Chocolate Chip Pan Chewies

 This pan of treats can be ready, start to finish in half an hour.  No, really.  Easy, easy. And so yummy and chewy.

Chocolate Chip Pan Chewies

1/2 cup butter, melted

1 cup brown sugar

1 egg

2 tsps. vanilla

1 cup self-rising flour OR 1 cup flour, 1/2 tsp baking powder, 1/2 tsp. salt, and 1/ 4 tsp. soda

1 cup chocolate chips

Preheat oven to 350

Prepare a 9x9 pan by spraying it well.

In a large bowl, stir together the butter, sugar, egg and vanilla.  When well mixed, add the self- rising flour or flour mixture.  Blend well.  Add the chocolate chips and mix in.  Spread in the prepared pan and bake for 20-25 minutes.  Cut and serve.  Great warm, topped with ice cream.

Original recipe from 12 Tomatoes.

Fettuccini Carbonara

Pasta Carbonara

12 oz pasta (fettucine is traditional, but you can use any pasta of your choice)

4 slices bacon, cut up

3 cloves garlic, minced

1/2 lb. boneless skinless chicken breasts, cut up

Montreal steak seasoning or Kosher salt and pepper

4 large eggs, beaten

3/4 cup freshly grated Parmesan cheese

1/3 cup or so freshly chopped parsley

Cook pasta el dente according to directions in salt water.  Drain, but reserve a cup or so of the pasta water. (Put the colander over a container that will catch some of the pasta water.)

Season the chicken pieces with Montreal steak seasoning or salt and pepper.  Mix well with hands and let sit.

While the pasta is cooking, Heat a large skillet over medium heat and cook the bacon pieces.  Add the garlic and cook well.  When bacon is crispy, remove bacon to a bowl or plate and add the chicken into the pan.  Cook until done and no longer pink and well coated in the drippings.  Reduce the heat to low and return the bacon to the pan and toss together.  Then add the cooked pasta and toss all together.  

In a small bowl, beat the eggs and add the Parmesan cheese and parsley.  Add Kosher salt and  pepper.  Beat together and pour over the pasta.  Add 1/3 cup of the pasta water and toss all together.  Stir and toss for a few minutes.  Add more pasta water to make a nice creamy sauce.

Serve while hot with more Parmesan and parsley to garnish.

Pecan Chicken

This dish is a tasty blend of unique flavors. 

Pecan Chicken
  3 or 4 boneless, skinless chicken breasts, fresh or thawed
1 1/2 cups heavy whipping cream
3/4 cup toasted pecans, roughly chopped
3 T. butter or you can use olive oil or mixture
2 T. orange marmalade
1 T. Dijon mustard
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
Kosher salt and freshly ground pepper

Put each chicken breast in a gallon zip lock bag.  Seal and use a meat mallet or rolling pin to pound it flat.  Repeat with each piece. Season the chicken generously with the salt and pepper and set aside.
Heat the oil and/ or butter in a large skillet.  Cook the chicken over medium high heat until browned on both sides.  Remove to a plate.
Lower the heat to medium.  Pour in the cream, marmalade, mustard, Italian seasoning, garlic and onion powders and salt and pepper.  Mix in the pecans.
Cook, stirring often for 4-5 minutes.  Put the chicken back in the pan and cook for another 8 minutes or until the chicken is cooked through. Serve over rice or mashed potatoes.