Recipes & Fun Stuff

A Re-Post In Celebration Of The Release Of Choice Desires

Imperial Chicken

4-6 boneless chicken breasts (skinned)

1 stick of margarine

1 garlic clove (crushed) or 1 T garlic powder

3/4 dried bread crumbs

1/2 C. Parmesan cheese

1/2 T. parsley

1/3 C. ReaLemon

Wash chicken and set aside. Combine margarine and garlic. Dip chicken breasts in the melted butter and garlic mixture, covering completely. Combine bread crumbs, Parmesan and parsley. Once the chicken is completely covered with butter mixture, roll in the bread crumb mixture, covering completely. Roll up from the small end and insert toothpick to hold

Mix lemon juice with any remaining butter/garlic mixture and pour over top of chicken.

Bake at 350 degrees for 45 minutes to 1 hour. Ovens vary, cook until golden brown.

Caitlyn's Peach Cobbler

Apolo may be filthy rich, but the man does enjoy simple, down home cooking. Ribs cooked in a former gas station gone restaurant, homemade apple pie...this is a simple peach cobbler recipe that anyone can make, even Apolo Choice!


Preheat oven to 375 degrees.1 large can of peaches in thick syrup (or use frozen, and have a small can for the syrup - peaches never go to waste)1 stick butter1 cup milk1 cup self rising flour1 cup powdered sugar1/2 teaspoon ground cinnamon1/8 teaspoon ground nutmeg
Place your stick of butter in a backing pan (I use the clear ones). Put pan with the butter in the oven. By  the time you get the other ingredients ready it should be melted.
In a big bowl combine one cup of self rising flower, one cup of powdered sugar, and one cup of milk. Stir until combined.
Take your baking pan out of the oven and pour this mixture in the pan over the butter. Do not stir. Then spoon in your peaches. Again do not stir.
Bake the cobbler for approximately 45 minutes or until the top is golden brown. Serve with a scoop of your favorite ice cream.

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Haggis Bon-bons with Chocolate Dipping Sauce

This recipe was created to be served as canapés at the launch of The Velvet Truffle Range and proved to be very popular.  It may also be served with mixed salad as light meal.

For 10 Balls you will need

100g Best quality Haggis from your local butcher
1 100g Bar 100% São Tomé Dark Chocolate
1 egg & a splash of milk
A splash of double cream (optional)
Breadcrumbs
Plain Flour
Vegetable oil for deep frying

Method

Finely grate 10g of the chocolate.  Remove the haggis wrapping and mix it in a bowl with the grated chocolate.  Roll into ten even sized balls, approximately the size of a walnut.
Prepare 3 bowls – 1 with a beaten egg, 1 with flour and 1 with breadcrumbs.
Roll each ball first in flour and shake off excess, then roll in the egg mixture, lastly roll in the breadcrumbs, shaking off excess and patting firmly to ensure good coverage.

Deep fry the balls until they are golden brown and float to the surface.

Break up the rest of the chocolate bar and melt in a bowl above a pan of boiling water.  Add a little cream to taste.  Serve as a dip alongside the bon-bons.

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Spiced Pecans

1 egg white, lightly beaten

1 Tablespoon water

3 Cups pecan halves

1/2 Cup white (granulated) sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Directions

1.  Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.

2.  In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.

3.  In a small bowl, mix together sugar, salt,cinnamon, loves and nutmeg. Sprinkle over the moistened nuts. Spread on prepared pan.

4.  Bake in a preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook, and burn the nuts..

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As Amadeus and his siblings grew up in a family with a British father, Christmas Day dinner means this traditional favorite ( living in Seattle the annual Christmas Eve afternoon trip to the famous Pikes Place Market for fresh salmon is still a family favorite)

Standing Rib Roast & Yorkshire Pudding

1  -  rib roast (6-8 pounds)  

Meat Thermometer Reading and Approximate Cooking Time: 

140 degrees for rare (23-25 minutes per pound) 

160 degrees for medium (27-30 minutes per pound) 

170 degrees for well (32-35 minutes per pound)

Place beef, fat side up,on rack in shallow roasting pan. The rack keeps the meat out of the drippings (though with a rib roast the ribs form a natural rack) It is not necessary to baste.

Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone or rest in fat) Do not add water. Do not cover. Roast in 325 degree oven.

Roast to desired degree of doneness.  Roasts are easier to carve if allowed to set 15 to 20 minutes after removing from oven. Meat continues to cook after removal from oven; if roast is to set, it should be removed from oven when thermometer registers 5 to 10 degrees lower than desired doneness.

Yorkshire Pudding

1 cup all-purpose flour

1 cup milk

1/2 teaspoon salt

2 eggs

Thirty minutes before rib roast is done, mix all ingredients with hand beater just until smooth. Heat square pan, 9x9x2 inches in oven. Remove beef from oven; spoon off drippings and add enough melted shortening to drippings, if necessary, to measure 1/2 cup.

Increase oven temperature to 425 degrees. Return beef to oven.Place hot drippings in heated square pan; pour in pudding batter. Bake 10 minutes. Remove beef; continue baking pudding until deep golden brown, 25-30 minutes longer. Cut pudding into squares and serve with beef.

