Recipe(tried): A Lazy Sunday Meal: Debbie D's Buttermilk Chicken, Carrot Ring, Spinach Mornay, Tomato Salad with Basil-Honey Vinaigrette, Fresh Peach Cobbler
MenusGood Morning!
Usually on Saturdays and Sundays DH and I go to a little wonderful country breakfast place in town. They have extremely reasonable prices and the food has that homemade touch.
This morning I didn't feel like getting dressed and going, besides, Moonstruck was on TNT and I wanted to see the end of it. It has a wonderful background of the Twin Towers in one of the scenes and it is gorgeous! So I made an old-fashioned breakfast this morning, eggs, potatoes, bacon, sausages and biscuits and I am still in my PJ's!!! It is going to be a lazy day indeed because TNT has the best movies on all day....Guarding Tess is on now and it has wonderful sscenes of Washington DC, later on When Harry Met Sally will be on. So it seems they picked movies to be shown today of landmarks that were hit on Sept. 11th.
For dinner tonight I am going to make Debbie D's Buttermilk Chicken which is one of the best chicken dishes I have ever tasted!! She sure knows a good dish!! Served alongside a puffy Carrot Ring ,Spinach Mornay, a tangy Tomato Salad and a Fresh Peach Cobbler.
Happy Sunday!! Gina
DEBBIE D'S BUTTERMILK CHICKEN
4 chicken breasts ( I used boneless, skinless chicken breasts--cut into filets)
1 1/2 cups buttermilk, divided
3/4 cup seasoned flour (I used parsley, onion powder, garlic powder, and poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1 can cream of mushroom soup
Combine flour, herbs, salt, and pepper. Dip chicken into 1/2 cup buttermilk. Roll in seasoned flour mixture. Melt butter in a 9X13 baking pan. Put chicken in pan. Bake at 425 uncovered for 10-15 minutes. Turn and bake 5-10 minutes more. Turn chicken over again. Pour 1 cup buttermilk and cream of mushroom soup mixed together over chicken. Bake 15 minutes more--or until chicken tests done.
CARROT RING
Makes 6-8 servings
1 1/2 lbs. carrots, scraped and sliced into thin rounds
1 cup brown sugar
1 1/2 cups vegetable shortening
4 eggs, separated
2 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. almond extract
2 tbsp. water
Cook the carrots in boiling salted water for 15-20 minutes until very tender. Drain well and puree.
Preheat the oven to 350 degrees F and grease an 8-cup mold or Bundt pan.
Cream together the brown sugar and shortening, add the egg yolks and the carrot puree; set aside.
Sift the flour with the baking powder and baking soda and salt. Add to the carrot mixture alternately with the lemon juice, lemon peel and extract and 2 tbsp. water; set aside.
Beat the egg whites until stiff but not dry and fold into carrot mixture then gently turn into the prepared pan.
Bake for 50 minutes to an hour until the ring is puffed and the top is slightly cracked and lightly colored.
Invert the ring onto a serving dish.
SPINACH MORNAY
4 tablespoons butter, softened
1/4 cup flour
1 1/2 cups milk
1/4 tsp. ground cayenne pepper
2 pkgs. (10 oz. each) chopped spinach, cooked and well drained (or 1 lb. fresh spinach, washed)
2 hard-boiled eggs, sliced
1 cup breadcrumbs
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths
Melt butter and add flour to make a paste. Add milk and cayenne pepper; stir until thickened.
Butter casserole dish. Layer 1/2 of the spinach, 1/2 of the sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arrange bacon on top.
Bake at 350 degrees F for about 25-30 minutes, until bubbly.
Tomato Salad with Basil-Honey Vinaigrette
Serves 6
4 tbsp. balsamico vinegar
1 tbsp. honey
1/2 tsp. salt
3/4 cup olive oil
1/2 cup chopped fresh basil leaves
3-4 tomatoes sliced and layered in serving platter
In a small bowl whisk together the vinaigrette, honey and salt. Add the olive oil and basil and whisk to blend. Taste and adjust seasonings. Drizzle over tomatoes and serve.
Fresh Peach Cobbler
The Urseline Gourmet
Vol. II
Peach Filling:
1 cup sugar
1 Tbsp. cornstarch
1 cup water
5 cups fresh peach slices
1 Tbsp. butter cut into small pieces
1 tsp. cinnamon
Topping:
1 cup flour
1 Tbsp. sugar
1 1/2 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. Crsico
1/2 cup milk
Peach Filling: Grease and flour a 1 1/2 qt. baking dish. In a pot, mix the sugar and cornstarch well, gradually stir the water in. Bring to a boil whisking and boil for 1 minute. Add fruit and any juices. Pour into baking dish and sprinkle on the butter and cinnamon.
Topping: Mix the 1st 5 ingredients until it is in granules. Mix in the milk and mix well. Spoon on top of the peaches in small amounts and use your fingers to stretch the dough over the peaches to cover. It will be uneven and ragged looking, but it will bake fine. Bake 35 minutes at 400. Serve warm with vanilla ice cream.
