RECIPES: January 6, 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**
Melt-in-your-mouth tarragon chicken
Serves: 4
Ingredients:
1/2 cup plus 2 TBS chicken broth4 TBS Dijon mustard
salt and pepper
4 lbs. bone-in chicken pieces, skin discarded
3 cloves garlic, finely chopped
2 TBS chopped fresh tarragon
1/3 cup heavy cream
2 TBS cornstarch
1 lemon, finely zested and juiced
1 TBS chopped flat leaf parsley
1 TBS chopped fresh tarragon
Directions:
1. Pour the broth into a 6-7 qt. slow cooker. In a small bowl, combine the mustard, 1 tsp salt and 1/8 tsp pepper; rub the chicken with the mixture. Place the chicken in the slow cooker and top with the garlic and 2 TBS tarragon. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a piece away from the bone registers 165°, about 5 hours.
2. Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken.
3. In a small bow, combine the lemon zest, parsley, and 1 TBS tarragon. Top the chicken with the zest-herb mixture.
Recipe from Everyday with Rachael Ray magazine
BBQ Pork (n'slaw) sandwiches
Serves: 15
Ingredients:
1 (3 lb.) lean boneless pork loin roast
1 cup water
1 (18 oz.) bottle BBQ sauce
2 TBS brown sugar
1-1/2 TBS hot sauce (optional)
1/2 tsp salt
1/2 tsp pepper
2-1/2 cups prepackaged cabbage and carrot coleslaw
1/3 cup coleslaw dressing
15 (2-oz.) hamburger buns
Directions:
1. Trim fat from roast. Place roast and water in a 4-quart slow cooker. Cover with the lid; cook on high-heat setting 7 hours or until meat is tender. Drain pork, discarding cooking liquid. Return pork to slow-cooker, and shred with 2 forks.
2. Add BBQ sauce and next 4 ingredients (if desired) to the pork in the slow cooker; stir well. Reduce to low-heat setting, cover and cook 1 hour.
3. Combine coleslaw and dressing in a bowl; toss well. Serve BBQ on buns with coleslaw.
Recipe from The Southern Living Slow Cooker Cookbook
1 (3 lb.) lean boneless pork loin roast
1 cup water
1 (18 oz.) bottle BBQ sauce
2 TBS brown sugar
1-1/2 TBS hot sauce (optional)
1/2 tsp salt
1/2 tsp pepper
2-1/2 cups prepackaged cabbage and carrot coleslaw
1/3 cup coleslaw dressing
15 (2-oz.) hamburger buns
Directions:
1. Trim fat from roast. Place roast and water in a 4-quart slow cooker. Cover with the lid; cook on high-heat setting 7 hours or until meat is tender. Drain pork, discarding cooking liquid. Return pork to slow-cooker, and shred with 2 forks.
2. Add BBQ sauce and next 4 ingredients (if desired) to the pork in the slow cooker; stir well. Reduce to low-heat setting, cover and cook 1 hour.
3. Combine coleslaw and dressing in a bowl; toss well. Serve BBQ on buns with coleslaw.
Recipe from The Southern Living Slow Cooker Cookbook
Meatball Melties
Serves: 4
Ingredients:
1-1/2 lbs ground beef, pork and veal mix
2/3 cup breadcrumbs
1/3 cup finely chopped flat-leaf parsley
1/3 cup grated pecorino-romano cheese
1 egg, lightly beaten
2 large cloves garlic, finely chopped
3 TBS grated onion
splash of milk
1/2 TBS rubbed or ground sage
fresh nutmeg
salt and pepper
Olive oil, for drizzling
8 deli slices mild or sharp provolone cheese
1 (15 oz.) can fire-roasted diced tomatoes
a few leaves of fresh torn basil
pinch dried oregano or marjoram
4 ciabatta rolls, split and warmed or toasted
Directions:
1. Heat a large cast iron skillet or a griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and ticker at the edges for even cooking).
2. Drizzle the burgers all over with a liberal amount of olive oil. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.
3. While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.
4. Place the burgers on the roll bottom, then top with the sauce and roll tops.
Recipe from Everyday with Rachael Ray Magazine
1-1/2 lbs ground beef, pork and veal mix
2/3 cup breadcrumbs
1/3 cup finely chopped flat-leaf parsley
1/3 cup grated pecorino-romano cheese
1 egg, lightly beaten
2 large cloves garlic, finely chopped
3 TBS grated onion
splash of milk
1/2 TBS rubbed or ground sage
fresh nutmeg
salt and pepper
Olive oil, for drizzling
8 deli slices mild or sharp provolone cheese
1 (15 oz.) can fire-roasted diced tomatoes
a few leaves of fresh torn basil
pinch dried oregano or marjoram
4 ciabatta rolls, split and warmed or toasted
Directions:
1. Heat a large cast iron skillet or a griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and ticker at the edges for even cooking).
2. Drizzle the burgers all over with a liberal amount of olive oil. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.
