How many chicken recipes do you know? How many do you use? I’ll bet it is probably the same 5 all the time. Am I right? Well, here is one more to at least try and I will bet it becomes in the top 3 that you make.
- 1 1/3 cups dried apricots, chopped
- 1/2 cup dried cranberries
- 3 tbsp. honey
- 1 1/2 tsp. ground ginger
- 2/3 cup panko crumbs or more if needed for coating
- 2 tbsp. fresh parsley, chopped fine
- 1 tbsp. flour
- 2 tbsp. shredded Manchego cheese
- 1 tsp. Spanish paprika
- generous pinch of: sugar, salt and crushed dried oregano
- 1/4 tsp. each of garlic powder and onion powder
- 1 tbsp. Crisco oil
- 2 large eggs, beaten
- 6 skinless, boneless chicken breasts, halved
Preheat oven to 350 degrees. Coat a 3 quart rectangular baking dish with Pam spray.
Stir together the apricots, cranberries, honey and ginger and set aside.
Stir together the panko crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic and onion powders. Add the Crisco oil and mix together.
With the chicken breasts between two pieces of plastic wrap, use a meat mallet and pound out to about 1/4 inch thick. Use 1/4 cup of the fruit mixture and place in the middle of each breast. Roll up and fold in both ends. Secure these with toothpicks.
Now, carefully dip into the egg mixture and roll in the panko crumbs. Set in the prepared pan. Sprinkle the snipped parsley over the top and bake for about 40 minutes, until thoroughly cooked through. Remove the toothpicks before plating and serve with buttered egg noodles or just a simple salad.
Gourmet looking dinner, easy on the diet and quick to make.
Ginger Pecan Cake
I am always trying new things and then, if I like them, pass it along to you.I absolutely love the taste of ginger (from my mom, I guess) and pecans. Together they are a real hit.
This recipe makes 3 x 8 inch round cakes. You can use all three at once, or freeze one and only use two. Your choice. When using all three layers, use thin wooden skewers to prevent the cakes from slipping away. Just remember to take them out when serving.
Read through first, then gather what you need together. Say, first, damn I can do this….
- 2 1/2 cups flour
- 1/2 cup cake flour
- 1 1/2 tbsp. baking powder
- generous pinch of salt
- 1 tbsp. ground ginger
- 1 1/2 cups roasted, finely ground pecans, plus 9 whole ones, also toasted
- 1 1/2 cups butter (3 sticks), room temperature
- 3 cups brown sugar, sifted
- 6 whole large eggs, lightly beaten
- 1 cup, plus 2 tbsp. whole milk
- 3/4 tsp. freshly grated ginger
- 2 tsp. pure vanilla extract
- 1 pint creme fraiche
- 2 tsp. white rum
- 3 tbsp. sifted icing sugar
- Glossy Caramel Icing (recipe follows)
- crystallized ginger, cut into thin strips
Preheat oven to 350 degrees. Butter 3 cake pans and place parchment paper circles on the bottom of each pan. Dust with flour, shaking off excess.
Sift together flours, baking powder, salt and ground ginger in a medium sized bowl. Add the ground pecans and whisk together until blended. Set aside.
Cream butter and sugar until really fluffy. Gradually add the sifted brown sugar beating for about 5 minutes un til fluffy. Slowly drizzle the eggs, beating each time until completely blended. This will take about 5 minutes. Scrape the bowl down twice during this 5 minutes.
On low speed, alternate adding the flour mixture and milk to the egg mixture, finishing with flour. Scrape the bowl down a few times. add the grated ginger and vanilla.
Now divide the batter equally in the three pans and bake for 30 minutes, rotating the pans for even browning. (Use two racks in the oven or use your convection oven temperature) Now bake for another 8-10 minutes further. Test for doneness and remove to racks to cool for about 15 minutes. Remove from the cake pans and continue cooling on the racks.
While the cakes are cooling, whip the creme fraiche until soft peaks form. Add the rum and icing sugar and beat until the soft peaks return. Add more icing sugar to taste if you think it is needed.
To assemble, remove the parchment paper from bottom of each layer. Get out your prettiest cake plate and put one layer (top down) and cover with 1/2 of the creme fraiche mixture. Place the second layer on top and cover with the remaining creme fraiche. Place the ‘best’ layer on top.
