RECIPES: April 13, 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**
Pork tenderloin with balsamic reduction
Serves: 4
1 TBS olive oil
1 TBS minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1-1/2 tsp sugar
1 tsp chopped fresh rosemary
1 tsp Dijon mustard
cooking spray
1 lb. pork tenderloin, cut into 12 slices
1/2 tsp salt
1/2 tsp black pepper
Directions:
1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; saute 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.
Recipe from Cooking Light
Toastachos
Serves: 4
Corn or vegetable oil
4 corn tortillas (6")
salt and pepper
3/4 lb. ground beef
1 small onion, finely chopped
2 jalapeno chile peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 TBS chili powder
1 tsp ground cumin
1 tsp ground coriander
1 TBS tomato paste
1/4 cup beef stock
2 plum tomatoes, seeded and finely chopped
a small handful cilantro, finely chopped
1-1/2 TBS butter
1 TBS flour
2/3 cups milk
1-1/2 cups shredded yellow cheddar
1/4 cup pickled jalapeno slices, drained
sour cream
Directions:
1. Heat a thin layer of oil in a small skillet and fry the tortillas one at a time over medium-high heat until golden and crisp. Season with salt.
2. In a medium non-stick skillet, heat a drizzle of oil over medium-high heat. Add the beef and brown for about 5 minutes. Add half each of the onion and jalapeno, the garlic, chili powder, cumin and coriander; season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.
3. In a small bowl, combine the tomatoes with the remaining onion and jalapeno and the cilantro. Season the salsa with salt.
4. Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken, about 2 minutes. Stir in the cheese to melt.
5. Place a tortilla on each dinner plate. Cover with the meat mixture and cheese sauce, then top with the tomato salsa, pickled jalapeno and sour cream.
Recipe from Everyday with Rachael Ray
Prosciutto wrapped chicken with ricotta herb filling
Serves: 4
1/2 cup ricotta (or plain cream cheese)
salt and pepper
3 TBS grated Parmesan cheese
1 small clove garlic, grated or pasted
1 TBS finely chopped flat leaf parsley
a few leaves of basil chopped
a few sprigs thyme, finely chopped
4 pieces skinless, boneless chicken breast butterflied
olive oil
4 thin slices prosciutto di parma
splash of white wine
1 TBS butter
Directions:
1. Preheat oven to 400°. In a bowl, season the ricotta with salt and pepper. Stir in the Parmesan, garlic, parsley, basil and thyme. Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over. Drizzle with olive oil and wrap with the prosciutto.
2. Heat an ovenproof skillet with a drizzle of olive oil. Add the chicken bundles and brown over medium-high heat, turning once, for 4 to 6 minutes. transfer to the over to cook through, 12 to 15 minutes.
3. Remove chicken from the pan and deglaze the pan with the wine. Swirl in the butter. Spoon the sauce over the chicken to serve.
Recipe from Everyday with Rachael Ray
Pasta alfredo (V)
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Curried shrimp with pineapple (v)
Serves: 4
1/4 cup olive oil
2 chopped garlic cloves
4 tsp grated ginger
1 TBS chopped cilantro
2 tsp cardamom (equal parts of cinnamon and nutmeg are a good substitute)
2 tsp turmeric
2 tsp curry powder
1 lb. large peeled shrimp
1 pineapple or 1 16 oz. can pineapple chunks
salt
Directions:
1. In a bowl, combine olive oil, garlic, ginger, cilantro, cardamom, turmeric and curry powder. Add shrimp; toss to coat.
2. Preheat a grill to medium-high. Cut pineapple into cubes (or drain 1 can pineapple chunks). thread the shrimp and pineapple onto eight 12-inch skewers; season with salt. Grill, turning once, for 4 to 5 minutes.
Recipe from Everyday with Rachael Ray
Lime-in-the-coconut chicken
Serves: 6
3 gloves garlic, crushed
3 TBS chopped ginger
1 cup chopped scallions, white and green parts
1 cup cilantro
1/4 tsp cayenne
1/3 cup honey
1 cup coconut milk
1/3 cup lime juice, plus 1 tsp grated zest
2-1/2 lbs. bone-in chicken pieces
Directions:
1. In blender, combine all ingredients except chicken; puree. Cut 2 deep slits in each piece of chicken; marinate in coconut mixture, at least 1 hour.
2. Transfer chicken to a rack place on a foil-lined baking sheet; season. Bake at 450° for 20 minutes; flip and bake until cooked through, 10 minutes.
Recipe from Everyday with Rachael Ray
Super-size turkey meatballs with spinach and cheese
Serves: 4
1 (10 oz.) box frozen chopped spinach, thawed
2-1/2 lb.s ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1-3/4 cups milk
3/4 cup breadcrumbs
1/2 cup grated Parmesan cheese
salt and pepper
olive oil
2 TBS unsalted butter
2 TBS all-purpose flour
1 cup chicken broth
1 (8 oz) package shredded provolone cheese or Italian cheese blend
1/2 tsp nutmeg
1/4 cup chopped flat leaf parsley
Directions:
1. Preheat oven to 400°. Wring the spinach dry in a clean kitchen towel. Place ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half the onion, the garlic, egg, 1/4 cup milk, breadcrumbs and the parmesan cheese; season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with olive oil. Roast for 25 minutes.
2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of olive oil and the butter to the pan. Melt butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1-1/2 cups milk and the broth. Bring liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and nutmeg.
3. Drizzle sauce over turkey meatballs and sprinkle with parsley.
Recipe from Everyday with Rachael Ray
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