Friday, April 20, 2012

Strawberry Rhubarb Galette

Thank you pinterest and Mennonite Girls Can Cook. It only took me 2 months to find rhubarb, but find it I did and now we have a tasty new recipe. 

1 crust
1 lb rhubarb
3/4 c. sugar
3 Tbsp flour
1/2 pkg. strawberry gelatin powder
2 Tbsp milk
1 - 2 Tbsp pearl sugar

I used a store bought pie crust and just rolled it until it was slightly larger. Any homemade pastry crust will work. Transfer to a baking sheet.

Slice the rhubarb and toss with the sugar, flour and gelatin. 

Place in the center of the pie crust, leaving an inch and a half around the edges. 

Fold the crust up over the fruit and brush the crust with the milk. Sprinkle with the sugar. Cover the crust with tin foil and bake at 375 until the fruit is baked. Remove the foil and and continue baking until browned. I baked mine for 35 minutes, removed the tin foil and baked an additional 7 minutes.

Let cool mostly and serve. 

Thursday, April 19, 2012

Coconut Limeade

1 small (5.46 fl oz) can coconut milk
1/4 c. sugar
1 tsp coconut extract
2 limes
2 can ginger ale, chilled

Stir together the coconut milk, sugar, and 
coconut extract until the sugar is dissolved. 

In a large glass combine 1 can ginger ale, half of 
the coconut mixture, and the juice of 1 lime.

Serve immediately. 

Serves 2 - 4

Wednesday, April 18, 2012

Chicken Cordon Bleu from "Come What May"

HH6 for the month of April had a really fun theme

Pick a recipe or dish from a HH6 blogger's blog to prepare
Since I love to check out food blogs this was perfect. 
I started with Chicken Cordon Bleu from "Come what May" 
with just a few minor changes. 
The first was instead of ham I used prosciutto because I had some that needed to be used up. 
I also changed the cheese a bit, again to use up what I had. I used a combination of Gouda, Monterrey, and Asiago since that what I had in my fridge and I have to say we LOVED that combination of cheese. 
Then I combined the cheese and bread crumbs since I was in a hurry and just sprayed the chicken with cooking spray and then coated it in the crumb/ cheese mixture and baked.

I will be making this again, though I think next time instead of pounding, I will just cut a pocket in the chicken and stuff it that way to save time.I served this with wild rice and canned green beans.

Sunday, April 8, 2012

Lemon Berry Pie

This is a combination of three separate pies all brought together in one pie crust. The base is the lemon sour cream pie from the other day, with key lime added and then topped with a fresh strawberry pie. Feel free to make this with all lemon or with equal parts lemon and lime for a more distinct key lime pie flavor. Blue berries are also good in place of the strawberries for a lemon blueberry pie. Just switch the gelatin to blackberry or lemon flavored. If you go the lime route add an extra tablespoon or two of sugar, I like it on the tart side but the rest of my family agreed they would have appreciated it slightly sweeter.

1 pie crust

Lemon layer:
1 c. sour cream
1/2 c. sugar
2 eggs
1/2 c. lemon juice (minus 1 Tbsp)
1 Tbsp key lime juice (Or orange juice concentrate)
1/4 tsp Penzys lemon peel (or zest from 1/2 lemon)
Strawberry Layer:
1/2 c. sugar 
1 1/2 Tbsp cornstarch
1/2 c. water
1/2 packet Strawberry gelatin powder
1/2 tsp lemon juice
1 lb. fresh strawberries, sliced

Bake the crust for 20 minutes. Whisk together all of the ingredients for the lemon layer. Once the crust has baked for 20 minutes pour the lemon and sour cream mixture into the crust and bake an additional 20 minutes until the lemon looks mostly set but not totally solid. 

Chill for 2 hours

In a small saucepan whisk together the sugar and cornstarch. Stir in the water. Cook until thick. Remove from heat and stir in the gelatin powder and the lemon juice. Let cool slightly and toss with strawberries. Gently spoon over chilled lemon layer. Chill another hour or until ready to serve.

Thursday, April 5, 2012

Chicken an Potatoes

3 large or 4 medium chicken breasts
Season salt (I used Kirklands) or herb chicken seasoning
1 1/2 lb red potatoes
1 can chicken broth
2 Tbsp. cornstarch
Slice the chicken against the grain into 1/4 inch thick slices. Sprinkle with season salt, or herb seasoning, and cook in hot oil until cooked through. Cut the potatoes in half length wise and slice. When the chicken is cooked through add the potatoes and cook, stirring, until starting to look translucent in spots. Add the chicken broth, cover, and simmer until the potatoes are tender, stirring a couple time throughout cooking.  When the potatoes are cooked combine the cornstarch and enough water to make a thin paste, about 2 - 3 Tbsp of water. Reduce the heat to low. Push the potatoes to one side of the pan and lift it up so the liquid runs to the other side.  Stir the cornstarch paste into the liquid and let the pan back flat. Stir well to combine and create a smooth glaze.