Enjoy!
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a single pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
ICE CREAM SANDWICHES
From the Food Network. To view this online, click here. Total Time: 1 hr 30 min., prep: 35 min; cook: 55 min; yields 6 sandwiches
Ingredients
1/2 cup all-purpose flour
1/2 cup Dutch process cocoa powder
1/2 teaspoon fine salt
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
2 tablespoons shortening
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 (1-pint) containers ice cream (any flavor)
Directions
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.
CLASSIC MARINARA SAUCE
This comes from Julia Moskin in The New York Times e-newsletter. Julia wrote, “Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick.” Time: 25 minutes; Makes about 3 1/2 cups, enough for 1 pound of pasta.
To view this online, go to http://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce.
Ingredients
1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
1/4 cup extra-virgin olive oil
7 garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1 teaspoon kosher salt
1 large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Preparation
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
CARROT AND PINEAPPLE CAKE
This yumminess comes from Ina Garten of The Food Network’s Barefoot Contessa. The email started off, “A whole pound of grated carrots goes into the batter for Ina's fan-favorite cake, but that's not even the half of it. It's loaded up with chewy raisins, crunchy walnuts and juicy, fresh pineapple too, so each bite is extra-chunky — and goes perfectly with classic cream cheese frosting.” Total Time: 1 hr 10 min; Prep: 10 min; Cook: 1 hr; Yield: 8 servings; Level: Intermediate
Read more at: http://www.foodnetwork.com/recipes/ina-garten/carrot-and-pineapple-cake-recipe.html?oc=linkback
Ingredients
For the cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
For the decoration:
1/2 cup diced fresh pineapple
Directions
For the decoration:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
BUTTER-BRAISED ASPARAGUS
This is from David Tanis in The New York Times cooking e-newsletter. He wrote, “For the first-of-the-season asparagus, keep it simple with butter, lemon and sweet herbs. For the best texture, peeling the stalks really makes a difference.” Time:20 minutes; makes 4 servings.
To view this online, click here.
Ingredients
1 1/2 pounds large or medium asparagus
6 tablespoons butter
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon snipped chives
1 tablespoon roughly chopped parsley or chervil
1 teaspoon chopped tarragon, plus more for garnish
1 tablespoon chopped dill, plus more for garnish (optional)
Preparation
Snap off and discard the tough bottoms of the asparagus spears. If using large, thick asparagus, peel the lower ends with a vegetable peeler.
Put butter in a wide skillet over medium-high heat. Add asparagus in one layer and season with salt and pepper. Add 1/2 cup water, cover, and bring to a simmer. Cook until the asparagus is firm-tender, about 3 minutes. Take care not to overcook them; they should still be bright green. (They will continue to cook a bit once the heat is off.) Remove the asparagus from the pan and place on a serving platter.
Turn heat to high and simmer briskly until most of the liquid has evaporated, a minute or so. Add lemon juice and zest to the buttery juices. Turn off heat and stir in chives, parsley, tarragon and dill, if using. Check seasoning. Spoon the sauce over the asparagus, garnish with a few herb leaves, and serve.
Showing posts with label Chicken Gnocchi with Browned Butter. Show all posts
Showing posts with label Chicken Gnocchi with Browned Butter. Show all posts
Friday, April 29, 2016
Friday, April 15, 2016
Friday Recipes
Enjoy!
FLAKY BUTTERMILK BISCUITS
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.” Time: 30 minutes; Makes 10 to 12 biscuits
To view these online, click here.
Ingredients
2 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
2 teaspoons sugar
1 1/4 teaspoon fine sea salt
9 tablespoons unsalted butter, chilled and cubed
1 cup buttermilk, chilled
Preparation
Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment.
In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.
CITRUS CHICKEN
This is from Mark Bittman, also in The New York Times' Cooking e-newsletter. Mark wrote, “This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll need to adjust your cooking time by a few minutes.” Time: 30 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 boneless chicken breasts
Salt and black pepper
1/4 cup flour
1 large orange
2 limes
1 tablespoon sugar
Directions
Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.
