Chicken Tetrazzini...

9 T. Butter
2 T. olive oil
4 boneless skinless chicken breast (or chicken tenders work fine)
2 1/4 tsp. salt
1 1/4 tsp. freshly ground pepper
1 lb. mushrooms, sliced
1 onion, chopped
5 cloves garlic, minced
1 T. fresh thyme leaves, chopped
1/2 c. white wine
1/3 c. flour
4 c. whole milk
1 c. heavy whipping cream
1 c. chicken broth
1/8 tsp. ground nutmeg
12 oz. linguine
3/4 c. frozen peas
1/4 c. fresh Italian parsley leaves, chopped
1 c. grated Parmesan
1/4 c. dried Italian breadcrumbs

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Fusilli with Sausage, Artichokes & Sundried Tomatoes...

3/4 c. drained oil-packed sundried tomatoes, sliced, 2 T. of oil reserved

1 pound Italian hot sausages, casings removed
2 (8 oz.) pkg frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 c. chicken broth
1/2 c. dry white wine
16 oz. fusilli pasta
1/2 c. shredded Parmesan, plus additional for garnish
1/3 c. chopped fresh basil leaves
1/4 c. chopped fresh Italian parsley leaves
8 oz. water packed fresh mozzarella, drained and cubed
Kosher salt & freshly ground pepper

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Triple Chocolate Chunk Cookies...

16 ounces semi-sweet chocolate, chopped (or use chocolate chips)
1 stick (½ cup) unsalted butter
1 1/3 cups all-purpose flour (maybe a little extra too)
1 tsp baking powder
1 tsp salt
4 large eggs
1½ cups (packed) light brown sugar
2 tsp pure vanilla extract
1 pkg (12 ounces) semi-sweet chocolate chocolate chips or chunks

1. Preheat oven to 350°F. Line baking sheets with parchment paper or foil.

2. Place chopped chocolate and butter in a large, heatproof (metal or pyrex) bowl set over a pan of simmering water. Stir until melted and smooth. (You can also melt in microwave stirring every 30 seconds)

3. In another bowl, whisk together flour, baking powder and salt; set aside.

4. In a large bowl, with electric mixer beat eggs, brown sugar and vanilla on high speed until light and fluffy. Reduce speed to low and beat in the melted chocolate mixture. Then mix in dry ingredients and blend just until combined. Stir in chocolate chips or chunks.

5. Drop heaping Tablespoonfuls of dough onto baking sheets, keeping a round shape as much as possible- 2 to 3 inches apart. (I let dough sit for at least 5 minutes before doing this so it hardens a little bit)

6. Bake until cookies are shiny and crackly, yet still soft in the center, 12 minutes. Cool on cookie sheets for a few minutes before transferring to a cooling rack with a spatula.

Yield: About 3 dozen

Cooking Tips
*These cookies contain a lot of chocolate, and are therefore extremely chocolatey and rich.

Very good cookies & Very chocolatey. The dough may look like it is too runny but I promise they'll cook up great!

Sprinkles Strawberry Cupcakes...

2/3 cup whole fresh strawberries
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. kosher salt
1/4 cup whole milk
1 tsp. vanilla
1/2 cup (1 stick) unsalted butter, room temp.
1 cup sugar
1 egg
2 egg whites

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

* Makes 1 dozen cupcakes

STRAWBERRY FROSTING...
1/2 cup fresh strawberries
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of kosher salt
3 1/2 cups powdered sugar
1/2 tsp vanilla

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

NEW Chocolate Chip Cookies...

So...I do have an AMAZING Chocolate Chip Recipe which happens to be the recipe that has one numerous awards in the state of Washington! However, I just tried a "new" recipe and I might have to say that this one beats out the other. I don't know what it is but something about these cookies are Spectacular! Try them...and you'll know!

1 1/4 cups (2 1/2 cubes) butter, softened
1 1/4 cup dark brown sugar
1 cup granulated sugar
2 eggs
2 tsp. vanilla
3 2/3 cups flour
2 T. corn starch
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. salt
2 c. semi-sweet chocolate chips

Beat butter and sugars til creamy. Add eggs and vanilla. Add remaining dry ingredients & stir in the chocolate chips. Line cookie sheet with foil & use a small ice cream scoop to make perfect circles of dough. Bake at 35o degrees for 12 minutes.

Let cool on the foil for about 2-3 minutes then transfer to a cooling rack. The key is to leave them on the rack for no more than 5-10 minutes. Transfer to an airtight container & the cookies will stay soft & fresh.

This recipe makes a lot of cookies (about 5 dozen). You can bake half & freeze the rest for later...

Chicken Pot Pie...

Filling:
1 10 oz. pkg frozen mixed veggies (whatever kind you like...I did corn, peas, green beans)
3 10 3/4 oz. cans cream of chicken soup
1/2 of an onion, chopped
4 1/2 c. chicken, cooked & shredded (about 4 chicken breasts...or 1 rotisserie chicken)
Salt & Pepper, to taste

Crust:
8 oz. cream cheese
2 c. butter (4 cubes)
4 1/2 c. flour

Blend ingredients in crust together with a pastry cutter until crumbly. Press half of mixture in bottom of a greased 9X13. Mix all ingredients of filling together & pour over bottom crust. Roll out rest of the crust & place over filling. Brush top of crust with egg white. Pierce crust with a fork several times. Bake for 20 minutes at 400 on bottom rack of oven. Turn oven down to 350 and move up to the middle rack for about 40 minutes or until crust is golden brown & cooked through.

I got this recipe from Tori and thought is was pretty easy & pretty good. Just an easy meal to whip up on a winter day!

Pumpkin Bread...

If you're looking for an easy but yummy pumpkin bread...head out to Trader Joe's. This box was only $2.99 and you just add eggs, oil and water. It turned out excellent and helps to get me in the mood for the upcoming Holidays...