Chicken Cacciatore
Ingredients:
1 4-lb chicken, cut in pieces (I used breasts because that's all I had. I liked the way they turned out although I'm sure the chicken pieces would add more flavor.)
3-4 Tlb flour
2 Tlb olive oil
1/4 cup chopped shallots
2 cloves garlic, minced
1 6-ounch can tomato paste
1 tsp salt
1 tsp pepper
1 14-ounce can chicken stock
1 bay leaf
1/2 tsp thyme
1 tsp basil
1/2 tsp sweet marjoram
1 8-ounce package sliced fresh mushrooms (about 2 cups)
Directions:
1. Dredge chicken with flour until well-coated. In a large deep frying pan or pot, heat the olive oil and saute chicken over high heat until golden brown. Add the shallots and garlic while the chicken is browning, and cook until golden. Add remaining ingredients. Simmer the chicken, covered, about 1 hour or until tender. Serve over pasta, rice or new potatoes.
This had a really lovely deep flavor to it for not a lot of cooking time. The chicken was super tender and the sauce was a perfect consistency. I garnished mine with some chopped Italian parsley which gave it some nice color and added flavor. This meal is so simple it works great for a weeknight Italian dinner, but impressive enough to serve for any special occasion.
Monday, November 15, 2010
Easy as Pie!
Apple Pie with Crumb Topping
Ingredients:
1 9-inch deep dish pie crust
Crumb Topping:
3/4 cup flour
1/4 cup old-fashioned oats
1 cup sugar
1/4 tsp salt
1/2 cup butter (1 stick) at room temp
Filling:
5 medium to large baking apples, peeled, cored, and sliced (I used Granny Smith and liked it, but next time I think I'll mix them with a slightly sweeter variety of apple)
1 cup sugar
2 tsp flour
3 Tlb melted butter
1 tsp cinnamon
1 tsp lemon juice
1/4 tsp salt
Caramel Sauce:
1/2 (14 ounce) can sweetened condensed milk
1/2 cup light corn syrup
1/2 cup sugar
1/4 cup brown sugar
2 Tlb butter
1 1/2 tsp vanilla extract
Directions:
1. Preheat oven to 400 degrees
2. To prepare topping, combine all ingredients in a bowl and mix by hand or with a pasty blender until crumbly.
3. To prepare filling, combine all ingredients in a medium bowl. Pour into pie crust. Pile topping thickly on top (like a second crust). Bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temp to 350 degrees after 30 minutes (I did end up doing this). Let cool.
4. To prepare caramel sauce, combine all ingredients, except vanilla, in a small heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaching 244F on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 tsp over each apple pie wedge. You will have caramel left over.
Serves 8
I chose not to make the caramel sauce because it sounded just as good without it, but I'm sure it would be delicious. I really liked this pie because it gives you the best of both worlds... an apple pie with an apple crisp topping. It was perfect with vanilla ice cream.
Ingredients:
1 9-inch deep dish pie crust
Crumb Topping:
3/4 cup flour
1/4 cup old-fashioned oats
1 cup sugar
1/4 tsp salt
1/2 cup butter (1 stick) at room temp
Filling:
5 medium to large baking apples, peeled, cored, and sliced (I used Granny Smith and liked it, but next time I think I'll mix them with a slightly sweeter variety of apple)
1 cup sugar
2 tsp flour
3 Tlb melted butter
1 tsp cinnamon
1 tsp lemon juice
1/4 tsp salt
Caramel Sauce:
1/2 (14 ounce) can sweetened condensed milk
1/2 cup light corn syrup
1/2 cup sugar
1/4 cup brown sugar
2 Tlb butter
1 1/2 tsp vanilla extract
Directions:
1. Preheat oven to 400 degrees
2. To prepare topping, combine all ingredients in a bowl and mix by hand or with a pasty blender until crumbly.
3. To prepare filling, combine all ingredients in a medium bowl. Pour into pie crust. Pile topping thickly on top (like a second crust). Bake 1 hour or until a knife easily slides into center of pie with no resistance. If pie is browning too quickly, reduce temp to 350 degrees after 30 minutes (I did end up doing this). Let cool.
