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Jan. 20th, 2010


feltlikesnow

Spicy Honey Chicken

Hi all,

First I'd like to introduce myself and say what a great idea I think this community is! I am so excited to try some of the recipes below. I'm by no means a chef, but I enjoy cooking quite a bit, and am always looking for different recipes to make or play with!

Anyway, I would hate for this post to not include anything worthwhile, so here's a favorite recipe of mine, originally found from Cooking Light. It's quite simple and full of flavor.

Spicy Honey Chicken

Ingredients:
  • 2  teaspoons  garlic powder
  • 2  teaspoons  chili powder
  • 1  teaspoon  salt
  • 1  teaspoon  ground cumin
  • 1  teaspoon  paprika
  • 1/2  teaspoon  ground red pepper
  • 8  skinless, boneless chicken thighs (I usually use boneless, skinless chicken breast & this works just as well)
  • Cooking spray
  • 6  tablespoons  honey
  • 2  teaspoons  cider vinegar

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

And for those who enjoy grilling, this recipe works just as well on the grill!

Enjoy!

Jan. 17th, 2010

Westminster Bridge

cookie2697

Lemon Risotto

I made this tonight, and it was divine. I got the recipe from the Smitten Kitchen:

http://smittenkitchen.com/2007/06/catch-up-solstice-edition/

Lemon Risotto
Adapted from Bon Appetit, May 2002
Makes 6 first-course or 4 main-course servings.

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Apr. 21st, 2009

Laura

lazza999

Weetbix Slice...

This is a recipe for Weetbix Slice. I LOVE it, it's SO easy, takes about 5 minutes to prepare, 20 to cook and then another 2 minutes for the icing. I've actually got this in the oven right now for a work party tomorrow.


Receipe and pics...Collapse )
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Feb. 8th, 2009

kphafer

Cheesy Chicken Penne

1/4 cup unsalted butter, plus additional for preparing the baking dish
3/4 pound fresh mushrooms, sliced
2 cloves of garlic, minced
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
1/4 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half, or whole milk
4 cups shredded sharp cheddar cheese, divided
3 tbs dry sherry
1/2 lb penne pasta, cooked and drained
4 cups pulled cooked chicken
1 1/2 cups toasted fresh bread crumbs

Preheat oven to 350.  Butter a shallow 3-quart baking dish, set aside

melt 1/4 cup of the better in a large, heavey-bottomed saucepan over medium-high heat.  Add the mushrooms and garlic and sprinkle with half the salt and half the pepper. Saute until the liquid released from the mushrooms has evaporated, about 12 min.  Reduce heat to med.

Sprinkle the flour evening over the mushrooms, and cook, stirring constantly, for 1 min.  Gradually add the broth and half-and-half, stirring until no lumps of the flour remain.  Bring to a simmer, stirring frequently, reduce the heat.  Simmer until the sauce has thickened, about 3-5 min.  Remove from the heat and add 3 cups of the cheese, and the sherry, stirring constantly until the cheese melts.  Stir in the remaining salt and pepper.

Stir the pasta and chicken into the cheese sauce.  Mix the remaining cheese and the bread crumbs and sprinkle evenly over the top of the casserole.  Bake, uncovered, until the sauce is bubbling and the top is lightly browned, about 35-40 min.

-Tillamook Cheese Cookbook

This is a VERY yummy dish.  I served it when we had our pastors over and everyone ate until we were too stuffed to move.  Yummy!  Serve with some steamed broccoli on the side and you can't ask for more.  :)

Jan. 26th, 2009

butterfly

soccervark

Spicy Chicken and Cous Cous

This recipe is from Pillusbury.  I got it from my mom's "One-dish Meals" cookbook, but you can probably find it elsewhere.  It is super easy to make and really filling, and gives a nice little twist to chicken.  It can probably be easily modified to using non-canned/frozen vegetables as well, if you have a little more time.  Extra cumin is always a plus.

