Chocolate Cheesecake Candy Cane Bars
http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-cheesecake-candy-cane-bars-recipe2/index.html?mid=5488831
Ingredients
Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature
Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cooks Note)
Directions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)
Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 5 days.
Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Wednesday, December 7, 2011
Tuesday, November 15, 2011
Applesauce
Applesauce.
http://www.makingdoughfromscratch.com/2010/10/canning-applesauce-step-by-step/
Chrissy Wilde
Here are the steps I did for making the Applesauce, but having the link was super helpful since I could follow and actual recipe.
1. Fill a big pot or dutch oven with 1 in. water and cut the apples in 4th's, core and seeds. Fill the pot up to the brim with the apples & cook on medium heat until soft. I use a wooden spoon and stir once it starts to boil and cook down.
2. Once the apples are soft, I put them thru the Kitchen aid sieve, not sure what the attachment is called. The sieve will separate the core and seeds from the applesauce.
3. Then add sugar to the applesauce, about 1/2 C. at a time and about a tsp of cinnamon. Keep tasting it until you get the sweetness you want.
4. In the meantime, keep your oven warm, and put the 12oz jars on a cookie sheet to keep them warm before filling them with applesauce. Take the lids of the jars and put them in a small sauce pan and boil them.
5. Now, to can the applesauce. Take a big pot of water to a slow boil, once warm put the lids on the jars and carefully place them in the water. You may have to dump some of the water out with a measuring cup. You only need enough water to cover the tops of the lids. Turn the heat up to high and once it's at a rapid boil, set the timer for 20 minutes.
6. let the jars sit overnight & voila Applesauce!
http://www.makingdoughfromscratch.com/2010/10/canning-applesauce-step-by-step/
Chrissy Wilde
Here are the steps I did for making the Applesauce, but having the link was super helpful since I could follow and actual recipe.
1. Fill a big pot or dutch oven with 1 in. water and cut the apples in 4th's, core and seeds. Fill the pot up to the brim with the apples & cook on medium heat until soft. I use a wooden spoon and stir once it starts to boil and cook down.
2. Once the apples are soft, I put them thru the Kitchen aid sieve, not sure what the attachment is called. The sieve will separate the core and seeds from the applesauce.
3. Then add sugar to the applesauce, about 1/2 C. at a time and about a tsp of cinnamon. Keep tasting it until you get the sweetness you want.
4. In the meantime, keep your oven warm, and put the 12oz jars on a cookie sheet to keep them warm before filling them with applesauce. Take the lids of the jars and put them in a small sauce pan and boil them.
5. Now, to can the applesauce. Take a big pot of water to a slow boil, once warm put the lids on the jars and carefully place them in the water. You may have to dump some of the water out with a measuring cup. You only need enough water to cover the tops of the lids. Turn the heat up to high and once it's at a rapid boil, set the timer for 20 minutes.
6. let the jars sit overnight & voila Applesauce!
Pork Roast with Apples and Onions
Pork Roast with Apples and Onions
Pioneer Woman
Prep Time: 15 Minutes | Cook Time: 2 Hours | Difficulty: Easy | Servings: 8
Ingredients
Pork
3 Tablespoons Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole Bay Leaf
Wild Rice
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
1/2 stick 4 Tablespoons Butter
1/2 cup Chopped Pecans
Preparation Instructions
OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)
Pioneer Woman
Prep Time: 15 Minutes | Cook Time: 2 Hours | Difficulty: Easy | Servings: 8
Ingredients
Pork
3 Tablespoons Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 cups Apple Juice
1 cup Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole Bay Leaf
Wild Rice
2-1/2 cups Wild Rice
4 cups Water
3 cups Chicken Stock
1/2 stick 4 Tablespoons Butter
1/2 cup Chopped Pecans
Preparation Instructions
OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)
To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.
When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.
Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.
(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)
Pizza Dough & Toppings
Pizza Dough
by Vinae Tilson Winn
Pizza Dough from The King Arthur Flour Baker's Companion (a book James and I highly recommend, and I'm not a person who bakes!)
3 c unbleached all purpose flour*
1 tsp instant yeast
1 1/2 tsp salt
2 Tbsp olive oil
1 1/4 to 1 1/2 c water [we've found it helpful if the water is hot]
*The recipe calls for 1 3/4 cup all purpose flour and 1 1/4 cup semolina, but says it is optional. We've done both, and find that the semolina doesn't make much of a difference, especially given the price. Also optional, 2 Tbsp dough relaxer, which we've never used.
Mix and knead together all the dough ingredients - by hand or mixer - until you've created a smooth, soft dough. Don't overknead the dough; it should hold together but look fairly rough on the surface.
Cover and let the dough rise for 45 minutes [I just use a dishcloth to cover it], the refrigerate it for 4 hours, or up to 36 hours; this step will develop the crust's flavor. [We usually try to make it the night before, and it's best that way, but we have made it three hours before, and it is still fine, but better if it can sit]
Divide the dough in half. Shape each half into 9- to 12-inch round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit. [tip: cut the paper after you've put the dough on it!] Cover the dough and let it rest while you heat the oven (and baking stone) to 500 degrees. [We never cover the dough during this step. I highly recommend using a pizza stone, just make sure you place it in the oven BEFORE you turn the heat on. Place the stone on the bottom rack of the oven.]
After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan and place on the middle rack of the oven. [We cook one pizza at a time, and use a cookie sheet to place it on the stone. While the next one is cooking, we prepare the toppings of the first one]
Bake for 4 minutes and remove from the oven. [After both pizzas have been pre-baked, remove the stone from the oven.]
Top the pizza with your favorite toppings and place directly on the lowest rack of the oven (not the stone or pan) for 8 minutes, until crust is golden brown and the filling is bubbly.
My favorite toppings - all amounts vary as to the size of the pizza, and the amounts we have on hand, so use what you are comfortable with.
BBQ Pizza
barbecue sauce
grilled chicken, shredded
cilantro
smoked gouda cheese slices
a little parmesan cheese
onion and pepper mix saute'd until browned (I buy a frozen mix and always have at least one bag on hand)
mozzerella cheese
Chicken Alfredo (my absolute fave!!)
alfredo sauce, topped with fresh ground pepper medley and crumbled dried tarragon
grilled chicken, shredded
parmesan cheese
onion and pepper mix saute'd until browned
2 slices of cooked bacon, crumbled
mozzerella cheese
by Vinae Tilson Winn
Pizza Dough from The King Arthur Flour Baker's Companion (a book James and I highly recommend, and I'm not a person who bakes!)
3 c unbleached all purpose flour*
1 tsp instant yeast
1 1/2 tsp salt
2 Tbsp olive oil
1 1/4 to 1 1/2 c water [we've found it helpful if the water is hot]
*The recipe calls for 1 3/4 cup all purpose flour and 1 1/4 cup semolina, but says it is optional. We've done both, and find that the semolina doesn't make much of a difference, especially given the price. Also optional, 2 Tbsp dough relaxer, which we've never used.
Mix and knead together all the dough ingredients - by hand or mixer - until you've created a smooth, soft dough. Don't overknead the dough; it should hold together but look fairly rough on the surface.
Cover and let the dough rise for 45 minutes [I just use a dishcloth to cover it], the refrigerate it for 4 hours, or up to 36 hours; this step will develop the crust's flavor. [We usually try to make it the night before, and it's best that way, but we have made it three hours before, and it is still fine, but better if it can sit]
Divide the dough in half. Shape each half into 9- to 12-inch round (thicker or thinner crust), and place each on a piece of parchment paper cut to fit. [tip: cut the paper after you've put the dough on it!] Cover the dough and let it rest while you heat the oven (and baking stone) to 500 degrees. [We never cover the dough during this step. I highly recommend using a pizza stone, just make sure you place it in the oven BEFORE you turn the heat on. Place the stone on the bottom rack of the oven.]
After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan and place on the middle rack of the oven. [We cook one pizza at a time, and use a cookie sheet to place it on the stone. While the next one is cooking, we prepare the toppings of the first one]
Bake for 4 minutes and remove from the oven. [After both pizzas have been pre-baked, remove the stone from the oven.]
Top the pizza with your favorite toppings and place directly on the lowest rack of the oven (not the stone or pan) for 8 minutes, until crust is golden brown and the filling is bubbly.
My favorite toppings - all amounts vary as to the size of the pizza, and the amounts we have on hand, so use what you are comfortable with.
BBQ Pizza
barbecue sauce
grilled chicken, shredded
cilantro
smoked gouda cheese slices
a little parmesan cheese
onion and pepper mix saute'd until browned (I buy a frozen mix and always have at least one bag on hand)
mozzerella cheese
Chicken Alfredo (my absolute fave!!)
alfredo sauce, topped with fresh ground pepper medley and crumbled dried tarragon
grilled chicken, shredded
parmesan cheese
onion and pepper mix saute'd until browned
2 slices of cooked bacon, crumbled
mozzerella cheese
Saturday, October 29, 2011
Kid Egg Bites
Kid Egg Bites
350F for 20-25 min. 4 eggs, 1/4 c. milk, mix together. I put in muffin pan add a little bit of bacon and cheese. Makes six muffin size, but I normally double so I use the whole 12 muffin pan.
350F for 20-25 min. 4 eggs, 1/4 c. milk, mix together. I put in muffin pan add a little bit of bacon and cheese. Makes six muffin size, but I normally double so I use the whole 12 muffin pan.
Banana Graham Dessert
Banana Graham Dessert
Vicki Creek
What You Need
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 oz.) container frozen whipped topping thawed
1 (3.5 oz.) pkg. instant vanilla pudding mix
1 cup sour cream
3 bananas sliced
What You Do
In a medium bowl, combine crackers, butter and sugar. Press
Mixture into bottom and sides of a 13X9 " pan. In a large bowl,
combine whipped topping pudding and sour cream; whisk together.
Put half of this mixture into crust. Layer sliced bananas over top
of pie. Pour 2nd half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour.
Vicki Creek
What You Need
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 oz.) container frozen whipped topping thawed
1 (3.5 oz.) pkg. instant vanilla pudding mix
1 cup sour cream
3 bananas sliced
What You Do
In a medium bowl, combine crackers, butter and sugar. Press
Mixture into bottom and sides of a 13X9 " pan. In a large bowl,
combine whipped topping pudding and sour cream; whisk together.
Put half of this mixture into crust. Layer sliced bananas over top
of pie. Pour 2nd half of pudding mixture over top of bananas.
Immediately cover and refrigerate pie for one hour.
Wednesday, October 12, 2011
Colorado Rocky Mountain High Cookies
Colorado Rocky Mountain High Cookies
http://www.mennonitegirlscancook.ca/2011/10/colorado-rocky-mountain-high-cookies.html
When I was in Colorado, to help my daughter pack to move to Canada, I went through her pantry and put together leftover ingredients of this and that to make a batch of cookies. They turned out tasting pretty good, except that they spread out too much. I've tried to re-create them since then and this is what I came up with.
Ingredients:
1/2 cup butter
1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp pancake syrup
2 eggs
1 tsp vanilla
1 3/4 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 cup each, granola and oatmeal OR 2 cups oatmeal
1 cup craisins (dried cranberries)
1 cup coconut
3/4 cups chocolate chips
1/2 cup nuts, chopped or slivered
1/2 cup Skor toffee bits
Method:
Beat butter and shortening well, adding sugar, syrup and vanilla. Continue beating until smooth, then blend in the eggs
Mix flour, baking powder, soda and salt. Stir into wet ingredients.
Add the rest of the ingredients, stirring until well blended.
Drop by rounded Tbsp onto greased cookie sheets. Flatten just slightly.
Bake at 350 F for about 12 minutes.
Remove from cookie sheets with lifter, once cooled. Yield: 4 dozen cookies
http://www.mennonitegirlscancook.ca/2011/10/colorado-rocky-mountain-high-cookies.html
When I was in Colorado, to help my daughter pack to move to Canada, I went through her pantry and put together leftover ingredients of this and that to make a batch of cookies. They turned out tasting pretty good, except that they spread out too much. I've tried to re-create them since then and this is what I came up with.
Ingredients:
1/2 cup butter
1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 Tbsp pancake syrup
2 eggs
1 tsp vanilla
1 3/4 cups flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
1 cup each, granola and oatmeal OR 2 cups oatmeal
1 cup craisins (dried cranberries)
1 cup coconut
3/4 cups chocolate chips
1/2 cup nuts, chopped or slivered
1/2 cup Skor toffee bits
Method:
Beat butter and shortening well, adding sugar, syrup and vanilla. Continue beating until smooth, then blend in the eggs
Mix flour, baking powder, soda and salt. Stir into wet ingredients.
Add the rest of the ingredients, stirring until well blended.
Drop by rounded Tbsp onto greased cookie sheets. Flatten just slightly.
Bake at 350 F for about 12 minutes.
Remove from cookie sheets with lifter, once cooled. Yield: 4 dozen cookies
Roasted Marinara Sauce
Roasted Marinara Sauce
Frugal Living
The amounts listed in this recipe are just a good place to start.
Adjust the ingredients to suit your tastes.
Yield: around 22 cups (5-6 quarts)
8 c. cherry tomatoes or 24 medium tomatoes
2 medium onions, quartered
8-10 garlic cloves, peeled
olive oil
salt
basil leaves
1-3 cans tomato paste, optional
Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole; they will break down during the roasting process. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt. Sprinkle the basil leaves over the top of the tomatoes.
Roast at 425 for 30-40 minutes. The timing isn’t an exact science. The combination will smell incredibly fragrant, and the tomatoes and onions will look wrinkled, roasted, and slightly charred. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Place a large collander inside a large bowl and dump the pans into the collander to strain out the juice. Set the juice aside.
Puree the tomato mixture in a blender or food processor until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. You could also add tomato paste if you desire a thicker sauce. Taste. Season with more salt, if needed.
