Thanksgiving 101 class, book talk at the Westport Library, and caramelized onion, bacon corn muffins

There are a few spaces left in Monday's Thanksgiving 101 class.  Learn how to prepare for, organize and cook a delicious Thanksgiving dinner.

Register at www.timetoeat.tv

I will be giving a book talk and book signing on Thursday, December 1 at the Westport Public Library at 10:00 a.m.  Pick up great tips and ideas to streamline your nightly dinnertime dilemma.  

For more information, visit http://www.westportlibrary.org/events/chef-nicole-gives-you-more-time-eat?date=2011-12-01.

Here's my recipe for sweet corn muffins with caramelized onions and bacon.  

2 box corn muffin mix

1 egg

2 tbs. butter

1/2 C. creamed corn

1 C. cooked crumbled bacon

1 caramelized onion:

        1 onion

        1 tbs. olive oil

        1 tbs. brown sugar

        1 tsp. balsamic vinegar

        pinch of kosher salt

Saute onion and olive oil in a large nonstick pan on medium high heat.  Add brown sugar, balsamic vinegar and kosher salt and cook 6-8 minutes until onions are soft.  Remove and chop before adding to corn mix.

Preheat oven to 400.  Combine all ingredients in a large bowl.  Spray mini muffin tins with nonstick cooking spray and spoon corn mixture into tins.  Bake 10-12 minutes until muffins are firm.  

    

Lemon chicken francaise with artichoke hearts and mushrooms

We had friends over the other night and I wanted to try something new.  The beauty of this dish is a) most of it can be prepared in advance and b) the actual cooking time is very short.

6 thinly sliced pieces of chicken breast
1/2 C. flour
1 tbs. garlic powder
1 tsp. black pepper
1 tsp. 4S seasoning or Adobo salt
zest from 1 lemon
1 can artichoke hearts, sliced
1 C. sliced mushrooms
juice from 1 lemon
1/2 C. white wine
1/2 C. water or chicken stock
2 Tbs. olive oil
2 Tbs. unsalted butter
1/2 C. flat leaf parsley, chopped for garnish

Preheat oven to 375.  Add oil and 1 Tbs. butter to a large nonstick saute pan on medium heat.  On a plate, combine flour, garlic powder, black pepper, seasoning salt and lemon zest.  Dredge chicken pieces in flour and set aside.  When butter has melted, add 2-3 pieces of chicken to the pan and saute for 2 minutes per side.  Remove chicken and place in a casserole pan.  Continue sauteing chicken.  Once all chicken pieces have been sauteed, place casserole pan in the oven, covered with foil.

In the same pan, add 2 tbs. of the flour mixture with remaining butter.  Stir for 1 minute.  Add white wine and water and stir until sauce thickens.  If sauce is too thick add a little more water.   Add mushrooms and artichoke hearts and cook for 2 minutes or until mushrooms have just softened.  Remove chicken from the oven and pour sauce over pan.  Garnish with parsley before serving.