Archive | Dinner RSS feed for this section

Chicken Breasts with Tomato-Herb Pan Sauce

24 Aug

I feel like I keep harping on this subject – but I swear, this has been the worst summer in the 15 years I have lived in Seattle.  We are back into red right now though with temperatures reaching into the high 70s, and you can hear the cheering from miles away – but unfortunately it came a little late this year, and it doesn’t look like we are going to have many cherry tomatoes to enjoy.  My husband always planted a variety – some cherries, some big mamas, and some in between – but we always loved the cherries the best.  Finally a couple of years ago – he made a big decision…the garden would only have cherry tomatoes.  Why not grow just the good stuff?  I thought we would be missing out – that I wouldn’t be able to enjoy that wonderful tomato sauce, or make salsa – but I was surprised.  I could do all that with the cherry tomatoes, and they actually made everything taste sweeter and better!

I saw this recipe in Bon Appetit, and it sat in my pantry for quite a while waiting for the cherry tomatoes to turn ripe, when I finally couldn’t stand it any longer.  I had to go to the market and actually pay for them.  At least I was able to find them at the farmer’s market, where they looked reasonably fresh – although they were probably driven in from eastern Washington.  Needless to say, this chicken dish was amazing.  So sweet and delicious – the tender pieces of chicken took on that wonderful flavor, and it was just a party in my mouth.  Even the kids liked the chicken, although I had to remove the tomatoes – but no problem at all, that meant more for me.  I served this with some rice, and just scooped the leftover tomatoes on top of the rice – they were ridiculous.  So if you live in a place that had a hot summer – and you are wondering what to do with all those cherry tomatoes – look no further…here is the recipe for you…enjoy!!!

Ingredients

  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 garlic clove, minced
  • 1 1/2 teaspoons chopped fresh marjoram or oregano
  • 1/2 teaspoon sweet paprika
  • Kosher salt and freshly ground  black pepper
  • 4 skinless, boneless chicken breasts
  • 2 cups mixed cherry tomatoes (11-12 ounces)
  • 1 tablespoon chopped fresh flat-leaf  parsley

Preparation

Mash butter, garlic, marjoram, and paprika in a small bowl to  blend. Season marjoram butter to taste with salt and pepper.

Melt 1 tablespoon marjoram butter in a medium heavy skillet  over medium heat. Season chicken with salt and pepper. Add chicken to skillet,  cover, and cook until no longer pink in center, about 5 minutes per side.  Transfer chicken to a plate. Tent chicken with foil to keep  warm.

Increase heat to high. Add tomatoes to skillet and cook,  stirring occasionally, until they begin to char and burst, about 5 minutes. Add  remaining marjoram butter to skillet. Crush tomatoes slightly to release juices;  stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce  over chicken. Garnish with parsley.

For a printer-friendly version of this recipe, please click here:  Chicken Breasts with Tomato

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Spinach and Parmesan Souffles

3 Aug

I have a little secret that I have been waiting to write about…I took my older daughter to Paris this past April.  We went to visit with my mother and step-father who were there for an extended vacation.  It was more than amazing, it was just spectacular.  It was the everything I imagined it would be, and much more.  I love Paris, have always loved Paris, since studying in France during college – but it was so special sharing it with my daughter – and my parents, who love their food as much as I do.  She was the best traveller ever – she let me march her all around the city, eating everything in sight, and she loved it.  We had wonderful meals every day that my parents chose, and they were just so happy to be our tour guides.

For lunch one day, we went to a wonderful restaurant near the Bon Marche that serves souffles called La Cigale Recamier - and they were out of this world.  I ordered an asparagus souffle (picture above) for my lunch that was incredible – the flavor was just outrageous and oh so creamy – it melted in my mouth.  For dessert my daughter and I shared a vanilla souffle with caramel, again, it just kept getting better and better….

I saw this recipe in Cooking Light, and I figured I would give it a try.  My younger daughter, who is now yearning to go to Paris, needed to try one.  The final product was nothing like in Paris (aside from the fact that it was much healthier I’m sure), but it was still delicious, and both my girls ate them up – even though they had bits of spinach.  I would say that is definitely a win – and now she thinks she is definitely ready for a trip to Paris…I know I am.

