Read Online Debbie Macomber's Cedar Cove Cookbook by Debbie Macomber - Free Book Online Page B
Authors: Debbie Macomber
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medium-high and cook 3 minutes, until golden. Flip chicken, top each cutlet with about 3 spinach leaves, 1 slice ham (folding it to fit), and ¼ cup cheese. Cover pan and cook about 3 minutes longer, until chicken is cooked through and cheese is melted.
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TIP
Smaller, more delicate baby spinach leaves work best in this recipe. If unavailable, use the regular large-leaf variety, first stripping off and discarding the thick stems.
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Chicken Pot Pie
A 2-quart casserole is the perfect dish size here—the crust should hang over the edge, to keep the filling from bubbling over.
Serves 6
FILLING
1 tablespoon vegetable oil
4 bone-in, skin-on, chicken breasts
Salt and pepper
4 carrots, peeled and diced
2 stalks celery, diced
½ medium onion, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried whole thyme
4 cups reduced-sodium chicken broth
SAUCE AND CRUST
4 tablespoons (½ stick) unsalted butter
½ cup all-purpose flour
½ cup whole milk
¾ cup frozen peas
¼ cup chopped fresh parsley
1 refrigerated or frozen pie crust, thawed
1. Warm oil in a large, heavy ovenproof skillet over medium heat. Season chicken with salt and pepper. Cook chicken 6 minutes on each side, until browned. (Chicken will not be cooked through.)
2. Preheat oven to 350°F. In the fat remaining in the skillet, cook carrots, celery, onion, thyme, salt and pepper over medium-low heat for 6 minutes, stirring often, until softened. Increase heat to medium-high. Nestle chicken on top of vegetables, meat-side down. Add broth and any juices from chicken platter and bring to simmer. Place in oven; roast 25 minutes, until chicken is cooked through. Return chicken to plate. Let cool, then remove skin and bones and break meat into 1-inch chunks and shreds.
3. Increase oven temperature to 400°F. Pour contents of skillet through a strainer set over a bowl. Transfer vegetables from strainer to a bowl. Reserve broth; you should have about 3½ cups (if not, make up the difference with more broth, water or milk).
4. For sauce: Melt butter in the skillet over medium-high heat. Sprinkle in flour and cook, stirring constantly, until incorporated, about 1 minute. Slowly whisk in 3½ cups reserved broth and milk and bring to boil; reduce heat to medium and simmer about 10 minutes, stirring almost constantly, until sauce is thickened and coats back of spoon. Remove from heat. Stir in shredded chicken, cooked vegetables, peas, parsley, salt and pepper. Pour filling into 2-quart casserole dish. Lay pie crust on top of filling, crimping edges with your fingers. (You may need to roll it on a lightly floured surface to get it to fit your dish.) The crust should hang over the edges of the dish. Slash a few holes in the crust.
5. Bake 30 minutes, until crust is golden and filling bubbles. Let sit 10 minutes before serving.
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TIP
For a shiny golden crust, brush the top with beaten egg before baking.
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Fresh Herb Crab Cakes with Homemade Tartar Sauce
L ump crabmeat is now available in most supermarkets, making it easier than ever to make this special dish.
Serves 4
1 pound lump crabmeat, picked over
4 scallions, thinly sliced
¼ cup breadcrumbs
¼ cup mayonnaise
3 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 tablespoon minced fresh chives
Salt and pepper 1 large egg, lightly beaten
TARTAR SAUCE
½ cup mayonnaise
2 tablespoons minced cornichons
1 teaspoon cornichon juice
1 tablespoon minced red onion
1 tablespoon minced drained capers
1 tablespoon fresh lemon juice
1. In a large bowl, combine crab, scallions, breadcrumbs, mayonnaise, parsley, tarragon, chives, salt and pepper. Fold in beaten egg until moistened. Using about ½ cup for each, form mixture into eight 1-inch-thick patties. Place patties on a platter or baking sheet; cover with plastic wrap and refrigerate at least 30 minutes or up to 24 hours.
