THE FERAL TURTLE

THE FERAL TURTLE

Friday, April 12, 2013

What's For Dinner?

  Okay!  Let's face it, I am not a cooker girl.   But thanks to my early morning wake-ups and crappy TV reception here in the sticks, I turned on our  (take as much money as you need) Canadian government operated TV station and started watching   Steven and Chris;  two guys who decorate, create, cook and and discuss fashion.  Pretty good show for Canadian Television.  So I sat through the entire show, getting hungrier and hungrier.  I had to grab a bag of Munchos to ease my hunger pains.  Yah, at 5:15 am, I am "horking" down a bag of chips.  At this point, I thought to myself, I should really make an effort to eat a wee bit healthier.  How hard can it be? Hmmmm.... lots of  dirty dishes versus an empty chip bag.  WTH!

I have just copied and pasted this recipe to my site.  You can see the original HERE with great pictures!

Prosciutto Wrapped Chicken Terrine!!!
 I would spice this up a lot more if I make it again.  Garlic, more peppers and spices.  It was pretty good but I felt it was a little bland! 


Serves 8 to 10

Ingredients

12 to 16 slices prosciutto
2 skinless boneless chicken breasts
4 skinless boneless chicken thighs
2 large eggs, lightly whisked
⅔ (150 mL) cup 35% whipping cream
½ (2 mL) tsp each salt and pepper
4 green onions, finely sliced
¼ cup (50 mL) finely sliced fresh basil
4 roasted red peppers, or about 6 to 8 slices
½ (50 mL) cup baby spinach

Directions

Heat oven to 350F (180C). Lightly coat an 8x4 in (1.5 L) loaf pan with oil.
Line inside of pan with sliced prosciutto (you'll need about 3 to 4 slices for each side and one slice each for the end of the pan) ensuring that each slice overlaps a bit so there are no gaps in between.
Slice chicken breasts horizontally into thick strips and set aside for now. Coarsely chop thighs and place this into the bowl of a food processor. Pulse until finely minced. Add eggs, cream, salt and pepper and combine into a thick mixture. Place mixture into a bowl and stir in the finely sliced onion and basil. Makes about 3 cups (725 mL).
Pour one third of the wet mixture into the lined loaf pan and spread out evenly. Layer half of the sliced chicken breast onto this and then cover the sliced chicken with a layer of roasted peppers. Pour half of the remaining wet mixture onto this. Cover with the remaining sliced chicken breast and then top this with the spinach. Pour the last bit of the wet mixture on top. Fold the overhanging prosciutto to completely enclose the terrine.
Cover with foil and place in a deep baking dish. Carefully pour boiling water into the baking dish until it reaches half way up the side of the loaf pan. Bake for 2 hours. Remove from water bath and allow to rest until it comes to room temperature. Lift one corner of the foil and drain any liquid from the pan and discard this liquid.
Refrigerate overnight, covered. Turn out from loaf pan onto a serving dish. With a damp paper towel, gently wipe away any fat that might have settled on the loaf.
Slice and serve topped with Tomate Jaleo and slices of crusty bread.

The recipe for the Tomate Jaleo can be found HERE  (I didn't make it.  No tomatoes!)




Having a water bath.

This is what it looks like baked...something from a Sci Fi movie...not pretty!


The mess


and more :(

Creepy....kind of like one of those skin experiments.

Looks somewhat better than the Sci Fi experiment out of the oven.


All plated up for a real meal.


No Munchos for me tonight!


I am on a roll!  I had a half a can of Eagle Brand sweetened
 condensed milk left in the fridge.  I decided to whip up a 
batch of fancy layered Jello treats.  How you ask?  A little bit
 of lazy mixed with a lack of Jello variety.  I guess you are
 supposed to let the layers set up before adding the next....
who's got time for this?
  Heres my lazy girl Creamsicle Jello:

I package of Knox geletin
1/2 can Eagle Brand
1/2 cup hot water
Mix the geletin and hot water and stir until dissolved.  Stir in Eagle Brand.
Pour in a pan and put in freezer for about 12 minutes.

In a seperate bowl combine
1 package of orange Jello
1 cup boiling water
Stir until dissolved
I tried to do layers but after 12 minutes of trying to
 get the Eagle Brand mix to set up in my freezer, my lack of
 patience kicked in, plus I didn't have the time to wait.  I
 pulled my partially set mixture out of the freezer and poured
 the orange in.  I gently stirred the two so that it was half ass
 mixed.  That's it!





  So cook away and happy dish washing (>_<)
But..


HAPPY EATING!!!!

Cheers.

My apologies to all my bloggy friends!  I have been somewhat absent from

 blogland due to a  lack of time.   I promise, this weekend, to catch up

 on all your wonderful posts.


5 comments:

  1. Oh Karen, I'm on the same boat, cooking is just not my thing! I have to do it and I do my best with quick recipes. Your Creamsicle Jello sounds delicious! Enjoy your weekend.

    ReplyDelete
  2. I do love to cook and those recipes look so good! Pinning!

    ReplyDelete
  3. Did you just call yourself cooking challenged in an email to me? Seriously? I cook all the time and what you just made looks amazing and challenging! (What is it called?) Did you love it? Would you make it again? Details I want to know girl! That dessert looks pretty good right now too! Cooking challenged? I think not! Pinned it for when I'm feeling brave!

    ReplyDelete
  4. Prosciutto Wrapped Chicken Terrine!!! I would spice this up a lot more if I make it again. Garlic, more peppers and spices. It was pretty good but I felt it was a little bland!

    ReplyDelete
  5. Umm awesome, and you don't cook? We should o a show together the half arsed chefs...lol

    ReplyDelete

Cheers to great words!