Tuesday, January 5, 2010

Do you remember "The Next Food Network Star" season that ended a while back?

This recipe is from the last season of "The Next Food Network Star". My husband and I really liked the show and thought Melissa d'Arabian's pilot she auditioned with on the last episode was great and I decided to make her recipes from the show.

5 Minute Individual Potato Gratins

Vegetable spray

2 large russet potatoes, roughly peeled and thinly sliced

1/2 cup grated Swiss cheese

2 green onions, finely chopped

salt and freshly ground black pepper

¾ heavy cream

Preheat oven to 375 degrees F.

Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.

Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken

4 boneless, skinless chicken breast halves,

1 teaspoon dried thyme, plus 1 small bunch fresh thyme, leaves chopped

salt and freshly ground black pepper

4 tablespoons olive oil

1/4 cup all-purpose flour

1 red onion, thinly sliced

1/4 cup white wine, optional

1 cup chicken broth

3 lemons, juiced

1 to 2 tablespoons butter

Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.

In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.

In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.

Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste. Spoon the sauce over the chicken and serve.

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