An Actor's Pantry - ORANGE CINNAMON CHICKEN IN A NEST OF CRUCIFEROUS CRUNCH

Let me start by saying that I created this dish loosely based on a recipe I received as part of a weight loss program. The units of measurements of the cinnamon, pepper and vinegar seem a bit high so I adjust them to my tastes. I suggest you do the same.
Bon appetit!

4 oz. boneless, skinless chicken breast, cut into cubes
juice of 1/2 an orange
1 tsp. cinnamon
1 tsp. pepper
1 tsp. Dijon mustard (my favorite is Grey Poupon made with white wine)
1 tsp. vinegar
basil (fresh or dried)
Bragg sauce (optional)
 4 oz. Cruciferous Crunch (from Trader Joe's)


Place orange juice in a small frying pan or pot with cinnamon, pepper, Dijon mustard and vinegar over medium heat. Once mixture is very hot, add the chicken breast. Saute for a few minutes only. Then place chicken breast and basil on an aluminum foil tray and broil for a few minutes to desired wellness. There should be juice left in the saute pan and some in the tray after broiling. Combine and place aside.
In a large deep bowl, arrange the Cruciferous Crunch with a hole in the middle like a nest. Place the broiled chicken in the middle, pour juice over entire dish and add 2 - 3 squirts of Bragg if you wish.
Yum!

An Actor's Pantry - CRACK BROWNIES

After an extremely emotional break-up in 2004, I found myself once again searching for healing among the pages of self help books. This time it was It's Called A BreakUp Because It's Broken by Greg Bernhendt & Amiira Ruotola-Behrendt. What I didn't expect to find was a recipe that would soon become my favorite to prepare and the favorite of everyone who tasted this unique blend of flavors. I love to watched people try to figure out the ingredients and then they ask for the recipe.
By the way, despite the title no illegal substances are ever used in the preparation of this tasty treat! After your first bite, I'll let you tell me why they are called Crack Brownies.

Fresh out of the oven!

50 light caramels
1/3 cup skim evaporated milk                                                     

1 package German chocolate cake mix

3/4 cup melted butter (not margarine
1/3 cup skim evaporated milk (yes, another 1/3 cup)            
2 cups milk chocolate chips (or semisweet)

Pre-heat oven to 350 degrees. In heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly, until caramels are melted. Grease and flour a 9" X 13" baking dish. In a large mixing bowl, combine dry cake mix, melted butter, and the other 1/3 cup evaporated milk. Stir by hand until the dough holds together. Divide dough in half and press (by hand) first half of dough into prepared baking dish. Bake at 350 degrees for 8 to 9 minutes. Remove from oven and sprinkle chocolate chips over baked crust. Pour caramel mixture over the chocolate chips. Crumble the other half of the dough over caramel layer. Return to oven and bake for 20 minutes. Remove and cool for 15 minutes, then cut into squares. Refrigerate for at least 30 minutes before serving. Return to refrigerator when not eating, as they get goopy at room temperature.

The purpose of this recipe in the book was to get you out of the house and stop boring your friends at parties with your break-up drama. Instead, bring this dessert and make a pact to talk about them, not you. What happens is, everyone wants to talk about these brownies and you end up on that host's guest list forever!

An Actor's Pantry - SHRIMP JAMBALAYA

This probably isn't the Shrimp Jambalaya you are used to. The recipe was created for a special weight loss eating program and was so delicious I had to share. Also, a couple of people asked for the recipe after I posted this picture on facebook.

4 oz. shrimp
2 oz. chopped red bell pepper
1 oz. chopped celery
1 oz. chopped onion
2 cups water*
1 tsp. garlic
1/2 tsp. cayenne pepper
1/2 tsp. thyme



In a fat-free pan (whatever that means) with water, heat bell pepper, onion, garlic, celery and thyme. Add boiled shrimp. 

Yup, it's just that simple.

*I actually used just a little bit of water to soften the vegetables. I didn't want it to be soupy and I like my celery to have a little crunch.

This is one single serving

Recipe courtesy of the Dr. Flaks Eating Program

An Actor's Pantry - MELON A LA MENTHE ET PASTIS AVEC PROSCIUTTO

(That's French for Minted Pastis Melon with Prosciutto)

On a recent culinary tour in the South of France, this is one of meals I helped to prepare in a chateau with 9 other "chefs". I had never tasted Pastis before. It tastes like licorice and provided an interesting blend of flavors with the mint and the melon. I will definitely make this again with and without the aperitif!

1 cup        water                                                                         

1/3 cup     granulated sugar
1/2 cup     mint leaves torn in half
2 tbsp       Pastis liqueur
1 small     melon
8 oz          Prosciutto
                 toothpicks




 In a saucepan over medium heat, cook water and sugar until dissolved, about 5 minutes without stirring. Add mint, stir to combine.  Remove from heat and set aside to cool completely.  Add Pastis.




 Meanwhile, halve, seed and cut melon into small (about 1-inch wedges). Place into a bowl.  Pour cooled sugar mixture on top. Cover and refrigerate for at least 3 hours for flavors to develop. Stir to help cover all of the melon.



                          


Cut Prosciutto in half crosswise and then in 1-inch strips. Drain melon pieces, blot with paper toweling and wrap each in a piece of Prosciutto using a toothpick.

Note: I haven't heard the term "paper toweling" in years!!
My Nana used to say that all the time.

BON APPETIT !

An Actor's Pantry - CREAM DROP BISCUITS

A couple of years ago, I was dating this man who I mistakenly thought was "the one". Although I would love to forget most of the debacle it turned out to be, one event was quite humorous and inspired me to learn how to make biscuits. I put out a post on facebook and my fellow acting buddy, Bernard K. Addison came to the rescue with this recipe.  Not only is this treat soooo easy to prepare, the biscuits actually come out fluffy, just like in this picture:

2 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups chilled heavy cream





Preheat over to 400 degrees F. Stir together flour, baking powder, salt and sugar in a large bowl. Add cream, then stir just until a dough forms.

Drop heaping 1/4 cups of batter about 1 inch apart on a ungreased large baking sheet. 
Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.

The story doesn't end here. I have written a couple of webisodes based on this bizarre relationship but when more significant events took place in my life, I put that project on hold. Now, I'm thinking about just highlighting the "biscuit incident". I have received many signs from the universe lately saying, "Yes, go ahead. Write it. Shoot it."
Maybe that's where the story begins....