A to Z Recipes 06-12-2019
PUBLISHER'S CORNER
"Sins, like chickens, come home to roost." ~ Charles Waddell Chesnutt, 1858 - 1932, African-American author, essayist, political activist and lawyer
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. I hope this finds you well. We had an awesome visit from my daughter-in-law and grandson (from Alaska). We also went to San Antonio and stayed over with my other daughter-in-law and her family. What a delightful visit in their beautiful home! Her hubby missed his calling as he concocted some delicious (and potent!) drinks. He also treated us to a breakfast that I couldn't afford in a fancy restaurant! I had no idea that in marrying my sweetheart I would have gained this wonderful family. My "new" daughters, son, and grandsons are truly "keepers". I'm very proud to have them in my life (and heart!).
How about a few recipes to try or save? We have some good ones in today's offering. My thanks to the following for their help:
Jessica S., Corfu, Greece
Judy G., IL
Tallie F., TX
Michael G., MI
Edna D., Decatur, IL
Elyse S., AZ
Lisa H., Belmont, NC
Marilyn M., OH
I'd love to see your name here! Why not take a few minutes and send us a recipe?
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
I'm also on Facebook:
Want to get to know one another better or share cooking tips? We have a gathering of fellow recipe collectors, cooks, and friends at the "QT". Join in at the A to Z Recipes Quick Talk (QT). Here is the link:
DID YOU KNOW?
Grate Food the Long Way
When using a hand-held box grater, hold the ingredient lengthwise or at a slight angle, so more of the surface is grated with each swipe. This creates longer and prettier shavings. This technique also helps you grate more at once, making the chore go faster. (Remember to protect your fingers with a kitchen towel.)
JUST MAKE ME LAUGH!
"Could you take a couple steps back. I have a nut allergy."
People are lot less judgy when you say you ate an 'avocado salad' instead of a bowl of guacamole.
I burnt my Hawaiian pizza today. Should have cooked it on aloha temperature.
I have an 8:30 dinner reservation tonight. That's like midnight in middle-age time.
It's 10 pm, time to eat the fridge.
TODAY'S RECIPES
Thai Prawn Dumplings
~Shared by Jessica S., Corfu, Greece via Facebook
Serves: Makes about 40
INGREDIENTS
300g (10 oz) peeled and deveined prawns
3 tbsp chicken stock
1 tsp cornflour (cornstarch)
1 tsp sea salt
¼ tsp sugar
¼ tsp white pepper
40 wonton wrappers
‘Nahm Jim’ Green Chilli Dipping Sauce:
2 garlic cloves
2 small green birds’ eye chillies
3 large, mild green chillies
2 coriander roots
½ tsp sea salt
1 tbsp sugar
2 tbsp fish sauce
2 tbsp lime juice
Crispy Garlic Oil:
¼ cup vegetable oil
6 garlic cloves, roughly chopped
INSTRUCTIONS
STEP 1
For the crispy garlic oil, place the oil in a small saucepan over medium-high heat. Add the garlic while the oil is still heating up. Wait for the garlic to sizzle and then keep stirring the garlic to make sure it colours evenly. Cook the garlic until it turns a light golden colour, then pour the oil and garlic into a heatproof bowl. The garlic will continue cooking and will turn a darker caramel colour soon after you pour it out of the saucepan. Allow to cool.
STEP 2
To make the nahm jim sauce, use a mortar and pestle to pound the garlic, chillies, coriander roots and salt to a fine paste. Stir through the sugar, fish sauce and lime juice. Transfer to a small bowl and set aside until ready to serve.
STEP 3
To make the dumpling filling, take two-thirds of the prawns and finely mince them with a knife. Place in a large bowl. Take the remaining one-third of the prawns and dice into small pieces (about ½ cm cubes). Add these to the bowl. Then add the chicken stock, cornflour, salt, sugar and pepper. Use chopsticks or a fork to vigorously mix the filling until the texture becomes very ‘sticky’.
STEP 4
To make the dumplings, place a heaped teaspoon of filling into the centre of a wonton wrapper. Moisten the edges with water and pleat and press the edges together so they enclose the filling. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).
