Archive for August, 2019

Aug 31

Chicken Breasts With Fresh Sage

SERVES 2-4

Ingredients
  • 4 boneless, skinless chicken breasts (or cutlets)
  • 3 tablespoons lemon juice
  • 28 fresh sage leaves
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 teaspoons sea salt
  • Freshly ground black pepper, to taste
Directions
  1. Marinate chicken with the lemon juice, sage and olive oil for 30 minutes. The lemon here both flavors and tenderizes the chicken.
  2. After 30 minutes remove chicken and pat dry. Strain marinade and put aside. Reserve sage leaves separately and put aside.
  3. In large skillet, melt butter and 2 tablespoons of olive oil until hot and bubbly. Add chicken breasts smooth side down and cook until evenly brown, about 5 minutes (cooking time will be much less if you are using cutlets). Turn breasts over and season generously with salt and pepper. Tuck reserved sage leaves around the chicken and cook until chicken is browned on the bottom but still juicy, about 5 to 10 minutes more. Do not scorch the sage.
  4. Remove chicken to platter and season second side with salt and pepper. Scatter sage leaves on top and also add lemon wedges to plate. Cover loosely with foil. Discard any fat from skillet. Add reserved lemon marinade into skillet on high heat. Reduce to a glaze, add tablespoon of butter, and pour over chicken. Serve ASAP.

 

https://food52.com/recipes/2451-chicken-breasts-with-fresh-sage

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Posted in Chicken, Main

Aug 31

Skillet-Roasted Lemon Chicken

SERVES 3

Ingredients
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon whole fennel seeds
  • Kosher salt and freshly ground black pepper
  • 1/3 cup good olive oil
  • 1 lemon, halved and sliced 1/4 inch thick (see Notes)
  • 1 yellow onion, halved and sliced 1/4 inch thick
  • 2 large garlic cloves, thinly sliced
  • 1 (4-pound) chicken, backbone removed and butterflied
  • 1/2 cup dry white wine, such as Pinot Grigio
  • Juice of 1 lemon
Directions
  1. Preheat the oven to 450°F.
  2. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
  3. Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
  4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160°F.
  5. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
  6. Notes: Remove the ends of the lemon, cut in half through the stem ends, and slice thinly crosswise. Sometimes I sprinkle the chicken with minced fresh rosemary before allowing it to rest.
  7. Make Ahead: Assemble the chicken in the pan and refrigerate for a few hours before roasting.

https://food52.com/recipes/81593-ina-garten-s-skillet-roasted-lemon-chicken

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Posted in Chicken, Main

Aug 31

Southwest Sweet Potato Tater Tot Hotdish

SERVES 8

INGREDIENTS

  • 3 tablespoons butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 red/yellow bell peppers, chopped
  • 2 poblano peppers, chopped
  • 16 ounces fresh mushrooms, stems removed, chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1/4 cup flour
  • 3/4 cup milk
  • 1 pound pepperjack cheese, cut into cubes
  • 1 14-ounce can black beans
  • 1 cup frozen corn
  • salt to taste
  • 1–2 bags sweet potato tater tots
  • red peppers, corn, cilantro, jalapeño for topping

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.
  2. Heat the butter over medium high heat in a 10.25-inch cast iron skillet. Add the onion, garlic, mushrooms, and peppers; saute until soft. Add the spices and stir to mix.
  3. Add the flour and stir to coat until everything gets sticky. Add the milk slowly, stirring after each addition, until you get a smooth mixture. Add the cheese cubes and stir until melted.
  4. Stir in the black beans and corn. Taste and adjust – this is a good time to add your salt!
  5. Top the whole thing with tater tots (I did mine in a circle formation).
  6. Bake for 20-30 minutes. BEWARE THE BUBBLING OVER – put a pan underneath to catch any drips. Let stand for a few minutes before serving.

https://pinchofyum.com/sweet-potato-tater-tot-hotdish

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Posted in Main

Aug 31

Caribbean Black Eyed Pea and Collard Green Curry

SERVES 6-8

Ingredients

  • 2 teaspoons neutral vegetable oil such as safflower or grapeseed*
  • 1 large white or yellow onion chopped
  • 2 carrots peeled and chopped
  • 2 jalapeno peppers finely chopped (you can use serrano instead, for more heat)
  • 2 cloves garlic minced
  • 1 tablespoon Jamaican curry or whatever curry powder you have
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3 cups cooked black-eyed peas 2 cans, drained and rinsed
  • 1 14.5- ounce can regular or fire roasted diced tomatoes (substitute 1 large, fresh tomato, chopped)
  • 1 russet potato peeled and chopped (about 6-7 ounces)
  • 3 cups low-sodium vegetable broth or water
  • 1/2-3/4 teaspoon salt or to taste
  • Pinch of ground cayenne pepper if desired
  • 1 bunch collard greens stems removed and sliced into ribbons
  • 1 cup full-fat canned coconut milk or cashew cream
  • Fresh lime juice to taste
  • Rice millet, quinoa, or another favorite grain, for serving

