Recipe for Ooey Gooey Cheesy Meatballs - looks rich!
http://what2cook.net/2013/
More recipes: http://
http://what2cook.net/2013/
More recipes: http://
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Espresso Martini Cocktail
1 oz Cold Espresso
1 1/2 oz Absolut Vodka
1 1/2 oz Kahlua Coffee Liqueur
1 oz white Creme de Cacao
Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass. It should be somewhat frothy.
1 oz Cold Espresso
1 1/2 oz Absolut Vodka
1 1/2 oz Kahlua Coffee Liqueur
1 oz white Creme de Cacao
Pour ingredients into shaker filled with ice, shake vigorously, and strain into chilled martini glass. It should be somewhat frothy.
GARLIC PARMESAN PULL APART BREAD
1 can of refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)
Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.
While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
amandathevirtuouswife.com
1 can of refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)
Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.
While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
amandathevirtuouswife.com
Ham and Cheese Sliders
http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html
Ingredients:
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce
Instructions:
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
More recipes: http://thegardeningcook.com/category/recipes/
http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html
Ingredients:
24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
Poppy seed sauce
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce
Instructions:
In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
More recipes: http://thegardeningcook.com/category/recipes/
Chicken Alfredo Roll-ups
9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice
Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
Serves 3, 3 roll-ups each
Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese
In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.
9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice
Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
Serves 3, 3 roll-ups each
Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese
In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.
You may never fry chicken again after tasting this baked crispy chicken.
Crispy Cheddar Chicken
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Crispy Cheddar Chicken
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Speedy Ravioli Bake
Ingredients
- 2 packages (9 oz each) refrigerated cheese filled ravioli
- 1 jar (25 oz) chunky tomato pasta sauce
- 1 teaspoon dried basil leaves
- 2 cups shredded mozzarella cheese
Instructions
- Heat over to 400 degrees F.
- Cook ravioli as directed on the packaging. Drain and set aside.
- In same saucepan, mix pasta sauce and basil. Cook over medium heat for about 5 minutes until heated. Stir in ravioli.
- Pour into ungreased 13×9 glass baking dish. Sprinkle cheese over the top.
- Bake uncovered for about 10 minutes or until sauce is bubbly and cheese is melted.
GARLIC BUTTER BAKED TILAPIA FILLETS
*slightly adapted from Hot Eats & Cool Reads*
*slightly adapted from Hot Eats & Cool Reads*
1 # tilapia fillets
3 cloves garlic, minced
1/4 c. butter, melted
(or Smart Balance)
1 tsp. dried parsley, optional
1 tsp. fresh lime juice
salt and pepper to taste
(I have a saltless garlic pepper that I used)
Preheat oven to 400.
You may grease a glass baking dish, but I preferred lining a pan with nonstick foil for easy cleanup.
Place fillets in baking dish in single layer. Combine garlic, butter, parsley, lime juice and spices. Pour over fish. Bake about 30 minutes or until fish flakes easily with a fork. (My hubby prefers a drier fish, so I baked ours for nearly 40 minutes).
Loaded Potato Bites~YUM
Makes 18-24 bites depending on size
2 cups leftover mashed potatoes
2 tablespoons of flour
2/3 cup of shredded cheddar cheese
3 strips bacon
1/3 cup scallions, chopped
1 egg
1 ¼ - 1 ½ cups Italian bread crumbs
Oil for frying
Salt and Pepper
Ranch or Honey Mustard for dipping
Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile, shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small balls. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Heat oil in a medium sauce pan (or use your fryer) over med/med hi heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. Once oil is ready, add potato balls in small batches and fry for 1-2 minutes-it will depend on size. Remove with slotted spoon and place on plate lined with paper towels to allow excess oil to drain off. Repeat until done. Allow to cool for a minute or two and serve with dipping sauce.
Makes 18-24 bites depending on size
2 cups leftover mashed potatoes
2 tablespoons of flour
2/3 cup of shredded cheddar cheese
3 strips bacon
1/3 cup scallions, chopped
1 egg
1 ¼ - 1 ½ cups Italian bread crumbs
Oil for frying
Salt and Pepper
Ranch or Honey Mustard for dipping
Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile, shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small balls. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Heat oil in a medium sauce pan (or use your fryer) over med/med hi heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. Once oil is ready, add potato balls in small batches and fry for 1-2 minutes-it will depend on size. Remove with slotted spoon and place on plate lined with paper towels to allow excess oil to drain off. Repeat until done. Allow to cool for a minute or two and serve with dipping sauce.
Cheesy Hashbrown Potatoes
I love that the recipe uses real ingredients and doesn't required any canned soup!
