Ingredients: for 6-8 servings or you can just double the ingredients for more.
1 liter of semi-dry red wine (Merlot is fine,)
juice of 2 oranges
a small diced apple
4 wholes cloves
2 cinnamon sticks
about 1/2 cup of sugar, but add it bit by bit to your taste
1 cup of brewed regular black tea
Let the whole mixture simmer below boiling temperature and when it's simmered for about 20 minutes add a few slices of an orange and float them together with the apple pieces.
Wednesday, March 30, 2011
Sage Chicken
3 chicken breasts, boned, trimmed, and halved
3 tbsp. butter
10-12 fresh sage leaves
1 c. dry white wine plus or minus
Salt and pepper to taste
Place the chicken breast halves so the breasts are flat. In a saute pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides. Sprinkle with salt and pepper, then add half the wine. Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8 minutes, depending on the breast size. Place chicken on serving dish. Pour pan juices and sage over and serve. Serves 4.
2 tbsp. flour
2 cloves garlic, crushed
1 lemon rind, grated
2 whole boneless chicken breasts, skinned and halved
1 1/4 c. chicken broth
3 tbsp. olive oil
2 1/2 tsp. fresh sage, chopped
Salt and pepper to taste
2 egg yolks
2 tbsp. lemon juice
Preheat oven to 350 degrees. Mix flour, garlic and lemon rind. Coat chicken with mixture. Put leftover flour in the chicken broth and stir together. Heat oil in ovenproof fry pan or Dutch oven and saute chicken until lightly browned on both sides. Add chicken stock (with flour) and sage. Bring to a boil. Season with salt and pepper. Cover. Remove pan from stove. Place in oven and bake for 25-30 minutes. Serve with rice or noodles.
3 tbsp. butter
10-12 fresh sage leaves
1 c. dry white wine plus or minus
Salt and pepper to taste
Place the chicken breast halves so the breasts are flat. In a saute pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides. Sprinkle with salt and pepper, then add half the wine. Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8 minutes, depending on the breast size. Place chicken on serving dish. Pour pan juices and sage over and serve. Serves 4.
2 tbsp. flour
2 cloves garlic, crushed
1 lemon rind, grated
2 whole boneless chicken breasts, skinned and halved
1 1/4 c. chicken broth
3 tbsp. olive oil
2 1/2 tsp. fresh sage, chopped
Salt and pepper to taste
2 egg yolks
2 tbsp. lemon juice
Preheat oven to 350 degrees. Mix flour, garlic and lemon rind. Coat chicken with mixture. Put leftover flour in the chicken broth and stir together. Heat oil in ovenproof fry pan or Dutch oven and saute chicken until lightly browned on both sides. Add chicken stock (with flour) and sage. Bring to a boil. Season with salt and pepper. Cover. Remove pan from stove. Place in oven and bake for 25-30 minutes. Serve with rice or noodles.
Carolyn's Easy Hot Pickled Peppers
For 1 quart jar
Watch & cut green tomatoes in halves or quarters (leave whole if cherry)
2 Tbls. salt
3 Tbls. sugar
1 teas. oregano
1 teas. crushed red pepper
3 galis cloves
1 whole clove
1 basil leaf
Fill sterile jar with tomatoes pack firmly. Fill to 1" with white vinegar. Fill the
rest with olive oil or salad oil. Screw top and shake & leave upside down, to
make sure the top is on tight. Then turn right side up.
Watch & cut green tomatoes in halves or quarters (leave whole if cherry)
2 Tbls. salt
3 Tbls. sugar
1 teas. oregano
1 teas. crushed red pepper
3 galis cloves
1 whole clove
1 basil leaf
Fill sterile jar with tomatoes pack firmly. Fill to 1" with white vinegar. Fill the
rest with olive oil or salad oil. Screw top and shake & leave upside down, to
make sure the top is on tight. Then turn right side up.
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