Sweet Balsamic Chicken

When I made this dish I was attempting to make a copycat recipe for The Cheesecake Factory's chicken Madeira... without actually having to use Madeira wine. What I found was that if an ingredient is in the name, you should probably use it in the recipe. I guess I should have known better... So if you are looking for a chicken Madeira recipe, this is not the recipe for you! On the other hand, if you are just looking for a good chicken recipe, this is one to try! I thought the most prominent flavor in this dish was the balsamic vinegar, so I'm calling it sweet balsamic chicken! (Original I know!)

I served this chicken with mashed potatoes and asparagus because I was trying to recreate The Cheesecake Factory's dish. I would recommend serving this chicken with mashed potatoes if you decide to make it because it balanced out the acidity of the balsamic vinegar in the sauce really well. 

To make two servings of this balsamic chicken you will need:

• 1 (about 10 oz.) large CHICKEN BREAST, split down the middle
• 1-2 Tbs BUTTER
• 1 cup MUSHROOMS, sliced
• 1/2 cup BALSAMIC VINEGAR
• 1/2 cup BEEF BROTH
• 1 Tbs BROWN SUGAR
• SALT & PEPPER, to taste
• Optional: 2 slices of PROVOLONE or MOZZARELLA CHEESE

This first step is optional: Place the split chicken breast between two pieces of cling wrap and press the layers together to create a seal around the chicken to prevent the juices from splattering all over your kitchen. Then use the flat side of a meat tenderizer (or another blunt object such as a rolling pin) to pound out the chicken to be about 1/4 inch thick. Pounding out the chicken will help it to cook faster and more evenly.

Melt 1-2 tablespoons of butter into a large skillet and then saute the mushrooms for a few minutes. 

Add the balsamic vinegar, beef broth, and brown sugar to the pan with the mushrooms.

Mix the sauce and then bring it to a simmer uncovered for about 20 minutes, or until the sauce has reduced by half.

Next, add the chicken into the sauce and cook for a few minutes on each side or until it is cooked through.

Once the chicken is cooked though, place it in an oven safe dish or baking pan and top with a slice of cheese (or shredded in the case of the one on the left). Put it under the broiler for about 3 minutes in order to melt and slightly brown the cheese.

It will come out looking like the picture below! Serve it up with some mashed potatoes and asparagus...

...and then top with the mushrooms and sauce!

Yum!

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Balsamic Chicken

Ingredients:

• 1 (about 10 oz.) large CHICKEN BREAST
• 1-2 Tbs BUTTER
• 1 cup MUSHROOMS, sliced
• 1/2 cup BALSAMIC VINEGAR
• 1/2 cup BEEF BROTH
• 1 Tbs BROWN SUGAR
• SALT & PEPPER, to taste
• Optional: 2 slices of PROVOLONE or MOZZARELLA CHEESE

Directions:

1. This first step is optional: Place the split chicken breast between two pieces of cling wrap and press the layers together to create a seal around the chicken to prevent the juices from splattering all over your kitchen. Then use the flat side of a meat tenderizer (or another blunt object such as a rolling pin) to pound out the chicken to be about 1/4 inch thick. Pounding out the chicken will help it to cook faster and more evenly.
2. Melt 1-2 tablespoons of butter into a large skillet and then saute the mushrooms for a few minutes. 
3. Add the balsamic vinegar, beef broth, and brown sugar to the pan with the mushrooms.
4. Mix the sauce and then bring it to a simmer uncovered for about 20 minutes, or until the sauce has reduced by half.
5. Next, add the chicken into the sauce and cook for a few minutes on each side or until it is cooked through.
6. Once the chicken is cooked though, place it in an oven safe dish or baking pan and top with a slice of cheese. Put it under the broiler for about 3 minutes in order to melt and slightly brown the cheese.
7. Serve it up with some mashed potatoes and asparagus, then top with the mushrooms and sauce!

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I based this recipe of one that I found on the following site: http://www.favfamilyrecipes.com/2013/05/our-version-of-cheesecake-factorys-chicken-madeira.html

Butterbeer Cupcakes

A few months ago my husband and I started hosting a dinner and a movie night once a week. We have been working our way through the Harry Potter series and finally finished last weekend (I have mixed emotions anytime Harry Potter comes to an end). In honor of the movies I decided to try my hand at making some butterbeer cupcakes. I found this recipe on Pinterest and have been dying to try them!

