Friday, April 29, 2011

Hawaiian BBQ Pulled Chicken Sandwiches

Hawaiian BBQ Pulled Chicken Sandwiches

3 pounds Boneless Chicken Breast, Thighs Or A Combo Of The Two
1 whole Onion (large), Sliced Into Chunks
1 can (20 Oz. Size) Pineapple, I Recommend Nibblits Or Crushed, Drained But Reserve The Juice If Using (See Note Below)
1 bottle (18 To 20 Oz. Size) BBQ Sauce Of Your Choice (Our Favorites Are Sweet Baby Ray's Or Open Pit If We Want To Give It A Little More Of A Kick)
Hamburger Buns Or Kaiser Rolls
 If you use frozen chicken, make sure it is completely defrosted. If you cook it frozen, it will indeed cook but it will make a very “wet” sauce. Place your chicken in the bottom of the crock pot. Top with onions, then pineapple. Pour the entire bottle of BBQ sauce over the whole thing.

Note: If you want a sweeter BBQ, add up to half a cup of the pineapple juice you drained, depending on how sweet you want it. This is optional.

Turn your crock pot on LOW and cook for 8–10 hours (or on HIGH for 4–6).

An hour or two before it is finished cooking, carefully remove the chicken from the crock pot and shred it using two forks. Watch out, it will be hot! Place chicken back in the crock pot and stir well to combine. Finish cooking an additional hour or two so the chicken can absorb most of the sauce. Serve on hamburger buns and top with coleslaw if desired.

Note: When I had made it with Sweet Baby Ray’s and pineapple juice, it was a very sweet Pulled Chicken. It was great, and everyone loved it. But I have to say, using Open Pit BBQ Sauce and no pineapple juice was hands down our favorite! It had just the right amount of sweet and vinegar that we love in a good BBQ.
If you are making this for kids, children tend to like the sweeter variety.

From here

Wednesday, April 27, 2011

Rocco's Mac and Cheese Lite

Mac and Cheese Lite
Makes: 4 servings

Ingredients

Nonstick cooking spray
Salt
4 ounces whole wheat macaroni
1/2 cup onion-garlic puree (see "Rocco's Secret Weapon," below)
1/2 teaspoon dry mustard
Pinch cayenne pepper
1 cup shredded 50 percent reduced-fat cheddar
1/3 cup nonfat Greek yogurt
1/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan

Preheat the oven to 425 degrees. Mist an 8-by-8-inch baking dish with cooking spray; set it aside.

Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.

Meanwhile, bring onion-garlic puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. Remove from heat and whisk in yogurt.

In a medium bowl, toss the macaroni with the cheese sauce. Season with salt to taste. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.

Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.

From here.

Whole Wheat Buttermilk Biscuits

Whole Wheat Buttermilk Biscuits
Yields 8-10 biscuits
Recipe tweaked from Danny Broome

1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cold, cut into pieces
1 cup buttermilk, cold

Preheat oven to 450 degrees F.

In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring (with a wooden spoon or your hands) until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times and shape into a ball. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Combine the remaining scraps of dough together, roll and cut a few more biscuits and transfer to baking sheet. Stop here. Any extra dough you have discard, as they will probably yield tough biscuits.

Bake for about 12 to 14 minutes or until a light golden brown.

From here.

Old-fashioned Meat Loaf


Old-fashioned Meat Loaf- A.K.A "Basic" Meatloaf
Amy - amylz
Recipe courtesy Paula Deen
 
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf. Topping: Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Chicken Divan, Lightened Up

Chicken Divan, Lightened Up
~rls2007~ via skinnytaste.com
Gina's Weight Watcher Recipes

    1-1/2 lbs broccoli (3 large heads) chopped
    24 oz boneless skinless chicken breasts (or 18 oz cooked)
    salt and fresh ground pepper
    1 tbsp butter
    2 tsp extra virgin olive oil
    2 cloves garlic, crushed
    2 tbsp shallots, minced (onions would work too)
    4 tbsp flour
    1 cup fat free chicken broth
    1 cup fat free milk
    2 oz dry sherry (white wine would work)
    6 oz shredded reduced-fat swiss
    1/4 cup grated parmesan cheese
    1/4 cup seasoned whole wheat breadcrumbs
    cooking spray


Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.


Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.

Season the chicken with salt and pepper. Using a grill pan or Forman grill, saute chicken on medium-low heat on both sides until browned, and just about cooked through, about 5 minutes on each side. Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.

Heat a medium skillet on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the flour and whisk until smooth. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of the swiss cheese. Season to taste with salt and pepper

Tomato Herb Focaccia


Tomato Herb Focaccia
CindyJ via Taste of Home

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil, divided
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon each dried oregano, thyme and rosemary, crushed
1/2 teaspoon dried basil
Dash pepper
2 to 2-1/2 cups all-purpose flour
2 plum tomatoes, thinly sliced
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.

Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Yield: 1 loaf (12 pieces).

From here.

Beer Bathed-Brisket

Beer Bathed-Brisket
Muchelle (MMom)

For the rub:
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
1 tsp onion powder
1 tsp salt
1/4 tsp cayenne pepper
1 beef brisket, 3-4 pounds, trimmed of excess fat
Olive oil

For the sauce:
1 tbsp unsalted butter
1 tbsp olive oil
1 med yellow onion
1 tbsp garlic, chopped
1/2 C ketchup
1 C beef broth
2 C Guiness Stout
3T balsamic vinegar
6-8 hamburger buns

Combine rub ingredients in a small bowl. Press the rub into brisket, cover in plastic wrap and refrigerate 2-4 hours.

Allow the brisket to stand at room temp for about 20-30 minutes before grilling. Generously brush brisket with olive oil. Sear over direct heat until well browned, about 6 minutes, turning halfway through. Transfer to pan.

In a medium saucepan, melt butter with olive oil over medium heat. Add onion and garlic cook for 6-8 minutes. Add the ketchup and broth, whisk and bring to simmer. Add Guiness and vinegar. Return to simmer, then pour liquid over brisket so it comes to 1/2 to 2/3 the way up the brisket. Cover with foil and grill over indirect low heat until fork tender, 3-4 hours. Turn brisket twice during cooking time. Note from OP: after searing on grill, DH moved the brisket and sauce into the oven. 300 degrees for 4 hours.

Chicken Diane Recipe

Chicken Diane Recipe

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1/4 cup reduced-sodium chicken broth
3 tablespoons chopped green onions

Directions

Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a meat thermometer reaches 170°.

In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken. Yield: 4 servings.

Green Bean Fries with Wasabi Sauce

Green Bean Fries with Wasabi Sauce
Printable Version 

Wasabi Sauce
1/2 cup ranch dressing
1/2 cup peeled, seeded,chopped cucumber
1 tablespoon horseradish, drained
1 tablespoon milk
1 teaspoon distilled white vinegar
1-2 teaspoons wasabi
Pinch of cayenne pepper
Kosher salt

Beans
2 cups low-sodium chicken broth
1/2 pound green beans, trimmed
1 large egg
1/2 cup milk
1 cup instant flour
1 cup breadcrumbs
1/4 teaspoon onion powder teaspoon garlic powder
Pinch of cayenne pepper
Kosh er salt and freshly ground black pepper
Peanut or vegetable oil, for frying

For the dip, puree the dressing, cucumber, horseradish, milk, vinegar, wasabi, cayenne pepper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve.
To prepare the beans, fill a large bowl with ice water. Bring the broth to a boil in a saucepan over high heat. Add the green beans and cook until tender, about 5 minutes. Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking. Let cool in the water, then drain and pat dry.
Whisk the egg and milk in a shallow bowl. Put 1/2 cup flour in another shallow bowl. Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl.
Line a baking sheet with parchment paper. Toss the green beans in the flour and shake off the excess. One at a time, dip the beans in the egg mixture, dredge in the breadcrumb mixture and lay on the prepared baking sheet. Freeze until the coating is set, about 30 minutes.
Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the green beans in batches until golden brown, 1 to 2 minutes. Transfer the beans with tongs or a skimmer to a rack or paper towels to drain. Serve with the dip.

