Chicken

Spring (Let’s rename them Fall) Chicken Roll-Ups

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Peggy, a friend of mine was over here for lunch yesterday and she told me about this recipe which she tried the other night and said that they were just delicious. She just sent me the recipe so thought I would share.

Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

(from Rachel Ray)

Ingredients

  • 2 (6-ounce) pieces boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • 4 thin slices provolone cheese
  • 4 thin slices prosciutto cotto   (I used thin deli smoked ham – much cheaper!)
  • 12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock or vegetable stock
  • 1 tablespoon Dijon mustard
  • 1/2 lemon, zested and juiced
  • 1/4 cup chopped, flat-leaf parsley, a handful

Cook’s Note: Some markets sell “thin cut” chicken for a premium price. With a sharp knife, cutting the chicken breast yourself is easy. When chicken is on sale, stock up. Plastic storage bags can be stacked and frozen. Each portion will thaw in minutes and ready to use for dinner any night of the week. Plus, by halving and pounding out the breast meat, you’re stretching your dollar and the meat to provide twice as many portions.

Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

This is easy, quick and delicious!!

appetizers

Bacon Wrapped Water Chestnuts

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This has got to be the BEST appitizer EVER! Our dear friend, Peggy is told by all of her friends that each time we get together for anything, she has got to bring this dish because we are so hooked on them. I could eat a dozen and usually do. We fight over who gets the last few. They are just so good. Here they are, very simple and very good.

Can of whole water chestnuts

Bacon

Take slices of bacon and cut in two. You will need a piece for each water chestnut. Wrap a piece of bacon around each chestnut and place on foil which you have sprayed with Pam and place in a preheated 350 oven for about 30 min. While they are in the oven, mix 1/2 cup chile sauce, 1/2 cup mayonaise and 1/4 cup brown sugar. Take this mixture and pour over the chestnuts and bake an additional 15 minutes. Serve with a toothpick in each one. Trust me, you will never know there is mayo in this sauce. It is just really outstanding and so easy to prepare…..

Breads

Blueberry-Coconut Muffins

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1/2 cup butter, softened

3/4 cup sugar

2 teas lemon zest

2 large eggs

5 tables heavy whipping cream

1 cup flour

1/2 cup sweetened flaked coconut

1/2 cup fresh blueberries

 Preheat oven to 350. Spray 9 muffin cups with Pam or use cupcake liners (On these, it is better to forgo the liners and just use the greased pans)

In a medium bowl, beat butter, sugar and zest at medium speed until fluffy. Add eggs, one at a time, beating well, after each addition. Reduce mixer speed tolow and add cream. Beat in flour until just combined. Stir in coconut; gently fold in blueberries. Spoon batter evenly into prepared muffin cups. Bake for 25 min or until edges are golden brown. Remove from pan and cool on a wire rack.

*You can make the above mixture except for adding the blueberries the night before and keep in fridge until ready to bake. Carefully fold in blueberries right before you pour into prepared muffin pans and bake according to above directions. This is taken from a Paula Deen Magazine and they are a delicious breakfast or afternoon tea bread.

Meats

Baked Salmon

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For all you salmon lovers out there, and apparently, there are many of you, this recipe is one which I received from a lady who cut my hair while staying in Carmel. She says that all her friends request it when they come to eat at her house.  Enjoy and know that upon preparing this, you are preparing a dish that is very popular in California!

2 planks of salmon (poundage depending upon how many you are feeding)

1 box (any brand, but she used Uncle Bens) wild rice mix

1 large portobella mushroom (or if you do not like this type, buy a 8 oz package of white sliced mushrooms)

3 large lemons, fresh dill, seasoning salt and pepper

Place 1 of the salmon planks in a skillet. Sprinkle with seasonings and then place 1/2 of the prepared package of wild rice over plank.

Place 1/2 of the mushrooms over rice and then place the other plank over this. Sprinkle the rest of the mushrooms and seasonings over fish. Pour 1 stick of melted butter over fish and then repeat with more lemon and dill. Cover with foil and bake at 350 for about 30 min or until salmon tests done. (this depends on how large or small your amount of fish). *Reserve remaining rice for a soup or side dish the next day.

Daily Thoughts

Back In The Saddle Again!

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We are home, home to familiar sounds (washing machine and coffee pot), home to familiar faces (dry cleaning store, grocery store and precious family and friends), and our very own couch, wing back chair and bathroom. As wonderful as traveling to different places is, coming home to your own bed, couch, kitchen and bathroom, is well, there is just nothing quite like it. In younger years, coming home to those things was just a reminder of all the responsbilites that went with them, like cleaning, laundry, etc. But as the years go by, the familiar things seem to be the things that become so very speical to us. My pillow that I lean on on the couch when watching TV, or the tree that I see everytime I look out my bedroom window, the shower that yells to me to clean on a normal day, takes on a whole new look, when I step in it the first morning back home. Yes, we had a fabulous time and yes, the view of the San Fransisco skyline our our 11th floor room was absolutely gorgeous, but……nothing is as gorgeous as the view of kids, grandkids and friends walking up the front steps to welcome us home. That is the most fabulous view of all!

