Wednesday, September 12, 2007
Chicken with Garlic, Basil, and Parsley
Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 50 Minutes
Yields: 4 servings
1 tablespoon dried parsley, divided
1 tablespoon dried basil, divided
4 skinless, boneless chicken breast halves
4 cloves garlic, thinly sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 tomatoes, sliced
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.
Sunday, September 2, 2007
1/4 cup warm water (110-115 degrees)
4 cups of all purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter
1 cup warm milk (110 - 115 degrees)
3 egg yolks, lightly beaten
3 tablespoons butter
1/2 cup sugar
2 teaspoons ground cinnamon
1 1/2 cups confectioners' sugar
2 tablespoons butter, softened
1 1/2 teaspoons vanilla extract
2 tablespoons milk
In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt; cut in the butter until crumbly. Add yeast mixture, milk and egg yolks; stir to form a soft dough. Cover and refrigerate 4 hours or overnight. Divide dough in half; roll each half into a 12 inch X 10 inch rectangle. Spread with butter. Combine sugar and cinnamon; sprinlke half over each piece. Roll up, jelly-roll style, starting at the long end. Cut each roll into 12 slices. Place in greased muffin cups. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until golden brown. For glaze, cream sugar and butter in a mixing bowl. Add vanilla and milk; beat until smooth. Remove rolls to a wire rack; spread with glaze.
Tuesday, August 28, 2007
1 1/2 cups chopped cooked ham
1/2 cup chopped onion
1/4 cup chopped red bell peppers
1 (10 ounce) package frozen cut asparagus, thawed
2 cups milk
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
3/4 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Cheddar cheese
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.
Thursday, August 23, 2007
This is another recipe I recieved in my email and wanted to share it with you. Hope you like it.
Lots of oranges in this one. There's orange juice in the dressing and mandarin orange sections in the salad. And the grilled chicken is basted and grilled with a bit of the orange marinade.
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 6 servings
1/2 cup orange juice
1/2 cup white wine vinegar
1/4 cup olive oil
4 tablespoons salt-free garlic and herb seasoning blend
1 1/2 tablespoons white sugar
1 pound skinless, boneless chicken breast halves
1 head romaine lettuce- rinsed, dried and chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots
Preheat grill for medium-high heat.
In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve
Friday, August 17, 2007
8 oz. self-rising flour or plain flour with 4 teaspoons baking powder.
1/2 teaspoon mixed spice, if desired
2 oz. margarine or cooking fat or dripping
2 oz. sugar
2 oz. mixed dried fruit, chopped if required
1 egg or 1 reconstituted dried egg
milk or milk and water to mix
2 teaspoons sugar for topping
METHOD: Sift the flour or flour and baking powder and spice. Rub in margarine, fat or drippings, add the sugar, dried fruit and the egg. Gradually add enough milk or milk and water to make a sticky consistency. Put spoonfuls on to one or two greased baking sheets. Sprinkle with the sugar and bake in a hot to very hot over for 10-12 minutes.
Wednesday, August 15, 2007
Tuesday, August 14, 2007
1 medium marrow
8 oz. carrots, sliced
1 cup runner beans, sliced
1 oz. margarine
2 tbl flour
1/2 pint household milk and vegetable stock
4 oz. cheese, grated
salt & pepper
METHOD: Peel the marrow, unless garden fresh, remove the seeds and cut into large pieces. Put the carrots and beans in a saucepan of boiling salted water. Cover and cook until almost tender. Add the marrow, cook for 5 minutes. Serve with Cheese Sauce.
Melt the margarine in a saucepan, blend in the flour, cook for a few minutes, add the milk and vegetable stock to make a thick sauce, stir until smooth, add the grated cheese and seasoning. Pour the sauce over the marrow, carrots and beans. Brown under the grill. Serve with potatoes.
I know about the marrow in bones, but wasn't sure what they meant by marrow in this recipe so I had to do some research on it, to find out what it is. What I have found out about it is, sometimes marrow from the bones come out into the sauce to add flavor. There is also a spoon you can use to extract the marrow that is still in the cooked bone to add to the sauce. It is a long skinny spoon that can fit into the hole of the bone to get all the marrow out. I have seen these spoons but have no clue about the name of them, or where you can get one. Now I want one. I usually break my bones and cook them in the juice longer then take toothpicks and scrape the marrow out of the bones that way.
Another thing I wanted to know about this recipe was the runner beans and what are they. Here is what I found on the runner bean in the wikipedia:
This photo is of a scarlet runner bean.
The runner bean (Phaseolus coccineus, Fabaceae) is often called the scarlet runner bean since most varieties have red flowers and multicolored seeds, though some have white flowers and white seeds. It differs from the common bean in several respects: the cotyledons stay in the ground during germination, and the plant is a perennial with tuberous roots (though it is usually treated as an annual).
The green pods are edible whole but in some varieties (the scarlet runner) tend to become fibrous early, and only the seeds within are eaten. The seeds can be used fresh or as dried beans. The starchy roots are still eaten by Central American Indians. The scarlet runner is widely grown for its attractive flowers by people who would never think of eating it.
Runner beans contain traces of a poisonous lectin Phytohaemagglutinin and hence must be thoroughly cooked before consumption.
The flower of a scarlet runner bean
This species originated from the mountains of Central America.
Phaseolus coccineus subsp. darwinianus is a cultivated subspecies of P. coccineus, it is commonly referred to as the Botil bean in Mexico.
Aztec Half-Runner, also called "Potato bean"
White Dutch Runner
Retrieved from "http://en.wikipedia.org/wiki/Runner_bean"
Monday, August 13, 2007
Sunday, August 12, 2007
- Mix olives, tomato, celery and garlic in bowl. Whisk vinegar, seasoning, salt, pepper and oil in another bowl. Add to olive mixture. Refrigerate at least 1 hour.
- Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. To with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. weight with heavy pot Let stand at room temperature 1 hour. Cut in 8 wedges.
Saturday, August 11, 2007
If you like Spices and Seafood, McCormicks has a great book for sale Called Mccormick & Schmick's Seafood Restaurant Cookbook HERE: http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=0974568651
If you are a lover of seafood this is the book for you. Absolutely brimming over with detailed information about seafood, how to cook it, keep yourself safe eating it and just plain enjoying it. Chef King shares with the reader his recipes of seafood that are used in the famous "McCormick & Schmick's Seafood Restaurants," perhaps now you can enjoy these delicious meals at home. We are given many recipes such as, Seafood Cocktails, Spenger's Fish Tacos, Apple Halibut and Grilled Rainbow Trout
- Empty Taco Seasoning on a plate or into a plastic bag. Add chicken strips and toss to coat.
- In a large skillet, heat oil over medium heat. Add chicken and saute 5-7 min. or until done.
- Stir in tomato & preserves. Cover & simmer 10 min.
Side Dishes: cooked white rice, yellow squash.
I got this recipe off a free recipe card at the store where the spices were. A McCormick spice recipe and it is dated 2002. Enjoy.
Thursday, August 9, 2007
Wednesday, August 8, 2007
1 pound ground beef
1 medium onion, chopped
2 medium unpeeled red potatoes, julienned
2 cups shredded cabbage
2 cups thinly sliced celery
1/2 cup water
Salt & Pepper to taste
In a large skillet, brown beef and onion; drain. Add remaining ingredients. Cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally. Makes 6 servings.