Friday, January 31, 2014

Chicken Salad Puffs



Cream Puffs:
1 cup water
1/2 cup butter
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs

In a saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Drop by rounded teaspoons 2 inches apart onto greased baking sheet. Bake at 400 degrees for 15 minutes or until golden brown. Remove to wire rack. Immediately poke with a toothpick to allow steam to escape; cool.   The cream puffs can be made ahead and frozen, they freeze well for several months.

Filling:
2 cups cooked chicken,  finely chopped
1 - 8 ounce can crushed pineapple, drained
1/2 cup miracle whip or mayo
1/4 cup green onion, thinly sliced
1/2 cup pecans, toasted and chopped
2 tablespoons sweet pickle relish
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon paprika
salt and pepper to taste

Split puffs and set aside. In a bowl, combine the filling ingredients; mix well.  Remove tops, fill puffs and replace tops.  Refrigerate until serving. Refrigerate leftovers.  Serves 18 - 24 depending on the size of the puffs made.

Found on page 80 of my Breakfast and Beyond Cookbook.


Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Wednesday, January 29, 2014

Coconut Chicken Fingers



A coconutty baked chicken tender with a tangy sauce with a bit of a kick. A big favorite at any occasion. They are a filling appetizer and the chicken can be cut into smaller pieces for more serving pieces. I copied this recipe many years ago, made a few changes,here it is for you to try. The picture is from the old magazine from which the recipe was found. 


1 cup pecans,  finely chopped
1 cup corn flakes, crushed
1 cup sweetened flaked coconut
2 eggs, beaten
1 tablespoon milk
3/4 cup all purpose flour
1/4 teaspoon salt
4 boneless, skinless chicken breasts, cut into 1/2 inch strips

Sauce:
1/2 cup orange marmalade
3 tablespoons chili sauce
1 tablespoon cider vinegar
1/2 teaspoon dry mustard.



Pre-heat oven to 400 degrees.  Combine all sauce ingredients. Mix well. Cover and refrigerate.  Process pecans in a food processor until finely chopped; add corn flake crumbs and coconut. Pulse to blend. Place in a shallow dish. Combine egg and milk in a separate shallow dish. Place flour and salt in another separate shallow dish; mix well.  
Dip chicken strips into flour mixture until well coated. Dip flour coated chicken into egg mixture, then into pecan misture. Press coating onto chicken. Spray 15 x 10 baking sheet with non-stick cooking spray. Place well coated chicken strips on the pan. Bake 10 -15 minutes or until no longer pink inside.   Serve chicken with sauce.  Makes 8 appetizer servings.


Page 79 in my Breakfast and Beyond Cookbook. 



Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast

Friday, January 10, 2014

Brown Rice with Cranberries and Nuts





















4 cups of water or chicken broth
2 cups of brown rice or Basmati rice
1 1/3 cups of green onion, thinly sliced
1 1/2 cups celery, thinly sliced
3/4 cup fresh parsley, minced
3/4 cup pecans, toasted and chopped
1/2 walnuts, toasted and chopped
1 cup dried cranberries

Combine the water (or broth) and rice in a large saucepan. Bring to a boil, cover and reduce heat, simmer until tender, about 35 minutes or until tender. Or if you prefer to use a rice steamer, cook rice accordingly. Drain if necessary.  Transfer rice to a large bowl. Fluff with a fork and let cool. Mix in the rest of the ingredients, except the dressing.  Serves 8 -10 as a side dish and 6 as a main course.

Dressing:

5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
1 teaspoon gram masala

Whisk the dressing ingredients in a small bowl to blend. Pour over the rice salad and toss to coat. Season to taste with salt and pepper. Chill before serving. Overnight is best.

This recipe is on page 152 of my "Breakfast and Beyond" Cookbook.












Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast


Saturday, January 4, 2014

Cinnamon Roll Coffee Cake





Cake:
3 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons baking powder
1 cup sugar
2 eggs
1 1/2 cups milk
2 teaspoons pure vanilla
1/2 cup butter, melted

Topping:
1 cup butter, room temperature
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon

Glaze:
2 cups powder sugar
5 tablespoons milk
1 teaspoon vanilla

For Cake: Preheat oven to 350 degrees. Spray a 13 x 9 pan with non-stick cooking spray.  In a medium mixing bowl sift together flour, salt, and baking powder. Add milk, eggs and vanilla and combine until well mixed; slowly pour in the melted butter.

For Topping:  In a medium mixing bowl mix 1 cup of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the bater by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35 to 40 minutes or when a toothpick inserted near the center comes out clean.

For Glaze: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.


 Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast