Sunday, September 23, 2012

2 recipe reviews Popcorn balls and Sage Chicken

These 2 recipes are not CSA ingredient recipes but one's our family recently enjoyed so I thought I would share. Both came from Cooking Light Magazine.  Sorry i did not take pictures.

Popcorn balls

This has a huge hit when we brought it for soccer team snack!

1 Tbs canola oil
3 Tbs unpopped popcorn kernels
2 Tbs unsalted butter
2 1/4 cups mini marshmallows
1 cup honey-nut toasted oat cerea
liter 1 ounce pretzel sticks, broken into pieces
1/4 cup chopped dry-roasted peanuts, salted

1. Preparation

2. Heat oil in a Dutch oven over medium-high heat. Add kernels; cover and cook 4 minutes, shaking pan frequently. When popping slows, remove pan from heat. Let stand. (We have a hot air popper and just popped 3 tbsp of kernels.)

3. Melt butter in a pan over low heat. Add marshmallows; cook 2 minutes. Remove from heat. Add 3 cups popcorn and remaining ingredients; stir. Cool 2 minutes. Form into 10 (3-inch) balls. Cool 5 minutes.

We omitted nuts for soccer in case of allergies.  Can also add favorite candies  like mini M&M's or candy corn for Halloween. We made them balls bigger than 3 inches.

Sautéed Chicken with Sage Browned Butter

4 (6-ounce) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp black pepper
1 Tbs olive oil
1/2 cup all-purpose flour
3 Tbs butter
1/3 cup white wine or chicken broth
2 sage sprigs
1 Tbs minced shallots
1 tsp chopped fresh thyme
2 Tbs lemon juice
Fresh sage leaves (optional)

1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.

2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

Servings: 4

Cooking Time: 25 minutes

This is a simple chicken dish with lots of flavor.  We have fresh thyme and sage in our herb garden so that is a bonus!  Kids love this. Only complaint was I did not make enough for seconds.  You could make this a pasta dish by doubling the sauce, adding 1/4-1/3 cup of reserved cooking water and serving on top of linguine. Rice or quinoa make a nice side with some veggies.Make sure to ound thin- makes a big difference in cooking time and flavor.  Also don't have any shallots than simply use 1/3-1/2 cup of finely chopped onion.

No comments:

Post a Comment