Orange Pomegranate Butter and Buttermilk Biscuits

• Vegetarian

• Produce

  • 1/2 Orange, zest of small
  • 2 tbsp Pomegranate seeds

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 2 cups All-purpose flour
  • 3 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 tsp Sea salt

• Dairy

  • 1 cut into pieces 4 tablespoons cold butter
  • 1/2 stick Butter
  • 1 cup Cultured buttermilk
  • 1 Pomegranate butter, Orange

Found on theorganickitchen.org

Description

Ingredients

• 6 chicken cutlets (or 3 breasts made into cutlets)
• sea salt
• freshly ground pepper
• ½ cup flour (Gluten Free friends use GF flour)
• 3 eggs
• 1 cup Panko bread crumbs (Gluten Free friends use GF crumbs)
• olive oil
• 25oz jar pasta sauce
• ½ cup grated mozzarella
• ½ cup grated provolone
• 1 cup grated Parmesan
• 16 oz spaghetti or linguini, cooked to package instructions
• 10 basil leaves chopped
• For Dressing:
• 2 cloves garlic, peeled and minced or grated on microplane
• ⅔ cup mayo (preferably homemade, recipe linked above)
• ¼ cup olive oil
• ¼ cup freshly grated parmesan, plus more to grate on top of salad
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon anchovy paste (optional)
• juice of half a lemon
• 1 generous pinch sea salt, a few turns of freshly ground black pepper
• The Salad:
• 1 head romaine lettuce, washed, dried and chopped
• 1 cup croutons (link to GF options above)
• ½ cup freshly grated Parmesan cheese
• 1 cup whole milk (or vanilla almond milk, or vanilla cashew milk, links posted above)
• 1 rounded cup frozen strawberries
• ½ cup fresh blueberries
• 3 pitted dates
• If using whole milk add ½ teaspoon vanilla paste or extract
• Toppings:
• ½ a kiwi sliced
• 2 Tablespoons granola (your favorite)
• 2-3 fresh strawberries
• 1 tablespoon chia seeds
• Bread Pudding:
• 5 cups buttery croissants, cut into 1 cubes
• 1¾ cups heavy whipping cream
• 4 eggs
• 1¼ cups organic granulated sugar
• 1½ teaspoons vanilla paste or extract
• 1 Cup Semi Sweet Chocolate Chips
• Vanilla Cream Sauce:
• 1 cup heavy whipping cream
• 1½ Tablespoons sugar
• 1 tsp vanilla paste (or extract)
• 1 white onion
• 2 Tablespoons olive oil
• ¾ pound peeled sweet potatoes, diced
• 1 tsp, peeled fresh garlic, minced or grated
• 1½ cups cooked black beans
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ⅛ teaspoon cayenne pepper (optional)
• 1 cup diced tomatoes
• 1 cup vegetable stock
• 1 avocado
• 2 sprigs fresh cilantro

Directions

• Place a large pot of salted water on cooktop to heat. Preheat oven to 400 degrees. Place oven rack in center position
• While waiting for water to boil, prepare chicken breasts (if needed), grate cheeses and toss them together
• Place flour in shallow bowl
• Place eggs in shallow bowl and whisk
• Place bread crumbs in shallow bowl
• Season both sides of cutlets with salt and pepper.
• Dredge chicken lightly in flour then dip in eggs allowing excess to drip off, and finally coat both sides in bread crumbs. Rinse hands between each dip otherwise things get clumpy!
• Heat a large skillet on medium/high heat. Add enough olive oil to coat the bottom of pan.
• When oil is hot, add breasts to pan. You may have to cook in batches adding olive oil as you go.
• Cook 3-4 minutes per side or until golden brown and crispy. Turn off heat
• Place 2 cups pasta sauce into baking dish and spread evenly, save the remaining sauce for later
• Add breasts to dish, top each cutlet with a mixture of the cheeses
• Place baking dish in oven for 10 minutes
• While chicken cooks, cook pasta according to package directions and chop basil
• Strain pasta in colander, plate and top with chicken and sauce, garnish with basil
• If you like more sauce, heat what is left in the jar and use that too! Enjoy!
• The Dressing:
• Whisk together all ingredients and set aside
• Toss desired amount of dressing with prepared romaine, add croutons and top with freshly grated parmesan. Serve!
• Place milk or almond milk into blender, add frozen strawberries, blueberries, pitted dates, and vanilla (if using)
• Blend until smooth. Smoothies are one of those see how it goes recipes, so if needed add a little more liquid to thin out...
• Pour into bowl, top with fruits, granola, chia seeds
• Preheat oven to 350. Butter bottom and sides of four 12 to 14 oz ramekins or one 11x7x2 glass baking dish. Place rack in center of oven.
• Bread Pudding:
• In a large bowl whisk cream, eggs, sugar, and vanilla paste until well combined.
• Add croissants, mix well.
• Gently fold in chocolate chips.
• Let sit for 10-15 minutes so bread absorbs liquid.
• Separate evenly into ramekins or pour all into single baking baking dish.
• Bake for 25-30 minutes or until set. (If using a single baking dish instead of ramekins it may take more like 30-35 minutes)
• Remove from oven and allow to rest for five minutes.
• Drizzle with cream sauce and serve.
• While bread pudding bakes, make the cream sauce.
• Cream Sauce:
• Place all ingredients into small sauce pan. Heat on low until simmering. Take off heat. Pour over bread pudding and serve.
• Serves 4-8 (depending on if you share)
• Start the chili:
• Peel and coarsely chop the white onion, peel and dice sweet potatoes (about ½)
• In a large sauce pot over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the onion and sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent and the potatoes are just tender, 5 to 7 minutes.
• While the onion and potatoes cook, prep the garlic and black beans:
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• In a fine-mesh strainer, rinse the black beans.
• To the pot with the onion, add the garlic, chili powder, cumin, and as much cayenne pepper as you like and cook, stirring occasionally, until fragrant, about 1 minute. Add the black beans, diced tomatoes, vegetable stock, and ½ cup water, and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 10 to 12 minutes.
• Prep the garnishes:
• Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
• Coarsely chop the cilantro.
• Serve:
• Ladle the chili into individual bowls. Garnish with the avocado and cilantro and serve.