Chicken thighs, bone in (or chicken breasts)
Paul Prudhomme Poultry Seasoning
Paprika
Kosher salt and pepper
1 medium onion sliced
3 garlic cloves, smashed
2/3 cups olive oil
1/2 lemon, juiced
1/3 cup orange juice
2 tbs. dijon mustard
2 tbs. agave nectar (or honey)
1 tbs. guajillo puree (or you can use red pepper flakes to your liking)
1 bay leaf
Generously season chicken on both sides with kosher salt and pepper, paprika, and Prudhomme's seasoning or other seasonings that you like. Put in Ziploc bag and let sit for 15 minutes in the fridge.
In the meantime, make marinade. Taste to adjust seasonings.
Add marinade to chicken and marinate overnight or for a few hours.
Preheat oven to 350 degrees.
Remove from marinade, pat dry. In a hot skillet over medium heat, sear chicken 5 minutes skin side, 3 minutes on other side until it's nicely browned.
If your skillet is oven proof, put directly in oven. If not, put browned chicken on a cookie sheet or roasting pan in 350 degree oven for 25 minutes or until cooked through (175 degrees internal temperature.)
Enjoy.
Monday, October 26, 2009
Swiss Onion Soup Recipe
Adapted from Mangrove Grill Restaurant
serves 4-6
2 tablespoons olive oil
3 large onions, sliced
12 ounces pale ale beer
3 cups chicken or vegetable broth
2 bay leaves
1/2 teaspoon paprika
1/2 teaspoon celery seeds
1 teaspoon kosher salt (1/2 teaspoon table salt)
2 tablespoons heavy cream
4-6 pieces day old bread, toasted
1 1/2 cups grated gruyere swiss cheese, or other cheese (or 4-6 slices)
2 tablespoons minced fresh parsley
1. Heat a large, heavy bottomed pot over medium heat and add the olive oil. When the oil is shimmering, add the onions. Cook the onions 7-10 minutes, until golden brown. Check the onions often to make sure they do not burn. Pour in the pale ale, use a wooden spoon to scrape up the delicious brown bits at the bottom of the pan and let simmer until reduced by half, about 5 minutes.
2. Add the chicken broth, bay leaves, paprika, celery seeds and salt. Bring the soup to a boil and let simmer for 15 minutes. Taste and season with additional salt if needed. Turn off the heat and swirl in the cream. Ladle the soup into 4-6 individual soup bowls.
3. Turn the broiler to high and with the rack 8-inches below the heating element, toast the bread slices.
4. Place a piece of toasted bread in each soup bowl and then top with some of the grated cheese. Place all of the bowls on a baking sheet and carefully transfer it to the broiler. Watch the soup carefully! It should only take about 3 minutes for the cheese to melt and bubble. Serve with a sprinkling of parsley.
serves 4-6
2 tablespoons olive oil
3 large onions, sliced
12 ounces pale ale beer
3 cups chicken or vegetable broth
2 bay leaves
1/2 teaspoon paprika
1/2 teaspoon celery seeds
1 teaspoon kosher salt (1/2 teaspoon table salt)
2 tablespoons heavy cream
4-6 pieces day old bread, toasted
1 1/2 cups grated gruyere swiss cheese, or other cheese (or 4-6 slices)
2 tablespoons minced fresh parsley
1. Heat a large, heavy bottomed pot over medium heat and add the olive oil. When the oil is shimmering, add the onions. Cook the onions 7-10 minutes, until golden brown. Check the onions often to make sure they do not burn. Pour in the pale ale, use a wooden spoon to scrape up the delicious brown bits at the bottom of the pan and let simmer until reduced by half, about 5 minutes.
2. Add the chicken broth, bay leaves, paprika, celery seeds and salt. Bring the soup to a boil and let simmer for 15 minutes. Taste and season with additional salt if needed. Turn off the heat and swirl in the cream. Ladle the soup into 4-6 individual soup bowls.
3. Turn the broiler to high and with the rack 8-inches below the heating element, toast the bread slices.
4. Place a piece of toasted bread in each soup bowl and then top with some of the grated cheese. Place all of the bowls on a baking sheet and carefully transfer it to the broiler. Watch the soup carefully! It should only take about 3 minutes for the cheese to melt and bubble. Serve with a sprinkling of parsley.
Saturday, October 24, 2009
Garlic Butter Noodles Recipe
7 oz dry egg noodles or spaghetti noodles
3 Tablespoons butter
1/2 cup fresh mint or basil, chopped
3 cloves garlic, finely minced
2 Tablespoons brown sugar
1 teaspoons Maggi Sauce or soy sauce (we duplicated the amount to 3 teaspoons cause we’re Maggi sauce addicts)
1 Tablespoon oyster sauce
1. In Large pot, bring water to boil and cook noodles according to the package instructions. Drain noodles and wipe pot clean. Return pot (or separate pan) to medium-high heat and add the butter. Once butter sizzles, add garlic. Fry for about 1 minutes or until fragrant. Don’t let the garlic burn.
