Orange Bacon Wrapped Chicken Breasts

30 11 2011

This recipe comes from Valerie Rempel, who is the sister to one of our Adrian’s Staff members, Denise Heizelman.  Valerie lives in California, and it is always a treat for all of us when she comes home to visit her family.  We love to go for coffee with her!  Our daughter, Jenny made this last night and it was delicious!  I thought you might like a nice, simple meal that is a little out of the ordinary…after all, one cannot live on Christmas Cookies alone!  (We could try!)

Orange Bacon Wrapped Chicken Breasts

4 boneless, skinless chicken breasts
Poultry seasoning
Salt
Pepper
4 slices bacon (we used double :-), and used the thick, peppery kind!)
1/4 c. butter, melted
1 T. Worcestershire sauce
1/2 c. orange marmalade

Preheat oven to 375°. (350 if using a glass baking dish) Sprinkle each chicken breast with poultry seasoning, salt and pepper. (Be generous with the poultry seasoning!)  Wrap each piece of chicken with a slice of bacon and place in baking dish with bacon ends tucked under the breasts.  Melt the butter, Worcestershire sauce and marmalade in the microwave, stirring until combined. Pour evenly over the bacon-wrapped chicken breasts. Bake until chicken is done and the bacon is crisp, about 25-30 minutes.   Valerie says “I found a version of this recipe on the internet where it was credited to Peggy Trowbridge Filipone at the About.com website.  Il like recipes that are easy to adapt to the size of the crowd, large or small.  This is especially nice served with wild rice and a green salad. “

Jenny made this on a cool winter evening…it was delicious!  This recipe is featured in our “Between Friends” Cookbook…Available at Adrians.

THANK YOU for sharing the recipe Valerie!

If you’ve got a family favorite, I would love to have you email your recipe to me… vicki@adriansboutique.com  THANK YOU!

Adrians Boutique
118 N Main
Buhler, KS 67522
620-543-6488
http://www.facebook.com/adriansboutique


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Turkey Vegetable Soup (Meyer Family Favorite!)

24 11 2011

We’re all about “WHAT’S NEW” at Adrians… BUT we share a copy of this recipe every year at Thanksgiving…This is my all time FAVORITE soup!  My mom, Ruth Meyer  has been making this since I was in high school…great way to use up those delicious turkey leftovers!  The spinach, curry, and whole cream give it a different twist! Of course, we double or triple this recipe, for great leftovers! 🙂

1/4 cup margarine
2 medium onions, chopped
2 Tbsp flour
1 tsp curry powder
1/2 tsp poultry seasoning
1 cup potatoes, chopped
1 cup carrots, sliced
1/2 cup celery, sliced
2 Tbsp fresh parsley, chopped
3 cups chicken broth (or turkey)
2 cups cooked turkey, cubed
10 oz pkg frozen chopped spinach
1 1/2 cups half & half
salt & pepper to taste

Melt margarine in large saucepan over medium heat. Add onions and sauté until translucent, about 10 minutes. Stir in flour and curry powder and cook 2-3 minutes. Add broth, potatoes, carrots, celery, parsley, and sage and bring to a boil. Reduce heat to low and cover and simmer 10 minutes. Add turkey, half & half, and spinach. Cover and continue simmering until heated through, about 7 minutes. Do not boil. Season with salt and pepper.
Makes 6-8 servings

Vicki Adrian
Adrian’s Boutique
118 N. Main
Buhler, Kansas 67522
620-543-6488
Email: vicki@adriansboutique.com
Blog: adriansboutique.com
facebook.com/adriansboutique


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3 Layer Caramel Apple Torte

22 11 2011

We are featuring this yummy dessert during the Thanksgiving Weekend 2011 at Adrians in Buhler and will be serving it Wednesday, Friday & Saturday.  We have served this several times, and it is ALWAYS a hit!  This dessert is the perfect end to a heavy meal…nice and light!  It takes longer to unwrap the Twinkies than it does to make the dessert!  If you’re looking for a fast, easy & light desssert…this is a winner!  Enjoy!

