Start to finish: 1 1/2 hours (30 minutes active)

Servings: 8

2 small whole chickens (about 3 to 4 pounds each)

Olive oil, for brushing, plus 1/4 cup

Kosher salt

Grains of paradise (optional) or ground black pepper

2 tablespoons white wine

1/3 cup strong Dijon mustard (such as Amora or Maille)

3 tablespoons unsalted butter, melted

1 teaspoon dried thyme

Pinch of cayenne pepper

3 scallions, chopped

1 cup panko or fresh white breadcrumbs, plus extra for the tomatoes

2 to 4 medium tomatoes, halved

Heat the grill and prepare it for indirect cooking over medium heat.

Use paper towels to pat dry both chickens. Using poultry shears or a very sharp knife, one at a time cut down the length of each chicken’s backbone on both sides to remove it. Overturn the chickens to be breast side up, then break the breastbone by striking it sharply with a blunt object, such as can of beans (wash the can after use).

Spread the chickens open and lay them flat. Tuck the wing tips under the upper wings, then brush all over with olive oil.

Season with salt and grains of paradise or black pepper. Place the chickens in the center of the grill skin side up. Cover the grill and cook for 20 minutes.

Meanwhile, assemble the mustard sauce. In a small bowl, whisk together the white wine and mustard. Slowly drizzle the 1/4 cup of olive oil and the butter in the mixture to blend. Add the thyme, cayenne and scallions, then mix to combine. Reserve 8 teaspoons of the mustard mixture for the tomatoes (if making).

After the chickens have cooked for 20 minutes, turn them over and spread mustard sauce on backs of the chickens. Grill, covered, for 10 minutes. Turn over to breast side up and spread mustard on the skin, then grill, covered, for another 10 minutes. Sprinkle the breast-sides of the chickens with breadcrumbs and grill, covered, for another 10 to 15 more minutes, or until juices run clear and the thickest part of the thigh registers 180 F. Remove the chickens from the heat and let them rest for 10 minutes before carving.

During the final 10 minutes of cooking time — or while the chicken rests — spread each tomato half with some of the reserved mustard sauce, then sprinkle them with breadcrumbs. Grill for 10 minutes, or until the tops are crunchy and the tomatoes are warmed through. Serve hot.

Servings: 3

1 large whole pineapple

3 boneless, skinless chicken breasts

Salt and ground black pepper

Ground cumin

Cayenne pepper

1/2 small red onion, diced

1 jalapeno, seeds removed, diced

2 avocados, pitted and chopped

Juice of 1 lime

1 tablespoon chopped fresh cilantro

Carefully cut off the top and bottom of the pineapple. These can be discarded. Stand the pineapple upright. Cut the skin off the pineapple, removing it in 6 long strips. To do this, begin cutting at the top of the fruit and slice downward, letting the knife follow the curve of the fruit. Leave about 1/2 inch of flesh on each strip of skin. Rotate the fruit and repeat. Set aside.

Place each chicken breast between sheets of plastic wrap and use a meat mallet or rolling pin to pound to an even 1/2 inch thickness. Season each on both sides with salt, pepper, cumin and cayenne. Lay each piece of chicken over the cut side of one of the slices of pineapple skin. Set a second strip of pineapple skin, cut side down, on top. Use kitchen twine to tie the bundles to hold them together. Refrigerate the chicken bundles for about 30 minutes.

When ready to cook, heat one side of the grill to high, the other side to low.

Meanwhile, cut the skinned pineapple (the flesh) into thick rounds. Use a small round cookie or biscuit cutter (or a paring knife) to cut out and discard the core from each round.

When the grill is hot, arrange the chicken bundles on the cooler side of the grill. Cook for 15 minutes per side, or until the chicken reaches 165 F at the center. During the final 10 minutes, add the pineapple rings and cook for 5 minutes per side.

While the chicken cooks, prepare the guacamole. In a small bowl combine the red onion, jalapeno, avocados, lime juice and cilantro. Gently mix, then season with salt and pepper.

To serve, place one chicken bundle on each plate. Set a grilled pineapple ring next to it, then spoon some of the guacamole into the center of and over the pineapple ring.

