Last night I made Barefoot Contessa's Spaghetti & Meatballs. It turned out so fabulous that I had to share. Of course, I did make some minor changes to her recipe as I didn't have some ingredients on hand. As always, here is my version:
Ingredients
For the meatballs:
1/2 lb. ground veal
1/2 lb. ground pork
1 lb. ground beef
1 c. fresh white bread crumbs (4 slices, crusts removed)
1/4 c. dry bread crumbs
1 t. dried oregano
2 T. chopped fresh basil
1/2 c. freshly grated Asiago cheese
2 t. kosher salt
1/2 t. freshly ground black pepper
1/4 t. ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 T. good olive oil
1 c. chopped yellow onion (1 onion)
1 1/2 t. minced garlic
1/2 c. good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1/2 T. tomato paste
1 T. chopped fresh basil
1 1/2 t. kosher salt
1/2 t. freshly ground black pepper
For serving:
1 1/2 lb. spaghetti, cooked according to package directions
Freshly grated Asiago
Directions
For the meatballs:
Place the ground meats, both bread crumbs, parsley, Asiago, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce:
Heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, tomato paste, basil, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.
Serve hot on cooked spaghetti and pass the grated Asiago.
Monday, January 14, 2013
Sunday, January 29, 2012
Roasted Chicken & Dumplings
I took my mother's recipe and updated it a bit to make Roasted Chicken & Dumplings... the final product was amazing!
Ingredients:
Chicken:
3-4lbs Chicken Breasts (skin on, bone in)
1 Lemon (sliced)
Fresh thyme and rosemary, destemmed (about 1-2 T. each)
Olive Oil
3-4 cloves of Garlic sliced
Salt & Pepper
Dumplings:
2 c. Flour
1 t. Salt
4 t. Baking Powder
1 T. Thyme, chopped fine
1 T. Shortening (Crisco)
3/4 c. Milk
Stew:
3-4 cups of Chicken Stock (low-sodium)
1 1/2 c frozen chopped Mirapoix Vegetables (celery, carrot, onion), thawed
1 1/2 c frozen Peas, thawed
4 T. Butter
6 T. Flour
1/4 t. Paprika
1/2 c. Cream
Salt & Pepper
Method:
Chicken:
Preheat oven for 375 degrees.
Pat the chicken dry and place in a 9x13 Baking Dish that is coated with Olive Oil or Cooking Spray.
Salt & Pepper the Chicken liberally & Drizzle with Olive Oil, both over and under the skin. Rub the seasonings into the chicken.
Pull up the skin of the chicken and place thyme, rosemary, garlic slices and lemon slices underneath the skin of each chicken. Pull the skin back over the seasons.
Bake Chicken for 1 Hour or until juices run clean.
Set Chicken aside to cool. Once cool, chop the chicken into cubes or shred it.
RESERVE Pan Juices!! (once cooled, skim fat off the top; use store bought chicken stock to supplement to ensure that you hae 4 qts total of stock)
Dumplings:
Sift dry ingredients together. Blend in shortening with a fork until combined. Add milk & mix together.
Stew:
Melt Butter in Dutch Oven.
Saute the Mirapoix veggies in the butter until soft.
Add the Flour and Paprika and stir to create a roux. Cook for at least a minute.
Add reserved Pan Juices and chicken stock gradually to the pot and stir constantly for 2 minutes.
Add peas and reserved chicken to stew. Add Salt & Pepper to taste.
Add spoonfuls of Dumpling Dough and cover for 15 minutes WITHOUT LIFTING the lid.
And Voila!! Roasted Chicken & Dumplings!!
Ingredients:
Chicken:
3-4lbs Chicken Breasts (skin on, bone in)
1 Lemon (sliced)
Fresh thyme and rosemary, destemmed (about 1-2 T. each)
Olive Oil
3-4 cloves of Garlic sliced
Salt & Pepper
Dumplings:
2 c. Flour
1 t. Salt
4 t. Baking Powder
1 T. Thyme, chopped fine
1 T. Shortening (Crisco)
3/4 c. Milk
Stew:
3-4 cups of Chicken Stock (low-sodium)
1 1/2 c frozen chopped Mirapoix Vegetables (celery, carrot, onion), thawed
1 1/2 c frozen Peas, thawed
4 T. Butter
6 T. Flour
1/4 t. Paprika
1/2 c. Cream
Salt & Pepper
Method:
Chicken:
Preheat oven for 375 degrees.
Pat the chicken dry and place in a 9x13 Baking Dish that is coated with Olive Oil or Cooking Spray.
Salt & Pepper the Chicken liberally & Drizzle with Olive Oil, both over and under the skin. Rub the seasonings into the chicken.
Pull up the skin of the chicken and place thyme, rosemary, garlic slices and lemon slices underneath the skin of each chicken. Pull the skin back over the seasons.
Bake Chicken for 1 Hour or until juices run clean.
Set Chicken aside to cool. Once cool, chop the chicken into cubes or shred it.
