Bacon Wrapped Blue Cheese Stuffed Chicken Green Beans and Smashed Potatoes with Green Onions
Another from Rachel Ray off the food network.
Prep 20 min Cook 35 min Total: 55 min Level:Easy Yield:4 servings
Ingredients
* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock
Directions
Preheat oven to 425 degrees F.
Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.
Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.
Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.
Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.
Serve chicken with green beans and potatoes alongside.
Thursday, November 5, 2009
Monday, November 2, 2009
Dressed-Up Bacon Mac and Cheese
Dressed-Up Bacon Mac and Cheese -food network magazine
Cook Time:55 min
Level:Intermediate
Yield:4 to 6
Ingredients
* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt
Directions
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.
Cook Time:55 min
Level:Intermediate
Yield:4 to 6
Ingredients
* Unsalted butter, for greasing
* 8 ounces macaroni
* 2 1/2 cups cold milk
* 4 ounces provolone cheese, coarsely grated
* 4 ounces aged Asiago cheese, coarsely grated
* 2 large eggs
* 2 scallions, white and green parts, chopped
* 3 slices white sandwich bread, torn into small pieces
* 3 strips bacon
* 1 medium onion, chopped
* 1 clove garlic, minced
* 3 tablespoons all-purpose flour
* 1/8 teaspoon cayenne pepper
* Kosher salt
Directions
Preheat the oven to 375 degrees F. Butter a 2-quart shallow casserole dish. In a large pot of salted boiling water, cook the macaroni until al dente, about 5 minutes. Drain; transfer the pasta to the prepared casserole dish along with 1/4 cup of the cold milk. (This will cool the pasta and prevent it from becoming gummy.)
Meanwhile, mix the cheeses together in a small bowl. Beat the eggs with 1/4 cup of the milk in a medium bowl. Add the scallions, bread and half of the cheese to the egg mixture; set aside.
Cook the bacon in a large skillet over medium heat until crisp; transfer to paper towels to drain. Discard all but 2 tablespoons drippings from the pan. Add the onion and garlic; cook, stirring, until just brown, about 4 minutes. Stir in the flour, cayenne pepper and 1 teaspoon salt; cook for 2 minutes. Slowly add the remaining 1 3/4 cups milk and 3/4 cup water to the skillet. Bring to a boil, whisking until thick. Remove the sauce from the heat and whisk to cool slightly. Whisk in the remaining cheese. Add the sauce to the macaroni; stir to combine.
Crumble up the bacon and add it to the egg/bread mixture. Spread evenly over the pasta. Place the casserole dish on a baking sheet and bake until golden brown, about 35 to 40 minutes. Remove from the oven; let sit 5 minutes before serving.
Milanese Fettuccini Alfredo
Milanese Fettuccini Alfredo from Rachel Ray
Level:Easy
Yield:4-6 servings
Times:Prep 5 min
Cook 20 min Total:25 min
Ingredients
* 1/2 teaspoon saffron threads, 2 pinches
* 1 to 1 1/2 cups chicken stock
* Salt
* 1 pound fettuccine
* 6 tablespoons butter, cut into pats
* 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano
Directions
Bring large pot of water to a boil over medium heat.
Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.
In a small pot over low heat, add the saffron threads and the stock. Let steep until ready to use.
When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock. Drain the pasta.
Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the saffron liquid. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately.
Level:Easy
Yield:4-6 servings
Times:Prep 5 min
Cook 20 min Total:25 min
Ingredients
* 1/2 teaspoon saffron threads, 2 pinches
* 1 to 1 1/2 cups chicken stock
* Salt
* 1 pound fettuccine
* 6 tablespoons butter, cut into pats
* 8 ounces (2 1/2 to 3 cups loosely packed), finely grated Parmigiano-Reggiano
Directions
Bring large pot of water to a boil over medium heat.
Preheat the oven to warm, about 200 degrees F. Put a large serving bowl or a platter, for the pasta, into the oven to warm.
In a small pot over low heat, add the saffron threads and the stock. Let steep until ready to use.