Featuring Country Home Creations Caramel Apple Dip and Dessert Mix
   (Available at Adrians Boutique)

1 packet Caramel Apple Dip Mix (Available at Adrians)
1 package Hostess Twinkies (10 Twinkies)
8 oz cream cheese, softened
1 cup powdered sugar
1/8 tsp ground cinnamon
1/2 tsp vanilla extract
8 oz Cool Whip
2 pkg. (3.4 oz each) instant vanilla pudding
2 3/4 cups milk
ground cinnamon for garnish

Slice Twinkies in half lengthwise and place cream side up, in a single layer in a 13 x 9 inch baking dish.  Using a mixer, blend together softened cream cheese, powdered sugar, cinnamon, vanilla extract and 1/2 of Cool Whip until smooth.  Spread evenly over Twinkies.  Next, mix 2 pkg instant vanilla pudding, Caramel Apple Dip Mix, and milk together until well blended.  Spread over cream cheese mixture.  Cover and let set in the refrigerator for an hour or two until set.  Cut into squares and serve with a dollop of remaining Cool Whip on top.  Garnish with ground cinnamon. 

We have also prepared this recipe with the Harvest Pumpkin Dip & Dessert mix…Delicious!

Adrians Boutique
118 N Main, Buhler, KS
620-543-6488
Questions? Comments?  Email Vicki at vicki@adriansboutique.com

 

 

 


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Darrell’s Homemade Beef Vegetable Stew

20 11 2011

Darrell’s Homemade Beef Vegetable Soup
Darrell & Holly Adrian
Tulsa, Oklahoma

We recently had an invitation to visit Darrell & Holly Adrian at their home in Tulsa, OK… Darrell had given me this recipe about a year ago, and our family has enjoyed it, but we had never had the opportunity to taste the “original”… It is delicious!  Darrell & Holly have a warm, welcoming home, and we had a great time visiting over bowls of this hearty stew. They served it with corn muffins, and a wonderful Sour Cream Raisin Pie, which I am hoping to get the recipe to share with you all later! (Hint, hint!) Here is the recipe!

2 1/2 – 3 lbs. stew meat
2 lbs. carrots
2 good size potatoes
1 large onion
1 med. size turnip
1 pkg. frozen corn
1 pkg. frozen green beans
4 small cans tomato sauce
1 small can tomato paste
3 T. sugar
2 beef bullion cubes
1 pkg. dry onion soup mix
2 or 3 bay leaves
some minced garlic
salt, pepper (can substitute seasoned salt) to taste
for extra flavor, you can add 1/4 cup wine
Add anything else you like!

Cut up the vegetables and mix everything into a large crock-pot and let it cook all day.

Thank you Darrell & Holly…sounds delicious on a cold, snowy day!

Adrians Boutique
Downtown Buhler, Kansas

620-543-6488
Questions? Comments? We LOVE to hear from you!
Email Vicki at vicki@adriansboutique.com

 


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Chicken Tortilla Soup on a Frosty Kansas Night

3 11 2011

Evelyn McIver
Buhler, Kansas

Last night was really the first truly “frosty” night here in Kansas, and we had an invitation to Jim & Evelyn McIver’s home for dinner…one of my favorite evening activities, by the way.  Evelyn had prepared this delicious soup from a recipe she got from her sister-in-law, Pat Franz. She served it with some fresh, homemade bread and a delicious pumpkin dessert…but the soup was definitely the star of the show!

3 T. parsley
3 T. lime juice
3 T. olive oil
3 T. minced onion
3 t. cumin
3 c. chicken broth (ok to use 1/2 to 3/4 c. more broth if desired)
1/8 t. salt
1 can tomato paste
1 can Rotel tomatoes
1 can diced tomatoes
3 cans Bush’s black beans, DO NOT DRAIN
3 c. corn
3 chicken breasts, cooked, chopped but not too fine

Combine all ingredients in a crock pot.  Add chicken last and do not stir too much to break up.  Simmer gently for several hours or on low all day.

Serve with optional toppings:  tortilla chips, Monterrey Jack or Mozerella cheese, avacados

DEE-LICIOUOS!

I agree!  I’ve made several versions of Chicken Tortilla Soup and this was wonderfully rich!  You could top with some shredded cheese, sour cream, avacados or ??? but honestly, it doesn’t need it!  Evelyn just served with some crunchy tortilla chips on the side.  Wonderful!  Thanks much!

ADRIANS BOUTIQUE
118 N Main, Buhler, KS 67522
620-543-6488
vicki@adriansboutique.com
http://www.facebook.com/adriansboutique


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