Besides being Meatless Monday, it's also Double-Post Monday. Here are six recipes to help you through the day, including Orange Chess Pie and Mediterranean Chicken & Rice Bake. Enjoy!
CHOCOLATE LOAF CAKE WITH CHOCOLATE GLAZE
This is from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This chocolate loaf cake is the perfect size for a family dessert, and it is easy to prepare and bake. The cake and the simple glaze are both made with cocoa powder.
“Serve the cake with a scoop of ice cream for an incredibly delicious dessert.” Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 12 to 16 servings.
To view this online, click here.
Ingredients
1/2 cup (4 ounces) butter, softened
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup unsweetened cocoa powder
3 large eggs
1 1/4 cups all-purpose flour, 5 1/ 2 ounces
3/4 cup milk
Chocolate Glaze
6 tablespoons butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Preparation
Heat the oven to 350° F. Grease and flour a 9-by-5-by-3-inch loaf pan or spray with a baking spray (with flour in it).
Beat sugar and butter together until well blended. With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.
Add the eggs, one at a time, beating well after each addition.
Add about one-third of the flour and half of the milk and mix on low speed until blended.
Add another one-third of the flour and the remaining milk and mix until well blended. Add the remaining flour and mix until blended. Do not overbeat.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a rack to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and cool completely on a rack.
Glaze the cake with the chocolate glaze (directions below) or frost as desired. Or serve slices with fruit and whipped cream or ice cream.
Chocolate Glaze
Sift the confectioners' sugar into a bowl and set aside.
In a saucepan over low heat, melt the butter. Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.
Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.
Spread or drizzle the warm glaze over the cooled cake.
Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to 3 to 4 days or refrigerate for up to 1 week. The unfrosted cake may be wrapped and frozen or up to 6 months.
ORANGE CHESS PIE
This comes from About.com's Southern Food expert, Diana Rattray. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1 1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1 1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1 1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
SHEET-PAN CIDER-MUSTARD CHICKEN WITH ROASTED BUTTERNUT SQUASH
This is from Tbsp., and begins, “Coating chicken in an apple-mustard glaze and roasting with butternut squash on a sheet pan is as easy as it gets. But don’t think for a second that this all-in-one meal isn’t flavorful. That glaze is pure magic.”
Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 4
To view this online, click here.
Ingredients
3 tablespoons frozen apple juice concentrate, thawed
2 tablespoons whole-grain mustard
4 tablespoons olive oil
4 bone-in skin-on chicken breasts
1 1/4 teaspoons salt
1/2 teaspoon pepper
6 cups 1-inch cubes butternut squash (from 2 1/2-lb squash)
Directions
Heat oven to 425°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In small bowl, beat apple juice concentrate, mustard and 2 tablespoons of the olive oil with whisk. Reserve 3 tablespoons of the apple juice mixture; set aside.
Season chicken with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on one side of baking sheet, and brush with remaining apple juice mixture.
Place squash on other side of baking sheet. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle remaining 2 tablespoons oil over squash; toss to coat. Roast 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and squash is tender.
Drizzle reserved 3 tablespoons apple juice mixture over chicken breasts, and serve.
MEDITERRANEAN CHICKEN & RICE BAKE
This is from FamilyTime, and starts off, “The lemon, herb and olive flavors in this one-dish, oven-easy chicken supper add great taste...and the whole dish is ready in just one hour.”
Serves: 6; Prep Time: 10 minutes; Cook Time: 50 minutes
To view this online, click here.
Ingredients
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1/4 cup chopped fresh Parsley
1/4 cup sliced pitted ripe olive
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1 can (14.5 ounces) stewed tomatoes
1 1/4 cups uncooked regular long-grain white rice
1 3/4 pounds skinless, boneless chicken breast half
1/2 teaspoon garlic powder
Paprika
Directions
Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.
Bake at 375°F. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through and the rice is tender.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
SOUTHERN CHICKEN AND DUMPLING SOUP
This comes from Tbsp., and begins, “Chicken and dumplings is classic comfort food, and nothing’s more comforting than knowing it’s assembled and ready to go in your freezer.”