RESERVE Pan Juices!! (once cooled, skim fat off the top; use store bought chicken stock to supplement to ensure that you hae 4 qts total of stock)
Dumplings:
Sift dry ingredients together. Blend in shortening with a fork until combined. Add milk & mix together.
Stew:
Melt Butter in Dutch Oven.
Saute the Mirapoix veggies in the butter until soft.
Add the Flour and Paprika and stir to create a roux. Cook for at least a minute.
Add reserved Pan Juices and chicken stock gradually to the pot and stir constantly for 2 minutes.
Add peas and reserved chicken to stew. Add Salt & Pepper to taste.
Add spoonfuls of Dumpling Dough and cover for 15 minutes WITHOUT LIFTING the lid.
And Voila!! Roasted Chicken & Dumplings!!
Tuesday, January 17, 2012
Honey Dill Salmon
My friend Kate gave me this recipe a couple weeks ago - and it really is simple and delicious!! There really aren't measurements as it is more of a method of cooking than anything precise.
Ingredients:
Salmon (I used Sockeye)
Extra Virgin Olive Oil
Salt & Pepper
Honey
Fresh Dill
Method:
Preheat oven to 400 degrees.
Place Salmon on a baking dish lined with foil.
Drizzle Olive Oil lightly over Salmon to coat and season with Salt & Pepper.
Drizzle Honey over Salmon to coat (about 1 T or so) and then season with fresh dill.
Bake in oven for 10 minutes or until done.
Ingredients:
Salmon (I used Sockeye)
Extra Virgin Olive Oil
Salt & Pepper
Honey
Fresh Dill
Method:
Preheat oven to 400 degrees.
Place Salmon on a baking dish lined with foil.
Drizzle Olive Oil lightly over Salmon to coat and season with Salt & Pepper.
Drizzle Honey over Salmon to coat (about 1 T or so) and then season with fresh dill.
Bake in oven for 10 minutes or until done.
Sunday, June 26, 2011
Mediterranean Chicken with Cous-Cous
This recipe is a great option for a quick week-night dinner!
Ingredients:
2 T. Lemon Juice
1 T. EVOO
1 c. Chicken Stock
1 T. Dijon Mustard
1/4 t. dried Oregano
1 clove Garlic, minced
1/4 c Sun-dried Tomatoes
1 1/4 lb. boneless, skinless Chicken Breasts, cut into strips
3 c. Water
1 1/2 c. Cous-Cous
2 T. Goat Cheese
Method:
Combine the first 7 ingredients to create the marinade for the chicken.
Marinate the chicken for at least 2 hours.
Prepare Cous-Cous per the package instructions.
In a medium skilled, cook the chicken with a small amount of marinade for 8 minutes. Set aside.
Add remaining marinade and bring to a full boil.
Top cous-cous with the chicken and sauce. Crumble goat cheese on top.
I think this goes perfect with steamed broccoli!
Ingredients:
2 T. Lemon Juice
1 T. EVOO
1 c. Chicken Stock
1 T. Dijon Mustard
1/4 t. dried Oregano
1 clove Garlic, minced
1/4 c Sun-dried Tomatoes
1 1/4 lb. boneless, skinless Chicken Breasts, cut into strips
3 c. Water
1 1/2 c. Cous-Cous
2 T. Goat Cheese
Method:
Combine the first 7 ingredients to create the marinade for the chicken.
Marinate the chicken for at least 2 hours.
Prepare Cous-Cous per the package instructions.
In a medium skilled, cook the chicken with a small amount of marinade for 8 minutes. Set aside.
Add remaining marinade and bring to a full boil.
Top cous-cous with the chicken and sauce. Crumble goat cheese on top.
I think this goes perfect with steamed broccoli!
Thursday, June 16, 2011
Banana Oatmeal Bars
These bars are both healthy (mostly) and delicious! I've been eating them for breakfast, snacks, and dessert lately!
Ingredients:
2 Bananas, mashed
2 Eggs
1/4 c. Brown Sugar
1/2 c. Peanut Butter
3 c. Oatmeal (Old Fashion)
3/4 c. Peanut Butter Chips
3/4 c. Chocolate Chips
3/4 c. dried fruit
Method:
Preheat oven to 350 degrees.
Combine bananas, eggs, brown sugar & peanut butter in a mixing bowl.
Add Oatmeal, chips and fruit and stir until all is combined.
Spray a 9x13 pan with cooking spray and then pour the mixture into the pan, spreading it out evenly.
Bake for 30 minutes.
Let cool and enjoy!!
Ingredients:
2 Bananas, mashed
2 Eggs
1/4 c. Brown Sugar
1/2 c. Peanut Butter
3 c. Oatmeal (Old Fashion)
3/4 c. Peanut Butter Chips
3/4 c. Chocolate Chips
3/4 c. dried fruit
Method:
Preheat oven to 350 degrees.
Combine bananas, eggs, brown sugar & peanut butter in a mixing bowl.
Add Oatmeal, chips and fruit and stir until all is combined.
