blueberry, delicious, dessert, dinner, exquisite, family member, fancy, Fresh Ingredients, Friday, fruit, goth, ice cream, Montignac, Mr. Pedibones, Queen, raspberry-balsamic chicken, Skeleton, special, The Goth Chef: I Cook
Crazy is not even close to what the week has been, but it is my life (in a fun, hectic way). What with it being (and I can’t believe) the first week of August, the events are coming in and piling on. So while the parents are away, it’s time to gather up the ingredients for tonight’s dinner. After introducing the new member to the family (Mr. Pedibones) haha. But that’s another story. Let’s just say, my mom didn’t take seeing a fake skeleton in her bed to her liking when she arrived home. She called him a “disgusting thing“. What a hurtful thing to say to an innocent, new arrival.Mr. Pedibones and my Lolita hat.
The dinner was delicious and somewhat of a real treat, considering that I do not get the chance to enjoy it as much, but I should have it more often than I do already since it is a very good dinner, and Montignac approved. Although, since I made this dinner fit for a queen and a goth, I was sort of a naughty girl with having baked desert (can’t have sweets during Phase 1, but as long as I rigorously follow Montignac’s Method the day after, I’ll get back on track). ^,.,^
Dinner- Balsamic-Raspberry Chicken with Thyme and Shallots
– ¾ cup of seedless all-fruit raspberry jam
– ¼ cup balsamic vinegar
– ½ teaspoon salt
– ¼ teaspoon freshly ground pepper
Combine jam and vinegar in a small pan or pot over medium-low heat. Cook stirring often, until jam is dissolved about 3-4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of sauce. Place chicken breasts and the rest of the sauce in a large sealable plastic bag. Seal and shake gently to coat. Marinate in refrigerator for one hour.
– 4 or 4-to 5-ounce boneless chicken breasts
– 2 ½ teaspoons extra-virgin olive oil
– ½ cup chopped shallots,(2-3 large)
– 1 ½ teaspoons minced fresh thyme
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until shallots begin to soften, about 1 minute. Remove the chicken from the marinade (discard marinade). Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt and coat chicken. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, about 6 to 10 minutes.
Strawberry and blueberry cinnamon ice cream-
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 3 cups low-fat milk, divided
- 3 large egg yolks
- 1 14-ounce can nonfat sweetened condensed milk
- 1 vanilla bean
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen strawberries
- 1 teaspoon ground cinnamon
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add blueberries and cinnamon to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
And a pretty Goth is on her way to getting a yummy dinner and a well deserved brain freeze. hahaha
Tons of Love Bites,