HONEY-MUSTARD SAUCE
1/2 cup mayonnaise
2 Tablespoon honey
1 Tablespoon prepared Dijon mustard
Friday, January 2, 2009
Planet Hollywood Chicken
Ingredients
2 cups Captain Crunch Cereal
1 1/2 cup Corn flakes
1 Egg
1 cup Milk
1 cup All purpose flour
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
2 pounds Chicken breast cut in 1-oz. tenders
Vegetable oil for frying
Directions:
Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.
Serve with Honey Mustard Dressing
2 cups Captain Crunch Cereal
1 1/2 cup Corn flakes
1 Egg
1 cup Milk
1 cup All purpose flour
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
2 pounds Chicken breast cut in 1-oz. tenders
Vegetable oil for frying
Directions:
Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off the excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole mustard sauce.
Serve with Honey Mustard Dressing
Creamed Spinach
Ingredients
2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream
Directions
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream
Directions
Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.
Creamy Mashed Potatos
Ingredients
2 - 4 potato's peeled and coarsely chopped
2/3 cup of dairy sour cream
2 tablespoons of butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon milk
1 chive chopped for garnish
Directions
In medium sauce pan place potato's in cold water and boil
remove water and beat potato's
beat in sour cream, butter, garlic salt, pepper
2 - 4 potato's peeled and coarsely chopped
2/3 cup of dairy sour cream
2 tablespoons of butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon milk
1 chive chopped for garnish
Directions
In medium sauce pan place potato's in cold water and boil
remove water and beat potato's
beat in sour cream, butter, garlic salt, pepper
Onion-stuffed Sirloin with Mushroom Saute
This recipe will serve 2 people, so double if your hungry!!!
Ingredients
1/2 of a small onion, thinly sliced and separated into rings
1 clove garlic, minced
1 tablespoon margarine or butter (you all know we love butter)
1/8 teaspoon lemon-pepper seasoning
1 8 oz boneless beef top sirloin steak, cut 1 1/2 inches thick
Mushroom Saute Ingredients
3/4 cup sliced fresh shiitake or other mushrooms
1 tablespoon butter
1 teaspoon of cornstarch
1 teaspoon Worcestershire sauce
1/2 teaspoon instant beef bouillon granules
1 table spoon of dry red wine (I substituted Jack Daniels for this and it was amazing)
Directions
For stuffing, in a small saucepan cook the onion and garlic in butter until the onion is tender but not brown. Stir in lemon-pepper seasoning and set aside
Make a pocket in the steak by cutting a deep horizontal slit. Spoon the stuffing into the pocket. If necessary, secure opening of the pocket with a wooden toothpick.
To broil - Place steak on the unheated rack of a broiler pan. Broil 4 - 5 inches from the heat to desired doneness, turning once (Allow 14 - 18 minutes for rare, 19 - 22 minutes for medium, or 23 - 28 minutes for well done)
Meanwhile, for mushroom sauce, in a small saucepan cook the mushrooms in butter until tender. In a small bowl stir together cornstarch, Worcestershire sauce, bouillon granules and 1/3 cup of water. Carefully add to the saucepan. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in wine or Jack Daniels.
Ingredients
1/2 of a small onion, thinly sliced and separated into rings
1 clove garlic, minced
1 tablespoon margarine or butter (you all know we love butter)
1/8 teaspoon lemon-pepper seasoning
1 8 oz boneless beef top sirloin steak, cut 1 1/2 inches thick
Mushroom Saute Ingredients
3/4 cup sliced fresh shiitake or other mushrooms
1 tablespoon butter
1 teaspoon of cornstarch
1 teaspoon Worcestershire sauce
1/2 teaspoon instant beef bouillon granules
1 table spoon of dry red wine (I substituted Jack Daniels for this and it was amazing)
Directions
For stuffing, in a small saucepan cook the onion and garlic in butter until the onion is tender but not brown. Stir in lemon-pepper seasoning and set aside
Make a pocket in the steak by cutting a deep horizontal slit. Spoon the stuffing into the pocket. If necessary, secure opening of the pocket with a wooden toothpick.
