You might remember last week I posted a recipe forChinese Lemon Chicken. Well this week I thought I would share the other version of lemon chicken – Chicken Piccata. Chicken piccata is basically boneless skinless chicken breasts dipped in egg, rolled in flour and browned in the pan. After browning the chicken breasts are then simmered in a delicious lemon-wine sauce. This recipe is a little different than most with the addition of fresh sliced mushrooms. Although chicken piccata isn’t traditionally served with mushrooms I feel it only adds to the flavor. There are a few steps to this recipe so it may take awhile to cook. I think it probably took me a couple hours to get this on the table but I enjoyed it. As you can probably tell if you read my blog chicken is one of my favorite things to cook! I served this recipe with linguini and although optional I find sprinkling parmesan cheese on top of the chicken tastes great.

Ingredients:
6 boneless skinless chicken breasts (pounded to an even thickness)
2 tablespoons butter (for frying)
1 tablespoon oil (for frying)
Breading-
4 tablespoons of milk
2 large eggs
¾ cup flour
1 ½ teaspoons seasoning salt
1 teaspoon paprika
¾teaspoon garlic powder
½ teaspoon ground black pepper
Sauce-
1 cup chicken broth
½ cup white wine
3 tablespoons lemon juice
1tablespoon cornstarch
1 tablespoon garlic (minced)
1 onion (chopped)
½ lb fresh sliced mushrooms
4 tablespoons fresh parsley (chopped)Cooking Instructions:

Step 1:Pound chicken breasts to an event thickness between two sheets of wax paper (if they are really thick cut them in half). In a shallow bowl or plate combine flour, paprika, seasoning salt, black pepper and garlic powder. Mix well.
Step 2:In another bowl beat eggs and milk together.
Step 3:Dip chicken first in the egg mixture and then roll in the flour mixture and coat thoroughly.

Step 4:To make the sauce- whisk together chicken broth, lemon juice, wine and cornstarch – set aside for now.
Step 5:Heat oil and butter in a large skillet over medium heat. Add the coated chicken breasts and sauté on both sides until golden brown but do not cooking completely. Remove chicken breasts from the pan.

Step 6:Add mushroom slices to the pan and sauté for 5 minutes. Add in garlic and onions and Sauté for 3 minutes. Pour the sauce mixture into the pan and simmer over medium heat.

Step 7:Add chicken breasts back into the pan. Reduce heat to medium low and simmer for 25 minutes or until fully cooked. Top with fresh parsley.
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Who doesn’t like chocolate chip cookies? After all, adding chocolate chips truly is one of the best ways to make cookies. I’m sure a lot of you have some great ways to make chocolate chip cookies, but if you don’t or would just like to try something different – here is my way. Like most of the recipes I post on this blog, these are really easy to make and will only take a few minutes to get into the oven. I made tons of these things just yesterday and they are almost gone already! They came out so moist and flavorful. I think that adding both vanilla and almond extract added a great deal to the flavor of the cookies. If you’re not a big fan of chocolate, you could add butterscotch chips instead. Enjoy.

Ingredients:
2¼ cups of all purpose flour
¾ cup brown sugar
1 teaspoon baking soda
1cup butter (softened)
¼ cup of sugar
1 (4 oz) package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs (beaten)
2 cups chocolate chipsCooking Instructions:

Step 1:Preheat the oven to 350 degrees. In a bowl combine flour and baking soda.
Step 2:In another bowl beat sugar, brown sugar, butter, pudding mix, vanilla and almond extract. Blend well. Add in the eggs and mix well. Beat the flour mixture into the sugar mixture and stir in chocolate chips.

Step 3:Lay out cooking by rounded teaspoon full (or tablespoon if you want bigger cookies) on a baking sheet.
Step 4:Bake for 10-13 minutes. Remove from oven and let cool.
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Today I have for you a real treat for summer. A perfect slightly spicy, light, and colorful summer snack – pineapple salsa. Pineapple salsa is the perfect combination of fruits and vegetables with a little kick. This recipe also happens to be very good for you. Getting the right amount of fruits and vegetables everyday is very important in a healthy diet. This recipe is a great source of fiber as well. Cayenne pepper gives the recipe a little kick but if you like something even spicier you can add a minced jalapeno pepper into the mix. If you are looking for a great party snack, this could be the recipe for you. It goes great on chips, tacos, fish, and many other things. Enjoy.

