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.
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.
Sunday, May 29, 2011
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.
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