Pesto Pasta
Sherry Thompson
1 tub (1 cup) store-bought pesto sauce,
Juice of 1 lemon
Two 6-ounce cans water-packed chicken,
A box of your favorite pasta cooked
Salt and pepper to taste
Mix all together
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.
Monday, June 6, 2011
Sunday, May 29, 2011
Winner Winner Chicken Dinner
Winner Winner Chicken Dinner
Mad Hungry
This delicious and easy-to-prepare recipe comes from Pam Glynn, the winner of the "Mad Hungry" TV Weeknight Dinner Challenge.
http://www.marthastewart.com/352658/winner-winner-chicken-dinner
Ingredients
*
o 1/3 cup olive oil
o 4 cloves garlic
o 2 tablespoons paprika: smoked, spicy, or a blend of the two
o 1 teaspoon ground cumin
o 1/2 teaspoon crushed red pepper
o 1/2 cup chopped fresh cilantro or parsley
o 2 tablespoons salt
o 1 teaspoon black pepper
o 1 whole chicken, about 3 pounds, cut into 10 pieces
o 2 cans garbanzo beans or white beans, drained
o 2 pints cherry or grape tomatoes
Directions
1. Preheat oven to 450 degrees.
2. Mix the marinade: olive oil, garlic, paprika, cumin, red pepper, cilantro (or parsley), salt, and pepper in a bowl. Using zip-top bags or a large container suitable for marinating, combine marinade, chicken, beans, and tomatoes, ensuring that everything, especially the chicken, is evenly coated with the marinade. Let marinate a few hours, all day, or overnight.
3. When ready to cook, dump contents into large roasting pan. Roast 20-30 minutes, or until chicken is cooked through and browned, and tomatoes have burst and caramelized.
Mad Hungry
This delicious and easy-to-prepare recipe comes from Pam Glynn, the winner of the "Mad Hungry" TV Weeknight Dinner Challenge.
http://www.marthastewart.com/352658/winner-winner-chicken-dinner
Ingredients
*
o 1/3 cup olive oil
o 4 cloves garlic
o 2 tablespoons paprika: smoked, spicy, or a blend of the two
o 1 teaspoon ground cumin
o 1/2 teaspoon crushed red pepper
o 1/2 cup chopped fresh cilantro or parsley
o 2 tablespoons salt
o 1 teaspoon black pepper
o 1 whole chicken, about 3 pounds, cut into 10 pieces
o 2 cans garbanzo beans or white beans, drained
o 2 pints cherry or grape tomatoes
Directions
1. Preheat oven to 450 degrees.
2. Mix the marinade: olive oil, garlic, paprika, cumin, red pepper, cilantro (or parsley), salt, and pepper in a bowl. Using zip-top bags or a large container suitable for marinating, combine marinade, chicken, beans, and tomatoes, ensuring that everything, especially the chicken, is evenly coated with the marinade. Let marinate a few hours, all day, or overnight.
3. When ready to cook, dump contents into large roasting pan. Roast 20-30 minutes, or until chicken is cooked through and browned, and tomatoes have burst and caramelized.
Spinach Pesto Fusilli
Spinach Pesto Fusilli
Mad Hungry
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Mad Hungry, May 2011
http://www.marthastewart.com/353643/spinach-pesto-fusilli
* Yield Serves 4-6
Ingredients
*
o 8 ounces baby spinach
o 3/4 cup pine nuts, toasted
o 2 garlic cloves, smashed and peeled
o 1/2 cup grated Parmesan cheese, plus more for garnish
o 1 lemon, zest and juice
o 1/2 teaspoon salt
o 1/4 teaspoon ground black pepper
o 1/2 cup extra-virgin olive oil, plus more for serving
o 1 pound fusilli pasta
Directions
1. Place half the spinach in a food processor and pulse until coarsely chopped. Add remaining spinach and pulse to chop. Add 1/2 cup pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper to the processor and puree.
2. With the motor running, slowly add the olive oil in a steady stream. Transfer pesto to a large bowl. If making in advance, cover pesto with light coating of olive oil and cover with plastic. Refrigerate until ready to serve.
3. Cook pasta in a large pot of salted water until al dente, about 6-8 minutes, or according to package instructions. Drain pasta and immediately toss with pesto.
4. Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.