Serve immediately over cooked pasta or freeze in plastic containers or bags for later use.
http://www.frugallivingnw.com/frugal-homemaking/how-to-make-roasted-marinara-sauce/
Frugal Living
The amounts listed in this recipe are just a good place to start.
Adjust the ingredients to suit your tastes.
Yield: around 22 cups (5-6 quarts)
8 c. cherry tomatoes or 24 medium tomatoes
2 medium onions, quartered
8-10 garlic cloves, peeled
olive oil
salt
basil leaves
1-3 cans tomato paste, optional
Wash and stem the cherry tomatoes or wash and core the whole tomatoes. Split them evenly, in a single layer, between 2 9×13″ baking dishes. The larger tomatoes can be left whole; they will break down during the roasting process. Toss the quartered onions and peeled garlic cloves evenly between the two pans. Drizzle with olive oil and season generously with salt. Sprinkle the basil leaves over the top of the tomatoes.
Roast at 425 for 30-40 minutes. The timing isn’t an exact science. The combination will smell incredibly fragrant, and the tomatoes and onions will look wrinkled, roasted, and slightly charred. Remove the pans from the oven and set on the counter to cool for 10-15 minutes.
Place a large collander inside a large bowl and dump the pans into the collander to strain out the juice. Set the juice aside.
Puree the tomato mixture in a blender or food processor until it reaches the desired consistency. Dump the pureed tomato sauce into the reserved juice and stir until thoroughly combined. You could also add tomato paste if you desire a thicker sauce. Taste. Season with more salt, if needed.
Serve immediately over cooked pasta or freeze in plastic containers or bags for later use.
http://www.frugallivingnw.com/frugal-homemaking/how-to-make-roasted-marinara-sauce/
Cran-Apple Chicken
Cran-Apple Chicken
Amy Donnell Scott
Cran-Apple Chicken: In crockpot: 6 boneless, skinless chicken breast halves; 1 cup fresh or frozen cranberries; 1 green apple, peeled, cored, and sliced; 1 Tbsp. brown sugar, 1 cup apple juice or cider. Cook on low 6-8 hrs. ( I had it on low for 1 hr., then high for 2 hrs. and it was done.)
Amy Donnell Scott
Cran-Apple Chicken: In crockpot: 6 boneless, skinless chicken breast halves; 1 cup fresh or frozen cranberries; 1 green apple, peeled, cored, and sliced; 1 Tbsp. brown sugar, 1 cup apple juice or cider. Cook on low 6-8 hrs. ( I had it on low for 1 hr., then high for 2 hrs. and it was done.)
Thursday, September 8, 2011
Best Nuts
Best Nuts
Tiffany Brien Sis-n-law
2 c. pecans
1 egg white
1/4 c. brown sugar
1-2 t cinnamon -just kind of wing it so the cinnamon measurement is just a best guess:
Dash of nutmeg
Dash of salt
In a small bowl, whisk the egg white until loose and somewhat frothy. Add pecans and stir to coat.
Add brown sugar, cinnamon, nutmeg and salt to pecans, stir to coat.
Spray a medium-size pyrex with nonstick spray. Dump pecans into pan. Microwave for 2 minutes, then stir, making sure to scrape/move all pecans (otherwise they can burn in the next rounds of nuking). Return to microwave for one minute, then stir again. Continue this for approximately 5 minutes total cooking time, adding smaller increments of time as needed to ensure pecans are no longer shiny.
Turn out pecans on a sheet of wax paper, allow to cool completely before storing.
Tiffany Brien Sis-n-law
2 c. pecans
1 egg white
1/4 c. brown sugar
1-2 t cinnamon -just kind of wing it so the cinnamon measurement is just a best guess:
Dash of nutmeg
Dash of salt
In a small bowl, whisk the egg white until loose and somewhat frothy. Add pecans and stir to coat.
Add brown sugar, cinnamon, nutmeg and salt to pecans, stir to coat.
Spray a medium-size pyrex with nonstick spray. Dump pecans into pan. Microwave for 2 minutes, then stir, making sure to scrape/move all pecans (otherwise they can burn in the next rounds of nuking). Return to microwave for one minute, then stir again. Continue this for approximately 5 minutes total cooking time, adding smaller increments of time as needed to ensure pecans are no longer shiny.
Turn out pecans on a sheet of wax paper, allow to cool completely before storing.
Monday, June 6, 2011
Pesto Pasta
Pesto Pasta
Sherry Thompson
1 tub (1 cup) store-bought pesto sauce,
Juice of 1 lemon
Two 6-ounce cans water-packed chicken,
A box of your favorite pasta cooked
Salt and pepper to taste
Mix all together
Sherry Thompson
1 tub (1 cup) store-bought pesto sauce,
Juice of 1 lemon
Two 6-ounce cans water-packed chicken,
A box of your favorite pasta cooked
Salt and pepper to taste
Mix all together
Sunday, May 29, 2011
Winner Winner Chicken Dinner
Winner Winner Chicken Dinner
Mad Hungry
This delicious and easy-to-prepare recipe comes from Pam Glynn, the winner of the "Mad Hungry" TV Weeknight Dinner Challenge.
http://www.marthastewart.com/352658/winner-winner-chicken-dinner
Ingredients
*
o 1/3 cup olive oil
o 4 cloves garlic
o 2 tablespoons paprika: smoked, spicy, or a blend of the two
o 1 teaspoon ground cumin
o 1/2 teaspoon crushed red pepper
o 1/2 cup chopped fresh cilantro or parsley
o 2 tablespoons salt
o 1 teaspoon black pepper
o 1 whole chicken, about 3 pounds, cut into 10 pieces
o 2 cans garbanzo beans or white beans, drained
o 2 pints cherry or grape tomatoes
Directions
1. Preheat oven to 450 degrees.
2. Mix the marinade: olive oil, garlic, paprika, cumin, red pepper, cilantro (or parsley), salt, and pepper in a bowl. Using zip-top bags or a large container suitable for marinating, combine marinade, chicken, beans, and tomatoes, ensuring that everything, especially the chicken, is evenly coated with the marinade. Let marinate a few hours, all day, or overnight.
3. When ready to cook, dump contents into large roasting pan. Roast 20-30 minutes, or until chicken is cooked through and browned, and tomatoes have burst and caramelized.
Mad Hungry
This delicious and easy-to-prepare recipe comes from Pam Glynn, the winner of the "Mad Hungry" TV Weeknight Dinner Challenge.
http://www.marthastewart.com/352658/winner-winner-chicken-dinner
Ingredients
*
o 1/3 cup olive oil
o 4 cloves garlic
o 2 tablespoons paprika: smoked, spicy, or a blend of the two
o 1 teaspoon ground cumin
o 1/2 teaspoon crushed red pepper
o 1/2 cup chopped fresh cilantro or parsley
o 2 tablespoons salt
o 1 teaspoon black pepper
o 1 whole chicken, about 3 pounds, cut into 10 pieces
o 2 cans garbanzo beans or white beans, drained
o 2 pints cherry or grape tomatoes
Directions
1. Preheat oven to 450 degrees.
2. Mix the marinade: olive oil, garlic, paprika, cumin, red pepper, cilantro (or parsley), salt, and pepper in a bowl. Using zip-top bags or a large container suitable for marinating, combine marinade, chicken, beans, and tomatoes, ensuring that everything, especially the chicken, is evenly coated with the marinade. Let marinate a few hours, all day, or overnight.
3. When ready to cook, dump contents into large roasting pan. Roast 20-30 minutes, or until chicken is cooked through and browned, and tomatoes have burst and caramelized.
Spinach Pesto Fusilli
Spinach Pesto Fusilli
Mad Hungry
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Mad Hungry, May 2011
http://www.marthastewart.com/353643/spinach-pesto-fusilli
* Yield Serves 4-6
Ingredients
*
o 8 ounces baby spinach
o 3/4 cup pine nuts, toasted
o 2 garlic cloves, smashed and peeled
o 1/2 cup grated Parmesan cheese, plus more for garnish
o 1 lemon, zest and juice
o 1/2 teaspoon salt
o 1/4 teaspoon ground black pepper
o 1/2 cup extra-virgin olive oil, plus more for serving
o 1 pound fusilli pasta
Directions
1. Place half the spinach in a food processor and pulse until coarsely chopped. Add remaining spinach and pulse to chop. Add 1/2 cup pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper to the processor and puree.
2. With the motor running, slowly add the olive oil in a steady stream. Transfer pesto to a large bowl. If making in advance, cover pesto with light coating of olive oil and cover with plastic. Refrigerate until ready to serve.
3. Cook pasta in a large pot of salted water until al dente, about 6-8 minutes, or according to package instructions. Drain pasta and immediately toss with pesto.
4. Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.
Mad Hungry
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Mad Hungry, May 2011
http://www.marthastewart.com/353643/spinach-pesto-fusilli
* Yield Serves 4-6
Ingredients
*
o 8 ounces baby spinach
o 3/4 cup pine nuts, toasted
o 2 garlic cloves, smashed and peeled
o 1/2 cup grated Parmesan cheese, plus more for garnish
o 1 lemon, zest and juice
o 1/2 teaspoon salt
o 1/4 teaspoon ground black pepper
o 1/2 cup extra-virgin olive oil, plus more for serving
o 1 pound fusilli pasta
Directions
1. Place half the spinach in a food processor and pulse until coarsely chopped. Add remaining spinach and pulse to chop. Add 1/2 cup pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper to the processor and puree.
2. With the motor running, slowly add the olive oil in a steady stream. Transfer pesto to a large bowl. If making in advance, cover pesto with light coating of olive oil and cover with plastic. Refrigerate until ready to serve.
3. Cook pasta in a large pot of salted water until al dente, about 6-8 minutes, or according to package instructions. Drain pasta and immediately toss with pesto.
4. Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.
Baked Teriyaki Chicken
Baked Teriyaki Chicken
http://allrecipes.com/Recipe/baked-teriyaki-chicken/Detail.aspx
recipe image
Rated: rating
Submitted By: Marian Collins
Photo By: Sarah-May
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 6
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens your choice of chicken cuts. Doubles easily to satisfy the hoards."
Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
http://allrecipes.com/Recipe/baked-teriyaki-chicken/Detail.aspx
recipe image
Rated: rating
Submitted By: Marian Collins
Photo By: Sarah-May
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 6
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens your choice of chicken cuts. Doubles easily to satisfy the hoards."
Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
No-Knead Sourdough Bread
No-Knead Sourdough Bread
Paula Mansur
Posted By cheeseslave On April 6, 2010 @ 7:45 PM In Recipes | 78 Comments
Do you want to learn how to make no-knead sourdough? I have wanted to learn for years and I’m thrilled that I was able to find someone to teach me.
A few months ago, my friend and neighbor, Janis, had me (and our friend, Shirley, pictured below) over to her house to teach me her method for baking artisan no knead sourdough bread. It came out so well — I’m very excited to share it with you.
No-Knead Sourdough: The Lazy Way to Make Bread
This sourdough bread is so easy to make. It is no-knead, people. No stand mixer or Bosch. No kneading or mixing whatsoever. Just put the flour and the starter in a bowl and let it sit there overnight (well, 18-19 hours to be exact). What could be easier?
No knead bread appeals to me because I’m inherently lazy. Yes, I’m a crazy, driven workaholic who averages 12-15 hour workdays. But when it comes to cooking, gardening and housekeeping, I like to keep things as simple and easy as possible. (So I can work more — ha!)
This bread is beyond delicious. Not only that, as you can see from the photo above, it’s also beautiful. You will love it!
And it’s easy to make. Just follow the directions exactly. I took very detailed notes when Janis taught me, and I worked hard to be very precise with the recipe. Do not fool around with this — just do exactly as I have outlined and you will have perfect, delicious bread.
White Flour – Good For Sourdough Newbies
Now, this recipe is for a bread made with mostly white flour (with a small percentage of sprouted flour). I don’t usually recommend using white flour. As we know, white flour is not good for us — as it contains almost no nutrients. However, there are times when it’s a good thing to use, in moderation, of course. For example, Sally Fallon Morell has a white flour pie crust recipe in Nourishing Traditions.
Janis spent a long time researching and perfecting this recipe. I think that’s why it comes out so well — she really paid attention to details. She uses white flour in this recipe because (a) her husband prefers it, and he’s the one who eats it (she’s doing GAPS and doesn’t even eat the bread she bakes!) and (b) she could not get the bread to work properly with sprouted flour (I think you would have to add vital gluten to get a good rise out of all sprouted flour — I’m going to work on this recipe).
Janis also recommends starting with white flour the first time you bake sourdough bread. It is easier for most folks to get the hang of. If you follow this recipe, I promise, you will not end up with one of those bricks that most people get when they try their hand at sourdough the first time.
Janis has since informed me that she worked on it and she got great results with 100% plain spelt flour (not sprouted). Since the sourdough starter breaks down the phytic acid and other anti-nutrients, it’s fine to just use plain spelt or whole wheat flour. But try it with white flour first. If you succeed, then move on to a whole grain flour (ideally, freshly ground — it’s more nutritious).
I’ll am going to work on a 100% sprouted flour whole grain sourdough version. Am still busy busy busy though — it may take me a few months to post it.
No-Knead Sourdough Bread
Ingredients
Sourdough starter (1/4 cup) — for sources, see my resources page
Filtered water (12 oz + extra to activate starter)
Unbleached, all-purpose white flour – I used King Arthur (12 oz + extra to activate starter and some to put on your board)
Sprouted flour, wheat or spelt (4 oz) — for sources, see my resources page
Sea salt (1/2 tsp)
Rice flour, for dusting
Equipment
Large glass or ceramic mixing bowl (not stainless steel)
Dutch oven or stock pot
Very large cutting board or wooden bread board, or a very clean countertop
Banneton or colander lined with a dishcloth
Optional: plastic dough scraper
Directions
1. Follow directions (see below) on starter, feeding it every 8 hours until it is super-bubbly and active. It should look like a flour-and-water version of Champagne. You should see lots of bubbles and holes on the top. (This is really the key to a good loaf of sourdough. If your starter is not active enough, your bread will not rise.)
