Happy Halloween, Y'all! Today is also known as Happy Hope your kid gets the candy you like Day! I borrowed this from my friend Tena Rutledge! I am making spaghetti and meatballs (aka Worms and Bloody eyeballs) for the kids and Potato soup (Ghoulish Gruel) for the hubs and me. I am attaching a couple of links to recipes you may like to make for your crew. Hope you all have a safe and very Happy Halloween.
Butternut Squash Soup
http://allrecipes.com/recipe/butternut-squash-soup-ii/detail.aspx
Candy Corn Bark
http://allrecipes.com/Recipe/Candy-Corn-Bark/Detail.aspx?src=rotd
Monday, October 31, 2011
Sunday, October 30, 2011
Mexican Spaghetti
Mexican Spaghetti
Another great recipe from Amy and her Cooking/Supper Club.
2 pounds ground round
1 large onion, chopped
1 (2 pound) jar spaghetti sauce with mushrooms
2 teaspoons salt
1/4 teaspoon pepper
2 (4 ounce) cans chopped mild green chilies
2 teaspoons chili powder
12 ounces vermicelli
1 pound longhorn cheddar cheese, grated
Brown meat. Add onion and cook, stirring frequently, 5 minutes. Add spaghetti sauce, salt, pepper, green chilies and chili powder. Simmer 30 minutes. Cook vermicelli & drain. Combine sauce with noodles. Layer half the noodle/sauce mixture in a 3-quart baking dish. Cover with half of grated cheese & repeat layers. Bake @ 300 degrees for 40 to 50 minutes.
NOTE: This dish is not spicy and a great change from traditional spaghetti. It does make a large quantity, but freezes well. Serve with a great salad and lots of crusty bread!
Another great recipe from Amy and her Cooking/Supper Club.
2 pounds ground round
1 large onion, chopped
1 (2 pound) jar spaghetti sauce with mushrooms
2 teaspoons salt
1/4 teaspoon pepper
2 (4 ounce) cans chopped mild green chilies
2 teaspoons chili powder
12 ounces vermicelli
1 pound longhorn cheddar cheese, grated
Brown meat. Add onion and cook, stirring frequently, 5 minutes. Add spaghetti sauce, salt, pepper, green chilies and chili powder. Simmer 30 minutes. Cook vermicelli & drain. Combine sauce with noodles. Layer half the noodle/sauce mixture in a 3-quart baking dish. Cover with half of grated cheese & repeat layers. Bake @ 300 degrees for 40 to 50 minutes.
NOTE: This dish is not spicy and a great change from traditional spaghetti. It does make a large quantity, but freezes well. Serve with a great salad and lots of crusty bread!
Brined Roast Turkey
Brined Roast Turkey
From the kitchens of Williams-Sonoma
A long soak in a seasoned saltwater brine ensures the turkey will emerge juicy and exceptionally delicious. The salt penetrates deep into the meat, drawing in moisture while adding layers of flavor. Our turkey brine combines aromatic spices and sweet apples with tangy citrus zest and sea salt.
1 jar (1 lb. 2.2 oz.) turkey brine—apple and spices
1 gallon jug of apple juice or cider
1 fresh turkey, 16 to 18 lb, neck, heart and gizzard removed (reserved, if desired)
8 Tbs. (1 stick) unsalted butter, at room temperature
1 Tbs. finely minced fresh thyme
1 Tbs. finely minced fresh flat-leaf parsley
1/2 tsp. freshly ground pepper
Prepare the turkey brine and brine the turkey according to the package instructions, using apple juice or apple cider as the liquid. Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water, several times, and pat dry with paper towels. Trim off and discard the excess fat. Let the turkey stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
In a small bowl, stir together the butter, thyme and parsley until well blended. Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread half of the butter mixture evenly under the skin, then spread the remaining butter evenly on the outside of the turkey. Sprinkle with the pepper. Truss the turkey as desired using kitchen twine.
Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce the oven temperature to 325°F and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil. After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. Total roasting time should be 3 to 3 1/2 hours.
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. If desired, reserve the pan drippings for making gravy.
Serves 12 to 14
From the kitchens of Williams-Sonoma
A long soak in a seasoned saltwater brine ensures the turkey will emerge juicy and exceptionally delicious. The salt penetrates deep into the meat, drawing in moisture while adding layers of flavor. Our turkey brine combines aromatic spices and sweet apples with tangy citrus zest and sea salt.
1 jar (1 lb. 2.2 oz.) turkey brine—apple and spices
1 gallon jug of apple juice or cider
1 fresh turkey, 16 to 18 lb, neck, heart and gizzard removed (reserved, if desired)
8 Tbs. (1 stick) unsalted butter, at room temperature
1 Tbs. finely minced fresh thyme
1 Tbs. finely minced fresh flat-leaf parsley
1/2 tsp. freshly ground pepper
Prepare the turkey brine and brine the turkey according to the package instructions, using apple juice or apple cider as the liquid. Remove the turkey from the brine; discard the brine. Rinse the turkey inside and out with cold water, several times, and pat dry with paper towels. Trim off and discard the excess fat. Let the turkey stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 400°F.
In a small bowl, stir together the butter, thyme and parsley until well blended. Gently slide your fingers under the breast to loosen the skin and work your fingers down to the thigh, being careful not to tear the skin. Spread half of the butter mixture evenly under the skin, then spread the remaining butter evenly on the outside of the turkey. Sprinkle with the pepper. Truss the turkey as desired using kitchen twine.
Place the turkey, breast side up, on a rack in a large roasting pan and roast for 30 minutes. Reduce the oven temperature to 325°F and continue roasting, basting every 30 minutes with the pan juices. If the breast begins to cook too quickly, tent it loosely with aluminum foil. After about 2 hours of total roasting time, begin testing for doneness by inserting an instant-read thermometer into the thickest part of the breast and thigh, away from the bone. The breast should register 165°F and the thigh, 175°F. Total roasting time should be 3 to 3 1/2 hours.
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 to 30 minutes before carving. If desired, reserve the pan drippings for making gravy.
Serves 12 to 14
Catharine’s Orzo Dish
Catharine’s Orzo Dish
I got this recipe from a friend of mine that lives in Georgia. She has a Cooking/Supper club full of fabulous cooks. It is a great recipe and I am glad to share it with you.
PS: Thanks Amy!
1 cup orzo
1 rotisserie chicken, chopped (I get the lemon pepper one from Publix and I just tear the
breast into pieces – I don’t use the drumsticks)
1 carton crumbled Feta cheese
2-3 zucchini, sliced into bite size pieces
2-3 squash, sliced into bite size pieces
1 diced tomatoes
zest of 1 lemon
juice of 1 lemon
¼ tsp. salt
¼ tsp. pepper
2 Tbsp. Olive oil
1 large cooking bag
Preheat oven to 450 degrees. Coat the inside of cooking bag with cooking spray. Cook orzo according to directions and put in big bowl. Steam squash and zucchini for just a few minutes and put in bowl add all the rest of the ingredients and mix together. Put all in foil bag, fold and seal and bake for 20-25 minutes. Cut open edges of foil bag with knife and peel back – eat!!!I got this recipe from a friend of mine that lives in Georgia. She has a Cooking/Supper club full of fabulous cooks. It is a great recipe and I am glad to share it with you.
PS: Thanks Amy!
1 cup orzo
1 rotisserie chicken, chopped (I get the lemon pepper one from Publix and I just tear the
breast into pieces – I don’t use the drumsticks)
1 carton crumbled Feta cheese
2-3 zucchini, sliced into bite size pieces
2-3 squash, sliced into bite size pieces
1 diced tomatoes
zest of 1 lemon
juice of 1 lemon
¼ tsp. salt
¼ tsp. pepper
2 Tbsp. Olive oil
1 large cooking bag
Preheat oven to 450 degrees. Coat the inside of cooking bag with cooking spray. Cook orzo according to directions and put in big bowl. Steam squash and zucchini for just a few minutes and put in bowl add all the rest of the ingredients and mix together. Put all in foil bag, fold and seal and bake for 20-25 minutes. Cut open edges of foil bag with knife and peel back – eat!!!
I got this recipe from a friend of mine that lives in Georgia. She has a Cooking/Supper club full of fabulous cooks. It is a great recipe and I am glad to share it with you.
PS: Thanks Amy!
1 cup orzo
1 rotisserie chicken, chopped (I get the lemon pepper one from Publix and I just tear the
breast into pieces – I don’t use the drumsticks)
1 carton crumbled Feta cheese
2-3 zucchini, sliced into bite size pieces
2-3 squash, sliced into bite size pieces
1 diced tomatoes
zest of 1 lemon
juice of 1 lemon
¼ tsp. salt
¼ tsp. pepper
2 Tbsp. Olive oil
1 large cooking bag
Preheat oven to 450 degrees. Coat the inside of cooking bag with cooking spray. Cook orzo according to directions and put in big bowl. Steam squash and zucchini for just a few minutes and put in bowl add all the rest of the ingredients and mix together. Put all in foil bag, fold and seal and bake for 20-25 minutes. Cut open edges of foil bag with knife and peel back – eat!!!I got this recipe from a friend of mine that lives in Georgia. She has a Cooking/Supper club full of fabulous cooks. It is a great recipe and I am glad to share it with you.
PS: Thanks Amy!
1 cup orzo
1 rotisserie chicken, chopped (I get the lemon pepper one from Publix and I just tear the
breast into pieces – I don’t use the drumsticks)
1 carton crumbled Feta cheese
2-3 zucchini, sliced into bite size pieces
2-3 squash, sliced into bite size pieces
1 diced tomatoes
zest of 1 lemon
juice of 1 lemon
¼ tsp. salt
¼ tsp. pepper
2 Tbsp. Olive oil
1 large cooking bag
Preheat oven to 450 degrees. Coat the inside of cooking bag with cooking spray. Cook orzo according to directions and put in big bowl. Steam squash and zucchini for just a few minutes and put in bowl add all the rest of the ingredients and mix together. Put all in foil bag, fold and seal and bake for 20-25 minutes. Cut open edges of foil bag with knife and peel back – eat!!!
Chicken Fried Steak
Chicken Fried Steak
Adapted from allrecipes.com
1 pound cubed steak
1 cup shortening (or oil)
1 egg, beaten
1 cup buttermilk
Season Salt*
1 cup all-purpose flour
Gravy:
1/4 cup all-purpose flour
1 quart milk
Salt and pepper to taste
In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees. While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, & buttermilk. In another shallow dish, mix together Season Salt and flour. Dip cube steaks in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again. Place steaks in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through and season with salt and pepper to taste. Serve over chicken fried steak.
Makes 4 servings
Adapted from allrecipes.com
1 pound cubed steak
1 cup shortening (or oil)
1 egg, beaten
1 cup buttermilk
Season Salt*
1 cup all-purpose flour
Gravy:
1/4 cup all-purpose flour
1 quart milk
Salt and pepper to taste
In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees. While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, & buttermilk. In another shallow dish, mix together Season Salt and flour. Dip cube steaks in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again. Place steaks in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through and season with salt and pepper to taste. Serve over chicken fried steak.
Makes 4 servings
Donna’s Beef and Rice Casserole
Donna’s Beef and Rice Casserole
This recipe came from my sweet sister-in-law, Donna Farnsworth Crisp. Her mother would make this for them when they were growing up. Donna's father was in the navy and this dish would always make them feel at home, no matter where they were stationed. Thanks, Donna, for sharing this recipe with me. It has become one of our family favorites!
1 pound ground beef, cooked and drained
1 can Mexican style stewed tomatoes, chopped*
2 cups cooked rice, either white or brown
1 ½ cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray a 9x9-inch glass casserole with vegetable cooking spray (Pam). Spread half of the rice in the bottom of the baking dish. Top with half of the shredded cheese. Top with 1/2 of the ground beef and 1/2 of the tomatoes. Repeat layers. Top with remaining cheddar cheese. Bake 25 to 30 minutes, until everything is hot and cheese is melted.
Makes 4 to 6 servings
This is even better the next day.
*Note: You can use Italian-style stewed tomatoes if you prefer.
This recipe came from my sweet sister-in-law, Donna Farnsworth Crisp. Her mother would make this for them when they were growing up. Donna's father was in the navy and this dish would always make them feel at home, no matter where they were stationed. Thanks, Donna, for sharing this recipe with me. It has become one of our family favorites!
1 pound ground beef, cooked and drained
1 can Mexican style stewed tomatoes, chopped*
2 cups cooked rice, either white or brown
1 ½ cups shredded cheddar cheese
Preheat oven to 350 degrees. Spray a 9x9-inch glass casserole with vegetable cooking spray (Pam). Spread half of the rice in the bottom of the baking dish. Top with half of the shredded cheese. Top with 1/2 of the ground beef and 1/2 of the tomatoes. Repeat layers. Top with remaining cheddar cheese. Bake 25 to 30 minutes, until everything is hot and cheese is melted.
Makes 4 to 6 servings
This is even better the next day.
*Note: You can use Italian-style stewed tomatoes if you prefer.
Individual Beef Wellingtons with Sherry Cream Sauce
Individual Beef Wellingtons with Sherry Cream Sauce
Source: Paula Deen's Christmas Magazine
12 (4-ounce) 1 1/2-inch-thick beef tenderloin filets
2 teaspoons salt, divided
1 teaspoon ground black pepper
4 tablespoons butter
2 (8-ounce) packages sliced baby bella mushrooms, minced
1 shallot, minced
1/3 cup dry sherry
1/4 cup heavy whipping cream
2 tablespoons chopped fresh parsley
3 (17.3-ounce) boxes frozen puff pastry sheets, thawed
2 large eggs, lightly beaten
12 sprigs fresh rosemary (I assume this is for garnish, since it is not listed in the directions)
Sherry Cream Sauce (recipe follows)
Sprinkle filets evenly with 1 teaspoon salt and pepper.
In a large skillet, melt butter over medium-high heat. Add filets, in batches, and sear, 1 to 1 1/2 minutes on each side. Remove filets from skillet, reserving pan drippings, and place on a baking sheet. Cover and chill, 1 hour.
Add mushrooms and shallot to pan drippings; cook over medium-high heat 3 minutes. Add sherry, cream, parsley, and remaining salt; cook, stirring frequently, until all liquid is absorbed (about 12 to 14 minutes). Remove from heat, and let cool. Cover and chill until ready to assemble.
Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment paper.
On a lightly floured surface, roll 1 puff pastry sheet to a 12x10-inch rectangle. Cut in half lengthwise. Spoon 1 heaping tablespoon mushroom filling in center of each pastry. Top each with a chilled filet. Brush edges of pastry with beaten egg. Wrap 2 opposite sides of pastry over each filet, overlapping them; seal seam with beaten egg. Wrap remaining 2 sides of pastry over filet, and seal with beaten egg. Seal any gaps with beaten egg and press pastry around filet to enclose completely. Repeat procedure with remaining puff pastry, mushroom filling, and filets. Decorate filets as desired with remaining puff pastry dough.
Place filets, seam side down, on prepared pan. Brush entire surface of pastry with beaten egg. Bake 20 to 22 minutes, or until pastry is golden brown. Serve immediately with Sherry Cream Sauce.
Yield: 12 servings
Sherry Cream Sauce
3 tablespoons butter
4 cloves garlic, minced
1/4 cup all-purpose flour
2 cups beef broth
1/2 cup dry sherry
1 cup heavy whipping cream
In a medium skillet, melt butter over medium heat. Add garlic and cook 3 minutes. Add flour and cook, stirring constantly, for 2 minutes. Stir in broth and sherry; bring to a boil, reduce heat, and simmer 10 minutes. Stir in cream, and simmer 20 minutes, or until thickened.
