Iggy's Recipes

ARTICHOKE & FETA-STUFFED CHICKEN BREASTS WITH LEMON DILL SAUCE

2010-07-29T16:32:00.000-07:00

When you cut into this chicken breast, the melted feta comes pouring out and mixes with the sauce. It's a beautiful thing.

4 BONELESS SKINLESS CHICKEN BREAST HALVES

Salt and pepper to taste

1 (14 oz) can of artichoke hearts, rinsed, well drained and chopped (don't get the marinated kind...just water packed)

1/2 Cup crumbled sheep's milk feta cheese (I used the one I get at Costco & it lasts forever in the fridge)

2 Tablespoons fresh chives, minced - DIVIDED USE (forgot & used all at once)

1-1/2 teaspoons minced fresh dill - DIVIDED USE (also forgot to divide the use and it was fine)

1-1/2 teaspoons grated lemon zest - DIVIDED USE (still forgot and used it all at once)

2 Tablespoons unsalted butter

1/2 cup chicken broth

1 teaspoon cornstarch

2 Tablespoons fresh lemon juice

Trim chicken and cut a pocket in the thick edge of each breast by holding knife parallel to breast and slicing to open up about 4 inches. Season the inside of the pocket with salt and pepper. Chop the artichoke hearts and combine with the feta, 1 T chives, 1 tsp dill, and 1 tsp lemon zest. Mix together and then stuff 1/4 of this filling into each chicken pocket, pinching edges to seal. (I did 4 breasts and had enough feta/mixture for at least two more)

Melt the butter in a large skillet over medium high heat. Add the chicken and cook 3-4 minutes or until well browned on both sides. Remove chicken to a plate.

Add the chicken broth to the skillet, along with the remaining dill and lemon zest (I put the dill & lemon zest all into the feta). Stir cornstarch into lemon juice and add to sauce. Bring to a boil, stirring constantly to thicken. (This took longer to thicken than I thought it would, but I kept stirring and cooking till it was right).

Return the chicken to the skillet, with any accumulated juices, turning to coat in the sauce. Cover and cook for 7-9 minutes, or until chicken is cooked through, turning over once. Serve chicken topped with sauce and sprinkled with remaining chives. (again, I put all the chives into the fetza mix....*note to self...remember to read the recipe!

Serves 4

This is from a little cookbook I bought at the Great News Cooking store from one of the ladies who teaches there. She put out this little book, and so far, everything I've made from it has been good.

It's called: The Casual Gourmet Presents Fast and Fabulous Chicken Breasts by Phillis M. Carey

LIMONCELLO

2008-05-17T14:16:00.000-07:00

15-17 large lemons (preferably organic)
1 bottle of 100 proof Vodka
1 bottle of Everclear
4-6 cups granulated sugar
5-6 cups water

METHOD

BASIC STEPS: iNFUSE---> BOIL---> INFUSE

1. Scrub the lemons with soap and a vegetable brush to remove any wax or pesticides. Remove the zest from the lemons using a vegetable peeler (the serrated one works great). Take care not to include any of the bitter white pith.

2. Place the lemon zest in a large (around a 1 gallon bottle or jar). Pour the first bottle of vodka over the zest, cover loosely and set in a cool, dark place to steep for 30-40 days (Note: I usually only do this for 10 days to two weeks), shaking occasionally.

3. Mix the sugar and water in a large saucepan and bring to a boil. Let boil until the syrup starts to thicken 10-15 minutes (DO NOT STIR). Let cool completely. Then add the lemon zest/Vodka mixture, along with the bottle of Everclear to the syrup mixture. Mix well and let set another 30-40 days.

4. Strain, pour into decorative bottles and store in the freezer.
5. Serve on a hot summer day over crushed ice.

VARIATIONS:

* Mix with tonic water, champagne or Prosecco for a refreshing cocktail
* Serve over strawberries or ice cream for an adult dessert
* Arancello: substitute orange zest for the lemon zest

NOTES:

After zesting the lemons, you can squeeze the lemon juice and reserve for other uses; freeze into cubes for lemonade, etc.

Adjust the sugar and water to your desired taste.

When I make it, I store the original lemon zest & alcohol in a large jar for two weeks, shaking it once a day to agitate the lemon peel. On the 14th day, boil the water and sugar I have a different recipe that says bring the water to a boil in the large saucepan. Then add the sugar and remove from the heat, stirring until it is dissolved. Cover and let cool to room temperature. Then place a colander on top of the saucepan and strain the lemon zest/alcohol into the sugar syrup. Discard the lemon peel. Stir to combine the liquids, about 1 minute. Transfer back to the jar and store for 3 weeks in a cool, dark place, shaking to agitate the liquid twice a day.

After the three weeks, it is ready to be transferred to whatever bottles you are using. It should be kept in the freezer and served directly from the freezer.