4. To prepare caramel sauce, combine all ingredients, except vanilla, in a small heavy saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture reaching 244F on a candy thermometer (firm-ball stage). Remove from heat and stir in vanilla. Let cool and drizzle 1 tsp over each apple pie wedge. You will have caramel left over.
Serves 8
I chose not to make the caramel sauce because it sounded just as good without it, but I'm sure it would be delicious. I really liked this pie because it gives you the best of both worlds... an apple pie with an apple crisp topping. It was perfect with vanilla ice cream.
Saving Oven Space
Slow Cooker Stuffing allrecipes |
 |
"Making this moist bread dressing in a slow cooker is an excellent way to free up the oven for other dishes on a busy cooking day."
Ingredients:
1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 ounces sliced mushrooms 12 cups dry bread cubes 1 teaspoon poultry seasoning | 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten |
Directions:
| 1. | Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. |
| 2. | Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover. |
| 3. | Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours. **Don't add all the broth at once! Make sure you take the time to mix it thoroughly so that all the liquid gets absorbed. Check and stir your stuffing every hour and add more broth as needed. Many people suggested skipping the "high" cooking period or at least shortening it. If it is still soggy at the end of your cooking time, remove the lid and let it finish cooking and it will help dry it out. A crock pot liner would probably be nice for clean up. |
Saturday, November 13, 2010
Versatile Mexican Chicken
Creamy Chicken Tacos
I got this from a ward recipe night (Shannon Sorensen) and I really liked it.
Ingredients:
1 lb boneless, skinless chicken breasts (boiled and shredded)
1 pkg. cream cheese
1 sm can green chilies
1 pkg. taco seasoning
1 fresh tomato, diced
Flour tortillas
Directions:
In a large saucepan add cream cheese, green chilies, and taco seasoning. Let the cream cheese melt and simmer and stir it all together. While that is simmering, shred chicken into the pan then add the diced tomato.
In addition to tacos, you can use this in quesadillas or burittos, on tostadas, or as a creamy dip for chips.
It's fast, easy, and flavorful. I used mine in toasted quesadillas and the kids gobbled it up! I did find that an entire package of taco seasoning was a bit overpowering for one pkg of cream cheese. I added another 1/2 package, but would still probably cut back a bit on the taco seasoning, esp when making for kids.
I got this from a ward recipe night (Shannon Sorensen) and I really liked it.
Ingredients:
1 lb boneless, skinless chicken breasts (boiled and shredded)
1 pkg. cream cheese
1 sm can green chilies
1 pkg. taco seasoning
1 fresh tomato, diced
Flour tortillas
Directions:
In a large saucepan add cream cheese, green chilies, and taco seasoning. Let the cream cheese melt and simmer and stir it all together. While that is simmering, shred chicken into the pan then add the diced tomato.
In addition to tacos, you can use this in quesadillas or burittos, on tostadas, or as a creamy dip for chips.
It's fast, easy, and flavorful. I used mine in toasted quesadillas and the kids gobbled it up! I did find that an entire package of taco seasoning was a bit overpowering for one pkg of cream cheese. I added another 1/2 package, but would still probably cut back a bit on the taco seasoning, esp when making for kids.
A Yummy Alternative Quiche
Pesto-Quinoa-Spinach Quiche
INGREDIENTS:
Pillsbury
| Prep Time: 20 Min |
| Total Time: 1 Hr 5 Min |
| Makes: 8 |
INGREDIENTS:
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 cup water
1/2 cup uncooked quinoa, rinsed, well drained
1/4 cup basil pesto (I used some sun-dried tomato pesto and I really liked it)
1/4 cup Fisher® Chef's Naturals® Pine Nuts, toasted* (Substituted toasted chopped walnuts)
1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1 1/4 cups grated Parmesan cheese
4 EGGLAND’S BEST eggs
1 1/2 cups half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons thinly sliced fresh basil leaves, if desired
DIRECTIONS:
- Heat oven to 425°F. Place pie crust in 9 1/2-inch deep-dish glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 5 minutes. Remove from oven. Sprinkle provolone cheese over partially baked crust. Reduce oven temperature to 350°F.
