Recipes from the Dasarian Kitchens

[baby1111007]

OK Mule...Quick and Easy Chicken Creole

2 T olive oil
2 T flour
2 boneless chicken breasts (get the boneless because they cook faster)
1 small onion, chopped
1 small bell pepper chopped
2 stalks of celery, chopped
1 T minced garlic
1 sm can of tomato paste
1 can of diced tomatos
dash of cayenne pepper
dash of black pepper
salt

Preheat the oven to 350 degrees F.
Heat oil in a frying pan on medium heat. Season chicken breasts with salt and pepper then dredge the chicken breasts in flour , coating both sides. Saute the chicken, lightly browning both sides.
Remove the chicken into a small backing dish.
In the same oil, saute the onion, bell pepper, celery, and garlic until tender. Add the tomato paste, diced tomatos and cayenne pepper, and simmer for about 10 minutes. Add seasoning to taste.
Cover the chicken breasts with the tomatoe mixture and bake for about 20 minutes until the chicken is cooked through.
Serve over rice.



Now to really knock her socks off, get some good quality melting chocolate.
For dessert, melt the chocolate and serve with an array of cut fresh fruit, pretzles, or shortbread cookies. If using apple or banannas, sprinkle the cut fruit with lemon juice to keep it from browning.

[Will]

All of her recipes sound so incredible...

[Vahene]

Easy Toasted Ravioli

a 32/35 oz. package of meat or cheese ravioli
EVOO (extra virgin olive oil)
warmed sauce for dipping/covering

(or you can make your own ravioli if that sort of thing makes you happy, but this is the -easy- way)

1. Get a package of meat or cheese ravioli, and make it according to package directions.

2. Drain.

3. Fill one bowl with three eggs and a splash of milk. Mix together with a fork until scrambled egg like. Fill another bowl with breadcrumbs (unseasoned), some parmesean cheese, salt and pepper.

4. Dip a ravioli in the egg wash on both sides, and then put it in the breadcrumb bowl to coat both sides. Do this to the rest of the ravioli (get someone to help if you don't have a-patience, or b-a strong arm).. and place them on a plate when dusted with the breadcrumb mixture.

5. In the pot that you boiled them in (or another pan, whatever floats your boat), swirl some EVOO (extra virgin olive oil) around so that it liberally coats the bottom of your pot/pan. NOTE: As they cook, you might have to add more. I had to add more twice.

6. Panfry the all ready cooked ravioli until brown on one side, turn and brown the other side. When they're done, put them on a plate, and put aside.

7. When they're all completed, put your favorite sauce over the top and enjoy (or alternatively you can put your favorite sauce in a bowl and dip them, but we ate ours as toased ravioli with sauce on top).

Extra Info: Make sure you have fans on, and a window open. There's a very good chance that you'll get distracted as I did and not notice right away that your oil soaked into the ravioli. It'll get smokey-slightly.

Eat and enjoy.

[Tinuvhiell]

Ok, this is pretty easy and very yummy, but not spicy. You could spice it up with some red pepper flakes if you wanted to. I think it would go nicely.

Chicken florentine casserole.

4 skinless, boneless chicken breast
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese (buy a block of the real stuff and grate it if you can, it tastes soo much better than the canned stuff)
Frozen spinach, thawed and drained
4 ounces fresh mushrooms, sliced
6 oz bacon, cooked and crumbled
2 cups shredded mozzarella cheese


1. Put some oil in a frying pan and heat on medium, cook chicken in pan until browned and no longer pink and juices run clear. Remove from pan, and set aside.
2. Preheat oven temperature to 350 degrees F
3. Melt the butter in the pan you cooked the chicken in over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
5. Bake 20 to 25 minutes, until bubbly and lightly browned.


You can cook the bacon in the microwave on a plate covered with papertowels one minute per slice. 6 slices should do it. More or less as you like. Just get it crisp.

Also, if you think you might overcook the chicken, you can cut it into strips or chunks and it will only take a minute or 3 in the pan to cook. Don't worry about taking it out of the pan too soon since you are going to cook it some more in the oven. If you do cut it, just try to keep the pieces similar in size so they will cook together.

[IronWaffle]

If you're going for fancy chicken and something amazingly simple to make nothing beats Chicken Kievre

(for each chicken breast)

1 boneless chicken breast

Garlic butter (doesn't matter how much, you'll just be spreading and stuffing)

Herbs de Provence (I think it's a mixture of rosemary, marjoram, basil, savory and thyme if you can't find the stuff exactly)

All you have to do is cook the chicken like you normally would until white. Then take a sharp knife (careful!) and cut a small slot into the side of the breast, almost all the way from one end to the other, and almost through the breast itself. You want to try and open it up creating a type of pocket.

Now with one hand you'll want to keep it open and with the other take the knife and spread a bit of garlic butter inside the chicken and sprinkle a bit of the herbs inside of it.

Place upon plate and a small chunk of garlic butter onto the breast and sprinkle a dash of herbes once more onto it.

Simple recipee but tastes great and people pay good money for it for some reason.

If you're feeling ambitious you could always try and poach the meat aswell in a wine mixture.

[muletang]

heh cheers guys, choices choices, I'll let you know what i pick and the mess i make

[Tinuvhiell]

Cajun Chicken Alfredo



4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine noodles
1/2 cup sliced green onions


Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Add the white wine and scrape the pan to get the bits up. Add the heavy cream, increase the heat to a simmer, and allow to thicken and reduce by half.

When the cream sauce is to desired consistency remove from heat, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

[baby1111007]

Tin!!!! I need Christmas cookies!!!! Many varieties, any ideas?

