I got this recipe from the Food Network and though the users don't rate it highly, with my adjustments, this is a killer dish! I served it with rice, the guacamole salad below and rolls.
Ingredients:
Cooking spray
2 cups (4 ounces) fresh broccoli florets
1/2 cup (2 ounces) grated Gruyere cheese
1 clove garlic, finely chopped
4 (6 to 8-ounce) boneless skinless chicken breast halves
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 cup low-fat evaporated milk
1/2 cup low-sodium chicken broth
1/4 cup dry sherry (or white grape juice)
3 teaspoons cornstarch
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard
Directions:
Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
Chop the broccoli and toss in a bowl with the Gruyere and garlic. Pound chicken to an inch thick. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
Saturday, April 2, 2011
Guacamole Salad
I'm not an avacado fan myself, but this salad is healthy and delicious with a little kick. I got it from the Barefoot Contessa here.
Ingredients:
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions:
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Ingredients:
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions:
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
Thursday, March 17, 2011
Brie with Strawberries on Brioche Crostini
I brought this to my writer's group last night and it was a big hit! The combination of flavors is wonderful. If you need an easy, unique appetizer to bring to a meal, look no further! The recipe title looks fancy, but it's easy to make and you can impress your guests just by saying it's name. I found this recipe here on the Food Network.
Ingredients:
6 slices brioche bread sliced 1/4-inch thick (I used a baguette loaf)
3 ounces whipped cream cheese, at room temperature
1/2 teaspoon chopped chives (or green onion)
3 good strawberries
1/2 small (about 2 inches diameter) Brie wheel
6 sprigs parsley
Directions:
Preheat the oven to 325 degrees F.
Bring the cream cheese to room temperature then whip in a mixer. Add chives or green onion.
Using a 1 1/2-inch diameter biscuit cutter, cut the sliced bread into 6 circles and put on a baking sheet. (Or if you're me, you just slice the baguette). Toast the brioche circles in the oven for 3 to 5 minutes, until golden brown. Places the cream cheese mixture in a small pastry bag with star tip. Pipe out about 1/2-ounce of cream cheese and chive mixture onto each toasted brioche circle. Cut off top of strawberry, slice in half lengthwise, then cut each half into 3 wedges. Cut the 1/2 wheel of Brie into 6 triangle wedges. Place 1 wedge of strawberry and 1 wedge of Brie standing up on the cream cheese. Place 1 parsley sprig on top of each.
Ingredients:
6 slices brioche bread sliced 1/4-inch thick (I used a baguette loaf)
3 ounces whipped cream cheese, at room temperature
1/2 teaspoon chopped chives (or green onion)
3 good strawberries
1/2 small (about 2 inches diameter) Brie wheel
6 sprigs parsley
Directions:
Preheat the oven to 325 degrees F.
Bring the cream cheese to room temperature then whip in a mixer. Add chives or green onion.
Using a 1 1/2-inch diameter biscuit cutter, cut the sliced bread into 6 circles and put on a baking sheet. (Or if you're me, you just slice the baguette). Toast the brioche circles in the oven for 3 to 5 minutes, until golden brown. Places the cream cheese mixture in a small pastry bag with star tip. Pipe out about 1/2-ounce of cream cheese and chive mixture onto each toasted brioche circle. Cut off top of strawberry, slice in half lengthwise, then cut each half into 3 wedges. Cut the 1/2 wheel of Brie into 6 triangle wedges. Place 1 wedge of strawberry and 1 wedge of Brie standing up on the cream cheese. Place 1 parsley sprig on top of each.
The Search for a Chocolate Chip Recipe is Over!
My husband's favorite cookies are chocolate chip so I've tried MANY recipes over the years, some with ordinary ingredients, some with something a little different, like cinnamon. But this is the BEST recipe I've ever tried, hands down. I'll never make anything else! This comes courtesy of Alton Brown of the Food Network.
Ingredients:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Directions:
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Ingredients:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Directions:
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Key Lime Pie with Huckleberry Compote and Passion Fruit Colis
This recipe is a unique combination of flavors that even kids like! I combined several recipes to get the perfect crust, filling and topping. I used frozen huckleberries that I bought in Idaho this last summer and they were amazing!
Crust
1.5 cups crushed graham crackers
2 tablespoons sugar
1/3 cup butter
Compote
16 ounces fresh wild huckleberries or wild Maine blueberries or one 15- to 16-ounce package frozen wild blueberries
1/2 cup sugar
1 vanilla bean, split lengthwise
Coulis
3/4 cup frozen passion fruit puree,* thawed OR 1 cup passion fruit juice w/ 1 tablespoon cornstarch
1/2 cup sugar
1/2 vanilla bean, split lengthwise
Filling
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
Make crust by combining graham crackers and sugar, then adding melted butter. Cook at 350 degrees for 10 minutes. Set out to cool.
Make filling by combining condensed milk and eggs. Add lime juice. Pour into cooled shell. Bake at 325 degrees for 15 minutes. Cool and then refrigerate at least 2 hours.
Combine huckleberries and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold. Cover and refrigerate. Discard vanilla bean before serving.
Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold. Cover and keep refrigerated. Discard vanilla bean before using.
Spread Coulis on plate, then add a slice of pie. Pour on compote.
