Since tomorrow is the 4th of July (Where has the first half of the year gone? I could have sworn New Year's Day was last week sometime!), today's post has six recipes to fix for a holiday gathering, including Barbecued Beef Ribs and Cowboy Beans. Enjoy!
Note: I'll be posting recipes tomorrow morning to help with your 4th of July celebrations.
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 PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
Showing posts with label Bruschetta. Show all posts
Showing posts with label Bruschetta. Show all posts
Thursday, July 3, 2025
Wednesday, July 3, 2024
4th of July, One Day Early
Since tomorrow is the 4th of July (Where has the first half of the year gone? I could have sworn New Year's Day was last week sometime!), today's post has six recipes to fix for a holiday gathering, including Barbecued Beef Ribs and Cowboy Beans. Enjoy!
Note: I'll be posting recipes tomorrow morning to help with your 4th of July celebrations.
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 PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
Note: I'll be posting recipes tomorrow morning to help with your 4th of July celebrations.
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 PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
Monday, July 3, 2023
4th of July - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Since Tuesday is the 4th of July (Where has the first half of the year gone? I could have sworn New Year's Day was last week sometime!), today's double post has six recipes to fix for a holiday gathering, including Barbecued Beef Ribs and Cowboy Beans. Enjoy!
Note: I'll be posting recipes Tuesday morning to help with your 4th of July celebrations.
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 PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
Note: I'll be posting recipes Tuesday morning to help with your 4th of July celebrations.
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 PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches on the Spruce Eats. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
Monday, September 18, 2017
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Here are today's six recipes to help you through the day, including Chicken Pot Pie Bundles and BLT Skillet Pasta. 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.
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.
Saturday, July 1, 2017
Saturday Recipes - Getting Ready for the 4th of July
It's July 1 - where has the first half of the year gone? I could have sworn New Year's Day was last week sometime!
Since Tuesday is the 4th of July, I'm posting six recipes to get you started thinking of food to fix for a holiday gathering, including Barbecued Beef Ribs and Cowboy Beans. Enjoy!
Note: I'll be posting recipes Tuesday morning to help with your 4th of July celebrations.
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 PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches, About.com’s Barbecues & Gilling expert. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
Since Tuesday is the 4th of July, I'm posting six recipes to get you started thinking of food to fix for a holiday gathering, including Barbecued Beef Ribs and Cowboy Beans. Enjoy!
Note: I'll be posting recipes Tuesday morning to help with your 4th of July celebrations.
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 PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches, About.com’s Barbecues & Gilling expert. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
Thursday, June 15, 2017
Diabetic Thursday
It's Thursday, which means Diabetic Thursday. Here are six yummy recipes to help you through the day. I'm leaning towards the Gingerbread Raisin Muffins. The Comforting Crock Pot Chili sounds pretty good, too. Who said diabetic food has to be boring? Not us! Enjoy!
STEAK ROASTED TOMATO AND BEAN CHILI
Makes 8 servings.
Print Friendly: a href=http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1259
View recipe with photo: http://diabeticgourmet.com/recipes/html/1259.shtml
Ingredients
3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese
Directions
Cut beef steaks into 3/4-inch pieces.
Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
Return beef and accumulated juices to stockpot.
Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
Serve chili in bowls. Garnish with Toppings, as desired.
Nutritional Information Per Serving: Calories: 289; Protein: 32 g; Fat: 10 g; Sodium: 264 mg; Cholesterol: 78 mg; Saturated Fat: 3 g; Dietary Fiber: 6 g; Carbohydrates: 23 g
GINGERBREAD RAISIN MUFFINS
This recipe begins, “All the flavor of the dessert made into a muffin.”
Yield: 12 servings
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1180.shtml
Ingredients
1-1/2 cups all-purpose flour
2 cups Kellogg's Special K cereal, crushed to 1 cup
3/4 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 egg whites
2 tablespoons vegetable oil
3 tablespoons light molasses
* May substitute 18 packets Equal sweetener
Directions
Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.
Combine flour, crushed cereal, Equal, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.
Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.
