Tuesday, November 10, 2009

last night's menu.....

Pear Salad with Raspberry Cream

Apple Bacon Stuffed Chicken Breasts

Our whole wheat bread recipe with 1/3 cup cocoa added

We enjoyed the meal, all the guests at the table thought it was yummy! The greens in the salad were out of the garden, spinach and two different lettuces. The garden is still going. Tomatoes are growing and producing, can you believe it?? Here are the recipes if you like;

Pear Salad With Raspberry Cream

3/4 cup sour cream
1/4 cup raspberry preserves
3 tablespoons red wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tablespoons lemon juice
1 head Bibb lettuce, torn
1 small head romaine lettuce, torn
1/2 cup freshly grated Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 cup fresh raspberries
1/4 c. chopped pecans

1. Whisk together the first 4 ingredients. Refrigerate.

2. Peal pears, if desired; quarter pears. Brush with lemon juice, refrigerate until serving.

3. Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, pecans, and raspberries. Makes 4 servings

Apple Bacon Stuffed Chicken Breasts

2 bacon slices, diced
1/2 cup peeled, chopped Granny Smith apples
1/2 cup dried cranberries
1/4 c. chopped pecans
1 tablespoon fine, dry breadcrumbs
1/2 teaspoon poultry seasoning
1/2 teaspoon ground cinnamon
4 skinned and boned chicken breasts
1 cup apple juice
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water
2 tablespoons chopped fresh parsley
melted butter

1. Cook bacon in skillet over medium heat until crisp, crumble and set aside.

2. Flatten thawed chicken breasts, mix together 1st seven ingredients, place a tablespoon in each chicken breast, roll up and secure with a tooth pick. Place on greased baking sheet, brush with melted butter. Bake at 350 for 45 minutes or until juices run clear and lightly browned.

3. On stove top whisk together corn starch, apple juice, and water until thickened. Spoon over cooked chicken breasts, and sprinkle with parsley and serve

( I put the cornstarch, juice and water in a quart jar w/lid
shake it really well
then pour into pan
and allow to thicken)


Cheryl said...

Quite impressive!!!

Teena said...

Looks wonderful. Yum....


The Ahlgren Family said...

It was scrrrrrumptious! You always rustle up a tasty meal and think of creative ways to change the average, like adding cocoa to the bread! :) I enjoy learning from your creative gifts! Thanks for letting us in on the tasty meals and sweet fellowship!

Janet said...

Oh delish!! I am going to try the pear salad. That looks amazing! Better than ANY restaurant, that's for sure!