Chicken Pomodoro

From Andie Evans
Makes 2 servings
Time: 30 minutes

2 boneless, skinless chicken breasts, pounded into cutlets
salt and black pepper
AP flour
2 Tbsp. vegetable oil
1/4 c. vodka
1/2 c. chicken broth
2 Tbsp. lemon juice
1/2 c. chopped fresh tomato
2 Tbsp. heavy cream
1/3 c. sliced scallions

Season chicken cutlets with salt and pepper, then dredge in flour. Heat vegetable oil in a saute pan over medium-high heat.

Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan.

Deglaze pan with vodka (off the heat or it might catch fire); return to heat and cook until nearly evaporated.

Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.

Stir tomato and cream into sauce. Heat through; pour over cutlets.

Garnish with scallions. Serve with rice or anything else that will soak up sauce.

Whoopie Pie Cookies

From Andie Evans



Ingredients:

Cookies

· 1 egg

· 1/3 cup vegetable oil

· 1 cup sugar

· 2 cups flour

· ½ cup cocoa powder

· 1 tsp. baking soda

· ¼ tsp. salt

· ¾ cup buttermilk

· 1 tsp. pure vanilla extract



Filling

· ½ cup butter (1 stick) at room temperature

· 1 cup powdered sugar, sifted

· 1 cup marshmallow cream or fluff

· 1 tsp pure vanilla extract



Procedure:

Preheat oven to 350. Grease two large cookie sheets and set aside. In a large bowl, beat the egg and vegetable oil. Gradually add the sugar and continue beating until pale yellow in color. In another bowl, sift together the flour, cocoa powder, baking soda, and salt. In a measuring cup, combine the buttermilk and vanilla. While mixing, alternate adding the dry ingredients and buttermilk to the egg and sugar, beginning and ending with the dry ingredients. Drop the batter by tablespoons onto the cookie sheets. These will spread a lot, so make 6 cookies per sheet at a time. Bake 8-10 minutes, until the top springs back when lightly touched. Remove to wire racks to cool. When cool, spread filling between two cookies to make sandwiches.



For the filling, in a medium bowl, combine all of the ingredients and beat until light and fluffy.



Prep time: 30 minutes

Baking time: 8-10 minutes per batch

Yield: 12