Last night Don made the greatest meal. It was so yummy! I am sharing it now because we were too busy enjoying it last night. Sorry!
- 3 tbsp. olive oil
- 3 chicken breasts, cut up
- 3 chicken thighs, cut in half
- 1/2 cup flour
- pinch of salt
- pinch of pepper
- touch of paprika
- 2 tbsp. oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 small red pepper, chopped
- 2 cups long grain rice
- 3 cups (approximately) chicken stock
- 1 heaping tbsp. tomato paste
- pinch of oregano
- pinch of salt
- 1 can of Juanita’s Foods Mole
Heat the oil in a large skillet and dredge the chicken pieces in the flour, salt, pepper and paprika. Dust the excess off and cook in the skillet to brown. Cook only enough on each side to brown. Remove with a slotted spoon and set aside.
Add the uncooked rice to the skillet and stir to coat with the oil. Add more oil if necessary. Don’t stir too hard or it won’t brown. When starting to brown, gently stir so more of the rice will brown.
Add the onion and garlic, cooking for about 4-5 minutes so the onion softens.
Now place the chicken pieces on top of the rice. Add the stock, paste, salt and oregano and pour over the chicken.
Cover the skillet and reduce the heat to low. Cook for about 25-30 minutes, depending on the type of rice. Fluff the rice with a fork.
Heat the mole in a saucepan and after each portion set out, spoon the sauce over the top. This is so yummy.
If you feel so inclined, make a Mexican cocktail or pour a glass of wine and simply enjoy. thanks Don.
*Picture will follow when we serve some leftovers. As I said, it is YUMMY.
Fresh Fig Compote {Jam}
I have always loved fresh figs and when we lived in the Okanagan, our kids bought us a fig tree for a house warming. So this is the tie-in for the recipe below.
Two nights ago, while skimming some very old cooking shows Don has kept, I found this one and I made it yesterday. It is to die for. Put on a cracker with a beautiful white cheese, and a dollop of this and it makes a wonderful finger food to enjoy OR use as a dessert with a cheese tray, some grapes and this in a bowl. Let your guests make their own up. Easy, inexpensive and ooooohhhhh so good!
- 1 vanilla bean, split and seeds scraped
- 2 tsp. grated orange zest
- 3 1/2 cups sugar
- 1/2 cup freshly squeezed orange juice
- 2 lbs. fresh figs
Put the vanilla bean and all the seeds, orange zest, sugar and orange juice in a large sauce pan.
Trim the bottom ends and remove the stems of all the figs and discard. Quarter each one and put in the sauce pan and bring to a rapid boil. Boil hard for 1 full minute stirring constantly so it won’t stick to the bottom of the pan and then reduce the temperature, cover the pot and cook for 1 hour.
Remove the vanilla bean and discard. Let this cool down completely. It will thicken up beautifully.
*Note This recipe was from Ina Garten and it is wonderful. Remember to think ahead and put together all the little finger foods you can prepare and use throughout the holidays seasons fast approaching.
Cheese Straws
Again, this is for the times you are entertaining for a wine and cheese evening or a big dinner for family and friends, and wish to put up something that is a bit different but everyone will love. Goes really well when consuming a glass of wine.
- 1 frozen puff pastry (13-14 oz.), thawed in the refrigerator
- 1 1/2 cup grated Asiago cheese
- 2 tsp. paprika
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Roll out the pastry to a rectangle about 1/8 inch thick and sprinkle on the cheese and paprika.
With a pizza wheel, cut into strips that are 1/4 inch wide and about 6 inches long.
Place the strips on the baking sheet and you could, at this time, even twist them to give a spiral effect, and then bake for 20 minutes or until just lightly browned.
Remove from the oven and let cool just slightly and stack in a tall cylinder. Serve just warm.
Cantaloupe and Ham Tidbits
All you need here is a lovely fresh cantaloupe, ham and toothpicks. Let’s go…
- Oil for the grill pan
- 1/4 cantaloupe, peeled, seeded and cut in wide 1 inch wedges
- 4 thick slices parmesan focaccia bread, crusts removed, toasted and cut into quarters
- 8 slices of a honey or black forest ham, cut in half lengthwise
- 3 oz. camembert cheese, cut into 16 pieces
- olive oil, freshly ground pepper for garnish
Lightly oil grill before preheating over high heat. Grill the melon until grill marks show (2-3 minutes). Remove to a cutting board and cut into 1 inch chunks. That was the hard part.
To put this together, place the bread on a platter, top with pieces of ham, then the cantaloupe, and finally the cheese. Hold together with a fancy toothpick and drizzle a drop or two of oil on each one and sprinkle with black pepper.
Now, that wasn’t hard, was it? Enjoy, these are beautiful.
Layered Guacamole With Surprising Chips
This makes a great snack while enjoying warm summer days on the deck with a cold brew….be it iced tea or a chilled wine. Easy and not expensive to make.
