Recipe: Chicken Picatta

You Will Need:

4 Chicken fillets cut down the center to make strips(shown)

or

2 boneless skinless chicken breast, cut in half to make 4 thin fillets

salt & pepper

Flour

6 tblsp. butter

5 tblsp. olive oil

1/3 cup of lemon juice

1/2 cup of chicken stock

1/4 cup of capers

Directions:

• Season chicken with salt and pepper, then dredge in flour-shake off the excess.
• In a large skillet over med./high heat- melt 2 tblsp. of butter, and with 3 tblsp. of olive oil. When it starts to sizzle add 3 pieces of chicken ( if you used chicken breast cut in half to make a fillet, add 2 pieces) and cook for 3 minutes on each side.
• Remove and transfer to a plate.
• Melt 2 more tblsp. of butter,with 2 more tblsp of olive oil, and add 3 more pieces ( 2 if cut the other way) and cook another 3 minutes on each side, then add these to the plate.
• continue this pattern with the remainder (if any) of chicken, and set aside.
• In the skillet add lemon juice, chicken stock, and capers scraping the brown bits from the bottom of the pan for extra flavor.
• Return all chicken to the skillet and simmer for 5 minutes.
• Remove chicken, add remaining 2 tblsp of butter to the sauce and whisk.
• Pour sauce over chicken and serve.

I served this with steamed veggies, and it was delish! Seriously this recipe is so good!

....and I know there is a lot of butter!

Cheesecake stuffed Strawberries with Graham Cracker sprinkles

YUM!!

These are so easy, I used the no bake cheesecake from JELLO, it comes with graham cracker crumbs also, but you can use home made if you prefer.

Simply cut the top of the strawberry off, carve out the center,and fill with cheesecake.

(I used a baggy with a little bit of the corner cut off.)

When you are done sprinkle with graham cracker crumbs, and refridgerate according package directions.

Crock Pot Ropa Vieja

You will need:

1 (2 pound) beef chuck roast

3 cloves of garlic

2 red bell peppers, cut into wedges

2 green bell peppers, cut into wedges

1 yellow onion, cut into wedges

1 sweet onion cut into wedges

1/2 ( 6 ounce) can tomato paste

1/4 cup red wine vinegar

sprinkle of garlic powder

sprinkle of seasoned salt

sprinkle of ground black pepper

1 beef bouillon cube

Directions:

Pierce the beef roast to tenderize it and let the flavors in, and place into your crock pot with the garlic, red and green peppers, and onions. Stir in tomato paste, and red wine vinegar. Sprinkle with garlic powder,seasoned salt,and pepper. I break up my bouillon cube with my fingers and put the on top.

Cover, and cook on LOW,  for about 6 1/2 to 7 hrs. Take the beef out, and shred using two forks. Return the meat, stir, and cook for another 30 minutes.

I serve mine over rice...YUM! This so good. and Its really simple. I love my crock pot!

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