RECIPES: November 4, 2011
**See the following post for the shopping list for this week’s recipes**
Pork Piccata
Pork Piccata
Serves: 4
Ingredients:
1/3 cup Italian-seasoned breadcrumbs
4 (4 oz.) boneless center cut loin chops trimmed (about 1/2" thick)
1 TBS olive oil
1/4 cup chopped shallots
1 cup chicken broth
1 TBS fresh lemon juice
3 TBS chopped fresh parsley, divided
2 tsp capers
1 tsp grated lemon rind
1/8 tsp black pepper
Directions:
1. Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.
2. Add shallots to pan; cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in 1-1/2 TBS parsley, capers, rind and pepper; simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly heated. Sprinkle pork with 1-1/2 TBS parsley.
Recipe from Cooking Light magazine
Beef Bourguigonne with egg noodles
Serves: 9
Ingredients:
1/3 cup all-purpose flour
2 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
2-1/4 lbs. beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 cup sliced carrot
4 garlic cloves, minced
1-1/2 cups dry red wine
1 (14 oz) can beef broth
8 cups halved mushrooms (about 1-1/2 lbs.)
2 TBS tomato paste
2 tsp chopped fresh thyme
2 bay leaves
1 (16 oz.) package frozen pearl onions
7 cups hot cooked egg noodles (about 6 cups uncooked)
3 TBS chopped fresh flat-leaf parsley
Directions:
1. Combine flour, 1 tsp salt and 1/4 tsp pepper in a large Ziploc plastic bag. add beef, seal and shake to coat.
2. Cook half of the bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan, cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.
3. Add chopped onion, sliced carrot, and minced garlic to pan; saute 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 tsp salt, remaining 1/2 tsp pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles and sprinkle with parsley.
Recipe from Cooking Light magazine
Spaghetti pie
Serves: 6
Ingredients:
1 pound ground round
1/4 tsp salt
2 (8 oz.) cans tomato sauce with garlic*
1-1/2 cups sour cream
1/2 cup chopped green onions
1/4 cup (2 oz.) cream cheese, softened
4 cups hot cooked spaghetti (about 8 oz. uncooked)
cooking spray
1-1/3 cups (5 oz.) shredded mozzarella cheese
Directions:
1. Preheat oven to 350°
2. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
3. Combine the sour cream, green onions, and the cream cheese in a small bowl and set aside. Place the spaghetti noodles in a deep dish pie plate, or 2-quart casserole dish, coated with cooking spray. Spread the sour cream mixture over spaghetti . Top with meat mixture. Sprinkle with cheese. Cover with foil (spray the foil, so cheese does not stick) and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
*You can substitute plan tomato sauce and add 1/4 tsp of garlic powder.
Recipe adapted from Cooking Light magazine
Mushroom Frittata
Serves: 4
Ingredients:
1 (8 oz.) package exotic mushroom blend or cremini mushrooms
1/2 cup shredded Parmesan or Parmigiano-Reggiano cheese
1-1/2 tsp chopped fresh thyme or sage
3 large egg whites
2 large eggs
cooking spray
salt & pepper
Directions:
1. Preheat broiler.
2. Heat an 8-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; saute 12 minutes or until lightly browned. Place mushrooms in a medium bowl; cool slightly.
3. Wipe pan clean with paper towels. Combine mushrooms, cheese, thyme, 1/4 tsp freshly ground black pepper, 1/8 tsp salt, egg whites and eggs in a medium bowl, stirring well with a whisk.
4. Heat pan over medium heat. Coat pan with cooking spray. add mushroom mixture; cook, covered, for 3 minutes or until almost set. Broil 3 minutes or until egg is set. Cut into 4 wedges.
Recipe from Cooking Light magazine
Out-of-the-park burritos, 3 ways
Serves: 4
There are 3 different versions - only need ingredients for the ones you are making.
Ingredients for all:
1 TBS olive oil
4 good-quality beef hot dogs
4 large flour tortillas
LA Burrito
Ingredients:1 (15 oz.) can black beans
2 tsp hot pepper sauce
1 tsp cumin
1/2 cup shredded monterey jack cheese
1/2 cup salsa verde
juice of 1 lime
1 avocado chopped
NYC Burrito
1 (10-12 oz) bag sauerkraut, drained
1/2 cup beer
1/4 cup brown mustard
1 (15 oz) can barbecue baked beans, drained and warmed
4 oz. Swiss cheese, shredded
1 small onion, chopped
Chicago Burrito
1/4 cup yellow mustard
1/2 tsp celery salt
splash red wine
drizzle olive oil
pepper
1 small head romaine lettuce, shredded
1 tomato, chopped
1 red onion, chopped
1 jalapeno chile, seeded and thinly sliced
1/2 cup dill relish
2 pickle spears
Directions for all
1. In a large skillet, heat a bit of water and the olive oil over medium-high heat. Add the dogs; cook until the skin is crisp.