Makes a 9×13 pan (8-10 servings)
INGREDIENTS:
- 8-9 medium large potatoes OR 2 lbs. frozen shredded hashbrowns
- 2 cups shredded cheddar cheese (or any kind of cheese or mix of cheeses you prefer)
- 2 cups milk
- 4 Tablespoons butter (I only use 2!)
- 1 ½ teaspoons salt
- Shredded Parmesan cheese
DIRECTIONS:
Preheat the oven to 350 degrees.
If using whole potatoes scrub potatoes: Place whole unpeeled potatoes in a large pot of boiling water. Boil for about 15 minutes, or just until starting to get tender. (NOTE: I’ve tried skipping the boiling part and just using shredded raw potatoes and it doesn’t taste the same. So don’t skip this step!)
Rinse in cold water and peel (the skins will fall off with just a little bit of pressure – it’s not necessary to get every little piece of skin off). Let cool and then dry the potatoes (I use a paper towel to do this) Once potatoes are dry, grate them to resemble hash browns.
Place shredded potatoes or frozen (unthawed) hashbrowns in a 9×13 pan. Sprinkle with shredded cheese and stir lightly to combine.
Heat milk, butter, and salt in a separate pan until butter is melted (I do this in the microwave). Pour over potato/cheese mixture. Sprinkle generously with Parmesan cheese.
Bake at 350 degrees for 50-60 minutes, or until cheese is browned (I usually turn the broiler on high for the last 1-2 minutes). Let stand 5 minutes before serving.
Chicken Alfredo Casserole {A Creamy Dreamy One Dish Meal}
This casserole combines the flavors of five different cheeses, Mozzarella, Provolone, Romano, Asiago and Parmesan. The sauce was so creamy and cheesy and everyone loved this new twist on an old favorite. Lets get started with the step by step.
Add the chicken breasts and sprinkle with salt and pepper. Cook and brown on both sides until chicken is cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside and cool. Preheat oven to 350 degrees. While chicken is cooling start on the sauce.
In a separate large skillet melt the butter; add the onion and garlic and cook for 1 - 2 minutes. Add the flour and mix using a wire whisk. Mix until bubbly and it starts to take on a bit of color.
The sauce will be thick enough when it coats the back of a spoon. Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine.
http://www.mommyskitchen.net/2013/03/chicken-alfredo-casserole-creamy-dreamy.html
"Baked Buttermilk Chicken"
http://sugarandspice-celeste.blogspot.com/2009/11/buttermilk-baked-chicken.html
Ingredients:
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
Directions:
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.
http://sugarandspice-celeste.blogspot.com/2009/11/buttermilk-baked-chicken.html
Ingredients:
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
Directions:
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.
So how many of you do a weekly menu? Well I have never done one. I guess I have felt that it limits me. So I don't use one. I love to pick something and fly by the seat of my pants. Because I think that it keeps my family on their toes. The don't have things they get use to this way and it makes things they like special because they aren't eaten all the time. I love that because when you take the time to make something it is like it is special every time you make it. This is because it isn't in a system like this it is when I want it, crave it, and remember to make it.
Food is such a link to for memories so this also is a cool way to attach food to memories and not to habit. Now this is just my two cents about this and you can do it your way and what works for your family. But you choose do you want to have foods out of habit or to create memories & traditions?
Ingredients
- 1/4 cup all-purpose flour
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper, divided
- 1 (3 1/2 to 4-pound) chicken, cut into pieces
- 1/4 cup olive oil
- 1 medium yellow onion, roughly chopped
- 1 carrot, diced
- 1 rib celery, diced
- 4 cloves garlic, finely chopped
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 (28-ounce) can plum tomatoes
- 1/3 cup dry red wine
- 1/4 cup freshly chopped flat-leaf parsley
Directions
For the Chicken Cacciatore:
In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.Heat the oil in a large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook for 10 minutes.
Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Ingredients
- 4 oranges, washed
- 2 duck breasts, about 3/4 pound/375 g each
- 1/4 cup/55 g sugar
- 3 tablespoons red wine vinegar
- 2/3 cup duck, chicken or veal stock
- 2 tablespoons butter
- Salt and freshly ground pepper
- Squirt lemon juice
Directions
Prepare the oranges: Remove the peel from 2 oranges with a vegetable peeler. Cut the white pith off the back with a very sharp knife. Cut into julienne, and blanch three times in boiling water. Drain and rinse under cold water. Set aside. Squeeze the juice of those 2 oranges and reserve. Peel and cut the remaining 2 oranges into sections, draining their juice into the other juice, and set the sections aside. You now have one dish of blanched julienned orange zest, about 1 cup/250 ml orange juice, and a dish of orange sections.Prepare the duck breasts: Score the fat side of the breasts with a knife. Set them fat-side down in a pan over low heat and render the fat, about 10 minutes. Remove the duck and pour off the fat. Increase the heat in the pan and put the breasts back in skin-side down. Saute until done to your liking, or about 7 minutes on the fat side, then another 3 on the other. Remove to a carving board to rest, covering to keep warm.
