Tuesday, September 27, 2016

$9 million picture, Debate, RIP Arnie, Bursitis,

This is quite a picture, but the photographer is selling the negative for $9 million. Hunh? A Rainbow over Mount Vesuvius for that incredible price? I wonder if anyone will buy it?

I also wonder how many of you watched the debate last night. I certainly didn't. Not much into politics at the best of times and certainly not American politics. I hope she slaughtered him.

Sad to hear about Arnie Palmer on Monday too. A much beloved golfer. They credit him with bringing the average Joe to golf. Prior to that it was considered a somewhat elitist game.

Forgot to mention, still hobbling around although I did bowl all three games on Monday afternoon. Pretty painful though. However, not painful enough to stop me I guess. I now have my anti-inflammatory cream so will use it and see what happens. Fingers crossed please. I am so tired of this pain and not being able to just get up and cross the room without my stupid cane. Plus I keep forgetting when climbing/descending steps or stairs it is 'up with the good and down with the bad' and it hurts less if you do it that way.

Chicken stuffed with brie, what could be better?

Almond-Crusted Apricot-and-Brie-Stuffed Chicken

Brie creates a luxurious, creamy filling for these stuffed chicken breasts—and it keeps the chicken
moist and requires no sauce. Leaving the wing bone on makes the dish look restaurant-worthy but is not necessary.

4 boneless, skinless chicken breasts with wing bone attached
2 oz (60 g) brie cheese, sliced with rind removed
4 dried apricots, finely chopped
½ cup (125 mL) sliced almonds, divided
1 tsp (5 mL) minced rosemary
1 tsp (5 mL) each coarse salt and freshly cracked pepper
½ cup (125 mL) fresh bread crumbs
1 egg, lightly beaten
1 Tbs (15 mL) butter
1 Tbs (15 mL) olive oil

1. Preheat oven to 375°F (190°C).

2. With a knife held horizontally and starting at the thinner side, cut each chicken breast in half, but not all the way through, and open like a book.

3. Arrange brie over chicken, leaving a ½-inch (1 cm) border uncovered. Sprinkle with apricots, ¼ cup (60 mL) of almonds, rosemary, salt and pepper; close chicken, pressing around edges to seal.

4. Combine bread crumbs and remaining almonds in a shallow dish. Dip chicken in egg, then dredge in crumb mixture, pressing gently to coat completely.

5. Melt butter and oil in a large ovenproof skillet over medium-high heat. Cook chicken until golden, about 3 minutes per side. Transfer to oven; bake until cooked through, 15 to 20 minutes.

Servings: 4

Source: Food and Drink (LCBO)

Have a great day

Monday, September 26, 2016

Recipe Try Out. Pelee Island. Books,

I posted a recipe on Friday for pork chops with couscous. I decided to try it out but without the couscous, I wasn't in the mood for it. However, I made it with the tomato, onion and caper sauce and because I ended up with too much liquid, I added some cornstarch to thicken it. It was delicious. We really enjoyed it. One of these days I will try it with couscous, but these days I don't eat a lot of starchy, high carb things so I have to plan when to eat them.I did cook up a few snow peas to go with it and Matt had a baked potato. It ended up looking somewhat like this picture. bright spark that I am I for got to take a photo of course. We drank a Pelee Island Baco Noir with it. Good. Pelee Island wines are made in Ontario although the winery itself is on Pelee Island. Went there a few years ago. Pelee Island is the southernmost tip of Ontario and was named because it is totally flat and looks like it's been peeled which is what Pelee means.We spent a weekend there and enjoyed ourselves although it only takes half an hour to get right round the island.

Also finished reading a book by Juliet Marillier, Dreamer's Pool. Excellent story and I have ordered the next one from the library. Juliet Marillier takes Irish legends and makes a different story of them. They always work and are always worth reading. This series is known as the Blackthorn and Grim series. Recommend them. Then, wondering what to read next, I received a very first draft of a story by Elizabeth Seckman. She wanted to know what I thought. What I thought was it would be a great book. I really enjoyed reading it. I do enjoy Liz's books and this is no exception. Her latest book Swept Away was a great story and this new one bodes fair to being another one.

I love Cornish Hens although I have rarely ever cooked them. I found this recipe which I didn't know I had in my cookbook programme and thought it sounded pretty good. Maybe I should pick some up this week.

Herb-Roasted Cornish Hens with Root Vegetables

2 1- to 1-1/2- pounds Cornish game hens
4 medium carrots, peeled and cut into 2-inch lengths
4 medium parsnips, peeled and cut into 2-inch lengths
2 small turnips, peeled and cut into wedges
1 medium onion, cut into wedges
3 Tbs olive oil or cooking oil
1 clove garlic, minced
2 tsp dried rosemary, crushed
2 tsp dried oregano, crushed
1/2 tsp salt

1. Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.

2. Roast, uncovered, in a 375°F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180°F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450°F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned.

3. To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.

Servings: 4

Source: Better Homes and Gardens®.

Have a great day