This wonderful recipe comes from the October 2007 issue of Cooking Light magazine. It is simple to prepare and only has a few ingredients, but if you make it for company, it has the 'Wow Factor' in how it is presented. If you are not a fan of goat cheese, you can use the Gournay cheese - the results are just as yummy.
The polenta compliments everything in the chicken without stealing the show. I added some parmigiano-reggiano to up the flavor of the polenta, but feel free to leave it out if you want. This dish as a whole is a lovely meal for friends and family alike. If you make this chicken dish, I would love to hear the results.
You can stuff the chicken breasts up to a day ahead. You can just put them in the refrigerator, until you're ready to cook them.
To save on time, get the water simmering for the polenta while preparing the chicken. When the chicken is in the oven, make the polenta.
I recommend adding some roasted fall vegetables to this meal...
I made this flavorful dish for the first time last week. It was so delicious that I had to include the recipe in my blog. I found this gem in the May 2017 edition of Southern Living Magazine. The one pound of multicolored sweet peppers really caught my eye. You see...I have a garden full of sweet peppers, and I am constantly looking for ways to use them in recipes. This recipe is yummy and also lets me use peppers from my garden. As a bonus, I also love pasta. It seemed the perfect recipe for me. I hope you enjoy it just as much as I do!
Preparation time is 20 minutes. Total time is 40 minutes.
If you are a chocolate lover, you are going to love these cookies. They are rich, decadent, and gooey (especially when just out of the oven)! Your taste buds will sing when you take your first bite. These cookies are pure chocolate heaven. I found this recipe in the November 2014 issue of Cooking Light magazine, and it is definitely a delight!
If you prefer a less intense chocolate flavor, use semi-sweet chocolate chips instead of the bittersweet chocolate chips.
You almost want to under-bake these cookies for a gooey center. When the cookies look glossy, pull them out of the oven. For my oven, it was about 8 minutes when the cookies where almost ready.
The dough needs to chill for 30 minutes so plan ahead!
Preparation time is 16 minutes. Total time is 1 hour and 15 minutes.
This is a wonderful pie! I have had this recipe for many years, and I do not remember where I found it. If you love lemon meringue pie, this recipe is perfect for you. The filling is both sweet and tart. It has a lovely creamy texture to it. I like to make mountains of meringue, because it looks amazing when pilled high on top of the filling. I also use my water-whipped baked pastry shell for this recipe. Overall, you cannot go wrong with this beautiful and delicious pie.
I place plastic wrap over the egg yolks so they don't dry.
For the meringue, I use six egg whites and a 3/4 teaspoon cream of tartar.
When whipping your meringue, make sure that your egg whites are at room temperature and that all of your utensils and equipment are very clean. Use a non-reactive bowl. I use a stainless steel bowl, but a glass bowl will work too. If it is a very humid day, you may want to wait for a different day. The humidity in the air can weigh...