Thursday, March 24, 2011

Chicken Piccata

Chicken Piccata:
4 chicken cutlets pounded even
1/2 cup all purpose flour
2 tbs olive oil
1 cup dry white wine
1 tbs butter
half a lemon
2 tbs drained capers
1 garlic clove
1 tbs chopped parsley
salt and pepper

Heat large pan with oil. Sprinkle cutlets with salt and pepper. Lightly coat in flour. Brown on both sides and remove. Pour wine into the hot pan and reduce by half. Scrap bits from pan with a wooden spoon. Add remaining ingredients and put the chicken into the sauce flipping to coat until most of the sauce is absorbed. Serve with remaining sauce pour over top.

*this would be great recipie for veal, pork, and white fish

Wednesday, March 23, 2011

Green Vegetables Risotto

Green Vegetable Risotto:
1 small bag arborio rice (about 2 cups)
1 onion diced
3/4 cup white wine
5 cups chicken stock
1 tbs butter
1 tbs oil
1oz cream cheese
1/2 cup parmesan cheese
half a lemon
2 tsp salt
1/2 tsp pepper
vegetables: (your choice)
        I used green beans, spinach, and peas

Risotto is a process, but well worth the 30 minutes for a silky creamy dish.

Melt butter with oil in bottom on large pot. Add onion and cook till tender about 5 minutes. Mix in rice until each grain is coated with oil and butter. Keep heat on medium- medium high for a steady simmer and add the wine. Stir constantly until wine is absorbed. Add chicken stock one cup at a time stirring constantly after each cup until stock is absorbed, then add the next. When you add the fifth cup of stock add the vegetables, (i like to cut mine into bite size pieces) Once the fifth cup of stock is absorbed you will have a creamy thick consistency, add cheeses, juice of half a lemon, salt and pepper. Mix well and serve.  Great served as the main dish or a side item.

Note: the process of add the liquid slowly to uncooked rice allows the rice to release it starched and develop a creamy texture. The constant stirring helps with the process.  

Monday, March 21, 2011

Chocolate Chip Bundt Cake

This is a recipe from a fabulous book, The Charleston Cake Lady.

Chocolate Chip Bundt Cake:
Grease and flour a 12 cup bundt pan

1 box butter golden recipe cake mix
1/3 granulated sugar
1 8oz container sour cream
2/3 cup vegetable oil
3 large eggs
1 tsp vanilla
1 12oz bag mini chocolate chips

Mix cake mix, sugar, sour cream, and oil until well combined. Add eggs one at a time. Add vanilla and mix for 3-4 more minutes on medium. Stir in chocolate chips and pour into bundt pan. Bake at 350 degrees for 50-60 minutes, until toothpick inserted in middle comes out clean. Let cook completely before removing from pan.  

Strawberry and Banana Dessert

This is the perfect easy and inexpensive dessert to feed a large crowd!

Strawberry and Banana Dessert:
1 large box vanilla cook and serve pudding, made according to package direction and chilled
1 angel food cake (from bakery) cubed
6 bananas sliced
2 lbs strawberry sliced
3 cups heavy whipping cream
1 tsp vanilla
1/2 cup powdered sugar

Beat whipping cream, sugar, and vanilla in a large bowl until thick and whisk leave a track.

In a large clear dish or bowl layer half the angel food cake, then half vanilla pudding. Next, layer all the bananas (make it look nice around the edge) then half the whipped cream. Remaining cake and pudding, then all the strawberries (make a ring around the edge) Put rest of whipped cream in the center and work towards the edge, but leave enough room for a strawberry boarder. Top with a shaved chocolate (optional).

Wednesday, March 16, 2011

Roasted Potatoes

Roasted Fingerling Potatoes:

1 lbs potatoes, cut into bite size
3 tbs olive oil
generous pinch of salt and pepper
2 tbs whole grain mustard

Dipping sauce
1/4 cup sour cream
1 tbs whole grain mustard
1/2 tsp honey
small pinch salt and pepper

Preheat oven 400 degrees

In a large bowl, toss all the ingredients together with the potatoes and spread in one layer on a large baking sheet. Bake 40 minutes or until fork tender.

