Ham and Cheese Mini Frittatas

Ham and Cheese Mini Frittatas

1/4 pound deli sliced Swiss cheese, finely chopped

6 slices Canadian bacon, finely chopped

3 T. snipped or chopped chives

A few grinds black pepper

8 eggs, or 1 pint egg beaters

2 T. melted butter

 

Preheat oven to 375 degrees F. Mix together the chopped cheese, Canadian bacon, and chives and season with a few grinds of pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a tsp., fill the 24 mini-muffin C. halfway with the cheese mixture. Using a ladle, fill the C. to just below the edge with the beaten eggs. Bake until golden, about 12 minutes. Remove and let cool to handle, then arrange the egg bites on a plate and serve.

Raw Tuna Snackers on Daikon

Raw Tuna Snackers on Daikon

1 lb fresh sushi-grade fresh ahi tuna

1/4 C. tamari

1 tsp. wasabi paste

3 T. sesame seeds

2 daikon radishes, thinly sliced into 16 pieces

2 scallions, thinly sliced on an angle

 

Slice tuna into 16 1/4 inch thick rectangular pieces. Mix tamari and wasabi together. Pass tuna slices through mixture and dot both sides with sesame seeds. Place each piece on the sliced daikon and top with scallion.

Ham and Cheese Cucumber Snackers

Ham and Cheese Cucumber Snackers

1/2 European seedless cucumber

1 round soft cheese with garlic and herbs, 6 ounces (recommended: Boursin)

2 slices, deli cut, Mandrange French ham or boiled ham

 

Cut cumbers into thin rounds. Spread some cheese on sliced cucumbers. Cut ham into 1 1/2-inch wide strips. Wrap ham around cucumbers and cheese.

Everything Roasted Nuts

Everything Roasted Nuts

1 C. whole blanched almonds

1 C. hazelnuts

2 T. butter

1 T. hot sauce, eyeball it

1 T. grill seasoning (recommended: Montreal Steak Seasoning by McCormick)

1 1/2 tsp. ground cumin

2 C. smoked almonds (recommended: Diamond Smokehouse Almonds)

1 tsp. poppy seeds

1 T. sesame seeds

 

Preheat oven to 400 degrees F. Place blanched almonds and hazelnuts on a cookie sheet and roast 7 to 8 minutes; your nose will know when they’re done.  Melt butter in small skillet with hot sauce, grill seasoning, and cumin. Remove from heat. Remove toasted nuts from oven and drizzle with butter and spices. Add smoked nuts and seeds to the cookie sheet and toss Everything Nuts to combine. Transfer nuts to a serving dish. Serve warm.

Zippy Ham Salad Cucumber Snackers

Zippy Ham Salad Cucumber Snackers

1/4 lb. deli Ham, sliced 1/4” thick, finely diced

1 Celery Rib, finely chopped

2 Spoonfuls Green Olives, finely chopped

2 T. chopped Parsley

2 T. Mayonnaise

1 T. Yellow Mustard

1 large Dill Pickle, finely chopped

1/4 small Red Onion, finely chopped

Salt and Pepper

1 English Cucumber

 

Combine all ingredients except cucumber in a small bowl; reserve. Cut cucumber into 1 1/2” thick disks. With melon baller, scoop out a little bit from the center of each slice to create a C.. Fill each with a heaping T. of the ham salad and serve cold.

Grilled Shrimp with Remoulade Sauce

Grilled Shrimp with Remoulade Sauce

3 T. extra-virgin olive oil (EVOO)

Zest and juice of 1 orange

Salt and freshly ground black pepper

16 raw large shrimp, peeled, leaving the tail on, and deveined

1 1/2 C. mayonnaise

4 T. Creole mustard or grainy mustard

1/4 yellow onion, grated

2 celery ribs, very finely minced

1 rounded T. prepared horseradish

1 T. Worcestershire sauce

1 tsp. hot sauce, such as Tabasco

1 tsp. paprika (1/3 palmful)

A handful fresh flat-leaf parsley, chopped

 

Preheat an outdoor grill or stovetop grill pan to high heat. In a bowl, combine the EVOO, orange juice and zest, and salt and pepper to taste. Add the shrimp and toss to coat the shrimp completely. Place the shrimp on the grill and cook for 3 minutes each side, or until the shrimp are pink and have curled up. Remove the shrimp from the grill onto a backing sheet or large plate in a single layer. Place in the refrigerator to chill. In a bowl, combine the mayonnaise, Creole mustard, grated onion, celery, horseradish, Worcestershire sauce, hot sauce, paprika and parsley. Store the remoulade sauce in the refrigerator until the shrimp are chilled. To serve, surround a bowl of the remoulade sauce with the chilled grilled shrimp.

