from Jen's kitchen
2 1/2 c. flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 c. butter
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1 t. vanilla
1 c. oats
chocolate chips
Mix butter, sugars, eggs, peanut butter and vanilla until smooth. Add dry ingredients. Add chocolate chips. Drop rounded balls on parchment-lined cookie sheet and bake at 350 for 10-12 minutes. Mmmm.
Tuesday, February 27, 2007
Monday, February 26, 2007
Rao's Famous Lemon Chicken
Posted by Andrea but from Lorraine's kitchen:
I halved the recipe since it serves 6 and Ben and I are only 2 people! I will definitely serve this one to guests!
.
Ingredients for the chicken:
2 - 2 1/2 to 3 lb broiling chickens, halved
1/4 cup chopped italian parsley (I used cilantro because I like the zing)
Lemon sauce (recipe to follow)
.
1. Preheat Broiler for 15 minutes.
2. Broil chicken halves, turning once for 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork.
3. Remove chicken from broiler, leaving broiler on. using a very sharp knife, cute each half into 6 pieces (leg, wing, thigh and 3 breast pieces)......I bought a broiler cut already but looked assembled. Did I mention I do not follow directions well?
4. I didn't really understand this direction, so I compromised. I tossed the chicken in a metal bowl with half of the sauce (recipe to follow) and saved the other half.
5. Return chicken to the broiler and broil for 3 minutes. Turn each piece and broil for one more minute.
6. Remove from broiler and portion the chicken onto however many plates you choose :0)
7. Pour remaining sauce into a heavy sauce pan. Stir in parsley (or cilantro) and place over high heat for 1 minute. Pour equal amounts of sauce over each piece and serve with crusty bread to absorb the sauce.
.
Lemon sauce:
2 cups fresh lemon juice
1 cup olive oil
1 tbsp red wine vinegar
1 & 1/2 tsp minced garlic
1/2 tsp dried oregano
salt and pepper to taste
.
Whisk all ingredients together. Cover and refrigerate until ready to use. Whisk vigorously again before using.
I halved the recipe since it serves 6 and Ben and I are only 2 people! I will definitely serve this one to guests!
.
Ingredients for the chicken:
2 - 2 1/2 to 3 lb broiling chickens, halved
1/4 cup chopped italian parsley (I used cilantro because I like the zing)
Lemon sauce (recipe to follow)
.
1. Preheat Broiler for 15 minutes.
2. Broil chicken halves, turning once for 30 minutes or until skin is golden brown and juices run clear when bird is pierced with a fork.
3. Remove chicken from broiler, leaving broiler on. using a very sharp knife, cute each half into 6 pieces (leg, wing, thigh and 3 breast pieces)......I bought a broiler cut already but looked assembled. Did I mention I do not follow directions well?
4. I didn't really understand this direction, so I compromised. I tossed the chicken in a metal bowl with half of the sauce (recipe to follow) and saved the other half.
5. Return chicken to the broiler and broil for 3 minutes. Turn each piece and broil for one more minute.
6. Remove from broiler and portion the chicken onto however many plates you choose :0)
7. Pour remaining sauce into a heavy sauce pan. Stir in parsley (or cilantro) and place over high heat for 1 minute. Pour equal amounts of sauce over each piece and serve with crusty bread to absorb the sauce.
.
Lemon sauce:
2 cups fresh lemon juice
1 cup olive oil
1 tbsp red wine vinegar
1 & 1/2 tsp minced garlic
1/2 tsp dried oregano
salt and pepper to taste
.
Whisk all ingredients together. Cover and refrigerate until ready to use. Whisk vigorously again before using.
Friday, February 23, 2007
Mussels in Chunky Tomato Broth
From Cindy Fallin's Kitchen:
3 tbs butter
4 cloves garlic, minced
2 (14.5 oz) cans of diced tomatoes with garlic, oregano and basil
1 c white wine (pinot grigio works well)
3 lbs mussels
.
Rinse mussels in cold water and let soak for a few minutes. Drain and repeat 2 more times. This will remove grit. If mussels have not been de-bearded, you will need to remove the hairy fibers.
Saute garlic in butter until soft in a pan large enough to hold the mussels. Add tomatoes and wine and cook for a few minutes over medium-high heat. Add muscles and cover, stir occassionally.
When Mussels open they are done (about 10 minutes). Discard those that don't open. Serve in bowls with broth. As an entree this will serve 3.
.
Notes: To serve more, figure 1 lb mussels per person. If you want a heartier dish, add pealed raw shrimp to the broth a few minutes before adding the mussels.
3 tbs butter
4 cloves garlic, minced
2 (14.5 oz) cans of diced tomatoes with garlic, oregano and basil
1 c white wine (pinot grigio works well)
3 lbs mussels
.
