Buttermilk Baked Chicken and Spinach Salad
* 2 1/4 cups low-fat buttermilk
* 3 tablespoons plus 1 teaspoon honey
* 6 cloves garlic, minced
* Coarse salt and ground pepper
* 4 bone-in chicken breast halves (10 to 12 ounces each), skin removed
* 2 tablespoons reduced-fat sour cream
* 1 tablespoon cider vinegar
* 3 slices white sandwich bread, torn into large pieces
* 2 teaspoons olive oil
* 3/4 teaspoon herbes de Provence
* 1 bag (5 ounces) baby spinach
* 1 medium red apple, halved, cored, and thinly sliced
* 1 cup seedless red grapes, halved
Directions
1. Make marinade: In a large bowl, whisk together 2 cups buttermilk, 3 tablespoons honey, garlic, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Place chicken in a resealable plastic bag (or baking dish); add marinade and seal (or cover). Refrigerate at least 2 hours or up to 1 day.
2. Make salad dressing: In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and 1 teaspoon honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate.
3. Preheat oven to 425 degrees. In a food processor, pulse bread, oil, and Herbes de Provence until fine crumbs form; season generously with salt and pepper (you should have about 1 1/2 cups).
4. Line a rimmed baking sheet with foil. Lift chicken from marinade, letting excess drip off (discard remaining marinade). Place chicken on foil, bone side down; sprinkle with breadcrumbs, patting them on lightly. Bake until crumbs are browned and chicken is cooked through, 30 to 40 minutes.
5. Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. Serve salad with chicken.
Saturday, June 27, 2009
They whom truth and wisdom lead, can gather honey from a weed.
Chicken Tenders with Creamy Honey Mustard
* 1/3 cup all-purpose flour
* 1 large egg, lightly beaten
* coarse salt and ground pepper
* 4 cups crisp rice cereal
* 2 tablespoons olive oil
* 1 1/2 pounds chicken tenders (tenderloins)
* 1/2 cup reduced-fat sour cream
* 2 tablespoons Dijon mustard
* 1 tablespoon honey
* 4 medium carrots, cut into sticks
* 1 cucumber, halved lengthwise, seeded, and cut into sticks
Directions
1. Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
2. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
3. Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
* 1/3 cup all-purpose flour
* 1 large egg, lightly beaten
* coarse salt and ground pepper
* 4 cups crisp rice cereal
* 2 tablespoons olive oil
* 1 1/2 pounds chicken tenders (tenderloins)
* 1/2 cup reduced-fat sour cream
* 2 tablespoons Dijon mustard
* 1 tablespoon honey
* 4 medium carrots, cut into sticks
* 1 cucumber, halved lengthwise, seeded, and cut into sticks
Directions
1. Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
2. Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
3. Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.
If only one could tell true love from false love as one can tell mushrooms from toadstools.
Marsala Chicken with Sage and Cremini Mushrooms
* 2 tablespoons all-purpose flour
* Coarse salt and ground pepper
* 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
* 1 tablespoon olive oil
* 10 ounces cremini mushrooms, trimmed and thinly sliced
* 1 shallot, minced
* 1 tablespoon finely chopped fresh sage, plus more for garnish
* 1/2 cup sweet Marsala wine
* 1/4 cup heavy cream
* 1 tablespoon butter
Directions
1. Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
2. In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
3. Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
4. Top chicken with mushroom sauce, and garnish with sage.
* 2 tablespoons all-purpose flour
* Coarse salt and ground pepper
* 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
* 1 tablespoon olive oil
* 10 ounces cremini mushrooms, trimmed and thinly sliced
* 1 shallot, minced
* 1 tablespoon finely chopped fresh sage, plus more for garnish
* 1/2 cup sweet Marsala wine
* 1/4 cup heavy cream
* 1 tablespoon butter
Directions
1. Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
2. In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
3. Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
4. Top chicken with mushroom sauce, and garnish with sage.
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.
Roast Chicken with Lemon Sauce
* 3 chicken halves (3 to 4 pounds total)
* Salt and pepper
* 1 1/4 cups dry white wine
* 3/4 cup canned reduced-sodium chicken broth
* 3 tablespoons lemon juice
* 2 tablespoons chopped fresh oregano
Directions
1. Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees. about 45 minutes. Remove chicken and rack.
2. Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.
3. Serve two chicken halves with 1/2 cup of the sauce.
* 3 chicken halves (3 to 4 pounds total)
* Salt and pepper
* 1 1/4 cups dry white wine
* 3/4 cup canned reduced-sodium chicken broth
* 3 tablespoons lemon juice
* 2 tablespoons chopped fresh oregano
Directions
1. Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees. about 45 minutes. Remove chicken and rack.
2. Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups.
3. Serve two chicken halves with 1/2 cup of the sauce.
Labels:
chicken,
chicken broth,
lemon juice,
oregano,
roast chicken,
white wine
Saturday, June 20, 2009
Did you ever get the feeling that the world was a tuxedo and you were a pair of brown shoes?
