Recipes

Prosciutto Quiche

Ingredients:

8″ baked deep dish pie crust (you can purchase a store crust and bake it or make one of your own)

3 large, organic eggs

1 1/2 cups whole milk

1/2 cup grated Gruyer cheese

1/2 cup thinkly sliced Prosciutto

1/4 tsp. paprika

3/4 tsp. Fines Herbes

1/4 cup  diced green onions

1 egg white Preparation: 

Prebake the pie crust according to directions before filling.  Make sure you brush the baked, cooled crust with the egg white.

Next, cook the milk until barely boiling, stir in cheese and continue stirring until cheese is melted. Add the Fines Herbes.

Remove mixture from heat and beat in the eggs, one at a time. Stir in Prosciutto, onions, and paprika.

Pour the mixture into the prepared pie crust and bake in a 350 degree oven until the pie is firm, about 45 minutes.  This will make your friends drool with envy.  In our family quiche is a quick, hearty, healthy and wonderful treat!  Have a mid-day party and have everyone use a French accent.  What a blast!

Picture complements of:  http://www.central-jardin.be/images/sites/Herbs_site.jpg

 

LAVENDER FRENCH CHICKEN

Ingredients

1/2 unsalted butter

1 1/2 cups dried bread crumbs (unflavored)

4 to 6 large chicken breast halves

2 tbsp. Herbes De Provence Spice Blend

Preparation

Preheat oven to 375 degrees.

Melt the butter in a skillet over low heat.  Remove from heat and stir in the mustard. 

Mix bread crumbs and spice blend on a plate.

Pour the butter and mustard mix into a small bowlthat allows you to coat each of the chicken breasts.

Dip each breast into the butter mixture and coat and then remove to the plate with crumbs and coat completely. 

Arrange the chicken in a roasting pan, skin side up.  Season with salt and pepper if desired.  I want to note at this point that I always line my roasting pan with non-stick aluminum foil to make cleanup easier.

Roast the chicken until cooked through, basting every 5-10 minutes with pan drippings.  I like to advise cooking for at least one hour. 

 

Why I love France!
Recipe: This is a favorite family recipe. We love sharing it with you and yours.
Ingredients

2 pounds boneless chicken breasts, trimmed of excess fat
1/4 cup all purpose flour
4 tablespoons basil infused olive oil
3 large cloves garlic, minced
1 tablespoon Adult Indulgences Royal Herbs de Provence
Spice blend
1 tablespoon minced parsley
Salt and pepper to taste
2 cups Sutter Home White Zinfandel (can substitute chicken stock in amount desired as long as 2 cups is total used)

ROYAL HERBS DE PROVENCE BAKED CHICKEN

Preparation

Mix flour with salt and pepper. Roll breasts in flour mixture. Heat olive oil on stove in large, oven safe pot at medium heat. Brown chicken in small batches so that skin browns nicely all around. When all meat is browned and sitting aside, sauté the garlic and add the 2 cups wine. Make sure you stir and remove the brown bits from the pot bottom. Cook on high, watching carefully, until a light sauce forms. Turn down heat and simmer, adding browned chicken back to pot. Sprinkle top of chicken and sauce with the Royal Herbs de Provence and minced parsley. Bake at 300 degrees until tender–about 2 ½ hours.

This is an easy recipe and a delicious one. I always recommend you play with the amount of wine and Royal Herbs de Provence spice blend until you find the exact amount that makes your taste buds dance. When we serve Royal Baked Chicken in our home I always include a garden greens salad with a sweet-tart vinaigrette and roasted red potatoes.
 

Recipe: Keep your kitchen windows closed or the whole neighborhood will be knocking at your door.

YOGURT MARINATED TURKISH CHICKEN

Ingredients

1 whole chicken, cut into parts or 2 breasts, 2 thighs,
2 drumsticks
Your Favorite Fruit Chutney (Mango Chutney for our Family)
1 cup Plain Yogurt (do not use non fat yogurt)
1/2 Yellow Onion, grated
3-4 Cloves of Garlic, minced
1/2 Lemon, juiced
1 1/2 tablespoon Turkish Veils Adult Indulgences Spice Blend
Olive Oil or Vegetable Oil

Preparation

Cut each chicken breast through the bone into two or three smaller pieces. Separate the legs from the thighs. Or, use pre cut chicken as indicated in the ingredients list.
Mix together the yogurt, onion, garlic, lemon juice, and Adult Indulgences Turkish Veils Spice Blend. Put chicken into a large bowl and add the yogurt mixture. Toss chicken to ensure each piece is completely coated. Cover the bowl and refrigerate overnight or at least 10 hours.