If you are like me and haven't been able to make your way down to The Wizarding World of Harry Potter yet you might wonder 'What does butterbeer even taste like???'. After doing some research, I found that most copycat butterbeer recipes contains some combination of melted butter (or imitation butter flavor), cream soda, butterscotch, and sometimes rum. In the case of these cupcake, the 'butterbeer' flavor comes mostly from butterscotch chips, imitation butter flavor, and a little bit of cream soda. Maybe next time I'll experiment and try to work in some rum...

These cupcakes have a butterscotch cake (infused with cream soda and imitation butter flavor) that is filled with a butterscotch ganache, that is then topped with a butterscotch and butter flavored icing. Sound like a lot of flavor doesn't it?

After making them, here are my thought on these cupcakes:

• They are good but not great. Sorry to be a buzz-kill... (Although a few of our dinner guests loved them, so maybe it's just me...)
• The ganache is delicous, but if you make it I would recommend starting off with less heavy cream than the recipe suggests (my ganach was a little too runny).
• The icing was also delicious!
• But the cake...it wasn't bad, but I think it could use some work. There was something about the texture of the cake that I didn't love, but it could possibly be fixed by leaving them in the oven a few minutes longer (The cupcakes were cooked through (a toothpick came out clean!), but they still just seemed almost under cooked in the middle somehow). They were also surprisingly lacking in flavor! In the end, it turned out to be ok because the ganache and icing had so much flavor and sweetness, that it balanced it out.

If you would like to try these butterbeer cupcakes, here is the recipe I used: http://www.pastryaffair.com/blog/2011/7/14/butterbeer-cupcakes.html

Happy baking!

 Here are some more pictures of my cupcakes, because I think they're cute!

Kale Chips

I know I'm a little behind on the kale bandwagon, but better late than never, right? Until last week when I made these kale chips, I don't know that I have ever actually eaten kale before...crazy right? 

I'll tell yo right now, when I first saw this recipe and the chips were described as 'crispy' I didn't believe it, but it's totally true! After baking, they really got crispy!! And they don't really taste like vegetables either! I won't go as far as saying that they taste 'just like potato chips', because they definitely have a different flavor, but they would be a great potato chip alternative!

The only ingredients needed to make this healthy snack are:

• 1 bunch of KALE
• 2 Tbs OLIVE OIL
• SALT, to taste
• PEPPER, to taste

These kale chips are extremely easy to make! Preheat your oven to 350 degrees F. Then, start off by cutting or tearing the leaves off of the hard stem. If there are any large pieces tear them in half. The leaves will shrink quite a bit in the oven, but you want them to be roughly bite sized.

Rinse the kale with water and then dry well. A salad spinner would be helpful if you have one.

Next, drizzle the olive oil over the kale and sprinkle on a little bit of salt and pepper. Toss the kale to make sure it all has a good coating.

Lay the kale out on a cookie sheet and bake for 15 minutes.

After 15 minutes it should look something like this!

Then dig in!

One more picture...

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Kale Chips

Ingredients:

• 1 bunch of KALE
• 2 Tbs OLIVE OIL
• SALT, to taste
• PEPPER, to taste

Directions:

1. These kale chips are extremely easy to make! Preheat your oven to 350 degrees F. Then, start off by cutting or tearing the leaves off of the hard stem. If there are any large pieces tear them in half. The leaves will shrink quite a bit in the oven, but you want them to be roughly bite sized.
2. Rinse the kale with water and then dry well. A salad spinner would be helpful if you have one.
3. Next, drizzle the olive oil over the kale and sprinkle on a little bit of salt and pepper. Toss the kale to make sure it all has a good coating.
4. Lay the kale out on a cookie sheet and bake for 15 minutes.

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I found this recipe of the following website: http://www.foodnetwork.com/recipes/crispy-roasted-kale.html

How to Stir Fry!

My husband found an article a few months ago that did a really good job of explaining how to put a stir fry together. The article was written like a recipe, but rather than giving a list of ingredients, it explained more about how to prepare ingredients you like and how to best cook it up into a stir fry. So in this post I will try to explain in as few steps as possible how to prepare a fantastic stir fry for two people! ...And the best part is that you can use all of your favorite ingredients (or just use what is currently in your refrigerator)!

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips. Here are some suggestions:
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling about 3 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just use about 1/4 cup of soy sauce if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared, the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 

So, step 1, chop your protein and all of your veggies into bite sized pieces. 

Next, mix up the sauce! In a small bowl stir together all of the ingredients in the sauce of your choice (I used the soy-sesame sauce). Then set it aside for later.

When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. (If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet. Cooking over high heat is one of the most important things when stir frying.)

Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. (I used a chicken breast.) Cook the protein for 2-3 minutes, or until the protein is cooked through.

