Recipe created by Sophie Kallinis LaMontagne and Katherine Kallinis
Servings: Serves 12
Ingredients
Strawberry Champagne Cupcakes (36 mini cupcakes, 3 per Champagne flute)
1/2 cup fresh strawberries , diced
1/2 cup good Champagne (sweet rose Champagne suggested)
2 1/2 cups flour , sifted
1/2 tsp. baking powder , sifted
1/4 Tsp. salt
8 Tbsp. (4 ounces) unsalted butter
1 3/4 cups sugar
2 large eggs , at room temperature
2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean(NOTE: move down to next line...see edits to other recipe)
1 1/4 cups whole milk , at room temperature
Champagne Buttercream Frosting
16 Tbsp. (8 ounces) unsalted butter
4 cups confectioner's sugar , sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt
1/2 cup good Champagne (sweet rose Champagne suggested)
Strawberry Layer
24 fresh strawberries
1 cup good Champagne (sweet rose Champagne suggested)
Chocolate Ganache
2 cups high-quality semisweet chocolate chips
1 cup heavy cream
Directions
For Serving:
12 glass Champagne flutes
12 long spoons
12 indoor-safe sparkler candles
Step 1: Baking the Mini Strawberry Champagne Cupcakes
Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups.
Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.
Sift together the flour, baking powder and salt in a bowl.
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Gently fold in the diced Champagne-soaked strawberries, just until incorporated.
Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If using paper baking cups, peel off all of the paper baking cups from the cupcakes at this time.
Step 2: Making the Champagne Buttercream Frosting
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.
Add the vanilla extract, milk, salt and Champagne, and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.
Step 3: Preparing the Strawberries
Slice 24 strawberries lengthwise and soak in 1 cup of Champagne for approximately 10 to 15 minutes.
Step 4: Making the Chocolate Ganache
Fill a medium saucepan with an inch or 2 of water and place over medium-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan. Pour the ganache into a plastic squeeze bottle. (If a squeeze bottle is not available, you can drizzle with a spoon.)
Step 5: Assembling Layers in Champagne Flutes
Line up 12 glass Champagne flutes. Insert 1 mini strawberry Champagne cupcake in the bottom of each glass. Next, pipe a swirl of Champagne buttercream frosting on top of each cupcake. Add several slices of Champagne-soaked strawberries, and a drizzle of chocolate ganache. Repeat layers. Finally, place a third mini strawberry Champagne cupcake at the top of each glass, pipe with a final "Georgetown Cupcake signature swirl" of Champagne buttercream frosting, and top with a final drizzle of chocolate ganache.
Step 6: Serving
Insert 1 indoor-safe sparkler candle in the top of each glass. Light the candles at midnight, serve with spoons, and enjoy!
Friday, December 30, 2011
Sunday, December 25, 2011
Oreo Cupcakes
Ingredients
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners
Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.
1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix (mix according to directions on box)
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners
Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.
Friday, December 23, 2011
Easy Beef Stew
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons vegetable oil
2 (10.5 ounce) cans Campbell's® Condensed Beef Broth
1 cup water
1 teaspoon dried thyme leaves, crushed
6 medium carrots, cut into 1-inch pieces
4 medium potatoes, cut into quarters
Directions:
1. Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.
2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
3. Stir the broth, water, and thyme in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.
4. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender, stirring occasionally.
1/4 teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons vegetable oil
2 (10.5 ounce) cans Campbell's® Condensed Beef Broth
1 cup water
1 teaspoon dried thyme leaves, crushed
6 medium carrots, cut into 1-inch pieces
4 medium potatoes, cut into quarters
Directions:
1. Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.
2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
3. Stir the broth, water, and thyme in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.
4. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender, stirring occasionally.
Wednesday, December 21, 2011
Fried Rice
Ingredients:
5 cups cooked leftover white rice (that’s at least 1 day old)
1 medium onion (diced)
6 cloves garlic (minced)
2 eggs (beaten)
1 cup frozen peas and carrots (thawed)
½ tablespoon tumeric
Soy sauce (to serve)
2 tablespoons oil (for frying)
Directions:
Step 1: Add a little bit of oil or cooking spray to a heated fry pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.
