2day's recipe: Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries

Happy New Year's Eve everyone!  I hope you have a very good 2011.  Wow, 2011!  Shouldn't I be able to step inside a tube and come out in 2 seconds fully dressed with make-up & hair done?  Going to work in a flying car?  I'm not fussing, I'm just sayin the Jetson's got it all wrong.  I do love the things we do have, like the INTERNET & SMARTPHONES.
Well, I wish you the best new year and to help you start it off right, here is a wonderful fancy recipe for you to try tonight.
Cheers!

Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries   

Ingredients Marinade: 2 ounces red wine vinegar 3 ounces apple cider vinegar 2 teaspoons Dijon mustard 1 teaspoon dry mustard 4 teaspoons honey 7 ounces olive oil 8 chicken breasts boneless and skinless Salt and freshly ground black pepper 3 medium Fuji apples 1 ounce unsalted butter 6 1/2 ounces fontina cheese shredded 6 1/2 ounces dried bing cherries roughly chopped

InstructionsFor the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.

Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.

For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.

For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix – cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.


Yields: 8 Servings

Recipe courtesy Celebrity Events

2day's recipe: Sara's Homemade Chicken Pot Pie - quick n easy!

Today's recipe is super easy and one I like to use when I need something easy and quick for dinner.  I usually always have the ingredients in the house so that when I'm pressed for time I can throw this together and put it in the oven.  Well, tis the season for being in a rush.  You could serve with a salad but it is really not needed.
Enjoy :-)

Sara's Homemade Chicken Pot Pie   

Creamy chicken and veggies in a flakly crust. like grandma use to make... Ingredients 1 whole Chicken roasted or prepackaged 2 can (12 oz) Cream of Chicken Soup or other cream soup 2 cans Mixed vegetables 1 can (12 oz) Green beans or other veggie 1 packages Pie crust dough contains 2 crusts or 2 deep pie shells will work Salt and freshly ground pepper

InstructionsAdd all ingredients together except pie dough. Place pie dough in pie shells or 8x8 casserole dish. Bake at 350 degrees for about 40mins. until the top is golden brown.

Yields: 4 Servings

2day's recipe: Baked Chicken and Rice With Black Beans-Quick!

Quick and Easy!  Today's recipe can be made with the cooked roasted chicken from your grocery store's deli.  Top with some cheese and sour cream and you have a wonderful meal.  I serve with refried beans or a salad with fresh salsa.
Enjoy :-)

Baked Chicken and Rice With Black Beans   

Ingredients 1 (10-oz.) package yellow rice mix 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped carrot 1 tablespoon olive oil 2 cups cubed cooked chicken 1 (15-oz.) can black beans drained 1 (10-oz.) can diced tomatoes and green chiles undrained 2 cups (8 oz.) grated Monterey Jack cheese

Instructions1. Preheat oven to 350°. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.


Yields: 6 Servings

Southern Living, FEBRUARY 2009

2day's recipe: Creamy Lentil Soup

Well, it is just plain cold outside.  Today's recipe is heart warming soup. 
Enjoy :-)

Creamy Lentil Soup   

Ingredients 3 bacon slices 2 cups chopped leek 1 cup chopped onion 3 cups water 2 cups chopped peeled baking potato (about 12 ounces) 1 cup dried lentils 3/4 cup chopped carrot 1/2 teaspoon salt 1 (16-ounce) can fat-free less-sodium chicken broth 1/2 cup half-and-half 2 tablespoons dry sherry

InstructionsCook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add leek and onion to pan; sauté 4 minutes. Add water, potato, lentils, carrot, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender. Place vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in half-and-half and sherry. Cook until thoroughly heated. Sprinkle with bacon. Serves 6.

