I invented this dish for a relative of mine who came to dinner, a French teacher who was pregnant. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe again. The ingredients are simple and few, and you may adjust the amounts according to taste.
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of 2/3 of a 16-ounce can of frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board. When the chicken breasts are cool, slice them into medallions–see my example in the photo below–with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.
Why bother making your own sausage? Because you can choose the sort of casings and ingredients, ensuring that you won’t be ingesting something that makes you cringe. For example, I think the beef-collagen casings sound more appetising (if there is such a thing where sausage casings are concerned) than “natural” ones. Here is a SAUSAGE-LINK. The SausageMaker.com has everything one needs to make sausage at home, except the meat.
I received an email notice from Chefs.com this morning, which contained a plug for the Kitchenaid Mixer’s Breakfast Kit. It includes a sausage-making attachment, a juicing tool, and something to help one make salsa. I am intrigued by this, and it is now on my wish-list. If I ever acquire the breakfast tool kit, I shall review it here at Elegant Survival News.
Starbucks’ Blonde Willow Coffee: Do Not Confuse Light Roast with Weak Cup!
Fresh-tasting and robust, Starbucks’ new Blonde Roast is coffee the way it tasted in the United States and Scandinavia before the dark-roast craze made everyone forget…. Yes, there is a good, old-fashioned coffee available in the ubiquitous Starbucks cafés, and you can take home a bag of the ground beans and brew it to your desired strength. My Scandinavian mother-in-law brought me this bag of Starbucks Blonde Willow Blend ground coffee lately, and as I made it for dessert in our French press, we passed it round the table so that we could breathe-in its lovely aroma. Usually, coffee smells better than it tastes, but not in this case–Starbucks’ new offering, which I brewed using two tablespoons per cup because we Scandinavians prefer it strongly-brewed–tastes delightful (many who patronise Starbucks confuse strongly-brewed with darkly-roasted, and they are two vastly different things).
Beneficial Salad Tastes Better in a Beautiful Bowl
Napa cabbage, orange peppers, cayenne pepper and feta cheese are served in an antique Noritake bowl made by Baron Morimura in Japan in the early 20th century. Napa cabbage has a finer leaf than regular cabbage, but I think it needs to be softened considerably by marinating for several hours in vinegar and oil. The marinating process can be accelerated by setting your bowl of thinly-sliced Napa cabbage and marinade in a microwave oven at the defrost-setting for three minutes or slightly longer. I used white wine vinegar and olive oil for this health-promoting salad. To this bowl of simple cabbage, I added diced sweet mini-peppers, bits of home-grown cayenne pepper, and feta cheese. There you have a cruciferous, low-calorie vegetable, a heart-healthy combination of peppers that contain vitamin C, olive oil that is good for your blood, vinegar that adjusts your body’s acidity, and a little protein from the cheese.
Serving something-not-so-special in a sumptuous style makes healthy eating less boring, don’t you think?
Everybody loves strawberries with whipped cream, a classic dessert. Whip fresh cream with powdered confectioners’ sugar according to your taste, or with your choice of alternate sweetener. I used a pastry-bag to pipe the cream in the photo, but you may also put it into a plastic zip-bag with a corner snipped off to squeeze out the wonderful stuff. This gorgeous red-and-white combination may be served alone or set atop a piece of poundcake, or the American favourite, shortcake. Another variation is to drench the fresh strawberries in a reduction of sweetened pomegranate juice for more colour and flavour. Of course, you could serve your strawberries and cream as my Cornish grandfather preferred– just use cream straight from the bottle, pour it over your fresh strawberries, and sprinkle it all with a bit of sugar.
Shape and fry hamburger patties. Season them before cooking with your preferred pepper and salt. I like to mix the ground beef with a little Pimentón de la Vera and Himalayan salt. When the beef patties are cooked thoroughly, spread a light layer of mayonnaise over them. Cover these hamburger patties with chopped green chiles (Hatch or Old El Paso brands, for example). A few shreds of chopped pickle may be added to the chiles. Cover the chopped green chiles with shredded cheese (I used Colby-Jack blend here). Bake in a hot oven for a few minutes until the cheese atop your green chile cheeseburgers is melted, or browned if you prefer. These green chile burgers are so sumptuous that they are edible without buns, making them an elegant low-carb main dish.
3 egg whites, beaten until stiff
1/2 cup of ground plain almonds
Two tablespoons of white flour
1 teaspoon of baking powder
One teaspoon of lemon juice
One half-teaspoon of very fine lemon zest (optional)
1/2 cup of cream
1/2cup of plain or vanilla almond milk, unsweetened
1/2 teaspoon of salt
1 teaspoon of vanilla
6 tablespoons of sucralose or Splenda