Food Network's Rachel Ray
Ingredients:
2 ears of fresh corn on the cob or 1 cup frozen kernels of corn, defrosted
1 Tablespoon extra virgin olive oil
3-4 scallions finely chopped
3 cups chicken stock
1 cup quick-cooking polenta
2 Tablespoons butter
2 Tablespoons hot sauce (or to taste)
Kosher salt
Directions:
Scrap the corn from the cob using a sharp knife ( I put my corn in the middle of a bunt cake pan and allow the kernels to fall into the pan)
Heat the extra virgin olive oil to medium/high heat in a medium size sauce pan. Heat the corn until it starts to brown on the edges (3-4 min.) Add the scallions and cook 1 min. Add the chicken stock and bring to a boil. Whisk in the polenta and cook until thick. (2-3 min.) Stir in the butter and hot sauce to taste. Transfer to serving bowl and serve or place in a 12" X 13" pan and place in refrigerator to get solid. Cut into squares and fry in butter when ready to use. I like to serve mine with marinara sauce.
Monday, August 31, 2009
Chicken with Mustard and Garlic-Butter Sauce
This recipe came from The New Best Recipe by Cook's Illustrated
Ingredients:
2 chicken breasts
flour
1 beaten egg
bread crumbs
salt and pepper to taste
2 Tablespoons olive oil and 2 Tablespoons butter
1 teaspoon lemon zest
Salt and pepper the chicken breast. Make 3 separate pans with the following 3 ingredients. 1) flour 2) 1 beaten egg 3) bread crumbs. First, place the chicken breast in the pan with flour and dust both sides. Remove from flour pan and place the chicken in the beaten egg mixture. Remove from pan and place in the bread crumbs. Remove from bread crumbs. Heat the olive oil and butter to medium/high heat in a non-stick skillet. Place the chicken breast in the skillet and cook 4-5 min. on each side. Remove from skillet to a warm plate. I zested a whole lemon over the top of each chicken breast. It just added a bit of freshness that I really liked. Keep warm in a 200 degree oven tented with foil or serve immediately.
Mustard-Garlic Butter with Thyme
2 Tablespoons unsalted butter, softened
1 medium garlic clove, minced or pressed through a garlic press
1 Tablespoon dijon mustard
1 teaspoon minced fresh thyme leaves
ground black pepper
Mash all of the ingredients, inclucing pepper to taste, together in a small bowl. Serve over chicken. A side of polenta with marinara sauce is what I will serve with this dish. Recipe for polenta will follow.
Ingredients:
2 chicken breasts
flour
1 beaten egg
bread crumbs
salt and pepper to taste
2 Tablespoons olive oil and 2 Tablespoons butter
1 teaspoon lemon zest
Salt and pepper the chicken breast. Make 3 separate pans with the following 3 ingredients. 1) flour 2) 1 beaten egg 3) bread crumbs. First, place the chicken breast in the pan with flour and dust both sides. Remove from flour pan and place the chicken in the beaten egg mixture. Remove from pan and place in the bread crumbs. Remove from bread crumbs. Heat the olive oil and butter to medium/high heat in a non-stick skillet. Place the chicken breast in the skillet and cook 4-5 min. on each side. Remove from skillet to a warm plate. I zested a whole lemon over the top of each chicken breast. It just added a bit of freshness that I really liked. Keep warm in a 200 degree oven tented with foil or serve immediately.
Mustard-Garlic Butter with Thyme
2 Tablespoons unsalted butter, softened
1 medium garlic clove, minced or pressed through a garlic press
1 Tablespoon dijon mustard
1 teaspoon minced fresh thyme leaves
ground black pepper
Mash all of the ingredients, inclucing pepper to taste, together in a small bowl. Serve over chicken. A side of polenta with marinara sauce is what I will serve with this dish. Recipe for polenta will follow.
Tuesday, August 25, 2009
Chocolate Pie
When we lived in Houston and were just starting Heritage Park Baptist Church, we were meeting with First Baptist Friendswood until our building was finished. I met a sweet lady who gave me this recipe. I have used it for 35 years because I have never found a chocolate pie recipe that I like better.
Chocolate Pie
3 Tablespoons cocoa
3/4 cup sugar
1 1/2 cups milk
6 Tablespoons flour
1/4 teaspoon salt
Cook above ingredients in a double boiler and stir constantly until thick.
Pour 1/2 of this mixture in a bowl and add 1 beaten egg, 2 Tablespoons butter, and 1/2 teaspoon vanilla. Mix well. Pour back in double boiler and cook 2 min. Pour in a cooked pie shell. Cool and top with whipped topping.
