I found this recipe on allrecipes.com and I plan to maybe hold off until the peppers, herbs, and onions are garden fresh. Can you tell I am getting the itch for Spring. You would think it has been a harsh Winter with the way I have started pining for Spring in the last week or so. I cannot complain about the Winter at all but I am ready for Spring! Bring it on...I'll make the chicken!
3 tbsp. vegetable oil
2 red peppers, seeded and diced
2 large sweet onions, peeled and cut into wedges
1 1/2lbs. boneless skinless chicken breasts, cut into cubes
2 cloves garlic, minced
1 pinch cayenne pepper
1 lemon, juiced
2 tbsp. butter
2 tbsp. chopped fresh parsley
salt and pepper to taste
In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and cayenne. Reduce heat slightly and saute, covered for 1 to 2 minutes until garlic is golden brown.
Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet. Add butter, stirring and blending well into the sauce. Return bell pepper and onion to skillet. Stir all together and add parsley. Season with salt and pepper to taste and serve.
Sunday, February 19, 2012
Slow Cooker Chicken Taco Soup
This is a throw everything in the crock pot recipe and walk away. I am putting it on the short list of recipes to make soon. This actually sounds like it would be more of a stew than a soup but we'll see what happens. For ease of eating at work, I will probably omit the cheese, sour cream and chips. If I am doing this for a dinner, I will include them.
1 onion, chopped
1 16oz. can chili beans
1 15oz. can black beans
1 15oz. can whole kernel corn
1 8oz. can tomato sauce
1 12oz. can or bottle beer
2 10oz. cans diced tomatoes with green chiles, undrained
1 pkg. taco seasoning
3 whole boneless skinless chicken breasts
shredded Cheddar cheese
sour cream
crushed tortilla chips
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes into a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set the slow cooker to low, cover and cook for 5 hours.
Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken and stir it back into the soup and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream and crushed tortilla chips, if desired.
1 onion, chopped
1 16oz. can chili beans
1 15oz. can black beans
1 15oz. can whole kernel corn
1 8oz. can tomato sauce
1 12oz. can or bottle beer
2 10oz. cans diced tomatoes with green chiles, undrained
1 pkg. taco seasoning
3 whole boneless skinless chicken breasts
shredded Cheddar cheese
sour cream
crushed tortilla chips
Place the onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes into a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set the slow cooker to low, cover and cook for 5 hours.
Remove chicken breasts from the soup and allow to cool long enough to be handled. Shred the chicken and stir it back into the soup and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream and crushed tortilla chips, if desired.
Toffee Bread Pudding
This was the dessert in our cooking class after we made the short ribs, lobster brie fondue and pancetta smashed potatoes. You know, because we hadn't ingest enough calories yet. This turned out really good. The bread pudding at Dorado is still the best but ours was tasty!
4 C. whole milk
1 C. heavy whipping cream
1 loaf French bread, crust removed and the bread diced (about 6 C. diced bread)
6 tbsp. unsalted butter, melted
1 C. toffee pieces smashed with a meat mallet
5 eggs
4 egg yolks
1 C. sugar
Pinch fine sea salt
1 tsp. vanilla
Preheat oven to 375 degrees. Boil a teakettle full of water.
Heat milk and cream in pot over medium flame. Turn off when film forms and tiny bubbles appear.
Put bread in large bowl. Toss with butter to lightly coat. Put a third of the bread in a ceramic baking dish. Sprinkle with half of the toffee, add another third of the bread, the rest of the toffee and then the rest of the bread.
Put eggs, yolks, sugar, salt, and vanilla in a large bowl. Temper in milk (pour slowly), whisking constantly. Pour liquid over bread to cover. Press bread down with hands to let bread absorb custard. Put baking dish in a larger roasting pan. Gently pour the boiling water halfway up the outside of the ceramic baker to create a water bath. Bake until custard is set but slightly quivering, approximately 35 to 40 minutes.
Remove baking dish from roasting pan. Cool slightly and serve warm.
4 C. whole milk
1 C. heavy whipping cream
1 loaf French bread, crust removed and the bread diced (about 6 C. diced bread)
6 tbsp. unsalted butter, melted
1 C. toffee pieces smashed with a meat mallet
5 eggs
4 egg yolks
1 C. sugar
Pinch fine sea salt
1 tsp. vanilla
Preheat oven to 375 degrees. Boil a teakettle full of water.
Heat milk and cream in pot over medium flame. Turn off when film forms and tiny bubbles appear.
Put bread in large bowl. Toss with butter to lightly coat. Put a third of the bread in a ceramic baking dish. Sprinkle with half of the toffee, add another third of the bread, the rest of the toffee and then the rest of the bread.
Put eggs, yolks, sugar, salt, and vanilla in a large bowl. Temper in milk (pour slowly), whisking constantly. Pour liquid over bread to cover. Press bread down with hands to let bread absorb custard. Put baking dish in a larger roasting pan. Gently pour the boiling water halfway up the outside of the ceramic baker to create a water bath. Bake until custard is set but slightly quivering, approximately 35 to 40 minutes.