Cook in a large, non stick pan over medium heat for approximately 10 minutes per side or until chicken is cooked through. Remember, white meat cooks more quickly. Also remember not to burn the chicken as burning can turn spices bitter.

Our family serves this chicken over a nice Rice Pilaf with a heaping side of Mango Chutney for dipping. Delicious!
Added on Nov 24, 2009

 

Recipe: Be careful with this one–you could end up moving to Morocco! 

MOROCCAN CHICKEN WITH COUSCOUS

Ingredients

2, 5.8 oz. boxes Near East 5 minute Couscous with Garlic
½ cup dried apricots, cut in half and soaked in water overnight
2 tablespoons olive oil
1 large red onion finely chopped
2 large garlic cloves, finely chopped
2 pounds boneless chicken pieces (legs, thighs, or breast)
Can substitute lamb shoulder or leg meat
3 bay leaves
8-10 saffron strands
1 tablespoon ground almonds
Grated rind and juice of ½ orange
1 ¼ cup of organic chicken stock
Salt and pepper to taste
Fresh parsley for garnish
1 tablespoon Adult Indulgences Moroccan Madness spice
blend

Preparation

Using a large saucepan heat the oil over medium high heat and add onions, bay leaves, garlic and meat. Cook until onions are translucent. Add Moroccan Madness spice blend and stir. Cook, continuing to stir for 5 minutes.
Add apricots and the juice they soaked in, orange rind and juice, saffron, ground almonds and enough chicken stock to cover the meat. Cook over low heat for 45 minutes or until meat is tender. Stir every once and awhile while it cooks. If juice seems to be cooking off, add a bit more stock to keep from burning or sticking.

While meat is cooking prepare couscous. If you desire to make the dish even more Moroccan you can take about a tablespoon of sesame seeds and dry-fry them in a sauce pan until golden (watch they do not burn). Set aside.
To plate, use a large serving platter and place couscous in several piles around the plate. Spoon chicken around couscous. Add freshly chopped parsley to garnish and serve immediately. Personally, I love a fresh loaf of Artisan bread with this meal. Delicious!

 SUN GOD FAJITA PARTY

Recipe: This is one recipe you won’t want to be without or your plumage may lose its color!

Ingredients

2 ½ pounds Top Sirloin cut in 3″ x ½” strips
1 large yellow onion cut into long, thin strips
1 large yellow sweet pepper, cleaned and cut in long, thin
strips
1 large red sweet pepper, cleaned and cut in long, thin
strips
3 medium cloves of garlic, minced and crushed
2-4 tablespoons Adult Indulgences Dios Del Sol spice blend
3 tablespoons olive oil
2 tablespoons butter (no substitutions)
8-10 soft tortillas
1 ½ cups shredded cheese of your choice
1 ½ cups shredded lettuce
Salsa of choice
Sour cream if desired
Guacamole if desired

Preparation

In large fry pan place 1 tablespoon olive oil and 1/3 of sliced beef. Cook over medium high heat until nicely browned. Save in side bowl. Add second tablespoon of olive oil and add second 1/3 of beef and cook until browned. Remove to side bowl. Add last tablespoon olive oil and last 1/3 of beef and brown. Add to already browned beef in side bowl.

Add onion, yellow and red sweet peppers, garlic and 2 tablespoons butter to same pan and sauté over medium heat al dente. Vegetables are always better if they have a bit of crunch left in them. Immediately add back in the beef and Dios Del Sol spice blend. Don’t overdo the spice. You can always add more if it needs it, but you can’t take it out. Serve dish immediately.

We always make our own tortillas, but store bought are just fine and quick! Put all other ingredients (cheese, lettuce, sour cream, guacamole, salsa) out in bowls so that folks can spoon as little or as much as they like of the additional ingredients to cover the meat and veggie mixture in the taco. What a pleasant and relaxed dinner party!

DOUGRAY SCOTT MOVIE NIGHT CHEESE STICKS…….REVEALED

(makes about 6-7 dozen)

This is a simple recipe that you can play around with.  You can add whatever spices you want and see how things turn out.  I use my Sicilian spice blend because it has a little heat and a long of garlic bang!  Be experimental!  Enjoy!