Crust
1.5 cups crushed graham crackers
2 tablespoons sugar
1/3 cup butter
Compote
16 ounces fresh wild huckleberries or wild Maine blueberries or one 15- to 16-ounce package frozen wild blueberries
1/2 cup sugar
1 vanilla bean, split lengthwise
Coulis
3/4 cup frozen passion fruit puree,* thawed OR 1 cup passion fruit juice w/ 1 tablespoon cornstarch
1/2 cup sugar
1/2 vanilla bean, split lengthwise
Filling
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
Make crust by combining graham crackers and sugar, then adding melted butter. Cook at 350 degrees for 10 minutes. Set out to cool.
Make filling by combining condensed milk and eggs. Add lime juice. Pour into cooled shell. Bake at 325 degrees for 15 minutes. Cool and then refrigerate at least 2 hours.
Combine huckleberries and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold. Cover and refrigerate. Discard vanilla bean before serving.
Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold. Cover and keep refrigerated. Discard vanilla bean before using.
Spread Coulis on plate, then add a slice of pie. Pour on compote.
Thursday, February 24, 2011
Korean-Style Fire Beef in Lettuce Cups
This comes from the Nordstrom Friends and Family Cookbook (my new favorite cookbook). This recipe is simple and tastes a lot like the lettuce wraps from P.F. Changs.
1 pound beef sirloin, sliced across the grain, about 1/8 inch thick
1 tablespoon sugar
2.5 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, finely minced
1.5 teaspoons peeled and minced fresh ginger
1/4 cup chopped green onion, white and light green parts only
2 tablespoons toasted sesame seeds
1 tablespoon water
1 teaspoon freshly ground pepper
1 head iceberg lettuce
1 tablespoon vegetable oil
Place the beef in a large, shallow baking dish. Sprinkle them with the sugar. Set aside at room temperature while preparing the marinade.
In a small bowl, combine the soy sauce, sesame oil, garlic, ginger, green onion, sesame seeds, water and pepper. Whisk together and pour over the beef, making sure the beef is completely immersed in the marinade. Cover and marinate overnight in the refrigerator.
Core the head of lettuce and then peel off whole leaves from it. You will need 12 cup-shaped leaves. Rinse the leaves well under cool water and drain upside down on a rimmed baking sheet lined with a double thickness of paper towels. Refrigerate until ready to serve. Reserve the remaining lettuce for another use.
To cook the beef, remove it from the marinade. Heat a well-seasoned, large cast-iron skillet over medium0high heat. Add the vegetable oil and swirl to coast the bottom of the pan. Add the beef, working in batches if necessary to avoid crowding, and saute, turning and moving th eslices as they cook, until cooked through, 3 to 4 minutes. Remove from the heat.
For each serving, arrange some of the beef on one side of a warmed dinner plate and place a lettuce cup on the other side. Pass the extra beef and lettuce cups separately. Show your family and friendshow to fill the lettuce cups with the beef and eat out of hand.
1 pound beef sirloin, sliced across the grain, about 1/8 inch thick
1 tablespoon sugar
2.5 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, finely minced
1.5 teaspoons peeled and minced fresh ginger
1/4 cup chopped green onion, white and light green parts only
2 tablespoons toasted sesame seeds
1 tablespoon water
1 teaspoon freshly ground pepper
1 head iceberg lettuce
1 tablespoon vegetable oil
Place the beef in a large, shallow baking dish. Sprinkle them with the sugar. Set aside at room temperature while preparing the marinade.
In a small bowl, combine the soy sauce, sesame oil, garlic, ginger, green onion, sesame seeds, water and pepper. Whisk together and pour over the beef, making sure the beef is completely immersed in the marinade. Cover and marinate overnight in the refrigerator.
Core the head of lettuce and then peel off whole leaves from it. You will need 12 cup-shaped leaves. Rinse the leaves well under cool water and drain upside down on a rimmed baking sheet lined with a double thickness of paper towels. Refrigerate until ready to serve. Reserve the remaining lettuce for another use.
To cook the beef, remove it from the marinade. Heat a well-seasoned, large cast-iron skillet over medium0high heat. Add the vegetable oil and swirl to coast the bottom of the pan. Add the beef, working in batches if necessary to avoid crowding, and saute, turning and moving th eslices as they cook, until cooked through, 3 to 4 minutes. Remove from the heat.
For each serving, arrange some of the beef on one side of a warmed dinner plate and place a lettuce cup on the other side. Pass the extra beef and lettuce cups separately. Show your family and friendshow to fill the lettuce cups with the beef and eat out of hand.
Tuesday, February 15, 2011
Fruit and Yogurt Parfaits
This recipe present beautifully. It's a good way to get kids to eat something healthy! I served it at my daughter's seventh birthday party--a dress up tea party. It comes from Rachel Ray: http://www.foodnetwork.com/recipes/rachael-ray/yogurt-and-fruit-parfaits-recipe/index.html
Ingredients:
3 cups vanilla nonfat yogurt
1 cup fresh or defrosted frozen strawberries in juice
1 pint fresh blackberries, raspberries or blueberries
1 cup good quality granola
Directions:
Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.
Ingredients:
3 cups vanilla nonfat yogurt
1 cup fresh or defrosted frozen strawberries in juice
1 pint fresh blackberries, raspberries or blueberries
1 cup good quality granola
Directions:
Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.
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