Yield: 3 cups
Source: Paula Deen's Christmas Magazine
12 (4-ounce) 1 1/2-inch-thick beef tenderloin filets
2 teaspoons salt, divided
1 teaspoon ground black pepper
4 tablespoons butter
2 (8-ounce) packages sliced baby bella mushrooms, minced
1 shallot, minced
1/3 cup dry sherry
1/4 cup heavy whipping cream
2 tablespoons chopped fresh parsley
3 (17.3-ounce) boxes frozen puff pastry sheets, thawed
2 large eggs, lightly beaten
12 sprigs fresh rosemary (I assume this is for garnish, since it is not listed in the directions)
Sherry Cream Sauce (recipe follows)
Sprinkle filets evenly with 1 teaspoon salt and pepper.
In a large skillet, melt butter over medium-high heat. Add filets, in batches, and sear, 1 to 1 1/2 minutes on each side. Remove filets from skillet, reserving pan drippings, and place on a baking sheet. Cover and chill, 1 hour.
Add mushrooms and shallot to pan drippings; cook over medium-high heat 3 minutes. Add sherry, cream, parsley, and remaining salt; cook, stirring frequently, until all liquid is absorbed (about 12 to 14 minutes). Remove from heat, and let cool. Cover and chill until ready to assemble.
Preheat oven to 425 degrees. Line 2 rimmed baking sheets with parchment paper.
On a lightly floured surface, roll 1 puff pastry sheet to a 12x10-inch rectangle. Cut in half lengthwise. Spoon 1 heaping tablespoon mushroom filling in center of each pastry. Top each with a chilled filet. Brush edges of pastry with beaten egg. Wrap 2 opposite sides of pastry over each filet, overlapping them; seal seam with beaten egg. Wrap remaining 2 sides of pastry over filet, and seal with beaten egg. Seal any gaps with beaten egg and press pastry around filet to enclose completely. Repeat procedure with remaining puff pastry, mushroom filling, and filets. Decorate filets as desired with remaining puff pastry dough.
Place filets, seam side down, on prepared pan. Brush entire surface of pastry with beaten egg. Bake 20 to 22 minutes, or until pastry is golden brown. Serve immediately with Sherry Cream Sauce.
Yield: 12 servings
Sherry Cream Sauce
3 tablespoons butter
4 cloves garlic, minced
1/4 cup all-purpose flour
2 cups beef broth
1/2 cup dry sherry
1 cup heavy whipping cream
In a medium skillet, melt butter over medium heat. Add garlic and cook 3 minutes. Add flour and cook, stirring constantly, for 2 minutes. Stir in broth and sherry; bring to a boil, reduce heat, and simmer 10 minutes. Stir in cream, and simmer 20 minutes, or until thickened.
Yield: 3 cups
Quick and Easy Salisbury Steak
Quick and Easy Salisbury Steak
1 pounds lean ground beef
1 can condensed cream of mushroom soup; divided
½ cup dry breadcrumbs
1 egg, beaten
½ cup finely chopped onion
1 tablespoon oil
1½ cup sliced mushrooms; (I have used canned in a pinch)
¼ cup milk
In bowl combine beef, 1/4 cup mushroom soup, bread crumbs, egg and onion. Shape into 6 patties. Brown patties in oil in hot skillet. Pour remaining soup over patties; add mushrooms and milk; simmer 25 min.
Makes 4 servings
1 pounds lean ground beef
1 can condensed cream of mushroom soup; divided
½ cup dry breadcrumbs
1 egg, beaten
½ cup finely chopped onion
1 tablespoon oil
1½ cup sliced mushrooms; (I have used canned in a pinch)
¼ cup milk
In bowl combine beef, 1/4 cup mushroom soup, bread crumbs, egg and onion. Shape into 6 patties. Brown patties in oil in hot skillet. Pour remaining soup over patties; add mushrooms and milk; simmer 25 min.
Makes 4 servings
Southern Living Turkey Tetrazzini
Southern Living Turkey Tetrazzini
1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.
Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.
Makes 8 servings
Southern Living, NOVEMBER 2003
1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.
Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.
Makes 8 servings
Southern Living, NOVEMBER 2003
Chicken Nuggets
Chicken Nuggets
based on Southern Plateds Chicken Planks with a couple of changes
2-3 Chicken Breasts, cut into 2 inch pieces or strips
1 cup Buttermilk (or 1 cup milk with 2 teaspoons lemon juice-heated for 1 minute in the microwave, cooled to room temp)
1 -3 Sleeves Saltine Crackers (I like Zesta)
2 eggs
Cooking Oil (canola or veg)
Place chicken in a dish or container with a lid. Pour buttermilk over chicken, coat chicken, and let chill in fridge for at least 2 hours up to 8 hours. (I do this in the morning after the kids go to school. When I get home from errands or work, the chicken is ready to go). Crush saltines in a gallon size zip-loc bag. Place saltines in a pie plate. Break eggs into another pie plate and whisk with a little bit of water. Dredge chicken pieces in egg and then cover with crushed saltines. I press the saltines into the chicken so that they are well coated. Place breaded chicken on a plate and let it hang out for about 15 minutes. Meanwhile, heat oil, about 1 to 2 inches, to medium-high heat. Check oil with the wooden handle of a spoon or spatula. If bubbles form around the handle rather quickly, your oil is ready. If the bubbles form too fast, turn the heat down just a bit and wait a couple of minutes. Place 5 to 6 chicken nuggets in the oil to cook. If you add too many they won’t cook properly. Cook nuggets on one side for about 2 to 3 minutes, until golden brown, and then flip over, to even out cooking and color. Drain nuggets on paper towel. Continue with remaining nuggets. Serve hot with mashed potatoes and green beans.
This Chickie Can Cook!
When we lived in Mississippi, we loved Raisin' Cane (like a Zaxby's, but I think better).. The kids would order their meals and I would get an order of fries and this sauce. Soo delicious and great with the nuggets above.
Raising Cane's Sauce
½ cup mayonnaise
¼ cup ketchup
½ tablespoon garlic powder
½ tablespoon Worcestershire sauce
1 teaspoon paprika
Generous amount of black pepper (cover surface 2 or 3 times and mix in)
Combine all ingredients. It will start to look and taste right as you blend them together, but it is best to let the sauce sit for a few hours before serving.
based on Southern Plateds Chicken Planks with a couple of changes
2-3 Chicken Breasts, cut into 2 inch pieces or strips
1 cup Buttermilk (or 1 cup milk with 2 teaspoons lemon juice-heated for 1 minute in the microwave, cooled to room temp)
1 -3 Sleeves Saltine Crackers (I like Zesta)
2 eggs
Cooking Oil (canola or veg)
Place chicken in a dish or container with a lid. Pour buttermilk over chicken, coat chicken, and let chill in fridge for at least 2 hours up to 8 hours. (I do this in the morning after the kids go to school. When I get home from errands or work, the chicken is ready to go). Crush saltines in a gallon size zip-loc bag. Place saltines in a pie plate. Break eggs into another pie plate and whisk with a little bit of water. Dredge chicken pieces in egg and then cover with crushed saltines. I press the saltines into the chicken so that they are well coated. Place breaded chicken on a plate and let it hang out for about 15 minutes. Meanwhile, heat oil, about 1 to 2 inches, to medium-high heat. Check oil with the wooden handle of a spoon or spatula. If bubbles form around the handle rather quickly, your oil is ready. If the bubbles form too fast, turn the heat down just a bit and wait a couple of minutes. Place 5 to 6 chicken nuggets in the oil to cook. If you add too many they won’t cook properly. Cook nuggets on one side for about 2 to 3 minutes, until golden brown, and then flip over, to even out cooking and color. Drain nuggets on paper towel. Continue with remaining nuggets. Serve hot with mashed potatoes and green beans.
This Chickie Can Cook!
When we lived in Mississippi, we loved Raisin' Cane (like a Zaxby's, but I think better).. The kids would order their meals and I would get an order of fries and this sauce. Soo delicious and great with the nuggets above.
Raising Cane's Sauce
½ cup mayonnaise
¼ cup ketchup
½ tablespoon garlic powder
½ tablespoon Worcestershire sauce
1 teaspoon paprika
Generous amount of black pepper (cover surface 2 or 3 times and mix in)
Combine all ingredients. It will start to look and taste right as you blend them together, but it is best to let the sauce sit for a few hours before serving.
Lady and Sons Chicken Pot Pie
Lady and Sons Chicken Pot Pie
Recipe from the kitchen of Paula Deen
4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked (I love peas, but my hubby does not, so I use frozen green beans)
1 cup chopped cooked carrots (I use baby carrots that I have chopped and steamed)
Pinch fresh grated nutmeg, optional
Special equipment: 4 (2-cup) individual baking dishes
Crust:
Preheat oven to 350 degrees F. Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
Makes 4 servings
Recipe from the kitchen of Paula Deen
4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked (I love peas, but my hubby does not, so I use frozen green beans)
1 cup chopped cooked carrots (I use baby carrots that I have chopped and steamed)
Pinch fresh grated nutmeg, optional
Special equipment: 4 (2-cup) individual baking dishes
Crust:
Preheat oven to 350 degrees F. Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
Makes 4 servings
Stracotto
Stracotto
(Italian Pot Roast Pasta)
3 tablespoons olive oil
2 pounds beef roast
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
4 cloves garlic, sliced
1 cup beef broth
1 (28 ounce) can whole tomatoes, drained
3 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon freshly ground black pepper
½ teaspoon salt
1 bay leaf
½ teaspoon dried thyme leaves
½ cup dry red wine
¼ cup chopped fresh Italian flat-leaf parsley
1 pound penne pasta
Heat the oil in a Dutch oven and brown the pot roast on all sides. Remove from pan and set aside. Add onions, carrots, celery and sliced garlic and sauté until soft. Remove vegetables and set aside. Return the pot roast to the pan (if you have a rack for your pan you can place it under the roast). Pour the stock over the roast and bring it to a boil. Reduce heat and simmer, cover, for 1 hour. Preheat oven to 350 degrees. Remove the roast and the rack from the pan. Cut the meat into ¼-inch slices (they will be very rare) and then return them to the pan, layering them evenly. Crush tomatoes slightly and add them to the pot along with the tomato paste, minced garlic, pepper, salt, thyme, bay leaf, and wine. Add in the reserved vegetables. Bring to a boil and then transfer to the oven. Bake, covered, until the meat falls apart, about 1 ½ hours. When the meat is ready, remove from the oven. Discard the bay leaf. Shred meat with a fork. Add parsley and heat through. Serve stracotto over hot cooked pasta with some grated Parmesan on top
(Italian Pot Roast Pasta)
3 tablespoons olive oil
2 pounds beef roast
1 ½ cups chopped onion
1 cup chopped celery
1 cup chopped carrots
4 cloves garlic, sliced
1 cup beef broth
1 (28 ounce) can whole tomatoes, drained
3 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon freshly ground black pepper
½ teaspoon salt
1 bay leaf
½ teaspoon dried thyme leaves
½ cup dry red wine
¼ cup chopped fresh Italian flat-leaf parsley
1 pound penne pasta
Heat the oil in a Dutch oven and brown the pot roast on all sides. Remove from pan and set aside. Add onions, carrots, celery and sliced garlic and sauté until soft. Remove vegetables and set aside. Return the pot roast to the pan (if you have a rack for your pan you can place it under the roast). Pour the stock over the roast and bring it to a boil. Reduce heat and simmer, cover, for 1 hour. Preheat oven to 350 degrees. Remove the roast and the rack from the pan. Cut the meat into ¼-inch slices (they will be very rare) and then return them to the pan, layering them evenly. Crush tomatoes slightly and add them to the pot along with the tomato paste, minced garlic, pepper, salt, thyme, bay leaf, and wine. Add in the reserved vegetables. Bring to a boil and then transfer to the oven. Bake, covered, until the meat falls apart, about 1 ½ hours. When the meat is ready, remove from the oven. Discard the bay leaf. Shred meat with a fork. Add parsley and heat through. Serve stracotto over hot cooked pasta with some grated Parmesan on top
Slow Cooked Chicken with Herbed Biscuits*
Slow Cooked Chicken with Herbed Biscuits*
from the Williams-Sonoma Kitchen
Chock-full of chicken, chanterelle mushrooms and other vegetables, this savory stew is braised in a slow cooker, then topped with herb-flecked biscuits and baked in the oven until golden brown.
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Kosher salt and freshly ground pepper, to taste
2 tablespoons canola oil
3/4 pound chanterelle mushrooms, cleaned and quartered
16 tablespoons (2 sticks) unsalted butter, cut into 1/2-inch cubes
1 cup all-purpose flour
1/3 cup dry sherry
1 tablespoon chicken demi-glace
5 cups chicken stock
2 teaspoons chopped fresh thyme
1 1/2 cups pearl onions
3 celery stalks, sliced
5 carrots, sliced
1 pound red potatoes, cut into 1/2-inch dice
For the biscuits:
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 teaspoons sugar
8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
1 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
3/4 cup plus 2 tablespoons buttermilk
1 1/2 cups fresh or frozen peas
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, melted
Season the chicken with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 tablespoon of the oil. Working in 2 batches, add the chicken and sear until golden brown, 4 to 5 minutes per batch. Transfer to a bowl.
Warm the remaining 1 Tbs. oil in the insert. Add the mushrooms, salt and pepper and cook, stirring occasionally, until tender and golden brown, about 8 minutes. Add to the bowl with the chicken.
Reduce the heat to medium and melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, about 2 minutes. Whisk in the sherry and demi-glace. Slowly whisk in the stock until smooth, then bring to a boil. Add the chicken, mushrooms, thyme, pearl onions, celery, carrots, potatoes, salt and pepper. Place the insert on the slow-cooker base, cover and cook on high according to the manufacturer’s instructions for 2 hours.
Meanwhile, make the biscuits: In a large bowl, whisk together the 2 cups flour, the baking powder, salt and sugar. Using a pastry blender or 2 knives, cut in the butter until pea-size crumbs form, then use your fingers to smear the butter into flat disks. Stir in the cheese, chives and parsley. Stir in the buttermilk until the dough just comes together.
Transfer the dough to a floured work surface and roll out into a 9 1/2-by-11-inch rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold again into thirds, rotate 90 degrees and roll out into a 7-by-9 1/2-inch rectangle about 1/2 inch thick. Using a floured 2 1/2-inch biscuit cutter, cut out the biscuits. Gather up the scraps, reroll the dough and cut out more biscuits. You should have 13 biscuits.
Preheat an oven to 425ºF.
Remove the insert from the slow-cooker base. Stir in the peas, chives and parsley. Arrange the biscuits on top and brush with the melted butter. Transfer to the oven and bake until the biscuits are golden brown and a toothpick inserted into the center of a biscuit comes out clean, 20 to 25 minutes. Let rest for 15 minutes before serving.
Makes 8 to 10 servings
*Note: You can make this in your dutch oven if you do not have the all-clad slow cooker.
from the Williams-Sonoma Kitchen
Chock-full of chicken, chanterelle mushrooms and other vegetables, this savory stew is braised in a slow cooker, then topped with herb-flecked biscuits and baked in the oven until golden brown.