Mix ingredients together for dipping sauce and serve with potatoes.

Roasted Pork Loin

Roasted Pork Loin:
3-4 lbs boneless pork loin
1/4 cup olive oil
2 tbs dijon mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp tarragon
1/2 tsp thyme
1/2 tsp rosemary
pinch red pepper flakes
3 gloves garlic
2 pieces bacon
2 bay leaves
1 large onion sliced in thick rounds
3 cups chicken stock
2-3 tbs flour

Combine oil, mustard, and next seven ingredients in a large plastic bag. Put the loin in the bag and massage. Let marinate a couple hours or overnight.

Pre heat oven to 400 degrees. Place loin on top of onion slices. Add bacon bay leaves and 1 cup chicken stock to bottom of the roasting pan. Cook pork uncovered for about an hour  until internal temperature in 140 degrees. Remove and transfer to a platter, tent with aluminum foil and let rest 15 minutes. Place the roasting pan on the stove top and turn on high. Whisk in flour until it turns pasty, gradually whisk in more chicken stock until you have reached the thickness you want. If it doesn't thicken enough add a little more flour. Remove bay leaves and bacon the serve.

Tuesday, March 15, 2011

Decadent Chocolate Cake

Decadent Chocolate Cake:

2 box chocolate cake mix (i used duncan hines)
1/2 cup vegetable oil
1/2 cup cold coffee
1 cup milk
6 eggs

Filling: (optional)
1/4 cup sour cream
2 tbs chocolate syrup
2 tbs milk
2 tbs coffee

1 cup chocolate chips
4 tbs milk

Mix all ingredients together for 2 minutes then  pour into 2 8inch round cake pans. I like to spray with nonstick spray then dust with cocoa powder.

Let cake cool completely and remove from pans. Punch holes all over with end of wooden spoon or scewer. Mix ingredients for fillin and pour over each layer and let it absorb, about 10 minutes.

Melt chocolate and mix in milk. Pour half over first layer, top with second later and pour rest of melted chocolate over.

Wednesday, March 9, 2011

Roasted Chicken

This chicken was delicious and beautifully golden brown, unfortunately I forgot to take a picture before cutting.

Roasted Chicken:
1 tsp crushed rosemary
1 tsp thyme
1 tsp fennel seeds
1 tsp salt
1/2 tsp pepper
1/2 teaspoons garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1 lemon
1 onion
1 whole chicken or chicken already quartered with skin on
1 tbs butter
olive oil

I know this seems like alot of ingredients, but usually you can find a seasoning pack including all of them. These are very universal seasonings that will last a long time if you go ahead and buy them.

Preheat oven 475 degrees. Mix all the seasonings together for a dry rub. Rub chicken all over with olive oil then generously with seasonings. Don't feel like you have to use all of it, but don't be shy with them either.
Spread butter underneath the skin. Lay whole chicken breast side up with legs tied and wings tucked in. I use a large roasting pan, but for chicken quarters use a baking sheet.

Bake whole chicken for 1 hour and 20 minutes on lower half of oven. Until thermometer in leg joint reads 165 degrees

Bake quarters on center oven rack for 45 minutes or until thermometer in center of each piece reads 165 degrees.

Thursday, March 3, 2011

Collard Greens

Collard Greens:
2 bags chopped collards or 2 bunches and remove stems
2 quart low sodium chicken stock
smoked ham hocks
2 tbs vinegar, i like to use half red wine and half balsamic
1 tbs brown sugar
1 onion peeled and halved
2 whole garlic gloves
2 bay leaves
salt and pepper

Heat everything except collards in a large stock pot. Leave on medium low for 20 minutes to let flavors marry. Turn to high and add collards. When wilted reduce to medium low and let for 40 minutes until tender. Taste for salt and pepper.