No Bake Cookies

I have been trying not to bake too much but Sunday afternoons always get the best of me. I love No Bake's and decide to try something different. They're very yummy . . . enjoy!

In a saucepan:

2 C. Sugar

1/2 C. Butter

1/2 C. Milk

1/4 C. Cocoa

Over medium high heat, bring to a boil for one minute.

Remove from heat and add:

1/2 C. Peanut Butter

1 tsp. Vanilla extract

1 pinch Salt

Once throughly mixed, add 3 C. Oats.  

Drop by spoonfuls onto waxed paper and cool.

Chicken Marsala

Chicken Marsala has to be one of my favorite dishes of all time.  Here's a fairly easy version I whipped up tonight.

6-8 Chicken Tenderloins or 3-4 Chicken Breasts, skinless & boneless

1 C. Flour

4 T. Butter

1/2 C. Chicken Broth

2 Garlic cloves, minced

8 oz. Mushrooms, sliced

1 1/2 C. Marsala Wine

1. Heat 2 T. Butter in large sauce pan. Pat chicken dry. Add salt and pepper to flour and place in medium-sized shallow bowl. Dredge chicken in flour mixture and place in pan.

2. Cook on medium-high heat about 2-3 minutes per side.  They will not be cooked through, they will finish cooking with the sauce. Remove chicken from pan.

3. Add Chicken broth and garlic to pan. Saute for 2 minutes and add mushrooms. Saute for another 4 minutes or until mushrooms are semi-soft.

4. Add marsala and remaining butter, away from heat. Simmer on medium heat for 7-8 minutes.  Add chicken back into the pan and finish cooking. Sauce will continue to reduce and thicken.  When chicken is cooked through and sauce is ready serve over pasta or mashed potatoes.

Enjoy!

Macadamia Crusted Halibut with Coconut Rice

Macadamia nut crusted Halibut

4  6 to 7 oz. Halibut fillets

1 C. Madadamia nuts

3/4 C. Panko

2 Eggs {beaten and mixed with 1 T. water}

Flour for dredging

Peanut oil for sauteing

Salt & Pepper

Place macadamia nuts and panko in food processor bowl fitted  with a work blade. Using pulse, crush nuts and panko together until you achieve a medium coarseness.  Don't overgrind or oil will extract from nuts.  Heat a large saute pan on mediuum heat.  Lightly season halibut, dredge in flour, shake off excess then dip in egg mixture, then place in macadamia nut mixture and coat well.  Press nuts on and lightly shake off excess.  Add oil to pan and place halibut in pan.  Continue cooking halibut until golden brown on both sides-about 6 to 8 minutes.  If using thick fillets, finish cooking in a 350 degree oven for 7-10 minutes.

Coconut Rice

2 C. Basmati rice

2 C. Coconut milk

1 3/4 C. Water

1/2 tsp. Salt

1/2 tsp. Vegetable oil

1 tsp. White sugar

1 tsp. Coconut extract

Rub oil over the bottom and sides of a deep-sided pot with a tight-fitting lid.  Place rice, coconut milk, water, and salt in pot.  Put pot on the stove over medium-high heat.  Stir well.  Add the sugar and flavoring.  Continue stirring occasionally until it comes to a gentle boil.  Once it has come to a gentle boil, stop stirring, and turn down to medium-low heat.  Place lid askew on the pot, allowing some steam to escape.  Cook for 15-20 minutes.  Turn off the heat and leave pot on the burner.  Cover the pot tightly and allow to rest for 5-10 minutes. Fluff and serve.

I used this Anne Made Spicy Mango as a topping over the halibut. These stuff is amazing! It has just the right flavor and kick.  You could also use a pineapple-mango chutney. But if you can get this stuff I would definitely recommend it.  You can find it at Bloomer's Gift & Floral.

Tomato Basil Chicken in Cream Sauce

I didn't get a chance to take a picture of this one but it is phenomenal.  A client gave me this recipe a few weeks ago and I kept meaning to try it, now  I'm so glad I did. It's Delish...and quite easy.

2 Boneless skinless chicken breasts

1 T. Oil from oil-packed sun-dried tomatoes

3 large garlic cloves, thinly sliced

1/2 C. White cooking wine

1/3 C. Whipping cream

1/4 C. drained oil-packed sun-dried tomatoes, thinly sliced

3 T. thinly sliced fresh basil

Sprinkle chicken with salt and pepper.  Heat oil in heavy medium skillet over medium-high heat.  Add chicken to skillet and saute until golden.  Add garlic and stir 30 seconds.  Add cooking wine, cream, and tomatoes and bring to boil.  Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes.  Transfer chicken to plates.  Add basil to sauce in skillet.  Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes.  Season sauce to taste with salt and pepper, spoon over chicken and serve.

Serving note: I think it would be great over some capellini pasta.