Monday, March 28, 2011

Banana Fritters

Banana Fritters
Mad Hungry

Serve the fritters with fresh fruit for a delicious breakfast.

From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).

Ingredients

Makes 6 servings.

* 6 ripe bananas
* 2 eggs, beaten
* 3/4 cup all-purpose flour
* 3 tablespoons vegetable oil


Directions

1. In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.

Spiced Chai Latte

Spiced Chai Latte
Mad Hungry


Recharge with this tea-based beverage in the morning or afternoon.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

Makes 4 cups.

* 2 tablespoons black tea
* 3 whole cloves
* 1 star anise (or other aromatic spice)
* 1 whole cinnamon stick
* 4 cups boiling water
* 1/2 teaspoon pure vanilla extract, or 1/2-inch piece of vanilla bean
* 1 tablespoon natural sugar or honey
* 1/4 cup hot milk


Directions

1. Put the tea, cloves, star anise, and cinnamon stick in a teapot or heatproof pitcher. Add the boiling water and let steep for 3 to 4 minutes. Strain the tea into 4 cups. Stir in the sweetener and hot milk and serve.

Pear-Stuffed French Toast

Pear-Stuffed French Toast
Mad Hungry

For a richer version of this dish, use heavy cream, as more fat content translates into better flavor.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

Serves 6 to 8.

* 7 tablespoons unsalted butter, softened, plus more for serving
* 2 pears, peeled, cored, and finely chopped
* 12 large eggs
* 2 cups heavy cream, half-and-half, or milk
* 2 teaspoons pure vanilla extract
* 1 loaf challah or other soft, thick bread, cut into 1-inch slices
* Pure maple syrup, warmed, for serving


Directions

1. Mash together 5 tablespoons of the butter with the chopped pears and chill.
2. In a large flat dish, whisk together the eggs, cream, and vanilla.
3. In the side of each bread slice, make a deep slice into the center to form a pocket. Stuff a spoonful of pear butter into each piece. Place the stuffed bread into the egg mixture and let soak for a few minutes. Turn each piece and continue soaking until the bread has absorbed enough of the egg mixture to be completely moistened but not falling apart.
4. Heat a large skillet and swirl in 1 tablespoon of the butter. Working in batches, cook the soaked bread until golden brown and cooked through, 2 to 3 minutes per side. Add the remaining tablespoon of butter to the skillet as needed. Serve warm with more butter and the maple syrup.

Baked Crisp Parmesan Romano Chicken

Baked Crisp Parmesan Romano Chicken
Mad Hungry

Marinating and baking the chicken is a healthy alternative for keeping it moist and flavorful.

Ingredients

Serves 4.

* 1/4 cup extra-virgin olive oil, plus more for baking sheet
* 1/4 cup plus 1 tablespoon red-wine vinegar
* 1/2 teaspoon coarse salt
* 1/4 teaspoon crushed red-pepper flakes
* 1/2 teaspoon dried oregano
* 3 garlic cloves, minced and divided
* 1 whole chicken (3 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces
* 1 cup fresh breadcrumbs
* 1/4 cup freshly grated Parmesan cheese
* 1/4 cup freshly grated Pecorino-Romano cheese
* 2 tablespoons flat-leaf parsley, fresh, finely chopped
* 1/4 teaspoon freshly ground pepper


Directions

1. Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish. Add chicken to marinade in dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
2. Preheat oven to 400 degrees Fahrenheit.
3. Stir together breadcrumbs, cheeses, parsley, pepper, and remaining garlic in a medium bowl. Line a rimmed baking sheet with parchment paper or foil and coat lightly with olive oil.
4. Dredge each chicken piece in breadcrumb mixture to coat; shake off excess. Transfer to prepared baking sheet.
5. Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen chicken from sheet before serving.

