Caramelized Onions Pear and Brie Crostini

Last night we went to see the musical Les Miserables at a spectacular outdoor theatre. We even took our two charges, since one of them is smack dab in the middle of studying the French Revolution. No matter how many times I see or read this story, I'm always struck by the delicate interplay of right and wrong, justice and mercy, selfishness and selflessness. But most of all, I'm left with an overwhelming urge to be kinder to my fellow man. One act of true kindness has the potential to alleviate a suffering soul, and because our lives are so interconnected, the effect will ripple out to so many others-and probably boomerang back at some point. Life is richer when we try to be better. It's so worthwhile to find meaningful forms of entertainment that uplift and inspire and show the great goodness that man is capable of. A novel, a work of art, a piece of music, a theatrical presentation, even a movie can exploit the best-or worst-of humankind. Choose wisely!
In keeping with our French revolution theme, today's recipe has not only French bread, but also French cheese. You may be wondering how a blog that professes to save you money can advocate the purchase of fine French cheeses. Here's how: I buy my brie in individually wrapped 1 ounce wedges. These mini wheels go on sale several times a year for 2 for $5 at most grocery stores. It's perfect for a small family, since a full sized wheel of Brie would be as dangerous as la guerre. I made this little appetizer for dinner guests on Sunday. For a minute I thought we should just skip dinner and have four times the appetizers. Suffice it to say they were a hit. This weekenend I'm making another plate full for lunch and curling up on the couch with Les Miserables, the book. Great literature and great food...equally inspiring.
Money Saving Tips: Buy your Brie in small wedges on sale. Blue cheese or creamy feta would make great substitutes. Make a double batch of caramelized onions to use in other recipes for the week. It's a great idea to keep a couple sliced baguettes in the freezer.
Caramelized Onions, Pear, and Brie Crostini
Estimated Cost: $3.00 for 16 crostini
1 tablespoon olive oil
1 large onion, thinly sliced
2 teaspoons honey
1 teaspoon vinegar (cider, red wine, or balsamic work well)
16 thin sliced multi grain baguettes, toasted (about half a baguette)
2 ounces brie
1/2 of a pear, very thinly sliced
1 tablespoon chopped fresh parsley
In a large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally until onion caramelizes, about 20 minutes. (I usually get bored and crank up the heat-it's not a true caramelization, but it's still fabulous.) Add the honey and vinegar and cook for another 3 minutes, stirring often. Season to taste with salt and pepper. Spread brie very thinly over crostini. Top with onion mixture and thin pear slices. Sprinkle with parsley and serve.
****Thanks to all my readers for helping me find a great multi tasking jeans skirt. I'm sure to find the perfect one now!
Coming Tomorrow:
10 minute-Maple Glazed Apple Turn Overs

Crispy Chicken Salad with Sugared Pecans, Blue Cheese and Pears

I've created many, many recipes for various cooking contests. I've worked hard at inventing dishes that are satisfying, delicious, and beautiful. They almost feel like my offspring. So, I should love them all equally, shouldn't I? Shouldn't I? But I don't. (The recipes that is, not my offspring.) Some of them I will never make again. Don't worry-I won't post them here. I'll save my rah-rah-rah favorites for my loyal readers. I don't mean to be partial, but I especially smile upon this recipe. It wasn't a first place winner (5th place, green ribbon), but by golly, it sure is good. I love the pears, blue cheese, and spicy pecans together, but you should feel free to use any seasonal fruit with a nice strong cheese of your choosing. You might as well double the spiced pecans and dressing; I'm sure you'll be making this one again before you can say "Scandalously Good."

Crispy Chicken Salad with Sugared Pecans, Blue Cheese, and Pears
Estimated Cost for 4 servings: $9.50
1 pounds chicken tenders
3/4 teaspoons salt
1/4 teaspoon pepper
1 eggs, beaten
1 cups panko
6 tablespoons vegetable oil
1 bags (10 oz.) mixed baby greens
1/2 cup thinly sliced red onion
2 Bosc pears, peeled and thinly sliced
1/2 cup Danish blue cheese, crumbled (2 oz.)
Dressing: recipe follows
Sugared Pecans: recipe follows
Sprinkle chicken with salt and pepper. In medium bowl, place eggs. In another bowl, place panko. Place oil in large heavy skillet over medium high heat. Dip chicken first in eggs, then in panko. Add to pan and cook until brown on all sides, about 6 minutes. Remove chicken with slotted spoon and drain on paper towels. In large bowl, toss greens, onion, pears and cheese. Add just enough Dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional Dressing and pass remainder. Makes 6 servings.

Dressing: In blender container, place 1/4 cup chopped pecans, 1/8 cup maple syrup, 5 tablespoons apple cider vinegar, 1 tablespoons brown sugar, 1/4 cup mayonnaise, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup vegetable oil. Process until creamy; transfer to small bowl and set aside.
Sugared Pecans: In medium frypan over medium high heat, melt 1/4 cup sugar. Stir in 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt and 1/2 cup lightly toasted pecans. Stir until nuts are well coated, then transfer to plate lined with wax paper coated with cooking spray. When cool, break into pieces and set aside.