Chicken Normandy

This is a wonderful creamy chicken recipe that goes great with red potatos or rice.

Ingredients

4 tbsp butter

2 apples cored and sliced (do not need to peel)

flour for dredging

4 whole chicken legs (with thighs)

Salt

1 large onion, peeled, sliced and cut into wedges

1/2 cup brandy

2 cups apple cider (the cloudy type)

1 tsp dried thyme

1/2 cup cream.

Method

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

2) preheat the oven to 375. Heat 2 tbsp of butter in a large, oven proof saute pan over medium heat. Add the apple slices and saute 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 saute pain, 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 a 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. Saute the onions, stirring occasionally, until they just begin 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 is reduced by about half. Add the cider and bring 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. Remove the chicken pieces from the pan and set aside. Place the pan back on the 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.

Chocolate Blueberry Cobbler

Another recipe from "The Joy of Blueberries" that I picked up on the Alaska trip. This has been almost as much fun as the trip. This one is really easy and very tasty.

Ingredients

2 1/2 cups Blueberries

1/2 cup Rasberries

1 cup granulated sugar, divided

2 tablespoons water

1/3 cup butter

1 cup all-purpose flour

1 tablespoon backing powder

1 cup whole milk

1/4 cup chocolate syrup

Directions

Preheat oven to 350

Mix berries, 1/4 cup sugar and water; let stand for a few minutes. Place butter in a 9 inch square baking pan; melt in oven.

Mix four, 3/4 cup sugar and baking powder. Stir in milk.

Remove pan from oven and pour batter over butter. Drizzle with chocolate syrup. Spoon berry mixture over top, including liquid. Bake for 40-45 minutes or until a toothpick comes out clean. Let stand 10 minutes before serving with vanilla ice cream.

Layered Blueberry Crisp

A flavorful graham cracker-layered blueberry crisp.

from The Joy of Blueberries, Theresa Millang

Ingredients

1 cup graham cracker crumbs

1/4 cup melted butter

1 tablespoon granulated sugar

3 cups fresh blueberries, divided

3/4 cup brown sugar packed

1 teaspoon ground cinnamon

1/4 tsp ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 teaspoon pure vanilla extract

2 tablespoons fresh lemon juice, divided

1 tablespoon water

Directions

Preheat oven to 350

Mix first three ingredients in bowl and set aside (graham cracker mixture)

Mix brown sugar, spices and salt. Stir in vanilla. set aside (Spice mixture)

Press 1/3 cup graham cracker mixture onto bottom of a 2 quart baking dish.

Sprinkle 1 1/2 cups blueberries evenly over the crumbs.

Sprinkle 1/2 of Spice mixture of blueberries.

Sprinkle with 1 tablespoon lemon juice and 1 tablespoon water.

Repeat layer of 1/3 cup graham cracker mixture

Then remaining 1 1/2 cup blueberries

Sprinkle remaining Spice mixture over blueberries

Sprinkle with 1 tablespoon of lemon juice

Top with remaining 1/3 cup crumbs.

Cover and bake 40 minutes. Increase heat to 400 and bake another 10 minutes, Serve warm with ice cream or topped with sweetened whipped cream.

Chicken Enchiladas

Recipe courtesy Tyler Florence

Prep Time:1 hr 0 minInactive Prep Time:--Cook Time:15 min
Level:
Intermediate
Serves:
16 enchiladas, 8 servings

Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
3 canned whole green chiles, seeded and coarsely chopped
2 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 45 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Tagliatelle con i carciofi
(Tagliatelle with artichokes)

For the noodles I use packaged Egg Noodles.

For the Sauce:
8 small artichokes ( or 2 16 oz cans of quartered artichoke hearts)
8 tbsp extra - virgin olive oil
2 large leek
a little bunch of flat leaf parsley finely chopped
3 cloves of garlic chopped
salt
grated Parmesan cheese

(If working with fresh artichokes) Add lemon juice to a bowl of cold water. Working with an articholke at a time, pull off the outer leaves until you reach the pale, tender inner leaves. Using a knife cut off the tough green tops of the leaves until only the tender edible portion remains. Trim the stem to 2.5cm or 1 inch and pare away the tough outer layer. Cut each artichoke heart into 6-8 wedges and place in the bowl of lemon water until ready to use. (If you are using the canned quartered hearts just cut them in half)

Finely chop the leek and cook in a saucepan with the oil till tender: about 30 minutes over low heat(2-3), with the lid on and adding warm water if necessary. Then add the garlic and continue cooking until leek is golden brown. Add the artichokes stir well and keep cooking till the artichokes are tender too (about another 15 minutes).

While the artichokes are cooking boil the pasta about 6-8 minutes, drain and then add it to the pan with the leek and artichoke mixture. add the parmesan cheese (I recommend about a 1/2 cup). Stir and turn off the heat.

This is one of the many recipes we learned to make while staying at the Villa Il Paridisino from Constanza. There we made fresh Tagliatelle and used only fresh ingredients, its a lot more work but if your serving company take the time.

Makes 4-6 servings.

Guinness Cake

Chocolate Guinness Cake

by NIGELLA LAWSON

This was one of the easiest cakes I have ever made. Other than the unusual ingredients it will be a regular in my house for some time. The tennis team is bound to get there fill of this one as well.


Ingredients for the cake:
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

Ingredients for the topping:
8 oz Philadelphia cream cheese
1 1/4 cups confectioners' sugar
1/2 cup heavy cream

Preheat the over to 350 F, and butter and line a 9 inch springform pan.

Pour the Guinness into a large wide saucepan, add the butter — in spoons or slices — and heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.

Pour the cake batter into the greased pan and bake for 55 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.

When the cake's cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner's sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioners' sugar in first and blitz to remove lumps before adding the cheese.

Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

Makes about 12 slices

Peanut Butter, Choc chip Cookies

This is a family favorite, hands down our favorite cookie.

Ingredients

1/2 cup butter
1/2 cup peanut butter (crunchy)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/4 cup flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips

Directions

Heat oven to 350.

Mix thoroughly butter, peanut butter, both sugars and egg. Blend in flour, soda, baking powder and salt in separate bowl before mixing into the creamed butter and sugars. Stir in the chocolate chips by hand. Cover and chill.

Shape dough into 1 inch balls. Place 3 inches apart on lightly greased baking sheet. With Potato masher sprayed with Pam flatten in crisscross pattern to 2 inches. Bake 10-12 minutes or until set but not hard.