2008 March » I Love You Recipes

Chicken and Mushrooms in Lemon Cream Recipe

Mar 262008

Chicken, mushrooms, lemon and cream come together to quickly create a scrumptious entree. Serve over a bit of pasta and add big green salad for an easy, elegant summer meal.

1/2 cup plus 1 tablespoon unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, freshly cracked and ground
6 chicken breast halves, boned and skinned
1/4 cup butter
1 cup chicken broth
1 cup whipping cream
3 tablespoon lemon juice
1/2 pound fresh mushrooms

In a small bowl blend together 1 tablespoon of the unbleached all-purpose flour and 1/4 cup whipping cream; stir until smooth and set aside.

In a medium sized lidded container or plastic bag combine 1/2 cup flour, salt and pepper. Add the chicken and shake to coat. Place the butter in a large skillet over medium heat. When the butter has melted, lightly shake excess flour from the chicken and add to the skillet. Cook on each side for 8 – 10 minutes or until the juices run clear. Remove the chicken to a warm platter and lightly cover to keep warm.

Add the chicken broth to the drippings in the pan. Stir and scrape the pan to loosen the browned bits as you bring to a boil over medium heat. Reduce heat to simmer and cook for approximately 10 minutes or until the broth is reduced to about 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Increase heat to medium-low and cook for approximately 5 minutes.

Give the cream and flour you set aside a light stir and add to the skillet; stir to blend well. Bring the sauce to a boil and cook for approximately 2 minutes or until thickened. Return the chicken to the skillet and turn the heat off. Allow the chicken to stand in the sauce for 3 – 5 minutes to heat through.

Yield: 6 servings.

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Cajun Dirty Rice Side Dish Recipe

Mar 242008

Dirty rice is a frugal use of chicken parts that are frequently thrown away. I save necks, livers and gizzards in separate containers in the freezer. Necks are great for a quick gravy, livers for dirty rice, pate and other recipes.

1 cup brown rice, uncooked
3 tablespoons unbleached all-purpose flour
1 large onion
1 large green pepper
1/2 cup celery
2 cloves garlic
1 tablespoon Cajun seasoning
8 ounces chicken livers
8 ounces chicken gizzards
1/2 cup fresh parsley

In a medium saucepan bring two cups of water to a boil. Add the rice; cover and simmer until the rice is tender, about 45 minutes.

Peel and chop the onion. Wash, seed and chop the green pepper. Wash and chop the celery. Peel and mince the garlic. Wash, shake dry and chop the parsley.

Place the butter and flour in a skillet and cook over medium heat until the flour is deep brown. Stir in the onion, pepper, celery, garlic and Cajun seasoning. Cook until the onion becomes translucent and tender.

Remove tough fibers from the chicken livers and gizzards. Finely chop the livers and gizzards or pulse in your food processor fitted with the blade attachment. Stir into the onion mixture. Cover and cook over low heat until the meat is cooked and tender, approximately 8 – 10 minutes. Stir the cooked rice into the gizzard mixture; add the chopped parsley and lightly mix.

Yield: 10 servings.

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Pork Chops in Lemon Butter with Capers Recipe

Meats: Pork, Ham, Recipes No Responses »

Mar 232008

Lemon butter and capers is an elegant presentation for pork. Incredibly, you can get this delicious entrée to the table in under 15 minutes. How’s that for fast-fix?!

2 tablespoons olive oil
4 loin chops, thinly cut
Salt
Pepper, freshly cracked and ground
1 tablespoon butter
1 clove garlic
2 tablespoons capers
1 tablespoon lemon juice, freshly squeezed
1 tablespoon chives

Peel and mince the garlic. Rinse and chop the chives.

Heat the oil in a large skillet. Lightly season the pork chops with salt and pepper. Cook over medium-high 4 – 5 minutes until lightly browned, turn and cook 2 – 3 minutes until cooked through and tender but not dried out. Transfer the chops to a warm platter and lightly cover.

Add the butter to the skillet, add the garlic and sauté for 1 – 2 minutes. Add the capers, lemon juice and chives. Spoon the pan sauce over the chops and serve immediately.

Yield: 4 servings.

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Black Bottom Peanut Butter Brownies Recipe

Recipes, Sweet Treats and Desserts, Brownies No Responses »

Mar 222008

This Black Bottom Peanut Butter Brownies recipe delivers a moist chocolate brownie topped with rich, creamy peanut butter and sour cream and another dollop of chocolate.

The brownie batter:
3 eggs
1 cup butter
2 teaspoons vanilla extract
2 cups sugar
1-1/4 cups unbleached all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips

The filling:
16 ounces cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
1 egg
2 tablespoons milk

Preheat oven to 350°. Grease a 9″ x 13″ baking pan.

In a medium bowl, stir to blend 2 cups sugar, flour, cocoa, baking powder and salt. In a large bowl, combine 3 eggs, butter and vanilla. Add the flour mixture to the egg mixture and mix well; stir in chocolate chips. Scoop 1 cup of the batter out of the bowl and set aside. Spread the remaining batter into the bottom of the prepared pan.

In a small mixing bowl, beat the cream cheese, peanut butter and sugar until smooth. Add 1 egg and the milk; beat on low until just combined. Gently spread the peanut butter mixture over the batter. Drop the reserved batter by tablespoons over the peanut butter layer. Swirl the batter through the peanut butter layer with a knife.

Bake for 35 – 40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and place the pan on a wire rack to cool. Cool completely before cutting. Refrigerate until serving.

Yield: 36 brownies.

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Chicken Salad Stuffed Shells with Curry Dressing Recipe

Meats: Poultry, Chicken, Turkey, Recipes No Responses »

Mar 212008

Pretty and delicious, Chicken Salad Stuffed Shells with Curry Dressing is a recipe that makes great use of left-over grilled chicken. This recipe makes great appetizer, lunch or light dinner fare.

The Salad:
1 12-ounce package jumbo pasta shells
3-1/2 cups cooked chicken – leftover grilled is perfect!
1 cup celery
1/4 cup green pepper
1/4 cup toasted almonds
1 tablespoon sweet pickle relish

The Dressing:
1/4 cup sour cream
1/2 cup mayonnaise
1 teaspoon curry powder
1 tablespoon lemon juice
1/4 teaspoon ground coriander
Salt
Pepper, freshly cracked and ground

Prepare the ingredients:
Put the shells on to cook in salted boiling water while you prepare the rest of the dish. You want the shells al dente, still firm to the bite. When finished cooking; rinse and drain well.

Skin, bone and dice the chicken. Wash and finely dice the celery and green pepper.

Make the dressing by mixing the sour cream, mayonnaise, curry powder, lemon juice and coriander together until well blended. Season with salt and pepper.

Assemble the dish:
Combine the chicken, celery, green pepper, almonds and pickle relish with the curry dressing; toss to evenly coat. Stuff the well drained shells with the chicken salad. Cover and chill the filled shells for 30 minutes or until you are ready to serve.

This is gorgeous, plated into individual servings on a bed of shredded lettuce with a few cherry tomatoes, cocktail onions and olives to one side.

Yield: 6 servings

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Older Entries Newer Entries

I Love You Recipes

Chicken and Mushrooms in Lemon Cream Recipe

Cajun Dirty Rice Side Dish Recipe

Pork Chops in Lemon Butter with Capers Recipe

Black Bottom Peanut Butter Brownies Recipe

Chicken Salad Stuffed Shells with Curry Dressing Recipe

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