Well, nothing's going forward with the next birthday dinner, so I'm making a command decision here - Today is the 21st, so how about having the review on Monday, June 4th?????
Indian-Style Stuffed Chicken Breasts (Issue #40, 8/03)
(and from same issue and menu)
Curry Beurre Blanc
Basmati rice
Toasted cashews
Roma tomatoes & cilantro
and for dessert - an old family favorite for my birthday...
RICE KRISPIES ICE CREAM CRUNCH CAKE WITH STRAWBERRIES
------
Indian-Style Stuffed Chicken Breasts
(Cuisine at home, August 2003, Issue 40, p. 21)
Makes: 4 Chicken Breasts
For the Chicken—
Prepare:
4 boneless, skinless chicken breast halves, see bottom picture
For the Marinade—
Mix:
1 cup plain yogurt
1/2 cup fresh lemon juice
2 T. fresh ginger, minced
1 T. garlic, smashed
1 T. paprika
2 t. curry powder
1 t. cayenne
1 t. ground cumin
1 t. ground coriander
1 t. kosher salt
For the Filling—
Combine:
1 pkg. (10 oz.) frozen spinach, thawed, squeezed dry
3/4 cup ricotta cheese
2 T. plain yogurt
1 shallot, minced
Salt and pepper to taste
For the Curry Beurre Blanc—
Reduce:
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots, minced
Add; Reduce:
1 T. heavy cream
Off Heat, Whisk in:
1 cup cold unsalted butter, cut into tablespoons
Stir in at the End:
1/4 cup coconut milk
2 T. fresh cilantro, chopped
1 T. curry powder
1 t. sugar
1 t. crushed red pepper flakes
Prepare chicken for stuffing.
Mix ingredients for marinade in a bowl.
Combine ingredients for filling in a second bowl. Stuff chicken with about 1/4 cup filling per breast. Marinate stuffed breasts for 15 minutes. Preheat grill to medium-high. Oil grill grates, then grill the chicken, covered, for 10–12 minutes per side.
Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2–4 minutes.
Add cream; simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 T. at a time, until melted.
Stir in coconut milk, cilantro, curry powder, sugar, crushed red pepper flakes, and salt at the end. Serve Stuffed Chicken with Curry Beurre Blanc over basmati rice and garnish with cashews, tomatoes, and cilantro.
Nutrition Information (Per 6 oz.):
431 calories 55% calories from fat 27g total fat 13g carb. 664mg sodium 3g fiber
--------
If anyone wants this info -
To make a large pocket for the filling, start in the thickest part of the breast.
--------
RICE KRISPIES ICE CREAM CRUNCH CAKE
6 ozs Chocolate chips
1/3 cup peanut butter
3 cup Rice Krispies®
1/2 gallon vanilla ice cream or frozen yogurt (coffee ice cream is delicious also!!)
In a bowl placed over a pot of simmering water, melt the chocolate chips and peanut butter together; add the cereal and stir together.
Spread this mixture on a baking sheet and cool. Break up cereal mixture into small pieces.
Soften ice cream and fold in all but ½ cup of cereal mixture; spread the ice cream into a spring form pan.
Use remaining ½ cup chocolate/cereal mixture to sprinkle over the 'cake.'
Wrap cake in foil and freeze. Remove from freezer and keep in refrigerator for an hour before serving.
Garnish slices of the ice cream cake with whipped cream and strawberries, if desired. (Great big, old ripe strawberries are wonderful with this 'cake'! )
Description:
"On a hot summer day, this dessert just can't be beat and all ages love it."
Indian-Style Stuffed Chicken Breasts (Issue #40, 8/03)
(and from same issue and menu)
Curry Beurre Blanc
Basmati rice
Toasted cashews
Roma tomatoes & cilantro
and for dessert - an old family favorite for my birthday...
RICE KRISPIES ICE CREAM CRUNCH CAKE WITH STRAWBERRIES
------
Indian-Style Stuffed Chicken Breasts
(Cuisine at home, August 2003, Issue 40, p. 21)
Makes: 4 Chicken Breasts
For the Chicken—
Prepare:
4 boneless, skinless chicken breast halves, see bottom picture
For the Marinade—
Mix:
1 cup plain yogurt
1/2 cup fresh lemon juice
2 T. fresh ginger, minced
1 T. garlic, smashed
1 T. paprika
2 t. curry powder
1 t. cayenne
1 t. ground cumin
1 t. ground coriander
1 t. kosher salt
For the Filling—
Combine:
1 pkg. (10 oz.) frozen spinach, thawed, squeezed dry
3/4 cup ricotta cheese
2 T. plain yogurt
1 shallot, minced
Salt and pepper to taste
For the Curry Beurre Blanc—
Reduce:
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots, minced
Add; Reduce:
1 T. heavy cream
Off Heat, Whisk in:
1 cup cold unsalted butter, cut into tablespoons
Stir in at the End:
1/4 cup coconut milk
2 T. fresh cilantro, chopped
1 T. curry powder
1 t. sugar
1 t. crushed red pepper flakes
Prepare chicken for stuffing.
Mix ingredients for marinade in a bowl.
Combine ingredients for filling in a second bowl. Stuff chicken with about 1/4 cup filling per breast. Marinate stuffed breasts for 15 minutes. Preheat grill to medium-high. Oil grill grates, then grill the chicken, covered, for 10–12 minutes per side.
Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2–4 minutes.
Add cream; simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 T. at a time, until melted.
Stir in coconut milk, cilantro, curry powder, sugar, crushed red pepper flakes, and salt at the end. Serve Stuffed Chicken with Curry Beurre Blanc over basmati rice and garnish with cashews, tomatoes, and cilantro.
Nutrition Information (Per 6 oz.):
431 calories 55% calories from fat 27g total fat 13g carb. 664mg sodium 3g fiber
--------
If anyone wants this info -
To make a large pocket for the filling, start in the thickest part of the breast.
--------
RICE KRISPIES ICE CREAM CRUNCH CAKE
6 ozs Chocolate chips
1/3 cup peanut butter
3 cup Rice Krispies®
1/2 gallon vanilla ice cream or frozen yogurt (coffee ice cream is delicious also!!)
In a bowl placed over a pot of simmering water, melt the chocolate chips and peanut butter together; add the cereal and stir together.
Spread this mixture on a baking sheet and cool. Break up cereal mixture into small pieces.
Soften ice cream and fold in all but ½ cup of cereal mixture; spread the ice cream into a spring form pan.
Use remaining ½ cup chocolate/cereal mixture to sprinkle over the 'cake.'
Wrap cake in foil and freeze. Remove from freezer and keep in refrigerator for an hour before serving.
Garnish slices of the ice cream cake with whipped cream and strawberries, if desired. (Great big, old ripe strawberries are wonderful with this 'cake'! )
Description:
"On a hot summer day, this dessert just can't be beat and all ages love it."
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com