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
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.
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.
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