3. While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.
4. Place the burgers on the roll bottom, then top with the sauce and roll tops.
Recipe from Everyday with Rachael Ray Magazine
Shrimp scampi
Serves: 4
Ingredients:
1-1/2 lb. jumbo shrimp, shelled and deveined
kosher salt and freshly ground black pepper
2 TBS unsalted butter
2 tsp minced garlic
1/4 cup dry white vermouth or white wine
1 TBS freshly squeezed lemon juice
2 tsp finely chopped flat leaf parsley
1/4 tsp grated lemon zest
Directions:
1. Put the shrimp on a large plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. add the garlic and cook for 1 minute. Turn the shrimp over; cook for 2 minutes more. Transfer the shrimp to a bowl.
3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Recipe from the Food Network Kitchens
1-1/2 lb. jumbo shrimp, shelled and deveined
kosher salt and freshly ground black pepper
2 TBS unsalted butter
2 tsp minced garlic
1/4 cup dry white vermouth or white wine
1 TBS freshly squeezed lemon juice
2 tsp finely chopped flat leaf parsley
1/4 tsp grated lemon zest
Directions:
1. Put the shrimp on a large plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. add the garlic and cook for 1 minute. Turn the shrimp over; cook for 2 minutes more. Transfer the shrimp to a bowl.
3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Recipe from the Food Network Kitchens
Chicken and dumplings
Serves: 4
Ingredients:
6 cups chicken broth (homemade or bought)
3 cups rotisserie chicken, shredded or cubed
4.5 oz all-purpose flour (about 1 cup), divided
1 tsp baking powder
1/4 tsp salt
1/4 cup chilled butter, cut into small pieces
3 TBS buttermilk
cooking spray
1-1/2 cups chopped onions
1 cup thinly sliced celery
3/4 cup (1/4" thick) slices carrot
3/4 tsp salt
1 TBS all-purpose flour
2 TBS finely chopped fresh chives
Directions:
1. To prepare dumplings, weigh or lightly spoon 3.4 oz flour into a dry measuring cup; level with a knife; combine with baking powder and 1/4 tsp salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1/4 cup flour as needed. Divide mixture into 24 equal portions.
2. Heat a large dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; saute 4 minutes, stirring occasionally. Add broth and 3/4 tsp salt, bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 TBS flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.
Recipe from Cooking Light magazine
6 cups chicken broth (homemade or bought)
3 cups rotisserie chicken, shredded or cubed
4.5 oz all-purpose flour (about 1 cup), divided
1 tsp baking powder
1/4 tsp salt
1/4 cup chilled butter, cut into small pieces
3 TBS buttermilk
cooking spray
1-1/2 cups chopped onions
1 cup thinly sliced celery
3/4 cup (1/4" thick) slices carrot
3/4 tsp salt
1 TBS all-purpose flour
2 TBS finely chopped fresh chives
Directions:
1. To prepare dumplings, weigh or lightly spoon 3.4 oz flour into a dry measuring cup; level with a knife; combine with baking powder and 1/4 tsp salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1/4 cup flour as needed. Divide mixture into 24 equal portions.
2. Heat a large dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; saute 4 minutes, stirring occasionally. Add broth and 3/4 tsp salt, bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 TBS flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.
Recipe from Cooking Light magazine
Vegetable noodle stir-fry
Serves: 4
Ingredients:
salt
1 lb whole grain spaghetti or linguine pasta
3 TBS vegetable oil
2 large eggs, beaten
2 baby bok choy, thinly sliced
1 small red pepper, halved and thinly sliced
1 small bunch scallions, chopped into 3" lengths
1/2 cup shredded carrots
a handful snow peas, thinly sliced on an angle
1 (1") piece fresh ginger, grated
2 large garlic cloves, finely chopped
1/4 cup tamari or other soy sauce
3 TBS black bean sauce
juice of 1 lime
1 TBS hot pepper sauce or sambel olek sauce (optional)
1 TBS honey or sugar
1 tbs toasted sesame oil
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2.While the pasta is working, in a large skillet or wok, heat 1 TBS vegetable oil over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 TBS vegetable oil and heat until smoking. Add the bok choy, bell pepper, scallions, carrots and snow peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.
3. In a small bowl, stir together the tamari, black bean sauce, lime juice, hot sauce (optional), honey and sesame oil.
4. Toss the pasta with the sauce and vegetables. Top with egg.
Recipe from Everyday with Rachael Ray magazine
salt
1 lb whole grain spaghetti or linguine pasta
3 TBS vegetable oil
2 large eggs, beaten
2 baby bok choy, thinly sliced
1 small red pepper, halved and thinly sliced
1 small bunch scallions, chopped into 3" lengths
1/2 cup shredded carrots
a handful snow peas, thinly sliced on an angle
1 (1") piece fresh ginger, grated
2 large garlic cloves, finely chopped
1/4 cup tamari or other soy sauce
3 TBS black bean sauce
juice of 1 lime
1 TBS hot pepper sauce or sambel olek sauce (optional)
1 TBS honey or sugar
1 tbs toasted sesame oil
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2.While the pasta is working, in a large skillet or wok, heat 1 TBS vegetable oil over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 TBS vegetable oil and heat until smoking. Add the bok choy, bell pepper, scallions, carrots and snow peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.
3. In a small bowl, stir together the tamari, black bean sauce, lime juice, hot sauce (optional), honey and sesame oil.
4. Toss the pasta with the sauce and vegetables. Top with egg.
Recipe from Everyday with Rachael Ray magazine
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