Spray a 9x13 pan with cooking spray and then pour the mixture into the pan, spreading it out evenly.
Bake for 30 minutes.
Let cool and enjoy!!
Tuesday, March 15, 2011
Chicken Stuffed with Smoked Gouda & Pimento
I would like to give a shout out to both Eating Well Magazine and my Aunt Julie for supplying this recipe, because this one is definitely a keeper...as is! And, its pretty good for you too at 200 calories per serving.
Ingredients:
1/2 c. shredded Smoked Gouda cheese
2 T. Green Onion, chopped
1 T. sliced Pimientos, chopped
1 t. paprika, divided
4 small boneless, skinless chicken breasts
Salt & Pepper
1 T. extra-virgin olive oil
Method:
Preheat oven to 400°F.
Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake chicken for 15 minutes.
This goes great with any fresh green vegetable, like zucchini or asparagus and brown rice! Enjoy!
Ingredients:
1/2 c. shredded Smoked Gouda cheese
2 T. Green Onion, chopped
1 T. sliced Pimientos, chopped
1 t. paprika, divided
4 small boneless, skinless chicken breasts
Salt & Pepper
1 T. extra-virgin olive oil
Method:
Preheat oven to 400°F.
Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake chicken for 15 minutes.
This goes great with any fresh green vegetable, like zucchini or asparagus and brown rice! Enjoy!
Wednesday, March 9, 2011
Mardi Gras Jambalaya
In honor of Mardi Gras, I decided that a hearty Jambalaya was in order...commence the recipe search! I found this gem on a blog: Deep South Dish. I was searching for a Jambalaya that compared to one that I enjoyed in New Orleans this past summer. This definitely met my standards, although per usual I modified the recipe just a bit! You can substitute any type of sausage if you prefer, however the Andouille Sausage I picked up a Whole Foods was amazing and definitely started a great base flavor for this hearty dish.
Ingredients:
1 1/4 lb Andouille Sausage, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves of garlic, minced
1 T. Canola oil
3/4 lb boneless skinless chicken thighs
1 T. Flour
1 (28 ounce) can of diced Fire Roasted Tomatoes, undrained
1 (10 ounce) can of original Rotel tomatoes, undrained
4 c. Chicken Broth
2 t. Italian Seasoning
1/2 teaspoon white pepper
2 t. Cajun Seasoning
1/4 t. Cayenne or Hot Sauce (I used Hot Sauce)
4 c. Long Grain Brown Rice
1 T. Butter
1 lb Raw Shrimp, cleaned and deveined
1 Bunch Green Onions, chopped
Method:
Preheat oven to 350 degrees. Cut up sausage, onion, bell pepper and garlic; set aside.
Sprinkle the chicken thighs with salt and pepper and brown in oil over medium to medium high heat in a large cast iron dutch oven that has a lid. Do not cook through. Remove chicken and set aside to cool. Once cool, coarsely chop into bite sized pieces.
To the dutch oven, add the chopped sausage and cook until browned (again, don't cook through); remove and set aside. Ensure that there is about 1 T of fat/oil in the pan once sausage is removed. Add Canola oil as needed.
Stir in the flour and cook, stirring constantly until lightly browned (about 1 minute). Add onion and bell pepper and saute a few minutes until softened. Reduce heat to medium and add the garlic, cooking another minute. Add the Roasted Tomatoes(straight from the can) and the Rotel tomatoes (straight from the can) to the pot and cook an additional 5 minutes.
Add the chicken broth, Italian seasoning, Cajun seasoning, white pepper, and cayenne/hot sauce, bring back up to a boil.
Add the rice and stir in. Return to a boil.
Add the chicken and sausage, dot the top with butter, stir, cover the pot and place it into the oven. Bake at 350 degrees for 30-45 minutes or until the majority of liquid is absorbed (For me, this took about 45 minutes but the original recipe called for 30 minutes).
Remove, stir, taste and adjust seasonings as needed. Sprinkle the shrimp lightly with some Cajun Seasoning, stir the shrimp into the rice mixture and return to the oven to bake until liquid is absorbed and shrimp are cooked through.
Right before serving, add the chopped green onions!
This makes enough for at least 8-10 servings - and it's quite a crowd pleaser!
Bon Appetit & Laissez les bons temps rouler!
Ingredients:
1 1/4 lb Andouille Sausage, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves of garlic, minced
1 T. Canola oil
3/4 lb boneless skinless chicken thighs
1 T. Flour
1 (28 ounce) can of diced Fire Roasted Tomatoes, undrained
1 (10 ounce) can of original Rotel tomatoes, undrained
4 c. Chicken Broth
2 t. Italian Seasoning
1/2 teaspoon white pepper
2 t. Cajun Seasoning
1/4 t. Cayenne or Hot Sauce (I used Hot Sauce)
4 c. Long Grain Brown Rice
1 T. Butter
1 lb Raw Shrimp, cleaned and deveined
1 Bunch Green Onions, chopped
Method:
Preheat oven to 350 degrees. Cut up sausage, onion, bell pepper and garlic; set aside.