Mad Hungry
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Mad Hungry, May 2011
http://www.marthastewart.com/353643/spinach-pesto-fusilli
* Yield Serves 4-6
Ingredients
*
o 8 ounces baby spinach
o 3/4 cup pine nuts, toasted
o 2 garlic cloves, smashed and peeled
o 1/2 cup grated Parmesan cheese, plus more for garnish
o 1 lemon, zest and juice
o 1/2 teaspoon salt
o 1/4 teaspoon ground black pepper
o 1/2 cup extra-virgin olive oil, plus more for serving
o 1 pound fusilli pasta
Directions
1. Place half the spinach in a food processor and pulse until coarsely chopped. Add remaining spinach and pulse to chop. Add 1/2 cup pine nuts, garlic, Parmesan, lemon zest and juice, salt, and pepper to the processor and puree.
2. With the motor running, slowly add the olive oil in a steady stream. Transfer pesto to a large bowl. If making in advance, cover pesto with light coating of olive oil and cover with plastic. Refrigerate until ready to serve.
3. Cook pasta in a large pot of salted water until al dente, about 6-8 minutes, or according to package instructions. Drain pasta and immediately toss with pesto.
4. Serve pasta garnished with remaining pine nuts, grated Parmesan, and a drizzle of olive oil.
Baked Teriyaki Chicken
Baked Teriyaki Chicken
http://allrecipes.com/Recipe/baked-teriyaki-chicken/Detail.aspx
recipe image
Rated: rating
Submitted By: Marian Collins
Photo By: Sarah-May
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 6
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens your choice of chicken cuts. Doubles easily to satisfy the hoards."
Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
http://allrecipes.com/Recipe/baked-teriyaki-chicken/Detail.aspx
recipe image
Rated: rating
Submitted By: Marian Collins
Photo By: Sarah-May
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 6
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens your choice of chicken cuts. Doubles easily to satisfy the hoards."
Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
No-Knead Sourdough Bread
No-Knead Sourdough Bread
Paula Mansur
Posted By cheeseslave On April 6, 2010 @ 7:45 PM In Recipes | 78 Comments
Do you want to learn how to make no-knead sourdough? I have wanted to learn for years and I’m thrilled that I was able to find someone to teach me.
A few months ago, my friend and neighbor, Janis, had me (and our friend, Shirley, pictured below) over to her house to teach me her method for baking artisan no knead sourdough bread. It came out so well — I’m very excited to share it with you.
No-Knead Sourdough: The Lazy Way to Make Bread
This sourdough bread is so easy to make. It is no-knead, people. No stand mixer or Bosch. No kneading or mixing whatsoever. Just put the flour and the starter in a bowl and let it sit there overnight (well, 18-19 hours to be exact). What could be easier?
No knead bread appeals to me because I’m inherently lazy. Yes, I’m a crazy, driven workaholic who averages 12-15 hour workdays. But when it comes to cooking, gardening and housekeeping, I like to keep things as simple and easy as possible. (So I can work more — ha!)
This bread is beyond delicious. Not only that, as you can see from the photo above, it’s also beautiful. You will love it!
And it’s easy to make. Just follow the directions exactly. I took very detailed notes when Janis taught me, and I worked hard to be very precise with the recipe. Do not fool around with this — just do exactly as I have outlined and you will have perfect, delicious bread.
White Flour – Good For Sourdough Newbies
Now, this recipe is for a bread made with mostly white flour (with a small percentage of sprouted flour). I don’t usually recommend using white flour. As we know, white flour is not good for us — as it contains almost no nutrients. However, there are times when it’s a good thing to use, in moderation, of course. For example, Sally Fallon Morell has a white flour pie crust recipe in Nourishing Traditions.
Janis spent a long time researching and perfecting this recipe. I think that’s why it comes out so well — she really paid attention to details. She uses white flour in this recipe because (a) her husband prefers it, and he’s the one who eats it (she’s doing GAPS and doesn’t even eat the bread she bakes!) and (b) she could not get the bread to work properly with sprouted flour (I think you would have to add vital gluten to get a good rise out of all sprouted flour — I’m going to work on this recipe).
Janis also recommends starting with white flour the first time you bake sourdough bread. It is easier for most folks to get the hang of. If you follow this recipe, I promise, you will not end up with one of those bricks that most people get when they try their hand at sourdough the first time.