Monday, August 24, 2009
Hawaiian Kabobs
Tonight I will have Jud cook some hamburger patties along with the chicken kabobs. When Jud grills, I usually have him grill for another meal at the same time. No need to start the grill twice when once will do. I put the pork tenderloin in a marinade this morning. When we get ready to grill we don't do it like the recipe says. We found that if we put things on the skewer that have similar cooking times it works best. Before putting the vegetables on the skewers, coat with extra virgin olive oil. Then put the meat on one, the tomatoes, pineapple, and mushrooms on another, the peppers and onions on the last. I am serving roasted potatoes and some fried okra for the side dishes.
Hawaiian Kabobs
Ingredients:
1/2 cup soy sauce
1/2 cup unsweetened pineapple juice
1/4 cup oil
1 Tablespoon brown sugar
2 teaspoons ginger
1 teaspoon dry mustard
1/4 teaspoon pepper
1 1/2 pounds chicken breast cut in cubes
1 cup unsweet pineapple chunks
1 green pepper cut in cubes
12 medium mushrooms
12 cherry tomatoes
onion cut in chunks
Combine 1st 8 ingredients in a sauce pan. Bring to a boil. Reduce heat and simmer 5 min. let cool. Pour mixture into a shallow dish and add chicken cubes. Marinate 1 hour. Put last 5 ingredients on a skewer and grill 20 min. or until veg. or soft.
Hawaiian Kabobs
Ingredients:
1/2 cup soy sauce
1/2 cup unsweetened pineapple juice
1/4 cup oil
1 Tablespoon brown sugar
2 teaspoons ginger
1 teaspoon dry mustard
1/4 teaspoon pepper
1 1/2 pounds chicken breast cut in cubes
1 cup unsweet pineapple chunks
1 green pepper cut in cubes
12 medium mushrooms
12 cherry tomatoes
onion cut in chunks
Combine 1st 8 ingredients in a sauce pan. Bring to a boil. Reduce heat and simmer 5 min. let cool. Pour mixture into a shallow dish and add chicken cubes. Marinate 1 hour. Put last 5 ingredients on a skewer and grill 20 min. or until veg. or soft.
Thursday, August 20, 2009
Mixed Greens with Hearts of Palm and More
Tonight, I'm bringing back the Chicken Casserole and serving it in the puff pastry shells for the main dish.
Ingredients
Mixed greens for 4
1/2 cup artichoke hearts, quartered
1/2 cup Hearts of Palm, sliced
1/4 cup pine nuts, toasted
1 cup olive oil
1/3 cup white wine vinegar
2 Tablespoons basil, fresh, chopped
1/2 teaspoon garlic, minced
salt and pepper to taste
Dressing: Add vinegar and garlic to the fod processor or blender. With the processor running, drizzle in the oil. Add the basil, salt, and pepper. Pulse a few times.
Salad: Arrange the greens on a medium platter. Place the artichokes and hearts of palm on the salad. Ladle on the dressing. Garnish wth the toasted pine nuts.
Roasted Asparagus:
This is a favorite of ours. Bend the asparagus at the end to tell how much of the stem you need to cut-off. At a farmers market in Oregon this Summer, I talked to a man who grew asparagus. He said that he only cuts off about 1/8 inch of the asparagus and peels the bottom 1/4 of the asparagus. He likes to eat all of it. I have tried this, and I prefer to pop off the large end of the asparagus.
Place the asparagus on a baking sheet. Drizzle on extra virgin olive oil and use your hands to make sure all of the asparagus is covered. Add about 1/2 teaspoon of salt and peper. Bake 400 degrees for abot 15 min.
Ingredients
Mixed greens for 4
1/2 cup artichoke hearts, quartered
1/2 cup Hearts of Palm, sliced
1/4 cup pine nuts, toasted
1 cup olive oil
1/3 cup white wine vinegar
2 Tablespoons basil, fresh, chopped
1/2 teaspoon garlic, minced
salt and pepper to taste
Dressing: Add vinegar and garlic to the fod processor or blender. With the processor running, drizzle in the oil. Add the basil, salt, and pepper. Pulse a few times.
Salad: Arrange the greens on a medium platter. Place the artichokes and hearts of palm on the salad. Ladle on the dressing. Garnish wth the toasted pine nuts.
Roasted Asparagus:
This is a favorite of ours. Bend the asparagus at the end to tell how much of the stem you need to cut-off. At a farmers market in Oregon this Summer, I talked to a man who grew asparagus. He said that he only cuts off about 1/8 inch of the asparagus and peels the bottom 1/4 of the asparagus. He likes to eat all of it. I have tried this, and I prefer to pop off the large end of the asparagus.
Place the asparagus on a baking sheet. Drizzle on extra virgin olive oil and use your hands to make sure all of the asparagus is covered. Add about 1/2 teaspoon of salt and peper. Bake 400 degrees for abot 15 min.
Wednesday, August 19, 2009
Quick Focaccia
Jud is such a sucker for cupons. He was looking through the coupons for Costco and found a tomato basil soup that was already made and there was a coupon for $2.00 off. We bought it and I made this focaccia bread to go with it for lunch yesterday. It is a wonderful recipe. You can use almost any herbs that you have on hand. I didn't have any parmesan cheese and it worked fine with the soup.
