Recipes

Pancakes vs Waffles

~ lk529 ~ Leave a comment

When I received my Food Network magazine for April I didn’t wait for an excuse (such as a road trip) to break into it like I usually do. The lure of multiple slow cooker meals and the temptation of spring dishes was enough for me to plop on the couch and start dog-earring pages. In fact, this month you’ll find quite a few of my posts coming from this particular magazine edition!

In every edition they have a spread of two similar recipes – whether it’s a “He Made, She Made” or a “Pick a Side” – encouraging readers to try both. I’ll usually mentally pick a side based on the recipe/photograph and that’s that. But this month the choice was between Buttermilk Pancakes and Sour Cream Waffles. One weekend I made the pancakes and the next the waffles. As I expected, Stuart preferred the pancakes while I preferred the waffles. (Food Network fans were split 52/48 in favor of buttermilk pancakes.)

Stuart said he preferred these pancakes to my trusty pancake recipe. So what’s different? For starters, the buttermilk. These pancakes were fluffier (and therefore absorbed more syrup) and surprisingly not very sweet. The use of whole-wheat flour added great texture too. They happily accept spreadable butter and maple syrup.

While I did prefer the waffles to pancakes – I just love love love waffles – I didn’t like them more than my recipe. For including both butter and shortening in the batter I was expecting very decadent waffles. But honestly, I couldn’t really find much of a difference in the taste department – the sour cream probably cuts through the richness. Fluffing up the egg whites created a fluffier texture to the waffles and the exterior crisped up beautifully.

Buttermilk Pancakes

Ingredients:

  • 1 1/2 C flour
  • 1/2 C whole-wheat flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 3/4 C buttermilk
  • 1 1/2 tsp sugar
  • 4 tbsp butter, melted

Steps:

  1. In a medium bowl whisk flours, cream of tartar, baking soda, and salt.
  2. In a large bowl whisk together eggs, buttermilk, and sugar. Once foamy add the melted butter.
  3. Incorporate the dry ingredients into the wet.
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.

Buttermilk PancakesSour Cream Waffles

Ingredients:

  • 2 C cake flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs, separated
  • 3/4 C sour cream
  • 3/4 C milk
  • 1 tsp vanilla extract
  • 1 stick unsalted butter, melted
  • 1/4 C vegetable shortening, melted
  • 2 tbsp brown sugar

Steps:

  1. In a large bowl whisk flour, baking powder, baking soda, and salt.
  2. In a medium bowl whisk together egg yolks, sour cream, milk, and vanilla. Once smooth whisk in melted butter and shortening.
  3. In another medium bowl beat egg whites with a hand mixer until soft peaks form. Add the brown sugar and beat until stiff peaks form.
  4. Combine egg and milk mixture into the dry ingredients. Gently fold the egg whites into the batter.
  5. Into a hot greased waffle iron drop 1/3 C of batter and cook until golden.

Sour Cream Waffles

Eating the Bible: Fishy Business

~ lk529 ~ Leave a comment

May the angel who redeems me from all harm bless the youths, and may they be called by my name and the name of my fathers, Abraham and Isaac, and may they multiply like fish, in the midst of the land. Genesis 48:16

This passage is confusing. Why would Jacob bless his children to multiply like fish? And better yet, why “in the midst of the land?”

One of the references Rena makes in Eating the Bibleis that fish live their lives away from the influence of humans so by association Jacob’s descendants should live their lives without the influence of those around them. I like this explanation as it can relate to keeping Faith. While Lent is a time to renew your Faith it is prudent to remember that regardless of what is happening around you, your Faith must remain unshaken. Like fish, you must live your life apart from worldly influences.

Arrabbiata Tilapia

Ingredients:

  • 1 lb tilapia filets
  • juice of 1/2 lemon
  • 1 tbsp olive oil
  • 1/4 large onion, choppped
  • 1 clove garlic, minced
  • red pepper flakes, to taste
  • 1/4 C chicken stock
  • 1 C crushed tomatoes with basil
  • 1 tsp sugar
  • 1 tbsp fresh parsley

Steps:

  1. Season fish with salt and pepper. Squeeze with lemon and set aside.
  2. In a large skillet over medium high heat saute onion in olive oil for 4 minutes, season with salt. Add garlic and red pepper flakes, saute for 30 seconds. Add chicken stock and tomatoes to the onions. Bring to a boil, reduce to simmer. Stir in sugar and parsley. Put fish in the sauce and cook on low heat for 10 minutes, or until fish is cooked. (Cooking time will vary depending on how thick your filets are.)