Bake in preheated 400F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 152; Protein: 4 g; Fat: 4 g; Sodium: 273 mg; Cholesterol: 1 mg; Carbohydrates: 26 g; Exchanges: 2 starch, 1/2 fat
COMFORTING CROCK POT CHILI
This one begins, “This classic and simple crock pot chili is sure to please your taste buds!”
http://www.diabeticconnect.com/diabetic-recipes/general/468-comforting-crock-pot-chili
Ingredients
1 pound ground turkey breast or very lean ground beef
1 large onion — finely chopped
5 oz pinto beans — rinsed and drained
8 1/2 oz corn — rinsed and drained
15 oz tomato sauce
14 1/2 oz diced tomatoes
10 oz diced tomato and green chilies
1 tbs. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. salt
Directions
In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on "high" for 4 hours; remove lid and stir quickly halfway through.
Nutritional Facts: Servings 8; Serving size 1 cup; Per serving: Calories 214; Carbohydrate 24 g; Protein 16 g; Fat 6 g; Saturated Fat 2 g; Sodium 901 mg; Fiber 5
QUINOA ENCHILADA BAKE
This recipe begins, “Never tried quinoa? This enchilada bake is a great way to be introduced to the superfood.”
http://www.diabeticconnect.com/diabetic-recipes/general/7286-quinoa-enchilada-bake
Ingredients
1 TBSP olive oil
1 lb extra lean ground beef
1 medium yellow onion, chopped
1 medium green pepper, diced
3 cloves garlic finely chopped
1/2 cup dry quinoa
2 cups low sodium vegetable broth
10 oz. can diced tomatoes with green chilies, undrained
1 cup tomato sauce
2 TBSP chili powder
2 tsp cumin
Pepper to taste
1 can black beans
3/4 cup corn
Optional toppings:
Cheese, tomato, green onion, cilantro
Directions
Heat oil in a large skillet. Brown ground beef.
Add onion, pepper and garlic. Cook 2 minutes.
Pour into slow cooker along with remaining ingredients, except black beans and corn.
Cook on high for 3-31/2 hours.
40 minutes before it's done, add beans and corn. Heat last 40 minutes.
Serve over chopped romaine or tortilla (optional).
Top with desired toppings.
Nutritional Facts: Servings 12; For 1/12 the recipe excluding optional toppings: Calories 170; Saturated Fat 2 g; Sodium 242 mg; Carbohydrates 15 g; Dietary Fiber 2 g; Protein 12 g
SLOW COOKER KIELBASA, POTATOES AND CABBAGE
This recipe begins, “'Kielbasa' is more commonly known as 'polish sausage' and pairs perfectly with cabbage and potatoes seasoned with caraway seeds.
This comes from Diabetic Connect and can be viewed online at http://www.diabeticconnect.com/diabetic-recipes/general/7423-slow-cooker-kielbasa-potatoes-and-cabbage
Ingredients
1⁄2 head of cabbage, sliced into thin strips
1 potato, small, peeled, diced
1 teaspoon salt
1⁄2 teaspoon caraway seed
1 large onion, finely diced
1 1/2 pounds polish sausage, sliced into rounds
14 ounces chicken broth
Directions
Place sliced cabbage in crockpot.
Toss with diced potato, salt and caraway seed.
Add sliced onion and Polish sausage.
Pour chicken broth over all; stir lightly.
Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours).
Nutritional Facts: Servings 4; Calories 90; Total Fat 1 g; Saturated Fat 0 g; Sodium 640 mg; Potassium 630 mg; Carbohydrates 18 g; Dietary Fiber 4 g; Protein 5 g
BRUSCHETTA
Servings: 12; Difficulty Level: 2
Source: Family Circle All-Time Favorite Recipes
Find this recipe at: http://diabeticgourmet.com/recipes/html/1.shtml
Ingredients
Seasoning Oil
1/3 cup olive oil
4 cloves garlic, crushed
6 fresh basil leaves, chopped
1/8 teaspoon crushed red-pepper flakes
Tomato Topping
1-1/2 pounds plum tomatoes, chopped
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 loaf French Bread (8 ounces), spit horizontally
Small fresh basil leaves for garnish
Directions
Prepare seasoning oil: Heat oil in a small skillet over medium-low heat. Add garlic, basil and red-pepper flakes; cook, stirring, 5 to 7 minutes or until garlic is golden. Cool the oil and strain.