Turkey Stuffing Meatloaves and Mashed Potatoes with Herbs

Turkey Stuffing Meatloaves and Mashed Potatoes with Herbs
Rachael Ray

TOTAL TIME:2 hr 30 min
Prep:10 min
Inactive Prep:1 hr 0 min
Cook:1 hr 20 min
YIELD:4 servings
LEVEL:Easy
Ingredients

* 4 tablespoons butter
* 2 McIntosh apples, cored and chopped
* 3 to 4 small ribs celery, chopped
* 1 onion, chopped
* 1 bay leaf
* Salt and freshly ground black pepper
* 2 cup stuffing cubes (recommended: Pepperidge Farm) or stale cubed white bread
* 1 tablespoon poultry seasoning
* 4 cups chicken or turkey stock in a box
* 2 pounds ground turkey

* Salt and freshly ground black pepper
* 1/2 cup chopped fresh parsley
* 1 large egg
* 1/4 cup vegetable oil, plus more for drizzling
* 1/4 cup all-purpose flour
* 2 pounds starchy potatoes, peeled
* 1 cup whole milk
* 1 (5-ounce) package soft herb cheese (recommended: Boursin)
* 1/4 cup chopped mixed fresh herbs (recommended: chives, dill, thyme)

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Directions
Preheat the oven to 350 degrees F.

Heat the butter to melt in a medium skillet over medium heat. Saute the apples, celery, and onions seasoned with a bay leaf, salt, and pepper, until very tender, 10 minutes. Add the stuffing cubes and moisten with 1 to 1/1 2 cups of stock; season with poultry seasoning. Cool completely, then combine in a bowl with ground turkey, salt, pepper, half the parsley, and egg. Form 4 oval-shaped loaves a couple of inches thick. Arrange on a rack over baking sheet or parchment-lined baking sheet and coat with a little oil to glisten. Roast until brown and firm, 45 minutes, depending on thickness.

Reheat the meatloaves in medium hot oven to warm through. Place them in a shallow baking dish and cover with foil. Cook's Note: To keep the loaves from drying out - add a splash of stock, this will keep the loaves super moist.

In a saucepan, whisk the oil and 1/4 cup flour over medium heat 10 to 15 minutes, until the color of peanut-butter. Add lots of coarse pepper to the roux, then whisk in a couple of cups of stock and thicken, season with salt to taste. Cool completely and store in the refrigerator. Reheat the mixture in a saucepan over medium flame.

While the meatloaves bake, boil the potatoes in enough water to cover. Drain, then return the potatoes to the hot pot and mash with milk, herb cheese, mixed herbs, remaining parsley, salt and pepper. Cool completely and store in the refrigerator.

Reheat the potatoes in a saucepan over medium-low heat, adding a little more milk as the potatoes warm to loosen them up a bit.

Serve the meatloaves, whole or sliced, with mashed potatoes and gravy.

Nacho Topped Chili Pot

Nacho Topped Chili Pot
Rachael Ray

TOTAL TIME:1 hr 55 min
Prep:15 min
Inactive Prep:1 hr 10 min
Cook:30 min
YIELD:4 to 6 servings
LEVEL:Easy
Ingredients

* 4 poblano peppers
* 2 large jalapeno peppers
* 2 tablespoons extra-virgin olive oil
* 2 pounds ground sirloin
* 1 large onion, finely chopped
* 4 cloves garlic, finely chopped
* Freshly ground black pepper
* 1 tablespoon cumin, a palmful
* 1 tablespoon coriander, a palmful
* 1 tablespoon smoked sweet paprika

* 2 tablespoons chile powder (recommended: Gebhardt's)
* 1/4 cup tomato paste
* 1 (12-ounce) bottle beer (recommended: Negra Modela)
* 2 cups beef stock
* 1 (16-ounce) can vegetarian spicy refried beans
* 1 bag good quality corn tortilla chips (recommended: Xochitl)
* 2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above
* 1 Fresno red chile
* 1 small can or jar pickled jalapenos

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Directions
Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door left slightly ajar for steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor.

Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot. Add the meat and brown well. Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chile powder. Cook to soften onions a few minutes then stir in tomato paste. After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir the peppers into the chili and simmer a few minutes for the flavors to combine. Cool completely and store for make-ahead meal.

To reheat the chili: Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chili is hot, uncover and top with tortillas. Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers.