2. Put 12 ounces of filtered water (at body temperature — not ice cold) in a bowl or glass measuring cup. Add 1/4 cup of active sourdough starter to the cup and set aside.
3. In a large glass or ceramic (not stainless steel) mixing bowl, stir or whisk together 12 oz white flour, 4 oz sprouted flour, and 1 1/2 tsp fine (not coarse) sea salt.
4. Add starter and stir together with a wooden spoon.
5. Cover the bowl with plastic wrap and leave on the counter for 18-19 hours. If your kitchen is very cold, set your bowl in a warm place. You can make a note to yourself on a sticky and put it on top of the bowl, or set an alert on your iPhone (Janis uses the stickies — I use the iPhone).
6. 18-19 hours later, sprinkle white flour on a wooden board or large cutting board (or a clean countertop). With clean hands, gently scoop the dough out of the bowl and carefully set it on your floured surface. It helps to have a dough scraper to do this. You can get a plastic dough scraper for less than a dollar at gourmet shops or restaurant supply stores. You can also use a wooden spoon or your hands (it can help to put a little flour on your hands).
7. Fold the dough on top of itself three times. 1-2-3, that’s it. There is no kneading required — you’re just helping to disperse the gluten a bit.
8. Cover with a dishtowel and let sit on the board for exactly 15 minutes (set your timer).
15 minutes later, sprinkle a little rice flour into the bowl of a banneton (pictured below) or colander lined with a thin dish cloth (not one of those big thick terrycloth ones — use a thin cloth).
9. Very carefully put the dough into the banneton or cloth-lined collander, top side down. In other words, the top of the blob of dough should go down into the banneton, where the sprinkled rice flour is. That is going to be the top of your loaf when it bakes.
10. Cover the banneton or colander with another dishcloth and let it sit on the counter or in a warm place for 1 1/2 hours.
11. After one hour has passed, preheat oven to 500 degrees F and set the Dutch oven with lid on inside the oven, on the middle rack. You will let the Dutch oven, lid on, heat up in the oven for 30 minutes.
12. When 30 minutes have passed (and the dough has risen in the banneton or colander for a total of 1 1/2 hours), carefully take the very hot Dutch oven out of the oven.
13. Sprinkle some rice flour on your hands and very gently transfer the dough into the Dutch oven. The top of the loaf, which was facing down in the banneton or colander, will be facing right-side up in the Dutch oven.
14. Cover and put in the oven, immediately turning the heat down to 450 degrees (You may have to go as low as 400 — all ovens are different. Start with 450 and see how it goes — 450 worked great for me.).
15. Let bake for 1/2 hour, then take the lid off and turn the oven down to 400 degrees. Bake for 15 more minutes.
16. Serve warm with lots of grass-fed butter.
How To Activate a Sourdough Starter:
Janis does not feed her starter every day. She keeps it in her fridge. She just lets it sit in there, with the “hooch” liquid on top, indefinitely. When she wants to make bread this is what she does.
1. Take 2 teaspoons of starter and put it in a glass or ceramic bowl.
2. Stir in 1 ounce or 2 tbs each of room temp filtered water and flour. (Janis uses a digital scale to do this. You put a bowl on the scale, reset the weight to zero, then adds the starter.)
3. Around 8 hours later, measure your starter. (Again, it’s good to use a digital scale.)
4. Add equal parts flour and filtered water. In other words, if you have 2 oz starter, add 2 oz flour and 2 oz water.
5. Let sit for 8 hours, repeat the feeding one more time.
6. Let it sit for another 8 hours. You may have to feed it even one more time after that. See how bubbly it is & use your discretion.
Note: To keep your starter active & bubbly, you need to feed it every 8 hours and it has to be equal parts (1/3 starter, 1/3 filtered water & 1/3 flour). I tried feeding it less than every 8 hours and it died. I’ve also tried using less or more of the recommended amounts of starter/water/flour — it died. Don’t experiment – just follow the directions exactly and your starter will thrive.
Article printed from CHEESESLAVE: http://www.cheeseslave.com
URL to article: http://www.cheeseslave.com/2010/04/06/no-knead-sourdough-bread/
Click here to print.
Paula Mansur
Posted By cheeseslave On April 6, 2010 @ 7:45 PM In Recipes | 78 Comments
Do you want to learn how to make no-knead sourdough? I have wanted to learn for years and I’m thrilled that I was able to find someone to teach me.
A few months ago, my friend and neighbor, Janis, had me (and our friend, Shirley, pictured below) over to her house to teach me her method for baking artisan no knead sourdough bread. It came out so well — I’m very excited to share it with you.
No-Knead Sourdough: The Lazy Way to Make Bread
This sourdough bread is so easy to make. It is no-knead, people. No stand mixer or Bosch. No kneading or mixing whatsoever. Just put the flour and the starter in a bowl and let it sit there overnight (well, 18-19 hours to be exact). What could be easier?
No knead bread appeals to me because I’m inherently lazy. Yes, I’m a crazy, driven workaholic who averages 12-15 hour workdays. But when it comes to cooking, gardening and housekeeping, I like to keep things as simple and easy as possible. (So I can work more — ha!)
This bread is beyond delicious. Not only that, as you can see from the photo above, it’s also beautiful. You will love it!
And it’s easy to make. Just follow the directions exactly. I took very detailed notes when Janis taught me, and I worked hard to be very precise with the recipe. Do not fool around with this — just do exactly as I have outlined and you will have perfect, delicious bread.
White Flour – Good For Sourdough Newbies
Now, this recipe is for a bread made with mostly white flour (with a small percentage of sprouted flour). I don’t usually recommend using white flour. As we know, white flour is not good for us — as it contains almost no nutrients. However, there are times when it’s a good thing to use, in moderation, of course. For example, Sally Fallon Morell has a white flour pie crust recipe in Nourishing Traditions.
Janis spent a long time researching and perfecting this recipe. I think that’s why it comes out so well — she really paid attention to details. She uses white flour in this recipe because (a) her husband prefers it, and he’s the one who eats it (she’s doing GAPS and doesn’t even eat the bread she bakes!) and (b) she could not get the bread to work properly with sprouted flour (I think you would have to add vital gluten to get a good rise out of all sprouted flour — I’m going to work on this recipe).
Janis also recommends starting with white flour the first time you bake sourdough bread. It is easier for most folks to get the hang of. If you follow this recipe, I promise, you will not end up with one of those bricks that most people get when they try their hand at sourdough the first time.
Janis has since informed me that she worked on it and she got great results with 100% plain spelt flour (not sprouted). Since the sourdough starter breaks down the phytic acid and other anti-nutrients, it’s fine to just use plain spelt or whole wheat flour. But try it with white flour first. If you succeed, then move on to a whole grain flour (ideally, freshly ground — it’s more nutritious).
I’ll am going to work on a 100% sprouted flour whole grain sourdough version. Am still busy busy busy though — it may take me a few months to post it.
No-Knead Sourdough Bread
Ingredients
Sourdough starter (1/4 cup) — for sources, see my resources page
Filtered water (12 oz + extra to activate starter)
Unbleached, all-purpose white flour – I used King Arthur (12 oz + extra to activate starter and some to put on your board)
Sprouted flour, wheat or spelt (4 oz) — for sources, see my resources page
Sea salt (1/2 tsp)
Rice flour, for dusting
Equipment
Large glass or ceramic mixing bowl (not stainless steel)
Dutch oven or stock pot
Very large cutting board or wooden bread board, or a very clean countertop
Banneton or colander lined with a dishcloth
Optional: plastic dough scraper
Directions
1. Follow directions (see below) on starter, feeding it every 8 hours until it is super-bubbly and active. It should look like a flour-and-water version of Champagne. You should see lots of bubbles and holes on the top. (This is really the key to a good loaf of sourdough. If your starter is not active enough, your bread will not rise.)
2. Put 12 ounces of filtered water (at body temperature — not ice cold) in a bowl or glass measuring cup. Add 1/4 cup of active sourdough starter to the cup and set aside.
3. In a large glass or ceramic (not stainless steel) mixing bowl, stir or whisk together 12 oz white flour, 4 oz sprouted flour, and 1 1/2 tsp fine (not coarse) sea salt.
4. Add starter and stir together with a wooden spoon.
5. Cover the bowl with plastic wrap and leave on the counter for 18-19 hours. If your kitchen is very cold, set your bowl in a warm place. You can make a note to yourself on a sticky and put it on top of the bowl, or set an alert on your iPhone (Janis uses the stickies — I use the iPhone).
6. 18-19 hours later, sprinkle white flour on a wooden board or large cutting board (or a clean countertop). With clean hands, gently scoop the dough out of the bowl and carefully set it on your floured surface. It helps to have a dough scraper to do this. You can get a plastic dough scraper for less than a dollar at gourmet shops or restaurant supply stores. You can also use a wooden spoon or your hands (it can help to put a little flour on your hands).
7. Fold the dough on top of itself three times. 1-2-3, that’s it. There is no kneading required — you’re just helping to disperse the gluten a bit.
8. Cover with a dishtowel and let sit on the board for exactly 15 minutes (set your timer).
15 minutes later, sprinkle a little rice flour into the bowl of a banneton (pictured below) or colander lined with a thin dish cloth (not one of those big thick terrycloth ones — use a thin cloth).
9. Very carefully put the dough into the banneton or cloth-lined collander, top side down. In other words, the top of the blob of dough should go down into the banneton, where the sprinkled rice flour is. That is going to be the top of your loaf when it bakes.
10. Cover the banneton or colander with another dishcloth and let it sit on the counter or in a warm place for 1 1/2 hours.
11. After one hour has passed, preheat oven to 500 degrees F and set the Dutch oven with lid on inside the oven, on the middle rack. You will let the Dutch oven, lid on, heat up in the oven for 30 minutes.
12. When 30 minutes have passed (and the dough has risen in the banneton or colander for a total of 1 1/2 hours), carefully take the very hot Dutch oven out of the oven.
13. Sprinkle some rice flour on your hands and very gently transfer the dough into the Dutch oven. The top of the loaf, which was facing down in the banneton or colander, will be facing right-side up in the Dutch oven.
14. Cover and put in the oven, immediately turning the heat down to 450 degrees (You may have to go as low as 400 — all ovens are different. Start with 450 and see how it goes — 450 worked great for me.).
15. Let bake for 1/2 hour, then take the lid off and turn the oven down to 400 degrees. Bake for 15 more minutes.
16. Serve warm with lots of grass-fed butter.
How To Activate a Sourdough Starter:
Janis does not feed her starter every day. She keeps it in her fridge. She just lets it sit in there, with the “hooch” liquid on top, indefinitely. When she wants to make bread this is what she does.
1. Take 2 teaspoons of starter and put it in a glass or ceramic bowl.
2. Stir in 1 ounce or 2 tbs each of room temp filtered water and flour. (Janis uses a digital scale to do this. You put a bowl on the scale, reset the weight to zero, then adds the starter.)
3. Around 8 hours later, measure your starter. (Again, it’s good to use a digital scale.)
4. Add equal parts flour and filtered water. In other words, if you have 2 oz starter, add 2 oz flour and 2 oz water.
5. Let sit for 8 hours, repeat the feeding one more time.
6. Let it sit for another 8 hours. You may have to feed it even one more time after that. See how bubbly it is & use your discretion.
Note: To keep your starter active & bubbly, you need to feed it every 8 hours and it has to be equal parts (1/3 starter, 1/3 filtered water & 1/3 flour). I tried feeding it less than every 8 hours and it died. I’ve also tried using less or more of the recommended amounts of starter/water/flour — it died. Don’t experiment – just follow the directions exactly and your starter will thrive.
Article printed from CHEESESLAVE: http://www.cheeseslave.com
URL to article: http://www.cheeseslave.com/2010/04/06/no-knead-sourdough-bread/
Click here to print.
Sunday, May 22, 2011
My Favorite Oven Baked Picnic Chicken Recipe
My Favorite Oven Baked Picnic Chicken Recipe
This picnic chicken recipe tastes great when eaten at home, hot out of the oven. But after it's allowed to come to room temperature and firm up a bit, it's even better. Make this in the morning before a picnic, and it'll be one of the best cold picnic food recipes you've ever had. You will make it time and time again, I promise.
What's a more classic picnic food, after all, than cold fried chicken?
Recipe serves 4-6.
Ingredients:
3 - 3 1/2 lbs. skinned chicken pieces, various types
3/4 C. Greek yogurt
2-3 tbsp. milk
2 tbsp. dijon mustard
1 tsp. Tabasco sauce
1/2 tsp salt
1 tsp. Cajun seasoning
Breading:
2 1/2 C. breadcrumbs
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Cajun seasoning
2-3 tbsp. olive oil
Instructions: 1. In a large resealable plastic bag, combine the yogurt, milk, mustard, Tabasco, the 1/2 tsp. salt, and the 1 tsp. cajun seasoning. Smoosh around until mixed.
2. Drop your skinned chicken pieces in the bag. Smoosh around again until all chicken is well-coated.
3. Leave chicken to marinate in the fridge overnight. Turn bag occasionally to make sure all chicken stays evenly coated (don't worry about getting up in the middle of the night to do this, though).
