Fandango Pitcher

The Great Plains Heisey Club

Members from Iowa, Kansas, Missouri and Nebraska

Matt's Recipes from November 11, 2017 GPHC Meeting

Winter Salad
2 Tablespoons reduced-fat mayonnaise
2 Tablespoons maple syrup
1 1/2 Tablespoons white wine vinegar
1 Tablespoons minced shallot
1 teaspoons sugar
1/4 cup canola oil
1 packages (5 ounces each) spring mix salad greens
1 medium tart apples, thinly sliced
1/2 cup dried cherries
1/2 cup pecan halves
1/4 cup thinly sliced red onion

In a small bowl, mix first five ingredients; gradually whisk in oil until blended. Refrigerate, covered, until serving.

To serve, place remaining ingredients in a large bowl; toss with dressing. 

 

Buttery Carrots
12 servings

3 pounds medium carrots, halved crosswise and cut into strips
2 medium onions, halved and thinly sliced
1/2 cup butter, melted
1/2 cup chopped fresh parsley
1/2 teaspoon salt
Coarsely ground pepper

Place 2 in. of water in a 6-qt. stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.

Drain vegetables. Toss with remaining ingredients

 

Pan Roasted Brussels sprouts with Bacon and Red Onion
4-6 servings

4 strips bacon
2 tablespoons butter
1 lb Brussels sprouts, halved
1 medium red onion sliced
Salt and pepper to taste

Cut bacon into bite sized pieces and cook in a large skillet over medium-high heat until crispy, remove and drain on paper towels

Drain excess bacon fat, reserving 2 tablespoons, melt butter with bacon fat over high heat. Add onions and Brussels sprouts. Cook, stirring occasionally until sprouts are golden brown, 8-10 minutes. Return bacon to pan and toss, season with salt and pepper.

 

Gruyere Smashed Potatoes
8 servings

6 tablespoons butter, divided
2 large sweet onions, halved and thinly sliced
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1 3/4 pounds medium red potatoes, halved
1/2 cup heavy cream
3/4 cup shredded Gruyere or white cheddar cheese
Chopped fresh parsley, optional

In a large skillet, heat 2 T cup butter over medium-high heat. Add onions, 1/4 teaspoon salt and 1/8 teaspoon pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 40-50 minutes or until deep golden brown, stirring occasionally and stirring in thyme during last 5 minutes.

Place potatoes in a 6-qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender. Drain; return to pan. Add cream and remaining butter, salt and pepper. Coarsely mash potatoes with a masher, leaving small chunks. Stir in onions and cheese. Let stand, covered, until cheese melts. If desired, sprinkle with parsley.

 

CHICKEN IN BASIL CREAM SAUCE

1/2 cup milk
1/2 cup dried Italian bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1 clove garlic (1/2 teaspoon minced)
1/2 cup chicken broth
1 cup heavy whipping cream
1/4 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
? teaspoon black pepper

Place milk and bread crumbs in separate, shallow bowls. Make sure your chicken breasts are thin. I usually buy chicken from Costco and the breasts are really thick so I fillet each breast in half lengthwise so they are thinner. You can also pound your breasts with a meat mallet to make them thinner.

In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.

Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer. I like my sauce on the thick side so I cooked it for a while (3-5 minutes).

Serve chicken with sauce poured over the top.