My father gave me the greatest gift anyone could give another person, he believed in me. - Jim Valvano

My First Recipe Post...

Father's Day Dinner... This year was the First Year I cooked dinner for my Dad all by myself, He is the culinary inspiration in this household so I rarely am given the opportunity to do so, though when I do... I throw down, I have huge shoes to fill... everyone in my family adored the food, I'm sure yours will too!

Moscato Pepper Chicken

•   8 chicken Boneless Skinless Chicken breast (I used Harvestland organic chicken)
•   1/3 cup olive oil
•   1 cup water
•   2 tablespoons balsamic vinegar
•   2 teaspoons unsalted butter
•   2 Bell or Yellow Peppers, (I used yellow, orange, and red) – Sliced
•   1 small white or yellow onion, sliced in 1-2 inch slices
•   2 tablespoons minced garlic – you can mince your own or use the jarred kind
•   2 tablespoons Italian Seasoning
•   2  tablespoons Onion Powder
•   1 Cup of Moscato White Wine – I used Flip Flop Moscato
•   1 can of Campbell’s Cream of Chicken Soup (if you serve over pasta/rice/or with potatoes)
•   1 teaspoon oregano (basil or parsley would work too) (optional)
• 1 large Gallon Sized Ziploc Bag
•   Large 9x13 Deep Baking Dish Or two 9x9’s

  Aluminum Foil

Add water, olive oil, butter, wine, balsamic vinegar, and seasonings to Ziploc bag, mix all together so you have a fluid consistency, add sliced peppers and onions. Open the Chicken Breasts rinse and pat dry, add chicken to bag, seal tightly… mix marinade, vegetables, chicken around in bag for 2-3 minutes. Place on the lowest part (meat storage bin) of your refrigerator for 30 minutes to overnight… (I’ve tried both… overnight is much better)

Preheat oven to 350 degrees, Spray or coat your baking dish for easy cleanup (or use foil pans and throw them away afterwards like I did.) Fork Chicken onto Baking Dish(es), With a slotted spoon; spoon peppers and onions on top of the chicken breast meat. When finished, pour juices from bag around the chicken. Place Foil around the baking dish and seal tightly, place 5-10 knife pricks into top of foil to vent during cooking process… Bake for 45-50 minutes.

Serve over a bed of white/brown rice, mashed potatoes, or pasta.




Marble Bundt Chocolate Doughnut Cake

• 1 1/4 c. soft butter
• 1 1/2 c. sugar
• 5 eggs
• 2 1/2 c. sifted flour
• 1 1/4 tsp. baking powder
• 1/3 tsp. salt     
• 1 c. less 2 tbsp. milk
• 2 tsp. vanilla
• 1/4 c. cocoa, sifted   

Cream butter with a hand or standing mixer, gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time, creaming well after each addition. Sift together flour, baking powder and salt. Add alternately with milk and vanilla to creamed mixture. Take out 2 cups cake batter. Blend cocoa into it. Alternately spoon light and chocolate batters into slightly greased and floured 10" cast aluminum bundt cake pan. Take a spatula and make gentle twists inside batter to create a ripple effect.

Bake in slow oven, 325 degrees, for 1 hour and 30 minutes for the heavier bundt pans, or until cake tests done with a toothpick. Cool in pan about 10 minutes. To speed cooling, I place my pan in the sink with ice cubes and cold water for 30 minutes

Invert cake on wire rack and remove the pan. Cool cake thoroughly. This is a deliciously buttery and moist cake. If you would like a richer chocolate color, increase the amount of cocoa by 2 or 3 tablespoons.

Chocolate Glaze

•  3 tablespoons cocoa
•  2 tablespoons butter melted
•  1 cup confectioners sugar
• 2 -3 tablespoons hot water

Wait until cake is 100% cool, Mix with spoon until combined, microwave for 10-15 seconds… pour onto cake while spinning cake plate to create the dripping affect wait until cake cools before placing cake lid on top.
  
Serve and Enjoy