DP's Best Recipes

[Kathianne]

Winner tonight, Chicken Piccata. Wasn't sure how my sons would like, they are pretty much 'plain chicken' kind of guys. I won, it was a big hit! Served with pasta with garlic & olive oil, mmm.

4 Boneless, Skinless Chicken Breasts
6 tbsp Unsalted Butter
1/3 c Freshly Squeezed Lemon Juice
5 tbsp Extra Virgin Olive Oil
1/2 c Dry White Wine (or you can use Chicken Stock if you don't want the wine)
1/4 c Capers, rinsed
1/3 c Fresh Parsley
1 can of Artichoke Hearts (I didn't have, so left this out)
1/3 cup chopped mushrooms
Flour and Parm. Cheese (for dredging)
Sea Salt
Freshly Ground Pepper

Directions
Wrap chicken breasts in plastic wrap and flatten (beat)
Unwrap and cut in half
Salt and Pepper both sides, then dredge in Flour and Parm Cheese
In pan, cook chicken in Olive Oil and Butter, approximately three to five minutes on both sides (until slightly browned) It only needs to be turned once.
Take out of pan with tongs and transfer to plate
In same pan, add lemon juice, wine (or stock), capers and artichoke hearts, scrap bits from chicken and simmer until reduced by half.
Put lemons in the pan for flavor (discard before serving)
Return all the chicken to the pan and simmer for about five more minutes
Put chicken on serving dish
Add remaining butter to pan, simmer for another minute or two, remove from heat and pour over chicken.

[Shadow]

The things you find online...interesting...might have to try this one.

Chocolate Coca-Cola Cake
(The Coca Cola Company website)

1 18.5-ounce devil's food cake mix (see note)
1 16-ounce bottle Coca-Cola®
2 tablespoons grated orange peel
Half 6-ounce package semisweet chocolate chips, about 1/2 cup
12 large fresh, ripe strawberries, preferably unhulled
1/2 cup butter or margarine, softened
1 16-ounce package confectioners' sugar
3 tablespoons powdered chocolate drink mix such as Nestle's Quik
1 1/2 teaspoons vanilla extract

Heat oven to 350°F; grease 13x9x2 inch baking pan.

Prepare cake mix according to
package directions, using 1 1/3 cups cola in place of water and stirring 1 tablespoon
grated orange peel in batter.

Pour batter into prepared pan. Bake 30 minutes until
wooden pick inserted in center comes out clean. Invert cake onto wire rack cool
completely.

Cake may be made and stored, tightly wrapped, up to two days before
decorating.

Note: For firmer cake, use one 16-ounce package of pound cake mix, stirring in 1/3
cup powdered chocolate drink mix along with grated orange peel. Use cola for the
liquid; bake as directed.

1. Stir chocolate chips in small heavy saucepan over very low heat until melted and
smooth; remove from heat. Dip strawberries into chocolate to coat halfway, placing
each berry as it is dipped on cookie sheet lined with wax paper. Refrigerate berries
until ready to use.

2. Cut cooled cake horizontally into 2 equal layers with sharp serrated knife; place
bottom layer on large cookie sheet.

3. Beat butter in large bowl with mixer at medium speed until light and fluffy;
gradually beat in confectioners' sugar and chocolate drink mix until smooth. Beat in
1/3 cup of remaining cola, remaining 1 tablespoon grated orange peel and vanilla
until thoroughly blended and smooth. Spread half of frosting over bottom cake
layer; top with second layer. Swirl remaining frosting over top of cake. Cut cake into
12 portions; arrange on platter.

Decorate with chocolate-dipped strawberries and
birthday candles, if desired.

Make 12 servings.

[Shadow]

Sparkling Sprite® Surprise Pie
(Coca Cola Company website)

1 8" graham cracker pie shell
1 8-ounce package cream cheese, softened
1 Tbs. butter
1/3 cup sour cream
1 pint strawberries, halved
1/2 cup blueberries (optional)
2 packages strawberry or strawberry/banana gelatin mix
1 cup cold Sprite
1/2 cup boiling water

Mix softened cream cheese, melted butter, and sour cream in bowl.

Spread mixture in the bottom of the pie shell. Smooth evenly with a spatula or tablespoon.

Lightly press the strawberry halves into the mixture. Place shell with mixture and berries into
the freezer for 15 minutes.

Dissolve the 2 packages of gelatin mix in the 1/2 cup boiling water. Add the Sprite and pour over the berries in the pie shell.

Place pie in the refrigerator for 3 to 4 hours or until the gelatin becomes firm.

Serve with whipped cream or ice cream.

Serves approximately 6

[Shadow]

Frozen Yogurt with Root Beer Sauce
(Coca Cola Company website)

Makes 8 servings

2 1/2 cups Barq’s® Diet Root Beer
2 teaspoons cornstarch
2 1/4 cups milk, whole, cold
1/2 cup aspartame sweetener
1/8 teaspoon salt
1 packet gelatin, (1/4 ounce), unflavored
1 1/2 cups yogurt, plain, low-fat
1 1/2 teaspoons vanilla extract

Method:

1. Dilute cornstarch in 2 tablespoons of the root beer. Reduce remaining root beer in a saucepan over medium-high heat to 1 cup, about 30 minutes. Whisk
cornstarch into reduction and cook until thickened, about 2-3 minutes. Remove from heat, cool completely, and chill.

2. Combine the milk, sweetener, and salt in a bowl. Stir to dissolve. Sprinkle gelatin across surface and allow mixture to stand until gelatin forms a light "skin," about 5 minutes. Place bowl containing milk mixture over a pot of simmering water and heat while stirring, until gelatin melts. Cool completely, but do not allow gelatin to set up.

3. In a separate bowl combine the yogurt and vanilla extract. Whisk together
cooled milk mixture and the yogurt mixture. Cover and chill thoroughly, about 8 hours. Gelatin will set up during this time.

4. When ready to process, whisk yogurt mixture to break it up and remove lumps. Place in an ice cream machine and process according to manufacturers
instructions. When yogurt is partially frozen, scrape into a chilled metal bowl,
cover and freeze thoroughly, about 8 hours.

5. Serve frozen yogurt in chilled glasses or serving dishes, drizzled with sauce.

[Shadow]

Summer Salsa

Ingredients

2 (10 ounce) cans sweet white corn
1 (14.5 ounce) can black beans
1/2 red onion, chopped
1 red pepper, chopped
1/2 cup sugar
1/2 cup rice wine vinegar
salt to taste

Directions:

In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.