2. Add brown sugar, Maggi Sauce and oyster sauce and stir well. Add noodles and toss evenly with the sauce.
3. Remove from pan and plate in large bowl and toss with fresh mint.
3 Tablespoons butter
1/2 cup fresh mint or basil, chopped
3 cloves garlic, finely minced
2 Tablespoons brown sugar
1 teaspoons Maggi Sauce or soy sauce (we duplicated the amount to 3 teaspoons cause we’re Maggi sauce addicts)
1 Tablespoon oyster sauce
1. In Large pot, bring water to boil and cook noodles according to the package instructions. Drain noodles and wipe pot clean. Return pot (or separate pan) to medium-high heat and add the butter. Once butter sizzles, add garlic. Fry for about 1 minutes or until fragrant. Don’t let the garlic burn.
2. Add brown sugar, Maggi Sauce and oyster sauce and stir well. Add noodles and toss evenly with the sauce.
3. Remove from pan and plate in large bowl and toss with fresh mint.
Thursday, October 22, 2009
Beef & Black Bean Chili with Chipotle & Avocado
Serves four
3 15-oz. cans black beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 medium chipotle plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
2 Tbs. extra-virgin olive oil
1 lb. 85% lean ground beef
Kosher salt
1 large red onion, finely diced
1-1/2 Tbs. chili powder
2 tsp. ground cumin
1 lime, juiced
1/2 cup chopped fresh cilantro
Freshly ground black pepper
1 ripe avocado, cut in a medium dice
Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.
Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.
Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.
serving suggestions
Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.
3 15-oz. cans black beans, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 medium chipotle plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)
2 Tbs. extra-virgin olive oil
1 lb. 85% lean ground beef
Kosher salt
1 large red onion, finely diced
1-1/2 Tbs. chili powder
2 tsp. ground cumin
1 lime, juiced
1/2 cup chopped fresh cilantro
Freshly ground black pepper
1 ripe avocado, cut in a medium dice
Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.
Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.
Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.
serving suggestions
Coarsely crumble about 3 handfuls of tortilla chips in a zip-top bag, and use them as an additional chili topping.
Wednesday, October 21, 2009
Salmon Chowder
2 teaspoons olive oil
1 medium onion, diced
2 ribs celery, diced
1/2 teaspoon coarse salt
1 1/2 pounds russet potatoes, peeled and diced
1 8-oz bottle clam juice
32 oz (4 cups) chicken broth
3/4 teaspoon dried thyme
1/4 cup butter
1/3 cup all-purpose flour
32 oz (4 cups) milk (I use 2%)
1 6-oz fillet salmon
1. Heat a large pot over medium-high heat for 2 minutes; reduce the heat to medium. Add the oil and let it heat for 10 seconds. Add the onion, celery, and salt, and cook until the onion has started to soften, about 5 minutes, stirring often.
2. Add the potatoes, clam juice, chicken broth, and thyme. I put my broth in straight from the freezer (I defrosted it in the microwave just long enough to be able to get it out of the zip-top bags and break the blocks in half) and let it melt in the pot. Bring it all to a boil, then reduce the heat to low and simmer until the potatoes are just barely tender, 15-20 minutes.
3. Meanwhile, make the white sauce: Melt the butter in a small pot. Add the flour, mix it into the butter, and cook the mixture for 2 minutes (it will be very thick and pasty), stirring constantly to keep it from burning.
4. Add the milk and whisk it into the flour until there aren't any lumps. Cook, whisking constantly, until the mixture is very thick. A drizzle should sit on top of the sauce and take a long time to melt back into the rest of the sauce (see the picture).
5. Add the salmon to the pot with the potatoes and onions. Simmer until the salmon is cooked through, 5-8 minutes, and break it up into bite-sized pieces with a wooden spoon (we like big, juicy pieces).
6. Add the white sauce to the big pot and stir it in to combine it well.
Makes 4-6 servings.
1 medium onion, diced
2 ribs celery, diced
1/2 teaspoon coarse salt
1 1/2 pounds russet potatoes, peeled and diced
1 8-oz bottle clam juice
32 oz (4 cups) chicken broth
3/4 teaspoon dried thyme
1/4 cup butter
1/3 cup all-purpose flour
32 oz (4 cups) milk (I use 2%)
1 6-oz fillet salmon
1. Heat a large pot over medium-high heat for 2 minutes; reduce the heat to medium. Add the oil and let it heat for 10 seconds. Add the onion, celery, and salt, and cook until the onion has started to soften, about 5 minutes, stirring often.