Cauliflower Mac N Cheese

Cauliflower Mac N Cheese

Rachael Ray

TOTAL TIME:1 hr 50 min
Prep:15 min
Inactive Prep:30 min
Cook:1 hr 5 min
YIELD:6 servings
LEVEL:Easy
Ingredients

* Salt
* 1 pound short cut pasta (recommended: macaroni, ziti or penne rigate or, whole wheat or whole grain pasta)
* 1 tablespoon extra-virgin olive oil
* 1 large head cauliflower
* 1 cup chicken stock
* 3 tablespoons butter
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 3 tablespoons flour

* About 2 1/2 cups whole milk
* Freshly ground black pepper
* Freshly grated nutmeg
* 3 to 4 sprigs fresh sage leaves, very thinly sliced
* 2 tablespoons Dijon mustard
* 1 cup sharp white Cheddar cheese
* 1 cup Gruyere cheese
* 1 cup shredded Parmigiano cheese
* 1 small bundle watercress, washed and chopped

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Directions
Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.

While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.

Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.

Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.

Preheat the oven to 400 degrees F.

Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.

Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.

Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

Creamy Chicken and Mushroom One-Pot with Pot Pie Toppers

Rachael Ray

TOTAL TIME:2 hr 0 min
Prep:15 min
Inactive Prep:1 hr 0 min
Cook:45 min
YIELD:4 to 6 servings
LEVEL:Easy
Ingredients

* 3 pieces boneless, skinless chicken breast
* 3 onions
* 2 fresh bay leaves
* 2 tablespoons extra-virgin olive oil
* 8 ounces button mushrooms, sliced or quartered
* 4 baby potatoes, diced
* 2 parsnips, peeled and diced 1/2-inch thick
* 2 small ribs celery, chopped
* A few sprigs fresh sage leaves, very thinly sliced

* Salt and freshly ground black pepper
* Splash white wine
* 2 cups chicken stock
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 rounded tablespoon Dijon mustard
* 1/2 cup heavy cream
* 1 sheet frozen puff pastry dough, defrosted
* 1 egg

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Directions
Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts. Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes. Remove the chicken and dice or shred with forks. Reserve the poaching liquid.

In the same pan, heat 2 tablespoons extra-virgin olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown. When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally. Remove the bay leaf. Melt the butter in the pot, add the flour and stir to make a light roux. Deglaze the pan with a splash of white wine and add one to 2 cups of reserved poaching liquid. Whisk in the mustard and 2 cups chicken stock. Thicken to a light gravy consistency. Adjust the salt and pepper and add in the chicken.

Reduce the heat to low and bake off the pastry tops.

For make-ahead meal: Bake off the pastry tops; cool the filling and store. Reheat the filling, covered, over medium heat to a bubble, and then reduce the heat to a simmer.

To prepare the pastry tops: Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in. Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 degrees F, 12 minutes.

Cook's Note: Chicken and Mushroom filling can also be served as a thick soup with crusty, warm baguette for dipping.

Green Pastitsio

Green Pastitsio

Rachael Ray

TOTAL TIME:2 hr 15 min
Prep:15 min
Inactive Prep:45 min
Cook:1 hr 15 min
YIELD:4 to 6 servings
LEVEL:Easy
Ingredients

* Salt
* 1 pound ziti or long, hollow pasta tubes (recommended: Buon Italia or Greek macaroni #2*)
* 1/4 cup extra-virgin olive oil
* 4 cloves garlic, sliced or chopped
* 1 large or 2 medium onions, chopped
* 1 large or 2 medium bundles chard, stemmed and chopped
* 1 bunch scallions, trimmed and chopped
* 1/4 cup fresh dill leaves
* 1/4 cup fresh mint leaves

* 1/4 cup fresh parsley leaves
* Freshly ground black pepper
* 4 tablespoons butter
* 4 tablespoons all-purpose flour
* 3 cups milk
* Freshly grated nutmeg
* 1 brick Greek feta in water, drained, about 1 cup crumbled feta
* 1 cup freshly shredded or grated Parmigiano-Reggiano cheese
* *Available online or at specialty markets

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Notes
Pastitsio is a Greek baked pasta dish traditionally made with ground lamb or beef, often with bits of spiced or cured meat mixed in, this is a heavy Greek alternative to Lasagne Bolognese. Here, I use an equally traditional phyllo tart filling and use it to lighten up the end result, though it remains rich yet not heavy - think a well-made spinach or vegetable lasagna.
Directions
If you're serving this baked pasta on the night you prepare it, preheat the oven to 375 degrees F.

Heat the water to a boil for pasta, salt the water and undercook the pasta by about 2 minutes.