Rinse mussels in cold water and let soak for a few minutes. Drain and repeat 2 more times. This will remove grit. If mussels have not been de-bearded, you will need to remove the hairy fibers.
Saute garlic in butter until soft in a pan large enough to hold the mussels. Add tomatoes and wine and cook for a few minutes over medium-high heat. Add muscles and cover, stir occassionally.
When Mussels open they are done (about 10 minutes). Discard those that don't open. Serve in bowls with broth. As an entree this will serve 3.
.
Notes: To serve more, figure 1 lb mussels per person. If you want a heartier dish, add pealed raw shrimp to the broth a few minutes before adding the mussels.
Thursday, February 22, 2007
Beef and Guinness Stew
3/4 cup all purpose flour
2 1/2 pounds beef, cut in cubes
2 tablespoons vegetable oil
2 to 3 large potatoes, peeled and cut into bite-sized pieces
2 to 3 carrots, peeled and cut into bite-sized pieces
2 large yellow onions, quartered
1 to 2 sprigs thyme
2 cups Guinness stout or other very dark, hearty beer
1 teaspoon salt chopped fresh parsley for garnish
Salt and pepper to taste
.
(I also added fresh rosemary and garlic powder)
.
Place the flour in a resealable plastic bag. Add the beef to the bag several pieced at a time, and shake to coat completely. Heat a large saute pan over meduim-high heat and add the oil. In batches if necessary, add the beef and cook, turning until browned on all sides. Place the beef, potatoes, carrots, onions, and thyme in the slow cooker and pour the beer over the top. Cover and cook and low for 8 hours, or until the meat is very tender. Season with salt and pepper. Remove and discard the thyme.
2 1/2 pounds beef, cut in cubes
2 tablespoons vegetable oil
2 to 3 large potatoes, peeled and cut into bite-sized pieces
2 to 3 carrots, peeled and cut into bite-sized pieces
2 large yellow onions, quartered
1 to 2 sprigs thyme
2 cups Guinness stout or other very dark, hearty beer
1 teaspoon salt chopped fresh parsley for garnish
Salt and pepper to taste
.
(I also added fresh rosemary and garlic powder)
.
Place the flour in a resealable plastic bag. Add the beef to the bag several pieced at a time, and shake to coat completely. Heat a large saute pan over meduim-high heat and add the oil. In batches if necessary, add the beef and cook, turning until browned on all sides. Place the beef, potatoes, carrots, onions, and thyme in the slow cooker and pour the beer over the top. Cover and cook and low for 8 hours, or until the meat is very tender. Season with salt and pepper. Remove and discard the thyme.
Wednesday, February 21, 2007
Crab, Tomato & Avocado Crostini with Fresh Basil
Valerie's Kitchen
* Note-A couple of things to keep in mind with ALL of my recipes:
-I usually eyeball my ingredients so feel free to give a little/take a little according to your likes/dislikes
- I like to use locally farmed fruits/veggies so feel free to use a different type of tomato (keep this in mind for all of my recipes).
-To toast the crostini:
Preheat the oven to 400°F. Thinly slice the ciabatta crosswise into ¼-inch thick slices and arrange the slices in a single layer on large baking sheets.
* Note-A couple of things to keep in mind with ALL of my recipes:
-I usually eyeball my ingredients so feel free to give a little/take a little according to your likes/dislikes
- I like to use locally farmed fruits/veggies so feel free to use a different type of tomato (keep this in mind for all of my recipes).
Makes 24 crostinis
Ingredients:
1 loaf of ciabatta bread
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 firm but ripe avocados, peeled, pitted, roughly chopped
2 tablespoons fresh lime juice
Cherry tomatoes (about 1½ pounds), roughly chopped
1/4 cup coarsely chopped fresh basil leaves
2 tablespoons raspberry vinegar
8 ounces fresh crab meat (some markets will sell fresh crab meat packaged...I would not recommend imitation crab meat. If you can't get it...just leave it out.)
3 tablespoons finely chopped fresh chives
Fresh small basil leaves, for garnish
-To toast the crostini:
Preheat the oven to 400°F. Thinly slice the ciabatta crosswise into ¼-inch thick slices and arrange the slices in a single layer on large baking sheets.
Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toast in the oven for 5 minutes or until they are slightly golden. Remove from the oven and cool.
-To assemble the crostini:
Toss the avocados and lime juice in a medium bowl and season with salt and pepper.
Toss the tomatoes, chopped basil, vinegar and remaining 2 tablespoons of olive oil together in another medium bowl. Season with salt and pepper.
Toss the crab meat and chives in a third bowl.
Spoon the tomato and avocado mixtures over the crostini, dividing equally. Top with the crab mixture. Arrange the crostini on a platter. Garnish with basil leaves and serve & ENJOY!!!
