Food Quote of the Day

"Maybe if you ate more comfort food, you wouldn't have to go around shooting people."
— Hurley from "Lost" Season Five's episode "Because You Left"

Tuscan Chicken Simmer

I had this for lunch, what did you have? I found all of the ingredients in my fridge and pantry so I decided to cook since I'm feeling better. I made enough for dinner tonight too. We had a green-leaf salad and buttery flaky crescent rolls on the side. For dessert—chocolate truffles.

Prep Time:

5 min

Total Time:

25 min

Makes:

4 servings

Ingredients:

4 small boneless skinless chicken breast halves (1 lb.)

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/4 cup water

1/4 cup pesto

2 cups grape or cherry tomatoes

1 cup KRAFT Finely Shredded Italian Five Cheese Blend

Fettucine or Penne Pasta

Directions:

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.

COOK pasta as directed on package.

ADD cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.

RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese. Serve over pasta.

Gina's Tips

I used 6 chicken breast cutlets. Since I am a huge fan of cream cheese I used the entire 8 ounces for this recipe and I added another 1/8 cup of water and pesto to the sauce. I used the Classico traditional basil pesto. You could probably substitute the pesto with sun-dried tomatoes. That might be yummy too depending on your cravings.

Off Of My Feet & Away From My Kitchen

I haven't cooked for a while now because over a week ago I had a miscarriage. I have been off of my feet and away from my kitchen for too long. A lot of our family and good friends helped our family by cleaning our home and bringing us meals. We've had so much food that my kids give me "gross" looks because they don't want to eat it anymore. I feel the same way. If I have to take another bite of leftover food I'm going to hurl. Even my husband is having a hard time eating so many leftovers. Don't get me wrong, we really appreciated it. It was just a lot to finish off. It made us feel like that kid in that commercial that said something like "...you eat the same thing, the same thing, the same thing...your tongue gets bored."

I'm back on my feet again and checking to see what ingredients I have on hand so I can cook again. I am also finished with school so I can actually have time to do the things that I want to do...like EAT!!!

Steak Diane with Sautéed Potatoes and Peas

DE-LI-CIOUS! I saw the live cookalong on TV with Chef Gordon Ramsay a while back and I had to try this recipe. Minus the brandy and flambé. It looked gorgeous, tasty, and easy. I took a bite of the steak with the sauce and my eyes went to the back of my head it was so good. Then I took a bite of my golden crispy potato and the same thing happened. I couldn't help myself by acknowledging out loud "I am such a good cook!" I had dinner before my husband got home from work so I couldn't wait to see the look on his face as he took his first bite. I made it two nights in a row. I posted the videos for each portion of the meal and I love the video of the quick overview of this dish. YUM!

Serves 4

Ingredients:

4 Sirloin Steaks (small), trimmed of excess fat

3 Shallots, peeled and sliced

8 oz Mushrooms, sliced

1 Garlic Clove, peeled and minced

Worcestershire sauce, to taste

1 tbsp Dijon Mustard

1 cup Heavy Cream (or 200 ml)

Small handful of parsley, chopped

16 oz Peas, frozen and then steamed

1 tbsp Salted Butter

Olive Oil

Salt and Pepper

For the sautéed potatoes:

4-6 Potatoes, washed and cut in half

1 tbsp Salted Butter

2 Garlic Cloves, peeled and minced

Few sprigs of Rosemary

Olive Oil

Directions:

PARBOIL the potatoes in boiling salted water for 4-5 minutes or until just tender. Drain the potatoes and set aside to dry.

ROLL out the steaks, using a rolling pin, to flatten and tenderize. Cut off the excess fat. Season the steaks on both sides with salt and pepper. It is easier if your steaks are room temperature before you begin. (Step-by-step video on how to prepare the steak: http://www.channel4.com/food/on-tv/cookalong-live/cookalong-live-the-series/week-4/how-to-prepare-for-steak-diane_p_1.html )

HEAT a little olive oil in a non-stick skillet on high. Wait for the pan to get really hot before putting your steaks in the pan. Quickly sauté the steaks on both sides for 45 seconds to color, then remove from the pan and set aside, ready to go back in the sauce.

SLICE the shallots and mushrooms and add to the same pan to make the sauce. Reduce heat to medium. Add a tablespoon of butter and a little more oil if necessary. (The olive oil keeps the butter from burning.) Season with salt and pepper. Crush in the garlic and stir. Sauté briefly until nice brown color. (Step-by-step video on how to make the sauce: http://www.channel4.com/food/on-tv/cookalong-live/cookalong-live-the-series/week-4/how-to-make-sauce-for-steak-diane_p_1.html )

ADD the Worcestershire sauce and mustard and heat through for 1-2 minutes. Pour in the cream and add the steaks and any resting juices back into the pan. Allow the steaks to heat through for 2-3 minutes. Chop the parsley and sprinkle it into the pan.

HEAT a little oil in a separate pan on medium heat. Add the potatoes cut side down. Crush in two garlic cloves and sauté. Season with a little salt and pepper and add the rosemary. Add a tablespoon of butter. Turn the potatoes over when golden brown and crispy. (Step-by-step video on how to make sautéed potatoes: http://www.channel4.com/food/on-tv/cookalong-live/cookalong-live-the-series/week-4/how-to-make-sauteed-potatoes_p_1.html )

STEAM the peas for 5-10 minutes. Add butter and salt and pepper if desired.

