RECIPES – Page 263 – Chasing MY Life WHEREVER it Leads ME

Apple Fritters

I am looking forward to seeing you at Comfy Cook and at My Sweet and Savory.

Don’t forget

I made these fritters or pancakes during the holiday of Passover which is why I used potato starch. I would guess, you can sub in AP flour. Apples, especially cooked are delicious and some of my best desserts are made with apples. These fritters could have been blueberry, banana, peaches or whatever your favorite fruit is but apples felt right to me. These make a good breakfast, lunch, snack or even light dinner. They are easy to make and good to eat.

Apple Fritters – Passover Style

Ingredients:

4 apples, sliced, chopped or shredded

4 eggs

1/2 cup of sugar

2 teaspoons cinnamon

1 cup potato starch

oil to fry in

Method:

Place oil in large skillet (12 inch).

I tried slicing the apples first because I like the fritters to be chunky but they would not fry consistently so I changed over to putting them in the food processor with the eggs, beating the eggs and chopping the apples, at the same time.

Add sugar, potato starch and cinnamon to to egg mix.

Mix well.

Drop by tablespoons or if you have a cookie scoop (small) use that and drop batter into hot skillet.

Brown on both sides.

Remove onto paper towels to drain.

Eat or place into baking pan for later use.

Enjoy!

Chicken and Onions in White Wine Cream Sauce

4 boneless, skinless chicken breasts
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 tablespoons olive oil
1 small white onion, sliced and split into rings
1/3 cup white wine
2 tablespoons dried parsley
3/4 cup whipping cream

In a shallow bowl sift together the flour, salt and pepper. Coat chicken with flour mixture and pat firm caking the flour into all the crevices. In a large skillet heat together the butter and olive oil. Saute’ the onion rings until browned and beginning to caramelize. Add the chicken and cook until brown on both sides and cooked through. Remove the chicken and onions and set aside. Add the wine and cook for 2 minutes until heated through. Add the parsley and whipping cream, cooking over low heat until sauce thickens. Serve over chicken and mashed potatoes. Top with the onions.

Now for the really fun news. OUR KrAzY kitchen turns one year old in just 3 weeks on June 27th. We would love for you to join us as we throw ourselves a birthday bash. Right here on Simply Delicious Sunday we will have a link for you to add your favorite recipe for birthday cake or whatever. The KrAzIeR the better. Be sure to join us and celebrate!

Chicken & Onions in white wine cream sauce

Glazed Stuffed Pork Chops

4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature
1 tablespoon peach schnapps
1 large lemon, juiced

Preheat oven to 350°.
Slit each pork chop along 2 sides to create a large pocket.
*Toast each slice of bread well and then lightly butter.
Cut each piece into small squares.
Toss with thyme, garlic salt and pepper.
Stuff each pork chop with 1/3 cup of mixture.
Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
Place chops in a square greased baking dish.
Arrange remaining stuffing around the edges.
Glaze chops and stuffing tops.
Bake uncovered 30 minutes.
Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.

RICOTTA PANCAKES

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups milk
1/2 cup ricotta, well drained
1/2 teaspoon vanilla

Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid.
Whisk together the flour, baking powder, sugar, and salt in a bowl.
Combine ricotta, milk, egg yolks and vanilla in a separate bowl.
Beat the egg whites with an electric mixer until stiff.
Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
Heat a griddle over medium-high heat, and brush the surface with butter.
Use a ladle or measuring scoop to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
Spread lemon curd between pancakes and dust with powdered sugar or serve with syrup and/or fruit.

PINEAPPLE VINAIGRETTE

These days you can get vinegars in a multitude of flavors. Each new flavor opens the door for more and more possibilities. We love this recipe when we’re craving a tropical edge.

1/3 cup peanut oil

3 tablespoons pineapple vinegar

Juice of 1 lemon

1 tablespoon sugar

salt and pepper to taste

1 green onion, minced

Mix together well.
Chill overnight.

Paula’s Smashed Potato Pancakes

I had blueberry pancakes, the other day, and they were delicious which brought me to thinking of making June, pancake month at Cooking with Chaya. Everyone loves pancakes and there are so many variations on the simple pancake.

I am starting with Paula Deen’s Smashed Potato Pancakes.

Smashed Potato Cake Paula Deen About 14 cakes

6 cups cubed (1-inch) Yukon gold potatoes

1/2 cups panko, divided I used about one cup of corn meal

1 large egg, lightly beaten

1/2 cup shredded Cheddar

1/2 cup ~~cooked and crumbled bacon not kosher~~

1/2 cup chopped green onion

1/4 cup butter was not necessary for us

1/4 cup sour cream

1 clove garlic, minced

1 teaspoon salt 1/2 teaspoon ground black pepper

3 tablespoons extra-virgin olive oil

Method:

In a large pot, combine potatoes and add water to cover.

Bring to a boil over medium-high heat; reduce heat, and simmer 10 to 12 minutes, or until tender.

Drain well and mash.

In a large bowl, combine potatoes, cornmeal, egg, cheese, onion, butter, sour cream, garlic, salt, and pepper.

Form potatoes into 3-inch patties; dredge in remaining panko.

In a large skillet, heat oil over medium-high heat.

Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp.

Serve immediately.

