Chicken Stew with Biscuits
Food Network (Ina Garten)
• 3 whole (6 split) chicken breasts, bone in, skin on
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups chopped yellow onions (2 onions)
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley
For the biscuits:
• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
Monday, April 18, 2011
Shrimp and Potato Stew
Shrimp and Potato Stew
Food Network (Emeril)
• 2 pounds shrimp, peeled and deveined, shrimp shells reserved
• 2 teaspoons Essence, recipe follows
• 1 cup plus 1 tablespoon vegetable oil
• 1 bay leaf
• 1 1/4 cups all-purpose flour
• 1 large onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons
• 3 large baking potatoes, peeled and cut into 2-inch pieces
• 1 1/4 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 links (12 to 16-ounces) andouille sausage, diced
• 1/4 cup sliced green onions
• 1 long red chile pepper
• Cooked white rice, for serving, optional
Directions
Season the shrimp with the Essence and transfer to the refrigerator until needed.
Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Food Network (Emeril)
• 2 pounds shrimp, peeled and deveined, shrimp shells reserved
• 2 teaspoons Essence, recipe follows
• 1 cup plus 1 tablespoon vegetable oil
• 1 bay leaf
• 1 1/4 cups all-purpose flour
• 1 large onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh parsley leaves, plus 2 tablespoons
• 3 large baking potatoes, peeled and cut into 2-inch pieces
• 1 1/4 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 links (12 to 16-ounces) andouille sausage, diced
• 1/4 cup sliced green onions
• 1 long red chile pepper
• Cooked white rice, for serving, optional
Directions
Season the shrimp with the Essence and transfer to the refrigerator until needed.
Heat a large saucepan and add 1 tablespoon of the oil. When hot, add the shrimp shells and cook, stirring, until fragrant and pink, 3 to 4 minutes. Add 10 cups of water and bay leaf and bring to a boil. Reduce the heat to a simmer, and cook, skimming any foam that rises to the surface, for 30 minutes. Strain through a fine mesh strainer and discard solids. Set shrimp stock aside.
In a heavy bottomed Dutch oven or soup pot, heat the 1 cup vegetable oil and, when hot, whisk in the flour. Cook, stirring constantly, until a roux is formed the color of dark peanut butter, about 7 minutes. Add the onion and cook until soft, 4 to 6 minutes. Add the garlic and 2 tablespoons of parsley and cook for 1 minute. Add the potatoes, 8 cups of the reserved shrimp stock, the salt, cayenne, and black pepper and bring to just to a boil. Reduce heat to a simmer and cook until the potatoes are very tender and the sauce is thickened, 30 to 40 minutes. Add the andouille sausage and cook partially. Drain some of the fat and add shrimp, remaining 2 tablespoons parsley, green onions and red chile pepper and stir to combine. Remove from the heat and let sit for 5 minutes. Serve immediately over hot white rice in shallow bowls.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Creamy Chicken & Noodles
Creamy Chicken & Noodles
Dottie (hokiesmom) via Gooseberry cookbook Slow Cooker Recipes
3-4 boneless, skinless chicken breasts
2 10 ¾ oz cans of cream of chicken soup
½ cup butter, sliced (one stick)
4 10 ½ oz cans chicken broth
24 oz pkg frozen egg noodles
Combine first 4 ingredients in a slow cooker. Cover and let cook on low setting for 8 hours. One hour before serving, remove chicken, shred and return to cooker. Stir in frozen noodle; cover and cook on low for one hour.
Serves 4-6
Dottie (hokiesmom) via Gooseberry cookbook Slow Cooker Recipes
3-4 boneless, skinless chicken breasts
2 10 ¾ oz cans of cream of chicken soup
½ cup butter, sliced (one stick)
4 10 ½ oz cans chicken broth
24 oz pkg frozen egg noodles
Combine first 4 ingredients in a slow cooker. Cover and let cook on low setting for 8 hours. One hour before serving, remove chicken, shred and return to cooker. Stir in frozen noodle; cover and cook on low for one hour.