Prep Time: 25 minutes

Yield: 4 Servings

 

¾   cup uncooked couscous

1    lb. boneless, skinless chicken breast halves, cut into ¾ to 1 inch pieces

1    (14 ½ oz.) can Mexican-style stewed tomatoes, un-drained

1    (15 oz.) can garbanzo beans, drained, rinsed

1 ½ cups frozen bell pepper and onion stir-fry

1    teaspoon cumin

 

1. Cook couscous as directed on package.

 

2. Meanwhile, spray large nonstick skillet with nonstick cooking spray.  Heat over medium-high heat until hot.  Add chicken; cook 3 minutes, stirring occasionally.

 

3. Stir in all remaining ingredients.  Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until chicken is no longer pink, stirring occasionally.

 

4. Fluff couscous with fork; spoon onto serving platter.  Top with chicken mixture.

Jan. 25th, 2009

kphafer

The ultimate comfort food macaroni & cheese

8 tbs unsalted butter
1 1/2 tsp garlic powder, divided
3 cups good white crusty bread cut into 1/4 inch pieces
2 cups white extra sharp cheese
1/2 cup shredded swiss cheese
1 1/4 cup Romano cheese
2 tsp salt, divided
1 lb rigatoni pasta
1/4 cup all purpose flour
2 1/2 cups half-and-half, room temp
2 cups whole milk
1/2 tsp fresh ground black pepper
1/2 to 1 tsp ground red pepper flakes
1/4 tsp nutmeg
2 cups shredded sharp cheddar cheese

Preheat over to 350

Butter and set aside a 9 by 13-inch casserole dish.  To make the topping, melt 4 tbs of butter with 1/2 tsp of the garlic powder.  Place the bread cubes in a medium bowl.  Toss teh melted garlic butter with the bread cubes and reserve.

Combine 1 cup of white cheddar, 1/2 cup swiss, and 1/4 cup Romano in a separate small bowl.  Reserve for the topping.

Bring 6 quarts of water to a boil in a large pot and add 1 1/2 tbs of salt and the pasta.  Cook according to package directions, to the al dente stage.  Drain in a colander and reserve.

Prepare the sauce while the pasta is cooking.  Melt 4 tbs of butter in a large saucepan over medium heat.  Whisk in the flour and cook for 3 minutes, whisking constantly.  Gradually add the half-and-half and milk, and bring just to a boil, whisking constantly.  Reduce the heat and simmer, whisking often, until the sauce slightly thickens (about 4-5 minutes).

Stir in the remaining garlic powder, salt, pepper, red pepper flakes, and nutmeg.  Add the remaining white cheddar, swiss, Romano, and sharp cheeses, stirring until all the cheese is melted.  Remove the pan from heat.  Fold the pasta into the cheese sauce.

Pour the mixture into a prepared baking dish.  Sprinkle with the reserved cheese.  Top with the bread-cube mixture.  Bake for 25-30 minutes, or until the cheese is bubbly and the top begins to brown.  Allow to stand for 5 minutes before serving.  

This recipe came from the Tillamook Cheese Cookbook.  It is very yummy, but VERY rich, so go gently when you devour it.  Serve it with a tall glass of cold milk.  It truly is the ultimate comfort food!
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kphafer

Beef Braised in Red Wine

1lb 10oz trimmed thick beef fillet
3 garlic cloves
2 tbs chopped rosemarry
2 tbs olive oil
3/4 oz dried wild mushrooms
1 onion, halved and sliced
2/3 cup red wine (pick something you would like to drink with dinner)
14 oz tin chopped tomatoes
8-10 thin slices of prosciutto

Make several small incisions around the beef.  Push a slice of garlic into each incision, using up 1 of the garlic cloves.  Scatter 1 tbs of rosemary over the beef and season with salt and pepper.  Lay the prosciutto slices on  board in a line next to each other, creating a sheet of prosciutto to wrap the beef in.  Put the beef fillet across the prosciutto and fold the prosciutto over the fillet to enclose it.  Secure the prosciutto by tying it several times with kitchen string to keep the beef and prosciutto together.  Leave in the fridge and let sit for 15 minutes.

Preheat the oven to 375 and heat the olive oil in a casserole dish.  Add the beef and dear on all sides until the prosciutto is golden brown, but not burnt.  A little of the prosciutto may fall off, but it doesn't matter: just make sure the beef is well sealed.  Removed from the casserole dish.