2. Add the potatoes, clam juice, chicken broth, and thyme. I put my broth in straight from the freezer (I defrosted it in the microwave just long enough to be able to get it out of the zip-top bags and break the blocks in half) and let it melt in the pot. Bring it all to a boil, then reduce the heat to low and simmer until the potatoes are just barely tender, 15-20 minutes.
3. Meanwhile, make the white sauce: Melt the butter in a small pot. Add the flour, mix it into the butter, and cook the mixture for 2 minutes (it will be very thick and pasty), stirring constantly to keep it from burning.
4. Add the milk and whisk it into the flour until there aren't any lumps. Cook, whisking constantly, until the mixture is very thick. A drizzle should sit on top of the sauce and take a long time to melt back into the rest of the sauce (see the picture).
5. Add the salmon to the pot with the potatoes and onions. Simmer until the salmon is cooked through, 5-8 minutes, and break it up into bite-sized pieces with a wooden spoon (we like big, juicy pieces).
6. Add the white sauce to the big pot and stir it in to combine it well.
Makes 4-6 servings.
Honey-Ginger Chicken Breasts
Marinade:
1/3 cup of honey
1 tbsp fresh ginger, minced
1 tbsp fresh lemon juice
1 tbsp cider vinegar
1 tbsp soy sauce
1 tsp toasted sesame oil
1/2 tsp orange zest
1/2 tsp Worcestershire sauce
4 cloves of garlic, minced
Juice from 1/2 an orange
2 boneless, skinless chicken breasts, trimmed of fat
Combine the ingredients in a large zip lock bag, seal and shake well. Add the chicken breasts and toss to coat evenly. Place in the refrigerator for at least 2 hours, turning occasionally.
Other ingredients:
Cooking spray
Sea salt and freshly cracked pepper, to taste
1 tsp cornstarch
1 tsp water
Sesame seeds
Green onions
Remove chicken from bag, reserving marinade. Heat a large skillet coated with cooking spray over medium heat. Place the chicken breasts in the skillet and cook for 7-8 minutes then flip. (I wiped out the pan with a paper towel when I flipped them so the chicken wouldn't burn from the sugar in the marinade). Cook for an additional 4-5 minutes or until the chicken is cooked and the juices run clear.
While the chicken is cooking, strain the marinade through a sieve, discard the solids. Place marinade into a saucepan; bring to a boil. Cook 3 minutes. Combine the cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to saucepan, stirring with a whisk, cook for 1 minute. Remove from heat.
Let the chicken rest for 5 minutes; slice the breasts into thin strips then drizzle with sauce. Sprinkle the top with sesame seeds and green onions. Serve with more sauce on the side. Enjoy.
1/3 cup of honey
1 tbsp fresh ginger, minced
1 tbsp fresh lemon juice
1 tbsp cider vinegar
1 tbsp soy sauce
1 tsp toasted sesame oil
1/2 tsp orange zest
1/2 tsp Worcestershire sauce
4 cloves of garlic, minced
Juice from 1/2 an orange
2 boneless, skinless chicken breasts, trimmed of fat
Combine the ingredients in a large zip lock bag, seal and shake well. Add the chicken breasts and toss to coat evenly. Place in the refrigerator for at least 2 hours, turning occasionally.
Other ingredients:
Cooking spray
Sea salt and freshly cracked pepper, to taste
1 tsp cornstarch
1 tsp water
Sesame seeds
Green onions
Remove chicken from bag, reserving marinade. Heat a large skillet coated with cooking spray over medium heat. Place the chicken breasts in the skillet and cook for 7-8 minutes then flip. (I wiped out the pan with a paper towel when I flipped them so the chicken wouldn't burn from the sugar in the marinade). Cook for an additional 4-5 minutes or until the chicken is cooked and the juices run clear.
While the chicken is cooking, strain the marinade through a sieve, discard the solids. Place marinade into a saucepan; bring to a boil. Cook 3 minutes. Combine the cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to saucepan, stirring with a whisk, cook for 1 minute. Remove from heat.
Let the chicken rest for 5 minutes; slice the breasts into thin strips then drizzle with sauce. Sprinkle the top with sesame seeds and green onions. Serve with more sauce on the side. Enjoy.
Parmesan Crusted Chicken
Serves 4
Ingredients
For Chicken
4 boneless, skinless chicken breasts, pounded 1/4" thick
kosher salt
freshly ground black pepper
For Breading
2 eggs, beaten
1/2 cup all purpose flour
2/3 cup seasoned Italian breadcrumbs (I use Progresso)
1/3 cup Parmesan cheese, freshly grated
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped mixed fresh herbs, such as thyme, parsley, chives, or rosemary (optional)
For Cooking
2 tablespoons canola or vegetable oil
2 tablespoons olive oil
Lemon wedges for serving
Directions
1. Set up three large, shallow bowls and a large plate in an assembly line. Put flour in the first bowl; eggs in the second; and mix bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third.
