Thursday, February 28, 2008
Sunday, February 24, 2008
1 1/2 cups (3 sticks) of melted butter
3 cups sugar
1 T vanilla
2 cups flour
1 cup cocoa
1 tsp baking powder
1 tsp salt
24 mini peppermint patties
Preheat oven to 350 degrees
Grease 9 x 13 pan
Stir melted butter, sugar, vanilla together. Add eggs. Stir in flour, cocoa, baking powder and salt. Blend well. Reserve 2 cups of batter. Pour remainder in pan. Place patties evenly over batter. Cover with remaining batter and bake for 45 minutes-I usually give them a look at 40 minutes. And don't cut them until they are completely cooled, otherwise you'll get a gooey mess. Plus, they really do taste better when they've cooled down.
The trick here is not to overbake or they'll get a bit too crunchy. It's hard to describe how to know exactly, though you can kind of smell it. But, if they are underbaked that's OK, I've taken them out a little early and they were still good. Sometimes with chocolate, especially brownies, they taste a bit better a little underdone. You should be OK with 40-45 minutes.
Friday, February 22, 2008
Makes 4 cutlets, about 35 minutes
Cut and pound out:
2 boneless, skinless chicken breasts halves, (4-6 oz. each)
Dredge; saute in 2 T. olive oil:
1/4 cup all-purpose flour
3/4 cup fresh orange juice
1/2 cup dry white wine
2 tsp. Dijon mustard
Whisk in; add:
4 T cold unsalted butter, cubed
4 thin orange slices, halved
1/4 cup silvered almonds, toasted (we have these as optional and usually don't use them)
1 T minced fresh parsley (dried is OK too)
Cut each breast in half lengthwise. Cover with plastic wrap and pound to 1/4 inch thickness. Remove plastic and season with salt and pepper.
Dredge chicken in flour. Saute cutlets in oil in a large saute pan over medium-high heat for 4-5 minutes, or until golden brown. Flip and saute for 2 more minutes. Remove cutlets from pan and keep warm.
Deglaze pan with juice, wine and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low.
Whisk in butter until melted. Add orange slices and return cutlets to pan to heat through.
Garnish with almonds and parsley. Yummy!
Wednesday, February 20, 2008
30 minute meals
2 tablespoons extra-virgin olive oil
2 packages chicken tenders, 1 1/2 to 2 pounds
1 tablespoon coriander, a palm full
2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28-ounce) can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup shredded pepper Jack or sharp white Cheddar
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped
Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
Monday, February 18, 2008
2-5 lb corned beef round (do not buy a "brisket", buy a round, hopefully from Snider's, which has the best ones! Costco also has them, but they tend to have more fat)
1 head of cabbage, halved and cut into wedges (I usually only use half the cabbage)
small bag of baby carrots (I usually use half the bag)
2-3 potatoes, peeled and cut into chunks
Place corned beef round in crock pot and cover with water. Cook for 1 hour on high, then 6-7 hours on low (depending on when you need to eat it!) You can cook it on high for 4-5 hours or low for 7-8 hours, but I think the way I do it usually makes the corned beef more juicy and tender.
During the last 1/2 hour the corned beef is cooking, place all vegetables in a pot of boiling water and let simmer on medium high for 20-25 minutes. During the last 10-15 minutes the vegetables are cooking, put 1-2 cups of the water the corned beef has been cooking in (this makes them taste AMAZING and is my Grandma's secret!) Take corned beef out of crock-pot, slice and place in the middle of a platter. Drain the vegetables and place around the corned beef, dot with butter and EAT!
Sunday, February 17, 2008
Episode: Rush Dinner: Frat House Impossible
Woah, long title I know, but oh my goodness. I made this for Valentines night, and Billy said it was some of the best food he has ever tasted. I told him of course it is, it has about 2 sticks of buttery goodness tucked away! I now have a second favorite mashed potato recipe. If you need a romantic dinner idea for two, make this and you will be very happy.
