Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.

I have been searching for easy recipes for things to bake for our annual Garden Club plant and bake sale which is coming up soon. I came upon this wonderful looking and sounding treat! I hate that I have to make all these decadent things but can not eat a bite! Peanut Butter Fudge Pie with Pretzel Crust Ingredients 3/4 cup crushed pretzel 1/2 cup all-purpose flour 2 tablespoons sugar 1 stick (1/2 cup) butter, melted 1 cup hot fudge sauce, plus extra for drizzling 3/4 cup sugar 1/3 cup cornstarch 1/2 cup peanut butter chips 2 tablespoons creamy peanut butter 1 cup milk 1 cup heavy cream 3 egg yolks 2 tablespoons butter 1 tsp vanilla Instructions 1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool . 2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. Peanut Butter Fudge Pie with Pretzel Crust www.thestayathomechef.com

I made this for dinner yesterday and it was a hit. I loved the ease of cooking it all in one pot. **I changed one thing. Instead of cooking the chicken with the tomatoes, I added it at the same time as the rice. That's plenty of time to cook it through. I also used boneless breasts. I'd love to do thighs next time, if I can sneak them past hubby. Chipotle Chicken and Rice (Martha Stewart Everyday Food) 2 tablespoons vegetable oil 8 boneless, skinless chicken thighs (about 2 pounds total) Coarse salt and ground pepper 1 medium red onion, thinly sliced lengthwise 3 garlic cloves, coarsely chopped 1/2 teaspoon ground cumin 2 canned chipotle chiles in adobo, minced 2 large tomatoes, diced large 1 cup long-grain white rice Lime wedges, for serving Chopped cilantro leaves, for serving (optional) In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits). Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

Thanks, Shirley--seems easier than baking it and definitely faster! I won't stop thinking about this cake until I make it. The picture on Pinterest was to die for! Almost like a sour cream coffee cake. HONEY BUN CAKE (Serve at Once) For the Cake: 1 box yellow cake mix 4 eggs 1 cup sour cream 3/4 cup vegetable oil For the Swirl: 1 cup light brown sugar 2 teaspoons cinnamon, or to taste For the Glaze: 2 cups powdered sugar 6 tablespoons milk 1 teaspoon vanilla extract Preheat oven to 325 degrees F. By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow--it's ok if it has some lumps! Set aside. In a separate bowl, mix together the brown sugar and cinnamon until well-blended, and set aside. Pour half of the cake batter into a greased 13x9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the cake, making sure to sprinkle it on the entire layer. Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece. Place the cake into the oven, and bake for 45-50 minutes, or until an inserted toothpick comes out clean. While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until the glaze is desired consistency. When the cake comes out of the oven, pour glaze onto the entire, hot cake. Let the cake sit for a few minutes so the glaze can set. Serve warm or at room temperature. Serves 12-15