Thursday, February 28, 2008
Ingredients: (4 servings)
3 Tbsp olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper
1½ lbs small red-skinned potatoes, halved
4 large garlic cloves, minced
¾ c dry white wine
¾ c chicken broth
1½ tsp dried oregano
1 tsp dried thyme
1 c frozen peas, thawed
2 Tbsp unsalted butter
1. Preheat the oven to 450 degrees F.
2. Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl.
3. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and sauté for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme.
4. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes.
5. Transfer the chicken to a platter. Arrange the potatoes around chicken.
6. Add the peas to the sauce in the pot. Cover and simmer over high heat until the peas are cooked through, stirring often, about 5 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
Wednesday, February 27, 2008
Ingredients: (6 muffins)
2 oz (1/2 stick) unsalted butter
3 Tbsp finely diced onion
1 cloves garlic, finely chopped
½ c milk
2 large eggs
¼ c finely diced red bell pepper
1 jalapeno peppers, finely diced
¼ c fresh or frozen corn, thawed
1 Tbsp finely chopped cilantro leaves
¾ c cornmeal
½ c all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 Tbsp granulated sugar
1. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
2. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
3. In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
4. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
5. Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.
Saturday, February 23, 2008
Crab Pasta Bake
- 2 c pasta
- 1 can cream of mushroom soup
- 1 c milk
- 3 Tbsp butter
- 2 c shredded Cheddar cheese
- 4 oz imitation crabmeat
- 1 tsp black pepper
- Dash Worcestershire
- Cook pasta and drain.
- Heat soup, add milk, butter and 3/4 of the cheese to make sauce. Pour over pasta.
- Add crab, pepper and Worcestershire sauce. Mix gently.
- Pour into greased casserole. Sprinkle with remaining cheese.
- Bake at 35 degrees for 30 min.
Sunday, February 17, 2008
1/3 c regular (not low-fat or nonfat) mayonnaise
3 large egg yolks
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp garlic salt
3/4 c (1 1/2 sticks) unsalted butter, diced
Additional unsalted butter
1 10-ounce sea bass fillets
1. Combine mayonnaise, egg yolks, 2 tablespoons lemon juice, mustard and cayenne pepper in processor. Blend yolk mixture 5 seconds. Bring butter to boil in nonreactive heavy small saucepan over medium heat. Transfer melted butter to 1-cup glass measuring cup. With machine running, carefully pour butter very gradually down feed tube and process until sauce is well-blended.
DO-AHEAD TIP: Sauce can be prepared 2 days ahead. Press plastic directly onto surface of sauce and refrigerate. (Also great with Eggs Benedict the next morning!)
2. Melt additional butter in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and just opaque in center, about 5 minutes per side.
3. Transfer fish to plates. Rewarm sauce over low heat, whisking gently; remove from heat. Spoon sauce over fish. Serve with veggies.
Wednesday, February 13, 2008
Ingredients: (36 cookies)
- 1 pkg Pillsbury® Funfetti® Cake
- 1/3 c vegetable oil
- 2 eggs
- Valentine's Day M&M's
1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Press M&M's into cookies.
2. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Wednesday, February 6, 2008
Ingredients (24 cookies):
- 1 pkg Refrigerated Sugar Cookie Dough
- 24 Milk Chocolate Heart-Shaped candies
- Bake cookies according to package directions.
- Press candies into center of cookie while it's still warm.
Sunday, February 3, 2008
1 can (16 oz) refried beans
1 c sour cream
1 c chunky salsa
1 c prepared guacamole
¼ c sliced pitted ripe olives
2 c (8 oz) shredded Mexican cheese
1. Spread refried beans in shallow serving dish; spread with layers of sour cream, salsa and guacamole.
2. Sprinkle with olives and cheese. Refrigerate until ready to serve.
1 ½ c crumbled blue cheese
1 c mayonnaise
¾ c sour cream
2 Tbsp milk
¾ tsp Worcestershire sauce
1 ½ tsp salt
¾ tsp black pepper
Place everything in a food processor and process until almost smooth.