I'll share my recipe, if you'll share yours, March 8, 2011

13 years ago

Mushroom Chive Chicken

LifeÃ¢ÂÂs Ambrosia

Serves 4

You will need:

8 pieces chicken ( I used a mixture of drumsticks and thighs)

Kosher salt and fresh cracked pepper

3 tablespoons olive oil

12 crimini mushrooms, quartered

5 cloves garlic, chopped

1/4 cup plus 1 tablespoon chopped chives

1/4 cup chicken broth

1/2 cup half and half

Preheat oven to 350 degrees.

Rinse and pat dry the chicken, and season liberally with salt and pepper.

Heat olive oil in a Dutch oven over medium heat. Cook chicken just until browned. Transfer to a plate. In the same pan that you cooked the chicken in, add in the mushrooms cook 3 minutes. Return the chicken to the pan, sprinkle garlic and 1/4 cup of chives over the top. Pour in chicken broth. Cover and bake for 30 minutes. Remove the lid and bake the chicken for additional 10 Ã¯Â¿Â½Ã¯Â¿Â½" 15 minutes or until chicken is cooked through.

Remove chicken from oven. Transfer chicken to a serving platter and cover to keep warm. Place Dutch oven back on the stove and turn heat to medium. Bring to a boil. Stir 1 tablespoon of hot pan drippings into the half and half to temper it. Reduce heat and slowly whisk tempered half in half into sauce. Cook 3 Ã¯Â¿Â½Ã¯Â¿Â½" 5 minutes or until sauce thickens slightly. Stir in remaining chives. Spoon sauce over chicken and serve.

Comments (4)

Jasdip
13 years ago
Jambalaya (Fine Cooking)

What a fun combination of flavors and colors! This whole concoction boasts an amazing array of ingredients--garlic, peppers (sweet and hot), tomatoes, herbs, spices, and Cajun-seasoned chicken, shrimp, and sausage.

1 cup quick-cooking brown or white rice
2 tsp. olive oil
1/2 cup chopped onion
1 large green bell pepper, seeded and chopped
2 cloves garlic, minced
1/4 cup diced pickled jalapenos
1/2 lb. boneless, skinless chicken breasts or tenders, cut into 1-inch chunks
1 tsp. Cajun or Creole seasoning
1 tsp. dried oregano
1/2 lb. andouille sausage, chorizo sausage, or kielbasa, cut into 1-inch-thick rounds
1/2 lb. medium shrimp, peeled and deveined
One 28-oz. can diced tomatoes
2 bay leaves
1/4 cup chopped fresh parsley
Table salt and freshly ground black pepper

Cook the rice according to the package directions.

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, bell pepper, garlic, and jalapenos and cook, stirring, until softened, about 3 minutes.

Add the chicken and cook until browned on all sides, about 5 minutes. Add the Cajun seasoning and oregano and stir to coat the chicken and vegetables.

Add the sausage and shrimp and cook, stirring, for 2 minutes. Add the tomatoes and bay leaves, bring to a simmer, and let simmer until the chicken and shrimp are cooked through (the shrimp will be bright pink), about 3 minutes.

Remove the bay leaves and stir in the cooked rice and parsley. Season to taste with salt and pepper and serve.
patti43
13 years ago
GLAZED SWEET POTATO CASSEROLE

6 sweet potatoes or yams (1 lg. can)
6 med. apples, cored, peeled and partly cooked
1/4 c. firmly packed brown sugar
1/4 c. honey
1 T. cornstarch
1/2 tsp. ground cinnamon
1/4 c. ground nutmet
2 T. butter
1/2 c. orange juice