When the water boils, season with salt, add the pasta and cook to al dente. Just before draining, add a ladle of the starchy pasta water to the pot with the saffron stock. Drain the pasta.
Remove the bowl or platter from the oven and scatter with the butter pats. Add the pasta and pour in the saffron liquid. Sprinkle with half of the cheese and toss for 1 minute. Add more cheese and continue to toss for another 1 to 2 minutes. Keep tossing until the pasta is evenly coated and cheese has melted into the saffron broth forming a creamy, lightly golden sauce. Serve immediately.
Chicken Cutlets with Orange and Arugula
Chicken Cutlets with Orange and Arugula from Rachel ray
*Cook Time:15 min
*Level:Easy
*Yield:4 servings
ngredients
* 1 1/2 cups bread crumbs
* 1/2 cup grated Parmigiano-Reggiano
* A little fresh grated nutmeg
* A handful flat-leaf parsley, finely chopped
* 1 orange, zested
* 1 cup all-purpose flour
* 3 eggs, beaten
* 4 small boneless, skinless chicken breasts, about 6 ounces each
* Salt and freshly ground black pepper
* Olive oil or vegetable oil, for frying
* 2 seedless oranges
* 2 yellow or orange tomatoes, seeded and diced
* 1 sprig fresh oregano, leaves finely chopped, optional
* 1/2 small red onion or 2 to 3 scallions, chopped
* 2 tablespoons extra-virgin olive oil
* 4 cups baby arugula leaves
Directions
Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.
Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.
While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.
Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.
*Cook Time:15 min
*Level:Easy
*Yield:4 servings
ngredients
* 1 1/2 cups bread crumbs
* 1/2 cup grated Parmigiano-Reggiano
* A little fresh grated nutmeg
* A handful flat-leaf parsley, finely chopped
* 1 orange, zested
* 1 cup all-purpose flour
* 3 eggs, beaten
* 4 small boneless, skinless chicken breasts, about 6 ounces each
* Salt and freshly ground black pepper
* Olive oil or vegetable oil, for frying
* 2 seedless oranges
* 2 yellow or orange tomatoes, seeded and diced
* 1 sprig fresh oregano, leaves finely chopped, optional
* 1/2 small red onion or 2 to 3 scallions, chopped
* 2 tablespoons extra-virgin olive oil
* 4 cups baby arugula leaves
Directions
Combine the bread crumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Put the flour in another bowl and the eggs in a third bowl.
Cut the chicken breasts horizontally being sure not to cut all the way through to the other side so it will open like a book. Once the chicken is butterflied, lightly pound the chicken between waxed paper, parchment or plastic wrap into 4 large, very thin cutlets. Season the cutlets with salt and pepper and coat with the flour, then the egg and then the bread crumbs.
Heat a 1/2-inch of frying oil in very large skillet over medium to medium-high heat. When the oil is hot, add the cutlets 1 or 2 at a time, depending on the size of the pan. As cutlets are done, transfer to a baking rack to drain. Cutlets may be served room temperature but you want them to remain crisp.
While the cutlets cook, working next to the stove, peel and section the oranges and dice. Add them to a large bowl along with the tomatoes, oregano, if using, onion, extra-virgin olive oil and salt and pepper, to taste. Toss and when ready to serve fold in the arugula leaves.
Transfer the cutlets to serving plates and top with mounds of orange and arugula salad before serving.
Friday, June 26, 2009
Ricotta cheese cookies
A family Favortie during the holidays!
Ricotta cheese cookie
2 cups of sugar
1/2 pound butter or margarine
15 ounce carton of Ricotta cheese
3 eggs
2 teaspoons vanilla
4 cups flour, sifted
1/2 teaspoons salt
1 teaspoons baking soda
Frosting: 4oz cream cheese
2 teaspoons butter
2 cups confectioners sugar
1/2 teaspoons vanilla
Cream well together sugar, butter or margarine, ricotta cheese, eggs and 2 teaspoons vanilla. Sift together flour, salt and baking soda. Add to creamed mixture, mix well. Drop by teaspoons on greased cookie sheet. Bake at 350 degrees until light brown on bottom (about 10 minutes). Cool, then ice with frosting. Frosting; cream cheese, 2 teaspoons butter, confectioners sugar, and 1/2 teaspoon vanilla. Dip in sprinkles.