For the Merlot reduction:
3 tablespoons grapeseed oil
1 tablespoon (1 to 2 cloves) chopped fresh garlic
2 finely diced shallots, or 1 white onion finely diced
Any meat trimmings you may have from the beef (see beef ingredient below)
1/2 (750-ml) bottle Merlot wine
1/2 pint (1 cup) strong beef stock or demi-glace
1 tablespoon fresh chopped thyme leaves
1 tablespoon fresh chopped rosemary leaves
1 stick (1/2 cup) unsalted butter
For the lobster mashed potatoes:
4 medium to large potatoes, peeled and cut into chunks
2 bay leaves
1 pound lobster meat
2 tablespoons grapeseed oil
1 tablespoon unsalted butter (to saute lobster) plus 1/2 cup butter (1 stick), for the potatoes
Salt and freshly ground white pepper
3 ounces soft herbed cheese (recommended: Boursin)
1/4 cup chopped fresh chives
For the filet mignon:
6 (4-ounce) beef tenderloins (filet mignon)
Salt and freshly ground black pepper
1/8 cup grapeseed oil
For the Merlot reduction:
Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the thyme and rosemary. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Once you have reduced the liquid to the required volume, remove from the heat, strain through a chinois (a conical strainer) or some cheesecloth - so you can remove all the vegetables and herbs, and allow to rest in a warm place.
For the potatoes:
Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a beater, add in 1 stick of butter and salt and white pepper. Fold the lobster meat into the potatoes and set aside in a warm place.
For the filet mignon:
Preheat oven to 375 degrees F.
Season beef with salt and pepper. In a heavy bottomed, oven-safe saute pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. Place the pan of steaks into the preheated oven. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven).
While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt.
Remove the pan of steaks from oven and allow them to rest. (Remember to use an oven mitt; the handle of the pan will be hot!)
If necessary, briefly re-heat the Merlot sauce, then remove the pot from the heat and whisk in the whole stick of butter.
Plate a portion of mashed potatoes in the center of serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chopped chives.
Wednesday, February 13, 2008
Tuesday, February 12, 2008
I have a subsciption to Cooking Light and this recipe is by far my very favorite. I have made this over and over and it just gets more yummy. It's been referred to as a mexican lasagna. Serve it with home made salsa and sour cream with lime juice and cilantro. Try it, you will love it.
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup 1% low-fat milk
1/4 cup chopped fresh cilantro
1 (11-ounce) can tomatillos, drained
1 (4.5-ounce) can chopped green chiles, drained
12 (6-inch) corn tortillas
Preheat oven to 375°.
Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.
Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.
4 servings (serving size: 1 1/2 cups)
Ok so I haven't made this one before I've only eaten it! I got the recipe from my aunt, Erin, who is a VERY good cook! This is so good I could eat all of this by myself! Thanks Erin!
1 box orzo pasta cooked according to package directions.
diced up bell peppers (I usually use one red, one orange and one yellow)
Diced up carrots
diced purple onion
crumbled feta cheese
toasted pine nuts
chopped fresh basil
Juice on one or two lemons
1/2 cup olive oil
Mix above ingredients together and toss with dressing
*all of the ingredients are estimates. You can add as little or as much of any ingredient. I just keep tasting until I think its right. Some lemons are not juicy so you need more. I usually add the feta, pine nuts, and basil very last.
Friday, February 8, 2008
Wednesday, February 6, 2008
This is a recipe form the show take home chef it's really good if you like French Onion Soup!
2 tablespoons/30 ml olive oil
6 onions (about 3 pounds/1.4 g total), thinly sliced
4 garlic cloves, finely chopped
2 large sprigs fresh thyme
1 bay leaf
½ cup/110 ml dry red wine
½ cup/110 ml sherry
8 cups/2 liters good quality beef stock
Salt and freshly ground black pepper
6 3/4-inch-/2-cm-thick slices sourdough bread
6 ounces/175 g Gruyère cheese, shredded
2 tablespoons/about 5 g thinly sliced fresh flat leaf parsley
To prepare the soup and toast:
Place a heavy based large pot over a moderate heat. Drizzle the olive oil into the hot pot and add the onions.
