Saturday, September 22, 2012

Cashew Chicken

I haven't tried this yet, but my friend, Connie, says it's quick, easy, and good. 

Serves 4

1 1/2 lbs boneless, skinless chicken breast, in app. 1" cubes
1 tbl cornstarch
salt and pepper
2 tbl vegetable oil
6 garlic cloves, minced
green part of 8 scallions, cut into 1" pieces
white part of the scallions, cut into 1" pieces
2 tbl rice vinegar
3 tbl hoisin sauce
3/4 cup raw cashews, toasted

Cooked white rice
Toast cashews - spread on baking sheet and toast at 350 for 10 minutes, until golden and fragrant.

1 In a medium bowl, toss the chicken with cornstarch and season with 3/4tsp salt and 1/4 tsp pepper.

2 In a large, nonstick skillet, heat 1 tbl oil over medium high heat. Cook half the chicken, about 3 minutes, until brown. Transfer to plate. Add remaining chicken, garlic, and the white part of the scallions. Cook, tossing often, until chicken is brown, about 3 more minutes. Return the first part of the chicken to the pan.  Add the vinegar, cooking until evaporated, about 30 seconds.

3 Add the hoisin and 1/4 cup water; cook, tossing, until is cooked through, about 1 minute. Remove
from the heat and stir in the scallion greens and cashews. Serve immediately over rice.

Monday, September 17, 2012

Gorganzola Truffles

Nancy Macrae told me about this appetizer.  Someone brought it to a teacher appreciation lunch, and she thought it was delicious.  It certainly sounds fantastic and easy. If you wanted to make this a little lighter, you could roll the balls in chopped pecans or walnuts. You could also try the Hormel bacon bits.  I've never used them, so I'm not vouching for the taste.  I'd try it on one and see how it tasted. 

1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon  (or substitute chopped pecans or walnuts)
4 ounces cream cheese, softened 
1 (4-oz.) container crumbled Gorgonzola cheese
2 teaspoons finely chopped onion1/2 teaspoon Worcestershire sauce
Apple and pear slices and grapes


Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days)
 Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.

Sunday, September 16, 2012

Praline Key Lime Pie

My sister posted this. If she says it's good, it's delicious.  She also used 1 can of regular sweetened condensed milk and 1 can of low fat sweetened condensed milk.

1 1/4 cups chopped pecans
2 cups graham cracker crumbs
1/2 cup butter, melted 
1/4 cup firmly packed light brown sugar
1/2 cup plus 2 Tbsp. jarred caramel topping
2 (14-oz.) cans sweetened condensed milk
6 egg yolks 
2 teaspoons Key lime or lime zest 
1 cup fresh Key lime or lime juice
1 1/2 cups whipping cream
1/4 cup plus 2 Tbsp. powdered sugar

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together graham cracker crumbs, next 2 ingredients, and 1/2 cup toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch deep-dish pie plate.
3. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 45 minutes).
4. Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.?
5. Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.
6. Bake at 350° for 20 to 25 minutes or until almost set. (The center will not be firm but will set up as it chills.) Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
7. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop or spread over pie.

Saturday, September 15, 2012

Veal Chops with Caper Sauce

I saw this this morning on Essential Pepin. I think that Jacques is a genius.  This looked delicious. I may try it this weekend. 

4 veal rib chops trimmed of excess fat (about 10 ounces each), and 1 inch thick
1 tbl olive oil
1 tbl butter1 teaspoon canola oil1/4 teaspoon salt1/4 teaspoon freshly ground black pepper
SAUCE1/2 cup diced (1/4-inch) red onion2 tablespoons drained capers1 tablespoon minced fresh sage2 teaspoons julienned lemon zest1 tablespoon fresh lemon juice2 tablespoons chopped fresh parsley1/4 teaspoon freshly ground black pepper1/4 teaspoon salt, or to taste2 tablespoons homemade chicken stock or low-salt canned chicken broth2 tbl white wine1 tbl butter

Remove veal chops from refrigerator and bring to room temperature.
Heat a pan over medium high.
Rub the chops with the oil and sprinkle them with the salt and pepper. 

Add 1 tbl butter and olive oil to saute pan and cook the chops 2-3 minutes per side (cook on side too). Remove and let rest, covered, at least 10 minutes (the chops can be kept in the oven for up to 30 minutes). You want the veal to be pink, but not rare.
Add onion to pan and saute. Deglaze with white wine and cook for 1-2 minutes. Add stock, chopped sage, capers, and lemon juice and rind, and cook another minute. Add another 1 tbl of butter to pan, swirling to thicken.
At serving time, place a chop on each of four plates and coat with the sauce.