Chicken Madeira

Chicken Madeira
RECIPE: http://bit.ly/chickenmadeira

Fall dinner ideas from Food & Wine

http://amp.foodandwine.com/recipes/fall-dinner-ideas

The 1st recipe was fantastic though I did not make the beet puree or Swiss chard.

PORK CHOPS IN SAGE BUTTER WITH BEET PUREE AND SWISS CHARD

The CHICKEN BREASTS WITH APRICOT-ONION PAN SAUCE was also delicious.

I made the Rigatoni with Veal Bolognese and Butternut Squash when Mike's mom visited in October.

Next up was QUINOA SALAD WITH SWEET POTATOES AND APPLES.
It was fantastic. Made a great fall lunch option.

 Next up is SALMON STEAKS WITH CURRIED FENNEL-WINE SAUCE

or  PORK CHOPS WITH ROASTED PARSNIPS, PEARS AND POTATOES
I went with the pork chop recipe and loved it. Mike though isn't fond of parsnips, the baby.

The Curried Carrot and Apple Soup is fantastic.  This is a soup to make on the weekend when you have more time. Mike LOVED it. Such a great mix of sweet and spice. Chardonnay was the recommended wine but actually Gewürztraminer would have been better. Other options would be a Spatlese Riesling, possibly a Chenin Blanc or Viognier, something sweet with a little acid.

Last night I made the Chicken Apple Stir Fry. Definitely harkens fall with that touch of cinnamon. It was SO perfect with Chardonnay!!!!!!!!!!!

Here is a great stay at home Saturday night option, Anise Pork with Figs and Apples . I served it with sweet potatoes and roasted green beans. WOW!  Easy to make.  Mike LOVED IT!!!!!

I plan on making  Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts as we taste Thanksgiving wine options on the eve on Thanksgiving.  To the right are the wines we sampled. The pasta was a great pairing with both of the Cabernet Franc options. I also served the Curried Carrot and Apple soup.  That was an EXCELLENT pairing with the Gewurztraminer.

Karen Barr and I celebrated her birthday on November 30th.  I made her Braised Chicken with Apples and Calvados. I used an apple liqueur. It was fantastic.  I served it with left over sweet pototoes, and left over stuffing.  Perfect way to use those great left overs. I absolutely loved the shitake mushrooms!

Speaking of left overs, the next day I combined the sauce from this dish with leftover pasta with creamy pumpkin sauce.  Boy was that delicious! 

Next up is Butternut Squash Casserole with Leeks, Proscuitto and Thyme. This is one of the menu items on 12/5/2017 as we study the wines of Bordeaux. This was a great side dish with venison chops and was a great compliment to the wines of Bordeaux.

On December 14th I made MUSTARD-ROASTED PORK LOIN WITH SQUASH POLENTA
Actually I cooked a boneless pork loin as described in this recipe and served it with cauliflower that I had cooked in milk with a little salt and pepper and then pureed. The pork was outstanding. Great combination with a little applesauce.

Lasagna Roll Ups

https://www.facebook.com/tiphero/videos/10154402811233761/

Stir Fry Vegetables

This recipes comes via my Aunt Jayne
I think you can use any combination of vegetables.  This is what Aunt Jayne recommends.

4 oz broccoli
1/2 # cauliflower
1 med. carrot, sliced on a diagonal

1 can bamboo shoots
20 fresh mushrooms
1/2 cup celery, sliced on diagonal
4 oz snow peas
4 T oil

1/2 cup chicken stock
1 T rice wine (any white wine will do)
1 t. salt
1/2 t. sugar

1 T cornstarch
2 T water

Heat 4 T oil in a wok or large fry pan. Stir fry sliced carrots, broccoli, cauliflower, bamboo shoots, celery, fresh mushrooms and pea pods.  Add chicken stock, white wine, salt and sugar. Cover for 2 minutes and add cornstarch and water mixture and stir until thickened.

Serve with cooked rice or noodles.

Sweet Barbecue or Baked Salmon

This recipe is from Colorado Colore (2002)

INGREDIENTS
4 (6 oz) salmon fillets
1/2 cup soy sauce
2 T honey
1 T Dijon mustard
1 T minced parsley
2 or 3 garlic cloves, minced

DIRECTIONS
Pierce the salmon with a fork a place in a sealable plastic bag. Combine the soy sauce, honey, Dijon mustard, parsley, & garlic in a bowl and mix well. Pour the soy sauce mixture over the salmon and seal tightly. Turn to coat. Marinate in the refrigerator for 1 - 4 hours, turning occasionally. Grill over medium hear - high for 5 minutes per side or until fillets flake easily.  I have also baked the salmon in the oven for 20 minutes at 425 degrees.