4. Prepare the breading. In a large tray, combine the breadcrumbs, salt, pepper, and cajun seasoning.
5. Preheat the oven to 400 degrees F.
6. Remove each chicken piece from the marinade and let excess marinade drip away. Roll chicken in breadcrumb mixture.
7. Drizzle or brush each chicken piece with olive oil (olive oil spray works well, too). Place in a greased foil-lined baking sheet or, even better, directly on the greased rack over top of a foil-lined sheet (this makes the chicken crispier). Bake about 50-60 minutes, until golden brown and cooked through. Eat hot or at room temperature.
© 2009 Divine Dinner Party.com - http://www.divinedinnerparty.com
This picnic chicken recipe tastes great when eaten at home, hot out of the oven. But after it's allowed to come to room temperature and firm up a bit, it's even better. Make this in the morning before a picnic, and it'll be one of the best cold picnic food recipes you've ever had. You will make it time and time again, I promise.
What's a more classic picnic food, after all, than cold fried chicken?
Recipe serves 4-6.
Ingredients:
3 - 3 1/2 lbs. skinned chicken pieces, various types
3/4 C. Greek yogurt
2-3 tbsp. milk
2 tbsp. dijon mustard
1 tsp. Tabasco sauce
1/2 tsp salt
1 tsp. Cajun seasoning
Breading:
2 1/2 C. breadcrumbs
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Cajun seasoning
2-3 tbsp. olive oil
Instructions: 1. In a large resealable plastic bag, combine the yogurt, milk, mustard, Tabasco, the 1/2 tsp. salt, and the 1 tsp. cajun seasoning. Smoosh around until mixed.
2. Drop your skinned chicken pieces in the bag. Smoosh around again until all chicken is well-coated.
3. Leave chicken to marinate in the fridge overnight. Turn bag occasionally to make sure all chicken stays evenly coated (don't worry about getting up in the middle of the night to do this, though).
4. Prepare the breading. In a large tray, combine the breadcrumbs, salt, pepper, and cajun seasoning.
5. Preheat the oven to 400 degrees F.
6. Remove each chicken piece from the marinade and let excess marinade drip away. Roll chicken in breadcrumb mixture.
7. Drizzle or brush each chicken piece with olive oil (olive oil spray works well, too). Place in a greased foil-lined baking sheet or, even better, directly on the greased rack over top of a foil-lined sheet (this makes the chicken crispier). Bake about 50-60 minutes, until golden brown and cooked through. Eat hot or at room temperature.
© 2009 Divine Dinner Party.com - http://www.divinedinnerparty.com
Quick Mexican Quesadillas Recipe
Quick Mexican Quesadillas Recipe
Quesadillas may just be the master of all quick Mexican recipes. They can be served with traditional Mexican side dishes for a main dish. Or they can be cut into pieces and served on a platter as a party appetizer. They can be vegetarian, meaty, plain cheese, fresh or savory... you name it.
This quick and simple Mexican quesadilla recipe is just the basis for whatever you want. Fill it with the Carne Asada recipe above. Toss some cooked pinto beans with spices and use those instead of meat. Skip the onion, make the salsa fresca recipe you'll find below, and simply add that with the cheese for a very fresh-flavored quesadilla.
Note: Using Mexican queso fresco (a tender Mexican cheese) can give quick Mexican recipes a traditional feel but other cheeses are sometimes easier to find and can give you a similar taste. Cheese quesadillas make a great snack or meal and can be made to suit different tastes.
Recipe serves 2.
Ingredients:
2 large flour tortillas
1 1/3 C. shredded jack cheese or queso fresco
1/2 C. sliced beef or chicken
1/2 tsp. cumin
1/2 tsp chile powder
1/2 tsp. Mexican oregano
1/4 small white onion OR
1/4 C. salsa fresca (recipe below)
2 tsp. olive oil
Instructions: 1. Chop the onion.
2. In a pan heat 1 teaspoon of oil over medium heat. Add onion (if using) and saute until almost tender. Add your beef or chicken with the cumin, chile powder, and oregano. Salt if necessary. Cook until warmed through. Remove to another pan.
3. Add the remaining 1 tsp oil to your pan. Place a tortilla in the warm pan over low heat. Use 1/3 cup of cheese and sprinkle on half of the tortilla. Add half of the meat and onions evenly over the cheese. Top with 1/3 C. more cheese. Fold tortilla in half overtop of filling.
4. Repeat with remaining ingredients and the other tortilla.
5. Heat for 3 minutes on each side or until cheese is melted. Remove and slice into wedges. Serve with guacamole and sour cream.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Quesadillas may just be the master of all quick Mexican recipes. They can be served with traditional Mexican side dishes for a main dish. Or they can be cut into pieces and served on a platter as a party appetizer. They can be vegetarian, meaty, plain cheese, fresh or savory... you name it.
This quick and simple Mexican quesadilla recipe is just the basis for whatever you want. Fill it with the Carne Asada recipe above. Toss some cooked pinto beans with spices and use those instead of meat. Skip the onion, make the salsa fresca recipe you'll find below, and simply add that with the cheese for a very fresh-flavored quesadilla.
Note: Using Mexican queso fresco (a tender Mexican cheese) can give quick Mexican recipes a traditional feel but other cheeses are sometimes easier to find and can give you a similar taste. Cheese quesadillas make a great snack or meal and can be made to suit different tastes.
Recipe serves 2.
Ingredients:
2 large flour tortillas
1 1/3 C. shredded jack cheese or queso fresco
1/2 C. sliced beef or chicken
1/2 tsp. cumin
1/2 tsp chile powder
1/2 tsp. Mexican oregano
1/4 small white onion OR
1/4 C. salsa fresca (recipe below)
2 tsp. olive oil
Instructions: 1. Chop the onion.
2. In a pan heat 1 teaspoon of oil over medium heat. Add onion (if using) and saute until almost tender. Add your beef or chicken with the cumin, chile powder, and oregano. Salt if necessary. Cook until warmed through. Remove to another pan.
3. Add the remaining 1 tsp oil to your pan. Place a tortilla in the warm pan over low heat. Use 1/3 cup of cheese and sprinkle on half of the tortilla. Add half of the meat and onions evenly over the cheese. Top with 1/3 C. more cheese. Fold tortilla in half overtop of filling.
4. Repeat with remaining ingredients and the other tortilla.
5. Heat for 3 minutes on each side or until cheese is melted. Remove and slice into wedges. Serve with guacamole and sour cream.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Quick Mexican Carne Asada Tacos Recipe
Quick Mexican Carne Asada Tacos Recipe
Carne Asada is typically a grilled meat that is highly flavorful. While a grill is the authentic way to prepare this dish, a tasty version of Carne Asada can be made on the stovetop or under the broiler. Once this rich item is made, you can use it in tacos, fajitas, quesadillas (you'll find a great recipe for these below) or as a main dish with black beans, warm flour tortillas, and rice on the side.
Making the pepper/onion mixture is optional, but is the perfect thing if what you're looking for is a good and quick fajita recipe. They're also good if you're making carne asada tacos, but can also be left out if peppers isn't your thing-- it's a flexible recipe!
Recipe serves 3-4
Ingredients:
1 lb. flank steak
2 tsp. cumin
2 tsp. Mexican oregano
1 tsp. crushed red pepper (or to taste)
4 cloves garlic, crushed
1/4 C. fresh lime juice
4 red, green or yellow sweet peppers
1 white onion
1 1/2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
6-8 small flour tortillas, warmed
Garnish Ideas:
Salsa Fresca (recipe below)
Lime wedges
Chopped Green Onion
Chopped Cilantro
Sour Cream
Mexican Queso Fresco or Jack Cheese
Instructions: 1. To make quick Mexican recipes from time consuming classics, this recipe uses a rub instead of marinade. To make the rub for this carne asada, combine the cumin, oregano, garlic, red pepper, lime juice and 1/2 tablespoon olive oil in a bowl. Slice the steak across the grain of the meat to keep it tender. Slices should be 1/2 inch wide. Rub the spice/lime mixture on the slices and let sit for 10 minutes.
2. Slice the peppers and onions into thin 1/4 inch strips.
3. Preheat a large pan with oil and sauté the meat. Season the meat with salt and pepper and cook until no pink remains. Add the peppers and onions and sauté until they are softened and the onions are translucent.
4. Serve this quick Mexican recipe with the salsa fresca recipe below (or whatever garnishes you like) and lots of fresh warm flour tortillas.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Carne Asada is typically a grilled meat that is highly flavorful. While a grill is the authentic way to prepare this dish, a tasty version of Carne Asada can be made on the stovetop or under the broiler. Once this rich item is made, you can use it in tacos, fajitas, quesadillas (you'll find a great recipe for these below) or as a main dish with black beans, warm flour tortillas, and rice on the side.
Making the pepper/onion mixture is optional, but is the perfect thing if what you're looking for is a good and quick fajita recipe. They're also good if you're making carne asada tacos, but can also be left out if peppers isn't your thing-- it's a flexible recipe!
Recipe serves 3-4
Ingredients:
1 lb. flank steak
2 tsp. cumin
2 tsp. Mexican oregano
1 tsp. crushed red pepper (or to taste)
4 cloves garlic, crushed
1/4 C. fresh lime juice
4 red, green or yellow sweet peppers
1 white onion
1 1/2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
6-8 small flour tortillas, warmed
Garnish Ideas:
Salsa Fresca (recipe below)
Lime wedges
Chopped Green Onion
Chopped Cilantro
Sour Cream
Mexican Queso Fresco or Jack Cheese
Instructions: 1. To make quick Mexican recipes from time consuming classics, this recipe uses a rub instead of marinade. To make the rub for this carne asada, combine the cumin, oregano, garlic, red pepper, lime juice and 1/2 tablespoon olive oil in a bowl. Slice the steak across the grain of the meat to keep it tender. Slices should be 1/2 inch wide. Rub the spice/lime mixture on the slices and let sit for 10 minutes.
2. Slice the peppers and onions into thin 1/4 inch strips.
3. Preheat a large pan with oil and sauté the meat. Season the meat with salt and pepper and cook until no pink remains. Add the peppers and onions and sauté until they are softened and the onions are translucent.
4. Serve this quick Mexican recipe with the salsa fresca recipe below (or whatever garnishes you like) and lots of fresh warm flour tortillas.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Easy Classic Crockpot Lasagna Recipe
Easy Classic Crockpot Lasagna Recipe
Using a crockpot to make lasagna gives you more time for side dishes, and shortens clean up time... particularly if you remember to oil the inside of the pot before you begin.
This is a classic and simple crockpot lasagna recipe that comes together quickly and cooks in about four hours on low heat in your slow cooker. The combination of beef and sausage in this recipe make it rich and deeply flavorful. Use homemade marinara if you're up for it, or just buy a bottle of your favorite.
Ingredients:
1/2 pound 90% lean ground beef
1/2 pound ground Italians sausage meat
1 large white onion, minced
3 cloves garlic, minced
1 jar (10 oz) of Tomato-basil spaghetti sauce (your choice)
8 oz. no-boil lasagna noodles
1 lb. whole milk mozzarella cheese, shredded
1 lb. ricotta (room temperature)
1/4 C. whole milk
1/2 C. shredded parmesan cheese
1 tsp. oregano
1 tsp. parsley
1 egg
Salt & pepper (to taste)
Instructions: 1. Saute the beef, sausage, garlic, and onion together over a medium heat. Continue cooking until the onions are translucent and the meat is cooked through.
2. Drain thoroughly. Stir in spaghetti sauce and set aside.
3. In a medium bowl, take the mozzarella, ricotta, milk, parmesan, oregano, parsley and egg and blend them together. Add salt and pepper to taste (if you want a little more flavor use onion and garlic powder too).
4. Now you're ready to layer the crockpot (after oiling it). Begin by covering the bottom of the crockpot with meat and sauce. Place one layer of noodles on next, followed by 1/4 of the cheese blend.
5. Repeat until you get close to the top of the pot. Try to reserve enough sauce for the final layer as this keeps the lasagna from drying out. This takes about four hours to cook on low.
This simple crockpot lasagna recipe should easily feed about 5-6 people, particularly with a nice green salad on the side and some crusty bread dipped in olive oil.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Using a crockpot to make lasagna gives you more time for side dishes, and shortens clean up time... particularly if you remember to oil the inside of the pot before you begin.
This is a classic and simple crockpot lasagna recipe that comes together quickly and cooks in about four hours on low heat in your slow cooker. The combination of beef and sausage in this recipe make it rich and deeply flavorful. Use homemade marinara if you're up for it, or just buy a bottle of your favorite.
Ingredients:
1/2 pound 90% lean ground beef
1/2 pound ground Italians sausage meat
1 large white onion, minced
3 cloves garlic, minced
1 jar (10 oz) of Tomato-basil spaghetti sauce (your choice)
8 oz. no-boil lasagna noodles
1 lb. whole milk mozzarella cheese, shredded
1 lb. ricotta (room temperature)
1/4 C. whole milk
1/2 C. shredded parmesan cheese
1 tsp. oregano
1 tsp. parsley
1 egg
Salt & pepper (to taste)
Instructions: 1. Saute the beef, sausage, garlic, and onion together over a medium heat. Continue cooking until the onions are translucent and the meat is cooked through.
2. Drain thoroughly. Stir in spaghetti sauce and set aside.
3. In a medium bowl, take the mozzarella, ricotta, milk, parmesan, oregano, parsley and egg and blend them together. Add salt and pepper to taste (if you want a little more flavor use onion and garlic powder too).
4. Now you're ready to layer the crockpot (after oiling it). Begin by covering the bottom of the crockpot with meat and sauce. Place one layer of noodles on next, followed by 1/4 of the cheese blend.
5. Repeat until you get close to the top of the pot. Try to reserve enough sauce for the final layer as this keeps the lasagna from drying out. This takes about four hours to cook on low.
