#z5k being chased by zombie? KEEP CALM AND CHIVE ON!
Chicken Gorgonzola Pasta:
2 chicken breasts
2 tablespoons vegetable oil
1 pound dry pasta
2 cups half and half
4 ounces crumbly Gorgonzola cheese
8 ounces white button mushrooms sliced
2 tablespoons shredded Parmesan cheese
1/2 cup chopped red tomatoes
Pound chicken breasts until they are 1/2 inch think season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
Cook pasta according to instructions on the package. Johnny Carino’s typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.
Chicken topped with sundried tomatos and blue cheese.
I had extra already cooked chicken left over from sunday. I cut each breast in half, then in half again and topped diced some sundried tomatos and crumbled blue cheese.
I warmed it up in the oven at 325* just until the cheese melted and the chicken was warmed throughout. Approx. 20 minutes.
3/4 cup butter, softened 1. Preheat oven to 325 degrees. In a medium-size mixing bowl, mix together the butter, honey, brown sugar, and vanilla extract. 2. Add flour, baking soda, and oats. Stir until well-mixed. Then stir in chocolate chips. 3. Press mixture into a lightly-greased 9x13-inch baking dish. Bake at 325 degrees for 18-22 minutes. Remove from oven and place dish on wire rack to cool. 4. After granola bars have cooled for 10 minutes press the bars flat. Allow to finish cooling and then cut bars using a pizza cutter or thin sharp knife.
1/2 cup honey
1/3 cup brown sugar
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking soda
4 1/2 cups rolled oats
1 cup semi-sweet chocolate chips
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast
1. Stir together water, milk, oil, honey, brown sugar and salt in a large mixing bowl. 2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes. 3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes. 4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil atop the loaf to prevent too much darkening. 5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!
