Tuesday Recipes

Here are today's six yummy recipes to try. Enjoy!

GLAZED LEMON COCONUT BARS

This is from the infamous long-since-forgotten-emailing-list. It starts off, “Coconut and freshly grated lemon peel add zing to an all-time favorite bar.” Prep time: 15 min; Start to finish: 1 hr 50 min; Makes: 12 bars

Bars

1 cup Bisquick Heart Smart mix

2 tablespoons powdered sugar

2 tablespoons firm margarine or butter

3/4 cup granulated sugar

1/4 cup flaked coconut

1 tablespoon Bisquick Heart Smart mix

2 teaspoons grated lemon peel

2 tablespoons lemon juice

1/2 cup fat free egg product

Lemon glaze

1/2 cup powdered sugar

1 tablespoon lemon juice

Heat oven to 350F.

In small bowl, mix 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in margarine, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly.

Press in ungreased 8-inch square pan.

Bake uncovered about 10 minutes or until light brown.

Meanwhile, in small bowl, mix all remaining bar ingredients.

Pour coconut mixture over baked layer.

Bake about 25 minutes longer or until set and golden brown. Loosen edges from sides of pan while warm.

In small bowl, mix glaze ingredients until smooth. Spread over bars.

Cool completely, about 1 hour.

For bars, cut into 4 rows by 3 rows.

PUMPKIN APPLE MUFFINS

I know that some people will tell me that I can't post this recipe during the spring, because pumpkin is a fall flavor, and, in some ways, they're right. I tend to think of pumpkin as a fall-ish flavor, since pumpkins seem to be ready for harvest in the late summer and early autumn. But with canned pumpkin so readily available (for the most part), and the fact that I love the flavor of pumpkin, I figured I'd post this now. It's also from the infamous long-since-forgotten-emailing-list. Makes 2 dozen.

1 2/3 cups flour

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 Tbls pumpkin pie spice

1 cup sugar

1 cup canned pumpkin

1/2 cup butter or margarine, melted

2 large eggs, lightly beaten

1 granny smith apple, peeled and finely chopped

3 Tbls sugar

1 tsp pumpkin pie spice

Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs, and add to dry ingredients, stirring just until moistened. Fold in chopped apple, and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

LINGUINE WITH LEMON SAUCE

This comes from Pierre Franey in The New York Times cooking e-newsletter. The recipe begins, “The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.” Time: About 20 minutes; makes 4 servings.

To view this online, click here.

Ingredients

2 tablespoons butter

1 tablespoon freshly grated lemon zest, plus more for serving

1/2 pound fresh or dried linguine

4 tablespoons heavy cream

2 tablespoons freshly squeezed lemon juice

2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

Preparation

Bring a pot of salted water to boil.

Heat the butter in a skillet and add the lemon zest.

Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.

Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

Tip: If fresh linguine is purchased in 9-ounce weight, use this in lieu of the half pound.

CRAB CAKES BALTIMORE-STYLE

This recipe also comes from Pierre Franey in The New York Times cooking e-newsletter. This one begins, “This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.” Time: 15 minutes.

To view this online, click here.

Ingredients

2 large eggs, well beaten

1/2 cup chopped celery

1 cup crushed Saltine crackers

3 tablespoons mayonnaise

1 tablespoon Dijon-style mustard

1 teaspoon Old Bay Seasoning

1/4 teaspoon red hot pepper flakes

2 teaspoons Worcestershire sauce

2 tablespoons finely chopped parsley sprigs

1/2 cup finely chopped scallions

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 pound crab meat, lump preferred, shell and cartilage removed

1/2 cup finely ground fresh bread crumbs

1/4 cup vegetable oil

Preparation

In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.

Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.

Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.

ARROZ CON POLLO

This is from Melissa D’Arabian of The Food Network show Ten Dollar Dinners. Total Time: 1 hr 25 min; Prep: 15 min; Inactive: 10 min; Cook: 1 hr; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/arroz-con-pollo-recipe.html?oc=linkback.

Ingredients

2 teaspoons salt

1 teaspoon garlic powder

1/2 teaspoon dried cumin

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed

3 tablespoons vegetable oil

1 small yellow onion, finely diced

1 green bell pepper, diced

1 red bell pepper, diced

1 1/2 teaspoons salt

1 1/2 cups long-grain rice

2 cloves garlic, finely diced

1 1/2 cups low-salt chicken stock

1/2 cup tomato sauce

Directions

Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.

Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.

Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.

Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.

Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

30-MINUTE PIZZA PASTA SKILLET

This comes from the Tablespoon e-newsletter, and begins, “Ready, set, go! Pizza flavors wrap up a skillet meal in just 30 minutes!” Prep Time: 30 min; Total Time: 30 min; Makes 4 servings.

To view this online, click here.

Ingredients

1/2 lb. lean ground beef

2 oz. (1/2 cup) sliced pepperoni, chopped

1 (14-oz.) jar spaghetti sauce (2 cups)

3/4 cup water

7 oz. (2 cups) uncooked ready-cut spaghetti

1/4 cup sliced ripe olives

1/2 green bell pepper, cut into bite-sized strips

4 oz. (1 cup) shredded mozzarella cheese

Directions

Brown ground beef in large skillet over medium-high heat until thoroughly cooked. Add pepperoni; cook 1 minute. Drain.

Stir in spaghetti sauce, water and uncooked spaghetti. Bring to a boil; stir. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.

Add olives; stir gently to mix. Arrange pepper strips over top. Sprinkle with cheese. Remove from heat. Cover; let stand 3 to 5 minutes or until cheese is melted.