2. Season chicken breasts with kosher salt and pepper to taste. Dredge first chicken breast in flour, and shake off excess until just a light coating remains. Next, dip in egg mixture and turn to coat evenly, letting excess egg drip off. Finally, dredge in bread crumb and Parmesan mixture, turning a few times to coat well. Set aside on plate and repeat until all chicken breasts are breaded.
3. Heat both oils in a large saute pan over medium heat. When oil is hot, add chicken breasts to pan and cook for 2-3 minutes, until first side is golden brown. Flip and continue cooking until done, about 2-3 minutes longer. Serve immediately with lemon wedges.
Ingredients
For Chicken
4 boneless, skinless chicken breasts, pounded 1/4" thick
kosher salt
freshly ground black pepper
For Breading
2 eggs, beaten
1/2 cup all purpose flour
2/3 cup seasoned Italian breadcrumbs (I use Progresso)
1/3 cup Parmesan cheese, freshly grated
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped mixed fresh herbs, such as thyme, parsley, chives, or rosemary (optional)
For Cooking
2 tablespoons canola or vegetable oil
2 tablespoons olive oil
Lemon wedges for serving
Directions
1. Set up three large, shallow bowls and a large plate in an assembly line. Put flour in the first bowl; eggs in the second; and mix bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third.
2. Season chicken breasts with kosher salt and pepper to taste. Dredge first chicken breast in flour, and shake off excess until just a light coating remains. Next, dip in egg mixture and turn to coat evenly, letting excess egg drip off. Finally, dredge in bread crumb and Parmesan mixture, turning a few times to coat well. Set aside on plate and repeat until all chicken breasts are breaded.
3. Heat both oils in a large saute pan over medium heat. When oil is hot, add chicken breasts to pan and cook for 2-3 minutes, until first side is golden brown. Flip and continue cooking until done, about 2-3 minutes longer. Serve immediately with lemon wedges.
Monday, October 19, 2009
Pretzels
From: http://lookimadethat.wordpress.com/2009/10/17/pretzels/
Makes 8 pretzels
Dough:
1 1/4 tsp active dry yeast
1/2 cups warm water
1/4 cup buttermilk
2 TBSP light brown sugar
3/4 tsp sugar
1 1/2 tsp vegetable oil, plus more as needed (I used olive oil)
2 cups bread flour
1 1/2 tsp salt
Simmering Liquid:
2 quarts water
1/4 cup amber beer
1/4 cup baking soda
1/4 cup packed light brown sugar
vegetable oil
2 TBSP coarse sea salt
Make the dough:
- In a measuring cup, dissolve the yeast in the water and let sit for 5 minutes, or until cloudy. Add the buttermilk, brown sugar, sugar, and vegetable oil and mix well.
- Place the flour and salt in a bowl. Add the liquid mixture and knead until smooth.
- Brush a large bowl with vegetable oil. Scrape out the dough and place in the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.
- Line 2 half sheet pans with parchment paper and brush with oil. Lightly oil your work surface and your hands. Remove the dough from the refrigerator and press into a 6-inch square. Cut into 1 1/2 by 3 inch rectangles. One at a time, shape each piece into a pretzel. (Cover the pieces you aren’t working on with plastic.) Roll each piece out into a 24-inch long rope. Shape into a U, then crisscross the ends halfway up, twist them together like a twist-tie, and pull the legs down over the bottom of the U. Place the shaped pretzels onto the lined baking sheets. Cover with lightly oiled plastic wrap and allow to rise for 30 minutes, or until not quite doubled.
- While the pretzels are rising, place racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Cut the parchment the pretzels are on into squares to facilitate lifting and transferring the pretzels into the water bath.
- In a 10-inch-wide stainless-steel pot, combine the water, beer, baking soda, and brown sugar and bring to a simmer. Two at a time, lift the parchment square with pretzel and carefully reverse the pretzel off the parchment into the simmering water. Cook for 10 seconds and flip, using a skimmer or slotted spoon. Cook for another 10 seconds, and with the skimmer, lift above the pan to drain. Then transfer back to the baking sheets, rounded sides up. Brush with vegetable oil. Dust with coarse salt.
- Bake, switching the sheets from top to bottom and rotating from front to back halfway through, for 15 minutes, or until the pretzels are chestnut brown. Remove from the oven and serve warm. Be sure and check the bottoms, mine got a little toasty!