BROWN BREAD
* 2 cups milk
* 1/2 cup white sugar
* 1/2 cup molasses
* 1 1/2 cups whole wheat flour
* 1 1/2 cups bread flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 3 teaspoons baking powder
1. Butter and flour two 9x5 inch bread pans. Preheat oven to 350 degrees F.
2. In a small bowl combine milk, sugar and molasses.
3. Mix together whole wheat flour, regular flour, salt, baking soda and baking powder. Add to milk mixture and mix well.
4. Pour mixture into bread pans. Bake for 45 minutes.
* 2 cups milk
* 1/2 cup white sugar
* 1/2 cup molasses
* 1 1/2 cups whole wheat flour
* 1 1/2 cups bread flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 3 teaspoons baking powder
1. Butter and flour two 9x5 inch bread pans. Preheat oven to 350 degrees F.
2. In a small bowl combine milk, sugar and molasses.
3. Mix together whole wheat flour, regular flour, salt, baking soda and baking powder. Add to milk mixture and mix well.
4. Pour mixture into bread pans. Bake for 45 minutes.
Labels:
bread,
brown,
milk molasses,
whole wheat flour
Thursday, June 18, 2009
Anyone who tells a lie has not a pure heart, and cannot make a good soup.
Acorn Squash Bisque
* 2 acorn squashes (3 pounds total)
* 1 tablespoon butter
* 1 medium onion, finely chopped
* Coarse salt and ground pepper
* 1/2 teaspoon fresh thyme leaves, plus more for garnish
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1/2 cup half-and-half
Directions
1. Preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced with a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin.
2. In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
3. Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
* 2 acorn squashes (3 pounds total)
* 1 tablespoon butter
* 1 medium onion, finely chopped
* Coarse salt and ground pepper
* 1/2 teaspoon fresh thyme leaves, plus more for garnish
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1/2 cup half-and-half
Directions
1. Preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced with a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin.
2. In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
3. Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
Labels:
acorn squash,
butter,
chicken broth,
half and half,
onion,
pepper,
salt,
thyme
Saturday, June 13, 2009
Life is too short. I'd much rather eat pasta and drink wine than be a size 0.
Stuffed Manicotti Shells
SERVES 4 -6
* 12-16 ounces jumbo pasta shells or manicotti
* 2-3 cups marinara sauce
* 3 cups ricotta cheese
* 1/2 cup parmesan cheese
* 1 egg
* 2 tablespoons fresh parsley
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 16 ounces shredded mozzarella cheese
1. Cook shells according to package directions. Mix ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper.
2. Stuff shells or manicotti with cheese mixture and arrange in a 13" x 9" baking dish coated with a thin layer of marinara sauce.
3. Spoon marinara sauce over each shell and sprinkle with mozzarella cheese.
4. Bake for 20-30 minutes at 350°F.
SERVES 4 -6
* 12-16 ounces jumbo pasta shells or manicotti
* 2-3 cups marinara sauce
* 3 cups ricotta cheese
* 1/2 cup parmesan cheese
* 1 egg
* 2 tablespoons fresh parsley
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 16 ounces shredded mozzarella cheese
1. Cook shells according to package directions. Mix ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper.
2. Stuff shells or manicotti with cheese mixture and arrange in a 13" x 9" baking dish coated with a thin layer of marinara sauce.
3. Spoon marinara sauce over each shell and sprinkle with mozzarella cheese.
4. Bake for 20-30 minutes at 350°F.
Friday, June 12, 2009
A good upbringing means not that you won't spill sauce on the tablecloth, but that you won't notice it when someone else does....
MOLE SAUCE
Makes 10 to 12 cups
1 pound ancho chiles, seeds removed
1/2 pound guajillo chiles
1/2 pound dried cascabel chiles
6 cups hot water
1/2 cup sesame seeds
1/2 cup peanuts
1/2 cup whole blanched almonds
1/2 cup pecans
1/2 cup raisins
1 onion, cut into 1/2-inch-thick slices
6 medium cloves garlic
1 tablespoon peanut oil
1 1/2 green plantains, cut into 1-inch pieces
1 large corn tortilla
2 pounds tomatoes
1 pound tomatillos
1 cinnamon stick
4 whole black peppercorns
4 whole cloves
3 one-inch-thick slices French bread, toasted
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 disk Ibarra Mexican chocolate
4 to 6 cups Homemade Chicken Stock , or low-sodium canned, for making tamales (optional)
1. In a large dry skillet over medium heat, toast ancho, guajillo, and cascabel chiles in batches until fragrant but not burned, 2 to 3 minutes. Transfer to a large bowl, add 6 cups hot water, and let soak for 1 hour.
