Thursday, May 31, 2018

Creamy Chicken Scampi With Linguine

Going With Chicken ... Sandra Happy Eating..


2 pounds boneless, skinless chicken breast halves

1 egg, beaten

3/4 cup Italian breadcrumbs

1/4 cup Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup vegetable oil

1 pound linguine

1/2 cup butter

4 cloves garlic, minced

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons butter

1/4 cup chopped fresh parsley

lemon wedges


Cut the chicken into bite-size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, 1/2 tsp salt and 1/4 tsp pepper. Spread the coated chicken pieces on a rack or platter. This can be done several hours ahead and refrigerated.

Heat 1/2 C oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet, and wipe out.

Cook the pasta. While the pasta is cooking, melt the 1/2 C butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow the chicken to cook further.

Drain the pasta, and toss with the remaining 2 T butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.

Tuesday, May 1, 2018

Classic Delicious Peanut Butter Cookies

You Will Love These Cookies,,, Happy Eating Sandra

3 cups unbleached all-purpose flour Or Self -Riseing Flour leaving out the soda,baking powder and salt
If you going to use Self-Riseing flour please do not put
½ teaspoon baking soda 
½ teaspoon baking powder 
½ teaspoon salt 

1 cup roasted salted peanuts
½ pound (2 sticks) salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract

 Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.