Recipes

chicken medallions with orange, wine, garlic and thyme

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 Chicken Medallions With Orange, Wine, Garlic and Thyme
Chicken medallions with orange, wine, garlic and thyme is a delicious and healthy meal that is as good looking as it is tasting.
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 300 degrees. Pound the chicken breasts to 1/4 inch and cut into thirds. Season the chicken on both sides with salt and pepper. Dredge them in the flour. Heat a non-stick skillet over medium heat. Add butter and sauté chicken on both sides, 2 minutes each. Place chicken in a single layer on a parchment paper-lined baking sheet and keep warm in oven.
  2. Meanwhile, add garlic to pan and cook for 30 seconds, then deglaze the bottom of the pan with wine stirring to scrape up the bits of fond on the bottom. increase the heat, and cook until reduced by about half. Add the thyme and cook for another 30 seconds. Stir in orange juice, and zest; Heat through. Drizzle the chicken with the orange sauce.
Recipe Notes

This dish goes great with broccoli and rice. © Galley Chef All Rights Reserved

Recipes

chicken cacciatore with red wine and herbs

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Cacciatore means “hunter” in Italian. “Hunter-style” refers to dishes made with the hunters catch of the day, such as rabbit or chicken, with tomatoes, onions, herbs, bell peppers and sometimes wine. The northern Italian chefs often used white wine in this dish, whereas in southern Italy, red wine is often used.

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 Chicken Cacciatore with Red Wine and Herbs
This classic Italian dish is perfect on a cold winter night with a good red wine and some crusty bread.
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Salt and pepper the chicken on both sides. Sauté in olive oil over medium heat until light brown on each side. Transfer to a plate and set aside.
  2. Add the bell pepper, onion, and garlic, crushed red pepper, and oregano and cook until tender, about 10 minutes. Season with salt and pepper.
  3. Add the tomatoes with their juice, chicken stock, red wine, capers and oregano. Return the chicken to the pan and coat in the sauce. Add the rosemary. Bring the sauce to a simmer over low heat and cook for about 10 minutes. Transfer to a platter, sprinkle with basil and serve.
Recipe Notes

Serve this with pasta and some good crusty bread to sop up the sauce with. © Galley Chef All Rights Reserved

Uncategorized

chicken and noodles

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Chicken and Noodles

Creamy chicken and noodles in a delicious gravy served over light and airy mashed potatoes, the original "comfort" food.

Course Main Dish
Cuisine American

Prep Time 45 minutes
Cook Time 2 Hours

Servings


Ingredients

For the mashed potatoes

Course Main Dish
Cuisine American

Prep Time 45 minutes
Cook Time 2 Hours

Servings


Ingredients

For the mashed potatoes


Instructions
  1. Place a whole chicken in a stock pot and add water to an inch over the chicken. Add onion and garlic skins, parsley stems and bay leaves. Bring to a boil, then lower to a simmer and cook a couple of hours until pulling on the leg, it separates from the rest of the chicken. Remove chicken from stock. Let cool. Meanwhile, make noodles. (see "tender, buttery, egg noodles" recipe) After chicken is cool, take all the meat and fat off the bone and set aside. Reheat stock.

  2. While stock is heating, make a roux by melting 1 stick of butter in a small saucepan. Add 6 T of flour. Cook until golden brown. When stock comes to a boil, add the rue and stir a couple of minutes. Add the noodles and cook 7 minutes. Add the chicken back in. Season with salt and pepper to taste. Ladle over mashed potatoes and sprinkle with parsley.

For the mashed potatoes
  1. Peel the potatoes. Cut into a 1 inch dice. Add to a pan. Cover with water. Cook until tender. Mill the potatoes through a food mill into a large bowl. Add the remaining ingredients and stir.


Recipe Notes

© Galley Chef All Rights Reserved

Recipes

CROQUE MONSIER

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A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese.  This could be my favorite sandwich of all time!

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 Croque Monsier
A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese. This could be my favorite sandwich of all time!
Course Sandwiches
Cuisine French
Prep Time 30 minutes
Cook Time 5 minutes
Servings
Ingredients
Course Sandwiches
Cuisine French
Prep Time 30 minutes
Cook Time 5 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. Lightly brush half the toasted croissants with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with the other half of croissant. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Recipe Notes

For a Croque Madame Melt 1 tablespoon butter in a skillet over medium heat. Cook one egg for each sandwich sunny side up. Turn egg over and cook 3 minutes longer for soft-cooked egg. Place 1 fried egg on top each sandwich. Season egg to taste with salt and pepper and serve. © Galley Chef All Rights Reserved

Uncategorized

Cheeseburger tassies (missing)

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Cheeseburger tassies (missing)

Servings

Servings

Recipes

CROSTINI

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 Crostini
Course Appetizers
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Appetizers
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Cut the bread into ½ inch slices. Lay the bread in a single layer on a parchment paper-lined cookie sheet. Melt the butter in a small sauce pan. Add the garlic and cook 1 minute until fragrant. Using a pastry brush, brush both sides of each slice of bread with the garlic-butter mixture. Bake in a 325 oven about 10 minutes, Turning once, until golden brown. Salt the crostini while it's still hot out of the oven.
Recipe Notes

© Galley Chef All Rights Reserved

Holidays And Event Recipes, Recipes

CRUDITÉS WITH GREEN GODDESS DRESSING

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 Crudités with Green Goddess Dressing
Crunchy, cold, and refreshing, this salad is perfect for a summer lunch.
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Course Appetizers, Salads
Cuisine English
Prep Time 30 minutes
Servings
Ingredients
For the dressing
For the crudité
Instructions
For the dressing
  1. In a food processor, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped. With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Scrape the dressing into a bowl, cover and refrigerate until chilled, 30 minutes.
For the crudité
  1. In a large bowl, whisk the lemon zest and juice with the olive oil, chives and parsley. Add the rutabaga, cauliflower, kohlrabi, apple, Pecorino and almonds and toss well. Season with salt and pepper. Serve the crudités in the lettuce cups with the Green Goddess dressing on the side.
Recipe Notes

The Green Goddess dressing can be refrigerated for up to a week. © Galley Chef All Rights Reserved

Recipes

CARAMEL TRUFFLES

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 Caramel Truffles
Deliciously buttery soft caramels coated in chocolate
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and freeze.
  2. Line a baking sheet with parchment paper. Melt the chocolate and using two forks, dip the caramel balls into the chocolate and then place them on the sheet tray. Sprinkle with kosher salt. Place in fridge until set.
Recipe Notes

© Galley Chef All Rights Reserved

Recipes

CRUMB CAKE

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 Crumb Cake
Moist and delicious with lots and lots of crunchy sweet crumb topping.
Course Dessert
Cuisine American
Cook Time 40 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees. Butter and flour a 9 inch round baking pan.
For the topping:
  1. Combine the sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
For the cake:
  1. Cream the butter and sugar in a bowl for 5 minutes until light. Add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the flour mixture to the batter until just combined. If you are using fresh berries, fold them in. Spoon the batter into the prepared pan and spread it out evenly. Pour the topping evenly over the batter and bake for 40 to 50 minutes until golden brown.
Recipe Notes

For variety, fold into the batter 1 cup of fresh berries of any kind. (raspberries, blueberries, blackberries, etc.) © Galley Chef All Rights Reserved

Holidays And Event Recipes

CARAMEL

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Print Recipe
 Caramel
Deliciously buttery soft caramels.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and wrap.
Recipe Notes

© Galley Chef All Rights Reserved