Addiction's blog: "Food Pr0n"

1/2 large white onion

Fresh Ginger

2/3 cup peanut butter

2/3 cup peach jelly

Fresh cracked black pepper

1 egg

1 small can Mandarin Oranges

1 TBSP Fresh chopped Garlic

4 Boneless, skinless chicken breasts, frozen.

Using the chopper of your choice, chop the garlic, ginger, onions, and pepper together. Open the can of mandarin oranges and drain the juice into the onion mixture. Continue chopping until everything is small and moves smoothly. It should be a liquid consistency. Add the egg and jelly and blend well. Gradually add the peanut butter, blending as you go so you don't wind up with a mass of peanut butter coated in the sauce. Now you want to add about 1/2 the can of oranges. Reserve the rest for a garnish.

After blending thoroughly, lay a long sheet of aluminum foil in a baking dish. (Roasting bags work quite well for this as well.)

Lay your frozen chicken breasts on the foil and carefully pour the sauce mixture over it, thoroughly saturating the chicken. (It's like pouring soup over it.) I'd sugggest lifting all edges of the foil first so the sauce doesn't run out. Once the sauce is poured, bring the outer ends in together, forming a tent. Roll the foil edges together, crimping them tightly upon each other. Then bring your outer edges up and crimp them as well, sealing the foil like a pouch. 

Bake on the center rack at 375* for approximately75 minutes. 

Remove carefully and let sit for 5 minutes before opening. Pour all of it into a serving dish, making sure all the sauce covers the chicken. Serve over steamed jasmine rice and garnished with the remaining oranges, or with the yam chips instead of rice. (Recipe Below)

2 large yams

1 large ginger root

cracked pepper 

garlic

salt 

Canola Oil

Slice whole yams into thin round crisps.

In a deep fryer (Or deep frying pan), place enough oil to cover the yams. Cut the ginger lengthwise into sticks. Heat the oil on medium high, or until water drops sizzle and boil instantly. Put the ginger, black pepper, and salt into the oil and stir gently with a spatula. Add the yams a slice at a time, keeping them flat in the oil and covered. Fry until almost crunchy (about 10 minutes or so in a fry pan), and remove into a strainer, or cover a large plate generously with paper towels to absorb the draining excess oil. Repeat until all potatoes are cooked.

Serve with apple butter to dip, preferably as a side to the chicken. 

To sweeten this dish, I suggest serving it with fresh sliced pears and grapes and Barefoot brand Moscato wine. (About $7 a bottle, and tastes incredible!)

Bon Appetit!

Prep Time: 5 Minutes.

Serves 4

What you need:

2 LARGE frozen boneless, skinless chicken breasts, each cut in half.

2 cups instant mashed potato flakes

1 small can of cream of chicken soup

2 cups of EITHER berries or veggies. (Either is good, they both cook the same, but VERY different flavors.) Use frozen or fresh.. NOT canned.

i cookie sheet

1long piece of HEAVY DUTY (not the flimsy shit) Aluminum Foil

Ok so here's what you do....
1: Take a cookie sheet.... pull out a strip of heavy duty aluminum foil about 6" longer than the pan.. lay it on the pan and fold up all the long sides about an inch
2: Take two big boneless skinless chicken breasts (still frozen), cut them in half and put all 4 pieces on there
3: Open a small can of cream of chicken soup, mix it with about 1/2 can of water, and pour half of that over the chicken....
4: Take about 2 cups of mashed potato flakes and pour it over the soup mixture.....
5: let that sit for a couple minutes to get somewhat soggy, pour the rest of the soup mixture over the top, then take about 1 1/2 - 2 cups of fresh or frozen berries and scatter them over all of it
6: Take either end of the foil and bring them up towards each other so they make a tent over the top of the chicken... fold the tops together and roll them down until the top of the foil is about 1'2 inch over the berries and potatoes....
7: Then fold up the sides and crimp them together... sealing them tightly

NOTE: by the time you're done, you'll have everything inside a large foil pouch with a small air pocket over the top.. that's going to trap the steam, allow for expansion, and make sure the moisture distributes.Make SURE it's sealed off, otherwise you'll have a hell of a mess

Sedu Designs: put it in the oven at 400* for about 75 minutes... do NOT preheat the oven, then you just sit and wait for it to bake.

The key to this is patience and trust. First, you have to trust that this is going to turn out well. If you open the aluminum foil before it's done cooking, you will release all the steam and moisture in there and it will be very dried out and come out like cement.

DO NOT OPEN THE FOIL. (It's kinda like Pandora's Box.)

Now, you're sitting there trying to decide if you want to try this with berries or veggies. Or you're thinking "berries and cream of chicken soup??? this bitch is crazy!" (I am, but I'm also a hell of a cook)

If you've never in your life tried berries with chicken, I strongly suggest you make this the first time with the veggies. Use broccoli, cauliflower, etc. Add a bit more water for veggies than you do with the berries. If you want to make it pretty, slice up some different colored bell peppers very thin and lay them over the tops of everything. Get creative, add slices of onions, bits of celery, etc.

