Monday, June 20, 2011

Tuscan Garlic Chicken

Ingredients
4 boneless, skinless chicken breasts
1 1/2 cups all-purpose flour
Sea salt and cracked pepper
2 tsp Italian seasoning
3 Tbsp olive oil

Method
Mix flour, salt, pepper, and Italian seasoning in a shallow bowl. Dredge the chicken in the mixture, shaking off any excess.

Heat the oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 minutes). Place the cooked chicken breasts in a roasting pan and transfer to the oven. Cook at 350F for 10-15 minutes or until cooked through but still moist.


Shelly's Note: This chicken has a very light flavor that lets it be very versatile in what it is used in. It works particularly well with the Fettuccine Alfredo and Ramsay's Vegetable Ragout.

Adapted from The Olive Garden.

Fettuccine Alfredo

Ingredients
1/2 cup butter
2 garlic cloves, minced
2 cups heavy cream
1/4 tsp white pepper
1/2 cup Parmesan cheese, grated
3/4 cup mozzarella cheese
1 box fettuccine, cooked

Method
Melt the butter in a medium saucepan over medium-low heat. Add in the garlic, cream, and white pepper and bring mixture to a simmer. Stir constantly.

Add the Parmesan cheese to the sauce and simmer 8-10 minutes or until sauce has thickened and is smooth. Add the mozzarella cheese and stir constantly until smooth. Mix sauce with pasta and serve.


Shelly's Note: Mixing in the Tuscan Garlic Chicken and/or steamed broccoli florets make this a complete meal, especially if served with extra Parmesan cheese and crusty bread.

Adapted from the food.com recipe "Better than Olive Garden Fettuccine Alfredo."

Sunday, June 12, 2011

Grilled Chile-Lime Shrimp

Ingredients
1 1/2 lb medium shrimp, peeled and deveined
1 tsp finely grated lime peel
1/4 Tbsp lime juice (about 1 1/2 limes)
1 jalapeno, seeded and finely minced
1 Tbsp garlic, minced
2 Tbsp soy sauce
3 Tbsp olive oil
1 tsp chili powder
1/4 tsp cayenne pepper
1 Tbsp honey

Method
Combine all ingredients except shrimp in a small bowl. Place the shrimp in a large baggie; add marinade and coat. Refrigerate for 10 minutes, turn over bag, and continue for another 10 minutes. Do NOT marinate for longer than 20 minutes.

Skewer 6 shrimp at a time and grill for 2 minutes on each side or until opaque. Serve with a fresh squeeze of lime over each shrimp to bring out the flavor.


Shelly's Note: The chili powder is what gives the shrimp its color, so try not to skimp on it. For a light, healthy meal, toss the shrimp over a fresh salad.

Adapted from the Better Homes and Gardens recipe "Grilled Chile-Lime Shrimp."

Ramsay's Burgers

This recipe must be refrigerated for 45 minutes to an hour before cooking.

Ingredients
1 lb ground beef or turkey
1/2 red onion, diced
3 Tbsp whole grain Dijon mustard
2 Tbsp Tabasco or Red Hot sauce
3 Tbsp Worcestershire sauce
3 Tbsp ketchup
Sea salt and cracked pepper

Method
Mix all ingredients together with your hands; all ingredients are approximate and may be adjusted according to taste. Mold into generous, thick patties and refrigerate for 45 minutes to an hour. This will help keep the burgers together while cooking. Cook over grill or an oiled pan until cooked how you want them; remember that when cooking turkey burgers, they can't be pink in the center.


Adapted from Gordon Ramsay's recipe shown on the F Word (when he makes the burgers with buffalo meat and buffalo mozzarella!)

Hawaiian Kabobs

This recipe must be marinated for at least 3 hours, preferably 5-8.

