Monday, November 21, 2011

11-21-2011 Braised Chicken with Butternut Squash and Cranberries

King Hock's dad (A.K.A. Opa) joined us for dinner tonight. It was a special treat having him, as we hadn't seen him in a long time. The Princes were ecstatic, they couldn't stop asking Opa to make his trademark horse sound effects "NEIGHHHH" and to roar so they could run away screaming.

Opa has a hearty appetite, and always appreciates my meals. Shortly after I met him, we were all out at a restaurant having dinner, when he proclaimed the key to losing weight is volume control. After he said that, I couldn't help but break out into uncontrollable laughter because I had just witnessed him eat 2 appetizers, a ginormous main course, and the scraps left on my plate as well as King Hock's. To this day we still give him a hard for his volume control statement.

I can't complain though because it gives me great satisfaction when anyone comes over and eats copious amounts of my food. Tonight, I was especially satisfied with how extremely delicious my dinner was. King Hock and Opa were raving.

I made Braised Chicken with Butternut Squash and Cranberries, Maple Dijon Brussel Sprouts, Rice Pilaf, and a Parve Key Lime Pie.

First of all, the chicken was extraordinary. The flavor was downright heavenly, and the chicken was so tender it fell off the bone.

Second of all, the brussel sprouts were a little different from my usual recipe, but were so good, that now they will be my usual recipe.

Third of all, I cannot believe I was able to create a Parve Key Lime Pie recipe. It was insanely luscious, and pretty easy to make.

Here are the recipes and pics:

Braised Chicken with Butternut Squash and Cranberries

The butternut squash soaks up the yummy juices, and is such a treat. I found this recipe in the magazine Everyday Food, and changed it to my liking.

2 T. olive oil
4 chicken leg quaters (thighs and drumsticks)
salt and pepper
1 small-medium butternut squash, peeled, seeded and cut into 1/2 inch cubes
1 red onion, cut into 1/2 inch chunks
2 T. fresh sage, chopped (very important to use fresh here)
4 T. all purpose flour
2 t. ground coriander
1 t. nutmeg
2 C. chicken broth or vegetable broth
3/4 C. dried cranberries

Preheat the oven to 350 degrees.

Sprinkle the chicken with salt and pepper. Heat 1 T. of the oil in a large pot, add the chicken and cook skin side down until skin is golden and crisp, you may have to do this in batches. Transfer to a plate. Pour off the fat and oil from the pot.

Add the remaining 1 T. of olive oil to the pot and cook the butternut squash and red onion, stirring occasionally for 5-10 minutes. Add the sage, flour, coriander, and nutmeg, stir constantly and cook until fragrant, about 2 minutes. Add the broth and stir using a spoon to scrape up any brown bits. Pour this vegetable and liquid into a large baking dish. Place the chicken ontop skin side up, and sprinkle on the cranberries.

Cover with foil, and bake for 1 and 1/2 hours (90 mins.). Remove from the oven, remove the foil, and plate the chicken with plenty of squash, sauce, and cranberries.


Maple Dijon Brussel Sprouts

These were a breeze to make. Can't wait to make them again.

1 lb. brussel sprouts, ends trimmed, and large ones cut in half
1 1/2 t. dijon mustard
1 T. maple syrup
1 T. balsamic vinegar
1 T. olive oil
salt and pepper

Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment, spray with non stick spray.
Mix together the dijon mustard, maple syrup, balsamic vinegar, and olive oil in a small bowl. Place the brussel sprouts on the baking sheet and pour over the sauce. Toss to coat and sprinkle with salt and pepper. Bake for 20-30 minutes until carmelized.


Parve Key Lime Pie

Serving Key Lime Pie is a refreshing way to end any meal. I've always wondered how I could make a parve version, well I did it, and it rocks!

2 1/4 C. soy milk
1 C. sugar
4 T. cornstarch

1/2 C. sugar
1/2 t. salt
4 egg yolks
1/2 C. key lime juice (I bought this at the grocery store)
grated zest of 1 small lime
1 9 inch premade graham cracker pie crust

Preheat the oven to 375 degrees.

In a medium sauce pan combine 2 C. soy milk and sugar, bring to a boil stirring every so often. Dissolve the cornstarch in the remaining 1/4 C. soy milk making sure there are no lumps., Pour cornstarch mixture into the boiling milk and sugar whisking constantly, until a smooth and thick mixture is created. Remove from the heat. Let cool at least 15 minutes.

In a large bowl whisk together the 1/2 C. sugar, salt, egg yolks, key lime juice, and lime zest. Once the soy milk mixture has cooled (so you don't cook the eggs) whisk into the egg yolk mixture, and whisk until smooth. Pour this into the graham cracker pie crust. 

Bake the pie for 15 minutes. Remove from the oven and let sit until it is pretty much cooled. Place into the refrigerator, and chill a few hours before serving.


I hope you have a great night! Pin It

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