I know I have mentioned that I LOVE Rachael Ray, but I really can't sing enough of her praises! I retrieved this recipe from a little calender that I received as a gift for renewing my magazine subscription. It is really easy and can be made fairly healthy. I substituted turkey bacon and whole wheat pasta to make it healthier. You could also use egg substitute for the eggs if you like. I have made carbonara before using egg substitute, but it does taste better with real eggs.
Source: Everyday with Rachael Ray
Ingredients:
1 LB. Linguine Pasta
3/4 LB Bacon
2 large onions, thinly sliced
2 large egg yolks
Parmesan cheese, for sprinkling
Directions:
In boiling, salted water, cook the linguine until al dente; reserve 1.5 cups pasta cooking water. In a large, deep skillet, cook the bacon over medium heat until crisp. Discard all but 3 tbsp. bacon fat, then add the onions and cook over medium-high heat, stirring until softened. Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from the heat. Stir in the egg yolks, one at a time. Add the bacon, season with pepper and sprinkle with Parmesan.
Tuesday, December 28, 2010
Monday, December 27, 2010
Baked French Toast
My mom had Christmas brunch this year instead of dinner. She requested that I make French toast. I remember that my friend has made overnight french toast before with success, so I got this recipe from her. It was really good. The last time I made baked french toast from another recipe, it turned out to eggy, but this one was perfect!
Source: The Pampered Chef
Ingredients:
1 loaf of french bread ( I used homemade challah bread)
6 eggs
1.5 c milk
3 tbsp sugar
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
Directions:
Preheat oven to 400 degrees.
Slice the bread into thick slices and arrange in a 9x13" pan.
In a bowl, combine the eggs, milk, vanilla, salt, sugar and cinnamon.
Pour mixture onto the bread, cover dish and refrigerate overnight.
Bake in oven for 30 minutes.
Source: The Pampered Chef
Ingredients:
1 loaf of french bread ( I used homemade challah bread)
6 eggs
1.5 c milk
3 tbsp sugar
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
Directions:
Preheat oven to 400 degrees.
Slice the bread into thick slices and arrange in a 9x13" pan.
In a bowl, combine the eggs, milk, vanilla, salt, sugar and cinnamon.
Pour mixture onto the bread, cover dish and refrigerate overnight.
Bake in oven for 30 minutes.
Chocolate Fudge
My favorite holiday treat is chocolate fudge. I made fudge last year, but it turned out grainy. I went looking for a new recipe this year and found this one. It is delicious, just the way fudge should be. It was creamy and sweet, but not too sweet. I could eat the whole batch by myself! The best way to eat this is frozen straight from the freezer. This recipe makes alot, which is perfect for gifts or holiday gatherings!
Source: Kraft Foods
Yields 3 pounds or about 117 inch pieces
Ingredients:
3 cups sugar
3/4 cup butter (margarine can be used. I only use butter. It's worth the extra $)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts (optional, but I used pecans)
1 teaspoon vanilla extract
Directions:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring and not letting to scorch. Make sure your heat is at medium. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased or parchment lined 9 X 13-inch baking pan. Let cool and cut into 1-inch squares. (I prefer parchment lined as it's so easy to pop out and cut into pretty squares. Here's a little parchment paper trick for you: Cut your piece to fit down into pan with paper coming up sides. Spray your baking pan with cooking spray on bottom and up sides. Immediately lay your paper down inside and press down onto cooking spray. Spray will help your paper stick in place and form to the pan better.)
Source: Kraft Foods
Yields 3 pounds or about 117 inch pieces
Ingredients:
3 cups sugar
3/4 cup butter (margarine can be used. I only use butter. It's worth the extra $)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts (optional, but I used pecans)
1 teaspoon vanilla extract
Directions:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring and not letting to scorch. Make sure your heat is at medium. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased or parchment lined 9 X 13-inch baking pan. Let cool and cut into 1-inch squares. (I prefer parchment lined as it's so easy to pop out and cut into pretty squares. Here's a little parchment paper trick for you: Cut your piece to fit down into pan with paper coming up sides. Spray your baking pan with cooking spray on bottom and up sides. Immediately lay your paper down inside and press down onto cooking spray. Spray will help your paper stick in place and form to the pan better.)
Peanut Butter Fudge
Fudge is one of my favorite things to eat at the holidays. I really like chocolate fudge, but I wanted to make something different in addition to chocolate. This recipe was very easy and my family really liked it, but I wasn't impressed. I thought that it wasn't creamy enough and it was way too sweet, but that is just my personal opinion.
Source: Alton Brown Food Network.com
Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions:
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
Source: Alton Brown Food Network.com
Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions:
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
French Onion and Wild Mushroom Soup
This recipe was so good. I loved it because of the mushrooms, what a great addition! It was also a very easy weeknight meal.
