Chicken and a movie / Judy

We recently saw the new DVD of the movie, "Bottle Shock." I loved it! It's about the time in 1976 when there was a blind taste test in France between French wines and California wines from Napa Valley. It's a great true story but the best part is that it's filmed in Napa Valley which looks just like HERE. The scenery and the light and the whole thing is gorgeous and so much fun to watch because it looks so familiar. And like I said, the story is also intriguing. I recommend it, with the caveat that there is some crude stuff in it.

And now I was inspired by MaryRuth's recipe for a good chicken dish so here are a couple of my own. This first one came about when Lloyd and I went for lunch at the Fat Cat cafe. With the fries they brought a bottle of malt vinegar and this recipe was on the back of it. It has a Caribbean taste--something a little different:

PEACHY CHICKEN

1. Drain 1 large can of sliced peaches, reserve juice.

2. Brown boneless, skinless chicken pieces in 1 Tbsp. oil.

3. Combine peach juice, 1/4 cup frozen orange juice (thawed), 1/4 cup malt vinegar, 1 Tbsp. brown sugar, 1 tsp.  basil, 1/2 tsp. salt, 1/4 tsp. each ground cloves and cinnamon, 1/8 tsp. pepper and pour over chicken.

4. Cover, simmer for 30 min.

5. Add peaches, heat through.

6. Combine 2 Tbsp.  each cornstarch and water, stir into pan. Heat, stirring till thickened.

7. Serve over rice.

CROCK POT ASIAN CHICKEN

1. In skillet, heat 1 Tbsp. oil, add boneless, skinless chicken pieces and brown on both sides.

2. Tranfer the chicken to crockpot and add: 1/2 cup soy sauce, 1/2 cup brown sugar, 1/4 cup ketchup, 2 tsp. fresh grated ginger. Stir thoroughly.

3. Cover, cook on low for 5-6 hours or on high for 2-3 hours. In the middle of cooking, stir to coat the chicken. When done, remove chicken and reserve 1/4 cup cooking liquid. Combine this with 1/2 cup Hoisin sauce, and 1 Tbsp. lime juice and drizzle over chicken. 

4. Optional: sprinkle with sesame seeds and green onions.

5. Serve over rice.

Fudge - Cornbread - Hawaiian Haystack / Judy

I've been asked for the following recipes so here they are:

great grandmother's fudge

(the best in the world)

1 Stick (1/2 cup) butter

4 1/2 cups sugar

1 can evaporated milk

Bring these to a boil and boil five minutes and add 2 tsp. vanilla.

Pour this hot mixture into large bowl containing 16 oz. Hershey milk chocolate bars, 12 oz. chocolate chips, 1 large jar (0r two small ones) of Marshmallow cream, and 2 cups walnuts. Mix well. Pour into large, greased pan and chill.

cornbread

2 cups flour

2 cups cornmeal

1 1/3 cups sugar

2 tsp. salt

7 tsp. baking powder

2 eggs

2 cups milk

2/3 cups oil

Mix dry ingredients. In separate bowl mix eggs, milk and oil. Add to dry mixture and fold in carefully (if it's mixed too much the cornbread is dry and tough). Bake 20-25 minutes at

400 degrees.  This makes a good breakfast with butter and syrup. Note: this recipe is doubled, which I always did for the family.

hawaiian haystacks

Cook chopped boneless, skinless chicken breasts and chopped onion in oil in skillet. Add Cream of chicken soup (1 or 2 cans, depending on how many people you're feeding).

To serve, put the following on your plate depending on what you like:

chow mein noodles

cooked rice

chicken/soup mixture from above

grated cheese

chopped tomatoes

green onions

pineapple chunks or tidbits

coconut

sliced almonds

ENJOY!