Step 2: Heat a wok and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
Step 3: Serve with soy sauce.
5 cups cooked leftover white rice (that’s at least 1 day old)
1 medium onion (diced)
6 cloves garlic (minced)
2 eggs (beaten)
1 cup frozen peas and carrots (thawed)
½ tablespoon tumeric
Soy sauce (to serve)
2 tablespoons oil (for frying)
Directions:
Step 1: Add a little bit of oil or cooking spray to a heated fry pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.
Step 2: Heat a wok and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
Step 3: Serve with soy sauce.
Sunday, December 18, 2011
Kung Pao Chicken
Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Directions:
Step 1: combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in a wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Directions:
Step 1: combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in a wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
Friday, December 16, 2011
Chicken
Ingredients:
2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3 tablespoons honey
2 tablespoons sugar
Salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper
Directions:
Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown
Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.
2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3 tablespoons honey
2 tablespoons sugar
Salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper
Directions:
Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown
Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.
Wednesday, December 14, 2011
Butternut Squash and Sage Soup Recipe
Servings: 6 servings
Ingredients
1 large butternut squash, peeled, seeded, and cubed
3 tablespoons olive oil
salt, for seasoning
pepper, for seasoning
1 1/2 tablespoons butter
1 large onion, diced
6 cups chicken broth
20 sage, leaves, fresh
Directions:
1. Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, sprinkle with salt and pepper.
2. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized and fork-tender; set aside.
3. In a large stockpot, heat 1/2 tablespoon butter and the remaining oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and tender, about 10 minutes.
4. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30. Remove from heat.
5. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm.
6. Heat 1 tablespoon butter in small skillet. Add sage and cook until crisp.
7. Remove and drain on paper towels. Reserve butter in skillet.
8. Divide soup among 6 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Ingredients
1 large butternut squash, peeled, seeded, and cubed
3 tablespoons olive oil
salt, for seasoning
pepper, for seasoning
1 1/2 tablespoons butter
1 large onion, diced
6 cups chicken broth
20 sage, leaves, fresh
Directions:
1. Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, sprinkle with salt and pepper.
2. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized and fork-tender; set aside.
3. In a large stockpot, heat 1/2 tablespoon butter and the remaining oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and tender, about 10 minutes.
4. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30. Remove from heat.
5. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm.
6. Heat 1 tablespoon butter in small skillet. Add sage and cook until crisp.
7. Remove and drain on paper towels. Reserve butter in skillet.
8. Divide soup among 6 bowls. Drizzle each with sage butter and garnish with fried sage leaves.
Sunday, December 11, 2011
Zucchini Fries
Ingredients
3 medium zucchini
1/2 cup Parmesan cheese, grated
2 large eggs
1 1/2 cup breadcrumbs
3/4 teaspoon salt
oil for frying
Directions:
1. Cut the zucchini lengthwise into thin strips.
2. Pour oil into a large frying pan to a depth of two inches. Heat over medium heat.
3. Lightly beat the eggs in a medium size bowl. In a separate medium-sized bowl, stir together parmesan, breadcrumbs and salt.
4. Dip the zucchini strips in the egg, allowing any excess to drip off. Roll the egg-covered strips into the breadcrumb mixture, making sure they are completely coated.
5. When the oil is hot (about 350 degrees F), fry the zucchini strips in batches until they are golden brown, about 3 minutes. Use a slotted spoon to transfer the fried zucchini to paper towels and drain.
6. Sprinkle with remaining parmesan and serve.
3 medium zucchini
1/2 cup Parmesan cheese, grated
2 large eggs
1 1/2 cup breadcrumbs
3/4 teaspoon salt
oil for frying
Directions:
1. Cut the zucchini lengthwise into thin strips.
2. Pour oil into a large frying pan to a depth of two inches. Heat over medium heat.
3. Lightly beat the eggs in a medium size bowl. In a separate medium-sized bowl, stir together parmesan, breadcrumbs and salt.
4. Dip the zucchini strips in the egg, allowing any excess to drip off. Roll the egg-covered strips into the breadcrumb mixture, making sure they are completely coated.
5. When the oil is hot (about 350 degrees F), fry the zucchini strips in batches until they are golden brown, about 3 minutes. Use a slotted spoon to transfer the fried zucchini to paper towels and drain.
