Bona Vita

Apricot Cashew Chicken

Here is a quick and tasty way to prepare chicken breasts. This recipe is easy to multiply and, thus, a great entree for a crowd.

 Apricot Cashew Chicken

15 chicken breast halves, boned and trimmed

18oz. apricot preserves

1/4 cup soy sauce

1/2 cup orange juice

1 cup chopped cashews

garlic powder

coarsely ground black pepper

Preheat your oven to 375^o

Pat the chicken breasts dry and season with the garlic and pepper.  Place the chicken in the refrigerator until you are ready to bake it.

In a heavy sauce pan heat the preserves, soy sauce, and the orange juice over medium heat until the sauce is thick and bubbly. This will take about 5 minutes. Stir the sauce frequently.

Place the chicken on a foil lined baking sheet. Bake in the preheated oven for 8 -12 minutes. Turn the chicken and bake for an additional 8 - 12 minutes. The cooking time will depend on the thickness of your chicken breasts. I use relatively thin breasts and bake it for about 10 minutes per side. 

Spoon the apricot sauce over the chicken breasts and bake for 1 - 2 minutes. Turn the chicken breasts and spoon the remaining sauce over it and bake for 1 - 2 additional minutes. 

Sprinkle the cashews evenly over the chicken breasts and broil just enough to toast the cashews.

Serve with rice and enjoy!

This really is a fairly quick meal. I started dinner at 7:00 P.M. last night. I served seven hungry family members Apricot Cashew Chicken, rice, salad, fruit, and ice cream for dessert. We enjoyed a lovely dinner and the kitchen was clean by 9:00 P.M.

 

Festive Drinks For Children

Let your kids celebrate with Roy Rogers and Shirley Temple. Actually, children of all ages enjoy these refreshing drinks. They are so easy to make and a pretty addition to any party.

Shirley Temple

Fill an 8 ounce glass with crushed or cubed ice

Pour Sprite over the ice, filling about 3/4 of the glass.

Add 2 Tablespoons of Grenadine and stir.

Garnish with fresh fruit or mint sprigs.

Add fun stir sticks or umbrellas to complement your motif.

 

Roy Rogers

Just substitute the Sprite with Coca Cola and, presto, you have Roy Rogers!

I have used diet soda when it is requested with great results.

American Waffles

Deliciously fluffy waffles can be made ahead and frozen. They maintain their light fluffy nature when frozen unlike their commercial counterparts.  To reheat just pop the waffles in the toaster. This recipe was inspired by the Better Homes and Gardens Cookbook (the Red and White New Cook Book version).

 

Waffles

8 1/2 cups               Flour

5 tbs.                        Baking Powder

10                             Egg yolks

10                              Egg whites

8 1/2 Cups               Milk

2 1/2   Cups             Cooking Oil

1/2 tsp.                     Almond Extract

 

Mix all of the dry ingredients together in a very large bowl.  Separate the egg yolks from the egg whites, reserving the egg whites.  Combine the egg yolks, milk, cooking oil and the almond extract in a  large bowl and stir. Pour the milk and egg combination into the large bowl with the dry ingredients. Stir until this batter is just combined. Don't stir too aggressively. 

Now whip the egg whites until they start to form stiff peaks. Fold the egg whites into the mixture. Be gentle and do not over mix. You need to see egg whites in the mixture after you have combined everything.

Lightly oil a traditional waffle maker and heat it per the manufacturer's instructions. When the waffle maker is ready, fill it with your waffle batter and patiently wait until the waffle maker signals it is done.

If you are freezing your waffles, cool them completely on wire racks.  Place the waffles in ziplock bags. After sealing the bags, place the waffles in the freezer. Simply pop your frozen waffles in a toaster when you are ready to enjoy them.

This recipe makes enough waffles to serve a family of 11 with many left over to freeze. You can divide the recipe according to your needs.

Enjoy your waffles with lots of creamy butter, real maple syrup, fresh fruit, and a hot cup of coffee.

 

"There's a stack of freshly made waffles in the middle of the forest! Don't you find that a wee bit suspicious?" - Shrek

Orange Glazed Pork Tenderloin

So easy........

Pork Tenderloin

2 - 4 lbs. Pork Tenderloin

12 oz.  Can Concentrated Orange Juice

4 Tblsp. Dijon Mustard

1 cup soy sauce

1 tsp. ground ginger

1 tsp. ground pepper

1 tsp. ground garlic

In a medium bowl combine the frozen juice concentrate, mustard, soy sauce, ginger, pepper, and garlic. Reserve 1/2 cup for a glaze. Pour the remaining mixture over the tenderloin. You can marinate the pork in a  baking dish or in a ziplock bag. You need to allow  at least 3 hours for the marinating. The longer the better. If you choose to use a ziplock bag you can simply keep rotating the bag to facilitate the marinating process.

Place the marinated pork on a foil lined baking sheet and cook in a 350^o oven for 30 minutes. Brush with the glaze and turn the pork over. Continue to brush with glaze and turn every 10 minutes until the pork reaches an internal temperature of about 150^o. Read this to find out why you do not have to sacrifice tender pork for food safety any longer:

http://www.porkbeinspired.com/pork_promotemperaturechangeannouncement.aspx?pid=google

You do not want to overcook the pork tenderloin as it will be tough.