STEP 5
When ready to serve, bring a large saucepan of water to the boil. Cook the dumplings for about 2-3 minutes or until cooked through. Drain and place on a serving plate. Drizzle with garlic oil. Spoon over the nahm jim sauce and then scoop out some crispy garlic bits to sprinkle on top. Serve warm.
Source: Marion's Kitchen
All American Goulash
~Shared by Judy G., IL via Facebook
I have had this many times.
2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese
Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.
Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan on top.
Cauliflower Taco Bake (Keto friendly)
~Shared by Tallie F., TX via Facebook
The problem with packaged taco seasoning, when you're trying to follow keto rules, is that many of them include sugar. Our easy homemade blend is sugar-free and keto-friendly.
YIELDS: 8 SERVINGS
PREP TIME: 0 HOURS 20 MINS
TOTAL TIME: 1 HOUR 20 MINS
INGREDIENTS
FOR THE BEEF
1 tbsp. extra-virgin olive oil
1/2 yellow onion, diced
2 lb. ground beef
Kosher salt
Freshly ground black pepper
2 tbsp. keto taco seasoning mix
4 large eggs, lightly beaten
FOR THE CAULIFLOWER
Kosher salt
1 small head cauliflower, cut into small florets
FOR THE CHEESE SAUCE
4 oz. cream cheese
2/3 c. heavy cream
2 tbsp. butter
1/2 tsp. ground mustard
1/4 tsp. garlic powder
3 c. shredded cheddar, divided
Kosher salt
1/4 c. sliced green onions
DIRECTIONS
Preheat oven to 350°. Make beef: In a large skillet over medium, heat oil. Add onion and cook until slightly softened, 2 minutes. Add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain excess fat and sprinkle in taco seasoning, stirring to coat meat. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk eggs, then stir in meat mixture. Spread mixture into an even layer in the bottom of a 9"-x-13" baking dish.
Meanwhile, make cauliflower: In a large pot of salted boiling water, blanch cauliflower, 3 minutes. Drain and squeeze water from cauliflower. Arrange cauliflower in an even layer on top of beef in baking dish.
Make cheese sauce: In a medium saucepan, combine cream cheese, heavy cream, butter, ground mustard, and garlic powder, and cook over medium, stirring constantly, until melted and smooth. Remove from heat and whisk in 2 cups cheddar until smooth. Season with salt and stir in green onions.
Pour cheese sauce over cauliflower in baking dish and top with remaining 1 cup cheddar. Bake until cauliflower is tender, beef is set, and cheese is melty, about 30 minutes. If desired, broil until golden, about 2 minutes.
Jalapeño Popper Zucchini Boats
~Shared by Michael G., MI via Facebook
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 55 MINS
INGREDIENTS
4 zucchini, halved lengthwise
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 (8-oz.) block cream cheese, softened
2 c. shredded chicken
1 c. shredded Monterey Jack , divided
1 c. shredded cheddar, divided
6 strips bacon, cooked and crumbled
2 jalapeños, seeds removed and diced
1 tsp. garlic powder
DIRECTIONS
Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side up into bottom of 9"-x-13" baking dish. Drizzle with oil and season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 15 minutes.
In a large bowl, combine cream cheese, shredded chicken, ½ cup of each cheese, bacon, jalapeños, and garlic powder. Season with salt and pepper. Fold in reserved zucchini pieces.
Spoon filling into zucchini and top with remaining ½ cup of each cheese and bake until cheese is melty, 15 minutes.
Source: Source: Delish.com
Do Nothing Tornado Cake!
~Shared by Edna D., Decatur, IL via Facebook
Ingredients
Cake-
2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple
Topping-
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes
Instructions
Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter.
In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple.
Pour into your baking pan and bake for 40-45 minutes or until golden brown.
Poke several holes in the cake with the handle of a wooden spoon.
In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil.
Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly.
Pour your topping evenly over your cake, slice, and enjoy!
