Friday, October 1, 2010

Today On Valley Dish!

Hello Fall! It's October and I was asked to do a cooking show here in the Phoenix valley called Valley Dish! This was my second time appearing on the show...however...this was my first full show as the guest chef alone. The last show was a brown bag lunch competition (that I won...grin...). As fun as that was, this was amazing! The first thing I had to do when I arrived at the studio was assemble all the ingredients for the first shots. It's pretty interesting having to get all my junk together. I mean...amazing ingredients of glory together.

Special amazing thanks to Kim Kerr with Taste of Italy at the Mesa Market Place for the wonderful balsamic vinegar we used in the show! It truly made the dish special. Kim opens her shop next weekend, but was gracious enough to let me come by and get some vinegar this morning for the show! Thank you Kim!
Her olive oil is amazing as well! We used it in all the dishes today!

The highlight of course, was finally getting to do a show with the sweet Tram Mai! She was such a blast! We laughed...we sang. Yeah...they didn't catch that on tape right? At any rate, she was such a great hostess and I love her! Tram asked me back for another show in November! Isn't that going to be cool?! When Tram called me this morning, I told her it felt like Christmas Day. I was so excited to be on with her. Well Tram, it still feels like Christmas! Thank you!

So without further's the real deal right here. The food!

Raspberry Dijon Glazed Chicken Breasts with Homemade Rice-E-Roni and a Fall Apple Maple Salad with Spiced Walnuts
by Stephanie Petersen - Sept. 15, 2010 10:52 AM
Show airs on Valley Dish Oct. 1st 2010
1 lb chicken breast (about 3 medium breasts)
1-2 teaspoons All Purpose Seasoning ( any season salt will work)
2 tbsp olive oil
1 medium onion, minced
Place chicken in skillet with a little olive oil and begin to cook over medium high heat.
In a separate container, combine the ingredients for the sauce.
Apply the sauce (recipe below) and cover the skillet. Allow to simmer 10-12 minutes until cooked.

Raspberry Sauce
1 clove garlic, minced
2 teaspoons olive oil
1/2 cup high grade balsamic vinegar
1/2 cup seedless raspberry jam (blackberry, plum or orange marmalade also work well)
1tbsp Dijon mustard
Mix ingredients together until incorporated.

Fall Apple Maple Salad with Spiced Walnuts
12-16 oz mixed field greens
1 red or yellow apple, chopped
Maple Vinaigrette
1/4 cup apple cider vinegar
1/4 cup maple syrup
1/4 cup olive oil
Salt and pepper to taste
Blend vinaigrette ingredients well with a whisk in a 2 cup bowl. Toss in chopped apple. Combine with 12-16 ounces of fresh clean mixed greens.

Spiced Walnuts
1/2 teaspoon rum extract
1 teaspoon vanilla
1 teaspoon light brown sugar
1 tbsp butter
1 cup walnuts
Melt butter over low heat with brown sugar, vanilla and rum. Add nuts and coat. Remove from heat.
In a separate bowl, combine:
2 tbsp sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
Toss butter coated nuts in the spiced sugar to coat. Serve over salad

Homemade Rice-E-Roni
1 cup long grain rice (or 2 cups brown instant rice)
1/2 cup fideo noodles or spaghetti noodles, broken into 1/2 inch pieces
1 tbsp low sodium no msg chicken bullion or 2 cups chicken stock
2 tbsp minced onion
1 pressed garlic clove
1 1/2 teaspoon all purpose seasoning (Lawry's or your favorite blend)

To prepare you will need:
1 tbsp butter or oil
2 cups water (or stock if you omit the bullion)
In a 2 quart pan with a tight fitting lid, brown the rice and noodles in the oil until noodles are a nice deep brown, but not burned.
Add the water, or stock; (or bullion and water), vegetables, seasoning. Bring to a boil then cover and reduce heat to low for 15-20 minutes until tender. Simmer 10 minutes if you use brown instant.

There you go!
Kim Kerr @ Taste of Italy
Mesa Market Place
10550 E. Baseline Road

1 comment:

Kim in Utah said...

I made the Rice-E-Roni and the Apple Maple Spiced Walnut salad tonight for dinner. Yummy! My whole family enjoyed it and I could've eaten the whole salad myself. The spiced nuts are what makes it for me. They are the bomb! Thanks for the recipes!