Serves 4-6
Roman-Style Chicken
Roman-Style Chicken
Food Network (Giada)
• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Food Network (Giada)
• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Herbed Mashed Potatoes
Herbed Mashed Potatoes
Recipe from Foodfit.com
3 large potatoes (Idaho or russet)
about 2/3 cup Basic Chicken Stock or low-sodium canned
salt to taste
freshly ground black pepper
¼ cup freshly chopped herbs (thyme, chives, sage or parsley
2 tablespoons low-fat sour cream
Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
Bring the stock to a boil, and turn down to a simmer.
Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached.
Adjust the salt and pepper to taste. Fold in the sour cream and herbs.
Recipe from Foodfit.com
3 large potatoes (Idaho or russet)
about 2/3 cup Basic Chicken Stock or low-sodium canned
salt to taste
freshly ground black pepper
¼ cup freshly chopped herbs (thyme, chives, sage or parsley
2 tablespoons low-fat sour cream
Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
Bring the stock to a boil, and turn down to a simmer.
Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached.
Adjust the salt and pepper to taste. Fold in the sour cream and herbs.
Lemon-Rosemary Chicken Brochettes
Lemon-Rosemary Chicken Brochettes
Recipe from Foodfit.com
¼ cup fresh lemon juice
¼ cup olive oil
1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
salt to taste
freshly ground black pepper
4 boneless, skinless chicken breasts, cut into 2 inch pieces
8 pearl onions, unpeeled
2 small yellow summer squash, cut into 1 inch pieces
2 small zucchini, cut into 1 inch pieces
8 cherry tomatoes
12 bamboo (soaked in water) or metal skewers
To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, salt and pepper in a small bowl.
Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight.
Bring a saucepan of water to a boil, add the onions and cook for 5 minutes. Drain the onions, rinse them under cold water and peel.
Add the onions, summer squash, and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight.
Preheat the grill to medium high
Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill the brochettes on each side until the chicken is cooked through and the vegetables are tender, about 4 to 6 minutes per side.
Recipe from Foodfit.com
¼ cup fresh lemon juice
¼ cup olive oil
1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
salt to taste
freshly ground black pepper
4 boneless, skinless chicken breasts, cut into 2 inch pieces
8 pearl onions, unpeeled
2 small yellow summer squash, cut into 1 inch pieces
2 small zucchini, cut into 1 inch pieces
8 cherry tomatoes
12 bamboo (soaked in water) or metal skewers
To make the marinade, combine the lemon juice, olive oil, rosemary, garlic, salt and pepper in a small bowl.
Place the chicken in a separate bowl, toss it with half of the marinade and refrigerate for at least 30 minutes or overnight.
Bring a saucepan of water to a boil, add the onions and cook for 5 minutes. Drain the onions, rinse them under cold water and peel.
Add the onions, summer squash, and zucchini to the remaining marinade and set aside at room temperature for a few minutes or refrigerate overnight.
Preheat the grill to medium high
Thread the chicken and vegetables, including the cherry tomatoes, onto the skewers. Grill the brochettes on each side until the chicken is cooked through and the vegetables are tender, about 4 to 6 minutes per side.
Butternut Squash Risotto
Butternut Squash Risotto
Recipe from Foodfit.com
6 cups vegetable broth
3 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons chopped, fresh sage
2 ½ - 3 cups peeled, cubed butternut squash
salt to taste
2 cups Arborio rice
½ cups white wine
6 to 8 tablespoons grated parmesan
freshly ground black pepper
chopped, fresh flat-leaf parsley or sage for garnish
Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer.
Warm the olive oil in a deep sauté pan. Add the garlic and sage and sauté for a few minutes.