Janis has since informed me that she worked on it and she got great results with 100% plain spelt flour (not sprouted). Since the sourdough starter breaks down the phytic acid and other anti-nutrients, it’s fine to just use plain spelt or whole wheat flour. But try it with white flour first. If you succeed, then move on to a whole grain flour (ideally, freshly ground — it’s more nutritious).
I’ll am going to work on a 100% sprouted flour whole grain sourdough version. Am still busy busy busy though — it may take me a few months to post it.
No-Knead Sourdough Bread
Ingredients
Sourdough starter (1/4 cup) — for sources, see my resources page
Filtered water (12 oz + extra to activate starter)
Unbleached, all-purpose white flour – I used King Arthur (12 oz + extra to activate starter and some to put on your board)
Sprouted flour, wheat or spelt (4 oz) — for sources, see my resources page
Sea salt (1/2 tsp)
Rice flour, for dusting
Equipment
Large glass or ceramic mixing bowl (not stainless steel)
Dutch oven or stock pot
Very large cutting board or wooden bread board, or a very clean countertop
Banneton or colander lined with a dishcloth
Optional: plastic dough scraper
Directions
1. Follow directions (see below) on starter, feeding it every 8 hours until it is super-bubbly and active. It should look like a flour-and-water version of Champagne. You should see lots of bubbles and holes on the top. (This is really the key to a good loaf of sourdough. If your starter is not active enough, your bread will not rise.)
2. Put 12 ounces of filtered water (at body temperature — not ice cold) in a bowl or glass measuring cup. Add 1/4 cup of active sourdough starter to the cup and set aside.
3. In a large glass or ceramic (not stainless steel) mixing bowl, stir or whisk together 12 oz white flour, 4 oz sprouted flour, and 1 1/2 tsp fine (not coarse) sea salt.
4. Add starter and stir together with a wooden spoon.
5. Cover the bowl with plastic wrap and leave on the counter for 18-19 hours. If your kitchen is very cold, set your bowl in a warm place. You can make a note to yourself on a sticky and put it on top of the bowl, or set an alert on your iPhone (Janis uses the stickies — I use the iPhone).
6. 18-19 hours later, sprinkle white flour on a wooden board or large cutting board (or a clean countertop). With clean hands, gently scoop the dough out of the bowl and carefully set it on your floured surface. It helps to have a dough scraper to do this. You can get a plastic dough scraper for less than a dollar at gourmet shops or restaurant supply stores. You can also use a wooden spoon or your hands (it can help to put a little flour on your hands).
7. Fold the dough on top of itself three times. 1-2-3, that’s it. There is no kneading required — you’re just helping to disperse the gluten a bit.
8. Cover with a dishtowel and let sit on the board for exactly 15 minutes (set your timer).
15 minutes later, sprinkle a little rice flour into the bowl of a banneton (pictured below) or colander lined with a thin dish cloth (not one of those big thick terrycloth ones — use a thin cloth).
9. Very carefully put the dough into the banneton or cloth-lined collander, top side down. In other words, the top of the blob of dough should go down into the banneton, where the sprinkled rice flour is. That is going to be the top of your loaf when it bakes.
10. Cover the banneton or colander with another dishcloth and let it sit on the counter or in a warm place for 1 1/2 hours.
11. After one hour has passed, preheat oven to 500 degrees F and set the Dutch oven with lid on inside the oven, on the middle rack. You will let the Dutch oven, lid on, heat up in the oven for 30 minutes.
12. When 30 minutes have passed (and the dough has risen in the banneton or colander for a total of 1 1/2 hours), carefully take the very hot Dutch oven out of the oven.
13. Sprinkle some rice flour on your hands and very gently transfer the dough into the Dutch oven. The top of the loaf, which was facing down in the banneton or colander, will be facing right-side up in the Dutch oven.
14. Cover and put in the oven, immediately turning the heat down to 450 degrees (You may have to go as low as 400 — all ovens are different. Start with 450 and see how it goes — 450 worked great for me.).
15. Let bake for 1/2 hour, then take the lid off and turn the oven down to 400 degrees. Bake for 15 more minutes.
16. Serve warm with lots of grass-fed butter.
How To Activate a Sourdough Starter:
Janis does not feed her starter every day. She keeps it in her fridge. She just lets it sit in there, with the “hooch” liquid on top, indefinitely. When she wants to make bread this is what she does.