Bacon Wrapped Scallops with Spicy Mayo

Bacon Wrapped Scallops with Spicy Mayo

1 1/2 pound large scallops

1/2 pound thin-sliced bacon

Extra-virgin olive oil

Sea salt and freshly ground black pepper

1 C. good quality mayonnaise

1/4 C. hot chili paste (recommended: Sriracha Hot Chili Paste)

1 lime, juiced

2 T. chopped cilantro, plus more for garnish

2 heads Bibb lettuce, washed

3 avocados, sliced

 

Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once. Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use. To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce C.. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing

Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing

2 hearts romaine lettuce

1 pound jumbo fully cooked shrimp, from the seafood counter in market

1 rotisserie chicken, available in many markets

4 heaping T. reduced fat mayonnaise

1 clove garlic, crushed

1 lemon, zested and juiced

2 T. anchovy paste, optional (But it tastes better with it in. If you think you don’t like anchovies, try them in this sauce. They just taste salty and yummy!)

1/2 C. grated Parmigiano-Reggiano, a few handfuls

2 tsp. Worcestershire sauce

1 tsp. coarse black pepper, eyeball the amount in the palm of your hand: 1 tsp. is equal to about 1/3 of a palm full

3 T. extra-virgin olive oil, pour to the count of 4

 

Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu. Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal. To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container. Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container. Place lettuce on a serving platter or pack in large plastic bag or container to travel. To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat! To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

Guacamole Cucumber Salad

Guacamole Cucumber Salad

2 medium Hass avocados, pitted and sliced

2 medium tomatoes, seeded and chopped

1/2 English (seedless) cucumber, chopped

1/2 red onion, sliced

1 jalapeno, seeded and finely chopped

3 T. lemon juice

1 small clove garlic, chopped

A few drops hot sauce

1 tsp. salt

1/3 C. extra-virgin olive oil

 

Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.

Paco’s Fish Tacos in Lettuce Wraps

Paco’s Fish Tacos in Lettuce Wraps

2 pounds grouper fish fillets

Cooking spray

Salt and pepper

1 lime

Hot sauce

Bib or green leaf lettuce leaves, for wrapping

1 jalapeno, seeded and chopped

1 C. cilantro leaves

3 sprigs fresh mint

3 T. grainy mustard

2 T. red wine vinegar

1/3 C. extra-virgin olive oil

1/2 red onion, finely chopped

 

Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque. Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper. Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish. Pile fish in lettuce leaves and top with sauce and chopped red onions.

Barbecued Chinese Chicken Lettuce Wraps

Barbecued Chinese Chicken Lettuce Wraps

2 C., 4 handfuls, fresh shiitake mushrooms

1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 T. light colored oil, such as vegetable oil or peanut oil

Coarse salt and coarse black pepper

3 cloves garlic, chopped

1 inch ginger root, finely chopped or grated, optional

1 orange, zested

1/2 red bell pepper, diced small

1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped

3 scallions, chopped

3 T. hoisin, Chinese barbecue sauce, available on Asian foods aisle of market

1/2 large head iceberg lettuce, core removed, head quartered

Wedges of navel orange — platter garnish

 

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Garlic and Saffron Soup

Garlic and Saffron Soup

5 T. olive oil

2 C. trimmed sourdough bread cubes

4 large garlic cloves; quartered

1/3 C. dry white wine

4 C. canned low-salt chicken broth

2 generous pinches saffron threads

Salt

8 1/2 inch thick French bread baguette slices

1/2 C.(s) grated manchego or monterey jack cheese

Minced fresh chives or green onion tops

Saffron threads

 

Heat 4 T. oil in heavy large skillet over medium-high heat. Add bread cubes and garlic and sauté until bread is light golden, about 4 minutes. Add wine, then broth and saffron; bring to boil. Reduce heat, cover and simmer 25 minutes. Puree soup in blender. Return soup to saucepan. Season with salt. Preheat oven to 350f. Arrange French bread slices on cookie sheet. Brush with remaining 1 T. oil. Bake until lightly toasted, about 8 minutes. Sprinkle cheese over croutons. Transfer cookie sheet to broiler; broil croutons until cheese melts. Place 2 croutons in each bowl. Bring soup to simmer. Ladle over croutons. Sprinkle with chives and a few saffron threads and serve.

 

French Garlic Vinaigrette

French Garlic Vinaigrette

1/2 C. Tomato Sauce

1/2 C. Tomato Paste

2 T. chopped Parsley

2 T. Red Wine Vinegar

2 T. Lemon Juice

1 T. Olive Oil

1 T. Dijon Mustard

3 cloves Garlic, minced

 

Combine all ingredients in a small jar; cover tightly and shake vigorously to blend. Refrigerate at least 8 hours in refrigerator before using.