While the water comes to a boil, heat the extra-virgin olive oil in a large skillet over medium to medium-high heat, add the garlic and onions, soften a few minutes then stir in chard to wilt. Then add the scallions, dill, mint, parsley, and black pepper. Reduce the heat to a simmer and keep greens warm.

Meanwhile, heat the butter in a saucepot over medium to medium-high heat. As soon as the butter melts, add the flour and stir 1 minute. Whisk in milk and season with salt, pepper and nutmeg, to taste. Cook 4 to 5 minutes, or until the sauce is thickened.

Drain the pasta and place back in hot pot, stir together with greens and feta to combine, taste to adjust seasoning. Place the pasta in a casserole dish and top with bechamel sauce and Parm cheese, place in oven and bake until bubbly and brown, 20 minutes or, cool and cover then store. To reheat, place in 375 degrees F oven and bake 45 to 60 minutes until brown.

Sunday, March 13, 2011

Chicken Cacciatore

Chicken Cacciatore
Pioneer Woman

Prep Time 10 Minutes
Cook Time 1 Hour15 Minutes Servings 6 Difficulty Easy
Ingredients

* 1 pound Pasta Or Egg Noodles
* 8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
* Salt And Freshly Ground Black Pepper, To Taste
* ½ cups All-purpose Flour
* 4 Tablespoons Olive Oil
* 2 Tablespoons Butter
* 1 whole Medium Onion, Halved And Sliced
* 2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
* 2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
* 5 cloves Garlic, Diced
* 12 ounces, weight Mushrooms (white Or Crimini), Sliced
* ½ teaspoons Ground Thyme
* ¼ teaspoons Turmeric
* ½ teaspoons Kosher Salt
* Red Pepper Flakes, Crushed, To Taste (optional)
* ¾ cups Dry White Wine
* 1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
* Chopped Flat Leaf Parsley
* Parmesan Cheese, For Sprinkling

Preparation Instructions

Preheat oven to 350 degrees (F).

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

Chicken Tortilla Soup

Chicken Tortilla Soup
Pioneer Woman

Prep Time 10 Minutes
Cook Time 1 Hour30 Minutes Servings 8 Difficulty Easy
Ingredients

* 2 whole Boneless, Skinless Chicken Breasts
* 1 Tablespoon Olive Oil
* 1-½ teaspoon Cumin
* 1 teaspoon Chili Powder
* ½ teaspoons Garlic Powder
* ½ teaspoons Salt
* 1 Tablespoon Olive Oil
* 1 cup Diced Onion
* ¼ cups Diced Green Bell Pepper
* ¼ cups Red Bell Pepper
* 3 cloves Garlic, Minced
* 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
* 32 ounces, fluid Low Sodium Chicken Stock
* 3 Tablespoons Tomato Paste
* 4 cups Hot Water
* 2 cans (15 Oz. Can) Black Beans, Drained
* 3 Tablespoons Cornmeal Or Masa
* 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
* _____
* FOR THE GARNISHES:
* Sour Cream
* Diced Avocado
* Diced Red Onion
* Salsa Or Pico De Gallo
* Grated Monterey Jack Cheese
* Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Pantry Pasta for Two

Pantry Pasta for Two
Pioneer Woman


Prep Time 15 Minutes
Cook Time 20 Minutes Servings 2 Difficulty Easy
Ingredients

* 2 Tablespoons Olive Oil
* ½ whole Red Onion, Diced
* 3 cloves Garlic, Minced
* 1 can (14.5 Ounce) Diced Tomatoes With Juice
* ⅓ cups Assorted Olives, Pitted And Roughly Chopped
* ⅓ cups White Wine
* 2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
* Kosher Salt
* Freshly Ground Black Pepper
* 1 Tablespoon Olive Oil
* 1 Tablespoon Butter
* Grated Parmesan Cheese
* ½ pounds Linguine, Cooked Al Dente And Drained
* 1 teaspoon Olive Oil

Preparation Instructions

Heat medium skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.

Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.

While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.

Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.