Add the squash, sprinkle with salt, and stirring, cook for 1 minute. Add the rice and stir until the rice opaque, about 3 minutes. Add the white win and cook until it evaporates, just a few minutes.
Add a ladleful of the simmering broth (about 1 cup) and stir until the broth is absorbed. Lower the heat. Continue to add broth, a ladleful at a time, until the rice kernels are al dente in the center and creamy on the outside, 20 to 25 minutes in all.
Stir in 4 tablespoons of the parmesan cheese. Adjust salt and pepper to taste. Serve immediately, sprinkled with the remaining grated cheese.
Note: If you do not want to take a chance of overcooking the squash with the rice and having it break down, which is the old fashioned Jewish-Italian way, you can cook it separately in the vegetable broth and add it to the rice long with the last addition of the broth.
Recipe from Foodfit.com
6 cups vegetable broth
3 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons chopped, fresh sage
2 ½ - 3 cups peeled, cubed butternut squash
salt to taste
2 cups Arborio rice
½ cups white wine
6 to 8 tablespoons grated parmesan
freshly ground black pepper
chopped, fresh flat-leaf parsley or sage for garnish
Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer.
Warm the olive oil in a deep sauté pan. Add the garlic and sage and sauté for a few minutes.
Add the squash, sprinkle with salt, and stirring, cook for 1 minute. Add the rice and stir until the rice opaque, about 3 minutes. Add the white win and cook until it evaporates, just a few minutes.
Add a ladleful of the simmering broth (about 1 cup) and stir until the broth is absorbed. Lower the heat. Continue to add broth, a ladleful at a time, until the rice kernels are al dente in the center and creamy on the outside, 20 to 25 minutes in all.
Stir in 4 tablespoons of the parmesan cheese. Adjust salt and pepper to taste. Serve immediately, sprinkled with the remaining grated cheese.
Note: If you do not want to take a chance of overcooking the squash with the rice and having it break down, which is the old fashioned Jewish-Italian way, you can cook it separately in the vegetable broth and add it to the rice long with the last addition of the broth.
Roasted Garlic and Scallion Mashed Potatoes
Roasted Garlic and Scallion Mashed Potatoes
Recipe from Foodfit.com
1 garlic bulb, unpeeled (about 6 cloves)
1 tablespoon of olive oil
4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
¼ teaspoon salt to taste
freshly ground black pepper
1 ½ tablespoons freshly chopped scallions
Preheat the oven to 350. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
Remove from the oven and let cool.
Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
Bring the stock to a boil, and turn down to a simmer.
Squeeze the roasted garlic clove to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
Adjust the salt and pepper to taste. Fold in the scallions.
Recipe from Foodfit.com
1 garlic bulb, unpeeled (about 6 cloves)
1 tablespoon of olive oil
4 large potatoes (Idaho or russet)
about 1 cup Basic Chicken Stock (see recipe), or low-sodium canned
¼ teaspoon salt to taste
freshly ground black pepper
1 ½ tablespoons freshly chopped scallions
Preheat the oven to 350. Place the garlic cloves in an ovenproof dish and drizzle with olive oil. Place the dish, uncovered, in the oven for 15-20 minutes until the garlic is golden brown and soft.
Remove from the oven and let cool.
Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
Bring the stock to a boil, and turn down to a simmer.
Squeeze the roasted garlic clove to release each clove of garlic. Mash the garlic with a fork and throw the skins away.
Mash the potatoes with a potato masher or fork, or use a food mill. Add the roasted garlic. Slowly add the stock until the desired consistency is reached.
Adjust the salt and pepper to taste. Fold in the scallions.
Crab Chowder
Crab Chowder
Recipe from Foodfit.com
1 slice uncooked bacon, diced
½ cup chopped onion
½ cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 ½ cups claim juice or fish stock
6 small red potatoes
1 pound crab meat
2 cups reduced fat (2%) milk
1 red pepper, diced
1 teaspoon, chopped dill
Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes.
