from Rachael Ray
1/2 pound green beans
3/4 pound regular or pencil asparagus
1/2 red onion, thinly sliced
1 cup flat-leaf parsley
1 lemon, zested and juiced
1/2 cup fresh basil or 1 1/2 TBSP dried basil
1 small clove garlic or 1 tsp minced garlic
1/4 cup grated Parmigiano-Reggiano or Romano
1/3 cup extra-virgin olive oil
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise
Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them.
Saturday, August 22, 2009
Christina's Chili-Lime Mango Chicken
from Our Best Bites
6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
1/2 t cayenne pepper
1/2 t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1/2-inch cubes
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to
coat with marinade. Cover and refrigerate for 2-4 hours.
Heat saute pan over medium heat. Remove the chicken and mangoes from the marinade and saute until chicken is thoroughly cooked. Serve over rice.
Note: may need extra salt.
6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
1/2 t cayenne pepper
1/2 t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1/2-inch cubes
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to
coat with marinade. Cover and refrigerate for 2-4 hours.
Heat saute pan over medium heat. Remove the chicken and mangoes from the marinade and saute until chicken is thoroughly cooked. Serve over rice.
Note: may need extra salt.
Christina's Deli-Style Pasta Salad
from Better Homes and Gardens
1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 medium red or yellow sweet pepper, cut into thin strips
In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.
In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat. I also mixed in some leftover chimichurri sauce and it was delicious, so I think that pesto would be a great addition if you have it around.
1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini
1 1/2 cups broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dried Italian seasoning, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 medium red or yellow sweet pepper, cut into thin strips
In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.
In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat. I also mixed in some leftover chimichurri sauce and it was delicious, so I think that pesto would be a great addition if you have it around.
Christina's Pork Tenderloin with Chimichurri
from Our Best Bites
2-3lb pork tenderloin (2 small-med pork loins)
1 1/2 C chopped parsley
1 1/2 C chopped cilantro
1 1/2 TBSP dried oregano leaves
2 T fresh lime juice
1 T red wine vinegar
3 T chopped garlic (6-7 cloves)
1/4 t red pepper flakes
1 t kosher salt
1/4 t black pepper
Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped.
Transfer to a bowl and sprinkle in some red pepper flakes. Stir in the extra virgin olive oil by hand.
Take about 1/2-3/4 C chimichurri and place in a ziplock bag with the pork. Cover the remaining chimichurri and set both aside for about an hour.
When ready to cook, preheat grill (or indoor grill pan). Remove tenderloins from bag and let excess marinade drip off. Place on grill and cook for about 5-8 minutes before flipping to the other side.
Remove from grill and let stand 5 minutes before cutting. Slice and serve with remaining chimichurri drizzled on top.
2-3lb pork tenderloin (2 small-med pork loins)
1 1/2 C chopped parsley
1 1/2 C chopped cilantro
1 1/2 TBSP dried oregano leaves
2 T fresh lime juice
1 T red wine vinegar
3 T chopped garlic (6-7 cloves)
1/4 t red pepper flakes
1 t kosher salt
1/4 t black pepper
Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped.
Transfer to a bowl and sprinkle in some red pepper flakes. Stir in the extra virgin olive oil by hand.
Take about 1/2-3/4 C chimichurri and place in a ziplock bag with the pork. Cover the remaining chimichurri and set both aside for about an hour.
When ready to cook, preheat grill (or indoor grill pan). Remove tenderloins from bag and let excess marinade drip off. Place on grill and cook for about 5-8 minutes before flipping to the other side.
Remove from grill and let stand 5 minutes before cutting. Slice and serve with remaining chimichurri drizzled on top.
Christinas' Lemon Ricotta Pancakes with Sauteed Apples
from Smitten Kitchen
For the sautéed apples
2 large Granny Smith apples, peeled, cored, and sliced
1 tablespoons unsalted butter
1.5 tablespoons sugar
1/4 teaspoon cinnamon
fresh lemon juice to taste
For the pancakes
2 large eggs, separated
2/3 cups ricotta
3/4 tablespoons sugar
3/4 tablespoons freshly grated lemon zest
¼ cup all-purpose flour
melted butter for brushing the griddle
maple syrup as an accompaniment
Prepare the sautéed apples:
In a large heavy skillet sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
Make the pancakes:
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium low. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
Serve the pancakes with the sautéed apples and the maple syrup.
