Greek Feta Chicken with Olives and Sun-dried Tomatoes

4 large chicken breast
salt and pepper to taste
1/2 cup all-purpose flour
1 garlic clove crushed
1 tablespoon olive oil
1 cup dry white wine divided
1/4 cup lemon juice
1 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 cup chopped kalamata olives
1/4 cup chopped sun-dried tomatoes

Season chicken with salt and pepper; dredge in flour shaking off excess.

Cook chicken and garlic in hot oil in large skiller over medium heat until chicken is browned on both sides.

Add 1/2 cup wine and lemon juice; cover, reduce hear, and simmer 5 minutes.

Add remaining 1/2 cup wine and simmer 20 minutes.

Sprinkle feta over chicken and cook until slightly melted.

Sprinkle olives and chopped tomato over top.  Sprinkle with oregano. Cover and cook until cheese is melted.

I got this recipe from Creating a Stir cookbook.   I do not like olives so I made half with and half without.  The chicken had nice flavor and was moist.

Megan-3.5/5
Jesse-4/5

Peanut Butter Truffle Brownies

Brownie Base

1

box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

Filling

1/3

cup butter, softened

1/3

cup creamy peanut butter

1 1/3

cups powdered sugar

1 1/2

teaspoons milk

Topping

3/4

cup semisweet chocolate chips

3

tablespoons butter

Directions

• 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely, about 1 hour.
• 2In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
• 3In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 6 rows by 4 rows. Store covered in refrigerator.

I got this recipe from a Betty Crocker email.  I am a fan of peanut butter and chocolate together.  My favorite brownies are still the ones I posted a while back but these are a nice change with the peanut butter.  They are rich.  

Megan-4/5

Jesse-4/5

Rich Chocolate Pudding Cake

½ cup semisweet chocolate morsels
¼ cup butter
1 cup all-purpose fl our
⅓ cup cocoa
½ teaspoon baking powder
½ teaspoon salt
2 eggs
1 cup sugar
¾ cup whole milk
2 teaspoons vanilla extract

Topping:

¾ cup brown sugar
1/8 cup cocoa
1½ cups boiling water (or coffee)

Heat oven to 350°.

Over gentle heat, melt chocolate morsels and butter together, stirring occasionally, until blended and smooth. Set aside.

Sift together flour, cocoa, baking powder and salt. Set aside.

In a large bowl, beat eggs to break them up. Add sugar, milk, vanilla and chocolate mixture. Stir in flour mixture and spread into an 8- by 8-inch baking pan. Combine brown sugar and cocoa and sprinkle evenly over the batter. Pour hot water over the top and bake until the cake begins to pull away from the sides of the pan, about 40 minutes. The cake will jiggle quite a bit in the middle as if it is soupy—that’s the pudding, so don’t be tempted to bake it longer. Allow cake to cool a little before serving with unsweetened whipped cream or vanilla ice cream. Reheat leftovers briefly in the microwave. Serves 8.

I got this recipe from the magazine Edible Louisville.  Our oven tilts forward a bit which caused the front of the pan to catch more of the "pudding" instead of the middle.  I think with a balanced oven this recipe would have been even better.  

Megan-3

Jesse-3.5