Fifty-2

RECIPES: April 6, 2012
**See the following post for the shopping list for this week’s recipes**
 

Zucchini Corn Fritters (v) 

Ingredients

• 2 medium zucchini, coarsely shredded
• Kosher salt
• 1 tablespoon unsalted butter
• 1/2 small onion, finely chopped
• 1 clove garlic, finely chopped
• 2 ears corn, kernels cut off 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• Freshly ground pepper
• 3/4 cup buttermilk
• 1 large egg
• Vegetable oil, for frying

Directions

Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.

Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

Recipe from Food Network Magazine

Slow Cooker Barbecue Chicken

Ingredients

• 2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 (3- to 3 1/2-lb.) cut-up whole chicken
• 1/2 cup cola soft drink
• 1/3 cup ketchup
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons bourbon
• 1 lemon, sliced

Preparation

1. Stir together first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt. slow cooker.

2. Whisk together cola soft drink and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Place lemon slices in a single layer on top of chicken.

3. Cover and cook on HIGH 5 hours (or on LOW 6 1/2 to 7 1/2 hours) or until done.

4. Transfer chicken pieces to a serving platter; discard lemon slices. Skim fat from pan juices in slow cooker. Pour pan juices over chicken; serve immediately.

Recipe from Cooking Light

Beefy Tex-Mex Stir Fry

4 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 poblano chile, seeded and finely chopped
• 1 onion, chopped
• 1 1/2 tablespoons chili powder
• 1 pound ground beef
• 1 tomato, finely chopped
• 2 cups crushed tortilla chips
• Salt and pepper
• 2 cups shredded Mexican cheese blend

Directions

1. In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper.

2. Divide the meat mixture among 4 plates and top with the cheese.

Recipe from Rachael Ray Everyday

Sweet and Sour Chicken

4 servings

Ingredients

• Salt and pepper
• 1 cup white rice
• 1 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 1 tablespoon ketchup
• 2 teaspoons finely grated fresh ginger
• 1 1/4 pounds skinless, boneless chicken breast, cut into 2-inch pieces
• 1 tablespoon vegetable oil
• 1 red bell pepper, cut into 1-inch pieces

Directions

1. In a medium saucepan, bring 1 3/4 cups water and 1/2 tsp. salt to a boil; stir in the rice. Cover, lower the heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.

2. Meanwhile, in a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 tsp. cornstarch, the ketchup and ginger. In a bowl, toss the chicken with the remaining 2 tsp. cornstarch, 1/2 tsp. salt and 1/4 tsp. pepper.

3. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.

4. Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 2 minutes. Serve over the rice.

Recipe from Rachael Ray Everyday

Pork Tenderloin with Mushroom Sauce

Serves 4

Ingredients

• 1 (1-pound) pork tenderloin, trimmed
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 (8-ounce) package button mushrooms, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons white wine vinegar
• 1 cup fat-free, lower-sodium chicken broth
• 1/4 cup creme fraiche or sour cream
• 2 teaspoons Dijon mustard
• 3 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Place a small roasting pan in oven. Preheat oven to 425°.

2. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan, and swirl to coat. Add pork to pan. Roast at 425° for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145°, turning after 10 minutes. Remove pork from pan, and let stand for 10 minutes.

3. Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat, and stir in crème fraîche and mustard. Cut pork crosswise into slices. Place 3 ounces pork on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce. Garnish with parsley.

Recipe from Cooking Light

Red Pasole

Ingredients

• 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
• 2 15 ounce can hominy, rinsed and drained
• 1 cup chopped onion (1 large)
• 1 4 ounce can diced green chiles, undrained
• 1 tablespoon ancho chile powder
• 1 ½ teaspoons dried oregano, crushed
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• 2 14 1/2 ounce can reduced-sodium chicken broth
• 2 cups coarsely chopped cabbage
• 1 10 ounce can enchilada sauce
• Lime wedges

Directions

1. In 4- to 5-quart slow cooker combine pork, hominy, onion, green chiles, chile powder, oregano, garlic, and cumin. Pour broth over mixture in cooker.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

3. If using low-heat setting, turn cooker to high-heat setting. Stir in cabbage and enchilada sauce. Cover and cook for 30 minutes more.

4. To serve, garnish with lime wedges and, if desired, pineapple wedges.

Recipe from BHG