Arrange slices of yams and apples in a 12x8x2" baking dish. Combine remaining ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 1 minute or until mixture is thickened and bubbly. Pour over sweet potatoes. Cover and refrigerate 30 minutes. Uncover and bake at 350 degrees for 30 minutes or until thoroughly heated and bubbly.
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Garlicky Shrimp with Asparagus and Lemon (Fine Cooking) 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry 3/4 tsp. kosher salt; more as needed Freshly ground black pepper 1 lemon 6 Tbs. extra-virgin olive oil 4 medium cloves garlic, thinly sliced 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups) 1/8 to 1/4 tsp. crushed red pepper flakes 2/3 cup low-salt chicken broth 1/2 tsp. cornstarch Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it's shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked. Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes. In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.
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That sounds awesome, Luckygardnr! This one does, too. And no eggs in the cookie dough. COOKIE DOUGH TRUFFLES (Dainty Chef) 8 tbsp. unsalted butter, at room temperature 3/4 cup light brown sugar, packed 2-1/4 cup all-purpose flour 1 (14 oz.) can sweetened condensed milk 1 tsp. vanilla extract 1/2 cup mini semisweet chocolate chips 1-1/2 lb. semisweet (or bittersweet) chocolate, coarsely chopped Mini chocolate chips (for garnish) Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls. Shape the chilled cookie dough mixture into 1-1/2 inch balls. Place on a baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 1-2 hours. When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. I use a toothpick or salad fork for this. (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.) Transfer to a wax-paper lined surface. If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets. Once all the truffles have been dipped, store them in the refrigerator until ready to serve.
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I'll share my recipe, if you'll share yours, March 23, 2011
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From Diabetes Self-Management Overnight nacho bake Preparation time: 30 minutes Baking time: 1 hour Chilling time: 6 hours 1 pound ground round 3/4 cup diced onion 1 can (4.5 ounces) diced green chilies 1 cup frozen corn 1 envelope (1.25 ounces) reduced-sodium taco seasoning mix 1 jar (8 ounces) taco sauce Cooking spray 1 can (16 ounces) fat-free refried beans 2 cups (about 3 ounces total) coarsely broken baked tortilla chips 2 ounces finely shredded, reduced-fat mild Cheddar cheese 2 ounces finely shredded pepper jack cheese Shredded lettuce, diced tomatoes, fat-free sour cream (optional) Brown and drain ground round. Add onion, chilies, corn, taco seasoning mix, and taco sauce; stir to combine. Cook over medium heat until onion is tender (about 5 minutes); stir frequently. Remove from heat and set aside to cool slightly. Coat a 2-quart baking dish with cooking spray. Spread refried beans in bottom of baking dish. Spoon half of beef mixture evenly over beans. Top with 1 cup broken chips. Sprinkle with half of each cheese. Top evenly with remaining beef mixture then sprinkle with remaining cheeses. Cover tightly with plastic wrap and refrigerate at least 6 hours, or overnight. To bake, preheat oven to 350Ã¯Â¿Â½F. Remove plastic wrap. Spray a piece of foil with cooking spray and place over baking dish, sprayed side down. Bake for 1 hour, or until cheese is melted and casserole is heated through. Remove from oven and sprinkle evenly with remaining 1 cup broken chips. Portion into 8 equal servings and, if desired, top each serving with shredded lettuce, diced tomato, and fat-free sour cream. Yield: 8 servings Serving size: 1/8 of casserole Nutrition Facts Per Serving: Calories: 398 Carbohydrate: 42 g Protein: 26 g Fat: 14 g Saturated fat: 5 g Sodium: 1,061 mg* Fiber: 3 g Exchanges per serving: 3 starch, 2 lean meat, 1 fat Carbohydrate choices: 3
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I'll share my recipe, if you'll share yours, March 6, 2011
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Linguini with Shrimp and Oven Roasted Tomato INGREDIENTS 1 head of garlic, about 1/2 inch cut off the top 1 pint cherry or grape tomatoes, all red or a mix of red and orange 1 large clove garlic 1/2 teaspoon salt, plus additional 1/4 cup Buddy's Breadcrumbs (see recipe) 1/4 cup + 2 Tablespoons extra virgin olive oil, divided 2 Tablespoons butter 1 pound large shrimp (16-20), peeled and deveined 1/2 cup Martini dry white wine 1 lemon 1Ã¢ÂÂ2 cups baby spinach 1/2 cup rough-chopped Italian parsley PREPARATION: 1. Preheat oven to 375 degrees F. 2. On a small piece of foil, place the garlic head and drizzle a little oil on it. Wrap the garlic tightly in the foil and place in the oven. Roast for about 30 to 40 minutes, until nice and soft and golden. 3. In a small baking dish or baking sheet put the tomatoes in one layer. Add the garlic, 1/4 cup olive oil, 1/2 teaspoon salt and stir to coat. Roast 10 minutes in the same oven as the garlic. Remove pan and shake -- tomatoes should just be bursting. Roast another 5 minutes, shake and add the breadcrumbs. Roast another 5 minutes. 4. While the tomatoes roast, set a large pot of salted water to boiling. When the water boils, drop in some salt and the pasta. 5. Heat a large sautÃ¯Â¿Â½ pan. Add the two tablespoons oil and 1 tablespoon butter. When butter foams, add the shrimp in one layer, lightly salt. When one side is pink and cooked, turn and salt other side. 6. Your pasta should be close to al dente. When the shrimp is almost finished cooking, add the wine and allow to bubble. Cut the lemon in half and squeeze some juice into the pan. Let the sauce cook for another minute. Swirl in the remaining 1 tablespoon butter. 7. Remove the pasta from the cooking water and add it to the pan, cooking and turning with tongs so the pasta finishes cooking in the wine and shrimpy juices (add cooking water if you need more liquid). When the juices are absorbed, turn off the heat and scrape in contents from the roasted tomato pan. Open the roasted garlic and squeeze the garlic cloves into the pan. Add the baby spinach and chopped parsley. Turn all to coat well in the sauce. Serve immediately.
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glenda_al
13 years ago
Tomato gravy
1/4 cup bacon drippings 3 tablespoons all-purpose flour 2 cups water 1/2 (6 ounce) can tomato paste salt and ground black pepper to taste
Directions
Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

Serve over toast, biscuit, mashed potatoes
ravencajun Zone 8b TX
13 years ago
This recipe makes a LOT be warned! When it says a DEEP lasagna pan it really means it or split into 2 smaller casserole pans.

ITALIAN SHELLS CASSEROLE
2 pounds medium-size shells
1 teaspoon salt
16 ounces sour cream
16 ounces provolone cheese, sliced
2 pounds ground beef
2 to 3 quarts spaghetti sauce (your own or pre-made)
1/2 teaspoon pepper
24 to 32 ounces shredded mozzarella cheese
Cook shells. Rinse, drain and set aside.
Brown ground beef. Add salt, pepper and spaghetti sauce. Simmer for 20 minutes.
Spray deep lasagna pan or large casserole dish with nonstick spray. Line with half of the shells. Cover shells with half the meat sauce. Spread half the sour cream over it and cover with half of both cheeses. Repeat for the second layer. Cover with lid or foil and bake at 350 degrees F for 40 minutes.
Uncover and bake 20 minutes more.
Serve hot.

I'll share my recipe, if you'll share yours, March 8, 2011

Comments (4)

Jasdip

patti43

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glenda_al

ravencajun Zone 8b TX

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