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April 1, 2009
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CONNIE IRWIN
Chicken. Chicken. Chicken...
What’s for dinner tonight honey?
Chicken but with flair.
I hope you find these recipes
a little more, interesting than just
the normal but good old stand
bys. Venture out onto the web.
You will find so many won¬
derful ideas you won’t know
where to start. Of coarse it will
be the grocery list but with a
little planning you can keep that
grocery budget to a minimum.
CHICKEN WITH
SUN-DRIED
TOMATOES AND
FETA CHEESE
112 stick butter, melted
3 sheets phyllo pastry
dough, found in the freezer
section
Coarse salt and black
pepper
2 tablespoons extra-virgin
olive oil
1112 thin cut boneless skin
less chicken breast, sliced
into thin strips on an angle
Garlic cloves, chopped
1 small yellow skinned
onion, chopped
112 cup sun-dried tomatoes
in oil, drained, 10 to 12
pieces, chopped
2 boxes chopped spinach,
defrosted and squeezed dry
314 pound, 12 ounces, feta
cheese, crumbled
Preheat oven to 400 degrees
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Brush 6 or 12-cup muffin
tins with butter using pastry
brush. Brush a layer of phyllo
dough with butter, top with a
second sheet of pastry, butter,
then season the phyllo with salt
and pepper and then top with
a third sheet. Cut into 6 or 12
squares and arrange the phyllo
in cups, allowing the dough to
crumple and spill out of the tops
of the tins. Brush the inside of
the pastry cups with remaining
butter. Bake until golden, 5 to 8
minutes. Cool.
To a skillet preheated over
medium high heat add chicken,
garlic and onions and season
with salt and pepper. Saute
S minutes, add the sun-dried
tomatoes and spinach and cook
another 3 to 5 minutes. Add feta
and taste to adjust seasonings.
To serve, place phyllo cups
on a serving platter and fill with
mounds of chicken, sun- dried
tomatoes and spinach mixture.
A hearty vegetable and olive
salad makes a perfect starter for
this meal!
Of coarse, you can use any
kind of cheese you like but I
find that feta gives it that burst
of flavor that makes the dish so
exciting.
GRILLED
CHICKEN WITH
WHITE WINE
MUSHROOM
SAUCE
FOR BRINE:
4 cups water
1 lemon, quartered and
juiced
U4 cup sugar
1-cup salt
4 (6-ounce) boneless
chicken breasts with skin
4 drops liquid smoke (only
if you are using a grill pan
inside)
4 tablespoons unsalted
butter, softened
8 sage leaves
Salt and freshly ground
black pepper
FOR WHITE WINE
MUSHROOM SAUCE:
3 tablespoons butter
1-tablespoon olive oil
112 sweet onion, chopped
8 ounces baby bella mush
rooms, sliced
114 teaspoon cayenne
pepper
112 cup semidry white wine
1112 cups chicken stock
1-tablespoon all-purpose
flour
Preheat oven to 425 degrees
In a large bowl mix together
water, lemon juice, sugar and
salt until dissolved. Add lemon
quarters and chicken. Marinate
for 30 minutes. Remove from
marinade and pat dry. Preheat
a grill pan over medium heat.
Massage 1 drop of liquid smoke
into each chicken breast. Salt
and pepper generously then
rub 1-tablespoon butter over
and under skin of each chicken
breast, placing 2 sage leaves
underneath the skin. Place on
hot grill, skin side down, until
skin is golden brown, about 5
minutes. Transfer chicken to
a baking sheet and bake until
cooked through, about 25
minutes. ,
Meanwhile for the white wine
mushroom sauce: In a large
saute pan over medium heat,
melt 2 tablespoons butter with
olive oil. Add onions, mush¬
rooms and cayenne pepper.
Saute until onions are translu¬
cent and mushrooms are tender,
about 8 minutes. Add wine and
reduce until it’s almost evapo¬
rated. Add chicken stock and
simmer until reduced by one
third. In a small bowl press
together remaining butter and
flour with fingertips until well
blended, then slowly add to
the sauce while stirring with a
wooden spoon. Simmer until
sauce resembles loose gravy,
about 5 minutes. Serve warm
with the chicken.
Serves 4
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Wasn’t it great to feast our
eyes on the glorious cherry
blossoms this year? Let’s us
know spring is here, and fol¬
lowing close behind the cherry
blossoms will be strawberries,
radishes, asparagus and baby
lettuce from local growers or
home gardens. My crop of two
tomato plants is already planted
and I can hardly wait.
Let’s begin our recipes this
week with something that
sounds strange but is delicious
using our plumb red friend, the
strawberry.
FROZEN
STRAWBERRY
YOGURT
1 envelope unflavored
gelatin
112 cup milk
2 Tbsp sugar
1 Tbsp lemon juice
2 Tbsp light corn syrup
2 eggs, beaten
2 cups yogurt
112 cup strawberries
116 tsp salt
We are interested in your personal favorite recipes.
Please drop them by The Leader Tribune -
10 9 Anderson Avenue Fo rt Va lley
or email them to cirwin@evansnewspapers.com
We are looking forward to hearing from you...
2 ttp vanilla extract
Soften gelatin in milk in
saucepan. Heat over low heat
until dissolved, stirring con¬
stantly, cool slightly. Beat
sugar, lemon juice and corn
syrup gradually into eggs. Add
gelatin mixture, yogurt, straw¬
berries, salt and vanilla. Beat
at medium speed until smooth.
Pour into ice cream freezer con¬
tainer. Freeze using freezer
directions. Serve immediate
ly. Yogurt may be frozen in
3-quart metal bowl as follows.
Freeze for 2 hours. Beat at
medium speed for 1 minute.
Repeat procedure and serve.
Serves 12.
FONDANT
DIPPED
STRAWBERRIES
2 pints large strawberries
1-112 cups confectioners’
sugar
3 Tbsp lemon juice
2 Tbsp light com syrup
4 drops red food coloring
Wash strawberries gently,
leaving stems and hulls intact.
Drain well on paper towels.
Combine confectioners’ sugar,
lemon juice and corn syrup
in double boiler. Cook until
smooth and shiny, stirring con¬
stantly. Tint with red food col¬
oring. Remove from heat; let
stand over hot water. Dip each
strawberry into fondant to cover
3/4 of berry. Place stem end
down on wire rack. Let dry
for 1 hour or longer. May be
prepared several hours before
serving. Do not keep overnight.
Should serve about 30.
FRESH APRICOT
AND CREAM PIE
3 cups sliced fresh apricots
1 unbaked 9-inch pie shell
with high fluted edge
2 eggs, slightly beaten
1-114 cups sugar
114 cup flour
1 cup whipping cream
Arrange fresh apricot slices
in bottom of unbaked pie shell.
Combine slightly beaten eggs,
sugar and flour. Stir in whip¬
ping cream; mix well. Pour egg
mixture slowly over apricots.
Bake at 375 degrees for 1 hour
until filling is set.
Note: Peaches may be substi¬
tuted for apricots if desired.
*******
The following recipe is an
oldie but a goodie. I’ve had the
recipe for 40 years!
IMPOSSIBLE
COCONUT PIE
4 eggs
2 cups milk
1 cup sugar
Pinch salt
112 cup flour
1 stick butter
2 tsp vanilla flavoring
1 cup coconut
Combine all ingredients in
order given in a blender or food
processor. Process until well
mixed. Pour into a greased 10
inch Pyrex pie plate and bake
for 45 minutes at 350 degrees or
until set. Serves 6.
Enjoy!