Today, I have the pleasure of introducing you to Launna of Letters from Launna.
She is so incredibly sweet, and her comments and emails to me are constantly uplifting, supportive, and downright kind.
Our blogs are different - but I love that. She gets down to the nitty-gritty and is so insightful.
And no, she doesn't use the word amazeballz.
But she's still amazeballz.
And she's got some delicious fall recipes to share with us today:
Now that we are starting into Fall, I love to cook food that fills the air with awesome smells and taste delicious. Currently I am on a cleanse and unable to eat all this really yummy food but it doesn't stop me from desiring it when the weather becomes cooler.
I don't usually write about recipes but when Jess asked me if I would like to guest post on her blog, I felt this might be more like the type of thing she would write about. I do love to write, mainly I write about my own life and things that inspire me.
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.
Believe it or not I was nearly 30 before I ever had a Chicken Kiev, homemade ones are the absolute best. I do buy the frozen ones for convenience but when I take the time, making them by hand is always worth the time.
For the herb butter:
8 tablespoons butter, softened
2 cloves garlic, finely minced
2 tablespoons finely chopped parsley
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped chives
1/4 teaspoon pepper
juice of 1/2 lemon
For the poultry:
4 boneless, skinless chicken breasts
1/3 cup all purpose flour
1 egg, beaten
1 cup fine bread crumbs (you may need more)
Canola oil for frying
1. Begin by preparing the herb butter. Mix all of the ingredients together in a small mixing bowl until thoroughly combined. Some of the lemon juice may remain separate. Mound the mixture on a piece of plastic wrap and mold into a log. Cover completely in plastic wrap and refrigerate until hard.
2. Meanwhile flatten the breasts by wrapping them in plastic wrap and hammering them with a meat hammer or a rolling pin until they are about 1/3 inch thick. Don't mangle them - just get them on the slender side.
3. Prepare three shallow bowls for dipping: one with flour, one with the beaten egg, and one with the bread crumbs.
4. Remove the hardened filling from the refrigerator and slice into eight equal portions (each piece should be a little less long than the breast is wide). Place a piece of butter towards one end of each breast and then roll the meat up tightly round the filling. Tuck in the edges and any stray bits as you roll. Press firmly together.
5. Dredge each roll thoroughly in flour, then egg, and finally in bread crumbs. Be sure everything is well coated. Place the rolls on a plate and refrigerate for 1/2 hour before frying.
6. When you are ready to fry, add oil to a depth of about 1 inch to a sturdy deep pan. Heat the oil to 375°F. Carefully add the rolls one at a time. Fry for about 15 minutes (exact cooking time will depend on the size of your rolls) turning as needed with metal cooking tongs to completely brown the rolls on all sides and cook throughout.
7. Drain rolls on absorbent paper and serve immediately. Watch out when you cut into these as the filling is likely to squirt out.