2. In the same skillet, char the tortillas
Directions for LA Burrito
In a bowl, combine the black beans, hot sauce and cumin. On each tortilla, layer some seasoned black beans, monterey jack cheese, salsa verde, lime juice and salt. Top with some avocado and a hot dog. Wrap up burrito style.
Directions for NYC Burrito
In a medium saucepan, heat the sauerkraut, beer and brown mustard over medium heat to warm through. On each tortilla, layer some baked beans, Swiss cheese, sauerkraut, onion and a dog. Wrap up burrito style.
Directions for Chicago Burrito
In a large bowl, combine the mustard, celery salt, wine and olive oil; season with salt and pepper. Add the lettuce, tomato, red onion and jalapeno; toss. layer each tortilla with some salad, dill relish, a pickle spear and a dog. Wrap up burrito style.
Recipe from Everyday with Rachel Ray magazine
Crispy Chicken with rosemary-lemon salt
Serves: 4
The salt mixture should be used sparingly and to your taste. Do NOT use all in one recipe. This can be served as-is for the kids and placed atop a salad for adults.
Ingredients:
Vegetable oil
Salt:
1 (6-inch) sprig fresh rosemary
1/4 cup kosher salt
zest of 1/2 lemon
Chicken:
1 pound chicken tenders, cut into 2-inch pieces
2 cloves garlic, minced
1-1/2 TBS chopped fresh rosemary
zest of 1/2 lemon
1/4 tsp fresh ground black pepper
1/2 cup fine cornmeal or instant polenta
Directions for the salt:
Heat 1/4 inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 TBS. Place the rosemary, salt and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
Directions for the chicken:
In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary sprig and fry until golden and crispy, 2-3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt (to taste) and serve.
Recipe adapted from Giada De Laurentiis
Sausage rolls
Serves: 4
Ingredients:
3/4 lbs Italian sausage links, casings removed
1/2 cup (1 oz.) fresh breadcrumbs
1/2 red bell pepper, finely chopped
1 sheet frozen puff pastry, thawed but chilled
1 egg beaten
Directions:
1. Preheat oven to 400°. Line a rimmed baking sheet with parchment. Crumble the sausage into a bowl. Stir in the breadcrumbs and chopped bell pepper. Divide the mixture in half and form each into an 11-inch long log; refrigerate.
2. Line a work surface with a 16-inch length of parchment. Set the sheet of cold puff pastry on top and roll out into an 11-inch square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.
3. Brush the tops with the remaining egg and refrigerate for 15 minutes. Bake until puffed and golden, 25 to 30 minutes. Let rest 10 minutes; quarter each roll crosswise for a total of 8 pieces.
Recipe from Everyday with Rachael Ray magazine
4 (4 oz.) boneless center cut loin chops trimmed (about 1/2" thick)
1 TBS olive oil
1/4 cup chopped shallots
1 cup chicken broth
1 TBS fresh lemon juice
3 TBS chopped fresh parsley, divided
2 tsp capers
1 tsp grated lemon rind
1/8 tsp black pepper
Directions:
1. Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium.
2. Add shallots to pan; cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in 1-1/2 TBS parsley, capers, rind and pepper; simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly heated. Sprinkle pork with 1-1/2 TBS parsley.
Recipe from Cooking Light magazine
Beef Bourguigonne with egg noodles
Serves: 9
Ingredients:
1/3 cup all-purpose flour
2 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
2-1/4 lbs. beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 cup sliced carrot
4 garlic cloves, minced
1-1/2 cups dry red wine
1 (14 oz) can beef broth
8 cups halved mushrooms (about 1-1/2 lbs.)
2 TBS tomato paste
2 tsp chopped fresh thyme
2 bay leaves
1 (16 oz.) package frozen pearl onions
7 cups hot cooked egg noodles (about 6 cups uncooked)
3 TBS chopped fresh flat-leaf parsley
Directions:
1. Combine flour, 1 tsp salt and 1/4 tsp pepper in a large Ziploc plastic bag. add beef, seal and shake to coat.
2. Cook half of the bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan, cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.
3. Add chopped onion, sliced carrot, and minced garlic to pan; saute 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 tsp salt, remaining 1/2 tsp pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles and sprinkle with parsley.
Recipe from Cooking Light magazine
Spaghetti pie
Serves: 6
Ingredients:
1 pound ground round
1/4 tsp salt
2 (8 oz.) cans tomato sauce with garlic*
1-1/2 cups sour cream
1/2 cup chopped green onions
1/4 cup (2 oz.) cream cheese, softened
4 cups hot cooked spaghetti (about 8 oz. uncooked)
cooking spray
1-1/3 cups (5 oz.) shredded mozzarella cheese
Directions:
1. Preheat oven to 350°
2. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
3. Combine the sour cream, green onions, and the cream cheese in a small bowl and set aside. Place the spaghetti noodles in a deep dish pie plate, or 2-quart casserole dish, coated with cooking spray. Spread the sour cream mixture over spaghetti . Top with meat mixture. Sprinkle with cheese. Cover with foil (spray the foil, so cheese does not stick) and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
*You can substitute plan tomato sauce and add 1/4 tsp of garlic powder.