Makes 8 pretzels
Dough:
1 1/4 tsp active dry yeast
1/2 cups warm water
1/4 cup buttermilk
2 TBSP light brown sugar
3/4 tsp sugar
1 1/2 tsp vegetable oil, plus more as needed (I used olive oil)
2 cups bread flour
1 1/2 tsp salt
Simmering Liquid:
2 quarts water
1/4 cup amber beer
1/4 cup baking soda
1/4 cup packed light brown sugar
vegetable oil
2 TBSP coarse sea salt
Make the dough:
- In a measuring cup, dissolve the yeast in the water and let sit for 5 minutes, or until cloudy. Add the buttermilk, brown sugar, sugar, and vegetable oil and mix well.
- Place the flour and salt in a bowl. Add the liquid mixture and knead until smooth.
- Brush a large bowl with vegetable oil. Scrape out the dough and place in the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.
- Line 2 half sheet pans with parchment paper and brush with oil. Lightly oil your work surface and your hands. Remove the dough from the refrigerator and press into a 6-inch square. Cut into 1 1/2 by 3 inch rectangles. One at a time, shape each piece into a pretzel. (Cover the pieces you aren’t working on with plastic.) Roll each piece out into a 24-inch long rope. Shape into a U, then crisscross the ends halfway up, twist them together like a twist-tie, and pull the legs down over the bottom of the U. Place the shaped pretzels onto the lined baking sheets. Cover with lightly oiled plastic wrap and allow to rise for 30 minutes, or until not quite doubled.
- While the pretzels are rising, place racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Cut the parchment the pretzels are on into squares to facilitate lifting and transferring the pretzels into the water bath.
- In a 10-inch-wide stainless-steel pot, combine the water, beer, baking soda, and brown sugar and bring to a simmer. Two at a time, lift the parchment square with pretzel and carefully reverse the pretzel off the parchment into the simmering water. Cook for 10 seconds and flip, using a skimmer or slotted spoon. Cook for another 10 seconds, and with the skimmer, lift above the pan to drain. Then transfer back to the baking sheets, rounded sides up. Brush with vegetable oil. Dust with coarse salt.
- Bake, switching the sheets from top to bottom and rotating from front to back halfway through, for 15 minutes, or until the pretzels are chestnut brown. Remove from the oven and serve warm. Be sure and check the bottoms, mine got a little toasty!
Friday, October 16, 2009
Fudge Puddle Cookies
Cookie Crust:
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 ts vanilla extract
1-1/4 cup all-purpose flour
3/4 ts baking soda
1/2 ts salt
In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla.
In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry to the wet mixtures.
Chill in the fridge for at least one hour. Remove from fridge and form into 1" balls. Grease a mini-muffin pan and add 1 ball to each muffin cup. Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball, big enough to fill the middles with the fudge filling. Let them cool in the pan for at least 5 minutes and then move to a cooling rack. Once all of the cookies are done baking, it's time to make the fudge filling:
Filling:
1 cup semi-sweet chocolate chips
1 cup butterscotch chips (I used milk chocolate chips)
1-14 oz. can sweetened condensed milk
1 ts vanilla
chopped nuts or sprinkles(optional)
In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minute, stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth:
Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so.
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 ts vanilla extract
1-1/4 cup all-purpose flour
3/4 ts baking soda
1/2 ts salt
In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla.
In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry to the wet mixtures.
Chill in the fridge for at least one hour. Remove from fridge and form into 1" balls. Grease a mini-muffin pan and add 1 ball to each muffin cup. Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball, big enough to fill the middles with the fudge filling. Let them cool in the pan for at least 5 minutes and then move to a cooling rack. Once all of the cookies are done baking, it's time to make the fudge filling:
Filling:
1 cup semi-sweet chocolate chips
1 cup butterscotch chips (I used milk chocolate chips)
1-14 oz. can sweetened condensed milk
1 ts vanilla
chopped nuts or sprinkles(optional)
In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minute, stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth:
Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so.
Chicken Florentine
Serves 4
2 cups buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 boneless chicken breasts
2 cups panko breadcrumbs
extra virgin olive oil
1 large shallot, thinly sliced
1 bag baby spinach (about 4 cups)
Salt and pepper, to taste
Combine buttermilk with spices in a large baking dish. Pound chicken breasts flat and add to baking dish; let stand in refrigerator for 2-4 hours. Shake excess buttermilk from chicken and then coat with breadcrumbs. Heat about 2 tablespoons olive oil in a large nonstick skillet and add half of the chicken. Cook until golden brown on each side, then repeat with remaining chicken. Place all chicken on a baking sheet and finish cooking in a 350 degree oven for 10-15 minutes or until no longer pink in the middle. While chicken is in the oven, saute the shallot until slightly softened, then add spinach and cook together with the shallot until it wilts, about 2 minutes. To serve, place a piece of cooked chicken on top of rice or farro, then top with some of the sauteed spinach.
