I had so much fun at last night’s Christmas party. I’m bummed to be leaving Relief Society – this calling has allowed me to stretch and try out some of my hobbies on a larger scale. The sense of fullfilment I’ve had after each one of these occasions has been amazing, but I know I can’t do this forever!
I’m on to Young Women’s, and if ever there was a calling that could drag me away from planning events for my friends, it’s this one.
Anyway, I was absolutely overjoyed at the response over the food last night. I had lots of requests for recipes, and since I’m so bad about typing them out I decided I’d better get it over with right away.
This was an amazing chicken dish – the flavor was wonderful, the chicken was tender, and the sauce was just downright tasty!!
- 6 whole boneless skinless chicken breasts
- 1/3 cup flour, plus
- 1 tablespoon all-purpose flour
- 1/3 cup butter
- 12 slices prosciutto or ham, thin slices
- 6 ounces Mozzarella cheese, in 6 slices each also cut in half
- 1/4 cup chopped onion
- 3 cloves garlic, minced
- 1/2 lb mushroom, sliced (about 3 cups)
- 2 cups chicken broth
- 1 teaspoon fresh basil
- 1 teaspoon fresh sage
- 1/2 cup cream
- salt and pepper
- Dip chicken in flour; brown in butter.
- Arrange in a butter 13x9x2-inch baking dish.
- Top each with 1 slice prosciutto ham and 1/2 slice cheese.
- Cook onions and garlic until soft; add mushrooms, broth and herbs.
- Bring to a boil and cook 10 minutes.
- Stir into hot mixture 1 T flour and cream.
- Season with salt and pepper.
- Pour sauce over chicken.
- Bake in a 375° oven for 20 minutes.
Almond Wild Rice
This photo looks different than my version because I used Craisins in my recipe. It just seemed more festive. You can use raisins if you’d like. The other thing I did differently is that I used the 16 oz. bag of Lundberg wild blend rice in the organic aisle at Safeway, and I think the rice was much better. It’s more than 50% off right now!! If you do use it, use the directions on the package to cook it, not the ones here – there’s too much liquid. Call me if you have questions.
- 5 1/2 cups chicken broth, divided
- 1 cup dried Craisins
- 6 tablespoons butter or margarine, divided
- 1 cup uncooked wild rice (or substite both wild and brown rice for wild and brown rice blend)
- 1 cup uncooked brown rice
- 1 cup slivered almonds
- 1/2 cup minced fresh parsley
- 1/4 teaspoon salt
- In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add Craisins and set aside (do not drain).
- In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
- Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
- In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, Craisin mixture, almonds, parsley, salt and pepper.
Pomegranate and Feta Salad
This is a beautiful and festive salad – unfortunately since I sort of threw it together I don’t have an exact recipe. You may have to play around with it a little. It’s always safer to add less at first and then add more of what you think you need.
- 4-5 cups salad greens (whatever you want; spinach, baby greens, romaine, etc.)
- 1 cup pomegranate seeds (I bought the packaged ones at Costco)
- ¼ red onion, thinly sliced
- ½ cup toasted pecans
- 3/4 cup feta cheese
- White balsamic vinaigrette
Toss all ingredients.
I’m sorry I can’t give you a recipe for the cake; I didn’t use one, and I’m afraid that if I tried to write it down it would turn out all wrong. They started out as individual flourless chocolate cakes, but I didn’t like them. It was one of those things where you mix up the batter, cook one cake, add some chocolate, cook another cake, add some flour, cook another cake. I didn’t love the way they turned out anyway…but I’ll keep trying to make the perfect flourless chocolate cake (according to me, of course! 😉
Thanks so much to everyone who helped out with the food – there were four or five of you who jumped in before everyone got there to help prep, and we couldn’t have gotten it done without you! And thanks to Vicki for letting us mess up her perfectly clean kitchen (sorry!)