tag:blogger.com,1999:blog-78314381067084289772023-11-16T03:20:22.289-08:00Rachael Ray RecipesDo you like the 30 minute meals of Rachael Ray? Are you looking for Rachael Ray recipes? Well, this blog is for you!Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.comBlogger202125tag:blogger.com,1999:blog-7831438106708428977.post-22331877518120837252012-06-27T19:41:00.001-07:002012-06-27T19:41:24.991-07:00Grilled honey Lime Chicken Sandwich<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhND019fAvGc89nP8fpOMIh9fJJTvVaepYU4XDJCTCVhzqeT4CXcH5atERYoEW4UaVWBhSx6l_UuteXV41GH_SqzaoSBfyBo-aAL9aGKaW2RO9vpwfdtGWs02MUJHJGz97eufqKwr3kgb3m/s1600/tm1a21_lime_chicken_lg-784991.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhND019fAvGc89nP8fpOMIh9fJJTvVaepYU4XDJCTCVhzqeT4CXcH5atERYoEW4UaVWBhSx6l_UuteXV41GH_SqzaoSBfyBo-aAL9aGKaW2RO9vpwfdtGWs02MUJHJGz97eufqKwr3kgb3m/s320/tm1a21_lime_chicken_lg-784991.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5758912421974718050" /></a></p><i>It's easy to prepare, tasty and healthy too!</i><div><b><br></b></div><div><b>Ingredients</b><br><br><br>1 lime, juiced<br>2 tablespoons honey<br>1 rounded teaspoon cumin<br>A handful cilantro, finely chopped, about 1/2 tablespoons<br> 2 tablespoons extra-virgin olive oil, canola, or corn oil<br>4 (6 to 8-ounce) boneless skinless chicken breast<br>1 teaspoon grill seasoning blend or coarse salt and pepper<br><b>Five Vegetable Slaw Salad, recipe follows</b><br> Toppings: lettuce, tomato, red onion, and sliced avocado<br>1 cup prepared salsa verde<br>4 crusty rolls, split<br><br><br><b>Directions</b><br><br><br>Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.<br> <br><br>Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.<br><br><br>Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.<div> <br><br><b>Five Vegetable Slaw Salad:</b><br><br><br>1 pound packaged shredded cabbage<br>1 large red bell pepper, seeded and cut across into thin slices<br>1 large green bell pepper, seeded and cut across into thin slices<br> 4 scallions, sliced thinly on an angle (greens and whites)<br>1/2 European seedless cucumber, halved lengthwise and thinly sliced<br>2 limes, juiced<br>1 /4 cup (3 healthy drizzles) honey<br>3 tablespoons (a couple of glugs) vegetable or light colored oil<br> Salt and pepper</div><div><br><br>Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.</div> <div><br></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-4372584945900052522012-04-23T00:44:00.001-07:002012-04-23T00:44:46.864-07:00Primavera Orzo<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ni7ZdvpNF0PnFV_N3w-aCKJaeZsB-pZ2140ev2YVbL358UsF1u9zbKM1hY7CrfPibVB6_wXyDeoFFdgtS-BDop2gwrndCNi0Jb0ZTnfuJ6mnMzgLS_IXxDPv96ds1k83jB1xDIMpdan5/s1600/tm1e02_primavera_orzo_lg-786865.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ni7ZdvpNF0PnFV_N3w-aCKJaeZsB-pZ2140ev2YVbL358UsF1u9zbKM1hY7CrfPibVB6_wXyDeoFFdgtS-BDop2gwrndCNi0Jb0ZTnfuJ6mnMzgLS_IXxDPv96ds1k83jB1xDIMpdan5/s320/tm1e02_primavera_orzo_lg-786865.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5734498973865545474" /></a></p>Cook Time: 15 min<br>Level: Easy<br>Yield: 4 servings<br><b><br><br>Ingredients</b><br><br>2 tablespoons extra-virgin olive oil<br>2 cloves garlic, chopped<br>2 shallots, chopped<br>1 small zucchini, chopped<br>1 cup shredded carrots, chopped<br> 1 teaspoon curry powder<br>3 cups chicken stock<br>1 cup orzo pasta<br>1/2 cup grated Parmigiano-Reggiano<br>3 tablespoons chopped flat-leaf parsley, a handful<br>1 cup frozen peas<br>Salt and pepper<br><b><br><br>Directions</b><br> <br>Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken brothand bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.<div> <br></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-50191395680935758982012-01-29T17:23:00.001-08:002012-01-29T17:23:44.562-08:00Mac and Cheddar Cheese with Chicken and Broccoli<i>It's so easy to make and healthy too!</i><div><br></div><div>Time: 25 min<br>Level: Easy<br>Yield: 6 servings<br><br><br><b>Ingredients</b><br><br>2 tablespoons extra-virgin olive oil, 2 turns of the pan<br>1 pound chicken breast tenders, chopped<br> Salt and pepper<br>1 small onion, chopped<br>1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists<br>2 1/2 cups raw broccoli florets, available packaged in produce department<br>3 tablespoons butter<br>3 tablespoons all-purpose flour<br> 1/2 teaspoon cayenne pepper<br>1 teaspoon paprika<br>3 cups whole milk<br>1 cup chicken stock<br>3 cups yellow sharp Cheddar<br>1 tablespoon prepared Dijon mustard<br><br><br><b>Directions</b><br><br>Place a pot of water on to boil for macaroni.<div> <br><br>Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.</div> <div><br><br>To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.</div><div><br> <br>While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.<br> <br><br>Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.<br><br><br>Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.</div> <div><br></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-19389391383851369122011-09-12T18:05:00.001-07:002011-09-12T18:05:22.572-07:00Chicago Dog Salad<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyoehsVv7C5ObNaVpg0mI_i-PI94iSyVariC8GW8TKDHMor3aEjI6mObDSx3xQ0zoBIqo6HyeC14RqC1HC9Tws6fQT3Z8Z1DaCyH2PX2oR6JvniEYBMWGnyYl5LueDQAAUx2MZg9xNcVT/s1600/tm1414_salad_lg-722573.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyoehsVv7C5ObNaVpg0mI_i-PI94iSyVariC8GW8TKDHMor3aEjI6mObDSx3xQ0zoBIqo6HyeC14RqC1HC9Tws6fQT3Z8Z1DaCyH2PX2oR6JvniEYBMWGnyYl5LueDQAAUx2MZg9xNcVT/s320/tm1414_salad_lg-722573.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5651644050940338290" /></a></p>Time: 5 min<br>Level: Easy<br>Yield: 4 servings<br><br><div><b><br></b></div><div><b>Ingredients</b><br><br>1/4 cup yellow mustard<br>2 tablespoons vinegar, eyeball it<br>1 rounded teaspoon sugar<br>4 tablespoons vegetable oil<br> 1/2 medium red onion, thinly sliced<br>1/2 of a 16-ounce sack shredded cabbage blend for slaw salads<br>1 romaine heart, shredded<br>2 vine ripe tomatoes, diced<br>3 large half sour or garlic pickles, chopped<br>Salt and pepper<br> 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle<br><b><br><br>Directions</b><div><b><br></b><br>In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.