Sprinkle the chicken thighs with salt and pepper and brown in oil over medium to medium high heat in a large cast iron dutch oven that has a lid. Do not cook through. Remove chicken and set aside to cool. Once cool, coarsely chop into bite sized pieces.
To the dutch oven, add the chopped sausage and cook until browned (again, don't cook through); remove and set aside. Ensure that there is about 1 T of fat/oil in the pan once sausage is removed. Add Canola oil as needed.
Stir in the flour and cook, stirring constantly until lightly browned (about 1 minute). Add onion and bell pepper and saute a few minutes until softened. Reduce heat to medium and add the garlic, cooking another minute. Add the Roasted Tomatoes(straight from the can) and the Rotel tomatoes (straight from the can) to the pot and cook an additional 5 minutes.
Add the chicken broth, Italian seasoning, Cajun seasoning, white pepper, and cayenne/hot sauce, bring back up to a boil.
Add the rice and stir in. Return to a boil.
Add the chicken and sausage, dot the top with butter, stir, cover the pot and place it into the oven. Bake at 350 degrees for 30-45 minutes or until the majority of liquid is absorbed (For me, this took about 45 minutes but the original recipe called for 30 minutes).
Remove, stir, taste and adjust seasonings as needed. Sprinkle the shrimp lightly with some Cajun Seasoning, stir the shrimp into the rice mixture and return to the oven to bake until liquid is absorbed and shrimp are cooked through.
Right before serving, add the chopped green onions!
This makes enough for at least 8-10 servings - and it's quite a crowd pleaser!
Bon Appetit & Laissez les bons temps rouler!
Thursday, January 20, 2011
Easy Chicken Picatta
One of my go to quick and easy meals is Chicken Picatta. I love how versatile you can make it, always adding different vegetables to accompany it. One of my favorite variations is adding Artichokes and Sun-Dried Tomatos with the Capers. I made this with friends this past weekend; such a great dish for company as it impresses, yet it is easy to make!
Ingredients:
4 Chicken Cutlets (about 1/4 inch thick)
1 T. Olive Oil
1/2 c. Flour
1/2 t. Salt
1/2 t. Pepper
1 t. Italian Season
1 Lemon, zested and juiced
3/4 c. White Wine (I prefer Sauvignon Blanc for this)
2 T. Capers, drained
1/4 c. Sun dried Tomatoes, chopped
1- 15oz can Artichokes in water, chopped
1 T. COLD Butter
Method:
In a flat dish, mix together the flour, salt, pepper, italian seasoning, & lemon zest. Heat the oil in a skillet over medium-high heat.
Dredge the chicken cutlets in the flour mixture. Add dredged chicken to the hot skillet and brown each side, cooking until done (about 2-3 minutes per side). Remove the chicken to a platter and tent with aluminum foil for it to rest and stay warm.
To the pan,add the white wine to deglaze, stirring constantly to get all of the yummy bits into the sauce. Let the wine cook until it has reduced a bit and the alcohol has cooked out.
Add the capers, sundried tomatoes, artichokes and lemon juice to the pan and cook until heated through.
Once the vegetable are heated through, turn off the heat and stir in the Cold Butter until it melts into the sauce.
Pour the ingredients in the skillet over the chicken on the platter and serve
I enjoy serving this entree with a side of couscous or rice to sopp up all of the yummy sauce!
Ingredients:
4 Chicken Cutlets (about 1/4 inch thick)
1 T. Olive Oil
1/2 c. Flour
1/2 t. Salt
1/2 t. Pepper
1 t. Italian Season
1 Lemon, zested and juiced
3/4 c. White Wine (I prefer Sauvignon Blanc for this)
2 T. Capers, drained
1/4 c. Sun dried Tomatoes, chopped
1- 15oz can Artichokes in water, chopped
1 T. COLD Butter
Method:
In a flat dish, mix together the flour, salt, pepper, italian seasoning, & lemon zest. Heat the oil in a skillet over medium-high heat.
Dredge the chicken cutlets in the flour mixture. Add dredged chicken to the hot skillet and brown each side, cooking until done (about 2-3 minutes per side). Remove the chicken to a platter and tent with aluminum foil for it to rest and stay warm.
To the pan,add the white wine to deglaze, stirring constantly to get all of the yummy bits into the sauce. Let the wine cook until it has reduced a bit and the alcohol has cooked out.
Add the capers, sundried tomatoes, artichokes and lemon juice to the pan and cook until heated through.
Once the vegetable are heated through, turn off the heat and stir in the Cold Butter until it melts into the sauce.
Pour the ingredients in the skillet over the chicken on the platter and serve
I enjoy serving this entree with a side of couscous or rice to sopp up all of the yummy sauce!
Wednesday, January 12, 2011
Corn Potato Chowder
Last week, I was craving a corn chowder. I knew exactly what I wanted, yet, I could not find a recipe that matched my specifications. After looking at dozens of recipes, I decided that it was time to make my own. This recipe is my very own creation: a fusion of dozens of corn chowder recipes from years past to get the one that fit just right for me.
