Stove top cake and other recipes

I don’t have a recipe for cookies, but I do remember my sister using a frying pan for cookies and they were really good!! (During Superstorm Sandy we got stuck with a bowl of cookie dough and no power…)

Regarding other stovetop recipes, I have a bunch!! I work till 6 so I need supper ready within a half hour when I walk in the door and I find that anything on the stovetop cooks real fast.

I’ll post one for now and try to make time for more later.

Honey Mustard Chicken (from Fresh and Easy by Leah Shapira)

Cut chicken cutlets in to strips. Season with salt and pepper.

Heat 3-4 tbs oil and add 1-2 onions diced. (The onions in this recipe come out really good, caramelized to perfection so if you go for onions definitely use 2.) Cook 10-15 min till golden.

Add chicken and any vegetables if using (I like using red pepper, but really put in anything you like). Cook 5 min or until chicken turns white.

Add 3 tablespoons each of mustard, honey, and soy sauce. Cook 10-15 minutes.

I serve it on rice, though recipe says orzo is also good.

SIDI – I make chicken Marsala (my own recipe concoction), with chicken cutlets that I dredge in flour or potato starch seasoned with kosher salt, black pepper, a little rosemary and basil, and minced garlic. Meanwhile, I saute a medium chopped onion and either sliced fresh or canned mushrooms in some oil in a large frying pan. When they are soft and golden, remove to a disposable plate, shake off the excess flour on the cutlets and saute them in the pan in a little more oil until golden on each side (this takes longer with potato starch, as it browns more slowly, so you will not get as deep a color on it as with flour). Add the onions and mushrooms back in, a little more kosher salt, basil, garlic and pepper if needed, and pour a small bottle of marsala cooking wine (I use Kedem cooking wines)over it cover and let it simmer on a low flame until the wine has reduced to a nice sauce. Check for doneness, as each cutlet’s thickness might be different from mine (I use thin cutlets). It cooks quickly and can be reheated in the oven if you make it in advance. This serves beautifully over rice or quinoa. My family loves this, and you can control the amount of fat you use to saute everything, as well as the spices. Any alcohol burns off as it simmers. Enjoy.

Get a crock pot you will love it so many things that u can make i make a mean beef stew and a chili in my crock pot. you can start it in the morning and it will be done when u get home and you will have plenty of leftovers.