[Del]

Think I'll add the only thing I can make:

--------------------------------------
Fresh Strong Black Coffee
60 ml Irish Whiskey (myself I prefer to use Bushmills Black Bush single malt)
1 tsp Brown Sugar,
Double Cream ,(Dont use American whipping cream)
Grated Chocolate, (Optional)

Whisk the cream until thicked slightly.
Gently warm a glass in hot water.
Pour in the whiskey and sugar.
Add the coffee filling the glass to within 12mm (½ inch) of the top.
Gently pour the cream onto the top of the coffee, using the back of a spoon to prevent splashing.
Do not stir.
Add a sprinkling of grated chocolate to the top if desired.

[Vahene]

I haven't tried these yet Mich, but if you do, let me know how they are. I got one of these from the NY Times website the other day..

Ginger-Pecan Biscotti

1 1/4 c. all purpose flour, more for dusting
1/2 c. turbinado/demerara or granulated brown sugar
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
2 large eggs, beaten
1 tsp. vanilla extract
1/3 c. finely chopped crystalized ginger
1/3 c. chopped pecans

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Remove 1 1/2 tbsp. of the egg to a small dish and reserve. Add vanilla to the rest. Make a well in the center of dry ingredients, add egg-vanilla mixture and, using your hands or a large rubber spatula, work flour into eggs. It will be crumbly at first but will soon form into a soft dough. Allow to rest 10 minutes.

2. Heat oven to 350 degrees. Line a baking sheet with parchment. On a lightly floured surface, flatten dough into a 8-inch square. Spread ginger and pecans on it, lightly pressing them in. Tightly roll up dough and cut it in two. Press and roll each piece into a log about 9 inches long. Place logs on baking sheet, brush with reserved egg and bake about 20 minutes, until firm to the touch and lightly browned.

3. Remove from oven and let cool 10 minutes. Use a sharp, thin knife to cut logs at an angle into 1/2-inch thick slices. Stand slices an inch apart on baking sheet and return to oven 15-20 minutes, until crisp. Cool completely before serving.

About 36 biscotti.

Orange Chocolate Chip Cookies
(This one is from the Washington Times, makes about 40 cookies..)

(let butter soften, unwrapped in mixing bowl)
Nonstick spray for baking tray
2 sticks softened unsalted butter
1/3 c. packed light brown sugar
1/4 c. granulated sugar
2 large eggs
1 1/2 tsp. vanilla extract
1 tsp. orange extract
2 tbsp. grated orange zest
1/4 c. orange juice
2 cups flour
1/4 tsp. salt
1 tsp. baking powder
1 12-ounce package semisweet chocolate chips*

Preheat oven to 350, bake 12 minutes.
Line baking tray with parchment/foil, spray lightly with non-stick spray. (Or you could be like me and use non-stick foil )
Cream butter with sugars for 2 minutes, beat in eggs, extracts, orange zest and juice. Sift flour with salt and baking powder, add along with choclate chips.
* I've tried the Ghiardelli chocolate chips that are out, and they're fantastic, if anyone wants recommendations.

[Tinuvhiell]

Mich, do they like coconut? I have a coconut bonbon recipe that eveyone loves when I can be bothered to make a mess.

[baby1111007]

sounds delish Tin, looking for gift ideas so any posted will most likely be tried.

[Tinuvhiell]

I just might have to make these this year. Just for me.



Bonbons


2 2/3 cups (7 ounces) flaked coconut
1/2 cup sweetened condensed milk
2/3 cup confectioners' sugar
1/4 cup sliced almonds, finely chopped
2 tablespoons unsalted butter, at room temperature
1/4 teaspoon pure vanilla extract
8 ounces semisweet chocolate, coarsely chopped


In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour. Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment paper. In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set. Place the bon bons on a serving platter and serve.

[Tinuvhiell]

These are excellent too.


Chocolate Raspberry Truffles


20 ounces bittersweet chocolate, chopped into small pieces
3/4 cup plus 2 tablespoons heavy cream
6 tablespoons corn syrup
2 tablespoons unsalted butter
6 to 7 tablespoons raspberry liqueur, such as framboise
Cocoa powder, for dusting


Put 12 ounces of the chocolate in a bowl. Whisk together the cream and corn syrup in a saucepan and bring to a simmer. Pour over the chocolate and whisk until thoroughly combined and smooth. Whisk in butter until smooth and glossy. Add the raspberry liqueur and mix well.
Pour the chocolate into a deep pan and chill. When the chocolate is firm, scoop out small truffle balls, using a melon baller or other small scoop. (Dip scoop in very hot water before each scoop, patting each time onto a towel to avoid getting water into the chocolate mixture.) Chill truffles slightly, and then perfect the circular shape by rolling quickly in palms of your hands. Store the truffles in the refrigerator until ready to finish.
To finish the truffles: Melt the remaining 8 ounces of chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set the bowl aside and let cool slightly, stirring occasionally, until just cooler than body temperature.
Put enough cocoa powder in a bowl to form a small pile. Wearing rubber gloves and working with 1 truffle at a time, rub some of the melted chocolate all over the truffles and roll quickly in your hands until smooth. Drop the truffles into the cocoa powder, roll to coat completely, and transfer to a platter. Store in a cool, dry place.

[Tinuvhiell]

And if you pick up a bag of crumbled toffee in the baking section of your stores, there is a layered bar recipe on there that is pretty similar to one I have. It's quite good, too. toffee, chocolate chips, nuts, condensed milk, cookie bottom. Yum.