Slow Cooker Pork Chops
2 cups vegetable broth
1/2 cup kosher salt
1/2 cup light brown sugar
2 tablespoons black peppercorns, slightly crushed
1 pound ice
4 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
3 ounces dried apple slices
2 tablespoons olive oil
1 large onion, julienned
1 1/2 cups chicken broth
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme
Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the mixture and seal. Place in a plastic container and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside
Place the apples in the slow cooker.
Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples.
Add the remaining 1/2 tablespoon of olive oil to the pan followed by the onions and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking for another 4 hours and 30 minutes or until the pork is tender and falling away from the bone.
Saturday, September 29, 2007
Mexican Chicken Soup
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Chocolate Pudding Cake
Butter, room temperature, for baking dish
1/2 cup granulated sugar, plus more for baking dish
6 large eggs, room temperature, separated
6 ounces semisweet chocolate, melted
1/2 teaspoon salt
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.
1/2 cup granulated sugar, plus more for baking dish
6 large eggs, room temperature, separated
6 ounces semisweet chocolate, melted
1/2 teaspoon salt
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.
In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.
Baked Ziti
Coarse salt and ground pepper
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
FOR GARLIC BREAD
1/2 loaf Italian bread (5 ounces)
2 tablespoons butter, melted
2 garlic cloves, minced
FOR CRUNCHY ITALIAN SALAD
1 tablespoon sherry vinegar or red-wine vinegar
1 tablespoon olive oil
1 head Belgian endive, stem end trimmed, thinly sliced
2 bunches arugula (3 1/2 ounces total), thick stems removed
Directions
Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.
8 ounces ziti rigate (ridged) or other short pasta
1 cup part-skim ricotta
1 large egg, lightly beaten
3/4 cup finely grated Parmesan
1 cup shredded part-skim mozzarella
1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
FOR GARLIC BREAD
1/2 loaf Italian bread (5 ounces)
2 tablespoons butter, melted
2 garlic cloves, minced
FOR CRUNCHY ITALIAN SALAD
1 tablespoon sherry vinegar or red-wine vinegar
1 tablespoon olive oil
1 head Belgian endive, stem end trimmed, thinly sliced
2 bunches arugula (3 1/2 ounces total), thick stems removed
Directions
Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.
Friday, September 21, 2007
Mexican Casserole
Sopa Seca: Mexican Noodle Casserole From Food Network Kitchens Cookbook, Meredith, 2003
1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces fideos (bundled vermicelli)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
1 teaspoon New Mexican chili powder
1 bay leaf
1 1/2 cups canned whole tomatoes
1 to 2 chipotles en adobo sauce, minced
1 1/2 cups chicken broth, homemade, or low-sodium canned
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded smoked turkey
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional
Preheat the oven to 375 degrees F.
Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.
Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved
1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces fideos (bundled vermicelli)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
1 teaspoon New Mexican chili powder
1 bay leaf
1 1/2 cups canned whole tomatoes
1 to 2 chipotles en adobo sauce, minced
1 1/2 cups chicken broth, homemade, or low-sodium canned
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded smoked turkey
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional
Preheat the oven to 375 degrees F.
Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.
Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved
Friday, July 27, 2007
Caprese Pasta Salad
Coarse salt and ground pepper
Vegetable oil, for grates
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons butter
Directions
Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.
Vegetable oil, for grates
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
2 tablespoons butter
Directions
Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.
Mango Chicken Wrap
Ingredients
Serves 6
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
3 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon honey
12 mint leaves, roughly chopped, plus sprigs for garnish
1-inch piece ginger, peeled and finely grated
2 whole boneless, skinless chicken breasts
6 ounces sugar snap peas, trimmed
4 cups well-washed and -dried arugula leaves
1/4 pound pea shoots
Coarse salt and freshly ground pepper
1 small jicama, peeled and julienned
1 small ripe mango, peeled, pitted and julienned
6 lavash flatbreads
Directions
In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.
Serves 6
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
3 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon honey
12 mint leaves, roughly chopped, plus sprigs for garnish
1-inch piece ginger, peeled and finely grated
2 whole boneless, skinless chicken breasts
6 ounces sugar snap peas, trimmed
4 cups well-washed and -dried arugula leaves
1/4 pound pea shoots
Coarse salt and freshly ground pepper
1 small jicama, peeled and julienned
1 small ripe mango, peeled, pitted and julienned
6 lavash flatbreads
Directions
In a blender, combine lime juice, lemon juice, oil, soy sauce, honey, mint, and ginger. Process dressing until smooth. Set aside.
Place chicken in a medium stockpot. Add enough water to cover by 1 inch. Bring to a boil. Lower heat, and simmer until cooked through, about 10 to12 minutes. Transfer chicken to a medium bowl; allow to cool slightly. Shred chicken, and toss with all but 2 tablespoons of dressing. Set aside.
While the chicken is cooking, prepare an ice bath. Set aside. Bring a medium saucepan of salted water to a boil. Add snap peas, and cook for 30 seconds. Using a slotted spoon, transfer to ice bath to cool.
In a medium bowl, combine snap peas, arugula, and pea shoots. Toss with 2 tablespoons of dressing. Season with salt and pepper.
Add jicama and mango to chicken. Toss to combine. Season with salt and pepper. Cover each lavash with arugula mixture. Divide chicken salad between lavash. Roll up to enclose filling. Cut each lavash in half on the diagonal, and serve.
Wednesday, June 6, 2007
Syrup
Buttermilk Syrup
1c. sugar 1/2c.buttermilk
1 cube butter 1 Tbs. light karo syrup
1/2 tsp. b. soda 1 tsp. almond extract
Mix first 4 ingrediants. add soda. Cook 5 mins. Remove from heat. Add almond.
