From Taste and Tell
6 small red potatoes
3 cups water
2 teaspoon salt
4 boneless, skinless chicken breasts
4 teaspoons rosemary herb seasoning mix, divided*
4 teaspoons olive oil, divided
*Rosemary Herb Seasoning Mix
2 teaspoon crushed rosemary
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Artichoke Topping
2 cups chopped artichoke hearts (about 8 hearts)
6 teaspoons chopped fresh parsley
4 ounces Parmesan cheese, divided
8 teaspoons mayonnaise
Preheat the broiler to high. Meanwhile, cut potatoes into quarters. Place the potatoes, water and salt into a covered, microwave safe dish. Microwave on high for 6-8 minutes, or until the potatoes are tender. Drain and set aside.
Meanwhile, make the artichoke topping. Chop the artichokes and parsley, place in a small bowl. Grate the cheese; set aside 8 teaspoons for later use. Add remaining cheese and mayonnaise to the artichoke mixture and mix well.
Cut each chicken breast in half to make 8 thin portions. Sprinkle both sides of each piece with 2 teaspoons of the seasoning mix.
Add 2 teaspoon of oil to a large oven-safe skillet. (Do not use non-stick cookware.) Heat the oil over medium high heat for 1-3 minutes. Meanwhile, add the remaining 2 teaspoon oil and remaining 2 teaspoons seasoning mix to the potatoes. Stir to coat.
Place the chicken and potatoes, cut side down, into the skillet. Cook 3-4 minutes, or until chicken is golden brown. Turn both the chicken and potatoes over; cook an additional 3-4 minutes until the chicken is golden brown.
Remove potatoes from the skillet; set aside to keep warm. Spread the artichoke topping evenly over the chicken breasts; sprinkle with reserved cheese. Place the skillet as close as possible to the heating element; broil 4-6 minutes or until the topping is golden brown and the chicken registers an internal temperature of 170F. If the topping starts to brown too quickly, adjust it in your oven. Carefully remove the skillet from the broiler.
Serve the chicken with the potatoes
Yield: 4 servings
Friday, May 9, 2008
Monday, May 5, 2008
Oatmeal Waffles or Pancakes
from The Recipe Zaar
10 min | 4 min prep | 10 waffles
2 cups quick oats
1/2 cup flour
1/2 teaspoon salt
1/2 tsp cinnamon
1 1/2 cups water
1 tablespoon baking powder
1 beaten egg
1 tablespoon molasses
2 tablespoons corn oil
1. Mix well together.
2. There should be no lumps.
3. Bake in a waffle iron, or like regular pancakes.
4. Variation: add 1/2 cup finely chopped apple
10 min | 4 min prep | 10 waffles
2 cups quick oats
1/2 cup flour
1/2 teaspoon salt
1/2 tsp cinnamon
1 1/2 cups water
1 tablespoon baking powder
1 beaten egg
1 tablespoon molasses
2 tablespoons corn oil
1. Mix well together.
2. There should be no lumps.
3. Bake in a waffle iron, or like regular pancakes.
4. Variation: add 1/2 cup finely chopped apple
Cinnamon Syrup
From The Recipe Zaar
10 min | 5 min prep | SERVES 6
1 cup sugar
1/8 teaspoon salt
2 tablespoons flour
1/2 teaspoon cinnamon
2/3 cup water
2 tablespoons butter
1. Mix sugar, salt, flour, and cinnamon.
2. Add water and bring to a boil.
3. Boil until thickened.
4. Stir in butter.
5. Serve over pancakes, waffles, or french toast.
10 min | 5 min prep | SERVES 6
1 cup sugar
1/8 teaspoon salt
2 tablespoons flour
1/2 teaspoon cinnamon
2/3 cup water
2 tablespoons butter
1. Mix sugar, salt, flour, and cinnamon.
2. Add water and bring to a boil.
3. Boil until thickened.
4. Stir in butter.
5. Serve over pancakes, waffles, or french toast.
Friday, May 2, 2008
No-Knead Bread
Submitted by Melanie Christensen on The Sisters Cafe
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Tuesday, April 15, 2008
Snickers Cookies
Thank you Shari! I'll post the Rolo Cookies next.