<br> <br></div><div><br>Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.</div> <div><br><br>Mound up the salad on plates, top with seared dogs, and serve.</div><div><br></div><div>From: <a href="http://foodnetwork.com">foodnetwork.com</a></div></div> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-7610299564980210092011-07-26T03:38:00.000-07:002011-07-31T18:27:26.339-07:00My Top 10 Favorites: Rachael Ray's Chicken Breast Recipes1. <a href="http://rachaelrayrecipes.blogspot.com/2008/10/chicken-enchiladas.html">Chicken enchilladas</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_t0kDKeO_x5NvGu_hU4cGmt_gV2BT9qBAgA3abH5mS6rE8tX_iYUHaBu9II9jHY4Qr7upOonAicF2UB_AAytCpeOdizfCQuo-qPnkimfaexe9nHGqj4J6m_LOtMLED1E5C1EPby7SgDaZ/s1600-h/tm1b73_chicken_enchiladas2_lg-779430.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_t0kDKeO_x5NvGu_hU4cGmt_gV2BT9qBAgA3abH5mS6rE8tX_iYUHaBu9II9jHY4Qr7upOonAicF2UB_AAytCpeOdizfCQuo-qPnkimfaexe9nHGqj4J6m_LOtMLED1E5C1EPby7SgDaZ/s320/tm1b73_chicken_enchiladas2_lg-779430.jpg" alt="" id="BLOGGER_PHOTO_ID_5253284790589641490" border="0" /></a></p><br /><br />2. <a href="http://rachaelrayrecipes.blogspot.com/2008/10/parmesan-crusted-chicken-breasts-with.html">Parmesan crusted chicken breast with tomato and basil</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJ2avaplh4j87-l7drDlCnh2VG84auJO6OD08pswk_qL1vAMwdEQ_TgFl4Mkm-rPxAPZmhldmp0gtTw2mamfmmIYp9tOFEDRryRXrwV7Ux18QAnIGzaEFEjnKOx2cRpvyMwxcuFXBjoHt/s1600-h/tm1d09_parmesan_chicken_breasts_lg-748751.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJ2avaplh4j87-l7drDlCnh2VG84auJO6OD08pswk_qL1vAMwdEQ_TgFl4Mkm-rPxAPZmhldmp0gtTw2mamfmmIYp9tOFEDRryRXrwV7Ux18QAnIGzaEFEjnKOx2cRpvyMwxcuFXBjoHt/s320/tm1d09_parmesan_chicken_breasts_lg-748751.jpg" alt="" id="BLOGGER_PHOTO_ID_5262755921304786098" border="0" /></a></p><br /><br />3. <a href="http://rachaelrayrecipes.blogspot.com/2011/01/bacon-wrapped-chicken-with-blue-cheese.html">Bacon wrapped chicken with blue cheese and pecans</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAr5LHR2ZCHjS8WSUwe9dfOG9ugPdbMV-fsI8hUOuTrLZt5H_pR1s2lmWRKzrYnwWnAxcXvEFWZ8m8MWrZYEVFYGNjEPcb-WbK9267K8-oBmTpfIJsY5iUePjxhZieJtlf7lrIpXjeUgV/s1600/TM1815_Bacon-Wrapped-Chicken-with-Blue-Cheese-and-Pecans_lg-725448.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAr5LHR2ZCHjS8WSUwe9dfOG9ugPdbMV-fsI8hUOuTrLZt5H_pR1s2lmWRKzrYnwWnAxcXvEFWZ8m8MWrZYEVFYGNjEPcb-WbK9267K8-oBmTpfIJsY5iUePjxhZieJtlf7lrIpXjeUgV/s320/TM1815_Bacon-Wrapped-Chicken-with-Blue-Cheese-and-Pecans_lg-725448.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5565400267586678322" /></a></p><br /><br />4. <a href="http://rachaelrayrecipes.blogspot.com/2009/02/greek-mixed-grill-kabobs-and-pine-nut.html">Greek mixed grill kabobs and pine-nut orzo salad</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCUEngKO215eA3sCY7OX3kidFBPNfCjAmRqD84QEJMa3SF6q20M5XDnBvSCjKk06vRHf9IlqXCneFTL_gOs8DekgMAMhmyxIzW8tFhFh5e6ySTGoo2qx5m-P2WWOqKKqBu9MZSD67UAyV/s1600-h/TM1611_Greek_Mixed_Grill_Kabobs_lg-766724.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCUEngKO215eA3sCY7OX3kidFBPNfCjAmRqD84QEJMa3SF6q20M5XDnBvSCjKk06vRHf9IlqXCneFTL_gOs8DekgMAMhmyxIzW8tFhFh5e6ySTGoo2qx5m-P2WWOqKKqBu9MZSD67UAyV/s320/TM1611_Greek_Mixed_Grill_Kabobs_lg-766724.jpg" alt="" id="BLOGGER_PHOTO_ID_5307007904186758514" border="0" /></a></p><br /><br />5. <a href="http://rachaelrayrecipes.blogspot.com/2009/01/chicken-scarpariello.html">Chicken scarpariello</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGgDFucHZIsVFTEfXVIYhY6nBtKfguMpSxfnHNRMpoAnVvC-Zh8HPJtw4qao2u9hn0sbqFNewYltpP9_uCnTm4nMbAlR8vl9XD7ZBRZsddcJ82Sgfw3d6oyQiRGtq7y-PtuqqihdaYiir/s1600-h/tm1c79_chicken_scarpariello_lg-720327.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaGgDFucHZIsVFTEfXVIYhY6nBtKfguMpSxfnHNRMpoAnVvC-Zh8HPJtw4qao2u9hn0sbqFNewYltpP9_uCnTm4nMbAlR8vl9XD7ZBRZsddcJ82Sgfw3d6oyQiRGtq7y-PtuqqihdaYiir/s320/tm1c79_chicken_scarpariello_lg-720327.jpg" alt="" id="BLOGGER_PHOTO_ID_5296547745022407826" border="0" /></a></p><br /><br />6. <a href="http://rachaelrayrecipes.blogspot.com/2009/02/fwd-only-pizza-youll-ever-want-again.html">The only pizza you'll ever want again</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTueiQDvxyWSpqAhdnDrz2KXCCbte_-ygbB0w9aGAC7AbQFphJVv-LmE58L4GNmP-8ejbQUCcWZgr7oFu0TcPa8v3Q9PuTutiLiWB2ZXeqvkzlx-1e-5KiiVnmHT26c5qZaW5bBeAHdjN/s1600-h/tm1b76_the_only_pizza_lg-731751.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTueiQDvxyWSpqAhdnDrz2KXCCbte_-ygbB0w9aGAC7AbQFphJVv-LmE58L4GNmP-8ejbQUCcWZgr7oFu0TcPa8v3Q9PuTutiLiWB2ZXeqvkzlx-1e-5KiiVnmHT26c5qZaW5bBeAHdjN/s320/tm1b76_the_only_pizza_lg-731751.jpg" alt="" id="BLOGGER_PHOTO_ID_5302095173064703794" border="0" /></a></p><br /><br />7. <a href="http://rachaelrayrecipes.blogspot.com/2010/01/grilled-chicken-cutlet-parmigiana.html">Grilled chicken cutlet parmigiana</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqgXKkbH8d7HeMY3gE1F0CCVbkxZGFusGfoc3dauawYYmcliolziOpSzO6U-wlzfi9uX0YdrpycxEc7_XJaWzAqblqaDCwtBqnOYvS_mnD3yl0bkQ5OVNb_8k16cXhFguFufOoZE4J46o/s1600-h/TM1006_30112_s4x3_lg-780891.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqgXKkbH8d7HeMY3gE1F0CCVbkxZGFusGfoc3dauawYYmcliolziOpSzO6U-wlzfi9uX0YdrpycxEc7_XJaWzAqblqaDCwtBqnOYvS_mnD3yl0bkQ5OVNb_8k16cXhFguFufOoZE4J46o/s320/TM1006_30112_s4x3_lg-780891.jpg" alt="" id="BLOGGER_PHOTO_ID_5431788363197958034" border="0" /></a></p><br /><br />8. <a href="http://rachaelrayrecipes.blogspot.com/2010/02/chicken-cutlets-with-herbs.html">Chicken cutlets with herbs</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmslZRatW6dadd5GXdNv92W7_mJfEhEOcZY_SEUrKp_7q4QlpmnqE5cVrs_fH0srx7hmhxgnlM-i3hMBnuXUw3sECTGaJf4Ae_-ZxAjPv0YTCHjwwWGycYNYiUw9cEw3VVK14wo4Y7yu-/s1600-h/TM2003_Chicken-Cutlets-with-Herbs_lg+%281%29-738160.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmslZRatW6dadd5GXdNv92W7_mJfEhEOcZY_SEUrKp_7q4QlpmnqE5cVrs_fH0srx7hmhxgnlM-i3hMBnuXUw3sECTGaJf4Ae_-ZxAjPv0YTCHjwwWGycYNYiUw9cEw3VVK14wo4Y7yu-/s320/TM2003_Chicken-Cutlets-with-Herbs_lg+%281%29-738160.jpg" alt="" id="BLOGGER_PHOTO_ID_5436796112422385394" border="0" /></a></p><br /><br />9. <a href="http://rachaelrayrecipes.blogspot.com/2009/01/lemon-pepper-chicken-tenders.html">Lemon pepper chicken tenders</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0JJCdgMe3v2Mw_t7eLVNvW7y0F0FONh4dvxjBPFQyX8zv4uOCqNbcasZwnXn5gkCsorhUn_NXxYj6Egd55lrQch1jTatlwDWTeP_Av5xa9487U6eKDwgjYyH8Sei1geIiLkxEAASjLsEJ/s1600-h/tm1b48_lemon_chicken_tenders2_lg.