You can't do any better in this life than to put something
delicious in a friend's mouth--Jack Butler
Tuesday, November 4, 2008
November : Cranberries!
This month our host is Trina Wilson. We will be meeting at her house on November 4th at 7p.m. The theme is cranberries...fresh, frozen, jellied, dried, as long as it's got cranberries in it, bring it!
For the Chicken 4 chicken breast fillets 1/2 cup finely chopped pecans 1/2 cup breadcrumbs 3/4 teaspoon salt 1 cup milk 2 eggs, beaten 1 cup all-purpose flour 1/2 cup canola oil
For the Balsamic Vinaigrette 1 cup canola oil 1/3 cup balsamic vinegar 4 teaspoons Grey Poupon Dijon Mustard 4 teaspoons granulated sugar 1/2 teaspoon salt 2 teaspoons minced garlic (2 cloves)
For the Salad 1 cup dried cranberries 3 tablespoons dark brown sugar 1/2 cup finely chopped pecans 8 cups chopped romaine lettuce (2 heads) 1 cup sliced celery (2 stalks) 2 (11 ounce) cans mandarin orange segments, drained 1/2 cup crumbled blue cheese
2.As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 teaspoon salt in a blender. Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayo. Pour vinaigrette into a small bowl and mix in minced garlic. Chill this until you're ready to use it.
3.When you're ready to build your salads, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
4.Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
5.Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans. Sprinkle 2 tablespoons of this mixture on each salad.
6.Sprinkle about 1/2 can of drained mandarin segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
7.Sliced each chicken fillets into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.
3 3 oz packages red jello (the sugar free is 0.3 oz) 1 can jellied cranberries 2 small pkg frozen fruit 4 bananas 1/2 C nuts--pecans or walnuts 1 can crushed pineapple
Make jello according to package, using about 1 1/2 C less water (the frozen fruit makes up for it). Use a 9 X 13 pan. Add all fruits and nuts. Put in the can of jellied cranberries, kind of chopping it to separate into chunks. Let set in fridge for several hours.
**My mom always makes this for the holidays. The jellied cranberries dissolve and add some tanginess. The topping is really good too--a little sour, a little sweet.
For cooking club, I'm not adding nuts or pineapple (forgot about the pineapple--oops), and topping it with fat free cool whip. So it isn't the fully monty, but you'll get the idea. I don't want to bring home a ginormous pan of this to eat by myself. I'm only using 1 package of jello in an 8 X 8 pan, with about 1/3 can of jellied cranberries.
YUMMMM-O on the salads lady... I cant forget to give you my recipe... Step 1... get in your car and drive to the commissary, Step 2... pick out the best Veggie, meat and cheese platter.. Step 3.... Serve to all the lovely ladies at the cooking group.. Step 4 ENJOY!!!! hahahaa... I know I am lame...
Prep: 30 min + rising (~1 hour) Bake: 40 min + cooling
3 to 3 1/2 cups all-purpose flour 1/3 cup sugar 1 package (1/4 ounce) quick-rise yeast 1/2 tsp salt 1/2 cup water 1/2 cup milk 1/3 cup butter, cubed
Filling: 1 cup chopped fresh or frozen cranberries 1/4 cup packed brown sugar 1/4 cup water 1 Tbl. butter, cubed 1/2 cup chopped walnuts 1 Tbl. lemon juice
In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120-130 degrees F. Add to dry ingredients; beat until combined. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease tip. Cover loosely and let rise in a warm place until doubled, about 1 hour.
For filling, combine cranberries, brown sugar and water in a small saucepan. Cook over medium heat until berries pop, about 15 minutes. Remove from heat; stir in butter walnuts and lemon juice. Cool.
Punch dough down. Turn onto a lightly floured surface; roll inot a 20-in. x 10-in. rectangle. Spread cooled filling over dough until 1/2 in. of edges. Roll up jellied dough starting with a long side. Press dough together on edges and along seam to seal. Place in a zig-zag pattern into a greased 9-in.x 5 in. x 3-in. loaf pan.
For topping combine flour and sugar in a small bowl; cut in 1 Tbl. of butter until crumbly. Melt remaining butter and brush over dough. Sprinkle topping over dough. Cover and let rise until dough rises, about 30 minutes to 1 hour. Bake at 350 degrees F for 40 minutes or until bread sounds hollow. Carefully remove from pan to cool. Yield: 1 loaf
Sorry if some of my recipe sounds funny, or doesn't make much sense. I was working from a copy from a magazine that I hadn't realized was missing nearly half of the last column until I made it for you gals. Good luck.