Ingredients
4-5 Strips of Bacon
1 Yellow Onion, chopped
2 Cloves Garlic, minced
2 Poblano Peppers, seeded and chopped
1/4 c. Flour
1 Chipotle Pepper in Adobo Sauce, seeded and chopped
1-2 t. Adobo Sauce
3 Red Potatoes, chopped (with skins on)
4 c. Chicken Stock
1 16oz Bag of Frozen Corn
1 Can of Cream-Style Corn
1 c. Cream
2 t. Sugar
Dash of Cumin
Cilantro, Green Onions, Pepper Jack Cheese to Garnish
Method
In a stockpot or 5 qt pot, cook the bacon until crisp. Crumble and set aside, leaving the bacon grease in the pot.
Add chopped onion to the bacon grease. Season with a dash of salt to help soften the onions and cook until soft.
Add the garlic and poblano peppers and cook for another minute.
Add the chipotle pepper and adobo sauce and stir.
Add flour and stir into the mixture to make a sort of roux.
Add potatos and chicken stock and bring to a simmer. Keep this at a simmer until the potatos are tender (about 10 minutes).
Add the frozen corn, cream-style corn, cream, sugar, and the dash of cumin.
Softly simmer this for another 15 minutes to bring all of the flavors together.
Right before serving, add the bacon, cilantro and green onion.
Garnish with some shredded Pepper-Jack Cheese.
This Corn Potato Chowder recipe makes enough for about 6 people. It is hearty, and has a nice smokey spice to it from the Adobo Sauce and Peppers. Great for the 4 degree weather currently outside my window.
Ingredients
4-5 Strips of Bacon
1 Yellow Onion, chopped
2 Cloves Garlic, minced
2 Poblano Peppers, seeded and chopped
1/4 c. Flour
1 Chipotle Pepper in Adobo Sauce, seeded and chopped
1-2 t. Adobo Sauce
3 Red Potatoes, chopped (with skins on)
4 c. Chicken Stock
1 16oz Bag of Frozen Corn
1 Can of Cream-Style Corn
1 c. Cream
2 t. Sugar
Dash of Cumin
Cilantro, Green Onions, Pepper Jack Cheese to Garnish
Method
In a stockpot or 5 qt pot, cook the bacon until crisp. Crumble and set aside, leaving the bacon grease in the pot.
Add chopped onion to the bacon grease. Season with a dash of salt to help soften the onions and cook until soft.
Add the garlic and poblano peppers and cook for another minute.
Add the chipotle pepper and adobo sauce and stir.
Add flour and stir into the mixture to make a sort of roux.
Add potatos and chicken stock and bring to a simmer. Keep this at a simmer until the potatos are tender (about 10 minutes).
Add the frozen corn, cream-style corn, cream, sugar, and the dash of cumin.
Softly simmer this for another 15 minutes to bring all of the flavors together.
Right before serving, add the bacon, cilantro and green onion.
Garnish with some shredded Pepper-Jack Cheese.
This Corn Potato Chowder recipe makes enough for about 6 people. It is hearty, and has a nice smokey spice to it from the Adobo Sauce and Peppers. Great for the 4 degree weather currently outside my window.
Thursday, January 6, 2011
Morning Glory Muffins
I found this recipe in Gourmet. It was listed as one of the top muffin recipes in the history of the magazine.... and they might be the best muffins in the history of Stephanie's kitchen, as well. They are like little carrot cakes for breakfast!
Ingredients
1 1/4 c. Sugar
2 1/4 c. All-purpose Flour
1 T. Ground Cinnamon
2 t. Baking Soda
1/2 t. Salt
1/2 c. Shredded, Sweetened Coconut Flakes
3/4 c. Raisins (I used Golden Raisins)
1 Large Granny Smith Apple, peeled, cored and grated
1 8oz. can of Crushed Pineapple, drained
2 c. Grated Carrots (This works out to be about 6 Carrots)
1/2 c. Pecans, chopped
3 Eggs (at room temperature)
1 c. Vegetable Oil
1 t. Vanilla Extract
Method
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
These are great for breakfast! I like to spread a little light plain cream cheese on top of the muffin to serve.
Ingredients
1 1/4 c. Sugar
2 1/4 c. All-purpose Flour
1 T. Ground Cinnamon
2 t. Baking Soda
1/2 t. Salt
1/2 c. Shredded, Sweetened Coconut Flakes
3/4 c. Raisins (I used Golden Raisins)
1 Large Granny Smith Apple, peeled, cored and grated
1 8oz. can of Crushed Pineapple, drained
2 c. Grated Carrots (This works out to be about 6 Carrots)
1/2 c. Pecans, chopped
3 Eggs (at room temperature)
1 c. Vegetable Oil
1 t. Vanilla Extract
Method
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
These are great for breakfast! I like to spread a little light plain cream cheese on top of the muffin to serve.
