Sunday, November 4, 2007

Chicken and Artichoke hearts

So yummy....

2 chicken breasts
olive oil
2 cups artichoke hearts
1/2 cup flour
1 tablespoon butter
1/2 cup chicken stock
salt and pepper to taste

Pound chicken breasts until they are 1.5 their original size, dredge in flour.
In a heated pan coat with olive oil and place each breast in pan. Cook through, turning once.
When cooked remove chicken from pan. Add chicken stock to deglaze pan. When stock is simmering add artichoke hearts and stir to heat through. Add butter to thicken and add salt and pepper to taste.
To serve pour artichoke sauce over chicken breasts.
It's so good!

Jalapeno Cornbread

I made this to go with chili. It's not at all spicy, although it could be made to be spicier. You can really taste the jalapenos though. Also it's really moist, should be refrigerated if not all eaten.

3 cups cornbread mix
2 cups milk
1/2 cup oil
1 large onion, chopped
2 garlic cloves, minced
4 slices bacon, cooked crispy and crumbled
3 tablespoons sugar
1 cup creamed canned corn
1/2 cup jalapenos, seeded and chopped
1 1/2 cups cheddar cheese, grated
1 2 oz jar pimentos

In food processor combine onion, garlic and jalapenos, blend to a mulchy mix.
In a large bowl add corn bread mix, milk, oil, sugar and the corn and mix, add the onion mix and combine. Add remaining things and combine.

Pour into a 12X9X2 greased pan and bake at 350 for 40ish minutes or until an inserted toothpick is clean.

to make spicier chop jalapenos whole, to make less spicy remove seeds and ribs.

Banana and Whopper Icecream

I got Adam an ice cream maker for our anniversary, so let the ice cream making ensue.

2 bananas
1/2 cup Whoppers balls, crushed
1 cup less a tablespoon low fat milk
1 cup less a tablespoon half and half
1 cup less a tablespoon heavy cream
3/4 cup sugar
1 teaspoon vanilla

in a food processor blend sugar and banana until it's pasty
add milk and blend
add half and half and blend, make sure the sugar is dissolved
add cream and blend briefly to combine
add Whoppers and stir as to not chop them up any smaller.
From this point follow the directions of the ice cream maker (ours is a 1.5 pint model)
when it's done freeze until desired consistency, and eat.