It's finally Friday. Not sure what I'll be doing this weekend, but it's sure to include some cooking.
Here are six recipes to help you through the weekend, including Chicken Pot Pie Squares and Absurdly Easy Chocolate Fudge. Enjoy!
SPINACH & ARTICHOKE CHICKEN
This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”
Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
6 chicken breasts
kosher salt
Freshly ground black pepper
1/2 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
2 c. baby spinach
1 (13.75-oz.) can artichoke hearts, chopped
1/2 c. sliced roasted red peppers
1 c. half-and-half
3/4 c. shredded mozzarella
1/4 c. Parmesan
Directions
Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
Serve chicken warm with sauce.
VEGAN CHILI
This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!
Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.
To view this online, click here.
Ingredients
1 tbsp. olive oil
2 bell peppers, diced
1 yellow onion, chopped
2 stalks celery, diced
3 cloves garlic, minced
2 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1 (12-oz) bottle Mexican beer such as Modelo
1 large sweet potato, cut into 1/2" cubes
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (28-oz) can diced fire-roasted tomatoes
2 c. vegetable broth
For Topping
1 avocado, sliced
Lime wedges
thinly sliced scallions
Directions
In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
Serve with the toppings of your choice.
BAKED ARANCINI WITH PEPPERY TOMATO SAUCE
This is from Michelle Stark of the Tampa Bay Times. Serves 4.
To view this online, click here.
For the sauce:
1 red bell pepper
Olive oil
Salt
Pepper
2 garlic cloves
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
Red pepper flakes, to taste
Handful of fresh basil, chopped
For the arancini:
1 to 2 cups panko bread crumbs
Salt, to taste
Garlic powder, to taste
2 to 3 cups cooked and chilled risotto
1 egg
1/4 cup plain Greek yogurt
1/2 cup Parmesan cheese
Pepper
1/2 cup all-purpose flour
Parmesan cheese, for serving
Fresh parsley, chopped, for serving
Make the sauce: Cut the top off the red bell pepper, then halve it lengthwise. Scoop out seeds and ribs and cut into quarters. Place on a baking sheet lined with foil. Drizzle with olive oil, making sure the pepper pieces are coated. Season to taste with salt and pepper.
Place in oven on the top rack and broil until pepper is very brown and charred. Keep an eye on it. When pepper pieces are mostly charred, remove from oven. Carefully remove any very charred skin and chop the rest of the pepper very finely. Set aside.
In a medium saucepan over medium-high heat, add garlic and a swirl of olive oil. Cook for 5 minutes until garlic is lightly browned, then add crushed tomatoes and tomato paste. Bring to a boil, season with salt and pepper and stir. Lower to a simmer and add red pepper flakes and basil. Taste it and adjust seasonings if desired. Simmer for 15 minutes while you prepare arancini.
Make the arancini: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Spread bread crumbs out on the parchment paper, spray with cooking spray and sprinkle with salt and garlic powder. Cook for 5 minutes, until crumbs are lightly browned and fragrant. Remove from oven and set aside to cool.
Meanwhile, place cooked risotto in a large bowl, then add egg, yogurt, Parmesan cheese, salt and pepper. Start adding flour 1 tablespoon at a time, mixing in between each addition. About 4 tablespoons in, try to form a ball about the size of a golf ball with the risotto. If mixture is too sticky or not holding together, add the rest of the flour. If ball holds together, you’re good to go.
Prepare another baking sheet by lining it with parchment paper and coating with cooking spray. Gently roll risotto mixture into balls; you’ll likely get between 20 to 25. Place on balls on prepared baking sheet.
Carefully roll balls, one at a time, in bread crumbs on other baking sheet until each ball is coated entirely with crumbs.
Place arancini back on risotto baking sheet and spray generously with cooking spray. Season with salt and pepper and bake for about 25 minutes until brown. If you want them even browner, broil for about 5 minutes, watching them to make sure they don’t burn.
Serve hot with sauce on the side and more Parmesan cheese and parsley to garnish.
GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.”
