Buca's Lemon Chicken

Had this with Kristen last night- super yummy!


2 x boneless skinless chicken breasts (6 oz ea) pounded to 1/2 inch
Salt to taste
1 cup flour
1/4 cup olive oil
1/4 cup white wine
4 lrg lemons
1/2 stk unsalted butter softened
A small handful drained capers


Cut three lemons in half and use for fresh lemon juice. Cut the last lemon into wedges for garnish.

Begin to heat the olive oil in a 12-inch saute pan on medium-high heat. While oil is getting hot, lightly season both sides of the chicken breasts with salt. Lightly dust the chicken breasts in the flour. Shake off excess flour. Place chicken in the saute pan.

When the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through. When both sides are nice and brown, add white wine and lemon juice. Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.

Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts. Pour sauce directly on top of chicken breasts. Garnish with capers and lemon wedges.
This recipe yields 2 servings.

Brandon Eats Broccoli Casserole

Use this for your finicky veggie eaters. I used this to feed the boards studiers. It was easy and good. The curry gives it a flavor I don't usually use in cooking.

1 bunch broccoli cut into florettes
2 to 4 lg. chicken breasts
1 can cream of mushroom soup
1 tsp. lemon juice
1/2 c. mayonnaise
1 1/2 tsp. curry powder
2 cups instant rice
2 1/2 cups chicken broth
1 pkg. shredded cheese


Cook chicken in salt water until tender. Combine soup, lemon juice, curry powder, broth, and mayonnaise until saucy. Put broccoli and rice on bottom of casserole, then chicken pieces on top. Pour sauce over this. Sprinkle cheese over all. Bake covered at 350 degrees for 40 minutes.

Caramel Popcorn

This is my favorite homemade caramel popcorn...Enjoy!

1 bag popped popcorn (butter or plain)
3 TB light corn syrup
6 TB butter
3/4 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp vanilla

1. Remove all unpopped kernels from popped popcorn. Pour into a 17x12x2-inch baking or roasting pan. Keep popcorn warm in 300 degree oven while making caramel.
2. For caramel, in a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 more minutes.
3. Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel over popcorn and stir gently to coat. Bake in 300 degree oven for 15 minutes. Remove from oven and stir. Bake 5 minutes more. Spread caramel popcorn on a large piece of buttered aluminum foil to cool. Store tightly covered for 1 week in refridgerator. You may also freeze this in a ziploc bag or container.

Bertucci's Rigatoni, Broccoli and Chicken with Cream or Wine Sauce

This is from one of my favorite restaurants out east- I like the cream sauce

Servings: 2

3/4 lb quality, Italian rigatoni
2 tbsp olive oil
2 chicken breasts (4 oz each) boneless & skinless, cut into strips or thinly pounded
flour for dusting chicken
2 cups broccoli florets
1 tsp garlic, chopped
2 lemon slices
1 1/2 cups heavy cream or 1 cup dry white wine
1/2 cup chicken broth
salt and pepper to taste

Bring a pot full of water to a rapid boil. Cook rigatoni according to package instructions.

Meanwhile, heat olive oil in a large skillet.

Dust chicken with flour and cook until golden on both sides.

Add broccoli florets, garlic and lemon slices. Stir and cook for 1 minute.

Add the chicken broth, heavy cream (or wine) and cook until liquid is reduced by half (about 2 minutes). Season to taste.

Add cooked and strained rigatoni to sauce, toss until well mixed and serve at once, reserving lemon slices as garnishes.

HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CAKE

Honestly, this is like the BEST cake. The first time I made it, it looked so big and I told Nick we were going to have to invite someone over because there was no way we could finish it (who was I kidding?). Yet, the very next day it was more than half gone. I made it every week for the next 3 weeks. This cake does not last more than two days, maybe three (that is pushing it) in the Orme household. :)

HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CAKE

2 cups sugar
1 ¾ cup flour
¾ cup Hershey’s Cocoa
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup oil
2 tsp. vanilla
1 cup boiling water
“Perfectly Chocolate” Chocolate Frosting

Heat oven to 350. Grease and flour two 9 inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 min. Or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with frosting.

HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

1 stick butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla

Melt butter, stir in cocoa. Alternately add powdered sugar and milk, beat on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. This makes about two cups of frosting.