I have taken Ina Garten's advise and now roast chicken breasts with bone in/skin on. It really adds so much flavor rather than a boiled skinless chicken breast. And after they are cool, removing from the bone and shredding is very easy.
I coat the breasts with canola oil, and generously add salt and pepper. Convection roast at 375F for 40 minutes gets you a great piece of roast chicken. I used some of the chicken this week for Enchiladas Suizas and the leftover roast chicken has become tonight's Chicken Asparagus Quiche. With our perfect growing weather this week, we have a bountiful supply of mesculin greens for a nice salad.
Here is my pastry recipe from the one and only Rose Beranbaum, author of The Pie and Pastry Bible.
@@@@@ Now You're Cooking! Export Format
Vegetable Shortening Pie Crust
Pastry
3.3 ounce shortening
6.5 ounce flour
1/2 teaspoon salt
2.75 ounce ice water
Proceed in food processor as usual.
Notes: Pie and Pastry Bible
Yield: 9" crust
** Exported from Now You're Cooking! v5.86 **
Refrigerate pastry while making the filling. Pillsbury makes a great packaged crust in the dairy case. I use Pillsbury crusts when I am pressed for time. The Quiche Lorraine recipe is my standard recipe...but today I added cooked shredded chicken, blanched asparagus, Monterey Jack cheese and topped with diced pimento.
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I use a preheated oven 425F...and bake for 15 minutes, then reduce temperature to 325F until golden brown.
And what else could accompany this great meal....but the beautiful blooming day lily..
I coat the breasts with canola oil, and generously add salt and pepper. Convection roast at 375F for 40 minutes gets you a great piece of roast chicken. I used some of the chicken this week for Enchiladas Suizas and the leftover roast chicken has become tonight's Chicken Asparagus Quiche. With our perfect growing weather this week, we have a bountiful supply of mesculin greens for a nice salad.
Here is my pastry recipe from the one and only Rose Beranbaum, author of The Pie and Pastry Bible.
@@@@@ Now You're Cooking! Export Format
Vegetable Shortening Pie Crust
Pastry
3.3 ounce shortening
6.5 ounce flour
1/2 teaspoon salt
2.75 ounce ice water
Proceed in food processor as usual.
Notes: Pie and Pastry Bible
Yield: 9" crust
** Exported from Now You're Cooking! v5.86 **
Refrigerate pastry while making the filling. Pillsbury makes a great packaged crust in the dairy case. I use Pillsbury crusts when I am pressed for time. The Quiche Lorraine recipe is my standard recipe...but today I added cooked shredded chicken, blanched asparagus, Monterey Jack cheese and topped with diced pimento.
.
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| Ready for the Oven |
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| Ready for the Table with Garden Salad |
And what else could accompany this great meal....but the beautiful blooming day lily..
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| Persian Market Day Lily |
3 comments:
The luckiest people in the world are those invited to Mr. Bill's for dinner. That said I will be using this idea for an up coming brunch we are hosting. And the lilies are exquisite. - G
Thanks Gary...you are too kind!
Thanks for the comments on my Chesapeake's post. I've added your site to my cooking blog links!
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