FOUR-CHEESE STUFFED SHELLS
This comes from Delish, and begins, “Not to sound cheesy, but we've fallen in love with these stuffed shells.” Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
15 jumbo pasta shells
1 1/2 c. ricotta
1 c. Italian cheese blend, plus more for sprinkling
1 egg
kosher salt
Freshly ground black pepper
1 stick butter
1 c. heavy cream
1/2 c. grated Parmesan
Fresh basil, torn, for serving
Directions
Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then let cool.
Meanwhile, in a large bowl, stir together ricotta, Italian cheese blend, egg, and season with salt and pepper. Stuff mixture into shells.
In a saucepan or skillet over medium-low heat, melt butter. Add cream and bring to a simmer, then stir in Parmesan. Season with pepper.
Pour 2/3 of the sauce into an oven-proof skillet or baking dish. Arrange stuffed shells on top of sauce and spoon remaining sauce over shells. Sprinkle with more cheese.
Bake until cheesy and bubbly, 15 to 20 minutes. Garnish with basil and serve.
APPLE RUTABAGA SOUP
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.
Prep Time: 15 minutes; Cook Time: 35 minutes
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
Preparation:
In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a single pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
BITTERSWEET CHOCOLATE TORTE
Serves: 12
See the recipe here: http://diabeticgourmet.com/recipes/html/957.shtml
Ingredients
Torte Ingredients:
6 tablespoons stick butter or margarine
4 ounces unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 teaspoons instant coffee crystals
1 egg yolk
1 teaspoon vanilla
1-1/2 cups Equal Spoonful or Granulated*
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt
Rich Chocolate Glaze Ingredients:
1 ounce semi-sweet chocolate
1 tablespoon stick butter or margarine
Whipped topping, fresh raspberries, and/or fresh mint (optional)
* May substitute 36 packets Equal sweetener
Directions
For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal, whisking until smooth.
Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.
Bake in preheated 350 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.
Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 145; Protein: 3 g; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Carbohydrates: 9 g; Exchanges: 1/2 starch, 2 fat
FLAKY BUTTERMILK BISCUITS
This comes from Melissa Clark in The New York Times' Cooking e-newsletter. Melissa writes, “To make theses biscuits into shortcakes, just split the biscuits, spoon on your favorite fruit (either sugared or plain), and dollop with whipped cream. Or just eat the biscuits for breakfast with butter. Classic and quick to bake; you can’t go wrong.” Time: 30 minutes; Makes 10 to 12 biscuits
To view these online, click here.
Ingredients
2 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
2 teaspoons sugar
1 1/4 teaspoon fine sea salt
9 tablespoons unsalted butter, chilled and cubed
1 cup buttermilk, chilled
Preparation
Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment.
In a bowl, whisk together flours, baking powder, sugar and salt. Using a pastry cutter or fork, quickly cut in 8 tablespoons butter until it forms pea-size crumbs and is uniformly mixed it (for flaky biscuits you want the butter to remain cold). Make a well in the center of the flour mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Twisting the cutter prevents proper rising; to prevent sticking, dip the cutter lightly in flour between biscuits. Do not re-roll the scraps, but pat them together and cut into rounds. Transfer biscuits to the baking sheet.
Melt remaining 1 tablespoon butter. Brush butter lightly over the tops of biscuits. Bake until puffed and golden, about 15 to 20 minutes. Cool 5 minutes before serving.
CITRUS CHICKEN
This is from Mark Bittman, also in The New York Times' Cooking e-newsletter. Mark wrote, “This take on the humble chicken breast yields a dish that is at once crisp and moist, tangy and sweet. You can use bone-in chicken breasts, but you'll need to adjust your cooking time by a few minutes.” Time: 30 minutes; makes 4 servings.
To view this online, click here.
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons butter
4 boneless chicken breasts
Salt and black pepper
1/4 cup flour
1 large orange
2 limes
1 tablespoon sugar
Directions
Put a large skillet over medium-high heat for 2 or 3 minutes. Add olive oil and butter to the skillet and swirl it around.