Cook the onions for 1 hour or until they are golden, stirring often. Once the onions become very soft they will begin to stick to the bottom of the pot and turn a caramel brown color. As this occurs, scrape the browned onions from the bottom of the pot and stir them into the remaining onion mixture.
Add the garlic, thyme and bay leaf to the onions and cook for 5 minutes or until the garlic softens. Add the red wine and sherry and stir to scrape up any browned bits on the bottom of the pan. Simmer for 5 minutes or until the liquids reduce by half.
Add the stock and bring the soup to a gentle simmer, skimming any foam that rises to the top, if necessary. Season the soup lightly with salt and pepper. Add just a bit of salt and pepper here, but not too much since the soup will reduce as it simmers and the flavors will become more concentrated.
Allow the soup to simmer uncovered for 25 minutes. Season the soup to taste with salt and pepper. Meanwhile, preheat the broiler on high. Arrange the sourdough bread slices on a baking sheet and broil for 2 minutes or until golden brown on top.
Divide the soup among 6 high sided ovenproof serving bowls. Place the bowls of soup on a heavy baking sheet. Place one bread slice, toasted side down, on top of each bowl of soup.
Divide the cheese among the soup bowls and sprinkle with parsley. Place the soup bowls under the broiler for about 3 minutes or until the cheese melts and is golden brown. Remove from the broiler and serve.
This turkey recipe, courtesy Giada De Laurentis, is awesome, but it is the gravy that is amazing! This is a great alternative to traditional turkey! I don't put the neck or giblets in it grosses me out, but if you'd like to go for it!
1 (14 to 15-pound) turkey, neck and giblets reserved
1 orange, cut into wedges
1 lemon, cut into wedges
1 onion, cut into wedges
6 fresh rosemary sprigs
6 fresh sage sprigs
6 fresh oregano sprigs
7 tablespoons unsalted butter
2 tablespoons herbes de Provence
1 tablespoon olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
6 cups canned low-salt chicken broth (approximate amount)
1/3 cup all-purpose flour
To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
mashed potatoes are one of my very favorite foods and I have tried so many recipes. This one is so incredibly good every time I have made them. It is an Alton Brown recipe. Just a couple things. One you can't be afraid of garlic. Put the whole amount he says to, trust me. Two, I try to cook more healthy, so I use the fat free half and half, and it tastes just the same.
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
1 lb. skinless, boneless chicken, cubed
1 medium yellow onion, chopped
1 1/2 tsp. garlic powder or 1-2 cloves fresh garlic, crushed
1 Tbsp. vegatable oil
2 cans Great Northern beans
1 can chicken broth
2 cans (4 oz.) chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream
Saute chicken, onion, and garlic in oil. Add beans (rinsed and drained), broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve.
Tuesday, February 5, 2008
-Put 1 cup of nuts (walnuts or pecans) on bottom of sprayed/buttered pan (I have used a bundt pan).
-Put 12 still frozen Rhodes dinner rolls in a single layer in the pan. Don't defrost rolls.
-Sprinkle 3/4 cup packed brown sugar over top of rolls.
-Pour 1 package of butterscotch pudding (not instant) over the top of rolls (use dry powder, don't make the pudding).
-Melt 1 stick of butter, and pour over top of rolls.
-Let sit in cold oven overnight.
-In the morning, bake for 30 minutes at 350 degrees; simply turn on oven and let them bake. After 30 minutes, take out of oven, let sit for a minute, then invert onto a plate. And enjoy!
Sunday, February 3, 2008
Bon Appétit | March 1998
Servings: Makes 4 servings.
4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over