Friday, September 19, 2014

Crème Brulee

· 4 cups heavy cream
· 1 teaspoon vanilla
· ½ cup sugar
· 6 egg yoks
· ½ cup dark brown sugar

1. Preheat oven to 300 degrees.
2. In a medium sauce pan, heat the cream and vanilla to a simmer. Remove pan from heat and let sit for 10 minutes. In a bowl whisk together the sugar and yolks just until they are incorporated. Whisk cream into the egg mixture and pour into 6 custard dishes.
3. Place dishes in a large baking dish lined with a towel. Pour boiling water into the baking dish so that it comes to half way up the custard dishes. Bake for 30 minutes or until it is firm but still has a slight wiggle. Chill for at least an hour. Sprinkle with brown sugar in an even layer and put under broiler in oven until sugar melts and bubbles. Serve at room temperature.

Thursday, September 18, 2014

Spinach and Mushroom Smothered Chicken

· 3 cups fresh baby spinach
· 1 ¾ cups sliced fresh mushrooms
· 3 green onions, sliced
· 2 tablespoons chopped pecans
· 1 ½ teaspoon olive oil
· 4 boneless skinless chicken breasts, flattened
· Salt and pepper, to taste
· 2 slices provolone cheese, halved

1. In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
2. Sprinkle chicken with salt and pepper. Spray a grill pan with cooking spray. Grill chicken about 8-10 minutes on each side and a meat thermometer reads 170 degrees.
3. Top with cheese and let it melt.
4. To serve, top each chicken breast with reserved spinach mixture.

Wednesday, September 17, 2014

Slow Cooker Honey BBQ Chicken Thighs

· 4 boneless, skinless chicken thighs
· ¾ cup BBQ sauce
· ¼ honey
· 1 heaping tablespoon minced garlic
· 1 cup shredded cheddar cheese
· 4 slices bacon, cooked
· 1 tablespoon cornstarch

Trim chicken thighs of any unwanted skin or fat if necessary. Place the thighs in a medium bowl.
In a small bowl, mix together BBQ sauce, honey and garlic. Pour over chicken thighs and coat well. Place chicken in the slow cooker and pour over any remaining sauce mixture.
Cook on low for 5-6 hours or high 2 ½ to 3 hours.
Remove chicken from the slow cooker and place on plate. While still hot, sprinkle ¼ cup cheese on each thigh and then break a slice of bacon and press into cheese. Serve immediately.
With remaining sauce in slow cooker, add cornstarch to thicken. Spoon on top or beside chicken to serve. 

I obviously thought these were the four most important ingredients and didn't photograph the others.  What is more surprising is that I don't have the bacon package in this photo because we all know that Bacon is the most important of all ingredients! 

A couple of comments about these ingredients:  
1.  I buy minced garlic in the jar.   I don't get fresh and chop it.   It's just easier and I like easy.  It's in the produce department. 
2.  My favorite BBQ sauce is Sweet Baby Rays.  Our store brand, Best Choice, is a great substitute.  It sits right beside the SBR in a similar bottle.  Excellent taste.
3.  There is nothing better than local honey.  Barry Wright and his bees are right here in Gainesville and they produce a mighty fine product. 

Tuesday, September 16, 2014

Oven Fried Parmesan Chicken

· ½ cup mayonnaise
· ¼ cup grated Parmesan cheese
· 4 boneless, skinless chicken breasts
· 4 tablespoons Italian seasoned dry bread crumbs

1. Preheat oven to 425 degrees.
2. Combine mayonnaise with cheese in a medium bowl. Arrange chicken on baking sheet. Top each chicken breast with mayonnaise mixture then sprinkle with bread crumbs.
3. Bake for 20-25 minutes or until chicken is thoroughly cooked.

Monday, September 15, 2014

Crispy Cheddar Chicken

Ingredients for Chicken:
· 4 skinless, boneless chicken breasts
· 2 sleeves Ritz crackers
· Salt and pepper to taste
· ½ cup milk
· 3 cups shredded cheddar cheese

Ingredients for Sauce:
· 1 (14-ounce) can cream of chicken soup
· 2 tablespoons sour cream
· 2 tablespoons butter

1. Preheat oven to 400 degrees.
2. Cut each chicken breast into three large pieces.
3. In a small food processor grind up the crackers.
4. Pour the milk, cheese, and cracker crumbs into 3 separate small pans. Add salt and pepper to the cracker crumbs and stir to combine.
5. Dip each piece of chicken into the milk, then the cheese and then the cracker crumbs.
6. Spray a 9x13-inch baking dish with cooking spray and lay the chicken inside the pan. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes or until the edges are golden brown and crispy.
7. In a medium saucepan, combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is hot. Serve over chicken.