1c. sugar 1/2c.buttermilk
1 cube butter 1 Tbs. light karo syrup
1/2 tsp. b. soda 1 tsp. almond extract
Mix first 4 ingrediants. add soda. Cook 5 mins. Remove from heat. Add almond.
Tuesday, May 29, 2007
Crustless Quiche
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside
to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
Makes 8 servings.
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside
to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
Makes 8 servings.
Brazilian Stroganoff
2 lbs beef or chicken fillets, cut into 1 inch pieces
2 cloves garlic, minced
1 onion, chopped,divided
salt
1/4 teaspoon nutmeg
1/2 teaspoon oregano
1/2 cup dry white wine
2 tablespoons oil
1/2 lb cultivated white mushrooms, sliced
2-3 tablespoons ketchup
1 1/2 tablespoons mild mustard, i would use dijon
1/2 cup sour cream
Not the one? See other Stroganoff (Brazilian) Recipes
< 60 mins Stews
Chicken Breasts Stews
Brazilian Stews
Potluck Stews
Gluten-free Stews
Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano and wine.
Allow to marinate for 1 hour.
Heat the oil and saute the remaining onion and mushrooms for a few minutes or until softened.
Add the meat/chicken and marinade to the pan and cook.
Add the ketchup and mustard.
If it looks a bit dry, add a few tablespoons of water and cook a little longer.
When the meat is cooked, add the sour cream and reheat gently-DO NOT BOIL.
Serve with steamed white rice.
*This should be cooked quickly so the meat doesn't toughen.
2 cloves garlic, minced
1 onion, chopped,divided
salt
1/4 teaspoon nutmeg
1/2 teaspoon oregano
1/2 cup dry white wine
2 tablespoons oil
1/2 lb cultivated white mushrooms, sliced
2-3 tablespoons ketchup
1 1/2 tablespoons mild mustard, i would use dijon
1/2 cup sour cream
Not the one? See other Stroganoff (Brazilian) Recipes
< 60 mins Stews
Chicken Breasts Stews
Brazilian Stews
Potluck Stews
Gluten-free Stews
Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano and wine.
Allow to marinate for 1 hour.
Heat the oil and saute the remaining onion and mushrooms for a few minutes or until softened.
Add the meat/chicken and marinade to the pan and cook.
Add the ketchup and mustard.
If it looks a bit dry, add a few tablespoons of water and cook a little longer.
When the meat is cooked, add the sour cream and reheat gently-DO NOT BOIL.
Serve with steamed white rice.
*This should be cooked quickly so the meat doesn't toughen.
Pot Roast-Martha Stewart
Ingredients
Serves 4 to 6
1 (3 pounds) beef for pot roast
Coarse salt and freshly ground pepper
4 carrots, peeled and cut into 3-inch lengths
4 medium Yukon gold or white potatoes, peeled and cut into quarters
1 large onion, (about 10 ounces), thinly sliced
2 dried bay leaves
1/4 teaspoon dried thyme
1 (10 3/4 ounces) Campbell's Tomato Soup
Directions
Season beef with salt and pepper. Place carrots, potatoes, and onion in a Crock-Pot. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. Cover, and cook on low heat for 8 hours (high for 6 hours).
Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.
Serves 4 to 6
1 (3 pounds) beef for pot roast
Coarse salt and freshly ground pepper
4 carrots, peeled and cut into 3-inch lengths
4 medium Yukon gold or white potatoes, peeled and cut into quarters
1 large onion, (about 10 ounces), thinly sliced
2 dried bay leaves
1/4 teaspoon dried thyme
1 (10 3/4 ounces) Campbell's Tomato Soup
Directions
Season beef with salt and pepper. Place carrots, potatoes, and onion in a Crock-Pot. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. Cover, and cook on low heat for 8 hours (high for 6 hours).
Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.
Thursday, May 24, 2007
Tuna Casserole
1 Lb. Pasta
1.5 Cups frozen peas
1 minced shallot
1/2 red bell pepper
1 jar alfred sauce mixed with 1/2 a jar of milk
Top with Potato Chips
Mix. Put in 9X13. Bake for 30 minutes at 350.
1.5 Cups frozen peas
1 minced shallot
1/2 red bell pepper
1 jar alfred sauce mixed with 1/2 a jar of milk
Top with Potato Chips
Mix. Put in 9X13. Bake for 30 minutes at 350.
Wednesday, May 23, 2007
Tandoori Chicken
ingredients
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
4 garlic cloves
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon coarse kosher salt
1/2 teaspoon cayenne pepper
1/2 cup olive oil
1 cup plain whole-milk yogurt
1/4 cup fresh lemon juice
2 (2 1/2-pound) chickens, quartered
2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes
2 cups jasmine rice
3 cups water
1/2 cup pine nuts, toasted
6 fresh cilantro sprigs
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
4 garlic cloves
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon coarse kosher salt
1/2 teaspoon cayenne pepper
1/2 cup olive oil
1 cup plain whole-milk yogurt
1/4 cup fresh lemon juice
2 (2 1/2-pound) chickens, quartered
2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes
2 cups jasmine rice
3 cups water
1/2 cup pine nuts, toasted
6 fresh cilantro sprigs
Bombay Sliders
ingredients
1 cup mayonnaise, divided
6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
1 1/2 tablespoons ketchup
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted preparation
Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.
1 cup mayonnaise, divided
6 1/4 teaspoons curry powder, divided
1 1/2 tablespoons plain yogurt
1 1/2 tablespoons ketchup
1 garlic clove, minced
2 pounds ground turkey
6 tablespoons chopped fresh cilantro
1/4 cup minced green onions
2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
3/4 teaspoon hot chili powder or Hungarian hot paprika
1 teaspoon salt
1 tablespoon olive oil
12 small dinner rolls, cut horizontally in half, lightly toasted preparation
Mix 3/4 cup mayonnaise, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.