Yield: 4 to 6 servings; Time: 1 hour
This was featured in “Charcoal Or Gas? Depends On What You’re Grilling” and can be viewed online here.
Ingredients
1/2 cup unsalted cashews
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
1/2 cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
Hot sauce, to taste
2 1/2 pounds skinless, boneless chicken thighs
1/4 cup brown sugar (light or dark) or molasses
2 tablespoons peeled and minced ginger
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
Preparation
Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.
CHICKEN POT PIE SQUARES
This is from FamilyTime, and begins, “Using convenience products like puff pastry sheets, purchased gravy and a frozen vegetable combination makes these enjoyable pot pies easy enough for everyday cooking.”
Serves: 6 servings (1 filled square each); Time: 35 minutes
To view this online, click here.
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon Vegetable Oil
4 skinless, boneless chicken breast half (about 1 pound), cut into cubes
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy
1/2 teaspoon dried thyme leaves, crushed
1/4 teaspoon onion powder
2 cups frozen vegetable combination (broccoli, cauliflower, carrots) or mixed vegetables
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip in half crosswise, making 6 pastry rectangles in all. Place the pastry rectangles onto a baking sheet. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 12 layers in all.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Stir the gravy, thyme, onion powder and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender.
Spoon about 2/3 cup chicken mixture on each bottom pastry layer. Top with the top pastry layers.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
Showing posts with label Absurdly Easy Chocolate Fudge. Show all posts
Showing posts with label Absurdly Easy Chocolate Fudge. Show all posts
Friday, May 25, 2018
Wednesday, May 18, 2016
Wednesday Recipes
Here are today's six recipes to help you through the day. Enjoy!
FRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef or shrimp isn't a bad idea either.” Time: 20 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions
Preparation
Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
NO-BOIL MAC AND CHEESE
This comes from the Tablespoon's e-newsletter. It begins, “Did you know you can make mac and cheese without boiling noodles? Here's how!” Prep Time: 10 min; Total Time: 45 min; Makes 8 servings.
To view this online, click here.
Ingredients
1 pound elbow macaroni
3 1/2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter
1/4 cup flour
4 1/2 cups milk (I use 2%)
1 1/2 cups water
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt and pepper
1/2 cup shredded havarti cheese
3 tablespoons unsalted butter, melted
1 clove garlic minced or grated
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
Parsley, chopped (for garnish)
Directions
Preheat oven to 400°F. Spray a baking dish with nonstick spray.
Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with parsley if desired.
STRAWBERRY RHUBARB CRUMBLE
This comes from Guy Fieri, star of The Food Network show Guy’s Bit Bite. Total Time: 45 min; Prep: 20 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html?oc=linkback
Ingredients
Almond Crumble Topping:
3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
Crumble:
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
Topping:
1 cup mascarpone cheese
Directions
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
JAMBALAYA
This comes from the Taste of Home e-newsletter. The recipe begins, “Enjoy some Creole comfort the quick and easy way with this Johnsonville creation. Using your favorite Jambalaya rice and Creole seasoning, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started. Add Johnsonville’ss Andouille Dinner Sausage to bring everything together for a truly authentic taste experience. Taking a trip to the Big Easy has never been so simple! Provided by The Kitchen at Johnsonville Sausage.” Prep Time: 5 minutes; Cook Time: 25 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons Cajun Creole seasoning
1 tablespoon olive oil
1 box (8 ounces) Jambalaya rice mix
1 can (14.5 ounces) diced tomatoes, drained and divided
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley
Directions
In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.
In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation.
After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.
Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through.
5-INGREDIENT LEMON-ROSEMARY GRILLED CHICKEN BREASTS
This is from Grace Parisi in the Today Show cooking e-newsletter. According to the newsletter, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016.”
For this recipe, Grace wrote, “Crispy chicken skin is so delicious, but it's not easy to find boneless breasts with skin in the supermarket. You're more likely to find boneless, skinless chicken breasts or bone-in, skin-on chicken breasts. Most butchers will debone a breast for you, but it's easy enough to do yourself and you get to keep the bones for making stock in the future.”