2day's recipe: Artichoke and Tomato Chicken

Today's recipe is one of my base recipes.  I change it a lot.  Using different veggies and sauces.  Don't like artichokes, use spinach, etc.
Enjoy:-)

Artichoke and Tomato Chicken   

Ingredients 1/4 cup olive oil 4 fresh tomatoes diced 3 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 6 artichoke hearts drained and chopped 2 red bell peppers chopped 1 (8 ounce) package mozzarella cheese cubed 6 skinless, boneless chicken breast halves - pounded 2 cups marinara sauce

InstructionsHeat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Yields: 6 Servings

2day's recipe: Chicken Normandy

It's getting cold and actually starting to feel like Dec. here in the South.  At our house tonight we are having chili.  But, we may be having this chicken dish tomorrow night.  Delicious!  I love dishes that "taste" like the season.  Enjoy and have a great weekend :-)

Chicken Normandy Recipe

In this recipe we brown the chicken on the stovetop, then braise the chicken in the oven, and then finish on the stovetop. You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.

Ingredients
4 tablespoons butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red de
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream

Instructions
1 Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

2 Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.

3 Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

4 Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.

5 Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil.

6 Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook, uncovered, for 30 minutes.

7 Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.

8 When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.

To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

Yields: 4 Servings

2day's recipe: Catfish Courtbouillon

Sorry, it has been a while since my last post.  Life has been too busy.  I hope to regain some sort of control today. 

Today's recipe looks really complex when you first see it.  But, no worries, it isn't.  If you like a mild tasting fish, this is a great recipe for you to try.
Enjoy:-)

Catfish Courtbouillon

Stephen Stryjewski, Cochon. Stephen and co-owner Donald Link conceived Cochon as a shrine to ultra-authentic Cajun foods. That means using the freshest local ingredients available and making ingredients like boudin and andouille sausage the old-fashioned way in the back of the restaurant. Unlike its French ancestor, a light broth used for poaching, a Cajun-style courtbouillon is a thick sort of fish stew, here made even more delicious by frying the fish first.

Ingredients
2 red bell peppers
2 green bell peppers
2 poblano peppers
1 jalapeño pepper
3 medium tomatoes
1 whole head garlic
5 tablespoons vegetable oil divided
2 tablespoons butter
1 large onion diced (about 1 cup)
6 medium cloves garlic chopped (about 1/4 cup)
2 cups fish or seafood stock (for testing purposes, we used Kitchen Basics brand)
1/2 cup red wine vinegar
Hot sauce
Salt, to taste
Freshly ground pepper
1/4 cup fresh mint leaves
1/4 cup fresh parsley
4 green onions sliced
1/2 teaspoon lemon juice
1 cup all-purpose flour
1 cup self-rising white cornmeal mix
2 pounds small catfish fillets or flounder or any mild white fish
Hot cooked rice

Instructions
1. Preheat broiler. Broil peppers and tomatoes on a foil-lined baking sheet 5 inches from heat, with oven door partially open, about 5 minutes on each side or until blistered. Place in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Open bag, and allow to cool. Peel peppers and tomatoes; remove and discard seeds and stems from peppers.

2. Reduce oven temperature to 400º. Cut off pointed end of garlic head; place on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Bake at 1 hour; remove and allow to cool. Squeeze pulp from garlic cloves, and place in a food processor with peeled peppers and tomatoes. Pulse until roughly chopped and a chunky consistency.

3. Melt butter in a large saucepan over medium heat. Add onion, and cook until soft and just beginning to brown, about 8 minutes. Add chopped raw garlic, and cook 1 minute more. Stir in chopped pepper mixture.

4. Add stock and vinegar, and bring to a low boil. Simmer, uncovered, 30 minutes or until sauce has a thick, stew-like consistency. Season with hot sauce, salt, and pepper. Stir in mint and next 3 ingredients.

5. Combine flour and cornmeal in a shallow dish. Season catfish with salt and pepper, and dredge in cornmeal mixture, pressing to adhere. Heat remaining 4 tablespoons oil in a large skillet over high heat, and fry catfish in batches, 3 minutes per side or until cooked through. Transfer to a paper towel-lined baking sheet, and place in a 200º oven to keep warm.

6. Place rice on a large serving platter. Remove fish from oven, and arrange on top of rice. Spoon sauce over fish and serve remaining sauce alongside. Season with salt, pepper, and hot sauce to taste.

Yields: 6 Servings
Stephen Stryjewski, Stephen Stryjewski, MyRecipes,