Usually on Saturdays and Sundays DH and I go to a little wonderful country breakfast place in town. They have extremely reasonable prices and the food has that homemade touch.
This morning I didn't feel like getting dressed and going, besides, Moonstruck was on TNT and I wanted to see the end of it. It has a wonderful background of the Twin Towers in one of the scenes and it is gorgeous! So I made an old-fashioned breakfast this morning, eggs, potatoes, bacon, sausages and biscuits and I am still in my PJ's!!! It is going to be a lazy day indeed because TNT has the best movies on all day....Guarding Tess is on now and it has wonderful sscenes of Washington DC, later on When Harry Met Sally will be on. So it seems they picked movies to be shown today of landmarks that were hit on Sept. 11th.
For dinner tonight I am going to make Debbie D's Buttermilk Chicken which is one of the best chicken dishes I have ever tasted!! She sure knows a good dish!! Served alongside a puffy Carrot Ring ,Spinach Mornay, a tangy Tomato Salad and a Fresh Peach Cobbler.
Happy Sunday!! Gina
DEBBIE D'S BUTTERMILK CHICKEN
4 chicken breasts ( I used boneless, skinless chicken breasts--cut into filets)
1 1/2 cups buttermilk, divided
3/4 cup seasoned flour (I used parsley, onion powder, garlic powder, and poultry seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1 can cream of mushroom soup
Combine flour, herbs, salt, and pepper. Dip chicken into 1/2 cup buttermilk. Roll in seasoned flour mixture. Melt butter in a 9X13 baking pan. Put chicken in pan. Bake at 425 uncovered for 10-15 minutes. Turn and bake 5-10 minutes more. Turn chicken over again. Pour 1 cup buttermilk and cream of mushroom soup mixed together over chicken. Bake 15 minutes more--or until chicken tests done.
CARROT RING
Makes 6-8 servings
1 1/2 lbs. carrots, scraped and sliced into thin rounds
1 cup brown sugar
1 1/2 cups vegetable shortening
4 eggs, separated
2 1/2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. almond extract
2 tbsp. water
Cook the carrots in boiling salted water for 15-20 minutes until very tender. Drain well and puree.
Preheat the oven to 350 degrees F and grease an 8-cup mold or Bundt pan.
Cream together the brown sugar and shortening, add the egg yolks and the carrot puree; set aside.
Sift the flour with the baking powder and baking soda and salt. Add to the carrot mixture alternately with the lemon juice, lemon peel and extract and 2 tbsp. water; set aside.
Beat the egg whites until stiff but not dry and fold into carrot mixture then gently turn into the prepared pan.
Bake for 50 minutes to an hour until the ring is puffed and the top is slightly cracked and lightly colored.
Invert the ring onto a serving dish.
SPINACH MORNAY
4 tablespoons butter, softened
1/4 cup flour
1 1/2 cups milk
1/4 tsp. ground cayenne pepper
2 pkgs. (10 oz. each) chopped spinach, cooked and well drained (or 1 lb. fresh spinach, washed)
2 hard-boiled eggs, sliced
1 cup breadcrumbs
1 cup shredded sharp cheese
2 strips bacon, cut into 1-inch lengths
Melt butter and add flour to make a paste. Add milk and cayenne pepper; stir until thickened.
Butter casserole dish. Layer 1/2 of the spinach, 1/2 of the sliced eggs, 1/2 of the breadcrumbs and 1/2 of the cheese. Repeat layers ending with cheese. Arrange bacon on top.
Bake at 350 degrees F for about 25-30 minutes, until bubbly.
Tomato Salad with Basil-Honey Vinaigrette
Serves 6
4 tbsp. balsamico vinegar
1 tbsp. honey
1/2 tsp. salt
3/4 cup olive oil
1/2 cup chopped fresh basil leaves
3-4 tomatoes sliced and layered in serving platter
In a small bowl whisk together the vinaigrette, honey and salt. Add the olive oil and basil and whisk to blend. Taste and adjust seasonings. Drizzle over tomatoes and serve.
Fresh Peach Cobbler
The Urseline Gourmet
Vol. II
Peach Filling:
1 cup sugar
1 Tbsp. cornstarch
1 cup water
5 cups fresh peach slices
1 Tbsp. butter cut into small pieces
1 tsp. cinnamon
Topping:
1 cup flour
1 Tbsp. sugar
1 1/2 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. Crsico
1/2 cup milk
Peach Filling: Grease and flour a 1 1/2 qt. baking dish. In a pot, mix the sugar and cornstarch well, gradually stir the water in. Bring to a boil whisking and boil for 1 minute. Add fruit and any juices. Pour into baking dish and sprinkle on the butter and cinnamon.
Topping: Mix the 1st 5 ingredients until it is in granules. Mix in the milk and mix well. Spoon on top of the peaches in small amounts and use your fingers to stretch the dough over the peaches to cover. It will be uneven and ragged looking, but it will bake fine. Bake 35 minutes at 400. Serve warm with vanilla ice cream.
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