Poached Chicken Breast with Arugula Pesto

Poached Chicken Breast with Arugula Pesto

3 C. packed arugula (about 3/4) pound), washed well and spun dry

1/3 C. pine nuts, toasted golden and cooled

1/2 C. freshly grated Parmesan cheese

1/2 tsp. salt

1 large garlic clove, chopped

3 T. olive oil

1/4 C. hot water plus additional, if desired

3 C. chicken broth

2 C. water

3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved

 

In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 C. hot water plus additional for thinner consistency if desired. In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until, cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve with sauce.

Holiday Turkey Cutlets

Holiday Turkey Cutlets

1 lb. Turkey Cutlets, 8 pieces

3 T. Flour

2 tsp. Vegetable Oil

3/4 C. chopped Onion

3/4 C. fresh Cranberries

1/2 C. Chicken Broth

2 T. Sugar

2 T. Red Wine Vinegar

2 T. Catalina Dressing

1/4 tsp. Salt

 

Flatten cutlets to 1/8” thickness, using a meat mallet or rolling pin with meat between 2 sheets of heavy duty plastic wrap; dredge in flour. Heat oil in large nonstick skillet over medium heat until hot. Add cutlets and cook 2 minutes per side or until browned. Transfer to platter and keep warm. Wipe drippings from skillet with paper towel. Place skillet over medium high heat. Add onion and sauté until tender. Add cranberries and next 5 ingredients; bring to a boil. Reduce heat and simmer 3 to 4 minutes or until cranberries pop. Spoon over cutlets and serve.

Turkey Vegetable Roll

Turkey Vegetable Roll

1 lb. turkey breast

1 sweet potato, peeled and sliced thinly

1 C. fresh whole-leaf spinach

¼ C. frozen unsweetened cherries

¼ C. pecans, chopped

2 cloves garlic, minced

¼ C. goat cheese

2 tbsp. rice flour

Spray or pump olive oil

Salt and pepper to taste

 

Preheat oven to 375°. Lay turkey breast on cutting board or firm surface. Cover with plastic wrap or waxed paper and pound very thin with a flat meat mallet; sprinkle lightly with salt and pepper.Layer the turkey breast with sweet potato slices, spinach, cherries, pecans, garlic, and goat cheese. Roll tightly, tie with string and dust with rice flour. Spray skillet with olive oil, heat to medium. Add the turkey roll and braise until brown on all sides. Place covered skillet in oven and bake for 30 to 45 minutes or until cooked through. Remove from oven and allow to rest for 10 minutes

Pistachio Pudding Pops

Pistachio Pudding Pops

1 C. sugar

3/4 C. cornstarch

1/4 tsp. salt

4 C. milk (Note: Do yourself a favor and use whole milk)

4 T. unsalted butter

2 tsp. vanilla extract

1 1/2 C. shelled pistachios

Green food coloring

 

In a food processor or blender, grind 3/4 C. of the nuts to a paste. (Note: I couldn’t get my pistachios to form a paste without adding a tsp. or two of water). In a saucepan, combine the sugar, cornstarch, and salt. Add the milk and pistachios and bring to a boil over medium heat, stirring constantly for 5 to 7 minutes. Remove from the heat as soon as the mixture thickens. (Note: This took approximately 12 minutes for me on a gas stove). Stir in the butter until melted. Add the vanilla. Let cool in refrigerator for 10 minutes. Add 3 drops green food coloring and mix with a spoon to combine. Pour into the pop molds. Insert the sticks. Freeze for at least 8 hours. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. (Note: Be gentle! I found that running the molds under warm water also helped to neatly loosen them).

Honey-Poppy Seed Cornish Hens

Honey-Poppy Seed Cornish Hens

2 Rock Cornish hens

1/2 tsp. salt

1/2 tsp. ground black pepper

1/3 C. honey

1 T. poppy seeds

1 1/2 tsp. mustard powder

3/4 tsp. ground ginger

 

Preheat oven to 350 degrees F (175 degrees C). Spray rack of shallow roasting pan with non-stick spray.

Cut each hen in half; place skin side down in roasting pan. Sprinkle with salt and pepper. Whisk together the honey, poppy seeds, mustard and ginger. Brush over both sides of the hens. Roast uncovered for 1 hour turning once.

Pan-Roasted Chicken with Garlic Sherry Sauce

Pan-Roasted Chicken with Garlic Sherry Sauce

1 C. kosher salt (or 1/2 C. table salt)

2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each

Ground black pepper

1 tsp. vegetable oil

 

Garlic Sherry Sauce

7 medium cloves garlic , peeled and cut crosswise into very thin slices (about 3 T.)

3/4 C. low-sodium chicken broth

1/2 C. dry sherry

2 sprigs fresh thyme

3 T. unsalted butter , cut into 3 pieces

Table salt and ground black pepper

1/2 tsp. lemon juice

 

Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper. Adjust oven rack to lowest position and heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer.

4. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.) Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add garlic, then set skillet over medium-high heat and cook, stirring frequently, until garlic is light brown, about 1 1/2 minutes. Add chicken broth, sherry, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 C., about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and add lemon juice. Spoon sauce around chicken breasts and serve immediately.

Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup

Stock:

1 T. vegetable oil

1 pound ground chicken

1 small onion , chopped medium (about 1 C.)

1 medium carrot , peeled and chopped medium (about 1/2 C.)

1 medium celery rib , chopped medium

1 quart water

2 quarts low-sodium chicken broth

2 bay leaves

2 tsp. table salt

2 bone-in, skin-on chicken breast halves (about 12 ounces each), cut in half crosswise

 

Soup:

3 T. cornstarch

1/4 C. cold water

1 small onion , halved and sliced thin (about 1 C.)

2 medium carrots , peeled, halved lengthwise, and cut crosswise into 3/4-inch pieces (about 1 C.)

1 medium celery rib , halved lengthwise and cut crosswise into 1/2-inch pieces (about 1/2 C.)

1 medium russet potato (about 8 ounces), peeled and cut into 3/4-inch cubes (about 1 1/2 C.)

4 ounces egg noodles (about 1 C.)

4 – 6 Swiss chard leaves , ribs removed, torn into 1-inch pieces (about 2 C.) (optional)

1 T. minced fresh parsley leaves

Table salt and ground black pepper

 

For the stock: Heat oil in large Dutch oven over medium-high heat until shimmering. Add ground chicken, onion, carrot, and celery. Cook, stirring frequently, until chicken is no longer pink, 5 to 10 minutes (do not brown chicken). Reduce heat to medium-low. Add water, broth, bay leaves, salt, and chicken breasts; cover and cook for 30 minutes. Remove lid, increase heat to high, and bring to boil. (If liquid is already boiling when lid is removed, remove chicken breasts immediately and continue with recipe.) Transfer chicken breasts to large plate and set aside. Continue to cook stock for 20 minutes, adjusting heat to maintain gentle boil. Strain stock through fine-mesh strainer into large pot or container, pressing on solids to extract as much liquid as possible. Allow liquid to settle about 5 minutes and skim off fat, leaving a little for flavor. For the soup: Return stock to Dutch oven set over medium-high heat. In small bowl, combine cornstarch and water until smooth slurry forms; stir into stock and bring to gentle boil. Add onion, carrots, celery, and potato and cook until potato pieces are almost tender, 10 to 15 minutes, adjusting heat as necessary to maintain gentle boil. Add egg noodles and continue to cook until all vegetables and noodles are tender, about 5 minutes longer. Meanwhile, remove skin and bones from reserved cooked chicken and discard. Shred meat with fingers or 2 forks. Add shredded chicken, Swiss chard (if using), and parsley to soup and cook until heated through, about 2 minutes. Season with salt and pepper; serve.

Beef and Vegetable Stir Fry with Oyster Sauce

Beef and Vegetable Stir Fry with Oyster Sauce

1 lb. flank steak

3 T. soy sauce

1 T. sherry or dry white wine

2 T. chicken broth

5 Tp. oyster sauce (also called oyster-flavored sauce)

1 T. brown sugar

1 tsp. toasted sesame oil

1 tsp. cornstarch

3 cloves garlic, run through a garlic press

1 T. grated ginger

1 head broccoli, cut into florets, stem peeled and sliced into 1/4-inch pieces

1/3 C. water

1 red bell pepper, cut into 1/4-inch pieces

 

Trim the flank steak of any large pieces of fat and silverskin. Cut along the grain into 2-inch-wide strips, then cut across the grain into 1/4-inch-thick pieces. Toss the beef strips with the soy sauce and let sit in the refrigerator while you prepare the other ingredients. Make the sauce by combining the sherry, broth, oyster sauce, brown sugar, sesame oil, and corn starch. Set aside. Combine the garlic, ginger, about a tsp. of oil in a small bowl and set aside. Cook the beef. Drain it and discard the liquid. Heat a non-stick skillet over medium-high to high heat with about a T. of oil until quite hot. Add one-half to one-third of the beef, spread to a single layer, and let cook for about 60 seconds, or until it is nicely browned on one side. Flip with tongs or a fork and cook for another 60 seconds or until cooked-through. Remove the beef and repeat until it is all cooked. It is important to do this step in batches and over very high heat to get good browning on the beef; don’t do too much at once or it will just steam. Cook the vegetables. In this case, in a non-stick skillet with about 2 tsp. of oil over medium high heat, add the broccoli florets and cook for about 30 seconds until they are hot and covered with oil. Add the water and cover for about 2 minutes, letting them steam. Remove the cover and cook until the water is evaporated and the broccoli is cooked and bright green, but still crisp. Remove from the pan. Return the pan to the heat, add a few more tsp. of oil, and cook the pepper for a few minutes until it is softening. Add the ginger paste and cook for about 30 seconds until very fragrant. Add the broccoli and beef back to the skillet along with any additional ingredients you wish and heat until hot. Whisk the sauce to recombine any settled cornstarch and add to the skillet. Cook 1-2 minutes until the sauce is thickened slightly and translucent and glossy. Serve over steamed rice.