Ingredients:
1 can pineapple chunks
1 onion (diced)
1 Red bell pepper (diced)
1 Green bell pepper (diced)
1 teaspoon cayenne pepper
2 tablespoons coriander leaves (chopped)
1 tablespoon lemon juice
1 jalapeno pepper (optional)
salt (to taste)Cooking Instructions:

Step 1:Combine pineapple, red bell pepper, onion, and green bell pepper in a bowl and mix.
Step 2:Add in cayenne pepper, coriander leaves, and lemon juice. Mix well. Let refrigerate until ready to serve.
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I swear I’m going to turn this blog into a Chinese buffet, and I’m not even joking around eitherJ. Chinese chicken, pork, steak, meatballs, green beans… what’s next? There’s so much more to come in the near future! Have you ever had those garlicky green beans at the buffet? Ever wonder how to make them? When I first tried them at the buffet I knew I had to make them at home. Today I will tell you how to make them at home with this recipe for Chinese green beans. The beans are first steamed for a few minutes and then stir fried in the wok adding delicious flavors such as garlic, ginger, soy sauce, and red pepper flakes to add a little heat. They make a great side dish to go with any Chinese dinner, and the best part is you can make them in a very short time.

Ingredients:
1lb fresh green beans (washed with strings removed and ends trimmed)
1 teaspoon fresh ginger root (minced)
1 garlic clove (minced)
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon brown sugar
½ teaspoon sesame oil
¼ teaspoon crushed red pepper flakes
vegetable oil (for frying)Cooking Instructions:

Step 1: Place beans into a vegetable steamer and place over boiling water. Cover and steam for 5 minutes. When finished drain and dump beans into cold water and drain once again.
Step 2: Add oil to the wok and add garlic and ginger and sauté for 30 seconds. Add beans and sauté for about 5 minutes.

Step 3:Combine 2 tablespoons of water with cornstarch, soy sauce, brown sugar, red pepper flakes and sesame oil and mix well.
Step 4: Add mixture to beats and stir fry for 30 seconds to a minute.
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Here you have a very delicious, simple and easy recipe for taco salad. Many of you probably have a taco salad recipe very similar to this one. It’s perfect for parties. This is actually another recipe I made for a graduation party not to long ago. It’s funny because when I brought this there someone had nearly the exact same one sitting on the table. Oh well, mine got eaten up first at least :D. Unfortunately I was so busy preparing about 6 different things at once for the party I forgot to take step by step photos. Sorry guys, it won’t happen again I promise. I find this recipe is great with Doritos but you could use a lot of different types of chips if you choose. I also love this with Catalina salad dressing but once again, if you choose other dressing would work out great as well. If you’re looking for a fantastic recipe to bring to a party or event – give this a try!

Ingredients:
2lbs ground beef
2 packages of taco seasoning mix
2 cups shredded cheddar cheese
1 red onion
1 yellow onion
2 heads lettuce (chopped)
4 tomatoes (diced)
2 avocado’s (peeled and chopped)
1 ½ cups block olives (sliced)
1 bag nacho chips
1 bottle Catalina salad dressingCooking Instructions:
Step 1:In a pan brown ground beef along with yellow onions. Add in one package of taco seasoning mix and water as directed on the seasoning package. Set aside.
Step 2:In a large bowl mix together tomatoes, lettuce, avocados, cheddar cheese, red onion, olives, and the other package of taco seasoning mix. Add beef mixture and toss until well combined.
Step 3:Right before serving – Toss with Catalina salad dressing and add chips.
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Why order take out when you can make your own Chinese lemon chicken at home?There are a few different versions of lemon chicken out there, all coming from different countries. Probably the most popular type of lemon chicken would be baked in the oven. We all know baked lemon chicken is great but here is the Chinese version – just like take out or at the buffets.The Chinese version varies greatly from that of other cultures. Like most types of Chinese chicken the chicken is first cut into small chunks, battered, and then deep fried and covered with a sweet-lemon sauce. I do have a confession to make, I used yellow food coloring to get the sauce that amazing bright yellow color. If you have some yellow food coloring on hand, just add a drop or two into the sauce before you heat it. This recipe goes great served with rice and broccoli. Enjoy.

