Heath Bar Brownie Cookies

You will need:
1/3 Cup of Unsalted Butter
1/3 Cup of Shortening (or 2/3 Cup of either)
1-1/2 Cups of Packed Brown Sugar
1 Tbsp. of Strong Coffee
2 Eggs
1-1/2 Cups of Flour
1/3 Cup of Hershey's Cocoa
1 Tsp. Vanilla
1/2 Tsp. Salt
1/4 Tsp. Baking Soda
1 pkg. of Heath Bar bits

Preheat oven at 375 degrees.

Beat shortening (and/or butter), brown sugar, water and vanilla in mixing bowl (by hand or beaters) until blended. Add eggs and blend well.

Open up bag of Heath bar bits and pour onto a plate (for cookie pressing).

In separate bowl, Stir together the flour, cocoa, salt and baking soda. Gradually add to sugar mixture by hand or low speed with hand beater. Form rounded teaspoons of mixture and gently press into heath bar bits and place (topping side up) onto ungreased cookie sheet for 7-9 minutes.

RECOMMENDATION:

For a darker cookie sheet, bake no more than 8 minutes.
Butter vs. Shortening:In my recipe, I use both butter and shortening because the shortening brings fluffliness to the cookie while the butter adds the flavor that compliments the chocolate! If you want a lighter version of this, use just shortening.

For an added "punch" to these cookies, drizzle with caramel!

Bon Appetite!

Chicken Piccata (Chef "B's" version)

Ingredients:
=========
2-3 Chicken Breast Cutlets
2 Cups of Chicken Stock
Juice and Zest from 5 Lemons
2-3 Tsps. of Capers (small/Tiny)
4 Tbsps. Unsalted Butter
1 Tbsp. Fresh Thyme
3-4 Tbsps. Olive Oil
Flour
Salt & Pepper

Preparation:
=========
Cut each chicken breast into 1/4" thick cutlets. Season with Salt & Pepper and lightly dredge in flour. Place floured chicken cutlets on a sheet of wax paper.

In a medium-large skillet, pour a few tablespoons of Olive Oil and 2 Tbsps. of butter on medium heat. When oil is hot (but not smoking), saute each cutlet until golden brown on each side and set aside.

In a 13"x9" glass baking dish, pour 1-1/2 cups of Chicken Stock, the juice and zest from 2 lemons, 1 tsp. of Capers (with juice or add 1 tsp. of vinegar) - gently mix together with a wisk or spoon and add browned chicken cutlets. Cover dish with foil and place into a 350 degree oven for 20 minutes.

While the chicken is finishing in the oven, prepare your lemon/butter sauce:

In a small saucepan, add 1/2 cup of the remaining Chicken Stock, Juice and zest from 2 lemons, 2 tbsps. of butter, 1 tbsp. of fresh (lightly chopped) thyme, a pinch of salt and 1-2 tsps of capers (with juice). On low-medium heat, allow butter to melt completely while whisking occasionally and then add about 1-2 tsps. of flour while whisking and cook a few more minutes until thickened. Remove from heat.

Take Chicken cutlets gently from the glass dish and arrange on plate and then drizzle the lemon/butter/thyme/caper sauce on top.

If you prefer, you may glaze the chicken cutlets after they are browned. I prefer to place them in a dish with other liquids to add more flavor and soften the chicken further.

This dish goes great with either rice or buttered noodles w/parsely.

Bon Appetite!

Won a Recipe Contest!