Lemon Chicken Stir Fry

Lemon Chicken Stir Fry

1 pound uncooked chicken breast tenders (not breaded)

1 medium onion

½ C. sugar snap pea pods

1 C. cherry or grape tomatoes

½ tsp. salt (for cooking pasta)

8 ounces uncooked angel hair pasta

1 T. vegetable oil

2 C. small broccoli florets

1 C. chicken broth

1 T. chopped fresh or 1 tsp. dried thyme leaves

1 tsp. grated lemon peel

4 tsp. cornstarch

1½ tsp. lemon-pepper seasoning

 

Cut chicken into 1-inch pieces. Peel onion and cut into 8 wedges. Snap-off the stem end of each pea pod, then pull string across pea pod to remove it. Cut tomatoes in half. Fill a 4-quart Dutch oven about half full of water. Add ½ tsp. salt. Cover with lid; heat over high heat until water is boiling rapidly. Add pasta. Heat to boiling again. Boil uncovered 3 to 6 minutes, stirring frequently, until pasta is tender but still firm to the bite. While pasta is cooking, in a 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown. Add broccoli and pea pods to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Meanwhile, in a small bowl, stir together broth, thyme, lemon peel, cornstarch and lemon-pepper seasoning; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes, or until sauce is thickened and vegetables are coated. Stir in tomatoes; cook until thoroughly heated. Place a strainer or colander in the sink. Pour pasta in the strainer to drain. Serve chicken mixture over pasta.

Cook’s Illustrated Fool Proof Pie Dough

Cook’s Illustrated Fool Proof Pie Dough

2 1/2 C. unbleached all-purpose flour, divided

1 tsp. salt

2 T. sugar

1 1/2 sticks cold unsalted butter, cut into 1/4-inch slices

1/2 C. cold vegetable shortening, cut into 4 pieces

1/4 C. each cold vodka and cold water

 

In food processor, pulse 1 1/2 C. flour, salt and sugar until combined, about two 1-second pluses. Add butter and shortening and process until homogenous dough starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1 C. flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4-6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until it is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4- inch disc. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Yield: 1 (9-inch) double crust

Cook’s Illustrated Chicken Piccata

Cook’s Illustrated Chicken Piccata

Cook's Illustrated Chicken PiccataCutlets

1/2 C. unbleached all-purpose flour

4 boneless skinless chicken breasts, trimmed and tenderloins removed and sliced into cutlets

Table salt and freshly ground black pepper

2 T. vegetable oil

 

Piccata Sauce

1 medium shallot, minced

Table salt

1 & 1/2 C. low-sodium chicken broth

1/2 lemon, ends trimmed, sliced thin

2 T. whole milk

1 tsp. cornstarch

2 T. juice from 1 lemon

2 T. capers, rinsed and patted dry

1 T. minced fresh parsley leaves

Ground black pepper

 

For the cutlets: spread flour in shallow dish. Pat cutlets dry with paper towels, and then season with salt and pepper. Lightly dredge cutlets in flour and shake off excess; set aside. Heat 1 T. of oil in 12-inch skillet over medium-high heat until just smoking. Lay half of cutlets in skillet and cook until light golden, about 3 minutes. Flip cutlets over and continue to cook until meat is no longer pink in center and feels firm when pressed with finger, about 2 minutes. Transfer cutlets to plate and cover with foil; set aside. Repeat with remaining oil and cutlets. For the sauce: Add shallot and 1/4 tsp. salt to oil left in skillet, return to medium-low heat, and cook until softened about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and lemon slices, scraping up browned bits. Bring to simmer and cook until mixture measures 1 C., about 5 minutes. Pour any accumulated chicken juices into simmering sauce. Whisk milk and cornstarch together in small bowl, then whisk into simmering sauce. Continue to simmer until sauce has thickened, about 1 minute. Off heat, stir in lemon juice, capers and parsley and season with salt and pepper to taste. Spoon sauce over chicken before serving.

