Wednesday, December 30, 2009

Champagne, Darling? Freezes

Cook Time: 5 min
Level: Easy
Yield: 2 servings


Ingredients

4 scoops lemon sorbet
2 ounces chilled vodka, citrus vodka or limoncello (Italian lemon liqueur)
2 ounces prosecco or other sparkling wine or Champagne
2 sprigs fresh mint


Directions

Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add prosecco or Champagne. Pour cocktails into a chilled martini glass and serve, garnished with a sprig of mint.

From: foodnetwork.com

Tuesday, December 22, 2009

Five-Minute Fudge Wreath

Prep Time: 5 min
Level: Easy
Yield: 32 servings (2 pounds)


Ingredients

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional


Directions

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.


Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.


The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

From: foodnetwork.com

Monday, December 7, 2009

Orange Balsamic Rock Cornish Game Hens

Can't wait to try this on Christmas Eve!

Cook Time: 45 min
Level: Intermedate
Yield: 6 servings


Ingredients

6 hens, rinsed and pat dry
Coarse salt
Coarse black pepper
1 cup defrosted orange juice concentrate
1 cup aged balsamic vinegar
3 to 4 tablespoons extra-virgin olive oil
7 to 8 stems rosemary, chopped


Directions

Preheat oven to 425 degrees F.


Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

From: foodnetwork.com

Tuesday, December 1, 2009

Kahlua Chocolate Chunk Cookies

Cook Time: 11 min
Level: Easy
Yield: about 34 cookies


Ingredients

1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces, found on baking aisle
7 tablespoons softened butter
1 large egg, beaten
4 tablespoons Kahlua or other coffee liqueur
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 cup bittersweet chocolate chunks (recommended: Ghiradelli brand)
4 ounces walnut pieces


Directions


Preheat oven to 375 degrees F.


Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve.

From: foodnetwork.com

Wednesday, November 25, 2009

Herb Roasted Turkey Breast with Pan Gravy



Cook Time: 55 min
Level: Easy
Yield: 8 servings


Ingredients

* 1 small (golf-ball sized) onion, peeled and coarsely chopped
* 1 lemon, scrubbed clean
* 12 fresh sage leaves
* Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
* 3 tablespoons extra-virgin olive oil, plus more for oiling pan
* 1 teaspoon salt, plus more as needed
* 6 fresh bay leaves
* 4 tablespoons butter
* 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
* Freshly ground black pepper
* 3 tablespoons all-purpose flour
* 1/4 cup apple or regular brandy (recommended: Calvados)
* 2 to 3 cups apple cider
* Salt and pepper


Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.


Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.


Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.


Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.


Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.


Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.


Slice the turkey breast on the diagonal, and serve with warm gravy.

From: foodnetwork.com

Sunday, October 4, 2009

Monster Snack: Spicy Meat and Cheese Stromboli

Cook Time: 14 min
Level: Easy
Yield: 4 servings


Ingredients


1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional


Directions

Preheat oven to 400 degrees F.


Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.


The Big Dipper: Simple Marinara Dipping Sauce:

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 7 minutes
Ease of preparation: easy


1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 (15-ounce) can crushed tomatoes
Salt and pepper


Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

From: foodnetwork.com

Garlic Roast Chicken with Rosemary and Lemon

A recipe that surely deserves to be in Rachael Ray's top 10 Best Recipes!

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth


Directions


Preheat oven to 450 degrees F.


Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

From: foodnetwork.com

Tuesday, September 8, 2009

Lucky 7 Layer Dip

Try adding a layer of meat or cheese for variation.

Cook Time: 10 min
Level: Easy
Yield: 6 servings


Ingredients


1 (15-ounce) can refried beans
2 tablespoons hot sauce
Extra-virgin olive oil, for drizzling
4 scallions, cut into 1 inch pieces
1 (16 to 18 ounce) jar green chili or tomatillo salsa
2 tablespoons chopped cilantro, a palm full, chopped
1 (15-ounce) can black beans
2 teaspoons ground cumin, 2/3 palm full
1 (16 to 18 ounce) jar chipotle salsa
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
2 cloves garlic, finely chopped
1 lemon, juiced
1 jalapeno, seeded and finely chopped
Salt
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, chopped
Tortilla chips, buy 2 sacks in 2 different colors/varieties


Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.


Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.


Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.


Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.


Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

From: foodnetwork.com

Tuesday, August 25, 2009

Stovetop Spinach and Artichoke Dip

Cook Time: 8 min
Level: Easy
Yield: 8 min


Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market


Directions

To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.


Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

From: foodnetwork.com

From: foodnetwork.com

Sunday, August 9, 2009

Croque Madame

Cook Time: 15 min
Level: Easy
Yield: 2 servings


Ingredients

4 tablespoons butter, divided
1 rounded tablespoon all-purpose flour
1 cup milk
Salt and pepper
1/8 teaspoon fresh grated nutmeg, eyeball it
2 teaspoons Dijon style mustard
2 slices white bread
2 large eggs
4 slices deli ham
4 slices deli Swiss cheese
Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on hand


Directions

Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.


Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.


Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.

From: foodnetwork.com

Thursday, July 30, 2009

Chicken Mug Pie

Cook Time: 25 min
Level: Easy
Yield: 4 mugs


Ingredients

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas


Directions

Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.


In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.


Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

From: foodnetwork.com

Monday, July 20, 2009

Spicy Hummus: Quick Chickpea Spread

Cook Time: 5 min
Level: Easy
Yield: 4 servings


Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping


Directions


Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.


Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

From: foodnetwork.com

Saturday, July 11, 2009

Curry Turkey Burgers

Cook Time: 12 min
Level: Intermediate
Yield: 5 servings

Ingredients

1 1/3 pounds ground turkey breast, the average weight of 1 package
2 scallions, thinly sliced
A handful cilantro, chopped very fine, about 2 tablespoons, optional
1 inch piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)
Drizzle extra-virgin olive oil
5 crusty rolls, split
Toppings:
Bib or leaf lettuce
Sliced vine-ripe tomatoes
Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)
Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)

Directions

Combine first 8 ingredients and form into 5 patties.

Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.

Thai Slaw Salad:

1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
1/4 European seedless cucumber, sliced into thin sticks
1 small red bell pepper, seeded and thinly sliced
3 scallions, thinly sliced on bias
20 leaves fresh basil, shredded

Dressing:

1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup white distilled or rice wine vinegar
2 teaspoons sugar or 2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil

Garnish:

Toasted sesame seeds
Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

Yield: 5 to 6 servings

Monday, June 8, 2009

Quick Tiramisu

Cook Time: 10 min
Level: Easy
Yield: 4 servings


Ingredients

1 package lady fingers sponge cakes
1/2 cup strong black coffee or espresso
2 ounces (shots) coffee flavor liqueur
2 cups mascarpone cheese, available in specialty cheese case of supermarket
1/2 cup powdered confectioners' sugar
1/4 cup cocoa powder
1/4 teaspoon ground cinnamon


Directions

Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.

Friday, May 22, 2009

Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

2 to 2 1/4 pounds flank steak
1 1/2 tablespoons grill seasoning, a palm full and a half
1 tablespoons dark Mexican chili powder, a palm full
1 lime, zested
Cooking spray or oil to coat grill or grill pan
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce, eyeball it
1 pound small to medium shrimp, peeled and deveined
2 tablespoons finely chopped cilantro leaves or flat-leaf parsley
Salt
2 ripe beefsteak tomatoes, sliced
2 Hass avocados, halved, scooped from skin and sliced
1/2 lemon
1 small red onion, thinly sliced
1/2 cup crumbled queso Asadero


Directions

Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.


For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.


Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.


Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

From: foodnetwork.com

Friday, May 8, 2009

Mother's Day Pasta Sampler

Cook Time: 20 min
Level: Easy
Yield: 6 servings


Ingredients

1 1/2 pounds bow tie pasta


Pasta with Peas:

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1/2 cup chicken or vegetable stock, plus more if needed
2 teaspoons lemon zest
1 (10-ounce) box frozen peas
Salt and freshly ground black pepper
1/2 cup fresh ricotta cheese
10 leaves fresh basil, torn or shredded
A handful mint leaves, finely chopped


Pasta with Carrots:

1 cup chicken or vegetable stock
1 (10-ounce) box frozen cooked carrots or baby carrots
1/2 teaspoon curry powder
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons honey
3 tablespoons fresh chives, chopped


Pasta with Peppers:

1 (16-ounce) jar roasted yellow or red peppers, drained (about 5 to 6 peppers)
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced or grated
1/2 teaspoon dried crushed red pepper flakes
1 tablespoon aged balsamic vinegar
A handful fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
Grated Parmigiano-Reggiano, to taste


Directions

Heat a large pot of water to a boil, salt liberally and cook pasta to al dente.


While pasta cooks, you will need 3small skillets set up and a food processor near by. Set up 3 serving dishes that would hold half a pound of pasta each on a counter near the stove.


In first skillet, melt butter with olive oil over medium heat, add onion, season with salt and pepper, to taste, and sweat 5 to 6 minutes. Add stock and zest and bring to a boil. Add peas, season with salt and pepper and heat through, about 2 minutes. Put in food processor and process until a smooth sauce forms and transfer to a bowl, fold in fresh ricotta, basil and mint with rubber spatula, adjust seasoning salt. When pasta is ready, add a ladle of pasta water or chicken stock, if needed and 1/3 of the pasta to the bowl. Toss the pasta with sauce.