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 1/2 cups shredded cooked chicken
1 medium carrot, cut diagonally into 1/2-inch-thick slices (about 1/2 cup)
1 celery rib, halved lengthwise, and cut into 1/2-inch-thick slices (about 1/2 cup)
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
3/4 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup milk
1 tablespoon butter
1 carton (32 oz) Progresso™ chicken broth
Directions
In medium bowl, mix chicken, carrot, celery and parsley.
In small bowl, mix flour, baking powder, salt and pepper.
In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.
In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in chicken mixture and dumplings. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
To freeze: Mix chicken, carrot, celery and parsley in 1-quart resealable freezer plastic bag. In small bowl, mix flour, baking powder, salt and pepper. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips. Transfer to 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in contents of both bags. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
BLACK BEAN VEGAN ENCHILADAS
This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.
Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour
Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.
Recipe type: Dinner
Cuisine: Mexican
Serves: 4-6 servings
To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.
Ingredients
1 tbs canola oil
1 medium size yellow onion (finely chopped, approximately 8 oz)
2 cloves garlic, minced
3 tbs chili powder
2 tsp cumin powder
2 cups cooked black beans
1 tsp salt
2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water
1/2 cup + 1 tbs chopped fresh cilantro
1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)
8 oz vegan cheese (Mexican style GoVeggie preferred)
12-14 (5.5-inch) corn tortillas (gluten-free if desired)
Instructions
Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.
Preheat oven to 350 °F.
Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
Garnish with the remaining cilantro before serving.
Notes
If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.
Showing posts with label Chocolate Loaf Cake w/Chocolate Glaze. Show all posts
Showing posts with label Chocolate Loaf Cake w/Chocolate Glaze. Show all posts
Monday, October 16, 2017
Friday, February 19, 2016
Friday Recipes
Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!
CHOCOLATE LOAF CAKE WITH CHOCOLATE GLAZE
This is from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This chocolate loaf cake is the perfect size for a family dessert, and it is easy to prepare and bake. The cake and the simple glaze are both made with cocoa powder.
“Serve the cake with a scoop of ice cream for an incredibly delicious dessert.” Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 12 to 16 servings.
To view this online, click here.
Ingredients
1/2 cup (4 ounces) butter, softened
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup unsweetened cocoa powder
3 large eggs
1 1/4 cups all-purpose flour, 5 1/ 2 ounces
3/4 cup milk
Chocolate Glaze
6 tablespoons butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Preparation
Heat the oven to 350° F. Grease and flour a 9-by-5-by-3-inch loaf pan or spray with a baking spray (with flour in it).
Beat sugar and butter together until well blended. With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.
Add the eggs, one at a time, beating well after each addition.
Add about one-third of the flour and half of the milk and mix on low speed until blended.
Add another one-third of the flour and the remaining milk and mix until well blended. Add the remaining flour and mix until blended. Do not overbeat.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a rack to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and cool completely on a rack.
Glaze the cake with the chocolate glaze (directions below) or frost as desired. Or serve slices with fruit and whipped cream or ice cream.
Chocolate Glaze
Sift the confectioners' sugar into a bowl and set aside.
In a saucepan over low heat, melt the butter. Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.
Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.
Spread or drizzle the warm glaze over the cooled cake.
Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to 3 to 4 days or refrigerate for up to 1 week. The unfrosted cake may be wrapped and frozen or up to 6 months.
ORANGE CHESS PIE
This comes from About.com's Southern Food expert, Diana Rattray. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1 1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1 1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1 1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
POTATO CAVATELLI
This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.
To view this online, click here.
Ingredients
2 large russet potatoes
1 tablespoon butter
1/4 cup milk
1/4 cup neutral oil, like canola
1 teaspoon kosher salt
4 eggs
3 cups flour/450 grams, plus more for rolling
Preparation
Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)
Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGEbr />
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
BUTTERNUT ROAST CHICKEN
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. The recipe begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.
To view this online, go to http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken.