Remove baking dish from roasting pan. Cool slightly and serve warm.
Pancetta and Chive Smashed Potatoes
We made this at at cooking class at Flavour Cooking School. Chris will maintain that they would be better without the brussels sprouts. I didn't mind the sprouts; Chris was pretty offended by them. I think the sprouts kept me from eating the whole bowl by myself.
3lbs. Yukon gold potatoes
1-2 tbsp. sea salt
8oz. diced pancetta
2 tbsp. butter
2 small shallots, diced
2 cloves garlic, minced
1/2lb. brussels sprouts
1/4 C. white wine
2 tbsp. whole grain mustard
1/2-1 C. heavy whipping cream at room temperature
4-6 tbsp. unsalted butter at room temperature
1/4 C. minced fresh chives
Sea salt and black pepper to taste
Peel potatoes and cut into 1 inch chunks. Place in a large pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer until knife tender. Drain potatoes thoroughly and return to pot.
Add pancetta to a cold large cast iron pan. Heat over medium flame and saute until crispy, about 8-10 minutes. Remove pancetta from pan and drain. Remove all but 2 tbsp. of fat from the pan.
Add butter to saute pan and stir until melted. Add shallots and garlic to pan. Saute until aromatic, about 2 minutes.
Rinse brussels sprouts with cold water. Pull off any limp outer leaves. Trim tough ends off bottom of sprouts. Cut in half lengthwise. Thinly slice brussels sprouts into 1/2 inch threads. Add brussels spouts and stir to coat in fat. Saute until partially softened, about 3-5 minutes.
Add wine and deglaze the pan.
Stir in mustard to coat brussels sprouts. Saute until bright green and al dente about 2-3 minutes more. Do not overcook or they will be bitter and limp. If you are Chris, you have skipped the last 3 steps and are moving on.
Add pancetta and brussels sprouts to hot potatoes. Add cream, butter and chives. Mash lightly until crushed but still chunky. Add more cream and butter as desired. Season to taste with salt and pepper. Serve immediately.
3lbs. Yukon gold potatoes
1-2 tbsp. sea salt
8oz. diced pancetta
2 tbsp. butter
2 small shallots, diced
2 cloves garlic, minced
1/2lb. brussels sprouts
1/4 C. white wine
2 tbsp. whole grain mustard
1/2-1 C. heavy whipping cream at room temperature
4-6 tbsp. unsalted butter at room temperature
1/4 C. minced fresh chives
Sea salt and black pepper to taste
Peel potatoes and cut into 1 inch chunks. Place in a large pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer until knife tender. Drain potatoes thoroughly and return to pot.
Add pancetta to a cold large cast iron pan. Heat over medium flame and saute until crispy, about 8-10 minutes. Remove pancetta from pan and drain. Remove all but 2 tbsp. of fat from the pan.
Add butter to saute pan and stir until melted. Add shallots and garlic to pan. Saute until aromatic, about 2 minutes.
Rinse brussels sprouts with cold water. Pull off any limp outer leaves. Trim tough ends off bottom of sprouts. Cut in half lengthwise. Thinly slice brussels sprouts into 1/2 inch threads. Add brussels spouts and stir to coat in fat. Saute until partially softened, about 3-5 minutes.
Add wine and deglaze the pan.
Stir in mustard to coat brussels sprouts. Saute until bright green and al dente about 2-3 minutes more. Do not overcook or they will be bitter and limp. If you are Chris, you have skipped the last 3 steps and are moving on.
Add pancetta and brussels sprouts to hot potatoes. Add cream, butter and chives. Mash lightly until crushed but still chunky. Add more cream and butter as desired. Season to taste with salt and pepper. Serve immediately.
Brie and Lobster Fondue
Chris and I made this at a cooking class recently. I wish I could eat more lobster. I like it but it does not like me. This fondue was AMAZING. We had bread and broccoli for dipping and I don't normally eat broccoli. This fondue made broccoli edible!
2 tbsp. unsalted butter
4 shallots, peeled and diced small
2 tbsp. flour
1 C. chicken stock
2 C. brie cheese, rind removed and diced
1/2 C. heavy whipping cream
8oz. cooked lobster meat, chopped
1-2 tbsp. lemon juice
Dash tabasco sauce
1/2-1 tsp. smoky paprika
1 tbsp. minced fresh Italian parsley
Melt butter in medium pot. Saute shallots until softened but not browned, about 3 minutes.
Sprinkle in flour to make a roux. Cook, whisking for 2 minutes.
Add stock slowly, whisking after each addition. Simmer until mixture thickens, about 3-4 minutes.
Add brie and cream and cook until cheese melts. Add remaining ingredients and heat through. Transfer to oil fondue pot.
2 tbsp. unsalted butter
4 shallots, peeled and diced small
2 tbsp. flour
1 C. chicken stock
2 C. brie cheese, rind removed and diced
1/2 C. heavy whipping cream
8oz. cooked lobster meat, chopped
1-2 tbsp. lemon juice
Dash tabasco sauce
1/2-1 tsp. smoky paprika
1 tbsp. minced fresh Italian parsley
Melt butter in medium pot. Saute shallots until softened but not browned, about 3 minutes.
