1 Tbsp. olive oil
1/2 pound chicken breast, cut into 1" pieces
1/2 onion, diced
1 carrot, sliced (I used 2 carrots)
1 celery stalk, sliced (I omitted)
2 cloves garlic, minced (I used 3 cloves)
1/3 cup dry white wine
1 1/4 cups chicken broth (I used 1 32 oz carton of fat free, low sodium chicken broth)
4 oz. white or cremini mushrooms (I omitted)
1/2 lb. baby redskin potatoes, halved (skin-on) (I used 1/2 lb Idaho potatoes cut in eighths)
1/2 tsp. dried thyme (I used 1 tsp)
I added 1 tsp dried parsley
1 bay leaf
salt and pepper
1/4 cup frozen peas, thawed
I added 1/4 cup frozen corn, thawed
corn starch slurry (optional)
In a smallish stockpot or dutch oven, heat the olive oil. Add the chicken pieces, just to brown, and then remove them. Add the onion and cook until translucent. Stir in the carrots, celery and garlic until the garlic is just fragrant, about a minute.
Pour the wine into the pot to deglaze, being sure to get the browned chicken bits off the bottom of the pot. Reduce the wine slightly over medium high heat.
Add the chicken broth, bay leaf, thyme, potatoes, chicken, mushrooms and salt and pepper to taste. Bring to a boil, then reduce heat and cover. Simmer until potatoes are fork tender and chicken is cooked through. I added the peas and corn while simmering for 10 minutes)
If you want, add a corn starch slurry at this point and boil about a minute uncovered. (I used the cornstarch and boiled for a couple of minutes to thicken)
Monday, December 17, 2007
Friday, December 14, 2007
The ingredients for this sauce are accurate, however, the measurements are really close estimates. Sometimes I just get caught up in trying different things, and forget to write the exact numbers down. But have fun and experiment.
1 (28 oz) can Muir Glen Crushed Fire Roasted tomatoes
1 (28 oz) can Muir Glen Whole Fire Roasted tomatoes, crushed into small pieces by hand
8-10 small button mushrooms, sliced
4 oz tomato paste (or more depending on how much liquid/how long the sauce simmers)
3 cloves garlic, minced
3/4 cup onions
1 teaspoon dried basil
1/2 tsp dried oregano
1/2 cup red wine
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 bay leaf
1/2 tsp salt & 1/2 tsp freshly ground pepper (or to taste)
handful of freshly chopped parsley
Heat olive oil in pot on medium heat, add onions & mushrooms. Cook for 5 minutes. Add garlic and 2 oz tomato paste and cook for an additional 4 minutes. Add remaining ingredients, except for fresh parsley, including partially cooked meatballs. Bring sauce to a simmer and cook for 3 hours on low-medium. Stir gently (don't break the meatballs, they will be soft!) every half hour, add more tomato paste if necessary to thicken, or simmer uncovered. Add fresh parsley in the last 20 minutes of cooking.
Serve with pasta, Parmesan cheese & some fresh parsley. I love pairing this with a salad & homemade roasted garlic bread.
1 lb lean ground beef
2 cloves garlic, minced
1/4 cup minced onions
1/4 cup , plus a tablespoon or more of grated Parmesan cheese
1/2 - 2/3 cup bread crumbs
1/4 cup, plus a couple of tablespoons of skim milk
1 egg, beaten
a dash of salt & pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1/2 tsp olive oil
Preheat oven to 375. Combine all ingredients in a bowl, and form meatballs. I like to make them medium size so they do not take as long to cook. Place formed meatballs on a greased/non stick baking sheet, and bake for 25 minutes, turning once.
Drain off any excess drippings on a paper towel. Carefully add to the sauce to finish cooking.
Homemade Roasted Garlic Bread
6 clices crusty Italian bread
4 cloves garlic, roasted (put unpeeled cloves of garlic either in tin foil on a baking sheet or in a muffin tin, drizzle with olive oil, salt & pepper, and roast on 350 for 25-30 minutes, or until golden)
2-3 tablespoons softened butter
fresh chopped parsley
Sorry no picture. But...allowed the garlic to cool, then squeezed them, and mixed it with the butter & parsley together and spread on bread. I drizzled with a bit of olive oil. Then I put the bread slices on a baking sheet in the oven on 350 for 5-8 minutes. Just watch it - it depends on how toasted you like it. This was sort of an improv kind of garlic bread, so I apologize for not being more specific ;)
Thursday, December 13, 2007
Chicken Breasts Stuffed with Goat Cheese & Sun-Dried Tomatoes
1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
2 teaspoons olive oil, divided
1/2 cup chopped shallots, divided
1 1/2 teaspoons sugar
3 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup (2 ounces) crumbled goat cheese (I used herbed goat cheese)
2 tablespoons fresh basil (I used 2 teaspoons of dried basil)
/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves (I used scallopine style breasts)
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon dried thyme
2 teaspoons cornstarch
2 teaspoons water
Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper. (used thinly sliced breast so I spooned the mixture, rolled, and secured with toothpicks)
Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. (I put in baking dish covered with foil on 350 for 15 minutes)
Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. (I added a tbsp of sundried tomatoes) Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.
