RECIPE: REC: Chicken Breasts Diane==>

RECIPE:
Chicken Breasts Diane (Card 47 of Group 5 Great American Recipes)

For 4 servings you will need:

4 large boneless chicken breast halves or 8 small

1/2 tsp salt

1/4 to 1/2 tsp freshly ground black pepper

2 Tbsp olive OR salad oil

2 Tbsp butter OR margarine

3 Tbsp chopped fresh chives OR green onions

Juice of 1/2 lime OR lemon

2 Tbsp brandy OR cognac

3 Tbsp chopped parsley

2 tsp Dijon-style mustard

1/4 cup chicken broth

Preparation:

1) Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with flat side of mallet. Sprinkle with salt and black pepper.

2) Heat 1 tablespoon EACH of oil and butter in large skillet

3) Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. (I cook to an internal temp of 155 degrees F.) Transfer to warm serving platter.

4) Add chives or green onion, lime juice and brandy or cognac to pan. Cook 15 seconds, whisking constantly.

5) Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.

6) Pour sauce over chicken. Serve Immediately.

7) Good served with noodles in a tomato sauce, steamed broccoli and a fresh salad.

 
REC: Chicken Breasts Diane==>

Chicken Breasts Diane (Card 47 of Group 5 Great American Recipes)

For 4 servings you will need:

4 large boneless chicken breast halves or 8 small
1/2 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
2 Tbsp olive OR salad oil
2 Tbsp butter OR margarine
3 Tbsp chopped fresh chives OR green onions
Juice of 1/2 lime OR lemon
2 Tbsp brandy OR cognac
3 Tbsp chopped parsley
2 tsp Dijon-style mustard
1/4 cup chicken broth

Preparation:

1) Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with flat side of mallet. Sprinkle with salt and black pepper.
2) Heat 1 tablespoon EACH of oil and butter in large skillet
3) Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. (I cook to an internal temp of 155 degrees F.) Transfer to warm serving platter.
4) Add chives or green onion, lime juice and brandy or cognac to pan. Cook 15 seconds, whisking constantly.
5) Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.
6) Pour sauce over chicken. Serve Immediately.
7) Good served with noodles in a tomato sauce, steamed broccoli and a fresh salad.

 
REC: Broccoli Slaw with Cranberries

Broccoli Slaw with Cranberries (from CHRISTMAS WITH SOUTHERN LIVING 2004)

1/2 cup apple cider vinegar
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon mustard seeds
3 Tablespoons vegetable oil
1 (12- or 16-ounce) package broccoli slaw mix (I use 2 10-ounce packages.)
2 Gala apples, chopped
1 cup dried cranberries

Combine first 4 ingredients in a small saucepan. Bring to a boil; boil 1 minute or until sugar dissolves. Remove from heat, and cool; whisk in oil. Combine slaw mix, apples, and cranberries in a large bowl. Pour vinaigrette over broccoli slaw mixture, and toss well. Cover and chill. Before serving, gently mix with a large rubber scraper and serve with a slotted spoon. Yield: 8 cups.

NOTE from Caryn: If it's not holiday time, I usually substitute dried cherries for the dried cranberries.

 
I made 2 Raspberry, White Chocolate and Almond Trifles & used 9 oz of Boudoirs biscuits in each. nt

 
REC: Brown and Wild RIce Salad==>

Brown and Wild Rice Salad from a class given by Betty Rosbottom in May of 1993.

1 cup good quality wild rice
3 cups chicken broth, divided
2 cups quick-cooking brown rice (Betty used Uncle Ben's.)
1/3 cup balsamic vinegar or red wine vinegar
Salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes, plus more if needed
1/2 cup olive oil
1 cup (2 bunches) chopped green onions, including 2 inches of green tops
1-1/2 cups tomatoes, stems and seeds removed, cut into 1/2-inch dice
1/2 cup fresh basil leaves, cut into 1/4-inch-wide strips
1 large head red leaf lettuce for garnish
1/2 cup (2-3 ounces) feta cheese, crumbled

1) Cook wild rice in approx. 3 cups boiling, salted water to cover and simmering in covered pan until just tender--30 to 45 minutes or so. Drain well.