Joe and I had this for an appetizer and were almost too full for the split pea soup I made for dinner. If you're making this for 2 as an appetizer I would definitely cut the recipe in half. Joe asked if the next time I make this if we can have it as the main course...it is DELICIOUS!!!!
Saturday, February 17, 2007
Sun-Dried Tomato Pesto and Chicken Pasta Toss
For the Pesto:
1 (7 oz) jar oil-packed dun-dried tomatoes
1 1/2 c. loosely packed basil
1 tbs water
1/4 tsp salt
2 garlic cloves
.
Drain sun-dried tomatoes, reserving oil. Place 2 tbs reserved oil into a food processor. Place remaining oil back into the jar reserving it for another use. Coarsely chop 1/4 c drained tomatoes and set aside. place remaining tomatoes into the food processor. Add basil, water, salt and 2 garlic cloves to food processor; process until finely minced.
.
For the Pasta:
2 tsp olive oil
1 lb skinless/boneless chicken breast cut into 1 in. pieces
1/4 tsp salt
1/4 tsp fresh ground pepper
2 garlic cloves
2 tbs balsamic vinegar
1 (6 oz) bag pre-washed baby spinach
1 (12 oz) can evaporated fat free milk
1 (3 oz) package goat cheese, crumbled
6 cups hot cooked pasta.....the recipe called for cavatappi, but I don't know what it is and couldn't find it, so I used thin spaghetti. Any pasta would work, Penne would probably be great!
.
To prepare, make sure to have everything prepared as it goes very fast once the chicken is done. Heat olive oil in a large non-stick skillet over med-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan and saute until done (5 min or so). Remove chicken from pan. Add miced garlic and saute for 30 sec. Add balsamic vinegar and baby spinach and cook for 2 minutes or until spinach is wilted. Stir in pesto and evap. mil. Bring to a boil and cook for 2 miutes. Add crumbled goat cheese and cook until cheese is melted, stirring constantly. Return chicken to the pan and cook until thoroughly heated. Remove from heat and add pasta, tossing well. Sprinkle with 1/4 cup reserved chopped tomatoes. Serve and enjoy!
.
.
Ben ate this as leftovers for lunch which he never does unless I pack it for him. I know it was good when he does it on his own! I wish I would have taken a picture, it was really rich in color and texture. Surely a crowd pleaser!
1 (7 oz) jar oil-packed dun-dried tomatoes
1 1/2 c. loosely packed basil
1 tbs water
1/4 tsp salt
2 garlic cloves
.
Drain sun-dried tomatoes, reserving oil. Place 2 tbs reserved oil into a food processor. Place remaining oil back into the jar reserving it for another use. Coarsely chop 1/4 c drained tomatoes and set aside. place remaining tomatoes into the food processor. Add basil, water, salt and 2 garlic cloves to food processor; process until finely minced.
.
For the Pasta:
2 tsp olive oil
1 lb skinless/boneless chicken breast cut into 1 in. pieces
1/4 tsp salt
1/4 tsp fresh ground pepper
2 garlic cloves
2 tbs balsamic vinegar
1 (6 oz) bag pre-washed baby spinach
1 (12 oz) can evaporated fat free milk
1 (3 oz) package goat cheese, crumbled
6 cups hot cooked pasta.....the recipe called for cavatappi, but I don't know what it is and couldn't find it, so I used thin spaghetti. Any pasta would work, Penne would probably be great!
.
To prepare, make sure to have everything prepared as it goes very fast once the chicken is done. Heat olive oil in a large non-stick skillet over med-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan and saute until done (5 min or so). Remove chicken from pan. Add miced garlic and saute for 30 sec. Add balsamic vinegar and baby spinach and cook for 2 minutes or until spinach is wilted. Stir in pesto and evap. mil. Bring to a boil and cook for 2 miutes. Add crumbled goat cheese and cook until cheese is melted, stirring constantly. Return chicken to the pan and cook until thoroughly heated. Remove from heat and add pasta, tossing well. Sprinkle with 1/4 cup reserved chopped tomatoes. Serve and enjoy!
.
.
Ben ate this as leftovers for lunch which he never does unless I pack it for him. I know it was good when he does it on his own! I wish I would have taken a picture, it was really rich in color and texture. Surely a crowd pleaser!
Friday, February 16, 2007
Quaff (eat) and Nosh (drink)
.
To all who have decided to participate, I thank you! I am a bonified food lover and hope to find food lovers like myself to share recipes. I will pass on the pertinent information for you to start posting on this blog. I love great....healthy....food but can appreciate the occassional splurge if necessary. I can too, however, survive on cereal and lowfat oreos dipped in milk.....reference Ben's deployment!I also love great restaurants and would love to hear recommendations, not only on where to eat when we visit cities, or even in our own city, but what is tasty too. Basically, I want to know what everyone else is eating and if I can have some too :0)Please, join me today!!
Subscribe to:
Posts (Atom)