One-Pan Pesto Chicken and Vegetables
2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved
Instructions
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through.
Remove the chicken and sun-dried from the skillet, leaving oil in.
Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through.
Remove asparagus to serving plate.
Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes.
Remove from heat.
Add halved cherry tomatoes, mix with the pesto and the chicken.
Add chicken and tomatoes to the serving plate with asparagus.
Saturday, January 27, 2018
Tuesday, January 23, 2018
I got sick of the dough, and thought I'd go on the loaf.
Cauliflower Center Turkey Loaf
1 small cauliflower (about 1 1/4 lbs.)
Salted water
1 medium onion, finely chopped
2 Tbsp. butter or margarine
1 egg
1/4 cup catsup or chili sauce
1/3 cup soft bread crumbs
1/2 tsp. garlic salt
Dash pepper
1 lb. lean ground turkey
Tips: A straight-sided soufflé dish, glass or ceramic, is the ideal baking dish for this meatloaf.
Preparation:
Rinse cauliflower. Remove and discard leaves and lower part of core. Place, stem end down, in 1 inch of boiling salted water in a deep pan.
Cover and steam for 5 min. Drain. Place in greased, deep 1 1/4 to 1 1/2-quart baking dish.
Cook onion in heated butter until lightly browned. Remove from heat.
Beat egg in a medium bowl. Mix in catsup, bread crumbs, garlic salt, and pepper. Then lightly mix in onion mixture and ground turkey.
Mold ground turkey mixture evenly around sides and top of cauliflower.
Bake, uncovered, at 350° for 45 to 50 min. or until turkey is well browned and cauliflower is tender when a knife is inserted to test it.
Let stand 5 min., then cut in wedges to serve.
1 small cauliflower (about 1 1/4 lbs.)
Salted water
1 medium onion, finely chopped
2 Tbsp. butter or margarine
1 egg
1/4 cup catsup or chili sauce
1/3 cup soft bread crumbs
1/2 tsp. garlic salt
Dash pepper
1 lb. lean ground turkey
Tips: A straight-sided soufflé dish, glass or ceramic, is the ideal baking dish for this meatloaf.
Preparation:
Rinse cauliflower. Remove and discard leaves and lower part of core. Place, stem end down, in 1 inch of boiling salted water in a deep pan.
Cover and steam for 5 min. Drain. Place in greased, deep 1 1/4 to 1 1/2-quart baking dish.
Cook onion in heated butter until lightly browned. Remove from heat.
Beat egg in a medium bowl. Mix in catsup, bread crumbs, garlic salt, and pepper. Then lightly mix in onion mixture and ground turkey.
Mold ground turkey mixture evenly around sides and top of cauliflower.
Bake, uncovered, at 350° for 45 to 50 min. or until turkey is well browned and cauliflower is tender when a knife is inserted to test it.
Let stand 5 min., then cut in wedges to serve.
Labels:
bread crumbs,
butter,
catsup,
cauliflower,
chili sauce,
egg,
garlic salt,
lean ground turkey,
meatloaf,
onion,
pepper,
salted water
Friday, January 12, 2018
Love doesn't just sit there, like a stone; it has to be made, like bread, remade all the time, made new.
Spinach and Artichoke Dip Stuffed Garlic French Bread
INGREDIENTS
1 baguette
½ tablespoon oil
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) bag baby spinach leaves
1 (8 oz) package cream cheese
1½ cups shredded mozzarella cheese
3 green onions, sliced
Salt and pepper, to taste
3 tablespoons butter
3 cloves of garlic
minced Parmesan cheese, grated, on top
Fresh basil leaves or parsley, torn, on top
DIRECTIONS
Cut the baguette into 4 pieces.
Use a long knife to cut out the insides, leaving some bread along the edges.
Pull out the loose bread to leave hollow bread quarters. Set aside.
Heat the oil in a large pot over medium-high heat.
Add in the artichoke pieces and cook for one minute.