Now would be a good time to add three wooden skewers and place in the fridge so you can take the next (and final) steps to presenting the most delicious and beautiful cake.
Shiny Caramel Icing
When making this icing, be very careful not to get the sugar too hot. It will become far too brittle if you do and that is not what you want.
- 1 1/2 cups sugar
- 3/4 cup whipping cream
Put the sugar in a skillet and let cook until it melts and turns golden in colour. This should take, maybe, 3 minutes. As this melts, stir using the back of a wooden spoon. Use a candy thermometer until the temperature reaches 310 degrees. (about 4 minutes)
S-L-O-W-LY add the cream (it will splatter) stirring with a wooden spoon. Reduce the heat and the now hardened caramel will melt and become softer. Use a whisk slowly to reduce the bubbles and it becomes smooth.
Let cool off the stove for about 3-4 minutes and pour over the chilled cake. Sprinkle with a few of the candies ginger strips. OMG…done!
Remember to say….damn I DID it. You and your guests will love this one. Oh…..where did I put my glass?
Cherry Clafloutis
I am always looking for something new….and this one fits the bill. Can be a breakfast item (special occasion) or a lovely dessert to be paired with an ice wine (chilled) and it would be absolutely YUMMY.
- 2 large eggs, plus 1 large egg yolk
- 1/3 cup flour
- 3/4 cup creme fraiche
- 3/4 cup whole milk
- 1/2 cup sugar
- 1 tbsp. Kirsch
- pinch of salt
- 1 lb. whole cherries (not pie filling)
- icing sugar for dusting
Brush a 9 inch baking dish with butter and sprinkle with sugar, being sure to shake off excess. I would use berry sugar for this step.
Whisk together the eggs, yolk and milk. When well blended, whisk in the creme fraiche, milk, sugar, Kirsch, and salt.
Arrange cherries evenly on the bottom of the baking dish and carefully strain the egg mixture over the cherries.
Bake until the center is set and is beginning to lightly brown around the edges. This will take about 35-40 minutes.
Let this cool slightly and sprinkle with icing sugar. OMG! Yummy!
Banana Scones with Crystallized Ginger
Unusual flavours but very enjoyable with a cup of freshly brewed tea/coffee on a wintery day.
- 2 cups flour
- 1/4 cup sugar
- 2 1/4 tsp. baking powder
- 1 tsp. finely grated lime zest
- pinch of salt
- 5 – 6 tbsp. unsalted butter, cut into pieces
- 1/2 cup ripe banana (not mushy) diced
- 1 tbsp. finely chopped crystallized ginger
- 3/4 cups plus 2 tbsp. heavy cream
- sanding sugar (yellow or white)
Place the rack in the oven in the top third and preheat your oven to 375 degrees.
In a large bowl, whisk the flour, sugar, baking powder, lime zest and salt together. With a pastry cutter, blend the butter together until only a few pea sized lumps of butter remain.
Stir in the lime and ginger and add the cream. With a fork stir until it just comes together.
Turn the dough out onto a floured surface and gently press it into a 7 inch circle about 1 inch high. Using a very sharp Chef’s knife cut into 8 wedges. Place these onto parchment lined cookie sheets, spaced about 10 inches apart. Brush the tops with heavy cream and sprinkle with the sanding sugar.
Bake for about 20-25 minutes, rotating halfway through the time so the tops brown evenly. Transfer to a rack and cool for about 5 minutes before serving.
Glaze
- 3/4 cup icing sugar
- 1 – 1 1/2 tbsp. lime juice
- 1 tbsp. unsalted butter, softened
- pinch of salt
Mix together until smooth and drizzle over warm scones. Serve with butter.
Now, what could be better. If you wish, also serve with lime marmalade.
oooh, so delicious.
Victor’s Bruschetta
At a dinner at Suzanne and Victor’s just before we left on our cruise, we had this “Bruschetta” and believe me, it is so easy and so-so good! We have made this twice since and not a tomato is left behind and fingers seem to attack the dish for the cheese that might be left behind. (Even Suzanne and the girls tried it and LIKED it).