Source: Rachael Ray
Ingredients:
4 tablespoons butter
2 tablespoons extra virgin olive oil (EVOO)
3 large onions, thinly sliced
1 bay leaf
1 1/2 teaspoons ground thyme
Salt and pepper
One container chicken or beef broth (32 ounce or 4 cups)
One package mixed dried wild mushrooms (1 ounce) ( I used fresh mushrooms sauteed with the onions)
1/4-1/3 cup dry sherry (eyeball it) ( I omitted)
4 thick slices crusty bread 1 large clove garlic, halved
1/2 pound Gruyère cheese, shredded ( I used shredded Asiago)
Preparation:
In a heavy soup pot, melt the butter with the EVOO, 2 turns of the pan, over medium-high heat. Stir in the onions, bay leaf and thyme; season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice. ( I omitted this step and just added the mushrooms to the onions at the end of their cooking time and added the beef stock after the mushrooms became soft. I cooked it until hot.)
Pre-heat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.
Source: Rachael Ray
Ingredients:
4 tablespoons butter
2 tablespoons extra virgin olive oil (EVOO)
3 large onions, thinly sliced
1 bay leaf
1 1/2 teaspoons ground thyme
Salt and pepper
One container chicken or beef broth (32 ounce or 4 cups)
One package mixed dried wild mushrooms (1 ounce) ( I used fresh mushrooms sauteed with the onions)
1/4-1/3 cup dry sherry (eyeball it) ( I omitted)
4 thick slices crusty bread 1 large clove garlic, halved
1/2 pound Gruyère cheese, shredded ( I used shredded Asiago)
Preparation:
In a heavy soup pot, melt the butter with the EVOO, 2 turns of the pan, over medium-high heat. Stir in the onions, bay leaf and thyme; season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice. ( I omitted this step and just added the mushrooms to the onions at the end of their cooking time and added the beef stock after the mushrooms became soft. I cooked it until hot.)
Pre-heat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.
Glazed Chicken & Peaches
This is a delicious recipe. It is a great combination of sweet and savory. The recipe suggests serving it with cheese biscuits, which I did.
Source: Rachael Ray
Ingredients:
2 tablespoons butter
4 peaches, pitted and thickly sliced or halved ( I used 1 pkg frozen)
1/2 lemon, juiced
1 1/2 tablespoons extra virgin olive oil (EVOO), divided
2 boneless, skinless chicken breasts ( I doubled)
4 boneless, skinless chicken thighs ( I omitted)
Salt and freshly ground black pepper
1 shallot, chopped
1 2-inch piece of fresh ginger root, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce, such as Frank's Red Hot brand ( I omitted)
2 tablespoons Worcestershire sauce
Preparation:
Heat a medium size skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon and cook until tender and lightly golden, 10 minutes. Turn off the heat.
While the peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make four equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
Drizzle the pan with the remaining EVOO, half a turn of the pan. Add the chopped shallot and the ginger and cook for 1-2 minutes. Stir in the stock, preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Serve one piece of light meat and one thigh per person.
Source: Rachael Ray
Ingredients:
2 tablespoons butter
4 peaches, pitted and thickly sliced or halved ( I used 1 pkg frozen)
1/2 lemon, juiced
1 1/2 tablespoons extra virgin olive oil (EVOO), divided
2 boneless, skinless chicken breasts ( I doubled)
4 boneless, skinless chicken thighs ( I omitted)
Salt and freshly ground black pepper
1 shallot, chopped
1 2-inch piece of fresh ginger root, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce, such as Frank's Red Hot brand ( I omitted)
2 tablespoons Worcestershire sauce
Preparation:
Heat a medium size skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon and cook until tender and lightly golden, 10 minutes. Turn off the heat.
While the peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make four equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
Drizzle the pan with the remaining EVOO, half a turn of the pan. Add the chopped shallot and the ginger and cook for 1-2 minutes. Stir in the stock, preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Serve one piece of light meat and one thigh per person.
Monday, December 20, 2010
Bacon Pierogi Bake
This recipe is so delicious and easy. It was adapted from Cooking Light, but it doesn't taste light! I would like to eat this at least once a week!
Source:http://elizabethedibleexperience.blogspot.com originally from Cooking Light - December 2010
Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)
Ingredients:
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
3 center-cut bacon slices, chopped
2 garlic cloves, minced
⅓ cup (3 ounces) 1/3-less-fat cream cheese
½ cup fat-free, lower-sodium chicken broth
½ cup (2 ounces) shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
½ teaspoon freshly ground black pepper
Preparation1. Preheat oven to 400°. 2. Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. 3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Source:http://elizabethedibleexperience.blogspot.com originally from Cooking Light - December 2010
Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)
Ingredients:
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
Cooking spray
3 center-cut bacon slices, chopped
2 garlic cloves, minced
⅓ cup (3 ounces) 1/3-less-fat cream cheese
½ cup fat-free, lower-sodium chicken broth
½ cup (2 ounces) shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
½ teaspoon freshly ground black pepper
Preparation1. Preheat oven to 400°. 2. Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. 3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Pull-Apart Sticky Buns
I usually eat cereal for breakfast all week long, so on the weekends, I like to indulge a bit! I have made sticky buns before using puff pastry, but this recipe was even easier than that! I used the method of assembling them before bed and baking them in the oven in the morning, so easy! They turned out really good. My only complaint is that the recipe states to bake for 40-45 minutes, but I think that it only needs 35 minutes tops, but my oven could be calibrated differently than the authors.
