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2/27/12

Easy Noodles Primavera with Feta Cheese

1 12 ounce package egg noodles (medium or wide)
1 10 ounce package frozen mixed vegetables
3 cloves garlic, minced
2 tablespoons olive oil
1 cup cubed feta cheese
Salt and pepper to taste

Cook noodles according to package directions and drain.
Place frozen vegetables in a microwave dish and cook until defrosted, about 2 minutes on high.
Drain vegetables.
Heat olive oil in the pot that was used to cook the noodles. Cook garlic for one minute, then toss in noodles and vegetables, salt and pepper. Turn off heat and add feta cheese. Place in serving dish.

Lemon Noodles Recipe - Food.com - 9993

Lemon Noodles Recipe - Food.com - 9993

Chinese Chicken Salad with Red Chile Peanut Dressing on the Food Network

Chinese Chicken Salad with Red Chile Peanut Dressing on the Food Network

2/26/12

Apple Salad with Sour Cream

4 Honey Crisp or Granny Smith apples1 cup sour cream
1/4 cup sugar
1 teaspoon lemon juice

Peel apples.  Slice thinly into crescents.  Place in serving bowl. 
Mix sour cream with sugar.  Add lemon juice.  Stir into apples.  Serve cold.

Throwdown’s Roasted Vegetable Meat Loaf with Balsamic Glaze - Bobby Flay Recipes

Throwdown’s Roasted Vegetable Meat Loaf with Balsamic Glaze - Bobby Flay Recipes

2/23/12

Sweet and Savory Roasted Chickpeas

2(15 ounce can) chickpeas
2 teaspoons olive oil
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper


1. Preheat oven to 375 degrees .
2  Drain chickpeas and then dry them on a towel.
3. Place chickpeas in bowl and mix them with the olive oil, sugar, salt and pepper. Spread out the chickpeas on a large baking sheet and bake for 35-40 minutes.
4. When chickpeas are firm, take out and let cool.

2/22/12

Chinese Style Spare Ribs

1 rack baby back pork spareribs2/3 cup ketchup
3 cloves garlic crushed
2 tablespoons agave syrup or honey
1 tablespoon soy sauce

Combine all sauce ingredients.  Place ribs (do not cut until cooked) in a large ceramic casserole dish and marinate for several hours in the refrigerator.  Line a baking sheet with aluminum foil and place marinated ribs in it.  Preheat oven to 325 degrees and bake ribs for an hour and a half to two hours.
If ribs are darkening too quickly, cover with aluminum foil. 
Remove ribs to a cutting board and slice.



2/21/12

Orzo with Vegetables in a Vinaigrette

1 box orzo (12-16 ounces)
1-2 tablespoons olive oil
1/2 lb. shredded peeled carrots
10 stalks asparagus, cut into 1 inch pieces
1 large onion, diced and sauteed until brown
1 roasted red bell pepper, either from a jar or oven-roasted, diced

Vinaigrette
1 teaspoon dijon mustard
2 tablespoons balsamic or apple cider vinegar
1 tablespoon olive oil
1/8 teaspoon salt
pepper

Cook orzo according to package directions.
Saute onions.  Either boil carrots and asparagus (several minutes for asparagus; 15 or more minutes for carrots) or saute carrots and asparagus in a bit of olive oil until soft.
Combine orange juice concentrate, mustard, vinegar, oil and salt and pepper.
In a bowl, combine orzo with vegetables.  Pour vinaigrette over this mixture.
Serve either at room temperature or warm.



