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Chicken and Dumplings

September 19, 2012 by Jackie Leave a Comment

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Chicken and Dumplings

Recipe Type: Entree

Serves: 5

Ingredients

1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 10-count tube refrigerated biscuits

Instructions

Heat oven to 400° F.
Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.

Recipe and photo source: Real Simple , FEBRUARY 2006

Filed Under: Main Dishes, Recipes

Candy Apples

September 19, 2012 by Jackie Leave a Comment

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Candy Apples

Recipe Type: Dessert

Serves: 6

Ingredients

6 apples
6 wooden or bamboo skewers
1 1/2 cups granulated sugar
1/8 tsp. cream of tartar
1/3 cup water
1/2 tsp. fresh lemon juice
6 whole cloves
1 tsp. red food coloring
cinnamon red hots candies, crushed (optional)
flaked coconut or chopped nuts

Instructions

Spray a cookie sheet with non-stick spray, brush with vegetable oil or line with a silicone sheets.
Remove stems from apples. Insert a skewer into each apple through the stem end.
In a heavy saucepan over medium heat, dissolve the sugar with the water and cream of tartar. Add lemon juice, cloves and crushed cinnamon red hots (if using).
Add red food coloring. Boil the mixture, without stirring, until the temperature reaches 310°F on a candy thermometer or until the sugar mixture reaches the hard crack stage.
Remove saucepan from heat. Dip apples into the syrup, turning to coat. If a coconut or nut coating is wanted, roll the apples in the coating while still warm.
Leave the apples on the cookie sheet to cool.
Makes 6 apples.

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Filed Under: Desserts, Recipes

Asparagus Artichoke Salad

September 18, 2012 by Jackie Leave a Comment

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Asparagus Artichoke Salad

Recipe Type: Side Dish

Serves: 7

Ingredients

1 large shallot, sliced thin (can sub a few thin slices of red onion or some sliced spring onion)
2-3 Tbsp lemon juice
2 pounds thick asparagus, rinsed, tough ends broken off and discarded (or saved for stock)
2 Tbsp olive oil, divided
Salt
1 teaspoon garlic powder
1 pint grape or cherry tomatoes, sliced in half
1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half (depending on the size of the artichokes)

Instructions

Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad.
a To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender.
b To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes.
Remove the asparagus from the oven or grill and cut into bite-sized pieces.
Put the asparagus and all the remaining ingredients into a large bowl and mix to combine. Add as much of the marinating liquid from the jarred artichokes as you like. Serve chilled or at room temperature.

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Filed Under: Recipes, Sides

Celery, Blue Cheese and Hazelnut Salad

September 18, 2012 by Jackie Leave a Comment

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Celery, Blue Cheese and Hazelnut Salad

Recipe Type: Appetizer

Serves: 6

Ingredients

6 ounces good quality blue cheese
3/4 cup hazelnuts
1 Tbsp butter
3 Tbsp maple Syrup
Pinch of cayenne
Salt
2-3 bunches of celery, tops removed
12-15 pitted dates (can sub with a handful of dried cranberries or cherries)
1/4 cup olive oil (or hazelnut oil if you happen to have it)
1 teaspoon lemon zest
4 teaspoons lemon juice (if using Meyer lemons, use 2 Tbsp)
Freshly ground black pepper

Instructions

Remove cheese from refrigerator to come to room temperature.
Place hazelnuts on a rimmed baking sheet in a 300°F oven for 30 minutes.
While the nuts are roasting, prepare the other ingredients. Use a vegetable peeler to peel away the tough outer strings of the stalks of celery. Slice the celery stalks on the diagonal into 1/4-inch thick slices. Slice the dates lengthwise first in half, then slice the halves lengthwise into 3 or four pieces. If the dates are on the large size, you may want to slice them in half widthwise first. You want to end up with pieces that are about an inch long and a 1/4 inch wide.
Once the hazelnuts have roasted for half an hour, remove them from the oven, let cool for a few minutes. Then rub the hazelnuts together inside of a clean dish towel to remove as much of the outer dark skin as you can.
Melt butter in a small skillet. Add a pinch of cayenne and salt. Add the roasted hazelnuts to the pan and toast them on medium low heat for a few minutes, continuously stirring. When the hazelnuts are hot, turn off the heat and add maple syrup to the pan. Stir to coat the hazelnuts in the maple syrup. Let glazed nuts sit in the pan to cool. Later you will scrape them loose with a wooden spoon and serve atop the salad.
Prepare the salad dressing. In a small jar, mix together the olive oil, lemon zest, and lemon juice. Add salt and black pepper to taste. Shake to combine.
To assemble, layer a shallow platter or dish first with the sliced celery, then dates, then crumble the blue cheese over it and sprinkle with glazed hazelnuts. Right before serving, pour dressing over top.