- 4 ripe avocados
- 1/4 cup minced red onion
- 1 tbsp. jalapeno pepper
- 2 tbsp. fresh lime juice
- 2 tbsp. olive oil, divided
- 2 garlic cloves, peeled and minced, divided
- pinch of salt and pepper
- 1 plum tomato, diced
- 2 tbsp. minced fresh coriander
Pit and peel the avocados, cut in neat cubes. In a bowl, gently toss together the avocados, onion, jalapeno pepper, lime juice and half of the garlic, oil, salt and pepper.
Cover and refrigerate for 1-2 hours.
In a separate bowl, toss the diced tomato with the remaining garlic, oil, salt and pepper. Sprinkle the tomato over the guacamole but do not mix in.
Baked Chips
Preheat oven to 375 degrees. Brush 4-5 small tortilla with vegetable oil, cut each one in 12 wedges. Bake on a parchment lined baking sheet for about 10 minutes.
This will make 60 chips….better find more drinks…..
Gold Leaf Wine Jelly
Sorry about yesterday, but it was my husband’s birthday and his son and family were visiting us from Alberta…hence, no recipe to post.
This is a great dessert for a celebration dinner. You only need to get edible gold flakes.
- 3 cups of Pinot Gris
- 2 envelopes plus 1 tsp. unflavoured gelatin
- 1/2 cup sugar
- 1 tsp. edible gold flakes
Pour 1/2 cup of the wine into a small bowl and sprinkle over the gelatin. Leave for 5 minutes to allow the gelatin to swell.
Place sugar in a small saucepan. Add 1/2 cup of water and bring slowly to the boil, stirring constantly to allow the sugar to dissolve. Boil for 1 minute and then pour over the wine/gelatin mixture to dissolve. Return the mixture to the saucepan and heat gently until the liquid becomes crystal clear. Now pour in the remaining wine.
Pour this into a large measuring cup and refrigerate until it starts to thicken, about 1 1/2-2 hours. Stir in the gold flakes.
Rinse out a 9 x 9 inch glass pan with cold water. Pour in the jelly and chill until set. Turn out the jelly on a wet surface and, with a wet knife, cut into cubes. Put into your prettiest glass dishes and serve. Makes 4-6 servings.
Pear Tart
Not quite the season yet, but put this on the ‘to do’ list. It is a winner and living in the Okanagan makes it a ‘must do’. If using fresh pears, peel, slice and boil 4 pears in 3 cups of water and 4 tbsp. sugar until tender.*
- 2 cups digestive biscuits, finely crushed
- 1/3 cup melted butter
- 1/4 cup apricot jam, warmed for easier spreading
- 1 can pear halves, well drained*
- 1 can Eagle Brand condensed milk
- 1/4 cup whipping cream
- 1 egg
- 1/2 tsp. vanilla
- pinch of cinnamon
Mix the crushed biscuits with the butter until moistened and spread into a 9 inch tart pan or pie dish over the bottom and up the sides. Refrigerate for 10 minutes.
Spread the jam over the crust (carefully) and arrange the pear slices all over the jam layer, making sure to cover the entire surface.
Whisk together the egg, condensed milk, whipping cream, vanilla and cinnamon and pour over the pears.
Set the pan on a parchment lined baking sheet and bake in a preheated oven 375 degrees for 50 minutes until the top is golden and just set. Cool in the pan.
Mocha Chip Ice Cream Wonder
Christmas doesn’t always have to be heavy desserts, especially for the younger set. Make this ahead of time and you are done. The ‘wonder’ of this ice cream is the way the melted chocolate becomes chips when you stir it into the ice cream.
- 2 1/2 cups sugar
- 1/4 cup cornstarch
- 3 tbsp. instant coffee powder
- pinch of salt
- 8 cups half and half cream
- 6 lightly beaten eggs
- 2 tbsp. really good vanilla
- 3 oz. unsweetened chocolate
- chocolate shavings for garnish
In a large saucepan combine the sugar, cornstarch, coffee powder and salt. Stir in 4 cups of the cream. Cook over a medium temperature until it becomes thickened and bubbly.
Slowly whisk the hot mixture into the egg and return to the mixture in the saucepan. Cook and stir one minute more and then chill thoroughly. Now whisk in the remaining cream and vanilla.
Freeze all this in a 5 qt. ice cream freezer according to the maker’s directions. Ripen for 4 hours. When serving, garnish with chocolate shavings.
They will think that Santa came back again. Wonderful dessert!
Caesar Mussels And Toast Frites
This is a much lighter version than what is served in Belgium, but it is pretty good jut the same. Wonderful lunch on the patio.
This will serve 4 people, so just adjust the amounts for 6-8 people.
