Chicken Breasts in Caper Cream Sauce

Chicken Breasts in Caper Cream Sauce

Ingredients:

3 Chix Fingers

 TT pepper

TT salt

TT weed

TT Crushed garlic

 3 tablespoons butter

 TT Heavy cream

 2 tablespoons capers, drained and rinsed

Directions

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.

Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.

Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Chef Tyler Reinhardt Johnson & Wales University RI

Chef Tyler Reinhardt Johnson & Wales University RI

https://www.facebook.com/tyler.reinhart?fref=ts

We welcome Chef Tyler today, talking to my students about possible secondary education opportunities@ Johnson & Wales University in Rhode Island .  And his presentation of Steamed Dumplings! Recipe to follow!! Thanks Chef Tyler!!

 Sweet Potato Dumplings

Prep Time : 20 minutes
Cook Time : 3minutes
Yield : 3 dozen

Ingredients:
Sweet potato, small dice                                                1 each

Onion, small dice                                                                1 each
Napa cabbage, chopped                                                 2 leaves
Ginger, grated                                                                     2 tbls
Garlic, minced                                                                     3 cloves

Chinese
Szechuan peppercorn, ground                                     1/4 tsp
*Sambal                                                                                   1/2 tsp
Wanton wrappers                                                            3 dozen

Soy sauce                                                                              as needed
Honey                                                                                     1 tsp

Directions:
1. Boil the sweet potatoes  until tender
2. Sauté onions, garlic and napa cabbage together and deglaze with soy sauce
3. Combine sautéed vegetables and spices with the sweet potatoes, mix, and portion into wanton 

    wrappers
4. Brush water on 2 edges of wanton and fold and seal into triangles
5. Steam or sear dumplings

Serve with rice or pasta and Ginger mustard soy sauce

*  https://www.google.com/search?q=Sambal&oq=Sambal&aqs=chrome..69i57&sourceid=chrome&espv=210&ie=UTF-8

Chicken Rollatini Florentine

Chicken Rollatini Florentine

Ingredients

1 Piece of Pounded chicken breast

TT cup Parmesan cheese

• TT peppers, onions , garlic mushrooms sautéed
• TT Sliced Mushrooms
• TT Spinach (cooked, I use frozen spinach)
• ½ cup cubed bread, 1 egg  & Parm cheese
• TT Flour (for roux)
• 1 cup chix broth  (for roux & Bread mix)
• TT Butter (for roux)
• 4 tbs Olive Oil
• Salt
• Pepper
• Toothpicks (optional, don’t forget to remove when serving!!!!)

Directions

1)    Pound out chicken for rolling

2)    Mix cubed bread with sautéed veggie’sp, spinach , egg & chix stock

3)    Put  mixture in meat, roll and dust with flour and sauté  till brown then finish in the oven @ *350 for 5-10 mins set aside

4)    Butter & roux and touch of chix base, cook till desire result, peanut butter consistency 8-10 mins- then add stock and adjust seasoning-strain sauce and top meat.

5)    Serve with choice of starch and vegetable.

Pesto Pistachio Crusted Sea Bass with Crab

Pesto Pistachio Encrusted Sea Bass with Crab

Ingredients:  

TT crushed Pistachio

1 garlic clove

TT Pesto Sauce

TT Parmesan cheese, grated

Salt and pepper, to taste

3 tablespoons white wine

1/2 tablespoon lemon juice

1 teaspoon black peppercorns

TT unsalted butter

TT Sliced Scallion

1 cup red ripe tomato sauce (recipe follows)

1 sea bass fillet

TT lump crabmeat

Red Ripe Tomato Sauce:

Extra virgin olive oil    

¼ cup  onion, 

2 cloves garlic, chopped

TT  dried oregano

TT Worcestershire sauce

TT cooking wine/sherry

TT heavy cream

½ qt diced tomatoes

TT  tomato puree

2 teaspoons sugar

1 tablespoon balsamic vinegar Sauté all veggies add tomatoes and season, thicken with paste add sherry finish with crab meat

Procedure:

Trim fish and spread a small amount of prepared pesto over the surface. Arrange on paper-lined sheet pans and bake at 400°F until fish flakes and crust is slightly browned.