2/19/12

Sweet Chicken Nuggets

http://www.mynameissnickerdoodle.com/2012/01/fabulous-food-friday-111.html

2 skinless and boneless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 TBSP powdered sugar
1 tsp salt
1 tsp pepper
peanut oil (is best) or canola oil

In a medium bowl whisk the egg and stir in the milk. Trim any fat away from chicken. Cube chicken into bite size pieces. Place chicken in milk mixture,and cover. Let it 'marinate' for 2-4 hours in the fridge. This will make the chicken very nice and tender. In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper. Seal and shake to combine. Place about 2 inches of oil in a medium deep pot. Over medium high heat (more towards the high side) heat oil until hot. If using a thermometer let the temperature reach 375°. If you don't have a fancy gadget like most people, I always test my oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary. Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated. Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white. About 1 minute each side. Always double check to see if any chicken you make is cooked through. I always just make a tiny cut to see if it's pink. Remove and drain on a paper towel. Repeat until all nuggets are cooked.

Cheese and Onion Monkey Bread

Cheese and Onion Monkey Bread

German Chocolate Monkey Bread

German Chocolate Monkey Bread

2/18/12

Moroccan Lentil Soup with Yogurt and Fried Onions

Adapted from Plenty by Diana Henry

1 tablespoon olive oil
1 onion, finely chopped
2 stalks celery, finely diced
1 large carrot, finely diced
3 garlic cloves, finely diced
1/4 teaspoon each cardamom, clove, cinnamon, ground chili pepper, coriander, cumin, nutmeg, smoked sweet paprika, and turmeric
1 1/2 cups red lentils
4 1/2 cups water or chicken broth, or a combination
salt and pepper to taste
2 tablespoons cilantro, chopped

For fried onions
2 onions, very thinly sliced
1 tablespoon olive oil
1 teaspoon sugar

Heat oil in a heavy pot and saute the onion, celery, and carrot until soft.Add garlic and spices and cook for 1 minute.Add remaining soup ingredients except for the cilantro.  Bring to a boil, reduce to a simmer and cook for 30 minutes or until the lentils become a puree.  Season and stir in chopped cilantro.
Fry onion slices in very hot olive oil until brown and crispy.  .  Stir and  add sugar. Serve the soup in bowls with a dollop of yogurt and the fried onions.

Zucchini with Raisins, Pine Nuts and Mint

Adapted from Plenty by Diana Henry1 lb. zucchini
olive oil
2 garlic cloves
1 small onion, cut into crescents
1/2 cup raisins, soaked in boiling water for 15 minutes and drained
2 tablespoons toasted pine nuts or sliced toasted almonds
juice of 1/2 lemon
chopped leaves from 8 mint sprigs

Slice the zucchini to about the thickness of a quarter.  Heat 2 tablespoons olive oil in a large frying pan and cook the zucchini in batches until golden on both sides and soft.  Season as you go and add more  oil as you need it. Put each batch into a shallow bowl as they finish cooking.
Add another 1 tablespoon oil and cook the onion until browned.  Add garlic and cook another 2 minutes.  Toss onion and garlic with the zucchini, raisins, nuts, lemon juice and mint. Taste and adjust seasoning.

Turkish Carrots and Lentils with Herbs

Adapted from Plenty by Diana Henry

Olive oil
1 onion, cut into crescent moon shapes
4 garlic cloves, chopped
Salt and pepper to taste
1/2 cup green or Puy lentils
6 large carrots, sliced
2 tablespoons tomato paste
2 teaspoons sugar
1 1/4 cup vegetable stock or water
2 tablespoons chopped parsley, dill or mint
1/2 lemon, juiced

Heat oil in a saucepan and saute the onion until soft and pale gold. Add garlic, salt and pepper and cook for 2 minutes. Add  everything else except the herbs and lemon juice.
Bring to a boil and cook until tender and the liquid has been absorbed.  This should take about 30 minutes.
Taste, add herbs and lemon juice, and adjust seasoning. Add another shot of olive oil, if needed.

