Pioneer Woman's Chicken Scallopine

I have always loved this dish from Macaroni Grill and this is seriously just as good as theirs. I left out the white wine and just used chicken broth and it was still yummy. It definitely has a nice fresh lemon flavor, so if you're not a lemon-fan, this is not for you. Otherwise - enjoy!

Chicken Scallopine

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 6

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Oh and in case you want the original recipe:

http://thepioneerwoman.com/cooking/2009/03/chicken-scallopine/

Posted by Ree on August 24 2009

Sour Cream Muffins with Poppy Seed Streusel

We made this for breakfast this morning and oh-yummy! They are not too sweet, almost like a cornbread or a buttermilk pancake, but with the slightest hint of orange zest.

Streusel:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon poppy seeds

Muffins:
2 cups all-purpose flour (about 9 ounces)
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
1/4 cup butter, melted
1 tablespoon grated orange rind
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 (8-ounce) container reduced-fat sour cream
Cooking spray

Preheat oven to 375°.

To prepare streusel, combine first 4 ingredients in a small bowl; set aside.

To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.

Yield: 15 servings (serving size: 1 muffin)

CALORIES 180 (32% from fat); FAT 6.3g (sat 3.2g,mono 2.3g,poly 0.4g); IRON 1mg; CHOLESTEROL 31mg; CALCIUM 77mg; CARBOHYDRATE 27.8g; SODIUM 277mg; PROTEIN 3.3g; FIBER 0.5g

Cooking Light, NOVEMBER 2005

Pulled-Pork Tacos

2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapeños, sliced into rings and seeded
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges

Heat oven to 300° F.

Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Serve with the tortillas, cilantro, and lime wedges.

This recipe is yumilicious and easy clean-up! A few tricks I've learned are: make sure you get a good seal on the tin foil wrap, make sure to cook it long enough and let it cool as the instructions say - otherwise it will be tough and not easy to shred or eat.

Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes.

Yield: Makes about 6 servings

CALORIES 396 (30% from fat); FAT 13g (sat 4g); CHOLESTEROL 125mg; CARBOHYDRATE 30g; SODIUM 800mg; PROTEIN 39g; FIBER 3g; SUGAR 5g

P.S. I did a bigger roast (about 4 lbs) and just cooked it for 6 1/2 hours and it turned out great.

Chicken Enchiladas

This is a fresh take on chicken enchiladas because it doesn't have cream of chicken soup! Mitch and Arden loved these - definite repeat at my house. Oh and here's the blog where I found them, she has other yummy recipes too:
http://armellejewelry.blogspot.com/

Ingredients

8-10 tortillas, flour or corn, I used the uncooked flour tortillas from Costco/Sams and cook them up according to package instructions.

½ cup chopped onions

4 cloves garlic, minced

1 teaspoon ground coriander, optional. I didn’t use it.

¼ teaspoon pepper
½ teaspoon salt

2 tablespoons butter

3 tablespoons flour

1 (8 ounce) carton sour cream

2 cups chicken broth

1 (4 ounce) can diced green chili peppers , can add two cans

2 cup shredded Monterrey jack cheese

3 cups chicken, cooked and chopped/shredded

black olives (optional)

tomatoes (optional)

green onions (optional)
Jalapenos, diced (optional) Gives it a nice kick.

Directions
Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.

For Sauce: In a saucepan, cook onion, garlic, coriander, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream, and then add to the onion mixture.

Stir in broth and chili peppers all at once. (and jalapenos if adding)

Cook and stir until thick and bubbly.

Remove from heat; stir in 1 C of the cheese.

For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.

Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.

Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.

Top with remaining sauce.

Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. Let stand 10 minutes.

If Desired: garnish tops with olives, tomatoes, and cheese.

Jim's BBQ Turkey

(this isn't really this recipe's picture - just something to give you an idea)

Sorry I had to call this "Jim's" - my dad came up with it - so just giving credit where credit is due. Anyway - its the best way to cook a turkey - so easy, so yummy, and no clean up. Enjoy!
-Nicole

Here's the ingredients for the rub - it's not an exact science, there aren't measurements or anything, but when we tried it we just guessed at amounts and it turned out great.

Spice Rub

Lawry's
salt
pepper
chili powder
dehydrated onions
celery salt
crushed basil leaves
crushed parsley flakes
thyme
rosemary
crushed red pepper
garlic powder

Here are the baking instructions:

-Preheat oven to 275
-Rub ample spice rub on outside and inside of turkey (after removing
insides)
-Place in turkey cooking bag and poke 4-5 holes for ventilation
-Wrap bird in 4-5 layers of the extra large size tin foil (the
regular foil just makes it harder to get a good seal - so use
extra long if you can find it)
-Poke holes in foil for ventilation - make sure to get clear
down to the cooking bag (we used shishkabob skewers to get
through all the layers)
-Place on baking sheet
-Bake at 275 for 12-13 hours
-Use a knife and cut through foil layers on the top - seperate
foil (this makes a bowl type thing with the foil, catches all
the juice and makes easy cleanup)
Wal-ah! 

P.S. If you make gravy from the drippings, make sure to add
plenty of water because the spice rub and method of cooking
make the drippings very flavorful and salty.