RECIPES: March 30, 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**
Grilled pork tenderloin roulade
Serves: 4
1 lb. pork tenderloin trimmed
1/4 cup chopped shallots
1/4 cup crumbled goat cheese
3 TBS chopped walnuts toasted (optional)
2 tsp chopped fresh thyme
Directions:
1. Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
2. Sprinkle shallots, cheese, walnuts and thyme on the tenderloin. Roll up, starting with the long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until a thermometer registers 155 degrees, turning after 13 minutes.
3. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into slices.
Recipe from Cooking Light
Cheesy pearl couscous
Serves: 4
2 TBS butter
8 oz. bacon, cut into 1-inch pieces
1 box (6.3 oz) Israeli or pearl couscous
10 oz. frozen corn, thawed
4 scallions, chopped
2 cups chicken stock
salt and pepper
3 cups (about 8 oz) grated aged or smoked Gouda
Directions:
1. In a large skillet, cook the bacon over medium high heat until crisp, about 10 minutes; transfer to a paper towel lined plate. Reserve the skillet, discarding all but 1 TBS of the bacon fat.
2. In a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; drain.
3. Add the corn and scallions to the reserved skillet and cook over medium high heat until warmed through, about 2 minutes. Add the couscous and chicken stock and simmer until the liquid id absorbed, about 2 minutes; season with salt and pepper. Stir in the butter, cheese and reserved bacon.
Recipe from Everyday with Rachael Ray
Spiced grilled chicken
Serves: 4
1 (6 oz) container plain yogurt
1 clove garlic, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
salt and pepper
4 large bone-in chicken breast halves
Directions:
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin and 1/2 tsp salt and pepper each. Cut 2 slashes in each chicken breast through to the bone and add to the yogurt mixture; turn to coat. Refrigerate for 30 minutes.
2. Preheat oven to 450°. Place the chicken on a rack over a rimmed baking sheet and roast until cooked through, about 30 minutes. Alternately, place chicken on medium-high heated grill, turning once, for about 30 minutes or until chicken in done.
Recipe from Everyday with Rachael Ray
Cheesy meat loaf minis
Serves: 6
1/2 cup fresh breadcrumbs
cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ozs. white cheddar cheese, diced
1/4 cup chopped fresh parsley
2 TBS grated fresh Parmesan
1 TBS prepared horseradish
1 TBS Dijon mustard
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1-1/2 lbs. ground sirloin
1 large egg, lightly beaten
Directions:
1. Preheat oven to 425°
2. Heat skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Combine onion mixture, breadcrumbs. 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4x2-inch) loaves on a broiler pan coated with cooking spray; spread 2 tsp ketchup over each. Bake at 425° for 25 minutes or until done.
Recipe from Cooking Light
Stir fry pasta primavera (v)
Serves: 4
3 cups broccoli florets
12 oz. fettuccine pasta
2 TBS vegetable oil
1 red onion, halved lengthwise and sliced 1/4-inch thick
4 carrots, slice 1/4-inch thick
1 cup cherry tomatoes, halved
salt and pepper
3/4 cup heavy cream
3/4 cup grated Parmesan
1/4 cup chopped fresh basil
Directions:
1. In a large pot of boiling water, cook the broccoli until it brightens, about 30 seconds. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook until al dente; drain, reserving 1/4 cup of the pasta cooking water.
2. Meanwhile, heat a 14-inch, flat bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 TBS vegetable oil. Add the onion; stir fry until it is fragrant, about 1 minute.
3. Swirl in remaining 1 TBS oil. Add the broccoli and carrots and stir fry until the carrots begin to wilt, about 2 minutes. Add the tomatoes, season with salt and pepper and stir fry for 1 minute. Swirl in the cream, bring to a boil and remove from the heat. Stir in the Parmesan and basil.
4. Add the pasta and the reserved cooking water to the wok and toss to coat. Season with salt and pepper.
Recipe from Everyday with Rachael Ray
Chicken Milanese
Serves: 4
1 cup flour
3 large eggs, lightly beaten
1-1/4 cups plain breadcrumbs
2 lemons, 1 zested and 1 cut into wedges
1/2 cup chopped fresh thyme
2 cloves garlic
1/2 cup grated Parmesan or parmigiana-reggiano cheese
1-1/2 lb chicken cutlets, pounded 1/8-inch thick
salt and pepper
olive oil
3 ripe tomatoes
1 ear corn, or 3/4 cup frozen corn kernels, thawed
1 small red onion, finely chopped
1/2 cup basil leaves, torn or shredded
Directions:
1. Preheat the oven to 300°. Place a rack on a baking sheet. Place the flour, eggs and breadcrumbs in 3 shallow dishes. Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop together to form a gremolata. Add to the breadcrumbs along with the cheese and work through with your fingers.
2. Season the cutlets with salt and pepper, then coat in the flour, the eggs and the breadcrumbs. In a large skillet, heat a layer of olive oil over medium-high heat.
3. In a bowl, combine the tomatoes, corn, onion and basil. Season with salt and pepper.
4. Fry the cutlets in batches for 3 minutes on each side. Transfer to the prepared baking sheet and keep warm in the oven as you continue. Top with the tomato-corn salad and serve with the lemon wedges alongside.
Recipe from Everyday with Rachael Ray
Cheesy pigs in blankets
Serves: 4
1 (6 oz) portion fresh pizza dough
1-1/2 oz part-skim mozzarella cheese, shredded
4 turkey or all-beef hot dogs, halved crosswise.
cooking spray
2 TBS ketchup
1 TBS barbecue sauce
1 tsp prepared mustard
Directions:
1. Preheat oven to 425°
2. Let dough stand, covered, for 20 minutes. On a lightly floured surface, roll the dough into a 12x4-inch rectangle. Cut rectangle into 4 (4x3-inch) rectangles; cut each rectangle in half diagonally to form 8 triangles. Divide cheese evenly among triangles; place in the center of wide ends. Place 1/2 hot dog at the wide end of each triangle; roll up, pinching ends to seal. Arrange rolls on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Combine ketchup and remaining ingredients and serve with rolls.
Recipe from Cooking Light
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