Friday, December 14, 2012

Sunday Dinner Adaptations

On Sunday, I made a dinner of recipes that I found on Pinterest.  The carrots followed the recipe while the chicken and potatoes were modified.  The carrots were super easy and yummy!  The toasted pistachios added a great depth of flavor and crunch!  The chicken was made tender by marinating it for 2-3 hours in a milk and egg mixture.  Lastly, I had pinned a picture of a French dish, potato tartiflette because it was so pretty.  However, the link to the recipe didn't work.  I searched the web and found several recipes.  I had to modify the recipe because I wasn't able to find the French cheese it listed.  I used Kerry Gold Dubliner cheese.  At least it was European, right?  The whole dinner took about 90 minutes from start to finish.

Glazed Carrots with Pistachios

  • 3
    pounds small carrots with tops
  • 3
    cups water
  • 1/4
    teaspoon salt
  • 1/2
    cup shelled unsalted pistachios
  • 1/2
    cup butter (no substitutes)
  • 1/3
    cup packed brown sugar
  • 1 1/2
    teaspoons snipped fresh thyme

    Preheat oven to 350 degrees F.                    Trim carrots, leaving about 1/2-inch tops. Combine
    water and salt in a 12-inch skillet; bring to boiling. Add carrots; return to boiling. Reduce
    heat; cover and simmer for 10 to 12 minutes or until carrots are just tender. Drain carrots Meanwhile, place pistachios in a single layer in a shallow baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly toasted, stirring once.                   Melt butter in the heavy skillet. Add brown sugar and thyme, stirring over medium heat until sugar is melted. Add drained carrots. Bring just to boiling. Reduce heat and cook, uncovered, over medium-low heat, stirring occasionally just until well-glazed, about 10 minutes.                    Transfer carrots to a serving bowl or platter. Sprinkle with toasted pistachios. Makes 10 to 12 servings.

    from the test kitchen
  • Cook the carrots and toast the pistachios the day before. Glaze and reheat carrots before.

Baked Parmesan Garlic Chicken:
Adapted from Classy Clutter

Serves 6


2 eggs, beaten
1 cup of milk
2 Tbs of lemon juice
3 teaspoons garlic powder
3-6 boneless, skinless chicken breasts

Combine first four ingredients in a large glass bowl. Add chicken to mixture and marinate for 2-3 hours in the refridge.

Breading and Baking:

Then, I used this recipe to bread the chicken and bake it.

1/2 cup grated Parmesan cheese
2 cups corn meal
1/2 teaspoon garlic powder
Salt and pepper to taste

Preheat oven to 350*
Mix cheese, corn meal and spices together in a shallow pan. Remove chicken from marinade and coat with dry mixture. Place in a baking dish and bake 45 min. or until chicken is no longer pink in the middle.

Potato Tartiflette:
Serves 8

2 lbs yukon gold potatoes
5 slices bacon, diced
1 cup heavy cream
3 tbsp chives
1 tbsp butter
1 glass of dry white wine
1 onion
Salt and pepper
1 cup creamy cheese, grated ( I used Kerrygold Dubliner)


Clean potatoes and Boil the potatoes in their jackets in salted water for about 30 minutes (They’re ready when a knife enters easily). Then, you’ll take them off water and let them chill. Meanwhile, peel and slice onions. Melt butter in a frying pan. Add sliced onions. When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often. Preheat oven to 450*. Peel and quarter. Rinse and dry small chives. Chop them. In a bowl, combine the heavy cream with wine and small chives. Season with salt and pepper.

Grease an ovenproof dish. Start by arranging the potatoes at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Cover with grated cheese and bake in oven for 10 to 15 minutes or until potatoes are browned golden and cheese sauce is simmering.

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