Chicken in Wine

One of our all-time favourites!

Chicken in Wine
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Ingredients
  1. 3 lb. cut-up chicken pieces
  2. 1/2 cup seasoned flour
  3. 6 Tbsp. oil
  4. 2 cups sliced fresh mushrooms
  5. 1 Tbsp. butter
  6. 1 – 10 oz. can mushroom soup
  7. 1/2 cup chicken broth
  8. 1/2 cup orange juice
  9. 1/2 cup dry white wine (or vermouth)
  10. 1 Tbsp. brown sugar
  11. 1/2 tsp. salt
  12. 4 carrots, sliced
Instructions
  1. Wash and pat dry chicken pieces. Put flour in plastic bag and shake chicken in it. In frying pan, heat oil and brown chicken. Remove chicken to large casserole. Cook mushrooms in butter and add to casserole. Combine remining ingredients; pour over chicken and mushrooms and bake at 350 F. for 1 hour. Serve over rice with a fresh green salad.
The Best of Bridge http://www.bestofbridge.com/

There’s a new restaurant that features homestyle breakfast. The waiter wears a bathrobe and asks you to let the dog in.

Cedar Plank Salmon with Cucumber Dill Sauce

Don’t let your summer go by without serving this delicious salmon

Cedar Plank Salmon with Cucumber Dill Sauce
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Ingredients
  1. 1 untreated cedar plank
  2. 2 shallots, diced
  3. 10 cloves garlic, minced
  4. 3 Tbsp. snipped fresh dill
  5. 3 Tbsp. chopped fresh thyme
  6. 2 Tbsp. chopped fresh cilantro
  7. 2 Tbsp. grated lemon zest
  8. 3 Tbsp. fresh lemon juice
  9. 2 green onions, chopped
  10. 1 tsp. olive oil
  11. 3-4 lb. salmon filet
  12. salt and freshly ground pepper to taste
Cucumber Dill Sauce
  1. 1/4 English cucumber
  2. 1/4 tsp. salt
  3. 1 cup plain yogurt
  4. 1/2 cup sour cream
  5. 1 tsp. lemon juice
  6. pepper to taste
  7. 3 green onions, finely chopped, white part only
  8. 2 tsp. chopped dill or 1 tsp. dried
Instructions
  1. Soak cedar plank in water for several hours.
  2. In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil. Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
  3. Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
  4. To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
  5. Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
  6. Drain water from cucumber and add to yogurt mixture.
  7. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
Instructions
  1. Soak cedar plank in water for several hours.
  2. In small glass bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest and juice, green onions and olive oil.
  3. Cover and place in refrigerator for at least 1 hour to allow flavours to get acquainted.
  4. Place salmon on cedar plank and sprinkle with salt and pepper. Cover with herb mixture. Set plank on barbecue and close lid. Bake for 30 minutes on medium heat, until fish flakes easily with a fork.
  5. To prepare Cucumber Dill Sauce: finely chop cucumber, toss with salt and let stand for 15 minutes.
  6. Combine yogurt, sour cream, lemon juice, pepper, onion and dill.
  7. Drain water from cucumber and add to yogurt mixture.
  8. Book Reference - The Rest of the Best - Vol. 2 (Page: 192), A Year of The Best (Page: 18)
The Best of Bridge http://www.bestofbridge.com/

The perfect age for a child: too old for diapers and too young t drive.

Chicken Artichoke and Wild Rice Casserole

We love serving this with the Avocado and Grapefruit Salad from, “Year of the Best” but any salad will work

Chicken Artichoke and Wild Rice Casserole Serve with Avocado and Grapefruit Salad
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Ingredients
  1. 3 cups water
  2. 1 cup wild rice
  3. 1/2 tsp. salt
  4. 1 Tbsp. butter
  5. 1 cup chopped onion
  6. 1 cup thinly sliced celery
  7. 1 cup shredded carrot
  8. 1 3/4 cups chicken stock
  9. 2 cups light cream
  10. 1/4 cup flour
  11. 3/4 tsp. salt
  12. 2 Tbsp. sherry
  13. freshly ground pepper
  14. 3 cups cooked, cubed chicken
  15. 14 oz. can artichokes, drained and chopped
  16. 1/3 cup toasted sliced almonds
Instructions
  1. In medium-sized saucepan, bring water to a boil. Stir in rice and salt. Cover and simmer 45-55 minutes or until rice is tender but still chewy. Drain rice in colander.
  2. Melt butter in large frying pan over medium heat. Add onion, celery and carrot. Cook 10 minutes, stirring occasionally, until softened.
  3. Add stock to veggies in frying pan and bring to a boil.
  4. In bowl, whisk cream and flour until smooth. Gradually whisk into boiling broth. Add salt, sherry and pepper. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Add rice to sauce.
  5. Add chicken and artichokes to sauce and mix well. Pour mixture into shallow 2 1/2 – 3 qt. baking dish. Cover and bake at 350 F. for 35-40 minutes, or until hot and bubbly.
  6. Sprinkle with almonds.
  7. Book Reference – The Rest of the Best – Vol. 2 (Page: 206), A Year of The Best (Page: 117)
The Best of Bridge http://www.bestofbridge.com/

It is bad to suppress laughter; it goes back down and spreads to your hips.