Recipe from Food Network Magazine

Tuesday, April 26, 2011

Glazed Lemon Cookies

Glazed Lemon Cookies

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 tablespoons lemon zest
1 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar
4-5 teaspoons fresh lemon juice

1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.

3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.

4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.

5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.

6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

Makes about 3 dozen cookies.

From here.

Saturday, April 23, 2011

Turkey Swedish Meatballs

Turkey Swedish Meatballs

½ cups Minced Fresh Onion
2 cloves Garlic, Minced
20 ounces, weight Lean Ground Turkey
1 whole Egg
½ cups Dry Bread Crumbs
1 Tablespoon Worcestershire Sauce
½ Tablespoons Dried Parsley
1 teaspoon Ground Allspice
¼ teaspoons Ground Nutmeg
1 whole 14.5 Oz. Can Low Sodium Beef Broth
3 Tablespoons All-purpose Flour
1 Tablespoon Worcestershire Sauce
½ Tablespoons Dried Parsley
¼ teaspoons Ground Black Pepper
½ teaspoons Salt, Or To Taste
¼ cups Light Sour Cream
 

1. Preheat oven to 350 F.
2. In small skillet, heat olive oil over med. heat. Add onion and garlic, and saute 2-3 minutes. Let cool 5 minutes.
3. In medium mixing bowl, combine turkey, onions and garlic, egg, breadcrumbs, 1 T. Worcestershire sauce, 1/2 T. parsley, allspice, and nutmeg.
4. Shape meat mixture into 1″ balls and place in baking dish. Bake 25-30 minutes, or until cooked through.
5. Pour beef broth and flour into a jar with a tight fitting lid. Shake vigorously until flour is dissolved.
6. Pour beef broth mixture into large skillet with lid and add remaining Worcestershire and parsley, black pepper, and salt to taste.
7. Heat to a boil over med.-high heat, stirring frequently. Reduce heat to medium and simmer until thickened, 2-3 minutes, stirring occasionally.
8. Reduce heat to med-low and stir in sour cream. Add meatballs and cover. Simmer 10-15 minutes, stirring occasionally. Serve over egg noodles, if desired.

From here.

Friday, April 22, 2011

Roasted Shrimp Cocktail

Roasted Shrimp Cocktail

For the shrimp:

2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the sauce:

1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)

Preheat the oven to 400 degrees F.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

From here.

Ham and Cheese in Puff Pastry

Ham and Cheese in Puff Pastry

Ingredients:

1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm) 
2 tablespoons Dijon mustard 
1/4 pound black forest ham, sliced 
1/2 pound Swiss Gruyere cheese, sliced 
1 egg, beaten with 1 tablespoon water, for egg wash
 
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.

Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

From here.

Thursday, April 14, 2011

Tsimmes

Tsimmes

3 tablespoons olive oil, plus more for serving
1 medium onion, halved root to stem, and thinly sliced across
1 pound carrots, peeled and cut into 1/4- inch rounds
1/2 cup golden raisins
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
2 tablespoons honey
1/2 teaspoon salt, plus more if needed
Juice of 3 oranges (about 3/4 cups of juice)
A generous pinch of black pepper
Zest of 1 orange

1. In medium heavy-bottomed pot, over medium heat, heat oil until it shimmers. Add the onions and cook for 5 to 7 minutes until soft and light-golden. Add carrots and cook for 3 minutes.
2. Stir in raisins, cinnamon, cardamom and cook for 2 minutes more. Meanwhile, stir the honey and the salt into the orange juice and mix to combine. Add the juice-honey mixture to the vegetables, sprinkle with pepper, reduce heat to low, cover and let simmer for 30 minutes.
3. Remove from heat, and stir in zest. Taste and adjust the seasonings, if necessary. Serve, with a drizzle of olive oil and a pinch of salt, if desired.
Serves 2 to 4.

From here.

Wednesday, April 13, 2011

Chicken Shawarma

Chicken Shawarma

Ingredients

  • 10 cloves garlic, chopped
  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 2 teaspoon ground pepper
  • 5 drops yellow food coloring, optional
  • 2 pounds boneless skinless chicken breasts
  • 4 pieces pita bread
  • 1 tomato, chopped
  • Shawarma Sauce, recipe follows

Directions

To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.

Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.

Shawarma Sauce:

3 cloves garlic
1 cup store-bought tahini
3 cups water
1/2 cup lemon juice
Salt


Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

From here.

Another version:

Chicken Shawarma


Ingredients
Chicken:
2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extravirgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips

Sauce:
1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
2 tablespoons tahini
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
Remaining ingredients:
Cooking spray
4 (6-inch) pitas
1 cup chopped romaine lettuce
8 (1/4-inch-thick) tomato slices

1. Preheat grill to medium-high heat.
2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

From here.

Devil's Food Cupcakes with Cream Filling

Devil's Food Cupcakes with Cream Filling
Makes 12 cupcakes


For the cupcakes:
3/4 cup plus 1 1/2 teaspoons unsweetened cocoa powder
3/4 cup cake flour
2/3 cup unbleached all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/4 cups plus 2 tablespoons packed dark brown sugar
5 tablespoons unsalted butter at room temperature
1 large egg
1 large egg yolk
1/2 cup plus 2 tablespoons buttermilk
3/4 teaspoon pure vanilla extract

1. Preheat the oven to 350F. Line a standard 12-cup muffin tin with paper liners.
2. In a medium mixing bowl, whisk the cocoa powder and 1/2 cup plus 2 tablespoons warm water to form a paste; set aside.
3. In another bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
4. In the bowl of an electric mixer fitted with the paddle attachment, mix the brown sugar with the butter on medium speed until they are well combined with no pieces of butter visible. Add the cocoa paste, making sure to use a spatula to get all the cocoa paste into the mixer bowl. Once this is well combines, add the egg and egg yolk. Scrape down the sides of the bowl with a rubber spatula. In three additions each, add the buttermilk and vanilla extract, alternating with the flour mixture.
5. Divide the batter evenly among the muffin cups, filling them 3/4 full. Bake, rotating the tins halfway through, until the cupcakes spring back to the touch and a tester inserted in the center of a cupcake comes out mostly clean, 20-25 minutes. Invert the cupcakes onto a wire rack, turn them top side up, and let them cool completely.




For the cream filling:
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1. To make the filling, combine the cream, confectioners' sugar, and vanilla extract in the bowl of an electric mixer fitted with a whisk attachment. Beat on medium speed to soft peaks, about 4 minutes. Put the cream into a pastry bag fitted with a small piping tip. Using a paring knife, make a small cut in the bottom of each cupcake, through the paper, to insert the tip of the pastry bag. Insert the tip of the pastry bag about 1 1/2 inches into a cupcake. Gently squeeze the bag while holding the fingers of your other hand over the top of the cupcake. When you feel a slight pressure on the top of the cupcake, stop filling. Repeat with each cupcake.





For the ganache:
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons light corn syrup (optional; I didn't use this)
1. To make the ganache, put the chocolate in a small mixing bowl. Combine the cream and the corn syrup, if using, in a small saucepan and bring to a boil. Pour over the chocolate right away, and stir slowly until all of the chocolate melts and the ganache is silky and shiny.
2. Carefully dip the top of each cupcake in the ganache, tapping gently to remove the excess. Return the cupcakes to the wire rack to let the glaze set up, at least 30 minutes.
3. The cupcakes can be kept in an airtight container in the refrigerator for up to 3 days.

From here.

Chicken Rollatini with Prosciutto and Cheese

Chicken Rollatini with Prosciutto and Cheese

  • 8 thin chicken cutlets, 3 oz each
  • 4 (2.8 oz) slices thin lean prosciutto, sliced in half
  • 4 slices Sargento reduced fat provolone or mozzarella, sliced in half
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup Romano cheese (or parmesan)
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • fresh pepper
  • 1/4 red onion, sliced
  • olive oil non-stick spray

Wash and dry cutlets well with paper towels. Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.

Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Dip the chicken in the lemon-oil mixture, then in the breadcrumbs to coat well. Place each cutlet on a work surface such as a cutting board and lay 1/2 slice prosciutto, 1/2 slice cheese and a few chunks red onion on one side of the chicken cutlet.  

