Monday, June 27, 2011

Week #12 (6/27/11)

I wanted to do a patriotic type theme week. So I thought about what dishes represent America to me, and being a Southern gal I thought Fried Chicken and Apple Pie of course. So we're taking chicken and apples in a different direction this week! In honor of my childhood best friend's preggo cravings I dedicate this week's dessert to her!! Enjoy!!

Chicken and Waffles with Maple Apples

4Tbsp Butter, plus some for brushing waffle iron
2 Gala or Honey Crisp apples, peeled and sliced
2 Cinnamon sticks
2cups maple syrup
8 slices bacon, baked until crisp on slotted pan at 375, finely chopped
2cups whole grain waffle mix
1/4tsp freshly grated nutmeg
2lg eggs
1 1/2- 2cups milk- start with 1 1/2 and if mix gets too thick, add more
4 pieces boneless, skinless chicken breast, pounded 1/4" thick
EVOO
salt and pepper

Heat waffle iron
Melt 2 Tbsp butter in skillet over med heat, add apples and saute 8-10 minutes, stirring occasionally, until lightly browned. Add cinnamon sticks and maple syrup, bring to a bubble and cook at low boil while waffles cook.
Combine bacon, waffle mix, nutmeg, eggs, milk and stir. Brush waffle iron with butter and fill with batter, cook to crisp.
Heat a little EVOO a turn in the pan. Add chicken seasoned liberally with salt and pepper. Cook a few minutes on each side until golden and cooked through.
Serve chicken on waffle topped with maple apples.

rachaelrayshow.com


Grilled Chicken-and-Bacon Mac n' Cheese

6 slices good-quality smoky bacon
salt and pepper
1lb whole wheat short-cut pasta
2 boneless, skinless chicken breasts, lightly pounded
EVOO
1/2tsp sweet smoked paprika
4Tbsp butter
1lg onion, quartered lengthwise and very thinly sliced
2 rounded Tbsp flour
1/2cup apple cider or chicken broth
2cups milk
2Tbsp fresh thyme, chopped
Freshly grated nutmeg, to taste
1 1/2cups shredded extra-sharp white cheddar cheese
1cup Gruye're cheese, shredded

Pre-heat oven to 375
Arrange bacon on a slotted broiler pan or a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position rack in the center of the oven.
Bring a pot of water to boil, salt it, add pasta and cook 1 minute less than the instructed on box. Drain and return to the pot.
While pasta is working, heat a grill pan or cast iron griddle over med-high heat. Drizzle chicken with EVOO to coat lightly, then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
While the chicken cooks, melt the butter in a med size saucepan over med heat. Add onion and cook until light golden and very soft, 15-20 minutes. Sprinkle in the four and stir for 1 minute. Whisk in cider (or stock), then milk. Bring to a boil and cook, whisking, until sauce coats the back of a spoon, 3-4 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.
Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes.

Rachaelray.com


Chicken Biscuit Stew
Stew:
1cup julienned carrots
1cup thinly sliced onion
2 garlic cloves, minced
2tsp EVOO
1lb boneless, skinless chicken breasts, cut into 1" cubes
1Tbsp all-purpose flour
1/4cup water
3Tbsp chicken stock
1cup (8oz) plain yogurt
1cup fresh or frozen peas
1/4tsp each curry powder, salt, pepper, ground cumin and ginger
Biscuits:
1cup all-purpose flour
1tsp baking powder
1/4tsp baking soda
1/4tsp salt
4 1/2 tsps cold butter
1/2cup plain yogurt
1 1/2tsp dried parsley flakes

In large non-stick skillet, saute carrots, onion and garlic in oil until tender. Add chicken; cook and stir for 5 minutes. Combine flour, water and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in yogurt, peas and seasonings. Transfer to a shallow 1 1/2qt baking dish coated with non-stick cooking spray; keep warm.
For biscuits, combine flour, baking powder, baking soda, and salt in a bowl. Cut in butter until crumbly. Stir in yogurt and parsley. Drop 8 mounds over warm chicken mixture. Bake uncovered, at 350 for 25-35 minutes or until biscuits are golden brown and stew bubbles around edges.

cooking.com


Apple Crumble

2 Granny Smith apples, peeled, cored and sliced
1/2cup apple juice
4Tbsp brown sugar
1/4tsp cinnamon
1/4tsp nutmeg
1cup rolled oats
salt
2Tbsp chilled butter, cut into small pieces
1/4cup chopped almonds
Whipped Cream

Preheat oven to 400. Combine apples, apple juice, 2Tbsp brown sugar, 1/8 tsp cinnamon, and 1/8tsp nutmeg in lg mixing bowl.
In separate bowl, combine oats with remaining brown sugar,cinnamon and nutmeg, plus good pinch of salt. Add butter and work mixture with your fingertips until it comes together in moist clumps. Add almonds and work them in as well.
Divide apples among 4 ramekins and top with the oatmeal-almond mixture. Bake in the middle rack of the oven for about 25 minutes, until apples are hot and bubbling and crumble has begun to brown. (If topping isn't significantly brown, turn on the broiler for the last minute of cooking.) Let cool for a few minutes. Serve with a generous dollop of whipped cream.
(290 calories/ serving)

one of the "Eat This Not That" book

No comments:

Post a Comment