Saturday, 6 March 2021

Apple Compote




This quick and easy compote is full of flavor and perfect for a topping for your granola, ice cream, over pancakes, waffles, oatmeal or French Toast....a little something special for your breakfast!

Apple Compote

3 T unsalted butter

2 lbs. apples I use a mix of granny smith and honey crisp

1/3 c. light brown sugar packed

1/4 tap salt

1 tsp. cinnamon

1 tsp. vanilla extract

1/4 cup water

1 tsp cornstarch and 1 T water mixed

Squeeze of half a lemon

1/2 c. toasted pecans

Melt butter in a large pot over medium heat. Ad the brown sugar, salt and cinnamon. Cook until bubbly about a minute.

 Add the apples, vanilla and saute, stirring until the apples are tender and caramelized, about 10-15 minutes. 

Add water and toasted pecans, reduce heat to low and cook for about a minute. Add the cornstarch and water and stir until thickened slightly. 

Remove from heat and squeeze in the lemon. 

 Serve warm or allow to cool completely before transferring to a glass container to refrigerate. The compote will be safe in refrigerator for about 1 week. Mine doesn't last that long!!




 

Wednesday, 27 January 2021

Chicken Cutlets with Sun-Dried Tomato Cream Sauce



Packed with flavor this healthy chicken dish will make a big splash in presentation for guests or for family. I used about 1/2 a jar of sundried tomatoes and refrigerated the remainder for another dinner.


Chicken Cutlets with Sun-Dried Tomato Cream Sauce

1 lb chicken cutlets, or slice up a breast and pound a bit 

1/2 tsp Kosher salt

1/2 tsp. freshly cracked pepper

1/2 cup oil packed Sun dried tomatoes, sliced into slivers

1/2 cup chopped shallots

1/2 cup baby spinach

1/2 cup dry white wine, I used Pic Pol

1/2 cup cream

 

Add 1 tablespoon of the oil from the Sun dried tomatoes to the saute pan. Saute the cutlets until light brown on both sides and done in the middle. Remove to a platter and season both sides.

Add the shallots and sun dried tomatoes to the pan and cook for about one minute. Add the white wine and cook scraping up brown bits and reducing the wine for about 2 minutes. Add the spinach and stir for one minute. Add the cream and reduce the heat to medium, add 1/4 tsp salt and 1/4 tsp fresh cracked pepper, simmer for about 2 minutes. Place the chicken in the sauce, spooning the sauce over the chicken.

Garnish with additional Spinach leaves.

Serve with basmati rice. Enjoy!

 


 

 

Tuesday, 12 January 2021

Chicken Taco Soup


Happy New Year! 

 I am starting off the New Year with the best slow cooker soup I have ever tasted! Guess what- It's Healthy and zero points on the WW Blue program! Woo Hoo!

Monday, 21 December 2020

Meat and Poultry Freezing guide


I made the most delightful Prime Rib a couple nights ago. Two very dear friends came for a socially distant dinner at our 10 person dining room table. I have 3 Honeywell room purifiers going and although we didn't do our usual hugs, we all enjoyed being together, chatting, sharing a meaningful prayer and eating a delicious meal, that included Blue Cheese and Rosemary Scallop Potatoes, Roasted carrots and Asparagus with lemon-Parmesan and Instant Pot Sticky Toffee Pudding.

 

Monday, 7 December 2020

Vanilla ice cream with Peppermint swirl


This homemade Vanilla Ice Cream is some of the creamiest ice cream I have ever made, I chopped up some candy canes in the food processor and added a swirl after churning. This is worlds away from the mint-flavored ice creams you can find in a store. This is pure vanilla with real peppermint flakes without a hint of a chemical or mass produced flavor.

Wednesday, 25 November 2020

Pecan Pie



Family Favorite!! Our family loves gooey pecan pie. I will be making a pecan pie for Thanksgiving and for Christmas dinner. With a dollop of whip or a scoop of vanilla bean ice cream......you can't beat it! Here is my recipe!

 

Wednesday, 11 November 2020

Spaghetti Carbonara




Wee Bear's favorite!

Traditionally, Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.