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0JJCdgMe3v2Mw_t7eLVNvW7y0F0FONh4dvxjBPFQyX8zv4uOCqNbcasZwnXn5gkCsorhUn_NXxYj6Egd55lrQch1jTatlwDWTeP_Av5xa9487U6eKDwgjYyH8Sei1geIiLkxEAASjLsEJ/s320/tm1b48_lemon_chicken_tenders2_lg.jpg" alt="" id="BLOGGER_PHOTO_ID_5297420942595173842" border="0" /></a><br /><br /><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><br /><br />10. <a href="http://rachaelrayrecipes.blogspot.com/2008/11/quick-chicken-cacciatore.html">Chicken cacciatore</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAFvnfOJPpMvGDQi7YW-hjO8e_4TJA7hieKs3Kzc-4aeFVKgYSatwYguWjJIuUx4lw-zi00sl2CZiw-TdiSYG3zNRjA7GFgvjgyunjsBOgfrOcHNEOjzrBZUwW0eVDSw3f9SfhDDMzbCk/s1600-h/tm1a17_chicken_cacciatore_lg-709578.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAFvnfOJPpMvGDQi7YW-hjO8e_4TJA7hieKs3Kzc-4aeFVKgYSatwYguWjJIuUx4lw-zi00sl2CZiw-TdiSYG3zNRjA7GFgvjgyunjsBOgfrOcHNEOjzrBZUwW0eVDSw3f9SfhDDMzbCk/s320/tm1a17_chicken_cacciatore_lg-709578.jpg" alt="" id="BLOGGER_PHOTO_ID_5267579861432759266" border="0" /></a></p></div>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-88522414997241133292011-07-17T20:46:00.000-07:002011-07-17T20:49:39.023-07:00Rachel Ray's Quesadilla Recipes1. <a href="http://rachaelrayrecipes.blogspot.com/2008/11/grilled-green-quesadillas-with-brie-and.html">Grilled Green Quesadillas with Brie and Herbs</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6Z1kiMam927lK5FyMnwdV1MBUPOsrP1QZKHnTJX4sG_qnIbDGRu5ek8BroqGX5t09ufAnu4SOIKlcxvr6AQQux4qd4M84gVNV3zI7u__QwzrWebPwQ9bzzkBHAF1ez9AmJmy7nW1VkCt/s1600-h/tm1e09_green_quesadillas_lg-782261.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6Z1kiMam927lK5FyMnwdV1MBUPOsrP1QZKHnTJX4sG_qnIbDGRu5ek8BroqGX5t09ufAnu4SOIKlcxvr6AQQux4qd4M84gVNV3zI7u__QwzrWebPwQ9bzzkBHAF1ez9AmJmy7nW1VkCt/s320/tm1e09_green_quesadillas_lg-782261.jpg" alt="" id="BLOGGER_PHOTO_ID_5267754979965701714" border="0" /></a></p><br /><br />2. <a href="http://rachaelrayrecipes.blogspot.com/2008/09/grilled-green-chili-quesadillas.html">Grilled Green Chili Quesadillas</a><br /><p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyAP8PvvFpJze9pha_mDhvfzf6AzNF4Zk1UwiavNEleFjVlKTE4F_eEJWPezvie7nieHa_udpokiRMUfJMksMH-1iuEPlAamaPVLfls-UX-_KZSkc_xKoy3MyMcJeyUrxcafPW_KQz05m/s1600-h/tm1d12_grilled_chile_quesadilla_e-781095.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyAP8PvvFpJze9pha_mDhvfzf6AzNF4Zk1UwiavNEleFjVlKTE4F_eEJWPezvie7nieHa_udpokiRMUfJMksMH-1iuEPlAamaPVLfls-UX-_KZSkc_xKoy3MyMcJeyUrxcafPW_KQz05m/s320/tm1d12_grilled_chile_quesadilla_e-781095.jpg" alt="" id="BLOGGER_PHOTO_ID_5224670439111465442" border="0" /></a></p>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-70362594677508868982011-04-14T21:24:00.001-07:002011-04-14T21:24:23.503-07:00Orange Scented Green Beans<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzScNXg6rk_9ck4NLZO936Qy4SHarHo7csSGx6l1wfE3_7tIxEzIv_fwVJEBOEv6fZg78ru1V6wRh6SJRZmpeQVz7FB0U7wjsGJ9SG5v-OnZ6y8greVSBjZ3CjCp7k6k3XeOhducSC0zVe/s1600/madeeasy_stringbeans_s4x3_lg-763504.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzScNXg6rk_9ck4NLZO936Qy4SHarHo7csSGx6l1wfE3_7tIxEzIv_fwVJEBOEv6fZg78ru1V6wRh6SJRZmpeQVz7FB0U7wjsGJ9SG5v-OnZ6y8greVSBjZ3CjCp7k6k3XeOhducSC0zVe/s320/madeeasy_stringbeans_s4x3_lg-763504.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5595661479306868322" /></a></p><i>Since you've already work hard on easter's main dish, trust Rachael to give a 5-min sidedish!</i><br><br><b>Ingredients</b><br><br>Peel of 1 orange<br>2 pounds trimmed green beans, available in produce department<br> 2 tablespoons butter<br>Salt<br>3 tablespoons fresh chives, snipped<br><br><br><b>Directions</b><br><br>Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.<br> <br>From: <a href="http://foodnetwork.com">foodnetwork.com</a><br> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-25603690982349542352011-03-16T06:21:00.001-07:002011-03-16T06:21:02.385-07:00Fried Mozzarella Bites<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYA9LGn1ofU9G3z70pdbEWXLCGatx5JPA4tFw4Sb3JK_CmkN88oOm1rFZqB0Iknos855NH6e7VJRLpfAbW6TZJrDvCxszT6tQkDGhx6ULtl9I0eEKC2Gg_r7Vt0Fl0RGqAPxxMw77ZBga/s1600/tm1b61_fried_mozzarella_bites_lg-762386.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYA9LGn1ofU9G3z70pdbEWXLCGatx5JPA4tFw4Sb3JK_CmkN88oOm1rFZqB0Iknos855NH6e7VJRLpfAbW6TZJrDvCxszT6tQkDGhx6ULtl9I0eEKC2Gg_r7Vt0Fl0RGqAPxxMw77ZBga/s320/tm1b61_fried_mozzarella_bites_lg-762386.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5584667220696134674" /></a></p>Mozzarella + Tomatoes = Yum-O!<br><br>Cook Time: 15 min<br>Level: Easy<br>Yield: 32 mozzarella bites<br><br><br><b>Ingredients</b><br><br>Olive oil, for frying<br>1 pound ball fresh mozzarella, buy a piece wrapped, not packed in water<br> 1 pound fresh smoked mozzarella, found in the specialty cheese case<br>1 cup all purpose flour<br>2 eggs<br>1/3 cup milk, eyeball it<br>2 cups Italian style bread crumbs<br>1/2 cup grated Parmesan or Romano<br>2 tablespoons chopped fresh flat-leaf parsley<br> 8 stems or large sprigs each fresh parsley, sage, thyme<br>Fine salt<br><br><br><b><i>Arrabiata - In A Hurry Dipping Sauce:</i></b><br><br>2 tablespoons extra-virgin olive oil<br>4 cloves garlic, chopped<br>1/2 to 1 teaspoon crushed red pepper flakes, moderate to hot heat level, eyeball the amount<br> 1 (28-ounce) can crushed tomatoes<br>Coarse salt<br>Bamboo skewers, 6-inch, or party picks, for dipping<br><br><br><b>Directions</b><br><br>Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.<br> <br><br>For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.<br><br><br>To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.<br> <br><br>Add some mixed olives, celery sticks, long bread sticks to round out this finger food selection.<br><br>From: <a href="http://foodnetwork.com">foodnetwork.com</a><br> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-68698064009329511632011-01-23T07:15:00.001-08:002011-01-23T07:15:25.447-08:00Bacon Wrapped Chicken with Blue Cheese and Pecans<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAr5LHR2ZCHjS8WSUwe9dfOG9ugPdbMV-fsI8hUOuTrLZt5H_pR1s2lmWRKzrYnwWnAxcXvEFWZ8m8MWrZYEVFYGNjEPcb-WbK9267K8-oBmTpfIJsY5iUePjxhZieJtlf7lrIpXjeUgV/s1600/TM1815_Bacon-Wrapped-Chicken-with-Blue-Cheese-and-Pecans_lg-725448.