Ingredients
1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Preparation
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
SIMPLE PERFECT ENCHILADAS
This comes from The Food Network's Ree Drummond. Total Time: 1 hour; Prep: 20 minutes; Cook: 40 minutes; Yield: 6 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe.html?oc=linkback
Ingredients
Sauce:
1 tablespoon canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
Meat:
1 tablespoon canola oil
1 pound ground beef
1 medium onion, chopped
Two 4-ounce cans diced green chiles
1/2 teaspoon salt
10 to 14 corn tortillas
Canola oil, for frying
1/2 cup chopped black olives
1 cup chopped green onions
3 cups grated sharp Cheddar
Chopped fresh cilantro, for garnish
Beans and/or rice, for serving
Directions
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese. Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.
CHOCOLATE LOAF CAKE WITH CHOCOLATE GLAZE
This is from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This chocolate loaf cake is the perfect size for a family dessert, and it is easy to prepare and bake. The cake and the simple glaze are both made with cocoa powder.
“Serve the cake with a scoop of ice cream for an incredibly delicious dessert.” Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 12 to 16 servings.
To view this online, click here.
Ingredients
1/2 cup (4 ounces) butter, softened
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup unsweetened cocoa powder
3 large eggs
1 1/4 cups all-purpose flour, 5 1/ 2 ounces
3/4 cup milk
Chocolate Glaze
6 tablespoons butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Preparation
Heat the oven to 350° F. Grease and flour a 9-by-5-by-3-inch loaf pan or spray with a baking spray (with flour in it).
Beat sugar and butter together until well blended. With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.
Add the eggs, one at a time, beating well after each addition.
Add about one-third of the flour and half of the milk and mix on low speed until blended.
Add another one-third of the flour and the remaining milk and mix until well blended. Add the remaining flour and mix until blended. Do not overbeat.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a rack to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and cool completely on a rack.
Glaze the cake with the chocolate glaze (directions below) or frost as desired. Or serve slices with fruit and whipped cream or ice cream.
Chocolate Glaze
Sift the confectioners' sugar into a bowl and set aside.
In a saucepan over low heat, melt the butter. Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.
Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.
Spread or drizzle the warm glaze over the cooled cake.
Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to 3 to 4 days or refrigerate for up to 1 week. The unfrosted cake may be wrapped and frozen or up to 6 months.
ORANGE CHESS PIE
This comes from About.com's Southern Food expert, Diana Rattray. For this recipe, Diana wrote, “This refreshing orange chess pie is an amazing dessert, and it can be enjoyed any time of the year! With fresh orange juice and grated zest and fresh lemon juice, it is bright and bursting with citrus flavor.
“I've included a simple pie crust recipe, but you can use a frozen crust or refrigerated pie dough. Follow the instructions for partially baking a pie crust.” Prep Time: 30 minutes; Cook Time: 65 minutes; Total Time: 95 minutes; Yield: 8 Servings
To view this online, click here.
Ingredients
Pie Crust (or use a purchased 9-inch pie shell)
1 1/4 cups all-purpose flour
4 ounces chilled butter, cut in small pieces
1/2 teaspoon salt
1 scant teaspoon granulated sugar
3 to 4 tablespoons of ice water
Filling
1 1/2 cups sugar
1 tablespoon all-purpose flour
2 tablespoons cornmeal
1/4 teaspoon salt
6 tablespoons butter, melted
2 tablespoons milk
finely grated zest of 1 orange
1/3 cup fresh squeezed orange juice
1 1/2 tablespoons lemon juice (about half of a lemon)
4 large eggs, lightly beaten
Preparation
Pie Crust
Put the 1 1/4 cups of flour, 1 teaspoon of salt, and 1 teaspoon of sugar in a food processor and pulse to blend. Add half of the chilled butter pieces and pulse 5 or 6 times. Add the remaining chilled butter pieces and pulse another 5 or 6 times. You should have visible pieces of butter in the mixture with some the size of peas.
Sprinkle about 2 tablespoons of the ice water over the flour and pulse a few times.
Add more water, about 2 to 3 teaspoons at a time, pulsing a couple of times after each addition. When the mixture begins to clump together, turn it out onto a floured surface.
With your hands, knead just enough to shape the dough into a disk. Overworking the dough can cause shrinkage when the pie is pre-baked, so handle it as little as possible.
Wrap the disk in plastic wrap and refrigerate for about 45 minutes.
Heat the oven to 375° F.
