MADEXXXX MADELIFE
COOKING WITH
Crystal Smith
RENAY
New season , new meal prep . We tapped Mrs . Crystal Renay Smith to share her top Spring recipes to prepare our palates for a few savory delights .
1
SKILLET CHICKEN AND POTATOES W VEGGIES Salt & Pepper to taste Paprika 1 garlic clove , diced 1 / 2 cup milk 1 cup carrots 1 / 2 pound red potatoes , cut in quarters 4 chicken breasts 3 lemons 1 / 2 bunch thyme 4 rosemary sprigs Flat-leaf parsley 1 1 / 2 tablespoons flour Unsalted chicken stock 425 ° degrees : 10-12 minutes
PREPARATION 1 ) Season chicken on all sides with paprika , salt and pepper . 2 ) Heat oil in large skillet over medium-high heat . Add chicken and sauté 3 minutes on each side or until browned on both sides . 3 ) Remove chicken from heat and place on a plate . 4 ) Add vegetables and cook for 2 minutes . 5 ) Add flour to vegetables and completely coat . 6 ) Stir in broth and wine ; Bring to boil , stirring frequently . 7 ) Add browned chicken and any juices to skillet ; Bring to boil . 8 ) Reduce heat to medium-low . 10 ) Cover and simmer until chicken is cooked ( About 30 minutes ). 11 ) Season with salt and pepper . 12 ) Sprinkle with parsley and serve .
ORANGE CRANBERRY WAFFLES 2 eggs 1 egg white 2 cups flour 1 3 / 4 cup milk 3 / 4 cup melted butter 1 tblsp white sugar 4 teaspoons baking powder 1 / 4 teaspoon salt 1 / 2 teaspoon vanilla extract 10 fresh cranberries ( Can use frozen if preferred ) 1 large orange squeezed and seeds removed ( Using juice only ) 1 / 2 cup walnuts chopped 1 teaspoon of grated orange peel
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PREPARATION 1 ) In one bowl combine and whisk eggs , egg white , milk , orange peel and orange juice . Then set aside . 2 ) In another bowl , combine flour , baking soda , baking powder and salt . 3 ) Stir egg mixture into flour mixture . 4 ) Add cranberries and walnuts . Preheat waffle iron . Grease with butter and add mixture . 5 ) Once cooked , add butter and serve immediately .
MADEXXXX
MADELIFE
Crystal Smit h
COOKING WITH
RENAY
New season, new meal prep. We tapped Mrs.
Crystal Renay Smith to share her top Spring
recipes to prepare our palates for a few savory
delights.
1
SKILLET CHICKEN AND
POTATOES W VEGGIES
Salt & Pepper to taste
Paprika
1 garlic clove, diced
1/2 cup milk
1 cup carrots
1/2 pound red potatoes, cut in
quarters
4 chicken breasts
3 lemons
1/2 bunch thyme
4 rosemary sprigs
Flat-leaf parsley
1 1/2 tablespoons flour
Unsalted chicken stock
425° degrees: 10-12 minutes
PREPARATION
1) Season chicken on all sides with paprika, salt and pepper.
2) Heat oil in large skillet over medium-high heat. Add chicken
and sauté 3 minutes on each side or until browned on both
sides.
3) Remove chicken from heat and place on a plate.
4) Add vegetables and cook for 2 minutes.
5) Add flour to vegetables and completely coat.
6) Stir in broth and wine; Bring to boil, stirring frequently.
7) Add browned chicken and any juices to skillet; Bring to boil.
8) Reduce heat to medium-low.
10) Cover and simmer until chicken is cooked (About 30
minutes).
11) Season with salt and pepper.
12) Sprinkle with parsley and serve.
ORANGE CRANBERRY
WAFFLES
2 eggs
1 egg white
2 cups flour
1 3/4 cup milk
3/4 cup melted butter
1 tblsp white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
10 fresh cranberries (Can use frozen
if preferred)
1 large orange squeezed and seeds
removed (Using juice only)
1/2 cup walnuts chopped
1 teaspoon of grated orange peel
2
made-magazine.com |
PREPARATION
1) In one bowl combine and
whisk eggs, egg white, milk,
orange peel and orange juice.
Then set aside.
2) In another bowl, combine
flour, baking soda, baking
powder and salt.
3) Stir egg mixture into flour
mixture.
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