Tuscan Garlic Chicken

Adapted from recipe on Mel's Kitchen Cafe

This was divine. I served Eric and I up restaurant sized portions so we could have "leftovers" but I ate mine - ALL gone! It was that yummy. The sauce is so creamy and flavorful!

*Serves 2-4 (depending on if you are serving adults or kids)
3/4 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 large boneless, skinless chicken breasts, use mallet to flatten them to uniform thickness
5 tablespoons extra virgin olive oil, divided
1 tablespoon finely minced garlic (about 4-5 cloves)
1 red bell pepper, cut into thin strips or chopped
1/2 cup low-sodium chicken broth
6 ounces fresh spinach
1/2 cup heavy cream
2 teaspoons cornstarch
1 cup lowfat milk
1 cup freshly grated Parmesan cheese
1 pound fettuccine

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

Kneaders Overnight Chunky Cinnamon French Toast

The first time I had the pleasure of eating this DELICIOUS meal was at my graduation party after graduation from BYU. My mom and sister made multiple pans of this for all the guests and it was a huge hit. Since I didn't do anything special for Christmas breakfast last December I decided I need to up my game and pull off a good breakfast for Easter morning. It was good - SO good!

Ingredients:
1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices
8 eggs
3 c. milk
1 T. brown sugar
3/4 tsp. salt
1 T. vanilla
2 T. butter

Preparation:

Butter a glass baking dish generously (9" x 13"). Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45 - 50 minutes at 350 degrees. Serves 8

Kneader's Carmel Syrup

1 c. Brown sugar
1 c. Creme
1 c. Light Karo Syrup

Blend together and heat on stovetop until sugar is smooth.
Serve warm.

Rhodes Lemon (or Cinnamon or Orange) rolls

These are dangerously delicious. I had to make a second batch 2 days ago for a family party because I ate 1/2 of the first batch all by myself that evening and the next morning before the party. Needless to say, that white dough just glued itself into a large ball in my belly and I didn't feel so well.

Makes 30 small rolls

15 Rhodes Dinner Rolls, thawed but still cold
zest from 2 whole lemons
3/4 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 Tbsp butter, melted
2 Tbsp fresh lemon juice

Mix lemon zest with sugar. Cut rolls in half and place in a greased 9x13 inch baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle half of the lemon zest/sugar mixture on top of the rolls. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350 for 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts. You can substitute orange or cinnamon in place of lemon (you'll have to just add cinnamon to taste, and use milk in place of lemon juice in the glaze recipe).

Green Curry

Tonight I made this for dinner. Eric ate his with no comments. I was thinking to myself that he must not like it as much as I was enjoying it. After he cleaned his plate he said, "what is this?" I told him and he proceeded to tell me that it was really tasty! I told him that I was wondering if he didn't like it since he didn't say a word while eating. He said "exactly, that's why my plate is completely clean." Anyway, if you like curry, you're sure to like this. It is a milder curry, and would be wonderful served with naan. Sadly I started dinner to late to make the naan tonight.

This makes a lot of curry (6-8 servings). Unless you are planning to share or want to freeze the leftovers, you may want to half the recipe.

3 Tbsp green curry paste
3 Tbsp vegetable oil
2 cans coconut milk (light or full fat)
1/2 tsp ginger (you can use fresh, I just used the powder)
2 Tbsp chopped cilantro
2 Tbsp brown sugar (packed)
2 Tbsp fish sauce
1 Tbsp lime juice
1 Tbsp Worcestershire sauce
1 onion, sliced thin
2 large chicken breasts sliced VERY thin (I used partially thawed chicken from the freezer. It was really easy to slice thin)
4-5 medium potatoes, peeled, cubed
2-3 carrots, peeled, sliced
1-2 Tbsp (heaping) peanut butter (crunchy or creamy)
1/2 c peanuts, chopped
Red pepper, to taste
Jasmine rice, cooked

Heat vegetable oil in a large (the largest you have, this makes a LOT) saucepan over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes (you may want your range fan on or a window open, it can get pretty strong). Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken then reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil. Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes--until potatoes aren't crunchy in the middle. Serve hot over Jasmine rice.