Apple Cider Chicken (chicken is synonomous with chicken like BUTTER...just a preview of what's to come)

Ello mates todays we are cooking something delicious that involves CHICKEN,which means that the delicious part was really unnecessary to point out.After all the word chicken is synonymous with CHICKEN just like BUTTER.Take that dictionary.com...okay so we've got our ingredients here and they include CHICKEN,flour with salt and pepper,vinegar,brown sugar, and half and half.



Take a nice piece of raw meat and roll it around in the flour like a pig in a mud sty.
now you need to add some yummy vinegar and brown sugar to the frying pan.now please use your imagination here with me,can't you just see how the measuring spoons levitated over to the pan all on its own like matilda and the spoonful of cheerios.oh no our secret is out we are telepathic...oh yeah just a side note if you are not telepathic then you cannot cook this...
add the apple cider.
CHEESE!!!!!!!!!
add some half and half,although you should really use some heavy cream,unfortunately we only had a cow that produced half and half,because the heavy heifers cost more....she may only produce half and half,but don't plow with my heifer!
BUTTER BUTTER YUMMY YUMMY IT GOES LARD-O IN MY TUMMY
Chicken and butter frying in a pan in perfect harmony,tis beautiful.
oh my goodness, oh my goodness gracious! would you look at that...
No i wouldn't.....
Flip that chicken like your in freaking sea world.Let your dolphin be a chicken breast.
okay you did it!
now let your chicken-like dolphins swim in a sea of delicious apple cider.
here is the finished product.I think it looks really good!

Awww right! so here's the complete recipe!

Apple Cider Chicken (from Cider: A Nectar For All Seasons)
4 boneless, skinless chicken breasts
2 T brown sugar
6 T apple cider vinegar
1 quart apple cider
1/4 cup heavy cream
Seasoned flour

Toss chicken breasts in flour, set aside. Put brown sugar and vinegar in a (large, very large) skillet, stir and bring to a boil, let brown sugar start to caramelise (2-3 min). Add apple cider, bring to a boil, let simmer for about 10 min. Add heavy cream and salt+pepper to taste. Melt some butter in a saute pan, add floured chicken, cook over medium heat until golden brown, cook until the juices run clear when the chicken is peirced. Place the chicken breast in the sauce while you cook the others.

Ratatoulille, For Those Times When You Just Can't Eat Meat Anymore

This is ratatouille, a buncha vegetables, some herbs and...well...thats it. (mostly). I think it's pretty okay (although Elvis liked it), even though I don't really like the majority of the vegetables . Well, now you may be wondering why I even made it, why I posted it on this blog if I don't like it all that much. The answer my friends: des points supplémentaires pour la classe française. Yay, extra credit! (I was going to type it all in french as well, but then that sounded like a lot of work, so i decided not to.) So then, lets get started on this mediocre meatless dish!


Ingredients: Tomatoes, Eggplant, Zucchini, 1 Large Onion, Garlic, A Pepper, Some Pepper, Salt, Olive Oil, Herbs de Provence (someone told me once what exactly that includes, but I forgot)



Cut up that eggplant and put it on the cooker thing! Quickly!


Now, brush both sides with olive oil, cook till light brown on one side, then flip and repeat!


mince up the garlic,


Cut the zucchini


Slice the onions (don't cry, it will ruin the whole thing)


aaand the tomato

and last but not least the pepper. I really like peppers, they are so pretty. Yellow ones are my favorite. Orange ones are pretty nice too, but recipes always call for red. Thats so boring!


'Kay, so now that we got that out of the way, throw some olive oil in a pan and then, just for kicks, what do you say we add the onions. That sounds pretty good, huh?


Then, after a bit, when the onions are all pretty, i think it would be a good idea to add that fancy green squash.


and the peppers as well, i think


stir it, stir it, stir it! do a dance while you're stirring!


TOMATOES!

EGGPLANT! (we chopped when it came out of the oven, just lettin' you know)


salt and pepper!


herbs de provence! (my brother got them when he went to France, the silly boy)


put a lid on it. let it cook for a while.


and again without the lid. You can't tell, but the colors are really pretty. I promise.


see, I told you the colors are pretty! You just have to add that sprig of parsley. That sprig of parsley is magic I tell you! magic!

Ratatouille
2 Medium Eggplants cut into 3/4 inch slices
4-5 Tbsp Olive Oil
1 large Onion, halved and sliced
2-3 cloves Garlic very finely chopped
1 large red or yellow Pepper, seeded and cut into thin strips
2 large Zucchini cut into 1/2 inch slices
1 1/2 lbs Tomatoes or 2 cups canned crushed Tomatoes

1 tsp dried herbs de provence

Preheat the broiler, brush eggplant on both sides with olive oil and cook in the broiler until light brown, then flip and repeat. Cut the slices into cubes. Heat 1 tbsp oil in a pan and add onions
, cooking over med-low heat for about 10 min. Add garlic, pepper and zucchini and cook for about 10 more minutes. Add tomatoes, eggplant, herbs, salt and pepper. Cook, covered, over low heat for about 20 min, then uncovered for 20-25 more until vegetables are tender and the cooking liquid has thichened. Serve hot or room temp.