In the second skillet while peas are cooking, add chicken stock, carrots, curry powder, hot sauce, salt and pepper, to taste, honey and butter. Bring to a boil and let simmer to heat through, 10 minutes.


While carrots are cooking, grind roasted peppers into a paste. Heat 2 tablespoons olive oil in third pan over medium-low heat and saute the garlic and red pepper, stir in ground peppers and season with salt and freshly ground black pepper. Rinse processor bowl and return to base to grind the carrots when they are tender. When peppers are hot, stir in balsamic vinegar and parsley and let simmer over low heat. Stir in starchy cooking liquid or stock, scrape sauce into serving dish and coat 1/3 of the pasta and cheese.


Grind carrots into a smooth paste and transfer to a serving dish. Thin carrot sauce with starchy liquid or stock and toss with remaining half pound of pasta and chives.


*Cook's Note: Each of the 3 sauces will require a ladle of starchy cooking liquid taken just before draining pasta or chicken stock, optional.

From: foodnetwork.com

Sunday, April 12, 2009

Rice Pilaf

Cook Time: 18 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons butter
1/3 cup thin spaghetti, broken into 1 inch pieces, about 1/6 of a 1 pound box of dried pasta
3/4 cup white enriched rice
1 1/2 cups chicken broth or water
Salt


Directions

In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve.

From: foodnetwork.com

Friday, March 27, 2009

Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups

Cook Time: 20 min
Level: Easy
Yield: 6 servings


Ingredients

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled


Directions

Preheat oven to 400 degrees F.


Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.


To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.


To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

From: foodnetwork.com

Wednesday, March 25, 2009

Grilled Boneless Leg of Lamb

Cook Time: 20 min
Level: Easy
Yield: 2 to 3 plus 1 pound leftover


Ingredients

1 small boneless leg of lamb, 2 3/4 pounds, ask your butcher to butterfly the leg for you
Coarse salt and black pepper
6 cloves crushed garlic
1 bunch fresh mint leaves, washed
1/2 cup extra-virgin olive oil, for drizzling
Wedges lemon or grapefruit
Baby Potatoes, recipe follows


Directions

Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.


Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.


Baby Potatoes with Cumin:

1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
Extra-virgin olive oil, for drizzling
1 teaspoon cumin seeds
Coarse salt


Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.


Yield: 3 servings
Cooking time: 25 minutes
Level: easy


Watercress Salad with Lime Dressing:


1 bunch watercress, trimmed and coarsely chopped
4 sprigs fresh mint, chopped, 2 tablespoons
A handful of flat-leaf parsley, chopped
1 heart of romaine, coarsely chopped
1 ripe lime, juiced
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and pepper


Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.


Yield: 3 servings
Level: easy

From: foodnetwork.com

Ham Steaks

Here's a recipe from Rachael Ray's Easter Feast

Ingredients


1 tablespoon extra-virgin olive oil
2 to 3 large ham steaks, cut in halves


Directions

Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.


Serve with Frittata and Peas and Carrots Spring Salad.

From: foodnetwork.com

Saturday, March 21, 2009

Honey Nut Chicken

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows


Directions


Preheat oven to 350 degrees F.


Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.


Beat eggs and half-and-half or milk with hot sauce in a shallow dish.


Pour flour out on a plastic board or plate.


Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.


Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.


Barbecued Succotash:

1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish


Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Cook Time
Ease of preparation: easy


From: foodnetwork.com

Wednesday, March 18, 2009

Crunchy, Oven Baked Chicken Toes

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

1 cup corn flakes
1 cup plain bread crumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice - the SECRET ingredient
3 tablespoons vegetable oil
1 1/2 pounds chicken breast tenders, 2 packages, cut into 2-inch pieces by GH (Grown-up Helpers)
1/3 cup all-purpose flour
2 eggs, beaten
1/4 cup honey mustard (recommended: Gulden's)
1/4 cup barbecue sauce


Directions


Have your GH (Grown-up Helper) turn the oven on to 375 degrees F.


In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice - your SECRET ingredient. Do not tell anybody what your secret ingredient is - ever! If they ask how you make your special chicken toes, tell them about everything EXCEPT the secret.


Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes. Have the GH pour the oil out slowly. A vegetable oil bottle has a big opening so, 3 tablespoons will pour out pretty quickly, probably by the time you can count to 5, so watch the GH closely and count really loudly!


Have your GH cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Make your GH go and wash their hands. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.


Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.

From: foodnetwork.com

Sunday, March 15, 2009

Tuna Steaks with Tomato and Basil Raw Sauce

Cook Time: 4 min
Level: Easy
Yield: 4 servings


Ingredients

Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
4 (1-inch) tuna steaks, 6 to 8 ounces each
Salt and pepper
6 plum tomatoes, chopped
1 small red onion, chopped
A handful parsley leaves, chopped
1/2 cup torn or chopped fresh basil leaves, about 10


Directions


Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.


Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.


When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

From: foodnetwork.com

Friday, March 13, 2009

Cream Eggs with Irish Cheese and Chives

Cook Time: 5 min
Yield: 8 servings


Ingredients

2 tablespoons butter, cut into small bits
8 large eggs
1/3 cup heavy cream, eyeball it
Salt and pepper
1/2 pound farm house Cheddar, shredded or diced
12 blades fresh chives, chopped


Directions

Heat a medium nonstick pan with butter over medium low heat.


Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.


From: foodnetwork.com

Thursday, March 12, 2009

Meatball Subs

Cook Time: 32 min
Level: Intermediate
Yield: 4 servings


Ingredients

Meatballs:

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper

5 Minute Marinara Sauce:

2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 (28 ounces) can crushed tomatoes
1 (14 ounces) can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven fries, as an accompaniment, recipe follows


Directions

Preheat oven to 450 degrees F.


Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.


Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.


Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.


Oven Fries:

4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper


Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.


From: foodnetwork.com

Tuesday, March 10, 2009

Mananatini

Recipe courtesy: Manana Garage (Maui, Hawaii)
Level: Easy
Yield: 1 drink


Ingredients

1 1/2 ounces vodka (recommended: Fris)
3 ounces ginger beer, recipe follows
2 ounces mango puree
1/5 ounces sour mix, recipe follows


Directions

Shake well then strain.


Sour Mix:

12 ounces fresh lime juice
6 ounces lemon-lime soda (recommended: 7-Up)
3 ounces sugar
3 ounces lemonade


Combine all ingredients and mix well.


Ginger Beer:


3/4 cup fresh ginger, grated
6 cups boiling water
2 limes, juiced
1 1/2 cups sugar
1/2 teaspoon dried yeast


Combine all ingredients, stir well and place in a large container. Seal tightly and leave at room temperature for 24 hours or more. Strain and refrigerate until completely chilled.


From: foodnetwork.com

Tuesday, March 3, 2009

Halibut Fish Tacos with Guacamole Sauce

Cook Time: 10 min
Level: Easy
Yield: 4 servings, 3 fish tacos each


Ingredients

4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
1 lemon, juiced
1/2 teaspoon cayenne pepper, eyeball it
1 cup plain yogurt
1 teaspoon coarse salt, eyeball it
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas


Directions

Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.


While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.


When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!


From: foodnetwork.com

Sunday, March 1, 2009

Egg Pasta Frittata

Cook Time: 19 min
Level: Easy
Yield: 6 servings


Ingredients

1 12 ounce box egg fettuccini pasta
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1/4 to 1/2 teaspoon grated or ground nutmeg, eyeball it
Salt and black pepper
1/4 cup chopped flat-leaf parsley
12 extra large eggs, beaten
HamSteaks, recipe follows


Directions

Preheat oven to 425 degrees F.


Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.


Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.


Ham Steaks:

1 tablespoon extra-virgin olive oil
2 to 3 large ham steaks, cut in halves


Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.


From: foodnetwork.com

Wednesday, February 25, 2009

Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
You'll also need: Metal skewers


Pine Nut-Orzo Salad

1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish


Directions

Preheat grill pan or outdoor grill to medium high.


Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.


While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.


Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

From: foodnetwork.com

Sunday, February 22, 2009

Southwest Turkey Burgers

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon
1 1/3 pounds ground turkey breast, the average weight of 1 package
2 cloves garlic, finely chopped
1 large shallot or 1/4 red onion, finely chopped
2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 tablespoons chopped fresh cilantro leaves, optional - parsley may be substituted
1/2 small bell pepper, green, red or yellow, seeded and finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 teaspoons, 2/3 palm full, ground cumin
1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
Vegetable oil or olive oil, for drizzling
1/2 pound deli sliced pepper jack cheese
4 crusty kaiser rolls, split
1 cup sweet red pepper relish, found on condiment aisle - pepper jelly may be substituted
Red leaf lettuce



Directions

Chop your garlic and veggies.


Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.


While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.


Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

From: foodnetwork.com

Friday, February 20, 2009

Scallion and Egg Pancakes

Cook Time: 10 min
Level: Easy
Yield: 4 servings as starter or side


Ingredients

2 tablespoons honey
1 tablespoon white wine or cider vinegar, eyeball it
1 teaspoon sesame oil
1/4 cup tamari dark soy sauce
1/8 cup water, eyeball it
1 tablespoon light oil, plus some to drizzle
4 scallions cut into 1-inch lengths
2 eggs plus 2 egg yolks, beaten
Salt
4 large plain flour tortillas


Directions

Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish.


Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.