To broil - Place steak on the unheated rack of a broiler pan. Broil 4 - 5 inches from the heat to desired doneness, turning once (Allow 14 - 18 minutes for rare, 19 - 22 minutes for medium, or 23 - 28 minutes for well done)
Meanwhile, for mushroom sauce, in a small saucepan cook the mushrooms in butter until tender. In a small bowl stir together cornstarch, Worcestershire sauce, bouillon granules and 1/3 cup of water. Carefully add to the saucepan. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in wine or Jack Daniels.
Aunties Baked Raspberry Brie
Ingredients
1 round (8 oz) Brie cheese
2/3 cup of raspberry jam (some prefer to use preserves)
2 tablespoons of sliced almonds
1 egg
1 frozen pastry sheet
Directions
remove pastry sheet and unroll allow 15 - 20 minutes to soften
Preheat oven to 400 degrees
cut off hard white crust from brie round
smear a little more then 1/2 jam onto pastry sheet where brie wheel will sit
sprinkle almonds
place brie wheel on top
cover exposed brie with remaining jam
fold up the pastry to fully cover wheel
turn over
cover with egg wash
Bake about 15 - 20 minutes or until cheese begins to loose shape
Serve hot with crackers
1 round (8 oz) Brie cheese
2/3 cup of raspberry jam (some prefer to use preserves)
2 tablespoons of sliced almonds
1 egg
1 frozen pastry sheet
Directions
remove pastry sheet and unroll allow 15 - 20 minutes to soften
Preheat oven to 400 degrees
cut off hard white crust from brie round
smear a little more then 1/2 jam onto pastry sheet where brie wheel will sit
sprinkle almonds
place brie wheel on top
cover exposed brie with remaining jam
fold up the pastry to fully cover wheel
turn over
cover with egg wash
Bake about 15 - 20 minutes or until cheese begins to loose shape
Serve hot with crackers
Spinach Cheese Bundles
Ingredients
1 container (6 1/2 oz) garlic- and herb-flavored spreadable cheese
1/2 cup chopped fresh spinach
1/4 teaspoon pepper
1 package (17 1/4 oz) frozen puff pastry, thawed
Sweet & sour or favorite dipping sauce optional
Directions
Preheat oven to 400 degrees. Combine spreadable cheese, spinach and pepper in small bowl, mix well
Roll out the one sheet of puff pastry dough on floured surface into 12 inch square. Cut into 16 (3-inch) squares. Place about 1 teaspoon cheese mixture in center of each square. Brush edges of squares with water.
Bring edges together up over filling and twist tightly to seal; fan out corners of puff pastry (should look like a small knot or flower on top.
Place bundles 2 inches apart on bakings sheet. Bake about 13 minutes or until golden brown. Repeat with remaining sheet of puff pastry and cheese mixture. Serve warm with dipping sauce, if desired.
1 container (6 1/2 oz) garlic- and herb-flavored spreadable cheese
1/2 cup chopped fresh spinach
1/4 teaspoon pepper
1 package (17 1/4 oz) frozen puff pastry, thawed
Sweet & sour or favorite dipping sauce optional
Directions
Preheat oven to 400 degrees. Combine spreadable cheese, spinach and pepper in small bowl, mix well
Roll out the one sheet of puff pastry dough on floured surface into 12 inch square. Cut into 16 (3-inch) squares. Place about 1 teaspoon cheese mixture in center of each square. Brush edges of squares with water.
Bring edges together up over filling and twist tightly to seal; fan out corners of puff pastry (should look like a small knot or flower on top.
Place bundles 2 inches apart on bakings sheet. Bake about 13 minutes or until golden brown. Repeat with remaining sheet of puff pastry and cheese mixture. Serve warm with dipping sauce, if desired.
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