Roll and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, top with remaining crumbs and spray lightly with oil.

Bake 25 - 30 minutes. Serve immediately! Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.  

From here.  

Herbed Monkey Bread

Herbed Monkey Bread

Ingredients

  • 1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
  • 1 cup grated Parmesan, plus more for sprinkling
  • 2 teaspoons dried Italian seasoning
  • 2 packages biscuits

Directions

Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.

From here.

Tuesday, April 12, 2011

BEGGAR’S LINGUINE

BEGGAR’S LINGUINE

From Around My French Table
Makes 6 to 8 starter servings or 4 main-course servings

1 box (14 to 16 ounces) linguine
1 1/2 sticks (6 ounces) unsalted butter
1/3 cup shelled pistachios, coarsely chopped
1/3 cup almonds, coarsely chopped
8 plump dried mission figs or 3 dried kadota figs, finely diced
1/4 cup plump, moist raisins (golden raisins are nice here)
1/2 cup grated Parmesan (more or less to taste)
Grated zest of 1/2 orange (or more to taste)
Minced chives and/or parsley leaves, for serving (optional)
Salt and freshly ground black pepper
Cook the linguine according to the package directions.  When the pasta is cooked, drain it well, but don’t rinse it.

About 5 minutes before the pasta is ready, melt the butter over medium heat in a large high-sided skillet or casserole.  (You’re going to add the pasta to this pan, so make sure it’s large enough.)  When the butter is melted, hot and golden, stir in the nuts, figs and raisins.  Allow the butter to bubble and boil – you want it to cook to a lovely light brown, or to turn into pan beurre noisette, butter with the color and fragrance of hazelnuts – and when it’s reached just the color you want, add the pasta to the pan.  Stir the pasta around in the butter to coat it evenly and to tangle it up with the bits of fruit and nuts.

Turn the pasta into a warm serving bowl, add the grated cheese and season with salt and a generous amount of black pepper.  Toss and turn the pasta to incorporate the cheese, then dust the top of the mound with orange zest and chives and/or parsley, if you’re using them.

Serving:  Bring the pasta to the table and, just before you’re ready to dish out the first serving, give it one more toss to mix in the zest and herbs.  The pasta is so good – and so surprising – that it should be served on its own as its own course, whether first, middle (as the Italians would have it) or main.

Storing:  This is not a dish that can be reheated and it’s not a pasta that can be served cold, so eat up!

Saturday, April 9, 2011

Black Bean-Pineapple Soup Stew Chili

Black Bean-Pineapple Soup Stew Chili

Add more broth to make this stew more like soup and less to make it more like chili. Or, use even less to make a thick filling for tacos or a dip for tortilla chips.

Ingredients

  • 1 large onion, diced
  • 1 large red bell pepper, seeded and diced
  • 4 cloves garlic, minced or pressed
  • 1 to 2 jalapeno chiles, stemmed, seeded and finely diced
  • 1 15-ounce can diced tomatoes, preferably fire-roasted
  • 2 16-ounce cans black beans, rinsed and drained
  • 2 cups vegetable broth (or water plus bouillon cubes)
  • 1 tablespoon Ancho chili powder (or other pure, mild chili powder)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile powder (or to taste)
  • 2 teaspoons Mexican oregano (optional)
  • generous grating black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 pound yellow squash or zucchini
  • 1 cup crushed pineapple and juice

Instructions

  1. Heat a non-stick pot and spray with cooking spray if desired. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process). Add the bell pepper and jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes.
  2. While the beans are cooking, trim the squash and cut into small cubes.
  3. Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve.
From here.

Friday, April 8, 2011

Plain Bagels

 Plain Bagels
  • ⅔ cups Warm Water
  • ½ Tablespoons Sugar
  • 1-½ teaspoon Yeast
  • 2 cups All-purpose Flour
  • ½ Tablespoons Vegetable Oil
  • ¾ teaspoons Salt

In the bottom of your mixer bowl, combine the water, sugar, and yeast and let the yeast develop for about 5 minutes. Add in flour, vegetable oil, and salt and mix with a dough hook (or by hand) until the dough is elastic and tough. You may need to add in a bit of extra water, but do it little by little. Let the dough sit and rise in a warm place for 20-30 minutes.

