~Julies Recipe Journal~

Welcome to my recipe journal !!

Chicken & Sun-dried tomatoes Pasta

INGREDIENTS:
1 Tablespoon all-purpose flour
1/4 teaspoon ground sage
1/2 teaspoon kosher salt
1/4 teaspoon fresh-ground black pepper
2 boneless chicken breast halves, cut into 1-inch cubes
1 teaspoon olive oil
1 medium sweet onion, diced
1 carrot, peeled, cut into matchstick-size pieces
2 garlic cloves, minced
1/2 cup white wine
1 teaspoon fennel seeds
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/4 cup chicken broth
1/2 pound linguine, cooked al dente
1/4 cup grated fresh Parmesan cheese
PREPARATION:
Place flour, sage, salt, and pepper in a large zip-top bag. Squish to combine. Add chicken cubes and toss to coat.

Place a large, heavy skillet over medium heat.

Chocolate Pecan Pie with Bourbon

INGREDIENTS:
1 cup granulated sugar
4 tablespoons melted butter
3 eggs, slightly beaten
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons Bourbon
1 1/2 teaspoons vanilla
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
PREPARATION:
In a mixing bowl, cream sugar and butter. Add eggs, corn syrup, salt, bourbon, and vanilla. Mix on low speed of mixer until blended. Spread pecans and chocolate chips in bottom of the prepared pie shell.
Pour filling over nuts and chocolate chips. Bake in preheated 375° oven for 40 to 50 minutes, or until set.

Scalloped Potatoes

Scalloped potatoes are baked with cheese, milk, butter, and chopped onion, along with seasonings and flour.
INGREDIENTS:
4 cups sliced raw potatoes
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
2 tablespoons finely chopped onion
8 ounces shredded sharp Cheddar cheese
2 tablespoons butter
2 cups milk
PREPARATION:
Place half the potatoes in a greased baking dish. Sprinkle with half the salt, pepper, flour, onion, and cheese. Dot with bits of butter. Repeat layer then add milk to cover potatoes. Cover with foil or lid and bake at 350° for 30 to 40 minutes, or until tender.
Take the lid off near the end of cooking to brown, or put under broiler for a few minutes.
Serves 4 to 6.

Chocolate Kiss Cookie Recipe

Cookie dough is wrapped around chocolate candy kisses to make these kiss cookies. Scroll down to see more cookie recipes.
INGREDIENTS:
1 cup butter, softened
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
1 3/4 cups flour
1 cup finely chopped pecans
1 bag chocolate kiss candies, unwrapped (7 ounces)
powdered sugar
PREPARATION:
Cream together butter, granulated sugar, and vanilla. Blend in flour and chopped pecans. Wrap one tablespoon of dough around each chocolate candy kiss. Bake at 350° for about 15 minutes, or until dough is set but not browned.
Roll each cookie in powdered sugar while still warm.
Makes about 2 to 3 dozen cookies.

Butter Pound Cake

INGREDIENTS
1 cup butter
6 eggs
3 cups white sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

NY Cheesecake

INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Penne Arrabiata

INGREDIENTS
1/2 cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets

DIRECTIONS
Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.