Parmesan Chicken with Caesar Roasted Romaine

October 1, 2012 by Leave a Comment
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Parmesan Chicken with Caesar

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 7-ounce skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • 4 anchovy fillets packed in oil, drained, chopped
  • 1 lemon, cut into 8 wedges
Instructions
  1. -ounce skinless, boneless chicken breasts
  2. Kosher salt, freshly ground pepper
  3. /2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
  4. /2 cup panko (Japanese breadcrumbs)
  5. tablespoons extra-virgin olive oil, divided
  6. tablespoons chopped flat-leaf parsley
  7. garlic cloves, chopped, divided
  8. large hearts of romaine, halved lengthwise
  9. anchovy fillets packed in oil, drained, chopped
  10. lemon, cut into 8 wedges

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Filed Under: Main Dishes

Pumpkin Crescent Rolls

October 1, 2012 by Leave a Comment
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Pumpkin Crescent Rolls

Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 3/4 cup canned pumpkin
  • 3 tablespoons cooking oil
  • 2 tablespoons brown sugar
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon ground cinnamon
Instructions
  1. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.
  2. In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add pumpkin mixture to dry mixture, stirring with a fork until combined. Form into a ball.
  3. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly.
  4. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400 degree F. oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls.

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Filed Under: Desserts, Recipes

Sauteed Savoy Cabbage With Scallions and Garlic

October 1, 2012 by Leave a Comment
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Sauteed Savoy Cabbage with Scallions and Garlic

Recipe Type: Side Dish
Prep time:
Total time:
Serves: 4
Ingredients
  • 1 bunch scallions
  • 2 garlic cloves, chopped
  • 3 tablespoons olive oil
  • 1 pound Savoy cabbage, cored and thinly sliced (8 cups)
  • 1/4 cup water
Instructions
  1. Chop scallions, reserving white and dark green parts separately.
  2. Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.

Recipe and photo source: Gourmet 2011

Filed Under: Recipes, Sides

Southern Jambalaya, Slow Cooked

September 30, 2012 by Leave a Comment
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Southern Jambalaya, Slow Cooked

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1 pound andouille sausage, sliced
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 pound frozen cooked shrimp without tails
Instructions
  1. n a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

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Filed Under: Main Dishes, Recipes

Collard Greens

September 30, 2012 by Leave a Comment
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Collard Greens

Recipe Type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 3 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 cups chicken broth
  • 1 pinch red pepper flakes
  • 1 pound fresh collard greens, cut into 2-inch pieces
Instructions
  1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
  2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

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Filed Under: Recipes, Sides

Roasted Pumpkin Seeds

September 30, 2012 by Leave a Comment
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Roasted Pumpkin Seeds

Recipe Type: Appetizer
Ingredients
  • 1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)
  • 2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.
  • 3. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.
  • 4. Let cool and store in an air-tight container.
Instructions

 

Filed Under: Appetizers, Recipes

Caramel Apples

September 30, 2012 by Leave a Comment
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Caramel Apples

Recipe Type: Dessert
Serves: 12
Ingredients
  • 6 Granny Smith apples
  • 6 wooden sticks
  • 1 (14 ounce) package individually wrapped caramels, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
Instructions
  1. Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil.
  2. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil and chill until ready to serve.

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Filed Under: Desserts, Recipes

Breakfast Quiche

September 30, 2012 by Leave a Comment
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Breakfast Quiche

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 8 slices bacon
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons butter, melted
  • 4 eggs, beaten
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
Instructions
  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
  4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

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Filed Under: Main Dishes, Recipes

Greek Meatballs

September 25, 2012 by Leave a Comment
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Greek Meatballs

Recipe Type: Appetizer
Serves: 8
Ingredients
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 large shallot, minced
  • 1 pound ground lamb
  • 4 ounces salt pork, ground or finely minced
  • Zest of 1 orange
  • 2 tablespoons chopped mint
  • Freshly ground black pepper
  • Greek yogurt for dipping
Instructions
  1. Heat a small pan over medium heat and add oil, garlic, jalapeño and shallot, and cook for 1 minute, then let cool.
  2. Meanwhile, crumble lamb into a large bowl. Evenly scatter salt pork, orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb. Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan.
  3. Heat a large cast iron pan over medium to medium high heat. Working in batches if necessary to prevent crowding, brown meatballs on all sides until cooked through, 8 to 10 minutes. Serve warm with toothpicks or skewers with plain yogurt.

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Filed Under: Appetizers, Recipes

Rack of Lamb

September 25, 2012 by Leave a Comment
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Rack of Lamb

Recipe Type: Entree
Serves: 2-3
Ingredients
  • 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people)
  • For each rib rack:
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 2 Tbsp olive oil
Instructions
  1. Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
  2. Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
  3. Preheat oven to 400°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don’t burn.
  4. Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.
  5. Cut lamb chops away from the rack by slicing between the bones.

 Recipe and photo source

Filed Under: Main Dishes, Recipes
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