usvi-on-line
Calling all cooks!
Thank you Jo Ann for explaining it all so well for Linne...I ran out and played this afternoon with girlfriends. Your description of the corn bread in the skillet makes me want to go make a batch! (((HUGS)))
Linne - As JT notes, we do have so many different traditions here in the U.S. because we do have so many different nationalities. Mine are pretty much ensconced in the South because that is what I've been brought up with. Grits and such - like collard greens and pinto beans and ham, cornbread. And cabbage, potatoes and corned beef from our Irish heritage.
But, I think we are just like all of the other countries, and I think the Food Porn thread proves this, we all just like to eat!! YUM!!
Linne - As JT notes, we do have so many different traditions here in the U.S. because we do have so many different nationalities. Mine are pretty much ensconced in the South because that is what I've been brought up with. Grits and such - like collard greens and pinto beans and ham, cornbread. And cabbage, potatoes and corned beef from our Irish heritage.
But, I think we are just like all of the other countries, and I think the Food Porn thread proves this, we all just like to eat!! YUM!!
Coden
Thank you so much for your explanation Jo Ann. But I have now given up trying to make Hoppin John- in spite of the funny name. I have never seen any beans here with black eyes and concerning the cornbread I have never heard about “shortening”(I succeed in finding an explanation about that in my dictionary).
But it has been so funny to hear about the different customs. I like to learn new things and new words. Like to see that our global world isn't always so global. And to JT and Coden I can tell that even in our very little country, you can still have regional food, which you don't know in another part of the country, and even though we are so close to Sweden, I only know a few of the courses JT tells about.
Sorry Mary Beth if I have disturbed your topic about having proposals for a Christmas meal!
But what about serving “ris à l’amande” as a dessert?
Linne
But it has been so funny to hear about the different customs. I like to learn new things and new words. Like to see that our global world isn't always so global. And to JT and Coden I can tell that even in our very little country, you can still have regional food, which you don't know in another part of the country, and even though we are so close to Sweden, I only know a few of the courses JT tells about.
Sorry Mary Beth if I have disturbed your topic about having proposals for a Christmas meal!
But what about serving “ris à l’amande” as a dessert?
Linne
Recipe for Sheehan Christmas Chicken
Here you go - this is a big batch, feed about 25.
1 Large PKG boneless, skinless chicken from Sam's or Costco (about 5 lbs)
1 very large block of cream cheese from Sam's or Costco (sorry, don't know the weight!)
3/4 of a bottle of chardonnay
1 large box carton of chicken stock
1 Large Vidalia onion
2 packages of white mushrooms
2 heads of asparagus
3 red peppers
In a large roasting pan, put the block of cream cheese, chicken stock and the white wine. Put the pan in a 350 degree oven and let is melt/blend. (This might smell a little weird - don't panic!)
Meanwhile, in a large skillet sautee the chicken, cut into bit size pieces with the onions until they are slightly browned (don't need to be cooked through). Add the chicken and the onions to mixture in the oven. Stir to blend. Next, saute the red peppers and the mushrooms. Add them to the mixture. Stir to blend. Since everything is already cooked, once the mixture is at your desired thickness, it's done!
I generally add the asparagus (blanched) only 35 minutes or so before serving, so it stays crisp, but other than that the rest of the dish can sit in a low over for a really long time without drying out. If it thickens too much, you can just add a little more chicken stock.
Add salt and pepper to taste.
Since this ends up a lot like a Chicken A La King, you can serve it over noodles or in a puff pastry shell.
1 Large PKG boneless, skinless chicken from Sam's or Costco (about 5 lbs)
1 very large block of cream cheese from Sam's or Costco (sorry, don't know the weight!)
3/4 of a bottle of chardonnay
1 large box carton of chicken stock
1 Large Vidalia onion
2 packages of white mushrooms
2 heads of asparagus
3 red peppers
In a large roasting pan, put the block of cream cheese, chicken stock and the white wine. Put the pan in a 350 degree oven and let is melt/blend. (This might smell a little weird - don't panic!)
Meanwhile, in a large skillet sautee the chicken, cut into bit size pieces with the onions until they are slightly browned (don't need to be cooked through). Add the chicken and the onions to mixture in the oven. Stir to blend. Next, saute the red peppers and the mushrooms. Add them to the mixture. Stir to blend. Since everything is already cooked, once the mixture is at your desired thickness, it's done!
I generally add the asparagus (blanched) only 35 minutes or so before serving, so it stays crisp, but other than that the rest of the dish can sit in a low over for a really long time without drying out. If it thickens too much, you can just add a little more chicken stock.
Add salt and pepper to taste.
Since this ends up a lot like a Chicken A La King, you can serve it over noodles or in a puff pastry shell.
Paula