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAr5LHR2ZCHjS8WSUwe9dfOG9ugPdbMV-fsI8hUOuTrLZt5H_pR1s2lmWRKzrYnwWnAxcXvEFWZ8m8MWrZYEVFYGNjEPcb-WbK9267K8-oBmTpfIJsY5iUePjxhZieJtlf7lrIpXjeUgV/s320/TM1815_Bacon-Wrapped-Chicken-with-Blue-Cheese-and-Pecans_lg-725448.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5565400267586678322" /></a></p>Chicken + Bacon + Pecan = LOVE!<br><br>Cook Time: 20 min<br>Level: Intermediate<br>Yield: 4 servings<br><br><br><b>Ingredients</b><br><br>4 pieces boneless, skinless chicken breast<br>Salt and freshly ground black pepper<br> 1 cup blue cheese crumbles<br>1/4 cup toasted pecans, chopped<br>2 scallions, sliced on bias<br>4 slices good-quality center cut bacon<br>1 tablespoon extra-virgin olive oil<br>2 tablespoons butter<br>2 tablespoons all-purpose flour<br> 1 cup chicken stock<br>1/2 cup half-and-half or cream<br>2 tablespoons grainy mustard<br>Special equipment: toothpicks<br><br><br><b>Directions</b><br><br>Heat the oven to 375 degrees F.<br><br><br>Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.<br> <br><br>Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.<br> <br><br>Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.<br><br><br>Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.<br> <br><br>Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.<br><br>From: <a href="http://foodnetwork.com">foodnetwork.com</a><br> Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-74410808692129200452011-01-12T19:56:00.001-08:002011-01-18T21:36:58.165-08:00Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZ8Fv_R0r3TdRjtlZElLoVAA3qPRYPZBP7OvKxeYXdiFi7cVpcLlsyLbaIzkImARLoh_GRS89XbLTfVfyOJ86HyUXxdJIzyuarUT5iL_pMB693qwB33ElB4TQEzOoUbBo-S66GGou3Dfm/s1600/TM1912-4_Pork-Chop-Sauteed-Apples_s4x3_lg-774278.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZ8Fv_R0r3TdRjtlZElLoVAA3qPRYPZBP7OvKxeYXdiFi7cVpcLlsyLbaIzkImARLoh_GRS89XbLTfVfyOJ86HyUXxdJIzyuarUT5iL_pMB693qwB33ElB4TQEzOoUbBo-S66GGou3Dfm/s320/TM1912-4_Pork-Chop-Sauteed-Apples_s4x3_lg-774278.jpg" alt="" id="BLOGGER_PHOTO_ID_5561514388183528914" border="0" /></a></p><i>Dress-up your mashed potato with pork chops and apples!</i><br /><br />Cook Time: 30 min<br /><div style="visibility: hidden; display: inline;" id="avg_ls_inline_popup"></div><style type="text/css">#avg_ls_inline_popup { position:absolute; z-index:9999; padding: 0px 0px; margin-left: 0px; margin-top: 0px; width: 240px; overflow: hidden; word-wrap: break-word; color: black; font-size: 10px; text-align: left; line-height: 13px;}</style>Level: Easy<br />Yield: 4 servings<br /><br /><br /><b>Ingredients</b><br /><br />4 medium sweet potatoes, peeled and cut into chunks<br />Salt<br />4 bone-in pork chops, 1-inch thick<br />Freshly ground black pepper<br />2 tablespoons extra-virgin olive oil<br />2 large onions, yellow or red, thinly sliced<br />2 Gala or Golden Delicious apples, thinly sliced<br />2 tablespoons finely chopped fresh thyme leaves<br />1 lemon<br />4 tablespoons butter<br />2 tablespoons all-purpose flour<br />1 cup apple cider<br />2 cups chicken stock<br />2 rounded tablespoons orange marmalade<br /><br /><br /><b>Directions</b><br /><br />In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.<br /><br /><br />Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.<br /><br /><br />Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.<br /><br /><br />Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.<br /><br /><br />Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.<br /><br />From: <a href="http://foodnetwork.com/">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com1tag:blogger.com,1999:blog-7831438106708428977.post-81272908319181431562011-01-01T21:53:00.001-08:002011-01-18T21:38:32.384-08:00Chicken Cordon Bleu Burgers<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHYNlJlUPec0jcs5E9gcw-HJP80H-jlln2Jrad7g8d9UW0eK3aOpu5mJgmuyl0XZtbtuWOnp95DFFM1x3YrMBkfFdd8kCFJ79NVdx_sH1jay0tKFzsnC23k-pZj4os7wGIYazIvEW5Iqs/s1600/TM1E04_28003_s4x3_lg-793149.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHYNlJlUPec0jcs5E9gcw-HJP80H-jlln2Jrad7g8d9UW0eK3aOpu5mJgmuyl0XZtbtuWOnp95DFFM1x3YrMBkfFdd8kCFJ79NVdx_sH1jay0tKFzsnC23k-pZj4os7wGIYazIvEW5Iqs/s320/TM1E04_28003_s4x3_lg-793149.jpg" alt="" id="BLOGGER_PHOTO_ID_5557462597200146546" border="0" /></a></p>Cook Time: 12 min<br />Level: Easy<br />Yield: 4 servings<br /><br /><b><br />Ingredients</b><br /><br />2 teaspoons vegetable or olive oil, plus more for drizzling<br />4 slices Canadian bacon<br />2 pounds ground chicken breast<br />2 teaspoons sweet paprika, eyeball it in your palm<br />2 teaspoons poultry seasoning<br />2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper<br />1 shallot, finely chopped<br />4 deli slices Swiss cheese<br />2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it<br />3 rounded tablespoons Dijon mustard<br />2 tablespoons freshly chopped tarragon leaves, 4 sprigs<br />4 kaiser rolls or sandwich size sour dough English muffins, split and toasted<br />8 leaves leaf lettuce<br />1 vine ripe tomato, thinly sliced<br /><br /><b><br />Directions</b><br /><br />Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.<br /><br /><br />Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.<br /><br /><br />Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.<br /><br /><br />Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.<br /><br /><br />Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.<br /><br />From: <a href="http://foodnetwork.com/">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-20009124734409418542010-12-16T17:25:00.001-08:002011-01-18T21:40:28.120-08:00Christmas Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHSYwvo2enYItAM5f3-wC3Vx8kvihrvVQ1Qaq_ICZXi1LCUsmVoaQs05P2hs0nIYlhVOS3to7Ytny9aoAvtKsx4CvRozzAc5MUEkdv_DU3u3g00Vi8eDJy13vQDwsSNYU6g4akt3L_mkD/s1600/tm1a35_christmas_pasta_lg.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitHSYwvo2enYItAM5f3-wC3Vx8kvihrvVQ1Qaq_ICZXi1LCUsmVoaQs05P2hs0nIYlhVOS3to7Ytny9aoAvtKsx4CvRozzAc5MUEkdv_DU3u3g00Vi8eDJy13vQDwsSNYU6g4akt3L_mkD/s400/tm1a35_christmas_pasta_lg.jpg" alt="" id="BLOGGER_PHOTO_ID_5551462625161125554" border="0" /></a><br /><i><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Looking for something to serve on Christmas day?