1. Take 2 teaspoons of starter and put it in a glass or ceramic bowl.
2. Stir in 1 ounce or 2 tbs each of room temp filtered water and flour. (Janis uses a digital scale to do this. You put a bowl on the scale, reset the weight to zero, then adds the starter.)
3. Around 8 hours later, measure your starter. (Again, it’s good to use a digital scale.)
4. Add equal parts flour and filtered water. In other words, if you have 2 oz starter, add 2 oz flour and 2 oz water.
5. Let sit for 8 hours, repeat the feeding one more time.
6. Let it sit for another 8 hours. You may have to feed it even one more time after that. See how bubbly it is & use your discretion.
Note: To keep your starter active & bubbly, you need to feed it every 8 hours and it has to be equal parts (1/3 starter, 1/3 filtered water & 1/3 flour). I tried feeding it less than every 8 hours and it died. I’ve also tried using less or more of the recommended amounts of starter/water/flour — it died. Don’t experiment – just follow the directions exactly and your starter will thrive.
Article printed from CHEESESLAVE: http://www.cheeseslave.com
URL to article: http://www.cheeseslave.com/2010/04/06/no-knead-sourdough-bread/
Click here to print.
Paula Mansur
Posted By cheeseslave On April 6, 2010 @ 7:45 PM In Recipes | 78 Comments
Do you want to learn how to make no-knead sourdough? I have wanted to learn for years and I’m thrilled that I was able to find someone to teach me.
A few months ago, my friend and neighbor, Janis, had me (and our friend, Shirley, pictured below) over to her house to teach me her method for baking artisan no knead sourdough bread. It came out so well — I’m very excited to share it with you.
No-Knead Sourdough: The Lazy Way to Make Bread
This sourdough bread is so easy to make. It is no-knead, people. No stand mixer or Bosch. No kneading or mixing whatsoever. Just put the flour and the starter in a bowl and let it sit there overnight (well, 18-19 hours to be exact). What could be easier?
No knead bread appeals to me because I’m inherently lazy. Yes, I’m a crazy, driven workaholic who averages 12-15 hour workdays. But when it comes to cooking, gardening and housekeeping, I like to keep things as simple and easy as possible. (So I can work more — ha!)
This bread is beyond delicious. Not only that, as you can see from the photo above, it’s also beautiful. You will love it!
And it’s easy to make. Just follow the directions exactly. I took very detailed notes when Janis taught me, and I worked hard to be very precise with the recipe. Do not fool around with this — just do exactly as I have outlined and you will have perfect, delicious bread.
White Flour – Good For Sourdough Newbies
Now, this recipe is for a bread made with mostly white flour (with a small percentage of sprouted flour). I don’t usually recommend using white flour. As we know, white flour is not good for us — as it contains almost no nutrients. However, there are times when it’s a good thing to use, in moderation, of course. For example, Sally Fallon Morell has a white flour pie crust recipe in Nourishing Traditions.
Janis spent a long time researching and perfecting this recipe. I think that’s why it comes out so well — she really paid attention to details. She uses white flour in this recipe because (a) her husband prefers it, and he’s the one who eats it (she’s doing GAPS and doesn’t even eat the bread she bakes!) and (b) she could not get the bread to work properly with sprouted flour (I think you would have to add vital gluten to get a good rise out of all sprouted flour — I’m going to work on this recipe).
Janis also recommends starting with white flour the first time you bake sourdough bread. It is easier for most folks to get the hang of. If you follow this recipe, I promise, you will not end up with one of those bricks that most people get when they try their hand at sourdough the first time.
Janis has since informed me that she worked on it and she got great results with 100% plain spelt flour (not sprouted). Since the sourdough starter breaks down the phytic acid and other anti-nutrients, it’s fine to just use plain spelt or whole wheat flour. But try it with white flour first. If you succeed, then move on to a whole grain flour (ideally, freshly ground — it’s more nutritious).
I’ll am going to work on a 100% sprouted flour whole grain sourdough version. Am still busy busy busy though — it may take me a few months to post it.