2) Bring 2-1/2 cups broth to a boil over medium-high heat, reduce heat to a simmer and stir in brown rice. Cover and simmer until all liquid is absorbed, about 10 minutes. Combine wild rice and brown rice in a large nonreactive mixing bowl. (Rice can be prepared 1 day ahead; cover tightly and refrigerate.)

3) To prepare dressing, combine vinegar, 1/2 teaspoon salt, several grindings of pepper and 1/2 teaspoon red pepper flakes in a bowl. Mix well and whisk in oil and remaining 1/2 cup chicken broth. Pour over rice and stir well to mix. Cool to room temperature. Add green onions, tomatoes and basil and stir to mix well. Taste and add more salt and red pepper flakes, if desired. Add red pepper flakes sparingly, as they are quite hot. (Cover and refrigerate for at least 2 hours or for as long as 5 hours.)

4) To serve, arrange overlapping lettuce leaves as a border on a large serving tray or in a large shallow bowl. Mound rice salad in middle of bowl and over leaves and sprinkle rice salad with crumbled feta.

 
REC: Marinated Corn Salad==>

Marinated Corn Salad from SOUTHERN LIVING 1989 ANNUAL RECIPES, page 126.

1-3/4 cups yellow corn cut from cob (about 4 ears)
1/4 cup water
1/2 small green pepper, cut into 1/2-inch strips (I diced.)
1/2 cup chopped celery
2 Tablespoons thinly sliced green onions
1 Tablespoon chopped pimiento
1 Tablespoon chopped fresh parsley
3 Tablespoons vegetable oil
1 Tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper

Combine corn and water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 7 to 8 minutes or just until corn is tender. Drain. Combine corn, green pepper, and next 4 ingredients. Set aside.

Combine oil and remaining ingredients in a jar. Cover tightly; shake vigorously. Pour over salad; cover and chill 4 hours. Stir, taste and add more salt & pepper if needed. Yield: 4 to 6 servings. Recipe from Mrs. James S. Stanton of Richmond, Virginia.

(I made several batches of this so diced up all 4 colors of bell peppers--orange, green, red & yellow--and called the result Marinated Confetti Corn Salad.)

 
REC: Picnic Potato Salad==>

Picnic Potato Salad from Bernard Clayton, Jr.'s COOKING ACROSS AMERICA Cookbook.

Ingredients:
3 pounds potatoes (new potatoes preferred)
1 cup diced cucumber
3 tablespoons minced green onions, tops & bottoms
1-1/2 tsp salt
1/2 tsp freshly ground black pepper
2 diced hard-cooked eggs

Dressing:
1-1/2 cups sour cream
1/2 cup mayonnaise
1/4 cup vinegar, of choice
1/4 tsp celery seed
1 tsp chopped fresh or 1/2 tsp dried dillweed (I use about 2 tsp fresh.)
1 tablespoon prepared mustard, of choice

Preparation 20 mins.: Wash and scrub the potatoes with a brush; boil in salted water to cover until tender but still firm, about 15 minutes. Don't overcook. Cool the potatoes and cut into small cubes. Place the potato cubes in a bowl and add the diced cucumber, onion, salt, pepper and diced eggs.

Assembling 5 mins.: Mix together all of the dressing ingredients and pour over the potato mixture. Mix thoroughly.

Final Step: Chill, and carry in a cooler to a picnic, a tailgate party, a class reunion, or church social.

 
Wigs, is this the Panko-Crusted Sesame Chicken recipe?

This recipe is perfect picnic fare! The panko, special Japanese coarse bread crumbs, make a crunchy topping that stays crisp for hours after cooking.

