Thursday, September 1, 2011

Orange Chicken

Our entree this week is Orange Chicken. We are using Orange Pineapple Banana juice instead of a solid fruit. But really, we are using the best part of the 3 fruits~the juice!
 
 Orange Chicken
3 Chicken Breasts
2 teaspoon Dijon Mustard
1 tablespoon Honey
1/2 cup chopped Onions
1 tablespoon Butter
1/2 teaspoon Paprika
1/2 teaspoon Cinnamon
3/4 cup Orange Pineapple Banana Juice
1 teaspoon Basil
1/4 cup packed Brown Sugar
Salt
Pepper

Cut the onion in half.
Cut in half again.
Cut the half in slices.
Cut the halves in strips.
Chop the slices the other way.
The chopped onions!
Spray a frying pan with pan spray.
Start the chicken frying in the pan. Cook for 3-4 minutes
on each side.
Spray a casserole pan with pan spray.
Place the semi cooked chicken breasts in the pan.
Add the butter and the onions to your skillet. 

Cook until the onions are soft.
Chop the basil.
Pull the leaves off the stem. Put all the pieces together,
and roll them.
Cut slices through the roll, chopping it.
Place the dijon mustard in a bowl.
Add the honey and mix together.
Add paprika and cinnamon and mix well.
Add the juice and whisk together.
Add chopped basil.
Add brown sugar and whisk well until all sugar is dissolved.
Add sauteed onion to the top of the chicken.
Pour the mix into a measuring cup.
Pour half of the mix onto the chicken.
Put the chicken in the oven for 20 minutes.
Half of the mix is left over.
Turn the chicken over after the 20 minutes, and pour the 
leftover mix onto the second side of the chicken.
Cook for 20 minutes more.
Enjoy!

Thanks for joining The Freshman Cook today.

Stop by tomorrow. We will be making
Fruit Studded Rice Pilaf!

See ya!





Wednesday, August 31, 2011

Strawberry Avocado Salad!

Our second fruit inspired dish of this weeks menu is a Strawberry Avocado Salad! This is a simple salad with a delicious vinaigrette that lingers on your tongue, and when it mixes with the slightly sweet strawberry and the creamy goodness of the avocado, it's remarkable! Plus, it's pretty!
 
Strawberry Avocado Salad
(Makes 2 Salads)
1 1/2 teaspoon Dijon Mustard
1 1/2 teaspoon minced Shallots
1 1/2 tablespoon Granulated Sugar
3 tablespoon Sherry Cooking Wine
1/2 cup Extra Virgin Olive Oil
Pinch of Salt
1/4 teaspoon pepper
1 Avocado
Romaine Lettuce
1 cup Strawberries
Mix the sherry and the mustard in a bowl and whisk.
Chop off both ends of the shallot.
Ready to chop.
Cut slices off of the end of the shallot.
Slice the shallot into pieces.
Cut the shallot in the opposite direction, then measure.
Add the shallots to the bowl along with the sugar.
Drizzle the oil in while you whisk it all together.
I used 2 leaves of lettuce for each salad. 
Wash lettuce and cut off the ends.
Slice the romaine into four strips.
Slice the other way until all the lettuce is chopped.

Place the chopped lettuce in the middle of 
your plate.
Wash the strawberries
and dry them with a towel.
 
Trim the strawberries
Slice them in half.
Cut the avocado in half by cutting around the seed on the
outside, then pull apart.
Slice the avocado into 4 pieces. 
To get the avocado out, scoop with
a spoon.
Top your lettuce with the avocado slices.
Place your strawberries  on the lettuce.
Drizzle vinaigrette over the salad.
Enjoy!


Thanks for joining me today!
Tomorrow we will be making Orange Chicken!

Hope to see you then!!

Amaretto Purses with Mascarpone & Fontina

This week we are all about fruit. Each recipe featuring a different one. Today's appetizer is about cherries. The recipe calls for dried cherries, but you could use chopped fresh ones also.
 Amaretto Purses with Mascarpone & Fontina
(adapted from Wisconsin Milk Marketing Board)
(Makes 8 appetizers)
1 cup Fontina Cheese
1 cup Mascarpone Cheese
1/4 cup Almonds
1 1/2 teaspoons Amaretto Syrup
1/2 teaspoon Pepper
1/4 cup dried Tart Cherries
12 sheets Fillo Dough
4-5 tablespoons Butter
I could not find Amaretto syrup anywhere, so I made
my own. You should make the syrup first. You only need:
2 teaspoons Almond Extract
2 cups Sugar
1 cup Water
Combine 2 cups of sugar and 1 cup of water  in a saucepan.
Put it on medium heat. 
Bring to a boil, then add 2 teaspoons almond flavoring.
Turn down to medium heat and let the mix thicken. 
 Let cool.
Now, to the mix.
Combine the Fontina and Mascarpone cheeses.
The Fontina cheese should be grated, but if it becomes
too soft, just chop it in small pieces and it will blend 
easily with the Mascarpone.
Add the almonds, Amaretto, pepper, and cherries.
Mix well. Chill for at least 1 hour, or up to overnight.
After the mix is ready, preheat the oven to 375 degrees.
Defrost the fillo sheets. When they are totally soft,
open the roll and cut in half. 
Lay the fillo sheet out. Make sure to cover the rest with
plastic because it dries out very quickly. Try to limit the
amount of air that gets to the filo.
Brush the first sheet of fillo dough with butter,
then cover the first sheet with a second sheet,
and butter it with butter also.
 Put a tablespoon of the mix in the middle
of the dough.
Bring each corner of the dough to it's opposite corner.
Pinch the middle.
Place in the oven and cook for 8-10 minutes.
Serve hot.
 Enjoy!

Thanks for joining me today!
Tomorrow we will be making our salad dish for the 
Week of Fruit~Strawberry Avocado Salad!

Hope you will join us!

Monday, August 29, 2011

Braving The Heat To Go To The Grocery!

I'm off to the grocery to get this weeks necessities. Here's our menu:

Appetizer~Amaretto Purses w/Mascarpone & Fontina

Salad~Strawberry Salad

Entree~Orange Chicken

Side Dish~Fruit Studded Rice Pilaf

Dessert~ Bread Pudding & Apples


Here is our Grocery List:

Amaretto Purses with Mascarpone & Fontina
8 oz. Fontina Cheese
8 oz. Mascarpone Cheese
1 tablespoon Amaretto
 White Pepper
Dried Tart Cherries
25 sheets Phyllo Dough
Butter



Strawberry Salad
Romaine Lettuce
Fresh Strawberries
Sherry Vinegar
Dijon Mustard
Minced Shallots
Sugar
Sea Salt
Black Pepper
Extra Virgin Olive Oil
2 Avocados

Orange Chicken
Chicken Breast
Dijon Mustard
Honey
Onions
Green Bell Pepper
Butter
Paprika
Cinnamon
Orange Juice
Pineapple Juice
Basil
Brown Sugar
Pepper
Salt

Fruit Studded Rice Pilaf
Butter
Long Grain White Rice
Onion
Water
Chicken, Vegetable, or Beef Base or Bouillon Granules
Dried Apricots
Golden Raisins
Brown Sugar

Bread Pudding
Milk
Butter
Sugar
Salt
White Bread
3 Eggs
2  Granny Smith Apples
Golden Raisins




Sunday, August 28, 2011

Weekend Survival Kits

I have been busy making treats for my son and his roommates and friends. I send them treats a lot of the time, but these were special;  for back to school. I made school cookies, rice krispie treats, chocolate dipped pretzels, and brownie balls.

It was such fun making these! I love to bake and especially for
such appreciative recipients!!