For the sautéed apples
2 large Granny Smith apples, peeled, cored, and sliced
1 tablespoons unsalted butter
1.5 tablespoons sugar
1/4 teaspoon cinnamon
fresh lemon juice to taste
For the pancakes
2 large eggs, separated
2/3 cups ricotta
3/4 tablespoons sugar
3/4 tablespoons freshly grated lemon zest
¼ cup all-purpose flour
melted butter for brushing the griddle
maple syrup as an accompaniment
Prepare the sautéed apples:
In a large heavy skillet sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.
Make the pancakes:
In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over medium low. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.
Serve the pancakes with the sautéed apples and the maple syrup.
Christina's Spicy Cabbage and Tomatoes
from Fun Foods on a Budget
1 small head cabbage, shredded
1 medium onion, finely chopped
1/4 cup butter or bacon fat
3 tbsp. water
2 tbsp. butter or bacon fat
2 tbsp. flour
1 cup diced canned tomatoes
1 tbsp. sugar, or to taste
2 tbsp. sour cream
Salt & freshly ground pepper
Several sprinkles of red pepper flakes
Saute the onion in a large frying pan until tender. Add the cabbage and water and cook, uncovered, for about 15 minutes or until the cabbage is tender but still slightly crisp.
In another pan, melt the butter or bacon fat. Add the flour, stir to blend, and add the tomatoes and sugar. Cook until the sauce thickens. Add the sour cream and season to taste with salt, pepper, and red pepper flakes
Combine the sauce with the cabbage and bring to a boil. Lower heat and simmer for 5 minutes to blend the flavors.
1 small head cabbage, shredded
1 medium onion, finely chopped
1/4 cup butter or bacon fat
3 tbsp. water
2 tbsp. butter or bacon fat
2 tbsp. flour
1 cup diced canned tomatoes
1 tbsp. sugar, or to taste
2 tbsp. sour cream
Salt & freshly ground pepper
Several sprinkles of red pepper flakes
Saute the onion in a large frying pan until tender. Add the cabbage and water and cook, uncovered, for about 15 minutes or until the cabbage is tender but still slightly crisp.
In another pan, melt the butter or bacon fat. Add the flour, stir to blend, and add the tomatoes and sugar. Cook until the sauce thickens. Add the sour cream and season to taste with salt, pepper, and red pepper flakes
Combine the sauce with the cabbage and bring to a boil. Lower heat and simmer for 5 minutes to blend the flavors.
Christina's Creamed Spinach
from Pioneer Woman Cooks!
1/2 stick butter
1/4 cup flour
1/4 medium onion, finely diced
2 garlic cloves, finely minced
1 cup milk
Salt & Pepper to taste
Pinch of ground nutmeg
1 1/2 tablespoons butter
12 ounces baby spinach
Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach.
Melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine.
Serve immediately.
1/2 stick butter
1/4 cup flour
1/4 medium onion, finely diced
2 garlic cloves, finely minced
1 cup milk
Salt & Pepper to taste
Pinch of ground nutmeg
1 1/2 tablespoons butter
12 ounces baby spinach
Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach.
Melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine.
Serve immediately.
Christina's Breaded and Baked Chicken Drumsticks
from Simply Recipes by Elise
1/4 cup mayonnaise
1/4 cup Dijon or whole grain mustard
2 teaspoons Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp finely chopped chives or green onion greens
Salt
6 large chicken drumsticks, about 1 1/3 lbs
Olive oil
Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.
Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.
Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.
Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
1/4 cup mayonnaise
1/4 cup Dijon or whole grain mustard
2 teaspoons Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp finely chopped chives or green onion greens
Salt
6 large chicken drumsticks, about 1 1/3 lbs
Olive oil
Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.
Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.
Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.
Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
Christina's Spinach and Broccoli Stuffed Pizza Pie
from Picky Palate
1 recipe pizza dough of choice
1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
Pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning
Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.
Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.
Let cool for 10 minutes before removing from pan or cutting into wedges.
1 recipe pizza dough of choice
1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
Pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning
Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.
Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.
Let cool for 10 minutes before removing from pan or cutting into wedges.