From: foodnetwork.com

Monday, February 16, 2009

Nothin' to Fret about Apple Fritters

Cook Time: 8 min
Level: Easy
Yield: 20 apple fritter rings


Ingredients

Vegetable oil, for frying
4 apples, Red or Golden Delicious or, 2 of each
2 teaspoons lemon juice (1 wedge will do)
2 cups complete pancake mix, any brand
1 1/2 cups water
1/2 teaspoon ground nutmeg, or equivalent of freshly grated
1/2 cup confectioners' sugar


Directions

Heat 1-inch vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.


Core apples with an apple corer. Cut into 1/4-inch thick slices across, forming apple rings. Sprinkle sliced apples with the juice of a wedge of lemon to prevent browning.


Mix together pancake mix and water, season with nutmeg. Place confectioners' sugar in a sifter or a tea strainer. Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown. Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding.


Top fritters with confectioners' sugar and transfer to a serving platter.

From: foodnetwork.com

Saturday, February 14, 2009

Thai Chicken Pizza

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces


Directions

Preheat oven to 425 degrees F.


Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.


Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.


While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.


Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

From: foodnetwork.com

Thursday, February 12, 2009

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

Cook Time: 20 min
Level: Easy
Yield: 4 servings, 8 slices


Ingredients

Crust:

1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano


Toppings:

1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced


Directions

Preheat oven to 500 degrees F.


On a 12-inch nonstick pizza pan, stretch out your dough and form the
pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and
spread it with a pastry brush over the dough to the edges. Sprinkle
crust with 2 tablespoons grated Parmigiano-Reggiano.


In a small covered saucepan, bring 2 inches water to a boil. Separate
broccoli tops into florets, discarding lower stalks or reserving for
soup. Salt water and add broccoli florets. Cook covered 3 to 5
minutes. Drain broccoli and set on cutting board. Chop broccoli
florets into small pieces.


Heat a small nonstick pan over medium high to high heat. Add oil,
cracked garlic and chicken. Season with salt and pepper. Brown chicken
breast cut for stir-fry or tenders until lightly golden all over, 3 to
5 minutes. Chop sauteed chicken and garlic on a cutting board into
small pieces.


To assemble pizza, dot crust with chopped broccoli bits and cooked
chopped chicken. Dot crust with spoonfuls of ricotta and spread
ricotta gently with the back of your spoon. Add sliced sun-dried
tomatoes, scattering them around the pizza to the edges. Complete the
assembly with a thin layer of shredded mozzarella, about 1 cup. Place
pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12
minutes, until cheese is deep golden in color and crust is brown and
crisp at the edges. Remove pizza from the oven and let stand 5
minutes. Top with lots of torn or shredded basil. Cut pizza into 8
slices using pizza wheel and serve.

From: foodnetwork.com

Super Stuffed French Bread Pizza Rustica

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
1 package frozen chopped spinach defrosted and squeezed dry
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 pound sweet sopressata, from the deli, sliced thick, chopped
1/2 stick pepperoni, chopped
1 sack (10 ounces) shredded mozzarella
1 sack (10 ounces) shredded provolone
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes


Directions

Preheat oven to 425 degrees F.


Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.


Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.


Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

From: foodnetwork.com

Wednesday, February 11, 2009

10-Minute White Pizza

Cook Time: 8 min
Level: Easy
Yield: 24 bite-size pizza


Ingredients

1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces
Extra-virgin olive oil, for drizzling
3 large cloves garlic, minced
1 cup shredded mozzarella (found in dairy aisle)
1 cup shredded provolone (found in dairy aisle)
1/4 cup grated Parmigiano Reggiano or Romano (a handful)
1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
1/4 cup chopped parsley


Directions


Preheat oven to 500 degrees F.


Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Top with artichoke hearts. Cook 6 to 8 minutes, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve.

From: foodnetwork.com

Tuesday, February 10, 2009

Pumpkin Soup with Chili Cran-Apple Relish

Cook Time: 25 min
Level: Easy
Yield: 8 first course, 4 entree servings


Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg


Relish:

1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon


Directions


Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.


While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.


Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Monday, February 9, 2009

Pumpkin and Black Bean Soup

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish


Directions

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

Saturday, February 7, 2009

Creamy Spaghetti and Beans

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

5 to 6 cups chicken stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 pound chunk pancetta chopped into small dice
4 cloves garlic, chopped
1 pound spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 to 6 sprigs fresh thyme
1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
Salt and freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated Parmigiano-Reggiano
A generous handful flat-leaf parsley, finely chopped


Directions

Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.


Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay and thyme and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

From: foodnetwork.com

Friday, February 6, 2009

Reuben Mac and Cheese

Cook Time: 15 min
Level: Easy
Yield: 6 servings


Ingredients

* Salt
* 1 pound cavatappi, hallow corkscrew shaped pasta or, other short cut
* 2 slices rye bread
* 3 tablespoons butter plus some for buttering toast
* A handful fresh parsley leaves
* 1 teaspoon paprika
* 3 tablespoons all-purpose flour
* 2 cups milk
* 1/4 cup spicy brown deli mustard (recommended: Gulden's)
* 1 cup shredded Swiss cheese
* 1 cup shredded Gruyere
* 1 cup shredded yellow Cheddar
* 3/4 pound good quality deli corned beef, sliced as thick as bacon, chopped
* 1 pound sauerkraut, rinsed and well drained


Directions

Bring a large pot of water to a boil for the pasta. Salt water and
cook pasta to al dente.


While pasta cooks, toast rye bread in toaster then butter hot bread.
Coarsely chop bread and place in food processor. Add parsley and
paprika to bread and process into bread crumbs, reserve.


Heat a sauce pot over medium heat. Add butter to pot and melt, whisk
in flour 1 minute then milk. Season the sauce with salt and pepper,
thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the
combined cheeses into the sauce.


Preheat broiler.


Drain pasta and return to hot pot. Toss hot pasta with chopped meat
and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac
n cheese to casserole and top with bread crumbs and remaining cheese.
Brown under broiler 3 to 4 minutes, serve.

From: foodnetwork.com

Thursday, February 5, 2009

Texas Hold-Ums Mini chipotle beef burgers with warm fire roasted garlic ketchup

Cook Time: 6 min
Level: Easy
Yield: 6 servings, 2 burgers each


Ingredients

* 2 pounds ground sirloin
* 1 medium onion, peeled and cut in 1/2
* 2 tablespoons Worcestershire sauce, eyeball it
* 2 chipotles in adobo and 2 tablespoons of adobo sauce
* 2 tablespoons grill seasoning, a couple of palm fulls,
(recommended: Montreal Steak Seasoning by McCormick)
* 1 tablespoon extra-virgin olive oil, plus some for drizzling
* 3 cloves garlic, finely chopped
* 3 tablespoons brown sugar
* 1/4 cup vinegar
* 1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
* Salt and pepper
* 12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp
Cheddar, (recommended: Cabot), optional
* 12 small round rolls, split
* (Many markets sell mini Keiser rolls or use dinner rolls in any
flavor you like)


Directions

Preheat grill pan to high.


Place the meat in a bowl. Cut the onion in half. Grate half the onion
into the meat using the small grate on a box grater. Chop and reserve
the other half onion. Add Worcestershire, chipotles and sauce and
grill seasoning to burgers. Drizzle a little extra-virgin olive oil
over the bowl and mix meat. Score the meat into 4 sections. Make 3
mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound
of meat.


Heat a small sauce pot over medium heat. Add extra-virgin olive oil
and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar,
cook 2 minutes more and stir in tomatoes. Season sauce with salt and
pepper and allow it to reduce 5 to 6 minutes more.


Grill meat 2 to 3 minutes on each side and top with cheese, if you like.


Place burgers on buns and top with raw chopped onions and warm fire
roasted ketchup and serve.

From: foodnetwork.com

Wednesday, February 4, 2009

Mozzarella Salad

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

* 16 pieces bocconcini, bite sized mozzarella balls
* 1 pint multi colored, yellow or red heirloom cherry tomatoes
* 4 scallions, whites and greens, thinly sliced on an angle
* 1/2 cup coarsely chopped parsley leaves
* 1/2 cup thinly sliced basil, 10 to 12 leaves
* 2 tablespoons red wine vinegar, eyeball it
* 1/4 cup extra-virgin olive oil, eyeball it
* Salt and pepper


Directions

Halve the mozzarella and tomatoes and combine in bowl with scallions
and herbs. Dress salad with vinegar, olive oil and season with salt
and pepper, to taste.

From: foodnetwork.com

Tuesday, February 3, 2009

Garlic and Herb Three Cheese Pizza

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

1 ball fresh pizza dough, store bought or from your favorite pizzeria
2 cloves garlic, finely chopped
Handful parsley leaves, finely chopped
1 cup ricotta cheese
1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Boursin)
1 teaspoon lemon zest, eyeball it
2 cups shredded sharp provolone cheese
Few sprigs fresh thyme, leaves chopped or 1/2 teaspoon dried


Directions

Preheat oven to 425 degrees F.


Stretch dough out and form a thin round. Use a little flour or
cornmeal on your hands if dough sticks. Mix the garlic, parsley,
ricotta, herb cheese and lemon zest. Spread the soft cheese mixture
across the pizza dough to the edges then top with an even layer of
provolone. Scatter thyme over the cheese mixture. Bake until crisp and
bubbly-brown on top, 18 to 20 minutes.

