CHICKEN GALLIANO

CHICKEN GALLIANO
6 boneless, skinless thin chicken breast halves
Sea Salt and freshly ground black pepper, to taste
8 ounces cream cheese, softened
1 teaspoon celery flakes
1 teaspoon Italian seasoning
6 thin slices prosciutto
8 ounces mushrooms, sliced very thin
2 tablespoons avocado oil
2 tablespoons butter
1 1/4 cup chicken broth
1/4 cup white wine
1/4 cup Galliano liqueur
1 tablespoon chopped parsley
Wondra

  • Pound the chicken breasts to 1/8 inch thick*
  • Season each breast with Sea Salt and fresh ground pepper.
  • Spread a thin layer of cream cheese on each breast.
  • Sprinkle each breast with celery flakes and Italian seasoning.
  • Top with a slice of prosciutto.
  • Roll tightly and secure with twine or cooking bands.
  • In a large skillet heat avocado oil over a medium high heat.
  • Add mushrooms and saute’ until golden and soft.
  • With a slotted spoon remove mushrooms to paper towels to drain.
  • Add butter to pan.
  • Dredge chicken rolls in Wondra.
  • When butter is melted add chicken rolls, turning and browning until chicken is cooked through. Transfer chicken rolls to plate and keep warm.
  • Add broth and Galliano liqueur to pan.  Bring to a boil and stir until reduced by 2/3.
  • Return chicken and mushrooms to skillet turning to coat chicken rolls in the sauce.
  • Serve immediately over rice and noodles.
  • Spoon additional sauce over each roll.
  • Enjoy.

*I often find thin sliced chicken steaks at my market which are easier to pound thin.

Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom

 

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21ST CENTURY MALIBU CHICKEN

Many years ago you would find Malibu Chicken on many menus for popular restaurants.  Lately I’ve been craving it.  I couldn’t find a recipe that was exact so I decided to bring Malibu Chicken into the 21st century using my favorite flavors.  The original recipe I believe was just chicken breast, a slice ofham, a slice of Monterey jack cheese layered and a simple sauce.  I added pineapple – after all ham and pineapple are always a winner together and I updated the cheese to more flavorful combination and then rolled them into bundles.

BUNDLES
4 boneless skinless chicken breast (I just buy the thin sliced chicken breasts)
Mayonnaise OR Dijon mustard
4 thin slices deli ham
4 slices CoJack cheddar cheese
1 can (8 ounces) unsweetened crushed pineapple, well drained
1-1/2 cups Panko bread crumbs
1/4 teaspoon Supreme Shallot Salt
White pepper to taste
1/4 teaspoon Savory celery flakes
SAUCE
1/2 batch cream soup substitute (see below)*
1/4 cup sour cream
2 tablespoons milk
1/4 teaspoon Savory celery flakes
2 tablespoons Simply Fruit raspberry jam

  • Flatten chicken breasts to 1/4-in. thickness.
  • Spread 1 tablespoon mayonnaise over each; layer with ham, cheese and pineapple.
  • Roll chicken over pineapple; secure with toothpicks.
  • Brush bundles with mayonnaise.
  • In a shallow bowl, combine the bread crumbs, Supreme Shallot Salt, white pepper and Savory celery flakes.
  • Roll bundles in bread crumb mixture; place in an 11-in. x 7-in. baking dish coated with cooking spray.
  • Bake, uncovered, at 350° for 45-50 minutes or until cooked through.
  • Discard toothpicks.
  • Meanwhile, in a small saucepan, combine the sauce ingredients.
  • Cook, stirring occasionally, until heated through.
  • Serve over chicken.

*you can use 1 can Campbells Cream of Chicken Soup if you prefer – I just prefer the scratch.

http://familycorner.blogspot.com/

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? Do you want something healthier and less costly?  These recipes make perfect substitutes for 1 can of soup.

3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk or other liquid (as specified in variations)

  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.

VARIATIONS

  • Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
  • Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
  • Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
  • Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
  • Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
  • Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

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INDONESIAN PORK TENDERLOIN ala TAMY

This is one of those recipes I found somewhere and set aside, but kept peeking back at it now and then.  I finally ran out of reasons not to try it and am kicking myself for not trying it sooner. The changes I made for an even better flavor in our opinion.

Indonesian Pork Roast Final

INDONESIAN PORK ROAST ala TAMY

2 pound pork tenderloin

4 tablespoons low sodium soy sauce

4 tablespoons reduced-fat JIF creamy peanut butter

2 teaspoons crushed red pepper flakes

4 cloves garlic, minced

PAM

1/2 cup mango chutney apricot pineapple jam

6-8 slices bacon**

  • Preheat oven to 375 degrees.
  • Combine soy sauce, peanut butter, red pepper flakes and garlic, mixing well.
  • Using a heavy duty cookie sheet or roasting pan line it with heavy duty foil.
  • Spray with pure. Arrange bacon slices.
  • Spread 1/4 of mixture over bacon slices.
  • Top with tenderloin.
  • Spread remaining sauce on top and sides.
  • Wrap bacon slices up and over securing with toothpicks.
  • Roast, uncovered for 45 minutes.
  • Brush evenly with jam and bake for an additional 15 minutes.
  • Turn off oven and let rest 10 minutes.
  • Slice and serve.