Honey Baked Chicken and Sweet Potatoes

Mmmmmmm

Honey Baked Chicken and Sweet Potatoes
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Ingredients
  1. Honey Baked Chicken and Sweet Potatoes
Ingredients
French Dressing
  1. 1/3 cup vegetable oil
  2. 2 Tbsp.white wine vinegar
  3. 1/2 tsp. paprika
  4. 1/4 tsp. dry mustard
  5. 1/4 tsp. dried tarragon
  6. 1 garlic clove, minced
  7. 1/3 cup liquid honey
  8. salt and pepper to taste
  9. 8 boneless, skinless chicken breast halves
  10. salt and pepper to taste
  11. 2 sweet potatoes, peeled and cut into bite-sized pieces
Instructions
  1. To make dressing: mix oil, vinegar, paprika, dry mustard, tarragon, garlic, honey, salt and pepper together.
  2. Preheat oven to 350 F.
  3. Sprinkle chicken with salt and pepper and place in deep casserole (you don’t have to brown it). Pour dressing over chicken; cover and bake for 30 minutes.
  4. Boil potatoes just until fork tender. Drain. After chicken has cooked for 30 minutes, add sweet potatoes to casserole, stir to coat, cover and cook another 20 minutes.
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Shrimp ‘n Beer

Perfect for backyard entertaining

Shrimp ‘n Beer
Serves 8
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Ingredients
Shrimp
  1. 3 lbs. shrimp in the shell
  2. 4 garlic cloves, peeled
  3. 6 allspice berries
  4. 1 Tbsp. red pepper flakes
  5. 1 bay leaf
  6. 6 sprigs fresh parsley
  7. 2 sprigs fresh dill
  8. 12 oz. beer
  9. salt and pepper to taste
Lemon Butter Dipping Sauce
  1. 1/2 cup butter
  2. juice of 1/2 lemon
  3. 1 tsp. Worcestershire sauce
  4. salt and pepper to taste
Instructions
  1. To cook shrimp: combine all ingredients in large pot and cover. Bring to a boil. Turn down heat and let the shrimp simmer 12 minutes. (Don’t overcook!) Then remove from heat and drain.
  2. To prepare sauce:heat butter in a saucepan until almost bubbling. Stir in lemon juice and Worcestershire, salt and pepper to taste.
  3. Serve shrimp hot, in the shell. Spread out the newspaper on your patio table and let your guests “peel ‘n eat”. Serve sauce individually to 8 happy guests.
  4. My husband thinks that health food is anything he eats before the expiration date.
Instructions
  1. To cook shrimp: combine all ingredients in large pot and cover. Bring to a boil. Turn down heat and let the shrimp simmer 12 minutes. (Don’t overcook!) Then remove from heat and drain.
  2. To prepare sauce:heat butter in a saucepan until almost bubbling. Stir in lemon juice and Worcestershire, salt and pepper to taste.
  3. Serve shrimp hot, in the shell. Spread out the newspaper on your patio table and let your guests “peel ‘n eat”. Serve sauce individually to 8 happy guests.
Notes
  1. Serve sauce individually to 8 happy guests.
The Best of Bridge http://www.bestofbridge.com/

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Honey Mustard Chicken

Yummy – and SO easy! Makes lots of good sauce

Honey Mustard Chicken
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Ingredients
  1. 3 Lbs. chicken pieces
  2. 1/2 cup liquid honey
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2-4 tsp. curry powder
  6. pinch cayenne pepper
Instructions
  1. Place chicken in single layer in large ovenproof dish. combine remaining ingredients and pour over chicken. Bake, uncovered at 350 F. for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes or until pieces are no longer pink inside.
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 197), Aces (Page: 113)
  3. Why is the person who snores always the first to fall asleep?
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Instructions
  1. Place chicken in single layer in large ovenproof dish. combine remaining ingredients and pour over chicken. Bake, uncovered at 350 F. for 20 minutes, basting once. Turn pieces over, baste again and bake another 20 minutes or until pieces are no longer pink inside.
The Best of Bridge http://www.bestofbridge.com/
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