Source: http://theyummylife.com
Ingredients:
2 pounds frozen bread dough (24 Rhodes frozen dinner rolls; or 2 1-lb loaves, partially thawed for 1/2 hour and each loaf cut into 12 even pieces) ( I only used 12 rolls)
1-1/2 cups sugar (3/4 c.)
1/8 cup cinnamon
3/4 cup butter, melted
1 cup chopped pecans
Directions:
Generously butter a 9x13 baking pan. Sprinkle nuts evenly in bottom of pan. Combine sugar and cinnamon in small bowl. Melt butter in separate bowl. Dip each roll or dough piece in butter, then in sugar mixture. Place dipped dough in pan in even rows. Mix remaining butter and sugar mixture; distribute evenly over the tops of the dough. Cover with plastic wrap that is coated with cooking spray. Let rise until doubled* and bake uncovered at 350 degrees for 40-45 minutes, until browned. (Cover loosely with sheet of foil in last 10-15 minutes, if browning too quickly.) Remove from oven, let cool in pan for 5 minutes and invert onto serving platter. Serve warm.
*MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house)1. Assemble the night before, leave out to rise overnight (6-8 hours), and bake first thing in the morning.2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.3. Assemble 44-48 hours in advance, put in the fridge to rise. Remove from fridge and warm to room temperature for 45 minutes before baking.
Source: http://theyummylife.com
Ingredients:
2 pounds frozen bread dough (24 Rhodes frozen dinner rolls; or 2 1-lb loaves, partially thawed for 1/2 hour and each loaf cut into 12 even pieces) ( I only used 12 rolls)
1-1/2 cups sugar (3/4 c.)
1/8 cup cinnamon
3/4 cup butter, melted
1 cup chopped pecans
Directions:
Generously butter a 9x13 baking pan. Sprinkle nuts evenly in bottom of pan. Combine sugar and cinnamon in small bowl. Melt butter in separate bowl. Dip each roll or dough piece in butter, then in sugar mixture. Place dipped dough in pan in even rows. Mix remaining butter and sugar mixture; distribute evenly over the tops of the dough. Cover with plastic wrap that is coated with cooking spray. Let rise until doubled* and bake uncovered at 350 degrees for 40-45 minutes, until browned. (Cover loosely with sheet of foil in last 10-15 minutes, if browning too quickly.) Remove from oven, let cool in pan for 5 minutes and invert onto serving platter. Serve warm.
*MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house)1. Assemble the night before, leave out to rise overnight (6-8 hours), and bake first thing in the morning.2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.3. Assemble 44-48 hours in advance, put in the fridge to rise. Remove from fridge and warm to room temperature for 45 minutes before baking.
Swedish Meatballs
My husband requested that I make Swedish Meatballs over the weekend. I guess he misses going to Ikea! This is a very easy recipe, just a bit time consuming. It was really pretty good. I didn't really love it, but I am a picky eater and I don't care for things that contain sauce or gravy as a main ingredient, but I ate it. I just used very little gravy.
Source: http://foodnetwork.com/altonbrown
Ingredients:
2 slices fresh white bread ( I used whole wheat)
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck ( I used 1 pound)
3/4 pound ground pork ( I omitted)
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream ( I used half-and-half)
1 package of egg noodles, cooked ( my addition)
Directions:
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. ( I just mixed by hand)
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve. ( I know it is nontraditional, but I served these over egg noodles to make it more filling.)
Source: http://foodnetwork.com/altonbrown
Ingredients:
2 slices fresh white bread ( I used whole wheat)
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck ( I used 1 pound)
3/4 pound ground pork ( I omitted)
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream ( I used half-and-half)
1 package of egg noodles, cooked ( my addition)
Directions:
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. ( I just mixed by hand)
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve. ( I know it is nontraditional, but I served these over egg noodles to make it more filling.)
Baked Oatmeal with Peanut Butter
This is a really yummy weekend breakfast recipe. My husband and I loved it! I also think my 7 month old will love it once she can have peanut butter. Of course, you can omit the peanut butter, but why? The recipe calls for a 9x13" baking pan, but I don't think that it yields enough for that large of a pan. I used an 8x8 and it was perfect.