</i><b> </b><i>Here's a flavorful sauce with pancetta, Italian sausage, veal, pork and beef! </i><b><br /><br /></b>Cook Time: 20 min<br />Level: Intermediate<br />Yield: 4 servings<b><br /><br /><br />Ingredients</b><br /><div style="visibility: hidden; display: inline;" id="avg_ls_inline_popup"> </div><style type="text/css">#avg_ls_inline_popup { position:absolute; z-index:9999; padding: 0px 0px; margin-left: 0px; margin-top: 0px; width: 240px; overflow: hidden; word-wrap: break-word; color: black; font-size: 10px; text-align: left; line-height: 13px;}</style><br />2 tablespoons extra-virgin olive oil<br />4 cloves garlic, crushed<br />1 bay leaf, fresh or dried<br />1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)<br />1/2 pound bulk hot Italian sausage<br />1 pound combined ground beef, pork and veal<br />1 medium carrot, peeled and finely chopped<br />1 rib celery, chopped<br />1 medium onion, chopped<br />1 cup good quality dry red wine<br />1 cup prepared beef stock, paper container or canned<br />2 (32-ounce) cans chunky style crushed tomatoes<br />A handful chopped flat leaf parsley leaves<br />1/4 teaspoon (a couple of pinches) allspice or cinnamon<br />Coarse salt and black pepper<br />2 pounds penne rigate, cooked to al dente<br />Grated Pecorino Romano, as an accompaniment<br />Fresh, crusty bread, for mopping<br /><br /><br /><b>Directions</b><br /><br />Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.<br /><br /><br />Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.<br /><br /><br />Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.<br /><br /><br />Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.<br /><br /><br />From: <a href="http://foodnetwork.com/">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-41483534953382765432010-11-30T19:05:00.001-08:002011-01-18T21:41:06.910-08:00Grilled Chicken with Arugula Pesto<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY21OT0sPSuc4MnBViIwXoQkSfPUzAeWE4CdcRJihV5-WgjaHVSFrdG_IR56hxZWQjTv9pXJfWMj7hkERkxXx6XgbVMYa7lj14sQzq7sBM8o8D5P_2OM-7v9l4z1v-EpSfyK_5dny-8PQf/s1600/TM2234_Grilled-Chicken-with-Arugula-Pesto_s4x3_lg-706931.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY21OT0sPSuc4MnBViIwXoQkSfPUzAeWE4CdcRJihV5-WgjaHVSFrdG_IR56hxZWQjTv9pXJfWMj7hkERkxXx6XgbVMYa7lj14sQzq7sBM8o8D5P_2OM-7v9l4z1v-EpSfyK_5dny-8PQf/s320/TM2234_Grilled-Chicken-with-Arugula-Pesto_s4x3_lg-706931.jpg" alt="" id="BLOGGER_PHOTO_ID_5545544553838669234" border="0" /></a></p><i>Quick, light and delicious pasta! </i><br /><br />Cook Time: 10 min<br /><div style="visibility: hidden; display: inline;" id="avg_ls_inline_popup"></div><style type="text/css">#avg_ls_inline_popup { position:absolute; z-index:9999; padding: 0px 0px; margin-left: 0px; margin-top: 0px; width: 240px; overflow: hidden; word-wrap: break-word; color: black; font-size: 10px; text-align: left; line-height: 13px;}</style>Level: Easy<br />Yield: 4 servings<br /><br /><br /><b>Ingredients</b><br /><br />1/4 cup sliced or slivered almonds or shelled pistachios<br />1 cup packed fresh arugula leaves<br />1/2 cup packed fresh basil leaves<br />1/2 lemon, juiced<br />1 clove garlic, grated or minced<br />Salt and freshly ground black pepper<br />1/3 cup extra-virgin olive oil<br />4 small pieces boneless, skinless chicken breast (tenders removed)<br /><br /><br /><b>Directions</b><br /><br />Heat a grill pan to high.<br /><br />Toast the nuts lightly in small skillet over low heat, then add them to a food processor.<br /><br />Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.<br /><br />With the processor on, stream in the extra-virgin olive oil to form thick pesto.<br /><br />Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.<br /><br />From: <a href="http://foodnetwork.com/">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-47478496955486957862010-10-31T09:12:00.000-07:002011-01-18T21:41:50.604-08:00Penne-Wise Pumpkin Pasta<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnj64W-iOI8xg9Jrp3w2auQPOm2VFmi3NXVJkjs02IlIO02wr2iZrclVpTDHbBac_BetkA9FBSHKH8YChoqc7jk-IBBBBd9ik_qU63mB63insMVg7aRPZLTsdkTmQoW0kjqRUBiRqiLXg/s1600/TM1647_Pasta_and_Bread_lg-781803.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwnj64W-iOI8xg9Jrp3w2auQPOm2VFmi3NXVJkjs02IlIO02wr2iZrclVpTDHbBac_BetkA9FBSHKH8YChoqc7jk-IBBBBd9ik_qU63mB63insMVg7aRPZLTsdkTmQoW0kjqRUBiRqiLXg/s320/TM1647_Pasta_and_Bread_lg-781803.jpg" alt="" id="BLOGGER_PHOTO_ID_5534243954838411570" border="0" /></a></p><div>Cook Time: 10 min</div> <div>Level: Easy</div> <div>Yield: 6 servings</div> <div> </div> <div> </div> <div><strong>Ingredients</strong></div> <div> </div> <div>Salt</div> <div>1 pound whole-wheat penne</div> <div>2 tablespoons extra-virgin olive oil</div> <div>3 shallots, finely chopped</div> <div>3 to 4 cloves garlic, grated</div> <div>2 cups chicken stock</div> <div>1 (15-ounce) can pumpkin puree</div> <div>1/2 cup cream</div> <div>1 teaspoon hot sauce, to taste</div> <div>Freshly grated nutmeg, to taste</div> <div>2 pinches ground cinnamon</div> <div>Salt and black pepper</div> <div>7 to 8 leaves fresh sage, thinly sliced plus more, for garnish</div> <div>Grated Parmigiano-Reggiano</div> <div> </div> <div> </div> <div><strong>Directions</strong></div> <div><strong> </strong></div> <div>Heat water for pasta, salt it and cook penne to al dente.</div> <div> </div> <div> </div> <div>Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.</div> <div> </div> <div>From: <a href="http://foodnetwork.com/" target="_blank">foodnetwork.com</a></div>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-71123850818552936922010-10-10T22:58:00.001-07:002011-01-18T21:42:57.321-08:00Autumn Potato Gratin<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2srNs9_E6lP-vZl7FDAh5AemtNCGI0JdK0t0oFrK5XAQLWuTku_hRpRpxU_ccSxeST6kM2vW-hZlKnGIhCpGBnORQTaELNtAtl3JLr8ftb9Jhk1ZfzmvT7AhlSPRRSLp6IHOWeGcPRo2i/s1600/tmsp02_potatoes6_lg-787751.