Recipe adapted from Cooking Light magazine
Mushroom Frittata
Serves: 4
Ingredients:
1 (8 oz.) package exotic mushroom blend or cremini mushrooms
1/2 cup shredded Parmesan or Parmigiano-Reggiano cheese
1-1/2 tsp chopped fresh thyme or sage
3 large egg whites
2 large eggs
cooking spray
salt & pepper
Directions:
1. Preheat broiler.
2. Heat an 8-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; saute 12 minutes or until lightly browned. Place mushrooms in a medium bowl; cool slightly.
3. Wipe pan clean with paper towels. Combine mushrooms, cheese, thyme, 1/4 tsp freshly ground black pepper, 1/8 tsp salt, egg whites and eggs in a medium bowl, stirring well with a whisk.
4. Heat pan over medium heat. Coat pan with cooking spray. add mushroom mixture; cook, covered, for 3 minutes or until almost set. Broil 3 minutes or until egg is set. Cut into 4 wedges.
Recipe from Cooking Light magazine
Out-of-the-park burritos, 3 ways
Serves: 4
There are 3 different versions - only need ingredients for the ones you are making.
Ingredients for all:
1 TBS olive oil
4 good-quality beef hot dogs
4 large flour tortillas
LA Burrito
Ingredients:1 (15 oz.) can black beans
2 tsp hot pepper sauce
1 tsp cumin
1/2 cup shredded monterey jack cheese
1/2 cup salsa verde
juice of 1 lime
1 avocado chopped
NYC Burrito
1 (10-12 oz) bag sauerkraut, drained
1/2 cup beer
1/4 cup brown mustard
1 (15 oz) can barbecue baked beans, drained and warmed
4 oz. Swiss cheese, shredded
1 small onion, chopped
Chicago Burrito
1/4 cup yellow mustard
1/2 tsp celery salt
splash red wine
drizzle olive oil
pepper
1 small head romaine lettuce, shredded
1 tomato, chopped
1 red onion, chopped
1 jalapeno chile, seeded and thinly sliced
1/2 cup dill relish
2 pickle spears
Directions for all
1. In a large skillet, heat a bit of water and the olive oil over medium-high heat. Add the dogs; cook until the skin is crisp.
2. In the same skillet, char the tortillas
Directions for LA Burrito
In a bowl, combine the black beans, hot sauce and cumin. On each tortilla, layer some seasoned black beans, monterey jack cheese, salsa verde, lime juice and salt. Top with some avocado and a hot dog. Wrap up burrito style.
Directions for NYC Burrito
In a medium saucepan, heat the sauerkraut, beer and brown mustard over medium heat to warm through. On each tortilla, layer some baked beans, Swiss cheese, sauerkraut, onion and a dog. Wrap up burrito style.
Directions for Chicago Burrito
In a large bowl, combine the mustard, celery salt, wine and olive oil; season with salt and pepper. Add the lettuce, tomato, red onion and jalapeno; toss. layer each tortilla with some salad, dill relish, a pickle spear and a dog. Wrap up burrito style.
Recipe from Everyday with Rachel Ray magazine
Crispy Chicken with rosemary-lemon salt
Serves: 4
The salt mixture should be used sparingly and to your taste. Do NOT use all in one recipe. This can be served as-is for the kids and placed atop a salad for adults.
Ingredients:
Vegetable oil
Salt:
1 (6-inch) sprig fresh rosemary
1/4 cup kosher salt
zest of 1/2 lemon
Chicken:
1 pound chicken tenders, cut into 2-inch pieces
2 cloves garlic, minced
1-1/2 TBS chopped fresh rosemary
zest of 1/2 lemon
1/4 tsp fresh ground black pepper
1/2 cup fine cornmeal or instant polenta
Directions for the salt:
Heat 1/4 inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 TBS. Place the rosemary, salt and lemon zest in a small bowl. Mix with a fork until combined. Set aside.
Directions for the chicken:
In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary sprig and fry until golden and crispy, 2-3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt (to taste) and serve.
Recipe adapted from Giada De Laurentiis
Sausage rolls
Serves: 4
Ingredients:
3/4 lbs Italian sausage links, casings removed
1/2 cup (1 oz.) fresh breadcrumbs
1/2 red bell pepper, finely chopped
1 sheet frozen puff pastry, thawed but chilled
1 egg beaten
Directions:
1. Preheat oven to 400°. Line a rimmed baking sheet with parchment. Crumble the sausage into a bowl. Stir in the breadcrumbs and chopped bell pepper. Divide the mixture in half and form each into an 11-inch long log; refrigerate.
2. Line a work surface with a 16-inch length of parchment. Set the sheet of cold puff pastry on top and roll out into an 11-inch square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.
3. Brush the tops with the remaining egg and refrigerate for 15 minutes. Bake until puffed and golden, 25 to 30 minutes. Let rest 10 minutes; quarter each roll crosswise for a total of 8 pieces.
Recipe from Everyday with Rachael Ray magazine
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