Great in a salad and outstanding for salmon burgers.

Barbeque Ribs

This recipe comes from my brother Pat.  He made these for my 50th birthday celebration and they were fabulous.  Messy to make but fabulous to eat.

Mix 1/2 sugar and 1/2 Lawrys
Rub both sides.
Let chill for 2 hours
Mix coke, bbq and water
Set ribs, shingled in a pan.
Submerged. cover. cook @250 degree for 4 - 5 hours.

My brother sent me this recipe by text.  I'll have to watch him the next time he makes them for me and add a little more detail.

Raspberry Chicken

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
2 whole boneless, skinless chicken breasts (about 2 lbs)
2 Tbsp sweet butter (unsalted)
1/4 cup finely chopped onion
4 Tbsp raspberry vinegar
1/4 cup chicken stock or broth
1/4 cup heavy cream
3 Tbsp canned crushed tomatoes
16 fresh raspberries (optional)

Directions:

1. Cut each chicken breast into halves along the breastbone line. Flatten each breast half by pressing it gently with palms.
2. Melt butter in a large skillet. Raise the heat, add chicken, and cook for about 3 minutes per side, or until lightly colored. Remove from skillet. 
3. Add onion to the pan and cook, covered, over low heat until tender, about 15 minutes.
4. Add the vinegar, raise the heat, and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful. Whisk in chicken stock, cream, and tomatoes and simmer for 1 minute.
5. Return chicken to skillet and simmer, basting often with sauce, until they are just done and the sauce has been reduced and thickened slightly, about 5 minutes. Be careful not to overcook. 
6. Remove chicken from sauce and arrange on a heated serving platter. Add raspberries to the sauce and cook over low heat for 1 minute. Pour the sauce over the chicken and serve immediately.

Pasta with Sausage and Peppers

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
3 lb sweet Italian sausage
3 Tbsp olive oil 1 cup finely chopped onions (optional)
3 sweet red peppers, seeded and cut into julienne strips
1 cup dry red wine
1 can (2lb, 3 oz) Italian plum tomatoes, including liquid (I use Progresso crushed tomatoes)
1 cup water
1 Tbsp dried oregano
1 tsp dried thyme
salt and freshly ground pepper
asparagus (optional)
dried red pepper flakes
1 tsp fennel seeds
1/2 cup chopped Italian parsley
6 (or more) garlic cloves, minced

Directions:

1. Prick sausage with a fork and put them in a pot with 1/2 inch of water. Set the pot over medium heat and simmer, uncovered, for 20 minutes. The water will evaporate and the sausages will begin to cook in their own fat. Turn them occasionally, cooking for an additional 10 minutes, or until well browned. Remove and drain on paper towels
2. Pour sausage fat out of the pot. Set over low heat. Add olive oil and onions and cook, covered, until tender, about 25 minutes.
3. Add the peppers, raise the heat, and cook uncovered for another 5 minutes, stirring frequently. 
4. Add wine, tomatoes, water, oregano, thyme, and salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 30 minutes.
5. Meanwhile, slice the sausages into 1/2 inch thick pieces When the sauce has simmered for 30 minutes, add sausage and fennel seeds and simmer, uncovered, for another 20 minutes. 
6. Ad parsley and chopped garlic and simmer for another five minutes.
7. Serve over 2 lb cooked pasta of your choice (best with bowtie pasta, but can also use penne)

Pasta Primavera

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
16 ounces linguine
4 Tbsp butter or margarine
4 Tbsp olive oile
2 shallots, finely minced
3 cloves garlic, finely minced
2 large ripe tomatoes, chopped
1 cup tiny broccoli florets
16 fresh mushrooms, thinly sliced
24 snow peas, trimmed
1 tsp basil
1 tsp oregano
1/2 cup Parmesan cheese, grated
salt and pepper, to taste

Directions
Cook linguine al dente.  While cooking, heat butter and oil, and saute shallots and garlic for about 5 minutes. Add vegetables and herbs; cook until thoroughly hot, but still crisp. Drain pasta. Add grated cheese and toss gently. Season with salt and pepper and serve immediately.

