Chicken Fricassee

2 chicken breasts

Half cup plain flour

2 eggs

1 handful of fresh parsley 2oz Parmesan cheese

1 cup white wine 

1 cup chicken stock

1 garlic clove

4 tbsp olive oil

4 tbsp butter

Half lemon

Salt and pepper

Steps

 Step 1

Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.

 Step 2

Chop the parsley finely (keep a few sprigs for garnish) and add half to egg mixture.

 Step 3

Grate all the Parmesan cheese finely and add to egg mixture, mix well. Set aside.

 Step 4

Remove chicken skin if any, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.

 Step 5

Get your wine and chicken stock portions ready.

 Step 6

Add the plain flour to a plate, spread it out flat by shaking plate.

 Step 7

Peel the garlic and place in garlic press (or chop finely).

 Step 8

To a frying pan on moderate heat, add the olive oil and half the butter.

 Step 9

Coat the chicken in the flour, shake off any excess flour.

 Step 10

Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.

 Step 11

Cook chicken for approx. 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.

 Step 12

To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the chicken stock. Add the crushed garlic. Add the squeeze of half a lemon.  And leave to reduce 2 minutes on high heat.

 Step 13

Add the remaining half of chopped parsley. Add the remainder of butter and mix until butter is melted on very low heat.

 Step 14

Return the chicken to the sauce and continue heating chicken on low heat no more than 30 seconds.

 Step 15

Serve the chicken on warm plates, garnished with parsley.

 

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Sweet Potato Cobbler

INGREDIENTS

6 cups water

2 cups sweet potatoes, sliced 1/2 inch thick about 3 Medium 

lightly salt water

1 cups white sugar

1 Brown sugar

1 teaspoon ground nutmeg

1 stick butter

double crust pie crust / bake one crust

1 tablespoon vanilla

1 1/2 teaspoon lemon juice 

1/2 cup light corn syrup 

Bring water to a boil, adding salt and sweet potatoes add all ingredients not the crust.

Cook for 40 to 45 minutes cover until tender and juice is thicken.

Add baked crust in mixture and pour in a baking dish

Cut pastry lattice style and top cobbler.

Bake in a 400 degree oven for 20-25 minutes.

Mexican Corn Salad

Ingredients
5 cups corn cut from the cob ~4 large ears) (or frozen corn, not thawed,
6 tbsp  butter
1/2 tsp each salt and pepper
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup parmesan cheese , finely grated
1 tbsp Jalapeno  (optional)
1 cup coriander / cilantro leaves , roughly chopped
1 cup green onion , finely sliced
1/2 red onion , finely chopped
2 - 3 tbsp lime juice , fresh (plus more to taste)

GARNISHES

Jalapeno slices, coriander/cilantro leaves, lime wedges , optional
Instructions

Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.
Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
Season corn: Add salt and pepper halfway through cooking corn.
Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will "melt" dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.

Squash Cornbread Casserole

Ingredients
2 cups corn bread crumble
1 can cream chicken soup
1 egg
3 cups cooked yellow squash
1 medium onion finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1 stick. butter

Instructions
Preheat oven to 350 degrees.
Generously grease a 9x9 square baking dish.
In a large bowl, combine the cornbread ,  cream chicken soup, and egg. Stir until just combined.
Add the remaining ingredients except butter. Stir gently to combine.
Pour into prepared dish. Dot the top with butter.
Bake 1 hour or until golden brown.
Remove from the oven and cool slightly.
Notes
You'll need about 1 1/2 large or 2 medium yellow squash to make 3 cups of grated squash for the recipe

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