Ingredients

  • Cooking spray
  • 1 1/2 tablespoons dry breadcrumbs
  • 1 (6-ounce) package fresh baby spinach
  • 2/3 cup fat-free milk
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 2 large egg yolks
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar

Preparation

Place a baking sheet in the oven. Preheat oven to 425°.

Coat 4 (6-ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.

Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.

Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.

Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 21 minutes or until puffy and golden brown. Serve immediately.

For a printer-friendly version of this recipe, please click here:  Spinach and Parmesan Souffles

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

BBQ Brisket

27 Jul

My husband has a new best friend.  It is called the Big Green Egg (BGE for short).  He is obsessed – every night we talk about what he is going to make next.  I love it.  I swear, everything tastes better on the egg, I don’t know how we survived before with just a gas grill.  This is not a grill, this is a BBQ enabler.  And let me tell you, it is insane.  The best BBQ I have ever had, no joking.

So far this summer, he has been experimenting with all types of meat.  We have had steak, chicken, pork – all rediculously juicy and tender – and so moist – oh, and the flavor, bursting with flavor – every single time.  But, the brisket really knocked our socks off.  This was his first one, and the first one I didn’t prepare in the oven.  He started the process in the morning, then cooked it “slow and low” all day long.  The smell in our back yard was incredible – but it was nothing compared to how it tasted – tender and smokey, with the perfect amount of punch.  It was even better the next day.  He was so excited with how it turned out, he wanted to make sure I posted this – so this is his first recipe…welcome to the world of food blogging!

Ingredients

  • One 4-5 lb brisket
  • 1/4 cup salt
  • 1/4 cup brown sugar
  • 1/4 cup smoked paprika
  • freshly ground black pepper
  • 1/2 cup beef broth

Preparation

Put the salt, brown sugar, paprika, and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.  Makes about 3/4 cup

Apply a generous coat of the dry rub to the meat 1 to 8 hours prior to cooking (store in fridge).

Soak hickory chips in water for 1 hr prior to adding to coals.  Fill fire box of BGE with lump charcoal.  Light charcoal and add soaked hickory chips once flame has died down and center coals are glowing.  Add place setter (or cooking stone) on top of fire ring for indirect cooking.  Place grill on top of place setter.  Adjust cooking temperature to 225.

While setting up the fire, take brisket out of fridge and let warm to close to room temperature.  Barbeque brisket “slow and low” at a temperature in the 210 – 230 degrees F range until the internal temperature of the meat reaches 202 degrees F (approximately 8 hours).  Take brisket off the grill and triple wrap in tin foil with ½ cup of beef broth.  Allow brisket to rest in a room temperature cooler for 1 ½ hours.  Slice cross wise to the grain of the brisket. Enjoy!!!

For a printer-friendly version of this recipe, please click here:  BBQ Brisket

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Chicken and Carrot Stew

15 Jun

I was stuck inside a conference room all day today with no windows.  In a way, it would have been nice to look at the partially blue sky.  When I finally left the building, I decided not to put my jacket on because, after all, it is June.  That was a mistake – even with as nice as it was outside – it was still freezing.  Ok, so maybe not literally freezing, but certainly not a week away from summer weather.  Yes, in the Pacific Northwest, we call this Junuary.  The most dreaded month of the year.  The month when you finally start wigging out because of the weather.  At least in my family.

We moved here from Denver, one of the sunniest places in the US, and the first year we were here, I thought my husband was going to pack his bags and run back.  We have lasted 15 years, and I have no intention of ever leaving (except to go live in France that is…) – but every year June starts to wear me down.  What gets me through it?  Cooking.  At least when it is cool out, I still feel like cooking in the kitchen, and turning on the oven.  After all, we don’t have air conditioning when it does actually get warm out.

I saw this recipe in Bon Appetit, and even though it is technically not stew weather – it is here.  I really had no intention of posting this one, but it was my family that convinced me.  They loved it – all of them, especially the girls.  They even ate the cooked carrots, which is virtually impossible to get them to do.  The flavor of this stew was wonderful, and it really wasn’t too rich – even with the heavy cream.  It was a perfect meal to serve in Junuary.  For your sake, I hope you are firing up your BBQ – but if you get the urge to cook inside, or if you happen to live somewhere like me – here is a recipe that will make you smile.

