Ingredients:Serves 4
Sweet Potato Fries:
4 sweet potatoes , skins on
1 bunch freshly chopped sage
1/2 cup brown sugar
2 Tbsp. sea salt
2 Tbsp. cracked black pepper
1/4 cup olive oil
Sriracha Mayonnaise Dipping Sauce:
2 cups mayonnaise
1/2 cup Sriracha sauce (you can find this at a local grocery store; it's a hot sauce)
2 Tbsp. condensed milk
1 Tbsp. sea salt
Herb Mayonnaise Dipping Sauce:
1 cup mayonnaise
1/3 cup chopped mint
1/3 cup chopped Thai basil
1/3 cup chopped cilantro
2 Tbsp. sea salt
To make fries:
Cut sweet potatoes lengthwise, similar to steak fries.
Chop sage into small pieces.
Place cut sweet potatoes on a cookie sheet, one after the other.
Drizzle olive oil.
Spread brown sugar, sea salt and cracked black pepper over potatoes.
Bake in oven at 350° for 30 minutes, or until a fork can poke through easily.
Once out of the oven, sprinkle chopped sage, let cool and serve.
To make Sriracha Mayonnaise:
In a food processor, combine mayonnaise, Sriracha, condensed milk and salt.
Mix for 2 to 3 minutes until thick and creamy. Don't overmix. Serve as a dipping sauce to onion rings or fries.
To make Herb Mayonnaise:
In a food processor, combine mayonnaise, herbs and sea salt.
Mix for 2 to 3 minutes until all ingredients are well blended. Serve as a dipping sauce to onion rings or fries.
From oprah.com
Tuesday, March 24, 2009
Crispy Mustard Chicken with Carrots
Ingredients
3 slices rye bread
1/4 cup Dijon mustard
2 teaspoons freshly squeezed lime juice
1 large garlic clove, minced
4 skinless chicken legs, (drumsticks and thighs)
2 (about 10 ounces each) bone-in, skinless chicken breast halves
Coarse salt and ground pepper
2 tablespoons olive oil
5 carrots, sliced 1/4 inch thick
6 scallions, cut into 2-inch lengths
Directions
Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.
In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.
While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
Serve legs and vegetables together; reserve breast for another day. Serves 4
From marthastewart.com
Veggie-Stuffed Twice-Baked Potato Boats
Ingredients:
4 well-cleaned potatoes
2 Tbsp. olive oil
1/2 cup grated low-fat cheese , such as sharp cheddar or Parmesan
1 tsp. Italian herb seasoning
1/2 cup frozen broccoli florets
1/2 cup shelled frozen peas , thawed
1/2 cup sliced frozen carrots , thawed
1/2 cup chopped tomatoes
2 Tbsp. chopped olives
Kosher salt and freshly ground black pepper to taste
2 slices turkey bacon , cooked until crispy and crumbled
Instructions:
Preheat oven to 350°. Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create "boats."
In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheese and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.
Pop back into oven and cook for about 10 minutes, or until cheese is fully melted. Top with salsa or crumbled turkey bacon if desired, or enjoy straight from oven, serving 2 potato boats per person.Serves 4
From oprah.com
4 well-cleaned potatoes
2 Tbsp. olive oil
1/2 cup grated low-fat cheese , such as sharp cheddar or Parmesan
1 tsp. Italian herb seasoning
1/2 cup frozen broccoli florets
1/2 cup shelled frozen peas , thawed
1/2 cup sliced frozen carrots , thawed
1/2 cup chopped tomatoes
2 Tbsp. chopped olives
Kosher salt and freshly ground black pepper to taste
2 slices turkey bacon , cooked until crispy and crumbled
Instructions:
Preheat oven to 350°. Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create "boats."
In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheese and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.
Pop back into oven and cook for about 10 minutes, or until cheese is fully melted. Top with salsa or crumbled turkey bacon if desired, or enjoy straight from oven, serving 2 potato boats per person.Serves 4
From oprah.com
Bittersweet Chocolate Mousse
For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler.
Ingredients
4 large egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
3/4 cup heavy cream
Directions
Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate. Serves 4.
Note: To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.
From marthastewart.com
Batter Three Ways (Muffins, Pancakes and Waffles)
Ingredients:
4 cups all-purpose flour
2 cups sugar
2 Tbsp. baking powder
1 1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
4 lightly beaten eggs
2 cups whole milk
1 cup (2 sticks) butter , melted, then cooled slightly
1 tsp. vanilla extract
Muffins:
1/2 tsp. ground cinnamon
1/4 cup toasted, chopped pecans
1/4 cup chopped dried cherries or other dried fruit
Pancakes:
1 ripe banana , peeled and diced
1/4 cup toasted, chopped walnuts
3 Tbsp. whole milk , if needed
Waffles:
1/4 cup semisweet chocolate chips
1/4 cup peanut butter chips
Instructions
In a large bowl, sift together the flour, sugar, baking powder, salt and nutmeg. In another bowl, add the eggs, milk, butter and vanilla, and mix well. Fold the wet ingredients together with the dry until well blended. Divide the batter in half. Use half for the muffins and the remaining half for both the pancakes and the waffles.