Creamy Chicken Spaghetti Casserole

Creamy Chicken Spaghetti Casserole
Pioneer Woman

Prep Time 45 Minutes
Cook Time 30 Minutes Servings 8 Difficulty Easy
Ingredients

* 1 whole Cut Up Fryer Chicken
* 1 stick 1/2 Cup Butter
* 16 ounces, weight White Mushrooms, Sliced
* ¼ cups Dry White Wine
* Kosher Salt And Pepper
* ¼ cups Flour
* 2 cups Chicken Broth (reserved From Chicken Or Canned)
* 1-½ cup Whole Milk
* ¼ cups (additional) Dry White Wine
* 1 cup Freshly Grated Parmesan Cheese
* 1 cup Whole Black Olives, Chopped
* 1 teaspoon Kosher Salt, Or To Taste
* Freshly Ground Black Pepper
* Extra Cheese, For Sprinkling
* 1 pound Thin Spaghetti

Preparation Instructions

Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.

Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.

Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.

Pastor Ryan’s Mexican Lasagna

Pastor Ryan’s Mexican Lasagna
Pioneer Woman

Prep Time 45 Minutes
Cook Time 35 Minutes Servings 8 Difficulty Easy
Ingredients

* 4 cups Unprepared Rice
* 6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
* 4 whole (to 8) Tomatoes (up To You)
* 2 whole (to 3) Onions (up To You)
* 8 cloves (to 14 Cloves) Of Garlic (up To You)
* Butter
* Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
* 1 can (to 2 Cans) Black Or Pinto Beans (up To You)
* 3 pounds Lean Ground Beef
* 2 jars (16 Ounce) Salsa Verde
* Flour Tortillas
* 3 packages (16 Ounces) Mexican Cheese Blend
* 1 jar (16 Ounce) Enchilada Sauce
* 3 cans Corn, Drained
* Sour Cream, to taste
* Cilantro, to taste

Preparation Instructions

Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.

Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined.

Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.

Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.

Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected.

Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.

Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.

Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.

Bake at 375ยบ for 25-35 minutes until cheese has melted and begins to brown a bit.

Enjoy!

Baked Penne with Chicken and Sun-Dried Tomatoes

Baked Penne with Chicken and Sun-Dried Tomatoes
Martha Stewart

Prep: 35 minutes Total: 1 hour

Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.

Ingredients

Serves 8.

* 6 tablespoons butter, plus more for baking dishes
* coarse salt and ground pepper
* 1 pound penne rigate
* 1 teaspoon olive oil
* 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
* 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
* 4 garlic cloves, minced
* 6 cups whole milk
* 10 ounces white mushrooms, trimmed and thinly sliced
* 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
* 1 1/2 cups shredded provolone (6 ounces)
* 1 cup finely grated Parmesan (4 ounces)


Directions

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Monday, March 7, 2011

Escarole Salad with Parmesan Dressing

Escarole Salad with Parmesan Dressing
Mad Hungry

If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.

Ingredients

* 1/2 head escarole, tip and tail trimmed, sliced lengthwise and thinly sliced crosswise
* 1 head radicchio, thinly sliced
* 1/3 cup thinly sliced dates
* 1/3 cup fresh lemon juice (from 1 large lemon)
* 1/2 teaspoon Dijon mustard
* 1/4 cup grated Parmesan, plus several shavings
* 1/2 cup extra-virgin olive oil
* Freshly ground black pepper


Directions

1. Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
3. Grate more Parmesan on top and serve.

String Bean and Carrot Medley

String Bean and Carrot Medley
Mad Hungry

Simple seasoning allows the flavors of the string beans and carrots to really stand out.

From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).

Ingredients

Makes 6 servings.

* 1 pound string beans
* 4 carrots
* 2 tablespoons butter
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper


Directions

1. Wash and remove the ends from the beans and slice them diagonally into 1-inch pieces. Peel the carrots and slice them into thin discs. Toss the two vegetables together and place them in a steamer or a pot with 1/2 inch of water. Cover and cook gently until just tender, 4 to 5 minutes.
2. In a bowl, toss the vegetables with the butter, salt, and black pepper, and turn them onto a large serving plate.

Spaghetti Bolognese

Spaghetti Bolognese
Mad Hungry

Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Ingredients

Serves 4 to 6.

* 1 tablespoon extra-virgin olive oil
* 1/2 onion, finely diced (1/2 cup)
* 1 carrot, finely diced
* 2 celery stalks, finely diced
* 4 ounces pancetta, finely diced (optional)
* 1 pound ground beef, or a combination of beef and pork
* Coarse salt
* 1/2 cup red or white wine
* 1 28-ounce can best-quality tomatoes, pulsed in a blender
* 1/2 cup cream or milk
* Freshly ground black pepper
* 1/4 teaspoon crushed red pepper flakes
* 1 pound spaghetti or other pasta
* 1 1/2 tablespoons unsalted butter
* 1/2 cup freshly grated Parmesan cheese


Directions

1. Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.
2. Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.
3. Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.
4. Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.