Nutrition information per serving (values are rounded to the nearest whole number): 430 calories; 190 calories from fat (44 percent of total calories); 21 g fat (3.5 g saturated; 0 g trans fats); 70 mg cholesterol; 35 g carbohydrate; 31 g protein; 12 g fiber; 280 mg sodium.

When I was young, Julia Child was as much a fixture in my family’s kitchen as she was on television.

Not only did my mother watch her, she cooked right along with her, as well. The local public television station sent the recipes in advance and my mother collected them in a three-ring binder that she still has today.

My favorite menu was what we referred to as “French Chicken,” a butterflied chicken that is slathered with a mustard, white wine and scallion sauce that bakes on during roasting, becoming a delectable crust and infusing the chicken with the heady flavors of Dijon.

The vegetable was fresh peas cooked with Boston lettuce, and dessert was a delicious apple tart with Grand Marnier-spiked applesauce and a layer of apricot-glazed apple slices on top. This menu often was served as a birthday meal, so it is a fitting menu as we near Child’s 100th birthday celebration.

I knew my mother adapted Child’s recipes, but I thought she created the menu herself. However, a few years ago I was rummaging in an antique store and I found a limited edition cookbook that compiled all the menus of Child’s television series. As I thumbed the pages, I saw the menu I’d thought was my mother’s.

I read through the recipes and realized that my favorite meal was literally taken from the show and I thanked Child for bringing a taste of France to my mother’s very Southern kitchen. I went on to become a huge Francophile, living in Paris and falling in love with the food, the culture, the sounds, everything, even the notebooks and pens!

When I came back to the U.S., I started working in the food world and joined several culinary organizations. Much to my delight, even though Child was a reigning culinary icon and getting on in years, she attended the conferences and was always front and center at the seminars.

———

“FRENCH CHICKEN” WITH DIJON MUSTARD AND SCALLIONS

I love the old-fashioned broiled tomato. It is simple, delicious and brightens every plate. This mustard sauce and the breadcrumbs make the best version of the dish, so I added it to the recipe and grill them while the chicken rests. If you don’t like tomatoes, skip them.

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 8

2 small whole chickens (about 3 to 4 pounds each)

Olive oil, for brushing, plus 1/4 cup

Kosher salt

Grains of paradise (optional) or ground black pepper

2 tablespoons white wine

1/3 cup strong Dijon mustard (such as Amora or Maille)

3 tablespoons unsalted butter, melted

1 teaspoon dried thyme

Pinch of cayenne pepper

3 scallions, chopped

1 cup panko or fresh white breadcrumbs, plus extra for the tomatoes

2 to 4 medium tomatoes, halved

Heat the grill and prepare it for indirect cooking over medium heat.

Use paper towels to pat dry both chickens. Using poultry shears or a very sharp knife, one at a time cut down the length of each chicken’s backbone on both sides to remove it. Overturn the chickens to be breast side up, then break the breastbone by striking it sharply with a blunt object, such as can of beans (wash the can after use).

Spread the chickens open and lay them flat. Tuck the wing tips under the upper wings, then brush all over with olive oil.

Season with salt and grains of paradise or black pepper. Place the chickens in the center of the grill skin side up. Cover the grill and cook for 20 minutes.

Meanwhile, assemble the mustard sauce. In a small bowl, whisk together the white wine and mustard. Slowly drizzle the 1/4 cup of olive oil and the butter in the mixture to blend. Add the thyme, cayenne and scallions, then mix to combine. Reserve 8 teaspoons of the mustard mixture for the tomatoes (if making).

After the chickens have cooked for 20 minutes, turn them over and spread mustard sauce on backs of the chickens. Grill, covered, for 10 minutes. Turn over to breast side up and spread mustard on the skin, then grill, covered, for another 10 minutes. Sprinkle the breast-sides of the chickens with breadcrumbs and grill, covered, for another 10 to 15 more minutes, or until juices run clear and the thickest part of the thigh registers 180 F. Remove the chickens from the heat and let them rest for 10 minutes before carving.

During the final 10 minutes of cooking time — or while the chicken rests — spread each tomato half with some of the reserved mustard sauce, then sprinkle them with breadcrumbs. Grill for 10 minutes, or until the tops are crunchy and the tomatoes are warmed through. Serve hot.