- Meanwhile, in 2-quart saucepan, heat water to boiling over high heat. Stir in quinoa; reduce heat to low. Cover; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Fluff with fork. Stir in pesto, pine nuts, spinach and 1 cup of the Parmesan cheese.
- In large bowl, beat eggs, half-and-half, salt and pepper with wire whisk until well blended. Gently fold quinoa mixture into eggs. Pour filling into crust. Sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake at 350°F 30 to 35 minutes longer or until knife inserted in center comes out clean and edge of crust is golden brown (I needed more like 45 minutes to set). Sprinkle with basil. Let stand 10 minutes before serving.
Fresh and Delicious
Spinach Pesto
BH&G
Ingredients:
1 1/2 cups torn fresh spinach, firmly packed
1 tsp dried basil
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup pine nuts, walnuts, or almonds (I prefer using toasted walnuts)
1 large clove of garlic, minced
1/4 tsp salt
1/4 cup olive oil or cooking oil (may add a little more as needed)
Directions:
In a blender container or food processor combine spinach, basil, Parmesan cheese, nuts, garlic, and salt. Cover and blend or process with several on-off turns till a paste forms, stopping the machine several times and scraping the sides.
With the machine running slowly, gradually add olive oil and blend or process to the consistency of soft butter.
Serve over your favorite pasta. Also great on soup, toasted french bread, or meats.
I love the freshness of this pesto and it is much cheaper to make when you sub in spinach and walnuts for the traditional basil and pine nuts. I even love to eat it on scrambled eggs!
BH&G
Ingredients:
1 1/2 cups torn fresh spinach, firmly packed
1 tsp dried basil
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup pine nuts, walnuts, or almonds (I prefer using toasted walnuts)
1 large clove of garlic, minced
1/4 tsp salt
1/4 cup olive oil or cooking oil (may add a little more as needed)
Directions:
In a blender container or food processor combine spinach, basil, Parmesan cheese, nuts, garlic, and salt. Cover and blend or process with several on-off turns till a paste forms, stopping the machine several times and scraping the sides.
With the machine running slowly, gradually add olive oil and blend or process to the consistency of soft butter.
Serve over your favorite pasta. Also great on soup, toasted french bread, or meats.
I love the freshness of this pesto and it is much cheaper to make when you sub in spinach and walnuts for the traditional basil and pine nuts. I even love to eat it on scrambled eggs!
Italian Pasta
Extra-Crusty Baked Rigatoni with Beef Ragu
Williams-SonomaIngredients:
- 1 lb. rigatoni
- 2 Tbs. olive oil, plus more as needed
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 1 1/2 lb. ground beef (Next time I plan to sub in Italian sausage for 1/2 lb)
- 1/2 cup chopped fresh flat-leaf parsley
- 1 Tbs. dried oregano
- 1 large can (28 oz.) peeled and chopped tomatoes
- 1 cup heavy cream (I used regular cream)
- Salt and freshly ground pepper, to taste
- 1/2 lb. whole-milk mozzarella cheese, shredded
- 1 cup grated Parmesan or aged Asiago cheese
Directions:
Preheat an oven to 350ºF.
Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.
In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the sauce and toss to coat well.
Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.
Bring a large pot two-thirds full of salted water to a boil. Add the rigatoni, stir well and cook until al dente (tender but firm to the bite), about 15 minutes or according to the package instructions. Drain the rigatoni, place in a large bowl and toss with a little olive oil to prevent sticking. Set aside.
In the same pot, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the beef and cook, stirring to break up the meat, until no pink remains, about 10 minutes. Drain off any fat. Add the parsley, oregano and tomatoes and stir well. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the tomatoes break down and the flavors have melded, about 20 minutes. Stir in the cream, raise the heat and return to a boil. Remove from the heat and season with salt and pepper. Return the rigatoni to the pot with the sauce and toss to coat well.
Oil the bottom of a shallow 3-quart baking dish. Spread half of the pasta mixture in the bottom of the dish. Sprinkle with half of the mozzarella. Top with the remaining pasta, the remaining mozzarella and the Parmesan. Bake until the sauce is bubbly and the top is crusty and golden brown, about 35 minutes. Remove from the oven, let stand for about 5 minutes and serve.