- 2 pints of cherry tomatoes
- balsamic vinegar (the best you can afford)
- olive oil
- basil, chiffonade fashion (fresh, not dried)
- Baguette, cut into 1/4 inch rounds and lightly toasted on one side
- grated Parmesan cheese
Turn oven to 425 degrees. Place the tomatoes in rows, close together in a 13 x 9 inch baking dish. Drizzle oil on top of the tomatoes and turn them over to coat. Lightly sprinkle with sea salt. Take some fresh basil chiffonade and sprinkle on top. Bake for 18 minutes.
Take out of the oven, sprinkle some balsamic vinegar and parmesan cheese. Put back in the oven for about 5 minutes and voila….yummy.
The thing to do is place a couple of tomatoes on the toasted round, gently press it down being very careful not to spray everyone and enjoy.
I told you it was simple but oh so good.
Crispy Scallop Sandwiches
If you love scallops as much as I do, you are going to really love this recipe.
- 1 lb. raw shrimp, peeled and deveined
- 1/2 lb. small scallops, whole
- 1/2 cup celery, minced
- 1/2 red chili pepper, minced
- 2 tbsp mayonnaise
- pinch of salt and pepper
- 1 lightly beaten egg
- 2 cups of potato chips, crushed and divided
- 1 tbsp. canola oil
- 4 crusty rolls
In a food processor, pulse the shrimp until finely chopped. Transfer to a bowl. Stir in the scallops, celery, pepper, mayonnaise, salt, pepper, egg and 1 cup of the potato chips until really well combined.
Spread remaining potato chips on to a pie plate. Make sure they are crushed a bit more so no large chunks are present. Form the seafood mixture into patties and coat with the potato chips.
In a large frypan, heat the oil and cook the patties until the outside is golden and the seafood is opaque, This should take about 4 minutes each side.
Place a pattie on each bun, top with your favourite homemade coleslaw and replace with the top bun half.
This is soooo yummy. The only to make it even better is a patio/deck/beach and a cold glass of white wine. Life is good!
Blueberry Coffee Cake
This is such a favourite of mine. I have one in the oven now and will take a picture when done.
- 2/3 cups chopped pecans
- 1/4 cup brown sugar, packed
- pinch of salt
Mix this together in a small bowl and set aside
Batter – Part 1
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
Mix together in a small bowl and set aside
- Batter-Part 2
- 1/4 cup butter
- 1 cup sugar
Beat these two together until really light and fluffy
Now add:
- 3 large eggs
- 1 cup sour cream
- 1 tsp.pure vanilla
Add the dry ingredients, a little at a time, and beat until very, very smooth.
- 2 cups blueberries (frozen are fine, just don ‘t thaw)
- flour to toss the berries in, and gently fold them into the batter.
In a tube pan, add one half of the batter in the prepared pan, take 1/2 of the nut mixture and sprinkle over the top of the batter. Add the remaining batter and top with the remaining nut mixture.
Bake for 50-60 minutes. You will love this one.
Chocolate Flowers Cookies
As I mentioned yesterday, I was baking like crazy in anticipation of my teenaged grandchildren coming for a visit. I had never made these before but boy are they good. I had to freeze them or we would have eaten them all.
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 brown sugar, packed
- 1/4 cup cocoa (not hot chocolate mix)
- 1 tsp. baking powder
- 1 egg
- 3/4 cup Nutella spread
- 1/2 cup unsalted butter
- 35-40 chocolate rosebuds
- small bowl of sugar
Preheat oven to 375 degrees. Line cookie sheets with parchment paper and set aside.
In a large bowl, beat together everything up to the bowl of additional sugar and the rosettes, until well combined.
Using a teaspoon scoop (or teaspoon), scoop the dough and roll into 1 inch balls. Roll each ball in the sugar and slightly flatten the top with a fork.
Bake one cookie sheet at a time for about 8-9 minutes and be sure to rotate the pan halfway through to ensure even baking.
Place a rosette in the center of each one and let stand for 5 minutes before removing to a rack to completely cool.
OMG are these yummy!
Overnight Fruit Salad
I love fruit salads and this is the “Queen of Them All” type of salad.
- 3 eggs, beaten
- 1/4 cup sugar
- 1/4 cup vinegar
- 2 tbsp. butter
- 1 cup seedless red grapes, cut in half
- 1 cup seedless green grapes, cut in half
- 2 cups mini marshmallows
- 1 can pineapple chunks, drained
- 1 can mandarin oranges, drained
- 2 firm bananas
- 2 cups whipping cream
- 1/2 cup chopped, toasted pecans
Cook and stir eggs, sugar and vinegar until thickened and reaches 160 degrees. Remove from heat and add the butter, stir to blend. Cool.