She added this Note: “If you decide to use boneless, skinless chicken breasts instead, using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.” Active Time: 15 minutes; Total Time: 2.25 hours or overnight.
To view this online, click here.
Ingredients
4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped rosemary, plus 2 sprigs
1 lemon, zested and cut in half
Salt and freshly ground pepper
Preparation
Prepare the chicken breasts:
Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.
FRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes. It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef or shrimp isn't a bad idea either.” Time: 20 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons neutral oil, like canola or grapeseed
1 medium onion, peeled and roughly chopped
1 red bell pepper, stemmed, cored and roughly chopped
2 carrots, peeled and finely minced
1 tablespoon minced garlic, or to taste
1 cup peas (defrost if frozen)
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked white rice, cooled
2 eggs, lightly beaten
1/4 cup Shaoxing wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste
1/2 cup minced cilantro or scallions
Preparation
Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
NO-BOIL MAC AND CHEESE
This comes from the Tablespoon's e-newsletter. It begins, “Did you know you can make mac and cheese without boiling noodles? Here's how!” Prep Time: 10 min; Total Time: 45 min; Makes 8 servings.
To view this online, click here.
Ingredients
1 pound elbow macaroni
3 1/2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter
1/4 cup flour
4 1/2 cups milk (I use 2%)
1 1/2 cups water
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt and pepper
1/2 cup shredded havarti cheese
3 tablespoons unsalted butter, melted
1 clove garlic minced or grated
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
Parsley, chopped (for garnish)
Directions
Preheat oven to 400°F. Spray a baking dish with nonstick spray.
Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with parsley if desired.
STRAWBERRY RHUBARB CRUMBLE
This comes from Guy Fieri, star of The Food Network show Guy’s Bit Bite. Total Time: 45 min; Prep: 20 min; Inactive: 5 min; Cook: 20 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/guy-fieri/strawberry-rhubarb-crumble-recipe.html?oc=linkback
Ingredients
Almond Crumble Topping:
3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
Crumble:
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
Topping:
1 cup mascarpone cheese
Directions
Preheat the oven to 375 degrees F.
For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
JAMBALAYA
This comes from the Taste of Home e-newsletter. The recipe begins, “Enjoy some Creole comfort the quick and easy way with this Johnsonville creation. Using your favorite Jambalaya rice and Creole seasoning, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started. Add Johnsonville’ss Andouille Dinner Sausage to bring everything together for a truly authentic taste experience. Taking a trip to the Big Easy has never been so simple! Provided by The Kitchen at Johnsonville Sausage.” Prep Time: 5 minutes; Cook Time: 25 minutes; makes 6 servings.
To view this online, click here.
Ingredients
1 package (13-1/2 ounce) Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices
8 ounces raw shrimp, peeled and deveined or 8 ounces boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons Cajun Creole seasoning
1 tablespoon olive oil
1 box (8 ounces) Jambalaya rice mix
1 can (14.5 ounces) diced tomatoes, drained and divided
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley
Directions
In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.
In a skillet, heat oil over medium heat. Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
In a saucepan, prepare rice mix according to package directions. In addition, add one-half of the tomatoes into the rice preparation.
After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.
Continue to cook on low, covered, until liquid is absorbed and rice is tender. Add sausage, shrimp or chicken to rice; stir until heated through.
5-INGREDIENT LEMON-ROSEMARY GRILLED CHICKEN BREASTS
This is from Grace Parisi in the Today Show cooking e-newsletter. According to the newsletter, “Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Fall 2016.”
For this recipe, Grace wrote, “Crispy chicken skin is so delicious, but it's not easy to find boneless breasts with skin in the supermarket. You're more likely to find boneless, skinless chicken breasts or bone-in, skin-on chicken breasts. Most butchers will debone a breast for you, but it's easy enough to do yourself and you get to keep the bones for making stock in the future.”
She added this Note: “If you decide to use boneless, skinless chicken breasts instead, using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.” Active Time: 15 minutes; Total Time: 2.25 hours or overnight.
To view this online, click here.
