Oil, as needed
Butter, as needed
2 each Boneless chicken breasts, skin on
Salt, to taste
Ground black pepper, to taste
2 oz. Onion, minced
1 Fuji apple, peeled, 1/4 diced
1 oz. Brown sugar
2 oz. Brandy
1 oz. Glace
1 oz. Butter, cubed
1 Tablespoon Chives, thinly sliced
Melt chicken fat in a medium saute pan over medium high heat. Brown chicken breasts on both sides evenly. Remove to a platter to keep warm. (Larger chicken breasts must be finished in oven). Pour off any excess fat in the pan. Add the minced onion and diced apple, saute. (Bringing out sugars.) Add brown sugar to sauteed onions and apples. Remove pan from heat. Add the brandy. Flambe by tilting the pan towards the heat. When flames subsides, add glace. Stir up any browned bits from the bottom of the pan. Reduce to desired consistency, swirl in whole butter to finish the sauce. Adjust the seasoning and add chives. Add chicken to sauce to warm. Serve immediately.
This dish is amazing. The aroma is out of this world.
Friday, April 11, 2014
Wednesday, April 9, 2014
Easter is sweeter than ever with this scrumptious assortment of caramel apples and confections. Two individually sized caramel apples are covered in milk chocolate chips and Butterfinger pieces, while two more caramel apples are delightfully decorated with multicolored chocolate drops. And, for those who love the sweet-and-salty combination, the chocolate- and confection-covered pretzel twists and bites are tasty treats. From Mrs. Prindable's Handmade Confections.
- Includes two individually sized caramel apples with milk chocolate chips and Butterfinger pieces, two individually sized caramel apples with multicolored chocolate drops, two milk chocolate pretzel twists, two white confection pretzel twists, two 4.5-oz bags of white confection pretzel bites with nonpareils, two 4.5-oz bags of milk chocolate pretzel bites with nonpareils, and four Easter gift boxes
- Net weight 2 lbs, 14.4 oz
- Arrives within two days of shipment
Monday, April 7, 2014
1 (18.25-ounce) package devil's food cake mix without pudding
2 1/2 cups whipping cream, divided
1 (10-ounce) package peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or margarine
2/3 cup semisweet chocolate morsels
Garnish: chopped roasted peanuts
Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.
Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.
Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.
Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.
Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.
This is a Southern Living Recipe from 1998
Friday, April 4, 2014
Happy Weekend Friends!
Wednesday, April 2, 2014
I haven't seen a basket like this before. A ceramic bunny next to the basket would be perfect.
Go organic and make an elegant spring statement with this centerpiece crafted of natural grapevine. The tall basket is embellished with a bounty of fabric carrots accented with faux greenery, twigs and a large burlap bow. It's a showstopper—for real.
Order at Pier 1
Monday, March 31, 2014
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 teaspoon lemon zest, divided
- 3/4 cup cold butter
- 2 (8-oz.) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 cup strawberry preserves
- Garnishes: sweetened whipped cream, fresh strawberry slices
- 1. Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
- 2. Bake at 350° for 20 to 22 minutes or until lightly browned.
- 3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.
- 4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.
Refrigerate leftovers. Store them in an airtight container up to 2 days.