Scalloppine Al Limone (Tuscan Chicken in Lemon Wine Sauce)

My husband found this recipe at GroupRecipes. We made it last night for the first time and enjoyed it.

Ingredients:

* 1 egg
* 1/2 cup white wine
* 1/2 cup chicken broth
* 2 T flour
* 1 T butter
* fresh ground pepper, to taste
* olive oil for sauteing
* salt, to taste
* boneless, skinless chicken breasts
* 1/4 cup freshly squeezed lemon juice

Procedure:

1. Flatten chicken with a mallet to get extra thin
2. Season chicken with salt and pepper
3. Dredge chicken in flour
4. Heat butter and olive oil and saute chicken approx. 3 min. each side
5. Remove chicken and add wine to browned bits in pan (3 min.)
6. Add chicken broth and bring to a boil
7. Meanwhile, whisk egg and lemon juice
8. Turn heat to LOW and add egg/lemon mixture to pan, whisking constantly for 2 min.
9. Return chicken to pan and allow to simmer in sauce for 5 min. and then serve.

Artichoke Dip

I made this dip and brought it to a Memorial Day picnic. I served it with Pita Chips.

Ingredients:

* 8 oz cream cheese
* 1/2 cup fat free milk
* 1/2 cup grated Parmesan cheese
* 2 scallions
* 1 clove garlic
* 2 large eggs
* 1 T freshly squeezed lemon juice
* 2 cups jarred artichoke hearts, drained
* 1 t kosher salt
* freshly ground black pepper, to taste
* pinch cayenne

Procedure:

1. Preheat oven to 350 degrees.
2. In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice and pulse until smooth.
3. Add the artichokes, salt, black pepper, cayenne and pulse until mixed.
4. Transfer the mixture to a 4 cup casserole dish that has been sprayed with cooking spray.
5. Bake until lightly browned and set, about 1 hour.

Christine's Meatballs

I make 3 lbs of these meatballs at a time. I freeze them on a baking sheet (so they don't stick together) and once frozen, I portion them into freezer bags. I think my Mom's meatballs are much better, but my husband loves these.

Ingredients:

• 3 lbs mix of ground beef, pork and veal
• 3 eggs
• 1 cup bread crumbs
• 1 cup diced onions
• ¼ cup chopped parsley
• 1/3 cup heavy cream
• ½ cup grated parmesan cheese
• 1 T chopped garlic
• 1 t basil
• 1 t oregano
• 1 T salt
• ½ t pepper

Procedure:

• Combine all ingredients in large bowl.
• Mix only until combined, over mixing will make a tough meatball
• Form into balls.
• Bake at 375˚ for 30 – 35 minutes.

Oven-Fried Chimichangas

These are awesome and so easy to make! I made these for the first time on May 17, 2009. I used chicken, but I don't see why you couldn't use shredded beef or pork or even a vegetable/legume protein for a vegetarian option.

Ingredients:

2/3 cup of your favorite salsa
1 t ground cumin
1/2 t dried oregano leaves (I used fresh oregano leaves from my herb garden)
1-2 t chopped, fresh cilantro
1 1/2 cups cooked chicken (or pork or beef)
1 cup shredded cheddar cheese
1-2 scallions, chopped
6 flour tortillas (I used 8 inch)
1-2 T melted butter

Procedure:

1. mix chicken, salsa, cumin, oregano, and cheese in a mixing bowl
2. place several spoonfulls of mixture into the center of tortilla and roll-up
3. place seam-side down on a baking sheet
4. brush with melted butter
5. bake at 400 degrees for 20-25 minutes
6. garnish with chopped scallion and additional shredded cheese
7. serve with salsa and sour cream

Marinated Grilled Chicken Breasts with Cilantro & Scallions

My husband, Colin, is an awesome griller. Between this recipe and his grilling skills, these are excellent. As with anything in a marinade, this has more flavor the longer you leave it marinating.

Ingredients:

* 2 T honey
* 2 T soy sauce
* 3/4 cup olive oil
* 1 T dry sherry
for the next 4 ingredients - add amounts according to your personal taste
* fresh ginger
* chopped garlic
* finely chopped cilantro
* finely chopped scallion

Procedure:

1. mix together all ingredients and put into a shallow pan
2. season chicken breasts generously with salt and pepper (I use boneless, but bone-in is probably good too)
3. refrigerate at least overnight - longer for more flavor
4. grill chicken

Port Wine Quiche (My favorite Quiche)

This is one of my favorite things that my mother-in-law, Joan Marr, makes. It's from The Political Palate by the Bloodroot Collective - A Feminist Vegetarian Cookbook

* pie crust (homemade or store bought)
* 1 lb. sliced mushrooms
* 3 T finely chopped onion
* 2 T butter
* 1 t salt
* 1/4 cup tawny port
* 3 eggs
* 1 1/2 cup heavy cream
* grating of nutmeg
* fresh ground pepper
* 1/2 cup grated swiss cheese

Procedure:

1. preheat oven to 400 degrees.
2. bake pie crust only for 5-10 min. on cookie sheet until lightly browned
3. saute onion in butter for approx 1-2 min.
4. add mushrooms and turn up heat until liquid evaporates
5. add salt and port wine, set aside
6. beat 3 eggs together
7. add nutmeg, heavy cream and pepper
8. add mushrooms and onions to crust and sprinkle grated swiss on top
9. add egg mixture
10. bake for 30-45 min.

Chicken Simon & Garfunkel

I have been making this for years. I discovered it first in a Connecticut Cooks Cookbook. Now, it can be found just about anywhere. It's definitely one of my favorites!

Ingredients:

* 5-6 large chicken breasts
* 1/2 lb mozzarella cheese, thinly sliced
* 1/2 cup butter
* 2 tablespoons parsley
* 1/2 teaspoon sage
* 1/2 teaspoon rosemary
* 1/2 teaspoon thyme
* 1/2 cup white wine
* 1 egg, well beaten
* flour
* Italian seasoned breadcrumbs

Procedure:

1. Pound the chicken breast halves to flatten.
2. Place 1 slice of cheese on top of each breast, roll up, and secure with toothpicks.
3. Dip each breast into beaten egg, then roll in mixture of half flour and half bread crumbs until well coated.
4. Place breasts in greased baking dish.
5. Mix parsley, sage, rosemary, and thyme into melted butter. Pour over chicken.
6. Bake 30 minutes in a 325 deg. F. oven.
7. Pour wine over chicken and bake another 25-30 minutes.