Buffalo Chicken Salad
Serves 4
Ingredients
2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce)
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing
Directions
Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.
Source: foodnetwork.com
Broccoli Soup serve with crusty bread
Serves 4
Ingredients
4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Directions
Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.
Source: foodnetwork.com
Texas Oven-Roasted Brisket serve with mashed potatoes and corn
Serves 8-10
Ingredients
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Directions
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Source: foodnetwork.com
Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
Serves 4-6
Ingredients
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced
Directions
1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
3. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.
Source: foodandwine.com
crock pot mushroom and wild rice bisque
Serves 4-6
1 tbl olive oil
1 tbl butter
1 onion minced
3 cloves garlic minced
1 carrot cut into bite sized pieces
2 stalks of celery cut into bite sized pieces
1 pound of mushrooms chopped
1/4 cup sherry
1/2 cup wild rice
1/2 oz dried mushrooms minced
6 cups of veggie broth
10 sundried tomatoes chopped
handful of fresh parsley
3 sprigs of fresh thyme
2/3 cup of cream
Directions:
1.to your crock pot add the following: rice, stock, dried tomatoes, thyme, parsley, and dried mushrooms.
2.in a skillet, add olive oil and butter. melt and add onion, carrot, celery, garlic and mushrooms. saute for about 5 minutes, mushrooms will turn golden and the onions,carrot, celery and garlic will get nice and soft.
3.add sherry to skillet, this will deglaze your pan, mix everything up and cook for one minute more. add this to your crock pot.
4.cook high for 3-4 hours or on love for 6-8.
5.10 minutes before serving add cream, mix, continue cooking and serve.
6.to plate i like to add a little extra parsley, its a nice fresh addition to the warm soup.
Source: thefoodyenta.com
Wednesday, February 1, 2012
Week 52 Shopping List
___2 (8-ounce) boneless, skinless chicken breast halves
___2 tablespoons cayenne pepper hot sauce (or other hot sauce)
___2 teaspoons olive oil
___2 hearts Romaine
___6 celery stalks
___3 carrots
___2 scallions
___1/2 cup Blue Cheese Dressing
___2 tablespoons butter
___1 1/2 pounds fresh broccoli
___2 large onion
___1 carrot
___3 tablespoons all-purpose flour
___4 cups low-sodium chicken broth
___1/2 cup cream
___2 tablespoons chili powder
___1 tablespoon garlic powder
___1 tablespoon onion powder
___1 tablespoon ground black pepper
___1 tablespoon sugar
___2 teaspoons dry mustard
___1 bay leaf
___4 pounds beef brisket, trimmed
___1 1/2 cups beef stock
___1 1/2 pounds tomatoes (about 3)
___1/2 cup Kalamata or other black olives, pitted
___1/4 pound feta cheese, crumbled
___3 tablespoons drained capers
___3 tablespoons chopped flat-leaf parsley
___3/4 pound spaghetti
___6 tablespoons olive oil
___6 cloves garlic, minced
___1 tbl olive oil
___1 pound of mushrooms
___1/4 cup sherry
___1/2 cup wild rice
___1/2 oz dried mushrooms minced
___6 cups of veggie broth
___10 sundried tomatoes chopped
___handful of fresh parsley
___3 sprigs of fresh thyme
___2/3 cup of cream
___2 tablespoons cayenne pepper hot sauce (or other hot sauce)
___2 teaspoons olive oil
___2 hearts Romaine
___6 celery stalks
___3 carrots
___2 scallions
___1/2 cup Blue Cheese Dressing
___2 tablespoons butter
___1 1/2 pounds fresh broccoli
___2 large onion
___1 carrot
___3 tablespoons all-purpose flour
___4 cups low-sodium chicken broth
___1/2 cup cream
___2 tablespoons chili powder
___1 tablespoon garlic powder
___1 tablespoon onion powder
___1 tablespoon ground black pepper
___1 tablespoon sugar
___2 teaspoons dry mustard
___1 bay leaf
___4 pounds beef brisket, trimmed
___1 1/2 cups beef stock
___1 1/2 pounds tomatoes (about 3)
___1/2 cup Kalamata or other black olives, pitted
___1/4 pound feta cheese, crumbled
___3 tablespoons drained capers
___3 tablespoons chopped flat-leaf parsley
___3/4 pound spaghetti
___6 tablespoons olive oil
___6 cloves garlic, minced
___1 tbl olive oil
___1 pound of mushrooms
___1/4 cup sherry
___1/2 cup wild rice
___1/2 oz dried mushrooms minced
___6 cups of veggie broth
___10 sundried tomatoes chopped
___handful of fresh parsley
___3 sprigs of fresh thyme
___2/3 cup of cream
Sunday, January 22, 2012
