Ingredients:
- 3 boneless skinless chicken breasts
- salt and ground black pepper
- flour
- 2 tablespoons unsalted butter
- 2 packages fresh washed baby spinach
- 2 tablespoons unsalted butter
- 1/4 cup minced onion (1/8")
- 1 tablespoon minced garlic
- 1 cup dry white wine
- 1/2 to 1 cup whipping cream (depending on your reduction)
- 2 tablespoons chopped fresh Italian parsley (for garnish)
- 4 oz ripe brie, cut into 1/4 to 1/2" pieces
- 12 prepared crepes (see basic crepe batter)
Directions:
Chicken: Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off excess flour.
Melt 2 tablespoons butter in a sauté pan over medium heat. Add the chicken. Cook until brown, about 5 minutes per side. Remove the chicken to a plate to let rest for 15 minutes. Then, use two forks to shred the chicken. Season with salt and pepper to taste.
Spinach: In a large sauté pan, add about 2 inches of seasoned water. Bring to a boil, then add the spinach. Cook for a maximum of 1 minute to wilt the leaves. Pour spinach into a strainer. Run cold water over the spinach to stop the cooking. Squeeze the spinach to remove any excess water, then mince.
Sauce: Melt 2 tablespoons butter in the same skillet over medium heat. Add the minced onion and sauté until the onion is translucent and browning along the edges. Add the garlic, stirring to scrape up any browned bits from the bottom of the skillet, about 1 minute. Add the wine.
Increase the heat to medium-high. Boil until the liquid is reduced by half, about 5-8 minutes. Add the cream. Fast-simmer until the sauce reduces by half, stirring often, about 5 minutes. Season the sauce to taste with salt and pepper.
Add the minced spinach and any accumulated juices from the chicken plate to the sauce. Remove from heat.
Fill the crepe with the shredded chicken and brie pieces. Fold as desired. Place on a roasting pan lined with parchment paper. Bake for 15-20 minutes until the brie is melted. Pour 1/4 cup sauce in the middle of a plate, place crepe on top, and sprinkle with chopped parsley.
Sunday, June 15, 2014
Saturday, June 14, 2014
Italian Couscous
Ingredients:
- 2 cups water or chicken stock
- 2 cups couscous
- 1/2 cup of artichokes in oil, drained and chopped, oil reserved
- 1 lemon, zested
- 1/4 cup sliced almonds
- 4 leaves fresh basil
- 2 tablespoons diced pomodorraccio tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 cup reserved artichoke oil, or olive oil, or both
Directions:
In a medium saucepan, bring water or stock to a boil.
In a medium bowl, combine the next 8 ingredients. Toss to combine.
Pour hot stock over the couscous mixture in the bowl. Immediately cover with plastic wrap.
Let steep for approximately 10 minutes. Finish with olive oil; toss with a fork to serve.
- 2 cups water or chicken stock
- 2 cups couscous
- 1/2 cup of artichokes in oil, drained and chopped, oil reserved
- 1 lemon, zested
- 1/4 cup sliced almonds
- 4 leaves fresh basil
- 2 tablespoons diced pomodorraccio tomatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 cup reserved artichoke oil, or olive oil, or both
Directions:
In a medium saucepan, bring water or stock to a boil.
In a medium bowl, combine the next 8 ingredients. Toss to combine.
Pour hot stock over the couscous mixture in the bowl. Immediately cover with plastic wrap.
Let steep for approximately 10 minutes. Finish with olive oil; toss with a fork to serve.
Monday, June 9, 2014
Cranberry Rhubarb Cookies
Makes 20-24 cookies.
Ingredients:
- 6 tablespoons butter, softened (substitute some applesauce?)
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cups old-fashioned oats
- 3/4 cup diced rhubarb (try cooking it first?)
- 1/2 cup white and/or cinnamon chips
- 3/4 cup dried cranberries
- 2 oz white chocolate chips (optional)
Directions:
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and vanilla.
Combine the flours, baking soda, salt, and cinnamon. Gradually add to the creamed mixture; mix well.
Stir in the oats, rhubarb, 1/2 cup white chips, and cranberries.
Drop by tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350F for 10-12 minutes or until set. Cool on wire racks.
If desired, melt the white chocolate chips in the microwave; stir until smooth. Drizzle over cookies; let stand until set.
Ingredients:
- 6 tablespoons butter, softened (substitute some applesauce?)
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cups old-fashioned oats
- 3/4 cup diced rhubarb (try cooking it first?)
- 1/2 cup white and/or cinnamon chips
- 3/4 cup dried cranberries
- 2 oz white chocolate chips (optional)
Directions:
In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg and vanilla.
Combine the flours, baking soda, salt, and cinnamon. Gradually add to the creamed mixture; mix well.
Stir in the oats, rhubarb, 1/2 cup white chips, and cranberries.
Drop by tablespoonfuls onto parchment paper-lined baking sheets. Bake at 350F for 10-12 minutes or until set. Cool on wire racks.
If desired, melt the white chocolate chips in the microwave; stir until smooth. Drizzle over cookies; let stand until set.
Strawberry Rhubarb Crisp
Notes from Paul: A half recipe is plenty for 4 people. Try adding more lemon zest and/or ginger. Notes from Becky: This is pretty good, despite the rhubarb.