Dice the potatoes and add them to the soup pot with the clam juice. Simmer until the potatoes are just tender about 10 minutes. Add the milk, peppers, crab and dill and cook until the crab is just heated through. Remove the thyme and bay leaf. adjust the salt and pepper to taste.
Recipe from Foodfit.com
1 slice uncooked bacon, diced
½ cup chopped onion
½ cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 ½ cups claim juice or fish stock
6 small red potatoes
1 pound crab meat
2 cups reduced fat (2%) milk
1 red pepper, diced
1 teaspoon, chopped dill
Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes.
Dice the potatoes and add them to the soup pot with the clam juice. Simmer until the potatoes are just tender about 10 minutes. Add the milk, peppers, crab and dill and cook until the crab is just heated through. Remove the thyme and bay leaf. adjust the salt and pepper to taste.
Winter Chicken Stew
Winter Chicken Stew
Recipe from Foodfit.com
3 pounds skinless, boneless chicken thighs, cut into 2 inch cubes
freshly ground black pepper
flour for dredging
2 tablespoons olive oil
2 small yellow onions, diced
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
2 cups red wine
2 cups diced, canned tomatoes with their juices
4 cups low sodium chicken broth
4 large carrots, peeled and cut into 1 inch pieces
4 large parsnips, peeled and cut into 1 inch pieces
2 large russet potatoes, diced
Season the chicken with salt and pepper. Dredge it in flour and shake off the excess.
Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the chicken browns well, but does not burn.
Add the onions, garlic, thyme and bay leaf and cook 2 minutes more. Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
Add the tomatoes with their juices and the chicken broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
Add the carrots, parsnips and potatoes and cook until the vegetables are completely tender, about 20 minutes more. (The potatoes will fall apart and thicken the sauce). Adjust the seasoning with salt and pepper, remove the bay leaf and serve in a deep tureen.
Recipe from Foodfit.com
3 pounds skinless, boneless chicken thighs, cut into 2 inch cubes
freshly ground black pepper
flour for dredging
2 tablespoons olive oil
2 small yellow onions, diced
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
2 cups red wine
2 cups diced, canned tomatoes with their juices
4 cups low sodium chicken broth
4 large carrots, peeled and cut into 1 inch pieces
4 large parsnips, peeled and cut into 1 inch pieces
2 large russet potatoes, diced
Season the chicken with salt and pepper. Dredge it in flour and shake off the excess.
Heat the olive oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the chicken browns well, but does not burn.
Add the onions, garlic, thyme and bay leaf and cook 2 minutes more. Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
Add the tomatoes with their juices and the chicken broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
Add the carrots, parsnips and potatoes and cook until the vegetables are completely tender, about 20 minutes more. (The potatoes will fall apart and thicken the sauce). Adjust the seasoning with salt and pepper, remove the bay leaf and serve in a deep tureen.
Flounder with Lemon and Fresh Herbs
Flounder with Lemon and Fresh Herbs
Recipe from Footfit.com
1 tablespoon olive oil
4 flounder fillets, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
¼ cup flour for dredging
½ cup low-sodium chicken broth or fish stock
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 teaspoon chopped, fresh chives
Heat the olive oil in a large, nonstick skillet until hot. While the oil is heating, season the flounder with salt and pepper and dredge it in flour.
Saute the flounder over high heat, about 2 minutes on each side. Transfer to a warm platter and keep warm.
Quickly add the chicken broth or fish stock to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice. Pour the sauce over the flounder, sprinkle with parsley and chives and serve.
Note: You may have to sauté the flounder in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Recipe from Footfit.com
1 tablespoon olive oil
4 flounder fillets, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
¼ cup flour for dredging
½ cup low-sodium chicken broth or fish stock
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 teaspoon chopped, fresh chives
Heat the olive oil in a large, nonstick skillet until hot. While the oil is heating, season the flounder with salt and pepper and dredge it in flour.