This simple crockpot lasagna recipe should easily feed about 5-6 people, particularly with a nice green salad on the side and some crusty bread dipped in olive oil.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Monday, May 16, 2011
Roast Chicken Enchilada Suizas Stacked Casserole
Roast Chicken Enchilada Suizas Stacked Casserole
Recipe courtesy Rachael Ray
TOTAL TIME:1 hr 50 min
Prep:40 min
Inactive Prep:--
Cook:1 hr 10 min
YIELD:4 servings
LEVEL:Easy
Ingredients
* 4 medium poblano peppers
* 2 tablespoons extra-virgin olive oil
* 1 jalapeno, chopped
* 2 medium onions, chopped
* 4 cloves garlic, finely chopped
* 12 medium-large tomatillos, peeled, rinsed and quartered
* 2 small handfuls cilantro leaves
* 1 teaspoon ground cumin, 1/3 palmful
* 2 teaspoons honey
* 1 quart chicken stock-in-a-box
* Salt and freshly ground black pepper
* 1 lime, juiced
* 2 pounds cooked chicken, meat pulled or shredded
* 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
* 1 cup Mexican crema, creme fraiche or sour cream
* 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
* 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
* Raw red onion rings, for garnish
Directions
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.
Recipe courtesy Rachael Ray
TOTAL TIME:1 hr 50 min
Prep:40 min
Inactive Prep:--
Cook:1 hr 10 min
YIELD:4 servings
LEVEL:Easy
Ingredients
* 4 medium poblano peppers
* 2 tablespoons extra-virgin olive oil
* 1 jalapeno, chopped
* 2 medium onions, chopped
* 4 cloves garlic, finely chopped
* 12 medium-large tomatillos, peeled, rinsed and quartered
* 2 small handfuls cilantro leaves
* 1 teaspoon ground cumin, 1/3 palmful
* 2 teaspoons honey
* 1 quart chicken stock-in-a-box
* Salt and freshly ground black pepper
* 1 lime, juiced
* 2 pounds cooked chicken, meat pulled or shredded
* 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
* 1 cup Mexican crema, creme fraiche or sour cream
* 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
* 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
* Raw red onion rings, for garnish
Directions
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.
Beef and Pork Tamale Pie
Beef and Pork Tamale Pie
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Rice Pilaf with Chorizo Casserole
Rice Pilaf with Chorizo Casserole
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 generous pinch saffron threads, about 20
* 2 cups chicken stock-in-a-box
* 1 cup water
* 1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons)
* Extra-virgin olive oil, for drizzling
* 1 large Spanish onion, chopped
* Salt and freshly ground black pepper
* 1/4 cup drained chopped pimientos or diced piquillo peppers
* 1 cup frozen peas
* 1/3 cup dry sherry or 1/2 cup dry white wine
* 3 tablespoons butter
* 1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
* 1 cup long-grain white rice
* 1/2 cup chopped flat-leaf parsley
Directions
Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 generous pinch saffron threads, about 20
* 2 cups chicken stock-in-a-box
* 1 cup water
* 1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons)
* Extra-virgin olive oil, for drizzling
* 1 large Spanish onion, chopped
* Salt and freshly ground black pepper
* 1/4 cup drained chopped pimientos or diced piquillo peppers
* 1 cup frozen peas
* 1/3 cup dry sherry or 1/2 cup dry white wine
* 3 tablespoons butter
* 1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
* 1 cup long-grain white rice
* 1/2 cup chopped flat-leaf parsley
Directions
Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
Sausage and Broccoli Rabe Stoup
Sausage and Broccoli Rabe Stoup
Serves 4
Submitted by
Rachael Ray
Week in a Day
on 01/26/11
This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat for
later in the week.
INGREDIENTS
Salt
1 1/4 -1 1/2 pounds broccoli rabe (a large bundle)
1 tablespoon extra virgin olive oil (EVOO)
1 1/4-1 1/2 pounds bulk Italian sweet or hot sausage
1 onion, chopped
3-4 cloves garlic, finely chopped or very thinly sliced
1 red chili pepper, very thinly sliced
2 tablespoons fresh thyme leaves, chopped
1 tablespoon lemon zest
A few grates of nutmeg
6 cups chicken stock
2 cups water
About 3/4 cup orecchietti pasta
Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping
Crusty bread, such as ciabatta
PREPARATION
In a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the
broccoli rabe and cut it into 1 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5
minutes, then cold shock in ice water and drain very well.
Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the
sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few
minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir
in the stock and the water and bring to a boil. Simmer for a few minutes to combine the flavors. Turn off the
heat, cool and store for a make-ahead meal.
Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes.
Ladle the stoup into shallow bowls and garnish with cheese. Serve with crusty bread for mopping.
Serves 4
Submitted by
Rachael Ray
Week in a Day
on 01/26/11
This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat for
later in the week.
INGREDIENTS
Salt
1 1/4 -1 1/2 pounds broccoli rabe (a large bundle)
1 tablespoon extra virgin olive oil (EVOO)
1 1/4-1 1/2 pounds bulk Italian sweet or hot sausage
1 onion, chopped
3-4 cloves garlic, finely chopped or very thinly sliced
1 red chili pepper, very thinly sliced
2 tablespoons fresh thyme leaves, chopped
1 tablespoon lemon zest
A few grates of nutmeg
6 cups chicken stock
2 cups water
About 3/4 cup orecchietti pasta
Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping
Crusty bread, such as ciabatta
PREPARATION
In a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the
broccoli rabe and cut it into 1 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5
minutes, then cold shock in ice water and drain very well.
Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the
sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few
minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir
in the stock and the water and bring to a boil. Simmer for a few minutes to combine the flavors. Turn off the
heat, cool and store for a make-ahead meal.
Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes.
Ladle the stoup into shallow bowls and garnish with cheese. Serve with crusty bread for mopping.
Portobello-Porcini Cacciatore
Portobello-Porcini Cacciatore
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
--
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* A handful dried porcinis or a small pouch dried mushroom mix
* 1/4 cup extra-virgin olive oil
* 6 portobello mushroom caps, gills scraped, sliced
* 2 tablespoons chopped fresh thyme leaves
* 1 red chile pepper, thinly sliced
* 4 large peeled and very thinly sliced garlic cloves
* 2 Cubanelle peppers, seeded and very thinly sliced
* 1 medium red or yellow onion, quartered and thinly sliced
* Salt and freshly ground black pepper
* 1 cup dry white wine
* 1 (28-ounce) can San Marzano tomatoes
* A few leaves basil, torn
* 1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines
* 2 tablespoons butter
* Grated Pecorino Romano, for topping and passing at table
Directions
Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
--
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* A handful dried porcinis or a small pouch dried mushroom mix
* 1/4 cup extra-virgin olive oil
* 6 portobello mushroom caps, gills scraped, sliced
* 2 tablespoons chopped fresh thyme leaves
* 1 red chile pepper, thinly sliced
* 4 large peeled and very thinly sliced garlic cloves
* 2 Cubanelle peppers, seeded and very thinly sliced
* 1 medium red or yellow onion, quartered and thinly sliced
* Salt and freshly ground black pepper
* 1 cup dry white wine
* 1 (28-ounce) can San Marzano tomatoes
* A few leaves basil, torn
* 1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines
* 2 tablespoons butter
* Grated Pecorino Romano, for topping and passing at table
Directions
Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano.
Roast Chicken Dinner with Roasted Garlic Gravy
Roast Chicken Dinner with Roasted Garlic Gravy
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
1 hr 30 min
Level:
Easy
Serves:
4 servings, plus 1 chicken for another use
Ingredients
* 2 (4 to 5 pound) chickens, washed and dried
* 4 tablespoons chopped fresh thyme leaves
* Salt and freshly ground black pepper
* 1 stick softened butter
* 2 heads, plus 4 cloves garlic
* 12 small potatoes, halved
* 4 small onions, peeled and quartered, attached at root end
* Extra-virgin olive oil, for liberal drizzling
* 6 sprigs rosemary, leaves finely chopped
* 1 tablespoon fennel seeds or fennel pollen
* 1 lemon, halved
* 1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
* 2 limes, halved
Directions
Preheat the oven to 475 degrees F.
Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
1 hr 30 min
Level:
Easy
Serves:
4 servings, plus 1 chicken for another use
Ingredients
* 2 (4 to 5 pound) chickens, washed and dried
* 4 tablespoons chopped fresh thyme leaves
* Salt and freshly ground black pepper
* 1 stick softened butter
* 2 heads, plus 4 cloves garlic
* 12 small potatoes, halved
* 4 small onions, peeled and quartered, attached at root end
* Extra-virgin olive oil, for liberal drizzling
* 6 sprigs rosemary, leaves finely chopped
* 1 tablespoon fennel seeds or fennel pollen
* 1 lemon, halved
* 1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
* 2 limes, halved
Directions
Preheat the oven to 475 degrees F.
Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.
Roasted Tomato and Roasted Garlic Puttanesca
Roasted Tomato and Roasted Garlic Puttanesca
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 head garlic
* 12 to 14 large Roma or plum tomatoes
* 1/4 cup extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
* 1/2 cup pitted oil-cured olives, loosely packed
* 6 flat filets anchovies
* 3 tablespoons drained Capote capers or stemmed caperberries
* 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
* 1 pound penne or bucatini
* 1/2 cup chopped flat-leaf parsley
Directions
Preheat the oven to 375 degrees F.
Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.
Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes.
Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 head garlic
* 12 to 14 large Roma or plum tomatoes
* 1/4 cup extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
* 1/2 cup pitted oil-cured olives, loosely packed
* 6 flat filets anchovies
* 3 tablespoons drained Capote capers or stemmed caperberries
* 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
* 1 pound penne or bucatini
* 1/2 cup chopped flat-leaf parsley
Directions
Preheat the oven to 375 degrees F.
Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.
Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes.
Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.
Sausage, Kale, and Lentil Soup
Sausage, Kale, and Lentil Soup
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 pound hot sausage, bulk or casing removed
* 1 onion, chopped
* 2 ribs celery, chopped, leafy tops reserved
* 1 large carrot, peeled and chopped
* 1 large Idaho (russet) potato, peeled and chopped into small dice
* 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* 2 large cloves garlic, chopped or sliced
* 1/2 tablespoon ground cumin
* Kosher salt and freshly ground black pepper
* 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
* 1/4 cup tomato paste
* 1 cup white wine
* Freshly grated nutmeg
* 1 3/4 cups lentils
* 4 cups chicken stock
* 2 cups water
Directions
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 pound hot sausage, bulk or casing removed
* 1 onion, chopped
* 2 ribs celery, chopped, leafy tops reserved
* 1 large carrot, peeled and chopped
* 1 large Idaho (russet) potato, peeled and chopped into small dice
* 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* 2 large cloves garlic, chopped or sliced
* 1/2 tablespoon ground cumin
* Kosher salt and freshly ground black pepper
* 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
* 1/4 cup tomato paste
* 1 cup white wine
* Freshly grated nutmeg
* 1 3/4 cups lentils
* 4 cups chicken stock
* 2 cups water
Directions
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
Beer-Braised Chicken Thighs
Beer-Braised Chicken Thighs
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
45 min
Level:
Easy
Serves:
4 servings
Ingredients
* 8 pieces bone-in, skin-on chicken thighs
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
* 1 onion, chopped
* 2 ribs celery, chopped
* 1 green bell pepper, seeded and chopped
* 2 to 3 cloves garlic, chopped
* 2 tablespoons chopped fresh thyme
* 1 rounded tablespoon all-purpose flour
* 1 (12-ounce) bottle lager beer
* 1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
* 1 cup chicken stock
* 2 tablespoons hot sauce
* Scallions, white and green parts, thinly sliced, for garnish
* Warm baguette, for mopping
Directions
Pat the chicken thighs dry, and season with salt and pepper.
Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
45 min
Level:
Easy
Serves:
4 servings
Ingredients
* 8 pieces bone-in, skin-on chicken thighs
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
* 1 onion, chopped
* 2 ribs celery, chopped
* 1 green bell pepper, seeded and chopped
* 2 to 3 cloves garlic, chopped
* 2 tablespoons chopped fresh thyme
* 1 rounded tablespoon all-purpose flour
* 1 (12-ounce) bottle lager beer
* 1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
* 1 cup chicken stock
* 2 tablespoons hot sauce
* Scallions, white and green parts, thinly sliced, for garnish
* Warm baguette, for mopping
Directions
Pat the chicken thighs dry, and season with salt and pepper.
Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
Double-Batch Classic Bolognese
Double-Batch Classic Bolognese
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 30 min
Cook Time:
2 hr 20 min
Level:
Easy
Serves:
4 servings
Ingredients
* 2 cups whole milk
* 1/4 cup extra-virgin olive oil
* 1/4 pound pancetta, finely diced
* 4 ounces trimmed chicken livers, finely diced, optional, but recommended
* 2 small onions, finely chopped
* 2 small ribs celery, finely chopped, with leafy tops, chopped
* 1 large carrot, peeled and finely chopped
* 6 cloves garlic, chopped
* 2 small sprigs fresh rosemary, leaves picked and finely chopped
* 2 fresh bay leaves
* 2 1/2 pounds ground beef (chuck or sirloin) and veal mix
* Kosher salt and freshly ground black pepper
* Freshly grated nutmeg
* 2 pinches ground cloves
* 1 1/2 cups dry white wine (about 1/3 bottle)
* 2 cups beef stock
* 2 cups chicken or vegetable stock
* 2 (28-ounce) cans Italian pureed tomatoes
* 1 pound egg tagliatelle or bucatini pasta
* 3 tablespoons butter
* Grated Parmigiano-Reggiano cheese
Directions
You know you love it and you know you make it your own special way if you've ever made it before. Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months.
Warm 2 cups milk in small pot over lowest heat.
Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.
Add the ground meat and cook through breaking into pieces, but do not brown. Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes. Add the warm milk to the meat and allow it to absorb into the meat for 1 minute. Stir in the beef stock, vegetable stock, and tomatoes. Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally.