Source:http://tidymom.net
Serves 6-8
Ingredients:
1-1/2 cups quick cooking oats
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup milk
1/4 cup melted butter
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
1/2 cup Skippy® Peanut Butter ( I used 1/4 cup of generic peanut butter)
Directions:
Preheat oven to 350° and grease a 9×13 pan. Mix all ingredients together in a large bowl and stir well. Spread in to pan and bake for 20-25 minutes, or until edges are golden brown. Serve with warm milk poured over top
*Other serving suggestions
slice bananas on top then pour warm milk
sprinkle with a few mini chocolate chips
add yogurt and a little maple syrup
Source:http://tidymom.net
Serves 6-8
Ingredients:
1-1/2 cups quick cooking oats
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup milk
1/4 cup melted butter
1 egg
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
1/2 cup Skippy® Peanut Butter ( I used 1/4 cup of generic peanut butter)
Directions:
Preheat oven to 350° and grease a 9×13 pan. Mix all ingredients together in a large bowl and stir well. Spread in to pan and bake for 20-25 minutes, or until edges are golden brown. Serve with warm milk poured over top
*Other serving suggestions
slice bananas on top then pour warm milk
sprinkle with a few mini chocolate chips
add yogurt and a little maple syrup
No Knead Challah Bread
My mom requested that I make Baked French Toast for Christmas brunch, so instead of french bread, I decided to make challah bread, which is my favorite bread for french toast. This recipe makes a lot. You can get 3 loaves out of it or 2 large loaves. I chose to make only 2, due to time constraints and they were huge! I had to slice it just to get it in the freezer bag! This recipe appealed to me because you can make the dough in advance and leave it in the refrigerator for up 4 days before using, kind of like the dough for the Artisan Bread in 5 Days recipe, which I love. If you let the dough sit in the fridge for more than a few hours, the yeast flavor is magnified. I think I like this recipe even better than the Cook's Illustrated that I usually make!
Source: http://jengoestocollege.blogspot.com via King Arthur's Flour.
Makes 3 9" round loaves or 2 larger straight braids
Ingredients:
6 3/4 cups or 7 3/4 cups king arthur unbleached all-purpose flour*
1 tablespoon + 1/2 teaspoon salt
1 1/2 tbsps instant yeast
1 1/2 cups lukewarm water
4 large eggs
1/2 cup honey
1/2 cup melted butter
1 egg (any size) beaten with 1 tablespoon cold water
2 to 3 tablespoons sesame seeds or poppy seeds, optional
*See step #1, below.
Topping:
sesame seeds or poppy seeds, optional
Directions:
*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 3/4 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 3/4 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 33 ounces.To make the dough: combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk). Cover the bowl, and let the dough rise for 2 hours at cool room temperature; then refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 4 days before using.when you're ready to make challah, remove the dough from the refrigerator, and scoop out one-third of the dough (about 21 ounces) if you're making three small loaves. Transfer it to a floured work surface; a silicone mat works well here. Divide the dough into three pieces, and shape each piece into a log about 24" long. Braid the logs, pinching the strands together at each end. Lightly grease an 8" x 2" round cake pan (or a baking sheet, if you're choosing not to coil your bread). It's important that the pan is at least 2" deep. If it's not use, a 9" round pan. Coil the braid into the pan. cover the pan, and allow the braid to rise for about 90 minutes, till it's quite puffy. Towards the end of the rising time, preheat the oven to 350°F. Uncover the challah, and brush it with the egg/water mixture. Sprinkle with seeds, if desired. Bake the challah for 30 to 35 minutes, till it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F. Remove from the oven, and carefully turn out of the pan onto a rack to cool.
Jengoestocollege.blogspot.com
Source: http://jengoestocollege.blogspot.com via King Arthur's Flour.
Makes 3 9" round loaves or 2 larger straight braids
Ingredients:
6 3/4 cups or 7 3/4 cups king arthur unbleached all-purpose flour*
1 tablespoon + 1/2 teaspoon salt
1 1/2 tbsps instant yeast
1 1/2 cups lukewarm water
4 large eggs
1/2 cup honey
1/2 cup melted butter
1 egg (any size) beaten with 1 tablespoon cold water
2 to 3 tablespoons sesame seeds or poppy seeds, optional
*See step #1, below.
Topping:
sesame seeds or poppy seeds, optional
Directions:
*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 3/4 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 3/4 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 33 ounces.To make the dough: combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk). Cover the bowl, and let the dough rise for 2 hours at cool room temperature; then refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 4 days before using.when you're ready to make challah, remove the dough from the refrigerator, and scoop out one-third of the dough (about 21 ounces) if you're making three small loaves. Transfer it to a floured work surface; a silicone mat works well here. Divide the dough into three pieces, and shape each piece into a log about 24" long. Braid the logs, pinching the strands together at each end. Lightly grease an 8" x 2" round cake pan (or a baking sheet, if you're choosing not to coil your bread). It's important that the pan is at least 2" deep. If it's not use, a 9" round pan. Coil the braid into the pan. cover the pan, and allow the braid to rise for about 90 minutes, till it's quite puffy. Towards the end of the rising time, preheat the oven to 350°F. Uncover the challah, and brush it with the egg/water mixture. Sprinkle with seeds, if desired. Bake the challah for 30 to 35 minutes, till it's golden brown and an instant-read thermometer inserted into the center registers at least 190°F. Remove from the oven, and carefully turn out of the pan onto a rack to cool.