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion, carrots, and peppers. Saute, stirring occasionally, for 5-7 minutes, or until the onions are soft and clear. Add the garlic, curry, coriander, cinnamon, allspice, and a few tablespoons water. Cook, stirring frequently, for another 1-2 minutes, or until the garlic and spices are very fragrant.
  • Add the black-eyed peas, tomatoes, potato, and broth or water to the pot, along with salt to taste (I used 3/4 teaspoon) and cayenne if you’d like. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
  • Add the coconut milk and collards to the pot. Stir everything well, then re-cover and simmer for another 10 minutes. Taste, add lime juice as desired, and serve over rice or your favorite grain!

Notes

*Substitute a few tablespoons vegetable broth for a no oil version.
https://www.thefullhelping.com/caribbean-black-eyed-pea-collard-green-curry/

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Posted in Main, Vegetarian

Aug 31

Cheesy Roasted Mushroom Melts

4 servings

8 portobello mushroom caps, halved

1 sweet onion, thickly sliced

¼ cup olive oil, divided

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

8 slices crusty Italian bread

4 tablespoons cream cheese

8 tablespoons ricotta cheese

8 ounces fresh mozzarella cheese, cut into 12 slices

 

1. Preheat the oven to 425°F.

2. In a large bowl, toss the mushroom caps and onion slices with 2 tablespoons of the olive oil and the balsamic vinegar. Season with salt and pepper, then transfer to a baking sheet. Roast in the oven until the mushrooms are tender and golden, 15 to 20 minutes.

3. While the mushrooms cook, prepare the remaining ingredients. Brush or drizzle the remaining olive oil onto one side of each slice of bread.

4. Turn all the slices over. Spread 1 tablespoon cream cheese onto 4 slices of bread, and spread 2 tablespoons ricotta onto the other 4 slices.

5. To assemble the sandwiches, layer the roasted mushrooms and onions on the ricotta-slathered slices of bread (use 4 mushroom halves and 4 onion rounds per sandwich). Place 3 slices of fresh mozzarella over the vegetables, then top with a slice of cream-cheese-slathered bread.

6. Place the sandwiches on a baking sheet, and bake until the cheese is melted and the bread is golden brown, 15 minutes. Remove from the oven, cut in half and serve warm.

 

https://www.purewow.com/entry_detail/recipe/12143/Mind-Melt.htm

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Posted in Brunch, Main

Aug 31

Fresh Strawberry Ice Cream

SERVES 8-10

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 cup granulated sugar
  • 4 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 pints strawberries, hulled and cut into large dice (about 3 cups)

 

  1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Combine cream, milk, and 3/4 cup of the sugar in a large saucepan and bring to a simmer over medium heat. Stir occasionally until sugar is dissolved, about 5 minutes.
  2. 2Meanwhile, whisk egg yolks in a large bowl until foamy and light in color, about 3 minutes. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly.
  3. 3Pour cream-egg mixture back into the pan and cook over medium heat, stirring constantly, until custard coats the back of the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  4. 4Remove custard from heat and strain into a large heatproof bowl. Stir in vanilla and place mixture over the ice water bath to chill, about 10 to 15 minutes.
  5. 5Meanwhile, combine strawberries and remaining 1/4 cup sugar in a medium bowl and toss to coat. Let berries macerate for 10 minutes at room temperature. Using a potato masher or a pastry blender, mash until fruit is mostly pea-size and very saucy, then add to the cooling ice cream base.
  6. 6Once the ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight.
  7. 7Once the base is thoroughly chilled, freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 10 days.

https://www.chowhound.com/recipes/fresh-strawberry-ice-cream-12035

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Posted in Dessert

Aug 31

Mexican Chocolate Ice Cream

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 (4-inch) canela stick
  • 6 large egg yolks
  • 8 ounces milk chocolate, coarsely chopped (about 1 heaping cup)
  • 1/3 cup Patrón XO Café (or other coffee-flavored liqueur)
  1. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
  2. Combine milk, cream, half of the sugar, and canela in a large saucepan and bring to a simmer over medium heat.
  3. Meanwhile, whisk together remaining sugar and egg yolks until pale yellow. Once milk mixture is hot, slowly pour half of milk mixture into egg mixture, whisking constantly. Pour milk and egg mixture back into the saucepan and cook, stirring constantly, over low heat until it is as viscous as melted ice cream and coats the back of a spoon, about 10 to 15 minutes. (When you draw your finger across the spoon, it should make a mark through the custard.)
  4. Remove from heat, add chocolate, and whisk until chocolate is melted and custard is smooth. Whisk in coffee liqueur. Strain into a large heatproof bowl and place ice cream base over ice water bath to chill, about 10 to 15 minutes.
  5. Once ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, freeze in an ice-cream maker according to the manufacturer’s instructions.

