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Program #182
Guest:Jason Taylor

Capo's Chicken Diablo
Serves 4

2 tablespoons Butter
1 Cup sliced Mushrooms
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon dried oregano
4 boneless chicken breasts, pounded flat
1/4 cup dark brown sugar
1/4 cup chopped pecans
1/4 cup Dijon Mustard
1/3 cup chopped fresh parsley

Preheat oven to 350 degrees. In a small skillet, add the butter. Sauté mushrooms until softened and set aside to cool. In a bowl, combine cream cheese, thyme, garlic salt, and oregano. Add mushrooms and stir to combine. Pound out each chicken breast until flat. Spread with equal parts of the filling and place seam-side down in a baking pan. In another bowl, mix the sugar pecans, mustard, and parsley. Spread mixture on top of the chicken. Bake for 25-30 minutes.

Oven Roasted Asparagus

Fresh Asparagus
Extra Virgin Olive Oil
Sea Salt
Cracked Pepper
Sesame Seeds

Wash and cut the base end off of asparagus. Place on cookie sheet and drizzle liberally with oil. Sprinkle with salt and pepper. Place in 350 degree oven for about 7 minutes shake pan causing asparagus to roll on itself continue roasting abut another 7 minutes or until asparagus is soft to touch but still has some "crunch factor". Remove from oven, sprinkle with sesame seeds, remove from pan and place on serving dish.

Bow-Tie Pasta

Water
Bow-Tie Pasta
Salt

Boil water (3 quarts per 12 ounces of pasta). Add Salt to taste. Add Pasta. Wait for reboil. Stir frequently. Cook until "al dente" (Firm to the bite). Remove from heat and drain.

Quick 'n' Tasty Alfredo Sauce

8 Ounces sour cream (DO NOT USE FAT FREE!)
Grated Parmesan Cheese
1 Tablespoon butter
Cracked pepper

Melt butter in saucepan and add sour cream slowly, stirring constantly. Shake in Parmesan cheese while stirring until sauce thickens. Add cracked pepper to taste. Pour over pasta and serve immediately.

Symphony Brownies

1 box of brownie mix- any brand
2 large eggs
1/3 cup water
1/3 cup vegetable oil
3 Large Symphony Candy bars

Preheat oven to 350 degrees. Grease bottom of pan with shortening. Mix Brownie mix, water and oil in large bowl. Stir until well blended. Spread half of the mix into the bottom of the greased pan. Place candy bars so that they cover the mix. Add the remainder of brownie mix to cover candy bars. Bake for 25-28 minutes or until the middle of pan is stiff and/ or brownies have pulled away from the edge, remove from oven and let stand.
Fresh ingredients are the key to any dish.
Cooking with high heat can be a dangerous proposition.
Cutaway view of a Symphony Brownie.