Recipes – Page 19 – Rants Raves and Recipes

February 22, 2016June 17, 2016

Chicken Parmesan Mousseline

The other week my wife had to have oral surgery and it turned out to be slightly more complicated than anticipated. I had already defrosted chicken breasts for chicken Parmesan, but now I needed to come up with a soft diet for a week or two.

This is a twist to a favorite meal of mine and actually came out not too bad. The only special tool needed was an individual cavity loaf pan, but if you don’t have a compartmental loaf tray, a regular loaf pan will work just as well, just make sure the chicken is cooked through to at least 165º.

This recipe will easily serve 4.

Ingredients for Chicken Parmesan Mousseline

2 Whole boneless chicken breasts cut into large pieces
2 eggs
2-4 cloves of garlic chopped
1 Tbs Oregano
2 tsp salt & pepper
½-1 cup heavy cream
6-8 thin slices of mozzarella cheese
2-3 Tbs butter
½-1 cup flavored bread crumbs
¼-½ cup spaghetti sauce

Directions for Chicken ParmesanMousseline

Preheat oven to 375º.

Butter generously the inside cavities of the loaf pan and dust each with the breadcrumbs.

In a food processor place the chicken eggs garlic oregano salt and pepper and pulse until a smooth mixture is formed.

With the machine running add the cream until you have a soft pasty but not runny mixture, should have the consistency of a cake batter.

Fill the loaf cavities 1/3 full with the chicken mixture, place layer of cheese next, then another 1/3 chicken with another layer of cheese, then the final 1/3 chicken with a little sauce on top and a layer of cheese.

Bake for 45 minutes to 1 hour until you have an internal temperature of 165º.

Carefully remove from the pan and serve either whole or sliced.

For an appetizer slice and sauté the slices to get a golden crust on each and serve over sauce.

Here are a few items to help make this recipe:
Wilton Recipe Right 4 Cavity Mini Loaf Pan
Fox Run 8-Cup Loaf Pan, Non Stick
Fitz and Floyd 5 Piece Maxwell and Williams Alfresco Pasta Plates Set, White

The nose knows when it’s chicken time! Rather tastey with a hint of spice light breading and lovely cheese to boot! 5 paws and I’ll be sad to say “arrivederci” to the dinner plate!

Yum

Chicken Parmesan Mousseline

Ingredients

2 Whole boneless chicken breasts cut into large pieces
2 eggs
2-4 cloves of garlic chopped
1 Tbs Oregano
2 tsp salt & pepper
½-1 cup heavy cream
6-8 thin slices of mozzarella cheese
2-3 Tbs butter
½-1 cup flavored bread crumbs
¼-½ cup spaghetti sauce

Instructions

Preheat oven to 375º.
Butter generously the inside cavities of the loaf pan and dust each with the breadcrumbs.
In a food processor place the chicken eggs garlic oregano salt and pepper and pulse until a smooth mixture is formed.
With the machine running add the cream until you have a soft pasty but not runny mixture, should have the consistency of a cake batter.
Fill the loaf cavities 1/3 full with the chicken mixture, place layer of cheese next, then another 1/3 chicken with another layer of cheese, then the final 1/3 chicken with a little sauce on top and a layer of cheese.
Bake for 45 minutes to 1 hour until you have an internal temperature of 165º.
Carefully remove from the pan and serve either whole or sliced.

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February 15, 2016June 17, 2016

Roasted Butternut Squash

To roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness.

I keep it simple, but feel free to add herbs or spices to the recipe. Minced garlic, sage, rosemary or whatever you think will go well with the squash.

Ingredients for Roast Butternut Squash

1-2 medium Squash, peeled, seeded, and cubed
3 Tbs butter
3 Tbs brown sugar
¼ cup Olive oil
2 tsp each salt & pepper (approx)

Directions for Roast Butternut Squash

Pre heat oven to 400º

In a small sauce pan melt the butter and once melted add the sugar and stir until all the sugar is dissolved. Off heat add the Olive oil, salt and pepper and stir briskly to combine.

Peel, seed, and cut the squash into ½” cubes. Place into a bowl and pour the oil mixture over it. Stir to coat all the pieces of squash.