Austrian Sweet and Sour Lentils

 Adapted from Plenty by Diana Henry

1 tablespoon olive oil
6 ounces bacon, chopped
1 onion, finely chopped
1 carrot, diced
2 teaspoons smoked paprika
2 1/2 cups brown or green lentils
3 1/2 cups chicken or vegetable stock
1 bay leaf
3 tablespoons cider vinegar
Squeeze from half a lemon
Salt and pepper to taste
1 tablespoon sugar
2 tablespoons chopped parsley

Heat oil in a large, heavy saucepan and add bacon, onion and carrot.  Saute until the bacon is well-colored and the onion soft and golden. Add paprika and cook over medium heat for another minute. Stir in lentils, making sure they get well coated, then add stock and bay leaf. Bring to a boil, reduce the heat, and simmer for 25-35 minutes, until the lentils are tender and stock has been absorbed.
Add vinegar, lemon juice, and seasoning. Add sugar to taste. Stir in parsley.
Allow to cool and serve.

2/15/12

Baked Lentils With Onions and Coconut

From http://www.wholefoodsmarket.com/recipes/3077
An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking.

Ingredients

1 tablespoon coconut oil
1 yellow onion, chopped
1 teaspoon ground ginger
1/2 teaspoon turmeric
1 pound lentils (about 2 1/4 cups)
1 cup pitted dates, chopped
2 teaspoons gluten-free reduced-sodium tamari soy sauce
1/2 cup shredded coconut
In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350°F. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden.

2/14/12

Crunchy peanut cabbage slaw

2009_03_18-Slaw02.jpg
Adapted from www.thekitchn.com

1 big bowl of slaw, serves at least 8
1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 carrot, grated
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper
Dressing:
1/4 cup light oil, like canola
1/4 cup rice vinegar
1/4 cup  sugar
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions, carrots, and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts and serve.

2/13/12

Ricotta Cheese Stuffed Strawberries or Cannoli Cream Strawberries

1 pint of fresh large strawberries
8 ounces ricotta cheese
1/4 cup sugar
1/2 teaspoon vanilla

Cut caps from strawberries and hollow out centers.
In a mixer, combine ricotta cheese, sugar and vanilla.  Mix until smooth and well blended.
Place cheese filling into each strawberry with either a piper or a spoon.
Chill until served.

Healthy Roasted Butternut Squash Soup

http://withstyle.me/2011/11/10/roasted-butternut-squash-carrot-ginger-soup/
  • 1 medium butternut squash

  • 1 lb [approx. 2 cups] carrots, peeled

  • 1 yellow onion, finely diced

  • 2 tablespoons olive oil

  • 1 tablespoon of fresh ginger, peeled and grated

  • 2 cloves of garlic, crushed

  • 4 cups low sodium chicken broth  or vegetable broth

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon ground pepper

    • Optional: Creme fraiche
    • Optional: Pumpkin seeds, toasted
    Directions
    Preheat oven to 375 degrees. To prepare baking sheet, cover with foil and drizzle 1 tablespoon of olive oil; set aside.
    Cut butternut squash in half; remove seeds and place cut side down on prepared baking sheet. Add the carrots alongside. Bake until squash and carrots are tender and nicely browned, about 45 minutes. Remove from the oven and cool. Peel the skin of the butternut squash, cut in half lengthwise and then into cubes. Dice carrots.
    In a large pot, heat olive oil over medium heat. Add onions and cook for about 5 minutes until translucent. Add ginger and garlic and cook for one minute. Add squash, carrots, chicken broth, nutmeg, salt and pepper. Increase heat to medium-high, bringing to a boil. Reduce to low and simmer, uncovered for about 30 minutes.
    Remove from heat and let cool slightly before you puree.
    In batches, transfer soup to blender and puree. Careful to fill blender half full or else you’ll end up with an orange mess – about 3-4 batches. Add more salt + pepper if needed
    If desired, garnish each serving with creme fraiche & toasted pumpkin seeds. Serve immediately or store in refrigerator in an airtight container.