Chicken Cacciatorre

4 boneless, skinless chicken breasts
1/4 cup flour
1/2 teaspoon sea salt
1/4 teaspoon white pepper
4 tablespoons light olive oil
4 tablespoons butter
1 bunch green onions, chopped
2 teaspoons minced jar garlic
1 cup white Zinfandel wine
1 cup chicken broth
3 tablespoons Classico spicy tomato pesto*
1 teaspoon dried thyme
1 teaspoon basil
1 teaspoon marjoram

*if this is not available use 1 can Contadina Italian tomato paste

Dissolve the tomato paste into the wine and chicken broth. Sift together the flour, salt and pepper. Dredge the chicken breasts in the flour mixture. Heat the butter and oil in a large skillet over a medium-high heat. Brown chicken, turning regularly until browned on both sides, for 5-10 minutes. Add the onion and garlic while browning the chicken. Add the remaining ingredients. Simmer, stirring occasionally until chicken is cooked through and sauce is thickened. Serve over prepared pasta**.

**I prepare the pasta in chicken broth for added flavor.

Simple Saturday – Tabbouleh

Hello foodie friends! Martha here bringing you a simple Mediterranean salad this week. Have you ever had Tabbouleh Salad? It’s definitely a must try and it’s very easy to make. It’s a perfect light, cool, flavorful salad in the warm summer months.

Just combine about 2 cups diced tomatoes, 2 cups seeded and diced cucumber, 1 cup chopped parsley, 1/2 cup cooked bulgar wheat, (chopped onion is common in this salad but optional). Squeeze the juice of 1-2 lemons over veggies, add salt and pepper to taste. Mix all ingredients together, cover and refrigerate for several hours.

This is a great salad to serve with falafel or wonderful served with hummus and pita for a nice light meal. I always feel healthy and refreshed after eating this, it’s one of my favorites. Give it a try!

Don’t forget to visit me at my food blog Seaside Simplicity and every Monday at The Motivation Station.

Have a great weekend, and please don’t forget to observe the real meaning of Memorial Day this weekend!

LEMON LIME PEPPER CHICKEN

4-6 boneless, skinless chicken breast
flour
1 lemon
1 lime
1/2 teaspoon sea salt red chile pepper
1 tablespoon sugar
3 tablespoons butter

In a large skillet melt butter.
Dredge chicken breast in flour.
Sprinkle each side with salt & pepper mix as you brown them (about 5 minutes per side)
While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
Dissolve the sugar into the lemon and lime juice.
Pour over chicken breasts and cook a few minutes more until juice forms a glaze.
Serve immediately.

CAST IRON SKILLET ROAST CHICKEN with APRICOT MAPLE PINEAPPLE GLAZE

Do you like those rotisserie chicken from the market? I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more. My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too! There is nothing better for even cooking heat! I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken.

CAST IRON SKILLET ROAST CHICKEN

1 5-6 pound roasting chicken

4 tablespoons butter, softened

salt & pepper

1/2 onion, wedged small

1 cup apricot pineapple preserves

1/4 cup PURE maple syrup

Wash chicken and dry.
Spread butter along the inside of the cast iron pan and all over the chicken.
Generously salt and pepper the chicken.
Place onions along side the chicken.
In a small bowl whisk together the preserves and syrup. Set aside and allow to come to room temperature.
Roast at 350 degrees for 1 1/2 hours.
With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

Veggie Tales by Kris!

Well hello there! My name is Kris, you may know me from Behold the Metatron, Where to Vegan?, AND/OR The Motivation Station. If you don’t, get to know me! I’m just a click away! ;o)

I am a vegetarian flirting with the Vegan lifestyle ever so slightly. But I’m not going to dive deep into a 100% Vegan dish with you lot just yet. For my first post, I’d like to share a sweet and savory salad with you that is absolutely perfect for summer. Enjoy it with a delicious sparkling rose like this one on a steamy Friday afternoon, and you’re starting off the weekend just right!

Asparagus, Grapefruit and Arugula Summer Salad
(serves 2 as a main dish, or 4 as a starter- I could eat the whole thing though! haha)

What you’ll need:
5 cups fresh baby arugula (Organic please)
1 bunch asparagus (each stalk halved lengthwise)
Cooking Spray
1 grapefruit (just the wedges, peeled with no pith)
1/2- 3/4 cup shaved Parmesan cheese (remember to slice an extra piece for yourself while you slave over this! hehe)
1 lemon, halved (you’ll use each half’s juice separately)
1/4 cup your favorite Red Wine Vinaigrette Dressing (I like Newman’s Lite)
salt and pepper to taste

What you’ll do:
Prep you grapefruit by peeling the skin and pith, and cut into wedges. Prepare your arugula by placing it on a lovely platter or bowl. Heat a skillet on medium with a little cooking spray. Add in the halved asparagus and sautee for about 2 minutes. Add some salt and pepper and the juice of 1/2 the lemon. Let cook until tender, yet crispy for no more than 5 minutes. When the asparagus is done, remove from heat and place it atop the bed of arugula. Top the salad with the other lemon half, the dressing, the grapefuit wedges, and the cheese. Add a little more salt and pepper. Toss right before serving.

et voilà!

Category: RECIPES