Southern Protocol

It is truly amazing the things you can find on the internet – I can’t fathom what it was like pre- “I’ll just google it!” One of my favorite things to look for online are new recipes; which is why I was so excited when my mom sent me a link to Kitchen Daily, a great site with all kinds of tips and tricks!

My favorite article on there at the moment? A list of 6 delicious (no, seriously, they look really yummy) 100 calorie pick-me-up snacks. Usually calories boasting this calorie count are tasteless are too little to leave you satisfied – but not Kitchen Daily’s! Below are two that looked most tempting to me!

Lemon-Parm Popcorn
Whisk 2 teaspoons extra virgin olive oil, 1/2 teaspoon lemon pepper and a pinch of salt in a small bowl. Drizzle over 3 cups air-popped popcorn and toss to coat. Sprinkle with 1 tablespoon freshly grated Paremsan cheese adn serve immediately.
Makes: 2 servings, 1.5 cups each. Per serving: 99 calories. What you get: Fiber

Chocolate-Banana Graham
Break 1 graha cracker square into 2 rectangles. Top each piece with Nutella (or other chocolate-hazelnut spread), a slice of banana and a sprinkling of toasted shredded coconut.
Makes: 1 serving. Per serving: 71 calories. What you get: Potassium

I may also make this mouth-watering chicken dish tonight for dinner – I’m telling you, Kitchen Daily is a GREAT resource!

It’s the 12:00 hour, which means that the Rachael Ray Show is obviously on the television at Southern Protocol. (sidenote: Steve Harvey was just on.. how hilarious is he? I need to start watching Family Feud…) I was brainstorming/annoying friends via text message trying to think of a great cool weather recipe to feature this week, when what should Rachael say to catch my attention? A new recipe in the December issue of her magazine: Maple-Walnut Chicken Thighs with Cheddar-Apple Rice. Brainstorming done! Recipe found!

Maple-Walnut Chicken Thighs with Cheddar-Apple Rice (Serves 4)
1 cup walnut halves
2 tablespoons butter
1 1/4 cups long-grain white rice
2.5 cups chicken stock
1 honeycrisp, gala, or delicious golden apple – peeled, seeded and chopped
3/4 cup packed flat-leaf parsley
1/4 cup packed dill
Salt and coarsely ground black pepper
One six-ounce brick sharp white cheddar cheese, cut into small, 1/4-inch cubes
1 tablespoon extra virgin olive oil
8 bone-in, skin-on chicken thighs
1/4 cup apple cider vinegar
1/2 cup dark maple syrup

Preheat the oven to 325 degrees F. Spread the walnuts on a baking sheet and roast until well toasted and fragrant, about 10 minutes.

In a large saucepan with a tight fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two. Add 2 cups chicken stock and bring to a boil, then lower the heat, cover and simmer for 10 minutes. Add the apple and simmer for 8 minutes.

While the rice cooks, using a food processor, pulse a 1/4 cup chicken stock, the parsley, dill, and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking. Turn off the heat and let the rice stand, covered, for 1 – 2 minutes before fluffing with fork. Transfer to serving dish and add in cheese.

Meanwhile, in a large skillet, heat the extra virgin olive oil. Pat the chicken dry and season liberally with salt and pepper. Add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer the chicken to a platter. Drain off all but one tablespoon of the fat from the skillet and add the vinegar. Cook, scraping up the pan drippings, then add the remaining 1/4 cup chicken stock, maple syrup,  and black pepper to taste. Cook until thickened, about 1 minute. Add the chicken and walnuts and spoon with the sauce. Loosely cover the pain with foil and simmer for about 5 minutes. Serve the chicken, sauce and nuts with the rice alongside.

Enjoy!

I had a lovely visitor last week: my mother! Amongst our numerous activities, she needed to find a cookbook with some delicious recipes to use for her dinner club in a few weeks. She found exactly what she needed one day when she was strolling around town in Carolina Cooking (she purchased her copy at Waldenbooks on Meeting), the cookbook version of the hit local show.

I met her at her hotel later, and after browsing through only 3-4 recipes in the book decided I absolutely HAD to have it! It’s a great cookbook for entertaining, as all recipes look mouthwateringly delicious and take relatively little time. I haven’t had a chance to experiment with any of the dishes yet, but here’s one that’s making my stomach rumble…

Prosciutto-Wrapped Wild Salmon with Mushroom Risotto and Garden Peas (4 servings)
From the Inn on Biltmore Estate, Asheville, NC

5 tablespoons butter
1/2 white onion, finely diced
1 cup Arborio rice
1/2 cup Chardonnay
4 cups hot chicken broth
salt and white pepper
8 slices prosciutto
4  (7-ounce) salmon fillets
Olive oil
3/4 cup English peas
1/2 teaspoon chopped garlic
1 teaspoon minced shallot
12 fresh shitake mushrooms
8 chanterelles, morels or other fresh mushrooms
12 baby tomatoes

PReheat oven to 400 degrees F.

Heat a heavy saucepan over medium heat. Add 1 tablespoon butter, then the onion and sweat. Next add rice. Stir rice around in the butter and onions. Deglaze with Chardonnay and stir using a wooden spoon or spatula. Add enough hot broth to cover the rice. Continue to stir comstantly over low to medium heat. Add broth two more times while continuing to stir. Season with salt and whit e pepper.

While the risotto is cooking, lay 2 slices of prosciutto flat, then wrap around each piece of salmon. In a hot skillet, add a touch of olive oil. Sear the fish on all sides. Transfer the fish to the oven and continue to cook for about 5 minutes more, or until the fish is cooked through.

In a blender, add English peas with garlic, shallot and 3/4 cup chicken broth; puree. Season with salt and pepper. Strain through a wire mesh strainer.

In a small hot skillet, add a teaspoon of olive oil. Add the mushrooms and saute. Fold the mushrooms into the risotto and finish the risotto with 3 to 4 tablespoons cold butter.

Saute the pureed English peas and baby tomatoes. Ladle peas and tomatoes on plate. Top with mushroom risotto. Place salmon on risotto.

Enjoy!