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Kosher salt and freshly ground pepper, to taste
2 tablespoons canola oil
3/4 pound chanterelle mushrooms, cleaned and quartered
16 tablespoons (2 sticks) unsalted butter, cut into 1/2-inch cubes
1 cup all-purpose flour
1/3 cup dry sherry
1 tablespoon chicken demi-glace
5 cups chicken stock
2 teaspoons chopped fresh thyme
1 1/2 cups pearl onions
3 celery stalks, sliced
5 carrots, sliced
1 pound red potatoes, cut into 1/2-inch dice
For the biscuits:
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
2 teaspoons sugar
8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
1 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
3/4 cup plus 2 tablespoons buttermilk
1 1/2 cups fresh or frozen peas
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, melted
Season the chicken with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 tablespoon of the oil. Working in 2 batches, add the chicken and sear until golden brown, 4 to 5 minutes per batch. Transfer to a bowl.
Warm the remaining 1 Tbs. oil in the insert. Add the mushrooms, salt and pepper and cook, stirring occasionally, until tender and golden brown, about 8 minutes. Add to the bowl with the chicken.
Reduce the heat to medium and melt the butter. Add the flour and cook, stirring constantly, until the mixture smells fragrant and nutty, about 2 minutes. Whisk in the sherry and demi-glace. Slowly whisk in the stock until smooth, then bring to a boil. Add the chicken, mushrooms, thyme, pearl onions, celery, carrots, potatoes, salt and pepper. Place the insert on the slow-cooker base, cover and cook on high according to the manufacturer’s instructions for 2 hours.
Meanwhile, make the biscuits: In a large bowl, whisk together the 2 cups flour, the baking powder, salt and sugar. Using a pastry blender or 2 knives, cut in the butter until pea-size crumbs form, then use your fingers to smear the butter into flat disks. Stir in the cheese, chives and parsley. Stir in the buttermilk until the dough just comes together.
Transfer the dough to a floured work surface and roll out into a 9 1/2-by-11-inch rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold again into thirds, rotate 90 degrees and roll out into a 7-by-9 1/2-inch rectangle about 1/2 inch thick. Using a floured 2 1/2-inch biscuit cutter, cut out the biscuits. Gather up the scraps, reroll the dough and cut out more biscuits. You should have 13 biscuits.
Preheat an oven to 425ºF.
Remove the insert from the slow-cooker base. Stir in the peas, chives and parsley. Arrange the biscuits on top and brush with the melted butter. Transfer to the oven and bake until the biscuits are golden brown and a toothpick inserted into the center of a biscuit comes out clean, 20 to 25 minutes. Let rest for 15 minutes before serving.
Makes 8 to 10 servings
*Note: You can make this in your dutch oven if you do not have the all-clad slow cooker.
Double-Crust Chicken Pot Pie
1/2 cup butter
2 medium leeks, sliced
1/2 cup all-purpose flour
1 (14.5 ounces) can chicken broth
3 cups chopped cooked chicken
1 1/2 cups frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (17.3 ounces) package frozen puff pastry sheets, thawed
1 large egg
1. Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.
2. Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.
3. Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.
Makes 6 to 8 servings
Southern Living, FEBRUARY 2011
Lara’s Chicken Enchiladas
Lara’s Chicken Enchiladas
Lara Berg Thomas was my husband’s assistant and my friend. She and her husband, Chris, were and are wonderful people. Lara helped me with my wedding and then 1 ½ years later, threw me a surprise baby shower. She and Chris moved back to the Seattle area where they were from to be near their family, but they will always be dear and special people to us.
1 (10.5 ounce) cans cream of chicken soup (you can use the 99.9% fat-free)
1 (8 ounce) carton sour cream (you can use low-fat but NOT fat-free)
1 (4 ounce) can chopped green chilies
1 (8 ounce) black medium cheddar cheese, shredded
1 (8 ounce) black Monterey Jack (or Pepper Jack for more of a bite), shredded
1 ½ pounds chicken breasts, cooked and shredded
10 flour tortillas
Mix together the soup, sour cream, chilies and half of the cheeses. Divide this mixture in half. In one half, add the cooked and shredded chicken. Spread half of the mixture without the chicken in the bottom of a greased 9x13-inch baking dish. Evenly divide the chicken mixture between the 10 tortillas. Roll the tortillas up and place seam side down in the prepared baking dish. Spread enchiladas with the remaining sauce mixture and top with reserved cheeses. Allow to chill 8 hours or overnight, if time permits. Bake at 350 degrees for 30 to 40 minutes, or until cheese is bubbly and sauce is hot.
Makes 6 to 8 servings
Lara Berg Thomas was my husband’s assistant and my friend. She and her husband, Chris, were and are wonderful people. Lara helped me with my wedding and then 1 ½ years later, threw me a surprise baby shower. She and Chris moved back to the Seattle area where they were from to be near their family, but they will always be dear and special people to us.
1 (10.5 ounce) cans cream of chicken soup (you can use the 99.9% fat-free)
1 (8 ounce) carton sour cream (you can use low-fat but NOT fat-free)
1 (4 ounce) can chopped green chilies
1 (8 ounce) black medium cheddar cheese, shredded
1 (8 ounce) black Monterey Jack (or Pepper Jack for more of a bite), shredded
1 ½ pounds chicken breasts, cooked and shredded
10 flour tortillas
Mix together the soup, sour cream, chilies and half of the cheeses. Divide this mixture in half. In one half, add the cooked and shredded chicken. Spread half of the mixture without the chicken in the bottom of a greased 9x13-inch baking dish. Evenly divide the chicken mixture between the 10 tortillas. Roll the tortillas up and place seam side down in the prepared baking dish. Spread enchiladas with the remaining sauce mixture and top with reserved cheeses. Allow to chill 8 hours or overnight, if time permits. Bake at 350 degrees for 30 to 40 minutes, or until cheese is bubbly and sauce is hot.
Makes 6 to 8 servings
Pizza Margherita
Pizza Margherita
From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley).
1 Basic Pizza Dough, divided into 6 pieces
1/3 cup yellow cornmeal
2 tablespoons extra-virgin olive oil
1 Basic Italian Tomato Sauce
1 pound fresh mozzarella, sliced thin
36 fresh basil leaves, washed and dried
Preheat the oven to 450 degrees. Put the oven rack in the upper part of the oven. Place a pizza stone or heavy-bottomed baking sheet in the oven to preheat.
On a clean work surface, roll out the dough pieces to about 6 inches round and 1/4 inch thick. Pick up the dough and stretch further with your fingers. Prepare as many pies as will fit on the stone or baking sheet at one time. Spread some cornmeal on a large wooden pizza peel. Place the rolled dough on the wooden peel one at a time.
Lightly brush the entire pie with olive oil. Thinly spread 2 to 3 tablespoons of tomato sauce around the pie, leaving a 1/2-inch border of dough around the pie. Place 4 slices of cheese evenly around the pie. Lay on 4 to 6 basil leaves. Add other toppings, if desired, at this point.
Open the oven and pull out the oven rack. Working quickly, slide the pie with a flick of the wrist on to the hot stone or pan. Cook the pizza for 10 to 15 minutes, until the crust is golden and the cheese melted and bubbling. Serve immediately and repeat with remaining pies.
Makes 6 individual 6-inch pizzas
Basic Pizza Dough
From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley).
1/2 cup water
1/2 cup milk
1 package dry yeast (2 1/2 teaspoons)
1/4 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for kneading ( I used almost 3 cups to get a non-sticky, wet dough, plus a little more for shaping into pizzas)
1 tablespoon extra-virgin olive oil, plus more for brushing (I used 2 tablespoons
2 teaspoons coarse salt (I used Kosher salt)
Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.
Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.
Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.
Makes 6 individual 6-inch pizzas
From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley).
1 Basic Pizza Dough, divided into 6 pieces
1/3 cup yellow cornmeal
2 tablespoons extra-virgin olive oil
1 Basic Italian Tomato Sauce
1 pound fresh mozzarella, sliced thin
36 fresh basil leaves, washed and dried
Preheat the oven to 450 degrees. Put the oven rack in the upper part of the oven. Place a pizza stone or heavy-bottomed baking sheet in the oven to preheat.
On a clean work surface, roll out the dough pieces to about 6 inches round and 1/4 inch thick. Pick up the dough and stretch further with your fingers. Prepare as many pies as will fit on the stone or baking sheet at one time. Spread some cornmeal on a large wooden pizza peel. Place the rolled dough on the wooden peel one at a time.
Lightly brush the entire pie with olive oil. Thinly spread 2 to 3 tablespoons of tomato sauce around the pie, leaving a 1/2-inch border of dough around the pie. Place 4 slices of cheese evenly around the pie. Lay on 4 to 6 basil leaves. Add other toppings, if desired, at this point.
Open the oven and pull out the oven rack. Working quickly, slide the pie with a flick of the wrist on to the hot stone or pan. Cook the pizza for 10 to 15 minutes, until the crust is golden and the cheese melted and bubbling. Serve immediately and repeat with remaining pies.
Makes 6 individual 6-inch pizzas
Basic Pizza Dough
From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley).
1/2 cup water
1/2 cup milk
1 package dry yeast (2 1/2 teaspoons)
1/4 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for kneading ( I used almost 3 cups to get a non-sticky, wet dough, plus a little more for shaping into pizzas)
1 tablespoon extra-virgin olive oil, plus more for brushing (I used 2 tablespoons
2 teaspoons coarse salt (I used Kosher salt)
Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.
Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.
Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.
Makes 6 individual 6-inch pizzas
Chicken Filled Dumplings
Chicken Filled Dumplings
1 can cream of celery soup
1 can cream of mushroom soup
1 ½ cups water
¼ cup frozen green beans or green peas
½ cup chopped bell pepper
4 tablespoons chopped onion, divided
1 ½ cups chopped cooked chicken breasts
½ cup celery, finely chopped
½ cup finely chopped carrots, divided
1 teaspoon finely chopped parsley
¼ teaspoon ground black pepper
1 (8 ounce) can buttermilk biscuits
In a 3-quart saucepan, combine soups, green beans or peas, half of the green bell pepper, half of the carrots, and half of the onions. Heat until mixture is bubbly and the vegetables are tender. Combine remaining ingredients, except biscuits. Pat out biscuits to 4-inch circles. Place ¼ cup of chicken mixture into the center of each biscuit and pinch edges together to seal. Place dumplings in sauce, seam side down. Cover and cook 15 to 20 minutes, making sure dumplings do not stick to the bottom of the pan.
Makes 6 servings
1 can cream of celery soup
1 can cream of mushroom soup
1 ½ cups water
¼ cup frozen green beans or green peas
½ cup chopped bell pepper
4 tablespoons chopped onion, divided
1 ½ cups chopped cooked chicken breasts
½ cup celery, finely chopped
½ cup finely chopped carrots, divided
1 teaspoon finely chopped parsley
¼ teaspoon ground black pepper
1 (8 ounce) can buttermilk biscuits
In a 3-quart saucepan, combine soups, green beans or peas, half of the green bell pepper, half of the carrots, and half of the onions. Heat until mixture is bubbly and the vegetables are tender. Combine remaining ingredients, except biscuits. Pat out biscuits to 4-inch circles. Place ¼ cup of chicken mixture into the center of each biscuit and pinch edges together to seal. Place dumplings in sauce, seam side down. Cover and cook 15 to 20 minutes, making sure dumplings do not stick to the bottom of the pan.
Makes 6 servings
Chicken Tikka Masala
Chicken Tikka Masala
Let me start by saying, my family is very boring when it comes to trying new things. My husband turns his nose up if I mention going out for Thai, Indian, Moroccan, or anything thing that is not Southern, Mexican, Italian or good ole Americanized junk! And don’t even get me started on my kids-the pickiest on this earth! At least, Little Me will cook things with me, say they smell great and try a taste, but that’s about it. So, my attitude is, stick it!
I love trying new foods. My father was an international Cotton Merchant and we had many foreign visitors in our house. My mother would research dishes from their native lands and prepare mouth watering dishes. I learned to try different things like Pansit, a Philippine noodle dish. I ate lentils with all sorts of flat breads and sauces. I grew up thinking everyone had a dish of Rotel on the table as their condiment-that’s the Tex Mex influence.
So let’s fast forward a couple of years and I meet my hubby. A local boy whose family roots were in Arkansas-they own a cotton farm in Philips County, AR. His idea of good food was pot roast and mashed potatoes, which I love, but one cannot live on that alone. The only spinach he had ever eaten and HATED was from a can-yuck! I introduced him to fresh spinach salads with artichoke hearts and mustardy vinaigrette. Bacon-wrapped asparagus. Steak marinated in a delicious marinade, not the whole bottle of Dales for 24 hours.
I still fix my family “boring” foods like spaghetti and meatballs, homemade chicken nuggets with mashed potatoes and green beans, tacos, and pizzas, but every other week I pick something I want to try. Last night I made Chicken Tikka Masala and it was a hit. Tender pieces of chicken cooked in an Indian spice infused tomato and cream sauce served over fluffy Basmati or Jasmine rice garnished with chopped cilantro. After dinner, I sat down and turned on the TV. Throw down with Bobby Flay was on and the challenge was Chicken Tikka Masala. To make matters more interesting, one of the judges was from my mother’s hometown-Yorktown Heights, NY and he had a restaurant in the town where I would spend my summers with my grandparents-Croton-on-the-Hudson, NY. It was kismet!
So now you know a little about my food background and my crazy family and their pickiness, here is my recipe for Chicken Tikka Masala-ENJOY!
Chicken Tikka Masala
2 tablespoons clarified butter or ghee*
1 yellow or red onion, sliced
2 cloves garlic, minced
1 ½ pounds chicken breasts, trimmed and cut into 1’ cubes.
2 tablespoons lemon juice
2 teaspoons paprika
1 teaspoon garam Masala
½ teaspoon ground cumin
1 (14 ½ ounce) can petite diced tomatoes
1/3 cup heavy cream
1 tablespoon cornstarch
½ teaspoon Kosher salt
1-2 pinches crushed red pepper flakes
Cooked Basmati rice
Chopped fresh cilantro
In a large skillet, over medium heat, add butter (or ghee) and onions. Sauté onions in butter until golden and starting to caramelize, about 10 to 15 minutes. Add garlic and sauté for 1 to 2 minutes, but do not burn. Addlemon juice, paprika, garam Masala, and cumin. Cook for 1 minute. Add tomatoes and mix well. Mix together heavy cream, cornstarch and salt. Pour into tomato mixture and mix well. Add chicken pieces and cook for 15 to 20 minutes, or until chicken is cooked through. Adjust seasonings, if necessary and ad red pepper flakes. Serve over hot Basmati rice and garnish with chopped cilantro
Makes 6 servings.
*Ghee
Recipe from Alton Brown
1 pound butter
Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
Makes a little less than 1 pound of ghee.
Let me start by saying, my family is very boring when it comes to trying new things. My husband turns his nose up if I mention going out for Thai, Indian, Moroccan, or anything thing that is not Southern, Mexican, Italian or good ole Americanized junk! And don’t even get me started on my kids-the pickiest on this earth! At least, Little Me will cook things with me, say they smell great and try a taste, but that’s about it. So, my attitude is, stick it!
I love trying new foods. My father was an international Cotton Merchant and we had many foreign visitors in our house. My mother would research dishes from their native lands and prepare mouth watering dishes. I learned to try different things like Pansit, a Philippine noodle dish. I ate lentils with all sorts of flat breads and sauces. I grew up thinking everyone had a dish of Rotel on the table as their condiment-that’s the Tex Mex influence.
So let’s fast forward a couple of years and I meet my hubby. A local boy whose family roots were in Arkansas-they own a cotton farm in Philips County, AR. His idea of good food was pot roast and mashed potatoes, which I love, but one cannot live on that alone. The only spinach he had ever eaten and HATED was from a can-yuck! I introduced him to fresh spinach salads with artichoke hearts and mustardy vinaigrette. Bacon-wrapped asparagus. Steak marinated in a delicious marinade, not the whole bottle of Dales for 24 hours.