Place turkey, next 6 ingredients, remaining 1/4 cup mayonnaise, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.
Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).
Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.
Cashew Chicken
1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews
preparation
Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate. Gourmet, May 2007
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews
preparation
Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate. Gourmet, May 2007
Chicken Parmesan
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken
Roman Chicken
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Beef Stew
2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
1/2 pound button mushrooms, thinly sliced
3 tablespoons all-purpose flour
3 cups veal or beef stock, at room temperature
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1 cup diced carrots
1 cup frozen pearl onions, thawed
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley leaves
Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
2 pounds beef stew meat, cut into 1-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
3/4 teaspoon cracked black pepper
2 tablespoons unsalted butter
1/2 pound button mushrooms, thinly sliced
3 tablespoons all-purpose flour
3 cups veal or beef stock, at room temperature
2 tablespoons tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1 cup diced carrots
1 cup frozen pearl onions, thawed
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh parsley leaves
Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
chicken lime fettucine
--Chicken Fettucine Recipes
Ingredients:
1 pound dry spinach fettuccine
or
2 pounds fresh
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may be removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1 1/4 pound chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cup heavy cream
Directions:
Prepare rapidly boiling, salted water to cook pasta; cook until al dente,8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken.
Ingredients:
1 pound dry spinach fettuccine
or
2 pounds fresh
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may be removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly-squeezed lime juice
3 tablespoons soy sauce
1 1/4 pound chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cup heavy cream
Directions:
Prepare rapidly boiling, salted water to cook pasta; cook until al dente,8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken.
Tomato Cheese Bread
HERB TOMATO-CHEESE BREAD
2/3 c. milk
2 c. Bisquick mix
3 med. tomatoes, cut into slices
1 med. onion, minced
3 tbsp. butter
3/4 c. sour cream
1/3 c. mayonnaise
1 c. grated Cheddar cheese
1/4 tsp. pepper
1/4 tsp. oregano
Pinch of sage
Pinch of garlic
Preheat oven to 400 degrees.
Mix milk and Bisquick together to make crust. spread on bottom of a 13 x 9 inch pan. Dough will be very thin.
Spread tomatoes on top of crust layer.
Saute onion and butter until tender then mix together with sour cream, mayonnaise, cheese, pepper, oregano, sage and garlic.
Pour sour cream topping over layer of tomatoes and sprinkle top with more grated cheese, paprika and parsley. Bake 20-25 minutes. Let cool 10 minutes.
2/3 c. milk
2 c. Bisquick mix
3 med. tomatoes, cut into slices
1 med. onion, minced
3 tbsp. butter
3/4 c. sour cream
1/3 c. mayonnaise
1 c. grated Cheddar cheese
1/4 tsp. pepper
1/4 tsp. oregano
Pinch of sage
Pinch of garlic
Preheat oven to 400 degrees.
Mix milk and Bisquick together to make crust. spread on bottom of a 13 x 9 inch pan. Dough will be very thin.
Spread tomatoes on top of crust layer.
Saute onion and butter until tender then mix together with sour cream, mayonnaise, cheese, pepper, oregano, sage and garlic.
Pour sour cream topping over layer of tomatoes and sprinkle top with more grated cheese, paprika and parsley. Bake 20-25 minutes. Let cool 10 minutes.
Summer Salad from your heart out
Ingredients:
1 package Spring Mix or Continental MIx, mixed with Romaine lettuce.
Strawberries, halved
Blueberries
Avocado, sliced
Pear, sliced–but not until right before serving
Grapefruit, peeled and sliced like a pinwheel
Oranges, peeled and sliced like a pinwheel
Crumbled blue cheese
Sugared pecans, whole or halved
Dressing:
1 package Good Seasons Italian dressing
1 T. sugar (or just a little less)
1 T. poppy seeds (or just a little less)
3 T. Water
1/4 C. Vinegar
1/2 C. Oil
Directions:
Mix all dressing ingredients before adding the oil. It’s best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don’t overmix.
Enjoy!
1 package Spring Mix or Continental MIx, mixed with Romaine lettuce.
Strawberries, halved
Blueberries
Avocado, sliced
Pear, sliced–but not until right before serving
Grapefruit, peeled and sliced like a pinwheel
Oranges, peeled and sliced like a pinwheel
Crumbled blue cheese
Sugared pecans, whole or halved
Dressing:
1 package Good Seasons Italian dressing
1 T. sugar (or just a little less)
1 T. poppy seeds (or just a little less)
3 T. Water
1/4 C. Vinegar
1/2 C. Oil
Directions:
Mix all dressing ingredients before adding the oil. It’s best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don’t overmix.
Enjoy!
Slow Cooker French Dip Sandwiches
1.5 Lb. Chuck Roast
2 Tbs. Garlic Salt
2 Beef Bouillon Cubes
French Rolls
Place roast in crock pot with 1/2 inches of water. Add ingredients. Cover and cook on high for 7 hours. Shred and serve on French Rolls.
2 Tbs. Garlic Salt
2 Beef Bouillon Cubes
French Rolls
Place roast in crock pot with 1/2 inches of water. Add ingredients. Cover and cook on high for 7 hours. Shred and serve on French Rolls.
Five Minute Soup
4 Cups Cooked Chicken
3 Cans of White Beans
1 bag Frozen Corn
1 Box of Chicken Broth
1 Bottle of TJ's Salsa Verde
Mix. Heat. Serve.
3 Cans of White Beans
1 bag Frozen Corn
1 Box of Chicken Broth
1 Bottle of TJ's Salsa Verde
Mix. Heat. Serve.
