Tuesday, June 11, 2019

Light Chicken Piccata


(makes 4 servings)

Ingredients
2 tablespoons flour, divided
2 tablespoon grated Parmesan Cheese
2 teaspoons olive oil
1/4 teaspoon pepper
1 tablespoon shallots, minced
1 lb boneless, skinless chicken breast cutlets
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 tablespoon butter
3 tablespoons freshly squeezed lemon juice
3 tablespoons capers
2 tablespoons parsley, chopped
1 teaspoon tarragon

Directions

1.Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.

2.Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.

3.Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).

4.Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.

5.Serve chicken with a light salad or pasta. pour sauce over chicken.

Recipe
From: 12Tomatoes.com

Apple Bundt Cake


Big chunks of apples nestled into a cinnamon spice cake batter and covered in glorious homemade caramel sauce.


Ingredients
Cake
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 2 tsp.vanilla extract
  • 3 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon spice
  • 1 tsp. salt
  • 3 medium Granny Smith apples - peeled, cored. and chopped
Caramel Glaze
  • 1/2 cup butter
  • 2 tsp. heavy cream
  • 1/2 cup packed brown sugar
  • 1 tsp. vanilla extract
Instructions
Cake
  1. Preheat the oven to 325°F. Grease a 9 inch Bundt pan.
  2. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.
  3. Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.
  4. Fold in the apples by hand. Pour into the prepared bundt pan.
  5. Bake for 55-70 minutes or until an inserted toothpick comes out clean.
  6. Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.
Caramel Glaze
  1. Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.
  2. Bring to a boil, stirring to dissolve the sugar, then remove from the heat.
  3. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.
  4. Drizzle over the warm cake.

Recipe by:  iambaker.net

Monday, June 10, 2019

Slow Cooker Balsamic Glazed Chuck Roast


Moist and fall apart tender beef chuck roast in a tasty balsamic glaze that is so easy to make in the slow cooker!


INGREDIENTS
1 tablespoon oil
3 pounds Harter House Chuck Roast
1 large onion, sliced
4 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 tablespoons soy sauce (or tamari)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 pound baby carrots (optional)
1 pound mini potatoes or diced potatoes (optional)
2 tablespoons cornstarch + 2 tablespoons water

DIRECTIONS
Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.
Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)
Remove the carrots, potatoes and beef and slice or shred the beef.

Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.

OPTION
Skip the first 2 steps and place everything into the slow cooker.

OPTION
Instead of using the crock pot, place additional ingredients in the pot you cooked the meat in, bring to a boil, reduce the heat, simmer,  and cook until meat is pull apart tender, about 3-4 hours 
OR transfer the pot to a 275 F oven and braise until the meat is pull apart tender, about 3-4 hours.


Recipe from Closetcooking.com

Monday, June 3, 2019

Garlic Butter Baked Pork Chops with 2 sides



Garlic Butter Baked Pork chops are juicy, tender, and super flavorful thanks to the amazing butter sauce. 

INGREDIENTS
2 medium sized Pork Chops
kosher salt and freshly ground pepper
4 Tablespoons butter - melted
1 Tablespoon fresh thyme - chopped
2 cloves garlic - minced
1 Tablespoon extra virgin olive oil

INSTRUCTIONS

  1. Preheat oven to 375 F.
  2. Season the pork chops with salt and pepper, and set aside.
  3. In a small bowl, mix together the butter, thyme, and garlic.  Set aside.
  4. In a cast iron skillet, heat olive oil over medium heat.
  5. When the skillet is really hot, add the pork chops.  Sear until golden, about 2 minutes per side.
  6. Pour garlic butter mixture over the pork chops.
  7. Place the skillet in the oven, and cook until the pork chops reach an internal temperature of 145 F, about 10-12 minutes.  The time depends on the thickness of the pork chops.*
  8. Remove from the oven.  Using a spoon, pour some of the butter sauce left in the skillet onto the pork chops before serving.

*  Insert the thermometer into the thickest part of the pork chop.



CRISPY ROASTED GREEN BEANS

INGREDIENTS
2 pounds green beans - trimmed
4 teaspoons extra virgin olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
salt and fresh ground pepper

INSTRUCTIONS

  1. Preheat oven to 425 F
  2. Place a baking sheet in the oven for 10 minutes
  3. In a medium bowl, place the green beans and all the remaining ingredients.
  4. Mix well.
  5. Arrange the seasoned green beans in a single layer on the preheated baking sheet.
  6. Bake for about 8 minutes or until crisp tender.