Turn dough out onto a floured surface and knead. Cut into 6 equal pieces. Roll each individual piece into a “snake” long enough to wrap around your palm. Dip each end of the dough in water and press together in your palm, forming a circle. Place the formed bagels on a floured board and allow to rise another 20-30 minutes.

Bring 6 cups of water to a boil in a heavy-bottomed pot. When the water is gently boiling, place 2-3 bagels into the water for 1 minute and then flip to boil on the other side for another minute. Remove the bagels, place them on paper towels to take off excess moisture, then place on a baking sheet. Repeat with the remaining bagels. Bake in the oven on 425ºF for 18 minutes, turning them over after 10 minutes. Enjoy!

Note: Substitute 1/2 cup wheat flour and 1 1/2 cup all-purpose flour for a wheat variation.

From here.

Wednesday, April 6, 2011

Coconut Curried Fried Rice

Coconut Curried Fried Rice

Adapted from the Moosewood Restaurant Cooks at Home cookbook
This recipe works great with any cooked rice. It’s the perfect way to use up leftover rice from anther meal. It must be said though that the coconut rice is pretty heavenly.

For the coconut rice:
1 1/4 cups water
1 cup basmati or jasmine rice
1/2 cup coconut milk
1/2 teaspoon turmeric
1/4 teaspoon salt
1 piece cinnamon stick
1/4 cup raisins

Combine all ingredients in a rice cooker and cook. Remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice.

For the curry fried rice:
1/4 cup vegetable oil
3 large eggs, lightly beaten
1 garlic cloves, minced
1/2 tablespoon red Thai curry paste
1 medium carrot, peeled and diced
3/4 cup frozen peas
1 tablespoons soy sauce
1 teaspoons fresh lime juice

Have all of your ingredients prepared and nearby before you begin to cook. (the rice should be ready at this point). Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over (you can also scramble if that’s easier. Once the eggs are completely cooked, remove from the pan and cut into pieces or strips. Wipe the wok clean with a paper towel.

Heat the rest of the olive oil on medium heat. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more, stirring constantly to begin scorching. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce and lime or lemon juice.

You can add a little more soy sauce to taste if you wish. Now just pour into bowls an enjoy!

From here.

The Mighthy Cheese Cracker

The Mighthy Cheese Cracker

Ingredients (yields 2 baking trays):

1 cup (125 g) bread flour (type 550) plus more for handling
1/2 tsp fine sea salt
choose: 1/4-1/2 tsp ground chipotle chiles OR 2 tbsp poppy seeds
3 1/2 tablespoons (50 g) cold butter
2/3 cup (150 g) mild Cheddar cheese
2-3 tbsp cold water

These crackers can be made by hand (preferably with a pastry cutter) or with a food processor - I prefer the latter.  Grate the cheese. Add flour, salt and ground chipotle OR poppy seeds into the bowl of your food processor and pulse a couple of times.

Cut the cold butter into small cubes and add them to the dry ingredients using the pulse function four or five times until you can spot no butter pieces that are larger than small peas. Add the grated cheese and pulse again until well incorporated.  Lastly add 2 to 3 tablespoons of water and pulse again. The dough will start to come together in large lumps. Dump onto the worktop and quickly knead together into a ball, then form into a disc and wrap into foil or cling film. Chill for 30 to 60 minutes.

Preheat the oven to 180°C (355°F). Line a baking she with parchment paper. Slightly flour the worktop and the dough, then roll out the dough with a rolling pin, about the same thickness as cut-out cookies. Cut out shapes in small, nibbling size using cookie cutters or use a pie cutter to cut the cracker dough into small rectangles and transfer to the baking sheet.

Bake on middle level for 11 to 14 minutes or until the crackers have gained a nice golden brown color (don't let them get too brown or they will develop an unpleasant burnt taste). Take crackers out of the oven and let slide onto a wire rack to cool off completely. Store in an airtight container for a couple of days, yet they are best eaten on the day baked.

From here.

