Tuesday, September 21, 2010

Apple Sangria

I L-O-V-E sangria but have never tried apple before.  This is definitely worth a try.  I'll report back, I promise.

3 1/2 C. chopped Honeycrisp apples (about 2 pounds)
1/2 C. apple schnapps
1/4 C. honey
4 cloves
2 cinnamon sticks
2 slices peeled fresh ginger
1 large navel orange, quartered
1 750ml bottle fruity red wine
1/4 C. club soda, chilled, divided

Combine the first 8 ingredients in a large bowl; stir well.  Refrigerate 4 hours or until thoroughly chilled.

Strain wine mixture through a sieve into a bowl, discard solids.  Pour about 2/3 C sangria over ice in each of 4 glasses; top each serving with 1 tbsp. club soda and 1 apple slice.

Loaded Baked Potato Soup

I have a baked potato soup recipe on here that is definitely not WW friendly.  This one is from Cooking Light Magazine and won't rob me of my daily points allowance!  Soup season is fast approaching...who am I kidding, I eat soup year round.

4 red potatoes
2 tsp. olive oil
1/2 C. chopped onion
1 1/4 C. fat free, low sodium chicken broth
3 tbsp. all purpose flour
2 C. milk, divided
1/4 C. reduced fat sour cream
1/2 tsp. salt
1/4 tsp freshly ground pepper
3 bacon slices, halved
1/3 C. shredded cheddar cheese
4 tsp. think sliced green onions

Pierce potatoes with a fork.  Microwave on high 13 minutes or until tender.  Cut in half, cool slightly.

While potatoes cook, heat oil in a saucepan over medium high heat.  Add onion; saute 3 minutes.  Add broth.  Combine flour and 1/2 C. milk; add to pan with 1 1/2 C. milk.  Bring to a boil; stir often.  Cook 1 minute.  Remove from heat; stir in sour cream, salt and pepper. 

Arrange bacon on a paper towel on a microwave safe plate.  Cover with a paper towel and microwave for 4 minutes.  Crumble bacon.

Discard potato skins.  Coarsely mash potatoes into soup.  Top with cheese, green onions and bacon.

Saturday, September 18, 2010

Cajun Pork Roast

I found this recipe online today and am going to try in it my crockpot so that I can shred the meat and use it on sandwiches or in salads.  I am sure my sister will think I am a spice dork because I have all of the spices listed.  If if it's not too spicy, I will make it for Sunday supper this fall.  It's also a WW friendly meal

2 pounds boneless pork loin roast

3 tablespoons paprika
1/2 tablespoon red pepper (cayenne)
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/8 teaspoon salt
1/2 teaspoon white pepper, ground
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and rub well over all surfaces of roast.

Place roast in shallow pan and roast in 350ºF. oven for about an hour, until internal
temperature is 155 - 160ºF.

Remove from oven, let rest 5 - 10 minutes before slicing.

Per serving: 149 Calories; 6g Total Fat; (35% calories from fat); 20g Protein; 4g Carbohydrate;
47mg Cholesterol; 71mg Sodium.

Thursday, September 16, 2010

Bacony Beans

This is a recipe Chris and I got from a grilling class we took this past spring.  They were outstanding. 

4 slices bacon, cut into 1/4 inch strips
1 medium onion, peeled and diced small
1/2 green bell pepper, diced small
2 cloves garlic, minced
2 15oz. cans of Great Northern beans or kidney beans, drained and rinsed
1/3 C. molasses
1/4 C. barbecue sauce
1/4 C. ketchup
3 tbsp. dark brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1 tbsp. dry mustard
1 tbsp. cider vinegar
Salt and pepper to taste

Heat a heavy pot over medium low heat.  Add the bacon and cook until just crispy, about 7-8 minutes.  Add the onion, pepper and garlic and gently saute until the vegetables are tender, about 5-6 minutes.

Stir in the beans, molasses, barbecue sauce, ketchup, sugar, Worcestershire sauce, mustards and vinegar.

Simmer the beans, uncovered, until rich and thick, 10 to 15 minutes, stirring occasionally with a wooden spoon.  Season with salt and pepper to taste.