Thursday, May 10, 2007
Cafe Rio Salad Dressing
Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)
Use a food processor to blend all the ingredients well. Refrigerate.
Cafe Rio Chicken
ounce) bottle kraft zesty Italian dressing
1 tablespoon chili powder
1 tablespoon cumin
3 garlic cloves, minced
5 lbs chicken breasts
Not the one? See other Cafe Rio Chicken Recipes
Very Low Carbs
5 or Less Ingredients
Chicken Breasts
Cook all together in a crock pot for 4 hours on low.
Shred meat.
cook 1 additional hour.
Enjoy!
1 tablespoon chili powder
1 tablespoon cumin
3 garlic cloves, minced
5 lbs chicken breasts
Not the one? See other Cafe Rio Chicken Recipes
Very Low Carbs
5 or Less Ingredients
Chicken Breasts
Cook all together in a crock pot for 4 hours on low.
Shred meat.
cook 1 additional hour.
Enjoy!
Thai Chicken
THAI HOLY BASIL CHICKEN: PUD GA-PRAO GAI SAP Recipe courtesy Foo Swasdee
Show: Food Network Specials
Episode: Eat the Heat
3 tablespoons canola oil
1 tablespoon chopped garlic
1 to 2 tablespoons chopped Thai chile pepper
8 ounces ground chicken breast
1/2 cup sliced white mushrooms
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
1/2 tablespoon sweet soy sauce (optional)
1/3 cup chicken stock
1/2 cup sliced red bell pepper (optional)
1/2 cup Thai holy basil (Ga-Prao)
Salt
Steamed jasmine rice
Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
Show: Food Network Specials
Episode: Eat the Heat
3 tablespoons canola oil
1 tablespoon chopped garlic
1 to 2 tablespoons chopped Thai chile pepper
8 ounces ground chicken breast
1/2 cup sliced white mushrooms
1 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
1/2 tablespoon sweet soy sauce (optional)
1/3 cup chicken stock
1/2 cup sliced red bell pepper (optional)
1/2 cup Thai holy basil (Ga-Prao)
Salt
Steamed jasmine rice
Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well.
Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well.
When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.
Chicken Divan
2 c. chicken stock or broth
4 chicken breasts, skinless, boneless
1 shallot, chopped
2 t. olive oil
1T. butter
1 1/2 t. flour
1/4 c. heavy cream
1/8 t. nutmeg
1 lb. broccoli spears
8 oz. gruyere cheese- shredded
salt and papper to taste
Bring stock to boil, add chicken and poach. Remove chicken and reserve stock in separate dish. Saute shallots in oil and butter for about 2 minutes. Sprinkle in flour and cook 1 minute, stirring. Ladle in reserved chicken broth and whisk in cream. Season with salt, pepper, and nutmeg. Bring to boil, then reduce heat to low. Slice chicken and add to sauce. Meanwhile cook broccoli. If using frozen, microwave a few minutes. If fresh, simmer in 1 inch of boiling water 2-3 minutes. Place cooked broccoli in 9x13 size dish. Layer 1/2 the cheese over broccoli, top with chicken mixture, then add rest of cheese. Broil 2 minutes or until cheese is melted and bubbling. That's it.
4 chicken breasts, skinless, boneless
1 shallot, chopped
2 t. olive oil
1T. butter
1 1/2 t. flour
1/4 c. heavy cream
1/8 t. nutmeg
1 lb. broccoli spears
8 oz. gruyere cheese- shredded
salt and papper to taste
Bring stock to boil, add chicken and poach. Remove chicken and reserve stock in separate dish. Saute shallots in oil and butter for about 2 minutes. Sprinkle in flour and cook 1 minute, stirring. Ladle in reserved chicken broth and whisk in cream. Season with salt, pepper, and nutmeg. Bring to boil, then reduce heat to low. Slice chicken and add to sauce. Meanwhile cook broccoli. If using frozen, microwave a few minutes. If fresh, simmer in 1 inch of boiling water 2-3 minutes. Place cooked broccoli in 9x13 size dish. Layer 1/2 the cheese over broccoli, top with chicken mixture, then add rest of cheese. Broil 2 minutes or until cheese is melted and bubbling. That's it.
Ham and Cheese Sandwiches
ingredients
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided
preparation
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.
Bon Appétit, March 2005
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 ounces thinly sliced smoked ham, divided
3 ounces Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided
preparation
Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.
Bon Appétit, March 2005
Roasted Lemon Chicken
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
*Barefoot Contessa
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
*Barefoot Contessa
Saturday, April 14, 2007
Italian Wings
Balsamic Chicken Drumettes Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Potluck Party
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
Show: Everyday Italian
Episode: Potluck Party
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
Barefoot Contessa-New Recipes
Fusili
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.
Pasta Peston and Peas
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto, packaged or see recipe below
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Yield: 4 cups
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches regular arugula, stems removed and leaves cut into thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Heat the olive oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, the zest and juice of 2 of the lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.
Pasta Peston and Peas
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto, packaged or see recipe below
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignolis, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
Yield: 4 cups
Saturday, March 24, 2007
Southwestern Salad
Southwest seasoning:
2TB Chili powder
1 1/2 TB cumin
1/2 tsp garlic salt
1/2 tsp onion salt
Dash cayenne pepper
Fresh ground pepper
Southwest Vinaigrette
1/3 cup lime juice (I use a fresh lime)
1 cup light olive oil
1 tsp southwest seasoning
1/2 tsp salt or to taste
fresh ground black pepper.
