Wednesday, December 23, 2009

Almond Butter Chicken with Orange Sauce



You'll Need

· 2 Boneless, skinless chicken breasts, split (about 1 pound)
· 2 Tablespoons all-purpose flour
· ½ teaspoon salt
· ½ teaspoon black pepper
· 1 egg beaten
· 2 ¼ ounces sliced almonds

For orange sauce
· 1 Tablespoon brown sugar
· 2 teaspoons cornstarch
· Juice of one fresh orange (approximately ½ cup)
· 2 Tablespoons butter
· 1 teaspoon grated orange rind

Directions

  • Place each chicken breast filet between two pieces of plastic wrap.
  • Pound with meat mallet to 1/4" thickness.
  • Coat chicken with flour.
  • Sprinkle with salt and black pepper.
  • Dip one side into egg and press with almonds.
  • Melt butter in a large skillet.
  • Add chicken, almond side down.
  • Cook on medium high heat for 3 to 5 minutes or until almonds are toasted.
  • Turn breasts.
  • Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center.

    Serve with Orange Sauce.

Directions for Orange Sauce

  • Combine brown sugar and cornstarch in a saucepan.
  • Add juice, butter and rind.
  • Cook on medium heat, stirring constantly, until thickened.

Thursday, December 17, 2009

Cheese Sauce


Yields 1 cup

You’ll Need
· 2 Tablespoons butter
· 2 Tablespoons all-purpose flour
· ¼ teaspoon salt
· 1/8 teaspoon pepper
· 1 cup milk
· ¼ teaspoon dry mustard
· ½ cup shredded cheddar cheese

Directions
· Heat butter in 1-1/2-quart saucepan over medium heat until melted.
· Stir in flour, dry mustard, salt and pepper.
· Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
· Stir in milk.
· Heat to boiling, stirring constantly.
· Boil and stir 1 minute.
· Stir in cheddar cheese.
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Thursday, December 10, 2009

Hoppin’ John Soup (Black-eyed peas and Swiss chard Soup)


You’ll Need

  • 1 cup dried black-eyed peas
  • 8 cups water
  • ½ to 1 teaspoon very finely chopped Jalapeno or other hot chili
  • ¼ to ½ teaspoon crushed red pepper
  • 2 cloves garlic, finely chopped
  • 1 Ham bone or 1-pound ham shank
  • ½ cup uncooked regular long grain rice
  • 1 large onion, chopped (about 1 cup)
  • 1 medium red or green bell pepper, chopped (about 1 cup)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ pound Swiss Chard or Mustard Greens, coarsely chopped (about 4 cups)

Directions

  • Heat peas and water to boiling in Dutch oven.
  • Boil uncovered 2 minutes; remove from heat.
  • Cover and let stand 1 hour.
  • Stir in chili, garlic and ham bone.
  • Heat to boiling; reduce heat.
  • Cover and simmer 1 to 1-1/2 hours or until peas are tender.
  • Remove ham bone.
  • Remove ham from bone and cut into bite-size pieces.
  • Reserve ham.
  • Stir rice, onions, bell pepper, salt and pepper into soup.
  • Cover and simmer about 25 minutes, stirring occasionally, until rice is tender.
  • Stir in ham and Swiss Chard.
  • Cover and simmer until hot.
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