6. Sprinkle with remaining parmesan and serve.
Friday, December 9, 2011
Olive Garden Parmesan Crusted Chicken
Yield: 4 servings
1 cup plain bread crumbs
2 tablespoons flour
1/4 cup Kraft Parmesan cheese
1 cup milk
6 thick pieces of chicken breast strips or chicken tenders
vegetable oil for frying
2 cups dry bow tie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white table wine (Chablis)
1/4 cup water
2 tablespoons flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoons salt
1/8 teaspoons basil leaves
3/4 cup mild, finely grated Asiago cheese
Prepare pasta according to package directions. Wash and dry chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in a dish for dipping. Dip chicken in breadcrumb mixture, then in milk, and then back in breadcrumbs. Place in frying pan with heated oil and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter; add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt; stir well. Add wine and blend. Immediately add half and half and sour cream; stir. When mixture is smooth, add grated cheese; stir until melted. Finally, sprinkle fresh basil in the sauce and stir lightly. Remove from heat.
GARNISH:
4 broccoli florets (lightly steamed)
2 white mushrooms, quartered and lightly steamed
1/4 teaspoon crushed red pepper
ASSEMBLY:
Place 2 cups pasta in an individual pasta dish. Spoon about 1/2 – 3/4 cup sauce over pasta; add broccoli and mushrooms. Place Parmesan chicken on pasta and sprinkle red crushed pepper. Add grated Parmesan cheese if desired.
1 cup plain bread crumbs
2 tablespoons flour
1/4 cup Kraft Parmesan cheese
1 cup milk
6 thick pieces of chicken breast strips or chicken tenders
vegetable oil for frying
2 cups dry bow tie pasta
2 tablespoons butter
3 tablespoons olive oil
2 teaspoons crushed garlic
1/2 cup white table wine (Chablis)
1/4 cup water
2 tablespoons flour
3/4 cup half and half
1/4 cup sour cream
1/2 teaspoons salt
1/8 teaspoons basil leaves
3/4 cup mild, finely grated Asiago cheese
Prepare pasta according to package directions. Wash and dry chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in a dish for dipping. Dip chicken in breadcrumb mixture, then in milk, and then back in breadcrumbs. Place in frying pan with heated oil and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter; add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt; stir well. Add wine and blend. Immediately add half and half and sour cream; stir. When mixture is smooth, add grated cheese; stir until melted. Finally, sprinkle fresh basil in the sauce and stir lightly. Remove from heat.
GARNISH:
4 broccoli florets (lightly steamed)
2 white mushrooms, quartered and lightly steamed
1/4 teaspoon crushed red pepper
ASSEMBLY:
Place 2 cups pasta in an individual pasta dish. Spoon about 1/2 – 3/4 cup sauce over pasta; add broccoli and mushrooms. Place Parmesan chicken on pasta and sprinkle red crushed pepper. Add grated Parmesan cheese if desired.
Wednesday, December 7, 2011
Oven Fried Chicken
400g chicken breast strips (skinless & boneless)
35 Ritz crackers
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
2 Tablespoons butter or margarine
3 Tablespoons milk
1 large or 2 medium egg(s)
Preheat oven 180 Celsius / 375 Fahrenheit. Lightly grease a baking dish. Crush Ritz crackers into fine crumbs Mix in salt, paprika, and black pepper with crackers crumbs. In a separate bowl beat egg(s) and add milk. Melt butter or margarine. Dip chicken in milk/egg mixture then coat in crackers mixture. Put chicken in baking dish and drizzle melted butter or margarine over chicken. Put in oven for 45-60 minutes.
35 Ritz crackers
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
2 Tablespoons butter or margarine
3 Tablespoons milk
1 large or 2 medium egg(s)
Preheat oven 180 Celsius / 375 Fahrenheit. Lightly grease a baking dish. Crush Ritz crackers into fine crumbs Mix in salt, paprika, and black pepper with crackers crumbs. In a separate bowl beat egg(s) and add milk. Melt butter or margarine. Dip chicken in milk/egg mixture then coat in crackers mixture. Put chicken in baking dish and drizzle melted butter or margarine over chicken. Put in oven for 45-60 minutes.