4 Chicken breasts. Rub both sides with Southwest seasoning and grill until done. (no Pink) Cool slightly, shred with a fork and douse with 1/2 cup of lime juice
1 red pepper
1 yellow pepper
1 green pepper
1 bunch green onions
2 -3 cups white corn (it must be white corn or it will not taste the same)
Mix vegetables with chicken and toss with 1/2 cup vinaigrette
Cornbread
2 boxes of Jiffy corn bread mix (you know those small boxes for $.30 each)
1 box of pound cake
Use all the ingredients for all three boxes and mix in one big bowl.
It is so moist, sweet and not dry and flaky.
2TB Chili powder
1 1/2 TB cumin
1/2 tsp garlic salt
1/2 tsp onion salt
Dash cayenne pepper
Fresh ground pepper
Southwest Vinaigrette
1/3 cup lime juice (I use a fresh lime)
1 cup light olive oil
1 tsp southwest seasoning
1/2 tsp salt or to taste
fresh ground black pepper.
4 Chicken breasts. Rub both sides with Southwest seasoning and grill until done. (no Pink) Cool slightly, shred with a fork and douse with 1/2 cup of lime juice
1 red pepper
1 yellow pepper
1 green pepper
1 bunch green onions
2 -3 cups white corn (it must be white corn or it will not taste the same)
Mix vegetables with chicken and toss with 1/2 cup vinaigrette
Cornbread
2 boxes of Jiffy corn bread mix (you know those small boxes for $.30 each)
1 box of pound cake
Use all the ingredients for all three boxes and mix in one big bowl.
It is so moist, sweet and not dry and flaky.
Monday, March 19, 2007
Mexican Lasagna-Martha Stewart
Ingredients
Serving: Serves 4
1 Cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 Ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 Cup prepared salsa (mild or medium)
8 Ounces pepper Jack cheese, grated (about 2 cups)
Directions
Preheat oven to 425 degrees;. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
Serving: Serves 4
1 Cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 Ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 Cup prepared salsa (mild or medium)
8 Ounces pepper Jack cheese, grated (about 2 cups)
Directions
Preheat oven to 425 degrees;. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
Buttermilk Chicken
From Martha Stewart
Serving: Serves 4
Vegetable oil, for baking sheet
8 slices white bread
1 Cup buttermilk
1 Teaspoon hot-pepper sauce
Salt and pepper
3/4 Cup grated Parmesan cheese, (2 1/2 ounces)
1 Teaspoon dried thyme
4 Pounds chicken parts, (preferably legs, thighs, and wings), rinsed and patted dry
Directions
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.
Serving: Serves 4
Vegetable oil, for baking sheet
8 slices white bread
1 Cup buttermilk
1 Teaspoon hot-pepper sauce
Salt and pepper
3/4 Cup grated Parmesan cheese, (2 1/2 ounces)
1 Teaspoon dried thyme
4 Pounds chicken parts, (preferably legs, thighs, and wings), rinsed and patted dry
Directions
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.
Bombay Potatoes
6 potatoes, peeled, cubed -parboiled
6 slices bacon, cooked
1/2 t. ground mustard
1 t. chili powder
1 t. cumin
2 t. curry (or more)
1-2 t. fresh ginger, peeled and grated
2 scallions chopped
2-4 tomatoes, chopped
handful fresh cilantro, chopped
Boil the potatoes, but not completely, they will finish cooking in the next step. Watch them so that they do not cook all the way through otherwise they will get a bit mooshy (which isn't a bad thing). Meanwhile, fry the bacon in a pan. Remove cooked bacon to a towel or rack. In the same pan you used for the bacon(leave all of the bacon fat in there) add the scallions, ginger and spices, let cook over medium heat just for a few seconds, don't let burn. Now add the potatoes to finish cooking, stirring to get the potatoes covered with the spices. If you need more spices, then add more. Crumble the bacon into the potatoes. Add salt if needed. Once the potatoes are cooked through, turn off the heat and add the cilantro and tomatoes. I hope I haven't left anything out.
6 slices bacon, cooked
1/2 t. ground mustard
1 t. chili powder
1 t. cumin
2 t. curry (or more)
1-2 t. fresh ginger, peeled and grated
2 scallions chopped
2-4 tomatoes, chopped
handful fresh cilantro, chopped
Boil the potatoes, but not completely, they will finish cooking in the next step. Watch them so that they do not cook all the way through otherwise they will get a bit mooshy (which isn't a bad thing). Meanwhile, fry the bacon in a pan. Remove cooked bacon to a towel or rack. In the same pan you used for the bacon(leave all of the bacon fat in there) add the scallions, ginger and spices, let cook over medium heat just for a few seconds, don't let burn. Now add the potatoes to finish cooking, stirring to get the potatoes covered with the spices. If you need more spices, then add more. Crumble the bacon into the potatoes. Add salt if needed. Once the potatoes are cooked through, turn off the heat and add the cilantro and tomatoes. I hope I haven't left anything out.
Lemon Chicken
1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
*Rachel Ray
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
*Rachel Ray
White Bean Stew
A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.
2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-oz) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-lb) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-oz) bag baby romaine or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette
Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
Serve stew with toasts.
Makes 4 servings.
Gourmet
Quick Kitchen
January 2007
2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
1 (14- to 15-oz) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19-oz) cans cannellini beans, rinsed and drained (3 cups)
1 (1/2-lb) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5-oz) bag baby romaine or baby arugula (10 cups loosely packed)
8 (3/4-inch-thick) slices baguette
Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
Serve stew with toasts.
Makes 4 servings.