Creamy Parmesan Orzo
Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.
Homemade Chicken Stock
1 small stewing chicken, cut up
4-5 lbs chicken bones/parts, backs, wings, necks
1 large onion, peel on, quartered
2 parsnips, peel on, cut in half or thirds
2 stalks celery with leaves, cut in half
2 carrots, peel on, halved or thirds
4-5 leek leaves, or the white part sliced in half
water to cover ingredients
10 sprigs of fresh parsley
1 bay leaf
1 or 2 of sprigs of fresh thyme
1 head of garlic halved
1 teaspoon of mixed peppercorns
Put chicken and the remaining ingredients up to the leeks. in a large stockpot. Fill with water till it ingredients are covered by a couple of inches of water and bring to a boil, uncovered.
Once boiling, reduce heat to a medium simmer, and skim the scum from the surface with a small fine strainer till liquid is clear. Add remaining ingredients, cover and simmer on low for 2.5-3 hours. Check a couple of times to see if additional skimming is needed.
Let soup cool for 10 minutes, then strain with a fine strainer into another stockpot. Discard the solids. Strain again, and put pot in a sink full of cold water till cooled. Put in refridgerator, let sit overnight, and re-skim the surface for fat.
Use stock for soup or freeze for later use.
Homestyle Chicken Noodle Soup
After making stock, I'll simmer some chicken breasts in store bought broth with 2 cloves of garlic, and in another pot simmer diced carrots, onions, celery, parsnips and parsley. In the last 6-8 minutes of cooking, I add some small soup noodles and cook till al dente.
I drain the chicken, and partially shred, cut in rough pieces, and drain the veggies/noodles. For the soup, simply heat some stock, chicken & veggies, with salt and pepper and simmer for 15 minutes.
Super Duper Dinner Nachos
1/2 bag Tortilla chips, I like to use a mixture of blue & white corn
1 cup 2% Cheddar cheese, shredded, and a teaspoon or so of taco seasoning tossed with cheese
1/2 lb gound lean beef, browned (or turkey)
2 tablespoons, 1-2 teaspoons taco seasoing, divided
1 clove garlic, minced
1/2 can fat free refried black or pinto beans with jalepenos, or add some minced ones
fat free sour cream (to taste)
1 diced tomato, 2 green onions, sliced, 1/4 cup yellow onions, diced (or to your liking)
Brown meat with minced garlic, drain. Add 2-3 tbsp taco seasoning, and 2 tbsp of water, more if needed. Simmer on low for 8 minutes.
Heat refried beans in saucepan on low, or microwave.
Spread out nachos, layer a bit of cheese, meat, beans, then the remainder of the cheese. Heat in the microwave or oven till cheese is melted.
Top with tomatoes, onions & sour cream.
Saturday, December 8, 2007
1 lb. lamb or pork tenderloin, cut into chunks peppers, onions, or any other vegetables you would like, cut into chunks (I used tomatoes, green and red peppers & red onion)
1 32oz container of plain yogurt (I do not recommend fat free, and a Greek yogurt like Fage will also work great)
1 English cucumber or 2 regular cucumbers, seeded
5 cloves garlic, crushed (I usually crush with the help of a little salt and EVOO
1 tsp white wine vinegar
squeeze of fresh lemon juice (optional)
drizzle of extra virgin olive oil
Strain yogurt using a cheesecloth over a bowl (if you don't have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.
Peel and seed the cucumber. Squeeze as much moisture out as possible. Shred/grate/process cucumbers and strain. Pat dry with a cloth or paper towel.
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt to taste. It's best to refrigerate for 30 minutes or more before serving, so flavors can meld.
Drizzle EVOO over the top.
Wednesday, November 28, 2007
PS - It's healthy too!
