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  1. Wednesday, January 31, 2007

    Lemon Crusted Chicken

    Lemon Crusted Chicken
     
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    From Liz, TWFD Reader
    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • 2 Boneless, skinless chicken breasts
    • Dipping Mixture:
    • Blend:
    • 2 egg whites
    • 2 teaspoon cornstarch
    • Juice of ½ lemon
    • For the Crusting Mixture:
    • Combine:
    • 1 cup course bread crumbs
    • 1 tablespoon chopped fresh parsley
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • Zest of one lemon, minced
    • Saute chicken in:
    • 3 tablespoon olive oil
    Instructions
    1. Preheat oven to 450Ëš. Prepare chicken breasts by slicing each piece in ½ lengthwise. Place chicken in ziplock bag with small amount of water, and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and zest in another wide, shallow dish. Dip both sides of the chicken breasts in the dipping mixture, and transfer to the crumb dish. Pat crumbs on both sides of chicken –its ok if some crumbs fall off. (Here, the recipe says to air dry on a rack for 20-30 minutes, but for the sake of time, I never do this. But feel free to do so if you wish). Saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.
    2. This makes a very moist and flavorful chicken.

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  2. Focaccia Bread

    Focaccia Bread
     
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    From Martha Stewart via Emily Wignall
    Author:
    Ingredients
    • 2¼ Pounds bread flour (about 7 cups), plus more for dusting
    • 3½ cups warm water (about 110°)
    • 1 teaspoon active dry yeast
    • 2 tablespoons coarse salt
    • ¾ cup extra-virgin olive oil
    • Sea salt, such as Maldon (or other coarse salt), for sprinkling
    Instructions
    1. Whisk together flour, water, and yeast in the bowl of an electric mixer. Cover bowl with plastic wrap, and let rise in a warm place until tripled in bulk and full of sponge-like bubbles, about 2 hours.
    2. Add salt. Attach bowl to a mixer fitted with the dough hook. Mix on low speed 3 to 5 minutes, scraping down sides of bowl as needed. When dough begins to cling to and almost climb sides of bowl, raise speed to medium; mix 15 seconds. Dough will be wet, slack, and very sticky.
    3. Using a plastic bowl scraper, turn out dough onto a well-floured work surface. (The dough will be hard to handle, but resist the urge to add flour to the top; instead, keep your hands and tools well floured.) With the bowl scraper (and, to a lesser degree, your fingertips), gather and fold bottom edge of dough about ⅓ of the way toward center. Pat down to deflate slightly and dislodge any extra flour. Fold top edge down ⅓ of the way toward center; the 2 folds should overlap slightly. Repeat with left and right sides, until all edges meet and overlap in center. Tap off excess flour as you work. Gently scoop up dough and flip it over, seam side down. Place dough in a lightly floured bowl, smooth side up. Cover bowl with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
    4. Return dough to a well-floured work surface. Repeat folding process, making sure to brush off excess flour. Lightly flour the mixing bowl, and return dough to bowl, smooth side up. Cover with plastic wrap, and let rise in a warm place until doubled in bulk again, about 1 hour.
    5. Preheat oven to 450 degrees;, with a rack in lower third. Coat a 17-by-12-inch rimmed baking sheet with ½ cup oil; set aside.
    6. Place dough on prepared sheet. Flip dough over, and coat both sides with oil. Push dough out toward edges of sheet. Cover with plastic wrap; let rest 10 minutes. With plastic wrap still on top, press out dough to fill sheet. Remove plastic (dough should be very bubbly and supple). Drizzle remaining ¼ cup oil over top. Sprinkle generously with sea salt.
    7. Bake, rotating halfway through, until evenly browned on top and bottom, 25 to 30 minutes. Immediately slide focaccia onto a wire rack set ove
    8. r a rimmed baking sheet; pour any oil left in pan over top. Serve warm or at room temperature.

    Posted by Jane Wallin at 10:22 pm   No Comments
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  3. Texas Pulled Pork

    Texas Pulled Pork
     
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    From Emily Stratford
    Author:
    Recipe type: Main Dish, Pork
    Ingredients
    • 1 8-ounce can tomato sauce
    • 1 cup bottled bbq sauce
    • 1 medium onion finely chopped
    • 1 can (4.5 ounce) diced green chiles
    • ¼ cup chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • ¼ teaspoon ground cinnamon
    • 1 can black beans, drained
    • 1 2-1/2 pound well-trimmed boneless pork loin roast
    • ½ cup chopped cilantro
    Instructions
    1. Mix sauce ingredients in a slow cooker. Add pork then spoon sauce over pork just to cover.
    2. Cover cooker and cook on high 3-4 hours or on low 8-10 hours until pork is fork tender. Remove pork to a cutting board and using 2 forks pull meat into shreds
    3. Pour sauce into serving bowl; stir in the cilantro and shredded pork.

     

    Posted by Jane Wallin at 10:22 pm   3 Comments
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  4. Chicken A La King

    Chicken A La King
     
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    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • ½ C butter
    • 1 green bell pepper, chopped
    • 3 oz. fresh mushrooms, chopped
    • ½ C flour
    • ½ t salt
    • ¼ t pepper
    • 1½ C milk
    • 1¼ C chicken broth
    • 2 C cooked chicken
    • 1 4-oz jar pimentos (I only use 2 oz)
    Instructions
    1. Serve over cooked rice, puff pastry or egg noodles
    2. Melt butter, saute mushrooms and peppers until pepper cooked but still a bit crisp. Stir in flour, salt and pepper – cook over medium heat for a bit. Remove from heat and add broth and milk. Bring to a boil, then cook at boiling for 1 min. Stir in chicken and pimentos.
    3. (once you add the milk and broth and bring to a boil, it thickens pretty quickly – thicken it until it’s a bit thinner than you want it, then stop cooking it – it will continue to thicken more)

     

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  5. Caprese Salad

    CAPRESE SALAD
    Not a hard recipe”¦ but here’s how I do it. I cut grape/cherry tomatoes in half, chop up fresh basil, cut the fresh mozzarella in pieces, and mix them all together in olive oil with salt and pepper (I like lots of salt). Not as pretty as sliced tomatoes and mozzarella on a plate with leaves of basil, but I like how the flavors mix together this way.