Divide the sauce in 1/2, cool, and freeze one batch. Cool and store the remainder for a make-ahead meal within the week. Alternately, cook pasta to al dente, thin the sauce a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine. Top with grated cheese and chopped celery leaves. Serve with green salad.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 30 min
Cook Time:
2 hr 20 min
Level:
Easy
Serves:
4 servings
Ingredients
* 2 cups whole milk
* 1/4 cup extra-virgin olive oil
* 1/4 pound pancetta, finely diced
* 4 ounces trimmed chicken livers, finely diced, optional, but recommended
* 2 small onions, finely chopped
* 2 small ribs celery, finely chopped, with leafy tops, chopped
* 1 large carrot, peeled and finely chopped
* 6 cloves garlic, chopped
* 2 small sprigs fresh rosemary, leaves picked and finely chopped
* 2 fresh bay leaves
* 2 1/2 pounds ground beef (chuck or sirloin) and veal mix
* Kosher salt and freshly ground black pepper
* Freshly grated nutmeg
* 2 pinches ground cloves
* 1 1/2 cups dry white wine (about 1/3 bottle)
* 2 cups beef stock
* 2 cups chicken or vegetable stock
* 2 (28-ounce) cans Italian pureed tomatoes
* 1 pound egg tagliatelle or bucatini pasta
* 3 tablespoons butter
* Grated Parmigiano-Reggiano cheese
Directions
You know you love it and you know you make it your own special way if you've ever made it before. Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months.
Warm 2 cups milk in small pot over lowest heat.
Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.
Add the ground meat and cook through breaking into pieces, but do not brown. Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes. Add the warm milk to the meat and allow it to absorb into the meat for 1 minute. Stir in the beef stock, vegetable stock, and tomatoes. Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally.
Divide the sauce in 1/2, cool, and freeze one batch. Cool and store the remainder for a make-ahead meal within the week. Alternately, cook pasta to al dente, thin the sauce a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine. Top with grated cheese and chopped celery leaves. Serve with green salad.
Braised Pork Tacos
Braised Pork Tacos
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
45 min
Cook Time:
3 hr 30 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4 to 5 pound) boneless pork shoulder
* Salt and freshly ground black pepper
* 2 tablespoons vegetable oil
* 2 tablespoons extra-virgin olive oil
* 2 onions, cut into wedges, root end attached
* 4 large cloves garlic, crushed
* 1 1/2 teaspoons chopped oregano leaves, half a palmful
* 2 red chiles, thinly sliced
* 4 bay leaves
* 1 (12-ounce) bottle Mexican beer
* 2 cups chicken stock
* 4 oranges, juiced about 2 cups
* 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
* 2 limes, juiced
* 1 1/2 cups white wine vinegar or white balsamic vinegar
* 1/2 cup sugar
* 2 small red onions, thinly sliced
* 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
* 1/4 head red cabbage, shredded
* 1 cup crumbled queso fresco or 2 cups shredded Monterey jack
* 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel
Directions
Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
45 min
Cook Time:
3 hr 30 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4 to 5 pound) boneless pork shoulder
* Salt and freshly ground black pepper
* 2 tablespoons vegetable oil
* 2 tablespoons extra-virgin olive oil
* 2 onions, cut into wedges, root end attached
* 4 large cloves garlic, crushed
* 1 1/2 teaspoons chopped oregano leaves, half a palmful
* 2 red chiles, thinly sliced
* 4 bay leaves
* 1 (12-ounce) bottle Mexican beer
* 2 cups chicken stock
* 4 oranges, juiced about 2 cups
* 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
* 2 limes, juiced
* 1 1/2 cups white wine vinegar or white balsamic vinegar
* 1/2 cup sugar
* 2 small red onions, thinly sliced
* 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
* 1/4 head red cabbage, shredded
* 1 cup crumbled queso fresco or 2 cups shredded Monterey jack
* 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel
Directions
Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
Beef and Pork Tamale Pie
Beef and Pork Tamale Pie
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
Texas-Style Bacon, Beans and Eggs: Black Bean Chilaquiles
Texas-Style Bacon, Beans and Eggs: Black Bean Chilaquiles
Serves 4
Submitted by
Rachael Ray
Week in a Day
Top crispy tortilla chips with a bean and tomato mixture simmered in a beer broth and topped with bacon bits
and cheese. This casserole may be cooled to be reheated later and finished with eggs cooked to your liking,
diced avocado and lime wedges.
INGREDIENTS
2 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeño chili peppers, sliced
4 cloves garlic, chopped
1 can black beans (28 ounces)
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chili powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer, such as Negra Modelo
1 can diced fire-roasted tomatoes (14 ounces)
A small handful of fresh cilantro leaves, chopped
1 1/2-2 cups shredded hot pepper sharp cheddar cheese or pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges
PREPARATION
Pre-heat the oven to 425°F.
Cut the tortillas into strips and spray with cooking spray. Bake for 12-15 minutes until crisp. Arrange in a
casserole dish.
Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add the bacon and brown, then remove
with a slotted spoon. To the skillet, add the onion, Fresno peppers and garlic and sauté for a few minutes.
Add the beans and season with cumin, chili powder, salt and pepper. Stir in the tomatoes, cilantro and beer.
Thicken for 1 minute, then adjust the seasonings and arrange on top of the tortillas; scatter in the bacon bits
and cheese.
Cool and store for make-ahead meal.
Bake in the hot oven until bubbly and hot. Top with fried eggs (as soft or hard as you like), diced avocado and
lime wedges.
Serves 4
Submitted by
Rachael Ray
Week in a Day
Top crispy tortilla chips with a bean and tomato mixture simmered in a beer broth and topped with bacon bits
and cheese. This casserole may be cooled to be reheated later and finished with eggs cooked to your liking,
diced avocado and lime wedges.
INGREDIENTS
2 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeño chili peppers, sliced
4 cloves garlic, chopped
1 can black beans (28 ounces)
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chili powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer, such as Negra Modelo
1 can diced fire-roasted tomatoes (14 ounces)
A small handful of fresh cilantro leaves, chopped
1 1/2-2 cups shredded hot pepper sharp cheddar cheese or pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges
PREPARATION
Pre-heat the oven to 425°F.
Cut the tortillas into strips and spray with cooking spray. Bake for 12-15 minutes until crisp. Arrange in a
casserole dish.
Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add the bacon and brown, then remove
with a slotted spoon. To the skillet, add the onion, Fresno peppers and garlic and sauté for a few minutes.
Add the beans and season with cumin, chili powder, salt and pepper. Stir in the tomatoes, cilantro and beer.
Thicken for 1 minute, then adjust the seasonings and arrange on top of the tortillas; scatter in the bacon bits
and cheese.
Cool and store for make-ahead meal.
Bake in the hot oven until bubbly and hot. Top with fried eggs (as soft or hard as you like), diced avocado and
lime wedges.
Blackened Chicken Fettucine Alfredo
Blackened Chicken Fettucine Alfredo
From Jane Maynard, ThisWeekforDinner.com
- 9-oz package fresh fettuccine
- 1 jar Newman’s Own Alfredo Pasta Sauce
- 2 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
Lightly spray a 9×13 baking pan or dish with cooking oil. Set aside. Preheat oven to 350
degrees.
Pound the chicken breast until quite thin (around 1/4″ thick). Mix all of the spice
ingredients together thoroughly. Coat both sides of the chicken breasts with the spices.
Heat a non-stick grill pan or skillet over medium high heat. Place chicken breasts in pan
and brown both sides, 45-60 seconds per side. Place chicken in prepared baking pan and
bake in oven for 5 minutes. Remove from oven and slice chicken into strips.
Cook pasta according to package directions. Drain and return pasta to warm pot over
medium-low heat. Pour in alfredo sauce and mix thoroughly.
Serve pasta with sliced chicken served on top. Serves 4.
From Jane Maynard, ThisWeekforDinner.com
- 9-oz package fresh fettuccine
- 1 jar Newman’s Own Alfredo Pasta Sauce
- 2 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
Lightly spray a 9×13 baking pan or dish with cooking oil. Set aside. Preheat oven to 350
degrees.
Pound the chicken breast until quite thin (around 1/4″ thick). Mix all of the spice
ingredients together thoroughly. Coat both sides of the chicken breasts with the spices.
Heat a non-stick grill pan or skillet over medium high heat. Place chicken breasts in pan
and brown both sides, 45-60 seconds per side. Place chicken in prepared baking pan and
bake in oven for 5 minutes. Remove from oven and slice chicken into strips.
Cook pasta according to package directions. Drain and return pasta to warm pot over
medium-low heat. Pour in alfredo sauce and mix thoroughly.
Serve pasta with sliced chicken served on top. Serves 4.
Strawberry Shortcake With Basil
Strawberry Shortcake With Basil
Martha Stewart
Strawberry shortcake never tasted so good -- or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the basil flavor doesn't evaporate.
http://www.marthastewart.com/345305/strawberry-shortcake-with-basil
0
Rated
0100(0)
* Prep Time 30 minutes
* Total Time 8 hours 40 minute
* Yield Serves 8
Ingredients
*
o 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
o 20 large basil leaves, plus 1/3 cup small or torn basil leaves
o 3 cups all-purpose flour
o 1/2 cup granulated sugar, plus more if needed
o 1 1/2 tablespoons baking powder
o Salt
o 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
o 2 large eggs, lightly beaten
o 1/2 teaspoon pure vanilla extract
o 4 1/2 cups sliced strawberries (1 pound 4 ounces)
o 3 tablespoons confectioners' sugar
Directions
1. Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
2. Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
3. Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
4. Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
5. Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
6. Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
7. Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.
Martha Stewart
Strawberry shortcake never tasted so good -- or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the basil flavor doesn't evaporate.
http://www.marthastewart.com/345305/strawberry-shortcake-with-basil
0
Rated
0100(0)
* Prep Time 30 minutes
* Total Time 8 hours 40 minute
* Yield Serves 8
Ingredients
*
o 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
o 20 large basil leaves, plus 1/3 cup small or torn basil leaves
o 3 cups all-purpose flour
o 1/2 cup granulated sugar, plus more if needed
o 1 1/2 tablespoons baking powder
o Salt
o 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
o 2 large eggs, lightly beaten
o 1/2 teaspoon pure vanilla extract
o 4 1/2 cups sliced strawberries (1 pound 4 ounces)
o 3 tablespoons confectioners' sugar
Directions
1. Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
2. Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
3. Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
4. Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
5. Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
6. Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
7. Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.
Sunday, April 17, 2011
Chickpea and Tomato Penne Pasta
Chickpea and Tomato Penne Pasta
Rachael Ray
Ingredients
* 1 pound penne pasta or whole wheat penne
* Salt
* 3 tablespoons EVOO – Extra Virgin Olive Oil
* 1 medium onion, finely chopped
* 3 cloves garlic, finely chopped or grated
* 1 sprig rosemary, finely chopped
* 1/2 teaspoon crushed red pepper flakes, a couple of healthy pinches
* Black pepper
* 1 can, 14- to 18-ounce, chickpeas, rinsed and drained
* 2 tablespoons tomato paste
* 1 cup chicken stock
* 1 can, 28-ounce, Italian crushed tomatoes or tomato puree
* 1/4 cup flat-leaf parsley, a handful, chopped
* Grated Pecorino Romano cheese, to pass at table
Yields: Serves 4 as entrée, 8 as a side.
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, heat EVOO, 3 turns of the pan, in a high-sided skillet over medium heat. Add onions, garlic, rosemary, red pepper, salt and black pepper. Cook 7-8 minutes until very tender.
Pulse-process the chickpeas in a food processor to fine chop them. Add the chickpeas to the onions and garlic, add tomato paste and stir to combine for 1 minute then stir in the chicken stock and crushed or puréed tomatoes. Adjust salt and pepper to your taste.
Toss al dente pasta together with sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.
Rachael Ray
Ingredients
* 1 pound penne pasta or whole wheat penne
* Salt
* 3 tablespoons EVOO – Extra Virgin Olive Oil
* 1 medium onion, finely chopped
* 3 cloves garlic, finely chopped or grated
* 1 sprig rosemary, finely chopped
* 1/2 teaspoon crushed red pepper flakes, a couple of healthy pinches
* Black pepper
* 1 can, 14- to 18-ounce, chickpeas, rinsed and drained
* 2 tablespoons tomato paste
* 1 cup chicken stock
* 1 can, 28-ounce, Italian crushed tomatoes or tomato puree
* 1/4 cup flat-leaf parsley, a handful, chopped
* Grated Pecorino Romano cheese, to pass at table
Yields: Serves 4 as entrée, 8 as a side.
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, heat EVOO, 3 turns of the pan, in a high-sided skillet over medium heat. Add onions, garlic, rosemary, red pepper, salt and black pepper. Cook 7-8 minutes until very tender.
Pulse-process the chickpeas in a food processor to fine chop them. Add the chickpeas to the onions and garlic, add tomato paste and stir to combine for 1 minute then stir in the chicken stock and crushed or puréed tomatoes. Adjust salt and pepper to your taste.
Toss al dente pasta together with sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.
