Chicken Stir Fry - Britta
Artichoke, Sundried Tomato, and Chicken Pasta - Julianne
Honey-Soy Broiled Salmon & Lemon Parsley Rice - Julie
Gouda Cheese and Ham Sandwiches - Kim Roylance
Orange Chicken (from Costco) - Kimberly Summers
Chicken Fajitas - Lindsay
London Broil with Mashed Cauliflower - Margaret
Pizza Braid - Naomi
Breakfast Burritos - Tawnee
Friday, January 8, 2010
London Broil and Mashed Cauliflower
London Broil
Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented w/ foil for about 10 minutes. Slice across the grain and serve.
“Mock” Garlic Mashed Potatoes from Food Network Kitchens
1 medium head cauliflower
1 tablespoon cream cheese, softened
¼ cup grated Parmesan
½ teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute ½ teaspoon salt)
1/8 teaspoon freshly ground black pepper
½ teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented w/ foil for about 10 minutes. Slice across the grain and serve.
“Mock” Garlic Mashed Potatoes from Food Network Kitchens
1 medium head cauliflower
1 tablespoon cream cheese, softened
¼ cup grated Parmesan
½ teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute ½ teaspoon salt)
1/8 teaspoon freshly ground black pepper
½ teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Gouda and Ham Sandwiches
1 package Gouda Cheese (10-12 Slices)
10 slices deli ham
1 loaf loaded Italian Bread (found at Walmart for $1.50 per loaf)
Lettuce
Tomato - sliced
Pesto Sauce
Heat oven to 425 degrees. Slice the bread length wise. Layer ham, cheese, ham cheese on bottom half of the bread. Toast bread in oven for 5-7 minutes (until cheese melts). Remove from oven. Spread pesto sauce on top half of bread. Place tomato slices on cheese side of bread, top with lettuce. Place top half of bread on lettuce. Slice and enjoy!
10 slices deli ham
1 loaf loaded Italian Bread (found at Walmart for $1.50 per loaf)
Lettuce
Tomato - sliced
Pesto Sauce
Heat oven to 425 degrees. Slice the bread length wise. Layer ham, cheese, ham cheese on bottom half of the bread. Toast bread in oven for 5-7 minutes (until cheese melts). Remove from oven. Spread pesto sauce on top half of bread. Place tomato slices on cheese side of bread, top with lettuce. Place top half of bread on lettuce. Slice and enjoy!
Chicken Fajitas
1 or 2 bell peppers, sliced
1 small onion, sliced
3 chicken breasts, cubed
1 pckg McCormick fajita seasoning
Sautee chicken in seasoning with a little bit of olive oil or water. When the chicken is almost cooked through, add the veggies. Cook until desired tenderness. Serve on warm tortillas with sour cream, refried beans, and salsa.
1 small onion, sliced
3 chicken breasts, cubed
1 pckg McCormick fajita seasoning
Sautee chicken in seasoning with a little bit of olive oil or water. When the chicken is almost cooked through, add the veggies. Cook until desired tenderness. Serve on warm tortillas with sour cream, refried beans, and salsa.
Lemon Parsley Rice
1 cup white rice
1 can chicken broth (14 oz.)
1 Tbsp. parsley, dried
1/2 to 1 lemon
1/4 cup butter or margarine
1 tsp. minced onions, dried
sprinkle of garlic powder
sprinkle of lemon pepper
salt and pepper to taste
Bring chicken broth to a boil and add rice. Cover, turn to low and simmer 20 min. Stir in butter and seasonings. Add the juice of half the lemon or more to taste. Serve immediately.
1 can chicken broth (14 oz.)
1 Tbsp. parsley, dried
1/2 to 1 lemon
1/4 cup butter or margarine
1 tsp. minced onions, dried
sprinkle of garlic powder
sprinkle of lemon pepper
salt and pepper to taste
Bring chicken broth to a boil and add rice. Cover, turn to low and simmer 20 min. Stir in butter and seasonings. Add the juice of half the lemon or more to taste. Serve immediately.
Honey-Soy Broiled Salmon
Recipe from EatingWell.com
Ingredients
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds, (see Tip)
Preparation
1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
3. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Tips & Notes
Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
(It also cooks fine with skin on. It peels off very easily after cooking. You can also transfer it to a serving platter once cooked without the skin.)
To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Ingredients
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds, (see Tip)
Preparation
1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
3. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Tips & Notes
Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
(It also cooks fine with skin on. It peels off very easily after cooking. You can also transfer it to a serving platter once cooked without the skin.)
To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
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