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Archive for the recipes 29 2016 Category

Chicken with Brussels Sprouts and Mustard Sauce

2 tablespoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free, lower-sodium chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter, divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts, trimmed and halved

Preparation

Preheat oven to 450°.

Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.

Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.

 

From: myrecipes.com

 

 

 

Herb and Apple Stuffing

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Preheat oven to 300 degrees F.

Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
In a large sauté pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Sauté for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird… I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

 

From: Foodnetwork.com

 

 

 

 

Apple Cider Donuts

2 1/2 cups apple cider, reduced down to 1/2 cup
1/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup sour cream
4 cups flour
1 1/2 teaspoons salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
Canola oil for frying
Cinnamon sugar for coating

Bring apple cider to a boil over medium/high heat and reduce down to 1/2 cup. (takes about 20 to 25 minutes). Pour into a large glass measuring cup.  Add butter to hot cider and stir to melt. Set aside, cool.

In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.  In a large bowl, or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.  Using a wooden spoon, mix dry ingredients into the wet until just incorporated. Cover and chill for 1 hour. On a very well- floured surface, roll out the cooled dough to about 3/4-inch thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.

Heat oil to 350˚F.  Fry donuts, 3 to 4 at a time, flipping occasionally until golden on both sides.  Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.  Enjoy!

 

From:Today.com

 

 

 

Parsnip Cakes

1 lb. parsnips, cooked and mashed
6 Tbsp. flour
1 tsp. butter, melted
Pinch mace, ground
Pinch freshly grated nutmeg
1 egg, beaten
3/4 c bread crumbs, fresh
Oil for frying
Salt and pepper

Put the parsnips, flour, butter, mace and nutmeg in a large bowl. Season with salt and pepper and beat well to combine. Divide in to 4 pieces and mold each piece into a round flat cake, about 3 1/2 inches in diameter and 3/4 inches deep. Cut each cake in half.  

Dip each cake into the beaten egg, toss in breadcrumbs, pressing them well into the cakes to give an even coating. Fry in a little hot oil for 3-4 minutes on each side until cooked through and an even golden color. Drain on an absorbent kitchen paper and serve as a main course or an accompanying vegetable. Parsnip cakes are particularly good served with pork, ham and roast beef, as well as fried sausages and bacon. 

Cooks Note: Any root vegetable suitable for mashing such as carrots, potatoes and turnips can be used for the recipe either on their own or in combinations. Different spices and herbs can also be added to give variety. The cakes can be shaped into small logs and deep fried.

 

From:Justapinch.com

 

 

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