My recipe for the Apple Stuffed Pecan Crusted Chicken Breast won a contest here on this blog:

http://alternativetastes.com/2011/11/05/octoberfest-recipe-contest-winners-are-chosen/

Give this recipe a try!
-Bruce

Apple Stuffed Pecan Crusted Chicken

Apple Stuffed Pecan Crusted Chicken

You will need:
3-4 Boneless Chicken Breasts
Stuffing Mixture (recipe follows)
Pecan Crusting (recipe follows)
Cranberry Glaze (recipe follows)

Stuffing:
6-8 Slices of Bread
1 Cup of Chicken Broth
2 Tablespoons Butter
1/4 Cup of Chopped Celery
1/4 Cup of Chopped Onion
1/2 Cup of Finely Chopped Apples
1/2 Cup of Finely Chopped Pecans
1 Teaspoon of Ground or Rubbed Sage
1/4 Teaspoon of Cinnamon

Cut bread slices in cubes and toast in the oven. In a small saucepan, combine chicken broth, butter, chopped celery and onions. Sautee over low-medium heat for about 6 minutes or until softened. In a medium bowl, add Sage and Cinnamon to toasted bread cubes. Add chopped apples. Add broth mixture and gently toss to coat bread cubes and set aside.

Butterfly cut the chicken breast and lightly pound the chicken out. Spoon stuffing mix in center of cut breast and fold over. Take 3 water soaked toothpicks to hold edges together.

Brush the entire breast in honey mustard (1/4 Cup of Mayonaisse, 2 Tablespoons of Deli style mustard and 2 tablespoons of honey) and roll in pecan crust mixture (recipe follows)

===================================
Pecan Crust:
1/2 Cup of Finely Chopped Pecans
1/2 Cup of Graham Cracker Crumbs
1/4 Cup of Brown Sugar
4 Tablespoons (1/2 Stick) of Butter

*Melt butter and mix all ingredients with a fork*
===================================

Preheat oven to 400 degrees. Place breasts on a foil lined baking sheet and bake for approximately 30-35 minutes. Serve with cranberry sauce (recipe follows)

Cranberry Gravy:
1/4 Cup of Finely Chopped Dried Cranberries
1 Cup of Chicken Broth
1/2 Cup of Orange Juice
1/4 Cup of Lemon Juice

Combine ingredients in a small saucepan over medium heat and cook down until thickened - stirring occasionally. Pour over chicken breast or use as a dip in a ramekin.

Soft Breakfast Taco

Soft Breakfast Taco - Yield: 3 Tacos

You will need:

Fajita Size Flour Tortillas
4-5 Medium Potatoes
1/4 Cup of Cooked and Chopped bacon
(Applewood Smoked Bacon is preferred)
1 Small Onion
2-3 Cloves Minced or Chopped Garlic
1 Green Bell Pepper (chopped)
Eggs (1 per serving)
Vegetable Oil
Shredded Cheddar Cheese
Paprika
Salt & Pepper

Preparation:

Peel potatoes and dice them into small chunks into a medium bowl. Pour in just enough vegetable oil to coat them. Season with Salt and Pepper and set aside.

Cook the bacon until browned. Take out of pan and place on cutting board and dice into small pieces. Reserve some of the bacon fat aside and place bacon bits into a small bowl or ramekin.

Slice the onion very thinly and then cut in half once (you will have shoestring type pieces) and place into a small fry pan. Add 2 tablespoons of vegetable oil and lightly season with Salt & Pepper. Saute the onions and chopped pepper on medium heat until the onion starts to slightly brown, then add minced garlic and saute for another minute. Remove from heat and set aside.

Take a 10" round skillet pan and add the potatoes. Cook on Medium heat with the lid on until they are slightly browned - stirring occasionally. Sprinkle some Paprika on the potatoes when they are 50% cooked and lightly mix together. When potatoes are slighltly browned, add the cooked and chopped bacon with the bacon fat and saute for another minute. Then add the onion and garlic mixture and saute for another minute. Turn off heat, put lid on pan and set aside.

Take 1 slightly beaten egg and place into a 10" buttered pan. try to make a circle with the egg in the pan when you pour the egg into it. Fry egg on Medium heat for about 2 minutes, flip the egg (it should look similar to an omellete style) and cook for another minute or so. Take out of pan and set aside.

