Chicken Saltimbocca

Chicken Saltimbocca is a delicious way to serve up boneless chicken breast. Here is the recipe we use at the Inn Above Onion Creek.

Chicken Saltimbocca - Serves 4

Ingredients:

4 - 6oz chicken breast pounded flat.
8 oz. spinach leaves
1 shallot
4 oz. grated parmesan cheese
1/8 tsp. grated nutmeg
1/2 cup chicken stock
2 ox. unsalted butter
Salt and Pepper to taste

Method:

Pre-heat oven to 400 degrees. Season chicken with salt and pepper. Finely dice shallot and saute in butter for 3 minutes. Add spinach and continue to cook for an additional 3 minutes. Add nutmeg and salt and pepper to taste and cook for one more minute. Remove from stove and set aside to cool. Once cool remove any excess liquid. Spoon one tablespoon of spinach mix and one tablespoon of Parmesan cheese to center of chicken breast. Roll chicken breast up and secure with a toothpick. Heat oil to medium high heat in oven-safe heavy skillet and add breasts, cooking for 4 minute on each side or until lightly browned. Move skillet with chicken to oven for an additional 8 to 10 minutes to finish cooking. Remove chicken to warm plate to hold.

For sauce: Add chicken stock to skillet and heat over medium high heat, scraping all brown bits from bottom of pan. Reduce liquid by half, add 2 Tbls. butter and whisk until well mixed. Spoon over chicken and serve with your favorite pasta and side dish.

Innkeepers
Inn Above Onion Creek

Snickersdoodles

Here is a guest favorite cookie recipe we use frequently at the Inn Above Onion Creek.

SNICKERDOODLES

1 cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups all-purpose flour
½ teaspoon salt
2 teaspoons cream of tarter
1 teaspoon baking soda
2 tablespoons sugar
2 tablespoons cinnamon


Preheat the oven to 350. Cream together the shortening and sugar; add the eggs and beat well. Sift together the flour, salt, cream of tartar, and baking soda, and blend thoroughly with the creamed mixture. Chill the dough. Mix together the sugar and cinnamon. Set aside.

When the dough has chilled (about 1 hour), form it into 1-inch balls and then roll each in the cinnamon-sugar mixture. Place balls 2 inches apart on greased cookie sheets. Bake for 12 to 15 minutes or until set. Cookies will flatten and crack slightly during baking. Remove the cookies immediately from cookie sheets and place them on wire racks to cool. Yield: 40.





Innkeepers
Inn Above Onion Creek

Gingersnap Cookies

It's Gingersnap season at the Inn Above Onion Creek Bed and Breakfast. Here is our favorite Gingersnap recipe.


Ingredients:

1 cup sugar
2 cups flour
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cloves
¾ cup vegetable shortening
¼ cup molasses
1 egg, slightly beaten
Sugar

Mix first 7 ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in molasses and egg.

Preheat oven to 350°. Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheets and bake for 10-15 minutes. Remove from oven promptly. Cool on sheets a few minutes; then remove cookies to wire rack.

Yield: 4 1/2 dozen

Innkeepers
Inn Above Onion Creek

Oatmeal Currant Cookies

Oatmeal Currant Cookies

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1½ cups flour
1 teaspoon soda
1 teaspoon ground nutmeg
1½ teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped pecans and/or currants
3 cups uncooked oatmeal (quick type)

Cream shortening and sugar. Add eggs and vanilla; beat well. Combine flour, soda, nutmeg, cinnamon, and salt and add to creamed mixture, a small amount at a time; mix well. Add nuts and oatmeal and chill dough. Roll into balls about the size of a small walnut. Bake at 350 degrees for about 10-12 minutes.

Mixed Fruit Walnut Crisp

Mixed Fruit Walnut Crisp
By: Janie Orr

2 Quart baking dish
Serves 8 or so

3 lbs. fruit – Mix Fruit – grapes (MUST use grapes), peeled or unpeeled tiny pieces of Granny Smith apples, fresh cranberries, cherries, pear, frozen rhubarb, fresh or frozen strawberries. There’s no real ratio of fruit. You can use most anything – take this as a perfect opportunity to clean out your refridgerator!
2 tablespoons lemon juice
1 tablespoon sugar

Mix lemon juice and sugar with fruit. Transfer fruit mixture to 2 quart buttered baking container

Crumble Topping:
1 cup flour
1 stick butter, cut into bits and softened
¾ cup oatmeal, quick or old-fashioned
¾ cup firmly packed light brown sugar
1 teaspoon cinnamon
½ teaspoon salt
1 cup chopped walnuts

Mix together until it resembles coarse meal. Stir in 1 cup of chopped walnuts. Crumble topping evenly over the fruit – being careful to cover all the fruit.

Bake at 375 degrees until the top is golden and crisp (about 25-45 minutes depending on your oven). Make sure it gets crisp on top.

Serve warm with ice cream or half and half.

Janie’s Tip – Use seasonal fruit. Berries and peaches in the summer, and apples in the fall. Adding some dried fruit to the mixture is OK. Easy to make for large groups of people.