We gave this a 10 on a scale of 1-5!

Chicken with creamy garlic sauce

     from www.bakedatmidnite.com

2 boneless skinless chicken breasts pounded to 1/4"

1/2 c half and half

1 1/2 c Italian seasoned bread crumbs

2 T butter

2 T minced garlic

2 T flour

1/2 c chicken stock

1 c heavy cream

1/4 c Parmesan cheese

2 oz cream cheese, softened

1 t salt

1/8 t white pepper

Dip chicken pieces in half and half, let drip, then dredge in bread crumbs.  Cook in hot oil about 5 minutes per side, until juices run clear when cut.  Keep warm while making sauce.

Melt butter in same pan and add garlic.  Cook until aromatic, but not browned, about 3-5 minutes.  Add flour and blend well, stirring constantly to avoid lumps; cook about 1 minute.

Slowly blend in chicken broth, then cream, salt and pepper.  Cook about 5 minutes.

Add Parmesan cheese and cream cheese and stir until melted and creamy.  Pour over chicken and serve immediately.

Chickpea pasta salad with walnut dressing

Chickpea pasta salad with walnut dressing
From Forks over Knives

2 c Romaine lettuce, shredded
1 c penne, cooked
1 c chickpeas, cooked
1/3 c carrot, diced
1/3 c celery, diced
1/3 c red pepper, diced
2 T onion, minced
2 T walnuts
1 1/2 t fresh parsley, finely chopped
1 1/2 t cider vinegar
1/4 t garlic powder
salt and pepper to taste

Combine lettuce, penne, chickpeas, carrots, celery, red pepper and onion.  

Blend walnuts, parsley, vinegar, garlic powder and salt and pepper in a blender until smooth.  (I had to add more cider vinegar and some oil to get to a paste  consistency.  It "melts" a little when added to warm chickpea and penne mixture).

Toss salad with dressing.

Berries and cream soufflé

Berries and cream soufflé

Prepare Creme Anglaise

Heat 2-3 minutes until begins to steam:

1 c milk

1 c heavy cream

1/4 honey

1/2 vanilla bean, slit down the middle

Remove from heat.

Whisk together well:

4 egg yolks

1/4 c honey 

A pinch of salt

Ladle a scoop of milk mixture into egg yolk mixture while whisking.  When well-mixed, pour tempered mixture into remaining milk mixture while whisking.  Return to heat, whisking continuously to prevent cooking on the bottom, until mixture coats the back of a spoon.

Pour the mixture through a strainer into a bowl sitting in an ice bath.  Continue to whisk about 5 minutes, until cool.

Prepare berry puree

1 c strawberries (I used raspberries)

1/3 c honey

1 t lemon juice

Mix these ingredients in a small saucepan.  Heat for about 5 minutes, stirring occasionally.  Press through a sieve and discard the pulp.

Coat the bottoms and sides of 6 ramekins with butter then sugar.

Souffle

Whip to firm peaks:

4 egg whites

1/4 t cream of tartar

A pinch of salt

Add 1/3 c sugar gradually, while whipping.

Fold in berry puree.

Fill ramekins and level tops with a butter knife.  Run a clean thumb around the inside edge of each ramekin to allow the souffles to rise properly.  Bake at 400 10-12 minutes until tops are light brown.

Serve topped with Creme Anglaise.

Pear drop scones

Pear scones

Mix together:

1 3/4 c flour
2 t baking powder
1/2 t cinnamon
1 pinch salt

Cut in 6 T butter until crumbly.

Whisk together:

1/3 c honey
1 egg
1/2 c half and half

Add to dry mixture.

Gently fold in pear and walnuts.

Drop large spoonfuls onto a baking sheet. Bake at 375 until golden, about 20 minutes.

Pork satay

From Gandara and Fallon:  365 Snacks, Hors D'Oeuvres and Appetizers

1 pound boneless pork loin

2 T smooth peanut butter

2 T soy sauce

1/3 c minced onion

1 clove garlic, minced

1 T lime or lemon juice

2 t honey (original recipe was brown sugar)

(I omitted 1 dash hot pepper sauce)

1 T oil

Cut meat into 1/2" cubes.  Combine remaining ingredients, mixing until well blended.  Add pork cubes, toss to coat, and marinate 2 hours at room temperature (or overnight in the refrigerator.

Soak bamboo skewers 30 minutes.

Thread marinated pork cubes on skewers.  Broil or grill, turning occasionally, until browned and still juicy (8-10 minutes).

Chicken curry naan bowls

From the Tasty site on Facebook

Curry powder

2 T salt (I would decrease to 1 -1 1/2 T)

1 T pepper

1 T cumin

1 T smoked paprika

1 T turmeric

1 T coriander

1 t coriander

1 t cardamom

1 t dry mustard

(I left out 1 t cayenne and it was still zingy!)