Gourmet
Quick Kitchen
January 2007
Another Crock Pot recipe-Chalupas
3 lb. pork loin roast - browned (i didn't brown it and it was still good), you can also use chicken
4 - 15 oz. cans of beans - any mixture will do i.e. pinto, kidney, black, etc. drained and rinsed
1/2 cup chopped onion
1-4 oz. can chopped green chilis
2 garlic cloves - minced
1 T. chili powder
1 T. cumin
1 T. salt
1 t. oregano
Dump the above ingredients over the meat and mix a little bit. Cook in crock pot until it falls apart, on high for half day or low for all day. Shred with a fork and mix well. This makes a LOT, so you may want to make half. Now for the boat part. Fry up some tortillas in a little oil and place over a bowl to cool thus making the shape of a little boat. Or you can omit that step and just serve in a soft tortilla and roll it up, burrito style. Fill with pork filling and other toppings if desired i.e. cilantro, cheese, salsa, sour cream
4 - 15 oz. cans of beans - any mixture will do i.e. pinto, kidney, black, etc. drained and rinsed
1/2 cup chopped onion
1-4 oz. can chopped green chilis
2 garlic cloves - minced
1 T. chili powder
1 T. cumin
1 T. salt
1 t. oregano
Dump the above ingredients over the meat and mix a little bit. Cook in crock pot until it falls apart, on high for half day or low for all day. Shred with a fork and mix well. This makes a LOT, so you may want to make half. Now for the boat part. Fry up some tortillas in a little oil and place over a bowl to cool thus making the shape of a little boat. Or you can omit that step and just serve in a soft tortilla and roll it up, burrito style. Fill with pork filling and other toppings if desired i.e. cilantro, cheese, salsa, sour cream
Tuesday, March 6, 2007
The Gift of Dinner
Taco Chili Mix:
1 cup dried kidney beans
1/2 cup dried pinto beans
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package buttermilk salad dressing mix
3 tablespoons dried minced onion
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 1/2 cups corn or tortilla chips
Taco Chili:
1 packet Taco Chili Mix
4 cups water
1 (11 3/4-ounce) can diced tomatoes and green chiles
1 (16-ounce) can tomato sauce
1 pound ground beef, cooked and drained
For the mix: In a 1-quart wide mouth jar, layer kidney and pinto beans.
In a small bowl, combine taco seasoning mix, dried salad dressing mix, onion, chili powder, and cumin. Wrap seasonings in plastic wrap or cellophane and place in jar.
Put chips in a bag and place in jar. Decorate with ribbon or fabric.
For the chili: Place beans in a large bowl, cover with water and soak 6 to 8 hours, or overnight. Drain and add to a Dutch oven. Add seasoning packet, water, diced tomatoes and green chiles, tomato sauce, and ground beef.
Heat to boiling, cover and reduce heat to low. Simmer for 2 hours, or until beans are tender. Serve with corn or tortilla chips.
1 cup dried kidney beans
1/2 cup dried pinto beans
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package buttermilk salad dressing mix
3 tablespoons dried minced onion
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 1/2 cups corn or tortilla chips
Taco Chili:
1 packet Taco Chili Mix
4 cups water
1 (11 3/4-ounce) can diced tomatoes and green chiles
1 (16-ounce) can tomato sauce
1 pound ground beef, cooked and drained
For the mix: In a 1-quart wide mouth jar, layer kidney and pinto beans.
In a small bowl, combine taco seasoning mix, dried salad dressing mix, onion, chili powder, and cumin. Wrap seasonings in plastic wrap or cellophane and place in jar.
Put chips in a bag and place in jar. Decorate with ribbon or fabric.
For the chili: Place beans in a large bowl, cover with water and soak 6 to 8 hours, or overnight. Drain and add to a Dutch oven. Add seasoning packet, water, diced tomatoes and green chiles, tomato sauce, and ground beef.
Heat to boiling, cover and reduce heat to low. Simmer for 2 hours, or until beans are tender. Serve with corn or tortilla chips.
Sunday, February 18, 2007
Cream Cheese Cookies from Rachel H.
Wonderful!
If you are interested in making some DIE-FOR sugar cookies, try this recipe. It is awesome!! (BTW, I usually DOUBLE IT)Cream Cheese Cut-outs: 1/2 c. buttter1 -3 oz pkg.chrm cheese2 c. flour1 c. sugar1 egg1/2 tsp baking powder1/2 tsp. vanillaDirections: "In mixing bowl combine butter and crm cheese with a mixer on med to high speed for 30 sec. Add about HALF the flour, sugar, egg, bkg powder, and vanilla. Beat til thoroughly combined. Beat in remaining flour. Cover & chill 1 hr till easy to handle. Divide chilled dough on half, roll to desired thickness btween 1/8th to 1/4 in. thick. (Thicker=softer cookies, thinner=chrunchier cookies) Cut with cookie cutters, and place on an ungreased cookie sheet. Bake at 375 for about 8 minutes.
# posted by Rachel H : 2/06/2007 06:52:00 AM
p.s., I have done my own frosting to go with these, and it is very naughty but yummy. Combine 1 part softened butter with about 1/2 part cream cheese (to taste) and enough powdered sugar to get the consistency you want. Then add a TEENY bit of vanilla or almond, but not too much or it will color the frosting yellow. Then I add food coloring to make the pretty colors I want. Quick and easy tip for frosting bags, I use snack size zip-lock bags and fill them with frosting, tape off the zippy parts and snip varying size holes in the bottom corner of a bunch of bags. They become the perfect easy froster bags, dispsable once the frosting is used up!
# posted by Rachel H : 2/06/2007 07:02:00 AM
If you are interested in making some DIE-FOR sugar cookies, try this recipe. It is awesome!! (BTW, I usually DOUBLE IT)Cream Cheese Cut-outs: 1/2 c. buttter1 -3 oz pkg.chrm cheese2 c. flour1 c. sugar1 egg1/2 tsp baking powder1/2 tsp. vanillaDirections: "In mixing bowl combine butter and crm cheese with a mixer on med to high speed for 30 sec. Add about HALF the flour, sugar, egg, bkg powder, and vanilla. Beat til thoroughly combined. Beat in remaining flour. Cover & chill 1 hr till easy to handle. Divide chilled dough on half, roll to desired thickness btween 1/8th to 1/4 in. thick. (Thicker=softer cookies, thinner=chrunchier cookies) Cut with cookie cutters, and place on an ungreased cookie sheet. Bake at 375 for about 8 minutes.