Ancho-Chipotle Turkey Chili
Ancho-Chipotle Turkey Chili
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
Ingredients
* 4 to 5 medium dried ancho chiles, stemmed and seeded
* 4 cups chicken stock
* 1 tablespoon extra-virgin olive oil
* 4 ounces Applewood smoked bacon, chopped
* 2 pounds ground turkey (mix of light and dark meat)
* Kosher salt and freshly ground black pepper
* 1 onion, chopped
* 4 cloves garlic, chopped
* 2 tablespoons finely chopped seeded chipotle in adobo sauce
* 1 rounded tablespoon smoked sweet paprika
* Scant palmful ground cumin
* Scant palmful coriander
* 2 teaspoons unsweetened cocoa powder
* 2 pinches ground cinnamon
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
*
* Garnishes:
* Chopped raw onions
* Scallions, chopped
* Cilantro leaves
* Lime wedges
* Lightly crushed tortillas
* Shredded extra-sharp Cheddar cheese
* Sour cream
* Toasted pumpkin seeds
* Diced avocado dressed with lime or lemon juice
Directions
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
Ingredients
* 4 to 5 medium dried ancho chiles, stemmed and seeded
* 4 cups chicken stock
* 1 tablespoon extra-virgin olive oil
* 4 ounces Applewood smoked bacon, chopped
* 2 pounds ground turkey (mix of light and dark meat)
* Kosher salt and freshly ground black pepper
* 1 onion, chopped
* 4 cloves garlic, chopped
* 2 tablespoons finely chopped seeded chipotle in adobo sauce
* 1 rounded tablespoon smoked sweet paprika
* Scant palmful ground cumin
* Scant palmful coriander
* 2 teaspoons unsweetened cocoa powder
* 2 pinches ground cinnamon
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
*
* Garnishes:
* Chopped raw onions
* Scallions, chopped
* Cilantro leaves
* Lime wedges
* Lightly crushed tortillas
* Shredded extra-sharp Cheddar cheese
* Sour cream
* Toasted pumpkin seeds
* Diced avocado dressed with lime or lemon juice
Directions
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
Grandpa's Braised Beef
Grandpa's Braised Beef
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
30 min
Cook Time:
4 hr 15 min
Level:
Easy
Serves:
5 to 6 servings
Ingredients
* Extra-virgin olive oil, for sauteing and drizzling
* 4 onions, very thinly sliced
* 6 cloves garlic, very thinly sliced
* 3 pounds chuck, bottom round or top sirloin steak
* Sea salt and freshly ground black pepper
* 4 to 5 starchy potatoes
* 1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
* 2 tablespoons chopped fresh thyme
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* Parmigiano-Reggiano, for grating
* A few fresh basil leaves, torn
* 1 loaf ciabatta, for serving
Directions
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
30 min
Cook Time:
4 hr 15 min
Level:
Easy
Serves:
5 to 6 servings
Ingredients
* Extra-virgin olive oil, for sauteing and drizzling
* 4 onions, very thinly sliced
* 6 cloves garlic, very thinly sliced
* 3 pounds chuck, bottom round or top sirloin steak
* Sea salt and freshly ground black pepper
* 4 to 5 starchy potatoes
* 1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
* 2 tablespoons chopped fresh thyme
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* Parmigiano-Reggiano, for grating
* A few fresh basil leaves, torn
* 1 loaf ciabatta, for serving
Directions
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
Hot Fudge Sundaes
Hot Fudge Sundaes
Mad Hungry
Homemade hot fudge sauce is easy to prepare and is ready in minutes.
Ingredients
Serves 2 (with leftover sauce).
* 1 cup semi-sweet chocolate (5 1/2 ounces), chopped
* 1 cup heavy cream
* 1 tablespoon corn syrup
* 1/2 pint vanilla ice cream
* 1 container fresh or jarred cherries
Directions
1. Place chocolate in a medium-size bowl. Heat 1/2 cup cream with 2 tablespoons water in a small saucepan. Bring to a slight simmer.
2. Pour hot cream over chocolate and allow it to sit undisturbed for a minute. Stir until fully incorporated. Stir in corn syrup until smooth.
3. Whisk remaining 1/2 cup cream until it is whipped to soft peaks. Place 2 scoops of ice cream in two bowls. Spoon sauce over ice cream. Top with whipped cream and a cherry.
First published 2011
Mad Hungry
Homemade hot fudge sauce is easy to prepare and is ready in minutes.
Ingredients
Serves 2 (with leftover sauce).
* 1 cup semi-sweet chocolate (5 1/2 ounces), chopped
* 1 cup heavy cream
* 1 tablespoon corn syrup
* 1/2 pint vanilla ice cream
* 1 container fresh or jarred cherries
Directions
1. Place chocolate in a medium-size bowl. Heat 1/2 cup cream with 2 tablespoons water in a small saucepan. Bring to a slight simmer.
2. Pour hot cream over chocolate and allow it to sit undisturbed for a minute. Stir until fully incorporated. Stir in corn syrup until smooth.
3. Whisk remaining 1/2 cup cream until it is whipped to soft peaks. Place 2 scoops of ice cream in two bowls. Spoon sauce over ice cream. Top with whipped cream and a cherry.
First published 2011
Oven-Roasted Rosemary Potatoes
Oven-Roasted Rosemary Potatoes
Mad Hungry
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Ingredients
* 1 pound small red new potatoes, washed and well dried
* 3 sprigs fresh rosemary
* Extra-virgin olive oil
* Salt and freshly ground black pepper
Directions
1. Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.
Mad Hungry
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Ingredients
* 1 pound small red new potatoes, washed and well dried
* 3 sprigs fresh rosemary
* Extra-virgin olive oil
* Salt and freshly ground black pepper
Directions
1. Preheat oven to 400 degrees. Place the potatoes and rosemary on a straight-sided baking sheet. Drizzle with olive oil and season with salt and pepper. Shake pan to coat potatoes. Roast for 30 to 40 minutes, until cooked through and slightly golden.
Flavored Popcorn
Flavored Popcorn
Set the scene for a night at the movies with custom popcorn containers. Trim the tops of white paper bags with scallop scissors, and then draw stripes with a red marker. Print our popcorn labels on adhesive paper, or attach with glue.
You don't need a store-bought package for delicious popcorn! And who says you have to go with the same old buttered flavor? Spice things up with fun varieties, such as pesto, sugar and spice, and s'mores.
Place 1/4 cup popcorn kernels in a brown paper lunch bag. Fold down the top of the bag, and crimp to seal. Microwave on high until popped (making about 6 cups), 2 to 2 1/2 minutes. Season popcorn with 1/4 teaspoon salt; transfer to a bowl, and add toppings as suggested below.
Add a Topping:
1. Pesto Presto
2 tablespoons melted unsalted butter + 1 tablespoon plus 1 1/2 teaspoons jarred pesto
2. Sugar and Spice
3 tablespoons unsalted butter melted with 2 tablespoons light-brown sugar (toss with popcorn) + 1/4 teaspoon pumpkin-pie spice
3. S'mores
2 1/2 cups mini marshmallows melted with 2 tablespoons unsalted butter (toss with popcorn) + 2 chopped graham crackers + 1 1/2 ounces chopped semisweet chocolate
Set the scene for a night at the movies with custom popcorn containers. Trim the tops of white paper bags with scallop scissors, and then draw stripes with a red marker. Print our popcorn labels on adhesive paper, or attach with glue.
You don't need a store-bought package for delicious popcorn! And who says you have to go with the same old buttered flavor? Spice things up with fun varieties, such as pesto, sugar and spice, and s'mores.
Place 1/4 cup popcorn kernels in a brown paper lunch bag. Fold down the top of the bag, and crimp to seal. Microwave on high until popped (making about 6 cups), 2 to 2 1/2 minutes. Season popcorn with 1/4 teaspoon salt; transfer to a bowl, and add toppings as suggested below.
Add a Topping:
1. Pesto Presto
2 tablespoons melted unsalted butter + 1 tablespoon plus 1 1/2 teaspoons jarred pesto
2. Sugar and Spice
3 tablespoons unsalted butter melted with 2 tablespoons light-brown sugar (toss with popcorn) + 1/4 teaspoon pumpkin-pie spice
3. S'mores
2 1/2 cups mini marshmallows melted with 2 tablespoons unsalted butter (toss with popcorn) + 2 chopped graham crackers + 1 1/2 ounces chopped semisweet chocolate
Chicken Cacciatore
Chicken Cacciatore
Mad Hungry
This classic Italian dish is served over tagliatelle pasta, which are long, flat noodles that are perfect for picking up the delicious sauce.
Ingredients
Serves 6.
* One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup)
* Coarse salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 2 strips bacon or 1/8 pound pancetta, cut in small pieces
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 teaspoons fresh chopped rosemary
* 1 cup white wine
* 1 cup chicken broth (or a little more)
* 1 can (28 ounces) tomatoes, cut with scissors
* 1 pound cooked tagliatelle noodles, for serving
Directions
1. Salt and pepper chicken. Heat a large braiser pan or large, deep skillet; pour olive oil into heating pan. Add the chicken to brown all over. (Chicken can be browned in batches if necessary.) Remove chicken from the pan. Add the bacon, onion, garlic, and rosemary. Cook until the bacon is rendered, about 5 minutes.
2. Return browned chicken to the pan. Raise the heat to high and deglaze with wine, stirring to pick up the bits on the bottom, until most wine is evaporated. Add chicken stock and tomatoes. Simmer and stir, partially covered, for 40 to 45 minutes, until chicken is tender and cooked through. Remove lid during last few minutes of cooking and simmer until sauce has thickened a bit.
3. Serve over noodles.
Mad Hungry
This classic Italian dish is served over tagliatelle pasta, which are long, flat noodles that are perfect for picking up the delicious sauce.
Ingredients
Serves 6.
* One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup)
* Coarse salt and freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 2 strips bacon or 1/8 pound pancetta, cut in small pieces
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 teaspoons fresh chopped rosemary
* 1 cup white wine
* 1 cup chicken broth (or a little more)
* 1 can (28 ounces) tomatoes, cut with scissors
* 1 pound cooked tagliatelle noodles, for serving
Directions
1. Salt and pepper chicken. Heat a large braiser pan or large, deep skillet; pour olive oil into heating pan. Add the chicken to brown all over. (Chicken can be browned in batches if necessary.) Remove chicken from the pan. Add the bacon, onion, garlic, and rosemary. Cook until the bacon is rendered, about 5 minutes.
2. Return browned chicken to the pan. Raise the heat to high and deglaze with wine, stirring to pick up the bits on the bottom, until most wine is evaporated. Add chicken stock and tomatoes. Simmer and stir, partially covered, for 40 to 45 minutes, until chicken is tender and cooked through. Remove lid during last few minutes of cooking and simmer until sauce has thickened a bit.
3. Serve over noodles.
Golden Granola
Golden Granola
Mad Hungry
So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. A homemade version is very simple to make and worth the effort.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 2 quarts.
* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/2 cup wheat germ
* 1/2 teaspoon coarse salt
* 1/2 cup safflower oil
* 1/2 cup honey
* 1/3 cup water
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup golden raisins
* 1/2 cup dried cranberries, blueberries, or other dried chopped fruit
Directions
1. Preheat the oven to 250 degrees.
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.
Mad Hungry
So many commercially made granolas are laced with sweetener and unwanted trans-fatty acids. They are just plain yucky and easily go rancid by the time you buy them off the shelf. A homemade version is very simple to make and worth the effort.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 2 quarts.
* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/2 cup wheat germ
* 1/2 teaspoon coarse salt
* 1/2 cup safflower oil
* 1/2 cup honey
* 1/3 cup water
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup golden raisins
* 1/2 cup dried cranberries, blueberries, or other dried chopped fruit
Directions
1. Preheat the oven to 250 degrees.
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.
Hashbrown Egg Topper
Hashbrown Egg Topper
Mad Hungry
To create perfect, runny eggs all you need is a little steam. Simply add a sprinkle of water to the eggs just after you crack them into the pan; this helps them set quickly while still maintaining a runny yolk.
Ingredients
Serves 5 to 6.
* 3 tablespoons butter, plus more if needed
* 1 medium onion, thinly sliced
* 3 thin slices bacon, sliced (optional)
* 4 baked potatoes (cooked skin-on), cubed
* 5 to 6 large eggs
Directions
1. Heat a 12-inch pan over medium heat and add 3 tablespoons butter to melt. Add onions and bacon, if using, and cook 4 to 5 minutes, until bacon is cooked through. Add potatoes and let sit to brown, a couple of minutes. Add a little more butter if needed.
2. Reduce heat to medium-low and flip potatoes once browned on one side. Cook for 2 more minutes to brown the other side.
3. Make 5 to 6 holes in mixture. Add a dot of butter and crack an egg into each hole. Sprinkle in some water to create steam. Cover and cook for about 3 minutes, until eggs are set.
Mad Hungry
To create perfect, runny eggs all you need is a little steam. Simply add a sprinkle of water to the eggs just after you crack them into the pan; this helps them set quickly while still maintaining a runny yolk.
Ingredients
Serves 5 to 6.
* 3 tablespoons butter, plus more if needed
* 1 medium onion, thinly sliced
* 3 thin slices bacon, sliced (optional)
* 4 baked potatoes (cooked skin-on), cubed
* 5 to 6 large eggs
Directions
1. Heat a 12-inch pan over medium heat and add 3 tablespoons butter to melt. Add onions and bacon, if using, and cook 4 to 5 minutes, until bacon is cooked through. Add potatoes and let sit to brown, a couple of minutes. Add a little more butter if needed.
2. Reduce heat to medium-low and flip potatoes once browned on one side. Cook for 2 more minutes to brown the other side.
3. Make 5 to 6 holes in mixture. Add a dot of butter and crack an egg into each hole. Sprinkle in some water to create steam. Cover and cook for about 3 minutes, until eggs are set.
Apple-Maple French Toast
Apple-Maple French Toast
Martha Stewart
Soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.
Ingredients
Serves 4.
* 6 eggs
* 1 cup milk
* 1/2 teaspoon vanilla extract
* Ground cinnamon
* 6 slices bread
* 2 tablespoons butter, plus more for serving
* 3 apples, peeled and sliced
* 2 tablespoons water
* 1/2 cup maple syrup
Directions
1. Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
2. Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
3. Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
4. In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!
Martha Stewart
Soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.
Ingredients
Serves 4.
