Chicken Piccata

Ingredients:

2 Large lemons

1/4 cup flour

4 boneless, skinless, chicken breasts patted dry (I also like to slice in half if fatty and pound thin)

table salt & pepper

4 Tablespoons vegetable oil

1 1/2 teaspoon minced garlic

1 cup low sodium chicken broth

2 Tablespoons small capers, drained

3 Tablespoons unsalted butter, softened

2 Tablespoons fresh parsley leaves, minced

1. Set heatproof plate on middle rack in oven at 200*
2. Halve lemon and cut half  into 1/8" to 1/4" slices. Set aside. Juice remaining lemons to get 1/4 cup juice. Set aside
3. Sprinkle chicken with salt and pepper then dredge in flour
4. Heat heavy 12" skillet over medium-high until hot (about 2 min). Add 2 Tablespoons oil and swirl to coat
5. Saute' half the chicken without moving until browned on first side (about 2 to 2.5 minutes). Turn and cook second side until slightly browned (about 2 to 2.5 minutes). Remove from pan and put in oven. Repeat with other half of chicken 
6. Add garlic to empty skillet on medium heat and saute' until fragrant (about 30 seconds). Add stock and lemon slices. Increase heat to high and scrape bottom of pan with spoon to loosen browned bits. Simmer until liquid reduces 1/3 cup (about 4 minutes)
7. Add lemon juice and capers and simmer until sauce reduces 1/3 cup (about 1 minute). Remove from heat
8. Swirl in butter until it melts and thickens sauce. Swirl in parsley. Spoon over chicken and serve. 

~Use chicken that has been trimmed of fat and cut in half or pound thin

~If you don't want to put chicken in oven you can heat it back up in the sauce during the final stage to warm the meat

~Also works well with chicken cutlets making it almost appetizer style. 

Quick Husband Pie

For the pie:

1 chocolate cookie crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) chocolate ganache, divided
½ cup sugar

For the topping:
2 tablespoons chocolate ganache
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• Spread Ganache on top of peanut butter layer. Refrigerate pie until serving time.
• At serving time, carefully spread remaining Cool Whip on top of pie.
• Pipe Ganache over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.


Adapted from Yummyluv

Husband Pie, aka Mikey's Pie, aka Creamy Peanut Butter Pie

Serves 10 to 12 8 ounces chocolate cookies 4 tablespoons butter, melted 4 ounces finely chopped chocolate or semi-sweet chocolate chips 1/4 cup chopped peanuts 1 cup heavy cream 8 ounces cream cheese 1 cup creamy-style peanut butter 1 cup confectioner's sugar 1 – 14 ounce can sweetened condensed milk 1 teaspoon vanilla extract 1 teaspoon freshly squeezed lemon juice

1. Add the cookies to the bowl of a food processor and pulse into fine crumbs.
2. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.
3. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
4. Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula.
5. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
6. Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.
7. Transfer to a small bowl and store in refrigerator until ready to use.
8. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy.
9. Reduce speed to low and gradually beat in the confectioner's sugar.
10. Add the sweetened condensed milk, vanilla extract and lemon juice.
11. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
12. Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).
13. Fold in the remaining whipped cream.
14. Pour the filling into the prepared springform pan.
15. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

A few years ago I found this recipe from Jennie's Kitchen along with the most heartbreaking story about how her husband Mikey died suddenly from an unforeseen heart attack. Jennie is a food blogger and has made many posts since about cherishing what you have while she cooks and heals with her two daughters. We love this pie and every time I make it, we as a family try to hug each other a little longer, love each other a little more, and forgive a little quicker. I can't imagine her loss, and selfishly I hope I never have to experience it. Thank you for the reminder that life is precious.

5 Bean Soup in a Jar

Ingredients
1 pound pinto beans
1 pound split green peas (or green lentils)
1 pound great northern beans
1 pound black beans
1 pound kidney beans

2 tablespoon black pepper
2 tablespoon paprika
2 tablespoon dry mustard
4 tablespoons dehydrated onions (found in the spice aisle)
4 tablespoons sea salt
4 tablespoons garlic powder
4 tablespoons dried oregano
2 teaspoon dried rosemary
8 bay leaves
4 vegetable bouillon cubes

Materials
4 clear quart Mason jars plus lids and rings
Parchment paper
Tape or stickers
Labels
Fabric and ribbon to cover top

Assembly

• In each of the four Mason jars, layer 2/3 cup of pinto beans—shaking the jar gently to level the beans. Then repeat with 2/3 cup of green peas and so on ending with the kidney beans. Set jars aside.
• In a small bowl, combine all remaining spices except bay leaves and bouillon cubes.
• On a 10″ x 10″ piece of parchment paper (or small plastic baggy), spoon (4) tablespoons of the spice mixture in the middle. Place two bay leaves and one bouillon cube on top. Fold parchment around spices to make a small spice packet. Seal with tape or stickers. Repeat three more times to create four total packets. Squish the packets into the top space of each of the four bean jars. You can also package the spices into plastic zip-top baggies if you prefer.
• Place lids on jars, cover in fabric and ribbon and label as desired.

Cooking

1. Remove spice packet and set aside.
2. Rinse beans and place in a large stock pot covered with 1" of water. 
3. Bring to boil over high heat and boil for 1 minute.
4. Remove from heat. Cover and let soak 1 hour. 
5. Drain and rinse beans then return to pot. 
6. Add spice packet, one 14oz can of diced tomatoes, and 4-5 cups of water (less for stew, more for soup).
7. Bring to boil over high heat, reduce and simmer for 60-90 minutes until beans are tender and soup is thick. 

Serve with a big hunk of crusty bread.