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.
The Best of Bridge http://www.bestofbridge.com/

Chicken Breasts Stuffed With Asparagus

Celebrate the rites of spring

Chicken Breasts Stuffed With Asparagus
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Ingredients
  1. 4 Whole chicken breasts, halved, boned and pounded
  2. 24 medium asparagus spears, lightly blanched
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2 garlic cloves, finely chopped
  6. 1/4 cup white wine
  7. 1 1/2 cups bread crumbs
  8. 1 Tbsp. grated Parmesan cheese
  9. 2 Tbsp. finely chopped parsley
  10. Book Reference – The Best of the Best – Vol. 1 (Page: 212), Aces (Page: 120
Instructions
  1. Prepare chicken and asparagus. Combine butter, mustard, garlic and wine. Dip chicken breasts in this mixture to coat. Place 3 asparagus spears on each breast and roll securing with a toothpick. Mix bread crumbs, Parmesan and parsley together and roll breasts in this mixture. Bake 30 minutes at 350 F. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
Notes
  1. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
The Best of Bridge http://www.bestofbridge.com/

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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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