From: foodnetwork.com

Sunday, February 1, 2009

Make Your Own Burrito Bar

Cook Time: 20 min
Level: Intermediate
Yield: 4 servings


Ingredients
Black Bean Filling:

* 1 tablespoon vegetable or olive oil, 1 turn of the pan
* 1 jalapeno, seeded and chopped
* 2 cloves garlic, chopped
* 1 medium onion, chopped
* 2 cans black beans, drained
* 2 tablespoons chopped cilantro, a palm full
* 1 teaspoon ground cumin, eyeball it in your palm
* 1 teaspoon cayenne pepper sauce
* Coarse salt


Chicken and Chorizo Filling:

* 1 tablespoon vegetable or olive oil, 1 turn of the pan
* 3/4 pound boneless chicken breast tenders, diced
* 1 teaspoon dark chili powder
* Coarse salt, to your taste
* 2 cloves garlic, chopped
* 1 red bell pepper, seeded and chopped
* 1/2 pound chorizo, casing removed and diced
* 12 burrito size flour tortillas


Toppings:

* 2 cups roasted salsa, see below
* 1 1/2 cups grated Pepper Jack cheese
* 1 1/2 cups white smoked cheddar, shredded, preferred brand Cabot
* 4 to 6 scallions, chopped
* 1 heart romaine lettuce, chopped
* Green Onion Sour Cream, recipe follows


Roasted Salsa:

* 4 plum tomatoes
* 1 jalapeno pepper
* 1 small onion, peeled and cut across into 3 thick slices
* 3 or 4 sprigs fresh mint leaves
* Handful cilantro leaves
* Coarse salt


Directions

Heat 2 nonstick skillets over medium high heat. In the first, add 2
tablespoons oil, jalapeno, garlic and onion for black beans. Saute 2
or 3 minutes, add beans and seasonings and cayenne pepper sauce.
Reduce heat to low and simmer. In the second skillet, add oil and
chicken. Season chicken with chili powder and salt and lightly brown
the meat, 2 to 3 minutes. Add garlic, red peppers and chorizo and
saute 5 to 6 minutes, then reduce heat to low.


For salsa, heat a skillet over high heat. Add whole tomatoes and a
seeded jalapeno, skin side down, and the thick slices of onion. Allow
the tomatoes, pepper and onion to char on all sides. Add blackened
tomatoes, pepper and onions to a food processor. Pulse grind the salsa
with mint and cilantro leaves. Season salsa with coarse salt.


Char and soften tortillas by holding them over hot burner 15 seconds
on each side. If you do not have gas burners, heat your dry skillet
you used for salsa and cook tortillas 1 at a time in the pan 15
seconds on each side.


Pile tortillas near stove and line up your toppings. Serve fillings
out of the pans you cooked them in.


Green Onion Sour Cream:

* 2 cups sour cream
* 1 lime, juiced and zested
* 3 scallions, sliced
* 2 tablespoons cilantro leaves, a handful, optional - parsley can
be substituted


Combine all ingredients in a food processor and process until the sour
cream is pale green and scallions are finely chopped. Serve with
burritos.

Yield: 2 1/2 cups

From: foodnetwork.com

Saturday, January 31, 2009

Lemon Pepper Chicken Tenders


















Cook Time: 12 min
Level: Easy
Yield: 20 pieces, 8 to 10 appetizers


Ingredients


* 1 1/2 pounds chicken breast tenders, 20 pieces
* 20 (6-inch) bamboo party skewers
* 2 lemons, juiced and zested
* 1/4 cup extra-virgin olive oil, eyeball it
* Coarse black pepper
* Coarse salt


Directions


Heat the grill over medium high heat. Skewer chicken. In a shallow
dish, combine lemon zest and juice with extra-virgin olive oil.
Reserve 1/4 of the marinade. Coat chicken tenders in marinade and
season generously on both sides with coarse black pepper. Season
chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a
single layer, in a very hot grill. Chicken tenders will cook 3 minutes
on each side. Transfer to a serving platter and brush with the
reserved marinade.

From: foodnetwork.com

Thursday, January 29, 2009

Orzo with Parsley and Lemon Zest

Cook Time: 12 min
Level: Easy
Yield: 4 servings


Ingredients

* 1/2 pound orzo
* Coarse salt
* 1 tablespoon extra-virgin olive oil, eyeball it
* 2 large lemons, zested
* Black pepper
* 1/4 cup finely chopped flat leaf parsley, a couple of handfuls


Directions

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo
well. Do not run under cold water. You want the cooked pasta to remain
hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon
of extra virgin olive oil and season with salt and pepper. Add lemon
zest and parsley and toss to combine the flavors with the pasta.