1/2 t allspice

3 lb boneless chicken, cubed

5 T plain yogurt (divided)

9 cloves garlic, minced (divided)

1 T fresh ginger, minced

3 T olive oil

3 carrots, chopped

1 onion, chopped

1 lb potatoes, cubed

2 T tomato paste

28 oz crushed tomatoes

1 pint chicken broth

Naan   

1/2 c warm water

2 T sugar

1 T yeast

4 c flour

1 t baking soda

1 t baking powder

1 T kosher salt

1 c plain yogurt

1 c milk

1/2 c butter, melted

1.  Combine ingredients for curry powder in a small bowl.

2.  Combine chicken, 2 T yogurt, 4 cloves garlic, ginger, and half the spice mixture. Toss until fully coated.  Cover bowl and marinate for 2 hours or overnight.

3.  Combine warm water, sugar and yeast and set aside for 10 minutes.  Mix flour, baking powder, baking soda and salt.  Add yogurt and milk to yeast mixture and whisk until smooth.  Add to dry ingredients.  Stir to combine, then knead on a floured surface until it forms a smooth, soft ball (about 2 minutes).  Place dough in a large greased bowl, cover with a clean kitchen towel and allow to rise at room temperature for 2 hours (doubled).

4.  Saute marinated chicken in a Dutch oven in hot olive oil, working in batches if necessary.  Add oil if necessary to prevent sticking.

5.  Saute vegetables and remaining spice mixture in the same pot.  Stir in tomato paste and cook about 3 minutes.  Add crushed tomatoes and broth, stir to combine and bring to a simmer.

6.  Add chicken and return to a simmer.  Cover and cook about 30 minutes, until potatoes are tender.  

7.  While curry is simmering, dump naan dough onto a floured surface and divide into 6 equal portions.  Roll each portion into a 1/4" thick circle.  Cook in a dry hot cast iron skillet about 2 minutes, until dough puffs up.  Flip and cook on the other side until browned, about 1 minute.

8.  Mold each piece of naan into a bowl, and press into the bowl with a second one.  When cooled it will retain the bowl shape.

9.  Mix 3 T yogurt into curry.

9.  Brush naan bowls with melted butter.  Fill naan bowls with curry and cooked rice.  Serve with yogurt, cilantro and lime wedges, if desired.

Chicken Pot Pie Galette with Cheddar-Thyme Crust

From Taste of Home

1 1/4 c flour
1/2 c shredded sharp cheddar cheese
2 T minced fresh thyme
1/4 t salt
1/2 c cold butter, cubed
1/4 c ice water

3 T butter
2 large carrots, sliced
1 celery rib, diced
1 small onion, diced
3 cloves garlic, minced
1 c chicken broth
3 T flour
1/2 t salt
1/4 t pepper
2 c shredded cooked chicken
1/2 t minced fresh oregano
2 T minced fresh parsley

Combine flour, cheese, thyme and salt; cut in butter until crumbly.  Gradually add ice water, tossing with a fork until dough holds together when pressed.  Shape into a disc; refrigerate 1 hour.

Melt butter over medium high heat.  Add carrots, celery and onion; cook and stir  5-7 minutes.  Add garlic and cook 2-3 minutes more.

Whisk together broth, flour, salt and pepper.  Slowly pour over vegetables, stirring constantly until thickened, 2-3 minutes.  Stir in chicken and oregano.

Preheat oven to 400.

Roll dough into a 15" circle.  Transfer to a baking sheet.  Spoon filling over pastry, to within several inches of the edge.  Fold pastry back towards the center over filling, pleating as you go, leaving the center uncovered.  Bake 30-35 minutes, until crust is golden and filling is bubbly.  Cool 15 minutes before slicing.  Sprinkle with parsley.

Chicken and cheddar biscuits

This is from Taste of Home.


1/3 c butter, cubed
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1/2 c flour
1 t salt
1/2 t pepper
4 c chicken broth
5 c cooked chicken, cubed
3 c biscuit mix
3/4 c milk
1 c shredded cheddar cheese

Preheat oven to 425.

Saute onion, celery and carrots in butter about 3-5 minutes.  Add garlic; cook and stir 1 minute longer.  Stir in flour, salt and pepper until blended; gradually whisk in broth.  Bring to a boil, stirring constantly.  Cook and stir over medium heat 4-6 minutes or until thickened.  Add chicken.

Transfer to a greased 9 x 13" baking dish.  Bake, uncovered, 20 minutes.  

Meanwhile, combine biscuit mix and milk just until moistened.  Turn onto a lightly floured surface and knead gently 8-10 times.  Roll into a 12 x 8" rectangle.  Sprinkle with cheese.  Roll up jelly roll style; pinch seam to seal.  Cut crosswise into 1" thick slices.  Place on top of hot chicken mixture.  Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

Honey sage cornbread

Preheat oven to 350.

Grease or spray a 9 x 5" loaf pan.

1 1/2 c flour

1 1/4 c yellow cornmeal

1/2 t baking powder

1/2 t baking soda 

1/2 t salt

3/4 c honey

2 eggs

1/2 c olive oil

1 c buttermilk

1 c frozen corn

1 T fresh sage, chopped

Mix dry ingredients.  Mix liquid ingredients.  

Mix egg mixture, corn and sage into dry ingredients.  Stir to combine.  Pour into greased pan.  Bake 1 hour.  Drizzle with additional honey and serve.