HARVEST CHICKEN
This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat., In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes. , Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender. , In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.
Nutrition Facts : Calories 362 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 479mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
THE HARVEST MOON
Steps:
- Put some simple syrup in one saucer and some crushed graham crackers in another. Dip the rim of a martini glass into the simple syrup and then into the crushed graham crackers. Set aside.
- Add ice to a cocktail shaker. Add the vodka, apple juice, pumpkin spice and 1/2 ounce simple syrup; shake well. Strain into the prepped martini glass. Top off with the pumpkin beer to just below the graham cracker rim.
- Combine the sugar with 1/2 cup water in a small saucepan and bring to a light simmer. Cook until the sugar is dissolved, then remove from the heat and let cool completely.
HARVEST MOON CHICKEN
Make and share this Harvest Moon Chicken recipe from Food.com.
Provided by Engrossed
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Combine the mayonnaise, horseradish, mustard, Worcestershire sauce and cayenne in a bowl and mix thoroughly. Cover and chill.
- Spray a foil-lined baking tray lightly. Place the frozen chicken breasts in the pan and bake for 45 to 55 minutes, until done.
- Place breasts on an ovenproof platter. Top each breast with the horseradish mustard sauce. Sprinkle with the cheese and then the bacon pieces.
- Broil for 1-1/2 minutes or until the cheese is blended with the sauce and lightly browned. Just before serving, sprinkle each breast with paprika.
Nutrition Facts : Calories 665.2, Fat 48.3, SaturatedFat 20.3, Cholesterol 171.7, Sodium 1236.5, Carbohydrate 11.2, Fiber 1.1, Sugar 3.8, Protein 45.9
HARVEST MOON MACARONI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 46m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Bring water to a boil, season with salt and cook macaroni to al dente.
- Preheat broiler and place rack in middle of the oven.
- Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
- Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
- Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a flameproof casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
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