Ingredients
4 chicken breast halves on the bone with skin, 10 to 12 ounces each, or 4 boneless, skinless chicken breasts, pounded to about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon chopped rosemary, plus 2 sprigs
1 lemon, zested and cut in half
Salt and freshly ground pepper
Preparation
Prepare the chicken breasts:
Debone the skin-on chicken breasts: Using a sharp knife, make a small incision near the wing joint. Leaving the skin intact, slip your finger into the incision, close to the bone. Working your finger back and forth, separate the meat from the bone as best you can. Use the knife to fully separate the meat. (Reserve the bones in the freezer for stock.) Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
For boneless chicken breasts: Using a meat pounder, gently pound the chicken breasts so they are about 1/2-inch thick all around.
In a small bowl, combine the oil, garlic, rosemary, lemon zest and 1/2 teaspoon each of the salt and pepper. Rub the mixture all over the chickens, add the rosemary sprigs and refrigerate for 2 hours or up to 8 hours.
Light a grill and oil the grates. Grill the chicken, lemon halves, and rosemary sprigs over high heat, turning occasionally, until lightly charred and firm to the touch, about 10 to 12 minutes. Squeeze the grilled lemon halves over the chicken and serve.
Wednesday, January 20, 2016
Wednesday Recipes
Enjoy!
SLOW-COOKER BEEF AND BARLEY STEW
Two of my favorite e-newsletters are from The Kitchn and its sibling site, Apartment Therapy. If you haven't checked them out (and signed up for their newsletters), I highly recommend both of them. Go ahead, I'll wait...
This recipe comes from here.
Canola oil
1 (2- to 3-pound) chuck or round beef roast, trimmed of fat and cut into bite-sized pieces
Salt and pepper
1 large onion, diced
8 to 10 ounces medium whole white button or brown mushrooms, stems trimmed
3 celery stalks, diced
3 cloves garlic, finely chopped
1 teaspoon dried thyme
1 bay leaf
1/2 cup red wine
2 cups beef stock
2 cups chicken stock
1 cup pearl barley
Film the bottom of a large frying pan or skillet with canola oil and set over medium-high heat until the oil is hot. While the oil is heating, season the meat generously with salt and pepper.
Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2 to 3 minutes until the cubes loosen and are seared golden-brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to the insert of a slow cooker that holds at least 4 quarts. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat. Place the pan back on the stove.
Heat 1 teaspoon of canola oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt, and cook until they have released all the moisture and have turned golden-brown. Add the celery and cook until just softened.
Clear a space in the middle of the vegetables and sauté the garlic until fragrant, about 30 seconds. Stir in the thyme and bay leaf.
Pour the wine into the pot to deglaze, scraping up all the browned bits from the bottom of the pan with a wooden spoon as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the vegetables. Transfer everything to the slow cooker.
Add both stocks to the slow cooker and top with enough water to cover the meat and veggies by about 1/2 inch. Cover and cook for 4 hours on low. Stir in the barley, cover again, and cook until the meat and barley are tender, about 2 hours more on low. Skim off any fat if desired, taste, and add salt and pepper as needed.
Recipes Notes:
Cooking the barley: If you will be out of the house and unable to add the barley 4 hours into the slow-cooking time, just boil the barley separately ahead of time in water until tender, about 45 minutes. The cooked barley can be stored in the refrigerator up to a day or two. Cook the beef for the full 6 hours on low, then add the cooked barley in and heat through before serving.
Stovetop instructions: This recipe can be made on the stovetop instead. Sear the meat in a large Dutch oven or heavy-bottomed pot instead of the frying pan and transfer to a bowl or plate. Proceed with cooking the vegetables and deglazing in the same pot. Add the meat back into the pot, along with the stock and water. Bring to a boil, cover the pot, and let simmer for 1 hour. Add the barley and continue cooking for another 45 minutes, until both the barley and meat are tender.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
NO-BOIL MAC AND CHEESE
This comes from the Tablespoon's e-newsletter. It begins, “Did you know you can make mac and cheese without boiling noodles? Here's how!” Prep Time: 10 min; Total Time: 45 min; Makes 8 servings.
To view this online, click here.
