From My Kitchen to Yours .....
Leeks have long been used in Europe. Americans are just getting used to them. They look like large over-sized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek in the limelight. Leeks are readily available year-round in most markets. If you haven’t yet tried cooking them at home, it’s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you, you will like it.
Order an entrée from America’s largest seafood restaurant chain Red Lobster and you get a basket of some of the planet’s tastiest Cheddar biscuits served up on the side. This copycat recipe is floating around all over the web and I got to say it’s quite tasty.
| Crème fraiche is less sour than sour cream and is also thicker. Also crème fraiche will not curdle which is a big advantage when using it in sauces. This recipe Crème fraiche Chicken you can add to your 30 minute meals. If you can’t buy the Crème fraiche then make it your self. You have to make it a day or two ahead. And here is the recipe for Crème fraiche |
| Ingredients:1 chicken breast 1 tsp garlic 1 tsp curry 1 tsp paprika 1 egg 2 tbsp flour 1 stick of butter 6 slices of bacon 1 tray of mushrooms 1 med sized onion 1 cup Crème fraiche |
Instructions:Slice the chicken breast in small pieces, and season with the garlic, curry and paprika. |
Crack one egg and whip it a bit. Add to the cutup chicken and add the flour. |
Put one stick of butter in a pre-heated skillet, wait till it get slightly brown, then add the chicken breast and brown on all sides. Take out of the skillet and put in a separate bowl. |
While your chicken is browning you should have sliced and diced the bacon, mushrooms and onion. |
Put them in the same skillet as you had the chicken breast, and cook till done. That shouldn’t take but 10 minutes. |
Put all in a bigger pot and then add the Crème fraiche. Serve with rice of your choice, I used Rice a Roni which I started to cook before I started to prepare this dish. |
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
The first time I heard the name Italian wedding soup, I thought it was the kind of soup that is served at weddings. Come to find out that’s not the case. The original name for this soup is Minestra Maritata. Maritata is the Italian word for married. And this particular marriage is between the vegetables and the meat in the soup.
Unless you don’t like whipped cream, what is not to like about room soezen (cream puffs) and surprisingly they are very easy to make.