Cooking, Italian Cooking, Home Cooking – Your one stop cooking resource
Posted in articles on Jun 30th, 2009
Marillenknödel – delicious dumplings filled with apricots, rolled in butter-roasted breadcrumbs. Probably the best that could happen to this fruit, at any rate for a dumpling lover like me.
Posted in articles on Jun 30th, 2009
Gyro-Style Chicken with Seasoned Fries
Ingredients
1/2 seedless cucumber, peeled and chopped (about 1 cup)
2 containers (6 ounces each) low-fat plain yogurt
1 tablespoon fresh lemon juice
1/8 teaspoon onion salt
1 bag (22 ounces) frozen waffle-cut fries
3 tablespoons lemon-herb chicken seasoning
1-1/2 pounds boneless, skinless chicken tenders
8 cups bagged iceberg salad mix
3 regular-size pita breads, each cut into quarters and warmed slightly
1 package (4 ounces) crumbled feta cheese
Directions
1. Heat oven to 450 degrees F. Place one oven rack in lowest position
and a second oven rack in highest position. Lightly coat 2 baking sheets
with nonstick cooking spray.
2. In medium-size bowl, stir together cucumber, yogurt, lemon juice and
salt. Cover; refrigerate yogurt sauce.
3. Place fries on one of the prepared baking sheets. Lightly coat with
cooking spray; toss fries with 1 tablespoon lemon-herb seasoning.
4. Bake fries on lowest rack in 450 degrees F oven for 15 minutes.
5. Meanwhile, season chicken with remaining 2 tablespoons seasoning.
Place on second baking sheet.
6. Place chicken on highest rack in 450 degree F oven; leave fries in
oven. Bake until chicken is 170 degrees F, about 15 minutes (fries bake
30 minutes total).
7. Divide chicken, fries, salad and pita quarters among 6 plates.
Sprinkle with feta. Serve yogurt sauce on side. Makes 6 servings.
Posted in articles on Jun 29th, 2009
Grilled Southwestern Chicken Pizza
1 loaf (1lb) frozen bread dough, thawed
1 can (14.5 oz) diced tomatoes with jalapenos, drained
1 package (6oz) cooked grilled chicken breast strips
1 1/2 cups shredded Mexican style four cheese blend
1 avocado, pitted, peeled and cubed
Heat grill. Place dough on lightly floured surface. Quarter dough.
Using lightly floured rolling pin, roll pieces into 7″ circles. Grill
1min or until bottom of crusts are golden. Place dough on work
surface, grilled side up. Divide tomatoes with jalapenos, chicken
breast strips, mexican four cheese blend, and avacado, evenyl among
rounds. Grill covered 2min more or until bottoms of crusts are golden
brown.
Posted in articles on Jun 28th, 2009
Guacamole Chicken Salad
Ingredients
4 small corn tortillas
1 medium-size avocado, peeled and pitted
2 tablespoons lime juice
1/2 cup skim milk
1/3 cup buttermilk
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
3/4 tablespoon salt
5 drops hot-pepper sauce
2 cups shredded iceberg lettuce
2 cups shredded cooked chicken breast
1 large sweet red pepper, cut into strips
1 jar (6.3 ounces) baby corn, drained
Directions
1. Heat oven to 350 degrees F.
2. Wrap tortillas in foil. Heat in 350 degree F oven for 10 minutes.
3. Puree avocado and lime juice in food processor. With motor running,
add skim milk and buttermilk.*
4. Transfer mixture to small bowl. Stir in cilantro, onion, salt and
hot-pepper sauce. Cover surface directly with plastic wrap. Refrigerate
until serving.
5. Place equal amounts of lettuce, chicken, red pepper and corn on each
warmed tortilla. Top with guacamole dressing. Garnish with avocado
slice, if desired. Serve immediately. Makes 4 servings.
*Note: For thinner dressing, add more skim milk, a tablespoon at a time.
Posted in articles on Jun 27th, 2009
Lebanese Chicken
Ingredients
8 skinless, boneless chicken thighs (about 1-1/2 pounds)
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon margarine or butter
2 teaspoons finely shredded orange peel
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons honey
Orange wedges (optional)
Mint leaves (optional)
Directions
In a large skillet cook chicken, onion, and garlic in hot margarine or
butter over medium heat about 6 minutes or until chicken is brown,
turning once. Add orange peel, orange juice, and salt to skillet. Bring
to boiling; reduce heat.