Ingredients
1 pound elbow macaroni
3 1/2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter
1/4 cup flour
4 1/2 cups milk (I use 2%)
1 1/2 cups water
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt and pepper
1/2 cup shredded havarti cheese
3 tablespoons unsalted butter, melted
1 clove garlic minced or grated
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
Parsley, chopped (for garnish)
Directions
Preheat oven to 400°F. Spray a baking dish with nonstick spray.
Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with parsley if desired.
CHEESECAKE THUMBPRINT COOKIES
This also comes from PureWow. It begins, “We love cheesecake. We love cookies. Naturally, we had to combine them to make the greatest recipe mashup ever: cheesecake thumbprint cookies. Let's waste no time and get right to baking.” Start to finish: 1 hour; makes 8 cookies.
To view this online, click here.
Ingredients
Cookies
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1/3cup sugar
1 egg
1 1/4 cups all-purpose flour
2 cups graham cracker crumbs (from about 20 crackers)
1 3/4 teaspoons baking powder
1/2 teaspoon salt
Filling
5 ounces cream cheese, at room temperature
1/3 cup sugar
1 egg white
1 teaspoon pure vanilla extract
1/2 cup jam
Directions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the egg and mix to combine, 1 to 2 minutes more.
In a medium bowl, stir the flour with the graham cracker crumbs, baking powder and salt to combine. Add to the mixer and mix just until fully incorporated, 1 to 2 minutes.
Scoop 2 tablespoons of dough and roll it into a ball; repeat with the remaining dough. Transfer the balls to the prepared baking sheets. Flatten each one slightly, then use your thumb to make a deep impression in the center of each cookie.
Make the filling: In a medium bowl, whisk the cream cheese with the sugar, egg white and vanilla extract to combine.
Spoon 1 tablespoon of filling into the center of each cookie. Top each cookie with 1 teaspoon jam and then use the tip of a knife or a toothpick to swirl the jam into the cream cheese filling.
Bake until the cookies are lightly golden brown at the edges, 10 to 12 minutes. Cool completely before serving. Store them in an airtight container for up to 6 days at room temperature.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
PUMPKIN MOUSSE
Not sure which emailing list this is from, though I have a feeling it might be from About.com. The recipe starts off, “Inspired by Martinique's tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.” Prep Time: 1 hours, 10 minutes; Cook Time: 5 minutes. Makes 8 servings.
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
SLOW-COOKER BEEF AND BARLEY STEW
Two of my favorite e-newsletters are from The Kitchn and its sibling site, Apartment Therapy. If you haven't checked them out (and signed up for their newsletters), I highly recommend both of them. Go ahead, I'll wait...
This recipe comes from here.
Canola oil
1 (2- to 3-pound) chuck or round beef roast, trimmed of fat and cut into bite-sized pieces
Salt and pepper
1 large onion, diced
8 to 10 ounces medium whole white button or brown mushrooms, stems trimmed
3 celery stalks, diced
3 cloves garlic, finely chopped
1 teaspoon dried thyme
1 bay leaf
1/2 cup red wine
2 cups beef stock
2 cups chicken stock
1 cup pearl barley
Film the bottom of a large frying pan or skillet with canola oil and set over medium-high heat until the oil is hot. While the oil is heating, season the meat generously with salt and pepper.
Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2 to 3 minutes until the cubes loosen and are seared golden-brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to the insert of a slow cooker that holds at least 4 quarts. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat. Place the pan back on the stove.
Heat 1 teaspoon of canola oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt, and cook until they have released all the moisture and have turned golden-brown. Add the celery and cook until just softened.
Clear a space in the middle of the vegetables and sauté the garlic until fragrant, about 30 seconds. Stir in the thyme and bay leaf.
Pour the wine into the pot to deglaze, scraping up all the browned bits from the bottom of the pan with a wooden spoon as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the vegetables. Transfer everything to the slow cooker.
Add both stocks to the slow cooker and top with enough water to cover the meat and veggies by about 1/2 inch. Cover and cook for 4 hours on low. Stir in the barley, cover again, and cook until the meat and barley are tender, about 2 hours more on low. Skim off any fat if desired, taste, and add salt and pepper as needed.