Leave the mushrooms to soak in 3/4 cup of hot water for ten minutes.  Add the onion to the casserole dish, reduce the head and gently cook until soft, add the remaining garlic and rosemary and cook for a few more minutes.

Remove the mushrooms from the water and add the onion, reserving the water.  Cook the mushrooms for a couple of minutes, then add the mushrooms and onions to the casserole, add the water too but be careful that the sediments in the water are thrown away.  Boil until all the water is reduced.  Add the wine and cook for a few minutes then add the tomatoes and cook for a further 5-10 minutes to reduce to a thick sauce.

Season sauce with salt and pepper and add the beef to the casserole dish.  Place in the oven and cook for an additional 20 minutes for medium-rare.  Remove from oven, let cool and serve. 

This is a very yummy dish and doesn't make a lot of dishes, which is nice.  Also you can serve a salad and eat that while the meet finishes cooking/cooling.  If you selected a nice bottle of wine you may enjoy that with the dinner...very yummy.  :)

Jan. 23rd, 2009

kphafer

Apricot Balsamic Glazed Chicken

1/2 cup apple juice or cider
1/4 cup apricot preserves
1/4 cup aged balsamic vinegar
extra virgin olive oil (EVOO)
4 chicken breasts
salt and pepper

Preheat the grill to medium-high.  In a medium saucepan, bring the juice, preserves and vinegar to a boil.  Lower the heat and cook until thick and syrupy (about 7-10 minutes).
Drizzle EVOO all over the chicken as season with salt and pepper.  Grill until cooked through.
Brush the chicken with the apricot glaze and serve.

I found that this is a great taste, very beautiful and unique, but I had a difficult time deciding what kind of veggies to serve with it.  Perhaps a green salad with vinaigrette and then some cooked carrots and onions maybe?

Jan. 18th, 2009

Westminster Bridge

cookie2697

Potato Salad

kphafer asked me to post my potato salad recipe when she heard that I made some yesterday. The source for this is my brother's ex-girlfriend's ex-roommate. Yup. lol. I like it because it's an unusual potato salad, and it's all things I like (since I am an uber-picky eater). For instance, no eggs. Not a fan of the eggs.

The recipe is kind of a sloppy one. I don't even use quantities anymore when I make it. I just eye it. And this time I made a bit too much of the gooey parts, but eh, so it goes.

Anyway, here it is:

yukon golds (5 or 6)
shallot (one big one)
fresh parsley (approx 1/4 cup)
fresh basil (approx 1/4 cup)
salt (1 teaspoon)
pepper (1 teaspoon)
olive oil (1/4 cup)
red wine vinegar (1/4 cup)
mayo/sour cream (approx 3/4 cup)

Boil the potatoes, slice them when they are cool enough to touch and mix in everything else while they're still warm.

I usually use more sour cream and less mayo. And I usually use light mayo/sour cream because it's a little healthier and the flavor isn't any different. And I like mine a little heavy on the red wine vinegar. Actually, this was the first time I actually made it with the yukon golds too. I usually just use red potatoes.

Jan. 12th, 2009

Westminster Bridge

cookie2697

Ginger-Roasted Salmon

How about a fish recipe? I got this one from my older brother, who got it from marthastewart.com. Yes, that's right. My older brother is a Martha Stewart fan. And he's straight.

ANYWAY. He made it for me in Seattle with some FRESH Copper River Sockeye Salmon and it was divine. I had never had such good fish in my life. So I stole the recipe. It's very easy to make and also a staple for me.

Serves 4

Nonstick cooking spray
4 6-ounce center-cut boneless salmon fillets, skin on
1 tablespoon seasoned rice vinegar
2 teaspoons grated fresh ginger
2 teaspoons honey
2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground black pepper

DIRECTIONS
1. Preheat the oven to 425 degrees. Line a baking sheet with a rack and spray with cooking spray.

2. Place salmon, skin side down, on rack. In a small bowl, whisk together vinegar, ginger, honey, and oil until well combined. Pour 1 teaspoon of the mixture over each salmon fillet; season with salt and pepper. Roast until just cooked through, 15 to 18 minutes.

3. Transfer salmon to serving plates and drizzle each with an additional teaspoon of the ginger mixture. Serve immediately.

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