This dish was so good! I had originally intended to make some kind of chicken and artichoke casserole, but then came across a copycat Macaroni grill recipe for Chicken Scallopine. One problem though – it called for 4 sticks of butter!! Holy moly…that’s alotta butter.
Still, I liked the basis of the recipe – butter, white wine, lemon, garlic – how can you go wrong? Plus, I’m trying to eat more fiber, more vegetables, so this was definitely interesting. With a little tweaking, I think we have a winner!
Now, you don’t havvvve to serve it over pasta but it really is very good that way.
The recipe also uses mushrooms. I used shitake, which I absolutely love, but you can use whatever variety that you enjoy. I like to keep the dried ones on hand. You just reconstitute them in hot water and you are ready to roll.
This is an easy and relatively quick meal, provided that you have everything on hand. You could probably prepare the chicken ahead of time to speed things up. Will definitely make this one again and again.
chicken with artichokes
- 4 chicken breasts, cut into cutlets (should yield about 12 smaller pieces)
- ¾ cup flour seasoned with 1 teaspoon salt and ½ teaspoon pepper
- ⅓ cup oil
- 3 tablespoons butter
- 1 cup white wine
- 1 cup chicken broth
- 4 to 5 cloves garlic, minced
- 1 bag (6 to 8 oz) frozen artichokes
- 1 cup mushrooms
- 3 oz goat cheese
- Juice from 1 large lemon
- Spaghetti, 1 box cooked
- Dredge chicken cutlets in seasoned flour
- Heat cast iron pan over medium high heat
- Cook chicken in cast iron pan, and remove to dish when finished
- Deglaze the pan with white wine and reduce by at least ½
- Add butter, garlic, and vegetables.
- Cook for a few minutes until heating through
- Add chicken broth and goat cheese and cook for 3 minutes or until goat cheese is all melted.
- Add lemon juice
- To serve, place chicken over pasta and top with artichoke mixture.
When I lived in Michigan a few short years ago, I became more acquainted with Greek food, which is quite popular there. I lived about 45 minutes outside of Detroit, a city with a “Greektown”. Until then, I had never thought about Greek food too much, although I always did enjoy it. On the east coast, I was used to things like Little Italy (in NYC and a sort of by-gone in Philly) and lots of cities have a Chinatown, but I’d never heard of a Greek town. In fact, even Chicago have Little Italy and Chinatown, so Greek town is definitely more unique.
Turns out that Greek and Middle Eastern food is quite abundant in Michigan. There is a popular chain restaurant called Olga’s, and they make such. good. pita bread. I found a recipe for it, and it is very good, but it tastes a bit too much like crepes to me. Don’t get me wrong, I like crepes but I wanted my pita to taste more like pita and less like crepes. After tweaking the recipe a bit, I think I found a winner.
I make these very often. Sure it’s easier to buy pitas at the store, but they are neverrrr as good. In fact, I often find that store bought pita bread is quite dry. And, I’d rather have the flat kind instead of the pita pockets, which seem to be much more popular in the grocery stores.
- ¾ cup milk
- ½ cup lukewarm water
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 3.5 to 4 cups flour
- Combine milk, water, butter, and honey in mixing bowl of a standing mixer with dough hook
- Add yeast and mix for a few second to combine
- Add salt followed by enough flour to form a soft dough
- Knead dough for 3 to 4 minutes
- Place dough in oiled bowl, cover and let rest for 1 hour
- After 1 hour, form dough into 8 smaller balls and heat up a non-stick pancake griddle
- On a floured flat surface, roll out each dough ball into a flat circle about 6 to 7 each in diameter sprinkling with more flour if needed to prevent sticking.
- Grill each pita for a few minutes until they begin bubbling and are very lightly golden brown, then flip and cook the reverse side
- Store in plastic bag and freeze unused pitas.
- Makes 8 small pitas
I baked this cake for my daughter’s birthday. She just loves strawberries. Strawberries make a regular appearance on her waffles in the morning and her favorite flavor ice cream is none other than strawberry.
I’ve always wanted to bake birthday cakes from scratch for family birthdays but have always seemed to be too busy to do so. This year, I’ve made a resolution to make more homemade cakes! Homemade cakes are just. so. much. better than most store-bought cakes.
This cake didn’t disappoint. One of my favorite parts was the candied strawberries. I didn’t even know that such a thing existed, until I came across them one day while reading another blog. You can find detailed instructions on how to make there here. If you like candied apples, you will love these cuties.
Anyway – back to this cake – it was inspired by the Good Humor strawberry shortcake ice cream bars. To get the true effect, serve a big fat wedge of this cake with a scoop of vanilla ice cream and don’t forget to use the cookie crumbs when decorating.
Source: cake slightly adapted from Sweetapolita
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1¼ cup buttermilk
- 1 tablespoon vanilla
- ½ cup strawberry puree
- 1 package strawberry gelatin (85 g)
- 1 cup unsalted butter, room temperature
- 1¾ cup sugar
- 4 eggs
- 1 cup butter
- ½ cup shortening
- 2 cups powdered sugar
- 1 teaspoon strawberry extract
- ¼ cup strawberry puree
- 3 tablespoon heavy cream or milk
- Preheat the oven to 350 degrees
- Prepare three 8-inch cake pans by buttering, flouring and lining with parchment paper.
- Sift and combine dry ingredients (flour, baking powder and salt) into a medium bowl and set aside
- Combine milk, vanilla, and strawberry puree into a small bowl and set aside
- Using a standing mixer fit with a paddle attachment, cream butter, gelatin powder, and sugar together until light and fluffy – beating for at least 5 minutes.
- Add eggs one at a time and beat until combined, scraping down bowl between each addition
- Add the flour mixture in 4 increments and milk mixture in 3 increments, alternating between the two, beginning and ending with the flour mixture.
- Do not overmix at this point – combine only enough to incorporate ingredients. Bake for about 30 minutes or until a cake tester comes out clean and edges pull slightly away from cake pan. Can begin to test only after 20 minutes. Do NOT open oven before 20 minutes or your cake may fall.
- Combine butter and shorting and beat on medium to low speed until combined
- Add puree and extract and beat for another minute
- Slowly add powdered sugar and beat on slow speed for 2 minutes
- Add cream and beat for another minute
- Frost cake as shown in photo, and use crumbs to garnish sides of cake
- Top with candied strawberries if desired (they must be frozen because they do not hold up for very long after they are made)
- Serve with vanilla ice cream