Source: My Incredible Recipes
Corn Nuggets
~Shared by Elyse S., AZ via Facebook
30 minutes to prepare
Serves 6
INGREDIENTS
1 (11 oz.) can whole corn kernel, rinsed and drained
2 (11 oz.) cans creamed corn
1/2 cup cornmeal
3/4 cup all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
1 egg
3 tablespoons milk
Vegetable oil, as needed
PREPARATION
1 Line a baking sheet with parchment paper.
2 In a large bowl, whisk together corn kernels and creamed corn. Season with salt and pepper, then drop spoonfuls of mixture onto lined baking sheet.
3 Place baking sheet in freezer to chill until set.
4 In a medium bowl, whisk together cornmeal and flour, then whisk in onion and garlic powders. Season generously with salt and pepper, then mix in egg and milk, stirring until batter comes together and is smooth.
5 In a large Dutch oven or heavy-bottomed pot, heat 1 1/2 inches of vegetable oil over medium-high heat. (Oil is hot enough when water sprinkled in it sizzles.)
6 Remove corn mixture from freezer, then dip each frozen corn ball in batter.
7 Carefully lower into hot oil and fry for 1-2 minutes per side, or until golden brown.
8 Remove to a paper towel-lined plate and season lightly with salt. Enjoy!
Source: Recipe adapted from Texas Recipes
BLT Pasta Salad
~Shared by Lisa H., Belmont, NC via Facebook
A delicious pasta salad that eats like a meal! Juicy tomatoes, crisp bacon and fresh lettuce in a cool ranch dressing. All pasta salads are super versatile, meaning you can add or remove just about anything you’d like. I have had success subbing the bacon out with turkey bacon in this BLT pasta salad. If you have produce you need to use up, peppers, carrots, celery, and onions all make great additions. The options are endless here! If you’re missing the bread from your favorite BLT sandwich, toss in a handful of croutons.
Ingredients
10 slices bacon cooked and diced
12 oz pasta cooked and cooled
1/2 cup mayonnaise
3/4 cup ranch dressing homemade ranch is best
1 1/2 cup diced tomatoes
1/2 avocado diced
1 cup cheddar cheese shredded
1/3 cup red onion diced
1 cup romaine lettuce
fresh parsley for garnish optional
Whisk together mayonnaise, ranch dressing
In a large bowl assemble the pasta, tomatoes, avocado, cheese, red onion, lettuce and bacon.
Pour the dressing over and toss to combine.
Garnish with parsley and serve.
***I have made this as well using Italian dressing only as a marinade...***
Strawberry Bread with Strawberry Glaze
~Shared by Marilyn M., OH
3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil
1 large egg
1 teaspoon vanilla extract or almond extract*
2 cups all-purpose flour
2 teaspoons baking powder** (see notes)
1/4 teaspoon salt
2 cups diced strawberries
2 Tbsp all-purpose flour
Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla.
In a separate bowl, combine the flour, baking powder and salt.
Add dry ingredients to the wet ingredients and stir until just combined.
In a small bowl, toss together the strawberries and 2 Tbsp flour to coat the strawberries.
Fold the floured strawberries gently into the batter.
Pour the bread batter into a greased 9"x 5" bread pan.
Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean.
Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
*I often add an extra tsp. vanilla or almond extract to the bread batter (along with the wet ingredients) for an extra boost of flavor.
I do this especially if I'm not putting the glaze on top. The bread has the most flavor when you add the strawberry glaze!
*We have added up to 2 1/2 cups of diced strawberries to the batter. The bread stays together the best when you use about 2 cups.
**We like the strawberry bread as written, but if you'd like a higher rise on the bread, reduce baking powder to 1 tsp. and add 1/2 tsp baking soda. This will change the texture slightly, but some like it a little better.
Glaze:
2 cups powdered sugar
2 Tbsp melted butter
1/3 cup finely diced strawberries
1/2 teaspoon vanilla extract or almond extract
1-2 Tbsp heavy cream or milk** (optional)
Combine powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
We didn't need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze. If it doesn't, add milk or heavy cream 1 Tbsp at a time. The glaze will soften as it sits, since the sugar pulls out juices from the strawberries. Keep this in mind when adding milk and don't add too much!