Chicken & Noodles in Spicy Peanut Sauce
3/4 lb whole wheat spaghetti
2 cups broccoli florets
2 cups thinly sliced carrots
1 lb chicken breast or tenders , cubed
2 cups fat free less sodium chicken broth, divided
2 garlic cloves, minced
1/3 cup reduced fat or natural smooth peanut butter
2 tablespoons low sodium soy sauce
1/4 cup pasta water (or as much as needed)
1 tbsp fresh ginger
1/2 - 1 teaspoon red pepper flakes
2 tbsp honey
6 tbsp peanuts, chopped
4 tbsp scallions, sliced
salt & pepper to taste
Combine 1/3 cup broth, peanut butter, soy sauce, honey, ginger, salt & pepper, red pepper & garlic; whisk until smooth, set aside.
Place chicken in a large saucepan and bring 1 2/3 cups broth to a boil. Reduce heat and simmer for 10-15 minutes, or until chicken is done. Drain.
Meanwhile, cook pasta according to directions. Drain and rinse with cold water, but reserve the pasta water.
While pasta and chicken are cooking, add carrots and broccoli to a skillet(or steam) briefly until almost crisp. Add drained chicken to skillet with vegetables for additional 2 minutes.
Add pasta and sauce to skillet, toss. Add some pasta water to think out sauce, and garnish with peanuts and scallions.
Ole Cheesey Chili Dip
1 cup of chili (I used my recipe in this blog, or use prepared or your own recipe) heated till warm
7-8 oz mexican style Velveeta,cubed
3 oz cream cheese, cubed, more if desired
Tortilla chips (I think the Scoops type works best and it less messy)
I have a Little Dipper Crockpot, so I add the cubed cheese and stir till partially melted, then stir in the chili. My crock cooks fairly quickly, so keep an eye so it doesn't burn.
Serve with tortilla chips...yummy!
Tuesday, November 27, 2007
Turkey Day Menu
shrimp with cocktail sauce
Turkey with Herbes De Provence (and gravy) - Food Network
Slow Cooker Stuffing - Allrecipes Just be sure to reduce the chicken broth, you can always add more if too dry
Green Beans with Shallots - Food Network I also added 2 cloves garlic, minced and some lemon zest to compliment the turkey
Baked Sweet Potatoes - Allrecipes I added fresh tyme in the last 20 minutes of cooking
Roasted Garlic Mashed Potatoes - Food Network I added some fresh chopped parsley and omitted the parmesean cheese
Homemade Whole Cranberry Sauce - Back of Oceanspray fresh cranberry package or Ocean Spray I reduced water by 1/2 cup and replaced with pulp free orange juice
Store bought dinner rolls and butter
Double Layer Pumpkin Cheesecake - in blog
And don't forget one of the most important things - A lot of white wine ;)
Double Layer Pumpkin Cheesecake
Ingredients: 2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Thursday, November 15, 2007
Melissa's Touchdown Chili
1.5 lbs lean ground beef (or a mixture of beef/pork)
1 medium-large onion diced
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
2 (14.5 oz) Mexican- style diced tomatoes, or stewed, coarsely chopped
1 (15 oz) can chili beans, with juice
1-2 (15 oz) can kidney, pinto or black beans, whatever you prefer, rinsed and drained
1.5 tablespoons chili powder
1 tbsp cumin
1 teaspoon salt
1.5 tsp freshly ground pepper
1.2 tsp cayenne pepper
1 tsp oregano
1/2 cup Amber or dark Mexican beer, or beef broth
3-6 oz tomato paste, use to thicken as desired
shredded Mexican-style cheese
low fat sour cream
minced onions or scallions
Brown meat in a large skillet till meat starts to brown, add in onions and garlic and cooked till meat is browned and onions soft. Drain.
In either a slow cooker or large pot, add all tomatoes, meat mixture, beer, and seasonings, and stir. Add in 3 oz of tomato paste, more if necessary to thicken.
If using a slow cooker, cook on low for 6-8 hours, adding beans in the last hour. Also, you can use less beer/liquid if slow cooking, or increase tomato paste.
If using stove method, bring to slow boil, turn heat down to low and simmer for 1-2 hours, adding beans in last hour.
Top with minced onions, shredded cheese, sour cream and garlic bread - enjoy!
Wednesday, November 7, 2007
Portabello Lasagna Rollups
by Ellie Kriger
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Yield: 6 to 8 servings
12 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portabello mushrooms, chopped I used Baby Bellas
1/2 teaspoon salt
4 cups Easy Tomato Sauce, recipe follows, or store bought marinara sauce
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)
Preheat the oven to 375 degrees F.
Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.
Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.
Easy Tomato Sauce:
1 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped I used Muir Glen's Fire Roasted Diced Tomatoes
3 tablespoons tomato paste
1 teaspoon dried oregano
1 bay leaf
Salt and pepper
In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste.
Monday, November 5, 2007
Baked Potato Soup
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra sharp cheddar cheese ,divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
I love the flavors of lemon & chicken, so I'm always trying out new ones. I made Classic Lemon Chicken with Sauteed Spinach from The Food Network. I left out the spinach and instead served with veggies I wanted to use up - a side dish of broccoli and added some button mushrooms to the chicken. The chicken (which turned out amazing!) was full of flavor, so I kept the sides simple. I made some changes to the chicken recipe which I indicated in italics.
2 cloves garlic, peeled
Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.
Sauteed spinach: 3 tablespoons extra-virgin olive oil
Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.
Thursday, November 1, 2007
Rustic Roasted Chicken
1 4 lb chicken
handful of celery and carrots, cut into large chunks
1.5-2 lbs Idaho or Yukom Gold potatoes, quartered
2 medium onions, quartered
1-2 lemons (desired amount)
1/2 cup olive oil (estimated)
salt and papper to taste
1 head of garlic
sprigs of fresh rosemary, parsley, oregano
1 tsp each of the herbs above, chopped
Preheat the oven to 375.
Rinse chicken, and pat dry. Drizzle a bit of olive oil inside of chicken, and add desired amounts salt and papper, sprigs of herbs, half of a lemon, half head of garlic and half of one unpeeled onion.
Mix the juice of one lemon and olive oil and rub all over outside of chicken & season with salt and pepper. In a bowl, mix the chopped herbs, 2 cloves of chopped garlic and a drizzle of olive oil. Spread mixture underneath the skin of the breasts.
Put the chicken breast side up in roasting pan. Toss potatoes with olive oil and lemon juice, salt & pepper and sprinkle around the chicken. Cover and bake for 1 hour. Add celery and carrots, baste chicken with drippings and bake for an additional 30-60 minutes.
Let stand for 10 minutes before carving.
Tuesday, October 30, 2007
I came across two recipes from two separate blogs from the the wonderful ladies at the What's Cooking Board and I liked elements of both of them. I took the sauce from Sugar & Spice and some of the ingredients and preparation from Amber's Delectable Delights. It turned out soooo yummy - my hubby and his friend gave it rave reviews and took some for lunch the next day. I will post the ingredients and prep that I used, which I altered slightly, but to see the original ingredients - just click on the previous links. I served this with red & green leaf salad &Italian crusty bread with homemade garlic/herb butter.
Saute onion and garlic in olive oil until onion is tender.
Stir and bring to a boil. Stir and lower heat to a slow simmer. Cook 3-4 hours. Remove bay leaves before serving.
Trying to get into the Fall/Halloween spirit, I decided to make something with pumpkin for the first time. I found this recipe on a fellow Nestie's blog Cara's Cravings - it is a great/unique combination of a brownie and cheesecake, blending the flavors of chocolate and pumpkin. The thought of making one batter from scratch was daunting enough, and this recipe had two! It probably took me three times as long in prep work as supposed to, and I made a huge mess in the kitchen, but it's a miracle - it turned out looking, smelling and tasting absolutely delicious!
1/3 cup sugar
Thursday, October 25, 2007
2 lbs chicken wings, wings cut at joint, tips discarded
3/4 cup flour
1.5 tablespoons garlic powder
salt & pepper to taste
1.5 teaspoons paprika
vegetable oil for deep frying (amount depends on size of deep fryer)
2 tbsp or more of butter or Smart Balance Light Buttery Spread
1.5 cups of favorite BBQ or Buffalo sauce (I like Sweet Baby Rays')
Combine the spices with flour and lightly toss wings in mixture. Shake off excess and repeat for all the wings, place coated wings on plate and cover with plastic wrap. Refrigerate for
Remove from fridge and deep fry wings for 10-13 minutes. Meanwhile, in a large skillet melt butter and add sauce. I often divide between two skillets and make half with BBQ and half Buffalo sauce.
Drain wings on paper towels to remove excess oil, and add to the skillet(s) and cover with tin foil. Simmer on medium-low for 8 minutes.