No-Knead Sourdough Bread
Ingredients
Sourdough starter (1/4 cup) — for sources, see my resources page
Filtered water (12 oz + extra to activate starter)
Unbleached, all-purpose white flour – I used King Arthur (12 oz + extra to activate starter and some to put on your board)
Sprouted flour, wheat or spelt (4 oz) — for sources, see my resources page
Sea salt (1/2 tsp)
Rice flour, for dusting
Equipment
Large glass or ceramic mixing bowl (not stainless steel)
Dutch oven or stock pot
Very large cutting board or wooden bread board, or a very clean countertop
Banneton or colander lined with a dishcloth
Optional: plastic dough scraper
Directions
1. Follow directions (see below) on starter, feeding it every 8 hours until it is super-bubbly and active. It should look like a flour-and-water version of Champagne. You should see lots of bubbles and holes on the top. (This is really the key to a good loaf of sourdough. If your starter is not active enough, your bread will not rise.)
2. Put 12 ounces of filtered water (at body temperature — not ice cold) in a bowl or glass measuring cup. Add 1/4 cup of active sourdough starter to the cup and set aside.
3. In a large glass or ceramic (not stainless steel) mixing bowl, stir or whisk together 12 oz white flour, 4 oz sprouted flour, and 1 1/2 tsp fine (not coarse) sea salt.
4. Add starter and stir together with a wooden spoon.
5. Cover the bowl with plastic wrap and leave on the counter for 18-19 hours. If your kitchen is very cold, set your bowl in a warm place. You can make a note to yourself on a sticky and put it on top of the bowl, or set an alert on your iPhone (Janis uses the stickies — I use the iPhone).
6. 18-19 hours later, sprinkle white flour on a wooden board or large cutting board (or a clean countertop). With clean hands, gently scoop the dough out of the bowl and carefully set it on your floured surface. It helps to have a dough scraper to do this. You can get a plastic dough scraper for less than a dollar at gourmet shops or restaurant supply stores. You can also use a wooden spoon or your hands (it can help to put a little flour on your hands).
7. Fold the dough on top of itself three times. 1-2-3, that’s it. There is no kneading required — you’re just helping to disperse the gluten a bit.
8. Cover with a dishtowel and let sit on the board for exactly 15 minutes (set your timer).
15 minutes later, sprinkle a little rice flour into the bowl of a banneton (pictured below) or colander lined with a thin dish cloth (not one of those big thick terrycloth ones — use a thin cloth).
9. Very carefully put the dough into the banneton or cloth-lined collander, top side down. In other words, the top of the blob of dough should go down into the banneton, where the sprinkled rice flour is. That is going to be the top of your loaf when it bakes.
10. Cover the banneton or colander with another dishcloth and let it sit on the counter or in a warm place for 1 1/2 hours.
11. After one hour has passed, preheat oven to 500 degrees F and set the Dutch oven with lid on inside the oven, on the middle rack. You will let the Dutch oven, lid on, heat up in the oven for 30 minutes.
12. When 30 minutes have passed (and the dough has risen in the banneton or colander for a total of 1 1/2 hours), carefully take the very hot Dutch oven out of the oven.
13. Sprinkle some rice flour on your hands and very gently transfer the dough into the Dutch oven. The top of the loaf, which was facing down in the banneton or colander, will be facing right-side up in the Dutch oven.
14. Cover and put in the oven, immediately turning the heat down to 450 degrees (You may have to go as low as 400 — all ovens are different. Start with 450 and see how it goes — 450 worked great for me.).
15. Let bake for 1/2 hour, then take the lid off and turn the oven down to 400 degrees. Bake for 15 more minutes.
16. Serve warm with lots of grass-fed butter.
How To Activate a Sourdough Starter:
Janis does not feed her starter every day. She keeps it in her fridge. She just lets it sit in there, with the “hooch” liquid on top, indefinitely. When she wants to make bread this is what she does.
1. Take 2 teaspoons of starter and put it in a glass or ceramic bowl.
2. Stir in 1 ounce or 2 tbs each of room temp filtered water and flour. (Janis uses a digital scale to do this. You put a bowl on the scale, reset the weight to zero, then adds the starter.)
3. Around 8 hours later, measure your starter. (Again, it’s good to use a digital scale.)
4. Add equal parts flour and filtered water. In other words, if you have 2 oz starter, add 2 oz flour and 2 oz water.
5. Let sit for 8 hours, repeat the feeding one more time.
6. Let it sit for another 8 hours. You may have to feed it even one more time after that. See how bubbly it is & use your discretion.
