Homemade Balsamic Glaze

Homemade Balsamic Glaze
16 ounces, fluid Good Balsamic Vinegar
1/2 cup Sugar
Salt
Pour balsamic vinegar into a saucepot. Add regular granulated sugar and a couple pinches of salt. Stir to combine.  Place the saucepot over medium heat. Once the balsamic vinegar comes to a boil, stir again, and casually watch it. You don't have to babysit the pot, but stick around so you don't forget about it.  When the balsamic glaze is thick and syrupy and has reduced by half (about 20 to 30 minutes), remove the pot from the burner and allow it to cool.  Store your balsamic glaze in an airtight container in the fridge for up to 2 weeks.

Chicken Piccata

Chicken Piccata
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside. In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour. In a large skillet, melt butter/margarine and brown the coated chicken pieces. Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Great Pumpkin Dessert

Great Pumpkin Dessert
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.  In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.  Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.  Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Easy Tomato Baked Chicken

Easy Tomato Baked Chicken
1 lb chicken pieces, I used thighs
3/4 cup zesty Italian dressing, divided
2 (14oz) cans diced tomatoes with garlic, basil, and oregano, drained
1/2 tsp garlic powder
1/4 cup parmesan cheese
white rice (if desired)
Pour 1/4 cup dressing over chicken and place in refrigerator to marinade for at least 30 minutes. Remove chicken from marinade and place in the bottom of a 9x13 baking dish (discard used marinade). In a separate bowl, combine both cans of drained tomatoes, 1/2 cup dressing, and garlic powder. Pour tomatoes over chicken. Sprinkle with parmesan cheese. Bake at 425 for about 40 minutes or until internal temperature reaches 165 degrees. Serve chicken alongside rice topped with tomatoes. If using a crockpot, arrange chicken and tomato mixture the same as above and cook on low for 6 hours or high for 3 hours.

Green Enchilada Chicken Soup

Green Enchilada Chicken Soup
2 cups cooked chicken breast, shredded or diced
2 (10 oz) cans mild green enchilada sauce
2 (14 oz) can chicken broth
2 cloves minced garlic
6 oz cream cheese, softened to room temperature
1/4 cup green onion, diced
1 avocado, chopped
1 cup sour cream
dried parsley, for garnish
Combine chicken, enchilada sauce, and chicken broth in a stock pot. Bring to a boil, then reduce heat to a simmer. Add garlic, and cream cheese and simmer for 10 minutes, stirring occasionally, until the cheese is completely melted. Stir in the green onion. Serve topped with avocado and a dollop of sour cream.

Christmas Cranberry Dip

Christmas Cranberry Dip
12oz bag fresh cranberries
1 cup sugar
1 cup pineapple preserves
8oz cream cheese, room temperature
buttery crackers
In a 2 quart baking dish, stir together cranberries and sugar. Cover and bake at 350 degrees for 30 minutes. Remove cover and stir to be sure cranberries have popped and released their juices. Add pineapple preserve and stir until well combined. Allow to cool to room temperature and place in an airtight container in the refrigerator overnight. Spread cream cheese over bottom of a pie plate or 8x8 baking dish. Spoon cranberry mixture over cream cheese and spread out evenly.

Strawberry & Lime Moscato Punch

Strawberry & Lime Moscato Punch
1.5 liter of Moscato wine
1 can frozen limeade concentrate, defrosted
1 c strawberries, diced plus 1 c strawberries sliced
1 lime sliced
2 Liter 7 Up
Place 1 cup of diced strawberries and ¼ cup of limeade in a blender and puree.  Run through a strainer to remove most of the seeds.  Pour into a pitcher, add remaining limeade and moscato into the pitcher.  Garnish with strawberry and lime slices.  Chill in fridge, when ready to serve top each glass with 7 Up.