    Bulghur Pilaf with Chickpeas & Tomatoes (Bulghur bi Banadoura


    from www.voilawithemily.wordpress.com

    Ingredients
    Source: The New Book of Middle Eastern Food
    1 large onion, chopped
    5 T. oil
    3 cups bulghur, washed in cold water and drained
    1 28-oz. can whole and peeled tomatoes, drained and chopped
    1 15-oz. can chickpeas, drained and rinsed
    2 tsp. tomato paste
    2 tsp. sugar
    1 tsp. allspice, plus more to taste
    1 1/2 cup water
    salt and pepper to taste
    optional garnish: pine nuts and/or parsley
    Directions
    1. Fry the onion over medium heat in 2 T. olive oil, until golden. Add bulghur and stir well
    2. Add tomatoes, tomato paste, chickpeas, sugar, salt, pepper, allspice and water.
    3. Stir and cook, covered for 15 minutes. Add a little water if it looks dry or let it cook uncovered to let some of the water evaporate if it’s too wet
    4. Remove from heat and let rest, covered, for 10 more minutes until grain is plump and tender. Add a little water as needed. Stir in 3 T. remaining oil.

    2/12/12

    Silver Palate's Greatest Apple Pie

    PARADE® and Simply Delicious® are used by CondéNet Inc. under license.

    When chopping the walnuts, make sure they're not too fine.
    Yield: Makes 6 servings
    ingredients
    Crust:
    2 1/2 cups all-purpose flour
    5 tablespoons sugar
    3/4 teaspoon salt
    3/4 teaspoon ground cinnamon
    6 tablespoons cold unsalted butter
    6 tablespoons cold shortening
    4 to 6 tablespoons apple juice

    Filling:
    2/3 cup sour cream
    1/3 cup sugar
    1 egg, lightly beaten
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    3 tablespoons all-purpose flour
    5 or 6 tart apples, peeled and sliced

    Topping:
    3 tablespoons brown sugar
    3 tablespoons sugar
    1 teaspoon ground cinnamon
    1 cup chopped walnuts
    preparation
    1. Prepare crust: Sift flour, sugar, salt, and cinnamon into a bowl. Cut in the butter and shortening with a fork until the mixture resembles coarse meal. Moisten with just enough apple juice, tossing ingredients lightly with a fork. Form dough into a ball. Wrap and refrigerate for 2 hours.
    2. Cut off 1/3 of the dough and return it to the refrigerator. Roll out the other 2/3 between 2 sheets of wax paper. Line a greased 9-inch pie pan with the dough. Trim overhang and crimp decoratively. Preheat oven to 350°F.
    3. Whisk all filling ingredients, except apples, in a bowl. Add apples, then spoon into the pastry-lined pie pan. Combine topping ingredients and sprinkle over filling.
    4. Roll out the remaining dough between wax paper to form a circle 10 inches in diameter. Cut into strips 1/2-inch wide and arrange lattice-fashion over apples; trim ends of strips and crimp edges decoratively.
    5. Bake pie in the center of the oven until the juices are bubbling and the apples are tender, about 55-60 minutes. (Cover loosely with foil if the crust browns too quickly.) Serve warm or cooled.


     

    Easiest Chocolate Mousse by Herve This

    Hervé This' Chocolate Mousse
    Photo by James Ransom
    Serves 4
    3/4 cup (6 ounces) water                                                                     
    8 ounces chocolate (we used 70% bittersweet — choose a high quality chocolate you love)                                                                     
     

    whipped cream for topping (optional)                                                                     
    1. Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.
    2. Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice -- it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.
    3. Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.
    4. Serve immediately, or refrigerate. Top with whipped cream if desired

    Quick and Easy Escarole Soup

    8 cups chicken or vegetable broth
    1 head escarole, carefully rinsed and cut into large strips
    1 can garbanzo beans, rinsed and drained
    Salt and pepper to taste, if broth is unseasoned

    Heat broth until it reaches a near-boil. Put escarole into pot along with garbanzo beans, salt and pepper.
    Simmer until escarole is cooked, 10 minutes or so.