White Chocolate Cranberry Cheesecake from Trina Wilson 1 package graham crackers, crushed 6 Tbs melted butter **mix crumbs and butter in a 9inch Spring Form pan and press into the bottom. Set aside 3 packages (8oz each) softened creamcheese 3/4 c sugar 3 eggs 4 squares (or 4 oz) white chocolate, melted 1/2 c dried cranberries 1 tsp grated orange peel Beat creamcheese and sugar in a large bowl with mixer on medium till well mixed. Add eggs, one at the time, mixing just until each one is incorperated.
White Chocolate Cranberry Cheescake from Trina Wilson(Sorry, I hit the wrong button- here is the rest) Gently stir in cranberried, white chocolate and orange peel. Pour over crust.Bake @ 350 for 45-50 minutes - center should be ALMOST set. Cool completely on wire rack, then refrigerate for at least 3 hours.
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Ft. Lewis COOKING GROUP is a monthly ladies night out with a rotating location and new theme held on the first Tuesday of every month at 7 pm. It's a chance to leave your sweet ones at home (itty bitty babies welcome). Everyone makes a dish based upon the theme and comes ready to share and sample the great food...more importantly, it's a great way to get together with friends to enjoy each other's cooking and company.
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Pecan Crusted Chicken Salad
For the Chicken
4 chicken breast fillets
1/2 cup finely chopped pecans
1/2 cup breadcrumbs
3/4 teaspoon salt
1 cup milk
2 eggs, beaten
1 cup all-purpose flour
1/2 cup canola oil
For the Balsamic Vinaigrette
1 cup canola oil
1/3 cup balsamic vinegar
4 teaspoons Grey Poupon Dijon Mustard
4 teaspoons granulated sugar
1/2 teaspoon salt
2 teaspoons minced garlic (2 cloves)
For the Salad
1 cup dried cranberries
3 tablespoons dark brown sugar
1/2 cup finely chopped pecans
8 cups chopped romaine lettuce (2 heads)
1 cup sliced celery (2 stalks)
2 (11 ounce) cans mandarin orange segments, drained
1/2 cup crumbled blue cheese
Directions
1.We'll make the pecan-crusted chicken first since it is served cold. Pound each chicken fillet to about 1/2-inch thick. You can do this easily by covering each chicken breast in plastic wrap, and pounding away with a kitchen mallet. Combine 1/2 cup finely chopped pecans, bread crumbs, and 3/4 teaspoon salt in a shallow bowl. In another shallow bowl combine milk with beaten eggs. Dump the flour into another shallow bowl. Bread each chicken breast by coating each with with flour. Dip the flour-dusted chicken into the egg mixture, and then coat the chicken with a thick coating of the pecans and bread crumbs. Pre-heat 1/2 cup of canola oil in a large skillet over medium/low heat. When the oil is hot, sauté the chicken fillets for 3 to 4 minutes per side or until golden brown. Cool chicken on a rack or paper towels. When you can handle the chicken, cover it and refrigerate for at least two hours.
2.As the chicken chills, you can make the balsamic vinaigrette by combining 1 cup canola oil, balsamic vinegar, mustard, granulated sugar and 1/2 teaspoon salt in a blender. Blend on low speed for just a few seconds, or until the dressing begins to thicken. Don't blend too long or your vinaigrette will get too thick, like mayo. Pour vinaigrette into a small bowl and mix in minced garlic. Chill this until you're ready to use it.
3.When you're ready to build your salads, toss lettuce and celery with about 3/4 cup of the balsamic vinaigrette.
4.Arrange the lettuce on four plates, then sprinkle the cranberries over the lettuce (about 1/4 cup per serving).
5.Combine the 3 tablespoons of brown sugar with 1/2 cup finely chopped pecans. Sprinkle 2 tablespoons of this mixture on each salad.
6.Sprinkle about 1/2 can of drained mandarin segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese.
7.Sliced each chicken fillets into thin strips. Arrange one sliced chicken fillet on top of each salad and serve.