Christina's Shrimp Kabobs with Dill Dijon Sauce
from $5 Dinners
25 shrimp
1/2 onion
1 green pepper
1 Tbsp olive oil
4 Tbsp dijon mustard
1 Tbsp milk
2 Tbsp fresh or 2 tsp dried dill
2 Tbsp fresh parsley or 2 tsp dried parsley
1. Thaw shrimp. Cut green pepper and onion into skewer size pieces. Place shrimp, green pepper, and onion on skewers. Brush with olive oil and sprinkle with a few dashes of dill. Lay in roasting pan and broil 5 minutes on each side
2. In small bowl, whisk dijon mustard, milk and dill until creamy. Dip shrimp, peppers and onions into sauce.
25 shrimp
1/2 onion
1 green pepper
1 Tbsp olive oil
4 Tbsp dijon mustard
1 Tbsp milk
2 Tbsp fresh or 2 tsp dried dill
2 Tbsp fresh parsley or 2 tsp dried parsley
1. Thaw shrimp. Cut green pepper and onion into skewer size pieces. Place shrimp, green pepper, and onion on skewers. Brush with olive oil and sprinkle with a few dashes of dill. Lay in roasting pan and broil 5 minutes on each side
2. In small bowl, whisk dijon mustard, milk and dill until creamy. Dip shrimp, peppers and onions into sauce.
Saturday, July 18, 2009
Christina's Quick Carribean Chicken
12 ounces chicken tenderloin strips
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1 teaspoon cooking oil
1 medium sweet potatoes, peeled, halved lengthwise, and thinly sliced
1 small banana pepper, seeded and chopped
3/4 cup unsweetened pineapple juice
1 teaspoon cornstarch
2 unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
2 cups hot cooked, quick-cooking brown rice
Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.
Christina's Cellophane Noodle Salad with Roast Pork
from Smitten Kitchen
For pork
1 (1-lb) solid piece boneless pork butt (shoulder), halved along the grain
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup Chinese rice wine or sake
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
1/2 teaspoon salt
For dressing
3/4 cup seasoned rice vinegar
1/2 cup peanut or vegetable oil
3 tablespoons fresh lime juice
3 tablespoons finely grated peeled fresh ginger
1 large fresh jalapeno chile, seeded and minced
For salad
8 oz very thin bean-thread noodles (also known as cellophane, glass, or mung bean noodles)
3/4 lb Chinese long beans (1 bunch) or green beans, trimmed and cut into 3-inch pieces
1 seedless cucumber (usually plastic-wrapped; about 1 lb), halved lengthwise and sliced diagonally 1/8 inch thick
1 bunch scallions, cut into matchsticks
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, cut into 1/8-inch-thick matchsticks
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh small basil leaves
Make pork: Cut pork along the grain into long 1 1/2- to 2-inch-wide strips. Remove and discard any sinew but do not trim fat. Transfer pork to a large sealable plastic bag. Stir together remaining pork ingredients in a small bowl until combined well. Add to pork and turn to coat, then squeeze bag to eliminate as much air as possible and seal. Marinate pork, chilled, at least 4 hours but no longer than 24.
Put oven rack in lower third of oven and preheat oven to 375°F. Put 1/2 inch water in a 13- by 9-inch roasting pan and place a metal rack across top of pan (rack should not touch water).
Remove pork from marinade, reserving marinade, and arrange pork strips 1 inch apart on rack. Roast in oven 15 minutes.
Meanwhile, bring marinade to a boil in a 1-quart saucepan, then boil 1 minute (marinade may look curdled). Remove from heat.
Brush both sides of pork with some marinade and roast 10 minutes more. Generously brush both sides of pork with marinade again and roast, basting 2 or 3 times, 10 minutes more.
Increase oven temperature to 400°F and roast pork until strips are mahogany-colored and caramelized on edges, 10 to 15 minutes more (pork should roast for a total of about 50 minutes). Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
Make dressing while pork roasts: Blend together all dressing ingredients in a blender until smooth. Stir before using.
Cook noodles and beans for salad while pork finishes roasting: Soak noodles in cold water to cover until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
Cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, 4 to 5 minutes. Transfer with a skimmer or slotted spoon to a large bowl of ice and cold water to stop cooking, reserving cooking liquid in pot. Drain beans and pat dry.
Return bean-cooking liquid to a boil, then cook noodles, uncovered, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again, then spread out on paper towels and pat dry.
Assemble salad: Cut as much pork as desired for salad across the grain into 1/4-inch-thick slices. Toss noodles with 1/4 cup dressing in a bowl. Toss long beans with 2 tablespoons dressing in another bowl. Arrange pork, noodles, beans, and remaining salad ingredients on a large platter. Drizzle with some of dressing and serve remaining dressing on the side.