Cover and simmer for 5 minutes. Sprinkle
cinnamon and allspice onto chicken; drizzle with honey. Simmer,
uncovered, for 5 to 7 minutes more or until chicken is tender and no
longer pink. Makes 4 servings.
Posted in articles on Jun 26th, 2009
Lite spicy chicken strips
Ingredients
1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts,
(cut crosswise into 1/4-inch strips)
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon liquid hot pepper sauce
5 celery stalks, cut into 3-inch sticksBlue Cheese Dip Ingredients
2/3 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper
Directions
In a small bowl, whisk together the yogurt, mayonnaise and blue
cheese. Stir in the scallions and pepper and set aside while
preparing the chicken. Cover and refrigerate. (This recipe can
be made one day ahead to this point.) Heat the oil in a large,
preferably nonstick skillet. Season the chicken with the salt.
Cook the chicken over medium-high heat, stirring frequently,
until lightly browned and cooked through, 3 to 4 minutes. Remove
the skillet from the heat. Add the butter and hot pepper sauce
to the pan and swirl until the butter melts and the sauce coats
the chicken.
Serve the chicken and celery sticks along with the
blue cheese dip. Provide toothpicks for spearing the chicken and
dipping it in the sauce. Makes 6 servings
Posted in articles on Jun 25th, 2009
1. For sauce, drain plums, reserving liquid. Pit plums. In a food processor bowl or blender container, combine the pitted plums, reserved plum liquid, the orange juice concentrate, hoisin sauce, soy sauce, ginger, and the 1/4 teaspoon pepper. Cover and process or blend until mixture is nearly smooth.
2. Transfer the mixture to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened. Stir in the sesame seed.
3. Prepare grill for indirect grilling; test for medium heat above the pan. Sprinkle wings with salt and pepper; place wings in a single layer on the rack over the pan.
4. Cover and grill for 20 minutes or until an instant-read thermometer inserted into thickest portion of a wing reads 180 degree F and juices run clear. Brush wings occasionally with sauce during grilling. Heat any remaining sauce and pass with wings. Makes 8 to 10 servings.
Posted in articles on Jun 24th, 2009
Posted in articles on Jun 22nd, 2009
Jack Daniel’s Tennessee Whiskey Chicken
Serves: 4 Servings
Ingredients:
* 2 FRYING CHICKENS (2 lbs each)
* 1 c JACK DANIEL’S WHISKEY
* SALT to taste
* BLACK PEPPER to taste
Instructions:
WHISKEY SAUCE
1 lb WHITE MUSHROOMS; sliced
6 GREEN ONIONS; chopped
2 tb BUTTER
2 oz JACK DANIEL’S WHISKEY
2 c BROWN SAUCE*
Have the butcher split two small fryers or if you prefer, buy cut-up
chicken pieces. Place the chicken in a shallow pan and douse with whiskey.
Sprinkle salt and pepper over the pieces; marinate for 2 hours. Soak some
wood chips (they specify Jack Daniel’s Barrel chips) in water–if you’re
using regular wood chips, I’d suggest soaking them in whiskey? While the
chips are soaking, build a charcoal fire in your barbecue grill. Use the
wood chips in your grill to create a good smoking fire. Broil the fryvers
over the pit until well cooked. Serve with whiskey sauce. FOR WHISKEY
SAUCE: Saute the mushrooms and green onion in butter until tender. Add
whiskey and brown sauce and simmer until flavors have blended and the
alcohol has evaporated. Keep warm until serving time. * BROWN SAUCE – To
make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better
yet, make it from scratch.
Posted in articles on Jun 21st, 2009
King Ranch Chicken Casserole
1 cup onions, diced
1 cup bell peppers, diced
1/2 lb mushrooms
1/8 cup butter
1 can cream of mushroom soup, condensed
1 can cream of chicken soup, condensed
1 lb cheddar cheese, shredded
2 cups chicken, white meat, cooked and diced
1 can tomatoes, with green chilies
1 clove garlic, minced
2 tbs chili powder
1 tbs chicken broth
12 large corn tortillas, torn in quarters
In large pan, saute onions, bell pepper and mushrooms in butter.
Add soup, tomaotes and chilies, garlic, chili powder and chicken
broth. Line bottom of 9×13″ pan with pieces of tortillas. Spread
half chicken over tortillas and top with half sauce, then half of
cheese. Cover with another layer or torn corn tortillas and repeat
chicken sauce and cheese layers. Bake at 350 degrees for 30min or
until bubbly.