YUM! I'm coming for Alexis's salad. =)
HOLIDAY JELLO
3 3 oz packages red jello (the sugar free is 0.3 oz)
1 can jellied cranberries
2 small pkg frozen fruit
4 bananas
1/2 C nuts--pecans or walnuts
1 can crushed pineapple
Make jello according to package, using about 1 1/2 C less water (the frozen fruit makes up for it). Use a 9 X 13 pan. Add all fruits and nuts. Put in the can of jellied cranberries, kind of chopping it to separate into chunks.
Let set in fridge for several hours.
TOPPING
1 container sour cream (16 oz)
1 tsp vanilla
1 pint sour cream
**My mom always makes this for the holidays. The jellied cranberries dissolve and add some tanginess. The topping is really good too--a little sour, a little sweet.
For cooking club, I'm not adding nuts or pineapple (forgot about the pineapple--oops), and topping it with fat free cool whip. So it isn't the fully monty, but you'll get the idea. I don't want to bring home a ginormous pan of this to eat by myself. I'm only using 1 package of jello in an 8 X 8 pan, with about 1/3 can of jellied cranberries.
YUMMMM-O on the salads lady... I cant forget to give you my recipe... Step 1... get in your car and drive to the commissary, Step 2... pick out the best Veggie, meat and cheese platter.. Step 3.... Serve to all the lovely ladies at the cooking group.. Step 4 ENJOY!!!! hahahaa... I know I am lame...
Cranberry Pineaplle Juice
1 (64 fluid ounce) bottle cranberry juice, chilled
1 (46 fluid ounce) can pineapple juice
1 (8 ounce) can pineapple tidbits
1 cup cranberries
In a punch bowl, combine cranberry juice and pineapple juice. Stir in pineapple tidbits and cranberries. Serve with ice.
Cranberry Swirl Loaf
Prep: 30 min + rising (~1 hour)
Bake: 40 min + cooling
3 to 3 1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 tsp salt
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed
Filling:
1 cup chopped fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 cup water
1 Tbl. butter, cubed
1/2 cup chopped walnuts
1 Tbl. lemon juice
Topping:
2 Tbl. all-purpose flour
2 Tbl. sugar
2 Tbl. cold butter, divided
In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120-130 degrees F. Add to dry ingredients; beat until combined. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease tip. Cover loosely and let rise in a warm place until doubled, about 1 hour.
For filling, combine cranberries, brown sugar and water in a small saucepan. Cook over medium heat until berries pop, about 15 minutes. Remove from heat; stir in butter walnuts and lemon juice. Cool.
Punch dough down. Turn onto a lightly floured surface; roll inot a 20-in. x 10-in. rectangle. Spread cooled filling over dough until 1/2 in. of edges. Roll up jellied dough starting with a long side. Press dough together on edges and along seam to seal. Place in a zig-zag pattern into a greased 9-in.x 5 in. x 3-in. loaf pan.
For topping combine flour and sugar in a small bowl; cut in 1 Tbl. of butter until crumbly. Melt remaining butter and brush over dough. Sprinkle topping over dough. Cover and let rise until dough rises, about 30 minutes to 1 hour. Bake at 350 degrees F for 40 minutes or until bread sounds hollow. Carefully remove from pan to cool.
Yield: 1 loaf
Sorry if some of my recipe sounds funny, or doesn't make much sense. I was working from a copy from a magazine that I hadn't realized was missing nearly half of the last column until I made it for you gals. Good luck.
White Chocolate Cranberry Cheesecake from Trina Wilson
1 package graham crackers, crushed
6 Tbs melted butter
**mix crumbs and butter in a 9inch Spring Form pan and press into the bottom. Set aside
3 packages (8oz each) softened creamcheese
3/4 c sugar
3 eggs
4 squares (or 4 oz) white chocolate, melted
1/2 c dried cranberries
1 tsp grated orange peel
Beat creamcheese and sugar in a large bowl with mixer on medium till well mixed. Add eggs, one at the time, mixing just until each one is incorperated.
White Chocolate Cranberry Cheescake from Trina Wilson(Sorry, I hit the wrong button- here is the rest)
Gently stir in cranberried, white chocolate and orange peel. Pour over crust.Bake @ 350 for 45-50 minutes - center should be ALMOST set. Cool completely on wire rack, then refrigerate for at least 3 hours.
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