Ingredients:
2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)
Marinade-
2 tablespoons soy sauce
½ teaspoon salt
Batter-
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)
Sauce-
1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)Cooking Instructions:

Step 1:Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.
Step 2:To make the batter – beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder.Coat the chicken with the batter.
Step 3:Heat deep fryer to 350 degrees and deep-fry in batches until chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.

Step 4:Now, to make the lemon sauce – combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.
Step 5:Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix. Best served with rice and broccoli.
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Don’t like ricotta cheese? No problem, because this recipe for stuffed shells doesn’t use any! Personally, I don’t mind a little ricotta but for those that do this recipe is perfect. Instead of just using cheese, a generous amount of ground beef is going into these shells as well (yummy!).I made this last night and needless to say, they were all gone very quickly. What’s great about this recipe is the sauce, adding a little red wine to the sauce gives it just the right amount of kick. I know once again I’m using store bought sauce, but I will post a great recipe for pasta sauce on this blog in the near future. There is nothing about this recipe that is very hard, there may be a few ingredients but the part that takes the most time is stuffing the shells I think. If you are making a lot you might want to get an extra hand for the stuffing part, but regardless the recipe is very simple and won’t take long at all to prepare a great meal. Oh yeah, and serving with garlic bread is a must. I have submitted this recipe to Kevin atCloset Cookingwho is hostingthis weeksPresto Pasta Nights.

Ingredients:
1lb ground beef
1 large onion (diced)
1 garlic clove (minced)
1 (8oz) bag shredded mozzarella cheese
½ cup Italian breadcrumbs
¼ cup fresh parsley (finely chopped)
1 egg (beaten)
1 (26 oz) jar of spaghetti sauce (whatever you like)
1 (8 oz) can tomato sauce
½ cup grated parmesan cheese
18 jumbo pasta shells (cooked according to package directions and drained)
salt and pepper (to taste)
1/3 cup dry red wineCooking Instructions:

Step 1:Cook shells according to package directions. Meanwhile in a pan brown ground beef, garlic and onion. Drain off any excess fat and let cool. Preheat the oven to 400 degrees.
Step 2:Combine meat, mozzarella cheese, egg, breadcrumbs, chopped parsley and season with salt and pepper.

Step 3:Mix spaghetti and tomato sauce and pour of the bottom of a 13×9 inch oven safe dish covering the bottom with a quarter of the sauce.
Step 4:Stuff the cooked and drained pasta shells with the meat mixture and place on top of the sauce in the oven dish. Add red wine and the remaining sauce mixing well and pour over the top of the shells. Sprinkle with parmesan cheese.
Step 5:Bake in the oven for 20-25 minutes.
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Beef stroganoff is a Russian dish consisting of sautéed pieces of beef in a delicious sour cream sauce.If you are familiar with beef stroganoff you probably already know it’s been around for a very long time. I found this recipe on the net awhile ago and all I have got to say is this is got to be the best beef stroganoff…EVER. Hah yes, it really is that good! I prefer my beef stroganoff with steak but you can use ground beef as a great substitute.The cream of mushroom soup and the sour cream combination give the sauce an amazing flavor that I just can’t stop eating it. Another highlight of this recipe is that you could have it on the table in about 30 minutes. If you have never tried beef stroganoff before or if you are looking for some of the best beef stroganoff don’t be afraid to give this recipe a try. Enjoy.