*This recipe is modified from Eating the Bible by Rena Rossner* (Rena served her fish atop a bed of rice. I opted for a side of potatoes because I had a bag sitting on my counter.)

Arrabbiata Tilapia

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SRC: Turkey Chorizo Burgers

~ lk529 ~ 26 Comments

newsrcbanner

Today is my very first Secret Recipe Club Reveal Day! Each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

For my first month participating I was assigned Lynsey’s blog Lynsey Lou’s. Lynsey has been married for six years (happy anniversary!) to a man she won over through food. Like me, she enjoys cooking most for her family and friends.  She learned how to cook from her family and enjoys experimenting in the kitchen. I have secretly pinned a few recipes from her blog to try out in the future, including: Pork Tenderloin with Cocoa Crust, Raspberry Cream Cheese Pie, and Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing.

Even though SRC Reveal Day is on a Monday I didn’t want to limit myself to finding only Mexican recipes. But Lynsey had this burger recipe that I just knew I had to recreate! Lynsey and her family absolutely love burgers, and as they’re one of my favorite foods too I couldn’t pass up the opportunity to make one. Especially considering I don’t have any burger recipes on my blog yet! Other than my Frisco Melt recreation where I confess to being a terrible burger maker. Here’s to hoping I can do Lynsey’s recipe justice!

Turkey Chorizo Burger

When we were in Birmingham in January we went to Flip Burger Boutique where Stuart inhaled their Chorizo Burger, by which I mean I took two bites of my burger before I could even ask to try his! The Chorizo Burger came with a fried egg on top, so I decided to add that to her recipe. (I even put cheese on mine – and I normally omit cheese on burgers!)

This burger was a huge hit. Stuart was halfway through his burger before I finished assembling mine! We made this recipe after Daylight Savings Time so the sun was still out when we got home – providing for a prefect evening grilling burgers in the almost-spring weather.

Turkey Chorizo Burgers

Ingredients:

  • 1 poblano pepper
  • 1 C mayonnaise
  • 2 cloves garlic, divided use
  • juice of half a lime
  • 1 lb ground turkey
  • 3 links Mexican chorizo, casings removed
  • 1 1/2 tsp Creole seasoning
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 4 slices pepper jack cheese
  • Spinach
  • 4 eggs
  • 4 hamburger buns

Steps:

  1. Preheat oven to 400 degrees F.
  2. Place poblano pepper on a foil lined baking sheet and roast for 15 minutes, flipping every five minutes to create an even char. Remove pepper and place in glass bowl, cover with plastic wrap and let sit ten minutes. Peel skin and remove the stem and seeds. Roughly chop poblano and place in food processor along with mayo, 1 clove garlic, lime juice, and S+P. Puree.
  3. In a large bowl combine meats, 1 clove minced garlic, and seasonings. Divide into quarters and form into patties.
  4. Grill patties until cooked through to 160 degrees F, about 7 minutes on each side. In the last minutes of cook time top each patty with cheese. Spread buns with a little bit of oil and place on grill, if desired.
  5. Before assembling burgers fry eggs in a little bit of oil.
  6. Assemble burgers by putting chile mayo on each bun, top with spinach, burger, and fried egg.

*This recipe is modified from Lynsey at http://www.lynseylous.com/2012/07/turkey-and-chorizo-burgers-with-green.html*

Turkey Chorizo Burger

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Eating the Bible: Clouds of Obscurity

~ lk529 ~ 1 Comment

In Exodus chapter 20 God appears to Moses and the Israelites from within/behind a cloud. This begs the question of why God didn’t simply reveal himself.

I remember one morning in Sunday School when I was younger being asked, “What do you think God looks like?” There were the expected pictures drawn of a man with a long beard or drawings resembling the pictures of Jesus popular in the U.S. One boy drew a picture of a cloud and I drew Light (or at least attempted to).