I still fix my family “boring” foods like spaghetti and meatballs, homemade chicken nuggets with mashed potatoes and green beans, tacos, and pizzas, but every other week I pick something I want to try. Last night I made Chicken Tikka Masala and it was a hit. Tender pieces of chicken cooked in an Indian spice infused tomato and cream sauce served over fluffy Basmati or Jasmine rice garnished with chopped cilantro. After dinner, I sat down and turned on the TV. Throw down with Bobby Flay was on and the challenge was Chicken Tikka Masala. To make matters more interesting, one of the judges was from my mother’s hometown-Yorktown Heights, NY and he had a restaurant in the town where I would spend my summers with my grandparents-Croton-on-the-Hudson, NY. It was kismet!
So now you know a little about my food background and my crazy family and their pickiness, here is my recipe for Chicken Tikka Masala-ENJOY!
Chicken Tikka Masala
2 tablespoons clarified butter or ghee*
1 yellow or red onion, sliced
2 cloves garlic, minced
1 ½ pounds chicken breasts, trimmed and cut into 1’ cubes.
2 tablespoons lemon juice
2 teaspoons paprika
1 teaspoon garam Masala
½ teaspoon ground cumin
1 (14 ½ ounce) can petite diced tomatoes
1/3 cup heavy cream
1 tablespoon cornstarch
½ teaspoon Kosher salt
1-2 pinches crushed red pepper flakes
Cooked Basmati rice
Chopped fresh cilantro
In a large skillet, over medium heat, add butter (or ghee) and onions. Sauté onions in butter until golden and starting to caramelize, about 10 to 15 minutes. Add garlic and sauté for 1 to 2 minutes, but do not burn. Addlemon juice, paprika, garam Masala, and cumin. Cook for 1 minute. Add tomatoes and mix well. Mix together heavy cream, cornstarch and salt. Pour into tomato mixture and mix well. Add chicken pieces and cook for 15 to 20 minutes, or until chicken is cooked through. Adjust seasonings, if necessary and ad red pepper flakes. Serve over hot Basmati rice and garnish with chopped cilantro
Makes 6 servings.
*Ghee
Recipe from Alton Brown
1 pound butter
Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
Makes a little less than 1 pound of ghee.
Ravioli Lasagna
Ravioli Lasagna
1 ¼ cups marinara sauce
1 (20 ounce) package refrigerated cheese ravioli
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
8 ounces shredded part-skim mozzarella
¼ cup grated Parmesan
Preheat oven to 375°F. Lightly grease an 8-inch-square baking dish. Spoon ¼ cup marinara sauce over bottom of dish. Cover with half of ravioli. Spread half of remaining sauce over ravioli. Sprinkle on spinach and then half of mozzarella. Repeat with remaining ravioli, marinara and mozzarella. Sprinkle top with Parmesan.
Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling, about 10 minutes longer. Let cool for about 5 minutes before slicing.
Makes 4 servings
1 ¼ cups marinara sauce
1 (20 ounce) package refrigerated cheese ravioli
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
8 ounces shredded part-skim mozzarella
¼ cup grated Parmesan
Preheat oven to 375°F. Lightly grease an 8-inch-square baking dish. Spoon ¼ cup marinara sauce over bottom of dish. Cover with half of ravioli. Spread half of remaining sauce over ravioli. Sprinkle on spinach and then half of mozzarella. Repeat with remaining ravioli, marinara and mozzarella. Sprinkle top with Parmesan.
Cover dish with foil and bake for 30 minutes. Remove foil and bake until bubbling, about 10 minutes longer. Let cool for about 5 minutes before slicing.
Makes 4 servings
Barbecued Meatballs
Barbecued Meatballs
1 ½ pounds ground beef
1 small can evaporated milk
½ teaspoon ground black pepper
1 cup uncooked rolled oats
1 ½ teaspoons salt
3 tablespoons chopped onion
1 egg
2 tablespoons vegetable oil
1 cup ketchup
½ cup water
2 tablespoons white vinegar
6 tablespoons chopped onion
2 tablespoons Worcestershire sauce
3 tablespoons white sugar
Soak oats in evaporated milk for 5 to 10 minutes. Add ground beef, pepper, salt, 3 tablespoons chopped onion, and egg; mix well. Shape into walnut-sized balls and brown* on all sides in a skillet with oil. Set aside. Mix together remaining ingredients and add to skillet. Add meatballs and cooked covered for 30 to 40 minutes. Serve over egg noodles.
Makes 6 to 8 servings
*If you want to cut out the oil, bake the meatballs at 350 degrees on a sprayed rimmed baking sheet for 30 minutes
1 ½ pounds ground beef
1 small can evaporated milk
½ teaspoon ground black pepper
1 cup uncooked rolled oats
1 ½ teaspoons salt
3 tablespoons chopped onion
1 egg
2 tablespoons vegetable oil
1 cup ketchup
½ cup water
2 tablespoons white vinegar
6 tablespoons chopped onion
2 tablespoons Worcestershire sauce
3 tablespoons white sugar
Soak oats in evaporated milk for 5 to 10 minutes. Add ground beef, pepper, salt, 3 tablespoons chopped onion, and egg; mix well. Shape into walnut-sized balls and brown* on all sides in a skillet with oil. Set aside. Mix together remaining ingredients and add to skillet. Add meatballs and cooked covered for 30 to 40 minutes. Serve over egg noodles.
Makes 6 to 8 servings
*If you want to cut out the oil, bake the meatballs at 350 degrees on a sprayed rimmed baking sheet for 30 minutes
Slow Cooker Lasagna
Slow Cooker Lasagna
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese
In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used. Cover, and cook on LOW setting for 4 to 6 hours.
Makes 8 to 10 servings
Note: Instead of adding the tomato sauce, tomato paste, oregano and salt, purchase your favorite bottled pasta sauce and use that instead.
from BethAnne Farrell Benson
I made it this week and was a big hit....and cut the calories a little. I use wheat lasagna noodles, 2% moz cheese, fat free cottage cheese....and ground turkey....it turned out great!!!
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese
In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used. Cover, and cook on LOW setting for 4 to 6 hours.
Makes 8 to 10 servings
Note: Instead of adding the tomato sauce, tomato paste, oregano and salt, purchase your favorite bottled pasta sauce and use that instead.
from BethAnne Farrell Benson
I made it this week and was a big hit....and cut the calories a little. I use wheat lasagna noodles, 2% moz cheese, fat free cottage cheese....and ground turkey....it turned out great!!!
Easy Chicken Cacciatore
Easy Chicken Cacciatore
Adjusted from McCormick Recipe Inspirations
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon coarsely ground black pepper
1 teaspoon dried minced garlic
1 teaspoon dried marjoram leaves
½ teaspoon dried crushed rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1 pound boneless and skinless chicken breasts cut into 1-inch strips
3 tablespoons olive oil
1 (8 ounce) package sliced mushrooms-white button or baby bella
1 onion, chopped
½ green bell pepper, cut into strips
½ red bell pepper, cut into strips
1 (14 ½ ounce) can Italian stewed tomatoes
1 (8 ounce) can tomato sauce
Additional salt and pepper, to taste
Mix flour, salt and pepper together in a medium size bowl. Toss chicken pieces in flour mixture, coating evenly and set aside. Heat half of the olive oil in a Dutch oven on medium-high heat. Brown each side of the chicken pieces, about 5 to 7 minutes. Remove chicken from Dutch oven and set aside. Add remaining olive oil and cook the mushrooms for 3 to 5 minutes. Add onions and pepper strips. Toss with mushrooms and place lid on pot. Cook vegetables for 3 minutes. Remove the lid and add the stewed tomatoes, tomato sauce and remaining herbs. Stir well and cook for 2 minutes. Add chicken and cook covered for 5 to 10 minutes, on a low simmer. Adjust seasoning and serve over pasta.
Makes 4 to 6 servings
Oops! Forgot to tell you the best part-This is low cal and low fat, but tons of flavor: 216 Cal., 8 g. fat, Fiber 3, Protein 21 g.
Adjusted from McCormick Recipe Inspirations
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon coarsely ground black pepper
1 teaspoon dried minced garlic
1 teaspoon dried marjoram leaves
½ teaspoon dried crushed rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1 pound boneless and skinless chicken breasts cut into 1-inch strips
3 tablespoons olive oil
1 (8 ounce) package sliced mushrooms-white button or baby bella
1 onion, chopped
½ green bell pepper, cut into strips
½ red bell pepper, cut into strips
1 (14 ½ ounce) can Italian stewed tomatoes
1 (8 ounce) can tomato sauce
Additional salt and pepper, to taste
Mix flour, salt and pepper together in a medium size bowl. Toss chicken pieces in flour mixture, coating evenly and set aside. Heat half of the olive oil in a Dutch oven on medium-high heat. Brown each side of the chicken pieces, about 5 to 7 minutes. Remove chicken from Dutch oven and set aside. Add remaining olive oil and cook the mushrooms for 3 to 5 minutes. Add onions and pepper strips. Toss with mushrooms and place lid on pot. Cook vegetables for 3 minutes. Remove the lid and add the stewed tomatoes, tomato sauce and remaining herbs. Stir well and cook for 2 minutes. Add chicken and cook covered for 5 to 10 minutes, on a low simmer. Adjust seasoning and serve over pasta.
Makes 4 to 6 servings
Oops! Forgot to tell you the best part-This is low cal and low fat, but tons of flavor: 216 Cal., 8 g. fat, Fiber 3, Protein 21 g.
Sesame Pork Tenderloin
This recipe came from a great cook and friend in Memphis, Mindy Johnson. She made this for our family when I hade Catie. It has been a favorite for 8 years! Thanks for sharing, Mindy!
Sesame Pork Tenderloin
1 ½ pounds pork tenderloin
Worcestershire sauce
Salt
Black Pepper
Garlic Powder
Sesame Marinade:
¼ cup sesame seeds
½ cup vegetable oil, divided
1/3 cup soy sauce
1/3 cup red wine vinegar
2 tablespoons white sugar
½ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 325 degrees. Place pork in a roasting pan lined with enough heavy duty foil to enclose tenderloins to a tight seal. Season pork with Worcestershire sauce, then salt, pepper and garlic powder. Seal foil tightly and bake for 2 to 2 ½ hours.
Meanwhile, mix together sesame seeds and ¼ cup vegetable oil in a saucepan. Cook over medium heat, stirring until seeds are warmed through and coated, about 2 to 3 minutes. Remove from heat and add remaining marinade ingredients. Set aside.
When pork is done, open up one end of foil and pour prepared sesame marinade over pork. Seal foil again and allow pork to rest to room temperature. Place pork in a sealed container and chill or eat warm with fresh baked rolls. YUMMY!
Sesame Pork Tenderloin
1 ½ pounds pork tenderloin
Worcestershire sauce
Salt
Black Pepper
Garlic Powder
Sesame Marinade:
¼ cup sesame seeds
½ cup vegetable oil, divided
1/3 cup soy sauce
1/3 cup red wine vinegar
2 tablespoons white sugar
½ teaspoon salt
¼ teaspoon black pepper
Preheat oven to 325 degrees. Place pork in a roasting pan lined with enough heavy duty foil to enclose tenderloins to a tight seal. Season pork with Worcestershire sauce, then salt, pepper and garlic powder. Seal foil tightly and bake for 2 to 2 ½ hours.
Meanwhile, mix together sesame seeds and ¼ cup vegetable oil in a saucepan. Cook over medium heat, stirring until seeds are warmed through and coated, about 2 to 3 minutes. Remove from heat and add remaining marinade ingredients. Set aside.
When pork is done, open up one end of foil and pour prepared sesame marinade over pork. Seal foil again and allow pork to rest to room temperature. Place pork in a sealed container and chill or eat warm with fresh baked rolls. YUMMY!
Garlic & Lime Chicken Fajitas
Garlic & Lime Chicken Fajitas
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
½ to 1 teaspoon ground cumin
¾ teaspoon dried oregano
½ teaspoon dried cilantro
½ teaspoon cracked black pepper
1 teaspoon salt
1 tablespoon frozen limeade concentrate
1 tablespoon frozen orange juice concentrate
3 tablespoons olive oil
1 ½ pounds boneless and skinless chicken breasts, trimmed of excess fat
1 medium red bell pepper, seeded and cut into thin strips
1 medium yellow onion, peeled and thinly sliced
8 (8-inch) flour tortillas
Mix first 10 ingredients together and set aside ¼ cup of oil mixture. Cut chicken breasts into ½ to 1-inch strips. Toss chicken strips with oil mixture, not using the reserved amount. Cover chicken with plastic wrap and marinate for at least 30 minutes. Heat a 12-inch cast iron skillet over medium-high heat. Toss chicken in skillet and cook for 3 to 5 minutes or until golden brown. Remove chicken from skillet. Add bell pepper, onion and reserved oil mixture. Cook vegetables for 5 minutes or until tender. Return chicken to skillet and cook an additional 4 to 5 minutes. Warm flour tortillas and fill with chicken and vegetables. Top with sour cream, cheddar cheese, avocado or whatever you heart’s desire.
Makes 6 to 8 servings
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
½ to 1 teaspoon ground cumin
¾ teaspoon dried oregano
½ teaspoon dried cilantro
½ teaspoon cracked black pepper
1 teaspoon salt
1 tablespoon frozen limeade concentrate
1 tablespoon frozen orange juice concentrate
3 tablespoons olive oil
1 ½ pounds boneless and skinless chicken breasts, trimmed of excess fat
1 medium red bell pepper, seeded and cut into thin strips
1 medium yellow onion, peeled and thinly sliced
8 (8-inch) flour tortillas
Mix first 10 ingredients together and set aside ¼ cup of oil mixture. Cut chicken breasts into ½ to 1-inch strips. Toss chicken strips with oil mixture, not using the reserved amount. Cover chicken with plastic wrap and marinate for at least 30 minutes. Heat a 12-inch cast iron skillet over medium-high heat. Toss chicken in skillet and cook for 3 to 5 minutes or until golden brown. Remove chicken from skillet. Add bell pepper, onion and reserved oil mixture. Cook vegetables for 5 minutes or until tender. Return chicken to skillet and cook an additional 4 to 5 minutes. Warm flour tortillas and fill with chicken and vegetables. Top with sour cream, cheddar cheese, avocado or whatever you heart’s desire.
Makes 6 to 8 servings
Chicken Spectacular
Chicken Spectacular
3 cups water
1 cup uncooked wild rice
3 cups cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of celery soup
1 (4 ounce) jar diced pimento peppers, drained
1 onion, chopped
2 (14.5 ounce) cans French-style green beans, drained
1 cup mayonnaise
1 cup water chestnuts, drained and chopped
Salt and pepper to taste
Preheat oven to 350 degrees. Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender. In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish. Bake in the preheated oven for 25 to 30 minutes, or until heated through.
Makes 10 servings
Note: This recipe freezes beautifully-as said by Daryl Hannah’s character, Annelle, in Steel Magnolias
3 cups water
1 cup uncooked wild rice
3 cups cooked, cubed chicken breast meat
1 (10.75 ounce) can condensed cream of celery soup
1 (4 ounce) jar diced pimento peppers, drained
1 onion, chopped
2 (14.5 ounce) cans French-style green beans, drained
1 cup mayonnaise
1 cup water chestnuts, drained and chopped
Salt and pepper to taste
Preheat oven to 350 degrees. Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender. In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish. Bake in the preheated oven for 25 to 30 minutes, or until heated through.