Amish Baked Oatmeal
~Shared by Marilyn M., OH
1-1/2 cups quick-cooking oats
1/2 cup sugar
1/2 cup milk
1/4 cup butter, melted
1 large egg
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract
Warm milk
Fresh fruit and/or brown sugar, optional
Preheat oven to 350°.
Combine the first eight ingredients; mix well.
Tip: add 1 tsp. cinnamon and 1/4 tsp. nutmeg
Spread evenly in a greased 13x9-in. baking pan.
Bake 25-30 minutes or until edges are golden brown.
Immediately spoon into bowls; add milk.
Top with fruit and/or brown sugar, if desired.
Caramel Brownies
~Shared by Marilyn M., OH
2 cups sugar
3/4 cup baking cocoa
1 cup canola oil
4 large eggs
1/4 cup milk, not skim
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup (6 oz) semisweet chocolate chips
1 cup chopped walnuts, divided
1 package (14 oz) caramels
1 can (14 oz) sweetened condensed milk
In a large bowl, beat sugar, cocoa, oil, eggs and milk together.
Combine flour, salt and baking powder; gradually add to above egg mixture until well blended.
Fold in chocolate chips and 1/2 cup walnuts.
Spoon two-thirds of the batter into a greased 13 x 9-in. baking pan.
Bake at 350° for 12 minutes.
Meanwhile, in a large saucepan, heat caramels and condensed milk over low heat until caramels are melted.
Pour over baked brownie layer. Sprinkle with remaining walnuts.
Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
Bake for 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake).
Cool on a wire rack. Enjoy!
Snickerdoodle Puppy Chow
~Shared by Marilyn M., OH
4 cups Chex cereal
1 cup white chocolate chips
1 teaspoon cinnamon
3 Tbsp sugar
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Place Chex cereal in a large bowl and line a large baking sheet with parchment paper.
Combine cinnamon and sugar in a medium bowl and whisk together, then set aside.
In a microwaveable bowl, microwave white chocolate chips in 30-second increments, stirring in between, until melted and smooth, then stir in vanilla extract and salt.
Pour chocolate over cereal and use a rubber spatula to fold everything together, then transfer mixture to a gallon-sized, resealable plastic bag.
Pour cinnamon sugar mixture into bag, then seal and shake together until cinnamon sugar coats all the Chex mix.
Open bag and pour in powdered sugar. Seal again and shake until cereal is fully coated.
Spread puppy chow onto lined baking sheet to set and refrigerate until white chocolate has hardened again.
Serve immediately or store in an air-tight container until ready to serve.
Buffalo Chicken Dip
~Shared by Marilyn M., OH
1 package (8 oz) cream cheese, softened
1 cup cooked chicken breast
1/2 cup Buffalo wing sauce
1/2 cup ranch or blue cheese salad dressing
2 cups shredded Colby-Monterey Jack cheese
French bread baguette slices, celery ribs or tortilla chips
Preheat oven to 350°.
Spread cream cheese into an ungreased shallow 1-qt. baking dish.
Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
Bake, uncovered, 20-25 minutes or until cheese is melted.
Serve with baguette slices. Enjoy!
Tips: Shredded rotisserie chicken works well.
If you want an ooey-gooey top with very little browning, cover with foil when baking.
Rosy Raspberry Salad
~Shared by Marilyn M., OH
3 packages (3 oz each) raspberry gelatin
3 cups boiling water
3 cups raspberry sherbet
1 package (12 oz) unsweetened frozen raspberries
In a large bowl, dissolve gelatin in boiling water.
Add sherbet and stir until melted.
Chill until syrupy ~ Add raspberries.
Pour into an oiled 8-cup mold.
Chill until firm. Enjoy!
Amazingly Easy Cheese Danish
~Shared by Marilyn M., OH
2 cans crescent rolls
1 (8 oz) package cream cheese at room temperature
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream
Preheat oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.
Open crescent rolls carefully so as not to tear the dough.
Do NOT unroll ~ leave in it’s cylindrical shape.