    2/10/12

    Chocolate Fondue

    12 ounces semisweet or bittersweet chocolate
    1 cup heavy cream

    Fill the bottom half of a double boiler with water or use a fondue pot. Pour cream into top and heat on medium heat.
    Bring cream to a simmer and add chocolate.  Stir until chocolate is melted.
    Transfer to a bowl if using double boiler, or leave in fondue pot.

    Serve with a tray of sliced bananas, apples, oranges, dried fruits, marshmallows or pound cake.

    Organic Fruit and Nut Energy Bars


    Makes 20
    Ingredients (all Organic)
    1 cup oats
    ½ cup Oatbran
    ½ cup raw unsalted sunflower seeds
    ¼ cup whole-wheat flour
    ½ cup powdered nonfat dry milk
    ½ teaspoon cinnamon powder
    ¼ teaspoon mixed spices
    12 dried apricots
    10 raw pecan nuts or 40 raw almonds
    8 pitted dried dates
    ½ cup raisins
    1 peeled and shredded apple
    ¼ cup honey
    2 egg whites (medium eggs)

    Preparation Method
    1) Place all ingredients except egg whites, honey and apple in a food processor and pulse until the mixture is finely chopped.
    2) Add the egg whites, honey and apple and pulse until the mixture is well combined.
    3) On the bottom of a square pan   place a non stick baking paper, and spread mixture evenly in the pan.
    4) Bake in a pre-heated oven at 350ºF, for approximately 20 minutes.
    5) Allow to cool and cut into 20 bars.
    6) Wrap with clean film and store in the fridge.

    2/9/12

    Hot and Sour Soup

    from www.everydaymomsmeals.blogspot.com

    Hot & Sour Soup Adapted from Cooks.com

    4 c. beef broth


    3 TBS soy sauce


    1/2 c. mushrooms, diced


    1 tsp garlic chili sauce (Use this to taste. For Alex, I didn't want it too hot)


    1/4 tsp pepper


    1/4 c. white vinegar


    1/3 c. bamboo shoots, julienned


    3 oz. block tofu, cut into 1/4 inch dice, optional


    2 TBS cornstarch


    2 TBS cold

    water

    1 egg beaten


    3 green onions, diced


    Bring broth to a simmer in a 2 quart saucepan. Add soy sauce, mushrooms and garlic chili sauce. Simmer for 5 minutes. Add pepper, vinegar, bamboo shoots and tofu. Simmer for 5 minutes. Combine the cornstarch and water. Stir until mixture is smooth. Add to soup and stir well. Simmer for 5 minutes until thickened. Pour beaten egg in slowly and stir soup in one

    direction
    . Stir to combine. Take off heat. Serve w/ garnish of green onions.