PANKO-CRUSTED SESAME CHICKEN

3-1/2 pounds chicken, cut into serving pieces (I use 12 boneless chicken breast halves.)
1/2 cup cornstarch
1/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons salt, divided
2 eggs, lightly beaten
5 Tablespoons soy sauce
1/4 cup sliced scallions, including 3 inches of the green part
2 cloves garlic, minced
1/4 cup white sesame seeds, toasted
1/4 cup safflower oil
1-1/2 cups panko (Japanese bread crumbs)

Peanut oil for frying

Wash the chicken and pat dry. In a small mixing bowl, combine the cornstarch, flour sugar, and 1-1/2 teaspoons of the salt. In a large mixing bowl, whisk together the eggs, soy sauce, scallions, garlic, sesame seeds and safflower oil. Whisk in the cornstarch mixture. Place the chicken pieces in a zipper-lock plastic bag. Pour in the batter, seal, and turn to coat all pieces. Marinate in the refrigerator for at least 2 hours or as long as overnight, turning the bag occasionally to keep the marinade combined. Overnight marinating enhances the flavor of the chicken. Season the panko with the remaining 1/2 teaspoon of salt and spread on a work surface. Remove the pieces of chicken from the bag, allowing the excess marinade to drip back into the bag. Roll the chicken in the panko, making certain that each piece is well coated. In a 12- to 14-inch skillet, heat 1 cup of peanut oil to 350 degrees F. Fry the chicken until golden rown, turning frequently, until the internal temperature of the meat reaches 155 degrees F. (Visual test: The chicken is done when the thickest part of the thigh is pierced with a fork and the juices run clear.) Do not overcook, or the meat will be dry. Drain on paper towels. Serve warm or at room temperature. Note: I slice the boned chicken breast halves into strips before serving as an appetizer.

Source: CALIFORNIA HERITAGE CONTINUS, Pasadena, California

 
REC: Green and White Bean Salad==>

Green and White Bean Salad from COLORADO COLORE by The Junior League of Denver.

Toasted Walnuts
1/2 cup walnuts, coarsely chopped
1/2 cup milk

Herb Vinaigrette
2 large shallots, minced
2 garlic cloves, minced
3 to 4 tablespoons red wine vinegar
1 to 2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 to 2 tablespoons minced fresh winter savory or tarragon
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons olive oil
Salt & white pepper to taste

Salad
1/4 cup drained canned baby lima beans, rinsed and drained (I use frozen baby limas.)
1/4 cup drained canned white cannellini beans, rinsed and drained
1 pound fresh thin green beans, trimmed
Salt to taste
4 ounces Stilton cheese, crumbled

For the walnuts, soak the walnuts in the milk in a bowl for 1 hour; drain. Spread the walnuts in a single layer on a baking sheet. Toast at 400 degrees F. until light brown. Let stand until cool.

For the vinaigrette, whisk the shallots, garlic, vinegar, lemon juice, Dijon mustard, savory and parsley in a bowl. Add the olive oil a few drops at a time, whisking constantly. Season with salt and white pepper.

For the salad, in a bowl toss the canned beans with enough vinaigrette to coat. Cook the fresh green beans in boiling salted water in a saucepan until tender-crisp but very green; drain. Rinse the green beans with cold water until the beans are cool; drain. Toss the lima beans, cannellini beans and green beans in a bowl. Add the desired amount of remaining vinaigrette and mix well. Sprinkle with the walnuts and cheese.

Serves 4.

 
W

wigs

Well-known member
REC: Crunchy Italian Chicken==>

Crunchy Italian Chicken (from a Humana magazine)

6 boneless, skinless chicken breast halves
3 Tbsp olive oil
2 Tbsp chopped fresh chives
1 clove minced garlic
1 tsp paprika
1 Tbsp fresh chopped Italian parsley
1 envelope powdered Italian seasoning
1/4 cup water
3 cups corn flakes
Olive oil cooking spray

In advance, mix olive oil, chives, paprika, garlic and Italian seasonings with 1/4 cup water. Rub the mixture on the chicken pieces. Place chicken in a plastic bowl, cover, and refrigerate for a few hours. Preheat the oven to 425 degrees F. Pour the corn flakes in a plastic bag, seal, and crush with something heavy such as a rolling pin, making sure the corn flakes are evenly crushed. Place chicken pieces in the plastic bag one at a time and shake well, until each is evenly coated. Arrange chicken in a sprayed non-stick baking pan and cook, uncovered, for 25 minutes or use an instant-read thermometer to make sure each piece is well cooked. Yield: 6 portions.

 
You must log in or register to reply here.
Back
Top