Makes 10 servings
Note: This recipe freezes beautifully-as said by Daryl Hannah’s character, Annelle, in Steel Magnolias
Beef Fajitas with Molly's Salsa
Beef Fajitas
1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced
1 1/2 teaspoons grated lemon zest
1/4 teaspoon chili powder
1/4 teaspoon pepper
3/4 pound beef flank steak, cut into thin strips
3 green onions, thinly sliced
4 (8 inch) flour tortillas
Molly’s Salsa (see recipe below)
Sour Cream
Guacamole
Shredded Cheddar Cheese
In a bowl, combine the oil, lemon juice, garlic, lemon zest, chili powder and pepper. Place half in a large Zip Loc plastic bag and refrigerate remaining marinade. Add meat to bag with marinade. Seal and turn to coat; refrigerate for 6 to 8 hours.
Drain and discard marinade. In a large skillet, heat reserved marinade over medium high heat. Add meat and green onions. Cook and stir until meat reaches desired doneness. Remove meat from skillet, place about ¼ of the meat mixture down the center of each tortilla. Top with salsa, sour cream, guacamole and cheese, if desired.
Enjoy. This is a great meal with Mexican rice and refried beans.
For those watching your carbs, omit the tortillas and serve in lettuce leaves.
Makes 2 servings
Molly’s Salsa
1 large red onion, coarsely chopped
2 jalapenos, seeded and chopped
1 clove garlic, chopped
½ teaspoon ground cumin
½ teaspoon kosher salt
1 (28 ounce) whole peeled tomatoes, chopped and liquid reserved
1 tablespoon chopped fresh cilantro
Place onion in a blender or a food processor with jalapeno peppers, garlic, salt and juice from the tomatoes. Blend in short spurts to chop. DO NOT PUREE. Add tomatoes and blend again in short spurts. Salsa should be thick and not pureed. Stir in cilantro. Allow flavors to blend for 30 minutes before serving.
The salsa can be stored in the refrigerator for up to a week.
1/4 cup vegetable oil
1/4 cup lemon juice
3 garlic cloves, minced
1 1/2 teaspoons grated lemon zest
1/4 teaspoon chili powder
1/4 teaspoon pepper
3/4 pound beef flank steak, cut into thin strips
3 green onions, thinly sliced
4 (8 inch) flour tortillas
Molly’s Salsa (see recipe below)
Sour Cream
Guacamole
Shredded Cheddar Cheese
In a bowl, combine the oil, lemon juice, garlic, lemon zest, chili powder and pepper. Place half in a large Zip Loc plastic bag and refrigerate remaining marinade. Add meat to bag with marinade. Seal and turn to coat; refrigerate for 6 to 8 hours.
Drain and discard marinade. In a large skillet, heat reserved marinade over medium high heat. Add meat and green onions. Cook and stir until meat reaches desired doneness. Remove meat from skillet, place about ¼ of the meat mixture down the center of each tortilla. Top with salsa, sour cream, guacamole and cheese, if desired.
Enjoy. This is a great meal with Mexican rice and refried beans.
For those watching your carbs, omit the tortillas and serve in lettuce leaves.
Makes 2 servings
Molly’s Salsa
1 large red onion, coarsely chopped
2 jalapenos, seeded and chopped
1 clove garlic, chopped
½ teaspoon ground cumin
½ teaspoon kosher salt
1 (28 ounce) whole peeled tomatoes, chopped and liquid reserved
1 tablespoon chopped fresh cilantro
Place onion in a blender or a food processor with jalapeno peppers, garlic, salt and juice from the tomatoes. Blend in short spurts to chop. DO NOT PUREE. Add tomatoes and blend again in short spurts. Salsa should be thick and not pureed. Stir in cilantro. Allow flavors to blend for 30 minutes before serving.
The salsa can be stored in the refrigerator for up to a week.
Oven Roasted Ribs with Barbecue Sauce
Oven Roasted Ribs with Barbecue Sauce
From Lucinda Scala Quinn of Mad Hungry
4 racks (about 8 pounds) Saint Louis style pork ribs, or baby back ribs, or spareribs, rinsed well and patted dry
1/4 cup packed dark-brown sugar
1/4 cup paprika
4 1/2 teaspoons coarse salt
1 tablespoon unsweetened cocoa powder
2 teaspoons cayenne pepper
1 teaspoon ground cumin
Barbecue Sauce (see below)
Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.
Makes 6 to 8 servings
Barbecue Sauce
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 (28-ounce) can crushed tomatoes
1 (12-ounce) jar apple butter or applesauce (I used homemade apple butter)
1/2 cup cider vinegar
2 tablespoons packed dark brown sugar
2 tablespoons coarse salt
1/2 teaspoon freshly ground black pepper
2 cups apple juice
Heat oil in a medium saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 1 minute. Add cumin and cayenne; cook 1 minute. Add tomato paste; cook 1 minute.
Stir remaining ingredients into onion mixture; bring to a boil. Reduce heat to low. Partially cover; simmer, stirring occasionally, about 2 hours. If sauce becomes too thick, add water, a little at a time. Let cool. Puree sauce in batches in a blender until smooth. Set aside 2 cups sauce for brushing ribs. Sauce can be refrigerated in an airtight container up to 3 weeks.
Makes 1 quart
From Lucinda Scala Quinn of Mad Hungry
4 racks (about 8 pounds) Saint Louis style pork ribs, or baby back ribs, or spareribs, rinsed well and patted dry
1/4 cup packed dark-brown sugar
1/4 cup paprika
4 1/2 teaspoons coarse salt
1 tablespoon unsweetened cocoa powder
2 teaspoons cayenne pepper
1 teaspoon ground cumin
Barbecue Sauce (see below)
Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.
Makes 6 to 8 servings
Barbecue Sauce
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 (28-ounce) can crushed tomatoes
1 (12-ounce) jar apple butter or applesauce (I used homemade apple butter)
1/2 cup cider vinegar
2 tablespoons packed dark brown sugar
2 tablespoons coarse salt
1/2 teaspoon freshly ground black pepper
2 cups apple juice
Heat oil in a medium saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, about 1 minute. Add cumin and cayenne; cook 1 minute. Add tomato paste; cook 1 minute.
Stir remaining ingredients into onion mixture; bring to a boil. Reduce heat to low. Partially cover; simmer, stirring occasionally, about 2 hours. If sauce becomes too thick, add water, a little at a time. Let cool. Puree sauce in batches in a blender until smooth. Set aside 2 cups sauce for brushing ribs. Sauce can be refrigerated in an airtight container up to 3 weeks.
Makes 1 quart
Meatballs and Tomato Sauce
Meatballs and Tomato Sauce
From Lucinda Scala Quinn of Mad Hungry
1/3 cup milk
2 slices best-quality bread, crusts removed
1 pound ground pork
1 pound ground beef
2 garlic cloves, minced
2 tablespoons minced onion
2 large eggs, lightly beaten
3/4 cup grated pecorino Romano cheese, plus more for serving
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt (use 1 teaspoon if Parmesan is substituted for the Romano)
2 tablespoons extra-virgin olive oil
2 28-ounce cans best-quality whole tomatoes, pulsed with juices in a blender
Freshly grated Parmesan cheese, for serving (optional)
1 pound spaghetti, cooked to al dente
In a small saucepan, heat the milk. Soak the bread in the milk, turning the slices over to absorb it. Cool and mince the bread. Place it in a large bowl. Add the meats, garlic, onion, eggs, cheese, parsley, pepper, and salt. Using clean hands, mix together until completely combined.
Have a rimmed baking sheet or platter ready. Roll into 1 1/2-inch meatballs. (If you periodically run cold water over your hands, the meat won't stick to them as you roll.) If you have time, chill the raw meatballs to firm them up.
Heat a 14-inch skillet (or two smaller skillets to fry in batches) over high heat. Add the olive oil and when it is very hot, add the meatballs in a single layer. Don't crowd the pan; work in batches if necessary. Fry the meatballs without moving for a few minutes, then turn as they cook to brown on all sides, 8 to 10 minutes. Spoon out any excess oil from the pan, carefully scraping around the meatballs.
Add the tomatoes and scrape the bottom of the pan to incorporate all the browned bits. Simmer for 30 minutes. Serve hot pasta with 3 meatballs on top, some sauce, the grated cheese, and freshly ground black pepper.
Makes 30 1 1/2-inch meatballs
From Lucinda Scala Quinn of Mad Hungry
1/3 cup milk
2 slices best-quality bread, crusts removed
1 pound ground pork
1 pound ground beef
2 garlic cloves, minced
2 tablespoons minced onion
2 large eggs, lightly beaten
3/4 cup grated pecorino Romano cheese, plus more for serving
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon coarse salt (use 1 teaspoon if Parmesan is substituted for the Romano)
2 tablespoons extra-virgin olive oil
2 28-ounce cans best-quality whole tomatoes, pulsed with juices in a blender
Freshly grated Parmesan cheese, for serving (optional)
1 pound spaghetti, cooked to al dente
In a small saucepan, heat the milk. Soak the bread in the milk, turning the slices over to absorb it. Cool and mince the bread. Place it in a large bowl. Add the meats, garlic, onion, eggs, cheese, parsley, pepper, and salt. Using clean hands, mix together until completely combined.
Have a rimmed baking sheet or platter ready. Roll into 1 1/2-inch meatballs. (If you periodically run cold water over your hands, the meat won't stick to them as you roll.) If you have time, chill the raw meatballs to firm them up.
Heat a 14-inch skillet (or two smaller skillets to fry in batches) over high heat. Add the olive oil and when it is very hot, add the meatballs in a single layer. Don't crowd the pan; work in batches if necessary. Fry the meatballs without moving for a few minutes, then turn as they cook to brown on all sides, 8 to 10 minutes. Spoon out any excess oil from the pan, carefully scraping around the meatballs.
Add the tomatoes and scrape the bottom of the pan to incorporate all the browned bits. Simmer for 30 minutes. Serve hot pasta with 3 meatballs on top, some sauce, the grated cheese, and freshly ground black pepper.
Makes 30 1 1/2-inch meatballs
Saturday, October 29, 2011
Almost Famous Spicy Fried Shrimp
Almost Famous Spicy Fried Shrimp
aka Bonefish Grill’s Bang Bang Shrimp
Recipe from Food Network Magazine
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
Makes 4 to 6 servings
aka Bonefish Grill’s Bang Bang Shrimp
Recipe from Food Network Magazine
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
Makes 4 to 6 servings
MAC’s Meatloaf
MAC’s Meatloaf
1 Tbsp. olive oil
1/2 medium yellow onion, diced
1 garlic clove, minced
1 medium bell pepper, chopped
1 bay leaf
2 Tbsp. chopped fresh flat-leaf parsley
½ teaspoon thyme
2 pounds lean ground beef
2 large eggs, lightly beaten
1 cup oatmeal, you may need a little more
1 cup ketchup
1 Tbsp. Worcestershire sauce
2 tsp. kosher salt
1 tsp. freshly ground black pepper
Preheat the oven to 350. Spray a rimmed baking sheet with vegetable cooking spray.
Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic and bay leaf until the onions are tender, about 3 minutes. Add bell pepper and cook until the red pepper is tender, about 5 minutes. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.
In a large bowl, combine the beef, eggs, bread crumbs, 1/2 cup of ketchup, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.
Transfer the mixture to the center of the baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup ketchup.
Bake for 1 to 1 1/2 hours (depending on the shape of your loaf), until the meat loaf is firm. Let set for about 5 minutes before slicing.
1 Tbsp. olive oil
1/2 medium yellow onion, diced
1 garlic clove, minced
1 medium bell pepper, chopped
1 bay leaf
2 Tbsp. chopped fresh flat-leaf parsley
½ teaspoon thyme
2 pounds lean ground beef
2 large eggs, lightly beaten
1 cup oatmeal, you may need a little more
1 cup ketchup
1 Tbsp. Worcestershire sauce
2 tsp. kosher salt
1 tsp. freshly ground black pepper
Preheat the oven to 350. Spray a rimmed baking sheet with vegetable cooking spray.
Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic and bay leaf until the onions are tender, about 3 minutes. Add bell pepper and cook until the red pepper is tender, about 5 minutes. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.
In a large bowl, combine the beef, eggs, bread crumbs, 1/2 cup of ketchup, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.
Transfer the mixture to the center of the baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup ketchup.
Bake for 1 to 1 1/2 hours (depending on the shape of your loaf), until the meat loaf is firm. Let set for about 5 minutes before slicing.
Green Posole With Chicken
Green Posole With Chicken
(low fat, low carb, super fast & easy!!!)
From the kitchen of Michele Gold Buring
2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa or 1 recipe Mexican Tomatillo Salsa
4 cups canned chicken broth or Chicken Stock
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-ounce cans white hominy, rinsed and drained Kosher salt and freshly milled black pepper
Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.
Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve, ladle into bowls and let everyone garnish their own portion.
Garnishes: Finely chopped onion, chopped avocado, slivered radishes, chopped cucumbers, shredded Napa cabbage, and tortilla chips.
(low fat, low carb, super fast & easy!!!)
From the kitchen of Michele Gold Buring
2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa or 1 recipe Mexican Tomatillo Salsa
4 cups canned chicken broth or Chicken Stock
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-ounce cans white hominy, rinsed and drained Kosher salt and freshly milled black pepper
Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.
Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve, ladle into bowls and let everyone garnish their own portion.
Garnishes: Finely chopped onion, chopped avocado, slivered radishes, chopped cucumbers, shredded Napa cabbage, and tortilla chips.
Asian Beef Rollups
Asian Beef Rollups
From the kitchen of Claire Robinson
1 pound flank steak
Juice of two limes
2 heaping tablespoons light brown sugar
3 tablespoons soy sauce
1 to 2 tablespoons Sriracha, or to taste (I used 2 because I like it spicy)
Whisk the lime juice, sugar, soy and Sriracha until combined in a glass baking dish. Slice the steak against the grain into very thin strips and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes.
Heat a non-stick grill pan over high heat until very hot. Working in batches, using tongs, drain the excess marinade from the meat strips and quickly grill them, turning once until seared and cooked through, 1-2 minutes total.
Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced and thickened, about 5 minutes.
Transfer the cooked beef to a cutting board. Roll each strip lengthwise into a bundle and spear each roll with a toothpick.
Place the beef roll-ups on a platter and drizzle the thickened glaze over the meat. Serve immediately.
Makes 6 to 8 servings
From the kitchen of Claire Robinson
1 pound flank steak
Juice of two limes
2 heaping tablespoons light brown sugar
3 tablespoons soy sauce
1 to 2 tablespoons Sriracha, or to taste (I used 2 because I like it spicy)
Whisk the lime juice, sugar, soy and Sriracha until combined in a glass baking dish. Slice the steak against the grain into very thin strips and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes.
Heat a non-stick grill pan over high heat until very hot. Working in batches, using tongs, drain the excess marinade from the meat strips and quickly grill them, turning once until seared and cooked through, 1-2 minutes total.
Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced and thickened, about 5 minutes.
Transfer the cooked beef to a cutting board. Roll each strip lengthwise into a bundle and spear each roll with a toothpick.
Place the beef roll-ups on a platter and drizzle the thickened glaze over the meat. Serve immediately.
Makes 6 to 8 servings
Garlic Herb Roasted Chicken
Garlic Herb Roasted Chicken
3 garlic cloves, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh sage
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1 (4- to 5-lb.) whole chicken
Preheat oven to 450°. Stir together first 7 ingredients. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan. Bake at 450° for 30 minutes. Reduce heat to 350°, and bake 45 minutes or until a meat thermometer inserted in thigh registers 180°, covering loosely with aluminum foil to prevent excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing.