Blueberry Buckle

Blueberry Buckle

Topping:

1/2 C. flour

1/2 C. light brown sugar, packed

2 T. granulated sugar

1/4 tsp. cinnamon

pinch of salt

4 T. unsalted butter, softened but still cool, cut up into 8 pieces

 

Cake:

1-1/2 C. flour

1-1/2 tsp. baking powder

10 T. unsalted butter, softened but still cool

2/3 C. granulated sugar

1/2 tsp. salt

1/2 tsp. lemon zest

1-1/2 tsp. vanilla extract

2 eggs, room temperature

4 C. fresh blueberries

 

To make crumb topping, in standing mixer with flat beater, mix flour, sugars, cinnamon, and salt. Add cut-up butter and mix until it has a “wet sandy” texture. Pour topping into a separate bowl. Preheat oven to 350 degrees. Cut out a circle of parchment paper to line the bottom of a 9″ springform pan. Butter and flour the sides of the pan. Whisk together flour and baking powder in a separate bowl. In same standing mixer with flat beater, mix butter, sugar, salt, and lemon zest until light and fluffy (about 3 minutes). Scrape down bowl then beat in vanilla (about 30 seconds). Add eggs, one at a time, and scrape down the bowl. Batter will be loose. With mixer running at low speed, slowly add flour mixture. Beat until almost fully incorporated. With spatula, finish mixing, then gently fold in the blueberries. Transfer batter to pan; spread evenly using a spatula. To add topping, squeeze streusel mixture in hand, then crumble over batter in a even layer. Bake for about 55 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Cool and run a knife around the edge before removing from the pan.

Pan-Roasted Chicken with Garlic Sherry Sauce

Pan-Roasted Chicken with Garlic Sherry Sauce

1 C. kosher salt (or 1/2 C. table salt)

2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each

Ground black pepper

1 tsp. vegetable oil

 

Garlic Sherry Sauce

7 medium cloves garlic , peeled and cut crosswise into very thin slices (about 3 T.)

3/4 C. low-sodium chicken broth

1/2 C. dry sherry

2 sprigs fresh thyme

3 T. unsalted butter , cut into 3 pieces

Table salt and ground black pepper

1/2 tsp. lemon juice

 

Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper. Adjust oven rack to lowest position and heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.) Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add garlic, then set skillet over medium-high heat and cook, stirring frequently, until garlic is light brown, about 1 1/2 minutes. Add chicken broth, sherry, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 C., about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and add lemon juice. Spoon sauce around chicken breasts and serve immediately.

Sherry Flavored Roasted Chicken Pot Pie

Sherry Flavored Roasted Chicken Pot Pie

1 uncooked pastry sheet

2 Tbsp Spanish extra virgin olive oil

2 garlic cloves, chopped

2 green onions, thinly sliced

1 leek, chopped (just the white)

1/2 pound baby carrots

1/2 pound mushrooms

1 C. dry Sherry

Salt and pepper

2 whole roasted or cooked chicken breasts

1 C. drippings from the roasted chicken (or equivalent of stock)

1-2 Tbsp corn starch

1 C. fresh Mozzarella cheese, grated

 

Heat oil in a big pan and stir-fry veggies on high, stirring constantly, for 5 minutes. Add sherry and let evaporate so the alcohol evaporates and only the flavor remains. Add chopped chicken breasts and drippings or stock and mix well. Add corn starch diluted in a little cold water to thicken the sauce. Add salt and pepper to taste. Arrange half of the grated cheese on the bottom of a baking pan. Pour the chicken mixture on top and cover with the rest of the cheese. Place the pastry sheet on top of the filling and press the sides against the pan so it is perfectly sealed. Prick the surface with a fork to let the steam out while baking. Bake for 25-30 minutes or until golden. Serve warm.

Jaime Oliver Yorkshire Pudding

Jaime Oliver Yorkshire Pudding

1/2 pint milk

4 ounces all-purpose flour

Pinch salt

3 eggs

Vegetable oil

 

Preheat oven to 450 degrees F. Mix the batter ingredients together. Let rest for 10 minutes. Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don’t open the oven door before then or they won’t rise.

Celeriac, Onion, and Queso Fresco Frittuffins

Celeriac, Onion, and Queso Fresco Frittuffins

Small celeriac, diced

1/4 red onion, diced

1 garlic green, chopped

1/2 C. queso fresco, grilled and diced

6 eggs, beaten

Salt

Pepper

Paprika

Olive oil

 

To begin, preheat the oven to 350°. Next, heat a T. or so of olive oil in a skillet over medium heat. Once the pan and oil are hot, sauté the red onions and celeriac until cooked through and slightly crispy. Add in the garlic greens for a minute to quickly combine, and then remove from the heat. While that is cooling, mix the eggs with a bit of salt, pepper and paprika (just enough to season the eggs). Then, add the diced cheese and the celeriac and onion mixture to the eggs and pour into the individual muffin C.. Silicon would be best, but metal-type would work too. Place the muffin tin in the oven, and bake for 10-15 minutes, until frittuffins are cooked through; they’ll be very puffy and will have risen just like a soufflé. Take them out to cool and, once cooled, wrap them individually in plastic wrap, and place them in a Ziploc. To reheat them each day, just place them in the toaster oven for about 5-10 minutes at 300°, and they turn out perfectly!

