Parmesan Chicken with Caesar Roasted Romaine

October 1, 2012 by Leave a Comment
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Parmesan Chicken with Caesar

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 7-ounce skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • 4 anchovy fillets packed in oil, drained, chopped
  • 1 lemon, cut into 8 wedges
Instructions
  1. -ounce skinless, boneless chicken breasts
  2. Kosher salt, freshly ground pepper
  3. /2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
  4. /2 cup panko (Japanese breadcrumbs)
  5. tablespoons extra-virgin olive oil, divided
  6. tablespoons chopped flat-leaf parsley
  7. garlic cloves, chopped, divided
  8. large hearts of romaine, halved lengthwise
  9. anchovy fillets packed in oil, drained, chopped
  10. lemon, cut into 8 wedges

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Filed Under: Main Dishes

Southern Jambalaya, Slow Cooked

September 30, 2012 by Leave a Comment
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Southern Jambalaya, Slow Cooked

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1 pound andouille sausage, sliced
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 pound frozen cooked shrimp without tails
Instructions
  1. n a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
  2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

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Filed Under: Main Dishes, Recipes

Breakfast Quiche

September 30, 2012 by Leave a Comment
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Breakfast Quiche

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 8 slices bacon
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons butter, melted
  • 4 eggs, beaten
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
Instructions
  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
  4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

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Filed Under: Main Dishes, Recipes

Rack of Lamb

September 25, 2012 by Leave a Comment
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Rack of Lamb

Recipe Type: Entree
Serves: 2-3
Ingredients
  • 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 pounds for each rack, figure each rack feeds 2-3 people)
  • For each rib rack:
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 2 Tbsp olive oil
Instructions
  1. Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
  2. Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
  3. Preheat oven to 400°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don’t burn.
  4. Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.
  5. Cut lamb chops away from the rack by slicing between the bones.

 Recipe and photo source

Filed Under: Main Dishes, Recipes

Chicken and Dumplings

September 19, 2012 by Leave a Comment
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Chicken and Dumplings
Recipe Type: Entree
Serves: 5
Ingredients
  • 1 3 1/2- to 4-pound rotisserie chicken, meat shredded
  • 1 10-ounce package frozen mixed vegetables
  • 1 10.75-ounce can condensed cream-of-mushroom soup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 10-count tube refrigerated biscuits
Instructions
  1. Heat oven to 400° F.
  2. Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 30 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.

Recipe and photo source: Real Simple , FEBRUARY 2006

Filed Under: Main Dishes, Recipes

Baked Ziti with Prosciutto

September 16, 2012 by Leave a Comment
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Baked Ziti with Prosciutto
Recipe Type: Entree
Ingredients
  • 1 pound dried ziti or other tubular pasta
  • 10 ounces Gruyère cheese, grated through the large holes of a box grater (about 4 1/4 cups)
  • 1 quart heavy cream (4 cups)
  • Pinch of freshly grated nutmeg
  • 3 ounces thinly sliced prosciutto, cut widthwise into 1/2-inch-thick ribbons
  • 1 cup dry breadcrumbs
  • 2 tablespoons unsalted butter, softened
  • 1 medium clove garlic, minced
  • 1 tablespoon finely chopped fresh thyme leaves
Instructions
  1. Heat oven to 350°F. Cook pasta according to the package directions. Drain and reserve.
  2. Meanwhile, pour heavy cream in a large pot and bring to a simmer over medium heat. Remove from heat, add all but a handful of the cheese, and stir until melted. Add a pinch of nutmeg, stir in the pasta and prosciutto, and season well with salt and freshly ground black pepper.
  3. In a large bowl, combine breadcrumbs, softened butter, garlic, thyme, and cheese, and rub together with your fingers until evenly incorporated and no visible chunks of butter remain. Season well with salt and freshly ground black pepper.
  4. Transfer pasta mixture to a 2 1/2 – quart ceramic or glass casserole dish and top evenly with the breadcrumb mixture.
  5. Bake until golden brown and bubbling, about 20 minutes.

Recipe and Photo Source

Filed Under: Main Dishes, Recipes

Lamb Chops With Lemon

September 2, 2012 by Leave a Comment
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Lamb Chops With Lemon
Recipe Type: Entree
Serves: 12
Ingredients
  • 3 large shallots, minced
  • 6 tablespoons chopped fresh mint
  • 6 tablespoons chopped fresh oregano
  • 6 large garlic cloves, minced
  • 1 tablespoon sugar
  • 24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • Fresh oregano sprigs (for garnish)
Instructions
  1. Mix minced shallots, chopped mint, chopped oregano, minced garlic, sugar, and 1 tablespoon salt in small bowl. Press 1 rounded teaspoon shallot-herb mixture onto eye of each lamb chop. Turn chops over onto large rimmed baking sheet. Press remaining shallot- herb mixture onto eye of each chop. Cover lamb chops with sheet of plastic wrap and refrigerate overnight.
  2. Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.
  3. Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 3 minutes per side for medium-rare. Transfer lamb chops to platter. Garnish with fresh oregano sprigs and serve.

Recipe and Photo Source – Bon Apetit April 2011

Filed Under: Main Dishes, Recipes

Basil Chicken in Coconut Curry Sauce

September 2, 2012 by Leave a Comment
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Basil Chicken in Coconut Curry Sauce
Recipe Type: Entree
Serves: 4
Ingredients
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • 1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
  • 1 large red onion, chopped (about 1 cup)
  • 5 cloves garlic, minced
  • 2 jalapeño peppers, seeded and minced
  • 2 Tbsp olive oil or grapeseed oil
  • 1 14-oz can coconut milk
  • 2 teaspoons cornstarch
  • 1 teaspoon Worcestershire sauce
  • 3 Tbsp fresh basil leaves, chopped
  • 1 Tbsp finely chopped fresh ginger
  • Hot cooked rice
Instructions
  1. In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside.
  2. Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.
  3. In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeños and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
  4. Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
  5. Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.
  6. Serve over rice.

Recipe and Photo Source

Filed Under: Main Dishes, Recipes

White Cheese Chicken Lasagne

August 26, 2012 by Leave a Comment
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White Cheese Chicken Lasagne
Recipe Type: Entree
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
Ingredients
  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated Parmesan cheese for topping
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  3. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  4. Bake 35 to 40 minutes in the preheated oven.

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Filed Under: Main Dishes, Recipes

Black-Eyed Pea Gumbo

August 11, 2012 by Leave a Comment
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Black-Eyed Pea Gumbo
Recipe Type: Entree
Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hour 10 mins
Serves: 8
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 5 stalks celery, chopped
  • 2 cups chicken broth
  • 1 cup brown rice
  • 4 (15 ounce) cans black-eyed peas with liquid
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cloves garlic, finely chopped
Instructions
  1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

Recipe and Photo Source

Filed Under: Main Dishes, Recipes
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