If you are adventurous enough to try the berries, then I wanna come over for dinner. Leave out all the veggies except maybe a few pieces of onions. Trust me, they won't hurt it. The berries make for a beautiful dish, and the juices will flow into the potatoes and chicken. Everything comes out very plump and juicy, and you'll love me for this.

Here's the kicker: It's really cheap! I buy the bags of frozen chicken breasts. $5. A bag of frozen berries: $3. A box of instant mashed potatoes: $2.50. Two cans of cream of chicken soup? $2. And if you don't already have the heavy duty foil, then shame on you. That price is not included in the meal price. So it all comes out to about $12.50. That's enough to make this twice. (The price will vary depending on the produce and whether you buy fresh or frozen.) So that $12 is enough for AT LEAST 8 servings.

Don't you love me now? Total time from start to finish: 80 minutes. Total work time: 5 minutes.

Bon Apetit!

Yeah... this rocks...

(Serves 4)

12 whole oysters, washed, shucked, and sitting on the half-shell.

2 cups coarse breadcrumbs

1 Cup Ginger Ale

2 TBSP Minced Garlic

Black Pepper to taste

2 TBSP Chili Sauce

1/2 cup of cream

1/2 stick room temperature butter

1 cup shredded cheese (Jack, Mozzarella, or American)

Lots of rock salt

Enough Angel Hair pasta (uncooked) for 4 people

1 cup water, 1 cup milk

2 TBSP Flour

2 TBSP butter

1 TBSP minced garlic

1 TBSP Italian seasoning

1 Medium Eggplant

3 Medium Tomatoes, seeded and chopped

2 TBSP Minced fresh Basil

1 TBSP Minced fresh rosemary

1 Cup Shredded Mozzarella Cheese

2 TBSP Shredded Parmesan Cheese

Olive Oil

Make sure you thoroughly scrub your oysters with a nylon prush before shucking them. This removes the mud and debris that is naturally part of a fresh oyster. CAREFULLY use an oyster knife to open them. (Please do not use a kitchen knife.... this is a wonderful way to lose the use of your hand)

In a bowl, place the breadcrumbs and ginger ale. Let that sit for about 5 minutes, stirring occasionally so it all softens.

Place each half-shelled oyster on a baking sheet that has been covered in a rock salt bed. (This stabilizes them and keeps them from tipping). The breadcrumbs should now be very soft.

Add the butter and seasonings, stirring the mixture thoroughly to make sure it is all blended. Then add the chili sauce and cream, stirring again.

Place about 1 1/2 tsp of the mixture on top of each oyster. There should be just enough to cover the oyster meat in a thin layer.

Cover each oyster with shredded cheese.

Turn oven to 450* and place the oysters in immediately. (Do not preheat)

Bake about 10 minutes, or until the cheese melts on top.

Place the milk, water, and butter in a sauce pan on high, bringing it to a boil.

Add the garlic, flour, and italian seasoning, whisking quickly to prevent lumps.

Add the pasta and turn the heat down to medium. Allow it to boil on medium for about 4 - 5 minutes.

Turn off the heat, but leave the pan there, stirring frequently. The sauce will thicken as it cools.

Peel your eggplant and slice it into 1/4" thick slices.

Brush each side of the slices thoroughly with olive oil, then place the slices on a broiler pan.

Using a knife or a fork, score each slice several times down the center, making sure to leave grooves in it.

Place a bit of chopped tomatoes on each slice, then add the basil, rosemary, and a bit of the cheese mixture.

Broil 6" from the heat until the eggplant is tender and the cheese is melted. (About 6 minutes or so)

Let cool enough that the cheese is not running, then cut each slice in half.

MAKE IT PRETTY!:

In the center of the plate, place the pasta.

Take 3 half-slices of the eggplant bruschetta and place them around the pasta. (Kind of in a triangle)

Place one oyster at each corner of the eggplant triangle. The shape of the eggplant should make a perfect V where the oyster will fit.

Garnish with fresh rosemary and basil sprigs.

This dinner is best served with a nice white wine. I chose Chateau Souverain's Sonoma Valley Chardonnay (About $30), but Beringer or Gallo works quite nicely as well, and works on a limited budget.

For dessert, I would suggest Tiramisu with a smooth Muscat wine. I chose the Salveto Red Muscat (About $11.99 a bottle) This wine works with both dessert dishes and some lean meat dishes that are served with sweet sauce.

While the grocery list for this looks long, it's not really very expensive. You should have some of the basic ingredients lying around the house, and what you do need to purchase should not run you over about $40. (Wine not included)
This is great for a small dinner party, and it's relatively quick and easy to prepare.

Enjoy!!!

~Slave Princess