Roll the disk out into a 12-inch circle about 1/8-inch thick. Keep checking and adding flour to the work surface if you notice any sticking.
Fit the pastry into the pie plate and crimp the edge as desired.
Line the pastry with parchment paper or foil and fill about 2/3 full with pie weights or dried beans.
Bake for 15 minutes. Remove the parchment or foil with the pie weights. Prick the dough all over, and then bake for about 5 minutes longer, or just until you begin to see a little color. Remove the crust to a rack and reduce the oven temperature to 350° F.
Orange Filling
In a mixing bowl combine the 1 1/2 cups of sugar, 1 tablespoon of flour, cornmeal, 1/4 teaspoon of salt, 6 tablespoons of melted butter, the milk, orange zest and juice, the lemon juice, and the lightly beaten eggs. Beat with an electric mixer until well blended.
Pour the orange filling mixture into the partially baked pie crust. Bake at 350° F for about 40 to 45 minutes, or until set. Check the pie for browning after about 20 to 25 minutes. If necessary, put a pie shield or homemade foil ring over the edges of the crust to prevent over-browning.
Remove the pie from the oven and let it cool on a rack. Chill before serving.
Serve this pie with freshly whipped cream or thawed whipped topping.
POTATO CAVATELLI
This comes from Kim Severson in The New York Times Cooking e-newsletter. Kim wrote, “These are an easy, homey version of handmade pasta that freeze well. They are sturdier and more toothsome than gnocchi but have more character than dried cavatelli. It takes a little practice to get the flip of the indentation just right, but once you get the feel for it you can turn out enough for dinner quickly. They hold up well under a heavy tomato ragù, but also take well to a simple sauce of butter, a little pasta water and Parmesan or pecorino. This recipe is easy to double, too, which leaves plenty to freeze for another night. Spread in a single layer on a baking sheet dusted in flour, then store in a zippered plastic bag.” Time: 45 minutes; makes 6 servings as a first course, 4 as a main course.
To view this online, click here.
Ingredients
2 large russet potatoes
1 tablespoon butter
1/4 cup milk
1/4 cup neutral oil, like canola
1 teaspoon kosher salt
4 eggs
3 cups flour/450 grams, plus more for rolling
Preparation
Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.
In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cups flour, gradually adding more until dough is stiff and not sticky. (The amount of flour needed can vary greatly.)
Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.
In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings will take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGEbr />
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
BUTTERNUT ROAST CHICKEN
This comes from Nigella Lawson in The New York Times Cooking e-newsletter. The recipe begins, “Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.” Makes 4 servings.
To view this online, go to http://cooking.nytimes.com/recipes/7264-buttermilk-roast-chicken.
Ingredients
1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey
Preparation
Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
Heat oven to 400 degrees.Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh,about another 20 minutes.
Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.
SIMPLE PERFECT ENCHILADAS
This comes from The Food Network's Ree Drummond. Total Time: 1 hour; Prep: 20 minutes; Cook: 40 minutes; Yield: 6 servings; Level: Easy.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe.html?oc=linkback
Ingredients
Sauce:
1 tablespoon canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
Meat:
1 tablespoon canola oil
1 pound ground beef
1 medium onion, chopped
Two 4-ounce cans diced green chiles
1/2 teaspoon salt
10 to 14 corn tortillas
Canola oil, for frying
1/2 cup chopped black olives
1 cup chopped green onions
3 cups grated sharp Cheddar
Chopped fresh cilantro, for garnish
Beans and/or rice, for serving
Directions
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese. Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.
Tuesday, February 2, 2016
Tuesday Recipes
Here are today's six yummy recipes. Enjoy!
CHOCOLATE CHOCOLATE MUFFINS
This comes from Danilo Alfaro, About.com's Culinary Arts expert. Danilo wrote, “If you love chocolate, you'll love these chocolate chocolate muffins. We make them with cocoa powder and semi-sweet chocolate chips, so they'll satisfy even the most serious chocoholics.
”The key to these chocolate muffins is, after we fold the chocolate chips into the batter and fill up the muffin pan, we sprinkle additional chocolate chips on top before baking.” Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Makes 12 to 18 muffins
To view this online, click here.