    2/6/12

    Flourless Chocolate-Walnut Cookies

    Flourless Chocolate-Walnut Cookies

    Israeli Couscous with Butternut Squash and Preserved Lemon

    From www.davidlebovitz.com

    Eight servings

    Adapted from Gourmet magazine
    I don’t recommend making any changes to this dish. The preserved lemons are pretty important; their salty-tang hits just the right notes with the other ingredients. If you can’t get butternut squash, though, you could use sweet potatoes, another squash, or pumpkin. Whatever you use, be sure not to overcook it.
    For some reason, golden raisins meld in perfectly and their darker counterparts just don’t seem right to me. That said, I do like dried cherries (or dried cranberries) in this very much, and they’re especially festive around holidays. So feel free to add them, as directed.
    1 1/2-pounds (700 g) butternut squash, peeled and seeded
    3 tablespoons olive oil
    salt
    1 large onion, peeled and minced
    1 3/4 cup (280 g) Israeli couscous, or Italian pepe-style pasta
    1 small cinnamon stick
    1 preserved lemon
    1/2 cup (60 g) golden raisins
    1/4 cup (30 g) dried cherries or cranberries, coarsely chopped (optional)
    1/4 teaspoon ground cinnamon
    1 cup (60 g) chopped flat-leaf parsley
    2/3 cup pine nuts, toasted (see Note)
    Preheat the oven to 475F (245C).
    1. Cut the squash into 1/4-inch (1 cm) cubes and toss them with 1 tablespoon of olive oil and a seasoning of salt in a large baking dish or pan.
    2. Cook on the upper rack of the oven until the squash is just tender, about 15 minutes. (Don’t overcook.)
    3. While the squash is cooking, heat the remaining 2 tablespoons of olive oil in a skillet and cook the onions over medium-high heat with a bit of salt until translucent.
    4. As the squash and onions are finished, scrape them into a large bowl.
    5. Bring a large pot of salted water to a boil and cook the Israeli couscous with the cinnamon stick until tender, about 10 minutes.
    6. While the couscous cooks, cut the preserved lemon in quarters and scoop of the insides, which you should reserve. Dice the lemon into 1/4-inch (1 cm) cubes, add them to the squash, then press the reserved flesh through a strainer to extract the liquid, and add the liquid to the squash.
    7. Drain, but don’t rinse the couscous. Discard the cinnamon stick.
    8. Add the couscous to the bowl of squash, then add the raisins, cherries or cranberries (if using), ground cinnamon, parsley, and toasted pine nuts.
    Serving: Serve warm, although it can also be served at room temperature.
    Do-Ahead Tip: You can make this ahead, up to one day in advance, and rewarm it before serving. If so, leave the parsley and toasted pine nuts out, and mix them in right before serving.
    Note: To toast pine nuts, spread them on a baking sheet and toast them in a 350F (180C) oven, checking and stirring them frequently, until nutty-brown, as shown in the photo in the post. Pine nuts burn quite easily so begin checking them after 4-5 minutes, then keep a close an eye on them after that.

    Mushroom and Onion Lasagna

    1 package lasagna noodles
    10 ounce package button mushrooms or a mix of several types of mushrooms
    2 large Spanish onions, sliced lengthwise
    1 pound mozzarella cheese (part skim), grated
    1 pound Swiss cheese, grated
    1 or 2 pounds  ricotta cheese
    Grated fresh Parmesan cheese
    Salt and pepper to taste
    olive oil

    Boil lasagna noodles according to package directions (you won't need the entire package).
    Oil a 9x13 casserole dish.
    Saute mushrooms in a tablespoon or two of olive oil. Make sure that all of the liquid evaporates. Season with salt and pepper to taste.
    Saute onions until golden brown. Season with salt and pepper to taste.
    Mix ricotta cheese with salt and pepper to taste.
    Grate both mozzarella  and Swiss cheese and mix together.
    Layer the bottom of the casserole dish with lasagna noodles. Cover with ricotta cheese. Spread a layer of mixed Swiss and mozzarella. Spread a layer of mushrooms and then a layer of onions.
    Repeat with lasagna noodles, cheeses, mushrooms and onions.
    Top with a layer of noodles. Spread a final layer of Swiss and mozzarella cheeses. Top with a sprinkling of Parmesan cheese.
    Bake in a 350 degree oven for 1 hour. Cover with aluminum foil for the first half hour. If the top isn't brown at the end of an hour, increase the heat to 375 and bake until golden.

    Judy's Kitchen: SICILIAN PARSLEY POTATOES

    Judy's Kitchen: SICILIAN PARSLEY POTATOES: My Sicilian mother-in-law introduced me to these wonderful potatoes, made with or without peas. As the potatoes cook down, the broth and...

