Stewed Chicken Tomatoe Sauce

This is not hard and after a slow stew the flavors are great.  It goes wonderfully over pasta, rice potatoes etc.  Whatever you want.

Sauce:
chicken breasts
1 carrot
1 onion
2ish tablespoons of Italian seasoning
a couple tablespoons of olive oil
1/2 tablespoon of balsamic vinegar
14.5 oz can on diced tomatoes
28 oz of tomato puree
405 cloves of garlic
red pepper flakes to taste
salt and pepper

Preheat oven to 350.  Heat oil in dutch oven or oven safe pan with lid to medium heat.  Season one side of chicken with salt and pepper

Add chicken to pan and season other side of chicken.  Cook on each side for 3ish min.  If its not cooked all the way through its fine.  It will continue to cook in oven.  Remove from pan and set aside.

Without cleaning pan add a diced onion and finely shredded carrot, and minced garlic and cook for a 4 min until soft and onion is translucent.

Add dice tomatoes with juice and tomato puree.

Add 1/2 tablespoon of balsamic vinegar, a couple tablespoon of Italian seasoning and red pepper flakes to taste.  (we like things on the spicy side)

Replace chicken back into sauce and bring to a simmer and then place in 350 oven for about an hour.

Remove chicken from sauce and shred.

Remove chicken from sauce and shred with fork.  Return to sauce and stir in.

Spoon over pasta, rice, potatoes and top with some Parmesan cheese.  Some fresh basil would be great too but alas I didn't have any. (Sad day)

Pink Champagne Cupcakes (Not with real champagne)

These are simply and quick and nice for valentine's Day.  I didn't use real pink champagne. I bought some cheap sparkling pink Mascoto but any sweet sparkling wine would work fine. I have never opened a bottle of wine with a champagne cork.  I took it outside because I was scared it would explode but it was easy and didn't make a mess just a pop sound.

Here is the cake:
1 cup of sugar
1/2 cup of butter
2 eggs
1 3/4 cups of flour
1 teaspoon of vanilla
1/2 teaspoon of baking soda
1/4 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of sour cream
1/2 cup of sweet sparkling wine
pink or red food coloring (I had pink from the neon set)

 Cream together butter and sugar until fluffy.  Then mix in eggs and vanilla

In a separate bowl mix flour, baking soda, baking powder, and salt and set a side

Whisk together wine, sour cream, and food coloring.  (I like vibrant colors but you can use less too. Start off with a little if you have red you don't want to have your cake look like red velvet)

Slowly add flour mixture to batter and then wine and sour cream mixture

Line a muffin pan and fill 2/3 of the way with batter.  Bake for 15-20 min in a preheated 350 oven.  When a tooth pick comes out with only a couple crumbs then they are done.

Cool before frosting.  You can see the one that didn't get enough batter.

Frosting
4 cups of powdered sugar
1/2 cup of butter
1/4 cup of sweet sparkling wine
1 tablespoon of vanilla
pink or red food coloring

Cream together wine and butter

Slowly add powdered sugar until desired consistency and food coloring.

Frost away