Chicken Pizzaiola

If you read this blog you know I cook a lot of chicken.  I'm always looking for new ways to do it.  Here is a quick, simple, delicious chicken recipe you can add to your arsenal.

CHICKEN PIZZAIOLA

6 chicken cutlets (a boneless breast cut in half lengthwise so you get 2 thin pieces)
3 TBS olive oil (or canola)
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
salt/pepper
2 TBS chopped fresh parsley

Heat a big skillet (I like cast iron) over medium-high heat.  Season the chicken cutlets with salt and pepper on both sides.

When the skillet is very hot, add a few cutlets (do it in batches so they will brown properly).  You want the skillet to be hot so you get a good sear on the meat.  They should sizzle when they hit the skillet like this:

Cook for about 4-5 minutes (depending on the thickness of the cutlet).  When browned on the first side, flip and cook on the other side until it's browned, about 4 more minutes or so.

Remove to a plate and repeat until all the cutlets are browned.

Then, lower the heat to medium and add the garlic to the skillet, stirring often,

Cook, stirring, for about 2 minutes (be careful not to burn the garlic).

Next, add the tomatoes with their juice.

Return the chicken to the skillet, bring to a boil, then lower heat and simmer for 10-15 minutes (or until chicken is cooked through).

Garnish with fresh parsley.

I like to serve this with angel hair pasta and garlic bread.  This recipe is simple but delicious!  Plus, it's so quick to make that it's perfect for a weeknight meal.  You can use chicken, steak, pork, turkey or sausage.  Just be sure the meat is cooked through.  Versatile, easy and yummy...the perfect kind of recipe!  Enjoy!

Mrs. Lucy's Strawberry Pie

Mrs. Lucy is a sweet Cajun lady who had a cooking show on PBS called Mrs. Lucy's Classic Cajun Culture & Cooking.  My Daddy and I watched her show every weekend together.  He loved Mrs. Lucy!  My Sister-In-Law even wrote to her and ordered a cookbook, which Mrs. Lucy autographed for my Daddy.  Very sweet!

Mrs. Lucy has a wonderful recipe for Strawberry Pie.  It's simple, but delicious, like all of her recipes.

MRS LUCY'S STRAWBERRY PIE

1 cup sugar
3 TBS cornstarch
1 cup water
3 TBS strawberry gelatin (not the entire package)
2 cups sliced strawberries
graham cracker crust
whipped cream, garnish

Mix the sugar and cornstarch well in a medium sized pot.

Add the water and stir well.

Cook on medium-low heat until thickened (about 5-10 minutes or so).

I forgot to take a pick before I added the gelatin, but it just gets glossy and thick.

Measure out 3 TBS of the strawberry gelatin mix and add it to the pot.  Mix well.  Remove from heat.

Add the sliced strawberries and mix well.

Pour into the graham cracker crust.

Refrigerate until set (a couple of hours).

Garnish with whipped cream.

This pie is so good.  It's not too sweet but highlights the strawberries perfectly.  It's quick and easy to make.  You can make it the day before so it's great to make for a party.  Perfect for spring or summer because it's cool and refreshing.  This one's a winner!

Dreamsicle Cupcakes

Dreamsicle ice cream bars are my Mama's favorite!  The mixture of orange sherbet and vanilla ice cream is just, well dreamy.  When I was a little girl I used to buy Push Up Pops from the general store (Yes I said general store.  I lived in the middle of nowhere)  Do you remember Push Up Pops?  They were a paper cylinder filled with orange sherbet that you literally pushed up to eat.  They had The Flintstones on the wrapper if I'm not mistaken.  When I was sick, my Daddy would bring home orange sherbet and orange Gatorade to help me feel better.  So, orange is a good flavor memory for me.  It makes me remember being a kid.  So, when I stumbled across this recipe for Dreamsicle Cupcakes, I knew I had to try it.

DREAMSICLE CUPCAKES

1 (3oz) box orange jello mix, reserve 2 tsp
1 box white cake mix
1 (4 serving size) box cheesecake instant pudding mix (or vanilla)
1 1/4 cups orange juice
4 eggs
1/3 cup oil
1 tsp vanilla extract

FROSTING:

2 tsp reserved orange jello mix
4 oz cream cheese, softened
1 1/2 sticks butter, softened
5 1/2 - 6 cups powdered sugar
1/4 tsp vanilla
zest of an orange
1 TBS milk, if needed

*Note about the frosting:  this recipe makes a lot of frosting!  I halved the recipe and had enough but I don't like a ton of frosting on cupcakes.  If you like a lot of frosting, make the entire recipe.

Preheat oven to 350 degrees.  Line 27 muffin cups with liners (because of the added ingredients, this makes more than the usual 24).

Set aside 2 tsp of the orange jello mix (to use in the frosting).

In a large bowl beat remaining jello mix, cake mix, pudding mix, orange juice, eggs, oil and vanilla until well combined.

Spoon batter into lined cups, filling 2/3 full.

Bake in a 350 degree preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes in the muffin pan then transfer to a wire rack and cool completely.

Next, make the frosting.  Here's a hint about zesting citrus:  Using a fine grater, only take the colored part of the peel.  The white part is bitter.  Like this:

You can see where I zested is a lighter shade of orange not white.  Don't push too hard and you'll be good.

In a large bowl beat softened cream cheese, butter, reserved jello mix, vanilla and orange zest until creamy.

Add powdered sugar (Start with 5 1/2 cups) and beat until spreadable.  If it's too thick, add a little milk (about a tablespoon) and mix until smooth.

Frost cooled cupcakes.

These cupcakes came out great!  They tasted just like a dreamsicle bar!  Orange and creamy and dreamy!  I was instantly transported to my childhood.  It made my heart smile.