    2/3/12

    Marinated Oven Baked Breaded Parmesan Chicken

    1 broiler fryer cut up
    12 ounces Italian dressing (bottled or homemade)
    1 cup dry pancake mix (Hungry Jack) or breadcrumbs
    3/4 cup grated Parmesan cheese

    In a large baking pan, marinate chicken parts in Italian dressing for at least several hours.  Drain and reserve dressing.  Place breading  (pancake mix or breadcrumbs) in a large dish and dip each piece of chicken until coated.  Place chicken back in baking pan. Sprinkle Parmesan cheese on top of chicken. Pour reserved Italian dressing on top of chicken.  Bake in 350 degree oven until tops are browned and crisp, about an hour.


    Mario Batali's Italian Sweet and Sour Chicken

    From www.foodandwine.com
    1. One 4-pound chicken, cut into 10 pieces (each breast split crosswise)
    2. Salt and freshly ground pepper
    3. 1/4 cup extra-virgin olive oil
    4. 1 large onion, cut into 1/2-inch dice
    5. 2 carrots, halved lengthwise and sliced crosswise 1/4 inch thick
    6. 2 celery ribs, cut into 1/2-inch dice
    7. 8 garlic cloves, peeled
    8. 1/4 cup sugar
    9. 1 cup dry light-bodied red wine, such as Chianti
    10. 1/2 cup red wine vinegar
    11. 1/2 cup fresh orange juice
    12. 2 tablespoons capers, drained
    13. 1/4 cup sliced almonds
    1. Season the chicken with salt and pepper. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the chicken and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a plate and pour off the oil.
    2. Add the remaining 2 tablespoons of olive oil to the skillet and add the onion, carrots, celery and garlic. Cook over moderate heat, stirring occasionally, until starting to brown, about 8 minutes. Add the sugar, wine, vinegar, orange juice, capers and almonds and bring to a boil. Return the chicken to the skillet, skin side up. Cover partially and simmer over low heat until the chicken is cooked through, about 35 minutes.
    3. Transfer the chicken to a plate. Boil the pan sauce over high heat until thickened, about 3 minutes. Season the sauce with salt and pepper. Return the chicken to the skillet until warmed through. Transfer to a plate, spoon the sauce on top and serve.
    Serve With a salad of bitter greens.

    2/2/12

    Cheesy Pull-Apart Bread

    Adapted from www.beantownbaker.com
    Picture from www.beantownbaker.com

    For the Mushrooms
    • 12 oz sliced mushrooms
    • 1 Tbsp butter
    • 1 Tbsp chopped fresh thyme
    For the Bread
    • 1 unsliced loaf sourdough bread
    • 12 ounces Provolone cheese, thinly sliced
    • 2 tablespoons vegetable oil
    • 1/2 cup finely diced green onion
    • 2 teaspoons poppy seeds

    Instructions
    For the Mushrooms
    Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.
    Set mushrooms aside and allow to cool.
    For the Bread
    Preheat oven to 350 degrees.
    Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
    Place loaf on a foil-lined baking sheet.
    Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
    Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.
    Bake at 350 degrees for 15 minutes.
    Unwrap the bread and bake 10 more minutes, or until cheese is melted.

    Tasty Tuna Salad

    1 jar Spanish or Italian tuna in oil drained, or 1-14 ounce canned tuna, drained
    1/4 cup cranberry raisins
    1/4 diced celery
    1/4 cup slivered toasted almonds
    1/4 cup mayonnaise with 1/2 teaspoon sugar or 1/4 Miracle Whip Salad Dressing

    Mix all ingredients well and refrigerate until serving. May be placed over a green salad with mandarin oranges, eaten as a spread between whole wheat bread or served as is.

    2/1/12

    St. Patrick's Day Glazed Corned Beef

    1 large corned beef with enclosed pickling or spice packet
    1/4 cup spicy mustard
    1/2 cup brown sugar

    Boil corned beef according to package directions.   After boiling for several hours, drain.
    Place on baking sheet that is foil lined.
    Mix mustard and brown sugar until a smooth paste is formed.  Paint the top of the corned beef with glaze.
    Place in a 350 degree oven until glaze is bubbling. Slice and serve.