Ingredients

  • 2 cups 1/4-inch-thick rounds peeled carrots  (about 3 medium-large)
  • 1 1/2 cups thinly sliced leeks (white and pale green parts only; about 2  medium)
  • 1 1/4 pounds skinless boneless chicken thighs, cut into 2-inch cubes
  • Sea salt
  • 2 tablespoons all purpose flour
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup low-salt chicken broth
  • 1/2 cup heavy whipping  cream
  • 1 tablespoon Dijon  mustard
  • 1/4 cup chopped fresh Italian parsley
  • Fresh thyme sprigs (for  garnish)

Preparation

Cook carrots in large saucepan of boiling salted water 3  minutes. Add leeks to pan with carrots and cook until carrots are tender, about  3 minutes longer. Drain; set aside.

Sprinkle chicken with sea salt and freshly ground black  pepper. Whisk flour, thyme, and paprika in medium bowl. Toss chicken in flour  mixture. Heat oil in heavy large nonstick skillet over medium- high heat. Add  chicken to skillet and cook until browned, about 2 minutes per side. Add wine;  boil until reduced by half, 2 to 3 minutes. Scatter carrots and leeks over  chicken. Add broth, cover, and simmer until chicken is cooked through, about 15  minutes. Add cream and mustard. Stir until sauce thickens slightly, about 2  minutes. Season sauce to taste with sea salt and pepper. Transfer to large  shallow bowl. Scatter parsley over and garnish with thyme  sprigs.

For a printer-friendly version of this recipe, please click here:  Chicken and Carrot Stew

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Bacon and Leek Risotto with Poached Egg

8 Jun

When my husband was little he went through a phase where he only wanted rice for breakfast.  From what I hear, he was such a skinny kid that his mother let him eat pretty much whatever he wanted – as long as he was eating.  That would not fly in my house – and yes, my girls are pretty tiny to say the least.  I love a good bowl of rice, but rice for breakfast would not be my choice – unless I added a handful of granola and topped it off with some milk.  Now you’re talking…

I saw this recipe in Bon Appetit and I immediately thought of breakfast, and then my mind went straight for dinner.  As I have mentioned many times before – I love a good egg for dinner.  Add some bacon, leeks and risotto to that, and boy do you have yourself a killer meal.  My favorite restaurant Tilth will occasionally serve a poached or sous vide egg on top of their risotto or homemade pasta dish – and it makes me melt.  I love breaking into that egg and watching the yolk get into all those nooks and crannies – creating a beautiful silky sauce that coats the dish.  Yum, with a capital Y.  Well – that’s what this dish was all about.  I closed my eyes, and I swear I was eating at my favorite restaurant.  The kids loved it too – my older daughter loved the eggs so much – she had two.  That was quite a compliment.

So – go ahead and try this, and I really don’t think it matters if you serve it for dinner or breakfast – this is definitely a dish to make when you want to impress someone.  Fortunately it is not too difficult – and boy is it worth it.  I can’t wait to make it again…

Ingredients

  • 6 large eggs
  • 5 cups low-salt chicken  broth
  • 1 tablespoon olive oil
  • 6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
  • 2 cups thinly sliced leeks (white and pale  green parts only; about 2 large)
  • 1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
  • 3/4 cup dry white wine
  • 3 tablespoons finely chopped fresh Italian  parsley
  • 1 tablespoon butter
  • 2 tablespoons finely grated Parmesan cheese
  • Fresh Italian parsley leaves  (for garnish)
  • Additional finely grated  Parmesan cheese (for garnish)

Preparation

Bring large skillet of water just to simmer over medium-low  heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small  bowl and slide egg into simmering water. Cook eggs until whites are cooked  through but yolks are still runny, 3 to 4 minutes. Using slotted spoon,  carefully transfer poached eggs to medium bowl filled with ice water. DO  AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same  bowl of ice water.