Serves 6.
I found this recipe to be filling and easy. Perhaps a bit time-intensive, but overall a good Italian dinner that even the kids enjoyed.
I found this recipe to be filling and easy. Perhaps a bit time-intensive, but overall a good Italian dinner that even the kids enjoyed.
Friday, September 24, 2010
Yummy Crispy Eggplant
Eggplant Croquettes
Makes 4-6 servings
Ingredients:
2 medium eggplants, peeled and cubed
1 cup shredded sharp cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 Tlbs dried parsley
2 Tlbs chopped onion
1 clove garlic, minced
1 cup vegetable oil
1 tsp salt (I added a little more S&P to taste)
1/2 tsp ground black pepper
Directions:
Place eggplant in a microwave safe bowl and microwave on med-high for 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender cook another 2 minutes if not tender. Drain any liquid from the eggplants and mash. (In my microwave I ended up cooking 3minutes, stir, 3 more minutes, stir, 3 more minutes, mash and drain)
Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.
These were delicious! I think even someone who doesn't care for eggplant might enjoy them. They have a great crunchy golden exterior with a slightly chunky eggplant filling (like a crab cake). I could eat these alone, on a salad, or as an appetizer. You can be creative with sauces too.
Makes 4-6 servings
Ingredients:
2 medium eggplants, peeled and cubed
1 cup shredded sharp cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 Tlbs dried parsley
2 Tlbs chopped onion
1 clove garlic, minced
1 cup vegetable oil
1 tsp salt (I added a little more S&P to taste)
1/2 tsp ground black pepper
Directions:
Place eggplant in a microwave safe bowl and microwave on med-high for 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender cook another 2 minutes if not tender. Drain any liquid from the eggplants and mash. (In my microwave I ended up cooking 3minutes, stir, 3 more minutes, stir, 3 more minutes, mash and drain)
Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.
These were delicious! I think even someone who doesn't care for eggplant might enjoy them. They have a great crunchy golden exterior with a slightly chunky eggplant filling (like a crab cake). I could eat these alone, on a salad, or as an appetizer. You can be creative with sauces too.
Easy Marinade
Asian Barbecue Steak
1 beef top round steak, cut 3/4 in thick (about 1 lb) (I used a 2-3lb London Broil)
Salt & Pepper
Sliced green onions (optional)
Marinade:
1/2 cup ketchup
1/4 cup hoisin sauce
1/4 cup orange juice
2 tsp minced fresh ginger
Combine marinade ingredients in a small bowl. Remove and refrigerate 1/2 cup for sauce. (Since I used a larger cut of meat I used the entire sauce to marinade and made a little extra to serve with it when we ate.)
Place beef steak and marinade in a Ziploc bag; turn steak to coat. Close bag securely and marinate in a refrigerator 6 hrs or overnight, turning occasionally.
Remove steak from marinade; discard marinade. Grill, uncovered, 9-11 minutes over medium heat, for medium rare doneness, turning occasionally.
Meanwhile, pour reserved marinade into small microwave-safe dish; cover with vented plastic wrap. Microwave on high 1 to 1 1/2 minutes or until heated through, stirring every 30 seconds.
Carve steak into thin slices; season with salt and pepper as desired. Serve with sauce and green onions, if desired.
Serves 4
1 beef top round steak, cut 3/4 in thick (about 1 lb) (I used a 2-3lb London Broil)
Salt & Pepper
Sliced green onions (optional)
Marinade:
1/2 cup ketchup
1/4 cup hoisin sauce
1/4 cup orange juice
2 tsp minced fresh ginger
Combine marinade ingredients in a small bowl. Remove and refrigerate 1/2 cup for sauce. (Since I used a larger cut of meat I used the entire sauce to marinade and made a little extra to serve with it when we ate.)
Place beef steak and marinade in a Ziploc bag; turn steak to coat. Close bag securely and marinate in a refrigerator 6 hrs or overnight, turning occasionally.
Remove steak from marinade; discard marinade. Grill, uncovered, 9-11 minutes over medium heat, for medium rare doneness, turning occasionally.