Lemon Tarragon Roast Chicken with Vegetables

Lemon Tarragon Roast Chicken with Vegetables
Martha Stewart

You can prepare two of these chickens at the same time: one to eat for dinner tonight and one to save for sandwiches, soups, and salads.

Ingredients

Serves 4 to 6.

* 1 garlic bulb, halved horizontally
* 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
* 1 whole chicken (3 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
* 3 tablespoons unsalted butter, softened
* 1 shallot, finely chopped
* Coarse salt and freshly ground black pepper
* 2 lemons (1 halved, 1 thinly sliced)
* 2 large red onions


Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, and chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
3. Squeeze juice from lemon halves over chicken; place in cavity. Season bird with 1 teaspoon salt and 1/2 teaspoon pepper.
4. Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan or baking sheet to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
5. Roast chicken, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees Fahrenheit and juices run clear, about 1 to 1 1/2 hours.
6. Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted onions on a platter. Spoon pan juices over meat.

Bean-and-Veggie Sliders

Bean-and-Veggie Sliders
Mad Hungry


Prep: 20 minutes Total: 25 minutes

These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.

Ingredients

Makes 12.

* 2 cups cooked kidney beans
* 1 cup steamed jasmine or basmati rice
* 1/2 cup shredded carrot
* 1/3 cup shredded broccoli
* 2 tablespoons grated ginger
* 2 tablespoons finely chopped fresh cilantro
* 1/2 recipe flavor base
* 1 tablespoon vegetable oil
* 12 small whole-wheat rolls, split
* Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro


Directions

1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.

Beans and Greens

Beans and Greens
Mad Hungry

Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.

Ingredients

Serves 4 to 6.

* 1 1/2 tablespoons olive oil
* 1 small onion, thinly sliced crosswise into half-moons
* 1 tablespoon minced garlic (about 2 cloves)
* 1 head escarole, washed well and stems trimmed
* 1 1/2 cups chicken stock
* 1/2 teaspoon dried thyme
* 3/4 teaspoon salt
* 1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
* Grated Parmesan cheese, for garnish


Directions

1. In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.

Pot of Beans

Pot of Beans
Martha Stewart

Prep: 10 minutes Total: 2 hours 10 minutes (or overnight)

Straight from the pot, beans make a meal. Serve cannellini beans Italian-style, with crostini and escarole sauteed in garlic and olive oil. Sprinkle with Parmesan cheese, and finish with fried rosemary sprigs and a little more oil.

Ingredients

Makes 6 cups.

* BEANS
* 1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
* 8 to 10 cups water, plus more for soaking
* FLAVOR BASE
* 2 tablespoons extra-virgin olive oil
* 1 onion, chopped
* 3 garlic cloves, chopped
* 1 fresh chile, chopped
* Coarse salt
* Optional flavor add-ins (see below)


Directions

1. Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)
2. Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.
3. Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)

Minestrone

Minestrone
Mad Hungry

Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.

Ingredients

Makes 8 servings.

* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 1 onion, chopped (about 1 1/2 cups)
* 3 cloves garlic, minced
* 4 small zucchini, trimmed and quartered lengthwise, chopped into 1/2-inch pieces
* 3 celery stalks (the tender inner stalks with leaves), sliced crosswise into 1/4-inch slices
* 1 small head cauliflower, cored, florets removed and separated into bite-sized pieces
* 6 ounces green beans, sliced in 3/4-inch pieces (about 1 cup)
* 1 small head cabbage, cored, outer leaves discarded, and thinly sliced
* 16 ounces fresh or canned tomatoes, chopped (about 2 cups)
* 2 tablespoons coarse salt
* 1/2 teaspoon freshly ground black pepper, plus more for serving
* 1 rind of Parmesan cheese (optional)
* 1 1/2 cups cooked chickpeas, or 1 (15-ounce) can, rinsed and drained
* 2 large whole basil sprigs
* Freshly grated Parmesan cheese


Directions

1. Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
2. Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.