Ingredients
1/2 cup soy sauce
1/2 cup unsweetened pineapple juice
1/4 cup vegetable oil
1 Tbsp brown sugar
1 tsp garlic powder
1 tsp dry mustard
1/4 tsp cracked pepper
1 1/2 lbs boneless-skinless chicken breasts, cubed
1 large green bell pepper, chopped
8 oz mushrooms, whole
20 cherry tomatoes

Method
Combine first 7 ingredients in a saucepan and bring to a boil. Reduce heat and let simmer for 5 minutes. Mix the chicken, green peppers, mushrooms, and tomatoes in a large container. Pour the marinade over, cover, and shake to coat. Marinate at least 3 hours, more if possible.

Alternate meat and vegetables on skewers OR separate ingredients on individual skewers (the former is prettier, the latter is easier to cook). Cook the skewers over the grill or under the broiler, basting and turning frequently until meat is cooked. Serve with hot cooked rice.


Adapted from 1985 Southern Living Recipe "Hawaiian Kabobs" p. 157

Caramel Brownies

Ingredients
10 Tbsp unsalted butter, room temp
1 1/4 cups sugar
3/4 cup unsweetened cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 cup semisweet chocolate chips
10 oz caramels
1/2 cup evaporated milk

Method
In a small pan combine the caramels and evaporated milk. Heat over medium heat and stir until all caramels are melted. In a pan over medium heat, combine the butter, sugar, cocoa powder, and salt and mix for 2 minutes. Add the vanilla extract and eggs and combine; stir in the flour and set aside.

Pour half of the batter into a greased pan and bake for 10 minutes at 350F. Remove from oven, pour the caramel mixture over the brownies. Top the caramel mixture with the chocolate chips and spoon the remaining brownie batter over it all. Finish baking for about 20 minutes. Remove and let cool for about 90 minutes before slicing in (This is probably best but I deem it optional).


Adapted from Gaby Dalkin's whatsgabycooking.com recipe "Caramel Brownies."

Blondies

Ingredients
1/2 cup butter, melted
1 cup dark brown sugar
2 tsp vanilla
1 egg
1 cup flour
1/2 tsp baking powder
1/4 tsp salt (optional)
1/8 tsp baking soda
1/2 cup semisweet chocolate chips (or more if you're me)

Method
Mix the butter, sugar, vanilla, and egg with an electric mixer until fully combined. In another bowl mix the flour, baking powder, and baking soda together. Slowly add the dry ingredients to the wet until fully combined. The batter may be a bit stiff but don't worry!

Add the chocolate chips and combine. Evenly distribute the batter into an 8x8 greased baking dish and tap on the counter to make sure all the bubbles are out. Bake at 350F for 20-22 minutes or until you stick a knife in and it comes out clean.


Adapted from Gaby Dalkin at whatsgabycooking.com recipe "Blondie Brownies with Butterscotch and Chocolate Chips."

Scottish Shortbread

Ingredients
10 Tbsp unsalted butter, softened
1/4 cup powdered sugar
1 1/2 tsp granulated sugar
1/4 tsp salt
1 1/2 cup all purpose flour

For the chocolate (optional):
6 oz semisweet chocolate chips
1 1/2 Tbsp shortening

Method
Mix first four ingredients with an electric mixer. Sift the flour over the mixture and mix in. If the dough is too dry to hold together, add in a few teaspoons of water at a time until it does. Knead until smooth.

Press the dough into an 8x8 pan or mold; pierce with fork in a decorative pattern. Bake at 300F for 45-50 minutes, until just golden around the edges. Let cool before cutting into bars.

For the chocolate:
Melt the chocolate and shortening in a double boiler. Dip the bottoms of the cooled shortbread and place on wax paper. Refrigerate until chocolate has hardened.


Adapted from the Joy of Cooking recipe "Scottish Shortbread."

Bourbonless Bourbon Chicken

Ingredients
2 pkgs chicken tenders, chopped into bite-size pieces
2 garlic cloves, minced
1 1/2 tsp crushed red pepper flakes
1/2 cup apple juice
2/3 cup light brown sugar
4 Tbsp ketchup
2 Tbsp cider vinegar
1 cup water
2/3 cup soy sauce

Method
Mix all ingredients into a saucepan and cook over medium heat until well mixed and dissolved.