Note: To keep your starter active & bubbly, you need to feed it every 8 hours and it has to be equal parts (1/3 starter, 1/3 filtered water & 1/3 flour). I tried feeding it less than every 8 hours and it died. I’ve also tried using less or more of the recommended amounts of starter/water/flour — it died. Don’t experiment – just follow the directions exactly and your starter will thrive.
Article printed from CHEESESLAVE: http://www.cheeseslave.com
URL to article: http://www.cheeseslave.com/2010/04/06/no-knead-sourdough-bread/
Click here to print.
Sunday, May 22, 2011
My Favorite Oven Baked Picnic Chicken Recipe
My Favorite Oven Baked Picnic Chicken Recipe
This picnic chicken recipe tastes great when eaten at home, hot out of the oven. But after it's allowed to come to room temperature and firm up a bit, it's even better. Make this in the morning before a picnic, and it'll be one of the best cold picnic food recipes you've ever had. You will make it time and time again, I promise.
What's a more classic picnic food, after all, than cold fried chicken?
Recipe serves 4-6.
Ingredients:
3 - 3 1/2 lbs. skinned chicken pieces, various types
3/4 C. Greek yogurt
2-3 tbsp. milk
2 tbsp. dijon mustard
1 tsp. Tabasco sauce
1/2 tsp salt
1 tsp. Cajun seasoning
Breading:
2 1/2 C. breadcrumbs
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Cajun seasoning
2-3 tbsp. olive oil
Instructions: 1. In a large resealable plastic bag, combine the yogurt, milk, mustard, Tabasco, the 1/2 tsp. salt, and the 1 tsp. cajun seasoning. Smoosh around until mixed.
2. Drop your skinned chicken pieces in the bag. Smoosh around again until all chicken is well-coated.
3. Leave chicken to marinate in the fridge overnight. Turn bag occasionally to make sure all chicken stays evenly coated (don't worry about getting up in the middle of the night to do this, though).
4. Prepare the breading. In a large tray, combine the breadcrumbs, salt, pepper, and cajun seasoning.
5. Preheat the oven to 400 degrees F.
6. Remove each chicken piece from the marinade and let excess marinade drip away. Roll chicken in breadcrumb mixture.
7. Drizzle or brush each chicken piece with olive oil (olive oil spray works well, too). Place in a greased foil-lined baking sheet or, even better, directly on the greased rack over top of a foil-lined sheet (this makes the chicken crispier). Bake about 50-60 minutes, until golden brown and cooked through. Eat hot or at room temperature.
© 2009 Divine Dinner Party.com - http://www.divinedinnerparty.com
This picnic chicken recipe tastes great when eaten at home, hot out of the oven. But after it's allowed to come to room temperature and firm up a bit, it's even better. Make this in the morning before a picnic, and it'll be one of the best cold picnic food recipes you've ever had. You will make it time and time again, I promise.
What's a more classic picnic food, after all, than cold fried chicken?
Recipe serves 4-6.
Ingredients:
3 - 3 1/2 lbs. skinned chicken pieces, various types
3/4 C. Greek yogurt
2-3 tbsp. milk
2 tbsp. dijon mustard
1 tsp. Tabasco sauce
1/2 tsp salt
1 tsp. Cajun seasoning
Breading:
2 1/2 C. breadcrumbs
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Cajun seasoning
2-3 tbsp. olive oil
Instructions: 1. In a large resealable plastic bag, combine the yogurt, milk, mustard, Tabasco, the 1/2 tsp. salt, and the 1 tsp. cajun seasoning. Smoosh around until mixed.
2. Drop your skinned chicken pieces in the bag. Smoosh around again until all chicken is well-coated.
3. Leave chicken to marinate in the fridge overnight. Turn bag occasionally to make sure all chicken stays evenly coated (don't worry about getting up in the middle of the night to do this, though).
4. Prepare the breading. In a large tray, combine the breadcrumbs, salt, pepper, and cajun seasoning.
5. Preheat the oven to 400 degrees F.
6. Remove each chicken piece from the marinade and let excess marinade drip away. Roll chicken in breadcrumb mixture.
7. Drizzle or brush each chicken piece with olive oil (olive oil spray works well, too). Place in a greased foil-lined baking sheet or, even better, directly on the greased rack over top of a foil-lined sheet (this makes the chicken crispier). Bake about 50-60 minutes, until golden brown and cooked through. Eat hot or at room temperature.