Meanwhile, prepare tomato topping: Stir together tomatoes, basil, vinegar, oil, salt and pepper in a large bowl.
Heat oven to 500 degrees F.
Brush cut sides of split bread with about 2 tablespoons seasoning oil. Place on a baking sheet. Bake in heated 500 degree F. oven 3 to 5 minutes or until golden.
Slice toasted bread into 2-inch widths and arrange on a large serving platter. Spoon tomato topping over and garnish with fresh basil leaves.
Nutritional Information Per Serving: Calories: 126; Protein: 3 g; Fat: 7 g; Sodium: 211 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Exchanges: 1 Bread/Starch; 2 Fat
STEAK ROASTED TOMATO AND BEAN CHILI
Makes 8 servings.
Print Friendly: a href=http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1259
View recipe with photo: http://diabeticgourmet.com/recipes/html/1259.shtml
Ingredients
3 pounds Shoulder Steaks, cut 3/4-inch thick
2 tbsp vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups no-salt added roasted tomato salsa
1/4 cup chili powder
2 tsp ground cumin
2 cans (15 ounces each) no-salt added black beans, rinsed, drained
Optional Toppings/Additions
Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese
Directions
Cut beef steaks into 3/4-inch pieces.
Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.
Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.
Return beef and accumulated juices to stockpot.
Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
Serve chili in bowls. Garnish with Toppings, as desired.
Nutritional Information Per Serving: Calories: 289; Protein: 32 g; Fat: 10 g; Sodium: 264 mg; Cholesterol: 78 mg; Saturated Fat: 3 g; Dietary Fiber: 6 g; Carbohydrates: 23 g
GINGERBREAD RAISIN MUFFINS
This recipe begins, “All the flavor of the dessert made into a muffin.”
Yield: 12 servings
Source: Equal
Find this recipe at: http://diabeticgourmet.com/recipes/html/1180.shtml
Ingredients
1-1/2 cups all-purpose flour
2 cups Kellogg's Special K cereal, crushed to 1 cup
3/4 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 egg whites
2 tablespoons vegetable oil
3 tablespoons light molasses
* May substitute 18 packets Equal sweetener
Directions
Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.
Combine flour, crushed cereal, Equal, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.
Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.
Bake in preheated 400F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information Per Serving: Calories: 152; Protein: 4 g; Fat: 4 g; Sodium: 273 mg; Cholesterol: 1 mg; Carbohydrates: 26 g; Exchanges: 2 starch, 1/2 fat
COMFORTING CROCK POT CHILI
This one begins, “This classic and simple crock pot chili is sure to please your taste buds!”
http://www.diabeticconnect.com/diabetic-recipes/general/468-comforting-crock-pot-chili
Ingredients
1 pound ground turkey breast or very lean ground beef
1 large onion — finely chopped
5 oz pinto beans — rinsed and drained
8 1/2 oz corn — rinsed and drained
15 oz tomato sauce
14 1/2 oz diced tomatoes
10 oz diced tomato and green chilies
1 tbs. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. salt
Directions
In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on "high" for 4 hours; remove lid and stir quickly halfway through.
Nutritional Facts: Servings 8; Serving size 1 cup; Per serving: Calories 214; Carbohydrate 24 g; Protein 16 g; Fat 6 g; Saturated Fat 2 g; Sodium 901 mg; Fiber 5
QUINOA ENCHILADA BAKE
This recipe begins, “Never tried quinoa? This enchilada bake is a great way to be introduced to the superfood.”
http://www.diabeticconnect.com/diabetic-recipes/general/7286-quinoa-enchilada-bake
Ingredients
1 TBSP olive oil
1 lb extra lean ground beef
1 medium yellow onion, chopped
1 medium green pepper, diced
3 cloves garlic finely chopped
1/2 cup dry quinoa
2 cups low sodium vegetable broth
10 oz. can diced tomatoes with green chilies, undrained
1 cup tomato sauce
2 TBSP chili powder
2 tsp cumin
Pepper to taste
1 can black beans
3/4 cup corn
Optional toppings:
Cheese, tomato, green onion, cilantro
Directions
Heat oil in a large skillet. Brown ground beef.