Reduce heat to medium, add in the spinach, and cook until wilted, turning often.
Mix in the cream cheese and mozzarella, and let it melt entirely.
Fold in the green onions and season with salt and pepper to taste. Remove from heat.
Preheat the oven to 350 degrees F.
Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip.
Once the bread is stuffed, transfer it to a cutting board.
Line up the quarters so that they fit together as they did before the baguette was cut.
Slice the baguette into slices that are approximately 1" thick.
Tear a piece of heavy duty foil that is about 5-6 inches longer than the baguette.
Slide the baguette slices off of the cutting board and onto the foil, keeping them together.
In a small bowl, combine the butter and minced garlic.
Loosely cover the top and microwave for a minute, or until the butter is fully melted.
Brush the garlic butter over the baguette, allowing some to drip down between the slices.
Make sure to get all of the minced garlic on top of the bread.
Wrap the foil around the bread and bake for 15 minutes.
Unwrap the bread and bake for 5 minutes, or until the top browns slightly.
Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.
INGREDIENTS
1 baguette
½ tablespoon oil
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) bag baby spinach leaves
1 (8 oz) package cream cheese
1½ cups shredded mozzarella cheese
3 green onions, sliced
Salt and pepper, to taste
3 tablespoons butter
3 cloves of garlic
minced Parmesan cheese, grated, on top
Fresh basil leaves or parsley, torn, on top
DIRECTIONS
Cut the baguette into 4 pieces.
Use a long knife to cut out the insides, leaving some bread along the edges.
Pull out the loose bread to leave hollow bread quarters. Set aside.
Heat the oil in a large pot over medium-high heat.
Add in the artichoke pieces and cook for one minute.
Reduce heat to medium, add in the spinach, and cook until wilted, turning often.
Mix in the cream cheese and mozzarella, and let it melt entirely.
Fold in the green onions and season with salt and pepper to taste. Remove from heat.
Preheat the oven to 350 degrees F.
Stuff the baguette quarters with the spinach and artichoke dip, using a spoon to help pack the dip.
Once the bread is stuffed, transfer it to a cutting board.
Line up the quarters so that they fit together as they did before the baguette was cut.
Slice the baguette into slices that are approximately 1" thick.
Tear a piece of heavy duty foil that is about 5-6 inches longer than the baguette.
Slide the baguette slices off of the cutting board and onto the foil, keeping them together.
In a small bowl, combine the butter and minced garlic.
Loosely cover the top and microwave for a minute, or until the butter is fully melted.
Brush the garlic butter over the baguette, allowing some to drip down between the slices.
Make sure to get all of the minced garlic on top of the bread.
Wrap the foil around the bread and bake for 15 minutes.
Unwrap the bread and bake for 5 minutes, or until the top browns slightly.
Remove from the oven, top with parmesan cheese and torn basil or parsley leaves, and serve warm.
Tuesday, January 9, 2018
I never worry about diets. The only carrots that interest me are the number you get in a diamond.
Fraunces Tavern Carrot Tea Cake
INGREDIENTS
4 medium carrots, trimmed and peeled
Butter and flour for prepping the pan
¾ cup (1 ½ sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
Whipped cream for serving
CAKE NOTE: You can cook the carrots until soft and then mash and strain them of juice as would have been done in the old days. Or you can cook the carrots until they just begin to soften, let them cool, and grate them using a cheese grater to get streaks of carrot throughout the cake.
PREPARATION
Place the peeled carrots in a saucepan with 1" of water. Bring to a boil over medium-high heat and, when boiling, reduce the heat to medium and let the carrots simmer until they begin to soften, 5 minutes. Remove the pan from the heat and drain off the water. Let the carrots cool in the pan.
Place a rack in the center of the oven, and preheat the oven to 350°F. Grease and flour a 10" springform pan, shake out the excess flour, and set the pan aside.
Place the butter and sugar in a large mixing bowl, and beat until creamy, about 1 minute.
