Chicken a la Vendemmia (Grape)

   I saw this recipe on an episode of Barefoot Contessa, and although their version looks way more delicious with the fresh grape harvested right from Chef Michael's vineyard, I decided to share my version with you & hope it will inspire you as it did me to want to experiment more with fresh grape sauces for savory dishes.

Here is the original recipe:
http://www.foodnetwork.com/recipes/chicken-a-la-vendemmia-recipe.html

Here is my more basic version for at home cooks:

 I used a Food Processor instead of a blender.

    The strained the mixture in a fine mesh strainer.

The recipe says you should yield about 2 cups of Grape Juice, but with 1 bunch of grapes I only ended up with 1 cup.

Set Juice aside.

Next season Chicken with Salt, Pepper, & Crushed Fennel Seeds:

Brown Chicken in Olive Oil

Once Browned, bake in Oven @ 400 for 15 minutes, then remove chicken & tent with foil.

 

Reserve chicken juices.

Thinly slice 1 large shallot

Saute in 1 TBSP butter & season w/ Herbes De Provence:



Add Grape Juice & Reserved Chicken Juices into pan w/ Shallots:

Turkey Pot Pie with Cranberry-Pecan Crusts

   This truly is one of my new all time favorite recipes that I will be making again year after year.  I would highly recommend making this even with leftover turkey after Thanksgiving;

Here is the recipe; 

http://www.myrecipes.com/recipe/turkey-pot-pie-with-cranberry-pecan-crusts
  (The one change I would make for next time would be to add a little cornstarch to thicken it up a bit)

Start by sauteing the onions in butter.

(I only used a half of a large sweet onion, instead of 2 onions)


*This step is important - I HATE when the onions in any type of casserole or baked dish are not fully cooked, it can basically ruin a dish & make it inedible.

Instead of cubes, I sliced the turkey tenderloin into thin slices, then dredged in flour mixed with my favorite seasoning - Nature's Seasoning.

Then brown in skillet  with mixture of butter & veg. oil.  The oil helps to keep from burning, while the butter adds flavor.

Add Chicken broth:









Add Milk:

Season with Salt & Pepper:
 (This step is not in the original recipe, but I would recommend it)








*At this point I would add a little cornstarch (about 1 TBSP, pre-mixed with either water or chicken broth) to thicken the sauce.

Add the sauteed onions back into pan:

 Add Spinach:
(Ok to use a little less than the recipe calls for)

Pour mixture into greased baking dish:

Bake @ 350, covered with foil, for 30 minutes.






Meanwhile, make the Cranberry-Pecan Crusts:
 http://www.myrecipes.com/recipe/cranberry-pecan-crusts

Already made piecrusts make this easy to do:

 Just add dried cranberries:

And Toasted* Pecans:

Add 2nd piecrust on top:

 Use cookie cutters to cut into Leaf Shapes:

Bake until golden brown - about 8 minutes @ 425:

Remove Turkey dish from oven & top with leaf crusts:

 

*To Toast Pecans, bake them @ 350 for 5-10 minutes until fragrant.

Scalloped Potatoes

Today is my Mother's Birthday & to honor her, I am sharing one of my Mother's recipe that she taught me growing up - the most delicious scalloped potatoes.   Scalloped Potatoes are often made with some cheese, but this one does not have any cheese, and it is simple to make with only 5 ingredients:

Potatoes
Onions (Optional)
Butter
Natures Seasoning (or Salt & Pepper)
Evaporated Milk


  Of course a Mandoline helps to have for this recipe also.

First Peel & Slice the Potatoes Thin.  (For this recipe I prefer to use Butter Potatoes - they taste extra creamy.)

Then layer slices into greased baking dish (I use Pam cooking spray).






Next add small dots of butter;

Next sprinkle with Seasoning: 

 

I really like Natures Seasoning (I put this on everything!  It's great to season meat with), but if you can't find this, salt & pepper will work ok.





Then add a layer of thinly sliced onions.  You can leave these out if you want. I make 2 smaller dishes of this because my fiance doesn't like onions, so I leave them out for him and the rest of us all like them;

Repeat layers (potatoes, butter, seasoning, and onions if using) until almost full.

Add evaporated milk until just about covering the potatoes.

Be sure to leave some room for the milk to bubble up while cooking.

Bake at 400 for 40 minutes.
Reduce heat to 375 and bake for an additional 30 minutes.

Apricot Pork Tenderloin

   Tonight I made the most delicious dish that made me realized I do like Brussels Sprouts!  I have tried them before, and never really cared for them, but this recipe left me wanting more of them.  Every bite, each with a tiny bit of meat, veggies, and glaze, really came together nicely.  I combined techniques from 3 separate recipes to make this wonderful creation.

 

Here are the 3 recipes I was inspired by;


Martha Stewart's Apricot-Stuffed Pork
Woman's Day Italian Roast Pork & Vegetables
Susan Branch's Stuffed Pork Chops

Here's my recipe:

1 Pork Tenderloin
1 Shallot
1 TBSP Minced Garlic
2 TBSP Salted Butter (divided)
1/4 cup Seasoned Bread Crumbs
1/2 Cup Apricot Preserves
1 TBSP. Balsamic Vinegar
2 TBSP. Dark Brown Sugar
3 Large Red Potatoes
Brussels Sprouts
Olive Oil
Salt & Pepper
Natures Seasonings

   First saute diced shallot in 1 TBSP butter for about 2 minutes:

Then add minced garlic & saute for about 2 minutes more.  (I prefer jarred minced garlic):

Add remaining TBSP butter:

Remove from heat & add 1/4 cup of seasoned Bread Crumbs;

Cut slit down center of Pork Tenderloin, being careful not to cut all the way thru:

Stuff Pork with Breadcrumb mixture:

Tie with butchers twine to keep filling in pork:

Season outside of pork with salt & pepper:

In a bowl, mix together Apricot Preserves, Balsamic Vinegar, & Brown Sugar:

Pour sauce over stuffed pork on a foil lined baking sheet:

Scatter Red Potatoes, cut in chunks & Brussels Sprouts cut in half, seasoned with Natures Seasoning around pork, then drizzle vegetables with olive oil:

Roast at 450 for 30 minutes:

Transfer Pork to plate & tent with foil:

Stir vegetables in pork juices:

Roast vegetables another 15 minutes:

Enjoy!