Monday, August 17, 2009

Recipe Book Add On & Recipe!

Since I spent part of today preparing for a workshop, I thought I'd take this opportunity to show you a couple more pages for the recipe book I posted a few weeks back. I used this incredible stamp set, Bon Appetit from our Summer 09 Idea Book and let me tell you, it's simply a classic. We had a similar set years ago when Close To My Heart was D.O.T.S. and I've never parted with the wood stamps! The recipe book uses a few of my favorite colors from the Close To My Heart color palette: Smokey Plum, Hollyhock, and Olive. Topiary could be swapped in for Olive if you wish.

There are so many ways this little 3-ring binder can be stamped and decorated to steal the about a baby brag book? Or, a wedding shower gift ready for photographs from the shower itself? A collection of favorite recipes is always a welcome gift, too. It's easy to incorporate photographs or recipes on the backside of each tabbed page.

Speaking of recipes, oh my goodness...our daughter, Jessica, and her friend, Jessica, made us the most scrumptious dinner last night! You've gotta give this a try. Hmmm, now that I think of it, why haven't they been preparing dinner for the last 4 days while they're both home from college??

Chesapeake Chicken Imperial
6 ea. 6-ounce boneless whole chicken breast
6 tablespoons shredded cheddar cheese
Light Italian dressing
Flour to coat chicken
Pinch of paprika

Crab Imperial Ingredients
1 pound Phillips jumbo lump crabmeat
1 teaspoon parsley
1 teaspoon fresh lemon juice
1 egg
1 teaspoon Phillips Seafood Seasoning
1 teaspoon Worcestershire sauce
6 tablespoons mayonnaise
1 ounce capers (optional)
1 ounce finely diced red peppers (optional)
1 teaspoon melted butter

Imperial Sauce
6 tablespoons mayonnaise
2 tablespoons half & half
1/2 teaspoon Phillips Seafood Seasoning
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce

1. Marinate chicken with light Italian dressing, salt and pepper. Place in the refrigerator while preparing the crab imperial and the imperial sauce.

2. Combine all crab imperial ingredients-except for the crabmeat-in a medium mixing bowl and whip until smooth.

3. In a separate mixing bowl, add crabmeat and pour imperial mixture over crabmeat. Blend all ingredients together by tossing gently in order to avoid breaking crab lump meat.

4. In a medium-sized mixing bowl, combine all ingredients for imperial sauce and whip until smooth.

Cooking the chicken
1. Lightly dredge the chickens in flour, and remove any excess flour. Heat a large skillet with canola oil in a medium-high heat. Cook chicken for three minutes on each side.

2. Place the cooked chicken on a greased baking sheet pan. Put six tablespoons of the crabmeat mixture in the center of each chicken breast and bake at 400 degrees F for 10-12 minutes.
Top each stuffed chicken breast with imperial sauce, 1/2 ounce shredded cheese and a pinch of paprika. Place in broiler until golden brown.
Serve with your choice of vegetables or starch.

Trust me on this's restraurant taste in your own kitchen!
I'll see you soon with more tales of our hiking adventures!