Its the best day of the week lovebugs! Thank you so much for sending me your recipes, and please keep them coming!!!
Spiced Apple Galette
- 1 large apple (I think this one is a honey crisp), sliced
- 1 frozen pie crust
- 3 tablespoons sugar
- 1 tablespoon flour
- 1 teaspoon of pumpkin pie spice mix (cinnamon, ginger, cloves, lemon peel, nutmeg, cloves, cardamom)
- Preheat oven to 350°.
- Mix apple slices with sugar, flour and spices.
- Arrange apples on pie crust.
- Fold the edge of crust in, around the fruit creating folds.
- Bake for 20-25 minutes.
Chicken Divan Soup
c/o M&SJ+C
- 2 tablespoons butter
- 1 garlic clove, chopped
- 1/4 teaspoon dried crushed red pepper
- 1 (48-oz.) container chicken broth
- 2 (12-oz.) packages fresh broccoli florets (about 12 cups)
- 1 (8-oz.) package cream cheese, cut into cubes
- 4 cups chopped cooked chicken (I cooked four chicken breasts in the crock pot all day then shredded and added to the soup).
- 8-oz. sharp Cheddar cheese, shredded
- Salt and pepper to taste
1. Melt butter in a Dutch oven over medium-high heat. Add garlic and red pepper, and cook 2 minutes. Stir in chicken broth and broccoli. Cover and bring to a boil; reduce heat to medium, and cook 10 to 15 minutes or until broccoli is tender. Stir in cream cheese.
2. Process mixture with a handheld blender until smooth. Add chicken, shredded cheese, and noodles. Cook, stirring occasionally, 5 minutes or until cheese is melted. Season with salt and pepper to taste. Serve immediately.
Note: If you don’t have a handheld immersion blender, let mixture cool slightly; process mixture, in batches, in a regular blender until smooth, stopping to scrape down sides as needed. Return mixture to Dutch oven, and proceed as directed.
- 3 cups prepared mashed potatoes
- 2 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 1/2 teaspoons onion soup mix
- 1/2 teaspoon salt
- 1/8 teaspoon hot pepper sauce
- 1 dash pepper
- 1 egg, beaten
- 1 1/2 cups breadcrumbs
Directions:
In a large mixing bowl, mix the cream cheese into the potatoes until smooth. Stir in Parmesan cheese, soup mix, salt, hot pepper sauce and pepper. Shape into 1 1/2 inch balls. Place the egg and breadcrumbs in separate shallow bowls. Dip potato balls in egg, then roll in crumbs. Place on ungreased baking sheets. Bake at 400 for 15-18 minutes or until crisp and golden brown.
3 whole boneless chicken breasts with skin (about 2 1/2 pounds),
halved
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms, sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves
Pat chicken dry and season with salt and pepper.
In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.
Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.