2 cups buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 boneless chicken breasts
2 cups panko breadcrumbs
extra virgin olive oil
1 large shallot, thinly sliced
1 bag baby spinach (about 4 cups)
Salt and pepper, to taste
Combine buttermilk with spices in a large baking dish. Pound chicken breasts flat and add to baking dish; let stand in refrigerator for 2-4 hours. Shake excess buttermilk from chicken and then coat with breadcrumbs. Heat about 2 tablespoons olive oil in a large nonstick skillet and add half of the chicken. Cook until golden brown on each side, then repeat with remaining chicken. Place all chicken on a baking sheet and finish cooking in a 350 degree oven for 10-15 minutes or until no longer pink in the middle. While chicken is in the oven, saute the shallot until slightly softened, then add spinach and cook together with the shallot until it wilts, about 2 minutes. To serve, place a piece of cooked chicken on top of rice or farro, then top with some of the sauteed spinach.
Thursday, October 15, 2009
Easy Breakfast Party
From Jamie Oliver
INGREDIENTS:
For the Meat
1 x bunch tomatoes on the vine, stalks removed and the base of each scored
4 x field mushrooms, peeled and the base of each trimmed
2 x black puddings, sliced --> probably will substitute for this!
8 x sausages
olive oil
sea salt
freshly ground black pepper
10 x rashers dry cured, smoked back bacon
For the Eggs
12 x (large) organic eggs
1 x splash milk
110 g butter
To Assemble
good white uncut bread, for toast
HP sauce
tomato ketchup
To Assemble
Get a large roasting tray and line up the tomatoes in it, scored side up, with the mushrooms, the black pudding and the sausages. Let everything overlap so that the flavours really get in there. Drizzle with olive oil and sprinkle with some salt and pepper then place under a preheated medium grill.
Prepare the scrambled eggs by whisking with the milk. Melt some butter in a non-stick pan and pour in the eggs. Keep the heat low and gently stir to scramble. Remove the tray from under the grill and drape the bacon across the tomatoes and black pudding. Place back under the grill. When the eggs are just about done, season them and serve on some thick slices of toasted bread with a bit of everything else on your plate too!
INGREDIENTS:
For the Meat
1 x bunch tomatoes on the vine, stalks removed and the base of each scored
4 x field mushrooms, peeled and the base of each trimmed
2 x black puddings, sliced --> probably will substitute for this!
8 x sausages
olive oil
sea salt
freshly ground black pepper
10 x rashers dry cured, smoked back bacon
For the Eggs
12 x (large) organic eggs
1 x splash milk
110 g butter
To Assemble
good white uncut bread, for toast
HP sauce
tomato ketchup
To Assemble
Get a large roasting tray and line up the tomatoes in it, scored side up, with the mushrooms, the black pudding and the sausages. Let everything overlap so that the flavours really get in there. Drizzle with olive oil and sprinkle with some salt and pepper then place under a preheated medium grill.
Prepare the scrambled eggs by whisking with the milk. Melt some butter in a non-stick pan and pour in the eggs. Keep the heat low and gently stir to scramble. Remove the tray from under the grill and drape the bacon across the tomatoes and black pudding. Place back under the grill. When the eggs are just about done, season them and serve on some thick slices of toasted bread with a bit of everything else on your plate too!
Monday, October 12, 2009
Chocolate chunk muffin
Ingredients:
3 cups (390 grams) plain flour
3 tablespoons cocoa powder
1 1/2 tablespoon baking powder
1 1/2 cups (300 grams) sugar
200 grams (8 rows) dark cooking chocolate, chopped
1 1/2 cups (360 ml) milk
3/4 cup (170 grams) butter, softened
2 eggs
~~~
1. Preheat an oven to 356 F (180 C).
2. Sift the flour, cocoa, baking powder and sugar into a large bowl.
Stir to combine.
3. Add the chocolate chunks and stir again.
4. Whisk the eggs, butter and milk.
5. Then, using a spatula or wooden spoon, stir the two mixtures together until everything is moistened. Yes, there will be lumps but small lumps are fine.
6. Spoon the mixture into muffin pans…
7. … and bake for 20-25 minutes. Leave in the pan for 5 minutes before removing.
3 cups (390 grams) plain flour
3 tablespoons cocoa powder
1 1/2 tablespoon baking powder
1 1/2 cups (300 grams) sugar
200 grams (8 rows) dark cooking chocolate, chopped
1 1/2 cups (360 ml) milk
3/4 cup (170 grams) butter, softened
2 eggs
~~~
1. Preheat an oven to 356 F (180 C).
2. Sift the flour, cocoa, baking powder and sugar into a large bowl.
Stir to combine.
