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Sauteed Chicken with Onion and Tomato Sauce

Ingredients:
1 medium onion, chopped
6 plum tomatoes, diced
3 medium chicken breasts
2 cups of dry white wine
3 carrots, cut in to rondelles
cooking oil
pepper-to taste
salt-to taste

Prep:
Start out by saueting the chopped onion in the cooking oil. Cook until translucent and add your diced tomatoes. Next boil the 2 cups of wine until the alcohol is gone, approxamately 10 minutes. Add the wine to the sauce and leave it on simmer. Next pat your chicken with the pepper and add any spices you would like. Some good suggestions include; basil, sundried tomato, rosemary. Saute the chicken until brown on both sides. Add the chicken and carrots to the sauce. Cook on simmer until the chicken is no longer pink on the inside but still juicy.

Gratin of Broccoli and Potatoes

Ingredients:
4-5 small potatoes, thinly sliced
1 large bunch of broccoli, seperated into little trees
3 garlic cloves, minced
2 tbsp of flour
2 tbsp of butter
1 cup vegetable broth
1/2 cup of heavy cream cheese-to taste(suggestions: parmesan, asiago, about 1 1/4 cup)

Prep:
Boil the potatoes and broccoli until tender but not mushy. Layer the vegetables in a casserole dish and reserve the broth. Next make a roux. To do so, melt butter in a skillet over medium heat. Add the flour and whisk constantly. Add the vegetable broth slowly while whisking. Slowly add your cream while whisking. Let it even out; do not let it brown. Keep it a nice creamy white tan. After there are no lumps, add about half of the cheese. Stir until it all runs together. Pour the roux into the casserole dish until it fills up. Sprinkle as much cheese as you like over the dish and put it in the oven on a low broil 450 degrees for about 10 minutes, or until golden brown. Watch closely.

Raspberry Parfait

Ingredients:
1 1/2 cup raspberries
1/2 cup of thick vanilla yogurt
1/2 cup of heavy whipping cream or cool whip
sugar-to taste

Prep:
First start out by whipping your cream until light and fluffy, unless you have Cool Whip. Next, try and strain the yogurt as much as possible, it needs to be thick. Fold the yogurt in with the cream until it is combined. Add sugar while folding to taste. Add a layer of cream to the dessert cup, then a layer of berries, alternating until dessert cup is full.

Tip: It has a more appetizing eye appeal if served in a clear dish.