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Monthly Archives: October 2015

Chicken Marsala with Portobellos and Gorgonzola

Ok…there are probably many of you who do not like Gorgonzola or any blue cheese. Its okay to skip this and use another cheese like Parmesan or mozzarella, but you will miss the great flavour of the blue cheese in the sauce…LOL. It is fairly quick and goes well with mashed potatoes and steamed carrots!

Chicken Marsala with Portobellos and Gorgonzola Cheese
Ingredients
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/4 teaspoon pepper
• 3 tablespoons olive oil, divided
• 1/2 pound sliced baby Portobello mushrooms
• 2 garlic cloves, minced
• 1 cup Marsala wine or sherry or Port wine
• 2/3 cup heavy whipping cream
• 1/2 cup crumbled Gorgonzola cheese, divided (optional) (try Mozzarella or Parmesan_
• 2 tablespoons minced fresh parsley
Directions
1. Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
2. In same skillet, sauté mushrooms in remaining oil until tender. Add garlic; cook 1 minute.
3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.

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Jalapeno Pepper Jelly

Tis the season for great fall produce, including the last of those colorful peppers. Here, in Yucatan, there is always an abundance of jalapenos available so I always keep a few jars of this jelly on hand. This recipe comes from www.allrecipes.com.

We serve this over a softened block of Philadelphia cream cheese and top it with a few canned anchovies for a sweet, spicy and salty taste all at once over our favorite crackers.

Jalapeno Pepper Jelly

Ingredients

2 1/2 green bell peppers minced

1 3/4 cans diced jalapeno peppers (4 ounces of minced fresh)

1 1/4 cups distilled white vinegar

5 1/3 cups white sugar

1/2 tsp. cayenne pepper

6 oz. liquid Pectin

Food coloring (optional 4 drops)

Directions

In a large stainless steel saucepan, combine peppers, vinegar, sugar and cayenne pepper. Cook over medium heat. Stir frequently until mixture begins to boil. Stir in Pectin, boil 5 minutes longer, stirring CONSTANTLY and mix in optional food coloring. Skim off any foam and remove from heat.

Ladle into sterilized jars of your choice. I usually use the small Ball ones with metal lids. Seal and process in a boiling water container for 5 minutes. Let cool. I usually keep the cooled jars in the refrigerator.

Great gift idea…

Great for US Thanksgiving or Christmas/New Years!

Spice Rubbed Turkey Breast with Roasted Carrots

Not wanting to cook a whole turkey this Thanksgiving amigos? Give this Martha Stewart recipe a shot…it only uses a small skinless turkey breast 30 to 35 minutes of oven time…

Spice Rubbed Turkey Breast with Roasted Carrots

Ingredients

  • 2 pounds carrots peeled and cut into 2 inch lengths
  • 6 garlic cloves, smashed and peeled* (see below)
  • 2 T olive oil
  •  2 lb. turkey breast skinless
  • 1/4 tsp. cinnamon
  • 3/4 tsp. ground cumin
  • Coarse salt and ground pepper
  • 1/2 plain low fat yogurt
  • 2 T fresh lemon juice

Preheat oven to 475 degrees. On a rimmed baking sheet, toss carrots, garlic and 1 T. oil. Push them to the sides. Place turkey in centre of pan and rub with 1 T oil and sprinkle with cinnamon and 1/2 tsp. cumin. Season with salt and pepper.

Roast until a thermometer inserted in the thickest part registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through cooking. Let turkey rest 10 minutes before slicing.

In a small bowl mix yogurt, lime juice and 1/4 tsp. cumin. Season with salt and pepper. Serve turkey with carrots and sauce.

How to Peel Garlic? Cut the bottom off of your garlic cloves and place them on a paper towel in the microwave. Stop after 20 to 30 seconds and remove the garlic. Squeeze the top of the garlic buds and the skin will slip off. Chop as needed.

Pan Roasted Pork with Rosemary Applesauce

Michael Dixon Smith is a Canadian chef and writer, host of The Inn Chef, Chef at Home, Chef at Large, Chef Michael’s Kitchen, Chef Abroad, and Chopped: Canada (all of which have appeared on the Canadian Food Network). Some of Michael’s recipes have been used by me for many years. One of his best is the French Onion Soup which was posted on this site in January 2012. For more of his great recipes, follow the link below.

http://chefmichaelsmith.com/

And now here is today’s great fall recipe!

Pan Roasted Pork with Rosemary Applesauce
Ingredients
for the applesauce:
1/4 cup olive oil
4 onions, peeled and thinly sliced
4 of your favourite apples, cored and cut into chunks (I used Granny Smith)
1/4 cup apple cider vinegar
1 tablespoon fresh rosemary
a sprinkle or two sea salt and freshly ground pepper
For the pan-roasted pork chops
4 thick centre-loin pork chops
2 tablespoons Butter
1 tablespoon any vegetable oil
a sprinkle or two sea salt and freshly ground pepper
Procedure
For the applesauce, heat the oil in a small saucepan. Add the onions and patiently cook them, stirring occasionally until they are caramelized and turn golden brown. Add the apple chunks, apple cider vinegar, rosemary and salt and pepper. Stir well. Simmer until the apples are very soft. Serve warm, or refrigerate and serve chilled.The applesauce will keep for several days.
For the pork chops, preheat a large sauté pan over medium-high heat. Splash in the oil and toss the butter into the centre of the oil. This will help keep the butter from burning. Pause until the butter begins to brown.
Meanwhile, pat the chops dry using paper towels, then season them with salt and pepper and carefully place them into the hot pan. Sear for 2 minutes or so on each side. Reduce heat to medium-low, cover and cook for another 10 minutes.

Serve with the warmed applesauce.