Weekend Chicken Recipe - Chicken Breasts in Cream Sauce

CHICKEN BREASTS IN CREAM SAUCE


Approximately 4 servings.


Ingredients :


4 chicken breasts halves, boned and skinned and rinsed
1/4 c. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1/4 lb. mushrooms, sliced
3/4 tbsp. garlic, chopped
1 green onion, chopped


Method :


1. Add salt, pepper and flour. 


2. Dredge chicken breasts in seasoned flour mix, shake excess off. 


3. Add butter and vegetable oil to sauté pan, cook on medium heat. 


4. Cook chicken breasts for 2 1/2 minutes on each side. 


5. Add mushrooms, garlic - cook for approximately 1 more minute until chicken is almost 
done, add chopped onion. 


6. Drain fat from pan and set aside. 

Indian Pickle Recipe - Beetroot Pickle

Pickled Beetroot
  
Beetroot are pickled just like carrots are. Like carrots, beetroot is cut into strips or chips and soaked in lemon juice till they mature. Green chiles can also be added for spice. Pickled beetroot are generally eaten with rice mixed with some sort of dal / dhal or just with yogurt rice.


Makes: around 1 1/2 Cups of Pickled Beetroot


Ingredients :


Beetroot 1 Large
Lemons 2
Green Chillies 2 
Salt to taste



Method  :


Peel, remove ends, wash and pat dry the beetroot.
Halve and chop the beetroot into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.
Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar. 
Add enough salt to the lemon juice and stir to dissolve.
Now stir in chopped beetroot and green chillies.
Cover and let the beetroot sit for a day or two to mature.
Serve pickled beetroot as an accompaniment to dal rice, yogurt rice etc..


Notes :  Make sure to choose tender green chillies for milder spice level.


Suggestions : Make sure the jar is clean and dry for pickle to last longer.


Variations : Here are the pickled variations with carrots, baby ginger and green chillies. 
Chop the beetroot into thick circles if you wish.


Other Names : Beetroot in Lemon Juice, Pickled Beetroot.

Delicious Fish Recipe - Pan-Roast Fish

Pan-Roast Fish

Pan-roasted fish is a delicious and healthy dish. Pan roasting cooks the fish quickly by searing it on the outside while keeping it nice and moist on the inside. Frying fish in a pan tends to burn the fish before it is thoroughly cooked, while baking fish tends to dry it out. You can avoid this by pan roasting the fish on the stove, then finishing it in the oven. This will brown the fish on the outside but keep the inside juicy and moist.

Ingredients : 

Fish fillets

White wine

Butter

Canola oil

Skillet

Granulated sugar

Salt

Method :

Remove the fish from the refrigerator. 

Keep the fish covered on a plate for half an hour while it warms up to room temperature. 

Preheat the oven to 400 degrees Fahrenheit.

Dry the fish with paper towels. 

Absorb as much moisture as possible to help the fish brown easily. 

Sprinkle salt or granulated sugar on the fish to help give it a nice crust when it sears and to prevent it from drying out.

Heat a skillet on high heat for three to four minutes. 

Add 3 tablespoons of canola oil to the skillet, spread it around so the skillet is coated and heat it for one to two minutes until it  starts to smoke. 

Avoid using virgin or extra virgin olive oil because they have a low smoke point and will smoke before the pan gets hot enough for the fish.

Add the fish to the pan. 

Keep the fish separated so they sear properly; if they are too close they will steam instead of sear. 

Sear the fish one at a time or in batches if there isn't enough room in the pan.

Sear the fish for three minutes on one side. 

Flip the fish gently with a spatula and then sear for another three minutes on the other side. 

Don't touch or move the fish while it is searing, as doing so will interfere with the browning process.

Place the fish with the pan in the oven. Bake the fish until the centers are slightly translucent.

Remove the skillet from the oven and transfer the fish to a plate to rest. 

The fish will continue cooking while it rests.

Pour some white wine and a few tablespoon of butter in the pan. 

Add just enough wine to cover the bottom of the pan and stir. 

This will mix in with the browned bits of fish in the skillet and create a sauce for the fish. 

Remove the pan after a few minutes and pour the sauce over the fish.

Dessert Recipe - DIABETIC APPLE JELLY

DIABETIC APPLE JELLY


Makes : 2 half-pints


Ingredients :


2 env. unflavored gelatin
2 c. unsweetened apple juice
Artificial sweetener to taste
2 tbsp. lemon juice
Yellow food coloring


Method :


Sterilize 2 half-pint jars by covering with water and boiling for 15 minutes. 
Soften gelatin in 1 cup apple juice. 
Heat to a boil the other cup of apple juice. 
Remove from heat. 
Add juice with softened gelatin. 
Add lemon juice. 
Bring to full boil and cook about 2 minutes.
Remove from heat and add food coloring and sweetener to taste. 
Pour into sterile half-pint jars, seal, and cool. 
Store in refrigerator. 

A Salad Recipe - German Potato Salad

German Potato Salad



Ingredients :


1 Pkg. frozen vegetarian bacon, thawed and chopped
1 tablespoon flour
1/4 cup of sugar
1/3 cup of white vinegar
2/3 cup of hot water
2 pounds of white potatoes, boiled for 25 minutes, covered
until just tender
8 to 10 green onions, finely chopped (1 cup)
1/2 teaspoon of salt
1/8 teaspoon ground black pepper


Method :


In a non−stick skillet cook bacon over low heat, stirring constantly for about 8 minutes or until crispy.
Add flour and stir for about one minute. 
Combine sugar, vinegar, hot water and add to bacon mixture. 
Cook, stirring constantly, until sauce thickens.
Drain potatoes well, cool, peel and slice. 
Add to the sauce along with the onion, salt and pepper. 
Serve warm or chilled.