Brush melted butter on one side of the Tortilla and place into heated pan. Saute the tortilla for about a minute in the pan and then flip it over on a plate (buttered side up). Place the fried egg on top of the tortilla (the cooked egg should almost be the same size as the tortilla). Sprinkle on shredded cheddar cheese, then add a few large scoops of the potato mixture on half of the egg. Fold over the other half of the tortilla and gently push down. Cut in half and eat it like a Taco!

I know - this breakfast is not the easiest to make, but if you prep everything before you begin cooking, it's quite simple and the result is quite tasty!

Bon Appetite!

Autumn Krispie Treats

This recipe is a twist on the classic Rice Krispie treats consisting of Marshmallow, Caramel, Spiced Apple Cider (dry instant mix) and chopped dried Apple pieces - Enjoy!

6 Cups of Rice Krispies Cereal
2/3 Cup of finely diced dried Apples
1 Bag of Marshamallows
3 Tbsps. Butter
1 Tsp. Vanilla
2 Heaping Tbsps. of Caramel
(Fat-Free Caramel Dip in the Tub)
1-1/2 Tsps. of Spiced Apple Cider Mix (dry)

Grease a 9x9 glass dish with butter and set aside. This recipe is less "dense" because you add caramel to marshmallow, so be sure to use a 9x9 baking dish for thicker bar cuts.

Melt butter in a large saucepan and add 90% of the marshmallows.
Add 2 heaping tablespoons of caramel and blend well over low heat (I use a rubber spatula).
Add Vanilla.

The mixture should have a coffee color to it. Then add 1-1/2 teaspoons of dry Spiced Apple Cider mix and blend well. Add Apple pieces and stir. Turn off heat and add the Rice Krispies and gently fold together until well blended.

Fold mixture into greased dish and press down into pan with buttered spatula. Allow to cool.

I don't know if this recipe exists out there or not, but I did think of this recipe as the autumn weather was my inspiration for this creation. I've tried them and they are delicious! If you want an extra "punch" to this classic sweet treat, drizzle the top with caramel!

Bon Appetite!

Sauteed Shrimp with Penne Pasta and Deep fried Brussel Sprouts

You will need:

12-14 Extra Large Shrimp (raw)
1 Cup of Sliced Raw Brussel Sprouts
2 Servings of Cooked Pasta (Your Choice)
1/2 Cup of Fresh Shredded Asiago Cheese
2-3 Cloves of Garlic
2-3 Tbsps. of Fresh Chopped Parsely
2-3 Tbsps. of Olive Oil
2 Tbsps. Butter
Garlic Power
Salt / Pepper

This dish requires multi-tasking, so take your time!

If you have a deep-fryer, set the temperature for 325
degrees. If not, pour about 1.5 Cups of Vegetable Oil
in a deep pot and set for Medium heat.

While the oil is heating up, finely chop the Garlic
and Parsely and set aside.

Take your shrimp and peel/de-vein them, pat-dry them
on a paper towel and season with salt, pepper, garlic
powder and chopped dill. Set aside.

Cook pasta until desired tenderness and set aside.

Chop the ends off of the Brussel Sprouts and slice
length-wise into 1/8" or 1/4" slices. Remove any
loose leaves and place in deep fryer until they
just barely start turning brown - remove from oil
and place on paper towel.

Take your garlic, olive oil and butter and sautee
in a pan for about 3-4 minutes (remember, don't let
the garlic burn).

In a medium heated shallow pan, combine the olive oil
and butter and allow to melt. Place Shrimp in pan and
cook shrimp for approximately 2 minutes on each side.

Now let's bring it all together....

In your pot that you cooked the pasta in, pour the pasta
in and coat with garlic/butter/olive oil mixture and toss
lightly. Then add the cooked Shrimp. If you have any leftover
liquid from the Shrimp, pour that in and toss lightly.

Take these ingredients and place on a dinner plate. Take your
slighlty cooled brussel sprouts and place them on top of the
pasta. Garnish with shredded Asiago Cheese and sprinkle chopped
Parsely on top.

Bon Appetite!