Aaron McCargo's Funked Out Tomato Soup

I have tried a couple of Aaron McCargo's recipes and they have been amazing.  I think I have Pot Pie Soup posted here.  Here is a spin on tomato soup.  I am going to work on several tomato soup recipes this winter.  It's an easy, low calorie way to get in veggies!


3/4 tablespoon extra-virgin olive oil
1 Vidalia onion, sliced
1 tablespoon minced garlic
4 large tomatoes, sliced
Red pepper flakes
Cracked black pepper
Kosher salt
1 cup chicken stock
1 teaspoon ground chicken bouillon
1 tablespoon sherry vinegar

Directions

In a large saucepan over medium-high heat, add the olive oil.  Stir in the onion, garlic, tomatoes, red pepper flakes, black pepper and salt, to taste. Simmer for 10 to 12 minutes. Add the chicken stock and chicken bouillon and cook for an additional 10 minutes. Stir in the sherry at the last minute and remove from the heat. Allow to cool before adding it to a blender. Puree until smooth and return to the pot, over low heat, to keep warm until ready to serve.

Italian Pork Stew

You know you have come a long way cooking when you look at a recipe that has a gazillion ingredients and you have every single one of them (or all but 1 but I'll get to that later).  This dish has a lot of flavors going on and is very hearty.  It was a big hit with Chris.  I see this making the winter rotation.

2/3 C. all purpose flour
2lbs. boneless pork loin, cut into 1 inch pieces
4 tbsp. olive oil, divided
1 large onion, chopped
5 cloves garlic, crushed
1 28oz. can diced tomatoes, undrained
1 C. dry red wine or beef broth
3 bay leaves
1 cinnamon stick
1 tbsp. tomato paste
1 tbsp. red wine vinegar
1 tsp. anchovy paste (I skipped this, I am NOT a fan of anchovies)
1 tsp. each dried oregano, basil and sage leaves
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1/4 tsp. pepper 1/4 C. minced fresh parsley
Hot cooked pasta
Grated Parmesan cheese

Place flour in a large resealable plastic bag.  Add pork, a few pieces at a time and shake to coat.  In a Dutch oven, brown pork in 3 tbsp. oil in batches.  Remove and keep warm.

In the same pan, saute onion in remaining oil until tender.  Add garlic; cook 1 minute longer.  Add tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy (if you want to), herbs, salt, pepper flakes, pepper and pork; bring to a boil.

reduce heat; cover and simmer for 1 1/2 hours, stirring occasionally.  Stir in parsley.  Cover and cook 30-60 minutes longer or until meat is tender.  Skim fat; discard bay leaves and cinnamon stick.  Serve with pasta and top with cheese.

Triple Grilled Cheese with Tomato Soup

This was in one of my Food Network Magazines.  This will become a lunch staple as the weather gets cooler, I am sure.

1/4 C. extra virgin olive oil
1 medium onion, finely chopped
1 clove garlic, chopped
1 small stalk celery, chopped
2lbs tomatoes, chopped
1/2 tsp. sugar
Kosher salt and ground pepper
1 C. shredded muenster cheese
1 C. shredded part skim mozzarella
1/2 C. grated Parmasan cheese
8 slices thick sandwich bread
2 to 3 tbsp. unsalted butter, softened

Combine the olive oil, onion, garlic, celery, tomatoes, sugar and 1 tsp. salt in a saucepan.  Cook over medium heat, stirring occasionally, until vegetables are tender, about 25 minutes.  Puree until smooth with an immersion blender, or transfer to a regular blender and puree.  Season with salt and pepper and keep warm.  Add water to thin soup if desired.

Meanwhile, combine all three cheeses in a bowl.  Divide evenly between 4 bread slices and top with remaining bread.  Heat 1 tbsp. of butter in a large skillet over medium heat.  Cook the sandwiches in batches, adding the remaining butter as needed until the cheese melts and the bread is golden, 3 to 4 minutes per side.  Serve the sandwiches with the soup.