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Filed Under: Appetizers, Recipes

Blueberry Muffins

September 17, 2012 by Jackie Leave a Comment

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Blueberry Muffins

Recipe Type: Dessert

Prep time: 10 mins

Cook time: 16 mins

Total time: 26 mins

Serves: 12

Ingredients

Nonstick cooking spray
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1 cup Buttermilk or Whole milk
1/3 cup vegetable oil
2 eggs
1 cup fresh or frozen blueberries

Instructions

Preheat the oven to 425F. Line a 12 cup muffin pan with paper liners or spray it with nonstick spray. Coat the top of the pan with cooking spray.
In a large bowl, combine the flour, sugar and baking powder. In a medium bowl, whisk together the buttermilk, oil and eggs. Pour the wet ingredients over the dry mixture, and add the blueberries while continually mixing with a fork.
Fill each cup 3/4 full. Bake 15 to 18 minutes, or until muffins are golden and springy to the touch.

Filed Under: Desserts, Recipes

Pumpkin Spice Bundt Cake

September 16, 2012 by Jackie Leave a Comment

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Pumpkin Spice Bundt Cake

Recipe Type: Dessert

Ingredients

For the cake:
3 1/4 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 3/4 cups granulated sugar
1 cup vegetable oil, plus more as needed
4 large eggs
1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)

Instructions

Heat the oven to 350°F and arrange a rack in the middle. Coat a 12-cup Bundt pan with vegetable oil and flour and tap out any excess flour.
Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
Place the sugar and measured oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.
Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour to 70 minutes.
Remove the pan to a wire rack and let the cake cool in the pan for 15 minutes. Turn the cake out onto the wire rack and cool completely.
Dust with Powdered Sugar.

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Filed Under: Desserts, Recipes

Baked Ziti with Prosciutto

September 16, 2012 by Jackie Leave a Comment

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Baked Ziti with Prosciutto

Recipe Type: Entree

Ingredients

1 pound dried ziti or other tubular pasta
10 ounces Gruyère cheese, grated through the large holes of a box grater (about 4 1/4 cups)
1 quart heavy cream (4 cups)
Pinch of freshly grated nutmeg
3 ounces thinly sliced prosciutto, cut widthwise into 1/2-inch-thick ribbons
1 cup dry breadcrumbs
2 tablespoons unsalted butter, softened
1 medium clove garlic, minced
1 tablespoon finely chopped fresh thyme leaves

Instructions

Heat oven to 350°F. Cook pasta according to the package directions. Drain and reserve.
Meanwhile, pour heavy cream in a large pot and bring to a simmer over medium heat. Remove from heat, add all but a handful of the cheese, and stir until melted. Add a pinch of nutmeg, stir in the pasta and prosciutto, and season well with salt and freshly ground black pepper.
In a large bowl, combine breadcrumbs, softened butter, garlic, thyme, and cheese, and rub together with your fingers until evenly incorporated and no visible chunks of butter remain. Season well with salt and freshly ground black pepper.
Transfer pasta mixture to a 2 1/2 – quart ceramic or glass casserole dish and top evenly with the breadcrumb mixture.
Bake until golden brown and bubbling, about 20 minutes.

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Filed Under: Main Dishes, Recipes

Roasted Garlic Potato Soup

September 16, 2012 by Jackie Leave a Comment

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Roasted Garlic Potato Soup

Recipe Type: Appetizer

Ingredients

5 whole garlic heads
2 bacon slices, diced $
1 cup diced onion $
1 cup diced carrot $
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley

Instructions

Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley.

Recipe Source: Cooking Light May 1995

Filed Under: Appetizers, Recipes