Chicken Taos

This is a very family-friendly meal.  My toddler loves the chicken - we can't cut it up fast enough!

Ingredients:
12 pieces of chicken, cubed (boneless breasts or thighs work well)

¼ cup flour

2 teaspoons salt

¼ teaspoon pepper

¼ cup butter

1 cup chopped onion

¼ teaspoon garlic powder

2 tablespoons Worcestershire sauce

1 jar chili sauce*

1 ½ cups chicken broth

½ cup dry sherry

 Roll chicken in combined flour, salt and pepper (or place in Ziploc and shake!)

Melt butter in large high-walled sauce pan, add chicken and brown.

Push browned chicken to one side.

Add onions and sauté until transparent.

Stir in remaining ingredients.

Bring to a boil.

Reduce heat and simmer for 35 minutes.

Serve chicken and sauce over rice or egg noodles.

*Chili sauce can be found near the ketchup and cocktail sauces

I often make a double-batch of this, as the chicken and sauce freeze and reheat really well.  I usually serve it over the egg noodles, with a layer of fresh spinach in between – by the time you are ready to eat, the spinach is wilted and tastes fantastic!

Paris Breakfast

2 tablespoons sweet butter

2 eggs

½ cup milk, at room temperature

1 tablespoon Grand Marnier or Kirsch

2 tablespoons granulated sugar

½ cup flour

Juice of one lemon

Confectioner’s sugar

Preheat oven to 400*

Place a 10” glass pie pan in the oven to heat.

Add butter to the pan.

When melted, brush the sides and bottom.

Keep in the hot oven until ready to use

The plate must be very hot!

Put the eggs, milk, Grand Marnier, lemon juice and granulated sugar into blender.

Blend briefly at low speed.

Add the flour and blend at high speed till light and frothy.

Scrape the sides with a rubber spatula and blend a few seconds more.

Immediately pour the blended mixture into the pie plate.

Bake for fifteen minutes.

Dust with confectioner’s sugar and serve immediately with maple syrup or jam.

Serves two – double the recipe, using two pie plates to serve four!

Pesto Palmiers

1 container prepared pesto

½ cup freshly grated parmesan cheese

1 package frozen puff pastry

Preheat oven to 375*

Roll out 1 sheet of puff pastry to about 11x15”

Spread with pesto and then top with parmesan cheese.

Roll from top of long side in toward center.

Roll from bottom of long side into toward center, with both rolled edges meeting at the middle.

Cut into ¼” slices and place on baking sheets.

Bake 12 to 15 minutes, or until puffed and golden.

*I sometimes make these with prosciutto and honey mustard instead of the pesto!