Saute the flounder over high heat, about 2 minutes on each side. Transfer to a warm platter and keep warm.
Quickly add the chicken broth or fish stock to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice. Pour the sauce over the flounder, sprinkle with parsley and chives and serve.
Note: You may have to sauté the flounder in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Root Vegetable Gratin with Ham and Gruyere Cheese
Root Vegetable Gratin with Ham and Gruyere Cheese
(recipe from foodfit.com)
3 cups 2% milk
2 cloves garlic, crushed
1 bay leaf
pinch ground nutmeg
4 russett potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
salt to taste
freshly ground black pepper
nonstick cooking spray
¼ pound sliced, baked ham, chopped
1 cup shredded Gruyere cheese
½ cup plain bread crumbs
Preheat the oven to 350. In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.
(recipe from foodfit.com)
3 cups 2% milk
2 cloves garlic, crushed
1 bay leaf
pinch ground nutmeg
4 russett potatoes, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 parsnips, peeled and thinly sliced
salt to taste
freshly ground black pepper
nonstick cooking spray
¼ pound sliced, baked ham, chopped
1 cup shredded Gruyere cheese
½ cup plain bread crumbs
Preheat the oven to 350. In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil. Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes.
Drain the vegetables over a bowl. Retain 1 cup of the milk mixture and discard the bay leaf.
Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it. Sprinkle the ham and half of the cheese over the vegetables. Cover with the remaining vegetables. Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs.
Cover loosely with foil and bake for 25 minutes. Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes. Let stand for 10 minutes before cutting into wedges and serving.
Cheeseburger Meatloaf and Mashed Potatoes
Cheeseburger Meatloaf and Mashed Potatoes
Serves 6
2 tablespoons extra virgin olive oil, plus more for greasing
1 red onion, finely chopped
2/3 cup ketchup
2/3 cup bread crumbs
2 large eggs
½ cup bread and butter pickle chips, chopped
1 ½ cups ground beef
8 ounces cheddar cheese, cut into 1/3 inch cubes
2 pounds new red potatoes
¾ cup heavy cream
1. Preheat the oven to 400. Lightly oil a rimmed baking dish. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.
2. In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4 by 12 inch loaf. Bake until an instant-read thermometer inserted into the center registers 160 about 35 minutes.
3. Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes. Drain, return to the pot and mash with the cream.
4. Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes.
Serves 6
2 tablespoons extra virgin olive oil, plus more for greasing
1 red onion, finely chopped
2/3 cup ketchup
2/3 cup bread crumbs
2 large eggs
½ cup bread and butter pickle chips, chopped
1 ½ cups ground beef
8 ounces cheddar cheese, cut into 1/3 inch cubes
2 pounds new red potatoes
¾ cup heavy cream
1. Preheat the oven to 400. Lightly oil a rimmed baking dish. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until slightly softened, about 3 minutes.
2. In a large bowl, combine the ketchup, bread crumbs, eggs and pickles; mix in the onion. Crumble in the beef, add the cheese and mix together. Transfer to the prepared baking sheet and shape into a 4 by 12 inch loaf. Bake until an instant-read thermometer inserted into the center registers 160 about 35 minutes.
3. Meanwhile, halve the potatoes and place them in a large pot with enough salted water to cover by an inch. Bring to a boil, then lower the heat and simmer until tender, 10 to 15 minutes. Drain, return to the pot and mash with the cream.
4. Let the meatloaf rest for 5 minutes before slicing. Serve with the mashed potatoes.
Swiss Potato Bake
Swiss Potato Bake
Grace (TigMode)
1 (2 pound) package frozen southern style hash brown potatoes
8 oz (2 cups) shredded swiss cheese
¼ cup margarine or butter
3 tablespoons flour
3 cups milk
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon white pepper
½ teaspoon nutmeg
Heat oven to 350. Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine potatoes and cheese; toss to mix. Melt margarine in large saucepan. Stir in four; cook over medium heat until bubbly, stirring constantly. Gradually add milk, stirring constantly. Add salt, onion powder, pepper and nutmeg; mix well. Cook and stir until mixture comes to a boil. Pour over potato mixture. bake at 350 for 55 to 65 minutes or until mixture is set and top is lightly browned.
