Week of 3/4/2002

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Smothered Chicken
All the flavors of an old-fashioned Sunday dinner ...

1 stick (4 oz.) unsalted butter
Two 3-lb. chickens, each cut into 8 pieces
Salt and freshly ground pepper
2 large Spanish onions, finely chopped
4 thyme sprigs
2 bay leaves
1/4 cup chicken stock or canned low-sodium broth

Melt the butter in a large, deep skillet. Season the chicken with salt and pepper. Add half of the chicken to the skillet and cook over moderate heat until golden brown, about 4 minutes per side; transfer to a large plate. Repeat with the remaining chicken. Add the onions to the skillet and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes.

Spoon off all but 1 Tbls. of the butter from the skillet. Return the chicken to the skillet, add the thyme and bay leaves, cover tightly and simmer over very low heat until the chicken breast pieces are just white throughout, about 40 minutes. Transfer the breast pieces to a large plate and cover to keep warm. Continue simmering the chicken in the skillet until cooked through, about 15 minutes longer.

Stir in the stock and return the chicken breast pieces to the skillet. Season the chicken saute generously with salt and pepper and serve.

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Lemony Yogurt Cake
Simple to make, moist and delicious. Serve plain or pair with seasonal fruits alongside.

2 1/2 cups all-purpose unbleached flour
1/2 tsp. baking soda
1/4 tsp. salt
1 stick (4 oz.) unsalted butter, at room temperature
2 cups sugar
1 cup plain whole-milk yogurt
3 large eggs, lightly beaten
1 Tbls. finely grated lemon zest
1 Tbls. fresh lemon juice
1/2 tsp. pure vanilla extract
Confectioners’ sugar, for dusting

Preheat the oven to 350?. Butter and flour a 9-inch-square cake pan. In a bowl, whisk the flour with the baking soda and salt. In another bowl, beat the butter with the sugar until smooth. Beat in the yogurt, followed by the eggs, lemon zest, lemon juice and vanilla. Gradually beat in the dry ingredients until blended.

Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely. Dust with confectioners’ sugar before serving. Makes one 9-inch cake.

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Pan-Roasted Brussels Sprouts
Pan-roasting makes Brussels sprouts sweet and delicious.

1 lb. Brussels sprouts, cleaned
Salt
2 Tbls. butter
1/4 cup chicken stock
1/4 cup cooked crumbled bacon

With a paring knife make a small x in the base of the sprouts. This will cook the sprouts more evenly. bring a pot of water to a boil and season with salt. Blanch the sprouts for 1 minute.

In a colander, drain and rinse the sprouts under cold water to stop the cooking and set the color.

In a large skillet over high heat, melt the butter and saute the sprouts for 2 minutes, or until they begin to brown. Add the chicken stock and bring it to a boil and reduce until it has almost evaporated and has turned into a sauce. Add the bacon, toss, season to taste with salt and toss.

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Easy Tiramisu Cake
Purchased Angel Food Cake makes this a Supermarket Shortcut!

8 oz. cream cheese, room temperature
2 cups chilled whipping cream
2/3 cup powdered sugar
6 Tbls. amaretto
3 Tbls. unsweetened cocoa powder
1 Tbls. instant espresso powder or coffee powder
1 purchased 9-10 inch angel food cake
3 oz. bittersweet (not unsweetened) or semisweet chocolate, coarsely grated
1 cup sliced almonds, toasted
Chocolate shavings (optional)

Using electric mixer, beat cream cheese in large bowl until smooth. Add 1cup whipping cream, 2/3 cup powdered sugar, 2 Tbls. amaretto, cocoa and espresso powder. Beat until fluffy and smooth. Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form. Fold whipped cream into cheese mixture for frosting
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Cut cake horizontally into 3 equal layers. Place bottom cake layer on platter. Sprinkle with 4 tsp. amaretto. Spread with 1 cup frosting. Sprinkle with half of grated chocolate. Repeat layering with cake, amaretto, frosting and grated chocolate. Top with third cake layer. Sprinkle with 4 tsp. amaretto. Spread remaining frosting over cake. Press almonds onto sides of cake. Top with chocolate shavings, if desired.

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Coconut Chicken
Easy and delicious!

4 boneless, skinless chicken breasts

1/2 cup sweetened condensed milk
2 Tbls. Dijon-type mustard

2/3 cup Bisquick
1/2 tsp. paprika
1/2 tsp. salt
2/3 cup coconut

1/4 cup melted butter
4 lime wedges (optional)

Heat oven to 375° F. Rinse chicken, pat dry, set aside. Mix well the condensed milk and mustard in a medium bowl and set aside. Mix Bisquick, paprika, salt and coconut together and place in a flat dish.

Dip chicken in wet ingredients and then roll each one in the dry ingredients. Place in a 9 x 13 baking dish and drizzle melted butter over chicken. Bake in pre-heated oven for 35-50 minutes depending on size of chicken breasts. Serve with a wedge of lime if desired. Serves 4.