French Bistro Chicken in Balsamic Vinegar Sauce

French Bistro Chicken in Balsamic Vinegar Sauce

8 skinned, preferably boned, chicken thighs

2 1/2 cups coarsely chopped onion

1/2 cup dry white wine

1/2 cup fat-free chicken broth

3 TB tomato paste

2 TB Balsamic vinegar

1 tsp minced fresh or 1/2 tsp dried tarragon

1/2 tsp brown sugar

1/2 tsp salt

1/4 tsp red pepper

Dash of black pepper

tarragon sprigs for garnish, optional

Coat a large nonstick skillet with cooking spray and place over medium high heat until hot. Add onion; cook 5 minutes till lightly browned. Add chicken and sauté each side 3 minutes or until browned.

Combine wine and next 8 ingredients in medium bowl and stir well blended. Add to the chicken, cover, reduce heat and simmer 20 minutes. Serve with potatoes or rice.

Paprika Chicken with Sour Cream Gravy

Paprika Chicken with Sour Cream Gravy

From: Campbell's Kitchen

Prep: 10 minutes

Cook: 20 minutes

Serves: 4

1/2 cup all-purpose flour

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 teaspoon ground red pepper

4 skinless, boneless chicken breast halves

1/4 cup butter

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

2 green onions, sliced (about 1/4 cup)

1 container (8 ounces) sour cream

Stir the flour, paprika, garlic powder, black pepper and red pepper on a plate. Coat the chicken with the paprika mixture.

Heat the butter in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.  Remove the chicken from the skillet.

Stir the soup and green onions in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the sour cream.

Tip: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

Nutrition Information

Using Campbell's® Condensed Cream of Chicken Soup: Calories 506, Total Fat 32g, Saturated Fat 17g, Cholesterol 135mg, Sodium 712mg, Total Carbohydrate 23g, Dietary Fiber 3g, Protein 33g, Vitamin A 36%DV, Vitamin C 5%DV, Calcium 9%DV, Iron 12%DV

Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 475, Total Fat 28g, Saturated Fat 16g, Cholesterol 135mg, Sodium 540mg, Total Carbohydrate 23g, Dietary Fiber 2g, Protein 32g, Vitamin A 37%DV, Vitamin C 5%DV, Calcium 9%DV, Iron 12%DV

Pepperoni Alfredo

Pepperoni Alfredo

8 oz. fresh or dried fettuccini, cooked, keep warm
2 Tbsp. butter or margarine
1 cup half-and-half or light cream
1/4 tsp. each ground nutmeg and black pepper
1/2 to 3/4 cup parmesan cheese
6 to 8 oz. sliced pepperoni

Melt butter in large skillet. Stir in half-and-half, nutmeg and pepper. Cook and stir 5 minutes or until mixture thickens slightly.

Stir in cheese and cook over low heat just until melted, stirring constantly. Immediately stir in pepperoni and fettucini; toss to coat with sauce.

Bubble Pizza

Bubble Pizza

Crazy Lady's Note: I mix all the ingredients together in the pan and then top with cheese.   Ours are generally pepperoni and spicy sausage, but tasty with any of your favorite toppings.  You can also use two 8x8" baking dishes for two different kinds of pizza.  Easy Peasy.

Quick Cooking

A top-ranked food with teens, pizza can quickly quell a growling tummy! Jo Groth of Plainfield, Iowa says, "This recipe has a no-fuss crust made from refrigerated biscuits. For a jazzed-up version, add favorite toppings."

SERVINGS: 6-8

TIME: Prep: 15 min. Bake: 25 min.

Ingredients:

• 1-1/2 pounds ground beef
• 1 can (15 ounces) pizza sauce
• 2 tubes (12 ounces each) refrigerated buttermilk biscuits
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese

Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce. Cut each biscuit into quarters; place in a greased 13-in. x 9-in. baking dish. Top with the beef mixture.

Bake, uncovered, at 400° for 20 minutes. Sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Yield: 6-8 servings.

Lemon Cream Fettuccine

I've made this for my family many times and they love it. :)

Lemon Cream Fettuccine

rec.food.recipes/Mary Filmore/2001

1 lb fettuccine, cooked al dente

2 Tbsp Olive oil

2/3 cup onion, finely minced

3/4 cup heavy cream

1 tsp grated lemon rind

1/3 cup lemon juice

1/2 cup unsalted butter

2 Tbsp Italian parsley, minced

2 tsp fresh basil, minced

salt and pepper to taste

Mix the parsley and basil.

Heat the olive oil and 2 Tbsp butter in a sauté pan. Cut the rest of the butter into thin pats and let sit at room temperature.

Add the onions to the pan and cook slowly until they start to turn color. Add the lemon juice and raise the heat. Let about 1/3 of the lemon juice cook away. Add the lemon zest and whisk in the rest of the butter to make a creamy sauce.

Immediately pour it over the fettuccine. Sprinkle the parsley and basil over the top and serve pronto.

This is delicate and creamy, but some members of my family like to gild the lily with a little Parmesan, so I pass it in the side.

Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies

As if chocolate chip cookies need to be any sweeter, English toffee adds a crunchy smoothness and hazelnuts add a touch of sophistication.

1/2 C. old-fashioned oats
2 1/4 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. unsalted butter, room temperature
1 C. (packed) light brown sugar
1 C. sugar
2 large eggs
1 tsp. pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 C. hazelnuts, toasted, husked, and chopped
1 (12-oz.) bag semisweet chocolate chips

Preheat the oven to 325 degrees.

Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Editor's Note: When we made these cookies they were extremely sweet. You could easily use a 1/2 C. of brown sugar and a 1/2 C. white sugar and still have a sweet cookie.

Macaroni Grill Lemon Butter Sauce

Macaroni Grill Lemon Butter Sauce

4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 pound (4 sticks) butter

Heat the lemon juice and white wine in a saucepan over medium heat.

Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated.

Season with salt and pepper. Remove from heat and keep warm.