Old-Fashioned Cornbread Dressing

(Copyright © 2009 Someday Gourmet) 
 

Inspired by: Suzanne McMinn

Prep Time: 20 mins. 
Cook Time: 60 mins.
Difficulty:  Level I
Yield: 12 servings 

Ingredients

• 7 cups cornbread stuffing (a large bag)
  
• 3 cups white bread, cubed
• 2 cups celery, chopped
• 3 cups onions, chopped
• 2 tablespoons poultry seasoning
• 2 tablespoon salt
  
• 1/2 cup butter, melted
• 3 cups chicken broth
• 1 cup water
  
• 3 eggs, lightly beaten

Directions
Preheat oven to 350 F.  Place the bread on a baking sheet in a single layer and bake for 5 minutes or until tips are slightly toasted.  Remove and set aside.

Saute the chopped celery and onions in a tablespoon of butter for 5 minutes or until softened.  Place the crumbled cornbread in a large mixing bowl, add 1 cup of broth and 1 cup water and stir until moist.  Add in onions and celery then cover with toasted white bread pieces.  Add salt and poultry seasoning.  Pour the melted butter and 2 cups of stock over all the ingredients and gently mix thoroughly.  Add more seasoning to taste.

Be sure to do all of your taste-testing before adding the eggs. Once you are done with the seasoning, add the eggs and mix well.

Spoon mixture into a greased 9 x 13 casserole pan and spread evenly.  Bake at 350-degrees for 30 minutes, covered with foil. Take the cover off and bake an additional 30 minutes until slightly crisp.

Orange-Balsamic Glazed Chicken over Baby Spinach & Arugula Greens

(Copyright © 2009 Someday Gourmet)

Inspired by: Rachael Ray

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty:  Level III

Yield: 4 servings

Ingredients

• 2 tablespoons canola or other high smoke tolerance oil
• 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
• 1 stalk of broccoli - soaked and cut into florets
• Salt and freshly ground black pepper
• 1 tablespoon poultry seasoning
• 2 teaspoons fresh or dried rosemary
• 2/3 cup orange marmalade
• 1/2 cup balsamic vinegar
• 3/4 cup low sodium chicken stock
• 2 scallions, whites and greens, finely chopped
• 4 cups baby arugula and spinach leaves

Directions

In a large pan, heat the oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Add the broccoli and cook together with the chicken until the chicken is tender and cooked through, about 3-5 minutes more. Remove from pan and cover with foil to keep warm.

In a small bowl, stir together the marmalade, vinegar and stock and pour into frying pan used for chicken. Bring to boil and cook for 5 to 10 minutes or until the sauce begins to thickened and become a glaze. Slice the chicken and return to pan along with the scallions and cook for a minute longer until thoroughly coated.

Arrange greens on a serving platter and top with the chicken and broccoli.  Drizzle the extra sauce over the dish and serve.

Chef's Notes

• The use of the right oil is key. You need to get it nice and hot to properly cook the chicken and a low smoke point oil will smoke up your kitchen in a hurry.
• I always use low sodium stocks. You can always add salt later but you can't undo an over-salted sauce!
• During the reduction, be sure to stir the sauce constantly and to scrap the bottom. The sugar from the marmalade can burn quickly if left unattended.

Chicken Breasts With Orange-Balsamic Glaze