Makes 4 to 6 servings
3 garlic cloves, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh sage
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1 (4- to 5-lb.) whole chicken
Preheat oven to 450°. Stir together first 7 ingredients. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Gently loosen and lift skin from breast and drumsticks with fingers. (Do not totally detach skin.) Rub herb mixture evenly underneath skin. Carefully replace skin. Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan. Bake at 450° for 30 minutes. Reduce heat to 350°, and bake 45 minutes or until a meat thermometer inserted in thigh registers 180°, covering loosely with aluminum foil to prevent excessive browning, if necessary. Let chicken stand, covered, 10 minutes before slicing.
Makes 4 to 6 servings
Beef Casserole
Beef Casserole
from the kitchen of Miss Daisy
1 pound ground beef
1 cup diced celery
1/4 cup diced green pepper
3/4 cup chopped onion
1 (16 ounce) can tomatoes
1 (8 ounce) can mushroom pieces, drained
1 (8 ounce) can water chestnuts, drained & sliced
1 cup cubed American processed cheese
1/2 cup chopped green olives
1/2 cup chopped black olives
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) pkg. egg noodles, uncooked
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees. In a large saucepan, brown the beef. Pour off accumulated grease. Add celery, peppers and onions, and sauté. Add tomatoes, including juice. Add mushrooms, water chestnuts, American cheese, olives, salt and pepper and noodles. Simmer for 20 minutes. Pour into a 9"x13" casserole dish. Spread the cheddar cheese on top and bake for 30 minutes.
Makes12 to 15 servings.
from the kitchen of Miss Daisy
1 pound ground beef
1 cup diced celery
1/4 cup diced green pepper
3/4 cup chopped onion
1 (16 ounce) can tomatoes
1 (8 ounce) can mushroom pieces, drained
1 (8 ounce) can water chestnuts, drained & sliced
1 cup cubed American processed cheese
1/2 cup chopped green olives
1/2 cup chopped black olives
1/2 teaspoon salt
1/4 teaspoon pepper
1 (6 ounce) pkg. egg noodles, uncooked
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees. In a large saucepan, brown the beef. Pour off accumulated grease. Add celery, peppers and onions, and sauté. Add tomatoes, including juice. Add mushrooms, water chestnuts, American cheese, olives, salt and pepper and noodles. Simmer for 20 minutes. Pour into a 9"x13" casserole dish. Spread the cheddar cheese on top and bake for 30 minutes.
Makes12 to 15 servings.
Corn Dog Casserole
Corn Dog Casserole
1 tablespoon butter
1 pound hot dogs (I like BallPark, Nathan's and Hebrew National brands)
2 eggs
½ cup sour cream
1 ½ cups milk
½ teaspoons ground sage (none, if you do not care for sage)
¼ teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix (Jiffy brand works best)
1 can shoepeg or regular whole kernel corn, drained
2 cups shredded Cheddar cheese, divided
Slice hot dogs into ¼ inch rings. In a skillet, sauté hot dogs in butter for 5 minutes or until lightly browned. Set aside ½ cup of hot dogs. Preheat oven to 400 degrees. In a large bowl combine the eggs, milk, sour cream, sage and pepper. Add all but reserved 1/2 cup hot dogs. Stir in corn bread mix and 1 ½ cups shredded cheese. Fold in drained corn. Spread mixture into a shallow 3 quart baking dish. Top with reserved ½ cup hot dogs and remaining ½ cup shredded cheese. Bake uncovered in preheated oven for 30 minutes, or until golden brown and center is set. You can serve this with yellow mustard for that totally authentic taste.
Makes 12 servings
1 tablespoon butter
1 pound hot dogs (I like BallPark, Nathan's and Hebrew National brands)
2 eggs
½ cup sour cream
1 ½ cups milk
½ teaspoons ground sage (none, if you do not care for sage)
¼ teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix (Jiffy brand works best)
1 can shoepeg or regular whole kernel corn, drained
2 cups shredded Cheddar cheese, divided
Slice hot dogs into ¼ inch rings. In a skillet, sauté hot dogs in butter for 5 minutes or until lightly browned. Set aside ½ cup of hot dogs. Preheat oven to 400 degrees. In a large bowl combine the eggs, milk, sour cream, sage and pepper. Add all but reserved 1/2 cup hot dogs. Stir in corn bread mix and 1 ½ cups shredded cheese. Fold in drained corn. Spread mixture into a shallow 3 quart baking dish. Top with reserved ½ cup hot dogs and remaining ½ cup shredded cheese. Bake uncovered in preheated oven for 30 minutes, or until golden brown and center is set. You can serve this with yellow mustard for that totally authentic taste.
Makes 12 servings
Chicken Carmel a la Maxine a la Mary
Chicken Carmel a la Maxine a la Mary
from the kitchen of Michele Gold Buring
1 package of chicken breasts (I wash them, trim off fat that's hanging, and cut them in half)
1 cup chicken broth
paprika
3 onions (ring slices)
seasoned salt
6 - 8 garlic cloves, mashed
5 bay leaves
lemon pepper
celery
dot butter on top (OPTIONAL, I never do that, but my mom does)
Optional add in:
Canned artichokes
fresh mushrooms
olives
capers
Put it all in a 9 x 13 baking dish. Cover (I use heavy duty wrapping foil) and cook at 300* for 3.5 or 4 hours. Sorry there are not a whole lot of exact measurements, it's up to you to play around and figure out what you like, but this is ALWAYS a "hit" and it makes a great dish to make ahead and take to someone and put it in their oven and let it cook all day. It's the best smell as it cooks, oy vey!! If you like dark meat, use a whole cut up chicken or just thighs.... we prefer the white meat, and it's certainly the healthier choice :)
Enjoy!
from the kitchen of Michele Gold Buring
1 package of chicken breasts (I wash them, trim off fat that's hanging, and cut them in half)
1 cup chicken broth
paprika
3 onions (ring slices)
seasoned salt
6 - 8 garlic cloves, mashed
5 bay leaves
lemon pepper
celery
dot butter on top (OPTIONAL, I never do that, but my mom does)
Optional add in:
Canned artichokes
fresh mushrooms
olives
capers
Put it all in a 9 x 13 baking dish. Cover (I use heavy duty wrapping foil) and cook at 300* for 3.5 or 4 hours. Sorry there are not a whole lot of exact measurements, it's up to you to play around and figure out what you like, but this is ALWAYS a "hit" and it makes a great dish to make ahead and take to someone and put it in their oven and let it cook all day. It's the best smell as it cooks, oy vey!! If you like dark meat, use a whole cut up chicken or just thighs.... we prefer the white meat, and it's certainly the healthier choice :)
Enjoy!
Artichoke Spinach Lasagna
Artichoke Spinach Lasagna
Cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. Spray a large skillet with cooking spray and heat on medium-high. Sauté onion and garlic for 3 minutes, or until onion is tender crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Makes 8 servings
Cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain. Spray a large skillet with cooking spray and heat on medium-high. Sauté onion and garlic for 3 minutes, or until onion is tender crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Makes 8 servings
Italian Sausage and Pasta
Italian Sausage and Pasta
1 pound of Italian sausage
1 (10 ounce) bag of broccoli
1 (14 ounce) can roasted garlic chicken broth*, heated
1 box bow tie pasta
Parmesan cheese and mozzarella cheese
Brown sausage, cook pasta and broccoli according to directions on package. Combine ingredients and pour the broth over it (I usually heat the broth in a bowl first). Everyone can add as much parmesan and mozzarella cheese as they want.
*The garlic broth is hard to find-just add 1/2 teaspoon garlic powder to regular chicken broth.
1 pound of Italian sausage
1 (10 ounce) bag of broccoli
1 (14 ounce) can roasted garlic chicken broth*, heated
1 box bow tie pasta
Parmesan cheese and mozzarella cheese
Brown sausage, cook pasta and broccoli according to directions on package. Combine ingredients and pour the broth over it (I usually heat the broth in a bowl first). Everyone can add as much parmesan and mozzarella cheese as they want.
*The garlic broth is hard to find-just add 1/2 teaspoon garlic powder to regular chicken broth.
Pan-Seared Tilapia with Easy Mango Salsa
Pan-Seared Tilapia with Easy Mango Salsa
4 (4 ounce) fillets tilapia
Salt and pepper to taste
1/2 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter, melted
Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour. Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.
Easy Mango Salsa
2 mangos - peeled, seeded, and diced
2 green onions, chopped
1 clove of garlic, minced, or to taste
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon orange juice
Stir the mangos, green onions, garlic, cilantro, lime juice, and orange juice together in a bowl. Chill at least 1 hour before serving.
Makes 4 servings
4 (4 ounce) fillets tilapia
Salt and pepper to taste
1/2 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter, melted
Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour. Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.
Easy Mango Salsa
2 mangos - peeled, seeded, and diced
2 green onions, chopped
1 clove of garlic, minced, or to taste
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon orange juice
Stir the mangos, green onions, garlic, cilantro, lime juice, and orange juice together in a bowl. Chill at least 1 hour before serving.
Makes 4 servings
Chili Lime Chicken Kabobs
Chili Lime Chicken Kabobs
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, zested and juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Pinch of cayenne pepper to taste
Salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
Bamboo skewers, soaked in water, while preparing meal
In a small bowl, whisk together the olive oil, vinegar, and lime juice, and lime zest. Season marinade with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour, more would be better. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Makes 4 servings
Note: you can add wedges of Spanish onion and bell peppers to skewers. Serve kabobs on Texmati pilaf with icy Beer Margaritas or Dos Equis beer.
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, zested and juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Pinch of cayenne pepper to taste
Salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
Bamboo skewers, soaked in water, while preparing meal
In a small bowl, whisk together the olive oil, vinegar, and lime juice, and lime zest. Season marinade with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour, more would be better. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Makes 4 servings
Note: you can add wedges of Spanish onion and bell peppers to skewers. Serve kabobs on Texmati pilaf with icy Beer Margaritas or Dos Equis beer.
Elfo’s Special form Grisanti's Restaurant in Memphis, TN
Elfo’s Special form Grisanti's Restaurant in Memphis, TN
(Spaghetti with Shrimp and Mushrooms)
8 ounce Thin spaghetti, cooked
¼ cup butter
¼ cup extra virgin olive oil
4 cloves garlic, minced
1 pound Shrimp, peeled and cut in half
5 large mushrooms, sliced
Salt and pepper
Pecorino Romano, grated
Heat butter and olive oil in a large skillet, add garlic, mushrooms, and shrimp. Cook slowly in hot butter and olive oil for about 5 minutes, add salt and pepper to taste. Add cooked spaghetti to skillet and toss all together. Sprinkle with Pecorino Romano.
(Spaghetti with Shrimp and Mushrooms)
8 ounce Thin spaghetti, cooked
¼ cup butter
¼ cup extra virgin olive oil
4 cloves garlic, minced
1 pound Shrimp, peeled and cut in half
5 large mushrooms, sliced
Salt and pepper
Pecorino Romano, grated
Heat butter and olive oil in a large skillet, add garlic, mushrooms, and shrimp. Cook slowly in hot butter and olive oil for about 5 minutes, add salt and pepper to taste. Add cooked spaghetti to skillet and toss all together. Sprinkle with Pecorino Romano.
Coca-Cola Ham
Coca-Cola Ham
½ ham (5-6 lb.)
1 cup brown sugar
1 ½ cup Coca-Cola®
1 cup crushed pineapple (optional)
Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca-Cola over ham.
Pour crushed pineapple over ham. Bake at 450 degrees for 3 hours. Makes 6
servings.
This is a great recipe and keeps the ham very moist.
½ ham (5-6 lb.)
1 cup brown sugar
1 ½ cup Coca-Cola®
1 cup crushed pineapple (optional)
Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca-Cola over ham.
Pour crushed pineapple over ham. Bake at 450 degrees for 3 hours. Makes 6
servings.
This is a great recipe and keeps the ham very moist.
Coca-Cola Ham
Coca-Cola Ham
½ ham (5-6 lb.)
1 cup brown sugar
1 ½ cup Coca-Cola®
1 cup crushed pineapple (optional)
Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca-Cola over ham.
Pour crushed pineapple over ham. Bake at 450 degrees for 3 hours. Makes 6
servings.
This is a great recipe and keeps the ham very moist.
½ ham (5-6 lb.)
1 cup brown sugar
1 ½ cup Coca-Cola®
1 cup crushed pineapple (optional)
Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca-Cola over ham.
Pour crushed pineapple over ham. Bake at 450 degrees for 3 hours. Makes 6
servings.
This is a great recipe and keeps the ham very moist.
Buring-McKessy Passover Brisket
Buring-McKessy Passover Brisket
From the kitchen of Melissa Buring McKessy
This is best made the day/night before and then reheated (covered) the next day/night.
I use a 5 1/2 pound Brisket for this recipe, but it could vary with no problem.
In a saucepan combine and warm:
12 ounce jar of Chili Sauce
10-12 ounce grape jelly
1 tablespoon Dale's Sauce
3 dashes red wine vinegar (more if you like)
1 package onion soup mix
1. Rub Brisket with Sour Salt (citric acid) and fresh ground pepper.
2. Sear brisket on both sides in 3 T vegetable oil
3. Put Brisket in a separate roaster with the fat side up and add some garlic salt on top.
4. In the leftover fat put 3 thinly cut onions and 1 1/2 sticks of butter on med-low until onions are clear and slightly browned.
5. Pour browned onions and remaining butter evenly over Brisket.
6. Pour sauce evenly over, as well.
7. Cover tightly with foil.
Bake at 275 degrees for 7-8 hrs. If you are refrigerating this brisket for the next night, slice it up and make sure the sauce covers the slices before refrigerating
Makes 10-12 servings
From the kitchen of Melissa Buring McKessy
This is best made the day/night before and then reheated (covered) the next day/night.
I use a 5 1/2 pound Brisket for this recipe, but it could vary with no problem.
In a saucepan combine and warm:
12 ounce jar of Chili Sauce
10-12 ounce grape jelly
1 tablespoon Dale's Sauce
3 dashes red wine vinegar (more if you like)
1 package onion soup mix
1. Rub Brisket with Sour Salt (citric acid) and fresh ground pepper.
2. Sear brisket on both sides in 3 T vegetable oil
3. Put Brisket in a separate roaster with the fat side up and add some garlic salt on top.
4. In the leftover fat put 3 thinly cut onions and 1 1/2 sticks of butter on med-low until onions are clear and slightly browned.
5. Pour browned onions and remaining butter evenly over Brisket.
6. Pour sauce evenly over, as well.
7. Cover tightly with foil.
Bake at 275 degrees for 7-8 hrs. If you are refrigerating this brisket for the next night, slice it up and make sure the sauce covers the slices before refrigerating
Makes 10-12 servings
Friday Night Shrimp and Pasta
Friday Night Shrimp and Pasta
From the kitchen of McKenzie Aiken Crisp aka This Chickie Can Cook!