At this point you can eat them right away if you like saucy-style wings, or especially if I am making a large amount that's too much for one batch in the deep fryer, I heat the oven on low, maybe 275, while I am simmering wings in sauce. I spray the tin foil that I used for covering the wings on stove and put the wings wrapped loosely in foil and on a baking sheet for not more than ten minutes. The sauce will now be have a more baked-on texture rather than saucy.
I hardly ever make the wings the exact same way. I experiment with different spices - cayenne, chili powder, onion powder, garlic salt, etc depending on what sauce I am using. So depending on how many wings you are making, or how thin you like the sauce, etc you can easily adjust the amount butter, flour, spices & sauce.
Wednesday, October 24, 2007
Aloha! Glazed Salmon
1 salmon fillet
3 tbsps soy sauce
2 cloves garlic, minced
1 tsp sesame oil
2 tbsps pineapple juice
1/4 tsp dried ginger
Combine above ingredients with the exception of cornstarch and water. In another bowl, mix the remaining ingredients.
In a separate bowl, whisk the marinade ingredients in dish and place salmon fillet skin side up, cover and refrigerate for 25 minutes. Preheat oven to 350 and spray broiler pan with non-stick spray.
Mix glaze ingredients and heat in saucepan on low, stirring often till bubbly. Add cornstarch mixture and stir till thickened, keep on low, it will get really thick.
Remove salmon from fridge, and place on broiler pan skin side down. Bake for 10 minutes. Baste salmon with glaze halfway through baking. After 10 minutes, remove salmon, turn broiler on low, baste again and return to oven. Broil for 6-8 minutes or cook till salmon flakes easily with a fork. Remove and brush with glaze if desired. Serve with rice and vegetables.
French Onion Soup
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves chopped
2 bay leaves
2 fresh thyme sprigs (I used 1/4 tsp dried thyme)
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle (3/4 cup merlot)
3 heaping tablespoons all-purpose flour (2 tbsp flour)
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere (1 slice swiss, 1 slice provolone cheese and a sprinkle of parmesan)
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir.
Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere (or swiss/provolone/parmesan) and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Wednesday, October 17, 2007
Roasted Garlic Mashed Potatoes
1 medium head garlic 1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened Reduced to 2 tbsp
1/2 cup milk (I use low fat) salt and pepper to taste
I added 1/4 fat free sour cream, 1 tbsp chopped fresh chives
Preheat oven to 350 degrees F (175 degrees C).
Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes.
Blend potatoes with an electric mixer until desired consistency is achieved. Add sour cream and chives.
Oven Roasted Green Beans
1 1/2 pounds green beans 2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F.
Trim the ends of the green beans and add to a large bowl.
Toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment lined baking sheet.
Roast, stirring once halfway through, until lightly caramelized and crisp tender, 12 to 15 minutes.
Garlic Cheddar Chicken
1/2 cup butter 4 cloves garlic, minced
3/4 cup dry bread crumbs 1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese 1/4 teaspoon dried parsley
1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper
1/8 teaspoon salt 8 skinless, boneless chicken breast halves - pounded thin
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. I added 2 tbsp shredded cheddar with ten minutes left.
Thursday, October 11, 2007
Jamie's Favorite BBQ Chicken Quesadillas
2 chicken breasts, cubed
1 1/2 cups mexican style shredded cheese (or 2% milk cheddar) or more if you like it cheesier
3/4 - 1 cup of your favorite BBQ sauce - I used Sweet Baby Rays Honey BBQ
1/4 cup chopped red onions
oil or non-stick spray
4 (8 or 10-inch tortillas)
1 tbsp of butter, divided
garlic salt & pepper to taste
fat free sour cream
Season chicken with garlic salt and pepper. Grill or brown chicken on medium heat till almost cooked through. Add onions and cook till soft. If grilling onions, keep them in sliced and chop when done.
Add BBQ sauce to chicken and onions and heat through. Remove from stove. Meanwhile heat another skillet and add 1/2 tbsp of butter.
Layer two tortillas with about 1/4 - 1/2 cup of cheese , then chicken mixture, a little more bbq sauce(if desired) then more cheese and a tortilla.
Place in skillet on med-high heat and cook till golden approx. 3-4 minutes, then (carefully!) flip to cook other side.
Cut in quarters and serve with sour cream, salsa and extra bbq sauce.
Monday, October 1, 2007
1 c. all-purpose flour
1 tsp. black pepper
1.5 tsp. cayenne pepper
8 tbsp. teriyaki sauce
oil for frying
In a large Ziploc bag, combine flour, 1/4 c. sesame seeds, black pepper, red pepper and Chinese spice. Place chicken in bag and shake to coat.