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!