Wednesday, June 1, 2011
Friday, March 26, 2010
Tuesday, February 9, 2010
1 pound sliced bacon
2/3 cup brown sugar
2 TBSP chili powder
1/4 tsp cayenne pepper (optional)
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar, chili powder and cayenne pepper, if using. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
I stumbled upon this recipe while sorting through some old recipes from summer. Great summer dessert!
Sunday, February 7, 2010
- 2 cloves garlic, smashed
- 3 tablespoons unsalted butter
- 3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
- 3 cups half-and-half
- 1/2 cup creme fraeche
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh thyme
- salt and freshly ground pepper
- 1/4 cup chopped chives
Preheat the oven to 350 degrees. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraeche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes.
Notes: I topped the potatoes with parmesan cheese in the last 10 min if baking! I also don't think i used enough salt I had to salt them again at the table after serving.
Craisin Spinach Salad with Orange Vinaigrette
- 1 sheet frozen puff pastry (see note)
- 1 large egg
- 1 tablespoon water
- 1 large Granny Smith apple, peeled, cored, cut in half vertically
- 2 tablespoons butter
- 1/2 cup firmly packed light brown sugar
- 1 Brie cheese round (8 ounces), sliced in half horizontally
- Thaw puff pastry sheet at room temperature for 30 minutes.
- Preheat oven to 400°F. Combine egg and water in a small bowl; reserve.
- Cut the apple into thin slices, about 1/2 to 1/3 centimeters thick.
- Melt butter in a 2-quart Saucier over medium heat. Add apple slices and brown sugar; sauté until slightly softened, about 5 minutes. Remove from heat and allow to cool slightly.
- Unfold pastry sheet onto a lightly floured surface and roll into a 14-inch square. Cut off the corners to make a circle.
- Place one half of Brie, cut side up, in center of pastry sheet. Top with half of apple mixture. Place remaining Brie, cut side down, on top of apples. Top with remaining apple mixture.
- Brush edges of pastry with egg mixture and fold two opposite sides over cheese. Trim remaining two sides to 2-inches from edge of cheese, brush with egg mixture and fold onto the cheese. Press edges to seal. Place seam side down on baking sheet and brush with remaining egg mixture.
- Bake in preheated oven until golden brown, about 20 minutes. Let stand 15 minutes before serving. Serve with crackers.