BOYSENBERRY PIE
In the 1930s, Rudolph Boysen was looking for a place to grow a new berry variety when he met the Knotts, who were struggling to make ends meet on their California farm. They teamed up, and soon the Knott family was growing boysenberries, which taste like a cross between a blackberry and a raspberry. The Knotts' kitchen became the Chicken Dinner Restaurant, and the rest of the property transformed into the theme park we know today. The park honors its history with treats like boysenberry sherbet, cotton candy and this double-crust pie, still made from the Knotts' original recipe.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Combine the flour, granulated sugar and salt in a food processor; pulse to combine. Add the shortening and pulse a few times until the mixture looks like coarse meal. Add the butter and pulse a few times until pea-size pieces form. Pulse in the vinegar, then pulse in the ice water until the dough starts to come together but is still clumpy (you do not want it to form a ball). Divide the dough in half and form into 2 disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour or overnight.
- On a lightly floured surface, roll out each disk of dough into a very thin 12-inch round (you can also roll the dough between 2 sheets of lightly floured parchment paper). If the dough is too soft, return to the refrigerator for about 20 minutes. Press 1 round of dough into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang.
- Make the filling: Combine the boysenberries and liquid, the granulated sugar, cornstarch and salt in a large bowl. Stir until well combined.
- Pour the berry filling into the prepared pie crust. Place the second round of dough over the pie and trim the excess to match the bottom layer. Fold the overhanging dough under itself and crimp as desired. Cut a few slits in the top crust. Refrigerate at least 1 hour before baking.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Brush the pie with heavy cream and sprinkle with coarse sugar. Put the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F. Bake until the crust is deep golden brown and the filling is bubbling, 60 to 75 minutes. Transfer the pie to a rack and let cool at least 4 hours before slicing.
QUICK CHICKEN AND WINE
This is a very simple chicken breast recipe excellent for any occasion. Goes well with white rice or pasta. Serve with a smile - that's an order!
Provided by Mayra Martinez
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).
- In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.
- Reduce heat and add wine. Cover and simmer over low heat for 20 minutes
Nutrition Facts : Calories 224.5 calories, Carbohydrate 1.1 g, Cholesterol 133.8 mg, Fat 12.2 g, Protein 22.9 g, SaturatedFat 6.8 g, Sodium 232 mg, Sugar 0.4 g
CHICKEN WITH BLUEBERRY SAUCE
"This is one of my best recipes," reports Thomas Jewell Sr. of Avenel, New Jersey. "Blueberries are mixed with apricot jam and mustard to create a sweet tangy sauce for tender chicken," he says. -Thomas Jewell Sr., Avenel, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear., With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.
Nutrition Facts : Calories 264 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
BAKED CHICKEN WITH WINE
I got this from my SIL. I had never tasted chicken so good. It was a recipe from the California Winemakers Association. It's a very forgiving recipe. I've used apple juice in place of the wine. It's not quite as good, but acceptable.
Provided by Countrywife
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Coat chicken with seasoned flour.
- Melt 4 tablespoons butter in shallow baking dish.
- Put chicken in pan, skin side down; bake, uncovered at 350°F for 45 minutes (or until almost tender).
- Meanwhile, melt 2 tablespoons butter in saucepan and sauté mushrooms.
- When cooked and the liquid is mostly reabsorbed, add 2 more tablespoons of butter.
- Stir in flour.
- Add bouillon and wine, cook, stirring constantly, until thick and smooth.
- Remove chicken from oven.
- Turn pieces over.
- Sprinkle with onions, mushrooms and artichokes.
- (Thinly sliced water chestnuts or halved cherry tomatoes may also be used). Pour over sauce.
- Return to oven.
- Reduce heat to 325°F.
- Bake 20 to 30 minutes longer.
Nutrition Facts : Calories 660.9, Fat 42.3, SaturatedFat 18.6, Cholesterol 197.7, Sodium 511.5, Carbohydrate 15.8, Fiber 2.8, Sugar 0.9, Protein 49.5
MAUREEN'S CHICKEN WITH WINE
This is a family favorite and a go-to company meal that I've never had anyone not like. There's been lots of family laughs over what the 2 tablespoons of water adds to the dish, but that is the way I got it, so that is the way I'm submitting it. I'm glad my kids will have a place to find it and not have it get lost! A lot of times we double the sauce because it is so good over rice.
Provided by Buzymomof3
Categories Chicken Breast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- You can marinate this if you like but it is not necessary.
- Put the ingredients in a roasting pan and mix. Then drop the chicken in the pan.
- Bake 1 ½ hours at 375 degrees. Baste the chicken at least once to get a great color on the skin. If you cook it for 2 hours the meat will fall off the bone.
- If you use boneless skinless chicken breasts only cook 45 - 50 minutes.
- I serve with green beans and rice.
- Enjoy!
Nutrition Facts : Calories 459, Fat 34.2, SaturatedFat 8.4, Cholesterol 125, Sodium 788.2, Carbohydrate 3.9, Fiber 0.2, Sugar 2.5, Protein 32.4
MRS KNOTT'S BOYSENBERRY CHICKEN
I found some of my Knott's Berry Farm recipes last night! so I'm gonna share some of my favorites with you! Knott's Berry Farm is the birthplace of the Boysenberry, and was just 2 miles from where I grew up http://www.knottsberryfarmfoods.com/history.aspx
Provided by Paul Bushay
Categories Chicken
Time 50m
Number Of Ingredients 13
Steps:
- 1. MELT 2 tablespoons butter in a large skillet over medium heat.
- 2. Cook and stir 8 chicken breasts in butter until browned and thoroughly cooked, about 30 minutes
- 3. Remove from skillet, season chicken with the salt, pepper and nutmeg and cover to keep warm.
- 4. COOK and stir ham in pan with juices from chicken, then set aside with the chicken.
- 5. Add remaining butter to the same skillet.
- 6. Add mushrooms, stir and cook 2 minutes.
- 7. Add mushrooms to pan with chicken and ham.
- 8. ADD onion to same pan and cook until tender.
- 9. Blend in 3 cups of the chicken broth. Cook and stir 5 minutes
- 10. BLEND cornstarch into remaining chicken broth in a cup or small bowl.
- 11. Add to sauce; cook and stir until thickened and smooth
- 12. Remove from heat and stir in lemon juice, lemon peel and preserves.
- 13. ARRANGE chicken, mushrooms and ham on a bed of rice. Top with sauce.
- 14. Serve
More about "boysenberry chicken with wine recipes"
BOYSENBERRY CHICKEN AND SAUSAGE RECIPE - BOYSENBERRY …
From temeculablogs.com
BOYSENBERRY OAT MILK SHERBET - FOOD & WINE
From foodandwine.com
25 WHITE WINE CHICKEN RECIPES FANCY ENOUGH FOR COMPANY
From tasteofhome.com
BOYSENBERRY CHICKEN RECIPE - COOKEATSHARE
From cookeatshare.com
CHICKEN IN WINE – THE BEST OF BRIDGE
From bestofbridge.com
BOYSENBERRY CHICKEN - CAJUN RECIPES
From cajun-recipes.com
BEST COOKING BUTTER RECIPES: BOYSENBERRY CHICKEN WITH WINE
From worldbestbutterrecipe.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love