RISOTTO CON FUNGI

2008-04-09T13:03:00.000-07:00

1/4 cup EVOO
1 garlic clove - peeled, leave whole
3/4 lb fresh button mushrooms - cleaned and sliced
1/2 cup fresh minced Italian parsley
1/4 cup real unsalted butter
1/2 onion, thinly sliced
1-1/2 cups Arborio Rice
4 cups Chicken Broth
1/2 cup white wine
1 cup grated Parmesan cheese
salt and pepper to taste

In large chicken fryer skillet, heat oil and whole garlic clove. Add sliced mushrooms and parsley. Season with salt and pepper. Cook over medium heat about 5 minutes. Remove the mushrooms with a slotted spoon to s small bowl and set aside, discarding the garlic clove.

In same skillet, heat butter, add onion slices and cook till soft, but still white. Add uncooked rice and cook over medium heat till opaque, about 2 minutes, stirring constantly.

Add chicken broth 1/4 cup at a time, adding more when it is absorbed, stirring constantly to prevent scorching. After all the chicken broth has been added, add the wine.

When rice is creamy and almost cooked, add back the mushrooms. If ore liquid is needed, add more broth 2 TBsp. at a time. Stir in the grated Parmesan cheese and serve hot.

NOTES:

This recipe takes about 30 minutes of time adding the broth, cooking and stirring

Pour all the chicken broth into a saucepan and keep heated on a low flame. It goes faster if your broth is already heated. If I don't have homemade stock or broth on hand, I use the Pacific Natural Chicken Broth that comes in a box because it doesn't have MSG in it as most of the canned ones do. Also, one box equals the right amount for the recipe.

You may use any kind of mushrooms you prefer and I almost always use more than the recipe calls for.

I also use more grated Parmesan cheese than the recipe calls for. It's just a matter of how you like it.

POPPY SEED BREAD

2008-03-02T12:57:00.000-08:00

3 cups all-purpose flour
2 cups sugar
3 eggs
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 Tablespoons Poppy Seeds
1-1/2 cups milk
3/4 cup vegetable oil
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
1-1/2 teaspoons butter flavoring
Orange Glaze

Combine first 11 ingredients in a large bowl; beat 2 minutes at medium speed of electric mixer. Spoon batter into 2 greased and floured 8x4x3 inch loaf pans; bake at 350 for 1 hour, or until a wooden pick inserted in center comes out clean. Cool loaves in pans for 10 minutes; remove from pans, and cool completely on wire racks. Drizzle bread with Orange Glaze. YIELD: 2 loaves

ORANGE GLAZE:

1 cup sifted powdered sugar
2 Tablespoons orange juice
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon butter flavoring

Combine all ingredients, mixing well. Yield: about 1/2 cup.

From: 1983 Southern Living Annual Recipes - Carol Craighead, Newport News, VA.

My Note: For Lemon Poppy Seed Bread, substitute lemon extract for the almond extract in both the bread and the glaze.

2007-12-11T09:11:00.000-08:00

PARTY SHRIMP-CRAB MOLD

1 can Tomato soup
1 Tbsp. unflavored Galatin, mixed with 1/4 cup water
1 (8ox) package cream cheese - room temperature
1 cup mayonnaise
1/2 cup onion - chopped finely
1/2 cup celery - chopped finely
1/2 cup green pepper, chopped finely
1 (5-3/4 oz) OR (4-1/2 oz) can small shrimp - drained
1 (7-1/2 oz) can crabmeat - drained and shredded

In small saucepan, heat soup to boiling. Add the gelatin mixed with water and stir to dissolve gelatin. Remove from heat and cool while mixing cream cheese and mayonnaise together with an electric beater. Add cooled soup mixture and beat until well mixed. Add vegetables and seafood. Pour into a greased ot Teflon mold. (works beautifully in the Tupperware ribbed/fluted mold, sprayed with Pam). Chill until firm. Unmold on a plate or platter; garnish with parsley, lettuce or cucumber, and serve with crackers.

NOTE: This recipe makes a large mold and serves quite a lot of people if there are other appetizers. It gets rave reviews every time!

CHEESE STRAWS

2007-09-30T18:00:00.000-07:00

YIELD: -16 STRAWS

1/4 cup Parmesan cheese, grated
1/4 cup Sharp cheddar cheese, grated
1 tsp. Paprika
1/4 tsp. salt
Pinch of Cayenne pepper
1 egg
2 tsp. water
1 Puff pastry dough sheet, 9"x12"
Flour as needed

METHOD:
Preheat oven to 375 degrees F. In a bowl, combine cheeses, paprika, salt and cayenne papper. Mix well and set aside. Whisk egg and water together, reserve. Dust work surfact lightly with flour. Gently roll out puff pastry dough to slightly larger than original size. Brush dough lightly with egg mixture.

Sprinkle cheese mixture over 1/2 of the dough. Fold pastry over and press down edges. Gently roll again to seal. With knife or rolling pizza cutter, cut pastry lengthwise into 1/2 " strips.