Sunday, December 4, 2011
Buca di Beppo’s Chicken with Lemon
Yield: 4 servings.
1 large egg
1 Tablespoon lemon juice
1/3 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 skinned and boned chicken breast halves
1/4 cup butter or margarine, melted
1 1/2 to 2 teaspoons chicken flavored granules
1/2 cup hot water
1 Tablespoon capers
Lemon wedges
1) Combine egg and 1 tablespoon lemon juice in a small bowl; beat well with a whisk.
2) Combine flour, garlic powder, and paprika in a small bowl; stir well.
3) Put chicken breast between two sheets of waxed paper. Pound until the chicken is flattened and even in thickness.
4) Dip chicken in egg mixture; dredge in flour mixture. Brown chicken in melted butter in a large skillet over medium high heat 2 to 3 minutes on each side.
5) Dissolve bouillon in hot water. Add bouillon mixture and 2 tablespoons lemon juice to chicken. Bring to a boil; cover, reduce heat, and simmer 10 – 15 minutes or until chicken is done.
6) Plate. Garnish with capers and lemon slices.
1 large egg
1 Tablespoon lemon juice
1/3 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
4 skinned and boned chicken breast halves
1/4 cup butter or margarine, melted
1 1/2 to 2 teaspoons chicken flavored granules
1/2 cup hot water
1 Tablespoon capers
Lemon wedges
1) Combine egg and 1 tablespoon lemon juice in a small bowl; beat well with a whisk.
2) Combine flour, garlic powder, and paprika in a small bowl; stir well.
3) Put chicken breast between two sheets of waxed paper. Pound until the chicken is flattened and even in thickness.
4) Dip chicken in egg mixture; dredge in flour mixture. Brown chicken in melted butter in a large skillet over medium high heat 2 to 3 minutes on each side.
5) Dissolve bouillon in hot water. Add bouillon mixture and 2 tablespoons lemon juice to chicken. Bring to a boil; cover, reduce heat, and simmer 10 – 15 minutes or until chicken is done.
6) Plate. Garnish with capers and lemon slices.
Friday, December 2, 2011
Potato Salad
Yield: 8 to 10 servings.
1 1/2 lb. boiled potatoes
1/2 cup white onion, chopped fine
2 boiled eggs, diced
1 large dill or sour pickle
1 cup green peas (frozen or canned)
1 cup meat (can be ham, turkey, corned beef, any type of left over beef, corned beef is my favorite)
2 carrots (optional)
3/4 cup mayonnaise
Peel and boil potatoes cooking until tender. If you desire to have carrot in your salad add a couple of peeled carrots halfway through the potato cooking process. In a separate pot, boil eggs until they are cooked through. Allow the potatoes, eggs, and carrots, if used to cool before dicing into bite sized pieces and placing in a bowl. Add finely chopped onions, and a chopped dill pickle. Add green peas and mayonnaise. Stir all together until well blended. You may wish to season with salt and pepper before serving.
This is a very flexible recipe, this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really add the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.
1 1/2 lb. boiled potatoes
1/2 cup white onion, chopped fine
2 boiled eggs, diced
1 large dill or sour pickle
1 cup green peas (frozen or canned)
1 cup meat (can be ham, turkey, corned beef, any type of left over beef, corned beef is my favorite)
2 carrots (optional)
3/4 cup mayonnaise
Peel and boil potatoes cooking until tender. If you desire to have carrot in your salad add a couple of peeled carrots halfway through the potato cooking process. In a separate pot, boil eggs until they are cooked through. Allow the potatoes, eggs, and carrots, if used to cool before dicing into bite sized pieces and placing in a bowl. Add finely chopped onions, and a chopped dill pickle. Add green peas and mayonnaise. Stir all together until well blended. You may wish to season with salt and pepper before serving.
This is a very flexible recipe, this is how I enjoy it the best. Some people may find this type of potato salad a little bland, here the sour pickles, and the meat really add the flavor impact. Keep in mind that during the Soviet era, salads like this were made with what was on hand and available. Feeling adventurous, other pickled vegetables would go well in here. Don’t forget to garnish with a little dill weed.
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