Ingredients:
3/4 cup warm water (105-115 degrees)
1 quarter ounce package (2 1/2 teaspoons) yeast
1/2 teaspoon sugar
2 cups all-purpose flour
1 teaspoon table salt
1 Tablespoon freshly grated Parmesan
2 teaspoons chopped fresh romemary leaves
Coarse salt to taste
Lightly grease a baking pan, 13" X 9". In a bowl stir together water, yeast, and sugar. Let stand until foamy, about 5 min. In another bowl stir together flour and table salt. Gradually stir into yeast mixture until mixture forms a soft dough. On a lightly floured work surface with floured hands, knead dough 5 min. or until smooth and elastic. Shape into a ball. Invert bowl over dough and let rest 10 min. On a lightly floured surface, roll out dough into a 13" X 9" rectangle and transfer to the baking pan, pressing into corners. Let dough rise, covered loosely with clean towel, in a warm place 30 min.. Preheat oven to 400 degrees. Sprinkle dough with parmesan, rosemary, coarse salt, and pepper to taste. Press indentations about 1/4 inch deep and 1 inch apart all over the dough with lightly oiled fingertips ( I use olive oil) and bake focaccia in middle of oven 20 min. or until golden. Cool focaccia in pan on a rack.
Today (Nov.13,2009) I used the focaccia bread to make a chicken/pesto pizza. After baking the focaccia bread , I let it cool a little and then spread it with pesto sauce and topped with baked chicken and mozorella cheese. It was awesome.
Ingredients:
3/4 cup warm water (105-115 degrees)
1 quarter ounce package (2 1/2 teaspoons) yeast
1/2 teaspoon sugar
2 cups all-purpose flour
1 teaspoon table salt
1 Tablespoon freshly grated Parmesan
2 teaspoons chopped fresh romemary leaves
Coarse salt to taste
Lightly grease a baking pan, 13" X 9". In a bowl stir together water, yeast, and sugar. Let stand until foamy, about 5 min. In another bowl stir together flour and table salt. Gradually stir into yeast mixture until mixture forms a soft dough. On a lightly floured work surface with floured hands, knead dough 5 min. or until smooth and elastic. Shape into a ball. Invert bowl over dough and let rest 10 min. On a lightly floured surface, roll out dough into a 13" X 9" rectangle and transfer to the baking pan, pressing into corners. Let dough rise, covered loosely with clean towel, in a warm place 30 min.. Preheat oven to 400 degrees. Sprinkle dough with parmesan, rosemary, coarse salt, and pepper to taste. Press indentations about 1/4 inch deep and 1 inch apart all over the dough with lightly oiled fingertips ( I use olive oil) and bake focaccia in middle of oven 20 min. or until golden. Cool focaccia in pan on a rack.
Today (Nov.13,2009) I used the focaccia bread to make a chicken/pesto pizza. After baking the focaccia bread , I let it cool a little and then spread it with pesto sauce and topped with baked chicken and mozorella cheese. It was awesome.
Tuesday, August 18, 2009
Chicken Casserole
Ingredients:
6 chicken breasts (I'm using a whole chicken)
1 medium onion
1 medium jar mushrooms, chopped (I'm using fresh)
1/4 stick butter
2 cans cream of chicken or mushroom soup (I'm using one can)
3/4 can evaporated milk (I will use the whole can or enough to make it the consistency I want)
1/2 pound cheddar cheese, grated
1/2 teaspoon tobasco sauce
2 Tablespoons soy sauce
1/2 teaspoon each of salt and pepper
1 jar pimientos
1/2 cup chopped almonds
Boil chicken and debone. Saute onion and mushrooms in butter. Add remaining ingredients except almonds. Simmer until cheese melts: Pour over chicken in a 9" X 13" casserole pan. Top with almonds. Bake 350 degrees until warm. Serve in Patty shells or over rice. I will probably do it one way tonight and the other way later in the week. It will make plenty.
6 chicken breasts (I'm using a whole chicken)
1 medium onion
1 medium jar mushrooms, chopped (I'm using fresh)
1/4 stick butter
2 cans cream of chicken or mushroom soup (I'm using one can)
3/4 can evaporated milk (I will use the whole can or enough to make it the consistency I want)
1/2 pound cheddar cheese, grated
1/2 teaspoon tobasco sauce
2 Tablespoons soy sauce
1/2 teaspoon each of salt and pepper
1 jar pimientos
1/2 cup chopped almonds
Boil chicken and debone. Saute onion and mushrooms in butter. Add remaining ingredients except almonds. Simmer until cheese melts: Pour over chicken in a 9" X 13" casserole pan. Top with almonds. Bake 350 degrees until warm. Serve in Patty shells or over rice. I will probably do it one way tonight and the other way later in the week. It will make plenty.
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