Sunday, September 12, 2010

Herbed Chicken Noodle Soup

I made this today and it was almost a disaster because I decided that posing photos on FB was more important that watching my soup but I will get to that later.  I will enjoy this soup next week for lunch. 

3 boneless skinless chicken breasts
1 handful of fresh herbs, I used sage, tarragon and Italian flatleaf parsley, chopped
3 cartons of sodium free chicken broth
2 pinches dried thyme
1 tsp. poultry seasoning
1 small onion, chopped fine
20 baby carrots sliced like match sticks
2 celery ribs, chopped
1/2 pound pasta, I used gemelli today



Pour 2 cartons of chicken stock into a soup pot.  Hold onto the third carton, you'll need it later.  Place the chicken breasts in the broth and simmer over medium heat, adding the celery, carrots, and onion, stirring occasionally.  Stir in the thyme, poultry seasoning, and fresh herbs.  Bring to a boil and then lower the heat and gently simmer for about an hour.

Remove chicken and cool slightly.  Shred chicken and return to soup.  Add the pasta and bring back to a boil.  Get preoccupied with something else and forget about the soup until there is barely any liquid in the pot.  Add the third carton of broth  and warm through.

Roasted Beets with Rosemary

I made these yesterday...the farmer's market had beautiful beets so I picked up a couple of bunches and whipped up this recipe I found on allrecipes.com.  They are good.  I think it's weird that I like beets but I have loved them since I was a kid but I only liked them pickled...Aunt Nellie's to be specific.  I guess I am broadening my horizons.

1 pound medium fresh beets, peeled

4 teaspoons olive oil
1/2 teaspoon kosher salt
3 sprigs fresh rosemary

Cut each beet into six wedges; place in a large resealable plastic bag. Add olive oil and salt; seal and shake to coat.


Place a piece of heavy-duty foil (about 12 in. long) in a 15-in. x 10-in. x 1-in. baking pan. Arrange beets on foil and top with rosemary. Fold foil around beet mixture and seal tightly. Bake at 400 degrees F for 1-1/4 to 1-1/2 hours or until beets are tender. Discard rosemary sprigs.

Friday, September 10, 2010

Pasta Caprese

This is a yummy pasta salad meant to take advantage of the season's best tomatoes and herbs.

1/3 C. extra virgin olive oil
1/4 C. fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tsp. sugar, optional
2lbs. mixed heirloom tomatoes
1lb. pasta, choose your shape
12oz. fresh mozzarella cut into 1/2 inch pieces
1/2 C. chopped fresh basil
1 tsp. grated lemon zest

Whish the olive oil, lemon juice, shallot and garlic in a large bowl.  Season with salt and pepper.  Add sugar, if desired.  Add tomatoes and gently tossed.  Marinate at room temperature for about 15 minutes.

Meanwhile bring a large pot of salted water to a boil.  Add the pasta and cook as the label directs.  Drain in a colander and run under cold water to stop the cooking.

Add the pasta and mozzarella to the tomato mixture and toss.  Stir in the basil and lemon zest and season with salt and pepper.  Refrigerate, tossing occasionally until serving.

Add the

200 Posts!?!?!

Who would have thought that I could find 200 recipes and stories about food, right??  Who am I kidding, I could talk about food forever...it's no wonder that I am a lifetime member of Weight Watchers; by lifetime I mean I will follow the guidelines for my lifetime not because my goal has become any less elusive than it was 4 years ago!

I hope you have enjoyed reading my blog as much as I have enjoyed sharing recipes and telling stories.  To me it's therapy...and much cheaper than a psychiatrist!

Please keep reading and enjoy!

Sweet and Spicy Pecans

I found this recipe in my Food Network Magazine in an article about a backyard BBQ at Vice President Biden's house honoring wounded war veterans.  I love nuts and didn't think you could make them better than they are on their own.  I need to make sure I give most of these away when I make them.  I see myself eating them all in one sitting!