Week 51 Recipes
Taco Soup serve with tortilla chips
Serves 12-16
Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Source: Paula Deen, footnetwork.com
Chicken Piccata serve with steamed asparagus and butter & herb angel hair
Serves 4
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Source: foodnetwork.com
Smothered Pork Chops serve with mashed potatoes and corn
Serves 4
Ingredients
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Directions
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
Source: foodnetwork.com
Angel Chicken Pasta serve with broccoli
Serves 4
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Source: allrecipes.com
Baked Shrimp Scampi serve with crusty bread
Serves 6
Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Source: foodnetwork.com
Serves 12-16
Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
Source: Paula Deen, footnetwork.com
Chicken Piccata serve with steamed asparagus and butter & herb angel hair
Serves 4
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Source: foodnetwork.com
Smothered Pork Chops serve with mashed potatoes and corn
Serves 4
Ingredients
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Directions
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
Source: foodnetwork.com
Angel Chicken Pasta serve with broccoli
Serves 4
Ingredients
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.
Source: allrecipes.com
Baked Shrimp Scampi serve with crusty bread
Serves 6
Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Source: foodnetwork.com
Week 51 Shopping List
___2 pounds ground beef
___2 cups diced onions
___2 (15 1/2-ounce) cans pinto beans
___1 (15 1/2-ounce) can pink kidney beans
___1 (15 1/4-ounce) can whole kernel corn, drained
___1 (14 1/2-ounce) can Mexican-style stewed tomatoes
___1 (14 1/2-ounce) can diced tomatoes
___1 (14 1/2-ounce) can tomatoes with chiles
___2 (4 1/2-ounce) cans diced green chiles
___1 (4.6-ounce) can black olives, drained and sliced, optional
___1/2 cup green olives, sliced, optional
___1 (1 1/4-ounce) package taco seasoning mix
___1 (1-ounce) package ranch salad dressing mix
___Corn chips, for serving
___Sour cream, for garnish
___Grated cheese, for garnish
___Chopped green onions, for garnish
___Pickled jalapenos, for garnish
___2 skinless and boneless whole chicken breasts
___All-purpose flour, for dredging
___6 tablespoons unsalted butter
___5 tablespoons extra-virgin olive oil
___1/3 cup fresh lemon juice
___1/2 cup chicken stock
___1/4 cup brined capers, rinsed
___1/3 cup fresh parsley, chopped
___1 cup all-purpose flour
___2 tablespoons onion powder
___2 tablespoons garlic powder
___1 teaspoon cayenne
___4 pork chops, 3/4-inch thick, bone-in
___1/4 cup olive oil
___1 cup chicken broth
___1/2 cup buttermilk
___Chopped fresh flat-leaf parsley, for garnish
___6 skinless, boneless chicken breast halves
___1/4 cup butter
___1 (.7 ounce) package dry Italian-style salad dressing mix
___1/2 cup white wine
___1 (10.75 ounce) can condensed golden mushroom soup
___4 ounces cream cheese with chives
___1 pound angel hair pasta
___2 pounds (12 to 15 per pound) shrimp in the shell
___3 tablespoons good olive oil
___2 tablespoons dry white wine
___12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
___4 teaspoons minced garlic (4 cloves)
___1/4 cup minced shallots
___3 tablespoons minced fresh parsley leaves
___1 teaspoon minced fresh rosemary leaves
___1/4 teaspoon crushed red pepper flakes
___1 teaspoon grated lemon zest
___2 tablespoons freshly squeezed lemon juice
___1 extra-large egg yolk
___2/3 cup panko (Japanese dried bread flakes)
___Lemon wedges, for serving
___2 cups diced onions
___2 (15 1/2-ounce) cans pinto beans
___1 (15 1/2-ounce) can pink kidney beans
___1 (15 1/4-ounce) can whole kernel corn, drained
___1 (14 1/2-ounce) can Mexican-style stewed tomatoes
___1 (14 1/2-ounce) can diced tomatoes
___1 (14 1/2-ounce) can tomatoes with chiles
___2 (4 1/2-ounce) cans diced green chiles
___1 (4.6-ounce) can black olives, drained and sliced, optional
___1/2 cup green