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Lewes, Delaware
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December 2, 2011     Cape Gazette
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December 2, 2011
 

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ldeasrabound for budg " hol- y m and avoidinglastminuteshop-t -6oethniclWhil,etradition et-fr,endly ,da eals ping , t .ds oru , at anks iv n . 6o meatless. Vegetarian dishes Christmas New Year's With so n any people )ooking Budgets have prompted many ful turkey stew or soup in p]ace can be far less expensive when menus are ride open. How for alternati,~es to costlyboliday people to host potluck holiday of a more expensive roasted feeding a crowd.lConsider re- about a Mexiean fiesta or Italian fare, newspapers, magazines and dilmers. As the host, yon might turkey. Pair it with a simple salad placing the turkey with a pasta fepst? With 4pan of enchiladas online coo.k{ing sites arK over- prepare the main dish and have and loaves of crusty bread, then or risotto dish, roa}ted vegetable o{abowl of spaghetti, it's easy to flowing with great ide}s. The your guests fill in the rest of the finish up with homemade apple tart or veggie lasagna, fe d a crowd stay on key to hostiOg a successful meal menu. cobbler, isnot simply finding interesting Simplify. There is no rule stat- Cook and freeze. Another op- recipes and purchasing lower- ing that holiday dinners have to tion is tO build your menu cost foods, l ut creating or- " ganizing a m nu that wor s. Share the ooking and the cost. Rising costs and lighter be fancy, so don't be afraid to around a few dishes that can be plan a menu that has fewer and prepared ahead and frozen. less costly components. For ex- Cooking ahead saves money by ample, serve a hearty and flavor-' spreading out food expenditures Chicken Continued frcml page 77 L feature sample recipes, search of Somdthing bold, I was Capti- vated by the Complexity dnd fla- vor promise of paprika. Fortu- , aately, the ja{ in my cupb6ard was the mor4-desirable (fpr longer cooking times)Htmgari- an (not CalifOrnia) paprika. The combination of smolW pa- prika and distinctive caraway Res;etvations Recommended Winter Hours: Wednesday & Thursday 11am - 8pm Friday- Saturday 8am - 8pro Sunday Brunch 8am - 2pro Closed Monday & TueSday wasthe perR choppedchk lops ofsour( alushtextun bland. The final r, features one tastes: Balsaz sauce balano of the Balsan wine vinegar chicken and t glow. This is for dinner wt your kitchen ty enough to you're out of can of petite- (with or with your choice) knew I'd suc( the chicken b asked for mol Lemon Kalam I sliced lemon 1 sliced onion 2 T olive oil salt & pepper, 4 skinless, bor 'halves 1 T flour 2/3 C chicken ,!T drained ca! 1/2 C sliced Ka 1 T choppedcil Preheatthe abakingshee ct foil for th,, ken breasts. DO1- ream gave fl,e dish definitely not mipe I've in(luded )f Jack% favo rite tic vinegar. ' [his '.s the bold acidity ic with milder rice to wake up t ae ive the dish a rosy good candi date ,en the toma :oes on counter aren't pret- :oss into a sa lad. If 5resh tomato es, a 1iced tomat( es seasonin, s - orks just a, well. I ended in bar ning [ahs when ]a :k 'e! ta Chicken o taste eless chicken breast rock ers lamata olive: antro oven to 375 i :. Line : with alumi rum 1 foil and drizzle with 1 T olive oil. and then reduce to low. Cook, Arrange the lemon slices in a stirring occasionally, until the single layer, turning to coat both sauce has thickened and the sides with oil. Scatter onion peppers are tender, about 45 slices over lemons and sprinkle minutes. Chop the chicken with salt and pepper; bake for 25 breasts into 1-inch cubes and stir minutes, into the thickened sauce. Sim- When lemon edges are barely mer until cooked through, about browned, remove from oven 5 minutes. Remove the bay leaf and set aside. Heat 1 T olive oil and thyme sprig. Serve chicken in a large, deep skillet. Season andsance over rice or noodles, chicken on both sides with salt garnished with a dollop of sour and pepper; dust with flour and cream. Yield: 4 servings. *Note: shake off excess. Place chicken the easiest way to grind the car- in pan and cook over medium away seeds is with a mortar and heat until golden, turning once, pestle. about 4 minutes each side. Pour Balsamic Chicken in the stock and scrape up any 2 T butter browned bits from the bottom of 2 T olive oil the pan. 4 boneless, skinless chicken breast Stir in capers and olives and halves bring to a boil: cook until liquid salt & pepper, to taste is reduced by hale Add lemons 3 garlic cloves and onions; adjust seasonings 113 C Balsamic vinegar and simmer until chicken is 1/3 C rice wine vinegar cooked through. Serve on a bed 2 diced tomatoes of blanched spinach or arugula. 2 T chopped parsley Yield: 4 servings. Melt the butter and olive oil in Chicken Paprikash a large, deep skillet. Season the 2 T olive oil chicken with salt and pepper I sliced onion and place in the skillet. Cook I sliced red pepper over medium heat until golden 2 sliced garlic cloves brown, about 4 minutes each 1 T flour side. 2 T Hungarian paprika Toss in the garlic cloves and 1 t caraway seeds, ground* tomato; pour in the vinegar and 3 C chicken broth scrape up any browned bits 1 bay leaf from the bottom. Reduce heat to 1 thyme sprig low and simmer until chicken is salt & pepper, to taste cooked through, about 8 rain- 4 boneless, skinless chicken breast utes. Transfer chicken to a serv- halves ing platter and cover with foilto 1/4 C sour cream keep warm. Bring the sauce to a Heat the oil in a Dutch oven boil and mash the garlic cloves; over medium; add the onion, simmer until liquid is slightly peppers and garlic. Cook, stir- thickened. Add parsley and ad- ring occasionally, until vegeta- just seasonings. Pour sauce over bles begin to brown, about 5 chicken and serve with roasted minutes. Stir in the flour, paprika fingerling potatoes. and caraway and simmer for about 3 minutes. 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