One Pan Balsamic Chicken and Veggies

One Pan Balsamic Chicken and Veggies by CookingClassy.com

1/4 cup plus 2 tablespoons italian salad dressing
3 tablespoons balsamic vinegar
1 1/2 tablespoon honey
1/8 teaspoon crushed red pepper flakes
1 1/4 lbs chicken breasts
2 tablespoons olive oil
salt and freshly ground black pepper
1 lb fresh asparagus, chopped into 2-inch pieces or green beans
1 1/2 cups matchstick carrots
1 cup grate tomatoes, halved


In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes. Set aside.
Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet.  Cook about 6-7 minutes, rotating once halfway through cooking, until chicken has cooked through.  Add half the dressing mixture to skillet and rotate chicken to evenly coat.  Transfer chicken to a large plate or serving platter while leaving sauce in skillet.  Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tend, about 4 minutes.  Transfer veggies to plate with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.  Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top.  Return chicken and veggies to pan and toss to coat.

Skillet Lemon Souffle

Skillet Lemon Souffle by Cook's

5 large eggs, separated
1/4 teaspoon cream of tarter
2/3 cup sugar
1/8 teaspoon salt
1/3 cup juice and 1 teaspoon grate zest from 2-3 lemons
2 tablespoons flour
1 tablespoon butter
powdered sugar

1. Adjust oven rack to middle position and heat oven to 375 degrees. Using stand mixer, whip egg whites and cream of tarter together on medium-low speed until foamy, about 1 minute. Slowly add 1/3 cup sugar and salt, then increase speed to medium-high and continue to whip until stiff peaks form, 3-5 minutes.  Gently transfer whites to clean bowl and set aside.

2. Using stand mixer (no need to wash mixing bowl) whip yolks and remaining 1/3 cup sugar together on medium-high speed until pale and thick, about 1 minute.  Whip in lemon juice, zest and flour until incorporated, about 30 seconds.

3. Whisk 1/4 of whipped egg whites into yolk mixture until almost no white streaks remain.  Gently fold in remaining egg whites until just incorporated.

4. Melt butter in 10-inch ovenproof skillet over medium-low heat.  Swirl pan to coat evenly with melted butter, then gently scrape souffle batter into skillet and cook until edges begin to set and bubble slightly, about 2 minutes.

5. Transfer skillet to oven and bake souffle until puffed, center jiggles slightly when shaken, and surface is golden, 7-11 minutes. Remove skillet from oven.  Dust souffle with powdered sugar and serve immediately.

Grilled Vegetable Platter Recipe

Grilled Vegetable Platter Recipe:

1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
dash of salt
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2 inch slices
1 medium red onion, cut into wedges

Directions:
In a small bow, whisk the first seven ingredients.  Place 3 tablespoons marinade in a large resealable plastic bag.  Add vegetables; seal bag and turn to coat.  Marinate 1 1/2 hours at room temperature.

Transfer vegetables to a grilling grid; place grid on grill rack.  Grill veges, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.

Place vegetables on a large serving plate. Drizzle with remaining marinade.

Best Chicken Stew by America's Test Kitchen

Best Chicken Stew:

2 pounds boneless, skinless chicken thighs, halved crosswise and trimmed
kosher salt and pepper
3 slices bacon, chopped
1 pound chicken wings, halved at joint.
1 onion, chopped fine
1 celery rib, minced
2 garlic cloves, minced
1 teaspoon minced fresh thyme
5 cups chicken broth
1 cup dry white wine, plus extra for seasning
1 tablespoon soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1/3 cup flour
1 pound small red potatoes, unpeeled, quartered
4 carrots, peeled and cut into 1/3 inch pieces
2 tablespoons chopped fresh parsley


Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.

Cook bacon in large Dutch oven over medium-low heat, stirring occasionally, until fat renders and bacon browns, 6-8 minutes.  Using slotted spoon, transfer bacon to medium bowl.  Add chicken wings to pot, increase heat to medium, and cook until well browned, 5-6 minutes per side; transfer wings to bowl with bacon.