Grace (TigMode)
1 (2 pound) package frozen southern style hash brown potatoes
8 oz (2 cups) shredded swiss cheese
¼ cup margarine or butter
3 tablespoons flour
3 cups milk
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon white pepper
½ teaspoon nutmeg
Heat oven to 350. Spray 13x9 inch glass baking dish with nonstick cooking spray. In sprayed baking dish, combine potatoes and cheese; toss to mix. Melt margarine in large saucepan. Stir in four; cook over medium heat until bubbly, stirring constantly. Gradually add milk, stirring constantly. Add salt, onion powder, pepper and nutmeg; mix well. Cook and stir until mixture comes to a boil. Pour over potato mixture. bake at 350 for 55 to 65 minutes or until mixture is set and top is lightly browned.
Special Green Bean Casserole
Special Green Bean Casserole
(From Recipezaar)
2 teaspoons melted butter
2 teaspoons flour
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
1 small grated onion
1 cup sour cream
2 cans French style green beans, drained
½ lb swiss cheese, grated
1 cup corn flakes, crushed
Saute onion in butter. Add flour, salt, sugar and pepper. Mix in sour cream, beans and cheese. Pour into 9x13 inch baking dish. Top with corn flakes. Bake at 400 for 20 minutes.
(From Recipezaar)
2 teaspoons melted butter
2 teaspoons flour
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon pepper
1 small grated onion
1 cup sour cream
2 cans French style green beans, drained
½ lb swiss cheese, grated
1 cup corn flakes, crushed
Saute onion in butter. Add flour, salt, sugar and pepper. Mix in sour cream, beans and cheese. Pour into 9x13 inch baking dish. Top with corn flakes. Bake at 400 for 20 minutes.
Creamed Corn with Chives
Cream Corn with Chives
Katie (Katiedid)
2 cups frozen corn
2 T chopped fresh chives
¼ tsp salt
¼ tsp garlic-pepper blend
2 T light sour cream
In medium saucepan or microwave safe dish, cook corn as directed on package. Drain; return to saucepan. Add all remaining ingredients; toss to coat. Heat until just thoroughly heated.
Katie (Katiedid)
2 cups frozen corn
2 T chopped fresh chives
¼ tsp salt
¼ tsp garlic-pepper blend
2 T light sour cream
In medium saucepan or microwave safe dish, cook corn as directed on package. Drain; return to saucepan. Add all remaining ingredients; toss to coat. Heat until just thoroughly heated.
Garlic-Onion Mashed Potatoes
Garlic-Onion Mashed Potatoes
Katie (Katiedid)
2 lbs baking potatoes, peeled and quartered
1 cup chopped onion (1 large)
4 cloves garlic, minced
2 T butter or margarine
½ tsp salt
¼ tsp coarsely ground black pepper
½ cup warm milk
In a covered large saucepan, cook potatoes in a moderate amount of boiling, lightly salted water for 20 to 25 minutes or until tender. Drain. Meanwhile, in a large saucepan, cook onion and garlic in hot water for 10 to 12 minutes or until onion is lightly browned, stirring occasionally. Remove from heat; set aside. In a large mixing bowl, mashed potatoes with a potato masher or beat with an electric mixer on low speed. Beat in onion-butter mixture, salt, pepper and enough warmed milk to make potatoes light and fluffy. If desired, season to taste with additional salt and black pepper. Transfer to a serving bowl.