Tuesday, January 4, 2011
Super-Quick Green Curry Chicken
Happy New Year! Last night, I decided that something healthy and light was exactly what I needed, considering all of the unhealthy food consumed over the holidays. However, I was running short on time and was starving due to a day of skiing. I decided, a Super-Quick Green Curry dish was definitely in order. I found a 15 minute recipe in a Cooking Light cookbook, and I decided to adapt it to make a nice Green Chicken Curry. It hit the spot!
Ingredients
1 c. Light Coconut Milk
2 T. Sugar
1 t. Cornstarch
1 Freshley Squeezed Lime(about 2 T.)
2-3 T. Green Curry Paste
dash of salt
1 lb. Chicken (I used chicken cutlets and asked the butcher to slice them into stir-fry slices)
2 Green Onions, chopped
1/3 c. Cilantro, roughly chopped
1 Box Frozen Veggies (I used a mixture of snow peas, broccoli, and carrots in the steamable bag)
1 T. Coconut Oil
Cooked Rice (10 Minute Rice is a great time saver here)
Method
1. Throw the frozen veggies in the microwave and cook them as directed, drain excess water. Set aside.
2. Mix first 6 ingredients together and set aside.
3. Add coconut oil to wok or saute pan and heat up. Add the green onion and saute for a minute. Then add the chicken and cook until mostly done.
4. Add sauce to saute pan and bring to a boil so that it thickens.
5. Add the veggies and warm through. Mix in the chopped cilantro.
Serve over cooked rice and enjoy!
This makes enough for 3-4 servings, and makes great leftovers. A great 15 minute meal!
Ingredients
1 c. Light Coconut Milk
2 T. Sugar
1 t. Cornstarch
1 Freshley Squeezed Lime(about 2 T.)
2-3 T. Green Curry Paste
dash of salt
1 lb. Chicken (I used chicken cutlets and asked the butcher to slice them into stir-fry slices)
2 Green Onions, chopped
1/3 c. Cilantro, roughly chopped
1 Box Frozen Veggies (I used a mixture of snow peas, broccoli, and carrots in the steamable bag)
1 T. Coconut Oil
Cooked Rice (10 Minute Rice is a great time saver here)
Method
1. Throw the frozen veggies in the microwave and cook them as directed, drain excess water. Set aside.
2. Mix first 6 ingredients together and set aside.
3. Add coconut oil to wok or saute pan and heat up. Add the green onion and saute for a minute. Then add the chicken and cook until mostly done.
4. Add sauce to saute pan and bring to a boil so that it thickens.
5. Add the veggies and warm through. Mix in the chopped cilantro.
Serve over cooked rice and enjoy!
This makes enough for 3-4 servings, and makes great leftovers. A great 15 minute meal!
Wednesday, December 29, 2010
Turkey Chili with Avocado Salsa
When the weather starts to get chilly, my mind starts to move towards warming comfort food for dinner. This Turkey Chili is courtesy of my fabulous Aunt Julie. This recipe was passed down to me a couple years ago, and it has quickly become my chili "staple". While comforting, this will not set anyone back on their New Year's Resolutions as it is light and relatively healthy at the same time. The Avocado Salsa adds a light fresh finish to the hearty chili which will have you going back for seconds!
Start with the Avocado Salsa:
Avocado Salsa Ingredients
1 Avocado, cubed
1 Tomato, chopped (Use whatever looks best at the grocery store)
1/4 Large Red Onion, chopped
1 Clove Garlic, minced
1 T. Cilantro, roughly chopped (I love Cilantro, so I use 2 T.)
Juice of 1 Lime
1/4 t. Cumin
1/4 t. Cayenne Pepper
Avocado Salsa Method
In a large bowl, combine ingredients. Toss. Let stand for at least 30 minutes.
While the salsa's flavors are blending, throw the Chili together:
Turkey Chili Ingredients
1 T. EVOO
3/4 Large Red Onion, chopped (use the rest of the onion from the Avocado Salsa)
1 Red Bell Pepper, chopped
1 can Black Beans, drained and rinsed
1 can Garbanzo Beans, drained and rinsed
1 14.5 oz can Diced Tomatoes
1 1/2 c. Reduced Sodium Chicken Broth
1 can Diced Green Chili Peppers
2 t. Chili Powder
2 Cloves Garlic, minced
1 t. Cumin
1 t. Oregano
1/2 c. Red Wine
1.25 lb Ground Turkey (This is the size of a pre-packaged Jenny-O Ground Lean Turkey)
1/4 c. Sour Cream
1 Lime
2 T. Cilantro, roughly chopped
Turkey Chili Method
Heat oil over medium high heat. Add onion and garlic and sautee. Add turkey and brown. Add pepper and sautee stirring frequently for 3 minutes. Add the beans, tomatoes (with juice), broth, green chili peppers, chili powder, cumin, oregano, and red wine. Simmer until reduced. Add S&P to taste.
Serve with Avocado Salsa, Sour Cream, and Lime wedges. Sprinkle with cilantro.
