I've been collecting these recipes from other bloggers
and thought I would create a blog just for them. If you have a recipe you would like to share, please send it to my email address, which can be found in my profile.
I did not keep track of who I got them from because I didn't think I would do this. So if you recognize your recipe, please let me know so that I can give your blog a plug! :D THANKS!
Wednesday, July 09, 2008
Submitted by Aunt Janice! Ingredients:
2 pints fresh strawberries, hulled ( or fresh peaches )
2 tablespoons cornstarch
1-1/2 cups cold water
1 package ( .3 oz ) sugar-free strawberry gelatin ( or peach gelatin )
3 tablespoons sugar
1 reduced-fat graham cracker crust ( 8 inches)
2 cups reduced-fat Cool Whip whipped topping
Set aside four whole berries for garnish ( or peaches ). Slice remaining strawberries ( or peaches ) and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened.
Remove from heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries ( or peaches ) Pour into the crust. Cover and refrigerate for 2 hours or until firm.
Cut reserved strawberries in half ( or peaches ). Garnish each serving with whipped topping and a berry half ( or peaches ).
Submitted by my brother John! Serves 2 --but can be easily multiplied
Preheat your oven to 375 degrees
Advance prep: This dish calls from some equipment from the garden. You actually do need a brick or flat rock that you have cleaned, dried and covered thoroughly in aluminum foil. The weight on top of the chicken while it's cooking is what makes the fabulous, crispy crust. For the pan I use cast iron. You need something sturdy and non-stick that can handle 400 degree heat in your oven. One option instead of a brick is to use another, smaller cast iron pan and rest it on top of the chicken instead of the brick. This will be the crispiest, and moistest chicken you've ever had.
Ingredients: 2 chicken breast halves with bone in, skin on. (TraditionalChickenUnder a Brick recipes would call for half chickens; including dark meat but for dietary purposes let's just focus on white meat) Olive oil spray 1/2 tsp of chopped herbs. I just use the Italian blend from a jar 2 Tbl of olive oil Salt (preferably sea salt)You'll need an oven-proof pan. I use my medium cast iron pan for this dish.You need a pan that can go from stove top to oven and this one is perfect. Don't try to use a non-stick pan. It won't work.
Wash and thoroughly dry your chicken pieces. Spray the skin side with olive oil spray and then dust with your Italian herbs/spices or chopped herbs. Now grate a generous amount of sea salt over the skin side of the chicken. The secret to this dish is the crusty topping the chicken will have and French Bistro cooking is not afraid of salt on special occasions. You choose when to stop grating the salt. You know your taste.
Heat the 2 Tbl of olive oil in your pan on medium high. When it's hot but not burning add the chicken, skin-side down. It will immediately start to spit and bubble. Cover with your brick or another cast iron pan. You need weight on the chicken. Turn the heat down to medium-low. Cook on medium-low for 12 - 15 minutes. During this time the fat in the chicken skin will break down and help form your crust. It will give you a texture sort of like crispy-fried bacon. The fat on the oil with the pressure is where the magic occurs. After the time has passed carefully remove your weight and turn your chicken over. Set the weight aside, safely, and transfer your chicken to the oven. Bake at 375 for another 12 - 15 minutes. Check the chicken to make sure it's done by putting a small slice into the thickest part. The juices should be clear; not pink. The time needed will depend on how large your chicken breast pieces are. I use large ones for this simple dish. I serve this with simple, fork-smashed, boiled red potatoes topped with butter and zucchini cut into chunks and sauteed in a drizzle Italian salad dressing and olive oil. Authentic, twice as fast as a regular roasted chicken and crispy and juicy. Let me say it again. Crispy and juicy. Serve immediately. If you wait you'll start to lose the crispy.
Welcome to my Thimble Thoughts. Why do I call it Thimble Thoughts? Because they're small thoughts of my day or my life that are important to me. Are your thoughts important to me? Of course they are. God has blessed our family in more ways than we can possibly say. My prayer is that this blog will be an encouragement to those who stop by and that the Lord will always be found here.