Add onion, celery, garlic and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on bottom of put, 2-4 minutes.  Increase heat to high; stir in 1 cup broth, wine and soy sauce, scraiping up any browned bits; and bring to boil.  Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12-15 minutes.  Add butter and stir to melt; sprinkle flour over vegetables and stir to combine.  Gradually whisk in remaining 4 cups broth until smooth.  Stir in wings and bacon, potatoes, and carrots; bring to simmer.  Transfer to oven and cook, uncovered for 30 minutes, stirring once halfway through cooking.

Remove pot from oven.  Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew.  Place over high heat, add thighs, and bring to simmer.  Return pot to oven, uncovered and continue to cook stirring occasionally, until chicken offers not resistance when poked with fork and vegetables are tender, about 45 minutes longer.

Discard wings.  Season stew with up to 2 tablespoons extra wine to taste.  Season with salt and pepper to taste, sprinkle with parsley and serve.

Chocolate Baked Doughnuts with Chocolate Glaze from Joy the Baker

Chocolate Baked Doughnuts

Doughnuts:
1 cup flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup buttermilk
1 large egg
4 tablespoons unsalted butter, melted until just browned
1 teaspoon vanilla

Glaze:
1 1/4 cup powdered sugar
3 tablespoons cocoa powder
3 to 4 tablespoons milk
2 teaspoons vanilla
pinch of salt

colored jimmies

Spray a doughnut baking pan with nonstick cooking spray and set aside.  Heat oven to 325 degrees.

In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.

In a small bowl, whisk together buttermilk, egg, melted butter and vanilla until thoroughly combined.

Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.  scrape the bottom of the bowl to ensure that you're not leaving any flour behind.  Use a small spoon or put dough into a zip bag, with small whole cut from the corner, to portin dough into the prepared pan.  Each doughnut mold should be about two-thirds full.  Bake doughnuts for 11-13 minutes or until a skewer inserted into one of the doughnuts comes out clean.  Remove from the oven.  Allow to rest for 5 minutes before inverting doughnuts onto a wire rack to cool completely.  Allow doughnuts to cool completely before glazing.

Glaze:
In a medium bowl whisk together powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and all of the vanilla. Whisk to combine.  Mixture may be thick.  Add milk a tablespoon at a time, until the glaze is thick but still pourable.

Dip each doughnut into the chocolate glaze.  Shake off some of the excess glaze.  Return to the wire rack and sprinkle with color jimmies.  Allow to rest a few moments for the frosting to harden slightly.  These doughnuts are best served within two days.

Best Blueberry Muffins

Best Blueberry Muffins

Lemon-Sugar Topping:
1/3 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon

Muffins:
2 cups fresh blueberries (about 10 ounces)
1 1/8 cup sugar plus 1 teaspoon
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla


Topping:
Stir together sugar and lemon zest in small bowl until combined; set aside.

Muffins:
Heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat.  Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to 1/4 cup, about 6 minutes. Transfer to small bowl and cool to room temperature.

Whisk flour, baking powder and salt together in large bowl.  Whisk remaining 1 1/8 cup sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds.  Slowly whisk in butter and oil until combined.  Whisk in buttermilk and vanilla until combined.  Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).  Spoon teaspoon of cooked berry mixture into center of each mound of batter.  Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.  Sprinkle lemon sugar evenly over muffins.

Bake until muffin tops are golden and just firm, 17-19 minutes.  Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Apple cinnamon Breakfast Muffins

1 cup flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup buttermilk
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1/4 cup coconut oil, melted
2 cups peeled and chopped Granny Smith apples

Directions:
Preheat oven to 400 degrees. and line muffin tin with muffin cups.
In a medium bowl, whisk together flours, baking powder, salt and cinnamon.
In a large bowl, whisk together buttermilk, honey eggs, vanilla and oil.
Stir int ht edry ingredients into the wet ingredients and mix until just combined.
Gently fold in the apples with a spatula.
Divide the batter evenly in the muffin cups.
Bake for 15 minutes, or until toothpick inserted in the center comes out clean.
Transfer to wire rack to cool.