Tuesday, April 10, 2007


CJ, who posted a recipe for Chocolate Raspberry Tart to our blog! CJ needs to contact us at barb.cotter@gazette.com or 636-0194 so we can arrange a time for him/her to select a cookbook from our stash. Last week's winner, Deb Berry, selected "One-dish Meals," by the Culinary Institute of America.

Thanks to the other two people who posted to our blog as well. We had a hard time selecting a winner by recipe only, since they all sounded so good, so we did the fair (and easy) thing: We put the recipe titles into a hat and got CJ! But try all the recipes: You can go wrong with chocolate. We're reprinting CJ's here; find the others in the comments section of the April 3 posting of "And the winner is..."

To win a cookbook, post your recipe in the comments section below. This week, we want recipes that put those old standbys, boneless chicken breasts, to good use.

Chocolate Raspberry Tart
1 package(4-serving) Vanilla Pudding/Pie Filling
1 1/4 cups half and half or milk
1 Chocolate Crumb Crust (recipe follows) baked in 9inch tart pan and cooled
1 pint raspberries
2 squares semi sweet chocolate, melted

1. MICROWAVE pie filling mix and half and half in large bowl for three minutes and stir well. Microwave 3 more minutes and stir again. Microwave 1 more minute or until boiling. Cover surface with plastic wrap and refrigerate 4 hours.
2. Spoon filling into crust just before serving. Arrange raspberried on top of filling and drizzle with melted chocolate.

Chocolate Crumb Crust
3 squares semi sweet chocolate
3 tablespoons butter
1 cup graham cracker crumb

1. Heat oven to 375 degrees.
2. Microwave chocolate and butter on high for 2 minutes. Stir until chocolate is completely melted.
3. Stir in crumbs. Press mixture into tart pan and up sides. Freeze 10 minutes and then bake 8 minutes. Cool completely.


Deb said...

Rosemary Chicken

Nonstick cooking spray
1-1/2 pounds skinless, boneless chicken breast halves or thighs
1 9-ounce package frozen artichoke hearts
12 cloves garlic, minced
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
2 teaspoons dried rosemary, crushed, slightly less if using fresh rosemary
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground black pepper
1 tablespoon cornstarch
1 tablespoon cold water
Lemon wedges (optional)

Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3-1/2- or 4-quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel, and pepper. Pour over vegetables in slow cooker. Add browned chicken; spoon some of the garlic mixture over chicken. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.

If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes. If desired, serve with lemon wedges.

Deb said...

Congratulations CJ!