Recipes Notes:
Cooking the barley: If you will be out of the house and unable to add the barley 4 hours into the slow-cooking time, just boil the barley separately ahead of time in water until tender, about 45 minutes. The cooked barley can be stored in the refrigerator up to a day or two. Cook the beef for the full 6 hours on low, then add the cooked barley in and heat through before serving.
Stovetop instructions: This recipe can be made on the stovetop instead. Sear the meat in a large Dutch oven or heavy-bottomed pot instead of the frying pan and transfer to a bowl or plate. Proceed with cooking the vegetables and deglazing in the same pot. Add the meat back into the pot, along with the stock and water. Bring to a boil, cover the pot, and let simmer for 1 hour. Add the barley and continue cooking for another 45 minutes, until both the barley and meat are tender.
ABSURDLY EASY CHOCOLATE FUDGE
What's better than chocolate fudge? If it's also easy to make. This yummy recipe comes from Julia Moskin in The New York Times' Cooking e-newsletter. Time: 15 minutes; makes 16 two-inch squares.
To view this online, click here.
Ingredients
4 tablespoons (1/2 stick) butter, plus extra for greasing the pan
1 pound semisweet or bittersweet chocolate
1 (14-ounce) can sweetened condensed milk
1/8 teaspoon salt (optional)
1/2 cup chopped nuts (optional)
Preparation
Butter an 8-inch-square baking pan. Line with parchment or wax paper, letting edges of paper hang over sides of pan.
In top of a double boiler or a metal bowl set over (not resting in) simmering water, combine all ingredients except nuts. Mix just until melted and well combined. (Alternatively, use a microwave on low power to melt ingredients, stopping every 10 to 20 seconds to mix well.) The mixture should be heated as little as possible. Mix in nuts, if using.
Scrape mixture into prepared pan. Refrigerate until set, about 4 hours or overnight. Lift fudge on paper out of pan and use a large knife to cut into squares.
NO-BOIL MAC AND CHEESE
This comes from the Tablespoon's e-newsletter. It begins, “Did you know you can make mac and cheese without boiling noodles? Here's how!” Prep Time: 10 min; Total Time: 45 min; Makes 8 servings.
To view this online, click here.
Ingredients
1 pound elbow macaroni
3 1/2 cups shredded sharp cheddar cheese
4 tablespoons unsalted butter
1/4 cup flour
4 1/2 cups milk (I use 2%)
1 1/2 cups water
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt and pepper
1/2 cup shredded havarti cheese
3 tablespoons unsalted butter, melted
1 clove garlic minced or grated
1 cup Progresso™ panko crispy bread crumbs or Progresso™ plain bread crumbs
Parsley, chopped (for garnish)
Directions
Preheat oven to 400°F. Spray a baking dish with nonstick spray.
Add the pasta and about 1 cup of cheddar cheese to the prepared baking dish, set aside.
Melt 4 tablespoons butter in a large saucepan over medium-high heat. Add flour, whisking constantly, for about 2 minutes. Whisk in milk and 1 1/2 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in the mustard powder, cayenne pepper (if using), salt and pepper. Remove the sauce from the heat. Stir in the remaining 2 1/2 cups of cheddar cheese until smooth.
Pour the sauce over the pasta, stirring to coat. The pasta should be submerged in the sauce. Cover with foil and bake until pasta is almost tender, about 25 minutes.
Meanwhile, wipe your same sauce pot clean, then add remaining 4 tablespoons melted butter. Add garlic and breadcrumbs, toss to combine. Season with salt and pepper. If desired you can toast the crumbs over medium heat for 4-5 minutes until fragrant.
Remove the pasta from the oven and remove the foil from dish. Sprinkle with remaining 1/2 cup havarti cheese, then the breadcrumb mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10-20 minutes longer. Let sit 10 minutes before serving. Garnish with parsley if desired.