BETTY'S APPLE COBBLER

BETTY'S APPLE COBBLER

________________________________________

1/4c. butter

1 c. sugar

1 c. water

3/4 c. Self-Rising flour

1/4 c. shortening

1/4 c. milk

1 c. peeled apples, finely chopped

TT  tsp. cinnamon or other spices

 Heat oven to 350 degrees. Melt butter in a baking oval. In saucepan heat sugar and water until sugar melts. Cut shortening into flour until mixture resembles coarse cornmeal. Add milk and stir only until dough leaves side of bowl. Turn out onto lightly floured board and knead just until smooth. Roll out dough in large rectangle about 1/4 inch thick. Sprinkle spices over apples; sprinkle apples evenly over dough. Roll up dough jelly roll fashion. Dampen edges of dough and seal. Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted butter. Pour sugar syrup carefully around rolls. (Looks like too much liquid, but the crust will absorb it.) Bake 40-45 minutes. If using regular purpose flour use 2 teaspoons baking powder and 1/2 teaspoon salt with flour. Check at end of 40 minutes and bake longer if necessary.  Top with whipped Cream & Cinnamon

Original recipe makes 1 cup

 1 cup all-purpose flour

 1/2 teaspoon salt

 1 1/2 teaspoons baking powder

Stir or sift together the flour, salt, and baking powder. Presto, you've got self-rising flour!

Creamy Homemade Chicken Stew

Creamy Homemade Chicken Stew

Butter / flour / roux

½ chix breast / Cubed

TT mushrooms

 2 potatoes peeled and cubed and pre cooked

TT Spinach

TT diced carrots

TT diced onion

TT Smashed Garlic

TT green peas

 TT chicken or veggie base

TT Salt & Pepper

 TT oregano

TT Panko Bread Crumbs

TT Parma Cheese

 1/4 cup chopped fresh parsley

Procedure:

In pan sear chix, and then remove

In a saucepan on medium low heat, melt butter and sauté, garlic, onions, carrots, celery spinach until transparent, stirring occasionally. Add flour and cook out roux 5-7 mins-Add chicken broth, oregano salt, and pepper. Stir until well. Add chicken, stir and blend until mixture reaches a low simmer. Place in casserole-Top with bread crumbs and parm and bake till golden brown *375

Chicken Marsala Garlic Knot Slyders

Chicken Marsala Garlic Knot Slyders

Ingrediants

• 4 chix fingers cubed
• 3/4 cup Marsala wine, divided
• 3 cloves garlic, finely chopped, divided
• TT flour & butter for roux 
• 1 medium sweet onion, chopped
• 1/2 lb mushrooms, cleaned and sliced
• Salt and freshly ground black pepper
• 4 Over sized Garlic Knots (recipe in archives)

Preparation:
Preheat a grill or broiler.

Pound the chicken breasts to an even 1/2-inch thickness. Combine 1/4 cup of Marsala with 1/2 teaspoon of the chopped garlic in a shallow dish. Season both sides of the chicken with salt and pepper and marinate in the Marsala-garlic mixture for 30 minutes at room temperature, turning once.

Heat the butter in a large pan over medium-high heat. Add the onion and sauté until soft and translucent, 2 minutes. Add the remaining garlic and cook for one minute longer. Add the mushrooms and season generously with salt and pepper, add flour and thicken - Continue cooking until any liquid given off by the mushrooms has evaporated and they are beginning to brown.

Reduce the heat to medium and add the remaining 1/2 cup of the Marsala. Simmer, stirring occasionally, until the wine has evaporated and the mushroom mixture is deeply caramelized. Remove from the heat and set aside.

Drain the liquid from the chicken and grill or broil for 2-1/2 minutes on the first side. Turn and continue cooking another 2 minutes, then top each piece with a portion of the mushroom mixture.  Serve on split knot.
Serve with French fries!