Thai Grilled Chicken

Thai Grilled Chicken

4 boneless chicken breasts, with skin

3 green onions, slivered

6 coriander sprigs, with stems

1/2 tsp Chinese chilli sauce or chili flakes

3 tbsp soya sauce

2 garlic cloves, crushed

1/2 tsp sugar

1 head leaf lettuce

Coriander

Mint springs

 

For Sweet Dipping Sauce:

1 C. sugar

1/2 C. water

1/2 C. white vinegar

1/4 C. carrot, shredded

2 tbsp garlic, chopped

2 tbsp fish sauce

1 1/2 tsp Chinese chilli sauce

2 tbsp lime juice

 

In a blender or by hand, combine coriander, chili sauce, soy sauce, garlic and sugar. Spread on chicken and marinate for 4 hours or overnight. Preheat broiler or barbecue. Broil chicken skin side down for 4 minutes. Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through. Cut chicken in 1/2-inch strips. Place lettuce leaves on platter and arrange chicken on top. Garnish with coriander, mint sprigs and green onions. To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dip into dipping sauce. Alternatively, serve lettuce, chicken and garnishes together. For Sweet Dipping Sauce: Combine sugar, water and vinegar. Bring to boil and boil for 5 minutes. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Cook and add limejuice and shredded carrot.

Thai Chicken Barbecue

Thai Chicken Barbecue

2lb. Chicken, cut in pieces

 

Marinade:

½ C. fresh basil leaves, chopped

½ C. fresh cilantro leaves, chopped

3 T. Ginger, grated

1 tbsp. garlic, minced

 1 pc. finger pepper, chopped

¼ C. soy sauce

¼ C. patis (fish sauce)

¼ C. brown sugar

2 T. corn oil

 

Combine all marinade ingredients in a bowl. Mix well. Marinate chicken for at least one hour. Grill over moderate heat until well done turning occasionally and brushing with marinade as needed.

Summer Berry Medley with Limoncello and Mint

Summer Berry Medley with Limoncello and Mint

1 C. fresh raspberries

2 C. fresh blackberries

2 C. hulled fresh strawberries, quartered

2 C. fresh blueberries

1/4 C. sugar

1 T. grated lemon rind

2 T. fresh lemon juice

2 T. limoncello (lemon-flavored liqueur)

1/2 C. torn mint leaves

 

Combine first 8 ingredients in a bowl; let stand 20 minutes. Gently stir in mint using a rubber spatula.

 

Yield: 6 servings

Calories: 136

Fat: 0.8g

Fiber: 7.4g

Spareribs with Fermented Black Beans

Spareribs with Fermented Black Beans

¼ C. Dark Soy Sauce

1 T. Sugar

2 lb. spareribs (ask your butcher to cut across the bones into 1 1/2-inch sections), ribs separated

2 T. Peanut or Vegetable Oil

2 cloves Garlic, crushed

1 C. Water

2 T. Chinese Rice Wine

1 ½ T. fermented Black Beans, coarsely chopped

1 tsp. Tapioca Starch dissolved in 1 T. Water

 

Combine soy sauce and sugar in a large bowl. Add spareribs and marinate 20 minutes. Drain, reserving marinade. Heat wok over medium-high heat until very hot. Add oil and heat through. Add garlic and spareribs and stir fry until spareribs are lightly browned on both sides, about a minute. Add reserved marinade, water, rice wine and black beans. Bring to a boil and reduce heat to low. Cover and simmer stirring 2-3 times for about an hour. Stir the tapioca starch and water mixture and add to the wok; cook, stirring, until sauce thickens. Serve hot. From: Dim Sum Made Easy

Spiced Pork

Spiced Pork

1 ½ lb. fresh Ham or Boneless Pork

3 T. Sweet Bean Sauce

3 T. Dark Soy Sauce

1 T. Chinese Rice Wine

1 whole Star Anise

1 C. Boiling Water

¼ C. Rock Sugar

 

Wash pork and wipe dry. Rub all sides with sweet bean sauce; marinate 2-3 hours in the refrigerator. Place soy sauce, wine and star anise in a deep pot and bring to a boil; add pork and boiling water. Simmer over low heat 30 minutes. Ass rock sugar and simmer 1 hour longer, turning meat frequently. When sauce has been reduced to ½ C. and is rather thick, remove pot from heat and let meat cool in the pot. Slice pork and arrange it attractively on the plate. Pour sauce on top. Delicious hot or at room temperature. From: Dim Sum Made Easy

Lion’s Head

Lion’s Head

1 pound bok choy, Peking cabbage (Napa cabbage), or spinach leaves

1 – 2 green onions (spring onions, scallions), minced

1 teaspoon minced ginger

1 large egg

1 pound ground pork

4 Water Chestnuts, peeled and chopped

3/4 teaspoon salt

1 teaspoon granulated sugar

2 1/2 teaspoons pale dry sherry

3 tablespoons light soy sauce, divided

1/2 teaspoon Asian sesame oil

Black or white pepper, to taste, optional

2 – 3 tablespoons cornstarch or flour

2 tablespoons vegetable oil

1 1/2 cups chicken broth

 

Wash and drain the bok choy or other greens. Cut crosswise into 3 inch strips. Mince the ginger and green onion. In a small bowl, beat the egg with a fork. In a medium bowl, combine the ground pork with the green onion, water chestnuts, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, Asian sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time). Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round. Heat 2 tablespoons oil in a skillet or wok on medium-high heat. When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly). In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle. To serve Lion’s Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.