Bring broth to simmer in medium saucepan; cover to keep warm.  Heat oil in heavy large saucepan over medium heat. Add bacon and cook until  crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper  towels to drain. Add leeks to drippings in pan; cook until soft but not brown,  stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to  small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine;  stir until absorbed, about 2 minutes. Add 1D2 cup warm broth to saucepan; stir  until broth is absorbed. Repeat adding broth and stirring until rice is tender  but still firm to bite and sauce is creamy, stirring almost constantly, about 23  minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese.  Season to taste with salt and freshly ground black pepper.

Meanwhile, heat poached eggs in medium skillet of simmering  water just until heated through, 1 to 2 minutes.

Divide risotto among 6 bowls. Top risotto in each bowl with  poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves,  additional cheese, and reserved leeks.

For a printer-friendly version of this recipe, please click here:  Bacon and Leek Risotto with Poached Egg

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Spring Risotto

21 May

There seems to be a ton of asparagus in the markets lately.  Maybe because we have had such a late spring, or maybe it is like this every year, and I just don’t remember – but everywhere I go, they seem to be pushing the asparagus.  I don’t mind at all, since I love it – can’t get enough.  I have gone through stages over the years on the type of asparagus I buy.  Some years I am focussed on the thin spear, and will only buy them when they are shaped like a pencil.  Some years I only want the big thick ones – and then I spend time peeling the spears.  That woody stem turns into a soft stalk that is silky on the outside loaded with flavor.  This year I seem to be mixing it up a bit – sometimes thin, sometimes thick – depending on how much time I think I have.  The asparagus has been so good and fresh, that both kinds have been outstanding.

I saw this recipe in Cooking Light, looking at the pound of asparagus I had sitting in the refrigerator, and I had our meal planned.  The only problem was that once I thawed the edamame and left the bowl on the counter, all ready to add to the dish – it slowly started to disappear.  My older daughter LOVES those soy beans.  I actually had to make some more – but other than that, this was quick and easy – I didn’t even mind all that stirring – it came together quickly, and had a wonderful flavor.  The thin asparagus I had in the refrigerator was perfect for this preparation, and I saved myself some peeling.  Even though it is back to being gray and dreary again, I can pretend it is spring…

Ingredients

  • 1 pound asparagus, trimmed and cut into 3/4-inch pieces
  • 1 3/4 cups fat-free, lower-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 1 cup uncooked Arborio rice
  • 1 cup frozen shelled edamame
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce shaved Parmesan cheese
  • 2 tablespoons chopped fresh thyme

Preparation

Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.

Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).  Add the asparagus.

Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

Serves 4 for dinner, 6-8 as a side dish.

For a printer friendly version of this recipe, please click here:  Spring Risotto

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Barbecued Chicken Kebabs

18 May

It is almost grilling season – in some areas of the country, it probably already is.  We are on our second day of sun here in the Pacific Northwest, and you can hear the cheering from miles away.  It has been a long time coming.  I love the clouds – but I have even started to get a little crazy when I remember that it is the middle of May.  I know, I know, I am crazy anyway – but even crazier if you can believe it.  Watching my girls play T-Ball and Softball in my thick down puffy jacket in May just doesn’t seem right…

My husband (the grill master of the house) will put anything on the grill that I prepare, but I must say, kebabs is not his favorite.  They are cumbersome on the grill, and it is really hard to cook them properly and consistently without drying out the meat.  He does a great job at it, but I know it is not easy – especially when it is chicken breasts.

I saw this recipe in Cook’s Illustrated where they went into great details about the different variations they tried to make sure the chicken stayed moist – this was the winner.  Well, I had to try it to believe it – and it was perfection!  First of all, the bacon paste was genius.  Who wouldn’t love the taste of bacon grilled onto chicken?  The flavor was outstanding, and the meat stayed tender and juicy.  The BBQ was such a hit as well – I will definitely use it again.  That is, if the sun ever decides to shine in our lives again…

Ingredients

Sauce:

  • 1/2 cup ketchup
  • 1/4 cup light or mild molasses
  • 2 tablespoons grated onion (used the large holes on a box grater)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon light brown sugar

Kebabs:

  • 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1″ cubes
  • 2 teaspoons kosher salt
  • 2 tablespoons sweet paprika
  • 4 teaspoons sugar
  • 2 teaspoons smoked paprika
  • 2 slices of bacon, cut into 1/2 inch pieces
  • metal skewers

Preparation

Sauce:  Bring all ingredients to simmer in a small saucepan over medium heat; cook, stirring occasionally, until the sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes.  Transfer 1/2 cup sauce to a small bowl and set aside remaining sauce to serve with the cooked chicken (although I didn’t think it needed it!).