Ingredients
2 cups all-purpose flour
3/4 cup cocoa powder
3/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups whole milk
2 large eggs, beaten
2 Tbsp butter, melted
1/3 cup vegetable oil
1 tsp pure vanilla extract
1 cup semi-sweet chocolate chips, plus 1/3 cup additional chocolate chips for sprinkling
Preparation
Preheat oven to 350° F.
Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.
Combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten eggs and stir in the vanilla extract.
Thoroughly grease and flour a muffin pan (or better yet, you can use paper muffin liners).
Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. That's OK! It's extremely important not to overmix the batter, or the resulting muffins can be hard or misshapen.
TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter needs to be baked right away.
With a rubber spatula, gently fold 1 cup of chocolate chips into the batter. Don't overwork the batter.
Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop).
Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.
Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.
LEMON-BLUEBERRY POKE CAKE
This comes from the Pure Wow e-newsletter. It begins, “Not every cake has to be some elaborate artistic masterpiece. Sometimes you just want a cake that tastes good and looks pretty and doesn't take an entire afternoon to make. Like this recipe for poke cake. It starts with boxed cake mix and ends with you (and some friends, if you're into sharing) indulging in bite after bite of lemon cake infused with blueberry goodness.” Makes 10 to 12 servings; Time: 50 minutes
To view this online, click here.
Ingredients
1 box lemon cake mix, batter prepared (but not baked)
2 cups blueberries
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 1/4 cups heavy cream
1/2 cup confectioners' sugar
2 tablespoons lemon zest
Directions
Preheat the oven to 350°F. Grease a 9-by-13-inch pan and line it with parchment paper. Lightly grease the parchment paper.
Pour the prepared lemon cake batter into the pan. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
While the cake bakes, combine the blueberries, 1/4 cup water and sugar in a small pot. Bring to a simmer over medium heat until the mixture becomes juicy, about 5 to 6 minutes.
In a small bowl, mix the cornstarch with a small amount of the hot blueberry liquid. Whisk to combine, then pour the cornstarch mixture back into the pot. Continue to simmer until the blueberry mixture thickens slightly, 2 to 3 minutes more. Stir in the vanilla extract.
Let the cake cool for 7 minutes. Using the handle of a wooden spoon, poke holes into the cake, leaving at least 3/4 inch between each hole.
Pour the warm blueberry syrup over the cake. Use a spatula to spread it evenly and also encourage it into the holes. Cool the cake completely.
In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to soft peaks. Add the confectioners' sugar and lemon zest and then whip to medium peaks.
Spread the whipped cream evenly over the cooled cake. To serve, slice into squares. If not serving immediately, cover and refrigerate. The cake will keep for 2 days.
TEX-MEX STUFFED PEPPERS WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, About.com's Southern Food expert. Diana writes, “These Tex-Mex stuffed peppers have loads of flavor, with refried beans, tomatillo salsa, and ground beef. The tasty filling for the peppers is similar to a burrito filling.
“The refried beans, ground beef, corn, and rice are seasoned with several Tex-Mex seasonings and the peppers are topped with Mexican cheese before they are finished baking. Spice them up with a bit of cayenne pepper or finely chopped jalapeno peppers, or use shredded pepper jack cheese for the topping.” Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 medium bell peppers (Use more than one color - red, green, yellow, and/or orange)
1/2 pound lean ground beef (see variations, below)
1/3 cup finely chopped onions
1 can (16 ounces) refried beans, regular or fat free
1 cup whole kernel corn, drained, thawed if frozen
3/4 cup Rosarita green tomatillo salsa
1/2 cup cooked rice
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
salt and pepper, to taste
1/2 cup enchilada sauce or tomato salsa, optional
shredded Cheddar cheese or Mexican-style blend
Preparation
Heat the oven to 350° F. Line a 13-by-9-by-2-inch baking pan with foil.
Cut the bell peppers in half lengthwise, from the top of the stem to the bottom; remove and discard seeds and membranes.
Bring a large saucepan of water to a boil over high heat. Add the bell peppers to the water and boil for 3 minutes. Remove them from the water and place them on paper towels, cut sides down, to drain.