# posted by Rachel H : 2/06/2007 06:52:00 AM
p.s., I have done my own frosting to go with these, and it is very naughty but yummy. Combine 1 part softened butter with about 1/2 part cream cheese (to taste) and enough powdered sugar to get the consistency you want. Then add a TEENY bit of vanilla or almond, but not too much or it will color the frosting yellow. Then I add food coloring to make the pretty colors I want. Quick and easy tip for frosting bags, I use snack size zip-lock bags and fill them with frosting, tape off the zippy parts and snip varying size holes in the bottom corner of a bunch of bags. They become the perfect easy froster bags, dispsable once the frosting is used up!
# posted by Rachel H : 2/06/2007 07:02:00 AM
Provencal Chicken Stew
PROVENCAL CHICKEN STEW
Editor's note: The recipe and introductory text below are from Lynn Alley's book The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World. For more on slow cooking, click here.This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. This dish was traditionally made in an earthenware casserole such as those produced in the Provençal town of Vallauris, located in the Alpes-Maritimes above Cannes. Vallauris has been home to producers of such casseroles for centuries and has been a pottery center in France since the nineteenth century. 3/4 cup plus 2 tablespoons all-purpose flour1 teaspoon salt1 chicken, cut into serving pieces and skinned1/4 cup olive oil1 yellow onion, finely chopped1 clove garlic, minced1/2 cup dry white wine1 (14 1/2-ounce) can crushed tomatoesFreshly ground black pepper1/4 cup chopped fresh parsley, for garnish1/4 cup fresh basil leaves, cut into chiffonade, for garnish1 cup black Nyons or kalamata olives, for garnishCombine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.Cook's note: This recipe was originally prepared in an oval, 5-quart slow cooker. Makes 4 to 6 servings. Reprinted with permission from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World.© 2003Lynn AlleyTen Speed Press
Epicurious.com © CondéNet, Inc. All rights reserved.
Editor's note: The recipe and introductory text below are from Lynn Alley's book The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World. For more on slow cooking, click here.This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. This dish was traditionally made in an earthenware casserole such as those produced in the Provençal town of Vallauris, located in the Alpes-Maritimes above Cannes. Vallauris has been home to producers of such casseroles for centuries and has been a pottery center in France since the nineteenth century. 3/4 cup plus 2 tablespoons all-purpose flour1 teaspoon salt1 chicken, cut into serving pieces and skinned1/4 cup olive oil1 yellow onion, finely chopped1 clove garlic, minced1/2 cup dry white wine1 (14 1/2-ounce) can crushed tomatoesFreshly ground black pepper1/4 cup chopped fresh parsley, for garnish1/4 cup fresh basil leaves, cut into chiffonade, for garnish1 cup black Nyons or kalamata olives, for garnishCombine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates. Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.Cook's note: This recipe was originally prepared in an oval, 5-quart slow cooker. Makes 4 to 6 servings. Reprinted with permission from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World.© 2003Lynn AlleyTen Speed Press
Epicurious.com © CondéNet, Inc. All rights reserved.
Crock Pot Pork Sandwiches from Epicurious
BARBECUE PORK SHOULDER
For additional recipes and tips for using a slow cooker, click here. 2 tablespoons light brown sugar 2 tablespoons tomato paste2 tablespoons Dijon mustard2 tablespoons cider vinegar 2 tablespoons hot chile powder 1 teaspoon hot pepper sauce (such as Tabasco), or to taste 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil 1 medium onion, chopped1 green bell pepper, chopped 1 jalapeño pepper, chopped (with seeds)1 garlic clove, minced 3 pounds pork shoulder, cut into 2-inch cubes3 strips bacon, chopped1 (15-ounce) can diced tomatoes including juice1 bay leafSpecial equipment: Slow cookerAccompaniment: 8 to 10 sandwich rolls In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes. Scrape into slow cooker. Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls. Cook's note: This recipe was originally prepared in an oval, 6-quart slow cooker. Makes 8 to 10 servings.EpicuriousFebruary 2007Melissa Clark
For additional recipes and tips for using a slow cooker, click here. 2 tablespoons light brown sugar 2 tablespoons tomato paste2 tablespoons Dijon mustard2 tablespoons cider vinegar 2 tablespoons hot chile powder 1 teaspoon hot pepper sauce (such as Tabasco), or to taste 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil 1 medium onion, chopped1 green bell pepper, chopped 1 jalapeño pepper, chopped (with seeds)1 garlic clove, minced 3 pounds pork shoulder, cut into 2-inch cubes3 strips bacon, chopped1 (15-ounce) can diced tomatoes including juice1 bay leafSpecial equipment: Slow cookerAccompaniment: 8 to 10 sandwich rolls In small bowl, whisk together sugar, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.In heavy, medium skillet over moderately high heat, heat oil until hot but not smoking. Add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes. Scrape into slow cooker. Add pork cubes, bacon, tomatoes and their juices, and bay leaf and stir to combine. Pour sauce over mixture. Cover and cook on low until meat is very tender, 8 to 10 hours. Remove bay leaf and use fork to break up meat before serving on rolls. Cook's note: This recipe was originally prepared in an oval, 6-quart slow cooker. Makes 8 to 10 servings.EpicuriousFebruary 2007Melissa Clark
The Best Breakfast Sandwich from Bon Appétit
I made these and they were a hit!