© 2009 Divine Dinner Party.com - http://www.divinedinnerparty.com
Quick Mexican Quesadillas Recipe
Quick Mexican Quesadillas Recipe
Quesadillas may just be the master of all quick Mexican recipes. They can be served with traditional Mexican side dishes for a main dish. Or they can be cut into pieces and served on a platter as a party appetizer. They can be vegetarian, meaty, plain cheese, fresh or savory... you name it.
This quick and simple Mexican quesadilla recipe is just the basis for whatever you want. Fill it with the Carne Asada recipe above. Toss some cooked pinto beans with spices and use those instead of meat. Skip the onion, make the salsa fresca recipe you'll find below, and simply add that with the cheese for a very fresh-flavored quesadilla.
Note: Using Mexican queso fresco (a tender Mexican cheese) can give quick Mexican recipes a traditional feel but other cheeses are sometimes easier to find and can give you a similar taste. Cheese quesadillas make a great snack or meal and can be made to suit different tastes.
Recipe serves 2.
Ingredients:
2 large flour tortillas
1 1/3 C. shredded jack cheese or queso fresco
1/2 C. sliced beef or chicken
1/2 tsp. cumin
1/2 tsp chile powder
1/2 tsp. Mexican oregano
1/4 small white onion OR
1/4 C. salsa fresca (recipe below)
2 tsp. olive oil
Instructions: 1. Chop the onion.
2. In a pan heat 1 teaspoon of oil over medium heat. Add onion (if using) and saute until almost tender. Add your beef or chicken with the cumin, chile powder, and oregano. Salt if necessary. Cook until warmed through. Remove to another pan.
3. Add the remaining 1 tsp oil to your pan. Place a tortilla in the warm pan over low heat. Use 1/3 cup of cheese and sprinkle on half of the tortilla. Add half of the meat and onions evenly over the cheese. Top with 1/3 C. more cheese. Fold tortilla in half overtop of filling.
4. Repeat with remaining ingredients and the other tortilla.
5. Heat for 3 minutes on each side or until cheese is melted. Remove and slice into wedges. Serve with guacamole and sour cream.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Quesadillas may just be the master of all quick Mexican recipes. They can be served with traditional Mexican side dishes for a main dish. Or they can be cut into pieces and served on a platter as a party appetizer. They can be vegetarian, meaty, plain cheese, fresh or savory... you name it.
This quick and simple Mexican quesadilla recipe is just the basis for whatever you want. Fill it with the Carne Asada recipe above. Toss some cooked pinto beans with spices and use those instead of meat. Skip the onion, make the salsa fresca recipe you'll find below, and simply add that with the cheese for a very fresh-flavored quesadilla.
Note: Using Mexican queso fresco (a tender Mexican cheese) can give quick Mexican recipes a traditional feel but other cheeses are sometimes easier to find and can give you a similar taste. Cheese quesadillas make a great snack or meal and can be made to suit different tastes.
Recipe serves 2.
Ingredients:
2 large flour tortillas
1 1/3 C. shredded jack cheese or queso fresco
1/2 C. sliced beef or chicken
1/2 tsp. cumin
1/2 tsp chile powder
1/2 tsp. Mexican oregano
1/4 small white onion OR
1/4 C. salsa fresca (recipe below)
2 tsp. olive oil
Instructions: 1. Chop the onion.
2. In a pan heat 1 teaspoon of oil over medium heat. Add onion (if using) and saute until almost tender. Add your beef or chicken with the cumin, chile powder, and oregano. Salt if necessary. Cook until warmed through. Remove to another pan.
3. Add the remaining 1 tsp oil to your pan. Place a tortilla in the warm pan over low heat. Use 1/3 cup of cheese and sprinkle on half of the tortilla. Add half of the meat and onions evenly over the cheese. Top with 1/3 C. more cheese. Fold tortilla in half overtop of filling.
4. Repeat with remaining ingredients and the other tortilla.
5. Heat for 3 minutes on each side or until cheese is melted. Remove and slice into wedges. Serve with guacamole and sour cream.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
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