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Blog: dessert

Recipe: Crock Pot Chicken and Wild Rice Soup

What You Need:

  • 1lb chicken breasts (do not use frozen,) cut in half if large
  • 1/2 small onion or 1 large shallot, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1 large or 2 small bay leaves
  • 2 Tablespoons butter
  • 6 cups gluten-free chicken broth
  • 3/4 cup wild rice-brown rice blend

How To: 

  1. Add all ingredients into a 6- quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)

 

Recipe: Brown Sugar Pecans and Sweet Bacon With Havarti Grilled Cheese

brown-sugar-pecans-and-sweet-bacon-with-havarti-grilled-cheese-foodiecrush-com-009a

What You Need:

  • 1⁄2 pounds thick-cut bacon
  • 1⁄4 cups honey
  • 4 slices cinnamon swirl bread
  • 3 tablespoons butter
  • 1⁄3 cups brown sugar pecans lightly chopped (recipe below)
  • 4 slices Creamy Havarti Chunk (or 4 ounces grated)
  • For the Pecans
  • 16 ounces pecan halves
  • 1⁄2 cups butter
  • 3⁄4 cups packed brown sugar
  • 2 teaspoons vanilla
  • 1⁄4 teaspoons salt

 

How To:

 

For the Pecans

  1. Arrange pecan halves in an aluminum foil lined 13x9 baking dish. Set pan aside. Melt butter in saucepan over medium heat and add brown sugar, vanilla, salt. Stir one minute and remove from heat. Continue stirring until brown sugar dissolves. Pour over pecans, stirring to coat. Bake at 325º for 20 to 25 minutes; stirring every 10 to 15 minutes.

For the Grilled Cheese

  1. Preheat the oven to 425° Fahrenheit. Layer a baking sheet with a 1-inch lip of parchment paper. Place the strips of bacon on the parchment, and then brush the strips with the honey. Bake for 15-20 minutes or until done, depending on the thickness of the bacon. Transfer to paper towels to drain and cool. Cut or break the bacon strips in half. Spread ½ tablespoon of butter on one side of each slice of the bread.
  2. Place one slice of the grated  Creamy Havarti on the non-buttered side of bread ((or sprinkle 1 ounce of grated cheese)or. Sprinkle with some of the brown sugar pecans, then layer on the bacon and top with another slice of creamy Havarti (or sprinkle with another ounce of grated cheese). You will have leftover pecans so save for salads or to snack on.
  3. Drizzle a small amount of olive oil in a nonstick frying pan over medium heat. Place the sandwich in the pan, buttered side down, and top with the other slice of bread, buttered side facing up. Cover with a lid and cook for 3-4 minutes or until the bread on one side is golden. Reduce the heat to medium-low; flip the sandwich to the other side and cook for 2-3 minutes or until the bread is toasty golden and the cheese has melted. The second side will cook faster than the first, so watch it carefully.

Recipe: Dijon Maple Green Beans

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What You Need:

  • 1 1/2 lbs fresh green beans, trimmed
  • 2 tablespoons butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • dash of red pepper

Dijon Maple Sauce

  • 1 teaspoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Garnish

How to:

  1. In a small bowl, mix together the Dijon Maple Sauce ingredients. Set aside.

  2. Blanch green beans in a large stock pot of salted boiling water for 2 minutes. Drain and transfer beans to a large bowl of ice water.

  3. Melt butter over medium heat in a large skillet. Add shallots, garlic and red pepper flakes and saute for 1 minute. Add beans and Dijon Maple Sauce and continue to saute until beans are evenly coated in the sauce and beans and cooked to desired crisp-tenderness.

  4. Taste and season with additional red pepper flakes and freshly cracked salt and pepper to taste. Garnish with caramelized pecans, bacon and Feta.

Recipe: Maple Pecan Baked Brie

brie

What You Need: 

1 (8 ounce) round brie cheese

2 tablespoons maple syrup

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1/2 cup chopped pecans

sliced baguette, graham crackers, apple slices (for serving)

 

How To:

  1. Preheat oven to 350F.
  2. Place brie on a small baking sheet. Bake about 15 minutes or until softened. Remove and let cool for about 5 minutes.
  3. While the brie cools, heat maple syrup, brown sugar, and cinnamon over low heat in a small saucepan. Stir until the sugar has dissolved; stir in pecans.
  4. Pour over the brie and serve immediately.

Recipe: Roasted Brussels Sprouts

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What you need:

1 1/2 pounds of brussels sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 400 degrees

Cut off the ends of the brussels spouts and pull off any yellow outer leaves

Mix them in a bowl with the olive oil, salt, and pepper

Turn them out on a baking sheet and roast for 35 to 40 minutes until crisp outside and tender inside.

Shake the pan from time to time, to brown the brussels sprouts evenly

Sprinkle with more kosher salt and serve!

Recipe: Caramelized Butternut Squash

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What you need:

2 medium butternut squash (4 to 5 pounds total)

6 tablespoons unsalted butter, melted

1/4 cup light brown sugar, packed

1 1/2 teaspoons kosher salt

1/2 teaspoons freshly ground black pepper

Directions:

Preheat oven to 400 degrees

Cut off and discard the ends of each butternut squash

Peel the squash, cut them in half lengthwise, and remove seeds

Cut the squash into 1 1/4 to 1 1/2 inch cubes and place them on a baking sheet

Add the melted butter, brown sugar, salt, and pepper

With clean hands, toss all the ingredients together and spread into a single layer on the baking sheet

Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize

While roasting, turn the squash a few times with a spatula, to be sure it browns evenly

Season to taste, and serve hot!

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