Nick was inspired to make this dish while living in Philadelphia, where the sandwich is king. It's great for breakfast, or even a Sunday supper.5 bacon slices, halved crosswise1 (4-inch) square ciabatta or focaccia bread, halved horizontally3 tablespoons olive oil, divided4 large thin tomato slices1 small shallot, chopped1/2 tablespoon white wine vinegar1 cup (packed) arugula2 large eggsParmesan cheese shavingsCook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese. Makes 2 servings.Bon AppétitMarch 2007
Nick was inspired to make this dish while living in Philadelphia, where the sandwich is king. It's great for breakfast, or even a Sunday supper.5 bacon slices, halved crosswise1 (4-inch) square ciabatta or focaccia bread, halved horizontally3 tablespoons olive oil, divided4 large thin tomato slices1 small shallot, chopped1/2 tablespoon white wine vinegar1 cup (packed) arugula2 large eggsParmesan cheese shavingsCook bacon in heavy large skillet over medium-high heat until brown and crisp; transfer to paper towels to drain.Wipe out skillet. Brush cut sides of bread with 1 tablespoon oil. Place bread, cut sides down, in skillet. Cook over medium heat until golden, about 3 minutes. Place 1 bread square, golden side up, on each of 2 plates. Top each with half of bacon, then 2 tomato slices.Whisk 1 tablespoon oil, shallot, and vinegar in medium bowl to blend. Season dressing with salt and pepper. Add arugula and toss to coat.Heat remaining 1 tablespoon oil in same skillet over medium heat. Crack eggs into skillet. Sprinkle with salt and pepper. Cook until whites are set and yolks are cooked as desired. Top each bread stack with egg, then arugula and cheese. Makes 2 servings.Bon AppétitMarch 2007
Wheat Bread from Say Yes to Hoboken
I usually mess up bread recipes, but this one actually worked and was so yummy.
Mema's whole wheat bread
Nothing tastes better on a cold winter day than warm homemade bread right out of the oven with a cup of soup. Growing up, my mother ran her bread making machine into the ground pumping out delicious loaves of bread every afternoon when we came home from school. I remember coming home frigid from winter track and looking forward to a warm piece of homemade bread right out of the breadmaker with butter and jam. She started with wheat bread (and actually ground her own wheat in the basement!), but complained about the breadmaker not kneeding it properly, switched to white bread, and then back to wheat with the whole 'carb' craze which eventually killed the machine. Now I don't have a breadmaker, yet, but I do have a new kitchenaid mixer which makes this famous recipe of my grandmother's, Mema, that much easier. I've become addicted to it the same way my mother was. I've started making it on a regular basis ( every other week ). So delicious, so healthy, so simple and so much better than the store bought version it's ridiculous.I made some last night. It literally took about 15 minutes. I let them rise while I went for a run, and then we had warm homemade bread for dinner to eat with our stew.This recipe makes two loaves. Gobble one up warm and then freeze the other right after it cools for delicious sandwiches and breakfast toast for months.Mema's whole wheat bread2 1/2 cups hot water from tap5 cups whole wheat flour1 cup white flour1/3 cup canola oil1/4 honey2 T molasses1 envelope yeast1 T salt1 1/2 cup extra wheat flourTurn oven on warm. Grease 2 bread pans. Mix 4 cups wheat flour and white flour with yeast in a big bowl. Add hot water to kitchenaid mixer along with honey, oil, molasses and salt. Mix until dissolved. Add flour/yeast combo little by little (might want to put on the dough hook at this point). Add extra flour a little at a time while it kneeds. Let it kneed for about 10 minutes, stopping periodically to scrap the sides of the bowl. Divide dough in half, mold them into loaf shapes and place in bread pans. Place in warm oven, then turn oven off once they are in and let rise for an hour or two (in thiscold week I left the oven on warm while they rose).Cook for 35 minutes at 350 degrees.
Mema's whole wheat bread
Nothing tastes better on a cold winter day than warm homemade bread right out of the oven with a cup of soup. Growing up, my mother ran her bread making machine into the ground pumping out delicious loaves of bread every afternoon when we came home from school. I remember coming home frigid from winter track and looking forward to a warm piece of homemade bread right out of the breadmaker with butter and jam. She started with wheat bread (and actually ground her own wheat in the basement!), but complained about the breadmaker not kneeding it properly, switched to white bread, and then back to wheat with the whole 'carb' craze which eventually killed the machine. Now I don't have a breadmaker, yet, but I do have a new kitchenaid mixer which makes this famous recipe of my grandmother's, Mema, that much easier. I've become addicted to it the same way my mother was. I've started making it on a regular basis ( every other week ). So delicious, so healthy, so simple and so much better than the store bought version it's ridiculous.I made some last night. It literally took about 15 minutes. I let them rise while I went for a run, and then we had warm homemade bread for dinner to eat with our stew.This recipe makes two loaves. Gobble one up warm and then freeze the other right after it cools for delicious sandwiches and breakfast toast for months.Mema's whole wheat bread2 1/2 cups hot water from tap5 cups whole wheat flour1 cup white flour1/3 cup canola oil1/4 honey2 T molasses1 envelope yeast1 T salt1 1/2 cup extra wheat flourTurn oven on warm. Grease 2 bread pans. Mix 4 cups wheat flour and white flour with yeast in a big bowl. Add hot water to kitchenaid mixer along with honey, oil, molasses and salt. Mix until dissolved. Add flour/yeast combo little by little (might want to put on the dough hook at this point). Add extra flour a little at a time while it kneeds. Let it kneed for about 10 minutes, stopping periodically to scrap the sides of the bowl. Divide dough in half, mold them into loaf shapes and place in bread pans. Place in warm oven, then turn oven off once they are in and let rise for an hour or two (in thiscold week I left the oven on warm while they rose).Cook for 35 minutes at 350 degrees.
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