ROASTED BUTTERNUT SQUASH MASH

INGREDIENTS
1 butternut squash
2 Tablespoons extra virgin olive oil
3 gloves garlic - minced
4 Tablespoons butter
Salt and black pepper
cayenne pepper for garnish

INSTRUCTIONS

  1. Preheat oven to 400 F
  2. Line a baking sheet with parchment paper or aluminum foil.  Set aside
  3. Wash and cut the butternut squash in half lengthwise.  Using a spoon, scoop out the seeds.
  4. Place both halves face up on the prepared baking sheet.
  5. Drizzle with olive oil and season with salt, pepper, and garlic.
  6. Roast in the oven for 45 - 60 minutes until fork tender.
  7. Remove the squash from the oven, and let cool for about 5 minutes.
  8. Using a large spoon, remove all of the squash flesh from the skin, and place it into a bowl for mashing.
  9. Add the butter, sea salt and pepper, and mash well until fluffy and smooth.  I like to use a hand mixer.
  10. Sprinkle with cayenne pepper and butter for extra flavor before serving.





Monday, May 27, 2019

Mandarin Shrimp Pasta



This recipe came from one of my business associates,
Jan O'Rear.

I recently came across it again and knew that I wanted to make it. 

Jan brought it and served it cold at our social event.



INGREDIENTS
1 pound raw shrimp, shells removed
1 cup Italian dressing, divided
1 tablespoon peanut butter
1 tablespoon soy sauce
1 tablespoon honey
1 inch ginger root, peeled and grated
1/2 teaspoon red pepper flakes
1 tablespoon canola oil
1 tablespoon sesame oil
1 medium carrot, peeled and grated
6 green onions, chopped
3 tablespoons finely chopped cilantro
1 8-ounce can mandarin oranges, drained
8 ounce package almond silvers or sliced almonds, toasted (see instructions below)
3 cups angel hair pasta, cooked

INSTRUCTIONS
  1. Marinate shrimp in refrigerator for 1 hour in 1/3 cup of Italian dressing; drain shrimp after 1 hour.
  2. While the shrimp is marinating, in a separate bowl, whisk together the remaining Italian dressing, peanut butter, soy sauce, honey, grated ginger root and red pepper flakes. Set sauce aside. *
  3. Toast almonds in a dry pan for 4 minutes, in a preheated 350 degree oven. Set aside.
  4. Boil pasta according to package directions, drain and set aside.
  5. Saute the grated carrots, chopped green onions and chopped cilantro in the canola oil with the sesame oil until browned.  **
  6. Add the shrimp and saute until the shrimp are pink and opaque.
  7. Combine pasta, vegetables, shrimp and sauce in a large saute pan and heat thoroughly, stirring continually, until heated through.
  8. Garnish with toasted almonds and mandarin oranges.
  9. Serve hot or cold.
*   I use this as a guideline.  I may double the dressing for this recipe.
** I also like more cilantro and almonds.

For a variation, substitute 1 lb. boneless chicken breast cut into 1-inch pieces for the shrimp and add (1) 8 oz. can of sliced water chestnuts is desired.

Easy Cheesy Garlic Breadsticks

Easy Cheesy Garlic Breadsticks
Ingredients
1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1 cloves garlic, finely minced
1/2 cup mozzarella cheese, grated
1 tablespoon parmesan cheese
1 tablespoon dried basil
salt & pepper to taste

Preparation

1. Preheat oven to 425.
2. Mix butter and garlic in a small bowl and set aside.
3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.



Easy Cheesy Garlic Breadsticks


4. Sprinkle cheeses and spices evenly over the dough.
5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.


Easy Cheesy Garlic Breadsticks

6. Bake for 10-12 minutes or until light golden brown.
7. Recut along each strip and remove from cooking sheet.
8. Serve sticks warm with marinara sauce.

I found this recipe at SugarApron.com.

CARBONARA WITH PAN SEARED SCALLOPS






Ingredients for Carbonara
8 slices of Harter House thick cut bacon diced
1 shallot finely sliced
1 clove garlic (leave whole)
4 green onions
2 egg yolks
½ cup cream
1 cup parmigiano reggiano grated
fresh ground pepper
pasta of your choice (I used Linguine, but most recipes use Spaghetti)

Instructions
Pasta Carbonara
Start cooking pasta in large stainless steel pot.
In small bowl mix together cream, egg yolks and ¾ of cheese.
In large skillet cook bacon until crisp, add shallots and ½ green Onions.
Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
When pasta is finished cooking, drain well, then add to skillet of bacon.
Toss well, then transfer to large bowl.
Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.
Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.

Perfect Pan Seared Scallops
Blot scallops with paper towel to remove any water. Salt and pepper.
Heat large non-stick frying pan, add 2 tablespoons olive oil.
Make sure frying pan is hot before adding scallops but not smoking.
Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)
Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.
Turn to sear other side. (about 1-3 more minutes)
Add 2 tablespoons of butter to pan now.
Spoon the melted butter over the scallops as the other side finishes cooking.
Transfer to paper towel covered plate.
Keep warm in oven, if making in batches.