Archive for July, 2008

Friday Freebie

CHICKEN with AVOCADO and ROASTED CAPSICUM CREAM
 3 yellow, green or red capsicums, 1 cup  uncooked rice, 2 cups cream (divided use), 1 tblspn vegetable oil, 
6 boneless, skinless chicken breast halves,  salt end pepper to taste, 2 avocados, ½  cup  sour cream
Preheat oven broiler. Arrange capsicums on roasting pan. Place under hot broiler, about 12 cms from heat; 
cook till skin turns black. Turn frequently to char all sides. Remove capsicums from roasting pan and place in a plastic bag. 
Close tightly and allow to steam 10 minutes. Cook rice according to package directions. 
When rice is done, remove from heat and keep warm. Carefully remove capsicums from bag. 
When capsicums are cool enough to handle, slip off and discard charred skins. 
Hold capsicums under cold running water to make peeling easier. Chop capsicums coarsly. 
In work bowl of food processor, combine capsicums with 1 cup cream. Process until smooth. 
Stir in remaining cream; set aside. Heat vegetable oil in large frypan over medium-high heat. 
Cook chicken breasts until brown on both sides. Season to tastewith salt and pepper. Pour cream mixture over chicken. 
When mixture comes to a boil, reduce heat to a vigorous simmer. Cook until sauce is reduced and slightly thickened, 
about 20-30 minutes. Adjust seasoning to taste. Right before serving, peel and thinly slice avocados. 
Remove chicken breasts from heat and stir sour cream into sauce. Serve chicken breasts over rice with plenty of sauce
 and garnish with avocado slices. Makes 6 servings
Enjoy this tasty recipe from my new capsicum recipe book. Dont forget to visit my website for all my books.
http://www.roslyndeakincookbooks.com/index.html
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Friday Freebie

GREEK LEMON NEW POTATOES with FETA CHEESE                                                                                                         

2 tblspns olive oil, 750 grams small new potatoes scrubbed and dried, 2 tspns freshly squeezed lemon juice, 1½ tspns dried oregano, salt to taste, ¼ tspn black pepper, ½ cup feta cheese crumbled, 2 tspns lemon zest finely grated, ¼ cup flat leaf parsley chopped                                                                                                                                 

In large frypan, heat olive oil. Add potatoes in a single layer; cover and cook over medium-low heat about 20-30 minutes, or until light golden brown. Shake frypan occasionally. 2. Add lemon juice, oregano, salt and black pepper. Cover and cook over low heat 15 minutes, or until potatoes are tender. Sprinkle potatoes with feta cheese, lemon zest and parsley. Serve hot, warm or at room temperature.

This is a sample out of my new book series lemon book 2, lemon book 3 and lemon book 4 see my web page to contact me to order these fantastic new books. bon apetite.

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