From: foodnetwork.com

Wednesday, January 28, 2009

Chicken Scarpariello

Cook Time: 18 min
Level: Easy
Yield: 4 servings


Ingredients


* 1 1/2 pounds boneless, skinless chicken breast
* Salt and pepper
* 1 teaspoon poultry seasoning
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 red bell peppers, seeded and cut into 1-inch pieces
* 3 hot cherry peppers, drained and chopped
* 4 cloves garlic, chopped or thinly sliced
* 1/2 cup dry white wine
* 1/2 cup chicken stock or broth
* 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
* 2 tablespoons juice from hot pepper jar
* Orzo with Parsley and Lemon Zest, recipe follows


Directions


Heat a large, heavy skillet over medium high heat. Cut chicken into
large chunks and season with salt and pepper and poultry seasoning.
Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow
stream. Set chicken into pan and do not turn for 2 or 3 minutes or you
will tear the meat. Brown chicken 3 minutes on each side and then
remove all of the chicken to a warm plate. Add bell peppers, hot
peppers and garlic to the pan. Saute the peppers and garlic for 5
minutes, tossing and turning them frequently. Add wine to the pan and
reduce 1 minute. Scrape up the pan drippings. Add the chicken stock
and bring it up to a bubble. Set the chicken back into the pan. Toss
the parsley with the chicken and peppers and cook the chicken through,
2 or 3 minutes. Scatter a little hot pepper juice over the pan and
serve the Scarpariello over a bed of lemon orzo. WOW!


Orzo with Parsley and Lemon Zest:

1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls


Cook orzo in salted water about 12 minutes, to al dente. Drain orzo
well. Do not run under cold water. You want the cooked pasta to remain
hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon
of extra virgin olive oil and season with salt and pepper. Add lemon
zest and parsley and toss to combine the flavors with the pasta.

Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 12 minutes
Ease of preparation: super easy

From: foodnetwork.com

Apple and Onion Stuffin' Muffins


















Cook Time: 25 min
Level: Easy
Yield: 12 servings


Ingredients

* Recipe courtesy Rachael Ray
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 stick butter, softened
* 1 fresh bay leaf, available in produce department
* 4 ribs celery and greens, from the heart, chopped (save time and
purchase celery already washed, trimmed and cut into sticks, this
makes chopping fast work)
* 1 medium to large yellow skinned onion, chopped
* 3 McIntosh apples, quartered and chopped
* Salt and pepper
* 2 tablespoons poultry seasoning
* 1/4 cup chopped fresh parsley leaves
* 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
* 2 to 3 cups chicken stock, available in paper containers on the soup aisle


Directions

Preheat oven to 375 degrees F.


Preheat a large skillet over medium high heat. Add extra-virgin olive
oil to skillet and 4 tablespoons butter. When butter melts, add bay
leaf and add the vegetables as you chop them, celery, onions then
apples. Sprinkle the vegetables and apples with salt, pepper and
poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables
and apples then add parsley and stuffing cubes to the pan and combine.
Moisten the stuffing with chicken broth until all of the bread is soft
but not wet.


Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an
ice cream scoop to fill and mound up the stuffing in muffin tins.
Remove the bay leaf as you scoop the stuffing when you come upon it.
Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin'
muffins to a platter and serve hot or room temperature.

From: foodnetwork.com

Tuesday, January 27, 2009

Ham and Fontina Frittata

Cook Time: 20 min
Level: Easy
Yield: 6 servings


Ingredients

* 1 pound ham steak, from packaged meats case of market
* 1 tablespoon (1 turn around the pan) olive oil
* 2 tablespoons butter
* 12 extra large eggs
* 1/2 cup milk or half-and-half
* Salt and pepper
* 2 cups (8 to 10 ounces) Danish Fontina, shredded


Directions

Preheat oven to 400 degrees F.


Trim any connective tissue and all fat off ham steak. Mince the meat
into very small bits and set aside.


Heat a 12-inch nonstick skillet with oven safe handle over moderate
heat. Add oil and 1 tablespoon butter to the skillet and coat sides
and bottom of pan evenly with melted butter and oil mixture. Add ham
bits to the pan and saute 3 minutes to brown them a bit and render
some of the moisture in the meat.


Whisk together eggs and milk or half-and-half. Break off tiny pieces
of remaining 1 tablespoon butter and drop them into beaten eggs.
Season eggs with a little salt and pepper and whisk again to combine.
Pour eggs into skillet over ham. Stir eggs gently to evenly distribute
bits of ham throughout the eggs.


As eggs set, lift up bottom skin that has formed and allow uncooked
eggs to settle. Keep doing this as eggs brown until the eggs begin to
set. Transfer the pan to the oven, and allow the frittata to cook 10
minutes, or until golden on top. Add a generous layer of shredded
fontina to the frittata and leave in oven another 3 to 5 minutes, or
until cheese is melted and begins to bubble and brown. Serve frittata
wedges directly from the skillet with a pie server.

From: foodnetwork.com