PAN FRIED CHICKEN BREAST with Oregano Garlic Butter

1 garlic clove
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh oregano
1/4 teaspoon dried hot red pepper flakes
4 chicken breast halves with skin and bones (2 to 2 1/4 lb)
1 tablespoon olive oil


Mince garlic and mash to a paste with salt using a large heavy knife.
Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.


Read More http://www.epicurious.com/recipes/food/views/Panfried-Chicken-Breasts-with-Oregano-Garlic-Butter-108172#ixzz0lyFA6yfF

Ooey Gooey Peanut Butter Chocolate Brownies

Hi everyone -
We are BACK! We have been Spring CLEANING! Oh what fun! Well time to make some treats now! These are Mmmm....
Enjoy :) More soon...

Ooey Gooey Peanut Butter Chocolate Brownies
3/4 C. fat-free sweetened condensed milk -divided
1/4 C. butter - melted and cooled
1/4 C. skim milk
1 -18 oz. package devil's food cake mix
1 large egg white -lightly beaten
vegetable cooking spray
1 -7 oz. jar marshmallow cream - about 1 3/4 cup
1/2 C. peanut butter chips
Preheat oven to 350° F.
Combine 1/4 cup condensed milk, butter, skim milk, cake mix and egg white in a bowl (batter will be very stiff). Coat bottom of a 13x9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin). Bake at 350° F for 10 minutes.

Combine 1/2 cup condensed milk and marshmallow cream in a bowl; stir in peanut butter chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture.
Bake at 350 degrees for 30 minutes. Cool completely in pan on a wire rack.

Chocolate Cracked Earth (Flourless Cake)

Time for a sweet treat recipe: In about 20 minutes, and then 25 minutes of cooking time - You could be enjoying the following, scrumptious dessert. The top is dusted with powdered sugar SO BE CREATIVE FOR YOUR VALENTINE and dust in the shape of a heart or leave the middle in a heart shape and dust the rest - you decide!
Thanks Tyler Florence for this delectable dish!

1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, whip the cream until it becomes light and fluffy.

Serve at room temperature dusted with confectioners' sugar and have whip creme handy on the side for serrving..