All posts by traderscreek

Garden Produce

Lemon-Garlic Corn on the Cob

Ingredients:

4 ears of corn – husked
1 tablespoon olive oil
2 tablespoons of salted butter
1/3 cup of water
2 garlic cloves – minced
2 tablespoons of lemon juice

Equipment:

Large skillet

Directions:

Heat both butter and olive oil in the skillet over medium heat. Add minced garlic and cook for about 2 minutes until translucent – don’t let it burn. Add the corn, water and lemon juice – cover and cook for about 5 minutes. Uncover and continue cooking – turning every minute. Cook for about 4 minutes. Remove the corn. Take the remaining liquid from the pan and drizzle over the corn.

Garden Produce

Sautéed Green Beans & Cherry Tomatoes

Sautéed Green Beans & Cherry Tomatoes

To make Sautéed Green Beans & Cherry Tomatoes, as the name implies, you must use cherry tomatoes. Using a large tomato and cubing is not the same. Additionally, the sweet flavor or cherry tomatoes helps make the dish.

Ingredients:

Olive oil
1 lb. of sliced and cleaned green beans
1/2 cup of water
2 cloves of garlic – minced
1 1/2 cups cherry tomatoes cut
1 tablespoon of balsamic vinegar

Equipment:

Large skillet
Small skillet

Directions:

Heat a small amount of olive oil in a large skillet over medium-high heat. Add the green beans and cook for 2 – 3 minutes or until beans begin to sear. Add the water cover and cook for another 3 minutes (stir occasionally).

While beans are cooking heat more olive oil in the small skillet, once hot add the minced garlic. Do not let the garlic burn only cook for a minute or 2. Once ready take off heat and add the garlic to the beans.

Add tomatoes to the beans and garlic and cook everything together for only a few minutes or until tomatoes start to break down. Once ready take off heat add the balsamic vinegar. Salt and pepper to taste.

Look at other green bean recipes https://traderscreek.com/recipes/recipe-index/

Chicken Recipes

Sautéed Chicken with Peppers

Ingredients:

1/2 Cup Butter
2 bell peppers seeded and cut into strips
8 shallots finely chopped
1 cup dry white wine

Equipment:

Large Skillet

Cooking Directions

Cut chicken into serving pieces, sprinkle with salt and pepper to taste and rub the skins with lemon juice. Melt butter in a large skillet. When the butter is hot and bubbly but not brown, add the chicken pieces, skin side down, and sauté them slowly until the skin is golden brown. Add peppers, and shallots and sauté them for 2-3 minutes. Cook the chicken, covered, until tender. Transfer the chicken to a heated serving platter. Add white wine to the vegetables in the skillet, stir well and pour over the chicken.

Chicken Recipes

Sautéed Chicken Country Style Recipe

Ingredients:

6 strips fat bacon
1 cup heavy cream
2 Tbs. finely chopped parsley

Equipment:

Large Skillet

Cooking Directions

Sauté bacon in a skillet, drain the bacon on absorbent paper and keep it warm. Cook the chicken in the bacon fat first skin side down. Cook to golden brown, turn chicken cook until juice runs clear. Check to make sure it is cooked and transfer it to a heated serving platter. Skim off all but 3 Tbs. of the fat, add heavy cream and parsley. Cook the mixture over medium heat, without letting it boil, stirring and scraping the brown bits from the pan. Pour the sauce over the chicken and garnish the platter with the bacon (I like to crumble it).

Chicken Recipes

Roast Chicken Recipe

Ingredients:

1 large chicken – 4 – 6 lbs
1 apple
1 orange
3 sprigs of tarragon or rosemary sprigs
4 large carrots – chopped in 1/4 inch chunks
3 potatoes cut into 1/2 inch chunks
Salt & cracked pepper

Equipment:

1 large roasting pan

Cooking Directions:

Take chicken and clean in cold water, pat it dry and place it in the roasting pan. Sprinkle the outside of the bird with salt and cracked pepper – don’t be stingy. Cut the apple and orange in half, place on a plate and microwave for 30 seconds. Take out of microwave and insert the apple and orange halves and sprigs of tarragon in the chicken. Add enough water to make 1/2 inch deep. Cook in preheated oven at 350 degrees until the bird ‘s white meat temperature is 170 degrees, approximately

Chicken Recipes

Stuffed Chicken in Casserole

Ingredients:

3 tablespoon apple brandy
1 ½ cups fresh bread crumbs
Apple Cider
1/4 lb. Prosciutto finely diced
3 chickens each about 1 ½ pounds
1 tablespoon shallots
1 tablespoon onion
1 tablespoon parsley finely minced
1 teaspoon tarragon finely minced
1 teaspoon marjoram finely minced
1 teaspoon thyme finely minced
1 teaspoon chives finely minced
Salt
Pepper
Lemon juice
6 tablespoon butter
12 medium-sized fresh mushroom caps, whole with stems, thinly sliced
6 small turnips
4 small potatoes
2 carrots
1 cheese cloth bag (1 large bay leaf, 2-3 sprigs of green celery tops, a few green leaves of leeks)
1 cup sparkling cider
A few whole peppercorns
1 garlic clove

Equipment:

Large mixing bowl
Large casserole

Cooking Directions

Mix apple brandy with bread crumbs and enough apple cider to moisten thoroughly. Stir prosciutto, shallots, onion, parsley, herbs and salt and pepper to taste. Prepare the stuffing at least 2 hours in advance and keep it refrigerated to mellow. Rub the cavities of the chickens with lemon juice and divide the stuffing among the birds.

In a large casserole, fitted with a tight cover, melt butter and brown the chickens until they are golden, turning them and basting them frequently with the butter. Add mushroom caps, turnips, potatoes, carrots, and a cheese cloth herbs. Gently pour into the casserole a generous cup of sparkling cider and add a few whole peppercorns and the garlic clove. Cover the casserole and bake at 350ºF for 1 hour, turning the birds after about 30 minutes and adding if necessary a little more cider. Remove the garlic clove and cheese clothed herbs. Halve the chickens lengthwise and serve.