2. Warm oil in a large nonstick skillet over medium-high heat. Cook cakes 4 minutes per
----
TIP
Smaller, more delicate baby spinach leaves work best in this recipe. If unavailable, use the regular large-leaf variety, first stripping off and discarding the thick stems.
----
Chicken Pot Pie
A 2-quart casserole is the perfect dish size here—the crust should hang over the edge, to keep the filling from bubbling over.
Serves 6
FILLING
1 tablespoon vegetable oil
4 bone-in, skin-on, chicken breasts
Salt and pepper
4 carrots, peeled and diced
2 stalks celery, diced
½ medium onion, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried whole thyme
4 cups reduced-sodium chicken broth
SAUCE AND CRUST
4 tablespoons (½ stick) unsalted butter
½ cup all-purpose flour
½ cup whole milk
¾ cup frozen peas
¼ cup chopped fresh parsley
1 refrigerated or frozen pie crust, thawed
1. Warm oil in a large, heavy ovenproof skillet over medium heat. Season chicken with salt and pepper. Cook chicken 6 minutes on each side, until browned. (Chicken will not be cooked through.)
2. Preheat oven to 350°F. In the fat remaining in the skillet, cook carrots, celery, onion, thyme, salt and pepper over medium-low heat for 6 minutes, stirring often, until softened. Increase heat to medium-high. Nestle chicken on top of vegetables, meat-side down. Add broth and any juices from chicken platter and bring to simmer. Place in oven; roast 25 minutes, until chicken is cooked through. Return chicken to plate. Let cool, then remove skin and bones and break meat into 1-inch chunks and shreds.
3. Increase oven temperature to 400°F. Pour contents of skillet through a strainer set over a bowl. Transfer vegetables from strainer to a bowl. Reserve broth; you should have about 3½ cups (if not, make up the difference with more broth, water or milk).
4. For sauce: Melt butter in the skillet over medium-high heat. Sprinkle in flour and cook, stirring constantly, until incorporated, about 1 minute. Slowly whisk in 3½ cups reserved broth and milk and bring to boil; reduce heat to medium and simmer about 10 minutes, stirring almost constantly, until sauce is thickened and coats back of spoon. Remove from heat. Stir in shredded chicken, cooked vegetables, peas, parsley, salt and pepper. Pour filling into 2-quart casserole dish. Lay pie crust on top of filling, crimping edges with your fingers. (You may need to roll it on a lightly floured surface to get it to fit your dish.) The crust should hang over the edges of the dish. Slash a few holes in the crust.
5. Bake 30 minutes, until crust is golden and filling bubbles. Let sit 10 minutes before serving.
----
TIP
For a shiny golden crust, brush the top with beaten egg before baking.
----
Fresh Herb Crab Cakes with Homemade Tartar Sauce
L ump crabmeat is now available in most supermarkets, making it easier than ever to make this special dish.
Serves 4
1 pound lump crabmeat, picked over
4 scallions, thinly sliced
¼ cup breadcrumbs
¼ cup mayonnaise
3 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 tablespoon minced fresh chives
Salt and pepper 1 large egg, lightly beaten
TARTAR SAUCE
½ cup mayonnaise
2 tablespoons minced cornichons
1 teaspoon cornichon juice
1 tablespoon minced red onion
1 tablespoon minced drained capers
1 tablespoon fresh lemon juice
1. In a large bowl, combine crab, scallions, breadcrumbs, mayonnaise, parsley, tarragon, chives, salt and pepper. Fold in beaten egg until moistened. Using about ½ cup for each, form mixture into eight 1-inch-thick patties. Place patties on a platter or baking sheet; cover with plastic wrap and refrigerate at least 30 minutes or up to 24 hours.
2. Warm oil in a large nonstick skillet over medium-high heat. Cook cakes 4 minutes per
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