Wednesday Recipes

Here are today's six recipes to help you through the day. Enjoy!

BAKING SHEET QUESADILLAS

This is from Pure Wow, and starts off, “Why make individual quesadillas when you can make one enormous one? Introducing baking sheet quesadillas, which are perfect for any gathering (or if you just want to get dinner on the table in a flash). It's the genius cooking trick you didn't even know you needed.” Makes 6 to 8 servings; start to finish: 20 minutes

To view this online, click here.

Ingredients

4 tablespoons unsalted butter, at room temperature, divided

12 rectangular tortillas or wraps (available in the deli section of most grocery stores)

1/2 cup salsa

12 ounces shredded cheddar or Jack cheese

2 tablespoons chopped fresh cilantro

3 tablespoons sliced green onions

Sour cream, as needed for serving

Salsa, as needed for serving

Directions

Preheat the oven to 425°F. Grease a baking sheet with 2 tablespoons of the butter.

Arrange half of the tortillas in the prepared pan, overlapping them as needed to fully cover the base.

Spread the salsa in an even layer on top of the tortillas. Sprinkle the cheese evenly over the salsa.

Arrange the remaining tortillas on top of the cheese, overlapping as needed to fully cover the pan. Spread the remaining 2 tablespoons butter evenly over the tortillas.

Bake until the tortillas are golden and the cheese is fully melted, 9 to 12 minutes. Garnish with the cilantro and green onions.

Serve immediately, warm, with sour cream and salsa on the side.

CHICKEN BREASTS WITH TOMATOES AND CAPERS

This recipe was in a recent New York Times Cooking e-newsletter. It begins, “This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.” Time: 20 minutes; makes 4 servings.

This was featured in "60-Minute Gourmet" and can be view this online here.

Ingredients

4 boneless, skinless chicken breasts (about 2 1/4 pounds)

Salt and freshly ground white pepper to taste

2 tablespoons olive oil

2 tablespoons butter

6 tablespoons finely chopped shallots

2 teaspoons finely chopped garlic

4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon

8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)

1/4 cup red wine vinegar

1/4 cup drained capers

1 cup dry white wine

2 tablespoons tomato paste

1/4 cup chopped fresh parsley leaves

Preparation

Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.

Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.

Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

BRUSCHETTA

This comes from Ree Drummond, start of The Food Network’s show The Pioneer Woman. Total Time: 1 hr 30 min; Prep: 20 min; Inactive: 1 hr; Cook: 10 min; Yield: 12 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe.html?oc=linkback

Ingredients

4 tablespoons olive oil

5 cloves garlic, finely minced

1 pint red grape tomatoes, halved lengthwise

1 pint yellow grape tomatoes, halved lengthwise

1 tablespoon balsamic vinegar

16 whole fresh basil leaves, plus more as needed, chiffonade

Salt and freshly ground black pepper

1 whole baguette or crusty loaf

1 stick butter

Directions

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.

Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.

To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

CARAMELIZED CITRUS

This comes from Sam Sifton of The New York Times cooking e-newsletter. Sam wrote, “This is a modernized version of a dessert that was popular in Britain during the 1970s, a simple, stylish confection that was a standby of posh dinner parties: caramelized oranges. It was then and remains the sort of dish that is not particularly difficult to make, but still signals a home cook’s understanding of elegance. My recipe nods to, but is not of, that era. It calls for saffron, which infuses the sauce with its sweet-savory, haylike aroma, and for yogurt, which is a delicious partner to the fruit. On which subject, an important final note: Be careful to remove all the white pith beneath the skin of the citrus, as it is exceedingly bitter.” Yield: Serves 4 to 8; Time: 30 minutes, plus chilling.

To view this online, click here.

Ingredients

4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit

1 cup Greek-style yogurt

1 1/2 cups light brown sugar

1 pinch saffron threads

Directions

Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.

Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.

Make the caramel. Put the sugar in a large sauté pan set over medium heat, then add to it 1/2 cup or 125 milliliters of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.

Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.

CHICKEN POT PIE BUNDLES

This recipe comes from Meal Makeover Moms, a wonderful site that offers “Mealtime Made Easy.” I originally found it through AccentHealth. This makes 6 servings.

To view this online, click here.

Ingredients

1 1/2 tablespoons canola oil, divided

1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)

1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)

2 cloves garlic, minced

1 pound boneless, skinless chicken breast halves, cut into 1/2-inch dice

2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon

1/2 teaspoon kosher salt

Pinch of black pepper

1 cup all-natural chicken broth

4 teaspoons cornstarch

3/4 cup frozen petite peas, thawed

3/4 cup frozen corn kernels, thawed

2 tablespoons grated Parmesan cheese

12 egg roll wraps (NOT the smaller wonton wrappers)

Directions

Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.

Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.

Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.

To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.

Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.

Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.

Nutrition Information per Serving (2 bundles): 360 calories, 7g fat (1g saturated, 0.4 omega-3), 680mg sodium, 48g carbohydrate, 3g fiber, 24g protein, 70% vitamin A, 15% iron

BLT SKILLET PASTA

This also comes from Tablespoon.com. This one begins, “Bacon, arugula, and tomatoes in a creamy sauce.” Prep Time: 20 min; Total Time: 20; Servings: 3

To view this online, click here.

Ingredients

1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes

2 cups packed baby arugula

6-8 slices of bacon

2 tablespoons mayonnaise

2 tablespoons heavy cream

7 ounces refrigerated fettuccine

Directions

Put a pot of water on the stove and bring to a boil.

Meanwhile, slice your bacon into 1/2-inch slices and put it into a hot skillet. Stir and cook on medium until cooked and starting to crisp, about 7 minutes. Strain out some of the fat but leave a good few tablespoons in the pan.

Add the can of tomatoes with the juices and the arugula and cook until the arugula is wilted, about 5 minutes. Whisk the mayo and cream together and pour it into the skillet. Stir well and turn heat to low.

The water should be boiling at this point, so make sure it is salted well and drop your pasta in. Cook the pasta for only about 3 minutes. Strain the pasta and add it directly to the skillet. Stir and cook for 2 minutes before serving.