6 servings

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Tudor Family Christmas Cookie Recipe
Basic Vanilla Cookie Dough

• Ingredients
• 3 cups all-purpose flour
• 3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
• 1/2 teaspoon salt
• 2 sticks unsalted butter
• 1 cup sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Proceed with variations:
• Thumbprints and Ball Cookies
  Shaped Icebox Cookies
  Layered Icebox Cookies
  Glazed Spritz Cookies
  Cutout Cookies
• Note: Dough can be refrigerated overnight or frozen for up to one month.

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Chocolate Chip-Cranberry Scones

These chocolaty scones are a better alternative to cookies. I've never been able to eat just one. Sometimes when I don't have cranberries or I'm simply in the mood for a chocolate overdose, I just double the chips!

2 cups all-purpose flour

3 Tbsp. brown sugar

2 tsp. baking powder

1 tsp. grated orange peel

1/2 tsp. salt

1/2 tsp. baking soda

1/4 cup cold butter

1 cup (8 oz) plain yogurt

1 egg yolk

1/2 cup dried cranberries

1/2 cup semisweet chocolate chips

1.  Preheat oven to 400 degrees. In a large bowl, whisk the flour, brown sugar, baking powder, orange peel, salt and baking soda. Cut in butter until mixture resembles coarse crumbs.

2.  In another bowl, whisk yogurt and egg yolk; stir in crumb mixture just until moistened. Stir in dried cranberries and chocolate chips.

3.  Turn onto a floured surface knead gently 10 times. Pat dough into an 8-in circle. Cut into 12 wedges.

Place on to a baking sheet coated with cooking spray. Bake 10-12 minutes or until golden brown. Serve warm.

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Chicken & Mushroom Spanakopitas

The hardest part of making these are their name!
Great for the holidays!

1 Tbsp. olive oil

1 cup sliced fresh mushrooms

2 garlic cloves, minced

1 tsp. minced fresh mint

1/2 tsp. each minced fresh sage and thyme

1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup (4 oz) crumbled feta cheese

4 cups coarsely chopped cooked chicken

36 sheets phyllo dough (14x9-in. size)

Butter-flavored cooking spray

Refrigerated tzatziki sauce (optional)

1. Preheat oven to 350.In a skillet, heat oil over medium-high heat.

Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Transfer to a bowl; stir in herbs, spinach, cheese and chicken.

2. Layer six sheets of the phyllo dough on a work surface, spritzing each with cooking spray (cover remaining phyllo with plastic wrap and a damp towel) Cut the stack lengthwise in half. Place 1/3 cup filling on one end of each strip. 

Fold a corner of dough over filling, forming a triangle. Fold triangle up. continuing to fold like a flag. Spritz end with cooking spray and seal. 

Repeat with remaining ingredients.

3. Spritz triangles with cooking spray; place on baking sheets. Bake 20 minutes or until golden brown.

If desired, serve with tzatziki.

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From Caitlyn's best friend, Isabel - Choice Matters

Broccoli Raisin Salad

1-2 heads Broccoli (cut broccoli up)

1 cup unsalted peanuts (note: with all the allergies to peanuts, you can use what ever nut you like. Pecans work really well)

1 cup Raisins - (can substitute golden raisins or even craisins)

*optional - Bacon bits

Dressing:

2 Tbsp. Vinegar

1 C Mayonnaise

2 Tbsp. Sugar

Mix to taste and pour on above just prior to serving. Easy party side!

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From Mary Tudor - Encore!

Here is a breakfast treat that is sure to be a hit, especially with the holidays just around the corner!

Egg Muffins

8 Eggs

1 piece bread (optional)

1/2 package sausage, bacon or ham (uncooked)

Shredded cheese

Pour into muffin tins (I use cupcake lines to make clean up a whole lot easier)

Bake at 350 degrees for 20 minutes

How simple is that! Why even Daniel could make them!

From Choice Matters

The holiday's are coming up and there's nothing Apolo likes more than a traditional Southern Christmas, with his own variations, of course! Here's a new twist on an old favoriate.

Southern Chocolate Pecan Tart

Crust

1 1/4 C flour

1/2 t salt

1/2 C (1 stick) chilled, unsalted butter, cut into pieces

4 T (about) cold water

Filling

2 C pecans

2 oz semisweet chocolate or imported white chocolate, or 1 oz of each, finely chopped

2 eggs

2/3 C brown sugar, firmly packed

1/2 C Karo syrup (dark)

3 T unsalted butter, melted

1 t vanilla

Crust: Mix flour and salt in processor. Cut in butter until mixture is a course meal. Gradually add enough water by Tbsp until dough begins to form clumps. Gather dough into ball; flatten into disk. Wrap in plastic; chill for 30 minutes.

Pre-heat oven to 350 degrees.

Roll out dough on lightly floured surface to 13" round. Transfer dough to 11" diameter tart pan with removable bottom. Trim edges. Freeze 15 minutes.