olives, sliced, optional
___1 (1 1/4-ounce) package taco seasoning mix
___1 (1-ounce) package ranch salad dressing mix
___Corn chips, for serving
___Sour cream, for garnish
___Grated cheese, for garnish
___Chopped green onions, for garnish
___Pickled jalapenos, for garnish
___2 skinless and boneless whole chicken breasts
___All-purpose flour, for dredging
___6 tablespoons unsalted butter
___5 tablespoons extra-virgin olive oil
___1/3 cup fresh lemon juice
___1/2 cup chicken stock
___1/4 cup brined capers, rinsed
___1/3 cup fresh parsley, chopped
___1 cup all-purpose flour
___2 tablespoons onion powder
___2 tablespoons garlic powder
___1 teaspoon cayenne
___4 pork chops, 3/4-inch thick, bone-in
___1/4 cup olive oil
___1 cup chicken broth
___1/2 cup buttermilk
___Chopped fresh flat-leaf parsley, for garnish
___6 skinless, boneless chicken breast halves
___1/4 cup butter
___1 (.7 ounce) package dry Italian-style salad dressing mix
___1/2 cup white wine
___1 (10.75 ounce) can condensed golden mushroom soup
___4 ounces cream cheese with chives
___1 pound angel hair pasta
___2 pounds (12 to 15 per pound) shrimp in the shell
___3 tablespoons good olive oil
___2 tablespoons dry white wine
___12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
___4 teaspoons minced garlic (4 cloves)
___1/4 cup minced shallots
___3 tablespoons minced fresh parsley leaves
___1 teaspoon minced fresh rosemary leaves
___1/4 teaspoon crushed red pepper flakes
___1 teaspoon grated lemon zest
___2 tablespoons freshly squeezed lemon juice
___1 extra-large egg yolk
___2/3 cup panko (Japanese dried bread flakes)
___Lemon wedges, for serving
Week 50 Recipes
Italian Sausage Soup with Tortellini serve with crusty bread
Serves 8
Ingredients
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
Directions
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Source: allrecipes.com
Chicken Cordon Bleu serve with mixed roasted vegetables
Serves 6
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Source: allrecipes.com
Herb Roasted Pork serve with mashed potatoes and glazed brussels sprouts
Serves 8
Ingredients
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Source: allrecipes.com
Slow Cooker Cuban Braised Beef and Peppers serve with rice and sliced avocado
Serves 4
Ingredients
1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves
Directions
1.In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2.Twenty-five minutes before serving, cook the rice according to the package directions.
3.Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.
Source: realsimple.com
Ravioli with Brussels Sprouts and Bacon serve with crusty bread and a salad
Serves 4
Ingredients
1 pound cheese ravioli (fresh or frozen)
6 slices bacon
3 tablespoons olive oil
1/2 cup pecan halves, coarsely chopped
1/2 pound Brussels sprouts, thinly sliced
kosher salt and black pepper
1 tablespoon white wine vinegar
grated Parmesan, for serving
Directions
1.Cook the ravioli according to the package directions.
2.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
3.Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
4.Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
5.Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
6.Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.
Source: realsimple.com
Serves 8
Ingredients
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
Directions
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Source: allrecipes.com
Chicken Cordon Bleu serve with mixed roasted vegetables
Serves 6
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Source: allrecipes.com
Herb Roasted Pork serve with mashed potatoes and glazed brussels sprouts
Serves 8
Ingredients
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Source: allrecipes.com
Slow Cooker Cuban Braised Beef and Peppers serve with rice and sliced avocado
Serves 4
Ingredients
1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon ground cumin
kosher salt and black pepper
1 1/2 pounds flank steak, cut crosswise into thirds
1 cup long-grain white rice
1 avocado, sliced
1/4 cup fresh cilantro leaves
Directions
1.In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
2.Twenty-five minutes before serving, cook the rice according to the package directions.
