Creamy Mushroom Chicken A La Gloria

ingredients

1.5 lbs. thin sliced chicken breasts (or 3 breasts, halved)

1/3 c. all purpose flour

3 T vegetable oil

Season chicken breasts with salt & pepper. Coat in flour, and brown both sides in vegetable oil. Transfer to a 9x13" casserole dish.

2 T butter

8 oz. sliced baby bella or button mushrooms

1/2 c. cooking sherry

1 sm. can Campbell's Cream of Mushroom soup

1/2 c. milk

6-8 slices Muenster cheese

chopped parsley (for garnish)

instructions

Drain excess vegetable oil from pan that chicken was cooked in. Add butter. Saute sliced mushrooms. Deglaze pan with sherry, scraping up the browned dripping from when chicken was cooked. Add in milk and condensed soup. Stir and allow to get hot and bubbly. Pour over chicken. Top each slice with Muenster cheese. Melt cheese to golden perfection under the broiler. Try serving with pasta or rice. Also great on it's own.

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Moist Chocolate Chip Banana Bread

ingredients

1/3 c. butter, softened

1 c. AP flour

1 t. baking powder

1 t. baking soda

pinch of salt (omit if salted butter was used)

3/4 c. brown sugar

1/2 t. cinnamon

1 cup smashed bananas, over-ripe

1 t. vanilla

1 egg

1/2 c. plain greek yogurt (or sour cream)

3/4 c. semi-sweet chocolate chips

instructions

Preheat oven to 350. Grease an 8-1/2x4-1/2" loaf pan. Set aside.

Sift together flour, baking powder, and baking soda; set aside.

In an electric mixer, cream together butter, sugar, salt, and cinnamon until light and fluffy. Scrape down sides and bottom of bowl. Add in bananas and vanilla; continue mixing for another minute. Mix in egg until mixture is well combined.

Set electric mixer to low speed, and gradually add in flour mixture.

Mix in yogurt by hand until there are a few remaining white streaks.

Fold in chocolate chips.

Transfer batter to loaf pan and bake for 45-50 minutes.

Cool completely, then store in refrigerator

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Creamy Orange Chicken Pasta

ingredients

3 chicken breasts, cubed

2-3 T butter

1/4 t. salt

1/4 t. pepper

dash-1/8 t. ground red pepper

2 heaping T orange marmalade

1 T dijon mustard

2 c. heavy whipping cream

3/4-1 lb. prepared pasta, depending on how "saucy" you like your pasta

instructions

Sauté chicken breasts in butter. Season with salt, pepper, and red pepper. After chicken has started to brown, stir in marmalade and dijon mustard, coating chicken cubes. Add in heavy cream and allow sauce to simmer until thickened. If sauce gets too thick, thin out by adding a splash of water or milk. Serve over pasta. (OPTIONAL: Top with sliced or slivered, toasted almonds)

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BBQ Beer Pork Chops

ingredients

5-8 pork chops (boneless)

salt & pepper

2-3 T. olive oil (or butter)

Season pork chops and brown in oil over medium heat. Remove from pan & set aside.

4-5 T. flour

1 bottle beer (anything but LIGHT beer)

1/2 c. brown sugar (light or dark)

1/3 c. ketchup

salt & pepper, to taste (maybe a pinch of crushed red pepper?)

instructions

Whisk flour into drippings leftover in pan. Allow roux to cook for a minute, whisking constantly, to get rid of flour-y taste. Deglaze pan by whisking in about half of the beer. Slowly whisk in remaining beer, ketchup, and brown sugar. Stir until smooth and well combined. Allow to simmer and thicken. Add pork chops and their juices to sauce. Turn to coat. Cover and continue simmering for about 10-15 minutes.

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Chicken Trombino

ingredients

1.5-2 lbs. chicken breast

salt/pepper

1/3 c. flour

2-3 T. olive oil

Either cut breasts into thin cutlets or pound until uniform in thickness. Season with salt and pepper. Dredge in flour. Fry until golden brown. Drain on paper towels.

2 T. butter

1 t. minced garlic

1 roasted red pepper, diced (~1/2 c.)

5-6 plum or campari tomatoes, diced

1 t. dried oregano

1/4-1/2 c. red cooking wine

1 t. tomato paste

dash of Worcestershire sauce

4-5 slices or 1 c. grated provolone cheese

2-3 T. ribboned or chopped basil

instructions

Melt butter over medium heat. Saute garlic until slightly golden. Add red peppers and tomatoes. Stir until combined. Once hot and starting to bubble, add in 1/4 c. of wine. Allow sauce to simmer and wine to cook down. Stir in tomato paste and oregano. Add another splash or two of wine. Place chicken in sauce. Cover each piece of chicken with provolone cheese. Reduce heat to low and cover skillet. Allow to simmer for about 15-20 minutes. Top with fresh basil....the fresh basil is a MUST!

*Try serving over egg noodles or a bed of quinoa, or with a fresh salad and roasted asparagus!

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Rich, Asian-Inspired Grilled Salmon

ingredients

2-3 lbs. salmon

salt & pepper

Marinade:

2 T Dijon mustard

3 T soy sauce

6 T olive oil

1 t. minced garlic

instructions

Salt and pepper your salmon fillet. Mix up marinade with a whisk. Pour half of the marinade over your salmon; reserve the other half for topping cooked salmon. Allow salmon to sit in marinade while grill is preheating.

Grill salmon over medium-high heat. Grease the grill grates with oil to prevent sticking as much as possible. First cook skin-side down for 5 minutes. Flip and cook another 5 minutes. Do NOT overcook the salmon. If it is still a little undercooked in the center, don't worry--it will continue to cook after being taken off the grill. Remove salmon from heat. Pour reserved marinade over it, and allow it to rest for 10 minutes.

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Honey-Nut Encrusted Salmon Fillets

ingredients

2lbs salmon (slab from Costco, cut into 4-5oz. fillets)

2.5 T honey

2.5 T dijon mustard

kosher salt & fresh ground pepper

2 slices wheat bread, toasted then processed into crumbs

4 T finely chopped walnuts

1/2 t dried thyme

2 t olive oil

instructions

Preheat oven to 400 degrees. Combine honey & mustard in a small bowl. Pour over fillets. Season with salt and pepper. In a separate bowl, combine bread crumbs, walnuts, thyme, and oil with a fork. Press the crumb mixture atop the fillets. Bake for 12-15 minutes, depending on the thickness of your fillets.

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