Creamy Garlic Mushroom Chicken

INGREDIENTS

4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Cheesy baked pasta & broccoli

 

Ingredients

3/4 pound medium pasta shells
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups grated Cheddar
1/8 teaspoon ground nutmeg
kosher salt and pepper
1 16-ounce package frozen broccoli florets

Directions

Heat broiler. Cook the pasta according to the package directions. Drain.
Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes.

Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.
Add 1 ½ cups of the cheese and stir until melted. Stir in the nutmeg, ¾ teaspoon salt, and ¼ teaspoon pepper.

Add the pasta and broccoli and toss to combine. Transfer to a broiler proof 8-inch square or a 1 ½-quart baking dish.

Sprinkle with the remaining ½ cup of cheese. Broil until golden, 3 to 4 minutes

Triple Chocolate Cheesecake

Triple chocolate cheesecake

Ingredients

For the Crust:
24 Oreo cookies-finely crushed
1/4 cup unsalted butter-melted
For Cheesecake Filling:
2 lbs. cream cheese- room temperature
1 1/3 cups powdered sugar
3 Tablespoon cocoa powder
4 eggs- room temperature
10 ounces bittersweet chocolate-chopped


For Chocolate Topping:
3/4 cup heavy cream
6 oz. bittersweet chocolate-finely chopped
1 Tablespoon granulated sugar

Instructions
Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling: Melt 10 ounces bittersweet chocolate and set aside to cool.
Mix cream cheese and sugar until smooth, mix in cocoa powder
Add the eggs one at a time, mixing on low speed and do not overbeat it.
Add melted chocolate and mix on low speed to combine.Pour the filling over the crust and smooth the top.Bake the cheesecake until the center is set and the top looks dry 1 hour to 1 hour 10 minutes. Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.To make the topping: In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.Cool and pour over the cheesecakeWhen the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
To make the crust: Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.

Chocolate Truffle Cheesecake

18 OREO Cookies, finely crushed (about 1-1/2 cups crumbs)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks, melted, slightly cooled
4 eggs

Heat oven to 300°F

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, sweetened condensed milk and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Roasted Cauliflower and Mushroom Carbonara

Ingredients

1 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon olive oil
salt and pepper to taste
8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces
1 clove garlic, chopped
2 eggs
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
plenty of fresh cracked black pepper
salt to taste
1 tablespoon parsley, chopped

Directions

Toss the cauliflower and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.

Start cooking the pasta as directed on the package.

Cook the pancetta in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.

Mix the egg, cheese, pepper and salt and parsley in a bowl.

Drain the cooked pasta reserving some of the water.

Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the pancetta, adding reserved pasta water as needed.

Marsala Glazed Mushrooms

Button or cremini mushrooms, dry sautéed, then sautéed with butter and Marsala wine, and reduced until the wine is just a glaze on the mushrooms.

Prep time: 5 minutes
Cook time: 30 minutes
Yield: Serves 4 as a side.

1 pound fresh button or cremini mushrooms, cut into thick slices
Salt
4 tablespoons butter
1/3 cup Marsala wine
Pinch of chopped fresh or dry thyme

METHOD
1 To dry sauté the mushrooms, heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir the mushrooms. Reduce the heat to medium-high. Stir often. You may hear the mushrooms squeak. Just when you think the mushrooms may start burning, they will begin to give up their moisture. Water will seem to just seep out of the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.

2 Cook until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.

3 Add the Marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan.

Red Enchilada Sauce

PREP: 5 MINS 

COOK: 15 MINS 

TOTAL: 20 MINS

INGREDIENTS:

2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.