Make the sauce: Put the sugar and 1 tablespoon water in a saucepan, bring to a boil and cook until golden, about 3 minutes. Add the vinegar and orange juice. Reduce slightly. Now add the stock and the zests. Boil down to sauce consistency. Remove from the heat and whisk in the butter. Check the seasonings. Add the orange sections. Carve the duck breasts and arrange on a serving platter. Spoon over the sauce, and serve.
Ingredients
- 6 chicken legs, split at the joint (or a 3-pound/1.4-kg whole chicken, cut into 8 pieces)
- Salt and freshly ground pepper
- 1 tablespoon each butter and olive oil (or 2 tablespoons goose fat), plus more butter for frying
- 4 shallots, minced
- 1 clove garlic, minced
- 2 tablespoons Cognac
- 1 cup/250 ml dry Riesling
- 1/2 cup/125 ml chicken stock
- 8 ounces/250 g mushrooms, quartered
- 1/2 cup/125 ml creme fraiche or sour cream
- Chopped fresh parsley or tarragon, for garnish
Directions
Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.
Ingredients
- For the stew
- 4 pounds boneless stew beef, such as chuck or sirloin tip, cut into large chunks
- 2 tablespoons pork fat or olive oil, plus more if needed
- 2 carrots, peeled and halved
- 2 onions, peeled and halved
- 4 cloves garlic, just crushed
- 1/4 cup all-purpose flour
- 1 (750ml) bottle red wine
- 4 cups beef stock
- 1 bouquet garni (made from bay leaf, parsley stems, and thyme sprigs)
- For the garnish
- 1 tablespoon olive oil, plus more if needed
- 6 to 8 slices bacon, cut into lardons
- 40 baby onions, peeled
- 16 ounces mushrooms
Directions
Preheat the oven to 325 degrees F.Remove the meat from the refrigerator and bring to room temperature, about 20 minutes.
Heat the oil in a large casserole. Working in batches, brown the stew meat well on all sides, removing as you go. When the meat is done, cook the carrots and onions in the same pot until tender and lightly golden. Add the garlic, and cook one minute. Add the flour and cook, stirring for 2 minutes. Pour over the wine and the stock. Add the bouquet garni. Return the meat to the pot, cover, and transfer to the oven until the meat is very tender, about 2 hours.
While the meat cooks, prepare the garnish: Heat the oil, in a pan and brown the bacon, and remove. Add the onions and cook until browned all over, remove. Finally, brown the mushrooms, and remove. Deglaze the pan with 1/2 cup water, reduce, and then pour over the garnish. Set aside.
When the meat is done, remove it from the pot. Strain the stock, discarding the vegetables. Pour the liquid back into the pot, and boil until thick enough to coat a spoon. Return the meat to the pan and add the garnish. Cover, and simmer until the onions are tender and the flavors have blended, 10 minutes. Adjust the seasonings. Serve.
Ingredients
- 4 1/2 pounds all-purpose potatoes
- 2 cups whole milk
- 2 cups heavy cream
- 1 onion, peeled
- 2 cloves garlic, minced
- 1 tablespoon salt
- Approximately 1/4 cup unsalted butter
Directions
Preheat the oven to 500 degrees F.
Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven't tried, and don't think I would, with tablets) rather than dish liquid.Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 (9 ounce) piece prosciutto, cubed
- 2 white onions, thinly sliced
- Sprig rosemary
- 2 chili peppers, diced
- 2 1/2 (15-ounce) cans lentils, drained and rinsed
Directions
Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.
Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.
Ingredients
- 8 slices white bread
- 1 cup heavy cream
- 3 eggs
- 1/2 cup diced onion
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon beef base
- 1/2 teaspoon chopped garlic
- 2 1/2 pounds ground chuck
Directions
Preheat the oven to 450 degrees F.Place the bread slices in a large mixing bowl and dampen with heavy cream. Once bread is soaked through, add the rest of the ingredients, except the meat, and mix well. Mix in the meat. Roll the mixture into 1-inch meatballs and bake, uncovered, on a lightly greased baking pan for 45 minutes.
Serve the meatballs hot, with gravy if desired.
