This is the first year the timing has worked out that we
were actually able to u-pick both strawberries AND blues
which I prefer since they grow on a bush and you don't
have to crouch over lol. The stars have to be perfectly
alighed for both the growing weather, pickin weather plus
our schedules. Kids and I have been getting our fill of
daily fruit for sure but I have a stash of frozen berries
to keep inventory of now too.
I also love getting the surplus of berries when they're
on sale as well as grapes which seem to be the most
reasonable. Well I have a little tidbit on grapes. Did
you know that "Veronique" is a term used to describe
dishes garnished with grapes, usually seedless grapes?
Here's a special dish of ORANGE CHICKEN VERONIQUE for
you today to get a taste of this style. Now you're cookin'
with class!
Enjoy!
Marzee
Email Me
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
RECIPE: ORANGE CHICKEN VERONIQUE
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
1 tablespoon vegetable oil
3 bone-in whole chicken breasts (10 to 12 oz. each),
split in half, skin removed
1/2 cup orange juice
1/2 cup dry white wine
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried marjoram leaves
1/8 teaspoon white pepper
1 teaspoon cornstarch mixed with 1 tablespoon water
1/2 cup halved seedless green grapes
1/2 cup halved seedless red grapes
1 teaspoon grated orange peel
DIRECTIONS:
Place oil in 12-inch nonstick skillet. Heat over medium-high
heat. Add chicken. Cook for 4 to 6 minutes, or just until
browned on both sides. Drain excess oil from skillet. Add
juice, wine, sugar, salt, marjoram and pepper to skillet.
Cover. Reduce heat to low. Let simmer for 12 to 15 minutes,
or until meat near bone is no longer pink and juices run
clear. Remove chicken from skillet and place on serving
platter. Cover to keep warm. Set aside. Using whisk, stir
cornstarch mixture into skillet. Add grapes and peel. Cook
for 1 1/2 to 2 1/2 minutes, or until sauce is thickened and
translucent, stirring constantly. Spoon over chicken.
Yield: 6 servings
Calories: 164, Calories from fat: 41, Total Fat 5g,
Total Carbohydrate 9g, Saturated Fat 1g, Dietary Fiber 1g,
Cholesterol 55mg, Sugars 8g, Sodium 135mg, Protein 21g,
Categories: Chicken, Low Fat, Main Courses
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
Tip for the ultimate hot-day treat...watermelon!
All you need is a knife, platter and some napkins.
--> 1st HOW TO SPY A GREAT WATERMELON - 3 things:
1. Choose a firm, symmetrical fruit that is free of
bruises, cuts and dents.
2. Before you buy, pick up your melon. The heavier it
feels, the better -- a good watermelon is 92% water,
which makes up most of its weight.
3. on the underside of the watermelon there should be
a creamy yellow spot from where it sat on the ground
and ripened in the sun.
--> HOW TO CUT A WATERMELON:
Cut watermelon in half lengthwise.
Cut each half in half again lengthwise.
Cut each quarter into slices as pictured above.
DE-SEEDING A WATERMELON:
Cut watermelon in half, then in quarters. Cut through the
flesh of the melon along the seed line with a pairing knife.
Now, lift off the piece of the melon you just cut. Using a
fork, scrape the seeds from the piece you just removed and
the remaining flesh on the rind.