Jengoestocollege.blogspot.com
Creamy Black Bean Soup
This is a really good soup. I made some changes, but all in all I didn't veer from the original.
Source: http://dineanddish.net
adapted from Southern Living Magazine
Yield: 6 cups
Ingredients:
5 slices cottage style bacon ( I used turkey bacon)
1 cup medium onion, diced
2 garlic cloves, minced
1 32oz box Swanson’s chicken broth ( I used homemade stock)
4 (15-oz.) cans BUSH’S Black Beans, rinsed and drained ( I used 2)
1 (14.5-oz.) can diced tomatoes with zesty mild green chile's, undrained
1/2 teaspoons chili powder
1/2 teaspoons ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
2 cups sweet corn
2 cups heavy whipping cream ( I used 1/2 c half and half)
Directions
Cook bacon in a large Dutch oven until crisp. Remove bacon, cut into bite size pieces and set aside.
Sauté onion and garlic in bacon grease oven over medium-high heat 4 to 6 minutes or until tender. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Let cool 5 minutes.
Process 1/2 of the batch of soup in a large food processor until smooth. Return to the Dutch oven, and stir in corn and bacon pieces. Simmer for 10 minutes, stirring occasionally. Add the 2 cups of heavy whipping cream and heat through, approximately 5 minutes (but do not boil). Remove from heat and serve.
Source: http://dineanddish.net
adapted from Southern Living Magazine
Yield: 6 cups
Ingredients:
5 slices cottage style bacon ( I used turkey bacon)
1 cup medium onion, diced
2 garlic cloves, minced
1 32oz box Swanson’s chicken broth ( I used homemade stock)
4 (15-oz.) cans BUSH’S Black Beans, rinsed and drained ( I used 2)
1 (14.5-oz.) can diced tomatoes with zesty mild green chile's, undrained
1/2 teaspoons chili powder
1/2 teaspoons ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
2 cups sweet corn
2 cups heavy whipping cream ( I used 1/2 c half and half)
Directions
Cook bacon in a large Dutch oven until crisp. Remove bacon, cut into bite size pieces and set aside.
Sauté onion and garlic in bacon grease oven over medium-high heat 4 to 6 minutes or until tender. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Let cool 5 minutes.
Process 1/2 of the batch of soup in a large food processor until smooth. Return to the Dutch oven, and stir in corn and bacon pieces. Simmer for 10 minutes, stirring occasionally. Add the 2 cups of heavy whipping cream and heat through, approximately 5 minutes (but do not boil). Remove from heat and serve.
Tuesday, December 14, 2010
French Dip Brisket
I always look to Rachael Ray for recipe inspiration, she never disappoints! This recipe was the bomb! It was so flavorful and easy. All I had to do was a little prep in the morning before work and put it in the crock pot. It was so nice to have dinner ready when I got home! I would recommend this recipe to any one, it is so good! I made a few changes, such as use a roast instead of the brisket, since it was on sale. I also used turkey bacon to make it a bit more figure friendly.
Source: Rachaelray.com
Ingredients:
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped ( I used turkey bacon)
Salt and pepper
1 beef brisket (3 pounds) ( I used a beef chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons Worcestershire sauce
2 tablespoons honey
For serving:
1 loaf bread, cut into 4-inch sections, split and toasted ( I omitted)
Sliced Swiss cheese ( I omitted)
Flat leaf parsley, chopped (I omitted)
Preparation:
Place a large skillet over medium heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.
Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper and sear on all sides until golden brown, 3-4 minutes per side.
While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beef stock or broth, thyme, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the brisket. To serve, dunk the bread into the sauce and top with brisket, Swiss cheese, cooked veggies, more juice and parsley.
Source: Rachaelray.com
Ingredients:
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped ( I used turkey bacon)
Salt and pepper
1 beef brisket (3 pounds) ( I used a beef chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons Worcestershire sauce
2 tablespoons honey
For serving:
1 loaf bread, cut into 4-inch sections, split and toasted ( I omitted)
Sliced Swiss cheese ( I omitted)
Flat leaf parsley, chopped (I omitted)
Preparation:
Place a large skillet over medium heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.
Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper and sear on all sides until golden brown, 3-4 minutes per side.
While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beef stock or broth, thyme, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the brisket. To serve, dunk the bread into the sauce and top with brisket, Swiss cheese, cooked veggies, more juice and parsley.
Tuesday, December 7, 2010
Mexican Skillet Cornbread
This is a really great an comforting recipe. It is reminiscent of a tamale pie. It makes a bunch, so it would be ideal for a large family gathering. Next time I make it I will scale down the recipe to suit my family's needs. My only complaint is it took about 25 minutes longer to bake in the oven than the recipe specified. I would try checking it after 45 minutes, but expect it to take 60 minutes to bake.