1 pound Angel Hair Pasta or Linguini
1 tablespoon kosher salt
1 pound medium to large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and black pepper
Crushed Red Pepper Flakes
Dried Minced Garlic
Pensey’s Tuscan Sunset Sat-Free blend (or your favorite dried herb blend)
White wine-either Pinot Grigio or Chardonnay
½ lemon, juiced
Parmesan Cheese
1 to 2 tablespoons fresh chopped Flat-leaf Italian Parsley
In a large pot, fill with water and bring to a boil. Once boiling, add salt. While waiting for the water to boil, pat the shrimp dry and sprinkle with kosher salt and black pepper, crushed red pepper flakes, dried minced garlic and Tuscan Sunset seasoning mix. Season both sides of the shrimp. Heat a large skillet over medium-high heat. Add the olive oil and butter to the pan. Once heated and melted, add the seasoned shrimp. Add the pasta to the boiling water and cook according to package directions, less 1 minute. Once shrimp turn pink on the underside, turn over and cook to almost done. Add lemon juice, then deglaze pan with white wine (about ¼ to ½ cup). Cook down and then add drained pasta. Toss the pasta and heat through. Add some freshly grated Parmesan cheese and chopped parsley. Top with more Parmesan cheese on top.
Makes 4 servings
From the kitchen of McKenzie Aiken Crisp aka This Chickie Can Cook!
1 pound Angel Hair Pasta or Linguini
1 tablespoon kosher salt
1 pound medium to large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and black pepper
Crushed Red Pepper Flakes
Dried Minced Garlic
Pensey’s Tuscan Sunset Sat-Free blend (or your favorite dried herb blend)
White wine-either Pinot Grigio or Chardonnay
½ lemon, juiced
Parmesan Cheese
1 to 2 tablespoons fresh chopped Flat-leaf Italian Parsley
In a large pot, fill with water and bring to a boil. Once boiling, add salt. While waiting for the water to boil, pat the shrimp dry and sprinkle with kosher salt and black pepper, crushed red pepper flakes, dried minced garlic and Tuscan Sunset seasoning mix. Season both sides of the shrimp. Heat a large skillet over medium-high heat. Add the olive oil and butter to the pan. Once heated and melted, add the seasoned shrimp. Add the pasta to the boiling water and cook according to package directions, less 1 minute. Once shrimp turn pink on the underside, turn over and cook to almost done. Add lemon juice, then deglaze pan with white wine (about ¼ to ½ cup). Cook down and then add drained pasta. Toss the pasta and heat through. Add some freshly grated Parmesan cheese and chopped parsley. Top with more Parmesan cheese on top.
Makes 4 servings
Salmon Fettuccine
Salmon Fettuccine
2 cups heavy cream
4 tablespoons butter
1 teaspoon salt
1 pound spinach fettuccine or the mixed plain and spinach fettuccine
2 to 4 tablespoons freshly grated Parmesan cheese
2 cups poached and flaked salmon
1/3 cup chopped fresh dill
Heat the cream, butter, and salt in a large saucepan over medium heat. Simmer until the cream mixture is reduced by a third. Cook pasta according to the package directions, less 1 minute and drain. Add dill and salmon to the cream mixture. Add drained pasta to cream and salmon mixture. Toss pasta in sauce and warm pasta and cream mixture. Place pasta on a warm serving dish and sprinkle with grated Parmesan cheese.
Makes 4 to 6 servings
2 cups heavy cream
4 tablespoons butter
1 teaspoon salt
1 pound spinach fettuccine or the mixed plain and spinach fettuccine
2 to 4 tablespoons freshly grated Parmesan cheese
2 cups poached and flaked salmon
1/3 cup chopped fresh dill
Heat the cream, butter, and salt in a large saucepan over medium heat. Simmer until the cream mixture is reduced by a third. Cook pasta according to the package directions, less 1 minute and drain. Add dill and salmon to the cream mixture. Add drained pasta to cream and salmon mixture. Toss pasta in sauce and warm pasta and cream mixture. Place pasta on a warm serving dish and sprinkle with grated Parmesan cheese.
Makes 4 to 6 servings
Shrimp Victoria
Shrimp Victoria
1 pound fresh shrimp, peeled and deveined
½ cup onion, chopped
¼ cup butter
1 pound mushrooms, sliced
1 tablespoon flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning
1 cup sour cream
Sauté onion in butter for 2 minutes, then add the mushrooms. Cook 2 more minutes and add the shrimp. Cook shrimp on medium high for a few minutes or just until pink. Stir in flour and seasonings mixing well. Stir in sour cream and simmer on very low for 15 minutes, stirring every 5 minutes. Serve over fettuccini pasta.
Makes 4 servings
1 pound fresh shrimp, peeled and deveined
½ cup onion, chopped
¼ cup butter
1 pound mushrooms, sliced
1 tablespoon flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning
1 cup sour cream
Sauté onion in butter for 2 minutes, then add the mushrooms. Cook 2 more minutes and add the shrimp. Cook shrimp on medium high for a few minutes or just until pink. Stir in flour and seasonings mixing well. Stir in sour cream and simmer on very low for 15 minutes, stirring every 5 minutes. Serve over fettuccini pasta.
Makes 4 servings
Grilled Chicken Breasts
Grilled Chicken Breasts
From the Commercial Appeal
8 to 10 chicken breast halves
Marinade:
Juice of 2 lemons
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 teaspoon garlic salt
1 teaspoon dried oregano
½ teaspoon black pepper
Mix marinade ingredients well by shaking in a jar or blending with a whisk. Pour ¾ of marinade over the chicken breast halves and refrigerate for 1 to 2 hours. Grill breasts over hot coals for 15-20 minutes, or until done. (It may take less time to cook, just use a meat thermometer to test for doneness. Turn the chicken breasts once or twice while grilling and baste with reserved marinade.
Serves 6 to 8
From the Commercial Appeal
8 to 10 chicken breast halves
Marinade:
Juice of 2 lemons
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 teaspoon garlic salt
1 teaspoon dried oregano
½ teaspoon black pepper
Mix marinade ingredients well by shaking in a jar or blending with a whisk. Pour ¾ of marinade over the chicken breast halves and refrigerate for 1 to 2 hours. Grill breasts over hot coals for 15-20 minutes, or until done. (It may take less time to cook, just use a meat thermometer to test for doneness. Turn the chicken breasts once or twice while grilling and baste with reserved marinade.
Serves 6 to 8
Baked Apricot Chicken
Baked Apricot Chicken
12 chicken thighs
2 tablespoon vegetable oil
Salt and pepper
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix
Preheat oven to 350 degrees. In a large Dutch oven, heat vegetable oil over medium high heat. Salt and pepper both sides of chicken thighs. Brown chicken on both sides for 3 to4 minutes each. Brown chicken in batches as to brown, not steam, the chicken. Remove chicken from pot and set aside. In a medium bowl combine the preserves, dressing, and soup mix. Mix together. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes. Serve with steamed Basmati, Texmati or Jasmine rice and broccoli flowerets tossed with butter and Parmesan cheese.
Makes 8 to 10 servings
Bonner McCollum
McKenzie, may I substitute chicken breasts for thighs and bake perhaps 30+ minutes? I'm not a fan of dark meat, but perhaps I should try it, first. Let me know what you think!
This Chickie Can Cook!
Of course you can always use chicken breasts instead of the thighs...this is the way my mom makes it, but I like chicken breast. Just keep an eye on it when you are cooking, as to not overcook and dry out the meat.
12 chicken thighs
2 tablespoon vegetable oil
Salt and pepper
1 cup apricot preserves
1 cup French dressing
1 (1 ounce) package dry onion soup mix
Preheat oven to 350 degrees. In a large Dutch oven, heat vegetable oil over medium high heat. Salt and pepper both sides of chicken thighs. Brown chicken on both sides for 3 to4 minutes each. Brown chicken in batches as to brown, not steam, the chicken. Remove chicken from pot and set aside. In a medium bowl combine the preserves, dressing, and soup mix. Mix together. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes. Serve with steamed Basmati, Texmati or Jasmine rice and broccoli flowerets tossed with butter and Parmesan cheese.
Makes 8 to 10 servings
Bonner McCollum
McKenzie, may I substitute chicken breasts for thighs and bake perhaps 30+ minutes? I'm not a fan of dark meat, but perhaps I should try it, first. Let me know what you think!
This Chickie Can Cook!
Of course you can always use chicken breasts instead of the thighs...this is the way my mom makes it, but I like chicken breast. Just keep an eye on it when you are cooking, as to not overcook and dry out the meat.
Porcupine Meatballs
Porcupine Meatballs
1 pound ground beef
½ cup minute rice
3 tablespoons minced onion
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons vegetable oil
1 can Golden Mushroom soup
1 cup water
Mix meat, rice, onion, salt and pepper. Shape into walnut-size balls. Brown in oil, drain off fat. In a 2-quart saucepan, add water and soup. Mix well. When heated, add meatballs. Cover and simmer for 45 to 50 minutes. Serve over buttered egg noodles.
Note: you could bake these meatballs in the oven instead of frying them. Bake at 350 for 25 to 30 minutes. Also, add water and soup to a small Crockpot, add meatballs and cook on low for 4 to 5 hours.
1 pound ground beef
½ cup minute rice
3 tablespoons minced onion
1 teaspoon salt
¼ teaspoon black pepper
3 tablespoons vegetable oil
1 can Golden Mushroom soup
1 cup water
Mix meat, rice, onion, salt and pepper. Shape into walnut-size balls. Brown in oil, drain off fat. In a 2-quart saucepan, add water and soup. Mix well. When heated, add meatballs. Cover and simmer for 45 to 50 minutes. Serve over buttered egg noodles.
Note: you could bake these meatballs in the oven instead of frying them. Bake at 350 for 25 to 30 minutes. Also, add water and soup to a small Crockpot, add meatballs and cook on low for 4 to 5 hours.
Chicken Delicious II
Chicken Delicious II
4 whole chicken breasts, cooked, skinned, boned and shredded
2 cans mushroom soup
1 can celery soup
1 package Pepperidge Farm cornbread stuffing (about 3 cups)
1 1/2 cups mayonnaise
1 lg. or 2 small cans water chestnuts, sliced
Mix and put in casserole a day in advance and refrigerate. Bake 1 hour at 325 degrees or until lightly browned.
Makes 6 to 8 servings
4 whole chicken breasts, cooked, skinned, boned and shredded
2 cans mushroom soup
1 can celery soup
1 package Pepperidge Farm cornbread stuffing (about 3 cups)
1 1/2 cups mayonnaise
1 lg. or 2 small cans water chestnuts, sliced
Mix and put in casserole a day in advance and refrigerate. Bake 1 hour at 325 degrees or until lightly browned.
Makes 6 to 8 servings
Chicken Delicious I
Chicken Delicious I
4 chicken boneless and skinless breasts
2 cups chicken broth, heated
6 tablespoons butter, melted
1 can cream of chicken soup
1 box Cornbread Stovetop Stuffing mix
Cook chicken until tender and cooked through. Cool and shred. Place chicken in the bottom of a 9x13-inch baking dish. Mix together chicken broth, butter, and soup. Mix well and pour over chicken. Top with Stovetop stuffing. Bake at 350 for 25-30 minutes, until bubbly and golden brown.
Makes 6 to 8 servings
4 chicken boneless and skinless breasts
2 cups chicken broth, heated
6 tablespoons butter, melted
1 can cream of chicken soup
1 box Cornbread Stovetop Stuffing mix
Cook chicken until tender and cooked through. Cool and shred. Place chicken in the bottom of a 9x13-inch baking dish. Mix together chicken broth, butter, and soup. Mix well and pour over chicken. Top with Stovetop stuffing. Bake at 350 for 25-30 minutes, until bubbly and golden brown.
Makes 6 to 8 servings
Adobe Chicken Casserole
Adobe Chicken Casserole
2 cups cooked brown rice
2 cups cooked white rice
1 (16 ounce) can of Mexican stewed tomatoes, drained and crushed with your hands or a potato masher
1 medium onion, chopped
3 cups cooked chicken, shredded
salt and pepper to taste
2 cups sour cream
1 (7 ounce) can chopped green chiles
1 (12 ounce) package shredded Monterey Jack cheese, divided-reserving half for topping casserole
½ cup sliced black olives, optional
Combine all ingredient, except half of the cheese in a large bowl. Season with salt and pepper. Spoon mixture into greased 9x13-inch casserole dish. Top with reserved shredded cheese. Bake uncovered at 350 degrees for 45 minutes. Allow to stand 10 minutes before serving.
Makes 6 to 8 servings
2 cups cooked brown rice
2 cups cooked white rice
1 (16 ounce) can of Mexican stewed tomatoes, drained and crushed with your hands or a potato masher
1 medium onion, chopped
3 cups cooked chicken, shredded
salt and pepper to taste
2 cups sour cream
1 (7 ounce) can chopped green chiles
1 (12 ounce) package shredded Monterey Jack cheese, divided-reserving half for topping casserole
½ cup sliced black olives, optional
Combine all ingredient, except half of the cheese in a large bowl. Season with salt and pepper. Spoon mixture into greased 9x13-inch casserole dish. Top with reserved shredded cheese. Bake uncovered at 350 degrees for 45 minutes. Allow to stand 10 minutes before serving.
Makes 6 to 8 servings
Stromboli
Stromboli
This reminds me of my days in Oxford, MS at The Pizza Den on University with Ruffles Potato Chips-Good Memories!
1 pound pizza dough (I use the dough from Publix)
¾ pound ground beef
1 green pepper, chopped
1 medium onion, chopped
Italian Seasoning
1 to 1 ½ cups cup mozzarella cheese
2 to 3 tablespoons grated parmesan cheese
Pizza Sauce
Lay pizza dough on a lightly floured surface so it can rest. Brown ground beef in a 10" skillet over medium heat until browned, about 10 minutes. Add 1/2 cup water, peppers and onions; bring to boil and cover. Reduce heat to low and cook about 5-10 minutes more, or until veggies are tender and beef is heated through. Drain liquid from skillet and sprinkle beef mixture with Italian seasoning; set aside. Preheat oven to 375 degrees and spray a baking sheet with cooking spray. Roll pizza dough (on a lightly floured counter) into a rectangle, approximately 11 x 17. Sprinkle with beef mixture, then the cheeses. Start at the bottom of the long side and roll jellyroll fashion, stopping occasionally to stuff sides it. When you get to the end, pinch seam together, trying to squeeze air out as you go. Place seam side down on baking sheet; bake for about 25 minutes at 375 degrees. Remove from oven and lay a clean dish towel on top of loaf; this will allow the crust to soften up and it will be easier to slice and eat. After about 10 minutes or so, slice into 1 inch slices. Serve with warmed sauce for dipping, if desired. Enjoy!
This reminds me of my days in Oxford, MS at The Pizza Den on University with Ruffles Potato Chips-Good Memories!
1 pound pizza dough (I use the dough from Publix)
¾ pound ground beef
1 green pepper, chopped
1 medium onion, chopped
Italian Seasoning
1 to 1 ½ cups cup mozzarella cheese
2 to 3 tablespoons grated parmesan cheese
Pizza Sauce
Lay pizza dough on a lightly floured surface so it can rest. Brown ground beef in a 10" skillet over medium heat until browned, about 10 minutes. Add 1/2 cup water, peppers and onions; bring to boil and cover. Reduce heat to low and cook about 5-10 minutes more, or until veggies are tender and beef is heated through. Drain liquid from skillet and sprinkle beef mixture with Italian seasoning; set aside. Preheat oven to 375 degrees and spray a baking sheet with cooking spray. Roll pizza dough (on a lightly floured counter) into a rectangle, approximately 11 x 17. Sprinkle with beef mixture, then the cheeses. Start at the bottom of the long side and roll jellyroll fashion, stopping occasionally to stuff sides it. When you get to the end, pinch seam together, trying to squeeze air out as you go. Place seam side down on baking sheet; bake for about 25 minutes at 375 degrees. Remove from oven and lay a clean dish towel on top of loaf; this will allow the crust to soften up and it will be easier to slice and eat. After about 10 minutes or so, slice into 1 inch slices. Serve with warmed sauce for dipping, if desired. Enjoy!
