June 22, 2012

We had a great visit with Ryan's parents, and made two new dishes while they were here!  Ryan doesn't really love dessert, so on Father's Day we asked my father-in-law what he would like for to have at the end of the meal.  Well, as any great grandfather does, he knows his audience!  He picked an ice cream sundae cake and the kids were thrilled!  It was easy to put together and definitely was delicious!

Later in the week we made a chicken dish that was fabulous! Chicken Scaloppini  - originally clipped from a newspaper years ago my mother-in-law has been making it for a long time and she shared it with us.  I am glad she did, because the dish was a hit and we'll be making this again!

I'm heading out of town with the kids for a few weeks, so don't be surprised if the next two weeks I don't publish the blog.  But don't worry - I'll be back!  And of course, you just never know if I do make a new dish while we are away!

New Dishes
Ice Cream Sundae Cake
Luna's Chicken Scaloppini

Luna's Chicken Scaloppini

Ingredients

* 2 small yellow onions, diced fine

* 4 tbs unsalted butter

* 1/2 cup brown sugar

* 1/2 cup Worcestershire sauce

* 2-4 boneless, skinless chicken breasts

* Flour for dredging

* 2 tbs unsalted butter

* 2 cloves garlic, minced

* 2 cups mushrooms, sliced

* 1 cup artichoke hearts, diced

* 1/2 cup white wine

* 1/2 cup chicken stock

* 1/4 cup lemon juice

* 1/2 cup heavy whipping cream

* 1/2 cup marsala wine

* 1/4 cup fresh basil, chopped fine

* Salt and pepper to taste

 

Directions

1. In saucepan over medium heat, saute onions in 4 tablespoons butter until light golden brown. Add brown sugar and cook until completely melted. Add Worcestershire sauce and simmer until all liquid is absorbed. Set aside.

2. With meat mallet, pound chicken breasts to 1/4-inch thickness. Cut each breast into 3 pieces.
3. In large saute pan, melt 2 tablespoons butter. Dredge chicken in flour and add to pan. Cook over medium heat until lightly browned. Turn chicken and add garlic, mushrooms, artichoke hearts and reserved onions. Saute about 2-3 minutes over high heat.
4. Add white wine, chicken stock and lemon juice. Bring to a boil and reduce liquid for 2-3 minutes. Add cream and marsala and continue to reduce until sauce reaches desired thickness, about 5 minutes.
5. Before serving, add fresh basil and salt and pepper to taste.

Notes
This is one of my father-in-law's favorite recipes! When my in laws were visiting this week we made it one night, and it was a hit with the kids and adults.   My mother-in-law originally clipped this from her local newspaper years ago!

Ice Cream Sundae Cake

Ingredients

* 3 eggs, separated

* 1/2 cups sugar, divided

* 2/3 cups all-purpose flour

* 1/4 cup baking cocoa

* 3/4 teaspoon baking powder

* 1/3 cup water

* 1/2 teaspoon vanilla extract

* 1/2 gallon vanilla ice cream, softened

* 1 jar hot fudge ice cream topping, warmed

* 3/4 cup chopped salted peanuts

* 1 carton frozen whipped topping, thawed

* 8 cream-filled chocolate sandwich cookie crumbs

Directions

1. In a bowl, beat egg whites until foamy. Gradually beat in 1 cup sugar until stiff peaks form; set aside.
2. In another bowl, beat egg yolks until thick and lemon-colored, about 2 minutes. Gradually beat in remaining sugar; beat 2 minutes longer.
3. Combine flour, cocoa and baking powder; add to egg yolk mixture alternately with water. Beat in vanilla. Gently fold in egg whites.
4. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack.
5. Spread the cake with ice cream. Drizzle with fudge topping; sprinkle with peanuts. Spread with whipped topping; sprinkle with cookies. Cover and freeze until firm. Remove from the freezer 15 minutes before serving.
   
   Notes
   
   At first I thought I would just use a box cake mix for this recipe, but in the end decided since I had all the ingredients on hand I would just go ahead and follow the recipe.  I am glad I did!  The consistency of the cake part of the dessert was a cross between a brownie and a cake, and it held up well to the freezing.  So, ignore the urge to use a box cake mix and go ahead and follow these directions!
   
   Also, when the cake comes out of the oven, it will be really high, and then sink as it cools, so don't be surprised when that happens!