2 cups all purpose flour

1/2 cup melted, real butter (salted is fine)

1 tsp. salt

16 ounces (about 4 cups) shredded Cheddar cheese (I like sharp cheddar, but you can use mild if you’d like)

2 teaspoons (or less if you don’t want garlic breath and a little heat on your tongue) Adult Indulgences Sicilian Prince Southern Italian Spice Blend (or spice blend of your choice)

Always preheat your oven first.  Preheat in this instance to 350 degrees. 

In a bowl combine flour, melted butter, salt, Sicilian spice blend.  Add cheese and mix with a pasty blender until well blended.  

I place my dough in a cookie press and fit with a ribbon disk (my ribbon dist has a 1 and 3/4 inch slot).  I line a cookie sheet with non stick aluminum foil and press the dough out of the press onto the aluminum foil.  Do not use a greased cookie sheet as the recipe will not turn out correctly.  Once the ribbon is running the length of the cookie sheet in several long strips, I cut the strips into 3-4 inch lengths.

Place the baking sheet into the oven for 8-9 minutes or until you see the bottom of the cheese sticks begin to brown.  Always remember that every oven is unique.  For example, my oven at 350 is actually running at 365 degrees.  Always test your oven with an oven temperature meter before using it the first time so that you know where you stand.

Once the cheese sticks are done, transfer the lengths to a wire rack to cool.  I store mine in a cookie jar with a tight lid.  I don’t refrigerate as we eat them so fast there is no way they could go bad! 

Sigh.  There goes another family secret. 

Recipe: This is a quick and tasty way to entertain family and guests with an introduction to Indian cooking.

MAHARJA CURRIED CHICKEN WITH MANGO SALSA

Ingredients

1 cup plain yogurt
4 tablespoons Mango Chutney
4 teaspoons Adult Indulgences Oh India! spice blend
8 bone-in chicken thighs (with or without skin)
1 teaspoon salt
2 mangos, diced
½ cup finely diced red onion
4 tablespoons finely chopped fresh mint leaves
4 tablespoons red-wine vinegar
4 teaspoons brown sugar
4-5 cups steamed Jasmine rice

Preparation

Preheat broiler to medium and move oven rack to upper third position. Coat a broiler pan with olive oil cooking spray. Start rice steamer with Jasmine Rice.

Whisk yogurt, chutney and 4 teaspoons Oh India! spice blend in a medium bowl. Add chicken and turn to coat in spice. Move coated chicken from the spice and transfer to the broiler pan. Dust with ½ teaspoon salt. Broil the chicken until the coating is lightly charred in spots only (about 12-15 minutes). Remove chicken and turn over and return to broiler. Again, slightly char the exterior and cook through (about 12-15 minutes more).

While chicken is cooking, combine mango, onion, mint, vinegar, brown sugar and ½ teaspoon remaining salt in a bowl. Mix the salsa well.

Take a large serving platter and place steamed Jasmine rice on the bottom (about 4-5 cups). Place the cooked chicken on top. Serve immediately with mango salsa.

 

Adult Indulgences Sicilian Prince –Sicilian Spice Blend

This is a really easy recipe that anyone can make and enjoy.

PRINCELY SICILIAN PASTA

Ingredients

1 pound penne pasta
1 can (28 oz.) peeled tomatoes
1-1 ½ tablespoons Adult Indulgences Sicilian Prince spice or your favorite Sicilian Spice Blend 
blend
6 tablespoons basil infused olive oil
1 tablespoon salted butter
¼ small onion, chopped or 2 scallions chopped small
White bulb of one fennel
½ cup grated parmesan cheese
Salt to taste

Preparation

Using a saucepan with at least a 2 quart capacity, place 3 tablespoons of olive oil and the finely chopped onion inside and sauté over medium heat until onion is golden brown. Mash tomatoes with your hands and add to saucepan with the Sicilian Prince spice blend. Bring to boil and reduce heat and simmer for 20-25 minutes, stirring occasionally.

Prepare the fennel by dicing it finely. Using a sauté pan, 2 tablespoons of olive oil and medium high heat, sauté the diced fennel with a dash of salt. Reduce heat to low and cover pan until fennel is cooked (about 15 – 20 minutes). Watch carefully and add a teaspoon of water if fennel appears to be drying out. Fennel is cooked when soft and a light golden color.

Cook pasta in salted water with a tablespoon of olive oil. When cooked, drain and return to pot, reserving one cup of pasta water. On low, toss in fennel and one tablespoon butter. If it looks dry, add in some of the reserved pasta water. Remove pot from heat and mix in half of cheese.

Pour pasta in warmed, large serving dish. Top with tomato sauce and serve immediately with crusted garlic bread. Serve grated parmesan cheese on the side. Beautiful!