In medium skillet, brown the ground beef with the chopped onions. Add the refried beans, tomatillo salsa, rice, parsley, garlic powder, chili powder, and cumin; simmer until mixture is hot and bubbly. Taste and adjust seasonings with salt and pepper.
Arrange the peppers cut-side up in the prepared baking dish. Fill each pepper with the ground beef mixture.
Cover the pan tightly with foil and bake the stuffed peppers in the preheated oven for 35 to 40 minutes.
Uncover the baking pan and top each stuffed pepper with a few tablespoons of enchilada sauce, taco sauce, or tomato salsa, if desired, and then top with the shredded cheese. Continue baking until the cheese has melted.
Serve with additional tomatillo salsa or tomato salsa, if desired.
CRAIG CLAIBORNE'S SMOTHERED CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish “belongs in the ‘comfort’ category,” he wrote in 1983, “a food that gives solace to the spirit when you dine on it.” You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot. Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce. But sometimes the easiest way is the best. Try it.” Time: 1 hour 20 minutes; Makes 4 servings
To view this online, click here.
Ingredients
1 chicken, about 3 1/2 pounds, spatchcocked (split down the backbone, breast left intact and unsplit)
Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth, ideally homemade
Preparation
Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.
CHOCOLATE LOAF CAKE WITH CHOCOLATE GLAZE
This is from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This chocolate loaf cake is the perfect size for a family dessert, and it is easy to prepare and bake. The cake and the simple glaze are both made with cocoa powder.
“Serve the cake with a scoop of ice cream for an incredibly delicious dessert.” Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 12 to 16 servings.
To view this online, click here.
Ingredients
1/2 cup (4 ounces) butter, softened
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup unsweetened cocoa powder
3 large eggs
1 1/4 cups all-purpose flour, 5 1/ 2 ounces
3/4 cup milk
Chocolate Glaze
6 tablespoons butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Preparation
Heat the oven to 350° F. Grease and flour a 9-by-5-by-3-inch loaf pan or spray with a baking spray (with flour in it).
Beat sugar and butter together until well blended. With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.
Add the eggs, one at a time, beating well after each addition.
Add about one-third of the flour and half of the milk and mix on low speed until blended.
Add another one-third of the flour and the remaining milk and mix until well blended. Add the remaining flour and mix until blended. Do not overbeat.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a rack to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and cool completely on a rack.
Glaze the cake with the chocolate glaze (directions below) or frost as desired. Or serve slices with fruit and whipped cream or ice cream.
Chocolate Glaze
Sift the confectioners' sugar into a bowl and set aside.
In a saucepan over low heat, melt the butter. Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.
Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.
Spread or drizzle the warm glaze over the cooled cake.
Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to 3 to 4 days or refrigerate for up to 1 week. The unfrosted cake may be wrapped and frozen or up to 6 months.
LEMON CHICKEN
This comes from Rachael Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/lemon-chicken-recipe.print.html?oc=linkback
Ingredients
1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Directions
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
CHOCOLATE CHOCOLATE MUFFINS
This comes from Danilo Alfaro, About.com's Culinary Arts expert. Danilo wrote, “If you love chocolate, you'll love these chocolate chocolate muffins. We make them with cocoa powder and semi-sweet chocolate chips, so they'll satisfy even the most serious chocoholics.
”The key to these chocolate muffins is, after we fold the chocolate chips into the batter and fill up the muffin pan, we sprinkle additional chocolate chips on top before baking.” Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes; Makes 12 to 18 muffins
To view this online, click here.
Ingredients
2 cups all-purpose flour
3/4 cup cocoa powder
3/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups whole milk
2 large eggs, beaten
2 Tbsp butter, melted
1/3 cup vegetable oil
1 tsp pure vanilla extract
1 cup semi-sweet chocolate chips, plus 1/3 cup additional chocolate chips for sprinkling
Preparation
Preheat oven to 350° F.
Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.
Combine the milk and the melted butter. Then add the oil, and finally whisk in the beaten eggs and stir in the vanilla extract.
Thoroughly grease and flour a muffin pan (or better yet, you can use paper muffin liners).
Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy. That's OK! It's extremely important not to overmix the batter, or the resulting muffins can be hard or misshapen.
TIP: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter needs to be baked right away.
With a rubber spatula, gently fold 1 cup of chocolate chips into the batter. Don't overwork the batter.
Carefully spoon the batter into the prepared muffin pan (you can use a small ladle or even an ice-cream scoop).
Finally, sprinkle the remaining chocolate chips onto the tops of the muffins, and transfer to the oven immediately.
Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove pan from the oven and let the muffins cool for five minutes in the pan. Then remove the muffins from the pan and let them cool another five minutes on a wire rack.
LEMON-BLUEBERRY POKE CAKE
This comes from the Pure Wow e-newsletter. It begins, “Not every cake has to be some elaborate artistic masterpiece. Sometimes you just want a cake that tastes good and looks pretty and doesn't take an entire afternoon to make. Like this recipe for poke cake. It starts with boxed cake mix and ends with you (and some friends, if you're into sharing) indulging in bite after bite of lemon cake infused with blueberry goodness.” Makes 10 to 12 servings; Time: 50 minutes
To view this online, click here.
Ingredients
1 box lemon cake mix, batter prepared (but not baked)
2 cups blueberries
1/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 1/4 cups heavy cream
1/2 cup confectioners' sugar
2 tablespoons lemon zest
Directions
Preheat the oven to 350°F. Grease a 9-by-13-inch pan and line it with parchment paper. Lightly grease the parchment paper.
Pour the prepared lemon cake batter into the pan. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
While the cake bakes, combine the blueberries, 1/4 cup water and sugar in a small pot. Bring to a simmer over medium heat until the mixture becomes juicy, about 5 to 6 minutes.
In a small bowl, mix the cornstarch with a small amount of the hot blueberry liquid. Whisk to combine, then pour the cornstarch mixture back into the pot. Continue to simmer until the blueberry mixture thickens slightly, 2 to 3 minutes more. Stir in the vanilla extract.
Let the cake cool for 7 minutes. Using the handle of a wooden spoon, poke holes into the cake, leaving at least 3/4 inch between each hole.
Pour the warm blueberry syrup over the cake. Use a spatula to spread it evenly and also encourage it into the holes. Cool the cake completely.
In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to soft peaks. Add the confectioners' sugar and lemon zest and then whip to medium peaks.
Spread the whipped cream evenly over the cooled cake. To serve, slice into squares. If not serving immediately, cover and refrigerate. The cake will keep for 2 days.
TEX-MEX STUFFED PEPPERS WITH GROUND BEEF AND BEANS
This comes from Diana Rattray, About.com's Southern Food expert. Diana writes, “These Tex-Mex stuffed peppers have loads of flavor, with refried beans, tomatillo salsa, and ground beef. The tasty filling for the peppers is similar to a burrito filling.
“The refried beans, ground beef, corn, and rice are seasoned with several Tex-Mex seasonings and the peppers are topped with Mexican cheese before they are finished baking. Spice them up with a bit of cayenne pepper or finely chopped jalapeno peppers, or use shredded pepper jack cheese for the topping.” Prep Time: 20 minutes; Cook Time: 60 minutes; Total Time: 80 minutes; Yield: 4 servings
To view this online, click here.
Ingredients
4 medium bell peppers (Use more than one color - red, green, yellow, and/or orange)
1/2 pound lean ground beef (see variations, below)
1/3 cup finely chopped onions
1 can (16 ounces) refried beans, regular or fat free
1 cup whole kernel corn, drained, thawed if frozen
3/4 cup Rosarita green tomatillo salsa
1/2 cup cooked rice
2 tablespoons chopped fresh parsley
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
salt and pepper, to taste
1/2 cup enchilada sauce or tomato salsa, optional
shredded Cheddar cheese or Mexican-style blend
Preparation
Heat the oven to 350° F. Line a 13-by-9-by-2-inch baking pan with foil.
Cut the bell peppers in half lengthwise, from the top of the stem to the bottom; remove and discard seeds and membranes.
Bring a large saucepan of water to a boil over high heat. Add the bell peppers to the water and boil for 3 minutes. Remove them from the water and place them on paper towels, cut sides down, to drain.