I have never pictured God to be in human form. And I’ve never been able to really describe what I think God looks like. To me, God doesn’t resemble anything of this Earth – God doesn’t have a tangible form. The closest I can come is “Light.”

To accompany this passage Rena created a “Thick Cloud Pavlova” by adding 3 tbsp cocoa powder to the egg whites. As I couldn’t find my cocoa powder (fun fact: it was in the make shift pantry in my laundry room) I decided to use cinnamon to darken the “cloud”. We absolutely love the spice the cinnamon gives to the delicate pavlova. A pavlova is similar to a meringue, the main difference being the cornstarch folded in before baking. The cornstarch creates a marshmallow-like consistency inside of a light and crunchy exterior.

Pavlova Steps

Cinnamon Pavlova

Ingredients:

  • 4 large egg whites
  • pinch of salt
  • 1 C sugar
  • 1 tsp white vinegar
  • 1/2 tsp vanilla extract
  • 1/2 tbsp corn starch
  • 1 tbsp cinnamon

Steps:

  1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper or aluminum foil.
  2. In a large bowl beat egg whites with a pinch of salt. (Use either a hand mixer or stand mixer.) Once stiff peaks are reached slowly add the sugar, vinegar, and vanilla – constantly beating.
  3. Once the sugar is dissolved gently fold in the corn starch and cinnamon.
  4. Pile the egg whites onto the parchment paper, forming a 7″ circle with a well in the center.
  5. Bake undisturbed for 1 1/2 hours. Turn off the oven and slightly crack the door. Allow pavlova to cool completely.
  6. Fill the well with whipped cream and fresh berries.

*This recipe is adapted from Eating the Bible by Rena Rossner*

Cinnamon Pavlova

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Sun-dried Tomato Risotto

~ lk529 ~ 1 Comment

Creating your own recipes can be daunting, but using a neutral flavored base is a great way to learn how to play with flavors. Rice, chicken, potatoes.

I like to get creative with risotto. There’s something therapeutic to me about stirring a pot of soon-to-be-creamy Arborio rice.

I planned to make this dish the first Friday of Lent as a way to “sweet talk” my husband. As he isn’t Catholic, I don’t force upon him a fast or expect him to abstain from meat on Fridays. But if we’re eating in, we’re having either seafood or a meatless entrée. Most often I’ll make pasta, and brown up some meat or grill some chicken for him.

We ended up ordering pizza that Friday instead so this risotto became a beautiful “fancy” side dish to some baked chicken on another night. I wouldn’t recommend using this recipe as your main dish anyway. Now that I think about it, risotto isn’t often, if ever, served as a main dish – unless it has meat in it.

An Original Recipe

Sun-dried Tomato Risotto

Ingredients:

  • 5 C chicken broth
  • 2 tbsp olive oil
  • 1/2 green bell pepper, diced
  • 1/2 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 C Arborio Risotto Rice
  • 1/4 C vegetable stock or white wine
  • 10 sun-dried tomato halves, chopped
  • 1 C fresh spinach
  • 1/4 C mascarpone
  • 2 tbsp grated asiago cheese
  • 1 lemon

Steps:

  1. Bring chicken broth to a simmer over low to medium heat.
  2. In a large pot (I use a dutch oven) saute onion and bell pepper in olive oil over medium-high heat. Season with S+P. When onion is translucent add garlic and stir 30 seconds. Add rice and toast 2 minutes.
  3. Deglaze the pan with vegetable stock or white wine. Use a wooden spoon to scrape any brown bits from the pan.
  4. Once liquid is absorbed add 1-2 ladles of warm chicken broth. Stir often. Once liquid is absorbed repeat until rice is tender and creamy. You may not need all of the chicken broth.
  5. Once rice is cooked through reduce heat to low and add tomatoes, spinach, mascarpone, and asiago. Stir until spinach is wilted and cheese melted. Squeeze with lemon and serve.