Ricotta cheese cookie
2 cups of sugar
1/2 pound butter or margarine
15 ounce carton of Ricotta cheese
3 eggs
2 teaspoons vanilla
4 cups flour, sifted
1/2 teaspoons salt
1 teaspoons baking soda
Frosting: 4oz cream cheese
2 teaspoons butter
2 cups confectioners sugar
1/2 teaspoons vanilla
Cream well together sugar, butter or margarine, ricotta cheese, eggs and 2 teaspoons vanilla. Sift together flour, salt and baking soda. Add to creamed mixture, mix well. Drop by teaspoons on greased cookie sheet. Bake at 350 degrees until light brown on bottom (about 10 minutes). Cool, then ice with frosting. Frosting; cream cheese, 2 teaspoons butter, confectioners sugar, and 1/2 teaspoon vanilla. Dip in sprinkles.
sour cream cookies
sour cream cookie recipe
1/2 cup crisco
1 cup sugar
1 egg
cream together with a fork
add 2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
mix all together and add
1/2 cup sour cream
1 teaspoon vanilla
put teaspoon on of batter on cookie sheet (not too big of a heap)
bake at 375 for about 8 to 10 minutes
I usually double the batter.
when cooled you can add sugar icing and sprinkles if desired
ICING:powdered sugar and water- add water in small amounts until desired consistancy- should be thick but not too thick - enough to dunk cookie in - add sprinkles while icing still is wet.
1/2 cup crisco
1 cup sugar
1 egg
cream together with a fork
add 2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
mix all together and add
1/2 cup sour cream
1 teaspoon vanilla
put teaspoon on of batter on cookie sheet (not too big of a heap)
bake at 375 for about 8 to 10 minutes
I usually double the batter.
when cooled you can add sugar icing and sprinkles if desired
ICING:powdered sugar and water- add water in small amounts until desired consistancy- should be thick but not too thick - enough to dunk cookie in - add sprinkles while icing still is wet.
Monday, June 15, 2009
Green tea with gensing and honey (mock of Arizona tea)
I LOVE Arizona tea with gensing and honey - Tried it- not even close :( see notes below.
* 4 Qt. Water
* 2 Lipton Green Tea Bags (Regular Size) (Yes only two)
* 1 Cup Sugar
* 4 Tbsp Honey
* 6 Tbsp Lemon Juice
* 1/4 Tsp Gensing Extract
(can find at local health food source)
Directions
1. Boil 1 qt water
2. Steep Green Tea bags for 1 Hour (YES 1 hour)
3. After your hour is up add
the rest of the ingredients and stir
4. Serve chilled.
5. Save much dollars!
My Notes: This is NOT ANYTHING LIKE ARIZONA'S GREEN TEA W/ HONEY+GENSING!! I drink the stuff religiously and it's not anywhere near it. Too much lemon.
I may try it again and maybe be bold and go with 4 tea bags and only 3 tbs lemon- then add more lemon to taste if necessary... maybe then we'll get closer.
Was really hoping to save money too....sigh.
* 4 Qt. Water
* 2 Lipton Green Tea Bags (Regular Size) (Yes only two)
* 1 Cup Sugar
* 4 Tbsp Honey
* 6 Tbsp Lemon Juice
* 1/4 Tsp Gensing Extract
(can find at local health food source)
Directions
1. Boil 1 qt water
2. Steep Green Tea bags for 1 Hour (YES 1 hour)
3. After your hour is up add
the rest of the ingredients and stir
4. Serve chilled.
5. Save much dollars!
My Notes: This is NOT ANYTHING LIKE ARIZONA'S GREEN TEA W/ HONEY+GENSING!! I drink the stuff religiously and it's not anywhere near it. Too much lemon.
I may try it again and maybe be bold and go with 4 tea bags and only 3 tbs lemon- then add more lemon to taste if necessary... maybe then we'll get closer.
Was really hoping to save money too....sigh.
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