Friday Recipes

Here are today's six recipes to take you through the weekend. Enjoy!

SKILLET ROSEMARY CHICKEN

This comes from The Food Network Kitchen. Total Time: 40 min; Prep: 15 min; Cook: 25 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/skillet-rosemary-chicken-recipe.html?oc=linkback

Ingredients

3/4 pound small red-skinned potatoes, halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tablespoon leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra-virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

10 ounces cremini mushrooms, halved

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

APPLE CRISP

This comes from Patrick and Gina Neely of the Food Network show, Down Home with the Neelys. Total Time: 1 hr; Prep: 15 min; Inactive: 10 min; Cook: 35 min; Yield: about 8 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/apple-crisp-recipe.html?oc=linkback.

Ingredients

Filling:

5 Granny Smith apples, peeled, cored, chopped small

1/4 cup finely chopped pecans

3 tablespoons all-purpose flour

1/2 cup brown sugar

2 tablespoons maple syrup

1 tablespoon lemon juice

Topping:

3/4 cup all-purpose flour

1/3 cup brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons chilled butter, cut into pieces

1/4 cup coarsely chopped pecans

Directions

Preheat oven to 350 degrees F.

For the Filling:

Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

COCONUT CREAM PIE

This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, “Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor. My mother’s version, which I grew up eating, is a more subtle, custardy version, with a balance of coconut and vanilla. It uses an old-fashioned technique called scalding, popular in the days before milk was pasteurized. Here it is used to change the texture of the milk and enhance its flavor. You can use the same sweetened, untoasted coconut to top the pie that you use in the filling, but the unsweetened, toasted coconut lends some nutty depth.” Time: 1 hour, plus chilling time; makes 8 servings.

To view this online, click here.

Ingredients

1 Prepared 9-inch pie shell

For the Filling:

2 cups milk

3 egg yolks

1/2 cup sugar

1/2 teaspoon salt

2 1/2 tablespoons cornstarch

1 tablespoon butter, melted

1/2 teaspoon vanilla

1 cup sweetened, flaked coconut

For the Meringue:

1/2 cup unsweetened coconut

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

Preparation

Partially blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 or 8 times, then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.

Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.

Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.

Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.

Pour the meringue over the pie filling. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.

Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.

BUTTERMILK ROAST CHICKEN

This came from Nigella Lawson in a recent New York Times Cooking e-newsletter. It begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.

To view this online, click here.

Ingredients

1 4-pound chicken

2 cups buttermilk

1/4 cup plus 2 tablespoons vegetable oil

2 cloves garlic, lightly crushed

1 tablespoon crushed black peppercorns

1 tablespoon Maldon or other sea salt

2 tablespoons fresh rosemary leaves, roughly chopped

1 tablespoon honey

Preparation

Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.

Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.

Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.

Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

CHUNKY CHICKEN, VEGETABLE AND ROSEMARY STEW

Here's a great one-pot meal to warm and soothe a hungry, weary body after a hard day.

Yield: 6 servings.

Serving Size: 1 cup

Source: Nancy Hughes, CanolaInfo

Photo/Print: http://diabeticgourmet.com/recipes/html/1196.shtml

Ingredients

1 Tbsp canola oil

12 oz boneless chicken breasts, cut into 1-inch pieces

1 Tbsp canola oil

1 medium onion, cut in 8 wedges

3 medium carrots, quartered lengthwise and cut into thirds

1 medium celery stalk, cut into 1-inch (2.5-cm) pieces

2 cups water

2 dried bay leaves

1/4 tsp crushed red pepper flakes

1 can (15 oz) reduced-sodium navy beans, rinsed and drained

1 cup grape tomatoes, quartered

1/2 cup chopped fresh Italian parsley

1 Tbsp chopped fresh rosemary

3/4 tsp salt

Directions

In Dutch oven, heat 1 Tbsp canola oil over medium-high heat. Add chicken and cook about 3 minutes per side or until it begins to brown. (Center will still be slightly pink.) Remove from oven and set aside.

Add remaining 1 Tbsp canola oil, onion, carrot and celery. Saute for 5 minutes or until just beginning to lightly brown on edges, stirring frequently. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium low and simmer, covered, 20 minutes or until vegetables are tender.

Stir in chicken, beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked.

Nutritional Information Per Serving: Calories: 220; Protein: 22 g; Fat: 7 g; Sodium: 380 mg; Cholesterol: 50 mg ; Saturated Fat: 1 g; Dietary Fiber: 6 g; Carbohydrates: 17 g

VEGETABLE POT PIES

This comes from the June 2011 issue of Vegetarian Times, page. 74. It starts off, "Sometimes you just want pot pie. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe." Serves 8.

To view this online, click here.

Dough

1 cup all-purpose flour

1/2 cup whole-wheat flour

1/4 tsp. salt

4 Tbs. cold soy margarine, cut into pieces

Filling

2 Tbs. olive oil

1 medium leek, white and green parts chopped (1 1/2 cups)

1 1/2 cups chopped celery or fennel

2 large carrots, diced (1 cup)

8 oz. button mushrooms, thinly sliced

2 Tbs. all-purpose flour

2 cloves garlic, minced (2 tsp.)

4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)2 1/4 cups low-sodium vegetable broth

1 tsp. poultry seasoning

2 Tbs. creamy cashew butter, optional

6 asparagus spears, cut into 1-inch pieces

1/2 cup fresh or thawed frozen peas

1/2 cup fresh or thawed frozen corn kernels

To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour 
and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and 
cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.

nutritional information Per Pot pie: Calories: 244; Protein: 6 g; Total Fat: 10 g; Saturated Fat: 3 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 207 mg; Fiber: 4 g; Sugar: 5 g; Vegan