1 large egg white
2 C. unsalted pecan halves
2 C. unsalted roasted cashews
1/2 C. sugar
1 tbsp. ground cumin
3/4 tsp. cayenne pepper
1 tsp. ground cinnamon
Kosher salt

Preheat the oven to 250 degrees.  Beat the egg white with 1 tbsp. water in a large bowl until foamy.  Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 tsp. salt and mix well.  Spread the mixture on a parchment lined baking sheet.  Bake until the nuts are mostly dry but still a bit sticky, about 40 minutes.

Remove the nuts from the oven and stir.  Reduce the temperature to 200 degrees.  Return the nuts to the oven and bake until crisp, about 30 more minutes.  Stir to loosen the nuts from the baking sheet and cool completely on the sheet.

Chicken Tortilla Chowder

I found this recipe in Taste of Home but with all of the prepared soups in it the sodium content was getting too high for my liking.  So I tweaked it and it is now much better for you and a hearty way to beat the fall chill.

2 cans low sodium cream of potato soup, undiluted
2 cans low sodium cream of chicken soup, undiluted
2 C. milk
1 14 1/2oz. can low or no sodium chicken broth
1 can Mexicorn, drained
3 boneless skinless chicken breasts, cooked and shredded
1 can chopped green chilies
3 flour tortilla cut into 2 inch strips
1 C. shredded cheddar cheese
Additional shredded cheddar cheese, optional

In a large saucepan, heat the soups, milk and broth, stirring frequently.  Add corn, chicken and chilies; bring to a boil.  Stir in tortilla strips.  Reduce heat, simmer, uncovered for 5 minutes.  Stir in the cheese until melted.  Sprinkle each serving with additional shredded cheese if desired.

Thursday, September 9, 2010

Savory Scones

I like scones...back when I was in college, we used to go for coffee on Sunday nights and a scone is always a good companion to a cappuccino.  Although if I am drinking cappuccino, I am probably looking for a sweet scone.  We're going to look at savory scones here...maybe I will crack open a beer to go with these, or a glass of wine.

This will also be a great way to use my herbs before we have a frost.

Olive and Feta Scones with Rosemary

1 3/4 C. all purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. unsalted butter, chilled, cut up
1/2 C. crumbled feta cheese
1/2 C. pitted Kalamata olives, chopped, drained on paper towels
2 tsp. finely chopped fresh rosemary
1/2 C. plain yogurt
5 tbsp. milk, divided

Heat oven to 400 degrees.  Whisk flour, baking powder and salt in a large bowl.  With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs, with some pea sized pieces.  Stir in cheese, olives and rosemary.

In a small measuring cup, combine yogurt with enough of the milk (2 to 3 tbsp.) to reach 2/3 C.  Stir yogurt mixture into flour mixture until dough comes together.  (Using your fingertips is fine; dough will be moist.)

On a lightly floured surface, pat dough into a 7-inch round, 1 inch thick circle.  Cut into 8 wedges.  Place wedges on parchment lined baking sheet.  Brush tops with remaining milk.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool on baking sheet on wire rack for 10 minutes.  Serve warm.

Some possible substitutions are:

Basil Lemon--sub basil in for rosemary and add some grated lemon peel.

Green olive--Sub green olives in for the Kalamata and Monterey Jack cheese for the feta.

Olive Goat Cheese--Sub an olive tapenade for chopped olives and use goat cheese instead of feta.

Sun Dried Tomatoes--sub sun dried tomatoes either chopped or in a paste for the olives and use chopped Provolone instead of feta.

If you want to take your scone dough and make bite sized appetizers, roll dough our to 1/2 inch thick and use a small cookie cutter.  Reduce baking time to 18-20  minutes.

Tuesday, September 7, 2010

Banana Bread

I LOVE banana bread and sometimes it's necessary to make it...you know, when the bananas go from green to freckled in the blink of an eye.  This is a new one...the nuts are optional.  Most of the banana bread lovers in my life are not nut lovers but I bet this will be yummy with pecans...or plain, or both.

