Baked Lemon Chicken with New Potatoes and Vegetables
Pineapple Pork Chops
Monday, January 31, 2011
Monday, January 24, 2011
Baked Potato Soup
Ingredients:
4 large russet potatoes
4 Tbsp unsalted butter
4 Tbsp flour
5.5 cups milk
1/2 cup sour cream
4 oz cream cheese
1/2 tsp onion powder
salt & pepper
chives
cooked and crumbled bacon
shredded cheddar cheese
Instructions:
Bake the potatoes. Let cool, then peel them, discard the skin, and dice. Set aside. Make a roux with the butter and flour. Add the milk and bring to a near-boil. Reduce the heat and let simmer until thickened. Add onion powder and salt & pepper to taste. Add the cream cheese and sour cream and stir until incorporated. Add the potatoes and cook until potatoes are reheated. Serve with chives, bacon, and cheese as garnishes.
4 large russet potatoes
4 Tbsp unsalted butter
4 Tbsp flour
5.5 cups milk
1/2 cup sour cream
4 oz cream cheese
1/2 tsp onion powder
salt & pepper
chives
cooked and crumbled bacon
shredded cheddar cheese
Instructions:
Bake the potatoes. Let cool, then peel them, discard the skin, and dice. Set aside. Make a roux with the butter and flour. Add the milk and bring to a near-boil. Reduce the heat and let simmer until thickened. Add onion powder and salt & pepper to taste. Add the cream cheese and sour cream and stir until incorporated. Add the potatoes and cook until potatoes are reheated. Serve with chives, bacon, and cheese as garnishes.
Sunday, January 23, 2011
Brown Sugar Cookies
Ingredients
14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Instructions
1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.
6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Monday, January 17, 2011
Chicken & Broccoli Alfredo
Ingredients:
8 oz linguine
1 cup broccoli florets
1 lb boneless skinless chicken breast, cooked and cut into 1.5 inch pieces
2 cups white sauce
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper
Instructions:
Cook linguine. Add the broccoli during the last 4 minutes of the cooking time. Drain well. Stir together white sauce, cheese, pepper, chicken, linguine, and broccoli in a 10-inch skillet over med-high heat until heated through. Serve with additional Parmesan cheese.
8 oz linguine
1 cup broccoli florets
1 lb boneless skinless chicken breast, cooked and cut into 1.5 inch pieces
2 cups white sauce
1/2 cup grated Parmesan cheese
1/4 tsp ground black pepper
Instructions:
Cook linguine. Add the broccoli during the last 4 minutes of the cooking time. Drain well. Stir together white sauce, cheese, pepper, chicken, linguine, and broccoli in a 10-inch skillet over med-high heat until heated through. Serve with additional Parmesan cheese.
Tuesday, January 11, 2011
Slow Cooker Lemon Chicken with Potatoes
Serves 6
One 3-4 pound broiler/ fryer
2 cubes chicken bouillon
1 small lemon
1/4 tsp paprika
3 T minced fresh flat leaf parsley
1 large onion, cut into wedges
2 cloves garlic, minced
2 T soy sauce
1/4 tsp salt
1/8 tsp pepper
6-12 very small, unpeeled potatoes
Rinse chicken. Put one bouillon cube inside the cavity. Squeeze lemon, reserving juice. Put lemon rinds in cavity. Put the chicken in the slow cooker, breast side up, and sprinkle with the paprika and parsley. Distribute the onion wedges and garlic around the chicken. Pour over the soy sauce and lemon juice and season with salt and pepper. Crumble the remaining bouillon cube, and sprinkle that over the chicken as well. Top with the potatoes. Cover and cook on HIGH until an instant read thermometer inserted into the thickest part of the thigh registers 180 degrees F, 3 1/2 to 4 1/2 hours. To serve, discard the lemon halves and portion the potatoes, chicken, and onions into bowls, discarding the skin and bones. Spoon some of the liquid over each serving.
One 3-4 pound broiler/ fryer
2 cubes chicken bouillon
1 small lemon
1/4 tsp paprika
3 T minced fresh flat leaf parsley
1 large onion, cut into wedges
2 cloves garlic, minced
2 T soy sauce
1/4 tsp salt
1/8 tsp pepper
6-12 very small, unpeeled potatoes
Rinse chicken. Put one bouillon cube inside the cavity. Squeeze lemon, reserving juice. Put lemon rinds in cavity. Put the chicken in the slow cooker, breast side up, and sprinkle with the paprika and parsley. Distribute the onion wedges and garlic around the chicken. Pour over the soy sauce and lemon juice and season with salt and pepper. Crumble the remaining bouillon cube, and sprinkle that over the chicken as well. Top with the potatoes. Cover and cook on HIGH until an instant read thermometer inserted into the thickest part of the thigh registers 180 degrees F, 3 1/2 to 4 1/2 hours. To serve, discard the lemon halves and portion the potatoes, chicken, and onions into bowls, discarding the skin and bones. Spoon some of the liquid over each serving.