2. In the same dry skillet, toast sesame seeds, shaking pan constantly, until golden brown and fragrant, about 3 minutes. Transfer to a large bowl. Repeat process with peanuts, almonds, and pecans. Add raisins to skillet, and cook for about 30 seconds. Add to bowl with nut mixture.
3. Raise heat under the skillet to medium-high, and add onions and garlic. Cook until slightly charred; add to bowl with the nuts.
4. In a medium skillet, heat oil over medium-high heat. Add plantains, and cook until golden; add to bowl with nut mixture.
5. Place tortilla directly over a medium flame, turning it until blackened. Add to bowl with nut mixture.
6. Bring a large pot of water to a boil. Add tomatoes, and cook for 3 minutes; use a slotted spoon to transfer to bowl with the nut mixture. Add tomatillos to boiling water, and cook for 3 minutes. Use a slotted spoon to transfer to bowl with nut mixture.
7. In a large stock-pot, cook cinnamon stick, peppercorns, and cloves over medium heat until fragrant, 10 to 20 seconds. Add the soaked chiles with their liquid, the nut mixture, the bread, thyme, and oregano. Remove from heat.
8. Use an immersion blender to puree (or puree in batches in a blender). Strain through a medium sieve into a second stock-pot. Cook over low heat, stirring occasionally and taking care not to burn, for 2 hours. Add chocolate, stirring, until completely melted. If using for tamales, thin with chicken stock to a pouring consistency.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
That's the complicated way...
Here's Dianne's EZ Mole Sauce Recipe:
1. Go to the store
2. Find a jar of likely looking Mole Sauce in the Mexican Food Section.
3. Go home
4. Sauté some chicken strips in the mole, put cooked chicken, diced tomatoes, shredded cheddar cheese, etc. in a warmed tortilla shell.
5. Plate, sit, and proceed to eat Caveman Style.
6.Yum.
Makes 10 to 12 cups
1 pound ancho chiles, seeds removed
1/2 pound guajillo chiles
1/2 pound dried cascabel chiles
6 cups hot water
1/2 cup sesame seeds
1/2 cup peanuts
1/2 cup whole blanched almonds
1/2 cup pecans
1/2 cup raisins
1 onion, cut into 1/2-inch-thick slices
6 medium cloves garlic
1 tablespoon peanut oil
1 1/2 green plantains, cut into 1-inch pieces
1 large corn tortilla
2 pounds tomatoes
1 pound tomatillos
1 cinnamon stick
4 whole black peppercorns
4 whole cloves
3 one-inch-thick slices French bread, toasted
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 disk Ibarra Mexican chocolate
4 to 6 cups Homemade Chicken Stock , or low-sodium canned, for making tamales (optional)
1. In a large dry skillet over medium heat, toast ancho, guajillo, and cascabel chiles in batches until fragrant but not burned, 2 to 3 minutes. Transfer to a large bowl, add 6 cups hot water, and let soak for 1 hour.
2. In the same dry skillet, toast sesame seeds, shaking pan constantly, until golden brown and fragrant, about 3 minutes. Transfer to a large bowl. Repeat process with peanuts, almonds, and pecans. Add raisins to skillet, and cook for about 30 seconds. Add to bowl with nut mixture.
3. Raise heat under the skillet to medium-high, and add onions and garlic. Cook until slightly charred; add to bowl with the nuts.
4. In a medium skillet, heat oil over medium-high heat. Add plantains, and cook until golden; add to bowl with nut mixture.
5. Place tortilla directly over a medium flame, turning it until blackened. Add to bowl with nut mixture.
6. Bring a large pot of water to a boil. Add tomatoes, and cook for 3 minutes; use a slotted spoon to transfer to bowl with the nut mixture. Add tomatillos to boiling water, and cook for 3 minutes. Use a slotted spoon to transfer to bowl with nut mixture.
7. In a large stock-pot, cook cinnamon stick, peppercorns, and cloves over medium heat until fragrant, 10 to 20 seconds. Add the soaked chiles with their liquid, the nut mixture, the bread, thyme, and oregano. Remove from heat.
8. Use an immersion blender to puree (or puree in batches in a blender). Strain through a medium sieve into a second stock-pot. Cook over low heat, stirring occasionally and taking care not to burn, for 2 hours. Add chocolate, stirring, until completely melted. If using for tamales, thin with chicken stock to a pouring consistency.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
That's the complicated way...
Here's Dianne's EZ Mole Sauce Recipe:
1. Go to the store
2. Find a jar of likely looking Mole Sauce in the Mexican Food Section.
3. Go home
4. Sauté some chicken strips in the mole, put cooked chicken, diced tomatoes, shredded cheddar cheese, etc. in a warmed tortilla shell.
5. Plate, sit, and proceed to eat Caveman Style.
6.Yum.
Labels:
almonds,
chiles,
mole,
pecans,
raisins,
sesame seeds,
tomatillos
Subscribe to:
Posts (Atom)