Yields: 6 servings
Katie (Katiedid)
2 lbs baking potatoes, peeled and quartered
1 cup chopped onion (1 large)
4 cloves garlic, minced
2 T butter or margarine
½ tsp salt
¼ tsp coarsely ground black pepper
½ cup warm milk
In a covered large saucepan, cook potatoes in a moderate amount of boiling, lightly salted water for 20 to 25 minutes or until tender. Drain. Meanwhile, in a large saucepan, cook onion and garlic in hot water for 10 to 12 minutes or until onion is lightly browned, stirring occasionally. Remove from heat; set aside. In a large mixing bowl, mashed potatoes with a potato masher or beat with an electric mixer on low speed. Beat in onion-butter mixture, salt, pepper and enough warmed milk to make potatoes light and fluffy. If desired, season to taste with additional salt and black pepper. Transfer to a serving bowl.
Yields: 6 servings
Slow Cooker Chicken and Dumplings
Slow Cooker Chicken and Dumplings
allrecipes.com
Ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 oz) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 oz) packages refrigerated biscuit dough, torn into pieces
Directions:
1. Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
allrecipes.com
Ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 oz) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 oz) packages refrigerated biscuit dough, torn into pieces
Directions:
1. Place the chicken, butter, soup and onion in a slow cooker and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on HIGH. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Oven Roasted Green Beans
Oven Roasted Green Beans
Katie (Katiedid)
2 pounds green beans, trimmed
4 tsp olive oil
1 tsp kosher or sea salt
½ tsp freshly ground black pepper
Preheat oven to 425. Place a jelly roll pan in oven for 10 minutes. Place beans in a large bowl. Drizzle with oil, sprinkle with salt and pepper. Toss well to coat. Arrange green beans in a single layer on preheated baking sheet. Bake at 425 for 8 minutes or until crisp-tender.
Katie’s Notes: Preheating the banking sheet helps the beans cook faster, but is not necessary. I usually even turn my oven up to 450 because we like our beans to get good and roasted until they start to brown, I end up baking them probably more like 20 minutes. I also usually just put the beans on the baking sheet if I don’t preheat it and then just drizzle with olive oil and sprinkle with salt and pepper without measuring.
Katie (Katiedid)
2 pounds green beans, trimmed
4 tsp olive oil
1 tsp kosher or sea salt
½ tsp freshly ground black pepper
Preheat oven to 425. Place a jelly roll pan in oven for 10 minutes. Place beans in a large bowl. Drizzle with oil, sprinkle with salt and pepper. Toss well to coat. Arrange green beans in a single layer on preheated baking sheet. Bake at 425 for 8 minutes or until crisp-tender.
Katie’s Notes: Preheating the banking sheet helps the beans cook faster, but is not necessary. I usually even turn my oven up to 450 because we like our beans to get good and roasted until they start to brown, I end up baking them probably more like 20 minutes. I also usually just put the beans on the baking sheet if I don’t preheat it and then just drizzle with olive oil and sprinkle with salt and pepper without measuring.
Ghirardelli Ultimate Double Chocolate Cookies
Ghirardelli Ultimate Double Chocolate Cookies
Yields: 2 dozen cookies
1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 Tbsp. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
½ tsp baking powder
1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips
1 cup (4 oz) chopped walnuts
In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm.
Preheat oven to 375. Unwrap dough; with sharp knife, cut into ¾ inch slices. Place slices 1 ½ inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet. Enjoy the moment of timeless pleasure.
Yields: 2 dozen cookies
1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 Tbsp. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
½ tsp baking powder
1 bag (12 oz) Ghirardelli Semi-Sweet Chocolate Chips
1 cup (4 oz) chopped walnuts
In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts.
Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. As dough will be very soft, use plastic wrap to dough in log shape. Wrap tightly. Refrigerate at least 1 hour or until firm.
Preheat oven to 375. Unwrap dough; with sharp knife, cut into ¾ inch slices. Place slices 1 ½ inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet. Enjoy the moment of timeless pleasure.
Subscribe to:
Posts (Atom)