Add onion, pepper and garlic. Cook 2 minutes.
Pour into slow cooker along with remaining ingredients, except black beans and corn.
Cook on high for 3-31/2 hours.
40 minutes before it's done, add beans and corn. Heat last 40 minutes.
Serve over chopped romaine or tortilla (optional).
Top with desired toppings.
Nutritional Facts: Servings 12; For 1/12 the recipe excluding optional toppings: Calories 170; Saturated Fat 2 g; Sodium 242 mg; Carbohydrates 15 g; Dietary Fiber 2 g; Protein 12 g
SLOW COOKER KIELBASA, POTATOES AND CABBAGE
This recipe begins, “'Kielbasa' is more commonly known as 'polish sausage' and pairs perfectly with cabbage and potatoes seasoned with caraway seeds.
This comes from Diabetic Connect and can be viewed online at http://www.diabeticconnect.com/diabetic-recipes/general/7423-slow-cooker-kielbasa-potatoes-and-cabbage
Ingredients
1⁄2 head of cabbage, sliced into thin strips
1 potato, small, peeled, diced
1 teaspoon salt
1⁄2 teaspoon caraway seed
1 large onion, finely diced
1 1/2 pounds polish sausage, sliced into rounds
14 ounces chicken broth
Directions
Place sliced cabbage in crockpot.
Toss with diced potato, salt and caraway seed.
Add sliced onion and Polish sausage.
Pour chicken broth over all; stir lightly.
Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours).
Nutritional Facts: Servings 4; Calories 90; Total Fat 1 g; Saturated Fat 0 g; Sodium 640 mg; Potassium 630 mg; Carbohydrates 18 g; Dietary Fiber 4 g; Protein 5 g
BRUSCHETTA
Servings: 12; Difficulty Level: 2
Source: Family Circle All-Time Favorite Recipes
Find this recipe at: http://diabeticgourmet.com/recipes/html/1.shtml
Ingredients
Seasoning Oil
1/3 cup olive oil
4 cloves garlic, crushed
6 fresh basil leaves, chopped
1/8 teaspoon crushed red-pepper flakes
Tomato Topping
1-1/2 pounds plum tomatoes, chopped
1/2 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 loaf French Bread (8 ounces), spit horizontally
Small fresh basil leaves for garnish
Directions
Prepare seasoning oil: Heat oil in a small skillet over medium-low heat. Add garlic, basil and red-pepper flakes; cook, stirring, 5 to 7 minutes or until garlic is golden. Cool the oil and strain.
Meanwhile, prepare tomato topping: Stir together tomatoes, basil, vinegar, oil, salt and pepper in a large bowl.
Heat oven to 500 degrees F.
Brush cut sides of split bread with about 2 tablespoons seasoning oil. Place on a baking sheet. Bake in heated 500 degree F. oven 3 to 5 minutes or until golden.
Slice toasted bread into 2-inch widths and arrange on a large serving platter. Spoon tomato topping over and garnish with fresh basil leaves.
Nutritional Information Per Serving: Calories: 126; Protein: 3 g; Fat: 7 g; Sodium: 211 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Exchanges: 1 Bread/Starch; 2 Fat
Friday, July 1, 2016
Friday Recipes and a Recall
Before getting to today's recipes, The Diabetic News reports a frozen vegetable recall. According to The Diabetic News, “Frozen peas and frozen mixed vegetables are being recalled by six brands, including Great Value from Walmart and Market Pantry from Target, due to possible risk of Listeria monocytogenes.” While healthy people might “suffer only short-term symptoms” from listeria, it can cause miscarriages and stillbirths. To read the article, titled “Frozen Vegetable Recall: Peas and Mixed Vegetables from Multiple Brands”, click here.
And now, for today's six recipes. Enjoy!
Note: Monday is the 4th of July. I will be posting recipes Monday morning to help with your 4th of July celebrations.
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 PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches, About.com’s Barbecues & Gilling expert. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
And now, for today's six recipes. Enjoy!
