Friday Recipes

Enjoy!

FLAKY BUTTERMILK BISCUITS

This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.” Time: 30 minutes; Makes 10 to 12 biscuits

To view these online, click here.

Ingredients

2 cups all-purpose flour

1/2 cup cake flour

1 tablespoon baking powder

2 teaspoons sugar

1 1/4 teaspoon fine sea salt

9 tablespoons unsalted butter, chilled and cubed

1 cup buttermilk, chilled

Preparation

Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment.

In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.

Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.

Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.

CITRUS CHICKEN

This is from Mark Bittman, also in The New York Times' Cooking e-newsletter. Mark wrote, “This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll need to adjust your cooking time by a few minutes.” Time: 30 minutes; makes 4 servings.

To view this online, click here.

Ingredients

2 tablespoons extra-virgin olive oil

2 tablespoons butter

4 boneless chicken breasts

Salt and black pepper

1/4 cup flour

1 large orange

2 limes

1 tablespoon sugar

Directions

Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.

Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.

Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.

Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.

With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.

Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.

Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.

FOUR-CHEESE STUFFED SHELLS

This comes from Delish, and begins, “Not to sound cheesy, but we've fallen in love with these stuffed shells.” Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

15 jumbo pasta shells

1 1/2 c. ricotta

1 c. Italian cheese blend, plus more for sprinkling

1 egg

kosher salt

Freshly ground black pepper

1 stick butter

1 c. heavy cream

1/2 c. grated Parmesan

Fresh basil, torn, for serving

Directions

Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then let cool.

Meanwhile, in a large bowl, stir together ricotta, Italian cheese blend, egg, and season with salt and pepper. Stuff mixture into shells.

In a saucepan or skillet over medium-low heat, melt butter. Add cream and bring to a simmer, then stir in Parmesan. Season with pepper.

Pour 2/3 of the sauce into an oven-proof skillet or baking dish. Arrange stuffed shells on top of sauce and spoon remaining sauce over shells. Sprinkle with more cheese.

Bake until cheesy and bubbly, 15 to 20 minutes. Garnish with basil and serve.

APPLE RUTABAGA SOUP

This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.

Prep Time: 15 minutes; Cook Time: 35 minutes

Ingredients:

1 stick (1/4 pound) butter

1 cup onion, roughly chopped

1 cup Granny Smith apple, peeled, cored and roughly chopped

1 cup rutabaga, peeled and roughly chopped

1 cup butternut squash, peeled, seeded and roughly chopped

1 cup carrots, peeled and roughly chopped

1 cup sweet potato, peeled and roughly chopped

1 quart good chicken stock

2 cups heavy cream

1/4 cup maple syrup

Salt and cayenne pepper to taste

Preparation:

In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve.

CHICKEN GNOCCHI WITH BROWNED BUTTER

This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a single pan!” Yummy, simple: what's not to love?

To view this online, click here.

Ingredients

1 tablespoon olive oil

2 boneless skinless chicken breasts

1/4 teaspoon salt

1/8 teaspoon black pepper

1 package (16 oz) potato gnocchi

1/4 cup butter

4 cups baby spinach leaves or chopped kale leaves, stems removed

1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained

3 tablespoons grated Parmesan cheese

Directions

In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.

Make gnocchi in boiling water as directed on package; drain.

Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.

Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.

BITTERSWEET CHOCOLATE TORTE

Serves: 12

See the recipe here: http://diabeticgourmet.com/recipes/html/957.shtml

Ingredients

Torte Ingredients:

6 tablespoons stick butter or margarine

4 ounces unsweetened chocolate

1/3 cup fat-free milk

1/3 cup sugar-free apricot preserves or apricot spreadable fruit

2 teaspoons instant coffee crystals

1 egg yolk

1 teaspoon vanilla

1-1/2 cups Equal Spoonful or Granulated*

3 egg whites

1/8 teaspoon cream of tartar

1/4 cup all-purpose flour

1/8 teaspoon salt

Rich Chocolate Glaze Ingredients:

1 ounce semi-sweet chocolate

1 tablespoon stick butter or margarine

Whipped topping, fresh raspberries, and/or fresh mint (optional)

* May substitute 36 packets Equal sweetener

Directions

For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.

Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal, whisking until smooth.

Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.

Bake in preheated 350 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.

For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.

Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.

Nutritional Information Per Serving: Calories: 145; Protein: 3 g; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Carbohydrates: 9 g; Exchanges: 1/2 starch, 2 fat