Fettuccine All'Alfredo

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
1 cup heavy cream
3 Tbsp butter
12 oz fettuccine
2/3 cup freshly grated Parmesan cheese
Freshly ground pepper
Freshly ground nutmeg

Directions:

1. In a large pan, put in 2/3 cup of cream and all the butter and simmer over medium heat until the butter and cream have thickened, about 45 seconds. Turn heat off.
2. Bring 4 quarts of water to a boil. Drop fettuccine and cover the pot until the water returns to a boil. Cook al dente, then drain immediately when done, and add to the butter and cream mixture.
3. Turn the heat on to low, and toss the fettuccine to coat. Add the rest of the cream, all of the cheese, about 1/2 tsp of salt, 4 to 5 twists of the pepper mill, and 2 to 3 twists of the nutmeg. Serve immediately.

Tomato-Orange Pasta Toss

Ingredients:
8 ounces uncooked penne (tube-shaped pasta)
1 ounce sun-dried tomatoes, packed without oil (about 12)
1/2 cup boiling water
3 Tbsp. water
2 tsp. olive oil
6 garlic cloves, thinly sliced
2 (3x1/2 inch) strips orange rind (colored part only)
3/4 cup orange uice
1 (28 ounce) can crushed tomatoes, undrained
3 Tbsp. chopped fresh parsley
9 ounces part-skim mozzarella cheese, cut into 1/2 inch cubes

Directions:
Cook penne according to package directions, omitting salt and fat. Drain well. Place ina large bowl

Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.

Place 3 Tbsp water and oil in a saucepan over medium heat until hot. Add garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley and cheese toss well.

Makes 8 servings

Orange-glazed Cornish Hens

Recipe from: Country Fair Cookbook

Ingredients:
4 Cornish game hens (22 ounces each)
1/3 cup butter or margarine, melted
1 tsp. salt
1/2 tsp. pepper
3/4 cup orange uice
1/2 cup packed brown sugar
1/2 cup Madeira wine, sherry, or chicken broth
2 Tbsp. lemon juice
1 tsp. ground mustard
1/4 tsp. ground allspice

Directions:
Tie legs of each hen together, turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered at 350 for 1 hour.

In a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 15 minutes. Spoon over hens. Bake for 15 minutes longer or until a meat thermometer reads 180

4 servings.

Pork Tenderloin with Mustard-onion Sauce

Ingredients:
1/4 cup soy sauce
1/4 cup bourbon
2 Tbsp. brown sugar
3 pork tenderloins (3/4 -1lbs each)
1/3 cup non-fat sour cream
1/3 cup non-fat commercial mayonnaise
2 green onions, finely chopped (to 1 TBSP)
1 Tbsp. dry mustard
1/4 tsp. salt
1 1/2 Tbsp. vinegar

Directions:
In a small mixing bowl, whisk together soy sauce, bourbon and sugar until sugar dissolves. Pour into 1 gallon size heavy plastic self-sealing bag. Place pork tenderloins in bag; seal and turn bag to distribute marinade over pork. Let sit in refrigerator 3 hours, turning each hour. Remove meat from marinade and place on rack in baking pan. Pour marinade into small skillet, bring to boil, reduce heat and let simmer 10 minutes.

Roast pork in baking pan at 425 about 25 minutes or until instant read meat thermometer inserted in center of tenderloins registers 160. Baste with half of heated marinade after 10 minutes. Remove marinade form heat but let sit on top of range; base pork with rest of marinade after 20 minutes of roasting.

In small bowl, whisk together sour cream, mayonnaise, green onions, mustard, salt and vinegar. Cover and refrigerate until serving time.

Remove pork to cutting board with sharp knife, slice pork into about 1/4 inch thick slices. Fan out slices on warm serving tray. Pass chilled sauce with pork.

Makes 6 servings

Cranberry Chicken

Nice dish with a Thanksgiving feel to it.  I love making it in the fall.

The recipe comes from Addie Halfmann, Food Writer. Cooking Consultant askaddie.T@charter.net "Fall Favorites 2004"

INGREDIENTS
8 boneless skinless chicken breast halves
1/3 cup flour
1 tsp. salt
1/8 tsp. white pepper
3 Tbsp. butter
1 1/2 cups fresh or frozen whole cranberries
1 cup firmly packed brown sugar
3/4 cup water
1 Tbsp. floud
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
2 Tbsp. cider vinegar

DIRECTIONS

1. Rinse chicken with cold water; pat dry with paper towels In shallow dish, combine 1/3 cup flour, 1 tsp. salt and white pepper. Coat chicken with flour mixture.
2. In large skillet over medium heat, melt butter. Add chicken; cook, turning once to brown on both sides, about 10 minutes. Remove chicken from skillet; set aside.
3. In same skillet, combine cranberries, brown sugar and water; cook over medium heat until mixture comes to full boil. In small bowl, whisk together remaining ingredients; slowly stir into cranberry mixture.
4. Cook, stirring constantly, until sauce comes to full boil again and thickens. Boil 1 minute; reduce heat to low. Return chicken to skillet. Cook, turning once, until chicken is done and fork tender, 10 to 15 minutes. 
5. Serve cranberry sauce over chicken with green beans and baked potato or rice pilaf, if desired. I love to eat this dish with a sweet potato.

