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Main Dishes and Side Dishes


Baked Chicken Breasts with Vegetables in White Wine Sauce

3-4 skinless/boneless chicken breasts
½ large onion, sliced
½-¾ cup baby carrots
1 package Lipton's Recipe Secrets onion-mushroom soup mix
1 cup dry white wine or white cooking wine

Preheat oven to 350°. Arrange the chicken and vegetables in a covered 12" casserole dish. Sprinkle the soup mix on top and then add the wine. Cover; bake for about 1½ hours or until done. Watch carefully to prevent from drying out.

Cottage Cheese and Vegetable Patties

2 eggs
1/3 cup milk
¾ cup finely grated carrot
1/3 cup finely grated celery or parsnips
€1/3 cup finely chopped chives or leeks
6-2/3 oz cottage cheese
1-2 cloves crushed garlic
¼ tsp salt
dash of white pepper
1/3 cup all purpose flour
¼ cup fresh chopped parsley

whole cranberry sauce (not jellied)

Lightly beat eggs in a large bowl. Add all ingredients in the order listed except for cranberry sauce; mix well. Cover bowl with a paper towel and let sit for about 30 minutes at room temperature. Form into patties and fry in butter over medium-low to medium heat. Serve with cranberry sauce. Makes 14-16 patties.

Crab Fondue

5 tbsp butter
12 yellow onions, coarsely chopped
2 qt unsalted chicken broth
dash of ground thyme
cracked black pepper
¼ cup flour
2 each red and green bell peppers, finely diced
2 red onions, finely diced
2 tsp cayenne pepper
1 cup heavy cream
1 ½ cups diced fontina cheese
2 lbs crab meat
3 baguettes, cubed

In a thick-bottomed 4-quart saucepan, melt 1 tbsp of the butter over medium heat and brown slightly. Add the chopped yellow onions and cook slowly until browned. Add the chicken broth and thyme. Bring mixture to a boil and reduce heat to a slow simmer. Season with black pepper. Cover and braise onions for 2 hours.
Remove onions from the braising liquid. Boil the broth until it is reduced to 2 cups. Purée the reduced broth with the cooked onions in a blender until smooth. In the same saucepan, cleaned, melt the remaining 4 tbsp butter, Add the flour, stirring constantly, and cook over medium heat for 3 minutes until mixture is well blended and blond in color. Add the onion purée and stir to combine. Add the red and green peppers, red onion, cayenne pepper, heavy cream and diced fontina. Stir until cheese is melted, then add the crab meat. When heated through, add salt to taste. Transfer to a fondue pot and serve with cubed baguette.

Crawfish Ravioli

pasta dough:
1/3 cup coarse flour
1 egg
1 tbsp oil
1 egg for sealing

filling:
1 small carrot (regular-sized, not baby carrot)
1 celery stick
butter
8 cooked crawfish tails
salt and white pepper

Place the flour on a working surface. Make a well in the center and pour in the egg and oil. Mix with your hands to form a dough and knead. Wrap the dough in Saran wrap and set aside for 30 minutes.
Start making the stuffing by cutting the vegetables into very small cubes. Glaze them in butter until soft. Season with salt and pepper and allow to cool.
Roll the dough out into two thin sheets and brush with the egg. Place the cubed vegetables on one of the sheets in four small piles. Cut the crawfish tails in half lengthwise and place them on top of the vegetables. Place the other sheet of dough on top and use a pasta mold to make 4 ravioli about 5 cm in diameter. Seal the edges of the ravioli well and brush with egg. Boil in salted water for about 3 minutes. Place the ravioli in shallow soup bowls and top with either warmed alfredo sauce or hot fish stock.

Garlic Chicken in Creamy Soy Sauce

Boneless/skinless chicken tenders, cut into 1½-inch pieces
Garlic salt to season

The sauce:
Enough soy sauce to cover the bottom of a skillet
½ pint heavy whipping cream (or more if sauce is too salty)

(tastes best with yellow rice)

Spray a nonstick skillet with PAM and set on stove on medium heat. Put in the cut chicken pieces and sprinkle with garlic salt. Cook until done all the way through, turning every couple of minutes to avoid burning. Transfer chicken pieces to a plate and set aside.
In the same skillet (don't wash it, in order to keep the chicken flavor), over medium-low heat, combine the soy sauce and whipping cream; stir. If necessary, add more cream to your taste. Bring sauce to a low boil; add back the cooked chicken pieces. Keep at a low simmer for about 20 minutes, covered (an easy way to keep track of the time is to make some yellow rice after adding the chicken back in, which takes about 20 minutes also. That way, your dinner is all done at the same time, and the rice is a good complimentary dish).

Zucchini Pancakes

1 lb zucchini, grated
1 bunch scallions, minced
1 egg, lightly beaten
½ cup all purpose flour
1/3 cup grated parmesan cheese
ground black pepper to taste
vegetable oil for frying
2 large apples, finely grated

With a fork, gently mix the zucchini, egg, flour, cheese and pepper (in that order). Place a large skillet over medium-high heat and add the oil, ¼ inch deep. Place a heaping forkful of the zucchini mixture into the pan and press into a circle about € inch thick. Cook until brown and crispy on both sides, pressing down with the back of your spatula several times to squeeze out excess moisture; repeat with the remaining batter. For a sweet topping, serve grated apple on top of warm pancakes. Serves 4-6.


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