3. Add the chocolate chunks and stir again.
4. Whisk the eggs, butter and milk.
5. Then, using a spatula or wooden spoon, stir the two mixtures together until everything is moistened. Yes, there will be lumps but small lumps are fine.
6. Spoon the mixture into muffin pans…
7. … and bake for 20-25 minutes. Leave in the pan for 5 minutes before removing.
Vegetable Beef Noodle Soup Recipe
serves 4 as main dish
Ingredients:
3 1/2 cups low-sodium, low-fat beef stock
3 1/2 cups water
1/2 to 3/4 pound good quality beef steak (sirloin strip is good)
1 14 to 16 ounce can diced tomatoes
1 cup medium egg noodles
2 medium fresh carrots, peeled and thinly sliced
2 ribs celery, strings removed, halved and diced
1 large yellow onion, peeled and diced
1/2 cup frozen peas
1 large clove garlic, peeled
1 bay leaf
1/2 teaspoon dried thyme
Several grates black peppercorn
Kosher salt to taste
How to make the Vegetable Beef Noodle soup:
Begin the soup by searing the steak in a very heavy, hot skillet (cast iron is ideal) on both sides. Cook to no more than medium rare - it will finish cooking later- and set the steak aside to rest for at least ten minutes before slicing for the soup. When slicing for the soup, cut thinly across the grain into bite sized strips.
De-glaze the pan used to cook the steak by adding 1/2 cup of the water to the pan while still hot, being careful of the steam, and scrape up the bits left from searing the steak. Add this to a large soup kettle, along with the rest of the water and the beef stock.
Add the diced onion, celery, sliced carrots, garlic, bay leaf and thyme to the soup pot. Simmer this for 20 minutes, until the celery and carrots are very tender.
Add the tomatoes, bring back to a simmer and continue to cook for another ten minutes.
Stir in the cup of medium egg noodles, cook for seven minutes then add the sliced steak and the frozen peas. Taste for salt and pepper and season accordingly.
Continue cooking at a bare simmer for three minutes more or until the noodles and peas are tender.
Soup is done - enjoy!
Ingredients:
3 1/2 cups low-sodium, low-fat beef stock
3 1/2 cups water
1/2 to 3/4 pound good quality beef steak (sirloin strip is good)
1 14 to 16 ounce can diced tomatoes
1 cup medium egg noodles
2 medium fresh carrots, peeled and thinly sliced
2 ribs celery, strings removed, halved and diced
1 large yellow onion, peeled and diced
1/2 cup frozen peas
1 large clove garlic, peeled
1 bay leaf
1/2 teaspoon dried thyme
Several grates black peppercorn
Kosher salt to taste
How to make the Vegetable Beef Noodle soup:
Begin the soup by searing the steak in a very heavy, hot skillet (cast iron is ideal) on both sides. Cook to no more than medium rare - it will finish cooking later- and set the steak aside to rest for at least ten minutes before slicing for the soup. When slicing for the soup, cut thinly across the grain into bite sized strips.
De-glaze the pan used to cook the steak by adding 1/2 cup of the water to the pan while still hot, being careful of the steam, and scrape up the bits left from searing the steak. Add this to a large soup kettle, along with the rest of the water and the beef stock.
Add the diced onion, celery, sliced carrots, garlic, bay leaf and thyme to the soup pot. Simmer this for 20 minutes, until the celery and carrots are very tender.
Add the tomatoes, bring back to a simmer and continue to cook for another ten minutes.
Stir in the cup of medium egg noodles, cook for seven minutes then add the sliced steak and the frozen peas. Taste for salt and pepper and season accordingly.
Continue cooking at a bare simmer for three minutes more or until the noodles and peas are tender.
Soup is done - enjoy!
Friday, October 9, 2009
Whole Wheat Apple Muffins
From Smitten Kitchen
Yield: 12-18
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Yield: 12-18
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Wednesday, October 7, 2009
Garlic-Lover's Vegetable Stir Fry with Eggplant, Zucchini, and Yellow Squash
Makes about 4 servings
1 1/2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (use any combination of these vegetables)
2 T peanut oil or canola oil (or possibly a little more if you don't have a non-stick pan)
2 T finely minced garlic (or less)
1 onion, sliced top to bottom in strips about 1/2 inch wide
1/4 tsp. salt
3 T Oyster Sauce (look for it by the Asian foods in any supermarket)
Cut vegetables into pieces that are the same size and same shape, cutting away the inner seeds from squash and larger eggplants before you cut them into short strips about 1/2 inch wide. Get oil, oyster sauce, salt, and measuring spoons out and have ready on the counter near the stove.