Sun-dried Tomato Risotto 1 Sun-dried Tomato Risotto 2

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Eating the Bible: The Voice of Wisdom

~ lk529 ~ Leave a comment

Tonight’s story comes from the Book of Numbers.  In it, Balaam’s donkey is given the gift of speech to inform him of an an angel along their path. Three times in the story does the donkey obey the angel and stop, and three times Balaam beats the donkey; it is then that God “opened the mouth of the donkey, and it said to Balaam, ‘What have I done to you that you have struck me on these three occasions?'” (Numbers 22:28) God then opens Balaam’s eyes so that he can also see the angel in the road.

The biggest question out of this story is why could the donkey feel the presence of the angel while the sorcerer could not?

It is a question that, reworded, can be applied to your faith. Do I feel the presence of God? Am I obeying Him? This story shows that it isn’t only the powerful who are aware of the Lord. It is a reminder to keep your heart open to His touch.

In Eating the Bible, Rena made Three-Bean Burritos to accompany this story. Using three types of beans signifies the three attempts the donkey made to make Balsaam aware of the angel. And because burro means donkey in Spanish, she thought that burritos would be a good meal choice. I decided to detour from her recipe and create Thee-Bean Nachos instead. (I had a craving for Moe’s nachos…) So for us this week, Mexican Monday happened on Wednesday!

Three Bean Nachos

Three-Bean Nachos

Ingredients:

  • 1 tbsp vegetable oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 C canned light red kidney beans, drained (liquid reserved)
  • 1/2 C canned pinto beans, drained (liquid reserved)
  • 1/2 C canned black beans, drained and rinsed
  • tortilla chips
  • 1 C shredded cheese
  • toppings: shredded lettuce, diced tomato, diced red onion, sour cream, queso, etc

Steps:

  1. Preheat oven to 400 degrees F.
  2. In a nonstick skillet saute onion and garlic over medium-high heat. Season with salt and pepper. Once onion is translucent reduce heat to low and add the beans. Gently mash the beans with some of the reserved liquid until you reach a desired consistency. (I opted to keep it pretty chunky)
  3. Place a layer of nachos on an oven proof dish (i.e.: baking sheet, casserole dish, cast iron skillet) top with bean mixture and shredded cheese. Place in oven for 5 minutes, or until cheese is melted. Serve with desired toppings.

Three Bean Nachos 2

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Stuffed Sweet Potatoes

~ lk529 ~ 1 Comment

Did you know that for your money, the most nutritious thing you could buy in the grocery store is the sweet potato?

Sweet potatoes are one of Stuart’s favorite foods. If a restaurant offers sweet potato fries as a side option, he’ll be paying the extra $0.99 for them. If mashed sweet potatoes are suggested as a side dish to you-name-the-protein, he’ll pick that entrée. However, unless it’s for Sweet Potato Casserole, I find myself rarely cooking with sweet potatoes.

I spotted a recipe for Loaded Mexican Stuffed Sweet Potatoes and thought, that’s a good idea! And while my photograph isn’t as beautiful or as appealing as Brandi’s (I have to admit, I became very frustrated with trying to capture this dish) the stuffing flavors complimented the baked sweet potato beautifully – no extra toppings needed. Additionally stuffed potatoes make for a surprisingly filling dinner.

Because our Publix is still so new, they don’t yet carry Chorizo – although someone from the Meat Department did promise us that they will. I decided to buy ground pork and add chorizo spices while cooking the meat. I also used (half) my recipe for black beans instead of using refried black beans.

Stuffed Sweet Potatoes

Ingredients:

  • 2 sweet potatoes
  • 1 tbsp olive oil
  • 1/2 lb ground pork
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/8 tsp dried oregano
  • 1/4 tsp cumin
  • pinch ground cloves
  • pinch ground coriander
  • 1/2 recipe of black beans {click for recipe}
  • 1/2 C shredded Mexican cheese

Steps:

  1. Preheat oven to 400 degrees F. Wash and dry potatoes. Poke with a fork and wrap in foil. Bake 1 hour.
  2. In a medium skillet over medium-high heat brown pork in olive oil. Add garlic and stir for 30 seconds. Add remaining seasonings and cook, break up the meat, until cooked through. Drain if needed.
  3. In a bowl combine cooked pork and beans.
  4. When potatoes are cooked through allow them to cool enough to handle. Cut a canoe-shaped cavity and stuff with the pork and beans. Top with shredded cheese.
  5. Place potatoes on a baking sheet and bake 5-7 minutes, until the cheese on top is melted.