In a large bowl, combine all the fruit and add the dressing, stirring to coat. Cover and refrigerate overnight.
Just before serving, add the sweetened whipping cream and pecans. Mix together and serve in your prettiest bowls.
This will serve 8 comfortably or 4 hungary people. It is so yummy! Makes my mouth water just putting this together.
This bodes well for breakfast, served with fresh homemade muffins or for lunch with hot buttered buns. Oh yeah, here a glass of white wine will really finish it off.
Raspberry Swirl Angel Food Cake
This is a great “Canada Day” Cake. Besides, it doesn’t get any easier than this.
- 1 Angel Food Cake Mix
- 1 pint fresh raspberries
- 1 quart premium vanilla ice cream (Chapman’s, for sure)
Mix angel food according to directions. Take three-quarters of the raspberries, wash and pat dry with paper towels then mash with a fork. Spoon about one-third of cake mix into a clean round ten inch tube pan.
Gently spoon one-half of the mashed raspberries over the batter and spoon another one-third of the batter into pan. Spoon another one-half of the berries on top of the batter and spoon the final third of the batter into the pan.
Bake according to the directions for the cake. Cool inverted on the neck of a bottle or funnel.
When completely cool, unmold cake, slice and plate, served with a scoop of vanilla ice cream and sprinkle a few fresh whole berries on top. This is very refreshing and super flavourful. Of course, you can also use blackberries or strawberries instead of raspberries. Place a small Canadian flag on top. Whooppee….
This is one of the easiest desserts to make but it will impress your guests just the same.
Oh yeah! Happy Canada Birthday. Someone say beer? oh, sorry, will you start the barbecue first. Ok?
Now, where is the beer……just askin’.
Roasted Sweet Potatoes
These are delicious. If you want, make these and then regular fries and mix them up. YUM!
The new French fries
Serves 4
- 3 sweet potatoes, peeled and cut in wedges 1†(orange colour)
- 1 tbsp. extra fine olive oil
- 1 tsp dark brown sugar
- 1/4 tsp chili powder
- Pinch of salt
- 1/8 tsp paprika
Preheat oven to 400 degrees. Peel and cut the potatoes into one inch thick wedges. Put the potatoes in a bowl and pour the olive oil over. Toss together so the potatoes are covered with the oil.
Mix the sugar and seasonings together and mix with the potatoes, again making sure they are all coated.
Spread on a non-stick cooking sheet big enough to hold all the potatoes without overcrowding.
Bake these for thirty minutes, turning at the fifteen minute mark. They should be tender and browned.
This is a great dish to serve with any summer meal. For some reason, as wonderful as these babies are, they just taste that much more so when on the deck enjoying a barbecue.
If you wish, use a Chipotle sauce mixed with mayo for dipping.
Blueberry Buckle
You are relaxing and the phone rings….unexpected company coming in an hour. What to do? Try this, it is fast and delicious.
Makes 10 inch round cake
- 1/2 cup butter
- 2 cups flour
- 1 1/2 tsp baking powder
- Pinch of salt
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp almond extract (or lemon)
- 1/2 cup milk
- 5 cups fresh berries or frozen, if you picked fresh in the summer
(Just don’t use wild frozen berries, too small)
Spray cake pan and set aside. Preheat oven to 350 degrees. In a medium bowl mix the flour, baking powder and salt well together. In another bowl cream, butter and sugar until light and fluffy (four-five minutes). Reduce speed and add the egg and flavouring.
Alternate by adding the milk and flour mixture, finishing with the flour. Remove from the mixer and gently add the blueberries.
Add the Streusel topping (below) and bake from sixty-seventy minutes until tests done. Leave in the pan to cool. Serve this at room temperature with sweetened whipped cream flavoured with either almond or lemon extract.
Streusel topping
- 1 tsp cinnamon
- Pinch salt
- 1/4 cup pack brown sugar
- 1 cup rolled oats
- 6-7 tbsp. room temperature butter
Mix together and then with your hands mix the butter in until fine crumbs form. Sprinkle over the top of the cake before putting into the oven.