Showing posts with label sherry. Show all posts
Showing posts with label sherry. Show all posts

Wednesday, November 30, 2011

Sherried Chicken--Riley Adams

Penzeys is celebrating its 25th anniversary in 2011. Congratulations! At Mystery Lovers’ Kitchen, we’re celebrating by featuring a week of Penzeys-inspired recipes.

Even if there’s not a Penzeys store in your town (click here to see where their brick-and-mortar stores are located), their spices are easy to stock up on—just order online, like I do. They have over 250 spices and seasonings, so you’re sure to find something fun to liven up your cooking. Actually, just browsing through their catalog can really help you brainstorm new on the blog.
The recipe I’m sharing this week is a sort of special-occasion meal for me. Usually it’s something I’ll make when I’ve got company over. But it’s so easy that I really should cook it more often. The longest part of the preparation is the cooking time. And clean-up is a snap.
The Penzeys spice is Bouquet Garni which is a combination of savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon.

Penzeys Sherried Chicken

4 T butter (divided)
1 cup fresh sliced mushrooms
1/4 cup sliced green onions
1 teaspoon Penzeys Bouquet Garni
4 skinless, boneless chicken breast halves
3/4 cup dry sherry
1/4 cup water
1/2 teaspoon cornstarch
Melt 2 T of the butter in a frying pan. Add the sliced mushrooms and green onions and sauté until the mushrooms are tender. Set the mushroom mixture aside. Add the remaining 2 T of the butter to melt, then add the chicken breasts. Sprinkle the chicken with Penzeys Bouquet Garni while browning the chicken (about 3-5 minutes). Pour the sherry into the pan. Cover and simmer for 40 minutes, or until tender. Blend the water and cornstarch and add to the chicken. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes). Add the mushrooms and green onions to the pan. Serve (also good over rice or pasta).

What’s your favorite spice to cook with?
Riley/Elizabeth Hickory Smoked Homicide (now available!)
Finger Lickin’ Dead (Riley Adams)
Progressive Dinner Deadly


cookies-milkTo enter, send your favorite recipe to Krista (KristaDavis at KristaDavis dot com).
We'll choose 10 finalists, recipes that we'll bake and post here on the blog.
Then you, our readers, will choose the overall winner who will win a fabulous collection of cookie decorating supplies!

Wednesday, September 21, 2011

Sherry Cheese Pâté


As I mentioned last week, I’ve recently been invited to several different parties and drop-ins. Fall is a really busy time.

Since I’ve needed to bring hors d’oeuvres with me to these events, I’ve had to dig around in my recipe box a bit. After all, some of the same people are at each of these events. (Which is very tacky of them. If there were different people at each event, I could just make a huge batch of cheese olivettes, freeze them, and use them at each party!) :)

RileyAdamsFoodBlogPostpic_thumb_thumb[3]_thumb[20]So here’s a recipe from deep in my recipe box. It’s an old crowd-pleaser, sherry cheese pâté.

Even its name is mysterious, which makes preparing it very fitting for a mystery writer. This is not pâté. Not even close! But it is good. Oh, and quick and easy. A must for me right now. The taste of sherry in this spread seems to go over well at parties.

Sherry Cheese Pâté

2 3-oz packages softened cream cheese
1 C grated sharp cheddar
1 T dry sherry
1/2 t curry powder
1/4 t salt
1 8oz jar mango chutney
2 green onions, chopped

Mix cream cheese, cheddar, sherry, curry, and salt together, thoroughly. Spread the mixture on a serving plate. Chill. Spread the chutney on the top of the mixture and sprinkle green onions on the top. Serve with crackers.

Enjoy! And hope you’ve all got some fun fall events on your calendar.

Finger Lickin’ Dead (Riley Adams)
Progressive Dinner Deadly ($2.99 on Kindle—Elizabeth Craig)