An Advent Life
I was blessed again this week to cook food for 120 of my toughest critics... church women!!!! Kidding ladies, kidding. Every year, the ladies of Gloria Dei get together to celebrate the Advent season. They have a meal with crazy good desserts, punch, fully decorated tables for the season and a service to celebrate Jesus! A wonderful thing to behold, I assure you. As is common, I cook a family style meal including some recipe for chicken breast, a starch of some sort and a vegetable. I DO NOT TOUCH desserts!!! That is a NO NO. Here are the recipes to the best of my knowledge for you all to cook at home.
First, the menu: Cheers! Roasted Chicken with cranberries and caramelized onions in a white wine butter sauce
Caramelized Brussels Sprouts and cauliflower with shaved Asiago cheese
Tri color oven roasted potatoes with brown butter sauce Roasted Chicken with cranberries and caramelized onions in a white wine butter sauce
6 ea 6 oz chicken breasts(cleaned and halved)
2 c panko bread crumbs
1 t. jane's crazy mixed up salt
6 eggs
1/2 c milk
1 bag cranberries
1 red onion, sliced thin
1/2 c balsamic vinegar
1/4 c sugar
salt and pepper
olive oil
2 c white wine
1 c chicken stock
2 sticks butter
Method:
1.whisk eggs with milk and a little salt and pepper. Dip chicken into eggwash and then bread with
breadcrumbs.
2.in large saute pan, heat olive oil until hot. Brown chicken on both sides in oil. Transfer to oven pan and
finish cooking in 325 degree oven with a little water until fully cooked.
3.in seperate saute pan on low heat, caramelize red onions with sugar, salt and pepper and balsamic vinegar. 4.transfer to sauce pot and add cranberries, salt, pepper, white wine, chicken stock. Whisk in butter.
5.ladle sauce overtop of chicken and serve.
Caramelized Brussels Sprouts and cauliflower with shaved asiago cheese
2 lb brussels sprouts, sliced
2 lb cauliflower florets, sliced
olive oil
kosher salt
1/2 t cayenne pepper
1 c shaved asiago cheese
method:
1.toss all ingredients except cheese in pan and caramelize in 325 degree oven for 20-25 minutes.
2.toss cheese and mix well. Serve.
Tri color oven roasted potatoes with brown butter sauce
6 lb mixed potato blend(red, purple, yukon)
1 lb salted butter(cubed)
Kosher salt and fresh ground pepper
method:
1.boil potatoes until just al dente 7-8 minutes. quarter and lay on oven tray.
2.in saute pan on high heat, heat butter until fat browns(***DO NOT OVERBROWN or it will taste
BURNT!!!).
3.season potatoes with salt and pepper and drizzle with brown butter
4.roast in oven 10-12 minutes. Serve.
First, the menu: Cheers! Roasted Chicken with cranberries and caramelized onions in a white wine butter sauce
Caramelized Brussels Sprouts and cauliflower with shaved Asiago cheese
Tri color oven roasted potatoes with brown butter sauce Roasted Chicken with cranberries and caramelized onions in a white wine butter sauce
6 ea 6 oz chicken breasts(cleaned and halved)
2 c panko bread crumbs
1 t. jane's crazy mixed up salt
6 eggs
1/2 c milk
1 bag cranberries
1 red onion, sliced thin
1/2 c balsamic vinegar
1/4 c sugar
salt and pepper
olive oil
2 c white wine
1 c chicken stock
2 sticks butter
Method:
1.whisk eggs with milk and a little salt and pepper. Dip chicken into eggwash and then bread with
breadcrumbs.
2.in large saute pan, heat olive oil until hot. Brown chicken on both sides in oil. Transfer to oven pan and
finish cooking in 325 degree oven with a little water until fully cooked.
3.in seperate saute pan on low heat, caramelize red onions with sugar, salt and pepper and balsamic vinegar. 4.transfer to sauce pot and add cranberries, salt, pepper, white wine, chicken stock. Whisk in butter.
5.ladle sauce overtop of chicken and serve.
Caramelized Brussels Sprouts and cauliflower with shaved asiago cheese
2 lb brussels sprouts, sliced
2 lb cauliflower florets, sliced
olive oil
kosher salt
1/2 t cayenne pepper
1 c shaved asiago cheese
method:
1.toss all ingredients except cheese in pan and caramelize in 325 degree oven for 20-25 minutes.
2.toss cheese and mix well. Serve.
Tri color oven roasted potatoes with brown butter sauce
6 lb mixed potato blend(red, purple, yukon)
1 lb salted butter(cubed)
Kosher salt and fresh ground pepper
method:
1.boil potatoes until just al dente 7-8 minutes. quarter and lay on oven tray.
2.in saute pan on high heat, heat butter until fat browns(***DO NOT OVERBROWN or it will taste
BURNT!!!).
3.season potatoes with salt and pepper and drizzle with brown butter
4.roast in oven 10-12 minutes. Serve.