* 6 eggs
* 1 cup milk
* 1/2 teaspoon vanilla extract
* Ground cinnamon
* 6 slices bread
* 2 tablespoons butter, plus more for serving
* 3 apples, peeled and sliced
* 2 tablespoons water
* 1/2 cup maple syrup
Directions
1. Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed.
2. Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.
3. Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.
4. In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!
Saturday, April 16, 2011
Vanilla-Blueberry Oatmeal Parfait
Vanilla-Blueberry Oatmeal Parfait
Mad Hungry
Try making your own homemade granola to include in the parfait.
Ingredients
Makes 1 (can be multiplied for required yield).
* 7 ounces frozen blueberries
* Pinch of salt
* Pinch of sugar
* Pinch of cinnamon
* 2/3 cup thick Greek yogurt
* 2 tablespoons granola
Directions
1. In a small saucepan, combine blueberries, salt, sugar, and cinnamon. Place pan over medium-low heat and simmer for 2 to 3 minutes. Cool completely.
2. Spoon 1/3 cup yogurt in the bottom of a glass and smooth the top. Add 1 tablespoon blueberry mixture and 1 tablespoon granola. Repeat the layers and eat right away, or chill in fridge until ready to eat.
Mad Hungry
Try making your own homemade granola to include in the parfait.
Ingredients
Makes 1 (can be multiplied for required yield).
* 7 ounces frozen blueberries
* Pinch of salt
* Pinch of sugar
* Pinch of cinnamon
* 2/3 cup thick Greek yogurt
* 2 tablespoons granola
Directions
1. In a small saucepan, combine blueberries, salt, sugar, and cinnamon. Place pan over medium-low heat and simmer for 2 to 3 minutes. Cool completely.
2. Spoon 1/3 cup yogurt in the bottom of a glass and smooth the top. Add 1 tablespoon blueberry mixture and 1 tablespoon granola. Repeat the layers and eat right away, or chill in fridge until ready to eat.
Banana Cake
Banana Cake
Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.
From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Ingredients
Makes 8 servings.
* FOR THE CAKE
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 3/4 cup sugar
* 1/2 cup butter, melted (1stick)
* 1/2 cup buttermilk, yogurt, or milk
* 2 eggs
* 1 teaspoon vanilla
* 2 ripe bananas, mashed (about 1 cup)
* FOR THE TOPPING
* 1/4 cup all-purpose flour
* 1/4 cup dark brown sugar
* 1/4 cup butter (1/2 stick)
Directions
1. Preheat the oven to 300 degrees Fahrenheit. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
2. In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 x 13 x 2-inch pan.
3. To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.
Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.
From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Ingredients
Makes 8 servings.
* FOR THE CAKE
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 3/4 cup sugar
* 1/2 cup butter, melted (1stick)
* 1/2 cup buttermilk, yogurt, or milk
* 2 eggs
* 1 teaspoon vanilla
* 2 ripe bananas, mashed (about 1 cup)
* FOR THE TOPPING
* 1/4 cup all-purpose flour
* 1/4 cup dark brown sugar
* 1/4 cup butter (1/2 stick)
Directions
1. Preheat the oven to 300 degrees Fahrenheit. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
2. In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 x 13 x 2-inch pan.
3. To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.
PB and J Pancakes
PB and J Pancakes
Mad Hungry
Leftover pancakes can be frozen and used to make these tasty on-the-go breakfast sandwiches.
Ingredients
Makes 4 sandwiches.
* 1/2 recipe Old-Fashioned Pancakes
* Crunchy peanut butter
* Fruit jam
* Aluminum foil
Directions
1. Spread crunchy peanut butter on 4 pancakes. Spread jam on 4 other pancakes. Top peanut butter pancakes with jam pancakes to make a sandwich. Wrap each sandwich in foil for a breakfast on the go!
Mad Hungry
Leftover pancakes can be frozen and used to make these tasty on-the-go breakfast sandwiches.
Ingredients
Makes 4 sandwiches.
* 1/2 recipe Old-Fashioned Pancakes
* Crunchy peanut butter
* Fruit jam
* Aluminum foil
Directions
1. Spread crunchy peanut butter on 4 pancakes. Spread jam on 4 other pancakes. Top peanut butter pancakes with jam pancakes to make a sandwich. Wrap each sandwich in foil for a breakfast on the go!
Oatmeal Smoothies
Oatmeal Smoothies
Mad Hungry
All the nutritional benefits of oatmeal and fruit can be enjoyed in this simple, healthy smoothie.
Ingredients
Serves 2-4.
* 1 cup ice
* 1/2 cup frozen raspberries
* 1/2 cup plain lowfat yogurt
* 1 banana
* 1/2 cup old-fashioned rolled oats
* 1 tablespoon honey
* 1 cup coconut water (or other liquid, such as juice)
Directions
1. Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.
Mad Hungry
All the nutritional benefits of oatmeal and fruit can be enjoyed in this simple, healthy smoothie.
Ingredients
Serves 2-4.
* 1 cup ice
* 1/2 cup frozen raspberries
* 1/2 cup plain lowfat yogurt
* 1 banana
* 1/2 cup old-fashioned rolled oats
* 1 tablespoon honey
* 1 cup coconut water (or other liquid, such as juice)
Directions
1. Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.
Blueberry Bran Muffins
Blueberry Bran Muffins
Toss the blueberries in flour before adding them to the batter; this will allow them to suspend evenly through the muffins instead of sinking to the bottom. Fold the berries gently into the batter to avoid turning it blue.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 muffins.
* 2 cups all-purpose flour
* 1 tablespoon baking soda
* 1/2 teaspoon coarse salt
* 2 large eggs
* 4 tablespoons pure maple syrup
* 1/2 cup sugar
* 1/2 cup safflower (or other vegetable oil)
* 1 1/2 cups milk
* 1 cup fresh or frozen blueberries
* 1/2 cup wheat bran or wheat germ
Directions
1. Preheat the oven to 400 degrees Fahrenheit. Grease a standard 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
3. Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.
Toss the blueberries in flour before adding them to the batter; this will allow them to suspend evenly through the muffins instead of sinking to the bottom. Fold the berries gently into the batter to avoid turning it blue.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 12 muffins.
* 2 cups all-purpose flour
* 1 tablespoon baking soda
* 1/2 teaspoon coarse salt
* 2 large eggs
* 4 tablespoons pure maple syrup
* 1/2 cup sugar
* 1/2 cup safflower (or other vegetable oil)
* 1 1/2 cups milk
* 1 cup fresh or frozen blueberries
* 1/2 cup wheat bran or wheat germ
Directions
1. Preheat the oven to 400 degrees Fahrenheit. Grease a standard 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt. Separately beat together the eggs, maple syrup, sugar, oil, and milk. Stir the egg mixture into the flour mixture. Stir in the berries and bran. Fill the muffin cups three-quarters full.
3. Bake for 25 minutes, or until golden brown. Cool for 5 minutes in the pan before removing.
Spanish Frittata
Spanish Frittata
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 2 tablespoons extra-virgin olive oil
* 1/2 onion, chopped (3/4 cup)
* 1 large potato, peeled, cooked, and cut into 1/2-inch cubes
* 1 1/2 teaspoons coarse salt
* 8 large eggs, beaten
Directions
1. Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
2. Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.
First published April 2011
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 2 tablespoons extra-virgin olive oil
* 1/2 onion, chopped (3/4 cup)
* 1 large potato, peeled, cooked, and cut into 1/2-inch cubes
* 1 1/2 teaspoons coarse salt
* 8 large eggs, beaten
Directions
1. Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
2. Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.
First published April 2011
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
10 min
Cook Time:
2 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4-pound) whole chicken
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped
* 1 rib celery and green tops, chopped
* 1 small carrot, peeled and chopped
* 1 head garlic, cloves peeled and sliced
* 2 small sprigs fresh rosemary
* 1 large fresh bay leaf
* 2 pounds starchy potatoes, peeled and chunked
* 1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
* 1 cup milk or chicken stock, warmed
* 10 to 12 ounces ripe Camembert or 1 small individual wheel
* Freshly grated nutmeg
* 1 1/4 to 1 1/2 pounds green beans, trimmed
* 1 tablespoon butter
* 1/3 bottle dry white wine (about 1 cup)
* Juice of 1 lemon
Directions
Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.
Preheat the oven to 275 degrees F.
Heat a large Dutch oven over medium to medium-high heat.
Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.
Place the chicken on a carving board and cover with foil.
In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.
Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
Carve the chicken and serve with pan juices, potatoes, and beans.
Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney.
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
10 min
Cook Time:
2 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4-pound) whole chicken
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 medium onion, chopped
* 1 rib celery and green tops, chopped
* 1 small carrot, peeled and chopped
* 1 head garlic, cloves peeled and sliced
* 2 small sprigs fresh rosemary
* 1 large fresh bay leaf
* 2 pounds starchy potatoes, peeled and chunked
* 1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
* 1 cup milk or chicken stock, warmed
* 10 to 12 ounces ripe Camembert or 1 small individual wheel
* Freshly grated nutmeg
* 1 1/4 to 1 1/2 pounds green beans, trimmed
* 1 tablespoon butter
* 1/3 bottle dry white wine (about 1 cup)
* Juice of 1 lemon
Directions
Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.
Preheat the oven to 275 degrees F.
Heat a large Dutch oven over medium to medium-high heat.
Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.
Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.
About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.
Place the chicken on a carving board and cover with foil.
In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.
Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.
Carve the chicken and serve with pan juices, potatoes, and beans.
Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney.
Monday, March 28, 2011
Banana Fritters
Banana Fritters
Mad Hungry
Serve the fritters with fresh fruit for a delicious breakfast.
From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Ingredients
Makes 6 servings.
* 6 ripe bananas
* 2 eggs, beaten
* 3/4 cup all-purpose flour
* 3 tablespoons vegetable oil
Directions
1. In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.
Mad Hungry
Serve the fritters with fresh fruit for a delicious breakfast.
From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).
Ingredients
Makes 6 servings.
* 6 ripe bananas
* 2 eggs, beaten
* 3/4 cup all-purpose flour
* 3 tablespoons vegetable oil
Directions
1. In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.
Spiced Chai Latte
Spiced Chai Latte
Mad Hungry
Recharge with this tea-based beverage in the morning or afternoon.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 4 cups.
* 2 tablespoons black tea
* 3 whole cloves
* 1 star anise (or other aromatic spice)
* 1 whole cinnamon stick
* 4 cups boiling water
* 1/2 teaspoon pure vanilla extract, or 1/2-inch piece of vanilla bean
* 1 tablespoon natural sugar or honey
* 1/4 cup hot milk
Directions
1. Put the tea, cloves, star anise, and cinnamon stick in a teapot or heatproof pitcher. Add the boiling water and let steep for 3 to 4 minutes. Strain the tea into 4 cups. Stir in the sweetener and hot milk and serve.
Mad Hungry
Recharge with this tea-based beverage in the morning or afternoon.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 4 cups.
* 2 tablespoons black tea
* 3 whole cloves
* 1 star anise (or other aromatic spice)
* 1 whole cinnamon stick
* 4 cups boiling water
* 1/2 teaspoon pure vanilla extract, or 1/2-inch piece of vanilla bean
* 1 tablespoon natural sugar or honey
* 1/4 cup hot milk
Directions
1. Put the tea, cloves, star anise, and cinnamon stick in a teapot or heatproof pitcher. Add the boiling water and let steep for 3 to 4 minutes. Strain the tea into 4 cups. Stir in the sweetener and hot milk and serve.
Pear-Stuffed French Toast
Pear-Stuffed French Toast
Mad Hungry
For a richer version of this dish, use heavy cream, as more fat content translates into better flavor.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 7 tablespoons unsalted butter, softened, plus more for serving
* 2 pears, peeled, cored, and finely chopped
* 12 large eggs
* 2 cups heavy cream, half-and-half, or milk
* 2 teaspoons pure vanilla extract
* 1 loaf challah or other soft, thick bread, cut into 1-inch slices
* Pure maple syrup, warmed, for serving
Directions
1. Mash together 5 tablespoons of the butter with the chopped pears and chill.
2. In a large flat dish, whisk together the eggs, cream, and vanilla.
3. In the side of each bread slice, make a deep slice into the center to form a pocket. Stuff a spoonful of pear butter into each piece. Place the stuffed bread into the egg mixture and let soak for a few minutes. Turn each piece and continue soaking until the bread has absorbed enough of the egg mixture to be completely moistened but not falling apart.
4. Heat a large skillet and swirl in 1 tablespoon of the butter. Working in batches, cook the soaked bread until golden brown and cooked through, 2 to 3 minutes per side. Add the remaining tablespoon of butter to the skillet as needed. Serve warm with more butter and the maple syrup.
Mad Hungry
For a richer version of this dish, use heavy cream, as more fat content translates into better flavor.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 6 to 8.
* 7 tablespoons unsalted butter, softened, plus more for serving
* 2 pears, peeled, cored, and finely chopped
* 12 large eggs
* 2 cups heavy cream, half-and-half, or milk
* 2 teaspoons pure vanilla extract
* 1 loaf challah or other soft, thick bread, cut into 1-inch slices
* Pure maple syrup, warmed, for serving
Directions
1. Mash together 5 tablespoons of the butter with the chopped pears and chill.
2. In a large flat dish, whisk together the eggs, cream, and vanilla.
3. In the side of each bread slice, make a deep slice into the center to form a pocket. Stuff a spoonful of pear butter into each piece. Place the stuffed bread into the egg mixture and let soak for a few minutes. Turn each piece and continue soaking until the bread has absorbed enough of the egg mixture to be completely moistened but not falling apart.
4. Heat a large skillet and swirl in 1 tablespoon of the butter. Working in batches, cook the soaked bread until golden brown and cooked through, 2 to 3 minutes per side. Add the remaining tablespoon of butter to the skillet as needed. Serve warm with more butter and the maple syrup.
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