Christina's Buffalo Chicken Salad
source unknown
2 hearts romaine lettuce, chopped
1 cup carrots, shredded, chopped or how ever you like
2 ribs celery, chopped
1/2 cup ranch dressing (I like to make the kind from a packet)
1 pound, chicken tenders, cut into bite size pieces
1 tablespoon vegetable oil
2 tablespoons butter
Salt and black pepper
1/4 cup hot sauce (like Louisiana Hot Sauce)
1. Preheat a skillet over medium-high heat.
2. Combine lettuce, carrots, and celery in a salad bowl.
3. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for a few minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
4. Toss salad with dressing and season with salt and pepper. Top salad with buffalo chicken.
Monday, July 6, 2009
Christina's Grilled Eggplant with Caponata Salsa
from Smitten Kitchen
1 12-ounce container grape or cherry tomatoes, quartered lengthwise
2 celery stalks, finely diced
1/4 cup chopped onion
2 tablespoons (2 tsp dried) coarsely chopped fresh oregano plus sprigs for garnish
1 tablespoon drained capers, rinsed
1 garlic clove, minced
Pinch of dried crushed red pepper
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil plus additional for brushing
1 large eggplant (1 1/2 to 13/4 pounds), trimmed
Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. (Caponata can be prepared 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.
1 12-ounce container grape or cherry tomatoes, quartered lengthwise
2 celery stalks, finely diced
1/4 cup chopped onion
2 tablespoons (2 tsp dried) coarsely chopped fresh oregano plus sprigs for garnish
1 tablespoon drained capers, rinsed
1 garlic clove, minced
Pinch of dried crushed red pepper
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil plus additional for brushing
1 large eggplant (1 1/2 to 13/4 pounds), trimmed
Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. (Caponata can be prepared 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.
Christina's Asparagus (or Green Beans) with Pancetta and Goat Cheese
from Picky Palate
2 Tablespoons extra virgin olive oil
4 thin slices pancetta, diced (we used more)
1 Bunch asparagus, ends trimmed, about 1 lb
Pinch of kosher salt
Crumbled Goat Cheese
1. Heat oil into a large skillet over medium heat. When hot, cook pancetta until starts to brown, reduce to medium low.
2. Add asparagus to skillet. Season with a pinch of kosher salt. Cook and stir for 2-3 minutes or until crisp-tender. Transfer asparagus and pancetta to a serving plate and top with crumbled goat cheese.
2 Tablespoons extra virgin olive oil
4 thin slices pancetta, diced (we used more)
1 Bunch asparagus, ends trimmed, about 1 lb
Pinch of kosher salt
Crumbled Goat Cheese
1. Heat oil into a large skillet over medium heat. When hot, cook pancetta until starts to brown, reduce to medium low.
2. Add asparagus to skillet. Season with a pinch of kosher salt. Cook and stir for 2-3 minutes or until crisp-tender. Transfer asparagus and pancetta to a serving plate and top with crumbled goat cheese.
Christina's Red Pepper Soup
from Smitten Kitchen
2 tablespoons olive oil
3¼ cup sliced onions
3 large cloves garlic, crushed
¼ cup dry white wine
12 large red bell peppers, cut in 1-inch pieces
2 cups no-salt-added chicken or vegetable stock or broth
2 tablespoons chopped fresh thyme
¼ to ½ teaspoon hot red pepper flakes
Salt and white pepper
Crème fraîche for garnish
Thyme sprigs for garnish
1. Put oil in large pot. Add onion when oil is hot. Cook onions until they begin to soften and take on color. Add garlic and cook another minute. Add wine and cook down quickly, until about 1 tablespoon is left.
2. Add peppers, stock, thyme and red pepper flakes. Season to taste with salt and pepper. Cover and simmer until peppers are tender, about 30 minutes.
3. In food processor or blender, purée mixture in batches until smooth. Adjust seasonings.
4. Cover and chill overnight or for as long as 2 days or freeze (whisk well before serving if thawed). Can also be served warm.