Once cooked, take the protein out of the pan and set it aside in small bowl.

With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.

Next, add the vegetable that you think will take the longest to cook (In my case it was the carrots and green onion). If you aren't sure, or if you think they will all take about the same time then just pick one!

Cook the first round of vegetables for about 2 minutes. (The vegetables will continue to cook as you add more and more vegetables into the pan so don't worry about getting them cooked all the way yet!)

Then add the next round of vegetables and cook for another 1-2 minutes.

Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.

If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 minute.

Next, add your protein back into the skillet and pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.

Yummm!

Remove from the heat, serve over rice, and enjoy!

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Stir Fry

Ingredients:

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling 3-4 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just mix about 1/4 cup of soy sauce with 2 tsp of corn starch if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

Directions:

1. Chop your protein and all of your veggies into bite sized pieces. 
• The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 
2. In a small bowl mix together all of the ingredients in the sauce of your choice. Then set it aside for later.
3. When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. 
• If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet.
• Cooking over high heat is one of the most important things when stir frying.
4. Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. Cook the protein for 2-3 minutes, or until the protein is cooked through. Once cooked, take the protein out of the pan and set it aside in small bowl. 
5. With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.
6. Next, add the vegetable that you think will take the longest to cook. (If you aren't sure, or if you think they will all take about the same time then just pick one!) Cook the first round of vegetables for about 2 minutes. 
• Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.
7. Then add the next round of vegetables and cook for another 1-2 minutes. 
8. If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 more minute.
9. Next, add your protein back into the skillet and then pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.
10. Remove from the heat, serve over rice, and enjoy!

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My husband found this recipe for how to stir fry on the following website: http://allrecipes.com/howto/super-easy-stir-fry/

Crepes

I have been wanting to try to make crepes for awhile now, and it turned out to be pretty easy to do! You just have to pay attention to what you are doing and not walk away from the stove! Once you have made your crepes you can top them with just about anything! I topped mine with Nutella and strawberries, yum!

I didn't actually use all of the batter that I made, but I think I probably would have gotten about 20 8 inch crepes out of this batter. 

To make these simple crepes you will need:

• 2 cups MILK
• 1 & 1/3 cup FLOUR
• 1 EGG
• 1 Tbs VEGETABLE OIL
• 1/2 tsp BAKING POWDER
• 2 Tbs SUGAR

Throw all of the above ingredients into a medium sized bowl and whisk until smooth.

The batter should resemble a thin pancake batter.

Next, heat a small skillet over medium-high heat. Once the skillet is hot, spray the pan with nonstick spray (Be careful doing this if you have a gas stove! You may want to move the pan off the stove to spray if you have gas just to be safe.) and then use a ladle to pour a small amount of batter into the skillet.

As you pour the batter into the skillet roll the pan from side to side to get a thin coating of batter all over the bottom of the pan.

After a few minutes of cooking all of the liquid should evaporate and you should see little bubbles all over the crepe. Use a spatula to carefully flip the crepe over at this point. (See picture below.)

The picture below shows what the bottom should look like once flipped! Cook the crepe for another minute or two and then transfer it to a plate.

Then start cooking the next crepe!

Once I was ready to eat, I spread on a nice layer of Nutella, and then laid on a few cut up strawberries.

Roll it up, and vuala!

That wasn't that hard, was it?

They look so fancy!

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Crepes

Ingredients:

• 2 cups MILK
• 1 & 1/3 cup FLOUR
• 1 EGG
• 1 Tbs VEGETABLE OIL
• 1/2 tsp BAKING POWDER
• 2 Tbs SUGAR

Directions:

1. Throw all of the above ingredients into a medium sized bowl and whisk until smooth. The batter should resemble a thin pancake batter.
2. Next, heat a small skillet over medium-high heat. Once the skillet is hot, spray the pan with nonstick spray (Be careful doing this if you have a gas stove! You may want to move the pan off the stove to spray if you have gas just to be safe.) and then use a ladle to pour a small amount of batter into the skillet.
3. As you pour the batter into the skillet roll the pan from side to side to get a thin coating of batter all over the bottom of the pan.
4. After a few minutes of cooking all of the liquid should evaporate and you should see little bubbles all over the crepe. Use a spatula to carefully flip the crepe over at this point. 
5. Cook the crepe for another minute or two and then transfer it to a plate. Then start cooking the next crepe!

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I found this recipe on the following website: http://juliasalbum.com/2012/11/how-to-make-crepes-from-scratch-in-a-regular-frying-pan-recipe/