2 C. flour
3/4 C. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ground nutmeg
1 C. coarsely chopped walnuts or pecans (optional)
3/4 C. mini chocolate chips (optional)
3 very ripe bananas, mashed
1/2 C. vanilla yogurt
2 large eggs, lightly beaten
6 tbsp. butter, melted and cooled
2 tsp. vanilla

Preheat oven to 325 degrees.  Grease a 9x5 inch loaf pan and set aside.  Stir the flour, sugar, baking soda, salt, cinnamon, allspice, nutmeg, nuts and chocolate chipss together in a large bowl and set aside.  In a medium bowl, mix the masked bananas, yogurt, eggs, butter and vanilla together.  Lightly fold the banana mixture into the dry ingredients until just combined and the batter looks thick and chunky.  Spoon the batter into the loaf pan and smooth the surface with a spatula.  Bake at 325 until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 70-75 minutes.  Cool in the pan for about 5 minutes and then turn out and let cool on a wire rack.

Saturday, September 4, 2010

Key Lime Pie According to Chris

When we were tasked to bring a pie to my cousin's Labor Day weekend BBQ, Chris decided he was going to make a key lime pie.  He checked out some recipes and created his own.  I give it 2 thumbs up!

Crust:

1 1/2 C. graham cracker crumbs
1 C. sugar
6 tbsp. butter, melted
1/4 C. walnuts, measured then ground

Mix graham cracker crumbs, sugar and  ground nuts.  Pour melted butter in and then use your hands to form coarse crumbs.  Press mixture into a 9 inch pie pan.  Bake at 375 degrees for 15-20 minutes until golden brown...keep an eye on it for the last 5 minutes or so so it doesn't get too dark.

Filling:

1 14oz. can sweetened condensed milk
1 C. plus 1 tbsp. key lime juice
8oz. vanilla ice cream, softened
2 eggs
Grated lime zest

Mix filling ingredients together and pour into cooled pie crust.  Bake at 325 degrees for 15 minutes.  Cool completely on a wire rack and refrigerate at least 2 hours before serving.

Thursday, September 2, 2010

Lemon Sour Cream Cookies

This caught my eye in one of my gazillion cooking magazines.  I am adding it to my Christmas cookie list.  Wonder when I am going to do all of this holiday baking...you know I have so much spare time then!  LOL

3 C. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
16 tbsp. (2 sticks) unsalted butter, softened
1 1/2 C. sugar
2 large eggs
1 C. sour cream
2 tsp. grated lemon zest

Heat oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Whisk flour, baking powder, baking soda, and salt in large bowl.

With electric mixer on medium speed, beat butter and sugar until fluffy.  Add eggs, one at a time and beat until incorporated.  Reduce speed to low and beat in sour cream and lemon zest.  Add flour mixture and mix until combined.

Refrigerate dough until slightly firm, about 1 hour.  Drop rounded tablespoons of batter onto prepared baking sheets, spacing cookies 2 inches apart.  Bake until just golden around edges, about 15 minutes, rotating sheets halfway through baking.  Cool on baking sheets.  Repeat with remaining dough.


Pennsylvania Dutch Corn and Chicken Soup

This recipe caught my eye and also reminded me of our trip to Pennsylvania this past spring.  It will be yummy on cold winter nights with some crusty bread and butter.

1 16oz. bag frozen corn, thawed
8 C. low sodium chicken broth
1 tbsp. unsalted butter
1 onion chopped
1 celery rib, sliced thin
Salt and pepper
2 boneless, skinless chicken breasts, about 12oz.
3 C. egg noodles (Light n Fluffy Wide Egg Noodles are recommended)

Combine 2 C. corn and 2 C. broth in blender and puree until smooth.  Melt butter in Dutch oven over medium high heat.  Cook onion, celery, remaining corn, and 1/2 tsp. salt until softened, 5 to 7 minutes.

Stir in remaining broth, chicken, noodles, and pureed corn mixture.  Bring to a boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through, 6 to 8 minutes.  Season with salt and pepper and serve.

Peanut Butter Blossoms

I have made these before and they are a fan favorite.  I tried them last year at Christmas, with chocolate cookie dough and candy cane kisses.  They were delicious!  After a trip to Hershey, PA this past spring, my love of all things Hershey remains steadfast.