https://www.chowhound.com/recipes/mexican-chocolate-ice-cream-11092

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Posted in Dessert, Mexican

Aug 31

Vanilla Bean Ice Cream

MAKES: 1 QUART (6-10 servings)

  • 2 cups heavy cream
  • 1 cup half-and-half
  • 2/3 cup granulated sugar
  • 2 vanilla beans, split lengthwise and scraped, seeds reserved
  • 6 large egg yolks
  1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Combine cream, half-and-half, sugar, and vanilla beans and seeds in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar is dissolved, about 12 minutes.
  2. Meanwhile, whisk egg yolks in a second large bowl until smooth. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth. Pour cream-egg mixture back into the pan and cook over low heat, stirring constantly, until custard coats the spoon, about 2 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  3. Remove custard from heat and strain through a fine-mesh strainer into a third large heatproof bowl to remove any lumps, scraping as much vanilla bean through the strainer as possible. Remove vanilla bean pods from the strainer and add to the custard. Place ice cream base over the ice bath to cool to room temperature, about 10 to 15 minutes.
  4. Cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, remove the vanilla bean pods and freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 1 week.
https://www.chowhound.com/recipes/vanilla-bean-ice-cream-11117

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Posted in Dessert

Aug 31

Rich Chocolate Ice Cream

MAKES: 1 QUART

  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup unsweetened cocoa powder
  • 4 ounces semisweet chocolate, finely chopped
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

 

  1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Set a fine-mesh strainer over a large heatproof bowl and set aside.
  2. Combine cream and milk in a large saucepan and bring to a simmer over medium heat. Remove from heat and whisk in cocoa powder until incorporated. Add chocolate and whisk until completely melted and smooth; set aside.
  3. Whisk egg yolks in a large bowl until smooth. Gradually add sugar and whisk until mixture is pale yellow and thickened, about 3 minutes. Slowly pour about a quarter of the chocolate mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs.
  4. Pour chocolate-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 5 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
  5. Remove from heat and strain through the prepared fine-mesh strainer. Stir vanilla extract into the chocolate base, then set the bowl over the ice bath to cool to room temperature, about 15 to 20 minutes.
  6. Remove the chocolate base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours or overnight. Freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in an airtight container in the freezer for up to 1 week.

https://www.chowhound.com/recipes/rich-chocolate-ice-cream-28645

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Posted in Dessert

Aug 31

Frozen Chocolate Soufflé

6 souffles

SOUFFLÉS

1¼ cups chopped semisweet chocolate

2 cups heavy cream

1 teaspoon pure vanilla extract

4 eggs

1 cup sugar

CHOCOLATE SAUCE

½ cup chopped semisweet chocolate

1 cup heavy cream

 

1. Cut six pieces of parchment paper so they are an inch taller than your ramekins and long enough to wrap around the outside (about 5 inches by 12 inches when using 6-ounce ramekins). Wrap each ramekin with a piece of parchment and secure with tape. Place the ramekins on a baking sheet or platter that will fit into your freezer.

2. MAKE THE SOUFFLÉS: Fill a medium pot with 2 inches of water and bring to a simmer over medium-low heat.

3. Put the chocolate for the soufflé into a medium bowl and place the bowl over the pot. Heat, stirring occasionally, until the chocolate is fully melted. Set aside.

4. In the bowl of an electric mixer fitted with the whip attachment, whip the cream and vanilla extract to medium peaks. Transfer the whipped cream to a medium bowl and hold in the refrigerator.

5. Wipe out the bowl of the mixer, then add the eggs and sugar and whisk to combine. Place the bowl over the pot of simmering water and continue whisking by hand until the sugar dissolves, 4 to 5 minutes.

6. Transfer the bowl back to the mixer and whip until the bowl is cool to the touch and the mixture is thick and pale, 4 to 5 minutes. Add the chocolate and mix to combine.

7. Gently fold in the reserved whipped cream and mix just until incorporated. Ladle the mixture evenly into the prepared ramekins (the mixture should be at least ½ inch higher than the edge of the ramekins).

8. Transfer the soufflés to the freezer and chill until frozen, at least 2½ hours (or up to overnight).

9. BEFORE SERVING, MAKE THE CHOCOLATE SAUCE: Place the chocolate in a medium-size heat-safe bowl. In a medium pot, bring the cream to a simmer over medium heat. Pour the hot cream over the chocolate and stir until smooth and fully combined.

10. Serve the soufflés with 2 to 3 tablespoons of chocolate sauce drizzled on top.

 

https://www.purewow.com/recipes/Frozen-Chocolate-Souffle

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Posted in Dessert

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