May 26, 2011

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 4 boneless, skinless chicken thighs
  • 1 medium onion, coarsely chopped
  • 2 ribs celery, cut crosswise into 1-inch pieces
  • 3 carrots, coarsely chopped
  • 1 Coarse salt and freshly ground pepper
  • 4 sprigs fresh thyme
  • 2 clove(s) garlic, crushed
  • 1 cup (s) baby carrots
  • 1 cup (s) frozen green peas
  • 1 cup (s) fresh or frozen pearl onions
  • 4 tablespoons plus 1 teaspoon unsalted butter
  • 2 1/2 cup (s) cremini mushrooms, trimmed and cut into quarters
  • 4 tablespoon (s) all-purpose flour
  • 1 1/2 cup (s) heavy cream
  • 1 teaspoon (s) hot sauce, such as Tabasco
  • 1 1/2 teaspoon (s) Worcestershire sauce
  • 2 sheets frozen puff pastry
  • 1 large egg, beaten

Directions

  1. Preheat oven to 425 degrees.
  2. Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.
  3. Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.
  4. Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.
  5. Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.
  6. In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.
  7. Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.
  8. Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.
Prep Time: 20 min Cook Time: 55 min Ready in: 1 h 15 min

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Ultra Low Calorie Dessert – Too Good to be True

May 1, 2011

Ingredients

  • 2 Pkgs Instant Fat Free/Sugar Free Vanilla Pudding
  • 2 Cups Skim Milk
  • 1 tub Light Cool Whip
  • 1 Tablespoon Vanilla
  • 1 Graham Cracker Crust
  • 1 Combine milk, pudding mix, vanilla and half the tub of cool whip. Mix thoroughly
  • 1 Pour mixture into crust and top with remaining cool whip
  • 1 Optional: Add slices of banana or crushed Oreo cookies on top

Directions

  1. This is one of my absolute favorite desserts. I am usually very skeptical of light, low cal or fat free desserts, I usually think they either have a funny taste or simply are not satisfying. This dessert proved me wrong! In fact, it is so good that people often ask me for the recipe with no idea how easy and ‘light’ it is. This is one dessert I would have no doubt about serving at a party or bbq, I guarantee the compliments will flow!
  2. The best part is that there are so many variations that will totally change the dessert, so you never get bored!
  3. Variations:
  4. Make it a pumpkin mousse pie by adding half a can of pumpkin (can easily buy this at any grocery store), and sprinkle the top with cinnamon
  5. Use chocolate pudding instead and add a crushed up ‘skor’ chocolate bar to the mix
  6. Use cheesecake instant pudding mix to make it a cheesecake pie
Prep Time: 0 min Cook Time: 5 min Ready in: 5 min

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Recipe courtesy of Amanda Russell

Autumn Blush Jelly

September 21, 2010

Ingredients

  • 5 lb Apples, the weight is not important here as it’s the volume that will be calculated later but I roughly used around 5lb of apples
  • 1 1/2 lb Plums, approx 1/3 plums to the apples so here I used about 1.5lb of plums
  • 1 lb of preserving sugar per 1 pint of juice
  • 2 teaspoons juniper berries (but adjust this according to how many apples & plums you have and your own personal preference)

Directions

  1. Chop the apples in to quarters (don’t bother to peel or core them) and place in a large preserving pan with the plums and juniper berries, cover with water and allow to simmer for around an hour or until they are soft and pulpy, a potato masher can be used to help hurry the process.
  2. Place the apples in a scolded jelly bag (or muslin lined sieve) over a large bowl and leave to drip overnight, do not press the apples or the jelly will be cloudy.
  3. The following day place the apple juice in the preserving pan with the correct amount of sugar and heat gently, stirring frequently to dissolve the sugar.
  4. Increase the heat to a rapid simmer for around 45 minutes or until setting point is reached, I use a jam thermometer to check the temperature and then put a teaspoon or so of the jelly onto a cold saucer, if the jelly separates when you draw your finger through it, it is ready to jar.
  5. Pour the jelly into sterilised jars and top with a waxed disc before attaching the lids.
  6. Leave to cool.
Prep Time: 45 min Cook Time: 30 min Ready in: 1 h 15 min

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Recipe courtesy of Culinary Travels

Apple Pie

March 20, 2010




Ingredients

  • 1/2 (17.5 ounce) package frozen puff pastry, thawed
  • 1 tablespoon butter, melted
  • 3 apple – peeled, cored, and chopped
  • 3/8 cup all-purpose flour
  • 3/8 cup chopped blanched almonds
  • 1/2 cup white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter, chilled
  • 1/4 teaspoon vanilla extract
  • 3 egg yolks
  • 3 tablespoons white sugar
  • 1/3 cup dry Marsala wine

Directions

  1. In a saucepan over medium heat, cook raisins in apple juice for 5 minutes. Add apples; cook, uncovered, for 8-10 minutes or until tender. remove from the heat; cool. Combine the sugars, flour and cinnamon; add to apple mixture. On a floured surface, roll out half of the pastry to fit a 20-oz. baking dish. Place pastry in dish; trim to edge of dish. Add filling.
  2. Roll out the remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 400 degrees F for 35-40 minutes or until golden brown and bubbly. Cool on a wire rack.

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