Place in a pan that will accommodate the squash in a single layer and roast for 20 minutes in the center of the oven, place on a higher rack nearer the heating elements for the last 10 minutes to lightly brown and char the squash.

Here are a few items to help make this recipe:
Nordic Ware Natural Aluminum Commercial Baker’s Quarter Sheet
Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover

Sadly vegetables are fit only for cats and bunnies, they were slightly sweet but not my cup of beef broth.

Yum

Roasted Butternut Squash

Ingredients

1-2 medium Squash, peeled, seeded, and cubed
3 Tbs butter
3 Tbs brown sugar
¼ cup Olive oil
2 tsp each salt & pepper (approx)

Instructions

Pre heat oven to 400º
In a small sauce pan melt the butter and once melted add the sugar and stir until all the sugar is disolved. Off heat add the Olive oil, salt and pepper and stir briskly to combine.
Peel, seed, and cut the squash into ½" cubes. Place into a bowl and pour the oil mixture over it. Stir to coat all the pieces of squash.
Place in a pan that will accomodate the squash in a single layer and roast for 20 minutes in the center of the oven, place on a higher rack nearer the heating elements for the last 10 minutes to lightly brown and char the squash.

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February 14, 2016June 17, 2016

Apple Raisin Chutney for Pork

Apple Raisin Chutney

Two things about pork, especially chops, are givens. 1. is,it doesn’t give off a lot of juices to make a gravy, and 2. fruit complements it exceptionally well. Apples and Raisins star in this chutney that goes great with chops. It’s easy and relatively quick to make and can be served warm or cold.

If you prefer more “bite” to your apples used a firmer one like Granny Smith or slightly softer texture a Macintosh works well.

This recipe will cover 4 chops.

Ingredients for Apple Raisin Chutney

3-4 apples peeled and cored
1 cup raisins ( more if necessary)
1 medium onion halved and finely sliced
½ -1 Tsp ground cloves
½- 1 Tsp ground ginger or
2-3 Tbs ginger preserve (Duerr’s or similar)
¼ cup apple cider vinegar
3-4 Tablespoons granulated sugar
Salt & pepper to taste

Directions for Apple Raisin Chutney

In a 2 qt. or larger sauce pan place the vinegar and 2 tablespoons of sugar and on medium hit stir until sugar is dissolved.

Place the apples, raisins, onion, clove, ginger and 1-2 tsp of salt and pepper into the liquid and bring up to a gentle boil.

Allow to simmer until most of the liquid is evaporated and you have a moist thick syrupy mixture.

Taste and adjust seasoning adding more sugar, preserve, vinegar or salt and pepper as necessary.

Serve warm, or store in an air tight container and serve cool.

Here are a few items to help make this recipe:
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Shallow Sauce Pan, 2 1/2-quart, Black
Glass Condiment Jar with Tray and Spoon Set Lidded Cruet Dispenser Container Jar Pot with Serving Spoon and Caddy Tray Holder 3.5oz 3pc Set for Chutney Salt Pepper Condiment Spice Herb Sauce Honey Pot

Forget the condiments, all you need is the pork.

Yum

Apple Raisin Chutney for Pork

Ingredients

3-4 apples peeled and cored
1 cup raisins ( more if necessary)
1 medium onion halved and finely sliced
½ -1 Tsp ground cloves
½- 1 Tsp ground ginger or
2-3 Tbs ginger preserve (Duerr's or similar)
¼ cup apple cider vinegar
3-4 Tablespoons granulated sugar
Salt & pepper to taste

Instructions

In a 2 qt. or larger sauce pan place the vinegar and 2 tablespoons of sugar and on medium hit stir until sugar is dissolved.
Place the apples, raisins, onion, clove, ginger and 1-2 tsp of salt and pepper into the liquid and bring up to a gentle boil.
Allow to simmer until most of the liquid is evaporated and you have a moist thick syrupy mixture.
Taste and adjust seasoning adding more sugar, preserve, vinegar or salt and pepper as necessary.
Serve warm, or store in an air tight container and serve cool.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.