Slice dough into pieces about 1/4 inch thick (as though you’re slicing cookie dough).
Place slices on cookie sheet. Now press center in to make an indentation for the cream cheese filling.
In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream.
Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a Tbsp works well, but you can use as little or as much as you like.
Bake for 15 – 20 minutes. While Danish bake, make a quick royal icing to drizzle over the tops. Enjoy!
Sweet Chicken Bacon Wraps (AKA Chicken Candy)
~Shared by Marilyn M., OH
2 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 pound sliced bacon, cut into thirds
2/3 cup packed brown sugar
1 Tbsp chili powder
1/8 teaspoon cayenne pepper (or 1/4 tsp for more kick)
Preheat oven to 350 degrees F.
Line a baking sheet pan with foil and place a cooling rack on top.
Generously coat the rack with nonstick cooking spray.
In a small bowl, stir together brown sugar, chili powder, and cayenne pepper.
Wrap a slice of bacon around each chicken cube and secure with a toothpick.
Dredge the wrapped chicken in the brown sugar mixture.
Place chicken pieces on the rack.
Bake for 30 to 35 minutes or until chicken is cooked through and bacon is crisp.
Serve immediately and force yourself to share! Enjoy!
The Ultimate Chicken Noodle Soup
~Shared by Marilyn M., OH
2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 Tbsp canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 oz)
1 Tbsp chopped fresh parsley
1 Tbsp lemon juice
Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat.
Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes.
Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer.
Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan.
Add celery, carrots, bay leaves and thyme.
Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces.
Return meat to stockpot. Stir in parsley and lemon juice.
Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves.
Yield ~ 10 servings (about 3-1/2 quarts)
Bacon-stuffed French Toast
~Shared by Marilyn M., OH
4 ounces cream cheese, softened
1/3 cup packed brown sugar
8 slices white bread, preferably stale
8 slices bacon, cooked
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
4 teaspoons butter
vegetable oil
In a medium bowl, mix cream cheese and brown sugar.
Spread one side of each slice of bread with cream cheese mixture.
Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in.
Repeat for remaining slices of bread to make a total of four.
In a shallow bowl, whisk together eggs, milk, and vanilla extract.
Dip each French toast "sandwich" in egg mixture.
Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won't really cook.
Heat a large nonstick pan or griddle over medium heat.
Add butter and a little vegetable oil.
Cook each stuffed French toast until golden brown on bottom and then flip over.
Add more butter and oil to pan if necessary. Cook until second side is golden brown.
Cut each piece in half and serve with maple syrup. Enjoy!
PUBLISHER'S CHOICE
Slow Cooker Chicken Adobo
Yield: 6 Servings
Prep Time: 00 hrs. 20 mins.
Cook time: 4 hrs. 00 mins.
Total time: 4 hrs. 20 mins.
Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. It tastes even better the next day if there are left-overs!
Ingredients
3 pounds Chicken pieces (like thighs and drumsticks)
2 Tablespoons Oil
1/2 cup white Vinegar (preferably the Cane Vinegar from the Philippines)
1/3 cup Soy Sauce
1/4 cup Water (optional – omit, if you want a more intense flavor or don’t want it diluted)
1 Whole head Garlic, cloves separated, crushed, left unpeeled or peeled
2 teaspoons whole Black Peppercorns (or freshly ground pepper – to taste)
3 Bay leaves
1 Tablespoon Sugar or to taste (for those who prefer a slightly sweeter Adobo but leave out if doing low-carb)
Instructions
Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested but if you are in a hurry, this may be omitted. Alternatively, you can use skinless chicken pieces to avoid the browning process. Mix together in a bowl the vinegar, soy sauce and water.
Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don’t fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 4-6 hours or until chicken is tender.
NOTE: If you want a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.
Source: Manila Spoon
Bucatini al Limone
Total: 35 min
Active: 35 min
Yield: 4 servings
Level: Easy
Ingredients:
Kosher salt and freshly ground black pepper
2 cups French green beans, thinly sliced lengthwise
12 ounces bucatini pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons unsalted butter
1/2 cup grated Pecorino-Romano, plus more for serving
1/2 cup chopped fresh parsley
Directions:
Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions.
Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water. Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper. Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.
Source: Chef Geoffrey Zakarian
The Very Best Oven Baked Chicken Breast
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings: 4
Calories: 222 kcal
Easy to make, packed with flavor, tender, moist and juicy....this is the BEST Oven Baked Chicken Breast recipe you'll ever find. Simple to make, no messy brine.
Ingredients
1/4 cup brown sugar
3 tbsp smoked paprika
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried thyme
1 tsp cayenne pepper, optional
1/2 tsp kosher salt
1/2 tsp ground black pepper
4 whole boneless, skinless chicken breasts
1/4 cup butter
Instructions
In a medium bowl, whisk together the brown sugar, paprika, chili powder, garlic powder, onion powder, thyme, cayenne pepper, salt and pepper.
Place the chicken breasts in a large zip top bag and pour the seasoning over the chicken. Shake the chicken to coat.
Transfer the chicken to the refrigerator (still in the bag) and marinade for 30 minutes or up to 24 hours.
Preheat oven to 425 degrees.
Remove the chicken from the bag and arrange on a baking sheet lined with foil. Place 1 tablespoon butter on top of each chicken breast.
Bake the chicken in the oven for 20-30 minutes (or according to the chart above) until an instant read thermometer shows 165 degrees F.
Remove the chicken from the oven and cover with foil. Rest the baked chicken breasts for 10 minutes.
Serve immediately or cool to room temperature, wrap tightly in plastic wrap and store in the refrigerator for up to 36 hours.
Recipe Notes
Chicken can be rubbed with the spice blend and stored in an airtight container refrigerated for up to 24 hours.
You can also FREEZE your chicken for up to 3 months.
Nutrition Facts
Amount Per Serving
Calories 222 Calories from Fat 108 % Daily Value* Total Fat 12g 18% Saturated Fat 7g 35% Cholesterol 31mg 10% Sodium 436mg 18% Potassium 231mg 7% Total Carbohydrates 21g 7% Dietary Fiber 3g 12% Sugars 14g Protein 21g 42% Vitamin A 74.9% Vitamin C 1.3% Calcium 5.3% Iron 14.4%
* Percent Daily Values are based on a 2000 calorie diet.
Source: The Suburban Soapbox
Tiramisu Cheesecake
This marriage of two classic Italian recipes proves that two is, in fact, better than one. Our Italian cheesecake is made with plenty of mascarpone and ricotta and flavored with espresso, chocolate and a splash of rum. The best of both worlds!
Total: 2 hr 30 min (includes cooling time)
Active: 15 min
Yield: 8 servings
Level: Easy
Ingredients:
Nonstick cooking spray, for the springform pan
2 tablespoons instant espresso powder
2 tablespoons dark rum
3/4 cup boiling water
36 ladyfinger cookies
1/4 cup cocoa powder, plus more for dusting
24 ounces whole-milk ricotta
Two 8-ounce containers mascarpone
1 1/4 cups granulated sugar
5 large eggs
Directions:
Preheat the oven to 350 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray and wrap the bottom in aluminum foil.
Combine the espresso powder and rum in a medium heat-safe bowl; stir in the boiling water until the espresso is dissolved.
One at a time, dip 20 of the ladyfingers quickly into the espresso mixture. Line the bottom of the prepared pan with them, pressing them down firmly to fit as they soften. Sprinkle with the cocoa powder; set aside.
Add the ricotta, mascarpone and sugar to the bowl of a food processor and pulse until just combined. Add the eggs one at a time, pulsing after each addition to combine; do not overmix.
Pour the mixture into the pan over the ladyfingers and place the pan on a baking sheet. Bake until the cheesecake is golden and puffed around the edges, about 1 hour and 15 minutes (it will still be very jiggly). Let cool to room temperature, then dust with cocoa. Cut the remaining ladyfingers in half and press them into the sides of the cake, curved-end up
Source: Food Network Kitchen
Make-Ahead Eggs Benedict Casserole
Note from Maggie: I had a lovely brunch while in Charleston, SC a few years back. They served Eggs Benedict with lump crab meat rather than pork. It was REALLY good. I'm going to sub it in this casserole (which I have tried and truly enjoy) and see if my ham-Canadian Bacon disliking son will eat it. Wish me luck!