Twist each strip into long "corkscrew" shapes and place on lined baking sheet. Bake at 375 degrees F for 15-20 minutes, or until golden brown. Remove from oven and cool at room temperature. Serve as an appetizer or as part of a bread assortment. Enjoy!

From Chef Larry, San Diego

PARMESAN PUFFS

2007-09-30T17:55:00.000-07:00

1/4 C. MILK
1/4 C. WATER
1/2 STICK BUTTER
1/4 TSP. SALT
1/2 C. ALL PURPOSE FLOUR
2 LARGE EGGS
1 C. GRATED PARMESAN CHEESE

In saucepan, combine milk, water, butter, and salt. Bring to a boil. Reduce heat and add flour all at once. Beat mixture until it forms a ball. Transfer mixture to bowl and add eggs, one at a time, mixing well after each addition. Drop onto greased baking sheet in desired size balls. Bake at 400 degrees for 20 minutes, or until golden.

Note: This is my cousin's recipe and is more for "puffs" than "straws", but essentially the same flavor.

TOMATO BISQUE SOUP

2007-09-28T11:30:00.000-07:00

Ingredients:

1/2 cup chopped onion
1/2 cup (1 stick) butter
3 T. flour
1 tsp dill seed
1-1/2 tsp dry dill weed
1-1/2 tsp dry oregano
4 cups canned crushed or diced tomatoes
1 can Condensed Tomato Soup
4 cups Chicken Stock
2 tsp salt
1/2 tsp white pepper
1/4 cup chopped parsley
4 tsp honey
1-1/4 cup heavy cream
2/3 cup half & half

Method:

In a large pot, saute onions in butter along with dill seed, dill weed and oregano for 5 minutes or until onions are translucent. Add flour and stir. Add tomatoes, tomato soup and chicken stock. Add salt and pepper. Bring to a boil over medium heat, stirring occasionally.

Reduce heat and simmer for 15 minutes. Add chopped parsley, honey, cream and half & half. Taste and adjust seasonings if needed. On low heat, bring to serving temperature. Do not boil.

Note: If you do not have both heavy cream and half & half, try using evaporated milk or 2 cups of half & half.

Note: Dill weed and dill seed are two separate parts of the same plant. Dill weed is the early fernlike growth on the stem. Dill seed, on the head of the dill, is what we use to give dill pickles their distinctive flavor. Both the weed and the seed can be purchased dried.

Note: My MIL, from whom I got this recipe, does it all in her crockpot except for the initial saute of the onions, and it always comes out spectacular.

Italian Christmas Cookies

2007-09-24T11:31:00.000-07:00

FILLING:

3-1/2 to 4 cups chopped pecans
2 egg whites
grated rind of one orange
juice of 1 to 1-1/2 oranges
1 cup granulated sugar
2 tsp. almond extract
2 tsp. vanilla extract

DOUGH:

1 stick real unsalted butter
1 cup granulated sugar
4 whole eggs
approximately 5 cups sifted all-purpose flour

One day ahead, make the filling and refrigerate overnight. Mix the chopped pecans with two egg whites, grated rind of one orange, juice of 1 to 1-1/2 oranges, 1 cup sugar (or to taste - these are not supposed to be overly sweet), two teaspoons of almond extract and two teaspoons vanilla extract. Use just enough orange juice to moisten the nuts without having excess liquid.

Dough: Cream together 1 stick unsalted butter, 1 cup sugar. Add four eggs, one at a time and mix well. Add approximately 5 cups (more or less) of sifted flour. Add just enough flour to make the dough the rolling consistency of pie crust. Divide into two sections and wrap whatever you are not using immediately tightly in plastic wrap. This dough dries out very fast and you should only keep out the amount necessary to work with. Roll out a large rectangle on a floured board. Cut into small squares or diamond shapes with a crimped edge pastry wheel. Place all the squares on an ungreased cookie sheet. Place a small mound of the pecan mixture on the center of each cookie. It should be barely moist but not runny. If you need to moisten it a little bit you can add a small amount of OJ to maintain consistency.

Roll out an additional smaller square of dough, and using your crimped pastry wheel, cut into little strips, approximately 3-4" long, but very narrow. Wind one of the narrow strips of dough around each mound of pecan filling, starting at the base and working up toward the top in a spiral. This will hold the filling in place and also be decorative. Have oven preheated to 325 degrees and bake each sheet of cookies approximately 8-12 minutes, or until the dough begins to dry out and the edges turn just a slight pink color. Do not let the cookies get brown as they will too dry. Watch carefully. Remove cookies from oven and place on a wire rack to cool.

After completely cooled, keep in an airtight container like a cookie tin. I put sheets of waxed paper between each layer of cookies.

NOTE: This recipe makes a lot of cookies. They are time consuming, but well worth the effort. If you can get a friend to make them with you, along with a little holiday music and spirits, they go a lot faster. They are excellent served with coffee or tea. They keep very well in the freezer.

These cookies were always made every Christmas by my Grandma Jennie who emigrated from Italy on October 12, 1903.