Source: http://bunsinmyoven.com
For the filling:
1 lb ground beef ( I used ground turkey)
1 small onion, chopped (optional)
1 red bell pepper, chopped ( I omitted)
2 small tomatoes, chopped (1/2 cup of salsa would be great if you prefer)
1/2 cup shredded cheddar cheese
1 cup Monterrey jack cheese
1 packet taco seasoning (or your own recipe for seasoning mix) I used 1 tbsp chili powder and 1 tbsp cumin)
drizzle of olive oil
Drizzle some olive oil in a large skillet and heat it over medium heat. Saute the onions and bell peppers for a few minutes and then add the ground beef, breaking it up into small pieces just as you would for tacos. Cook until no longer pink and then drain. Stir in the tomatoes and taco seasoning. Remove from the heat and get to work on the cornbread.
For the cornbread:
1 3/4 cups cornmeal
1 cup all-purpose flour
2 eggs
2 1/3 cups milk (buttermilk, if you have it!)
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup corn (frozen or canned work, fresh is best!)
1 small can green chilies
butter, for greasing the skillet
Preheat the oven to 400 degrees and grease a cast iron skillet with butter. In a large bowl, combine the dry ingredients. In a separate bowl crack the eggs and stir in the milk. Pour wet ingredients into the dry ingredients and mix in the corn and green chilies. Mix well and let sit for 10 minutes to soften the cornmeal.
Pour half of the cornbread mixture into the bottom of your greased skillet. Spoon the meat mixture on top and cover with both cheeses. Spread on the remaining cornbread mixture. Bake for 30-40 minutes or until the cornbread is golden brown and cooked through.
Source: http://bunsinmyoven.com
For the filling:
1 lb ground beef ( I used ground turkey)
1 small onion, chopped (optional)
1 red bell pepper, chopped ( I omitted)
2 small tomatoes, chopped (1/2 cup of salsa would be great if you prefer)
1/2 cup shredded cheddar cheese
1 cup Monterrey jack cheese
1 packet taco seasoning (or your own recipe for seasoning mix) I used 1 tbsp chili powder and 1 tbsp cumin)
drizzle of olive oil
Drizzle some olive oil in a large skillet and heat it over medium heat. Saute the onions and bell peppers for a few minutes and then add the ground beef, breaking it up into small pieces just as you would for tacos. Cook until no longer pink and then drain. Stir in the tomatoes and taco seasoning. Remove from the heat and get to work on the cornbread.
For the cornbread:
1 3/4 cups cornmeal
1 cup all-purpose flour
2 eggs
2 1/3 cups milk (buttermilk, if you have it!)
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2/3 cup corn (frozen or canned work, fresh is best!)
1 small can green chilies
butter, for greasing the skillet
Preheat the oven to 400 degrees and grease a cast iron skillet with butter. In a large bowl, combine the dry ingredients. In a separate bowl crack the eggs and stir in the milk. Pour wet ingredients into the dry ingredients and mix in the corn and green chilies. Mix well and let sit for 10 minutes to soften the cornmeal.
Pour half of the cornbread mixture into the bottom of your greased skillet. Spoon the meat mixture on top and cover with both cheeses. Spread on the remaining cornbread mixture. Bake for 30-40 minutes or until the cornbread is golden brown and cooked through.
Coco Banana Muffins
For my birthday, my mom gifted me a gift card for Borders. I promptly went out and purchased the new Nigella cookbook. I love Nigella. She has such a Witty and unapologetic way of writing. She sounds as if she is really speaking on the page. I also love her view on cooking. She just seems to role with the flow and laughingly writes about her kitchen mishaps and doesn't take cooking too seriously. I had some bananas that were getting very ripe and I remember seeing this recipe after reading the cookbook cover to cover. It was as delicious as I expected. Moist and flavorful, but not too sweet, just as a muffin should be.
Source: Kitchen Recipes from the Heart of the Home by Nigella Lawson.
Ingredients:
3 very ripe bananas
1/2 c canola oil
2 eggs
1/2 c brown sugar ( I used white)
1.5 c flour
3 tbsp cocoa powder
1 tsp baking soda
Directions:
Preheat oven to 450 degrees
In a large bowl, smash the bananas up, until very soft, add the oil and eggs and sugar, whisking gently.
In another bowl, combine the flour, cocoa and baking soda.
Gently mix in the dry ingredients with the wet and combine.
Line a muffin tin with paper liners and pour batter in until 2/3 full.
Bake 10 minutes or until a toothpick comes out clean from a muffin.
Serves 12
Source: Kitchen Recipes from the Heart of the Home by Nigella Lawson.
