Wednesday Recipes

I'm sitting here writing and posting this from Florida, where it's a rainy, dreary day, due to Tropical Depression 9. There's a tropical storm warning, rain pretty much in the forecast for today and tomorrow...This is the price we pay here in Florida. The up side? When parts of the country are shoveling snow in February, we're "freezing" in much warmer weather. Such is life.

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

MESA GRILLL’S SOUTHWESTERN POTATO SALAD

This is from Bobby Flay of The Food Network’s Throwdown with Bobby Flay. Total Time: 35 min; Prep: 20 min; Cook: 15 min; Yield: 8 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/mesa-grills-southwestern-potato-salad-recipe.html?oc=linkback

Ingredients

1 1/2 cups prepared mayonnaise

1/4 cup Dijon mustard

2 tablespoons fresh lime juice

2 tablespoons chipotle pepper puree

1 large ripe tomato, seeded and diced

1/4 cup chopped cilantro leaves

3 scallions, chopped, white and green parts

1 medium red onion, thinly sliced

1/2 teaspoon cayenne

4 cloves garlic, finely chopped

Salt and freshly ground black pepper

16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Directions

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

COCONUT LAYER CAKE

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.” Yield: 8 to 12 servings; Time: 2 hours, plus cooling.

This was featured in “A Sugar Rush, Not Crush”, and can be viewed online here.

Also, to find more layer cakes, click here. Also, check out Melissa’s guide, “How to Frost a Cake”.

Ingredients

For the Cake:

2 sticks unsalted butter, softened, plus more for pans

2 cups all-purpose flour, plus more for pans

1/2 teaspoon fine sea salt

2 teaspoons baking powder

3/4 cup granulated sugar

3 eggs, separated, plus 3 whites

1 1/2 cups cream of coconut

1 1/4 cups unsweetened coconut milk

2 tablespoons coconut or dark rum

7 tablespoons freshly squeezed orange juice

3 cups unsweetened shredded coconut

For the Frosting:

2 sticks unsalted butter, softened

2 cups cream cheese, at room temperature

2 teaspoons vanilla extract

7 1/4 cups/2 pounds confectioners’ sugar

2 3/4 cups unsweetened shredded or flaked coconut, toasted

Preparation

Make the Cake:

Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.

Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.

Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.

In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.

Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.

Make the Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.

Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.

FROZEN BLUEBERRY LEMONADE PIE

This comes from Diana Rattray, About.com's Southern Food expert. Diana wrote, “Blueberries give this frozen lemonade pie extra color and flavor, and it is a fabulous pie for a hot summer day. The pie takes just a few minutes to mix - just freeze and eat!” Prep Time: 6 minutes; Cook Time: 0 minutes; Total Time: 6 minutes; Yield: 8 servings

To view this online, click here.

Ingredients

1 cup fresh blueberries

1 can (14 ounces) sweetened condensed milk

1 can (6 ounces) frozen lemonade

1 tub (8 ounces) whipped topping, regular or "lite," thawed in the refrigerator

1 deep dish graham cracker pie crust, homemade or purchased

Preparation

Put the blueberries, sweetened condensed milk, and frozen lemonade in a blender container. Blend until well mixed.

Pour into a bowl and fold in the whipped topping until well blended.

Spoon into the prepared crust.

Cover and freeze for at least 4 hours.

If frozen solid, take it out of the freezer 5 to 10 minutes before slicing.

Note: I used a "2 extra servings" deep dish ready crust for the pie. A smaller pie shell will leave you with extra filling.

Just freeze any excess in small ramekins or 4-ounce canning jars and serve as a frozen pudding.

CHICKEN PAILLARDS WITH CORN SALAD

This comes from Florence Fabricant in The New York Times cooking e-newsletter. Florence wrote, “This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.” Yield: 4 servings; Time: 30 minutes.

This was featured in “A Salad With Farm-Stand Allure”, and can be found online here.

Ingredients

1 tablespoon Dijon mustard

1/4 cup plus 1 tablespoon lemon juice

2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin

3 tablespoons extra-virgin olive oil

1/2 cup chopped onion

2 ears corn, kernels stripped

1 jalapeño chile, seeded and minced

1 medium-size yellow summer squash, diced

Salt and ground black pepper

1 medium yellow tomato, diced

1/3 cup flour

2 tablespoons minced cilantro leaves

Preparation

Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.

Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.

Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.

GARBANZOS AND GREENS WITH CHORIZO

This comes from David Tanis, also in The New York Times cooking e-newsletter. Yield: 4 to 6 servings.

To view this online, click here.

Ingredients

For the Chickpeas and Broth:

1 cup dried chickpeas (garbanzo beans)

1/2 onion, stuck with a clove

1 small carrot, peeled, cut in 2-inch chunks

1 small bay leaf

Salt

For the Garbanzos and Greens:

2 tablespoons olive oil

1 large onion, finely diced (about 1 cup)

Salt and pepper

6 ounces Spanish chorizo, diced

2 teaspoons minced garlic

1/4 teaspoon pimentón

1 teaspoon cumin seeds, lightly toasted and coarsely ground

1 pound kale or chard, washed and cut in wide ribbons

1/4 cup pine nuts, lightly toasted, optional

Preparation

Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.

Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)

Put olive oil in a deep, wide skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the chorizo and let it fry a bit, then turn heat to medium. Add the garlic, pimentón and 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 cup broth. Bring to a simmer, add the greens and sprinkle with a little salt. Stir to allow the greens to wilt. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked. Stir well, taste and adjust seasoning if necessary. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.

MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS

This is from Tablespoon.com, and starts off, “We’re bringing BBQ to the lasagna pan with these simple, delicious roll-ups.” Prep Time: 50 minutes; Total Time: 10 hours 20 minutes; Makes 16 servings.

To view this online, click here.

Ingredients

Roll-Ups (to make ahead and freeze)

16 uncooked lasagna noodles

1 package (8 oz) cream cheese, softened

2 cups shredded sharp Cheddar cheese (8 oz)

1 teaspoon Cajun seasoning

2 eggs, slightly beaten

3 1/2 cups chopped cooked chicken

1 cup finely chopped green onions

Sauce and Cheese (for baking roll-ups)

2 cups barbecue sauce

2 cups shredded sharp Cheddar cheese (8 oz)

1/4 cup sliced green onion greens

1/4 cup ranch dressing, if desired

Directions

In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.

Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.

To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.

Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.