48 milk chocolate Hershey's Kisses
1/2 C. shortening
3/4 C. peanut butter
1/2 C. granulated sugar
1/3 C. packed light brown sugar
1 egg
2 tbsp. milk
1 tsp. vanilla
1 1/2 C. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
Granulated sugar

Heat oven to 375 degrees.  Remove wrappers from kisses.

Beat shortening and peanut butter in a large bowl.  Add 1/3 C. granulated sugar and brown sugar, beat until fluffy.  Add egg, milk, and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into mixture.

Shape dough into 1 inch balls.  Roll in sugar, place on ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  Immediately press a KISS into center of each cookie.  Remove from cookie sheet to wire rack.  Cool completely.

Almond Cranberry Bread with White Chocolate Glaze

Hmm, I see a theme developing here.  Midwest Living has a whole section on cranberries in their Sept/Oct 2010 issue.  This recipe is an award winner from the 2009 Wisconsin State fair.

1 1/2 C. fresh of froze cranberries
2 1/2 C. all purpose flour
1 C. sugar
1 tbsp. baking powder
1/2 tsp salt
2 eggs
1 C. buttermilk
1/3 C. butter, melted
1 to 1 1/2 tsp. almond extract
2/3 C. chopped almonds, toasted if you like

Rinse cranberries in cold water, drain.  Grease bottom and 1/2 inch up the sides of a 9x5x3 inch loaf pan.  Line bottom of pan with waxed paper; grease.  Set aside.

In a large bowl, combine flour, sugar, baking powder, and salt.  Make a well in the center of the flour mixture, set aside.

In a medium bowl, combine eggs, buttermilk, melted butter, and almond extract.  Add egg mixture all at once to flour mixture.  Stir until just moistened; batter will be lumpy.  Fold in cranberries and the chopped almonds.  Spoon batter into prepared pan, spread evenly.

Bake in a 325 degree oven 75 minutes or until a wooden skewer inserted near center comes out clean.  Cool in pan on wire rack for 10 minutes.  Remove from pan, cool completely on wire rack.  Wrap, store overnight before slicing. 

Before serving, unwrap and drizzle with White Chocolate Glaze, sprinkle with additional almonds.

White Chocolate Glaze

In a small, microwave safe bowl, microcook 1/4 C. white baking pieces on 50% power for 1 1/2 to 2 1/2 minutes or until melted and smooth, stirring once or twice.  Stir in 2 tbsp. powdered sugar and 1 tbsp. French vanilla liquid coffee creamer.  If necessary, stir in additional creamer 1 tsp at a time until glaze reaches drizzling consistency.

Cranberry Sour Cream Pound Cake

Cranberries--one thing I love about fall.  Here is a recipe I am going to try once I can shut my AC off for more than a few days.

3/4 C. butter
3 eggs
2/3 C. dried cranberries, dried cherries, dried blueberries and/or currants
2 1/2 C. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 C. granulated sugar
1 tbsp. finely shredded orange or lemon peel
1 1/2 tsp. vanilla
1 8oz. carton sour cream
Powdered sugar (optional)

Allow the butter and eggs to stand at room temperature for 30 minutes.  Grease and lightly flour a 9x5x3 inch loaf pan, set aside.  In a small bowl, pour boiling water over dried cranberries, let stand for 10 minutes.  In a medium bowl, combine the flour, baking powder, salt and baking soda, set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add the granulated sugar, 3 tbsp. at a time beating on medium speed about 6 minutes until very light and fluffy.  Add orange peel and vanilla.  Add eggs, one at a time, beating well on low to medium speed after each addition.  Alternately add the flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.  Stir in cranberries.  Pour batter into prepared pan.

Bake in a 325 degree oven about 70 minutes or until a woode toothpick inserted near center comes out clean.  Cake will be high in the pan.  Cool in pan on wire reach for 10 minutes.  Remove from pan.  Cool completely on wire rack.

If you like, sprinkle powdered sugar over cake just before serving.

Chicken Scarpariello

 Every so often Chris gives me a cooking "challenge".  I was laid off from my job a few weeks ago so I have some spare time and ha...