Ingredients:
3 very ripe bananas
1/2 c canola oil
2 eggs
1/2 c brown sugar ( I used white)
1.5 c flour
3 tbsp cocoa powder
1 tsp baking soda
Directions:
Preheat oven to 450 degrees
In a large bowl, smash the bananas up, until very soft, add the oil and eggs and sugar, whisking gently.
In another bowl, combine the flour, cocoa and baking soda.
Gently mix in the dry ingredients with the wet and combine.
Line a muffin tin with paper liners and pour batter in until 2/3 full.
Bake 10 minutes or until a toothpick comes out clean from a muffin.
Serves 12
Monday, December 6, 2010
Gingerbread Pancakes
I made these for a weekend breakfast. I crave gingerbread over the holidays and they were different then my standard pancakes. They were pretty good, although next time I will skip using Bisquick and use my normal mix and just add the spices and molasses to it.
Source: http://smallhomebigstart.blogspot.com
Ingredients:
2 cups Bisquick Baking Mix
1 tbsp Ground Ginger
1 tsp Allspice
1/2 tsp Ground Cloves
1/4 tsp Ground Cardamon
2 Eggs
1/3 cup Molasses
2/3 cup Milk
Preparation Instructions
In a large bowl, mix dry ingredients together until blend and there are few lumps of Bisquick left.
In a medium bowl, whisk together eggs, molasses and milk until well blended.
Pour wet ingredients into dry ingredients and mix until just combined. Don't over mix.
Pour 1/4 cup portions onto a sizzling hot greased or nonstick griddle. Cook until the edges begin to dry and they are golden brown on the bottom, then flip and continue cooking until that side is golden brown, as well.
Source: http://smallhomebigstart.blogspot.com
Ingredients:
2 cups Bisquick Baking Mix
1 tbsp Ground Ginger
1 tsp Allspice
1/2 tsp Ground Cloves
1/4 tsp Ground Cardamon
2 Eggs
1/3 cup Molasses
2/3 cup Milk
Preparation Instructions
In a large bowl, mix dry ingredients together until blend and there are few lumps of Bisquick left.
In a medium bowl, whisk together eggs, molasses and milk until well blended.
Pour wet ingredients into dry ingredients and mix until just combined. Don't over mix.
Pour 1/4 cup portions onto a sizzling hot greased or nonstick griddle. Cook until the edges begin to dry and they are golden brown on the bottom, then flip and continue cooking until that side is golden brown, as well.
Thursday, December 2, 2010
Honey Wheat Pizza Dough
It is no secret that I love Pizza! In fact, I could eat it several times per week if my family would comply! This is a really great pizza dough, especially if you like your pizza very doughy. It is not suitable for a thin crust pizza. I am not picky on whether my dough is crispy or soft, I'm just happy to eat it! I topped this pizza with pepperoni, mushrooms and mozzarella, but I think the perfect combination for this dough would be ham and pineapple, which I love, but my husband refuses to eat it :( If you love delicious and cheap food, check out the blog that I cited as the source of this recipe. It is a fabulous blog, you won't be disappointed!
Source: http://budgetbytes.blogspot.com/Total Recipe cost: $1.51 Makes: one very large (16") pizza or two medium pizzas. Prep time: 15 min. Rise time: 45 min. Cook time: 15 min. Total: 1.5 hrs.
INGREDIENTS:
1 cup
whole wheat flour
1.5 - 2 cups
all purpose flour (divided)
1 cup
water
2 Tbsp
honey
2 tsp
yeast
3 Tbsp
olive oil
1.5 tsp
salt
Directions:
STEP 1: In a small bowl, stir together the water (warm), honey and yeast. Let it sit 3-5 minutes or until very frothy on top.STEP 2: Stir the olive oil and salt into the yeast mixture. Next, stir one cup of whole wheat flour into the wet ingredients until evenly mixed. Stir in the all purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.STEP 3: Turn the ball of dough out onto a floured surface and continue to add in and knead the all purpose flour until the ball of dough is stretchy and soft but not sticky (about 3-5 minutes). The total amount of flour needed will depend on how much moisture is already in your flour but it should be between 1-2 cups of all purpose flour.STEP 4: Spray a large bowl with nonstick spray and place the ball of dough inside. Loosely cover with plastic wrap and let sit for about 45 minutes or until doubled in size.STEP 5: To shape the dough, remove it from the bowl it was rising in and place it on a floured surface. Press the dough down into a large circle. This should be fairly easy since it was pretty circular in shape as it rose. Next, pick the dough up with your hands and transfer it to a pizza pan (coated in non-stick spray or sprinkled with corn meal). Press the dough out even further until it reaches the edges of the pan. Alternatively, you can pick the dough up and stretch it with your fists (this can take practice).STEP 6: Top the pizza then bake in a fully preheated, 450 degree oven for about 15 minutes or until the edges are golden brown.
Source: http://budgetbytes.blogspot.com/Total Recipe cost: $1.51 Makes: one very large (16") pizza or two medium pizzas. Prep time: 15 min. Rise time: 45 min. Cook time: 15 min. Total: 1.5 hrs.
