Fall Favorites-Main Courses

Lemon Chicken 

INGREDIENTS:

1 lb. chicken pieces (cut into bite sized pieces)

1 lemon (zest & juice)

2 T. chicken stock

2 T. soy sauce

1/2 T. brown sugar

1/2 T. honey

1 small chili or chili sauce

1 t. sesame oil

2 t. ginger (minced)

1 clove garlic

3 green onions (chopped)

1 handful fresh cilantro (chopped)

1 T. toasted sesame seeds 

Directions:

1. Mix lemon zest, juice, chicken stock, soy suace, sugar, honey and chili in a bowl.  
2. Place chicken in the mixture and marinate for 20 minutes.
3. Heat the oil in the pan
4. Add ginger, garlic and saute until fragrant
5. Add the chicken reserving the marinade
6. Saute the chicken until cooked
7. Add the reserved marinade and simmer until the sauce has reduced and thickened (7-10 min)
8. Add the green onion, cilantro and sesame seeds and remove from heat
9. Serve on rice or noodles

Pomegranate and Pistachio Couscous

Ingredients:
1 lemon (zest and juice)
2 T. chicken stock
2 T. soy sauce
1/2 T. brown sugar
1/2 T. honey
1 small chili (chopped, or 1 teaspoon chili sauce)
1 lb. chicken (cut into bite sized pieces)
1 t. sesame oil
2 t. ginger (minced)
1 clove garlic (minced)
3 green onions (chopped)
1 handful cilantro (chopped)
1 T. sesame seeds (toasted)

Directions:
1. Mix the lemon zest, juice, chicken stock, soy sauce, sugar, honey, and chili in a bowl. 
Do a taste test here to balance out the tartness, saltiness, sweetness and heat.
2. Place the chicken into mixture and marinate for 10-20 minutes.
3. Heat the oil in a pan.
4. Add the ginger and garlic and saute until fragrant, about a minute.
5. Add the chicken reserving the marinade.
6. Saute the chicken until cooked, about 3-5 minutes.
7. Add the reserved marinade and simmer until the sauce has reduced and thickened, about 7-10 minutes.
8. Add the green onion, cilantro and sesame seeds and remove from the heat.
9. Serve on rice or noodles.

Mango Chicken

Ingredients:
2 ripe mangos (peeled, seeded)
1 T. chili sauce (sambal oelek)
1 T. rice vinegar
3 T. soy sauce
2 T. fish sauce
1/2 lime (juice)
1 T. brown sugar
1 thumb ginger (grated)
3 cloves garlic (chopped)
1 handful cilantro (chopped)
1 T. oil
1 lb. chicken breast (sliced into bite sized pieces)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 handful cashews

Directions:
1. Mix the mangos, chili sauce, vinegar, soy sauce, fish sauce, lime juice, brown sugar, ginger, garlic and cilantro in a food processor.
2. Taste the mango sauce and make sure that there is a balance of sweet, sour, spicy and salty.
3. Heat the oil in a pan.
4. Add the chicken and saute until cooked.
5. Add the mango sauce and peppers and simmer until the peppers are tender.
6. Remove from heat and serve on rice or pasta topped with cashews.

Fall Favorites-Desserts

APPLE PIZZA

Ingredients:
1 T. butter
2 apples (peeled, cored and sliced)
1 T. brown sugar
1 t. cinnamon
1 pizza dough (you can buy it) 
1/4 c. icing sugar
* milk

Directions:
1. Melt the butter a pan.
2. Add the apples, brown sugar and cinnamon and saute until apples are nice and caramelized.
3. Spread the apple mixture over the pizza.
4. Bake in a preheated 500F oven until golden brown, about 5-10 minutes.
5. Mix some milk into the icing sugar to make a glaze and drizzle it over the pizza.

PUMPKIN BREAD PUDDING

GREAT FOR BRUNCH

Ingredients:
1 1/2 c. half and half
1 c. tinned pumpkin
1/2 c. brown sugar
2 eggs
1 t. cinnamon (ground)
1/4 t. nutmeg (ground)
1/2 t. ginger (ground)
5 c. day old bread (cubed)
1 handful dried cranberries

Directions:
1. Mix the half and half, pumpkin, brown sugar, eggs, and spices in a bowl.
2. Mix in the bread and cranberries and pour into a baking dish.
3. Bake in a preheated 350F oven until a toothpick inserted into the center comes out clean, about 30-40 min.

CARAMIZED APPLES SERVED WARM WITH MASCARPONE

 
Ingredients:
1/2 T. butter
1 apple (peeled, cored, sliced)
1/2 T. brown sugar
1/2 t. cinnamon
2 T. mascarpone
1 t. maple syrup

Directions:
1. Melt the butter in a pan.
2. Add the apples, sprinkle on the sugar and cinnamon and saute until golden brown.
3. Top the apples with the maple mixed into the mascarpone.

GRILLED PEACHES WITH MASCARPONE AND BALSAMIC GLAZE

Ingredients:
1 peach (cut in half and stoned)
1/4 c. balsamic vinegar
1/2 T. honey
2 T. cup mascarpone
1/2 T. honey

Directions:
1. Grill the peach with the cut side down until soft, about 5-10 minutes.
2. Simmer the balsamic vinegar and honey until it thickens, about 5-10 minutes.
3. Mix the mascarpone and honey.
4. Serve the grilled peaches with topped with the mascarpone and the balsamic glaze