Kebabs:  Toss the chicken and salt in a large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.

While the grill heats, pat the chicken dry with paper towels.  Combine the sweet paprika, sugar, and smoked paprika in a small bowl.  Process the bacon in a food processor until a smooth paste forms, 30 to 45 seconds, scraping down the bowl twice during processing.  Add the bacon paste and pice mixture to the chicken;  mix with your hands or a rubber spatula until all the ingredients are thoroughly blended and the chicken is completely coated.  Thread the meat onto skewers, rolling or folding meat as necessary to maintain 1″ cubes.

Place the kebabs on the grill turning 1/4 turn every 2 to 2 1/2 minutes until well browned and slightly charred – approximately 8 minutes for breasts or 10 minutes for thighs.  Brush the top surface of the kebabs with 1/4 cup of the sauce; flip and cook until the sauce is brown in spots, about 1 minute.  Brush the second side with the remaining 1/4 cup of sauce;  flip and continue to cook until brown in spots and instant-read thermometer inserted in the center of the meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer.  Remove kebabs and let them rest for 5 minutes before serving.  Pass with the reserved sauce.

For a printer-friendly version of this recipe, please click here:  Barbecued Chicken Kebabs

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Thai Chicken Salad

7 May

Salad, greens, ruffage, or as my step-father calls it “The Silent Killer,” based on Jeffrey Steingarten’s book “The Man Who Ate Everything.”  Yes, I read the book, but I didn’t believe it.  I cannot live without salad – it is my stand-by lunch every day.  I cannot get enough greens, as I like to call it.  There is something about that fresh crunching sound that really invigorates me.

Every summer we have one or two weeks when it is so hot, you don’t want to turn on the oven or the stove.  Occasionally it gets too hot to even grill outside – of course as I sit here on this sunny day in May when it is barely getting out of the 50s, I can’t ever imagine that will happen again.  Unless I have just ruined it for us, yes, it does eventually get warm – at least for a few days.  I remember my husband saying that a good hearty salad would be perfect on those hot days – thus avoiding the oven, store and grill.  So, when I saw this recipe in Cooking Light – I decided to give it a try – just to see if this would make the mark.

Let me first start out by saying that I made enough salad to feed a small army – but it was delicious.  The dressing was light, yet potent enough to give it a wonderful peanut flavor.  The sprouts made it slight bitter, but I loved that – and the red peppers added a touch of sweetness.  The fresh lime though really made the salad.  I ended up squeezing a few extra sections onto my helping, and it was just the touch it needed.  This summer, when you don’t feel like cooking – go and get yourself some cooked chicken from the market, and whip this one up – it will fill you up, without creating any heat!

Ingredients

  • 6 cups torn romaine lettuce
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 2 cups fresh bean sprouts
  • 1 cup shredded carrots
  • 3/4 cup chopped red bell pepper
  • 3/4 cup sliced celery
  • 2/3 cup light coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon fresh lime juice
  • 2 tablespoons lower-sodium soy sauce
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
  • 4  lime wedges (optional)

Preparation

Combine first 6 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

Serves 4-6 as a main course.

For a printer-friendly version of this recipe, please click here: Thai Chicken Salad

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Onion Tart

1 May

My 8 year old daughter is part of a book club.  It’s amazing to see these 3rd graders get so into these books – and of course the moms get into them as well.  This is my first book club – I always heard about them, but I never had enough time – and since I really only read about food, I figured it wouldn’t be for me – unless I started my own “food book club,” but then who would I get to join me, since most of my friends laugh at the fact that I only read about food.  So, when the invitation came for my daughter to join her friends in this book club, along with the moms, I decided it was finally time.

