Chicken Sauté with Pear and Ginger

I love this recipe, it tastes wonderful and is easy to make; we ate this again tonight:

bunch green onions

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 teaspoons canola oil

3 tablespoons cider vinegar

2 tablespoons sugar2/3 cup dry white wine, or pear or apple juice

2 tablespoons minced fresh ginger

1 1/3 cups reduced-sodium chicken broth

2 large firm ripe Anjou or Red Bartlett pears, peeled, cut lengthwise into 8 wedges

1 tablespoon cornstarch

1 tablespoon water

1. Chop white portion of green onions; place in small bowl. Chop 1/4 cup of the green portion; reserve for garnish. (Store remaining green onion tops in refrigerator for another use.)

2. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until lightly browned and no longer pink in center, turning once. Place on plate.

3. Add vinegar and sugar to skillet; stir to dissolve sugar. Cook 30 to 60 seconds, swirling skillet, or until syrup turns dark amber. Add wine, green onion whites and ginger; bring to a boil. Cook 1 minute. Add broth and pears; return to a boil. Cook 5 minutes or until pears are tender, turning occasionally.

4. In small bowl, stir together cornstarch and water; whisk into sauce. Cook, whisking constantly, 30 seconds or until slightly thickened. Reduce heat to low; return chicken and any accumulated juices to skillet. Gently simmer 1 to 2 minutes or until chicken is heated through. 5. Place chicken on serving platter; surround with pear slices. Drizzle with sauce; garnish with reserved green onion.

4 servings PER SERVING: 260 calories, 6 g total fat (1.5 g saturated fat), 27.5 g protein, 23 g carbohydrate, 60 mg cholesterol, 375 mg sodium, 2.5 g fiber

Glazed Gingerbread Cake

Glazed Gingerbread Cake

Ingredients
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)

Directions
1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.
2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.
3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.
5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.

Gingerbread Muffins- I want to try these soon!

Gingerbread Muffins
Ingredients

2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/2 cup Crisco® Light Olive Oil
1/2 cup dark molasses
2 large eggs
3/4 cup buttermilk
1 (16 oz.) container Pillsbury® Vanilla Frosting OR Pillsbury® Lemon Frosting

Directions
HEAT oven to 400°F. Coat 12 muffin cups lightly with no-stick cooking spray.
COMBINE flour, sugar, baking soda, salt, cinnamon, ginger and cloves in large mixing bowl. Whisk together olive oil, molasses, eggs and buttermilk in small bowl. Stir liquids into flour mixture just until moistened. Divide batter evenly into prepared muffin cups, about 3/4 full.
BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes. Remove from pan and cool completely.

Did you know?

Did you know that Red Velvet Cake was originally red due to a chemical reaction between the cocoa powder and vinegar?

Now, most bakers add red food coloring.

Gingerbread Pancakes- yummo

Gingerbread Pancakes

Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, slightly beaten
1-1/4 cups buttermilk
1/3 cup molasses
1/3 cup strong coffee
3 tablespoons cooking oil

Directions
1. In a mixing bowl combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, molasses, coffee, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, Makes 16 pancakes.

Coriander and Mustard Seed Chicken

I made this again tonight, and I remembered that
this is probably my favorite chicken recipe :)
This recipe is so easy but is very delicious!

Ingredients~

4 chicken breasts or 8-10 chicken tenders
1 tlbs oil- olive or canola, really doesn't matter
2 shallots- or any onion will do, 1 small yellow or red onion
2 tsps coriander seeds (whole seeds)
2 tlbs mustard seeds (whole seeds)
1/4 cup of dry white cooking wine, or red cooking wine, whatever you have handy
1/4 cup water
1 tlbs of apple jelly or apricot jelly
1 tlbs of chopped fresh cilantro (optional)

Directions~
Season chicken with salt and pepper, heat oil in skillet and brown chicken on both sides, about 6 minutes on each side. Remove chicken to a plate.
Cook shallots or onions until carmelized, about 5 minutes. Then add mustard seeds, coriander seeds, wine, water, and bring to a boil.

Return the chicken to the skillet and simmer covered until cooked through, about 20 minutes.

Add jelly and cilantor, stir until jelly is melted. I normally remove the chicken from the skillet, then add the jelly so it is easier to mix, then spoon mixture over the chicken.