Best-Ever Hot Cocoa Mix
Makes about 20 servings
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon Salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground (I used a clean coffee bean grinder for the chocolate chips and then added the ground chocolate to the rest of the ingredients).
Store in airtight container for up to 3 months.
To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon Salt
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground (I used a clean coffee bean grinder for the chocolate chips and then added the ground chocolate to the rest of the ingredients).
Store in airtight container for up to 3 months.
To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.
Sunday, January 2, 2011
Broccoli-Cauliflower Casserole
From here
Ingredients
1 16-ounce package frozen cauliflower florets
1 16-ounce package frozen broccoli cuts
1 large onion, chopped (1 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1-1/4 cups milk
2 3-ounce packages cream cheese with chives, cut up
3/4 cup soft bread crumbs (about 1 slice of bread)
3 tablespoons grated Parmesan cheese
2 tablespoons margarine or butter, melted
Directions
1. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
2. Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
3. Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 12 servings.
Ingredients
1 16-ounce package frozen cauliflower florets
1 16-ounce package frozen broccoli cuts
1 large onion, chopped (1 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1-1/4 cups milk
2 3-ounce packages cream cheese with chives, cut up
3/4 cup soft bread crumbs (about 1 slice of bread)
3 tablespoons grated Parmesan cheese
2 tablespoons margarine or butter, melted
Directions
1. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
2. Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
3. Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 12 servings.
Thick Corn and Vegetable Soup
1/4 c olive oil
2 T butter
2 medium onions, diced
4 large garlic cloves, minced
2 bay leaves
4 whole cloves
dash cayenne
12 c vegetable stock
1 t salt
black pepper
1- 28 oz can diced tomatoes
1- 15 oz can pinto beans, drained and rinsed
2 medium carrots, halved lengthwise and thinly sliced
2 medium potatoes, cut into 1/2" dice
1 c 1/2" diced butternut squash
1 c finely chopped fresh parsley
2 c frozen corn
Heat oil and butter in large stockpot over medium heat. Add onions and garlic and saute until tender, about 10 mins. Stir in the next 7 ingredients, bay leaves through tomatoes, and bring to a boil. Add beans, carrots, potatoes, squash, half the parsley, and return to a boil. Lower heat and cook at a lively simmer for 30 mins. Stir often. Mix in the corn and the remaining 1/2 c parsley, and cook for 5 mins. Discard bay leaf. (Optional- make dumplings on this soup. Serve with one dumpling in each bowl.)
2 T butter
2 medium onions, diced
4 large garlic cloves, minced
2 bay leaves
4 whole cloves
dash cayenne
12 c vegetable stock
1 t salt
black pepper
1- 28 oz can diced tomatoes
1- 15 oz can pinto beans, drained and rinsed
2 medium carrots, halved lengthwise and thinly sliced
2 medium potatoes, cut into 1/2" dice
1 c 1/2" diced butternut squash
1 c finely chopped fresh parsley
2 c frozen corn
Heat oil and butter in large stockpot over medium heat. Add onions and garlic and saute until tender, about 10 mins. Stir in the next 7 ingredients, bay leaves through tomatoes, and bring to a boil. Add beans, carrots, potatoes, squash, half the parsley, and return to a boil. Lower heat and cook at a lively simmer for 30 mins. Stir often. Mix in the corn and the remaining 1/2 c parsley, and cook for 5 mins. Discard bay leaf. (Optional- make dumplings on this soup. Serve with one dumpling in each bowl.)
Chicken With Golden Raisins:
flour
6 bone in chicken thighs with skin on
2 T unsalted butter
1/2 cup red wine
1 t salt
1/8 t black pepper
1/4 c heavy cream
1/4 c or more golden raisins
Put flour in pie plate and dredge chicken, coating both sides and shaking off excess. Melt butter in large skillet over med- high heat. When it foams, add chicken, skin side down, and cook until deep golden brown on both sides, 5-7 mins per side. Transfer to slow cooker. Add wine to the pan and swish around. Pour over the chicken and season with salt and pepper. Cover and cook on low for 4 hours. Stir in the cream and raisins. Cover, cook on high 1 hour.
6 bone in chicken thighs with skin on
2 T unsalted butter
1/2 cup red wine
1 t salt
1/8 t black pepper
1/4 c heavy cream
1/4 c or more golden raisins
Put flour in pie plate and dredge chicken, coating both sides and shaking off excess. Melt butter in large skillet over med- high heat. When it foams, add chicken, skin side down, and cook until deep golden brown on both sides, 5-7 mins per side. Transfer to slow cooker. Add wine to the pan and swish around. Pour over the chicken and season with salt and pepper. Cover and cook on low for 4 hours. Stir in the cream and raisins. Cover, cook on high 1 hour.
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