Recipe Roundup #1
August 21, 2015
So this week instead of reviewing a restaurant I thought I’d enlist the help of one of my sisters, Maggie, to share some delicious recipes with everyone to make at home. Now just a word of caution to all my London friends and followers that these measurements are in metric and I sure as shit ain’t converting them so you can do that on your own. So without further ado I give you 3 recipes for the week.
First up let’s get an appetizer going that’s good for party snack as well. Everybody loves some Caramelized Onion Dip, especially a homemade one instead of that store-bought, preservative-ridden crap. It goes great with everything from apples to vegetables to crackers.
What you’ll need:
- 3 cups Chopped Onions (your choice)
- 3 tablespoons Fat Free Sour Cream
- 2 tablespoons Low Fat Cream Cheese (softened)
- 3 tablespoons Low Fat Mayonnaise
- 1/4 tablespoon Worcestershire Sauce
- 1/8 tablespoon salt
Heat a skillet and use enough olive oil to simply cover the bottom on the pan (about 1 tablespoon per onion). Once hot add the onions and sauté for 2 minutes. Cover and reduce heat to low. Stir frequently for 20 minutes before removing to let cool.
Combine the wet ingredients and salt. Stir well and add the onions in. Cover and refrigerate for at least 1 hour before serving.
Now that we’ve got our appetizer let’s do a main dish. Today it’s going to be Apple-Stuffed Chicken Breast, a healthy, delicious and protein-filled item.
What you’ll need:
- 2 Chicken Breasts
- 1/2 cup chopped apples (your choice, but I prefer Granny Smiths)
- 2 tablespoons Cheddar Cheese (shredded)
- 1 tablespoon Italian Breadcrumbs
- 1 tablespoon Butter
- 1/4 cup Dry White Wine
- 1/4 cup Water (total or two 1/8 cups)
- 1 1/2 teaspoons Cornstarch
- 1 tablespoon Fresh Parsley (chopped)
Combine chopped apple, breadcrumbs and cheese. Set aside.
Flatten chicken breasts between wax paper to 1/4 inches thick. Divide apple mixture and between the 2 flattened breasts and wrap each breast securing each with a toothpick.
Melt butter over medium heat in skillet. Add the chicken to brown it quickly. Add the wine and 1/8 cup water and cover it. Simmer for 15-20 minutes until chicken is cooked all the way through (no longer pink).
Transfer the chicken to a platter while retaining the “juice” in the skillet.
Add cornstarch and other 1/8 cup water to the skillet and “juice.” Cook over low-medium heat until it begins to thicken and turn into a sauce.
Pour the sauce over the chicken. Garnish with parsley.
Finally we’ll end with the Chocolate Eclair Dessert (which she actually stole from my mom). I can tell you from personal experience that this one is a winner and mighty tasty. The perfect way to cap off the night!
What you’ll need:
- 1 box Graham Crackers
- 2 small packages French Vanilla Instant Pudding
- 3 cups milk (cold)
- 8 ounces Cool Whip
- 2 ounces Baker’s Liquid Chocolate
- 2 tablespoons Butter
- 2 tablespoons White Karo Syrup
- 3 tablespoons Milk
- 1 tablespoon Vanilla Extract
- 1 1/2 cups Powdered Sugar
- 1/2 cup Walnuts (chopped) *optional*
Butter the sides and bottom of a 9×13 pan. Line the bottom with whole graham crackers.
In a bowl mix the 2 packages of instant pudding with 3 cups of cold milk. Add cool whip.
Pour 1/2 of this mixture over the graham crackers. Top with another layer of graham crackers and add the rest of the pudding on top of that. Top with a final layer of crackers.
Beat all the topping ingredients together. Spread them on top of the last/top layer of graham crackers. If you choose to top with the chopped walnuts.
Cover and refrigerate for at least 2 hours (but ideally overnight) before serving.
Now get baking and feel free to email me with any recipes you’d like featured on here. I’ll be doing them once a month or so unless I get bombarded with requests and great options to share.