Start with the Avocado Salsa:
Avocado Salsa Ingredients
1 Avocado, cubed
1 Tomato, chopped (Use whatever looks best at the grocery store)
1/4 Large Red Onion, chopped
1 Clove Garlic, minced
1 T. Cilantro, roughly chopped (I love Cilantro, so I use 2 T.)
Juice of 1 Lime
1/4 t. Cumin
1/4 t. Cayenne Pepper
Avocado Salsa Method
In a large bowl, combine ingredients. Toss. Let stand for at least 30 minutes.
While the salsa's flavors are blending, throw the Chili together:
Turkey Chili Ingredients
1 T. EVOO
3/4 Large Red Onion, chopped (use the rest of the onion from the Avocado Salsa)
1 Red Bell Pepper, chopped
1 can Black Beans, drained and rinsed
1 can Garbanzo Beans, drained and rinsed
1 14.5 oz can Diced Tomatoes
1 1/2 c. Reduced Sodium Chicken Broth
1 can Diced Green Chili Peppers
2 t. Chili Powder
2 Cloves Garlic, minced
1 t. Cumin
1 t. Oregano
1/2 c. Red Wine
1.25 lb Ground Turkey (This is the size of a pre-packaged Jenny-O Ground Lean Turkey)
1/4 c. Sour Cream
1 Lime
2 T. Cilantro, roughly chopped
Turkey Chili Method
Heat oil over medium high heat. Add onion and garlic and sautee. Add turkey and brown. Add pepper and sautee stirring frequently for 3 minutes. Add the beans, tomatoes (with juice), broth, green chili peppers, chili powder, cumin, oregano, and red wine. Simmer until reduced. Add S&P to taste.
Serve with Avocado Salsa, Sour Cream, and Lime wedges. Sprinkle with cilantro.
Tuesday, December 28, 2010
Greek Macaroni & Cheese
This recipe is courtesty of the blog: http://ataleof2kitchens.com/. I made a few adjustments and it was divine. I must say, it might be one of the best Macaroni and Cheese recipes I have ever made.
Ingredients
3/3 c. Panko Bread Crumbs
9 T. Unsalted Butter
8 oz. Short Pasta, such as penne or cavatappi
1/4 c. Flour
3 c. 1% Milk
1.5 c. Gruyere, grated
1.5 c. Ricotta Salata, grated
1 c. Fontina, grated
3/4 t. Ground Cinnamon
1/4 t. Nutmeg, freshly grated
Salt & Pepper to taste
2 T. EVOO
8 Shallots, finely chopped
16 oz. Baby Spinach
8 Scallions, cut into 1/4″-thick rounds
1/3 c. Fresh Dill, roughly chopped
1 c. Feta, crumbled
Method
1. Melt 3 T. Butter and add Panko Breadcrumbs to butter. Set aside.
2. Cook Pasta, el dente, about 3-4 minutes short of package directions. Drain & rinse with cold water to stop the cooking. Set aside.
3. In a 3-4Qt Saucepan, melt the rest of the Butter (6 T.). Add Flour and stir constantly with wisk until you have formed a roux. Cook this for about a minute. Slowly, while wisking constantly, add the milk. Cook until sauce has thickened and coats the back of a spoon, about 15 minutes. Remove the pan from heat and add the Nutmeg, Cinnamon, Gruyere, Ricotta Salata, & Fontina cheeses and mix until incorporated. Set aside.
4. With the oven heating up to 350°, heat EVOO in a 5-qt. pot over medium heat. Add Shallots and cook, stirring often, until soft, 3–4 minutes. Add Spinach and Green Onions and cook, covered, stirring occasionally, until wilted. Stir in the reserved sauce, the Dill, and the reserved Pasta and transfer mixture to a 9″ x 13″ baking dish. Sprinkle evenly with reserved Panko Breadcrumbs and the Feta. Bake until golden brown and bubbly, about 30 minutes.
5. Enjoy!
Ingredients
3/3 c. Panko Bread Crumbs
9 T. Unsalted Butter
8 oz. Short Pasta, such as penne or cavatappi
1/4 c. Flour
3 c. 1% Milk
1.5 c. Gruyere, grated
1.5 c. Ricotta Salata, grated
1 c. Fontina, grated
3/4 t. Ground Cinnamon
1/4 t. Nutmeg, freshly grated
Salt & Pepper to taste
2 T. EVOO
8 Shallots, finely chopped
16 oz. Baby Spinach
8 Scallions, cut into 1/4″-thick rounds
1/3 c. Fresh Dill, roughly chopped
1 c. Feta, crumbled
Method
1. Melt 3 T. Butter and add Panko Breadcrumbs to butter. Set aside.
2. Cook Pasta, el dente, about 3-4 minutes short of package directions. Drain & rinse with cold water to stop the cooking. Set aside.
3. In a 3-4Qt Saucepan, melt the rest of the Butter (6 T.). Add Flour and stir constantly with wisk until you have formed a roux. Cook this for about a minute. Slowly, while wisking constantly, add the milk. Cook until sauce has thickened and coats the back of a spoon, about 15 minutes. Remove the pan from heat and add the Nutmeg, Cinnamon, Gruyere, Ricotta Salata, & Fontina cheeses and mix until incorporated. Set aside.