Paper-Wrapped Chicken

Paper-Wrapped Chicken

1 T. light Soy Sauce

1 T. Chinese Rice Wine

½ tsp. Salt

½ tsp. Sugar

¼ tsp. Pepper

¾ lb. Chicken Breast, cut into 1” x 2 “ slices, ¼” thick

5 dried Chinese Mushrooms

½ lb. Smithfield Ham, fat trimmed

2 T. Sesame Oil

20 Cilantro Leaves

2 C. Peanut or Vegetable Oil

 

Combine soy sauce, rice wine, salt, sugar and pepper. Add chicken and marinate at least 20 minutes. Soak mushrooms in hot water for 20 minutes; drain. Discard stems and cut each mushroom into quarters. Boil ham in small pot of water for 10 minutes. When cool, cut into small triangular shapes the same sixe as the mushrooms. Cut 20 6×6” square of cellophane paper. Brush sesame oil on one sheet. Place one cilantro leaf in the middle. Next to it place a mushroom, on the other side place a ham slice. Lay a piece of chicken over the top. Fold like an envelope into a rectangular package. Tuck corners inside to make a neat package. Repeat to make 20 packages. Heat oil in wok over medium-low heat. In batches, add packages, face down, and fry 2 minutes, until almost cooked through. Turn them over and fry 30 seconds more. Drain and serve hot. From: Dim Sum Made Easy

Curried Leek Soup

Curried Leek Soup

2 medium leeks, cleaned and sliced

1 garlic clove, minced

1 tsp butter

1 tsp flour

1 C. chicken broth

1/3 C. water

1/2 C. thin sliced or grated carrots

1 rib of celery, sliced thin

1 tsp chicken bouillon granules

1/4 tsp curry powder

Dash of pepper

3/4 C. skim milk

 

Sauté the leeks and garlic in a nonstick pan in the butter for a minute. Sprinkle on the flour and stir well. Add everything else BUT the milk, and simmer for 25 minutes, covered, stirring occasionally and adding a bit of water if needed. Cool for a few minutes. Put some or all of the soup in the blender and return it to the pan. (Puree at least half, or just puree it all if you want no chunks). Add the milk and heat through but don’t boil.

Pumpkin Custard

Pumpkin Custard

In a bowl, mix together:

 

1/2 C. sugar

1 tsp cinnamon

1/2 tsp salt

1/4 tsp ground cloves

1/4 tsp ground ginger

 

Then add:

 

1/2 C. Egg Beaters

1 15-ounce can of pumpkin

 

Mix together using a wire whisk. Slowly add:

 

1 12-ounce can of evaporated skim milk

 

Pour into a 9 or 10 inch pie plate sprayed with Pam. (The 9″ is what I used today; it gives a slightly thicker result.) Bake at 350 degrees for about 40 minutes. The center should be just slightly wiggly when you bump it. Cool to room temp, then cover and refrigerate.

 

Yield: 8 servings

Calories: 112

Fat: .2g

Fiber: 1.6g

Pear Butter

Pear Butter

9 red or green Bartlett pears, sliced

1 cup pear cider

1/2 cup brown sugar

1/2 cup sugar

1/2 teaspoon ginger

1/2 teaspoon cardamom

1/2 teaspoon allspice

1/4 teaspoon mace

 

Place all ingredients in a slow cooker. Cook on low for 10-12 hours. Uncover and cook on low for an additional 10-12 hours or until is roughly your desired thickness and most of the liquid has evaporated. Allow to cool completely then pour into the food processor and puree. Pour into clean glass jars. Refrigerate. Makes about 4 cups.

Pasta with Broccoli, Lemon, & Breadcrumbs

Pasta with Broccoli, Lemon, & Breadcrumbs

What to do with an over-abundance of broccoli? This ridiculously simple dish is so good you won’t believe it. Cut the broccoli into pieces, and saute them in olive oil with salt and pepper until slightly browned. Add the juice of one lemon, and when the juice is cooked out add some of the cooking water from some pasta. When the pasta is cooked add it to the broccoli and cook them together. Stir in some fresh breadcrumbs, which will soak up the salty, lemony sauce and coat everything. Garnish with more breadcrumbs — cheese probably wouldn’t hurt, but it seems like overkill.