- 4 slices brown bread
- 2 lbs. mussels
- 1 tsp. olive oil
- 1 celery stalk, ribs cleaned and finely chop
- 1 1/2 cups Clamato juice
- 1/4 cup Vodka
- 1 tsp. Worchestershire sauce
- 1 tsp. Tabasco sauce
- 1/2 cup chopped celery leaves
- 1 large tomato, seeded and finely diced
Preheat oven to 350 degrees. Cut the bread in 1/2 inch thick ‘frites’ and spread out on a baking sheet. Toast for 5 minutes. and turn over and continue baking for another 5 minutes.
Rinse and scrub the mussels under cold water. Remove the beards, discard any that do not close. Heat a large pot and add the oil and celery. Stirring continually for 1 minute then add the Clamato juice, vodka, worchestershire and tabasco. Cook for 5 minutes and add the mussels.
Cover the pot and cook for 7-9 minutes, discarding any that do not open.
Divide equally in 4 bowls, spooning the broth over and sprinkle the chopped tomato and celery leaves over the top. Serve with the toasted ‘frites’ on the side.
Don’t be surprised when they hold up their bowls saying ‘more please’. Oh yeah, try serving with a Belgian beer. Just sayin’.
Brie Canapes With Cranberry Sauce
Here is another item to add to your evening of entertainment for the holiday season. It is easy, light and extremely yummy.
- 1 red delicious apple, cored and diced
- 1 granny smith apple, cored and diced
- 2 tbsp. finely chopped shallot
- 4 tbsp. sugar
- 2 tbsp. apple cider vinegar
- 1/2 tsp. freshly ground ginger
- 8 oz. fresh cranberries
- 1/2 pkg. frozen puff pastry
- 1 large egg, beaten
- 4 oz. Brie cheese, rind removed
To make the sauce, combine all the ingredients up to the puff pastry in a saucepan. Over high heat, bring to a boil and reduce the temperature, simmering until the cranberries have popped and it becomes thickened. Let cool completely and set aside.
Preheat oven to 400 degrees. Line a baking sheet with parchement paper. Roll the pastry out on a floured surface to approx. a 10 inch square. Cut into 2 inch squares. Brush with the beaten egg and refrigerate for about 10 minutes. Remove from the refrigerator and place in the oven, baking until it becomes golden in colour and risen (12-15 minutes).
Remove from the oven, top with a piece of cheese and place back in the oven for the cheeseto melt. Remove and top with a tsp. of the cranberry/apple sauce.
OMG It is so delicious. No one will want to leave your house. Oh yeah, have chilled white wine and decanted red wine available. We have found, with all the treats to eat, and setting out the wine for people to serve themselves..no one, not one person has ever over-indulged in the wine department…the food? That is another matter.
Fig Upside Down Cake
Okay, okay…we do have our own fig tree but you can buy them at the market and they are truly fabulous, raw, baked, whatever. I love them. When we operated our Bed and Breakfast, we would drive into Vancouver to the Granville Island Market, buy some and then return home. No one grocery store would bring them in, which is too bad.
- 1 1/2 lbs. fresh figs, stemmed and quartered
- 1 cup sugar
- 6 oz. butter, room temperature
- 1 cup brown sugar
- 2 large eggs, lightly beaten
- 2 1/4 cups flour, sifted
- pinch of salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 tbsp. finely chopped crystallized ginger
- 1 tsp. vanilla
- 1 cup whole milk
Preheat oven to 350 degrees. In a bowl, mix the figs with the sugar. In a cast iron skillet, melt 1/2 of the butter and saute for 2 minutes.
For the batter, cream the remaining butter and brown sugar. Stir in the eggs, one at a time. Sift together the flour, salt, baking soda, baking powder and cinnamon.
Combine the vanilla and milk. Add the flour mixture and milk to the egg mixture. Mix well. Fold in the ginger, combining well. Pour this over the figs and bake in the oven for about 40 minutes until the cake is a golden colour and pulls slightly away from the edges of the skillet.
Cool for about half an hour and invert onto a large platter.
When serving, be sure to add a generous dollop of sweetened whipping ceam or ice cream.
I know, you can’t stop eating it. You are so welcome.
Easy Homemade Strawberry Gelato
This is wonderful and, as it is made like an Italian Gelato, it is lighter in fat content over most ice creams on the market.
- 3 cups fresh strawberries, hulled, cut up
- 6 cups milk
- 1 1/3 cups sugar
- 12 beaten egg yolks
- red food colouring
Place the berries in a blender and blend until almost smooth.
In a large saucepan combine 3 cups of milk, all the sugar and egg yolks and stir constantly until the mixture thickens and coats the back of a spoon. When the custard is done, remove from heat and slowly add the remaining milk, whisking as you add the strawberries and food colouring.
Cover the mixture with plastic wrap and refrigerate overnight. Next day, freeze in an ice cream maker according to instructions.
Freeze in a sealable container and you can enjoy a ‘summer’ treat anytime throughout the winter. Oh, I forgot, it won’t last long so make it again and just change the berry type and you will always have a fresh treat on hand.
As I said…..yummy.