Thinly slice it and serve with glaze.

 

Glaze

Add 1 tsp cornstarch to 1/4 cup cold water. Stir until the cornstarch is dissolved. Add this to the remaining marinade and cook over medium heat until it is thickened.

 

This is a terrific main course to take camping. It travels well in a ziplock bag. The tenderloin cooks just as nicely over an open fire as in the oven.  Just watch the internal temperature.

 

 

 

 

 

Ginger Cookies

As you requested, Emily, here is the recipe for  the Ginger Cookies. I adapted this recipe from Better Homes and Gardens' "Big Soft Ginger Cookie" recipe. The recipe is easy and produces soft delicious cookies.

Ginger Cookies

 

• 4 1/2 cups flour
• 1 Tblsp. ginger
• 2 tsps. baking soda
• 2 tsps. ground cinnamon
• 1 tsp. ground cloves
• 1/2 cup butter, softened
• 1 cup shortening
• 2 cups sugar
• 3 eggs
• 1/2 cup molasses

Combine the flour, ginger, baking soda, cinnamon, and cloves in a bowl and set aside.

Combine the butter and the shortening in a mixing bowl and cream on medium speed for 30 seconds. Add the sugar and cream until fluffy, about 1 minute. Add the eggs, one at a time, and mix on medium speed after each egg. Scrape the bowl with a rubber spatula frequently. Add the molasses and beat until incorporated into the mixture.

Stir the dry ingredients into the wet mixture.

Place 1/4 cup of sugar on a large plate.

Roll the dough into 1 1/2 inch balls. Roll the balls in the sugar on the plate. Be sure to coat the cookie generously.

Place the cookies 2 inches apart on ungreased cookie sheets.

Bake at 350^o for 8 - 10 minutes. You do not want to overbake these cookies. So keep checking - they should be light golden and you will just begin to see cracking on the tops when they are done.

This recipe makes about 5 dozen cookies.

 

I Believe In Pink

Raspberry Cupcakes

• 1 box white cake mix
• 8 Tblsps. butter, melted (1 cube)
• 1 cup milk
• 1/2 tsp. raspberry extract
• 1/2 tsp. almond extract
• 3 eggs

Preheat oven to 340^o.

Combine the cake mix, the butter, milk and extracts and mix on medium speed for 1 minute. Scrape the bowl and add the eggs, one at a time, blending on medium speed for 20 seconds after each egg. Scrape the bowl and mix on medium speed for 1 more minute.

Place liners in cupcake pans or grease the pans. This recipe will make 18 - 24 cupcakes depending on how you fill the cups. I usually make 18 because I prefer larger cupcakes.

Bake the cupcakes for 18-22 minutes. They should spring back when lightly touched. You can use a cake tester wire to test, as well. Toothpicks are generally too thick and may hurt the integrity of the cupcake. Be careful not to over bake the cupcakes as they will be dry.

Cool the cupcakes for 10 minutes on a rack. Cool completely before frosting.

 

Frosting

• 8 cups powdered sugar
• 16 Tblsps. butter, softened
• 2 Tblsp. shortening
• 1/4 cup milk (this is an estimate...be careful...add a little at a time)
• 1/2 tsp. raspberry extract
• 1/2 tsp. almond extract
• The smallest amount of pink Wilton paste food coloring. I use a toothpick and just pick up a small dab out of the container. This food coloring goes a long way.

Place the butter and shortening in a mixer and blend until smooth. Add the sugar 1 cup at a time and begin blending. After adding 7 cups add the extract and begin to add the milk, a small amount at a time. Continue mixing and adding the milk and the last cup of sugar until you have a nice consistency. Finally, add the food coloring and mix until it is completely incorporated and the color is to your liking.

"I believe in manicures. I believe in overdressing. I believe in primping at leisure and wearing lipstick. I believe in pink. I believe happy girls are the prettiest girls. I believe that tomorrow is another day, and... I believe in miracles." ~ Audrey Hepburn

Herb Roasted Potatoes

4-5 lbs. Yukon Gold Potatoes, cut up into 1 -2 inch pieces

3 packages Lipton onion soup

3 Tblsps. chopped fresh oregano ( or dried equivalent)

1 Tblsp. chopped fresh Italian parsley (or dried equivalent)

1 cup olive oil

Pre-heat oven to 400^o

Grease 9x13 inch baking dish

Place cut up potatoes in baking dish. Sprinkle with onion soup and herbs. Pour olive oil over the potatoes and stir to thoroughly coat. Make sure the herbs are evenly distributed.

Cover tightly with foil and bake for at least one hour or until the potatoes are very tender.

You can serve these potatoes right out of the oven. Or, you can sprinkle with grated sharp cheddar cheese. Cover with the foil after you have added the cheese. It should melt in just a few minutes.