Ingredients:
- 1 pound fresh or frozen strawberries, sliced (be sure to remove excess moisture from frozen berries)
- 6 cups rhubarb, cut into 1/2-inch slices (remove some excess water if it was frozen, but not too much or it gets too dry)
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon lemon zest (or try some lemon juice)
- 1 teaspoon freshly grated ginger (or 3/4 teaspoon ground)
- 1 cup flour
- 2/3 cup packed brown sugar
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 c. pecans
- 5 tablespoons unsalted butter, melted (melted butter helps hydrate the flour better?)
Directions:
Preheat oven to 350F.
In a large bowl, toss together the first 6 ingredients. Place the mixture in a shallow 8-cup baking dish. Cover loosely with foil. Bake for 30 minutes.
While the fruit is baking, mix the remaining 7 ingredients until the butter is distributed evenly.
After the fruit has baked, remove the foil and cover with the topping. Bake, uncovered, for an additional 30 minutes.
Serve with ice cream or yogurt. Goes well with lemon or berry ice cream.
Ingredients:
- 1 pound fresh or frozen strawberries, sliced (be sure to remove excess moisture from frozen berries)
- 6 cups rhubarb, cut into 1/2-inch slices (remove some excess water if it was frozen, but not too much or it gets too dry)
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 teaspoon lemon zest (or try some lemon juice)
- 1 teaspoon freshly grated ginger (or 3/4 teaspoon ground)
- 1 cup flour
- 2/3 cup packed brown sugar
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/3 c. pecans
- 5 tablespoons unsalted butter, melted (melted butter helps hydrate the flour better?)
Directions:
Preheat oven to 350F.
In a large bowl, toss together the first 6 ingredients. Place the mixture in a shallow 8-cup baking dish. Cover loosely with foil. Bake for 30 minutes.
While the fruit is baking, mix the remaining 7 ingredients until the butter is distributed evenly.
After the fruit has baked, remove the foil and cover with the topping. Bake, uncovered, for an additional 30 minutes.
Serve with ice cream or yogurt. Goes well with lemon or berry ice cream.
Grilled Corn Salad
Notes from Paul: needs more herbs (maybe Italian seasoning) or be sure to use fresh herbs. Only keeps in the fridge for a couple of days.
Ingredients:
- 4 ears sweet corn, shucked (or 3 cups of corn)
- 2 tablespoons butter
- 1 large vine-ripened tomato, seeded and chopped
- 1 avocado, chopped
- 1/2 small red onion, minced
- salt and pepper
- 1 small shallot, chopped
- 1 garlic clove
- 1 teaspoon honey
- salt and pepper
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
Directions:
Prepare grill to medium heat. Spread 1/2 tablespoon butter over each ear of corn. Grill until lightly charred. (You can skip the grilling if desired, and just heat frozen corn kernels to room temperature.)
Cut kernels off cob once cool enough to handle. Place kernels in a large bowl. Add tomato, avocado, and red onion. Season with salt and pepper.
In a food processor or blender, combine the shallot, garlic, honey, salt, pepper, basil, and lemon juice. Pulse to combine. Slowly stream in the olive oil while processing. Taste and adjust seasonings as needed. Pour half over corn mixture then toss to combine. Store remaining vinaigrette in the refrigerator for 2-3 days.
Ingredients:
- 4 ears sweet corn, shucked (or 3 cups of corn)
- 2 tablespoons butter
- 1 large vine-ripened tomato, seeded and chopped
- 1 avocado, chopped
- 1/2 small red onion, minced
- salt and pepper
- 1 small shallot, chopped
- 1 garlic clove
- 1 teaspoon honey
- salt and pepper
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
Directions:
Prepare grill to medium heat. Spread 1/2 tablespoon butter over each ear of corn. Grill until lightly charred. (You can skip the grilling if desired, and just heat frozen corn kernels to room temperature.)
Cut kernels off cob once cool enough to handle. Place kernels in a large bowl. Add tomato, avocado, and red onion. Season with salt and pepper.
In a food processor or blender, combine the shallot, garlic, honey, salt, pepper, basil, and lemon juice. Pulse to combine. Slowly stream in the olive oil while processing. Taste and adjust seasonings as needed. Pour half over corn mixture then toss to combine. Store remaining vinaigrette in the refrigerator for 2-3 days.
Cucumber Salsa
Be sure to use fresh herbs in this recipe.
Ingredients:
- 2 cups finely chopped seeded peeled cucumber
- 1/2 cup finely chopped seeded tomato
- 1/4 cup chopped red onion
- 2 tablespoons minced fresh parsley
- 1 jalapeno pepper, seeded and chopped
- 4 1/2 teaspoons minced fresh cilantro
- 1 garlic clove, minced
- 1/4 cup sour cream
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon seasoned salt
Directions:
In a small bowl, combine the first seven ingredients.
In another bow, combine the remaining ingredients. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Ingredients:
- 2 cups finely chopped seeded peeled cucumber
- 1/2 cup finely chopped seeded tomato
- 1/4 cup chopped red onion
- 2 tablespoons minced fresh parsley
- 1 jalapeno pepper, seeded and chopped
- 4 1/2 teaspoons minced fresh cilantro
- 1 garlic clove, minced
- 1/4 cup sour cream
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons lime juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon seasoned salt
Directions:
In a small bowl, combine the first seven ingredients.
In another bow, combine the remaining ingredients. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
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