Recipe for Greek Pasta w/ Chicken

This recipe originally went with Halibut, but I prefer it with chicken.

Ingredients:

 

2 cups of pasta of your choice, goes great with bow-tie

1 large chicken breast, filleted in half and pounded down to 1/4” thickness

Garlic salt to taste

Sauce:

1/4 C pitted Kalamata olives chopped

1/4 C pitted green olives

1/4 C roasted red peppers coarsely chopped

2 Tbls Italian parsley chopped

2 Tbls garlic minced

2 Tbls capers drained

1/2 Tbl Chives minced

2 tsp Thyme fresh minced

3 Tbls olive oil

2 Tbls red wine vinegar

1. Mix all of the sauce ingredients in a small bowl and set aside

2. Cook your pasta per the package instructions

3. Lightly season the chicken breasts with garlic salt and grill for 3-4 minutes per side or you can slice into strips and stir fry in a tablespoon of olive oil

4. In a small sauce pan, bring the sauce to a light simmer and cook until heated

5. Toss pasta, chicken and sauce and serve!

White Chocolate Cake & Frosting

Some people have asked for my home made cake and frosting recipes, so here goes:

White Chocolate Cake 

This makes enough batter for 3 9” cakes, but I normally just make about 3 dozen cupcakes with it.  Usually bake for 20-25 minutes (toothpick test at 20, then add 5 minutes between checks until they’re done) for cupcakes

  • 4 (1 ounce) squares white chocolate, chopped
  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 egg whites

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. 
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
  4. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Whipped Cream Cream Cheese Frosting

This makes plenty of frosting for the above cake recipe

  • 1 (8 ounce) package cream cheese
  • 1 cups white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream

 

  1. In a small bowl beat whipping cream until stiff peaks form; set aside. (it’s best to use a metal bowl and put it and the beater in the freezer for at least 30 minutes before beating)
  2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream

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michaelsigler: Morgan turned one year old this weekend. To celebrate, Joleine made her a cupcake as bigger than her head. Watching her carefully prod it before finally diving in head first then destroying it utterly was one of the best … Continue reading