| Valentines Romantic Foods Continued |
| Chocolate Mousse Ingredients: 3 egg yolks 6 squares (6oz) semisweet chocolate 1/3 cup water1 cup heavy cream 3 tablespoons confectioner's sugar 1 teaspoon vanilla extract Semisweet chocolate shavings for garnish Directions:In a small bowl, lightly beat the egg yolks. In a saucepan, melt the chocolate with water, stirring until smooth. Add 3 tablespoons of chocolate mixture to the egg yolks, then pour mixture back into the pan with the remaining chocolate. Cook over low heat, stirring until thickened, about 1 minute. Transfer to a new bowl and let cool for 15 minutes. Meanwhile, mix the cream, sugar, and vanilla with a mixer on high speed until soft peaks form. Transfer 1/2 cup of mixture to a small bowl and refigerate. Fold the remaining mixture into the chocolate mixture. Spoon into 4 dessert cups. Refrigerate until firm (approx. 2 hours). Spoon refrigerated cream mixture onto mousse before serving and add chocolate shavings as garnish. |
| Chicken Parmigiana Ingredients: 2 skinless, boneless chicken breast halves 2 oz. dried bread crumbs1 egg, beaten 3/4 (16oz.) jar spaghetti sauce 2 oz. shredded mozzarella cheese 1/4 cup grated Parmesan cheese Directions:Preheat oven to 350 degrees. Dip chicken into egg beaters, then the bread crumbs. Place chicken on a lightly greased cookie sheet and bake for 40 minutes. Pour 1/2 of the spaghetti sauce into a 9x13 baking dish. Add the chicken and pour on the remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and bake in the oven for 20 minutes. |
| Chicken Cacciatore Ingredients: 1 pound skinless, boneless chicken breasts 1/2 cup chopped onion 1 medium green pepper cut into strips 1 16oz. can of whole tomatoes1 6oz. can of tomato sauce 1/2 teaspoon oregano1/2 teaspoon basil 1 cup minute riceCooking spray Directions:In a large saucepan, saut� the chicken, onion, and pepper with cooking spray. Stir in tomatoes, sauce and seasonings. Bring to a boil. Stir in rice and cover. Reduce heat to low and simmer for 10 minutes. |
| Vegtable Chili Ingredients: 1 (28 oz) can tomatoes, undrained 1 (16 oz) jar chunky Salsa 1 (15 oz) can black beans, rinsed, drained 1 (10 oz) package frozen whole kernel corn 1 cup halved zucchini slices1 teaspoon chili powder 1 (8 oz) package shredded cheddar cheese Directions: Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese. |
| Oven Ranch Chicken Ingredients: 1/3 cup plain brad crumbs 1 buttermilk ranch salad dressing mix 1/3 cup sour cream4 boneless chicken breasts Directions:In a shallow dish, combine bread crumbs and dressing mix. Put the sour cream in another dish. Dip the chicken first in the sour cream, then into the bread crumb mixture. Place on a greased cookie sheet and bake at 375 for 30-35 minutes. |
| Chicken Parm for 2 1 package of 2 boneless/skinless chicken breasts 1 cup flour 2 eggs 1 cup italian herb breadcrumbs 1 jar of tomato sauce (I prefer to make my own, not everyone has that kind of patience so use whatever you like) olive oil parmasagne cheese and package of Italian blend grated cheese 3 stations: 1 plate w/ flour 2 plate w/ eggs 3 plate w/ breadcrumbs bread the chicken by coating each piece with flour, then egg then crumbs. place chicken breasts into a hot frying pan with hot olive oil, sauteing until breadcrumbs turn crispy golden brown. the chicken also goes from being raw and rubbery to firm. that's the perfect time to take them off the heat and place chicken breasts into glass baking pan, onto a thin layer of sauce, cover with sauce and grated cheese, then cover with italian cheese combo. bake @ 350-400 for approx. 15 - 20 minutes. |
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