Monday, November 29, 2010

Leftover Chicken with Oranges and Herbs

Orange Chicken with Herbs

Cut orange in half and hollow it out as best as you can. Trim pulp so no white pith is showing. Set aside with accumulated juice.

½ individual cup of Mandarin orange sections, reserving liquid
1 c cooked diced chicken
salt and pepper to taste
¼ - ½ tsp thyme
¼ tsp crushed rosemary
2 T mayonnaise (or to taste)

Mix spices into may and add chicken and half of orange slices (the Mandarin and the pieces from the orange shell) Mix well. Add more oranges as you’d like. Spoon into orange half, drizzle with a bit of juice to keep moist and top with a pretty orange piece.

Thursday, November 25, 2010

Lamb Liver Casserole

Bacon or Chorizo
Plain Flour
Black Pepper
1 lb. Lamb Liver, trimmed of nasty tubes etc
1/2 c. chopped celery
1/2 c. chopped onion
1 (10 1/2 oz.) can condensed beef bouillon
6 med. potatoes, pared and halved
6 carrots, cut in 2 inch pieces

Saute bacon in skillet until crisp. Drain and crumble. Reserve drippings. Combine 4 tablespoons of the flour, 1 teaspoon of the salt and the pepper. Dredge liver with this mixture until well coated. Saute liver, celery and onion in bacon drippings until liver is brown. Place in 2 quart casserole. Top with crumbled bacon. Add bouillon and remaining salt. Bake, covered, in a 350 degree oven for 30 minutes. Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender. Remove the meat and vegetables to a warm platter. Add the remaining flour to the skillet. Stir in liquid from casserole. Cook, stirring constantly, until thickened. Pour over liver and vegetables and serve.