1
Cheddar-Chutney Stuffed Chicken Breasts with Cran-Apple Wild Rice
For the Wild Rice:
1/2 cup pecans
1/2 cup dried cranberries
4 tablespoons butter
2 small ribs celery, chopped
1 Honeycrisp apple, peeled and chopped
1 small onion, finely chopped
2 tablespoons thyme, finely chopped
Salt and pepper
1 cup wild rice
1 1/2 cups chicken stock
1 cup water
4 scallions, whites and greens, thinly sliced on an angle
1/2 cup flat-leaf parsley, chopped
For the Chicken:
4 pieces boneless, skinless chicken breasts
Salt and pepper
2 tablespoons fresh thyme, finely chopped
1/2 cup prepared or homemade chutney of choice
1 cup grated or sliced extra-sharp white cheddar
2 tablespoons EVOO – Extra Virgin Olive Oil
For the Gravy:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken stock
Black pepper
2 tablespoons Worcestershire sauce
2 tablespoons grainy mustard
3 tablespoons dark amber maple syrup
Yields: 4 servings
Prepare the wild rice: Toast pecans until fragrant in a small pan over
medium heat. Chop and reserve.
Bring a small pot or kettle of water to a boil. Place cranberries into
a small bowl and cover with boiling water to reconstitute. Let stand
until softened then drain and chop.
In a medium saucepot, melt butter over medium heat and add the celery,
apple, onion, thyme, salt and pepper. Sauté to soften, 7-8 minutes.
Add rice and toast a minute or two; add stock and water, and bring to
a boil. Reduce heat to simmer, cover and cook 30 minutes. Uncover and
cook 15 minutes more until tender and fluffy. Drain and add chopped
cranberries, scallions, parsley and reserved pecans. Adjust salt and
pepper to taste.
Preheat oven to 350°F.
Butterfly chicken breasts open by cutting through the breasts
lengthwise to open the breasts like a book. Season the chicken with
salt, pepper and thyme. Fill the chicken breasts with chutney and
cheese. Close the chicken breasts back over to cover the filling.
Heat a large, ovenproof skillet over medium-high heat with EVOO, 2
turns of the pan. Brown stuffed chicken on both sides and transfer to
oven to finish cooking through, 15-20 minutes. Remove chicken to plate
and cover with foil.
For the gravy, melt butter in the skillet and whisk in flour. Cook 1
minute then add stock and season with black pepper and whisk in
Worcestershire, Dijon and maple syrup. Let thicken to coat spoon and
adjust seasoning.
Serve chicken topped with gravy, with wild rice alongside.
http://groups.yahoo.com/group/Tamaras-Tasty-Treats/
For the Wild Rice:
1/2 cup pecans
1/2 cup dried cranberries
4 tablespoons butter
2 small ribs celery, chopped
1 Honeycrisp apple, peeled and chopped
1 small onion, finely chopped
2 tablespoons thyme, finely chopped
Salt and pepper
1 cup wild rice
1 1/2 cups chicken stock
1 cup water
4 scallions, whites and greens, thinly sliced on an angle
1/2 cup flat-leaf parsley, chopped
For the Chicken:
4 pieces boneless, skinless chicken breasts
Salt and pepper
2 tablespoons fresh thyme, finely chopped
1/2 cup prepared or homemade chutney of choice
1 cup grated or sliced extra-sharp white cheddar
2 tablespoons EVOO – Extra Virgin Olive Oil
For the Gravy:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken stock
Black pepper
2 tablespoons Worcestershire sauce
2 tablespoons grainy mustard
3 tablespoons dark amber maple syrup
Yields: 4 servings
Prepare the wild rice: Toast pecans until fragrant in a small pan over
medium heat. Chop and reserve.
Bring a small pot or kettle of water to a boil. Place cranberries into
a small bowl and cover with boiling water to reconstitute. Let stand
until softened then drain and chop.
In a medium saucepot, melt butter over medium heat and add the celery,
apple, onion, thyme, salt and pepper. Sauté to soften, 7-8 minutes.