Put wok or frying pan on the stove and heat 1-2 minutes, until it's too hot to hold your hand over it. (You should be able to almost see the heat shimmering up from the wok.) Add the oil and heat about 30 seconds, then add minced garlic and sliced onion and cook 20 seconds, stirring constantly.
Add the rest of the vegetables all at once, add salt, and cook 4-5 minutes, stirring every 20-30 seconds, or until vegetables are barely starting to soften.
Add oyster sauce, stirring gently so all the vegetables are coated with sauce. Cook about 2 minutes more, stirring a few times. Serve hot.
Principles of Chinese Cooking
Preheat the wok (before you put the oil in).
Season the oil (with whole pieces of garlic and sometimes ginger root, which you often remove when you add the food to be cooked).
Symmetry of cut (all pieces must be cut the same size and shape).
Have all ingredients cut and sauces mixed before you cook.
Use very high heat and cook fast.
1 1/2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (use any combination of these vegetables)
2 T peanut oil or canola oil (or possibly a little more if you don't have a non-stick pan)
2 T finely minced garlic (or less)
1 onion, sliced top to bottom in strips about 1/2 inch wide
1/4 tsp. salt
3 T Oyster Sauce (look for it by the Asian foods in any supermarket)
Cut vegetables into pieces that are the same size and same shape, cutting away the inner seeds from squash and larger eggplants before you cut them into short strips about 1/2 inch wide. Get oil, oyster sauce, salt, and measuring spoons out and have ready on the counter near the stove.
Put wok or frying pan on the stove and heat 1-2 minutes, until it's too hot to hold your hand over it. (You should be able to almost see the heat shimmering up from the wok.) Add the oil and heat about 30 seconds, then add minced garlic and sliced onion and cook 20 seconds, stirring constantly.
Add the rest of the vegetables all at once, add salt, and cook 4-5 minutes, stirring every 20-30 seconds, or until vegetables are barely starting to soften.
Add oyster sauce, stirring gently so all the vegetables are coated with sauce. Cook about 2 minutes more, stirring a few times. Serve hot.
Principles of Chinese Cooking
Preheat the wok (before you put the oil in).
Season the oil (with whole pieces of garlic and sometimes ginger root, which you often remove when you add the food to be cooked).
Symmetry of cut (all pieces must be cut the same size and shape).
Have all ingredients cut and sauces mixed before you cook.
Use very high heat and cook fast.
Tuesday, October 6, 2009
Classic Mashed Potatoes
6 cups yukon gold poatoes, peeled and cubed (about 8 medium potatoes)
4 x cloves garlic
1/2 cup milk, approximately
salt and pepper
DIRECTIONS:
In a large saucepan, boil the potatoes and garlic in salted water until tender, about 15 minutes. Drain.
Using a masher, mash the potatoes and garlic with the butter. Then, using an electric mixer, purée the mixture with the milk. Adjust the seasoning.
4 x cloves garlic
1/2 cup milk, approximately
salt and pepper
DIRECTIONS:
In a large saucepan, boil the potatoes and garlic in salted water until tender, about 15 minutes. Drain.
Using a masher, mash the potatoes and garlic with the butter. Then, using an electric mixer, purée the mixture with the milk. Adjust the seasoning.
Potato and Leek Soup
INGREDIENTS:
3 tbsp butter (45 ml)
1 onion, chopped
1 1/2 cups leeks, white part and a little green, sliced thinly (325 ml)
3 Yukon Gold potatoes
6 cups chicken stock (1.5 L)
3 bay leaves
2 sprigs of fresh thyme
Juice of 1/2 lemon
Salt and pepper
DIRECTIONS:
Heat the butter in a large soup pot over medium high heat. Add onions and leeks and sauté until soft, about 3 minutes. Add potatoes, season and stir, coating well with melted butter. Add the stock, bay leaves and thyme and cook until potatoes are very soft. Puree soup in a blender or food processor, adding lemon juice and seasoning to taste.
3 tbsp butter (45 ml)
1 onion, chopped
1 1/2 cups leeks, white part and a little green, sliced thinly (325 ml)
3 Yukon Gold potatoes
6 cups chicken stock (1.5 L)
3 bay leaves
2 sprigs of fresh thyme
Juice of 1/2 lemon
Salt and pepper
DIRECTIONS:
Heat the butter in a large soup pot over medium high heat. Add onions and leeks and sauté until soft, about 3 minutes. Add potatoes, season and stir, coating well with melted butter. Add the stock, bay leaves and thyme and cook until potatoes are very soft. Puree soup in a blender or food processor, adding lemon juice and seasoning to taste.
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