I'll share my recipe, if you'll share yours, August 2, 2012

11 years ago

Chicken with Herb Roasted Tomatoes and Pan Sauce

Bon Appetit

Roasting tomatoes intensifies their flavor and coaxes out their sweetness.

Ingredients

1 1/2 pounds cherry tomatoes or other small tomatoes on the vine

6 tablespoons olive oil, divided

2 tablespoons herbes de Provence

1 teaspoon kosher salt plus more

Freshly ground black pepper

1 tablespoons Worcestershire sauce

1 pound skinless, boneless chicken breasts

1 small shallot, minced

2 tablespoons red wine vinegar

3 tablespoons flat-leaf parsley leaves

3 tablespoons fresh tarragon leaves

Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Preparation

Preheat oven to 450F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.

Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer pan to oven and roast chicken until cooked through, 8-10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.

Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.

Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

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Comments (8)

patti43
11 years ago
CINNAMON ROLL CAKE (CookinÃ¯Â¿Â½ Up North)

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan.

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.
patti43
11 years ago
I told Azzalea the other evening that I'd post my recipe for bulgogi marinade here and I forgot yesterday. This is an old recipe so I think the MSG could be omitted or replaced with ??

Bulgogi Marinade (Noni L.)

2 tsp. MSG
3 tsp. sesame oil
3 Tbsp. soy sauce
1 or 2 green onions, chopped
2 cloves garlic
2 Tbsp. sesame seed
1-1/2 lb. sliced beef

Mix together. Pour over beef (I mix it all up in a plastic bag.)
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I'll share my recipe, if you'll share yours, August 22, 2012
Q
Comments (4)
Luckygardner, I'll sure give that recipe a try. I wonder how the sauce would be served with spaghetti squash instead of pasta? I'll try with pasta first. Glenda, anything with taco seasoning gets my attention. Has anyone tried making your own taco seasoning? I need to try it. This recipe sounds like it would be good on a cold winter evening. See what happens when our weather cools off to the high 80's? I think of stews, casseroles and soup :-) BRAISED TARRAGON CHICKEN (Williams Sonoma) (Slow Cooker) 1 Tbs. vegetable oil 1 chicken, about 4 lb., cut into 8 pieces 2 large leeks, white and light green portions, rinsed well and thinly sliced Kosher salt and freshly ground pepper, to taste 2 tsp. minced garlic 2 Tbs. all-purpose flour 1/2 cup dry white wine 2 Tbs. chopped fresh tarragon 3 Tbs. chopped fresh flat-leaf parsley 1 Tbs. fresh lemon juice 1 1/4 cups chicken broth 4 carrots, peeled and cut into 2-inch lengths 1/2 cup heavy cream In the stovetop-safe insert of a slow cooker (or a skillet) over medium-high heat, warm the oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Reduce the heat to medium. Add the leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Add the garlic and flour and cook, stirring constantly, for 1 minute. Add the wine and cook, stirring to scrape up the browned bits from the pan bottom, until the liquid is almost evaporated, about 1 minute. Add 1 Tbs. of the tarragon, 2 Tbs. of the parsley, the lemon juice, broth, carrots and chicken. Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturerÃ¯Â¿Â½s instructions until the chicken and carrots are tender, about 3 hours; stir in the cream during the last 30 minutes of cooking. Stir in the remaining 1 Tbs. tarragon and 1 Tbs. parsley, and season with salt and pepper. Serve immediately with mashed potatoes alongside. Serves 4 to 6.
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I'll share my recipe, if you'll share yours, August 24, 2012
Q
Comments (3)
This landed in my inbox this morning and it looks good!!! Rice, Chicken and Artichoke Salad (BH&G) Dressing: 2 tablespoons red wine vinegar 2 scallions, trimmed and finely chopped 1 tablespoon grated fresh ginger 1 teaspoon Dijon mustard 1/8 teaspoon each salt and black pepper 1/3 cup vegetable oil Salad: 1 can(13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered 2 cups cold cooked brown rice (made from 2/3 cup raw rice) 2 cups cut-up, cooked chicken breast 2 tablespoons barbecue sauce 1 small red pepper, cored, seeded and chopped 1 scallion, trimmed and chopped 3 tablespoons fresh parsley or alfalfa sprouts 1/4 teaspoon salt 1/4 teaspoon black pepper 1. Dressing: In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended. 2. Salad: In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine. Add dressing, salt and pepper and stir to blend. Serve cold or store in air-tight container in refrigerator
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I'll share my recipe, if you'll share yours, August 12, 2012
Q
Comments (2)
I shared this once, and gave it to a friend. Can't wait to try this. Mexican French Bread 2 eggs 1/3 cup milk 2 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract 4 (10-inch) flour tortillas 4 tablespoons (1/2 stick) butter, divided 3 tablespoons confectioners' sugar 1. In a medium bowl, whisk eggs, milk, sugar, cinnamon, and vanilla until well blended. 2. Cut each tortilla into quarters then place in egg mixture. Gently stir to completely coat tortillas. Allow to soak 10 minutes, or until softened. 3. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add 4 tortilla quarters and cook 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with remaining butter and tortillas. Sprinkle with confectioners' sugar and serve immediately.
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I'll share my recipe, if you'll share yours, August 8, 2012
Q
Comments (4)
I've been wanting to try to make a gluten-free ice cream, so as soon as I have room in my freezer I want to try this. I added the "Thai Organic" to the first ingredient because it's the brand I use for rice and anything that calls for coconut milk. VANILLA COCONUT MILK ICE CREAM (The Nourishing Gourmet). 2 cans (14. Oz.) full fat coconut milk (Thai Organic) 1/3-1/2 cup of honey 2 tablespoons vanilla extract Combine all of the ingredients well. I usually have to use a whisk to get the honey to combine with the coconut milk. Make into ice cream according to the directions on your ice cream maker. "Ripen" in the freezer for a few hours and serve. Will last a week or two in the freezer. I like to use an alcohol based vanilla extract as it seems to help keep the ice cream from getting as hard.
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glenda_al
11 years ago
Mr Food Potato taco salad