Season the chicken with salt and pepper. Put flour on a plate. When the butter foam subsides in the pan, dredge the chicken in flour, shaking to remove the excess.
Add the breasts to the skillet and cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side. (Chicken should be constantly sizzling but not burning.) Transfer the chicken to a plate and cover loosely with foil to keep warm.
Cut the orange in half. Section one of the halves as you would a grapefruit, removing any seeds. Juice the remaining orange half and one lime.
With the heat still on medium-high, add the orange juice, lime juice and sugar to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
Add the orange sections to the skillet and turn heat to low, stirring, until mixture is slightly thickened.
Return the chicken to the skillet, turn it in the sauce, then serve, seasoned with salt and pepper to taste. Cut the remaining lime into wedges for garnish.
FOUR-CHEESE STUFFED SHELLS
This comes from Delish, and begins, “Not to sound cheesy, but we've fallen in love with these stuffed shells.” Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
15 jumbo pasta shells
1 1/2 c. ricotta
1 c. Italian cheese blend, plus more for sprinkling
1 egg
kosher salt
Freshly ground black pepper
1 stick butter
1 c. heavy cream
1/2 c. grated Parmesan
Fresh basil, torn, for serving
Directions
Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook pasta shells until al dente. Drain, then let cool.
Meanwhile, in a large bowl, stir together ricotta, Italian cheese blend, egg, and season with salt and pepper. Stuff mixture into shells.
In a saucepan or skillet over medium-low heat, melt butter. Add cream and bring to a simmer, then stir in Parmesan. Season with pepper.
Pour 2/3 of the sauce into an oven-proof skillet or baking dish. Arrange stuffed shells on top of sauce and spoon remaining sauce over shells. Sprinkle with more cheese.
Bake until cheesy and bubbly, 15 to 20 minutes. Garnish with basil and serve.
APPLE RUTABAGA SOUP
This comes from Brett Moore, About.com's Gourmet Food expert. He wrote, "Here's a beautiful comfort soup from Chef Patrick O'Connell (The Inn at Little Washington). Delicious and complex flavors with a velvety texture. Perfect for those cold winter days.
Prep Time: 15 minutes; Cook Time: 35 minutes
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
Preparation:
In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
Return the pot to the stove, bring the soup to a simmer, and serve.
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a single pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
BITTERSWEET CHOCOLATE TORTE
Serves: 12
See the recipe here: http://diabeticgourmet.com/recipes/html/957.shtml
Ingredients
Torte Ingredients:
6 tablespoons stick butter or margarine
4 ounces unsweetened chocolate
1/3 cup fat-free milk
1/3 cup sugar-free apricot preserves or apricot spreadable fruit
2 teaspoons instant coffee crystals
1 egg yolk
1 teaspoon vanilla
1-1/2 cups Equal Spoonful or Granulated*
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt
Rich Chocolate Glaze Ingredients:
1 ounce semi-sweet chocolate
1 tablespoon stick butter or margarine
Whipped topping, fresh raspberries, and/or fresh mint (optional)
* May substitute 36 packets Equal sweetener
Directions
For Torte, heat 6 tablespoons butter, 4 ounces unsweetened chocolate, milk, preserves and coffee crystals in small saucepan, whisking frequently until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla. Add Equal, whisking until smooth.
Lightly grease bottom of an 8-inch round cake pan and line with parchment or waxed paper. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Pour cake batter into pan.
Bake in preheated 350 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack. Cover and refrigerate 1 to 2 hours or until chilled.
For Rich Chocolate Glaze, melt 1 ounce semi-sweet chocolate and 1 tablespoon butter in small saucepan, stirring frequently.
Remove cake from pan and place on serving plate. Pour Rich Chocolate Glaze over top of cake, letting it run down sides. Let cake stand about 1 hour or until glaze is set. Garnish top of cake with prepared whipped topping, fresh raspberries and fresh mint, if desired. Cut cake into wedges.