Prep 25 MIN
Total 3 HR 0 MIN
Servings 8
Calories 320
Calories from Fat 140
Ingredients
Casserole
10 eggs, slightly beaten
1/3 cup Original Bisquick mix
2 cups half-and-half
1/3 cup chopped onions
1 clove garlic, finely chopped
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
6 English muffins (12-oz package), split in half, each cut in 6 pieces (about 8 cups)
1 package (6 oz) sliced Canadian bacon, cut in quarters (about 1 1/3 cups)
Toppings
1 package (1.25 oz) hollandaise sauce mix
2 tablespoons chopped fresh chives
Steps
1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In large bowl, beat eggs, Bisquick™ mix, half-and-half, onions, garlic, thyme, salt and pepper with whisk until well blended. Stir in English muffin pieces and Canadian bacon; mix well. Pour into baking dish. Cover and refrigerate at least 2 hours but no longer than 12 hours.
3 Heat oven to 350°F. Uncover casserole; stir mixture.
4 Bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
5 Meanwhile, make hollandaise sauce as directed on package. Pour over top of casserole. Sprinkle with chives.
Tip
No Canadian bacon? Use chopped cooked ham instead.
Source: Bisquick Cookbook
Crockpot Steak and Gravy
The steak in this Crockpot Steak and Gravy always comes out tender and flavorful. It is so easy to make with only 3 ingredients!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings
INGREDIENTS
2 to 3 pounds top sirloin steak or London broil sliced thin
2 packets brown gravy mix
1 packet Au Jus mix
2 1/2 cups water
INSTRUCTIONS
1. Place all ingredients in crockpot.
2. Cook all day (8-10 hrs) on low.
3. Serve over rice, pasta, or mashed potatoes
RECIPE NOTES
*To serve 4-6 people, use 2 lbs of steak. To serve 6-8 people, use 3 lbs of steak.
Suggestions for this Recipe
This steak and gravy recipe works very well with London broil or top sirloin steaks. I usually just shop around for whichever is on sale and buy extra to put in the freezer for the next time I want to use it in my meal rotation.
We love serving the thick, creamy steak and gravy over over rice I make in the rice cooker, which is also an easy thing to throw together. My family loves serving it alongside buttery mashed potatoes, but it would also be delicious over pasta, thick toast, or just by itself with a side of broccoli or green beans.
If you wanted to get fancy you could add sliced onions or mushrooms to the crock pot for added flavor.
Slicing your steak into thin strips will help speed up the cooking process and ensure super tender, fall apart meat every time.
Source: Echo, Favorite Family Recipes
Korean Style Beef Tips
Prep time 30 mins
Cook time 10 mins
Total time 40 mins
Serves: 4-6
Ingredients
1 lb beef tips (flap meat) -OR- flank steak
2 tbs vegetable oil
1 small onion, thinly sliced
2 green onions, sliced
1 tbs sesame seed
Marinade:
1 small onion, coarsely chopped
3 cloves garlic
1/2 medium apple, peeled and chopped coarsely
3 tbs brown sugar
3 tbs dark sesame oil
1/2 cup soy sauce
1 tsp pepper
Instructions
1. Slice meat thinly; place in a bowl and set aside.
2. Put all marinade ingredients in a food processor or blender and process until completely liquified. Pour over meat and add the thinly sliced onions. Cover the bowl and refrigerate at least 30 minutes, preferably overnight.
3. Pat meat and onions dry. Heat the vegetable oil in a large heavy skillet over medium-high heat.
4. Add the meat and onions and cook until nicely seared on all sides.
5. Top with sesame seed and sliced green onion. Serve with rice.
Source: The Midnight Baker
Pineapple Orange Fizzy
Prep Time 5 mins
Total Time 5 mins
Servings: 6
A bright and refreshing citrus pineapple drink with just the right amount of fizz for brunch!