6 to 8 servings

Carmelized Onion an Blue Cheese Pizza

One of the best homemade pizza's I've ever eaten. Great mixture of flavors that provides a unique and interesting taste.

Ingredients:
2 medium onions
2 Tbsp. butter
1 Tbsp. balsamic vinegar
3 Tbsp. brown sugar
1 pizza thin crust
1/4 cup roasted garlic puree
4 ounces of blue cheese
2 Tbsp. sun-dried tomatoes chopped (drained if packed in oil)

Directions:
Thinly slice onions and place in a heatproof dish. Dot with butter; add vinegar and brown sugar. Bake onions, covered with foil, for approximately 45 minutes at 350 degrees. Stir and continue cooking until brown and caramelized. Onion can be made 2 days ahead -- just cover and chill. When ready to use, bring to room temperature.

Spread garlic puree over unbaked crust. Cover with caramelized onions and bake at 450 degrees fro about 13 minutes. Add crumbled blue cheese and sun-dried tomatoes, and cook until cheese has melted, bout 3  minutes. Cut into slices and serve.

Smoked Turkey Enchiladas with Green Chile Sauce

This dish is absolutely delicious and perfect for a hungry family.

Ingredients:
Green chile sauce
8 (8 inch) flour tortillas, warmed
1 pound smoked turkey breast, shredded
2 cups grated hot pepper or Monterey jack cheese (divided)
1 cup canned black beans, drained

Directions:
Prepare green chile sauce.
Brush one side of each tortilla with green chile sauce; layer each tortilla with 1/4 cup shredded turkey, 2 tablespoons cheese and 2 tablespoons beans. Roll up tightly. Place seam side down in a 13 by 9 inch glass baking dish.
Pour remaining chile sauce over tortillas; sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes, until hot throughout. Makes 8 enchiladas or 4 main-dish servings.

Green Chile Sauce:
1 tablespoon corn oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 can (15 ounces) tomato puree
1 cup double-strength chicken broth (1 cup hot water with tow teaspoons chicken boulion granules)
1 can (4 ounces) mild green chilies, ddrained and diced
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tomato, diced (optional)
4 tablespoons stemmed, minced cilantro
1 tablespoon fresh lime juice

Video compliments of Claire Dailey 11/2017

Heat corn oil in medium saucepan over medium-high heat. Add onion and garlic; cook, stirring constantly, until vegetables are translucent, about 5 minutes.
Stir in tomato puree, chicken broth, green chilies, vinegar, sugar, salt, cumin, and, if desired, tomato. Reduce heat to medium and cook, uncovered, 15 minutes.
Stir in cilantro and lime juice; cook 1 minutes more Serve white hot.

Oven-Roasted Salmon with Tangerine and Ginger Relish

Recipe from: Keith Dresser, Cooks Illustrated

Claire loved this recipe. The acidity of the relish balances with the richness of the fish.

Ingredients:
2 lbs. skin-on salmon fillet, about 1/2 inches at the thickest part
2 tsps. olive oil
Table salt
Ground black pepper
TANGERINE AND GINGER RELISH
4 tangerines, rind and pith removed and segments cut into 1/2 inch pieces (about 1 cup)
1 scallion, sliced thin (1/4 cup)
1 1/2 tsps. ginger, fresh, grated
2 tsps. lemon juice, fresh
2 tsps. extra virgin olive oil
Table salt
Ground pepper

Directions: Salmon

1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2. Use sharp knife to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh.
3. Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce over temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet.
4. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees. About 9 to 13 minutes.
5. Tranfer fillets to individual plates or platter. Top with relish and serve.

Directions: Tangerine and Ginger Relish

1. Place tangerines in fine-mesh strainer set over medium bowl and drain for 15 minutes
2. Pour off all but 1 Tbsp. tangerine juice from bowl. Whisk in scallion, ginger lemon juice, and oil. Stir in tangerines and season to taste with salt and pepper.

