CAN'T GET ENOUGH

6 tablespoons butter, plus more for baking dish coarse salt and ground pepper 1 Pound Penn rigate 1 teaspoon olive oil 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled) 4 garlic cloves, minced 6 cups whole milk 10 ounces white mushrooms, trimmed and thinly sliced 1/2 cup oil -packed sun-dried tomatoes, drained and thinly sliced 1 1/2 cups shredded provolone (6 ounces) 1 cup finely grated Parmesan (4 ounces) Preheat over to 400. Butter two shallow 2-quart baking dished. In a large pot of boiling salted water, cook pasta 3 minutes short of al dent; drain pasta, and return to pot. In a large nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. In a 5-quart dutch over or heavy pot, melt butter over medium. Add flour and garlic; cook whisking, 1 minut...

Braised Chicken with Caramelized Onions, Mushrooms & Sun-Dried Tomatoes Ingredients 1/2 pound white button mushrooms (or large white mushrooms, quartered) Kosher salt and freshly ground black pepper 1/2 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1-1/2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks 1 cup all-purpose flour for dredging 3/4 cup homemade or low-salt chicken broth 3/4 cup (about half a batch) caramelized onions 6 oil-packed sun-dried tomatoes, drained and thinly sliced 1 tablespoon balsamic vinegar 1/4 teaspoon Tabasco sauce 1/4 cup chopped fresh flat-leaf parsley Caramelized Onions 2 tablespoons extra-virgin olive oil 2-1/2 pounds Spanish onions or large yellow onions, peeled, trimmed, halved, and thinly sliced lengthwise, preferably using a radial cut, see directions below (about 9 cups) 1 teaspoon kosher salt Directions In a medium bowl, toss the mushrooms with 1/2 teaspoon salt and a few grinds of p...

As most of you may know its been a busy year for babies for me. Sydney and Jeff are welcoming baby Liam Mintle into their family in May. Monica and Jai Livingston are welcoming their little girl along with Diana Acosta who is also due in May 2010. Its a great time for me to do what I LOVE to do best; event planning, cooking, and preparing for the most important day for my friends. Here's a few photos and event planning idea's I thought was helpful... Set the date. Find a location. Get the word out. Set a theme. Planners are the ones who all brainstorm to ensure the mommy-to-be is all set. The mom/dad prepares the nursey and gets the babies things all ready. Remember, its always good to include her, but not to stress her out. The mom will need to be informed on some things to make sure her friends and family are filled in with all the planning details. Planners decide location, cooking/preparing/buying the food, decorations, and games. Here's a few pictures of cakes, decor...

5 riblets 1 tablespoon steak seasonings 1 tablespoon soy sauce 1 tablespoon worshersire sauce 2 tablespoon olive oil Add first 4 ingridents to a small bowl; add meat. Cook on medium heat for 1 to 3 mins on each side or until brown. Once they are cooked to your desire remove from heat. I cooked one cup of rice and added butter, salt and pepper. This is a common recipe I make and enjoy going to the store and having them cut fresh ones for me. please enjoy.

5 whole green, red or yellow pepper 1 - 1\2 pound ground beef 1 cup cooked long grain rice 1\4 cup onion 1\4 cup celery 1\3 zucchini 1 garlic close, minced 1 tablespoon salt 1\4 pepper 1 can (8 oz.) corn 1 can condensed tomato soup 1\2 teaspoon dried basil 1\2 cup shredded sharp cheddar cheese Cup tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and immediately place in ice water; invert onto paper towels. In a large bowl, combine the beef, rice, onion, celery, zucchini corn, garlic, salt & pepper, basil and tomato soup. Place and immediately place in ice water; invert onto paper towels. Cover and bake at 350 for 55- 6 minutes or until the beef is no longer pink. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

These are amazing, and had to share with you guys. 1 (18.25-ounces) package yellow cake mix 2 tablespoon cocoa 5 large eggs 1\2 cup buttermilk 2 (1-ounce) bottles red liquid food coloring Cre am Cheese Frosting (be creative and add some food coloring) 1 (8-ounce) package cream cheese, softened 1\4 cup butter, softened 2 1\4 to 2 1\2 cups sifted powered sugar 1 teaspoon vanilla extract Beat cream cheese and butter at medium speed with an electric mixer until creamy (50 stirs). Gradually add sugar, beating at low speed until smooth. Stir in vanilla, beating until mixture is blended.

2 cups all purpose flour 1\2 teaspoon baking soda 1\2 cup (1 stick) butter 1 cup sugar 1 large egg lightly beaten 1 tablespoon milk 1\2 teaspoon of vanilla extract Whisk together flour and baking soda in a medium bowl. Cream butter and sugar in a electric mixer until incorporated. With mixer running, add egg, milk, and vanilla; mix until incorporated. The dough may be a little sticky, its best to chill over night to firm or add flour surface before transferring dough to working surface. Shape into 2 discs. Preheat over to 350 degree's. Line baking sheets with non stick baking mats or parchment paper (change the paper each time you put the cookie sheet in the oven- it will burn). On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about ten minutes; do now allow to brown. Transfer wire rack to coo...

Do I Need to Use Unsalted Butter? Q: Lots of recipes call for unsalted butter, which I don't usually have on hand. Do I need to use unsalted butter? How would I replace it with salted butter? Some cooks claim that there is a noticeable taste difference between salted and unsalted butter, so my first suggestion would be to try it for yourself. Make the same recipe with salted and unsalted butter and see if you can tell, or if you care about, the difference. Generally, you can replace unsalted butter with salted butter measure for measure. If you do, then you will need to reduce the salt in the overall recipe by about 1/2 teaspoon per cup of butter used. For some recipes, this may not matter. For others, like classic puff pastry, you may find it too salty if you don't. There is some variation in the manufacture of butter. Some brands may contain more or less salt, so you may want to start with less added salt and taste test, where possible. Don't test anything containing raw ...

Great drink a friend made for me over the weekend, and thought I would share it with you. 4 Shots- Smirnoff Green Apple Twist 1 Tablespoon- Sweet and Sour Mix 2 Tablespoon- Pineapple Juice 1 Cup- Mountain Dew Ice (Broken and Shaken) Serving Size- 2

Please visit Ree's page today, killed Cajun Pasta.....I dont have cajun spice but I do have all the ingredients to make it. I dont want to leave the house to go get it, and I'm sure you dont either....Here you go, and enjoy. http://thepioneerwoman.com/cooking/2010/02/cajun-chicken-pasta/comment-page-5/#comment-1155007 CAJUN SPICE MIX ============== 1/4 Cup of salt 2 Tbsp. cayenne pepper 2 Tbsp. paprika 1-1/2 Tbsp. onion powder 1 Tbsp. freshly ground black pepper 1 Tbsp. freshly ground white pepper 1 Tbsp. garlic powder 2 tsp. dried basil 1 tsp. chili powder 1/4 tsp. dried thyme 1/4 tsp. ground mustard 1/8 tsp ground cloves Combine all ingredients in a small jar. (The spice mix can be stored in a tightly covered glass jar in a cool dry place out of direct light for up to 4 months.) Makes about 3/4 cup.