To make muffins:
Preheat the oven to 375°.
Take half of the prepared batter and fold in the cinnamon, nuts and dried fruit.
Brush the inside of each cup of a nonstick, 12-cup muffin pan with some of the melted butter.
Divide the batter equally into each cup. and bake for 20 minutes or until tests done when pierced with a skewer.
Let muffins cool in the pan for 5 minutes before serving.
Makes 12 muffins.
To make pancakes:
Fold both the banana and the walnuts into the batter, and thin with little milk if needed.
In a large, nonstick skillet, melt 1 tablespoon of butter over a medium heat. Using a medium ice cream scoop, pour equal amounts of the batter into the pan.
Cook the pancakes until bubbles rise from the middle of each pancake.
Flip and cook for another 2 to 4 minutes. Keep cooked pancakes in a warm oven as you cook off the remaining batter.
Makes about 8 to 10 pancakes.
To make waffles:
Preheat a waffle iron. Fold the chips into the batter until well blended. Drop equal amounts of batter onto the heated waffle iron. When bubbles rise from the center of each waffle, close the top and continue to cook until crisp, about 3 minutes.
Keep cooked waffles warm in a 200° oven until you have cooked off the remaining waffles.
Makes 6 to 8 waffles.
From oprah.com
4 cups all-purpose flour
2 cups sugar
2 Tbsp. baking powder
1 1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
4 lightly beaten eggs
2 cups whole milk
1 cup (2 sticks) butter , melted, then cooled slightly
1 tsp. vanilla extract
Muffins:
1/2 tsp. ground cinnamon
1/4 cup toasted, chopped pecans
1/4 cup chopped dried cherries or other dried fruit
Pancakes:
1 ripe banana , peeled and diced
1/4 cup toasted, chopped walnuts
3 Tbsp. whole milk , if needed
Waffles:
1/4 cup semisweet chocolate chips
1/4 cup peanut butter chips
Instructions
In a large bowl, sift together the flour, sugar, baking powder, salt and nutmeg. In another bowl, add the eggs, milk, butter and vanilla, and mix well. Fold the wet ingredients together with the dry until well blended. Divide the batter in half. Use half for the muffins and the remaining half for both the pancakes and the waffles.
To make muffins:
Preheat the oven to 375°.
Take half of the prepared batter and fold in the cinnamon, nuts and dried fruit.
Brush the inside of each cup of a nonstick, 12-cup muffin pan with some of the melted butter.
Divide the batter equally into each cup. and bake for 20 minutes or until tests done when pierced with a skewer.
Let muffins cool in the pan for 5 minutes before serving.
Makes 12 muffins.
To make pancakes:
Fold both the banana and the walnuts into the batter, and thin with little milk if needed.
In a large, nonstick skillet, melt 1 tablespoon of butter over a medium heat. Using a medium ice cream scoop, pour equal amounts of the batter into the pan.
Cook the pancakes until bubbles rise from the middle of each pancake.
Flip and cook for another 2 to 4 minutes. Keep cooked pancakes in a warm oven as you cook off the remaining batter.
Makes about 8 to 10 pancakes.
To make waffles:
Preheat a waffle iron. Fold the chips into the batter until well blended. Drop equal amounts of batter onto the heated waffle iron. When bubbles rise from the center of each waffle, close the top and continue to cook until crisp, about 3 minutes.
Keep cooked waffles warm in a 200° oven until you have cooked off the remaining waffles.
Makes 6 to 8 waffles.
From oprah.com
Corn Chowder
To serve 4 generously.
1/3 of a pound of smoked bacon rendered at medium high. Reserve cooked bacon for garnish.
Leave just enough rendered fat to coat the pan and add one large finely chopped onion, a couple of chopped garlic cloves and cook until just softened.
Add finely chopped pimento- in your grocery in large jars packed in brine or oil - about half the volume of the onions. (If you are really ambitious, roast your own red peppers.)
Heat all of this together then add a one pound bag of frozen corn and mix that in until its heated through.
At this point add a rounded tablespoon of chicken base and mix it through. It will melt very quickly. Add a pint of half-and-half plus a pint of whole milk and bring this up to just a simmer and add two to three medium potatoes, cubed.
Add the spices: Black pepper and celery salt; about 1/2 teaspoon ground cumin and a 1/4 teaspoon of nutmeg.
Simmer uncovered, stirring now and then (do not allow to boil) until taters are fork tender - about 20 minutes - taste and adjust seasonings.
Serve with crumbled bacon on top and enjoy!
The product is very hefty, more stew-like than soup, just the thing after a wet slog to windward!
If you really want to do this with style and the budget permits, just at the last add three cans of lump crabmeat to this and heat them with the rest. Heaven - pure heaven!
From About.Com
New England Clam Chowder
Ingredients :
1 cup finely chopped potato
1 medium onion, chopped
1/2 teaspoon salt
1/4 cup cut-up bacon or lean salt beef
2 cans minced or whole clams, drained (reserve liquid)*
2 cups milkDash of pepper
Directions:
Cook and stir bacon and onion in saucepan until bacon is crisp and onion is tender. Add enough water, if necessary, to reserved clam liquid to measure 1 cup.
Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling. Cover and cook until potato is tender, about 15 minutes. Stir in milk.
Heat, stirring occasionally, just until hot (do not boil).
From reciperewards.com
Potato Frittata
Serves 6–8
Ingredients:
5 Tbsp. olive oil
1 tsp. kosher salt
1 large onion , finely chopped
3 large russet baking potatoes , about 1 1/2 pounds
1/2 tsp. dried Italian seasoning spice blend
6 large eggs
1/4 cup (about 5) thinly sliced scallions , plus more for garnish
1/8 to 1/4 tsp. freshly ground pepper
Instructions:
Pour 2 tablespoons of the olive oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of the salt. Carefully add the chopped onion and cook until golden, stirring occasionally, about 20 minutes. Transfer the onions to a bowl and allow them to cool, but set the pan aside because you'll reuse it shortly.
While the onions are cooking, peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices. In a saucepan of boiling salted water, cook the potatoes until almost tender, about 8 minutes. Drain in a colander and allow them to cool there. When the potatoes have cooled, combine the onions and potatoes. The onion and potato mixture may be made 1 day ahead and chilled, covered.
In a large bowl, whisk together the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt and the pepper. (I add a lot of black pepper to this omelet, but start with a little and see what you prefer.) Add the cooked onion and potato mixture and stir to combine.
In the same nonstick skillet used to sauté the onions, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the egg mixture, spreading the potatoes evenly across the pan. Reduce the heat to medium and gently stir eggs for about 1 minute or until the omelet begins to set. Shift the skillet so that 1/4 of the omelet is directly over the center of the burner and cook for 1 minute. Shift skillet 3 more times, cooking each skillet quarter for 1 minute. Reduce the heat to low, center the skillet over the burner and continue to cook the omelet until almost set, about 4 minutes.
Slide the omelet, bottom side down, onto a baking sheet or a large heatproof platter. Then invert the omelet back into skillet. Cook the other side of the omelet over low heat until golden, about 4 minutes. Slide the omelet onto a platter and allow to cool before serving. Garnish with chopped scallion if you like.
If made ahead and refrigerated, allow the omelet to come to room temperature before serving. This may be served warm or at room temperature.
From reciperewards.com
Ingredients:
5 Tbsp. olive oil
1 tsp. kosher salt
1 large onion , finely chopped
3 large russet baking potatoes , about 1 1/2 pounds
1/2 tsp. dried Italian seasoning spice blend
6 large eggs
1/4 cup (about 5) thinly sliced scallions , plus more for garnish
1/8 to 1/4 tsp. freshly ground pepper
Instructions:
Pour 2 tablespoons of the olive oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of the salt. Carefully add the chopped onion and cook until golden, stirring occasionally, about 20 minutes. Transfer the onions to a bowl and allow them to cool, but set the pan aside because you'll reuse it shortly.
While the onions are cooking, peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices. In a saucepan of boiling salted water, cook the potatoes until almost tender, about 8 minutes. Drain in a colander and allow them to cool there. When the potatoes have cooled, combine the onions and potatoes. The onion and potato mixture may be made 1 day ahead and chilled, covered.
In a large bowl, whisk together the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt and the pepper. (I add a lot of black pepper to this omelet, but start with a little and see what you prefer.) Add the cooked onion and potato mixture and stir to combine.
In the same nonstick skillet used to sauté the onions, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the egg mixture, spreading the potatoes evenly across the pan. Reduce the heat to medium and gently stir eggs for about 1 minute or until the omelet begins to set. Shift the skillet so that 1/4 of the omelet is directly over the center of the burner and cook for 1 minute. Shift skillet 3 more times, cooking each skillet quarter for 1 minute. Reduce the heat to low, center the skillet over the burner and continue to cook the omelet until almost set, about 4 minutes.
Slide the omelet, bottom side down, onto a baking sheet or a large heatproof platter. Then invert the omelet back into skillet. Cook the other side of the omelet over low heat until golden, about 4 minutes. Slide the omelet onto a platter and allow to cool before serving. Garnish with chopped scallion if you like.
If made ahead and refrigerated, allow the omelet to come to room temperature before serving. This may be served warm or at room temperature.
From reciperewards.com
Harvest Pumpkin Soup
Ingredients
1 1/2 teaspoons salt
1/2 teaspoon ground sage
1/4 teaspoon ground nutmeg
2 small pumpkins (about 1 pound each)
3 cups chicken stock
3/4 cup heavy cream
4 tablespoons sour cream
Directions:
Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes.
Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins. Add chicken stock to the pumpkin and puree.
Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.
Makes 4 servings
From reciperewards.com
Broccoli Cheese Soup
Ingredients:
4 chicken bouillon cubes
4 cups water
2 cans cream of chicken soup
1 (10 to 12 ounce) box chopped broccoli
1 1/2 cups raw potatoes, diced
1 small onion, chopped
1 pound Velveeta cheese
Instructions
Boil 4 cups of water and dissolve bouillon in it. Add the vegetables and cook over low heat until potatoes are soft. Add cheese and cook until melted.
From reciperewards.com
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