Company Chicken for the Crock Pot
Company Chicken for the Crock Pot
6 chicken breasts (boneless skinless)
1 (8 ounce) package cream cheese
1 small can sliced mushrooms, drained
1 cup white wine
1 can cream of mushroom soup
¼ cup butter
1 envelope Italian dressing mix
Cut chicken into pieces. Stir everything but chicken together in crock pot. Add chicken. Cook on low about 6 hours. Serve over thin spaghetti.
about 5 months ago · Delete Post.BethAnne Farrell Benson
Made this also this week....really good and again cut the calories....fat free cream cheese, the fat free cream of mushroom soup, fresh mushrooms not canned...olive oil instead of butter....
6 chicken breasts (boneless skinless)
1 (8 ounce) package cream cheese
1 small can sliced mushrooms, drained
1 cup white wine
1 can cream of mushroom soup
¼ cup butter
1 envelope Italian dressing mix
Cut chicken into pieces. Stir everything but chicken together in crock pot. Add chicken. Cook on low about 6 hours. Serve over thin spaghetti.
about 5 months ago · Delete Post.BethAnne Farrell Benson
Made this also this week....really good and again cut the calories....fat free cream cheese, the fat free cream of mushroom soup, fresh mushrooms not canned...olive oil instead of butter....
Kristen's Crockpot French Dip Sandwiches
Kristen's Crockpot French Dip Sandwiches
Kristen Woodward Benjamin
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
Place in crock pot and sprinkle with onion soup mixes. Pour water and beef broth over
roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster
oven for a few minutes, until bread is golden and cheese is melty.
Ladle juices into small cups for dipping and enjoy!
Kristen Woodward Benjamin
This came from www.ourbestbites.com
Kristen Woodward Benjamin
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
Place in crock pot and sprinkle with onion soup mixes. Pour water and beef broth over
roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster
oven for a few minutes, until bread is golden and cheese is melty.
Ladle juices into small cups for dipping and enjoy!
Kristen Woodward Benjamin
This came from www.ourbestbites.com
Chicken with Tarragon Cream Sauce
Chicken with Tarragon Cream Sauce
This has been a favorite of my husband and me for almost 17 years-I used to make this for him when we were dating. This is a great dish to make if you have company over and want to impress. It is rich and very tasty, but really simple to make.
2 tablespoon butter
4 boneless and skinless chicken breasts
1 cup chicken broth
¼ cup shallots
1 teaspoon dried tarragon
¾ cup heavy cream
1 teaspoon fresh lemon juice
½ teaspoon grated lemon zest
Black pepper, to taste
Melt butter in a large skillet. Add chicken and cook until just golden brown. Remove chicken and add shallots. Cook shallots until slightly soft. Add chicken broth and tarragon. Add chicken back to pan and cover and simmer for 10 minutes. Remove chicken and boil broth mixture until about ½ cup remains. Turn burner down and add cream and cook until smooth, about 5 minutes. Add lemon juice and lemon zest. Season tarragon sauce with salt and pepper to taste. Add chicken back to the skillet, warm through and serve with long grain and wild rice and steamed sugar snap peas.
Makes 4 servings
This has been a favorite of my husband and me for almost 17 years-I used to make this for him when we were dating. This is a great dish to make if you have company over and want to impress. It is rich and very tasty, but really simple to make.
2 tablespoon butter
4 boneless and skinless chicken breasts
1 cup chicken broth
¼ cup shallots
1 teaspoon dried tarragon
¾ cup heavy cream
1 teaspoon fresh lemon juice
½ teaspoon grated lemon zest
Black pepper, to taste
Melt butter in a large skillet. Add chicken and cook until just golden brown. Remove chicken and add shallots. Cook shallots until slightly soft. Add chicken broth and tarragon. Add chicken back to pan and cover and simmer for 10 minutes. Remove chicken and boil broth mixture until about ½ cup remains. Turn burner down and add cream and cook until smooth, about 5 minutes. Add lemon juice and lemon zest. Season tarragon sauce with salt and pepper to taste. Add chicken back to the skillet, warm through and serve with long grain and wild rice and steamed sugar snap peas.
Makes 4 servings
Crockpot Rosemary Garlic Chicken
Crockpot Rosemary Garlic Chicken
from Southern Living Slow Cooker cookbook
10 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 (5- to 6-pound) roasting chicken
5 garlic cloves
4 (3-inch) rosemary sprigs
1/4 cup orange juice
1 tablespoon balsamic vinegar
Combine minced garlic and chopped rosemary. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin over breast and drumsticks. Place 5 garlic cloves and rosemary sprigs into the body cavity. Place chicken, breast side down, in an electric slow cooker. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove chicken from slow cooker, reserving drippings. Discard skin from chicken.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add orange juice and vinegar to saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
Makes 6 servings
You can also use 6 boneless and skinless chicken breasts
from Southern Living Slow Cooker cookbook
10 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 (5- to 6-pound) roasting chicken
5 garlic cloves
4 (3-inch) rosemary sprigs
1/4 cup orange juice
1 tablespoon balsamic vinegar
Combine minced garlic and chopped rosemary. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin over breast and drumsticks. Place 5 garlic cloves and rosemary sprigs into the body cavity. Place chicken, breast side down, in an electric slow cooker. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove chicken from slow cooker, reserving drippings. Discard skin from chicken.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add orange juice and vinegar to saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
Makes 6 servings
You can also use 6 boneless and skinless chicken breasts
Shrimp Stuffed Eggplant
Shrimp Stuffed Eggplant
5 medium eggplants, sliced in half, long ways, scooping out pulp (reserve pulp and halves
2 ½ pounds (50-60) shrimp, deveined and coarsely chopped
2 medium onions, finely chopped
5 green onions, finely chopped
3 ribs celery, finely chopped
2 green bell peppers, finely chopped
1/4 cups fresh parsley, finely chopped
5 cloves garlic, finely chopped
8 pieces dry toast, crumbled
2 ½ teaspoons dried thyme
2 eggs, lightly beaten
1 tablespoons salt
1 ½ cups Progresso bread crumbs
1 ¼ teaspoons vegetable oil
¾ teaspoons black pepper
Cook eggplant pulp in 1 cup water in covered saucepan until done; drain and set aside. Sauté onions, celery, peppers, parsley and garlic in oil. Add raw shrimp and cook until shrimp turn pink. Add cooked eggplant and dry crumbled toast. Mash with potato masher. Add salt, pepper and thyme. Cool the mixture, and then add beaten eggs. Scoop mixture into eggplant shells. Top with bread crumbs. Bake at 350 degrees for 30 minutes or until eggplant is soft and mixture is hot.
Makes 10 servings!
Note: You can prepare this ahead of time up to cooking in the oven. Place eggplants in fridge and chill until ready to bake.
5 medium eggplants, sliced in half, long ways, scooping out pulp (reserve pulp and halves
2 ½ pounds (50-60) shrimp, deveined and coarsely chopped
2 medium onions, finely chopped
5 green onions, finely chopped
3 ribs celery, finely chopped
2 green bell peppers, finely chopped
1/4 cups fresh parsley, finely chopped
5 cloves garlic, finely chopped
8 pieces dry toast, crumbled
2 ½ teaspoons dried thyme
2 eggs, lightly beaten
1 tablespoons salt
1 ½ cups Progresso bread crumbs
1 ¼ teaspoons vegetable oil
¾ teaspoons black pepper
Cook eggplant pulp in 1 cup water in covered saucepan until done; drain and set aside. Sauté onions, celery, peppers, parsley and garlic in oil. Add raw shrimp and cook until shrimp turn pink. Add cooked eggplant and dry crumbled toast. Mash with potato masher. Add salt, pepper and thyme. Cool the mixture, and then add beaten eggs. Scoop mixture into eggplant shells. Top with bread crumbs. Bake at 350 degrees for 30 minutes or until eggplant is soft and mixture is hot.
Makes 10 servings!
Note: You can prepare this ahead of time up to cooking in the oven. Place eggplants in fridge and chill until ready to bake.
Cranberry and Apple Stuffed Pork Loin
Cranberry and Apple Stuffed Pork Loin
Adapted from allrecipes.com
1 cup chicken flavored dry stuffing mix
1/2 cup water
1 (3 pound) boneless pork loin roast
1 cup chopped apple
1/3 cup dried cranberries
1/3 cup chopped toasted pecans
1/4 cup finely chopped onion
salt and black pepper to taste
Preheat an oven to 325 degrees. Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray. Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 160 degrees. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.
Makes 10 servings
Adapted from allrecipes.com
1 cup chicken flavored dry stuffing mix
1/2 cup water
1 (3 pound) boneless pork loin roast
1 cup chopped apple
1/3 cup dried cranberries
1/3 cup chopped toasted pecans
1/4 cup finely chopped onion
salt and black pepper to taste
Preheat an oven to 325 degrees. Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray. Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 160 degrees. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.
Makes 10 servings
Anniversary Chicken
Anniversary Chicken
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
Preheat oven to 350 degrees. In a large skillet, heat oil over medium-high heat. Add chicken and sauté 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13-inch baking dish. Brush with teriyaki sauce, then spoon on Ranch salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Makes 6 servings
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish
Preheat oven to 350 degrees. In a large skillet, heat oil over medium-high heat. Add chicken and sauté 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13-inch baking dish. Brush with teriyaki sauce, then spoon on Ranch salad dressing. Sprinkle with cheese, green onions and bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Makes 6 servings
Slow Cooker BBQ Boston Butt
Slow Cooker BBQ Boston Butt
1 Boston Butt (3 to 4 pounds)
Rub:
1/4 cup packed dark-brown sugar
1/4 cup paprika
4 1/2 teaspoons coarse salt
1 tablespoon unsweetened cocoa powder
1-2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 teaspoon liquid smoke
Mix together the rub and set aside. Rinse the Boston Butt and pat dry with paper towels. Place butt in a rimmed dish. Sprinkle rub all over the meat on all sides. Let sit, covered, for at least 2 hours. Add liquid to slow cooker and place butt inside. Set slow cooker on high. Cook for about 4 hours and then turn on warm. The meat should be moist and fall apart. Remove butt from slow cooker, drain and chop or shred. Serve on toasted hamburger buns (with no sesame seeds) with Memphis Style Slaw (see recipe below) and your favorite BBQ sauce. Enjoy
Memphis-style Coleslaw (like Corky’s)
1 medium-sized head green cabbage (tough outer leaves removed), cored and shredded
2 medium-sized carrots, peeled and grated
1 green bell pepper, cored, seeded and finely diced
2 tablespoons grated onion
2 cup Hellman’s mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon-style mustard
1/4 cup apple cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon white pepper
1/4 cup milk
Place the cabbage, carrots, green pepper and onion into a large bowl. Set aside.
In another bowl, mix together all of the remaining ingredients. Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavors to meld.
Makes 6 servings
1 Boston Butt (3 to 4 pounds)
Rub:
1/4 cup packed dark-brown sugar
1/4 cup paprika
4 1/2 teaspoons coarse salt
1 tablespoon unsweetened cocoa powder
1-2 teaspoons cayenne pepper
1 teaspoon ground cumin
1 teaspoon liquid smoke
Mix together the rub and set aside. Rinse the Boston Butt and pat dry with paper towels. Place butt in a rimmed dish. Sprinkle rub all over the meat on all sides. Let sit, covered, for at least 2 hours. Add liquid to slow cooker and place butt inside. Set slow cooker on high. Cook for about 4 hours and then turn on warm. The meat should be moist and fall apart. Remove butt from slow cooker, drain and chop or shred. Serve on toasted hamburger buns (with no sesame seeds) with Memphis Style Slaw (see recipe below) and your favorite BBQ sauce. Enjoy
Memphis-style Coleslaw (like Corky’s)
1 medium-sized head green cabbage (tough outer leaves removed), cored and shredded
2 medium-sized carrots, peeled and grated
1 green bell pepper, cored, seeded and finely diced
2 tablespoons grated onion
2 cup Hellman’s mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon-style mustard
1/4 cup apple cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon white pepper
1/4 cup milk
Place the cabbage, carrots, green pepper and onion into a large bowl. Set aside.
In another bowl, mix together all of the remaining ingredients. Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavors to meld.
Makes 6 servings
Easy Roast Chicken
Easy Roast Chicken
This is a delicious, inexpensive and healthy dinner, if you do not eat the skin! You can customize the flavors to suit you and your family. This has been a staple in our home since my husband and I first were married.
1 (4 lb) roasting chicken
2 fresh lemons or 1 lime and 1 lemon
2 tablespoons olive oil
1 tablespoon coarse salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon garlic powder
Preheat oven to 450°F. Wash chicken and pat dry with paper towel. Mix together the salt, black pepper and garlic powder. Set mixture aside. Poke the lemons with a fork, about 5 times each. Rub the chicken skin and the cavity generously with the olive oil and season with salt, pepper and garlic powder mixture. Place the chicken on a rack in a roasting pan. Roast chicken in the preheated oven for 30 minutes, breast side down. Decrease oven temperature to 325F and cook for 1 to 1 ½ hours or until the juices of the chicken run clear. Allow chicken to sit at least 15 minutes before carving.
Makes 2 to 4 servings
This is a delicious, inexpensive and healthy dinner, if you do not eat the skin! You can customize the flavors to suit you and your family. This has been a staple in our home since my husband and I first were married.
1 (4 lb) roasting chicken
2 fresh lemons or 1 lime and 1 lemon
2 tablespoons olive oil
1 tablespoon coarse salt
1 1/2 teaspoons fresh ground black pepper
1 teaspoon garlic powder
Preheat oven to 450°F. Wash chicken and pat dry with paper towel. Mix together the salt, black pepper and garlic powder. Set mixture aside. Poke the lemons with a fork, about 5 times each. Rub the chicken skin and the cavity generously with the olive oil and season with salt, pepper and garlic powder mixture. Place the chicken on a rack in a roasting pan. Roast chicken in the preheated oven for 30 minutes, breast side down. Decrease oven temperature to 325F and cook for 1 to 1 ½ hours or until the juices of the chicken run clear. Allow chicken to sit at least 15 minutes before carving.
Makes 2 to 4 servings
BBQ Shrimp
BBQ Shrimp
5 pounds shrimp, in the shell (medium to large)
1 stick butter, melted
1 (16 ounces) bottle Italian Wishbone dressing
1/2 cup Worcestershire sauce
Juice of 1 lemon
2 teaspoons black pepper
Preheat oven to 350 degrees. Place well washed, raw, un-shelled shrimp in large baking dish. Mix together butter, Italian dressing, Worcestershire sauce, lemon juice and black pepper. Pour mixture over shrimp. Bake shrimp for 20 to 25 minutes. Serve with French bread, a crisp green salad, chilled white wine or beer, and lots of napkins!
Makes 8 servings
5 pounds shrimp, in the shell (medium to large)
1 stick butter, melted
1 (16 ounces) bottle Italian Wishbone dressing
1/2 cup Worcestershire sauce
Juice of 1 lemon
2 teaspoons black pepper
Preheat oven to 350 degrees. Place well washed, raw, un-shelled shrimp in large baking dish. Mix together butter, Italian dressing, Worcestershire sauce, lemon juice and black pepper. Pour mixture over shrimp. Bake shrimp for 20 to 25 minutes. Serve with French bread, a crisp green salad, chilled white wine or beer, and lots of napkins!
Makes 8 servings
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