Chicken and Apples

Although you do get Chicken and Apple sausages in CostCo, among other places, it's a fairly unusual combination in America. There is a variety of ways of making it - this is just one that I tried this evening. It came out very well.
Here, for this recipe, I chopped three chicken breasts into medium sized pieces - I admit that it might have been better to have made the pieces smaller. Next time I'll try that and update things here.

Ingredients

Hasselblad Potatoes	Two per person
Apples	One medium per person
Chicken Breasts	One per person
Rosemary	Quite a bit!

Method
Preparation

Potatoes Before

1. Cut the chicken into squares of a bit less than two inches.
2. Put into a bowl with some olive oil and a good amount of Rosemary.
3. Leave standing for at least 15 minutes while other things are prepared.
4. Cut the apple into eighths and then half these width-wise. 
5. If you're going to use celery too then chop this up and rince it well.

Potatoes

1. Turn your oven on to 425F.
2. Peel the potatoes and make sure that one side is good and flat so that the potato will not roll.
3. Cut each potato with a series of vertical slices about 4 mm apart. The slices should go about 80% through the potato from top to almost the bottom.
4. Place the potatoes onto a baking tray, brush them with olive oil, and douse when with some Rosemary.
5. Cook at 425F for 30 minutes. Take out, spread gently with some butter, and replace back into the oven for another 30 minutes

Chicken

1. About 10 minutes in to the potatoes second spell in the oven, heat some olive oil in a large pan and set some chopped onions to cook until translucent. 
2. Peel the apples, section and core, and then chop up - probably eighths of an apple are a good size, unless you're dealing with very large or small ones.



With Added Celery

3. Add the apples to the oil and onions and, after a minute or two, add  the chicken pieces. 



Chicken and Apple Cooking



Chicken almost done



4. Cook this mixture until the chicken pieces are well cooked through.
5. I felt that some extra vegetables would be good, so chopped up 5 stalks of celery fairly finely and added them at the last moment. They got warm but not soft, which is unusual for celery.
6. Take the potatoes out of the oven and brush them with some more butter.
7. Plate the meal and present. You should get some satisfying ooohs and aaaahs !!

Bon Appetit ! 

TTFN

Shrimp and Rice

This is a pretty easy thing to make and fills you up well. On top of the basic Shrimp and Rice (and herbs and spices) I like to add some veggies. You can choose the vegetables you add to it from a wide selection. My personal choice is frozen sweet corn.

Cooking Shrimp

Ingredients:

1 cup	Rice
6 tbsp	Butter
4 cloves	Minced Garlic
1 lb	Shrimp, shelled and deveined
1/4 cup	Parmesan Cheese
3 tbsp	Milk
2 tbsp	Chopped Parsley
To Taste	Salt and Pepper
Garnish	Parmesan Cheese
1/2 lb	Frozen Corn Kernels

Method

Cooking Shrimp

1. Prepare the rice. In my little rice cooker it will usually take about half an hour, so start it about 20 minutes before the rest.
2. In a large skillet, melt butter over medium-heat.
3. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not let the garlic burn !
4. Stir in the shrimp and cook for 2 minutes, or until they turn pink, stirring frequently.
5. Add cooked rice to the skillet and mix until well combined.
6. Add cheese, milk, parsley, corn, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.
7. Remove from heat.
8. Garnish with parmesan cheese.
9. Serve.
   

   

   Ready to serve