Recipes: October 28, 2011 (Karen)

Recipes: October 28, 2011

**See the following post for the shopping list for this week’s recipes**

Chicken with Balsamic Jam Sauce

Serves: 4

Ingredients:

4 Boneless, Skinless Chicken Breast:

Salt

Pepper

3 Tbs Olive Oil

½ C Chicken Broth

¼ C Balsamic Vinegar

¼ C Red Raspberry Jam (or any jam/marmalade you have)

2 Tbs Corn Starch

3 Green Onions (chopped)

Directions:

1. Heat olive oil in large skillet, salt and pepper chicken breast then cook for 5-6 minutes on each side till browned.

2. Mix together the chicken broth, vinegar and jam in a small bowl, pour over chicken in pan and add green onion.. Cook down for 5 minutes, if not thick enough then add some cornstarch.

Slow Cooker Pot Roast

Serves: 4-6

Ingredients:

2 (2-1/4 to 2-1/2 lb) eye of round roasts, trimmed

2 tsp. salt

1 tsp ground black pepper

1 Tbs vegetable oil

1 (1 lb) package baby carrots

1 (14.5oz) can petite diced tomatoes

1 C chopped celery

1 C beef broth

½ C dry red wine

4 garlic cloves, chopped

1 tsp dried thyme leaves

Directions:

1. Rub roasts evenly with 2 tsp salt and 1 tsp pepper.

2. Brown roasts on all sides in hot oil in a dutch oven over medium high heat (about 10 minutes). Place roasts, side by side, in a 6 qt slow cooker. Add carrots and remaining ingredients.

3. Cook, covered, on low 10-12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable and gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable and gravy mixture in separate airtight container in refrigerator up to 3 days or freeze up to 2 months. ( Use the spare for Cheese-steak Style Sandwiches later in the week

Recipe from Southern Living

Spinach and Ricotta Dumplings

Serves: 4

Ingredients:

1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry

1-1/2 C whole-milk ricotta cheese

1 C grated parmesan cheese

6 Tbs flour plus more for rolling

2 large eggs

Pepper

Pinch of nutmeg

2 C prepared Marinara Sauce

2 Tbs butter, cut into pieces

Crusty Bread for serving

Directions:

1.Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, ¾ cup parmesan, the flour, eggs. ¾ tsp salt, ¼ tsp pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

2. Spread some flour on a plate. Scoop out heaping Tbs of the spinach –ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.

3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

4. Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining ¼ cup parmesan. Serve with bread an a salad..

Recipe from Food Network Magazine

Pumpkin French Toast

Serves: 6

Ingredients:

12 slices of Texas Toast

1 C milk

½ C cream

3 Eggs

½ C Canned Pumpkin

¼ C brown sugar

1 tsp Vanilla

¼ tsp Nutmeg

1 tsp Cinnamon

Pinch Salt

3 Tbs Butter/Margarine

Directions:

1. Mix all the ingredients together except bread and butter in a large dish.

2. Place each piece of toast in dish and coat both sides with the egg/milk mixture. Put in an 8x13 pan. Let sit for ½ hour.

3. Melt ½ Tbs of butter at a time in a large skillet and then cook toast on each side. Serve with maple syrup or powdered sugar.

Recipe adapted from the Chew TV Show

3 Cheese & Chicken Bake

Serves 6

Ingredients:

1 container (15 oz) ricotta cheese

1/3 c grated parmesan cheese

2 c shredded mozzarella cheese

2 large eggs

¼ c milk

2 Tbs olive oil

1 lb boneless/skinless chicken breasts cut into chunks

1 red bell pepper

1 yellow bell pepper, thinly sliced

1 large onion thinly sliced

¼ c white wine vinegar

1 lb hot cooked bow tie pasta

Directions:

1 Preheat oven to 350. In medium bowl, combine ricotta, parmesan,1 cup mozzarella, eggs and milk and set aside.

2. Season chicken with salt and pepper. In 12 inch skillet, heat oil over medium high heat and cook chicken, stirring occasionally, 6 minutes or until no longer pink. Remove chicken, set aside.

3. In same skillet, over medium high heat cook onion and peppers, stirring occasionally, 8 minutes or until onions are golden brown and peppers are very tender. Stir in vinegar and boil 1 minute. Stir in chicken and toss mixture with hot cooked pasta

4. In lightly greased 13x9 inch baking dish, spoon ½ of the pasta mixture; evenly top with ricotta mixture, then remaining pasta mixture. Sprinkle with remaining 1 cup mozzarella cheese.

5. Cover with foil and bake 25 to 30 minutes or until heated through

Recipe from an old Sorrento AD

Beef Potpie Wedges

Serves 4

Ingredients:

2 Tbs Olive Oil

1 (2/3)pound piece skirt steak thinly sliced on an angle and cut into pieces

2 Tbs butter

8 white mushroom caps, sliced

1 small onion, finely chopped

1 clove garlic, finely chopped

1 Tbs flour

½ c beef stock

½ c frozen peas

2 Tbs Worcestershire sauce

Salt and pepper

1 pkg (2 pieces) prepared piecrust

1 egg, lightly beaten

Directions:

1 Preheat oven to 425. In a medium skillet, heat the olive oil over medium high heat. Add the steak and cook until browned, 5 minutes. Transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring for 1 minute. Stir in the beef stock, peas and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2 to 3 minutes. Season with salt and pepper; remove from the heat.

2. Unroll the piecrusts and halve them. Divide the cooled meat among the 4 piecrust pieces, place a mound on 1 side of each piece leaving a small border. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges, crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a parchment lined baking sheet. Bake until golden brown, about 10 minutes.

Recipe from Rachael Ray