Add rice and toast a minute or two; add stock and water, and bring to
a boil. Reduce heat to simmer, cover and cook 30 minutes. Uncover and
cook 15 minutes more until tender and fluffy. Drain and add chopped
cranberries, scallions, parsley and reserved pecans. Adjust salt and
pepper to taste.
Preheat oven to 350°F.
Butterfly chicken breasts open by cutting through the breasts
lengthwise to open the breasts like a book. Season the chicken with
salt, pepper and thyme. Fill the chicken breasts with chutney and
cheese. Close the chicken breasts back over to cover the filling.
Heat a large, ovenproof skillet over medium-high heat with EVOO, 2
turns of the pan. Brown stuffed chicken on both sides and transfer to
oven to finish cooking through, 15-20 minutes. Remove chicken to plate
and cover with foil.
For the gravy, melt butter in the skillet and whisk in flour. Cook 1
minute then add stock and season with black pepper and whisk in
Worcestershire, Dijon and maple syrup. Let thicken to coat spoon and
adjust seasoning.
Serve chicken topped with gravy, with wild rice alongside.
http://groups.yahoo.com/group/Tamaras-Tasty-Treats/
************
2
Turkey Suiza Tamale Pie
3 poblano chili peppers
2 large jalapeño peppers
6 tomatillos, husks peeled
1 quart chicken stock, divided
A small handful cilantro leaves
Salt and pepper
1 tablespoon honey
1 teaspoon cumin, 1/3 palmful
2 tablespoons vegetable or olive oil
2 pounds ground turkey breast or dark meat, patted dry
1 onion, finely chopped
4 cloves garlic, finely chopped
1/2 bottle of lager beer
1/2 cup sour cream or heavy cream
1 cup milk
1 1/4 cups quick-cooking polenta or cornmeal
2 tablespoons butter
1 cup shredded Swiss cheese
1 cup Chihuahua cheese, queso Asadero or Monterey Jack cheese, shredded
Red onion rings, for garnish
Yields: 4-6
Heat broiler to high with the rack in the upper third of oven. Char
peppers and tomatillos, turning peppers occasionally to char evenly
all over. Place in a bowl and cover with plastic wrap to cool. Peel
and seed peppers.
Place charred peppers, tomatillos, 2 cups stock, cilantro, salt,
pepper, honey and cumin in food processor and process until smooth.
Meanwhile, heat a large, cast-iron or other heavy pan over medium-high
heat with oil, 2 turns of the pan. When oil smokes, brown and crumble
meat then add onions and garlic. Season with salt and pepper, and cook
to soften onions, 5 minutes. Deglaze with beer and stir in salsa.
Bring to a bubble and reduce heat to simmer. Stir in sour or heavy
cream.
In a saucepot, heat remaining 2 cups stock and milk. Whisk in polenta
or cornmeal and let thicken 2-3 minutes until very thick but still
pourable. Season with salt and pepper, and stir in butter. Spread the
corn topping over the turkey filling, place under the broiler and char
to set polenta. Top with cheese then melt cheese under broiler. Serve
directly from skillet, topped with red onion rings.
3 poblano chili peppers
2 large jalapeño peppers
6 tomatillos, husks peeled
1 quart chicken stock, divided
A small handful cilantro leaves
Salt and pepper
1 tablespoon honey
1 teaspoon cumin, 1/3 palmful
2 tablespoons vegetable or olive oil
2 pounds ground turkey breast or dark meat, patted dry
1 onion, finely chopped
4 cloves garlic, finely chopped
1/2 bottle of lager beer
1/2 cup sour cream or heavy cream
1 cup milk
1 1/4 cups quick-cooking polenta or cornmeal
2 tablespoons butter
1 cup shredded Swiss cheese
1 cup Chihuahua cheese, queso Asadero or Monterey Jack cheese, shredded
Red onion rings, for garnish
Yields: 4-6
Heat broiler to high with the rack in the upper third of oven. Char
peppers and tomatillos, turning peppers occasionally to char evenly
all over. Place in a bowl and cover with plastic wrap to cool. Peel
and seed peppers.
