$0.00
January Supper Club
$0.00
Blood Orange Piccata Chicken
Submitted by ErikaD on Wed, 11/16/2011 - 17:13- 4 chicken breast cutlets
- 1/2 cup flour
- 2 Tbsp. Blood Orange Olive Oil
- 3/4 cup fresh blood orange juice
- 1/2 cup dry white wine
- 2 tsp. Dijon mustard
- 4 Tbsp. cold unsalted butter, cubed
- 4 thin blood orange slices, halved
- 1/4 cup slivered almonds, toasted
- 1 Tbsp. minced fresh parsley
Directions:
- Season cutlets with salt and pepper. Dredge in flour.
- Saute cutlets in blood orange olive oil over medium-high heat for 4-5 minutes until golden. Flip cutlets and saute 2 more minutes. Remove cutlets from pan and keep warm.
Stuffed Mushrooms with Garlic Lentils
Submitted by TerryB on Mon, 11/07/2011 - 12:47- 1/2 pound lentils
- 1 fresh bay leaf
- 1 small onion, peeled and halved
- 4 large cloves garlic, grated or minced
- 1/3 cup extra-virgin olive oil
- 6 medium or large button or baby bella mushrooms
- 1/2 cup fine bread crumbs
- 1/2 cup Parmesan or Pecorino Romano cheese
- 1/2 cup mozzarella cheese
- 1/4 cup olive oil
- Fresh or dried herbs of your choice
- 1/4 cup fresh flat-leaf parsley, a generous handfull, finely chopped
- Salt and freshly ground black pepper
Directions:
Beef Stew (Camping Style)
Submitted by ErikaD on Thu, 07/07/2011 - 18:05- 1 1/2 lbs. stew meat (cubed)
- 1/4 cup vegetable oil
- 1/2 cup flour
- 1 tsp. paprika
- 1 bay leaf
- 1 med. onion (chopped)
- 4 carrots (diced)
- 2 stalks celery (diced)
- 2 garlic cloves (smashed)
- 1/2 cup green beans
- 1/2 cup peas
- 6 small red potatoes (cubed)
- 4 cups beef broth
- 1 cup dry red wine
- salt & pepper
Directions:
- Cut onion, garlic, carrots, celery and store in plastic bag before hand.