"The man who has nothing to boast of but his illustrious ancestry is like the potato - the best part under ground." ~Thomas Overbury

Brown Gravy - A Sauce With A Sting

 

Brown Gravy

1/2 cup butter ( 1 cube)

1/2 cup flour

2 cups beef broth

1/2 cup Cabernet Sauvignon

3 - 4 Tblsps. Worcestershire Sauce

Make a roux by melting the butter in a sauce pan and mixing in the flour until you have a smooth sauce.  I always use a stiff wire whip when I am making a roux.

Slowly add the broth. The roux will thicken and you must keep stirring or whipping it as you make the gravy.

Now, add the wine and the Worcestershire Sauce. Continue stirring until you reach a desired consistency. You may have to add a little more wine if the gravy is too thick.

Season to taste.

 

"Woe to the cook whose sauce has no sting." ~ Geoffrey Chaucer

 

 

Is It "As English As Roast Beef" or "As Yankee As Pot Roast"?

Emily and Rachel, here is your weekend recipe! Pot roast is an easy comforting entree. It's perfect for a wintry evening.  

 

Pot Roast

 

 4 - 5 pound sirloin tip roast (or similar cut)

1/4 cup flour

1 Tblsp. pepper

1 Tblsp. granulated garlic

1/4 cup olive oil

1 ½ cup of Merlot or similar wine

1/2 cup Worcestershire Sauce

2 packages Lipton Onion Soup Mix

1 pound baby carrots

3 large onions cut up into 1/8's

Water and wine

 

Mix the flour, garlic and pepper in a shallow dish. Dredge the roast in the flour mixture. Make sure you cover the roast completely with flour.

 Now, pour the oil into a large pot or dutch oven with a tight fitting lid. Heat the oil over medium heat and brown the roast on all sides.

 Once the roast is browned, sprinkle the onion soup over the roast, fat side up. Pour the Worcestershire, and wine over the roast. Add water so that the liquid covers about 3/4 of the roast.

 Bring to a boil then lower the flame and simmer for 5-7 hours.After the roast has been simmering for 2 hours, add the onions and the carrots. You will have to periodically add additional liquid. I prefer to add more wine as adding to much water will dilute the flavor of the liquid surrounding the roast. The roast will be quite tender when done. It will easily fall apart when forked.

 Serve with Beef Gravy and Herb Roasted Potatoes.

 

 

"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrees, the hors d'oeuvres, and the things a la, though you know that Roast Beef, Medium, is safe and sane, and sure." ~Edna Ferber

 

 

For Emily (and Rachel)

 
I would love to wax eloquently (or is it wax eloquent) about life, love and spiritual matters. However, it's Saturday and I need to attend to the concrete matters of life such as cleaning the house.  But, I have made time to write down  our family's favorite cinnamon roll recipe. I did this because you two are becoming such lovely foodies!

 

Cinnamon Rolls

 

Butter two large cookie sheets or jelly roll pans and then sprinkle lightly with sugar. Pre-heat the oven to 350 degrees.

• Disolve 2 Tblsps of yeast in 1/2 cup of warm water, sprinkle with sugar to proof
• Scald 2 cups of milk (bubbles will just form around the edge of the milk)
• Melt 7 tblsps of shortening in the milk and then cool the mix      
•  Combine in a stand mixer:           

                                 7 - 8 cups of flour     

                                 1 tsp salt

                                 1/2 cup sugar

                                 3 eggs, lightly beaten

• Add the proofed yeast mixture and the cooled scalded milk mixture to the mixing bowl and knead one speed 2 for about 4 minutes. If you are using a Bosch mixer, knead for 6 minutes. If you are kneading by hand, knead for about 15 minutes or until you feel the dough is the correct elastic texture. This is not bread dough. It will be sticky. You are working with raw eggs so make sure you clean your work surface appropriately.
• After kneading, let the dough rise in a greased large bowl. Make sure you cover the bowl with clear plastic wrap and put it in a warm place to rise.

• While the dough is rising make the filling. Combine:

                                   1 cup of brown sugar

                                   1 cup sugar

                                   2 Tblsps Cinnamon

                                   1 cup softened butter

• After the dough has risen (double in size), divide it  into two pieces and let it rest for 10 minutes.
• On a lightly floured surface, roll each piece into a 9"x 12" rectangle and spread with the filling mixture.
• Roll from the long side and cut the roll into 12 pieces. Place, cut side down on the cookie sheets.
• Let rise again for about 20 minutes
• Bake in the pre-heated oven for about 20 minutes. Watch the cinammon rolls carefully, as you do not want to over bake these delicious wonders!
• While the rolls are baking, make the glaze:

                                 - Combine 3 Tblsps brown sugar and 2/3 cup evaporated milk in a sauce pan. Dissolve the sugar which will happen at a low boil.

                                  - Add 1 tsp of almond extract to the mixture

                                  - Place 4 1/2 - 5 cups of powdered sugar in a mixer and combine with evaporated mild mixture until a smooth glaze has formed.

When the Cinnamon rolls are done, glaze immediately and serve warm.

Enjoy!

"Only dull people are brilliant at breakfast." - Oscar Wilde