I’m told if you make this for your significant other, he or she will give you a marriage proposal. No promises. I used to bring my Crème Brulee French Toast breakfast casserole (one of the first recipes I ever put in The Reporter) to work and I normally got a few marriage proposals every time I did, so it could happen.
Yes, there are a lot of ingredients, but you probably have most of them already. I would only need to buy chicken and white wine because we only drink red at our house.
Marry Me Chicken
4 (3-oz.) chicken breast cutlets (about 1/2-in. thick) 2 tbsp olive oil 3 tbsp unsalted butter, divided 1 tsp kosher salt 1/2 tsp black pepper 1 large shallot, finely chopped 1/2 tsp red pepper flakes 1 tsp dried oregano 1 tsp fresh thyme leaves 4 cloves garlic, minced 1 tbsp tomato paste 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc 1/2 cup chicken broth 1/2 cup sun-dried tomatoes, chopped
1/2 cup heavy cream 1/2 cup grated Parmigiano Reggiano, plus more for garnish 1 tsp balsamic vinegar Basil leaves, for garnish Preheat a stainless steel or enameled cast-iron skillet over medium heat, then add olive oil and 2 tbsp. butter to the skillet. As the butter melts, season the chicken cutlets with salt and black pepper.
Add the chicken cutlets to the skillet and cook until the outsides are lightly browned and the interior reaches a temperature of 165°F (approximately 2-3 minutes on each side).
Transfer the chicken to a plate. Cover with aluminum foil to keep warm. Do not wipe skillet clean.
Add shallot, red pepper flakes, oregano, and thyme to the skillet and cook until the shallot starts to soften, about 3 minutes.
Add garlic and sun-dried tomatoes to the skillet and cook 1 minute, or until the garlic becomes fragrant.
Add tomato paste to the skillet and stir to coat the vegetables. Cook 1 minute, or until fragrant.
Pour the white wine and chicken broth into the skillet and cook, scraping up any flavorful bits from the bottom of the skillet.
Reduce the heat to medium- low and add the heavy cream to the skillet. Stir to combine and simmer until the sauce begins to thicken, about 2 minutes.
Return the chicken cutlets to the skillet and simmer in the sauce until the sauce clings to the chicken (about 4 minutes).
Remove the skillet from the heat and stir in the grated Parmigiano Reggiano.
Add the remaining tablespoon of butter and the balsamic vinegar to the skillet and stir until the butter fully melts into the sauce.
Garnish with grated Parmigiano Reggiano and fresh basil leaves.
—kwc— These sound good and spring/summery. The recipe says you can eat them hot or cold.
Avocado Crab Boats 5 medium ripe avocados, peeled and halved 1/2 cup mayonnaise 2 tbsp lemon juice 2 cans (6 ounces each) lump crabmeat, drained 4 tbsp chopped fresh cilantro, divided 2 tbsp minced chives 1 serrano pepper, seeded and minced 1 tbsp capers, drained 1/4 tsp pepper 1 cup shredded pepper jack cheese 1/2 tsp paprika Lemon wedges
Preheat broiler. Place two avocado halves in a large bowl; mash lightly with a fork. Add mayonnaise and lemon juice; mix until well blended. Stir in crab, 3 tablespoons cilantro, chives, serrano pepper, capers and pepper. Spoon into remaining avocado halves.
Transfer to a 15x10x1-in. baking pan. Sprinkle with cheese and paprika. Broil 4-5 inches from heat until cheese is melted, 3-5 minutes. Sprinkle with remaining cilantro; serve with lemon wedges. -kwc The looks very easy and only has four ingredients. If you don’t have almond extract in the pantry, I’ll bet vanilla would work. I’m also sure any canned pie filling would also work.
Cherry Dump Cake
1 box (15.25 ounces) yellow cake mix 2 cans (21 ounces each) cherry pie filling 1 tsp almond extract ½ cup butter, cold Preheat oven to 350. In a 12-inch skillet or greased 9x9 or 9x13-inch baking dish, add the cherry pie filling and the almond extract. Mix together and spread it evenly over the bottom of the pan. Sprinkle the cake mix over the top, being careful to cover all of the pie filling.
Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture.
Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.
Remove from the oven and let the cake rest for about 20 minutes before serving.
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