½ c. sugar
½ c. packed brown sugar
½ c. butter, softened
½ c. peanut butter
2 tsp vanilla
1 egg
1 ½ c. flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
30 mini sized Snickers candy bars (about one bag)
In large bowl, cream together sugar, brown sugar, butter, and peanut butter. Add vanilla and egg. Combine flour, baking powder, baking soda and salt and add to peanut butter mixture. Shape dough smoothly around each candy bar, making sure the bar is completely covered, without having a lot of excess dough. Bake at 350°, on ungreased cookie sheets, for 12 minutes. Remove from oven when they are lightly golden. Cool slightly and remove from cookie sheets.
½ c. sugar
½ c. packed brown sugar
½ c. butter, softened
½ c. peanut butter
2 tsp vanilla
1 egg
1 ½ c. flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
30 mini sized Snickers candy bars (about one bag)
In large bowl, cream together sugar, brown sugar, butter, and peanut butter. Add vanilla and egg. Combine flour, baking powder, baking soda and salt and add to peanut butter mixture. Shape dough smoothly around each candy bar, making sure the bar is completely covered, without having a lot of excess dough. Bake at 350°, on ungreased cookie sheets, for 12 minutes. Remove from oven when they are lightly golden. Cool slightly and remove from cookie sheets.
Monday, April 7, 2008
Chapati Bread
Recipe copied from http://lentilsandrice.blogspot.com
Chapati Bread is an unleavened flatbread made with whole wheat flour. It's toasted on a grill or griddle until golden brown spots form, then brushed with melted butter.
INGREDIENTS:
1-1/2 cups whole wheat flour
1/2 cup all purpose flour
1 tsp. salt
1 Tbsp. vegetable oil
1/2 to 3/4 cup warm water
PREPARATION:
In medium bowl, combine flours, salt, olive oil, and enough water to form a soft dough. Knead the dough ten times, then cover tightly and let stand for 1 hour.
When ready to cook, form 10 balls from the dough.
Roll out the balls on a lightly floured surface into 6" circles.
Heat an ungreased griddle over medium high heat. Two at a time, lay the circles on the hot griddle.
Cook until the dough starts to puff slightly, then turn and cook until light golden brown spots form.
Remove chapati to a kitchen towel and brush with melted butter. Serves 8
Chapati Bread is an unleavened flatbread made with whole wheat flour. It's toasted on a grill or griddle until golden brown spots form, then brushed with melted butter.
INGREDIENTS:
1-1/2 cups whole wheat flour
1/2 cup all purpose flour
1 tsp. salt
1 Tbsp. vegetable oil
1/2 to 3/4 cup warm water
PREPARATION:
In medium bowl, combine flours, salt, olive oil, and enough water to form a soft dough. Knead the dough ten times, then cover tightly and let stand for 1 hour.
When ready to cook, form 10 balls from the dough.
Roll out the balls on a lightly floured surface into 6" circles.
Heat an ungreased griddle over medium high heat. Two at a time, lay the circles on the hot griddle.
Cook until the dough starts to puff slightly, then turn and cook until light golden brown spots form.
Remove chapati to a kitchen towel and brush with melted butter. Serves 8
Saturday, April 5, 2008
Rebi's Pasta Primavera with Alfredo
Cook Angel Hair Pasta al dente. Drain, toss with olive oil and set aside.
Alfredo Ingredients: 1 (8 ounce) package cream cheese
1/2 cup unsalted butter 1-2garlic clove, minced
1 cup milk
1 cup of grated parmesan cheese
On the stove, heat skillet on low, and melt the cream cheese and the butter together, with garlic.
Stir in milk slowly until thickened. Add the parm and stir it until cheese is melted and no longer stringy. Toss over pasta.
Stir in:
3 grilled chicken breasts, sliced 1-2 chopped roma tomatoes 1 can sliced olives 1 cup artichoke hearts 2 cups baby spinach, washed and sliced 1/2 cup fresh basil, washed and chopped
Serve warm.
All amounts are an estimate. Other vegetables could include zucchini, (sliced thin and cooked until soft), mushrooms, capers, etc.
Alfredo Ingredients:
On the stove, heat skillet on low, and melt the cream cheese and the butter together, with garlic.
Stir in milk slowly until thickened. Add the parm and stir it until cheese is melted and no longer stringy. Toss over pasta.
Stir in:
Serve warm.
All amounts are an estimate. Other vegetables could include zucchini, (sliced thin and cooked until soft), mushrooms, capers, etc.
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