5. Serve in demitasse cups or soup bowls, topped with a dab of crème fraîche and a tiny sprig of thyme.
2 tablespoons olive oil
3¼ cup sliced onions
3 large cloves garlic, crushed
¼ cup dry white wine
12 large red bell peppers, cut in 1-inch pieces
2 cups no-salt-added chicken or vegetable stock or broth
2 tablespoons chopped fresh thyme
¼ to ½ teaspoon hot red pepper flakes
Salt and white pepper
Crème fraîche for garnish
Thyme sprigs for garnish
1. Put oil in large pot. Add onion when oil is hot. Cook onions until they begin to soften and take on color. Add garlic and cook another minute. Add wine and cook down quickly, until about 1 tablespoon is left.
2. Add peppers, stock, thyme and red pepper flakes. Season to taste with salt and pepper. Cover and simmer until peppers are tender, about 30 minutes.
3. In food processor or blender, purée mixture in batches until smooth. Adjust seasonings.
4. Cover and chill overnight or for as long as 2 days or freeze (whisk well before serving if thawed). Can also be served warm.
5. Serve in demitasse cups or soup bowls, topped with a dab of crème fraîche and a tiny sprig of thyme.
Christina's Arancini (Rice Balls)
from Rachael Ray
2 cups cooked and cooled white rice
1/2 cup frozen peas (or 1/2 sauteed celery or bell pepper, etc.)
2 large eggs
1/2 cup grated Parmigiano Reggiano cheese
1 1/2 cups breadcrumbs
1/2 pound cubed mozzarella or provolone cheese
Extra virgin olive oil, for frying
In a bowl, combine the rice, peas, eggs, Parmigiano Reggiano and 1/2 cup of the breadcrumbs. Form balls two inches in diameter; insert one of the cubes of cheese into the middle of each ball and reform the balls of rice around the cheese cubes. Roll the balls in the remaining bread crumbs until coated evenly.
Meanwhile, heat two inches of olive oil in a pan with tall sides. When hot, add the balls and cook for about 3-4 minutes each, until they are golden brown all over.
Serve the Arancini with a side dish of tomato/spaghetti sauce for dipping.
2 cups cooked and cooled white rice
1/2 cup frozen peas (or 1/2 sauteed celery or bell pepper, etc.)
2 large eggs
1/2 cup grated Parmigiano Reggiano cheese
1 1/2 cups breadcrumbs
1/2 pound cubed mozzarella or provolone cheese
Extra virgin olive oil, for frying
In a bowl, combine the rice, peas, eggs, Parmigiano Reggiano and 1/2 cup of the breadcrumbs. Form balls two inches in diameter; insert one of the cubes of cheese into the middle of each ball and reform the balls of rice around the cheese cubes. Roll the balls in the remaining bread crumbs until coated evenly.
Meanwhile, heat two inches of olive oil in a pan with tall sides. When hot, add the balls and cook for about 3-4 minutes each, until they are golden brown all over.
Serve the Arancini with a side dish of tomato/spaghetti sauce for dipping.
Christina's Coconut Rice
from Our Best Bites
2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
2-3 tsp. white sugar
1 bunches chopped green onions, plus chopped green onion tops for garnish
Combine rice, coconut milk, water, salt, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions and additional salt if necessary.
2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
2-3 tsp. white sugar
1 bunches chopped green onions, plus chopped green onion tops for garnish
Combine rice, coconut milk, water, salt, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions and additional salt if necessary.
Christina's Pineapple Sorbet with Ginger
from Bitten
2 cups pineapple puree
1/2 cup sugar (to taste; I thought 1/2 cup was way too much)
2 teaspoons very finely minced fresh or candied ginger, or 1/2 teaspoon dried ginger, or to taste
Whisk the sugar and ginger into the puree, and freeze the mixture in an ice cream maker, according to the manufacturer's directions. This sorbet is best the same day it is made.
2 cups pineapple puree
1/2 cup sugar (to taste; I thought 1/2 cup was way too much)
2 teaspoons very finely minced fresh or candied ginger, or 1/2 teaspoon dried ginger, or to taste
Whisk the sugar and ginger into the puree, and freeze the mixture in an ice cream maker, according to the manufacturer's directions. This sorbet is best the same day it is made.
Christina's Strawberry Coulis
from Smitten Kitchen
2 cups quartered hulled strawberries (about 12 ounces)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lemon juice
Combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth. Cover and refrigerate until cold. Coulis can be prepared one day ahead.
2 cups quartered hulled strawberries (about 12 ounces)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lemon juice
Combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth. Cover and refrigerate until cold. Coulis can be prepared one day ahead.
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