Meanwhile, pour reserved marinade into small microwave-safe dish; cover with vented plastic wrap. Microwave on high 1 to 1 1/2 minutes or until heated through, stirring every 30 seconds.
Carve steak into thin slices; season with salt and pepper as desired. Serve with sauce and green onions, if desired.
Serves 4
Wednesday, September 15, 2010
Easy Chinese
Mindless Mu Shu Chicken
Time: 20 minutes
Servings: 4
Ingredients:
1/2 to 3/4 lbs boneless, skinless chicken breast halves (about 2)
1 bunch green onions (about 1 cup chopped)
5 tsp vegetable or peanut oil
1 (16 oz) package coleslaw mix
1/2 cup sliced mushrooms
2 tsp cornstarch
1/4 cup sherry or white wine (or white grape juice)
1/4 cup reduced-sodium soy sauce (I used normal)
1/2 tsp bottled minced garlic
2 tsp Asian sesame oil
8 small (8 in) flour tortillas
Hoisin sauce or plum sauce, to taste
Directions:
Begin heating the vegetable oil in an extra-deep 12 inch skillet over medium heat.
Slice the green onions, using all of the whites and enough of the green tops to make 1 cup. Immediately add the onion, coleslaw and mushrooms to the skillet. Raise the heat to medium-high and begin to cook, stirring frequently.
Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, add the chicken to the skillet as you slice. Continue to stir and cook until the chicken is no longer pink, about 5 minutes.
Mix the cornstarch into the sherry (grape juice) in a small jar that has a lid. Shake well to combine and set aside. When the chicken is done, shake the sherry mixture again and add it to the skillet along with the soy sauce, garlic and sesame oil. Stir well and cook until the mixture thickens slightly, about 1 to 2 minutes. Remove the skillet from the heat.
Place the tortillas between two paper towels, and microwave, uncovered, until warmed through, about 1 minute. To serve, spread Hoisin sauce to taste on each tortilla and spoon approx 1/2 cup of the chicken mixture in the middle of each tortilla. Roll up, burrito style, and serve.
These were so easy to make and I thought they had great flavor. I wasn't sure about the tortilla at first (not the most authentic) but I actually found I liked the added chewy texture. Even good as leftovers.
Time: 20 minutes
Servings: 4
Ingredients:
1/2 to 3/4 lbs boneless, skinless chicken breast halves (about 2)
1 bunch green onions (about 1 cup chopped)
5 tsp vegetable or peanut oil
1 (16 oz) package coleslaw mix
1/2 cup sliced mushrooms
2 tsp cornstarch
1/4 cup sherry or white wine (or white grape juice)
1/4 cup reduced-sodium soy sauce (I used normal)
1/2 tsp bottled minced garlic
2 tsp Asian sesame oil
8 small (8 in) flour tortillas
Hoisin sauce or plum sauce, to taste
Directions:
Begin heating the vegetable oil in an extra-deep 12 inch skillet over medium heat.
Slice the green onions, using all of the whites and enough of the green tops to make 1 cup. Immediately add the onion, coleslaw and mushrooms to the skillet. Raise the heat to medium-high and begin to cook, stirring frequently.
Meanwhile, cut the chicken through its width (the short way) into 1/4 inch wide strips, add the chicken to the skillet as you slice. Continue to stir and cook until the chicken is no longer pink, about 5 minutes.
Mix the cornstarch into the sherry (grape juice) in a small jar that has a lid. Shake well to combine and set aside. When the chicken is done, shake the sherry mixture again and add it to the skillet along with the soy sauce, garlic and sesame oil. Stir well and cook until the mixture thickens slightly, about 1 to 2 minutes. Remove the skillet from the heat.
Place the tortillas between two paper towels, and microwave, uncovered, until warmed through, about 1 minute. To serve, spread Hoisin sauce to taste on each tortilla and spoon approx 1/2 cup of the chicken mixture in the middle of each tortilla. Roll up, burrito style, and serve.
These were so easy to make and I thought they had great flavor. I wasn't sure about the tortilla at first (not the most authentic) but I actually found I liked the added chewy texture. Even good as leftovers.
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