Emergency Fruit Crostatas from the Pastry Queen

1 Cup sugar

2 Cups flour

1/4 teaspoon salt
2 sticks of unsalted butter, chilled and cut into small pieces

4 tablespoons ice water

1 cup any type of fruit(though strawberries and bananas do not work well)

In a food processor, pulse 1/2 cup sugar with the flour and salt. Add butter and pulse 5 times, until crumbly. Pour water through feed tube 1 tablespoon at a time and pulse until dough holds together. Remove dough and form into a ball. Wrap in plastic wrap and refrigerate an hour.

Divide dough into 4 equal pieces and roll into a ball. Press with hands to make the dough 1/4 inch thick rounds. Place on greased cookie sheet. The rounds should be 6 inches in diameter. Spoon 1/4 cup of fruit into the center of each round, leaving 1 1/2 inch border all around. Sprinkle 1/2 cup sugar evenly among the fruit on each crostata. Fold up the edges toward the center, making 3 separate flaps. Pinch together seams between the folds.

Bake for 12-14 minutes, until brown around the edges. Cool for no more than 10 minutes or they will be difficult to remove. Serve warm with some ice cream.

Feta Topped Chicken

I haven't tried this recipe yet, but it's on the short list to try soon. It sounds delicious! 

From bettycrocker.com

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Salted Peanut Chews

This is my new favorite dessert.  It is the perfect combination of ooey-gooey, salty-sweet yumminess!

from bettycrocker.com

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix (the first time I had these, they were made with sugar cookie mix instead, and it was so yummy, that's what i use as well)
3 tablespoons vegetable oil
1 tablespoon water
1 egg
3 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 bag (10 oz) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts


1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.

3. Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.

4. In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.

Roast Chicken with Potatoes, Lemon, and Asparagus

From MarthaStewart.com

I made this for dinner tonight and it was really good.  I didn't have a whole chicken so I used chicken breast tenders and it worked well.

Serves 4
• 1 1/2 pounds new potatoes, halved
• 3 tablespoons butter, cut into small pieces
• Coarse salt and ground pepper
• 1 package cut-up whole chicken (about 3 pounds)
• 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
• 1 lemon, cut into 8 wedges
• 6 sprigs fresh thyme

Directions

1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.

2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.

Pecan - Blue Cheese Chopped Salad

This is close to the salad served at Outback.  Yumm-O!

4 cups chopped iceberg lettuce
2 cups chopped romaine lettuce
⅓ cup chopped green onion
¼ cup shredded carrot
Cinnamon pecans (recipe below)
1 bottle Blue Cheese Vinagrette
Crunchy angel hair pasta (recipe below)
¼ cup crumbled bleu cheese

Mix together and serve!

Cinnamon Pecans
• 3 tablespoons granulated sugar
• 1 tablespoon water
• 1 teaspoon butter
• ¼ teaspoon ground cinnamon
• dash salt
• ½ cup chopped pecans

Make cinnamon pecans by combining sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture begins to bubble, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don’t allow the nuts to smoke or burn. When sugar is crystallized on the nuts, pour them out onto a plate to cool.

Crunchy Angel Hair Pasta
24 pieces of uncooked angel hair pasta
1 cup vegetable oil

To make the crunchy angel hair pasta, bring several cups of water to a boil in a large saucepan. Break pasta into quarters and boil for two minutes, then strain and rinse with cold water. Bring 1 cup of oil to 325 degrees F.

Fry the pasta in several batches in the oil for 1 minute or until light brown. Drain on paper towels. When the fried pasta is cool, break it into smaller, bite-size pieces.

Broccoli & Gruyere Gratin

2 large bunches broccoli, roughly chopped

1/2 stick butter

1/4 cup flour

2 cups whole milk

2 cups grated Gruyere

S&P

Heat oven to 375. Steam broccoli until just tender. Melt butter in saucepan over medium heat. Add flour and cook (stirring) for 2 minutes. Whisk in milk and simmer until slightly thickened, 3-4 minutes. Remove from heat and stir in 1 cup of cheese, 1/2 tsp. salt and 1/4 tsp. pepper. Toss in broccoli. Transfer to shallow 3-quart baking dish and sprinkle with remaining cheese. Bake until bubbling, 35-40 minutes. Let sit 10 minutes before serving.

Grilled Pork Chops w/ Tomatoes and Garlic

*if you don't like tomatoes, other veggies could easily be substituted

1/2 stick butter - room temperature

1 clove finely chopped garlic

1 tsp. thyme

4 (1" thick) pork chops

2 lbs. cherry tomatoes

Combine butter, thyme, garlic - set aside. Season chops with S&P and grill. Divide tomatoes (or veggies) into 2 foil packets, season with S&P, and grill 8 minutes. Top chops with tomatoes and garlic butter to serve. Mashed potatoes or a side of pasta is great with this! Serves 4