Image

Eating the Bible: Dark, Dark Nights

~ lk529 ~ 1 Comment

Chapter 10 of Exodus is littered with references to darkness – three of the plagues the affect the Egyptians involve the dark (locuts the block the sun, darkness, and death of the first born at night). These plagues serve as a reminder that God controls the Light.

And they obscured the face of all the land, and the land became darkened. Exodus 10:15

I chose this passage to remind us that even in moments of darkness we can look to God to bring the Light. Darkness, and Fear, can test one’s will. During Lent we’re strengthening our faith in God and strengthening our ability to fight the Darkness.

Rena created these adorable Hidden Treasure Midnight Brownies made with dark chocolate and golden sprinkles inside. I interpret these sprinkles as the light that can be found in the dark and that out of the dark there will always be light.

Hidden Treasure Midnight Brownies

Ingredients:

  • 1 stick butter
  • 3/4 C dark chocolate chips
  • 1/2 C flour
  • 1 1/2 C powdered sugar
  • 3 large eggs
  • 3 large egg yolks
  • sprinkles

Steps:

  1. Preheat oven to 400 degrees F and grease a muffin tin.
  2. Melt together butter and chocolate using whatever method you prefer (microwave, double boiler, etc).
  3. To the chocolate add the flour and sugar. Use an electric hand mixer to combine.
  4. Beat together eggs and egg yolks and add to the chocolate and mix until combined.
  5. Fill muffin cups halfway, top with sprinkles, then spoon over remaining batter.
  6. Bake 8-10 minutes until edges are set and the centers still soft. Let cool 2 minutes before gently removing from the pan.

*This recipe is adapted from Eating the Bible by Rena Rossner*

Midnight Brownies

As you can see, I didn’t get the “lava cake” effect Rena achieved. I think I over baked my brownie-muffins. However, the dark chocolate brownie was a perfect texture of crusty on top and fudgy in the center. The sprinkles I added, although not visible provided a gentle crunch factor to the brownie.

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#BundtBakers: Spice

~ lk529 ~ 22 Comments
BundtBakers

I am happy to announce that I have joined another group of bloggers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s host is Deepti from Baking Yummies.

Stuart was not thrilled that I signed up for a baking group. He has been complaining that there are too many sweets around the house. Normally that wouldn’t really be a true statement but it seems 2014 has brought with it the “need to bake” with the Olympics, Valentine’s Day, cookies for bowling that turned into rice krispie treats for us, Mardi Gras, and Pi Day there really have been a lot of goodies on our counter. Including sweets from his mom and aunt!

I even think he was trying to sabotage my participation efforts by hiding the bundt pan above the refrigerator. (Note: I’m 4’11”) And “knowing” that I do my baking when he is out training for a race or playing golf it could become impossible for me to make my cake!

Luckily I have a little step stool that I bought my freshman year of college to help me get up in my bed, which we raised to put the mini-fridge underneath. This little stool has been with me since and has even come in handing reserving a parking space during football weekends!

For my first bundt I am making one of my busia’s recipes. Apple Bundt Cake. But to follow the theme of spice I added 1 tbsp of cinnamon to the batter. The baking time of 1:20 was almost torturous – the aromas of baking apples and cinnamon – but that’s nothing compared to the hour you must allow it to cool before making the sauce which finishes off the cake with a glaze of heavenly brown sugar.

P.S. – Stuart, although telling me he was mad at me, greatly enjoyed this cake!