Nutritional Information Per Serving: Calories: 145; Protein: 3 g; Fat: 12 g; Sodium: 116 mg; Cholesterol: 36 mg; Carbohydrates: 9 g; Exchanges: 1/2 starch, 2 fat
Friday, July 17, 2015
Weekend Recipes
It's finally Friday. I tend to look forward to Fridays, figuring all the things to get done over the weekend; I know that Sunday evening, I'll look back and realize I haven't gotten half the stuff done. (Sound familiar?) But we still have to eat, so here are today's recipes. Enjoy!
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a singlel pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
FIESTA CHICKEN PIZZA
This comes from FamilyTime.com, and starts, “Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.” Serves: 8; Prep Time: 12 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 boneless skinless chicken breast halves, cut into strips
1 12-inch pizza crust
1 tablespoon vegetable oil
1 package (1.25-oz) ORTEGA® Taco Seasoning Mix
1 tablespoond water
1 cup ORTEGA® Thick & Chunky Salsa, medium
1 1/ 2 cups 4 cheese Mexican blend or nacho and taco blend cheese, shredded
Toppings:
sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream; ORTEGA® Thick & Smooth Taco Sauce (optional, all)
Preheat oven. (See pizza crust package directions.)
Heat vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
Spread salsa over crust. Top with chicken mixture, chees and vegetable toppings.
Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
BLUEBERRY AND NECTARINE COBBLER
This comes from The Food Network. It begins, “When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Total Time: 1 hr 15 min; Prep: 15 min; Cook: 1 hr; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-and-nectarine-cobbler-recipe.print.html?oc=linkback
Ingredients
Fruit:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
Cobbler Top:
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream
Serving suggestions: Vanilla ice cream or whipped cream
Directions
Position a rack in the middle of the oven and preheat to 375 degrees F.
For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
FIVE MINUTE PITA PIZZAS
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 4 pita pizzas. They make a nice snack for several people, or a light dinner, along with salad and dessert.
To view this online, click here.
Ingredients
4 pockless pita flatbreads
3/4 cup of marinara sauce
12 slices of provolone cheese (mozzarella or other cheese would work well too!)
Pepperoni, sausage, veggies or other toppings of your choice
Instructions
Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.
Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a singlel pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
FIESTA CHICKEN PIZZA
This comes from FamilyTime.com, and starts, “Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.” Serves: 8; Prep Time: 12 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 boneless skinless chicken breast halves, cut into strips
1 12-inch pizza crust
1 tablespoon vegetable oil
1 package (1.25-oz) ORTEGA® Taco Seasoning Mix
1 tablespoond water
1 cup ORTEGA® Thick & Chunky Salsa, medium
1 1/ 2 cups 4 cheese Mexican blend or nacho and taco blend cheese, shredded
Toppings:
sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream; ORTEGA® Thick & Smooth Taco Sauce (optional, all)
Preheat oven. (See pizza crust package directions.)
Heat vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
Spread salsa over crust. Top with chicken mixture, chees and vegetable toppings.
Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
BLUEBERRY AND NECTARINE COBBLER
This comes from The Food Network. It begins, “When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Total Time: 1 hr 15 min; Prep: 15 min; Cook: 1 hr; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-and-nectarine-cobbler-recipe.print.html?oc=linkback
Ingredients
Fruit:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
Cobbler Top:
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream
Serving suggestions: Vanilla ice cream or whipped cream
Directions
Position a rack in the middle of the oven and preheat to 375 degrees F.
For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
FIVE MINUTE PITA PIZZAS
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 4 pita pizzas. They make a nice snack for several people, or a light dinner, along with salad and dessert.
To view this online, click here.
Ingredients
4 pockless pita flatbreads
3/4 cup of marinara sauce
12 slices of provolone cheese (mozzarella or other cheese would work well too!)
Pepperoni, sausage, veggies or other toppings of your choice
Instructions
Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.
Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
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