fresh
Optional steamed broccoli


Crush croutons.  Whisk egg whites.  Dip each piece of chicken into a little bit of flour then into egg whites and coat with crouton crumbs.  Place on baking sheet and put in 425 degree oven.  Bake for 25 minutes.


Cook penne pasta according to package directions, drain and set aside.  To make sauce; melt butter and add garlic. Saute for a few minutes and add mushrooms and stock.  Simmer for 5 minutes.  Add cream and let sauce reduce by half.  Add broccoli if desired.


Mix pasta into sauce and top with cooked chicken.  Sprinkle with Parmesan cheese.