Wednesday Recipes

Enjoy!

COCONUT COOKIES

This comes from PureWow and is described as “part sugar cookie, part macaroon.” The recipe begins, “One cannot have too many cookie recipes in her back pocket. Even better if they're not the same old, same old. Like this recipe for coconut cookies. It's what happens when sugar cookies meet macaroons, and it's glorious.” Start to finish: 45 minutes; makes 2 dozen medium cookies.

To view this online, click here.

Ingredients

Cookies

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar, plus more for rolling

2 eggs

2 teaspoons pure vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup shredded coconut

Topping

1 cup shredded coconut

1/4 cup confectioners' sugar

1 egg white

Directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, 4 to 5 minutes.

Add the eggs one at a time, scraping the side of the bowl well after each addition. Beat in the vanilla extract and mix to combine.

Add the flour, baking soda and salt to the bowl; mix on low speed to combine, 1 to 2 minutes. Add the coconut and mix until incorporated, 1 minute more.

Shape 2 tablespoons of dough into a ball and then roll in sugar to coat. Repeat with the remaining dough. Place the balls on the prepared baking sheet, leaving about 1 1/2 inches between each cookie. Lightly press the cookies to flatten.

Bake the cookies for 5 minutes. While the cookies bake, make the topping. In a small bowl, combine the coconut with the confectioners' sugar. Add the egg white and mix until fully combined.

After 5 minutes, remove the cookie sheets from the oven. Top each cookie with 2 teaspoons of the coconut mixture and then return the sheets to the oven. Bake 5 to 7 minutes more, until the cookies are golden at the edges. Cool before serving.

CHICKEN IN MUSTARD SAUCE

This comes from Jacques Pepin in The New York Times' Cooking e-newsletter. The recipe begins, “This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).” Time: 35 minutes; Makes 8 servings.

To view this online, click here.

Ingredients

8 5-ounce chicken breasts, skinless and boneless

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 cup onion, finely chopped

2 tablespoons flour

2 cups water

1 1/2 teaspoons dry mustard

1 tablespoon Dijon mustard

Preparation

Sprinkle the meat with the salt and pepper.

Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.

Mix in the onion and continue cooking for one minute.

Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.

Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.

Remove the meat to a serving platter and keep warm.

Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.

Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.

Serve the chicken with the sauce.

MEXICAN WEDDING COOKIES

This comes from the Food.com e-newsletter. Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; makes 36 cookies.

To view this online, go to http://www.food.com/recipe/mexican-wedding-cookies-8278.

Ingredients

1 cup butter, softened

1 cup powdered sugar

2 cups flour, sifted

1 cup nuts, ground

1 teaspoon vanilla

Directions

Combine all ingredients.

Form into 1 1/2" balls.

Bake on cookie sheet at 350°F for about 10-15 minutes or until set.

Roll in additional powdered sugar while still warm.

BARBECIE CHICKEN BUBBLE-UP BAKE

This comes from Tablespoon, and starts off, “This bubble-up bake — featuring barbecue chicken, cheese and biscuits —is bound to be a hit.” Prep Time: 25 min; Total Time: 55 min; Servings: 6.

To view this online, click here.

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original or buttermilk biscuits

1 bottle (18 oz) barbecue sauce

2 cups shredded mozzarella cheese (8 oz)

3 tablespoons chopped fresh cilantro, if desired

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 10 minutes, stirring occasionally, until no longer pink in center. Remove from heat. Cool slightly, about 5 minutes.

Meanwhile, separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Set aside.

Place cooked chicken in medium bowl. Pour barbecue sauce over chicken; stir to combine. Add biscuit dough pieces to chicken mixture; gently toss to combine. Spread mixture evenly in baking dish. Sprinkle cheese over top.

Bake 25 to 30 minutes or until golden brown and cheese is melted. Sprinkle cilantro over top. Serve immediately.

CHICKEN WITH CREAMY CURRY SAUCE

This comes from Diana Rattray, About.com's Souther Food expert. Diana wrote, “This easy skillet chicken is flavored with curry powder, garlic, and a little wine. Serve this great tasting chicken with rice and a favorite vegetable for a fabulous family meal.” Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 4 to 6 Servings.

To view this online, click here.

Ingredients

4 to 6 boneless chicken breast halves, without skin

Salt and pepper

1/4 cup flour

2 tablespoons extra virgin olive oil

1 tablespoon butter

1 cup chicken broth

1/2 cup dry white wine

1/4 cup chopped fresh parsley, or about 1 tablespoon dried

4 green onions, thinly sliced

4 cloves garlic, finely minced

1 1/2 teaspoons curry powder, or to taste

3/4 cup heavy cream

Salt, to taste

Preparation

Wash chicken breasts; pat dry and lightly sprinkle all over with salt and pepper. Dredge in flour to coat both sides.

Heat oil and butter in a large skillet or sauté pan over medium heat. Add chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes.

Cover and simmer for 5 to 10 minutes longer.

Stir in cream and add salt, to taste. Heat through.

Serve chicken breasts with a little of the sauce.

ONE-POT RIGATONI WITH SPICY TOMATO SAUCE

This comes from the Tablespoon e-newsletter. It begins, “This one-pot version of the spicy Italian classic cooks the pasta in the sauce with shiitake mushrooms for even more earthy, delicious flavor.” Prep Time: 45 min; Total Time: 45 min; makes 8 servings.

To view this online, click here.

Ingredients

1 tablespoon olive oil

1 cup sliced red onion

8 oz sliced shiitake mushrooms

3 cloves garlic, sliced

4 tablespoons spicy harissa

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

4 cups water

16 oz uncooked rigatoni pasta

1/4 cup kalamata olives, chopped

1 cup shredded fresh basil leaves

1/2 cup shredded Parmesan cheese

Directions

In 5-quart Dutch oven, heat oil over medium heat until shimmering. Add onion; cook 3 to 4 minutes or until translucent. Add mushrooms; cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Add garlic, harissa and tomatoes; heat just to simmering. Stir in water; heat to boiling.

Add pasta; return to simmering. Reduce heat to medium-low; cook 15 to 20 minutes, stirring frequently, until pasta is cooked to desired tenderness. Stir in olives. Top with basil and cheese. Serve immediately. Cover and refrigerate leftovers.