Fresh Apple Cake

Ingredients:

  • 1 1/2 C vegetable oil
  • 1 3/4 C sugar
  • 4 medium eggs
  • 2 tsp vanilla
  • 3 C four
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2 C chopped peeled apples
  • 1/2 C butter
  • 1/2 C brown sugar
  • 2 tsp milk

Steps:

  1. Preheat oven to 325 degrees F. Grease and flour a bundt pan.
  2. In the bowl of a stand mixer beat oil, sugar, eggs, and vanilla.
  3. In a large bowl sift flour and mix with baking soda, salt, and cinnamon.
  4. Add flour to egg mixture in 3 batches, making sure each addition is combined. With a spatula, fold in the chopped apples.
  5. Pour batter in prepared bundt pan and bake 1 hour 20 minutes. Let cool 1 hour.
  6. In a small sauce pan bring butter, brown sugar, and milk to a boil. Let boil for two minutes. Spoon over bundt pan and spread until cake is covered.

Apple Bundt Cake

If you are a food blogger and would like to join us, send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our private Facebook group. This is a purely administrative group. All recipe and photographs can be found on our individual blogs or on our Pinterest board.

And don’t forget to take a peek at what other talented bakers have baked this month:

Orange Cardamom Mini Bundt Cakes by Alice at Hip Foodie Mom

Cinnamon Roll Bundt Cake by Tara at Noshing With The Nolands

Sweet Potato Pound Cake by Renee at Magnolia Days

Rum & Ginger Grapefruit Cake by Kelly at Passion Kneaded

Apple Cinnamon Bundt Cake by Kathya at Basic N Delicious

Spiced Applesauce Bundt Cake with Brown Sugar Rum Glaze by Lauren at From Gate to Plate

Saffron and Tahitian Vanilla Infused Bundt Cake by Laura at The Spiced Life

Honey and Beer Spiced Bundt Cake by Felice at All That’s Left Are The Crumbs

Saffron Vanilla Bean and Orange Mini Bundt Cake by Deepti at Bakingyummies

Peach and Spiced Tea Bundt Cake by Stacy at Food Lust People Love

Eating the Bible: The Corner Store

~ lk529 ~ 1 Comment

I chose this excerpt as part of my Lenten journey because it is about charity – donating and giving to the poor. During Lent children in Sunday school are sent home with Catholic Relief Services Rice Bowls. Giving is a major part of Lent because it follows Jesus’s call to serve our neighbors. The money raised through the rice bowls provides food, medical care, and clean water to those in need around the world. Most often, the donations achieved with the rice bowl come from the change leftover from a dollar.

“And when you reap the harvest of your land, do not completely reap one corner of your field, and the fallen stalks of your harvest do not gather. And your vineyard, do not glean, nor gather the fallen grapes of your vineyard; leave them for the poor and for the stranger: I am the Lord your God” Leviticus 19:9-10

Much like the command to leave remnants of the harvest for the poor, it’s the remnant of the dollar that makes it into the charitable rice bowl.

Rena poses the question of why we shouldn’t donate a portion of the harvest. One of the reasons she provides is that as the poor come to help themselves during your absence you cannot know who your donations are helping. Indicating that there isn’t any personal benefit, making it the “ultimate form of charity.” I like this reasoning as it follows my belief that doing good shouldn’t be done because of the potential reward.

I additionally chose this excerpt because of the recipe that accompanies it. This chicken dish served with creamy sauce is studded with mushrooms and grapes.

Vineyard Chicken

Ingredients:

  • 6 boneless skinless chicken breasts, cut in half length-wise so they’re thin
  • 2 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup sliced mushrooms
  • 1/2 C heavy cream
  • 1 C chicken broth
  • juice 1/2 lemon
  • 2 C slice grapes
  • 1/4 C fresh parsley, chopped

Steps:

  1. In a bowl mix together flour, basil, paprika, salt and pepper. Lightly dredge chicken in flour mixture, reserve the remaining flour.
  2. In a large tall sided skillet heat olive oil over medium high heat. Brown chicken 1-2 minutes on each side. Remove from pan and set aside.
  3. Add extra olive oil to the skillet if needed and saute garlic and mushrooms 2 minutes. Stir in flour from step 1 and add broth, cream, lemon juice. Reduce heat and simmer sauce for 4 minutes. Return chicken to the pan and cook 6 minutes, or until chicken is cooked through. Add grapes and parsley and let warm through an extra minute.

*This recipe is adapted from Eating the Bible by Rena Rossner*

Vineyard Chicken 1 Vineyard Chicken 2 Vineyard Chicken 3

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