Tuesday Recipes

Here are today's six recipes. Enjoy!

SIMPLE BARBECUE SAUCE

This comes from John Willoughby in The New York Times cooking e-newsletter. John wrote, “Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.” Time: 10 minutes; makes about 1 1/2 cups.

To view this online, click here.

Ingredients

2/3 cup ketchup

1/2 cup cider vinegar

1/4 cup brown sugar

2 teaspoons pimentón (smoked Spanish paprika)

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

Preparation

Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

QUICK AND SPICY TOMATO SOUP

This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 22 min; Prep: 10 min; Cook: 12 min; Yield: 4 to 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/quick-and-spicy-tomato-soup-recipe.html?oc=linkback

Ingredients

3 tablespoons olive oil

2 carrots, peeled and chopped

1 small onion, chopped

1 clove garlic, minced

1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)

2 (14-ounce) cans chicken broth

1 (15-ounce) can cannellini beans, drained and rinsed

1/2 teaspoon red pepper flakes

1/2 cup pastina pasta (or any small pasta)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

SERVINGS: 4 (MAIN); Calories: 430; Total Fat: 16 grams; Saturated Fat: 2 grams; Protein: 15 grams; Total carbohydrates: 59 grams; Sugar: 3 grams Fiber: 10 grams; Cholesterol: 0 milligrams; Sodium: 1,976 milligrams

4-INGREDIENT CHOCOLATE RASPBERRY CAKE

This is from Cheeky Kitchen, who blogs for Tablespoon.com, as well as a few other sites. She wrote, “This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!” Prep Time: 15 minutes; Total Time: 1 hour 15 minutes; makes 8 servings.

To view this online, click here.

Ingredients

1 (13 oz) package dark chocolate chips

3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting

8 eggs, room temperature

1 cup raspberries

1/4 cup powdered sugar for garnish (optional)

Directions

Preheat oven to 325ºF.

In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.

Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.

Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.

BAKED LEMON CHICKEN

This is from The Food Network Kitchen. Total Time: 1 hr 25 min; Prep: 15 min; Cook: 1 hr 10 min; Yield: 4 servings

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

Ingredients

One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry

Kosher salt and freshly ground black pepper

Flour for dredging

3 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

Peel of half a lemon, white pith removed, cut into very thin strips

2 large garlic cloves, minced

1 1/2 teaspoons fresh rosemary leaves

1 tablespoon honey

1/4 cup freshly squeezed lemon juice

1 cup chicken broth, homemade or canned low-sodium

Directions

Preheat the oven to 400 degrees F.

Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.

Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.

GARDEN VEGETABLE LASAGNA

This comes from the FamilyTime e-newsletter, and begins, “Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunk-style pasta sauce make dinner extra special tonight or any night.” Serves: 8 servings (about 1 1/4 cups each); Prep Time: 25 minutes; Cook Times: 30 minutes

To view this online, click here.

Ingredients

1 container (15 ounces) ricotta cheese

8 ounces shredded mozzarella cheese (about 2 cups)

2 eggs

4 medium carrots, shredded (about 2 cups)

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

9 lasagna noodle, cooked and drained

1 jar (24 ounces) Prego® Chunky Garden Combination Italian Sauce

grated Parmesan cheese

Directions

Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli in a medium bowl and set it aside.

Place 3 lasagna noodles in greased 3-quart shallow baking dish.Top with half of the vegetable mixture and 1 cup of the sauce. Repeat the layers.Top with the remaining lasagna noodles and remaining sauce. Sprinkle with the remaining mozzarella cheese.

Bake at 400°F. for 30 minutes or until it's hot and bubbling. Let stand for 10 minutes. Serve with the Parmesan cheese.

CREAMY WHITE BEAN ROSEMARY SOUP

This comes from The Baker Chick (otherwise known as Audra). If you haven’t signed up for her e-newsletter, I highly recommend it. This recipe yields 4-6 servings.

To view this online, click here.

Ingredients

3 15 oz cans white cannellini or great northern beans rinsed and drained.

4 cups sliced yellow onions (from 2 large onions)

1/4 cup olive oil

2 garlic cloves, minced

1 large branch fresh rosemary off the stem

1 1/2 quarts chicken stock

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Cayenne pepper to taste (optional)

Bacon for topping

Instructions

In a 5-6 qt. large stock pot or dutch oven heat the olive oil on medium high heat. Add the onions and cook for about 15 minutes- or until soft and golden. Add the garlic and cook for another few minutes.

Add the beans, broth, rosemary, salt & pepper. Bring to a boil, and then simmer for about 20 minutes. Use an immersion blender, food processor, or regular blender to purée the soup until smooth. Add cayenne pepper to taste. Top with crispy bacon.