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2srNs9_E6lP-vZl7FDAh5AemtNCGI0JdK0t0oFrK5XAQLWuTku_hRpRpxU_ccSxeST6kM2vW-hZlKnGIhCpGBnORQTaELNtAtl3JLr8ftb9Jhk1ZfzmvT7AhlSPRRSLp6IHOWeGcPRo2i/s320/tmsp02_potatoes6_lg-787751.jpg" alt="" id="BLOGGER_PHOTO_ID_5526663793946786658" border="0" /></a></p>Cook Time: 35 min<br /><div style="visibility: hidden; display: inline;" id="avg_ls_inline_popup"></div><style type="text/css">#avg_ls_inline_popup { position:absolute; z-index:9999; padding: 0px 0px; margin-left: 0px; margin-top: 0px; width: 240px; overflow: hidden; word-wrap: break-word; color: black; font-size: 10px; text-align: left; line-height: 13px;}</style>Level: Easy<br />Yield: 8 servings<br /><br /><br /><b>Ingredients</b><br /><br />4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings<br />2 cups heavy cream, plus some to cover<br />4 tablespoons butter (1/2 stick)<br />2 sprigs each fresh thyme, sage, and rosemary<br />2 garlic cloves, cracked<br />Salt and pepper<br />1/2 cup grated Parmesan<br /><br /><br /><b>Directions</b><br /><br />Preheat the oven to 400 degrees F.<br /><br /><br />Halve the potatoes and toss them into a large baking dish and season with salt and pepper.<br /><br /><br />Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.<br /><br /><br />Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.<br /><br />From: <a href="http://foodnetwork.com/">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-89526549614689155012010-09-25T07:28:00.001-07:002011-01-18T21:43:21.388-08:00Chili-Garlic Roasted Broccoli<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHcFcer9-6KYbx0TizE2hWH6wGoFjw38XmcQbCaUM7ZlUZKtxWK_oWfEg-arM8x3KWLF6tviN21p06Z2Rt1if4oYIFEdHsKS-nnHas_TIC04rTztZCKrpuo-yDjAn53XPVkPKWfo6RhJI/s1600/TM1113_31167_s4x3_lg-738754.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHcFcer9-6KYbx0TizE2hWH6wGoFjw38XmcQbCaUM7ZlUZKtxWK_oWfEg-arM8x3KWLF6tviN21p06Z2Rt1if4oYIFEdHsKS-nnHas_TIC04rTztZCKrpuo-yDjAn53XPVkPKWfo6RhJI/s320/TM1113_31167_s4x3_lg-738754.jpg" alt="" id="BLOGGER_PHOTO_ID_5520858078153723762" border="0" /></a></p><div>Cook Time: 20 min</div> <div>Level: Easy</div> <div>Yield: 4 servings</div> <div> </div> <div> </div> <div><strong>Ingredients</strong></div> <div> </div> <div>1/4 cup extra virgin olive oil, eyeball it</div> <div>5 to 6 cloves garlic, finely chopped</div> <div>1 tablespoon chili powder</div> <div>1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates)</div> <div>1 large head broccoli, cut into thin, long spears</div> <div> </div> <div> </div> <div><strong>Directions</strong></div> <div> </div> <div>Preheat oven to 425 degrees F.</div> <div> </div> <div> </div> <div>Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.</div> <div> </div> <div>From: <a href="http://foodnetwork.com/">foodnetwork.com</a></div>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-10618442727196082862010-08-29T01:44:00.001-07:002011-01-18T21:44:18.372-08:00Indian Summer Turkey Chili<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1e6s69sYWwEaCE_ZdtARV-DWFCqxW7sllUl1qEJphCDAHVgxGP2ieBMd8qOub6tv66uPrmsAcG1lwP7W_0H6PoQac34yh2HetLy5_bxrxxeDcKodpJnNIJr1n37o_t8JcgND9d93a3hH/s1600/tmsp01_chili1_lg-743437.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1e6s69sYWwEaCE_ZdtARV-DWFCqxW7sllUl1qEJphCDAHVgxGP2ieBMd8qOub6tv66uPrmsAcG1lwP7W_0H6PoQac34yh2HetLy5_bxrxxeDcKodpJnNIJr1n37o_t8JcgND9d93a3hH/s320/tmsp01_chili1_lg-743437.jpg" alt="" id="BLOGGER_PHOTO_ID_5510749888983955586" border="0" /></a></p>Cook Time: 25 min<br />Level: Easy<br />Yield: 8-10 servings<br /><br /><b><br />Ingredients</b><br /><br />3 tablespoons extra-virgin olive oil, 2 turns of the pan<br />2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages<br />4 tablespoons dark chili powder, 2 palm fulls<br />2 tablespoons grill seasoning blend, any brand, 1 palm full<br />1 tablespoon cumin, 1/2 palm full<br />2 tablespoons Worcestershire sauce<br />1 to 3 tablespoons hot sauce, medium to extra-spicy<br />1 large onion, quartered<br />2 large peppers, any color combination, red, green, purple, yellow or orange, chopped<br />1/2 bottle beer (the alcohol cooks out), about 1 cup<br />1 (14-ounce) can tomato sauce<br />1/2 cup smoky barbecue sauce<br />2 cups corn kernels, optional<br /><br /><br /><b>Directions</b><br /><br />Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.<br /><br /><br />Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.<br /><br /><br />TIDBIT:<br /><br />To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.<br /><br />Dippers:<br /><br />Choose from any or all of the following for dipping and scooping into your chili:<br /><br />Pretzel Rods<br />Yellow, Red or Blue Corn Tortilla Chips, any flavor<br />Black Bean Tortilla Chips<br />Polenta Chips, Plain or Guacamole flavor<br />Pita Chips, Plain or Spicy flavors<br />Yukon Gold, Red Bliss or Blue Potato Chips, any flavor<br /><br />All of the above can be found on either snack aisle or natural foods snack section in your market.<br /><br />Toppers:<br /><br />Choose from any or all of the following for topping your chili:<br /><br />Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack<br />Sliced canned jalapenos, drained<br />Salsas<br />Sour cream<br />Chopped raw onion<br />Chopped green olives and pimentos<br />Chopped cilantro leaves<br />Diced tomatoes<br /><br />Defrosted frozen corn or leftover corn on the cob, scraped from cob<br /><br />From: <a href="http://foodnetwork.com/">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com2tag:blogger.com,1999:blog-7831438106708428977.post-32596147594842213402010-08-05T23:32:00.001-07:002011-01-18T21:44:46.989-08:00Jalapeno-Lime Corn on The Cob<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCbmkTB-sVX6pAp4QmQx0rdZAPSyWH49F4SYta5AdW2Bfflg7E5kADACuuVZ_nyvp2Gqq78XFZV7KBhvkpvg8z5M2NITMAKHNgmGXvBbZVZK6y-bwzBQLkNNPD-BTMDwrOBrexmOFwemx/s1600/GC_jalapeno-lime-corn_s4x3_lg-723031.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCbmkTB-sVX6pAp4QmQx0rdZAPSyWH49F4SYta5AdW2Bfflg7E5kADACuuVZ_nyvp2Gqq78XFZV7KBhvkpvg8z5M2NITMAKHNgmGXvBbZVZK6y-bwzBQLkNNPD-BTMDwrOBrexmOFwemx/s320/GC_jalapeno-lime-corn_s4x3_lg-723031.jpg" alt="" id="BLOGGER_PHOTO_ID_5502180911674816818" border="0" /></a></p><i>A perfect match with your BBQ! </i><br /><br />Cook Time: 15 min<br /><div style="visibility: hidden; display: inline;" id="avg_ls_inline_popup"></div><style type="text/css">#avg_ls_inline_popup { position:absolute; z-index:9999; padding: 0px 0px; margin-left: 0px; margin-top: 0px; width: 240px; overflow: hidden; word-wrap: break-word; color: black; font-size: 10px; text-align: left; line-height: 13px;}</style>Level: Easy<br />Yield: 6 servings<br /><br /><br /><b>Ingredients</b><br /><br />1 stick butter<br />1 lime, juiced and zested<br />1 small jalapeno, seeded<br />1 clove garlic<br />1 teaspoon sweet paprika<br />6 ears corn on the cob, husked<br />1 slice bread, of any kind<br />Coarse salt<br /><br /><br /><b>Directions</b><br /><br />Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.