RECIPES: January 20, 2012
**See the following post for the shopping list for this week’s recipes**
**See the following post for the shopping list for this week’s recipes**
Fried Chicken Roll-ups
Serves: 4
Ingredients:
2/3 cup plus 2 TBS vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
salt and pepper
1-1/2 cups shredded monterey jack cheese
12 small corn tortillas
guacamole and salsa (optional)
Directions:
1. In a large skillet, heat 2 TBS oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 tsp salt and 1/4 tsp pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.
3. In the same skillet, heat the remaining 2/3 cup vegetable oil over medium high heat. Working in batches, add the chicken roll ups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels. Serve with guacamole, sour cream, and salsa if desired.
Recipe from Everyday with Rachael Ray magazine
Broccoli and cheese strudel (v)
Serves: 4
Ingredients:
1 TBS olive oil
2 TBS unsalted butter
2 leeks (white and light green parts only), thinly sliced
2 cloves garlic, finely chopped
1 10-oz. package frozen chopped broccoli, thawed or fresh
salt and pepper
2 large eggs
8 oz. cheddar cheese, shredded (4 cups)
2 tsp Dijon mustard (optional)
1 sheet of puff pastry, thawed
Directions:
1. Preheat oven to 375°. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 TBS butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the mixture to a large bowl and let cool for 10 minutes.
2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard.
3. Roll out the pastry dough and place the broccoli mixture down the middle, lengthwise, leaving a inch on both ends. Roll up the mixture and seal the two ends and seem. Place seem side down on the baking sheet. Brush the top and sides with remaining egg. Cut a small slit in the top for steam to escape. Bake until golden brown, 30 to 35 minutes.
Recipe adapted from Everyday with Rachael Ray magazine
Peanut sauced chicken pitas
Serves:4
Ingredients:
2 cup shredded skinless, boneless rotisserie chicken
2/3 cup plus 2 TBS vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
salt and pepper
1-1/2 cups shredded monterey jack cheese
12 small corn tortillas
guacamole and salsa (optional)
Directions:
1. In a large skillet, heat 2 TBS oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 tsp salt and 1/4 tsp pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.
3. In the same skillet, heat the remaining 2/3 cup vegetable oil over medium high heat. Working in batches, add the chicken roll ups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels. Serve with guacamole, sour cream, and salsa if desired.
Recipe from Everyday with Rachael Ray magazine
Broccoli and cheese strudel (v)
Serves: 4
Ingredients:
1 TBS olive oil
2 TBS unsalted butter
2 leeks (white and light green parts only), thinly sliced
2 cloves garlic, finely chopped
1 10-oz. package frozen chopped broccoli, thawed or fresh
salt and pepper
2 large eggs
8 oz. cheddar cheese, shredded (4 cups)
2 tsp Dijon mustard (optional)
1 sheet of puff pastry, thawed
Directions:
1. Preheat oven to 375°. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 TBS butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the mixture to a large bowl and let cool for 10 minutes.
2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard.
3. Roll out the pastry dough and place the broccoli mixture down the middle, lengthwise, leaving a inch on both ends. Roll up the mixture and seal the two ends and seem. Place seem side down on the baking sheet. Brush the top and sides with remaining egg. Cut a small slit in the top for steam to escape. Bake until golden brown, 30 to 35 minutes.
Recipe adapted from Everyday with Rachael Ray magazine
Peanut sauced chicken pitas
Serves:4
Ingredients:
2 cup shredded skinless, boneless rotisserie chicken
2/3 cup thinly sliced green onions
4 TBS thin red bell pepper strips
4 TBS peanut satay sauce (such as Thai Kitchen)
1/4 tsp kosher salt
2 tsp chile paste with garlic (optional)
2 (6-inch) whole wheat pitas, cut in half
1 cup fresh mung bean sprouts, rinsed, drained and patted dry
4 TBS diagonally cut carrot
4 TBS chopped fresh cilantro
Directions:
1.Combine the first 5 ingredients, tossing well to coat. Stir in chile, if desired. Fill each pita half with about 1/2 cup chicken mixture, 1/4 cup bean sprouts, 1 TBS carrot, and 1 TBS cilantro.
Adapted from a Cooking Light recipe
Clyde's Meatloaf
Serves: 6
Ingredients:
1/2 cup old-fashioned oatmeal
1/2 cup plus 2 TBS honey
1/2 cup milk
2 TBS vegetable oil
1-1/2 cups chopped onion
1-1/2 tsp minced garlic
salt and pepper
2-1/2 lbs ground beef
3/4 cups grated carrots
1/3 cup ketchup
1 tsp dry mustard
Directions:
1. Combine the oatmeal, honey and milk in a large mixing bowl. Allow to sit at room temperature for 30 minutes. Preheat oven to 375°.
2. Heat the oil in a saute pan over medium heat and add the onion and garlic. Add salt and pepper to taste and saute until the onion is translucent and slightly softened.