    My friend Adrianne said that she’ll mix this is with some pasta to serve as the main dish – serve hot or cold. Great idea!

    caprese2 web

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  6. Cornbread

    Cornbread
     
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    This is a good cornbread recipe – pretty moist, nice flavor. Don’t know where I found the recipe, but I did change it a bit, so I guess it’s mine now.
    Author:
    Recipe type: Side Dish
    Ingredients
    • 1 cup all-purpose flour
    • 1 cup cornmeal
    • ¼ cup sugar
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 egg, lightly beaten
    • 1 cup sour cream
    • ⅓ cup milk
    • ¼ cup butter, melted
    • ½ can of whole corn
    Instructions
    1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

    cornbread picture

    Posted by Jane Wallin at 10:22 pm   1 Comment
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  7. Mexican 7-Layer Dip

    7-layerdip web

    Mexican 7-Layer Dip
     
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    Prep time
    Total time
     
    The classic dip we all know and love well!
    Author:
    Ingredients
    • 1 can refried beans
    • 2 ripe avocados
    • 1 small jar salsa
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • 2 tablespoons lemon juice
    • ½ cup mayonnaise
    • 1 cup sour cream
    • ½ package taco seasoning
    • 1 can chopped olives (green or black)
    • 1-2 bunches green onions, chopped
    • 3 diced tomatoes
    • 1 block pepper jack or monterey jack cheese, shredded
    Instructions
    1. Spread refried beans in the bottom of a large, shallow bowl or 9x13 casserole dish.
    2. Mix together the avocados, salsa, salt, pepper and lemon juice. Layer on top of the refried beans.
    3. Mix together the mayo, sour cream and taco seasoning. Layer on top of the avocado layer.
    4. Layer, in the following order, olive, green onions, tomatoes and cheese on top of the previous layers.
    5. Chill and serve with corn chips.

     

     

    Posted by Jane Wallin at 10:22 pm   2 Comments
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  8. Jane’s Pulled Pork


    Jane's Pulled Pork
     
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    Prep time
    Cook time
    Total time
     
    Author:
    Ingredients
    • 1 8-oz. can tomato sauce
    • 1 C bottled bbq sauce (I look for ones that are “sweet” – like “sweet & tangy”, etc)
    • ½ medium onion finely chopped
    • 1 can (4.5 oz) diced green chiles
    • 1 T chili powder
    • 1 t ground cumin
    • 1 t dried oregano
    • ¼ t ground cinnamon
    • 3 T brown sugar
    • 2 shakes of cayenne pepper
    • 2-1/2 lb well-trimmed boneless pork loin roast
    • Coleslaw
    Instructions
    1. Mix sauce ingredients in a slow cooker. Add pork then spoon sauce over pork just to cover the meat.
    2. Place lid on slow cooker and cook on high 3-4 hours or on low 8-10 hours until pork is fork tender. Shred pork in the sauce with two forks.
    3. Note: The last time I made this I removed the pork from the crock pot when it was done cooking and shredded it in a separate bowl. I then seasoned it with salt, to taste. I then added in several scoops of the sauce, making sure to catch the onion and chili pieces. I reserved about 1 cup of the sauce, straining out the larger chunks with my spoon. I cooked that sauce on the stove at a simmer for a few minutes, adding a bit of a cornstarch slurry (cornstarch whisked with cold water) to thicken the sauce a bit. This resulted in a less saucy pork with a bit more flavor, and we topped the sandwiches with sauce to taste. I am going to do it this way from now on - even more scrumptious than how I did it before!
    4. Serve topped with coleslaw on sandwich roll of your choice (kaiser is always a sure bet).
    5. If you're running short on time, Costco sells a pre-cooked smoked pulled pork (sans sauce) that is decent. Just sauté the onions in a large pot over medium heat until soft, add the rest of the sauce ingredients and bring to a simmer. Heat the meat as indicated on the package, then add to the sauce and simmer 10-15 minutes.

     

    Posted by Jane Wallin at 10:22 pm   20 Comments
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  9. Pasta Milano

    Pasta Milano
     
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    From Macaroni Grill
    Author:
    Recipe type: Main Dish, Pasta
    Ingredients
    • Bowtie pasta
    • Grilled chicken
    • Sundried tomatoes
    • Mushrooms
    • Roasted garlic cream sauce (I’m going to make my sauce with cream, chicken stock, fresh garlic, salt and pepper)

     

    Posted by Jane Wallin at 10:22 pm   No Comments
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  10. Corn Salsa

    Corn Salsa
     
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    From Emily Wignall
    Author:
    Recipe type: Side Dish
    Ingredients
    • 8 ounce frozen corn, cooked
    • 1 medium tomato, chopped
    • ½ small onion, chopped
    • 1 cup chopped cilantro
    • Juice of 2 limes
    • ¼ of a green pepper, chopped
    • ¼ of a red pepper, chopped
    • ¼ of a jalapeno pepper
    • ⅛ teaspoon salt
    • Pepper
    Instructions
    1. Combine all ingredients in a bowl. Serve warm or chilled. I like my salsa to have lots of cilantro and lime juice”¦you can easily adjust the quantities to your own liking.

    Posted by Jane Wallin at 10:22 pm   No Comments
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