Daily Thoughts

Crusing Carmel

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I did it! I figured out how to log on and write on my blog while here in Carmel! We have had a day of going into Monterrey and exploying Fishermans Wharf! We ate overlooking the pacific ocean and Randy ventured out and ordered ahi tuna for lunch! I played it safe and ordered stuffed shrimp over linguini! Randy is so relaxed that HE suggested we go into the cookie store and buy a chocolate chip cookie! I know that doesn’t sound like a big deal but it is. He just doesn’t do that! Ice cream, yes, but cookies, never! So there we were, walking around Monterrey munching on cookies! Life just doesn’t get better!. We also went down 17 scenic mile road along PebbleBeach! WOW! What beauty! This was perfect for our first day of vacation! Can’t wait till tomorrow!

Daily Thoughts

Packing for Carmel!

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This will be my last post for a week. We are leaving for Carmel and San Fran early tomorrow and I am more than ready. We have checked the temps and they are in the  50 and 60’s. How glorious is that? I have actually packed a jacket. My kind of weather.  Will be back next weekend. Am going exploring new places to eat, hopefully take some beautiful pics to come home and paint and just sit back and relax for a few days. It will be so nice to get in a car and not have to wait for it to cool down. We can actually walk to places without having to stop and buy little portable fans to keep us from fainting. We are hoping that by the time we get back, Texas will have cooled off. Am excited to find new California recipes. We have made a list of 3 new places to eat that we found in a magazine that are already winning awards for their food. Will report on these when I get back. Talk to you in a week!

Beef

Chuck Roast

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Am having company tonight so thought I would make a roast, with mashed potatoes, carrots, green beans and molten chocoalte cakes with Blue Bell Vanilla. Also made the apple fried pies from yesterday’s blog.  Delish!

The roast is just so tender, moist and so flavorful. Try it, it is easy and you aren’t having to stand in the kitchen all day.

1 chuck roast, any size you need.

1 onion

1 can French Onion Soup

1 can Cream of Mushroom soup

garlic to taste, pepper,  Kikoman sauce and 1 tables dried parsley

Brown roast on both sides in 1/4 cup olive oil. When browned, season with seasonings, and pour over both cans of soup. Cut up onion and place in pan. Bake in 300 oven for about 4 to 5 hours for a 2-3 lb roast, 5 -6 house for a 4-5 lb roast. About an 1 1/2 hrs before serving the roast, place any amount of carrots, which have been cleaned and pealed, over roast and put cover back on and continue baking. The gravy will be thick enough to serve over the mashed potatoes without having to thicken.

Desserts · Fruit

Skillet Fried Apple Pies

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Oh my, just took this off the Paula Dean site and it does look fantastic. Am going to have to make this tomorrow. If you beat me to it, let me know how good it is! 

Skillet Fried Apple Pie

Ingredients:

Oil, for frying
2 cans large buttermilk biscuits
1 (21-ounce) can apple pie filling
1/4 cup sugar, plus more for dusting
2 tablespoons ground cinnamon plus more for dusting
Flour, for rolling
Whipped cream, for garnish, optional
Confectioners’ sugar, for garnish, optional

Directions

Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.

Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners’ sugar, if desired.

Chocolate · Desserts

Chocolate Eclairs

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My son-in-law is forever indebted to me. I took him a plate of eclairs yesterday and Jodi called this morning to report to me that he described them as, “a little piece of chocolate cream pie all in it’s only little jacket”. He loved them. They are so easy to make and really doesn’t take much time. People are amazed when you put a little plate in front of them and you tell them their dessert is a homemade eclair. The filling is easy and I’m telling you, if you want to impress your husbands boss, your mother-in-law or even your husband. Take about 1 hr. total time. It will be worth it. I promise. The pastry shell is so simple and quick.

Heat oven to 400. Heat 1/2 cup water and 1/4 cup butter to rolling boil in saucepan. Stir in 1/2 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 min. Remove from heat and beat in 2 eggs all at once and continue beating until smooth. Drop dough by 1/4 cupful onto ungreased cookie sheet. Shape each into finger 4 1/2 ” long and 1 1/2 ” wide. Bake, until golden brown, about 30 min. As soon as you pull them out of the oven, make a slit in each one to allow steam to seep out. When completely cool, slice in half and fill with the following:

1 package of white chocolate instant pudding mix (4 serving size) which you want to beat with 1 cup milk and 1 cup whipping cream. As soon as mixture is thick, spoon evenly distributed between eclairs. Frost with:

Heat 1/2 sq (1/2 oz) unsweetened chocolate and 1/2 teas butter in microwave until chocolate is melted. Stir in 1/2 cup powdered sugar and about 1 tables hot water. Beat until smooth. Add 1/2 teas vanilla. Drizzle over eclairs and refrigerate until serving time.

My son-in-law is not allowed to give our daughter back, or he gets no more eclairs from me! That is our deal!