CHEESECAKE THUMBPRINT COOKIES
This also comes from PureWow. It begins, “We love cheesecake. We love cookies. Naturally, we had to combine them to make the greatest recipe mashup ever: cheesecake thumbprint cookies. Let's waste no time and get right to baking.” Start to finish: 1 hour; makes 8 cookies.
To view this online, click here.
Ingredients
Cookies
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
1/3cup sugar
1 egg
1 1/4 cups all-purpose flour
2 cups graham cracker crumbs (from about 20 crackers)
1 3/4 teaspoons baking powder
1/2 teaspoon salt
Filling
5 ounces cream cheese, at room temperature
1/3 cup sugar
1 egg white
1 teaspoon pure vanilla extract
1/2 cup jam
Directions
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes. Add the egg and mix to combine, 1 to 2 minutes more.
In a medium bowl, stir the flour with the graham cracker crumbs, baking powder and salt to combine. Add to the mixer and mix just until fully incorporated, 1 to 2 minutes.
Scoop 2 tablespoons of dough and roll it into a ball; repeat with the remaining dough. Transfer the balls to the prepared baking sheets. Flatten each one slightly, then use your thumb to make a deep impression in the center of each cookie.
Make the filling: In a medium bowl, whisk the cream cheese with the sugar, egg white and vanilla extract to combine.
Spoon 1 tablespoon of filling into the center of each cookie. Top each cookie with 1 teaspoon jam and then use the tip of a knife or a toothpick to swirl the jam into the cream cheese filling.
Bake until the cookies are lightly golden brown at the edges, 10 to 12 minutes. Cool completely before serving. Store them in an airtight container for up to 6 days at room temperature.
EASY ITALIAN FRITTATA
I discovered frittatas several years ago and fell in love with them. This wonderful one is from Kathy Kingsley, About.com's American Food expert. She writes, “This delicious potato, bell pepper, and olive frittata is perfect for your next brunch, and guests will never know how easy it was go make. Serve it warm or at room temperature. It also makes a quick weeknight dinner.”
Prep time: 10 minutes; Cook time: 40 minutes; total time: 50 minutes; serves 4 to 6.
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 large Yukon Gold or russet potato, peeled and thinly sliced (about 1 1/2 cups)
1 medium onion, thinly sliced
1 medium red bell pepper, cored, seed and chopped
1 small zucchini, trimmed, halved lengthwise and sliced
Salt and freshly ground black pepper
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 large eggs
1/3 cup pitted, chopped black olives, such as kalamata (optional)
1/4 cup grated Parmesan cheese
1/3 cup shredded Fontina cheese
2 tablespoons chopped parsley, for garnish
Directions
Preheat the oven to 400°F. In a large 12-inch ovenproof nonstick skillet, heat 2 tablespoons of the oil over medium heat. Layer half of the potato, onion, bell pepper, and zucchini in the skillet. Season to taste with salt and pepper. Repeat with the remaining potato, onion, and bell pepper, and season again. Cover and cook, stirring and turning frequently with a spatula until tender, about 20 minutes. Sprinkle the thyme over the mixture. Let cool slightly.
In a large bowl, whisk the eggs to blend. Season to taste with salt and pepper. Stir in the olives,if desired, and then add the potato mixture to the eggs, stirring to blend.
Wipe the skillet clean, add the remaining tablespoon of oil and warm over medium-low heat. Pour the egg mixture into the skillet, and sprinkle with the Parmesan and Fontina cheese.
Cook, drawing eggs away from the sides and bottom of the pan with a heatproof spatula so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes.
Remove the pan from the oven and slide out onto a serving plate. Sprinkle the parsley. Cut into wedges and serve.
PUMPKIN MOUSSE
Not sure which emailing list this is from, though I have a feeling it might be from About.com. The recipe starts off, “Inspired by Martinique's tropical cuisine, mildly spicy whipped pumpkin can stand alone as a dessert or accompany seafood as an exotic side dish.” Prep Time: 1 hours, 10 minutes; Cook Time: 5 minutes. Makes 8 servings.
Ingredients:
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
3/4 cup granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 teaspoons vanilla extract
2 ounces white chocolate, shaved
Preparation:
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
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