SERVE the steaks and spoon the sauce over them. Arrange the sautéed potatoes and peas alongside.

Gina's Tips

I couldn't find any shallots (which are a kind of mix between onion and garlic) so I used green onions. I found "petite sirloin steaks" which cooked perfectly. I had regular Idaho Russet potatoes on hand so that's what I made. It might even be better if you have golden or red potatoes. The recipe's measurements were in milliliters and grams so I improvised the best I could. I had three pans going at once with the peas, the potatoes, and the sauce. You'll get your groove. It's a quicker recipe than you'd think. Last but not least, when you're done eating—lick your plate!

Luscious Cream Puffs

The name says it all—LUSCIOUS! These are a hit 100% of the time. Someone always asks for the recipe. They are easy and melt in your mouth. They disappear very quickly. They are great because you can make them ahead of time for an event too. I tried making them with different flavors of JELL-O but after I tasted the DIVINE white chocolate I refused to use anything else.

Prep Time:

15 min

Total Time:

45 min

Makes:

12 servings (2 per person)

Ingredients:

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg), thawed

1 pkg (4 serving size) JELL-O White Chocolate Flavor Instant Pudding

1 cup cold milk

1/2 cup thawed COOL WHIP Whipped Topping

1 square BAKER'S Semi-Sweet Chocolate, melted

Directions:

THAW pastry on baking sheet for about half the time called for on the box, 20 minutes, otherwise it sticks together and is hard to unfold.

UNFOLD pastry and cut into 2-inch circles. (A shot glass works perfectly or a small cookie cutter.) Place about 1 inch apart. It makes 25 bite-size cream puffs.

HEAT oven to 400ºF. Bake 10 min. Remove to wire racks; cool completely.

BEAT pudding mix and milk with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min. while pastry is cooling.

CUT pastry circles horizontally in half; fill with pudding mixture. Drizzle with melted chocolate.

Gina's Tips

The original recipe directions are to cut the pastry into 3-inch circles which I don't like because they are messy, make less servings, and I prefer to eat them in one bite. It also lists Vanilla flavored pudding. You can substitute whatever flavor you like. I thought the Cheesecake flavor was good too.

Parmesan Crusted Chicken in Cream Sauce

Every time I make this my kids get excited, Steve does too. It's another "crunchy" chicken. The sauce is so tasty you can't get enough. We practically fight over it like it's gold. We dip the chicken and the rice in it. YUM!!!

Prep Time:

15 min

Total Time:

30 min

Makes:

4 servings

Ingredients:

2 cups instant brown rice, uncooked

1 can (14 oz) chicken broth, divided

12 RITZ Crackers, finely crushed

2 Tbsp KRAFT Grated Parmesan Cheese

4 small boneless skinless chicken breast halves (1 l.)

2 tsp oil

1 tub (8oz) cup PHILADELPHIA Chive & Onion Cream Cheese

3/4 lb asparagus spears, trimmed, steamed

Directions:

COOK rice as directed on package, using 1-1/4 cups of water and 1/2 cup of the broth.

MIX cracker crumbs and Parmesan in dish. Rinse chicken with cold water; gently shake off excess. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.

HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

Gina's Tips

I wrote the recipe the way I cook it. The original recipe asks for 6 RITZ crackers but it is not enough. I also cook more chicken, about 6-8 chicken breast cutlets. It also reverses the water and broth "1-1/4 cups of the broth and 1/2 cup of water". I use more of the broth for the sauce because I use an entire 8 oz tub of cream cheese instead of 1/3 cup like the recipe calls for. My kids won't touch the asparagus so I steam fresh green beans.

Pumpkin Roll

Every year around Thanksgiving time I make pumpkin rolls and they are delicious. I get compliments on it every time. I make one specifically for my good friend Clint who drools over it whenever he sees it. These can be great gifts at Christmas time too. It is really easy, however, it can be time consuming waiting for it to cool off to fill it. It is worth it!

Ingredients:

Roll:

2/3 cup Pumpkin
3 Eggs
1 cup Sugar
¾ cup Flour
1 tsp Baking Soda

Filling:

1 pkg (8oz) Cream Cheese
1 tsp Butter
1 cup Powdered (Confectioners) Sugar
1 tsp Vanilla

Directions:

Roll:

MIX pumpkin, eggs, sugar, flour and baking soda together.

PLACE wax paper onto baking sheet (with at least one inch sides) and grease with cooking spray.

POUR batter into baking sheet, making sure it’s even around edges.

BAKE in oven for 15 minutes at 325 degrees.

SPRINKLE powdered sugar on cloth (such as a thin flour sack cloth) and flip pumpkin roll over onto it. This can be tricky.

PEEL off wax paper.

ROLL pumpkin roll and cool on counter while making the filling.

Filling:

MIX softened cream cheese, butter, powdered sugar and vanilla (in that order—I think it’s easier).

UNROLL the pumpkin roll and spread the filling on evenly.

ROLL up the pumpkin roll.

SPRINKLE on top with powdered sugar and chill in the refrigerator for several hours. Slice and serve.

Gina’s Tips

I usually cool the roll off out of the oven for about 15 minutes before I spread the filling onto it. Then it’s still easy enough to roll and unroll. You don’t want to wait too long because then it stiffens. I try to make this treat the day before so it can chill all night. You can add a dash of cinnamon if you'd like.