3 pounds white potatoes
2 cups mayonnaise
1 (1.25-ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
1/2 cup sliced scallions (green onions)
1 (2.25-ounce) can sliced black olives, drained
1 cup coarsely crushed ranch-flavored tortilla chips

Instructions
1.Place potatoes in a large pot with enough water to cover them. Bring to a boil over high heat and cook 20 to 25 minutes, or until fork-tender. Drain and let cool.

2.In a medium bowl, combine mayonnaise and taco seasoning; mix well.

3.Cut cooled potatoes into chunks and place in a large bowl. Add mayonnaise mixture and remaining ingredients to potatoes and mix until thoroughly combined. Cover and refrigerate until ready to serve.
patti43
11 years ago
I like the sound of that recipe, Glenda. Gotta try it!
Jasdip
11 years ago
Lucky that chicken recipe looks good!

Now that peaches are in season, a grilled peach salad sounds about right!

Grilled Peach and Mozzarella Salad

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they'll collapse on the grill.

If you want the nice grilled flavour all over the peaches, quarter, instead of halving them.
Serves four.

3/4 cup balsamic vinegar
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 firm-ripe peaches (12 oz. total), halved and pitted
4-1/2 tsp. extra-virgin olive oil
4 cups lightly packed baby arugula (about 2-1/4 oz.)
1 ball fresh mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)

Prepare a medium gas or charcoal grill fire.

Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.

Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.

In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.
nodakgal
11 years ago
That cinnamon roll cake is very good! I've made it and yummmm!

I have not made this one but it sounds good!

Peanut Butter Pudding Cake

Ingredients:

1 cup all-purpose flour
1 1/4 cups light brown sugar, packed, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup peanut butter
1/4 cup chopped roasted peanuts, optional
2 tablespoons vegetable oil
1 teaspoon vanilla
1 1/2 cups hot water

Preparation:
In a bowl, combine flour, 3/4 cup of the brown sugar, baking powder, and salt. Stir in the milk, peanut butter, peanuts, oil, and vanilla. Stir until blended. Spread batter in a greased 8-inch square baking dish. Sprinkle with remaining 1/2 cup brown sugar. Slowly pour hot water over the top. Bake in a preheated 350Ã¯Â¿Â½ oven for 45 minutes. Serve peanut butter pudding cake warm with a scoop of vanilla ice cream.
Serves 6 to 8.
glenda_al
11 years ago
Oh my gosh, Connie, the pb pudding cake sounds delicious!
azzalea
11 years ago
Patti, they're similar, except for one BIG difference. Like you, I do mine in a heavy-duty plastic ziplock bag--easier and safer. Amounts of ingredients can be increased or decreased to taste.

My BIL's Bulgogi Recipe

2-4 pounds bottom round--sliced tissue paper thin
a bunch of green onions, sliced
5-6 times as much garlic as you think is enough (BIL's words--LOL--I generally use about half a bulb of garlic)
1/2 cup soy sauce
2-3 tablespoons sesame oil
2 tablespoons sesame seed
1/2 can Coca Cola

Mix all together in a heavy plastic bag, seal, marinate 24-48 hours in the refrigerator, turning to redistribute marinade several times. Grill until done.

We like it served with rice, grilled pineapple and grilled green peppers.

I'll share my recipe, if you'll share yours, August 2, 2012

Comments (8)

patti43

patti43

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