Line tart shell with foil. Fill with dried beans or pie weights. Bake until set - about 15 minutes.

Remove foil and weights an bake crust until pale golden brown - about ten minutes. Transfer to rack to cool.

Maintain oven temp.

Filling:  Sprinkle nuts and chocolate over crust. Whisk remaining ingredients in a large bowl to blend. Pour over nuts and chocolate. Bake tart until filling is set - about 25 minutes. Transfer tart to rack and completely cool. Cover and let stand at room temperature. Remove from Pan. Cut into wedges and serve. Can be prepared one day ahead.

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From Encore!

With Daniel and Mary both living in London, it stands to reason Mary would learn to cook one of Daniel's favorite fun pub foods.

Authentic Cornish Pasties

4C flour

2t salt

1C lard

8T butter, chilled

1lb lean boneless top round

11/2 C chopped pared potatoes

3/4C chopped onions

1 large carrot, pared and chopped

1/3t fresh ground black pepper

1 egg, beaten

Combine flour and 1t salt in large bowl. Cut lard and butter with pastry blender until it resembles coarse crumbs. Sprinkle 3/4 to1 cup ice water over flour mixture, mixing lightly with fork until dough sticks together (add just enough water as needed to form dough). Divide dough into 3 equal portions and shape each into ball.

Wrap into plastic wrap and refrigerate 1 hour.

Freeze meat 30-45 minutes. Chop finely, then cover.

Roll out each portion of dough on lightly floured surface to 1/8" thickness. With sharp knife, cut dough into 7" circles using inverted plate or bowl as guide. Reroll and cut out scraps of dough.

Combine meat and all remaining ingredients except egg in large bowl. Toss to mix. Spoon rounded 1/3C measure of meat mixture onto the center of each pastry circle. Brush water lightly around edges of each circle.

Fold over to form semi-circle. Pinch dough together around edges to seal in filling.

Place pastries on greased baking sheet and brush evenly with beaten egg. Cut slit in each pastry.

Bake in a pre-heated 400 degree oven for 15 minutes. Reduce temp to 350 and continue baking until pastries are golden - about 30 minutes.

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When Caitlyn and Izzie first became roommates, Caitlyn didn't know a garlic clove from a wedge of Parmesan cheese! Izzie soon began to introduce her roomie to easy, but tasty things she could whip up for any man, including the very fussy Apolo Choice.

Imperial Chicken

4-6 boneless chicken breasts (skinned)

1 stick of margarine

1 garlic clove (crushed) or 1 T garlic powder

3/4 dried bread crumbs

1/2 C. Parmesan cheese

1/2 T. parsley

1/3 C. ReaLemon

Wash chicken and set aside. Combine margarine and garlic. Dip chicken breasts in the melted butter and garlic mixture, covering completely. Combine bread crumbs, Parmesan and parsley. Once the chicken is completely covered with butter mixture, roll in the bread crumb mixture, covering completely. Roll up from the small end and insert toothpick to hold

Mix lemon juice with any remaining butter/garlic mixture and pour over top of chicken.

Bake at 350 degrees for 45 minutes to 1 hour. Ovens vary, cook until golden brown.

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From Encore!

This is a favorite of Daniel's when he and Mary are home. It is the first thing he requests Mary to make when he finishes a tour.

Cream Cheese Pound Cake

3          Sticks              Margarine (or butter)             
3          cups                 Sugar

1          8 ounce            Cream Cheese                        
1          dash                 Salt

6          Large               Eggs                                        
1 ½      Tsp                  Vanilla

3          cups                 Cake Flour (Sifted)

Cream together margarine, sugar and cream cheese until light and fluffy.  Add salt and vanilla flavoring.  Beat well.  Add eggs, one at a time. Beat well after each addition of egg.  Stir in cake flour by hand and blend well but do not beat.  Spoon mixture into a 10-inch tube pan that has been greased and floured. (I user bakers secret which has both in a spray together).  May also be baked in a 13x9x2-baking dish.  Bake at 325* for about 1 ½ hours.  Toothpick test and watch the last half-hour of cooking. Do not overcook.

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From Choice Matters. . .

Caitlyn's Peach Cobbler

Apolo may be filthy rich, but the man does enjoy simple, down home cooking. Ribs cooked in a former gas station gone restaurant, homemade apple pie...this is a simple peach cobbler recipe that anyone can make, even Apolo Choice!

Preheat oven to 375 degrees.

1 large can of peaches in thick syrup (or use frozen, and have a small can for the syrup - peaches never go to waste)

1 stick butter

1 cup milk

1 cup self rising flour

1 cup powdered sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Place your stick of butter in a backing pan (I use the clear ones). Put pan with the butter in the oven. By  the time you get the other ingredients ready it should be melted.

In a big bowl combine one cup of self rising flower, one cup of powdered sugar, and one cup of milk. Stir until combined.

Take your baking pan out of the oven and pour this mixture in the pan over the butter. Do not stir. Then spoon in your peaches. Again do not stir.

Bake the cobbler for approximately 45 minutes or until the top is golden brown. Serve with a scoop of your favorite ice cream.