Thursday, February 16, 2012

Valentine Recipes

Chicken Bruschetta Skillet
This was the first time I made this, but certainly not the last!
It's an easy, delicious meal that is sure to become a great, go-to, weekday meal!

What You'll Need:
1 can diced, Italian tomatoes, drained
1/2 cup shredded Italian cheese, plus more for topping
3-4 boneless chicken breasts
1 can (8oz.) tomato sauce
1 clove garlic, minced

Here's How:
1. Pound chicken until even in thickness. Slightly brown over medium heat in a buttered, hot skillet.
2. Remove chicken and add tomato sauce and garlic to the pan. Return chicken to the skillet. Top the chicken with the can of drained, diced tomatoes and the cheese.
3. Bring to a boil. Simmer, covered for 15 minutes or until chicken is cooked through. 

I topped mine with more cheese and served it with hot buttered noodles.
 The original recipe called for crushed croutons at the end. I had intentions of this, but honestly forgot. You can see the original recipe here.

Old-Fashioned Chocolate Cake

Here's What You'll Need:
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups hot water
3/4 cup vegetable oil
2 Tbs. distilled white vinegar
1 Tbs. instant coffee granules
1 Tbs. vanilla extract
1 stick butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
1 1/4 cups heavy whipping cream
1/4 cup sour cream
1 tsp. instant coffee granules
2 tsp. vanilla extract

Here's How:
1. Pre-heat oven to 350* with the rack in the center. Spray two 8x2 inch round cake pans with nonstick spray.

2. Whisk together flour, sugar, cocoa, baking soda and salt in a large bowl.

3. Combine water, coffee, oil, vinegar and vanilla in a large measuring cup.

4. Add coffee liquid to the dry ingredients and whisk until just combined. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35-40 minutes.

5. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave the cakes upside down to cool completely.

1. Melt butter in a large saucepan over medium heat.

2. Stir in sugar and cocoa. Mixture will be thick and grainy.

3. Combine heavy cream, sour cream, and coffee into a large measuring cup. Mix until smooth.

4. Gradually add cream mixture to chocolate until blended and smooth. Cook until the sugar has dissolved and the mixture is smooth and hot to the touch, 6-8 minutes. Do not boil.

5. Off the heat, add vanilla. Cool icing at room temperature until spreadable, 2-3 hours.

Ice your cake and eat it too!
(And yes, I need not let you know how D-E-L-I-C-I-O-U-S this was. Just look at the picture.)

I pretty much followed the recipe step-by-step but the original recipe is found here. I spotted it in a free Cuisine At Home magazine I received in the mail.

1 comment:

  1. I made the Chicken Bruchetta tonight and it was AMAZING! Definitely on my list of regulars!!! Thank you so much for sharing! Keep them coming!