3. Add the onion to the oatmeal mixture, along with the meat, salt to taste and plenty of black pepper. add the grated carrots, mix thoroughly and place in a non-stick 9x5x3 loaf pan. Place the pan on a cookie sheet to catch any spills and put in the oven. Bake for 50 minutes.
4. Remove from the oven and carefully tip the pan to drain off the excess fat and liquid, then turn the meatloaf out onto the cookie sheet. Turn right side up. Combine the ketchup and dry mustard and spread the mixture over the top and sides of the meatloaf. Return it to the oven and bake an additional 20 minutes.
Recipe from Clyde's restaurant
Stuffed Cuban pork tenderloin
Serves: 4
Ingredients:
1 (1 lb.) pork tenderloin, trimmed
2 TBS Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 tsp salt
1/4 tsp pepper
cooking spray
Directions:
1. Preheat grill to medium-high heat.
2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2" thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1" intervals with twine. Sprinkle evenly with salt and pepper.
3. Place pork on a grill rack coated with cooking spray, or a grill pan. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.
Recipe from Everyday with Rachael Ray magazine
Herbed ricotta tart (v)
Serves: 6
Ingredients:
1 (11 oz.) can refrigerated pizza crust dough
cooking spray
2 cups thinly sliced green onions
1-1/2 cups part-skim ricotta cheese
1/2 cup thinly sliced fresh chives
2 TBS minced fresh dill
1/2 tsp salt
1/2 tsp pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 TBS finely grated fresh Parmigiano-Reggiano or Parmesan cheese
Directions:
1. Preheat oven to 375°.
2. Unroll dough and press into bottom and up sides of a 9" round removable bottom tart pan coated with cooking spray (spring form pan works too).
3. Heat a medium nonstick skillet over medium heat. Coat a pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced chives, minced dill, salt, pepper, eggs and egg white. Pour mixture into prepared crust. Sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes before cutting.
Recipe from Everyday with Rachael Ray magazine
Directions:
1.Combine the first 5 ingredients, tossing well to coat. Stir in chile, if desired. Fill each pita half with about 1/2 cup chicken mixture, 1/4 cup bean sprouts, 1 TBS carrot, and 1 TBS cilantro.
Adapted from a Cooking Light recipe
Clyde's Meatloaf
Serves: 6
Ingredients:
1/2 cup old-fashioned oatmeal
1/2 cup plus 2 TBS honey
1/2 cup milk
2 TBS vegetable oil
1-1/2 cups chopped onion
1-1/2 tsp minced garlic
salt and pepper
2-1/2 lbs ground beef
3/4 cups grated carrots
1/3 cup ketchup
1 tsp dry mustard
Directions:
1. Combine the oatmeal, honey and milk in a large mixing bowl. Allow to sit at room temperature for 30 minutes. Preheat oven to 375°.
2. Heat the oil in a saute pan over medium heat and add the onion and garlic. Add salt and pepper to taste and saute until the onion is translucent and slightly softened.
3. Add the onion to the oatmeal mixture, along with the meat, salt to taste and plenty of black pepper. add the grated carrots, mix thoroughly and place in a non-stick 9x5x3 loaf pan. Place the pan on a cookie sheet to catch any spills and put in the oven. Bake for 50 minutes.
4. Remove from the oven and carefully tip the pan to drain off the excess fat and liquid, then turn the meatloaf out onto the cookie sheet. Turn right side up. Combine the ketchup and dry mustard and spread the mixture over the top and sides of the meatloaf. Return it to the oven and bake an additional 20 minutes.
Recipe from Clyde's restaurant
Stuffed Cuban pork tenderloin
Serves: 4
Ingredients:
1 (1 lb.) pork tenderloin, trimmed
2 TBS Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 tsp salt
1/4 tsp pepper
cooking spray
Directions:
1. Preheat grill to medium-high heat.
2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2" thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1" intervals with twine. Sprinkle evenly with salt and pepper.
3. Place pork on a grill rack coated with cooking spray, or a grill pan. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.
Recipe from Everyday with Rachael Ray magazine
Herbed ricotta tart (v)
Serves: 6
Ingredients:
1 (11 oz.) can refrigerated pizza crust dough
cooking spray
2 cups thinly sliced green onions
1-1/2 cups part-skim ricotta cheese
1/2 cup thinly sliced fresh chives
2 TBS minced fresh dill
1/2 tsp salt
1/2 tsp pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 TBS finely grated fresh Parmigiano-Reggiano or Parmesan cheese
Directions:
1. Preheat oven to 375°.
2. Unroll dough and press into bottom and up sides of a 9" round removable bottom tart pan coated with cooking spray (spring form pan works too).
3. Heat a medium nonstick skillet over medium heat. Coat a pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced chives, minced dill, salt, pepper, eggs and egg white. Pour mixture into prepared crust. Sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes before cutting.
Recipe from Everyday with Rachael Ray magazine
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