Anyone Can Cook….Try These Recipes
• Chicken with Cracker Crust
Serves: 2-4
1/2 tsp. pepper
1/2 tsp. garlic powders
1 tsp. dried parsley
1/2 tsp. dried marjoram
1/2 tsp. salt
1/2 cup Dijon mustard
1 pound of boneless, skinless chicken breast
4 tbs. butter or margarine, melted
10 thick, sturdy crackers, crumbled up
Preheat oven to 35o degrees. Line a baking sheet with aluminum foil. Mix the cracker crumbs and seasonings in a medium bowl. Pour the mustard in a small bowl. Cover the chicken breast with mustard, removing excess.
Dip each breast in the cracker crumbs mixture, gently pressing crumbs to coat the well.
Place the chicken breasts on a prepared pan. Drizzle each breast with melted butter or margarine, which ever you are using. Bake for 20 to 30 minutes or until chicken reaches an internal temperature of 160 degrees.
• Warm Red Cabbage Salad with Goat Cheese
Serves: 4
1/4 cup canola oil
1 medium-sized head of red cabbage, thinly sliced
2/3 cup chopped and lightly toasted hazelnuts, or pine nuts
1/3 cup balsamic vinegar
1 tbs. sugar
1/2 tsp. sea salt
4 ounces fresh goat cheese.
In a medium pan, gently heat oil. Add cabbage and 1/2 cup of the nuts. Sauté until cabbage is wilted.
Add balsamic vinegar, sugar, and alt, and cook for 1 minute, stirring well. Taste to make sure the cabbage is tender enough.
Transfer the cabbage to 4 salad plates. Crumble an ounce of the goat cheese over each salad, and sprinkle with the remaining chopped nuts.
• Butter Roasted Baby Carrots with Thyme
Serves: 4 to 6
3 tbs. butter
1/4 cup water
2 tsp. salt
2 tsp. pepper
1 clove garlic, minced
1/4 tsp. cayenne pepper
1/2 cup brown sugar
1/4 syrup maple sugar
2 springs of thyme
2 pounds baby carrots
Heat the butter, water, salt, pepper, garlic, cayenne, brown sugar, and maple syrup together in a small pan.
Place carrots and thyme in a greased baking dish. Evenly coat the carrots with the maple mixture. Cover with foil and bake at 350 degrees for 1 hour and 15 minutes. Remove foil and bake for another 25 minutes until slightly browned and caramelized. Serve immediately after removing from oven.
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Earthly Eating Recipe
Lemon Custard Sauce and Raspberries
Serves: 6
For the sauce:
1 cup whipping cream
1/2 cup whole milk
6 large egg yolks
1/3 cup sugar
3 tbs. fresh lemon juice
2 tsp. grated lemon peel
For the meringue:
1/2 cup egg whites (about 4 large eggs)
Pinch of salt
2/3 cup sugar
6 paper-thin lemon slices
2 6 ounce container fresh raspberries
To make the sauce:
Bring the cream and milk to a simmer in a heavy saucepan. Using a whisk beat the egg yolks and sugar in a medium bowl until light and fluffy, about 2 minutes. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan and stir over medium-low heat until the custard thickens. Do not allow to boil. Pour custard into bowl. Stir in lemon juice and lemon peel. Cool slightly and chill until cold.
To make the meringue:
Preheat the oven to 350 degrees. Generously butter six 3/4-cup custard dishes and dust with sugar. Place on a baking sheet. Using an electric mixer beat the egg whites with some salt until peaks form. Gradually beat in sugar. Continue beating until stiff and glossy. Divide meringue slightly. Bake until meringue is puffy and begins to brown lightly on top and a tester inserted comes out clean. Cool to room temperature, at least 20 minutes.
Divide custard sauce among 6 soup bowls. Carefully run a small knife around the edges of the meringues to loosen. Invert meringues, and then turn top side up onto the sauce. Garnish with lemon slices and sprinkle with raspberries.
Happy Eating!
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