Mystical Meatballs

1 lb linguine
6 boneless, skinless chicken breasts
flour
salt and pepper
2 Tbsp olive oil
4 Tbsp butter
12 oz sliced mushrooms
1 cup dry white wine
1 lemon
1/2 cup heavy cream or half-and-half
1 Tbsp capers
chopped fresh Italian parsley

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and oil in large skillet over medium heat. Fry chicken breasts until golden brown (about 2-3 minutes per side). Remove to plate.

Throw mushrooms in pan and stir. Immediately pour in wine, then squeeze juice of a lemon. Stir to deglaze pan. Cook vigorously for 1 minute.

Reduce heat to low. Pour in cream and stir, then add capers and parsley and stir. Add salt and pepper to taste, and remove from heat.

Place pasta and chicken on plate and top with sauce. Sprinkle with Parmesan cheese.

Posted by Chef at 5:44 PM | Permalink

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) Philadelphia brand cream cheese*, at room temperature
3 cups sugar
6 large eggs
1 1/2 tsp pure vanilla extract
1/2 tsp almond extract
3 cups all purpose flour
1 tsp salt

Preheat the oven to 325° F. Butter and flour a 12-cup bundt pan.

Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, almond, then the flour and salt all at once. Beat just until incorporated.

Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 1/4 hours.

Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

Posted by Chef at 3:43 PM | Permalink

3 cups water
3 1/2 tsp salt
1 cup yellow cornmeal
2 Tbsp shortening
1 medium onion, chopped
1 small green bell pepper, chopped
1 lb ground chuck
1/2 tsp chili powder
4 medium tomatoes, sliced
1 1/2 cups grated sharp cheddar cheese

In a large saucepan, bring the water to a boil with 1 1/2 teaspoons salt, and slowly stir in cornmeal, stirring constantly. Continue cooking over low heat, stirring often, until thick, about 10 minutes. Remove from heat.

Melt shortening in a large skillet and cook onion and green pepper over low heat until tender. Add in ground chuck and continue cooking until meat is browned. Stir in chili powder and remaining salt. Remove from heat.

Preheat oven to 375° F. Spread half the cornmeal mixture on the bottom of an 8 x 13 x 2 inch baking dish. Cover this with the meat mixture and sprinkle with half the cheese. Top with tomato slices. Repeat. Bake for 25 minutes or until cheese is bubbly.

Posted by Chef at 12:41 AM | Permalink

1 Tbsp butter
1 large onion, diced
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2 Tbsp curry powder
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp salt
1 lb chicken breasts, cut in bite-size pieces
29 oz canned diced tomato
1 lb carrots, diced
8 oz sliced mushrooms
1/4 cup chopped fresh cilantro
1/4 cup ground cashews
1 cup nonfat yogurt
1/2 cup light coconut milk
8 oz frozen peas

Melt the butter in a Dutch oven on medium high. Add the onion, garlic and ginger and cook until soft. Stir in the curry, cumin, cayenne pepper, and salt). Add the meat in batches, cooking each one through. Add the tomato, carrots, mushroom and cilantro.

Bring to a boil. Cover, reduce heat to medium and cook for 45 minutes, stirring occasionally. (Stop here if you’re cooking ahead.)

Stir in remaining ingredients and heat through but do not boil, about 5 minutes. Serve over rice.

Hands-on time: 35 minutes Time-to-table: 90 minutes Makes 11 cups

Posted by Chef at 1:24 PM | Permalink

Bread:
1-3/4 cups flour
3/4 cups sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup milk
1/4 cup cooking oil
2 tsp shredded lemon peel
1 Tbsp lemon juice

Glaze:
2 Tbsp lemon juice
1 Tbsp sugar

Stir together the flour, 3/4 cup sugar, baking powder and salt. In another bowl combine the egg, milk, oil, and 1 Tbsp lemon juice. Add the egg mixture to the dry mixture and stir until combined. Add the shredded lemon peel and stir.

Pour batter into greased 8X4X2 inch loaf pan. Bake at 350 degrees for 55 minutes, or until a toothpick inserted in the bread comes out clean.

While the bread is baking, stir the 2 Tbsp lemon juice and 1 Tbsp sugar together. Sugar should be dissolved before brushing on the bread.

When the bread is done, brush the lemon juice mixture on the bread (it will seem like a lot, but go ahead and use it all). Cool in the pan for 10 minutes and then remove. Cool completely on a wire rack.

Posted by Chef at 1:21 PM | Permalink