Oh it's ladies night...

Once a month myself, 2 of my bridesmaids, and my matron of honor get together at one of our homes and do dinner, drinks, and lots of girl talk! Instead of us going out every month, the person who hosts that month, also fixes the meal! Not so shabby!

This month it was my turn and I used Ms. Rachael Ray as an inspiration! I went on my quest to find something quick, easy, tasty to make, and impressive (of course!). I stumbled upon Rachael's Chicken Brasciole that she served with Lemon Pepper Cappelini. SWEET! Then the question was, "what veggie to serve alongside?"... how about some simple steamed squash?! FAB! And to drink... well, even I impressed myself with this one! I dubbed it "Semi-Homemade Sangria". So delish & perfect!

The crowning jewel of my meal was dessert... a Bailey's Irish Cream Cake with Bailey's glaze. O. M. G. SO GOOD. It was such an incredibly simple recipe and absolutely one I will make again.

This meal was incredible from start to finish and I got raves from all three of my lovely gal pals!

Now go... Enjoy it yourselves :)

Chicken Brasciole
(adapted from Rachael Ray)



1/2 cup hot water
Handful raisins
1/4 cup pine nuts
1 cup flat-leaf parsley
1 tablespoon lemon zest
2 cloves garlic, finely chopped
1 cup seasoned bread crumbs
1/2 cup grated Parmigiano-Reggiano
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup dry white wine
2 cups tomato sauce
2 tablespoons fresh tarragon, a few sprigs, leaves chopped

Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, bread crumbs, and cheese into processor and pulse into a stuffing.
Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
Heat the olive oil and butter in a large skillet over medium-high heat.
Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 20-25 minutes or until cooked through.


Lemon Pepper Cappelini
(adapted from Rachael Ray)



2 tablespoons extra-virgin olive oil
3 tablespoons butter
4 cloves garlic, finely chopped
1 teaspoon coarse black pepper
2 lemons, zested and juiced
Salt
1/2 pound capellini
1/2 cup shredded or torn basil leaves
Grated cheese, to pass at table

Place water on to boil for pasta.
In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.


Semi-Homemade Sangria



2-750 ml bottles of Arbor Mist Sangria wine
Splash of peach schnapps
Splash of Cointreau
Splash of brandy
Fruit of your choice (I used 1 lemon, 1 lime, 1 apple, 1 peach, 1 orange and sliced them all into 8ths)


Place sliced fruit into the bottom of the pitcher.
Pour liquids over top.
Muddle the fruit & liquors together & serve on ice.


Bailey’s Irish Cream Cake



CAKE
1 c. nuts
1 pkg. yellow cake mix
1 (3 oz.) pkg. Jello instant vanilla pudding
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. Bailey's Irish Cream

Preheat oven to 325 degrees. Grease and flour a tube or bundt pan. Sprinkle nuts on the bottom of pan. Combine the rest of the ingredients. Pour over nuts. Bake 1 hour. Cool cake completely. Remove cake and pour glaze over top and sides.

GLAZE:
1 stick butter
1/4 c. water
1 c. sugar
1/2 c. Bailey's Irish Cream

Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Bailey's Irish Cream.

*Note: I poured and repoured the glaze over the cake about 5 times to get it to really soak in. I then took the remaining glaze and put it into a tupperware container and drizzled it over top with each piece I served!

Oh Rachel Ray... sometimes you are a rockstar.

Since I have this unhealthy Obsession with chicken, I'm always looking for new ways to cook it! New sauces, marinades, coatings... you name it, I'm on the constant search for it!

When I saw this recipe on Rachel's show a few weeks ago, I knew it would be the perfect summer marinade for amazing grilled chicken! The recipe calls for fresh herbs, which are of course, more fragrant and vibrant, but I used the dried herbs that I had in my pantry and it worked out just fine! I also added the juice of one lemon into the marinade.

For sides, I made steamed broccoli (my favorite veggie!) and my no fail Lipton Onion Soup roasted potatoes! They're always a huge hit!

Enjoy :)


Lemon Herb Chicken, Steamed Broccoli, Lipton Onion Soup Roasted Potatoes



Lemon Garlic Herb Chicken
(adapted from Rachel Ray’s recipe)

4 cloves garlic, peeled
Salt
2 lemons, zested
Juice of 1 lemon
1 teaspoon fennel seed
1 heaping teaspoon of dried thyme
1 heaping teaspoon of dried rosemary
1 heaping teaspoon of dried parsley
2/3 cup extra-virgin olive oil
Black pepper
4 boneless skinless chicken breasts

Heat grill or grill pan to medium-high.
Grate the garlic onto a cutting board and add a couple teaspoons salt, mash into paste with the flat of your knife.
To the garlic, add the lemon zest, fennel seed, thyme, rosemary, parsley, extra-virgin olive oil, lemon juice and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly.
You can let chicken sit in marinade in the refrigerator to absorb the flavor or cook right away (your choice)
Grill chicken 12 to 15 minutes until juices run clear.


Lipton Onion Soup Roasted Potatoes

1 packet of Lipton Onion Soup mix
1/3 cup of extra virgin olive oil
4-6 potatoes, cubed

Preheat oven to 425 degrees
Toss potatoes in a bowl with olive oil & onion soup mix.
Place potatoes in a singe layer on a 9x13 baking sheet.
Roast for 35 minutes, turning occasionally.

Comfort Food!

My favorite meal as a child (and even sometimes now!) was fish sticks, Kraft mac & cheese, beets, and stewed tomatoes. Weird combo? Slightly! So when I decided I wanted fish & mac & cheese, I decided to class it up slightly and put a modern twist on it all!

I pulled up a recipe called Busy Day Baked Fish on this fabulous recipe site run by one of the ladies on the RI Nest board. And, I had a mac & cheese recipe sitting here that I was dying to try! Put it together with some steamed asparagus and what do you get? A modern day version of my favorite comfort food (and I'm pretty sure it's a bit healthier too!

Quick Fish, Mac & Cheese, & Steamed Asparagus



Quick Fish
8 Ounce(s) sour cream
2 Tablespoon(s) onion soup mix
1 1/2 Cup(s) seasoned bread crumbs
2 1/2 Pound(s) fresh or frozen, thawed fish fillets
1/4 Cup(s) melted butter
1/3 Cup(s) Parmesan cheese

In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving size pieces; coat with the sour cream mixture then roll in the crumbs. Place in greased 13x9 baking dish. Drizzle with butter. Bake, uncovered, at 425 for 15 minutes. Sprinkle with Parmesan; bake 2-6 minutes longer or until fish flakes easily with fork.

Mac & Cheese
2 cups elbow macaroni
1/8 teaspoon of onion powder
1/8 teaspoon of garlic powder
2 T butter
2 T flour
1/8 t pepper
2.5 cups milk
1.5 cups (6 oz) shredded cheddar cheese
1.5 cups (6 oz) shredded American cheese

Cook macaroni; set aside. In a medium saucepan, melt butter and stir in flour, pepper.=, garlic powder, and onion powder. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheeses, stirring until melted. Stir in cooked macaroni. Transfer mixture to 2-quart casserole. Bake, uncovered, at 350 degrees for 25-30 minutes.