Ingredients:
1lb sliced streak (or ground beef)
½ cup onions (minced)
1 cup sour cream
1 garlic clove (minced)
¼ cup butter
2 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
2-3 cans sliced mushrooms
1 can cream of mushroom soup
1 bag egg noodlesCooking Instructions:

Step 1:sauté onion and garlic in butter over medium heat for a few minutes. Meanwhile, cook egg noodles according to package directions.
Step 2:Add in sliced steak (or ground beef) and brown. Stir in flour, salt, mushrooms, and pepper. Cook for 5 minutes. Stir in cream of mushroom soup and simmer for 10 minutes.

Step 3:Stir in sour cream and cook until heated. Serve over egg noodles.
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Chicken, and bacon, better yet, crispy bacon. They are two of my favorite foods both in one easy recipe. I had some extra boneless-skinless chicken breasts on hand and was looking for an easy dinner which brings us today’s recipe for Bacon Wrapped Chicken. What really surprised me was the amount of ingredients in this recipe, there are very few! I feel the chive and onion cream cheese is a huge ingredient in the flavor department and does most of the work for you.Try and pound the chicken breasts down with a mallet as thinly as possible because they will roll up a lot easier. If you want to do some outdoor grilling these can also be grilled as well. They go great with a side dish of pasta or flavored rice. Enjoy.

Ingredients:
12 boneless skinless chicken breasts halves
2 (8 oz) cartons chive and onion cream cheese
12 slices of bacon
salt (to taste)
2 tablespoons butterCooking Instructions:

Step 1:Preheat the oven to 400 degrees. Between 2 sheets of wax paper with a mallet flatten chicken breasts to ½” thickness.
Step 2:Spread 3 tablespoons of cream cheese over each chicken breast. Then Dot with butter and season with salt. Wrap with bacon and stick a toothpick through the rolled chicken breast to hold it together. Roll up and stick a toothpick through to hold it together.
Step 3:Bake uncovered for 35-40 minutes (or until juices run clear).
Step 4:Turn on the broiler and broil six inches from the heat for 5 minutes or until the bacon is crispy.
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Recently I had to make a couple cheesecakes for a graduation party.I knew one of course was going to be myNew York Cheesecake, but what was the other going to be? Immediately I began looking through my cheesecake recipes and the decision was made, I decided to go with a turtle cheesecake. Delicious rich chocolate, creamy smooth caramel and the finest of pecans all in a cheesecake – how could I go wrong? Needless the say it was a huge hit at the party and I think both of my cheesecakes were gone in about 5 minutes. I guess I should have made a couple more. Alright, enough about the parties, let’s get onto the recipe. This recipe will take a little work as all cheesecakes do, but in the end it’s well worth it. What I love about this cheesecake is the chocolate graham cracker crust and the topping of chocolate morsels, chocolate syrup, and caramels. If you need a great cheesecake recipe that almost everyone will love, go with this recipe for turtle cheesecake.

Ingredients:
1 ¾ cups chocolate graham cracker crumbs(crushed)
½ cup melted butter (or margarine)
3 (8 oz) packages of softened cream cheese
1 (14 oz) can sweetened condensed milk
½ cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 ½ cups semi-sweet chocolate morsels
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup
½ cup pecans (chopped)
¼ cup semi-sweet chocolate morselsCooking Instructions:

Step 1:Pre-heat the oven to 300 degrees and grease a 9 inch spring form pan. Combine Chocolate graham cracker crumbs and melted butter in a bowl. Press mixture onto the bottom and 1 inch up the side of the spring form pan.
Step 2:In a bowl beat cream cheese and sweetened condensed milk until its smooth. Add sugar, lime juice, eggs, and vanilla extract. Beat together until fully mixed.
Step 3:Microwave chocolate morsels in 10 second intervals until morsels are just melted. Stir 2 cups of cheesecake batter into the melted morsels.Then spoon separate batters alternatively into the crust. Start with the batter without the morsels, then with the morsels, and end with the batter without the morsels.
Step 4:Bake for 1 hour and 15 minutes or until cheesecake is set (when the center moves just slightly). When cheesecake is done, cool completely. After the cheesecake is cooled top with chocolate syrup, caramel syrup, pecans, and chocolate morsels. Enjoy.
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