In medium skillet, brown the ground beef with the chopped onions. Add the refried beans, tomatillo salsa, rice, parsley, garlic powder, chili powder, and cumin; simmer until mixture is hot and bubbly. Taste and adjust seasonings with salt and pepper.
Arrange the peppers cut-side up in the prepared baking dish. Fill each pepper with the ground beef mixture.
Cover the pan tightly with foil and bake the stuffed peppers in the preheated oven for 35 to 40 minutes.
Uncover the baking pan and top each stuffed pepper with a few tablespoons of enchilada sauce, taco sauce, or tomato salsa, if desired, and then top with the shredded cheese. Continue baking until the cheese has melted.
Serve with additional tomatillo salsa or tomato salsa, if desired.
CRAIG CLAIBORNE'S SMOTHERED CHICKEN
This comes from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Craig Claiborne was a child of Mississippi who started as food editor of The Times in 1957 and did as much as anyone to help bring home cooking into the spotlight. The dish “belongs in the ‘comfort’ category,” he wrote in 1983, “a food that gives solace to the spirit when you dine on it.” You could give your smothered chicken some European flair with mushrooms and small onions in the gravy, as Claiborne did in his experiments with Pierre Franey, then his kitchen co-pilot. Or you could send yourself south to the Creole tastes of the Delta, with a blend of tomatoes, chopped celery, onion and green peppers added to the sauce. But sometimes the easiest way is the best. Try it.” Time: 1 hour 20 minutes; Makes 4 servings
To view this online, click here.
Ingredients
1 chicken, about 3 1/2 pounds, spatchcocked (split down the backbone, breast left intact and unsplit)
Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth, ideally homemade
Preparation
Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy can, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender. Spoon the sauce over it.
Cut chicken into serving pieces, and serve with the sauce and fluffy rice on the side.
CHOCOLATE LOAF CAKE WITH CHOCOLATE GLAZE
This is from Diana Rattray, About.com's Southern Food expert. Diana wrote, “This chocolate loaf cake is the perfect size for a family dessert, and it is easy to prepare and bake. The cake and the simple glaze are both made with cocoa powder.
“Serve the cake with a scoop of ice cream for an incredibly delicious dessert.” Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 12 to 16 servings.
To view this online, click here.
Ingredients
1/2 cup (4 ounces) butter, softened
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup unsweetened cocoa powder
3 large eggs
1 1/4 cups all-purpose flour, 5 1/ 2 ounces
3/4 cup milk
Chocolate Glaze
6 tablespoons butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Preparation
Heat the oven to 350° F. Grease and flour a 9-by-5-by-3-inch loaf pan or spray with a baking spray (with flour in it).
Beat sugar and butter together until well blended. With the mixer on low speed, add the salt, vanilla extract, baking soda, baking powder, and cocoa. Mix until blended.
Add the eggs, one at a time, beating well after each addition.
Add about one-third of the flour and half of the milk and mix on low speed until blended.
Add another one-third of the flour and the remaining milk and mix until well blended. Add the remaining flour and mix until blended. Do not overbeat.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for about 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Remove to a rack to cool in the pan for about 10 minutes. Carefully remove the cake from the pan and cool completely on a rack.
Glaze the cake with the chocolate glaze (directions below) or frost as desired. Or serve slices with fruit and whipped cream or ice cream.
Chocolate Glaze
Sift the confectioners' sugar into a bowl and set aside.
In a saucepan over low heat, melt the butter. Whisk in the cocoa powder and milk and continue cooking and stirring until thickened.
Remove the chocolate mixture from the heat and whisk in the confectioners' sugar. Thin with more milk, if needed, or add more confectioners' sugar if a thicker icing is desired.
Spread or drizzle the warm glaze over the cooled cake.
Once the glaze is firm, cover the cake with foil or plastic wrap. Store leftovers at room temperature for up to 3 to 4 days or refrigerate for up to 1 week. The unfrosted cake may be wrapped and frozen or up to 6 months.
LEMON CHICKEN
This comes from Rachael Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/lemon-chicken-recipe.print.html?oc=linkback
Ingredients
1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Directions
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
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