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March 27, 2013

Orange Marmalade Glazed Cornish Hens

Also known as a Rock Cornish hen, this small, usually 2 pound chicken is perfect for an elegant dinner. The meat is tender and juicy. There are many ways to prepare a Cornish hen but this is one of my favorites.

Serves 2-4
Total time: 1:15

Ingredients:

  • 2 Cornish Hens
  • 2 tablespoons butter
  • 1 Cup chicken broth
  • 1 cup orange marmalade
  • 2 teaspoons orange zest
  • Salt and pepper to taste

    Instructions:

    Preheat oven 400 degrees. Place hens in roasting pan breast side up, pat dry with paper towel. Rub butter into skin of each hen. Generously pat with salt and pepper.

    Meanwhile combine broth, jelly, orange zest and Grand Marnier together in medium saucepan. Heat on medium heat until smooth consistency.

    Loosely stuff hens with about ½ cup of a prepared rice. Baste hens with the apricot glaze. Cook hens 15 minutes in preheated oven. Reduce heat to 350, baste hens with glaze again and cook additional 25-30 minutes, baste again and cook additional 5 minutes. If the hens start to over brown, lightly cover with foil during cooking time. Remove from oven and allow to rest for 10-15 minutes before slicing.

    Internal temperature should reach 180 degrees.


    Pour of pan juices and heat until reduced by 1/2. Pour through sieve.

    Serve with hens

    Complete the meal:
    Herbed Zucchini Bundles and Basmati Rice with apricots and almonds

    Other ways to prepare Cornish Hens
    Raspberry Glazed
    Honey Mustard Glazed
    Herb Rubbed

    Posted by terri at 05:55 PM | Comments (0)

    Asiago Pepper Quick Bread

    Quick breads use baking powder or soda as the leavening agent. Throw out old product and replace it about every 6 months to ensure it is still good. See my cooking tips for baking bread

    Serves 10-14
    Total Time:1:15

    Ingredients:

  • 3 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Asiago Cheese, grated
  • 1 teaspoon minced onion (optional)
  • 1/2 teaspoon freshly ground pepper
  • 1 large egg, beaten
  • 1 1/2 cups 1% low-fat milk
  • 1/4 cup cooking oil

    Ingredients:

    Sift all dry ingredients together.

    Add egg to milk.

    Add liquids by alternating milk mixture and salad oil into the flour.

    Mix until blended.

    Add cheese and onion and mix.

    Turn into greased loaf pan.

    Bake 350 degrees in pre-heated oven for 1 hour or until center tests done.

    Create your own:
    Cherry or Cranberry nut bread – Add ¾ cup fresh cherries or cranberries and ½ cup chopped walnuts or pecans
    Cheddar Cheese bread – Add 3/4 cup grated cheddar cheese and ¼ cup Monterey Jack

    Onion Dill Bread – Add 1 tablespoon fresh chopped onion and 1 ½ teaspoon dill mix or 2 teaspoons fresh chopped dill

    Southwestern Chili bread – Mix together minced onion, chili powder, garlic salt in equal proportions and 2 teaspoons to bread dough with 1 teaspoon dried pepper of your choice

    Posted by terri at 05:39 PM | Comments (0)

    March 24, 2013

    Stone Ground Grit Casserole with Provolone and Portobello

    This recipe can be served at brunch or as a side dish.

    Serves 8

    Ingredients:

  • 5 cups water
  • 1 1/4 cups stone-ground yellow grits
  • 3/4 cup shredded sharp provolone cheese, divided
  • 1 teaspoon salt, divided
  • Cooking spray
  • 1 1/2 teaspoons butter
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups thinly sliced portobello mushrooms (about 6 ounces)
  • 1 teaspoon dried herbes de Provence
  • 1/4 teaspoon freshly ground black pepper
  • 6 strips bacon, cooked and chopped
  • 1/3 cup dry white wine
  • 4 large eggs, lightly beaten
  • 1 tablespoon minced fresh parsley

    Instructions:

    Bring the water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat.

    Stir in 1/4 cup cheese and 1/2 teaspoon salt. Spoon grits mixture into an 9x13-inch baking dish coated with cooking spray.

    Preheat oven to 350°.

    Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender.

    Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently.

    Stir in bacon and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly.

    Stir in eggs.

    Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese.

    Bake at 350° for 30 minutes or until cheese melts and eggs are set. Let stand 5 minutes before serving. Sprinkle with parsley.

    Cooking Wiser:

  • Herbes de Provence is an assortment of dried herbs usually containing basil, fennel seed, marjoram, thyme,rosemary and sage.
  • To save time, use instant grits. The texture will be a little less firm but the eggs with compensate for that.

    Make it your own:
    Use same amount of button, oyster, shiitake, or a combination of any mushrooms. The morel variety will provide an earthy flavor.

    Change the cheese, try Cheddar, Gruyere or Muenster.

    Posted by terri at 09:41 PM | Comments (0)

    March 03, 2013

    Chicken Salad with Grapes and Walnuts

    Another great way to use left over roasted chicken, this salad can be served as a sandwich or over salad greens. Or see how to make this into a vegetarian dish...

    Makes 3 cups
    Prep time: 15 minutes
    Total time: 20 minutes


    Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup mayonaise
  • 2 cups cooked chicken, diced
  • 1 cup grapes, sliced (use your favorite either green or red)
  • 1/3 cup celery, finely diced
  • 1/3 cup walnuts, coarsely chopped
  • 2 tablespoons green onions, thinly sliced
  • 1 tablespoon fresh parsley, chopped (optional)
  • Kosher Salt and fresh grated pepper to taste
  • Paprika to garnish (optional)


    Instructions:


    In a large bowl, combine olive oil and mayo, whisking until well blended.

    Combine chicken, celery, grapes, walnuts, onions and parsley.

    Add the salt, pepper to taste.

    Pour olive oil mixture over chicken. Mix well with all ingredients.

    Refrigerate until ready to serve. Sprinkle with paprika

    Serve with your favorite sandwich bread, can toast or serve as panini. Or serve on your favortie salad greens with a spash of red wine vinegar.

    Make it your own:

    Replace green onions with equal amounts finely diced purple onion or chives

    Make into a vegetarian dish by replacing chicken with apples.

    Posted by terri at 08:25 PM | Comments (0)

    Chicken Salad with Dijon Mustard

    This light and refreshing chicken dish makes a wonderful great salad or side. Use chicken left over from a roasted chicken or saute two large chicken breasts, enough for 2 cups of chicken.

    Makes 3 cups
    Prep time: 15 minutes
    Total time: 20 minutes


    Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy mustard
  • 2 cups cooked chicken, diced
  • 1/3 cup celery, finely diced
  • 1 lemon, zested
  • 2 tablespoons lemon juice
  • 2 tablespoons green onions, thinly sliced
  • 1 tablespoon fresh cilantro, chopped (optional)
  • Kosher Salt and fresh grated pepper to taste
  • Paprika to garnish


    Instructions:


    In a large bowl, combine olive oil and mustards, whisking until well blended.

    Combine chicken, celery, lemon zest and juice, onions and cilantro. Add the salt, pepper to taste.

    Pour mustard mixture over chicken. Mix well with all ingredients.

    Refrigerate until ready to serve. Sprinkle with paprika

    Serve with toasted bread points or on endive spears

    Make it your own:

    Replace green onions with equal amounts finely diced purple onion or chives
    use 1/2 teaspoon mustard seeds to replace the grainy mustard
    Add ¼ cup toasted pecans

    Posted by terri at 07:57 PM | Comments (0)

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