<br /><br /><br />Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)<br /><br />From: <a href="http://foodnetwork.com/">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com1tag:blogger.com,1999:blog-7831438106708428977.post-44790165638299549752010-04-03T23:32:00.001-07:002011-01-18T21:57:52.224-08:00Veal Rolls with Pancetta<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnhK6avhUe5tBePo1fYslF4fp22fNFRVxf1_Bjm7dzGAKWYGEhUJW7_DZIUfcNlYM_bQluQe_PlqvASPop68L6GwTt07VeBBHw9XsR4d5VbA2k5eonWHQsNZRZb8EzXRz-IUVTCg0KIN0/s1600/tm1c78_veal_rolls_pancetta_lg-749192.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnhK6avhUe5tBePo1fYslF4fp22fNFRVxf1_Bjm7dzGAKWYGEhUJW7_DZIUfcNlYM_bQluQe_PlqvASPop68L6GwTt07VeBBHw9XsR4d5VbA2k5eonWHQsNZRZb8EzXRz-IUVTCg0KIN0/s320/tm1c78_veal_rolls_pancetta_lg-749192.jpg" alt="" id="BLOGGER_PHOTO_ID_5456166461272729314" border="0" /></a></p>Cook Time: 10 min<br />Level: Easy<br />Yield: 4 servings<br /><br /><br /><b>Ingredients</b><br /><br />1 pound veal scaloppine from the butcher counter<br />1/4 cup chopped flat-leaf parsley, a couple of handfuls<br />Salt and pepper<br />1 pound smoked fresh mozzarella, thinly sliced<br />1 (16 to 18-ounce) jar roasted red peppers, drained and sliced<br />1/3 pound pancetta, sliced like thin cut bacon at deli counter<br />2 tablespoons extra-virgin olive oil, plus some for drizzling<br />1 clove cracked garlic<br />1 (10-ounce) sack baby spinach or triple washed spinach leaves<br />1/4 to 1/3 cup white wine or dry vermouth<br /><br /><br /><b>Directions</b><br /><br />Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.<br /><br /><br />Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.<br /><br />From: <a href="http://foodnetwork.com/">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-47217671075782225372010-04-03T23:23:00.001-07:002011-01-18T22:00:09.396-08:00Vicki's Favorite Chicken with Grapes, Couscous and Roasted AsparagusCook Time: 15 min<br />Level: Easy<br />Yield: 4 servings<br /><br /><br /><b>Ingredients</b><br /><br />1 1/2 pound asparagus<br />5 tablespoons extra-virgin olive oil, divided<br />3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs<br />Coarse salt and pepper<br />2 tablespoons butter, cut into pieces<br />1/4 cup all-purpose flour, eyeball it<br />2 pounds chicken tenders<br />1/2 cup white wine, eyeball it<br />2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided<br />1 cup heavy cream<br />1/4 cup grainy, stone-ground mustard<br />1 1/2 cups, about 1/2 pound, seedless red grapes, halved<br />2 cups couscous<br /><br /><br /><b>Directions</b><br /><br />Heat oven to 400 degrees F.<br /><br /><br />Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.<br /><br /><br />Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.<br /><br /><br />Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.<br /><br /><br />Serve tenders and grapes on couscous alongside asparagus.<br /><br />From: <a href="http://foodnetwork.com/">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-24075565936957474282010-03-16T17:45:00.001-07:002011-01-18T22:01:06.724-08:00Bacon Wrapped Pineapple Shrimp<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2RNRJP0f4C6_b1GpSGdE_d5BOIT4PASVyVctYDmBs2D1pTpQ4hLoS1ROrkoGoA-e2iI8ITIqTHtKFJL3V_npawLBB_oXcZW4uupWKrHJUD0tt5LAWXLzLj6s-OBeM4bhvt9d8_31r3Pu/s1600-h/tm1229_shrimp_1_lg-707630.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2RNRJP0f4C6_b1GpSGdE_d5BOIT4PASVyVctYDmBs2D1pTpQ4hLoS1ROrkoGoA-e2iI8ITIqTHtKFJL3V_npawLBB_oXcZW4uupWKrHJUD0tt5LAWXLzLj6s-OBeM4bhvt9d8_31r3Pu/s320/tm1229_shrimp_1_lg-707630.jpg" alt="" id="BLOGGER_PHOTO_ID_5449397419250296754" border="0" /></a></p><i>My favorites bacon and shrimp with pineapple twist! Yum-O!</i><br /><br />Cook Time: 6 min<br />Level: Easy<br />Yield: 4 servings<br /><br /><br /><b>Ingredients</b><br /><br />12 jumbo shrimp, deveined<br />1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained<br />6 slices center-cut bacon, cut in 1/2 crosswise<br />12 wooden toothpicks<br /><br /><br /><b>Directions</b><br /><br />Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.<br /><br />From: <a href="http://foodnetwork.com/">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-7596142189438958272010-02-28T16:15:00.001-08:002011-01-18T22:03:05.243-08:00Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes,<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsi05Nq_9R73e8efGmlAd0-Eom2UhMSn3neSplbjcaDt5EwQYo-wEvPomsq3hJ9txQ5ZfrrNT_ZfAAyU7ooPqTD7-EtSybzBKd4wOHfKbrXac7uyjNObS44ioDwY0NrqoXUlBwXpzA0rJ/s1600-h/tm1c31_lamb_chops_lg-755696.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsi05Nq_9R73e8efGmlAd0-Eom2UhMSn3neSplbjcaDt5EwQYo-wEvPomsq3hJ9txQ5ZfrrNT_ZfAAyU7ooPqTD7-EtSybzBKd4wOHfKbrXac7uyjNObS44ioDwY0NrqoXUlBwXpzA0rJ/s320/tm1c31_lamb_chops_lg-755696.jpg" alt="" id="BLOGGER_PHOTO_ID_5443452525463038770" border="0" /></a></p>Cook Time: 25 min<br />Level: Intermediate<br />Yield: 4 servings<br /><br /><br /><b>Ingredients</b><br /><br /><i>Braised Root Vegetables:</i><br /><br />2 tablespoons butter<br />1 pound packaged baby carrots<br />1 rutabaga, peeled and diced<br /> 1 onion, diced<br />Salt and pepper<br />2 cups chicken or vegetable stock<br />8 loin lamb chops<br />Salt and freshly ground black pepper<br /><br />Colcannon:<br /><br />4 medium to large all-purpose potatoes, such as Russet, peeled and cut into chunks<br /> Coarse salt, for boiling water<br />2 cups chicken or vegetable stock<br />1 head dark curly kale, chopped<br />2 tablespoons butter<br />3/4 cup whole milk, eyeball it<br />1/4 teaspoon ground nutmeg, fresh or grated<br />1 teaspoon ground thyme<br /> 2 scallions, sliced<br />A handful of fresh parsley, chopped<br />Prepared, store bought Irish soda bread or brown bread, warmed, for passing at table<br />Sweet butter, softened, for the bread<br /><br /><br /><b>Directions</b><br /><br />For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside.<br /><br /><br />Preheat broiler to high for lamb.<br /><br /><br />Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.<br /><br /><br />Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.<br /><br /><br />Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes.<br /><br /><br />In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes. Stir in parsley and season with salt and pepper, to taste.<br /><br /><br />Serve the chops along with vegetable colcannon. Warm up store-bought Irish soda bread or brown bread with soft, unsweetened butter. The bread makes a nice starter, side or ending to this meal.<br /><br />From: <a href="http://foodnetwork.com/" target="_blank">foodnetwork.com</a>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-85824588770716026612010-02-17T16:24:00.001-08:002011-01-18T22:05:38.160-08:00Sausage O'Patties<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_74-NprO04AagKmcOevQOQoRcZL3M15IJ9V-aLsVaBkg7_KWpRTZwwKS3DKffwopC6w4ncBE91fDPOnF4JbHcy9FjRvTinhPACc3hQFoDiSJVNDIDWqmhFWWzeAKY6lhs3Fu_pw2qWXR/s1600-h/tm1334_sausage_lg-790179.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_74-NprO04AagKmcOevQOQoRcZL3M15IJ9V-aLsVaBkg7_KWpRTZwwKS3DKffwopC6w4ncBE91fDPOnF4JbHcy9FjRvTinhPACc3hQFoDiSJVNDIDWqmhFWWzeAKY6lhs3Fu_pw2qWXR/s320/tm1334_sausage_lg-790179.jpg" alt="" id="BLOGGER_PHOTO_ID_5439372885775610946" border="0" /></a></p>Cook Time: 14 min<br />Level: Easy<br />Yield: 4 servings<br /><br /><b>Ingredients</b><br /><br />1 small Idaho potato, peeled<br />1 small onion, coarsely chopped, about 1/3 cup<br />3/4 pound ground pork<br />A few sprigs fresh parsley<br /> 1 teaspoon ground thyme, 1/3 palm full<br />Salt and pepper<br />2 tablespoons extra-virgin olive oil, 2 turns of the pan<br /><br /><div><br /><b>Directions</b><br /><br />Grate the potato onto a cutting board, salt it, then transfer to a paper towel lined bowl or plate to drain.</div> <div><br /><br />Place potato, onion, pork, parsley, thyme, salt and pepper in the food processor and pulse grind to form a sausage mixture. Heat a large nonstick skillet over medium heat with extra-virgin olive oil. When oil is hot, form 8 potato-sausage patties 3 inches wide, 1/2-inch thick, and set into skillet. Cook patties 6 to 7 minutes on each side until they are deeply golden brown in color.</div> <div><br /></div><div>From: <a href="http://foodnetwork.com/" target="_blank">foodnetwork.com</a></div>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-11060118763490001152010-02-10T17:45:00.001-08:002011-01-18T22:06:49.419-08:00Chicken Cutlets with Herbs<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmslZRatW6dadd5GXdNv92W7_mJfEhEOcZY_SEUrKp_7q4QlpmnqE5cVrs_fH0srx7hmhxgnlM-i3hMBnuXUw3sECTGaJf4Ae_-ZxAjPv0YTCHjwwWGycYNYiUw9cEw3VVK14wo4Y7yu-/s1600-h/TM2003_Chicken-Cutlets-with-Herbs_lg+%281%29-738160.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmslZRatW6dadd5GXdNv92W7_mJfEhEOcZY_SEUrKp_7q4QlpmnqE5cVrs_fH0srx7hmhxgnlM-i3hMBnuXUw3sECTGaJf4Ae_-ZxAjPv0YTCHjwwWGycYNYiUw9cEw3VVK14wo4Y7yu-/s320/TM2003_Chicken-Cutlets-with-Herbs_lg+%281%29-738160.jpg" alt="" id="BLOGGER_PHOTO_ID_5436796112422385394" border="0" /></a></p>Cook Time: 10 min<br />Level: Easy<br />Yield: 4 servings<br /><br /><b>Ingredients</b><br /><br />1/2 loaf baguette bread - day old is fine<br />4 pieces chicken breast halves<br />Salt and freshly ground black pepper<br />All-purpose flour, for dredging<br />1 large egg<br />Several sprigs fresh thyme, leaves finely chopped<br />2 to 3 sprigs fresh rosemary, leaves finely chopped<br />A handful fresh chives, finely chopped<br />1 1/2 teaspoons poultry seasoning<br />Olive oil, for sauteing cutlets<br /><br /><div><br /><b>Directions</b><br /><br />Heat the oven to 400 degrees F.</div> <div><br /><br />Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.<br /><br /></div> <div><br />While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.</div> <div><br /><br />Transfer bread crumbs to a plate and season with herbs and poultry seasoning.</div> <div><br /><br />Heat a thin layer of olive oil in a large skillet over medium-high heat.<br /><br /></div> <div><br />Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.</div> <div><br /></div> <div>From: <a href="http://foodnetwork.com/" target="_blank">foodnetwork.com</a></div>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0tag:blogger.com,1999:blog-7831438106708428977.post-74007080356733990042010-02-08T22:10:00.001-08:002011-01-18T22:09:10.372-08:00Sloppy Buffalo Joes<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5HRI51rR0ZxClmSCVVoll0t-pq7yHZHz5Qrl_5oVfco69DD_1rfF5q30BATy80zXvqzQdN3ANwLDluT1o_USWE8_v6FFXtJs7Udaz9G_FNdMPSKBr2qN4TRFg5_r1fYTuvFZ0Ry0ikyt/s1600-h/TM1816_Sloppy-Buffalo-Joes_lg-708871.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5HRI51rR0ZxClmSCVVoll0t-pq7yHZHz5Qrl_5oVfco69DD_1rfF5q30BATy80zXvqzQdN3ANwLDluT1o_USWE8_v6FFXtJs7Udaz9G_FNdMPSKBr2qN4TRFg5_r1fYTuvFZ0Ry0ikyt/s320/TM1816_Sloppy-Buffalo-Joes_lg-708871.jpg" alt="" id="BLOGGER_PHOTO_ID_5436122103918612306" border="0" /></a></p>Cook Time: 15 min<br />Level: Easy<br />Yield: 8 servings<br /><br /><b>Ingredients</b><br /><br />2 tablespoons extra-virgin olive oil<br />2 pounds ground chicken or turkey breast<br />1 carrot, peeled and chopped or grated<br />2 stalks celery, chopped<br />1 yellow onion, finely chopped<br />2 to 3 cloves garlic, finely chopped or grated<br />Salt and freshly ground black pepper<br />2 tablespoons red wine vinegar<br />2 tablespoons brown sugar<br />1 tablespoon Worcestershire sauce<br />1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)<br />1 cup tomato sauce<br />1 cup chicken stock<br />8 good quality burger rolls, split and toasted<br />1 cup blue cheese crumbles<br />2 large dill pickles, chopped<br /><br /><div><br /><b>Directions</b><br /><br />Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.</div> <div><br /></div><div>From: <a href="http://foodnetwork.com/">foodnetwork.com</a></div>Daphnehttp://www.blogger.com/profile/08908211734026762841noreply@blogger.com0