**I bought my tenderloin at costco and instead of being a whole tenderloin it was 2 halves. So I used bacon slices to wrap it as a whole and that addition made a fantastic difference.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

weekendkitchencreations

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BRAISED BEEF & ONIONS aka BAKED STEAK, PARMESAN GARLIC POMMES ANNA and my new OXO tool

Baked SteaksBRAISED BEEF & ONIONS aka BAKED STEAK

1 new york strip steak per person

1 LARGE Vidalia onion

garlic salt

white pepper

sea salt

  • Preheat oven to 400 degrees.
  • Pat meat dry.
  • Generously sprinkle meat with garlic salt, sea salt and white pepper to taste.
  • Using a mandoline slice onion as thin as possible.
  • Place half the onions on the bottom of a baking dish.
  • Lay steaks on top of onions.
  • Top with remaining onions.
  • Seal with foil.
  • Bake for 2 hours.
  • Check for tenderness.
  • Bake another 30 minutes as necessary.

PARMESAN GARLIC POMMES ANNA

1-2 Yukon potatoes per person

Parmesan cheese

garlic salt

  • 1 tablespoon butter per person, sliced very thin
  • Using mandoline slice potatoes on thinnest setting.
  • Spray baking dish with PURE.
  • Arrange potatoes in layers, sprinkling with garlic salt, pepper and Parmesan cheese between each layer and on top.
  • Microwave for 2 minutes on high.
  • Top with butter slices and then a bit more Parmesan cheese and bake with beef the last 30 minutes until crisp and tender.

 

LOVE MY NEW TOOL! It’s an OXO hand held mandoline.  There are 3 thickness sizes and best of all a lock!  The lock prevents those cuts that are inevitable otherwise.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

Weekend Cooking Creations is hosted by Jennifer.

weekendkitchencreations

LAYERED PASTA SALAD

Layered Pasta Salad

LAYERED PASTA SALAD

3 cups medium shell macaroni, cooked and drained

1 large bunch green onions, sliced

1 large can sweet peas, drained well

2 cups diced ham steak

1/2 cup mayonnaise

1/2 cup ranch dressing

1 cup shredded medium cheddar cheese

1 cup halved grape or cherry tomatoes

  • Layer pasta, onions, peas and ham in serving bowl.*
  • Whisk together the mayonnaise and ranch dressing.
  • Spread dressing mixture over the salad, sealing the salad underneath.
  • Top with the cheese and then the tomatoes.
  • Refrigerate 5-6 hours or overnight.
  • Toss gently before serving.

*If you are making this for a group, using a clear bowl makes a great presentation.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.

Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.

Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

CARAMEL GLAZED APPLES

Caramel Glazed ApplesGLAZED APPLES IN CARAMEL SAUCE

4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)

4 tablespoons butter

4 tablespoons Kahlua’

4 tablespoons golden raisins

  • Preheat oven to 375 degrees.
  • Peel and core apples.
  • Slice each apple horizontally into 5 or 6 slices.
  • Place apples in a 9×9 baking dish.
  • Sprinkle 1 tablespoon of raisins into each apple.
  • Melt butter and whisk in the Kahlua’.
  • Drizzle over the apples.
  • Bake uncovered 45-60 minutes until fork tender.
  • Baste every 15 minutes.

1 cup sugar

1/2 cup water

1/2 cup light corn syrup

1/4 cup heavy cream

pinch of salt

  • In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
  • Bring to a boil over medium heat, stirring until sugar is completely dissolved.
  • Boil without stirring until mixture turns golden.
  • Remove from heat.
  • Slowly stir in the cream.
  • Let cool.
  • To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.

ANGEL WINGS & PEANUT BUTTER CHOCOLATE CLOUDS

Angel WingsThese two recipes are so simple, but yet so flavorful and diverse that they disappear off the plate in a flash. They compliment each other in that you can make both with one box of puff pastry.

PEANUT BUTTER CHOCOLATE CLOUDS

1 sheet puff pastry, thawed and rolled thinner

1/3-1/2 cup JIF creamy peanut butter

1/2 cup Ghiradelli milk chocolate chips

sparkling sugar

  • Preheat oven to 400 degrees.
  • Gently roll out Puff pastry on a well floured surface.
  • Cut pastry in half.
  • Spread one half with the peanut butter.
  • Sprinkle with chocolate chips.
  • Place the other sheet of pastry on top.
  • Cut into equal pieces.
  • Crimp and seal the edges of all the clouds with a fork.
  • Place all the clouds on a parchment sheet covered cookie sheet.
  • Brush each square with heavy cream and sparkling sugar.
  • Bake 10-12 minutes until golden.
  • Remove from oven and cool 5 minutes before serving.

ANGEL WINGS

1 sheet puff pastry, thawed

3/4 cup sugar

1/3 cup sparkling sugar

  • Sprinkle one 1/3 cup sugar over your work surface.
  • Place pastry sheet on top of sugar.
  • Sprinkle with another 1/3 cup sugar.
  • Roll pastry into 12×9 rectangle.
  • Liberally sprinkle with remaining sugar ever couple of rolls.
  • Trim edges square.
  • Gently fold long edges in towards center meeting in the middle.
  • Fold in half as if closing a book.
  • Cover and refrigerate 1 hour or until firm.
  • Preheat oven to 375 degrees.
  • Cut pastry crosswise into 36 slices.
  • Arrange cut side down on a parchment lined cookie sheet.
  • Bake 12 minutes.
  • Turn and sprinkle with the sparkling sugar.
  • Bake an additional 2 minutes or until golden brown.
  • Cool completely.