Ingredients
12 oz frozen pineapple concentrate
3 C pineapple juice
2 C orange juice
1 L ginger ale
1 medium lime
Garnish
strawberries
mint leaves
Instructions
Add first 4 ingredients to large pitcher. Squeeze the juice from the lime into the pitcher. Make sure to remove any seeds. Stir well, until all of the concentrate melts and mixes in. Serve with ice or chilled.
Garnish if desired.
Source: Stacey | Southern Discourse
Simple Rosemary Focaccia
PREP TIME: 100 Minutes
DIFFICULTY: Easy
COOK TIME: 30 Minutes
SERVINGS: 6 Servings
INGREDIENTS
FOR THE DOUGH:
4-1/2 cups Unbleached All-purpose Flour
2 Tablespoons Olive Oil, Plus More For Oiling Bowl
2 teaspoons Instant Yeast
2 teaspoons Sugar
2 teaspoons Kosher Salt
1-1/2 cup Warm Water
FOR THE TOPPING:
1/4 cup Plus 3 Tablespoons Olive Oil
Cornmeal, As Needed
3 Tablespoons Chopped Fresh Rosemary
Fleur De Sel, For Sprinkling
Crushed Red Pepper, To Taste (optional)
INSTRUCTIONS
Note: Prep time includes 1 hour and 20 minutes inactive time.
Place flour, olive oil, yeast, sugar, and salt in a large mixing bowl. Begin mixing with the paddle attachment. Gradually pour in the warm water and mix until combined. Switch to a dough hook and mix for 5 minutes on medium to medium-low.
Remove the dough to a surface lightly coated with flour. Knead a few times until the dough is not as sticky. Place in an oiled bowl. Loosely cover with a piece of oiled plastic wrap. Let rise for about 1 hour, or until puffy and doubled in size.
Preheat oven to 400ºF. Line a cookie sheet with parchment. Pour 1/4 cup olive oil on top of the parchment, spreading out over the entire sheet. Sprinkle with cornmeal.
Press the risen dough onto the oiled parchment, stretching into a freeform oval. Cover with oiled plastic wrap and let rest for 20 minutes.
Drizzle the top of the dough with remaining 3 tablespoons olive oil. Sprinkle with the chopped rosemary, several pinches of fleur de sel, and a couple small pinches of red pepper.
Bake for 30–35 minutes, or until golden brown. Slide the bread onto a wire cooling rack to cool just a bit. Serve warm.
Source: Bridget Edwards - Bake at 350
Parmesan Baked Potato Halves
I love these Parmesan Baked Potato Halves, they make the perfect side dish. They bake open face down in parmesan cheese creating a delicious buttery cheesy crust.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
INGREDIENTS
6 small potatoes scrubbed and cut in half
1/4 cup butter
grated Parmesan cheese
garlic powder
other seasonings to personal preference
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom.
3. Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter.
4. Place potato halves face down on the butter and seasonings.
5. Place in preheated oven and bake for 40 to 45 minutes.
6. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato.
7. Serve on a plate with a side of sour cream or Ranch dressing for dipping.
Air Fryer Nashville Hot Chicken Wings
Prep 15 MIN
Total 45 MIN
Servings 8
Ingredients
1/2 cup ranch dressing
1/4 cup finely chopped dill pickles
4 tablespoons butter, melted
1 tablespoon ground red pepper (cayenne)
1 tablespoon packed dark brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 lb fresh or frozen (thawed) chicken wingettes and drummettes
Steps
1 In small bowl, mix ranch dressing and pickles. Cover and refrigerate sauce until ready to serve.
2 In large bowl, mix melted butter, ground red pepper, brown sugar, salt, pepper, chili powder, garlic powder and smoked paprika.
3 Place chicken in air fryer basket. Set to 350°F; cook 15 minutes, turning and stirring once. Transfer chicken to butter mixture in bowl; toss to coat. Return chicken to air fryer basket. Pour any remaining butter mixture over chicken. Set to 400°F; cook 12 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F), turning and stirring once. Serve with ranch dressing mixture.
Source: Tablespoon.com