Tuesday, October 28, 2014

Crispy Potato Patties with Creole Shrimp

Here is another recipe from my "Good Housekeeping" November 2014 issue. I made this recipe just how it is in the magazine. I cut everything in 1/2 since I was only making it for the two of us.  

Printable Version
3 cups cold leftover mashed potatoes
1 large egg, beaten
1/2 cup plain dried bread crumbs
2 large stalks celery

1 small green or red pepper
4 cloves of garlic 
1 Tablespoon plus 1/2 cup vegetable oil
2 teaspoons Creole seasoning
 1 can (14oz) diced tomatoes
1 pound large (16-20 count) shelled, deveined shrimp
2 teaspoons Louisana-style hot sauce
Sliced green onions, for garnish
1. Form potatoes into patties. Brush tops with egg and sprinkle with 1/2 of bread crumbs, pressing to adhere. Turn patties over and repeat on other side. Place patties on large platter and freeze 20 minutes. Meanwhile, chop celery, bell epper and garlic.
2. In 4 quart saucepan, heat 1 tablespoon oil on medium-high heat. Add celery, pepper, and Creole seasoning. Cook 5 minutes or until vegetables begin to soften, stirring occasionally. Add garlic. Cook 2 minutes, stirring. Add tomatoes. Heat to simmering. Reduce heat to maintain simmer. Simmer 10 minutes, stirring occasionally.
3. While sauce simmers, in 12-inch skillet, heat 1/2 cup oil on medium-high heat until hot but not smoking. Add potato patties to pan. Cook 2-3 minutes per side or until golden brown, adjusting heat as necessary. Transfer to paper towel lined platter.
3. To saucepan, add shrimp and hot sauce. Cook 5 minutes or until shrimp are opaque throughout and cooked, stirring occasionally. Serve shrimp mixture over potato patties; garnish with green onions.

Monday, October 27, 2014

Chicken-Mushroom Risotto

I found this recipe in the November 2014 issue of Good Housekeeping. My sweet sister-in-law always buys me a magazine to leave in the guest room when I go visit her. What a great idea! These were recipes to use with left-over turkey, but I used a baked chicken from the grocery store.

Printable VersionIngredients:
6 cups low-sodium chicken broth
4 T. olive oil (divided use)
12 oz. mixed mushrooms, such as cremini, button, oyster, and shitake, thinly sliced
2 cups shredded chicken
1 medium shallot, thinly sliced
3 cloves garlic, chopped
2 cups arborio rice
1/2 cup dry white wine (I used all chicken broth)
2 T. butter
1/4 cup grated Parmesan cheese
1/4 cup packed fresh flat-leaf parsley leaves, finely chopped
1. In 2-quart saucepan, heat broth on low heat. In a deep 12" skillet, heat 2 T oil on medium-high heat. Add mushrooms and pinch of salt. Cook 4-5 minutes or until softened, stirring twice. Add chicken; stir 1 minute. Transfer to a bowl; set aside.
2. In same skillet, heat remaining oil on medium heat. Add shallot, garlic, and 1/4 teaspoon salt. Cook 2 minutes, stirring. Add rice; cook 1 minute, stirring. Add wine or broth, cook 2 minutes or until mostly absorbed, stirring.
3. Stir in hot broth, 2 ladles full at a time, waiting until mostly absorbed before add next 2 ladles full. Stir frequently. Cook 22-30 minutes or until rice is just tender, stirring and adding broth.
4. Add butter and turkey mixture to rice. Cook 2 minutes, stirring. Remove from heat. Stir in Parmesan cheese. Garnish with parsley. Serve immediately.
Serves about 4 large servings--740 calories, 40 grams of protein, 88 grams of carbs, 27 grams of fat (8 grams saturated fat, 6 grams fiber, and 495 mg sodium.

Saturday, October 11, 2014

Apricot Scones

I had made a recipe of Ina Garten's recipe but used apricots instead of strawberries. You can find her recipe here

Printable Version
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for final sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried apricots
zest of one orange
1 egg beaten with 2 tablespoons water or milk, for egg wash
Preheat the oven to 400 degrees F

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, 2 T. baking powder, and 2 t. salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.. Toss the apricots with 1 tablespoons of flour and add them to the dough along with the orange zest. Mix quickly. The dough may be sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4 inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until the outsides are crisp and the insides are fully baked.