Friday, September 27, 2013

Herbed Cranberry Chicken, Cheddar Mashed Potatoes & Lemon Sugar Snap Peas

(originally made 1/2011)

Temps in the Northeast are brutally cold today.   So nice to be inside around the pellet stove and this wonderful comfort food dinner was just icing on the cake.     The first recipe, Herbed Cranberry Chicken, is from Light & Tasty Oct 05.   I had to omit the nuts due to allergies, but I did not miss them.   I used cran-grape juice because it's what we have on hand.   For the herb mix, I used my go-to Penzey's Italian Herb and added an extra grind of fresh black pepper.

Next up, Vermont Cheddar Mashed Yukon Golds.  No yukon gold to be found at the store this week, I had to use regular old russets.   I put Jake to work, he peeled the potatoes and shredded the cheddar (I used Cracker Barrel extra sharp).    Since most everything is better with bacon, I added a couple tablespoons of Hormel Real bacon bits at the end.     Fantastic.   I love the tang from the buttermilk.

Lastly, Lemon Sugar Snap Peas.   It's January in New Hampshire.   No farm fresh produce and what rolls into the store is often sad and inedible.   I bought a package of frozen steam-in-the-microwave Sugar Snap peas and cooked them for about 1/3 of the time stated, just to defrost them.   Then continued on with the directions.   Jake was so excited to zest and juice the lemon, I added it all without reading it was zest only, so mine did discolor a bit.    Can't wait to try these with in season veggies!   I got this one from a wonderful blog- A Sweet Pea Chef-  lots of amazing photos and recipes there, check it out  :)






                         Herbed Cranberry Chicken


  6                     boneless skinless chicken breast halves (4 ounces each)
  1         tablespoon  salt-free herb seasoning blend -- (used Penzey's Italian herb Mix)
  2        tablespoons  olive oil -- divided
     2/3           cup  chopped green onions
     1/2           cup  dried cranberries
     1/2           cup  reduced-sodium chicken broth
     1/3           cup  cranberry juice -- (used cran-grape)
  4 1/2      teaspoons  maple syrup -- (used real grade B NH maple syrup)
  1         tablespoon  balsamic vinegar
     1/3           cup  chopped pecans -- toasted (Omitted)

Rub chicken with seasoning blend. In a large nonstick skillet, cook chicken in 1 tablespoon oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

    In the same skillet, saute onions in remaining oil. Stir in the cranberries, broth, cranberry juice, syrup and vinegar; bring to a boil. Reduce heat; cook and stir for 2 minutes. Return chicken to the pan; cook for 1 minute or until heated through. Sprinkle with pecans. Yield: 6 servings.

NUTRITIONAL INFO

Nutritional Analysis: 1 chicken breast half with 2 tablespoons cranberry mixture equals 263 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 109 mg sodium, 16 g carbohydrate, 1 g fiber, 24 g protein.

S(Internet Address):
  "http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=27138"


                     
* Exported from MasterCook *

                    Vermont Cheddar Mashed Yukon Golds



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  Yukon Gold potatoes -- cut into 11/2-inch pieces (used russets)
  1 1/2           cups  shredded extra-sharp Cheddar cheese -- divided (used Cracker Barrel)
     3/4           cup  nonfat buttermilk -- (see Tip)
  1           teaspoon  salt
     1/2      teaspoon  freshly ground pepper
     1/4           cup  sliced fresh chives -- divided- used dried

Place potatoes in a large Dutch oven and add enough water to cover. Bring to a boil over high heat. Boil until very tender when pierced with a fork, 20 to 25 minutes. Remove from the heat. Drain and return the potatoes to the pot. Mash with a potato masher. Stir in 1 1/4 cups cheese until melted. Add buttermilk, salt and pepper and stir to combine. Gently fold in 3 tablespoons chives. Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.
8 servings, about 1 cup each

Nutrition
Per serving : 223 Calories; 6 g Fat; 4 g Sat; 0 g Mono; 19 mg Cholesterol; 31 g Carbohydrates; 8 g Protein; 2 g Fiber; 425 mg Sodium; 935 mg Potassium



Make Ahead Tip: Cover and refrigerate for up to 2 days. To serve, reheat in a double boiler and garnish with cheese and chives.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.


Source:
  "http://www.eatingwell.com/recipes/vermont_cheddar_mashed_yukon_golds.html"


                     
* Exported from MasterCook *

                             Lemon Snap Peas



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  unsalted butter
  12               oz.  sugar snap peas -- de-stringed (used steam in bag frozen)
  1               tsp.  lemon zest -- freshly grated
     1/2          tsp.  kosher salt
     1/4          tsp.  ground black pepper
  1           teaspoon  fresh thyme leaves -- minced- used dried

Melt butter in a medium skillet over medium-high heat. Add the snap peas and toss to coat. Cook snap peas over medium-high heat for 2 minutes, stirring frequently. Add the lemon zest, salt and pepper (and thyme, if you wish) and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender. Serve immediately.

Enjoy!

Source:
  "http://www.asweetpeachef.com/sides/lemon-snap-peas/"

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