3.Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.
Source: realsimple.com
Ravioli with Brussels Sprouts and Bacon serve with crusty bread and a salad
Serves 4
Ingredients
1 pound cheese ravioli (fresh or frozen)
6 slices bacon
3 tablespoons olive oil
1/2 cup pecan halves, coarsely chopped
1/2 pound Brussels sprouts, thinly sliced
kosher salt and black pepper
1 tablespoon white wine vinegar
grated Parmesan, for serving
Directions
1.Cook the ravioli according to the package directions.
2.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.
3.Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.
4.Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes.
5.Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.
6.Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired.
Source: realsimple.com
Week 50 Shopping List
___1 pound sweet Italian sausage, casings removed
___1 cup chopped onion
___2 cloves garlic, minced
___5 cups beef broth
___1/2 cup water
___1/2 cup red wine
___4 large tomatoes - peeled, seeded and chopped
___1 cup thinly sliced carrots
___1/2 tablespoon packed fresh basil leaves
___1/2 teaspoon dried oregano
___1 (8 ounce) can tomato sauce
___1 1/2 cups sliced zucchini
___8 ounces fresh tortellini pasta
___3 tablespoons chopped fresh parsley
___6 skinless, boneless chicken breast halves
___6 slices Swiss cheese
___6 slices ham
___3 tablespoons all-purpose flour
___1 teaspoon paprika
___6 tablespoons butter
___1/2 cup dry white wine
___1 teaspoon chicken bouillon granules
___1 tablespoon cornstarch
___1 cup heavy whipping cream
___1 teaspoon rubbed sage
___1/2 teaspoon salt
___1/4 teaspoon pepper
___1 clove garlic, crushed
___1 (5 pound) boneless pork loin
___1/2 cup sugar
___1 tablespoon cornstarch
___1/4 cup vinegar
___1/4 cup water
___2 tablespoons soy sauce
___1 28-ounce can diced tomatoes, drained
___2 red bell peppers, sliced 1/2 inch thick
___1 onion, cut into 8 wedges
___2 teaspoons dried oregano
___1 teaspoon ground cumin
___1 1/2 pounds flank steak, cut crosswise into thirds
___1 cup long-grain white rice
___1 avocado, sliced
___1/4 cup fresh cilantro leaves
___1 pound cheese ravioli (fresh or frozen)
___6 slices bacon
___3 tablespoons olive oil
___1/2 cup pecan halves, coarsely chopped
___1/2 pound Brussels sprouts, thinly sliced
___1 tablespoon white wine vinegar
___grated Parmesan, for serving
___1 cup chopped onion
___2 cloves garlic, minced
___5 cups beef broth
___1/2 cup water
___1/2 cup red wine
___4 large tomatoes - peeled, seeded and chopped
___1 cup thinly sliced carrots
___1/2 tablespoon packed fresh basil leaves
___1/2 teaspoon dried oregano
___1 (8 ounce) can tomato sauce
___1 1/2 cups sliced zucchini
___8 ounces fresh tortellini pasta
___3 tablespoons chopped fresh parsley
___6 skinless, boneless chicken breast halves
___6 slices Swiss cheese
___6 slices ham
___3 tablespoons all-purpose flour
___1 teaspoon paprika
___6 tablespoons butter
___1/2 cup dry white wine
___1 teaspoon chicken bouillon granules
___1 tablespoon cornstarch
___1 cup heavy whipping cream
___1 teaspoon rubbed sage
___1/2 teaspoon salt
___1/4 teaspoon pepper
___1 clove garlic, crushed
___1 (5 pound) boneless pork loin
___1/2 cup sugar
___1 tablespoon cornstarch
___1/4 cup vinegar
___1/4 cup water
___2 tablespoons soy sauce
___1 28-ounce can diced tomatoes, drained
___2 red bell peppers, sliced 1/2 inch thick
___1 onion, cut into 8 wedges
___2 teaspoons dried oregano
___1 teaspoon ground cumin
___1 1/2 pounds flank steak, cut crosswise into thirds
___1 cup long-grain white rice
___1 avocado, sliced
___1/4 cup fresh cilantro leaves
___1 pound cheese ravioli (fresh or frozen)
___6 slices bacon
___3 tablespoons olive oil
___1/2 cup pecan halves, coarsely chopped
___1/2 pound Brussels sprouts, thinly sliced
___1 tablespoon white wine vinegar
___grated Parmesan, for serving
Sunday, January 8, 2012
Week 49 Recipes
Sweet and Sour Chicken serve over cooked brown rice
Serves 4
Ingredients
2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Chopped peanuts for sprinkling, optional
In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.