2 tablespoons olive oil

3 pounds pork tenderloin

1/2 cup teriyaki sauce

1 cup chicken broth

1 10-ounce jar Smucker’s® Sweet Orange Marmalade

2 teaspoons fresh ginger, grated

1/4 cup brown sugar

3 cloves garlic

1 large onion, sliced

1 package fresh mushroom caps

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon red pepper flakes

Preparation

Heat olive oil in skillet over medium-high heat. Brown tenderloin on all sides.

In blender, mix teriyaki sauce, chicken broth, orange marmalade, fresh ginger, brown sugar and garlic. Blend until a smooth sauce.

Put browned tenderloin into slow cooker. Slice onion and add to slow cooker. Add mushrooms, pepper, salt and pepper flakes. Cover with the teriyaki sauce mixture. Cook on high for about 4 hours.

Turn tenderloin a couple of times while cooking.

When done, remove the tenderloin and let rest for about 10 minutes. To serve, slice diagonally and pour sauce, mushrooms and onions over top.

Serves

Yield 8 servings

SOURCE:

Smucker’s 

SOURCE:

Smucker’s

2011 Holiday Recipe Guide

4 boneless chicken breasts
1 egg beaten
¾ C Italian seasoned bread crumbs
¼ tsp paprika, optional
1 jar Ragu® Cheesy Alfredo sauce
½ C shredded mozzarella cheese
Dip chicken in egg, then bread crumbs, combined with paprika. Arrange chicken in 13×9 baking dish. Bake uncovered at 400° for 20 minutes. Pour 1 cup sauce over chicken, top with cheese and tomato. Bake 10 minutes or until chicken is thoroughly cooked. Serve with remaining sauce, heated.

2011 Holiday Recipe Guide
5 lbs chicken (wings, thighs, drumsticks)
1 C sugar
1 C soy sauce
3 T white vinegar
1 T ginger
1½ tsp garlic powder
Mix and bake 11/2 hours ate 375° or crockpot 8 hours on low heat. 15 minutes before it’s done pour 4 tablesppons cornstarch and 1/4 cup water over chicken to thicken if desired.

2011 Holiday Recipe Guide

3 large green peppers
1 lb ground beef
1½-2 C minute rice
1 onion, chopped fine
½ C milk
1 egg, beaten
1 tsp sugar
½ tsp basil
1 tsp salt
Dash of pepper
Grated cheddar cheese
15 oz can tomato sauce
Clean and cut peppers in half lengthwise. Boil for 15 minutes. Drain and place in bakin pan. Add sugar and basil to tomato sauce and set aside. Brown beef and onion, add milk, egg, salt, pepper, half can tomato sauce and enough rice to make it look right. Cover and simmer 5 minutes. Add cheese to rest of sauce, spoon mixture over rest peppers, top with cheese and bake 45 minutes.

Holiday Recipe Guide 2010

Delores Nuss, Scottsbluff, NE

8 bone-in country style pork ribs, 8 oz each

1 C ketchup

1 C BBQ sauce

¼ C brown sugar, packed

¼ C Worcestershire sauce

1 T Balsamic vinegar

1 T molasses

1 garlic clove, minced

2 T dried minced onion

1 tsp Cajun seasoning (can be omitted)

1 tsp ground mustard

½ tsp salt

¼ tsp pepper

Place ribs in a 5-qt slow cooker. Combine the remaining ingredients and pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Yield 8 servings.

Holiday Recipe Guide 2010

Marian McKee, Scottsbluff, NE

3-4 thick pork chops

Salt & pepper to taste

1 lg onion, sliced

1 lemon, sliced

1 green bell pepper, sliced

2 C tomato juice

Brown pork chops on both sides in skillet with no grease. Sprinkle with salt and pepper. Turn once more, top with sliced ingredients. Add tomato juice. Turn heat to simmer and cook covered for one hour.

Joy Eberhardt, Minatare, NE

In your slow cooker – add 8-10 skinless chicken breasts. Salt and pepper to taste. Add 1 full (24 oz) jar of picante sauce – hot or medium. Cook at least 5-6 hours. Serve over Spanish rice or shred and spread into a tortilla shell with shredded cheese – broil, roll up and enjoy.