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Friday, September 9, 2011

Rocking Recipe Swap: Fall theme

Ok everybody.  It's Rockin' Recipe Time. Please enter your Fall recipe by this Sunday 9/11/2011.  Here is what I need.  Menu title, Ingredients, measurements, and directions. 


Example: Laura's Cheesy Chicken

  • 1/2 cup cubed Colby jack cheese
  • Boneless chicken breast enough to cover the bottom of glass casserole dish
  • 1 can cream of mushroom
  • 1/4 C milk
  • 1/3 C butter melted
  • Italian Bread Crumbs sprinkled over chicken 
Spread olive oil on bottom of glass casserole dish
Clean boneless chicken breast and pat dry- Lay on bottom of casserole dish
Spread the can of mushroom over the chicken
Put the cheese on top of the chicken and spread evenly
Pour the milk over entire dish
Sprinkle the Italian bread crumbs over dish
Pour melted butter over dish
Cover with foil and bake one hour at 350 degrees

Please link the recipe back to my blog.  I will highlight one recipe this Sunday. Good Luck




Chef Keith Huffman's Recipe 
Here is a recipe from my book. Hope your readers enjoy it.
Keith


Roasted Hazelnut Vinaigrette

The hazelnut syrup used in this recipe is available in most supermarkets.
If you do not have lemon oil, prepare the lemon oil by mixing 3 tablespoons of olive oil with 3 tablespoons of fresh lemon juice.
Serves 8
Ingredients
½ cup hazelnuts
¼ cup hazelnut syrup
3 tbsp honey
½ cup apple cider vinegar
2 tbsp lemon oil
¼ cup lemon oil
½ cup olive oil
Method
Add the hazelnuts and 2 tablespoons of lemon oil to a small bowl. Toss the hazelnuts in the oil until the nuts are coated. Place the nuts on a baking sheet pan and roast in a 350° F oven for 10 minutes. Remove the nuts from the oven and cool completely. Once cool, grind the nuts in a food processor until they are a very fine texture. Add the ground hazelnuts, hazelnut syrup, honey, apple cider vinegar, the remaining lemon oil and olive oil to a blender and cover. Blend until the ingredients are well incorporated. Refrigerate until ready to serve. Stir well before serving.

Minnesota Wild Rice Apricot Salad
Minnesota is known for its Native American wild rice!
Serves 4
Ingredients
1 recipe roasted hazelnut vinaigrette
¼ cup red onion, diced small
½ cup apricot preserves
½ cup fresh pineapple, diced small
8 large dried apricots, julienned
2 tbsp red wine vinegar
2 tbsp cranberry juice
4 oz. cooked Minnesota wild rice
4 oz. baby field greens, 6 cups
¼ cup almonds, slivered
Method
Prepare the roasted hazelnut vinaigrette. In a bowl, add the onion, preserves, pineapple, apricots, vinegar, juice and previously cooked wild rice. Toss lightly. Add 4 ounces of the vinaigrette to the wild rice preparation and toss again. Refrigerate.
Plate Assembly
Place the greens on a chilled platter. Toss the rice preparation and place it in the center of the greens. Drizzle vinaigrette over the rice and greens. Refrigerate any unused vinaigrette for later use. Garnish with the slivered almonds.
Laura Rogers


2 comments:

  1. Well you can't go wrong with wild rice, can you?!

    Greetings from Minneapolis. :-)

    Pearl

    ReplyDelete
  2. Pearl,
    Wild rice is good huh? Thanks for coming by.

    ReplyDelete