Source: foodnetwork.com
Slow Cooker Ham with Turnips
Serves 4-6
Ingredients
2 Granny Smith apples, diced (with skin)
3 cloves garlic, smashed
4 sprigs thyme
8 large sprigs parsley
1 tablespoon pickling spice
1/4 cup packed brown sugar
1 4-to-5-pound smoked picnic ham (pork shoulder)
1 pound medium turnips, peeled and cut into 2-inch pieces
2 cups dry white wine
1 pound frozen chopped winter greens (such as turnip greens, kale or spinach), thawed
Directions
Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours.
Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
Slice the ham and serve with the turnips, apples and greens.
Source: foodnetwork.com
Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini
Serves 4
Ingredients
2 tablespoons olive oil, plus more for the grill pan
2 large onions, chopped
4 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
3 1/2 cups low-sodium chicken broth
1 teaspoon dried thyme
kosher salt and black pepper
1/2 cup sour cream
2 tablespoons prepared horseradish
8 slices sandwich bread
8 ounces thinly sliced roast beef
8 ounces sharp white Cheddar, sliced
2 cups baby arugula (1 1/2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, and ½ teaspoon each salt and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth.
Directions
1.Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
2.Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.
Source: realsimple.com
Ingredients
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Serves 4
Ingredients
2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Chopped peanuts for sprinkling, optional
In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.
Source: foodnetwork.com
Slow Cooker Ham with Turnips
Serves 4-6
Ingredients
2 Granny Smith apples, diced (with skin)
3 cloves garlic, smashed
4 sprigs thyme
8 large sprigs parsley
1 tablespoon pickling spice
1/4 cup packed brown sugar
1 4-to-5-pound smoked picnic ham (pork shoulder)
1 pound medium turnips, peeled and cut into 2-inch pieces
2 cups dry white wine
1 pound frozen chopped winter greens (such as turnip greens, kale or spinach), thawed
Directions
Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours.
Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
Slice the ham and serve with the turnips, apples and greens.
Source: foodnetwork.com
Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini
Serves 4
Ingredients
2 tablespoons olive oil, plus more for the grill pan
2 large onions, chopped
4 cloves garlic, chopped
1 28-ounce can whole peeled tomatoes
3 1/2 cups low-sodium chicken broth
1 teaspoon dried thyme
kosher salt and black pepper
1/2 cup sour cream
2 tablespoons prepared horseradish
8 slices sandwich bread
8 ounces thinly sliced roast beef
8 ounces sharp white Cheddar, sliced
2 cups baby arugula (1 1/2 ounces)
Directions
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, and ½ teaspoon each salt and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth.
Meanwhile, in a small bowl, stir together the sour cream and horseradish. Form sandwiches with the bread, roast beef, Cheddar, arugula, and half the horseradish mixture. Heat a lightly oiled grill pan over medium heat and cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Top the soup with the remaining horseradish mixture and serve with the sandwiches.
Source: realsimple.com
Source: realsimple.com
Tortellini with Butternut Squash, Mushrooms and Fontina
Serves 4
Ingredients
1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 tablespoons olive oil
kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving
1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 tablespoons olive oil
kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving
Directions
1.Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
2.Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.
Source: realsimple.com
Creamy Chicken and Wild Rice Soup serve with crusty bread
Serves 6-8
Ingredients
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Source: allrecipes.com
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