Holiday Wreath Chicken

Recipe from: Connie Schmeiser, 12/14/08
 
A fabulous and festive treat!

Ingredients:
1/2 cup chopped broccoli
1/4 cup water chestnuts
2 Tbsps. chopped onion
1-5 oz. can chicken (I use 1 or 2 cooked chicken breasts)
1 red bell pepper
1 green bell pepper
2/3 canned cream of chicken soup
1 cup shredded Coby Jack cheese
2 cans (8 oz. each) refrigerated crescent dough

Directions:

1. Arrange crescent triangles on a cookie sheet/baking stone/pizza pan with bases overlapping and points out (in a circle). 
2. Chop 1st four ingredients. Slice 3 rings off of each pepper and set aside. Chop the rest of the peppers and add to other ingredients. Add soup and cheese. Mix thoroughly.
3. Scoop mixture onto dough, in circle. Flip points of triangle over mixture and tuck under base in center. SOme of the mixture will show through. Top with bell pepper "wreaths".
4. Bake 25-30 minutes
5. I usually put this on parchment paper. If you put it on foil be careful to not have any foil peel onto the bottom when you remove it from the pan. No one like to bite on foil.

 I've made the mixture the day before and put it into the refrigerator and then put it on the dough the day you bake it.

This works as an appetizer or lunch

Crock Pot Spaghetti Sauce

Recipe from: Pat Wissen, recipe exchange


This is a great recipe to throw together before work and then have dinner ready when you get home.

Ingredients:
3/4 lbs. Italian Sausage (mild or hot, according to your taste; I use the bulk or you can use the links and remove casing)
1 lbs. ground beef
2 onions
1 large green pepper
2 cloves minced garlic
2 Tbsp. sugar
1 Tbsp. salt
2 tsps. leaf basil
1 tsp. crushed red pepper (more or less to taste)
2, 16 oz. cans tomatoes (petite diced work well)
1, 12 oz. can tomato sauce
1, 12 oz. can tomato paste

Directions:

1. Brown Sausage and ground beef. Drain. Place in crockpot.
2. Chop green pepper and onions (food processor works great to process finely).
3. Add to crock pot with all remaining ingredients. Mix well. Cook on low for approximately 8 hours.
4. Sauce may be made 1 to 2 days ahead or you can freeze it. Serve over spaghetti.

Chicken Feta Florentine

Recipe from: Chef Keith, Minocqua Country Club
 
Ingredients:
6 Tbsp. olive oil
6 chopped shallots
4 chopped garlic cloves
1 lbs. stemmed spinach, rinsed and dried
4 ounces feta cheese
4 boneless, skinless chicken breasts, trimmed

Directions:

1. Heat 4 Tbsp. olive oil in a large sautee pan. Add the shallots and cook until golden. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and cook until lightly wilted, about 1 minute. Cool thoroughly and drain any excess liquid, then season to taste with a pinch of salt and black pepper. To complete the filling, gently mix in the feta cheese.
2. Preheat the oven to 400 degrees on the convection setting if available or 425 degrees for conventional
3. Gently pound the chicken breasts, skin side up (the side where the skin used to be, as these are skinless breasts) with a meat mallet until they are about 1/4 to 1/2 inch thick. ( The best and most sanitary way to do this is to lay a sheet of plastic wrap about 2 feet long on a counter top. Place the chicken breasts on the wrap, 2 towards the top and 2 towards the bottom, leaving a few inches in between each breast but a few inches away from any edge of the wrap. Then, cover with another piece of plastic wrap and begin lightly pounding each breast until the desire thickness is achieved.)
4. Remove the top layer of the plastic wrap and turn the breasts over so they are skin side down. Divide the spinach filling onto the 4 breasts. Place it in the center of each one, extending from near the left edge to near the right. Roll the breast tightly around the filling, folding the ends in to prevent the cheese from melting out.
5. Place the rolled breasts on a lightly greased baking sheet or casserole and brush remaining olive oil onto each piece. Season lightly with salt and black pepper then place in the preheated oven for about 14-20 minutes or until the chicken is lightly browned and the juices run clear. The chicken should have a firm feel on the outside when done, even though the center will be soft because of the filling.
6. After letting the rolls rest for 3-5 minutes they can be served whole, cut at an angle in 2 pieces or cut into 4 or 5 medallions and layered across the plate. The dish is great served with herb roasted Yukon gold potatoes and poached pear tomatoes. It lends itself well to a light lemon cream sauce, but in my opinion stands alone just fine.