There are a few rules we have to follow – we all take turns hosting, and the host orders the pizza.  That’s right – instead of slaving all day in the kitchen, you pick up the phone and order the pizza – DONE!  Then, everyone else brings stuff to the host’s house - appetizers, drinks, salad, dessert, fruit…and anything else people can think of.  My stand-by is the dessert – if all fails, I know I can always bring a dessert – and I am starting to feel like a dessert hogger – since we sign up in email, first come first server, and secure what we are bringing, so we don’t end up with just desserts – and nothing else except pizza.

This month I held my breath and replied appetizer.  I had no idea what I was going to bring, but I wanted to give someone else a chance for dessert.  I saw this recipe in Cooking Light – and even though it was very similar to pizza, I had to give it a try.  I just love onions, especially the sweet ones.  This was super easy – and it was excellent – it had a really beautiful soft onion flavor, and the crust (even though I cheated and used pre-made) was still fantastic around those onions.  I was pretty full when it was time to eat the pizza, but that meant there was more leftovers for the host – or the host’s husband…which is always appreciated, especially in my house.

Ingredients

  • 1 tablespoon olive oil
  • 2 1/2 pounds onion, sliced
  • 2 tablespoons chopped fresh thyme
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2  (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1/4 cup (1 ounce) crumbled reduced-fat feta cheese
  • 1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
  • 1  large egg, lightly beaten

Preparation

Preheat oven to 425°.

Heat oil in a skillet over medium-high heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally.

Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.

For a printer-friendly version of this recipe, please click here:  Onion Tart

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Chicken and Sausage Jambalaya

27 Apr

My family loves meat – I am very fortunate that both my daughters love their meat, as well as my carnivorous husband.  Even though when my husband goes away – I am happy as a clam to eat just a big salad with lots of fresh veges, I also love meat, and pretty much any kind.  I love going to the meat counter and looking at all the different cuts, thinking about all the different ways I can cook it up for dinner.  It is not very often though that I come home feeling like a meat department – until I decided to make the Chicken and Sausage Jambalaya that was printed in Bon Appetit.  Jambalaya is usually made with shrimp, which is why I pretty much stayed away from it all my life.  Things were about to change though – this recipe had no shrimp – just LOTS and LOTS of meat.

It didn’t really sink in as to how much meat the recipe had until I added it all up, and realized I was about to cook over 4 1/2  pounds worth.  I immediately went to the phone and started calling our neighbors – I was about to make enough Jambalaya to feed a small army.

Well – that’s exactly what I did.  I decided to use my favorite Le Crueset pot – one that I have never come close to filling – but I have also never cooked 4 1/2 pounds of meat in one casserole dish.  Everything seemed fine until I added the rice, and boy was it looking like it was going to overflow.  It ended up being just the perfect sized pot – the rice came nicely to the top, but did not cook out.  The final product?  Amazing!!  Lots of flavor – lots of meat – a nice kick, and a one pot meal that the whole family enjoyed.  It was a little spicy for the girls, but the rice mellowed it out a bit (and I also didn’t add all the cayenne pepper).  I highly recommend this if you are cooking for a crowd – and if not, prepare for a lot of leftovers…but even leftover, it is awesome.

Ingredients

  • 12 ounces applewood-smoked bacon, diced
  • 1  1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
  • 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
  • 1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
  • 1 1/2 pounds onions, chopped (4 to 5 cups)
  • 2 large celery stalks, chopped
  • 1 8- to 10-ounce red bell pepper, coarsely chopped
  • 1 8- to 10-ounce green bell pepper, coarsely chopped
  • 6 large skinless boneless chicken thighs, cut into 1- to 1 1/2-inch pieces
  • 2 tablespoons paprika
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chili powder
  • 1/4 teaspoon (or more) cayenne pepper
  • 3 10-ounce cans diced tomatoes and green chiles
  • 2 1/2 cups beef broth
  • 3 cups (19 to 20 ounces) long-grain white rice
  • 8 green onions, chopped (about 2 cups)
  • Chopped fresh Italian parsley

Preparation

Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.

Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

Serves 8-10

For a printer-friendly version of this recipe, please click here:  Chicken and Sausage Jambalaya

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

← Older Entries
Newer Entries →

Follow

Get every new post delivered to your Inbox.

Join 594 other followers