Monday, April 4, 2011

Mom's Signature Roast Beef


Mom's Signature Roast Beef
Amy – amylz
Yield:  Makes 6 to 8 servings

1 (12-oz.) bottle dark beer
1 medium onion, chopped
8 garlic cloves, minced
1 lemon, thinly sliced
1 cup soy sauce
3 tablespoons vegetable oil, divided
1 (3- to 4-lb.) boneless chuck roast, trimmed
1 teaspoon fresh coarsely ground pepper
8 carrots (about 1 1/2 lb.), diagonally sliced
7 Yukon gold potatoes (3 lb.), peeled and cut into eighths
2 large onions, cut into eighths
2 tablespoons cornstarch

Combine beer, next 4 ingredients, and 2 Tbsp. oil in a large zip-top plastic freezer bag. Add roast, turning to coat. Seal and chill at least 8 hours or up to 24 hours. Remove roast from marinade, reserving marinade. Sprinkle roast evenly with pepper. Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat. Add reserved marinade, stirring to loosen particles from bottom of pan. Bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil. Bake at 300° for 2 1/2 hours. Turn roast, and stir in carrots, potatoes, and onions. Bake 2 more hours or until roast and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan. Whisk together cornstarch and 1/2 cup water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium-high heat 5 minutes or until thickened, whisking to loosen particles. Drizzle 1/2 cup gravy over roast. Serve remaining gravy with meat and vegetables.

Cola Pot Roast: Substitute 1 (12-oz.) can cola soft drink for beer, and proceed with recipe as directed.  Southern Living, SEPTEMBER 2007

Macaroni and Cheese with Bacon, Leeks, and Thyme

Macaroni and Cheese with Bacon, Leeks, and Thyme
Serves 8


1 pound medium pasta shells (or elbow macaroni)
1/2 pound thick-sliced bacon
2 leeks, cleaned and thinly sliced crosswise (white and light green parts only)
1 teaspoon minced fresh thyme leaves
3 tablespoons unsalted butter
1/4 cup flour
3 cups half and half
8 ounces sharp Cheddar, shredded
6 ounces Havarti, shredded
1 teaspoon salt, or to taste
freshly ground black pepper, to taste

Preheat oven to 375 degrees.  Butter a 9″x13″ baking dish and set aside.

Bring a large pot of salted water to a boil.  Meanwhile, cook bacon until crisp then chop into small pieces.  Drain all but 2 tablespoons of bacon drippings from pan then return to medium-low heat and add chopped leeks.  Cook, stirring occasionally, until leeks are softened and just starting to brown, about ten minutes.  Stir in chopped thyme and chopped bacon and remove pan from heat.  Cook pasta in boiling salted water according to package directions until al dente, then drain and set aside.

In a large heavy saucepan, melt butter over medium heat and stir in flour.  Cook, stirring, for about two minutes, until flour mixture has darkened slightly, then whisk in half and half.  Bring sauce to a boil, whisking constantly, then turn heat down and let simmer, stirring, until thickened.  Stir in shredded cheeses, reserving one cup of shredded cheddar for the top of the casserole.  Stir in salt and pepper then remove sauce from heat.  Stir in pasta and the bacon-leek mixture.  Pour pasta into the greased baking dish and sprinkle with reserved cheddar cheese.

Bake at 375 for 25 minutes.  Serve warm.

From here.

Shrimp Scampi

Shrimp Scampi

If you are using frozen shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of ice water.

Ingredients

  • 1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
  • Salt
  • 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
  • 2 tablespoons olive oil
  • 2-3 tablespoons butter
  • 2 tablespoons finely chopped parsley
  • 1/2 cup white wine
  • 1/2 to 1 teaspoon red pepper flakes
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice
* Whether you prepare the shrimp shell on or off is really up to you. Cooking the shrimp with the shells still on will impart more flavor, but they are much messier to eat. Shelling the shrimp before cooking them will make the shrimp a lot easier to eat and you can save the shells for shellfish stock if you want.

Method

1 Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
2 As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

3 Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
Serve alone, with crusty bread, over pasta, or over rice (for gluten-free version).
Serves 4.