Add the chicken and bring to a hard boil. Reduce heat to medium and simmer for 20 minutes. If the sauce is not yet at the proper consistency (very smooth and thick), return it to a boil and let it reduce. Serve over steamed green beans and white rice.


Adapted from the food.com recipe "Bourbon Chicken."

Cheddar Jack Chicken

Ingredients
1 pkg chicken tenders
1 stick butter, melted
2 Tbsp garlic, minced
2 Tbsp garlic powder
3/4 cup seasoned dry bread crumbs
1/2 cup cheddar jack cheese, shredded
1/4 cup Parmesan cheese
Cracked pepper

Method
Combine melted butter with minced garlic and garlic powder in a small bowl.

Combine the breadcrumbs with cheddar cheese, Parmesan cheese, and a liberal sprinkling of cracked pepper in a second bowl.

Dip the chicken in the butter mixture then dredge in the crumb mixture. Place in greased pan; sprinkle over liberal amounts of the crumb mixture and press onto the chicken, as the cheese tends not to stick during the transfer to the pan. Bake 35-45 minutes or until chicken is cooked through.


Adapted from the food.com recipe "Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast."

Crescent Chicken Newburg

Ingredients
3 Tbsp margarine
6 boneless skinless chicken breasts, cut into 1/2-inch pieces
1 red bell pepper, chopped
2 heads broccoli, chopped into florets and cooked until just tender
1/4 cup all-purpose flour
Sea salt and cracked pepper
1 1/2 cups half-and-half
3 Tbsp grated Parmesan cheese
1 (8-oz) can refrigerated crescent dinner rolls
Paprika

Method
Melt 2 Tbsp margarine in a large skillet over medium-high heat. Add chicken; cook and stir until browned and no longer pink. Reduce heat to medium; stir in flour, salt, pepper, and half-and-half and cook until the mixture boils and thickens, stirring constantly. Stir in broccoli, red bell pepper, and 2 Tbsp Parmesan. Cook an additional 4-6 minutes or until thoroughly heated.

Spoon hot mixture into an ungreased 12x8-inch (2 quart) baking dish. Remove crescent roll dough from can; do not unroll. Cut roll into 12 slices and cut each slice in half. Arrange slices curved side up around outside of chicken mixture. Brush the dough with 1 Tbsp melted margarine and sprinkle with remaining Parmesan cheese. Sprinkle the entire casserole with paprika and bake at 350F for 25 minutes or until the rolls are a deep golden brown.


Adapted from Pillsbury's One-Dish Meals Cookbook recipe "Crescent Chicken Newburg".

Creamless Cream of Cauliflower Soup

Ingredients
3 Tbsp canola oil
1 clove garlic, minced
1/2 onion, chopped
6 stalks celery, chopped
1 head cauliflower, chopped
3 cups water
1 vegetable bouillon cube
Thyme
Cracked pepper

Method
Heat the oil over medium-low heat in a large, heavy soup pot. Saute the garlic, onion, and celery gently over low heat until softened but not browned. Add the cauliflower to the oil and stir well to coat thoroughly. Add the water and bring the soup to a boil. Add the bouillon cube and season liberally with thyme and pepper. Stir until the bouillon is dissolved. Reduce heat to medium and simmer the soup, covered, for 20 minutes. Remove 2 cups of the soup at a time and pour it into a blender. Puree until smooth and transfer to a separate pot.


Shelly's Note: Be very careful not to skimp on the seasoning; it turns it from a bland base to something you want to eat several bowls of. For extra bulk, you can add in tortellini or tri-color rotini and serve with warm rolls or thick bread.

Adapted from Marilyn Diamond's A New Way of Eating recipe "Creamless Cream of Cauliflower Soup."