Lamb Chops With Lemon

September 2, 2012 by Leave a Comment
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Lamb Chops With Lemon
Recipe Type: Entree
Serves: 12
Ingredients
  • 3 large shallots, minced
  • 6 tablespoons chopped fresh mint
  • 6 tablespoons chopped fresh oregano
  • 6 large garlic cloves, minced
  • 1 tablespoon sugar
  • 24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • Fresh oregano sprigs (for garnish)
Instructions
  1. Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
  2. Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
  3. Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

Recipe and Photo Source – Bon Apetit April 2011

Filed Under: Main Dishes, Recipes

Pickled Onions

September 2, 2012 by Leave a Comment
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Pickled Onions
Recipe Type: Side Dish
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 1 cup
Ingredients
  • 1 medium red onion, thinly sliced (about 1 cup)
  • 1/4 cup red wine vinegar or apple cider vinegar
  • 1/2 teaspoon sugar
  • Kosher salt
Instructions
  1. Place onion slices in a medium bowl. Pour vinegar and 1/2 cup warm water over onion. Stir in sugar and season with salt; let stand until slightly pickled, about 30 minutes. Drain. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Cover and refrigerate.

Recipe and Photo Source – Bon Apetit May 2011

Filed Under: Recipes, Sides

Basil Chicken in Coconut Curry Sauce

September 2, 2012 by Leave a Comment
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Basil Chicken in Coconut Curry Sauce
Recipe Type: Entree
Serves: 4
Ingredients
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • 1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
  • 1 large red onion, chopped (about 1 cup)
  • 5 cloves garlic, minced
  • 2 jalapeño peppers, seeded and minced
  • 2 Tbsp olive oil or grapeseed oil
  • 1 14-oz can coconut milk
  • 2 teaspoons cornstarch
  • 1 teaspoon Worcestershire sauce
  • 3 Tbsp fresh basil leaves, chopped
  • 1 Tbsp finely chopped fresh ginger
  • Hot cooked rice
Instructions
  1. In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside.
  2. Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.
  3. In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeños and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
  4. Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
  5. Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.
  6. Serve over rice.

Recipe and Photo Source

Filed Under: Main Dishes, Recipes

Toasted Marshmallow Topping

September 2, 2012 by Leave a Comment
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Toasted Marshmallow Topping
Recipe Type: Dessert
Serves: 4 1/2 cups
Ingredients
  • 1 cup plus 2 tablespoons light corn syrup
  • 1 cup water
  • 3/4 cup sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon vanilla extract
Instructions
  1. Stir corn syrup, 1 cup water, and sugar in medium saucepan over medium-high heat until sugar dissolves. Attach candy thermometer to side of pan. Boil syrup without stirring until thermometer registers 238°F, occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.
  2. Meanwhile, place egg whites, cream of tartar, and vanilla in bowl of heavy-duty mixer fitted with whisk. When thermometer in syrup registers 230°F, beat whites at medium-low speed until peaks form. When thermometer registers 238°F, pour hot syrup down sides of bowl, beating until marshmallow topping is shiny and thick, about 2 minutes.
  3. Scrape topping into glass pie dish. DO AHEAD Can be made 1 day ahead. Cover with inverted bowl (plastic wrap will stick). Let stand at room temperature. If topping hardens, microwave in 10-second intervals before browning.
  4. Preheat broiler. Broil marshmallow topping until surface is golden brown, about 1 minute. Serve immediately.

Recipe and Photo Source – Bon Apetit August 2007

Filed Under: Desserts, Recipes

Black Bean Taco Salad

August 26, 2012 by Leave a Comment
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Black Bean Taco Salad
Recipe Type: Side Dish
Author: Cooking Light July 2000
Serves: 4
Ingredients
  • Vinaigrette:
  • 1/4 cup chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 garlic clove, peeled
  • Salad:
  • 8 cups thinly sliced iceberg lettuce
  • 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
  • 1 cup chopped tomato
  • 1 cup chopped green bell pepper
  • 1 cup finely diced red onion
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups fat-free baked tortilla chips (about 4 ounces)
Instructions
  1. To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
  2. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Recipe and Photo Source: Cooking Light July 2000

Filed Under: Recipes, Sides

Hot Sausage Dip

August 26, 2012 by Leave a Comment
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Hot Sausage Dip
Recipe Type: Appetizer
Serves: 11
Ingredients
  • 1 pound ground hot pork sausage
  • 1 (10-ounce) can diced tomato and green chiles
  • 1 (8-ounce) package cream cheese, softened
  • 3/4 cup (3 ounces) shredded sharp Cheddar cheese
  • Corn chips
Instructions
  1. Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well.
  2. Drain diced tomato and green chiles, reserving 1/4 cup liquid.
  3. Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese. Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.

Recipe and Photo Source : Coastal Living September 2001

Filed Under: Appetizers, Recipes

White Cheese Chicken Lasagne

August 26, 2012 by Leave a Comment
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White Cheese Chicken Lasagne
Recipe Type: Entree
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
Ingredients
  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated Parmesan cheese for topping
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  3. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  4. Bake 35 to 40 minutes in the preheated oven.

Recipe and Photo Source

Filed Under: Main Dishes, Recipes

Pumpkin Muffins with Streusel Topping

August 26, 2012 by Leave a Comment
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Pumpkin Muffins with Streusel Topping
Recipe Type: Dessert
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups pumpkin puree
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2/3 cup vegetable oil
  • 1/2 cup applesauce
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins (optional)
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons rolled oats
  • 2 tablespoons all-purpose flour
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
  2. Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
  3. Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
  4. Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

Recipe and Photo Source

Filed Under: Desserts, Recipes

Prosciutto Asparagus Spirals

August 23, 2012 by Leave a Comment
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Prosciutto Asparagus Spirals
Recipe Type: Side Dish
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 30
Ingredients
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 6 tablespoons garlic & herb spreadable cheese, softened
  • 8 slices prosciutto or thinly sliced deli ham
  • 30 medium asparagus spears, trimmed
Instructions
  1. Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
  2. Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
  3. Bake for 15 minutes or until the pastries are golden brown.

Recipe and Photo source

Filed Under: Recipes, Sides

Black-Eyed Pea Gumbo

August 11, 2012 by Leave a Comment
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Black-Eyed Pea Gumbo
Recipe Type: Entree
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
Serves: 8
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped
Instructions
  1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

Recipe and Photo Source

Filed Under: Main Dishes, Recipes
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