I Think I’m Going Nuts

Yesterday’s meal was simple as the boys had a small window between homework and Boy Scouts. With the wife being entertained (that evening) by a local City Commerce mixer, I set out on a no stress quickie and delivered Carne Asada. Wrapping that up (pun intended) I rush the boys off and out to Scouts.

I figured I got off easy until it dawned on me that I was again blessed with another opportunity of being at home, alone, again, at home. This is when; somewhere between the commercials of how to taxidermy a sloth, I realized that I’m Going Nuts!

I stood up, regained composure and walked in to the kitchen. Not too disappoint the appliances, I gave another embrace and I love you to the stove, opened the cupboard, grabbed a bag of Walnuts and asked what they might want to do themselves.

Pondering their response (hmm) my eye caught a glance of the cornmeal and noticed how neglected it had also become. So I grabbed it and walked over to the fridge. I saw apples on the counter, chicken breast in the cooler and a hunk of goat cheese. With such an array of perishables at hand, it was all I could do to sit cross-legged on the floor and hold my head.

Somewhere between contemplation and crying I came up with Maple Walnut Chicken, Sweet Spring Walnut Salad and a Caramel Apple-Upside Down-Cornmeal Cake.

MAPLE WALNUT CHICKEN BREAST

4            Boneless, skinless chicken breast halves

1T          Olive Oil

1T          Fresh Thyme (chopped)

¼ t         Salt

¼ t         Ground Pepper (use a mill to get chunks of pepper)

½ c         Walnuts

5T           Cider Vinegar

½ c          Water

3T            Maple Syrup

NOTE:  Use one skillet and never remove from heat!

Rub the chicken with the Olive Oil and then with the chopped thyme, salt and pepper. Let it hang for a minute or two.

In a skillet toast the Walnuts 4-6 minutes. (When you start to smell their fragrance they are done.) Transfer the Walnuts to a dish.

In the same skillet, add the Chicken breast and cook 12 minutes turning frequently. (Or until golden brown and juices run clear when pierced.) Remove Chicken to an oven safe plate and place in a warmer or the oven at very low heat.

In the skillet, add the vinegar and cook for about a minute, stir frequently. Add the Maple Syrup and Water and let simmer until thickened (6-7 minutes). Stir once in a while so it knows you love it.

Add the Walnuts and cook for another 1 minutes. Plate your Chicken (over rice if you want) and spoon over Walnut Topping.

Done!

SWEET SPRING WALNUT SALAD

1-2         Bunches Watercress (tiny sprigs and leaves only-top 1/3)

1-2         Head Butter Lettuce

1              De Anjou Pear (Julienne sliced)

¼ c        Pear Juice

3t          White Wine Vinegar

3t          Apple Cider Vinegar

5T          Walnut Oil

¼ lb       Goat Cheese (or Roquefort)

½ c        Chopped Walnuts

Salt and Pepper to taste

Rinse Butter Lettuce and Watercress and dry very well. Julienne Pear and sprinkle lightly with Lemon Juice. Add to the greens.

Whisk together Vinegars, Pear Juice, Salt and Pepper.

Slowly but gradually whisk in Walnut Oil. Slow and gradual ensures the integrity (creaminess).

Add Walnuts and toss lettuce with dressing just to coat leave. Plate and sprinkle with Cheese.

Done

  CARAMEL APPLE UPSIDE DOWN CORNMEAL CAKE

6T         Butter

4           Sweet baking apples (cored, peeled, sliced)

½ c        Brown Sugar

2T          Milk

½ c        Chopped Pecans

1/3 c      Dried Fruit (cranberry’s, strawberries, or your choice)

¾ c        Flour

2T          Sugar

1 ½ t      Baking Powder

¼ t         Salt

¾ c         Cornmeal

1c           Hot Water

¼           Melted Butter

2              Beaten Eggs

1 ½ t      Vanilla

Preheat oven 350^o

In an over proof skillet on medium heat, melt ½ the butter and cook apples for about 5 minutes or until tender. Transfer to a bowl.

In the same skillet, add remaining butter and brown sugar. Stir until it boils, remove from heat and add milk slowly while stirring. Add Pecans and Dried Fruit, give it stir.  Arrange cooked Apples on top of this mixture.

In a bowl mix together flour, sugar, salt and baking soda. In another bowl, mix cornmeal, water and ¼ melted butter. Add beaten Eggs and Vanilla and mix. Stir in the Flour mixture (to combine only) and pour over apples.

Bake 30-35 minutes or until a toothpick comes clean. Cool for 10-15 minutes, invert on a serving dish.

Done