Add the eggs, one at a time, until they are smooth and satiny, 4 to 5 minutes of beating in total. In a separate bowl, sift together the flour, cinnamon, nutmeg, and salt, and fold into the batter with a wooden spoon. Set aside.
Grate the cooled carrots to yield 2 cups. Fold the carrots into the batter. Turn the batter into the prepared pan, and place the pan in the oven.
Bake the cake until it is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the pan from the oven to a wire rack to cool for 20 minutes. Run a knife around the edges of the pan, and unfasten the collar of the springform pan. Run a knife underneath the cake to free it from the bottom of the pan, and place it on a serving platter.
Slice and serve warm with the whipped cream.
INGREDIENTS
4 medium carrots, trimmed and peeled
Butter and flour for prepping the pan
¾ cup (1 ½ sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
Whipped cream for serving
CAKE NOTE: You can cook the carrots until soft and then mash and strain them of juice as would have been done in the old days. Or you can cook the carrots until they just begin to soften, let them cool, and grate them using a cheese grater to get streaks of carrot throughout the cake.
PREPARATION
Place the peeled carrots in a saucepan with 1" of water. Bring to a boil over medium-high heat and, when boiling, reduce the heat to medium and let the carrots simmer until they begin to soften, 5 minutes. Remove the pan from the heat and drain off the water. Let the carrots cool in the pan.
Place a rack in the center of the oven, and preheat the oven to 350°F. Grease and flour a 10" springform pan, shake out the excess flour, and set the pan aside.
Place the butter and sugar in a large mixing bowl, and beat until creamy, about 1 minute.
Add the eggs, one at a time, until they are smooth and satiny, 4 to 5 minutes of beating in total. In a separate bowl, sift together the flour, cinnamon, nutmeg, and salt, and fold into the batter with a wooden spoon. Set aside.
Grate the cooled carrots to yield 2 cups. Fold the carrots into the batter. Turn the batter into the prepared pan, and place the pan in the oven.
Bake the cake until it is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the pan from the oven to a wire rack to cool for 20 minutes. Run a knife around the edges of the pan, and unfasten the collar of the springform pan. Run a knife underneath the cake to free it from the bottom of the pan, and place it on a serving platter.
Slice and serve warm with the whipped cream.
Labels:
butter,
carrot cake,
carrots,
cinnamon,
eggs,
flour,
granulated sugar,
nutmeg,
salt,
tea cake,
whipped cream
Saturday, January 6, 2018
If I have to be typecast, I'd like it to be as Abraham Lincoln.
Abraham Lincoln Cake
1 cup butter
2 cups sugar
1 cup milk
3 cups flour (cake or pastry)
2 tsps. baking powder (double-acting)
1 tsp. vanilla
1 cup chopped, blanched almonds
1/4 tsp. salt
6 egg whites
Cream butter and sugar lightly.
Sift flour and baking powder together and add alternately with milk (to the first mixture).
Add well-floured nuts, then vanilla.
Fold in stiffly beaten whites of eggs, to which salt has been added.
Bake in three layers (9" or 8" pans) in moderate (350˚F) oven.
Ice with boiled icing, to which add 1/2 cup candied pineapple and cherries, chopped fine.
1 cup butter
2 cups sugar
1 cup milk
3 cups flour (cake or pastry)
2 tsps. baking powder (double-acting)
1 tsp. vanilla
1 cup chopped, blanched almonds
1/4 tsp. salt
6 egg whites
Cream butter and sugar lightly.
Sift flour and baking powder together and add alternately with milk (to the first mixture).
Add well-floured nuts, then vanilla.
Fold in stiffly beaten whites of eggs, to which salt has been added.
Bake in three layers (9" or 8" pans) in moderate (350˚F) oven.
Ice with boiled icing, to which add 1/2 cup candied pineapple and cherries, chopped fine.
Labels:
almonds,
baking powder,
butter,
cake,
egg whites,
flour,
milk,
salt,
sugar,
vanilla
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