Place charred peppers, tomatillos, 2 cups stock, cilantro, salt,
pepper, honey and cumin in food processor and process until smooth.
Meanwhile, heat a large, cast-iron or other heavy pan over medium-high
heat with oil, 2 turns of the pan. When oil smokes, brown and crumble
meat then add onions and garlic. Season with salt and pepper, and cook
to soften onions, 5 minutes. Deglaze with beer and stir in salsa.
Bring to a bubble and reduce heat to simmer. Stir in sour or heavy
cream.
In a saucepot, heat remaining 2 cups stock and milk. Whisk in polenta
or cornmeal and let thicken 2-3 minutes until very thick but still
pourable. Season with salt and pepper, and stir in butter. Spread the
corn topping over the turkey filling, place under the broiler and char
to set polenta. Top with cheese then melt cheese under broiler. Serve
directly from skillet, topped with red onion rings.
**********
3
Gluten free vegan cookies
3 large, ripe bananas, pureed
1 tsp. vanilla extract
¼ cup warm coconut, olive or canola oil
2 cups rolled gluten free oats
2/3 cup almond meal
1/3 cup coconut, shredded and unsweetened
1/2 tsp. cinnamon
1/2 tsp. fine grain sea salt
1 tsp. baking powder
6 to 7 oz. chocolate chips
Preheat oven to 350. Mix bananas, coconut, canola oil, and vanilla extract in a bowl. Combine all dry ingredients, except chocolate chips, in a separate bowl. Put together contents of two bowls, and stir until obtaining a homogeneous mixture. Add chocolate c hips to the dough. Line a baking sheet with parchment paper, and start dropping by 2 tsp. of dough, leaving 1 inch between them. Bake 12 to 15 min.
3 large, ripe bananas, pureed
1 tsp. vanilla extract
¼ cup warm coconut, olive or canola oil
2 cups rolled gluten free oats
2/3 cup almond meal
1/3 cup coconut, shredded and unsweetened
1/2 tsp. cinnamon
1/2 tsp. fine grain sea salt
1 tsp. baking powder
6 to 7 oz. chocolate chips
Preheat oven to 350. Mix bananas, coconut, canola oil, and vanilla extract in a bowl. Combine all dry ingredients, except chocolate chips, in a separate bowl. Put together contents of two bowls, and stir until obtaining a homogeneous mixture. Add chocolate c hips to the dough. Line a baking sheet with parchment paper, and start dropping by 2 tsp. of dough, leaving 1 inch between them. Bake 12 to 15 min.
************
4
Easiest Pot Roast on the Planet
1 large rump roast
2 envelopes Lipton Onion Soup Mix
2 cans beef broth
1 large bag baby carrots
2-3 large potatoes, cut up into smaller pieces
Quickly
brown all sides of pot roast in a skillet (sears in the juices). Place
pot roast in crock pot and pour broth, Lipton onion soup mix, and
enough water to almost cover the meat. Cook on HIGH for 8 hours.
Add Carrots and Potatoes. Cook on HIGH another 2 hours. Meat should fall apart with a fork.
1 large rump roast
2 envelopes Lipton Onion Soup Mix
2 cans beef broth
1 large bag baby carrots
2-3 large potatoes, cut up into smaller pieces
Quickly
brown all sides of pot roast in a skillet (sears in the juices). Place
pot roast in crock pot and pour broth, Lipton onion soup mix, and
enough water to almost cover the meat. Cook on HIGH for 8 hours.
Add Carrots and Potatoes. Cook on HIGH another 2 hours. Meat should fall apart with a fork.
************
5Hot Apple Pie
Makes 1 serving
Ingredients:
2 ounces brandy
Hot apple cider
Whipped cream
Cinnamon stick
Directions:
Add brandy to a tall glass and fill with apple
cider. Top with whipped cream and garnish with a
cinnamon stick.
Makes 1 serving
Ingredients:
2 ounces brandy
Hot apple cider
Whipped cream
Cinnamon stick
Directions:
Add brandy to a tall glass and fill with apple
cider. Top with whipped cream and garnish with a
cinnamon stick.
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