4. With the oven heating up to 350°, heat EVOO in a 5-qt. pot over medium heat. Add Shallots and cook, stirring often, until soft, 3–4 minutes. Add Spinach and Green Onions and cook, covered, stirring occasionally, until wilted. Stir in the reserved sauce, the Dill, and the reserved Pasta and transfer mixture to a 9″ x 13″ baking dish. Sprinkle evenly with reserved Panko Breadcrumbs and the Feta. Bake until golden brown and bubbly, about 30 minutes.
5. Enjoy!
Costa Rican Black Beans & Rice
Lizano Salsa makes this dish. If you can't find it, its been recommended to try Vegetarian Worcestershire sauce. I got my Lizano Salsa in Costa Rica, but once I run out, I am sure to order some more online, as it is just plain delicious! Beware, this makes alot! But its great with dinner as a side dish or with a fried egg on top for breakfast!
Ingredients
1 Box 10 Minute Instant Brown Rice (cook as instructed on the box with chicken broth)
3 Can of Black Beans (drained, but not rinsed)
1 Medium Onion, chopped
1-2 Cloves of Garlic, chopped
1/2 Red Bell Pepper, chopped
1 T. Cumin
1 T. Ground Ginger
3 T. Lizano Salsa
4 Green Onions, chopped
1/2 c. Cilantro, roughly chopped
Method
Cook the entire box of rice as instructed with some chicken broth. Set aside.
In a 5Qt Pot, saute the Onion and Garlic until soft with some EVOO (throw in a dash of salt to help the softening process).
After the onions are mostly softened, add the red bell pepper and cook for about 3 minutes more.
Then add the Cumin, Ginger, and Lizano Salsa and cook for one minute.
Add the cooked Rice and Black Beans and heat through.
Right before serving, add the Green Onions & Cilanto.
Season with S&P to taste.
(Recipe makes enough for about 10 people)
Such a simple and quick way to make black beans and rice, and I've found it to be much more inexpensive than the boxed variety.
Pura Vida!
Ingredients
1 Box 10 Minute Instant Brown Rice (cook as instructed on the box with chicken broth)
3 Can of Black Beans (drained, but not rinsed)
1 Medium Onion, chopped
1-2 Cloves of Garlic, chopped
1/2 Red Bell Pepper, chopped
1 T. Cumin
1 T. Ground Ginger
3 T. Lizano Salsa
4 Green Onions, chopped
1/2 c. Cilantro, roughly chopped
Method
Cook the entire box of rice as instructed with some chicken broth. Set aside.
In a 5Qt Pot, saute the Onion and Garlic until soft with some EVOO (throw in a dash of salt to help the softening process).
After the onions are mostly softened, add the red bell pepper and cook for about 3 minutes more.
Then add the Cumin, Ginger, and Lizano Salsa and cook for one minute.
Add the cooked Rice and Black Beans and heat through.
Right before serving, add the Green Onions & Cilanto.
Season with S&P to taste.
(Recipe makes enough for about 10 people)
Such a simple and quick way to make black beans and rice, and I've found it to be much more inexpensive than the boxed variety.
Pura Vida!
Monday, December 27, 2010
Quinoa with Broccoli
Here is an old recipe I came across which I remembered to be so delicious even though it was part of a cleanse. I think I might have to make this again soon!
This recipe is courtesy of Whole Foods (with some minor adjustments, Stephanie style).
Ingredients
1 tablespoon extra virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup vegetable/chicken broth
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup uncooked quinoa
Salt to taste
1 cup small broccoli florets
Pepper to taste
1/2 cup roasted cashew pieces
2 green onions, thinly sliced
Method
Heat oil over medium heat in a medium pot. Add onions and garlic and cook for 3 minutes. Add tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa and salt. Reduce heat and simmer, covered, for 20 minutes.
Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 minutes. Remove from heat and toss gently to combine. Season with salt and pepper, transfer to plates and serve garnished with cashews and green onions.
This is pretty filling, but if you want to add some extra protein, I would just saute a chicken cutlet with a bit of s&p and you will have a nice meal!
This recipe is courtesy of Whole Foods (with some minor adjustments, Stephanie style).
Ingredients
1 tablespoon extra virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup vegetable/chicken broth
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup uncooked quinoa
Salt to taste
1 cup small broccoli florets
Pepper to taste
1/2 cup roasted cashew pieces
2 green onions, thinly sliced
Method
Heat oil over medium heat in a medium pot. Add onions and garlic and cook for 3 minutes. Add tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa and salt. Reduce heat and simmer, covered, for 20 minutes.
Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 minutes. Remove from heat and toss gently to combine. Season with salt and pepper, transfer to plates and serve garnished with cashews and green onions.
This is pretty filling, but if you want to add some extra protein, I would just saute a chicken cutlet with a bit of s&p and you will have a nice meal!
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