Sprinkle in flour to make a roux. Cook, whisking for 2 minutes.
Add stock slowly, whisking after each addition. Simmer until mixture thickens, about 3-4 minutes.
Add brie and cream and cook until cheese melts. Add remaining ingredients and heat through. Transfer to oil fondue pot.
Saturday, February 18, 2012
Cheesy Bake Tortellini
I got this recipe from the package with my Giada De Laurentiis bakeware. My mouth is watering looking over the recipe card. This is something that will be great when I have my herbs growing on the deck.
4 C. marinara sauce
2/3 C. mascarpone cheese
1/2 C. chopped fresh Italian parsley
4 tsp. chopped fresh thyme
2lb. purchased cheese tortellini
4oz. thinly sliced smoked mozzarella cheese
1/2 C. freshly grated Parmesan cheese
Preheat oven to 350 degrees. Lightly oil oblong pan. Whisk sauce, mascarpone cheese, parsley, and thyme in a large bowl to blend.
Cook tortellini in a large pot of boiling water according to package directions; drain. Combine tortellini and sauce.. Pour into prepared pan.
Top with smoked mozzarella and Parmesan cheese. Cover and bake until the sauce bubbles and the cheese on top melt, about 40 minutes.
4 C. marinara sauce
2/3 C. mascarpone cheese
1/2 C. chopped fresh Italian parsley
4 tsp. chopped fresh thyme
2lb. purchased cheese tortellini
4oz. thinly sliced smoked mozzarella cheese
1/2 C. freshly grated Parmesan cheese
Preheat oven to 350 degrees. Lightly oil oblong pan. Whisk sauce, mascarpone cheese, parsley, and thyme in a large bowl to blend.
Cook tortellini in a large pot of boiling water according to package directions; drain. Combine tortellini and sauce.. Pour into prepared pan.
Top with smoked mozzarella and Parmesan cheese. Cover and bake until the sauce bubbles and the cheese on top melt, about 40 minutes.
Corned Beef and Cabbage with Horseradish Sauce
I love corned beef. I love horseradish. The two together should be a little slice of heaven...OK how about a big hunk of heaven with some yummy sauce on top. I may practice this once or twice with St. Paddy's Day approaching
1-3lb. corned beef brisket
16 C. cold water
2 bay leaves
2 tsp. black peppercorns
4 whole allspice berries
2 whole cloves garlic
3 carrots, peeled and cut into large wedges
2 onions, peeled and quartered
1/2 large head cabbage, cut into 8 thick wedges
8 small new potatoes, halved
Freshly ground black pepper
For the horseradish sauce
3/4 C. mayonnaise
3/4 C. sour cream
1/4 C. plus 2 tbsp. jarred horseradish
1/2 tsp. lemon zest
Salt and pepper to taste
Preheat the oven to 275 degrees.
Place the corned beef in a colander set in the sink and rinse well under cold running water.
Place the beef in a large covered roaster. Add the water, bay leaves, peppercorns, allspice, cloves, carrots, and onions. Bring to a boil, reduce to a simmer, and skim any scum that rises to the top. Cover and transfer pan to the oven and braise until very tender, about 4 hours.
While the corned beef is braising, prepare the horseradish sauce. In a small bowl, mix together the mayonnaise, sour cream, horseradish and zest. Season with salt and pepper to taste. Refrigerate the sauce for at least 30 minutes before serving.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm.
Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes, carrots and onions.
Ladle some of the hot cooking liquid over the corned beef and serve with horseradish sauce.
1-3lb. corned beef brisket
16 C. cold water
2 bay leaves
2 tsp. black peppercorns
4 whole allspice berries
2 whole cloves garlic
3 carrots, peeled and cut into large wedges
2 onions, peeled and quartered
1/2 large head cabbage, cut into 8 thick wedges
8 small new potatoes, halved
Freshly ground black pepper
For the horseradish sauce
3/4 C. mayonnaise
3/4 C. sour cream
1/4 C. plus 2 tbsp. jarred horseradish
1/2 tsp. lemon zest
Salt and pepper to taste
Preheat the oven to 275 degrees.
Place the corned beef in a colander set in the sink and rinse well under cold running water.
Place the beef in a large covered roaster. Add the water, bay leaves, peppercorns, allspice, cloves, carrots, and onions. Bring to a boil, reduce to a simmer, and skim any scum that rises to the top. Cover and transfer pan to the oven and braise until very tender, about 4 hours.
While the corned beef is braising, prepare the horseradish sauce. In a small bowl, mix together the mayonnaise, sour cream, horseradish and zest. Season with salt and pepper to taste. Refrigerate the sauce for at least 30 minutes before serving.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm.
Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes, carrots and onions.
Ladle some of the hot cooking liquid over the corned beef and serve with horseradish sauce.
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