Note: Monday is the 4th of July. I will be posting recipes Monday morning to help with your 4th of July celebrations.
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 PESTO KABOBS
This comes from Chungah Rhee, whose blog, Damn Delicious, is really great! If you haven’t subscribed to it, I highly recommend doing so. This recipe begins, “No-fuss 4-ingredient kabobs! Can be made ahead of time, baked or grilled so you can make this anytime, anywhere. Easy peasy.” Yield: 6 servings; Prep Time: 30 minutes; Cook Time: 15 minutes; Total Time: 45 minutes.
To view this online, go to http://damndelicious.net/2016/06/04/chicken-pesto-kabobs/.
Ingredients
1 cup pesto, homemade or store-bought
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Directions
In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
Preheat grill to medium high heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
Serve immediately, garnished with parsley, if desired.
*This can also be baked for 20-25 minutes at 425 degrees F.
COWBOY BEANS
This is from Derrick Riches, About.com’s Barbecues & Gilling expert. Derrick wrote, “In Texas, beans mean Pinto Beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want a smoky flavor for these barbecue beans.” Prep Time: 14 minutes; Cook Time: 180 minutes; Total Time: 194 minutes; Yield: Serves 6 to 8
To view this online, click here.
Ingredients
1 pound dried pinto beans
2 quarts water
2 cups brisket burnt ends, chopped
1 14-ounce can whole tomatoes
1 large onion, chopped
1 cup barbecue sauce
6 cloves garlic, minced
3 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground cumin
Preparation
Wash beans and pour into a large saucepan or dutch oven. Add all other ingredients except the salt. Bring to a boil while stirring. Reduce heat and allow to simmer for two hours, covered. Stir occasionally, bringing up the beans from the bottom to prevent burning to so they will cook evenly. Add the salt after 1 hour. The beans are done when soft but still hold their shape.
LEMON POTATO SALD WITH MINT
This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.” Yield: 8 servings; Time: 45 minutes.
To view this online, click here.
Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving
Preparation
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.
BARBECUED BEEF RIBS
This comes from Steven Raichlen, also in The New York Times cooking e-newsletter. Steven wrote, “Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.” Yield: 4 servings; Time: 4 hours.
To view this online, click here.
Ingredients
For the Ribs:
Four 1-pound beef short ribs
Sea salt
2 tablespoons vegetable oil, plus more for grill grate
1 medium onion, finely chopped
2 carrots, finely chopped
5 cloves garlic, peeled
5 stalks lemon grass, trimmed and cut into 2-inch pieces
1 two-inch piece ginger, cut into 1/4-inch slices
1 cup soy sauce
1/2 cup dark brown sugar
1/4 cup rice vinegar
For the Glaze:
3/4 cup ketchup
1/2 cup dark brown sugar
1/2 cup rice vinegar
2 tablespoons mirin
2 teaspoons soy sauce
3 cloves garlic, peeled and lightly crushed with side of knife
3 1/4-inch slices fresh ginger
Preparation
For the Ribs:
For the ribs: Heat the oven to 325 degrees. Season the ribs all over with salt. In a large Dutch oven or other heavy pot, heat 2 tablespoons oil over medium-high heat. Add the ribs and brown on all sides, turning with tongs, 5 minutes a side. Transfer to a platter and pour off all but 2 tablespoons fat.
Add the onion, carrots, garlic, lemon grass and ginger to the pot. Cook over high heat until lightly browned, 3 minutes. Stir in the soy sauce, brown sugar, rice vinegar and 3 cups water, and bring to a boil. Return the ribs to the pot, immersing them in the liquid. Tightly cover and bake, turning the ribs once or twice until very tender, about 3 1/2 hours. Let the ribs cool in the liquid, then drain well. (Ribs can be refrigerated for up to 24 hours.)
For the glaze: In a heavy saucepan, combine all the glaze ingredients and simmer over medium heat until thick, about 10 minutes. Strain.
Prepare a grill for direct grilling over high heat. Brush and oil the grate. Cook the ribs until dark brown all over, 3 to 5 minutes a side, basting with the glaze. Serve with the remaining glaze drizzled on top or passed separately in a bowl.
Wednesday, June 22, 2016
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.
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.
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