Chicken Divan

This was a new recipe for Chicken Divan for me. We loved it!! I have made Chicken Divan for years, it's a great dish because it can be made in hurry but looks like you have been cooking all day.

Preheat oven to 350. Spray a 13X9 inch baking dish with nonstick cooking spray. Place broccolini around edge of baking dish; set aside.

Sprinkle Chicken breasts evenly with salt and pepper.

In a large skillet, melt butter over medium-high heat; add chicken, and cook for 3 to 4 minute per side, or until lightly browned.

Remove chicken from skillet, and place over broccolini, leaving as much butter in pan as possible.

Add flour to butter, and cook for 2 minutes, stirring constantly. Stir in broth, sherry, and cream; cook for 4 to 5 minutes, stirring constantly, until thickened. Spoon sauce over chicken. Sprinkle with cheese and almonds.

Cover, and bake for 20 minutes. Uncover, and bake for 5 minutes longer. Serve immediately.
Chicken Divan / Makes 4 to 6 servings

2 bunches broccolini, trimmed

1 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 inch thickness

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 tablespoons butter

4 tablespoons all-purpose flour

1 (14.5 ounce) can chicken broth

1/4 cup dry sherry

1/4 cup heavy whipping cream

2 tablespoons shredded Parmesan cheese

2 tablespoons sliced almonds

Strawberry and Rhubarb Crostata

A crostata is a free form rustic tart, it's great when you don't feel like making a fussy pie! Strawberries and rhubarb are a great combination. You can make the dough a day ahead of time or freeze it (wrapped in plastic wrap and then in foil) for up to 2 months before using!

For the dough

2 cups all-purpose flour

3 tablespoons sugar

Pinch of salt

3/4 cup unsalted butter, cold, cut into cubes

About 1/2 cup ice cold water

Strawberry/Rhubarb Filling

3 1/2 cups fresh strawberries (about 1 pound) cut into thick slices

1 cup chopped rhubarb

About 1/4 cup packed light brown sugar

1 1/2 tablespoons all-purpose flour

2 tablespoons fresh orange juice

Vanilla Whipped Cream

1 cup heavy whipping cream

1 teaspoon vanilla extract

2 tablespoons sugar

To prepare the dough: In the bowl of a food processor, whirl the flour, sugar, and salt until combined. Add the butter and pulse the mixture about 15 times, until the butter resembles small peas. With the motor on, add enough ice water until the dough just begins to pull away from the sides of the bowl and comes together. Pour the dough onto a large sheet of plastic wrap and pat into a ball and refrigerate for at least 1 hour and up to 24 hours.

To prepare the filling: In a large bowl, mix the berries, rhubarb, brown sugar, flour, and orange juice and stir well to make sure the fruit is thoroughly coated. Let marinate, stirring once or twice, while you roll out the dough.

Unwrap the dough: Working on a lightly floured surface, roll the dough out to a circle about 12 to 14 inches in diameter. Place the circle on large, ungreased cookie sheet. Using a slotted spoon, place the fruit into the center of the dough, leaving a border of about 2 inches. Pour any accumulated fruit juices from the bottom of the bowl over the fruit. Drape the edges of the dough over the filling and press down lightly to crimp them. The dough won't cover the filling completely, you should have fair amount of exposed fruit in the center.

The crostata can be made several hours ahead of time; cover and refrigerate until ready to bake. Bake for 20 to 25 minutes or until the dough is a light golden brown, the fruit in the center looks soft, and the juices are bubbling.

In an electric mixer, whip the cream on medium speed until soft peaks form, about 5 minutes. Add the sugar and vanilla and whip until the cream holds its shape.

Enjoy!

Thanks Michael at www.designsbygollum.blogspot.com for hosting Foodie Friday.

We are so excited - Twins are coming to our house!

I know my family members are thinking Jill is pregnant!! No, not yet --we are going to be the proud Grandparents of two Mourning Doves!

About a week ago we noticed a Dove sitting in my herb planter on the deck! A nest was made in the chives and thyme. We have learned that Mourning Doves lay two eggs (Twins!!) lol. The male and female share parental responsibilities, with the male sitting on the eggs for much of the day and the female taking over in the late afternoon and remaining through the night and early morning. The eggs hatch in about two weeks and chicks fledge about two weeks after that.

This pair of Doves let us look at them VERY close, I think I could actually pet them if I wanted to! It is so much fun watching this all hapen up close!

If all goes as planned....maybe this weekend the twins will be here!

Slow-Cooker Barbecue Pork Tenderloin

We have been having almost 90 degree weather the last few days in North Carolina, so I guess that is what inspired me to make one of my favorite summer dishes! Barbecue Sandwiches with slaw! This was a new recipe for me out of the new Junior League of Raleigh cookbook You're Invited Back. Junior League cookbooks have always been a favorite of mine!

The ingredients are:

1 (12-ounce) bottle chili sauce

1 (12-ounce) can Coca-Cola

3 tablespoon hot pepper sauce

2 tablespoons Worcestershire sauce

2 pork tenderloins

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/2 teaspoon pepper

Combine the chili sauce, cola, hot sauce and Worcestershire sauce in a slow cooker and mix well. Sprinkle the pork with the garlic powder, paprika and pepper. Add to the slow cooker. Cook on Low for 8 hours.

Remove the pork from the sauce and shred with forks. Return the pork to the slow cooker and mix well. Cook until heat through. Serve on rolls as sandwiches.

I am joining Michael at www.designsbygollum.blogspot.com for FOODIE FRIDAY, make sure you stop by to see what the other FOODIE's have been cooking this week!