INGREDIENTS:
1 cup
whole wheat flour
1.5 - 2 cups
all purpose flour (divided)
1 cup
water
2 Tbsp
honey
2 tsp
yeast
3 Tbsp
olive oil
1.5 tsp
salt
Directions:
STEP 1: In a small bowl, stir together the water (warm), honey and yeast. Let it sit 3-5 minutes or until very frothy on top.STEP 2: Stir the olive oil and salt into the yeast mixture. Next, stir one cup of whole wheat flour into the wet ingredients until evenly mixed. Stir in the all purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.STEP 3: Turn the ball of dough out onto a floured surface and continue to add in and knead the all purpose flour until the ball of dough is stretchy and soft but not sticky (about 3-5 minutes). The total amount of flour needed will depend on how much moisture is already in your flour but it should be between 1-2 cups of all purpose flour.STEP 4: Spray a large bowl with nonstick spray and place the ball of dough inside. Loosely cover with plastic wrap and let sit for about 45 minutes or until doubled in size.STEP 5: To shape the dough, remove it from the bowl it was rising in and place it on a floured surface. Press the dough down into a large circle. This should be fairly easy since it was pretty circular in shape as it rose. Next, pick the dough up with your hands and transfer it to a pizza pan (coated in non-stick spray or sprinkled with corn meal). Press the dough out even further until it reaches the edges of the pan. Alternatively, you can pick the dough up and stretch it with your fists (this can take practice).STEP 6: Top the pizza then bake in a fully preheated, 450 degree oven for about 15 minutes or until the edges are golden brown.
Chicken Paprikash
I found this recipe while browsing one of my favorite blogs. It is delicious! It would even be good without the chicken. You could substitute any protein or omit protein altogether. It came together pretty quickly for a weeknight meal as well.
Source: http://cinnamonspiceandeverythingnice.com
also adapted from Saveur
Ingredients:
1⁄2 cup flour + 2 tablespoons
1⁄4 cup vegetable or olive oil
1 and 1/2 pounds boneless chicken breasts
sea or kosher salt and fresh ground black pepper
2 tablespoons Hungarian sweet paprika
1 Italian frying pepper or green bell pepper, chopped
2 tomatoes, seeded and chopped or 1 (14 ounce) can diced tomatoes, drained and chopped
1 large yellow onion, minced
1 (14 ounce) can chicken broth
1 cup sour cream
12 ounces egg noodles
3 tablespoons unsalted butter (I omitted)
2 tablespoons parsley, chopped(I omitted)
Directions:
1. Use a meat mallet to tenderize the chicken and pound it out until it's even in width (not too thin). Season with salt and pepper. Put 1⁄2 cup flour on a plate, dredge chicken, shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat or in an extra large deep-sided skillet. Cook chicken until browned about 3-4 minutes on each side. Remove chicken and set aside. 3. Add paprika, peppers, tomatoes and onions to pot along with additional olive oil if needed. Cook, stirring often until onions are soft and tender. Add chicken and broth, bring to a simmer. Reduce heat and simmer, covered, until cooked through about 15 minutes. Meanwhile cook egg noodles according to package directions. 4. Whisk together 2 tablespoons flour and sour cream in a medium bowl then whisk in 3⁄4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. 5. Drain egg noodles and stir in butter and parsley. Serve with chicken.
Source: http://cinnamonspiceandeverythingnice.com
also adapted from Saveur
Ingredients:
1⁄2 cup flour + 2 tablespoons
1⁄4 cup vegetable or olive oil
1 and 1/2 pounds boneless chicken breasts
sea or kosher salt and fresh ground black pepper
2 tablespoons Hungarian sweet paprika
1 Italian frying pepper or green bell pepper, chopped
2 tomatoes, seeded and chopped or 1 (14 ounce) can diced tomatoes, drained and chopped
1 large yellow onion, minced
1 (14 ounce) can chicken broth
1 cup sour cream
12 ounces egg noodles
3 tablespoons unsalted butter (I omitted)
2 tablespoons parsley, chopped(I omitted)
Directions:
1. Use a meat mallet to tenderize the chicken and pound it out until it's even in width (not too thin). Season with salt and pepper. Put 1⁄2 cup flour on a plate, dredge chicken, shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat or in an extra large deep-sided skillet. Cook chicken until browned about 3-4 minutes on each side. Remove chicken and set aside. 3. Add paprika, peppers, tomatoes and onions to pot along with additional olive oil if needed. Cook, stirring often until onions are soft and tender. Add chicken and broth, bring to a simmer. Reduce heat and simmer, covered, until cooked through about 15 minutes. Meanwhile cook egg noodles according to package directions. 4. Whisk together 2 tablespoons flour and sour cream in a medium bowl then whisk in 3⁄4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. 5. Drain egg noodles and stir in butter and parsley. Serve with chicken.
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