Thursday, June 15, 2017

Pancakes

Pancakes are a wonderful meal to prepare anytime.  They are easy and you can add blueberries, pecans, chocolate chips, granola -  whatever you feel to make them a personal favorite.  I usually make a large quantity and freeze them so you can just pop them into the microwave when you need a quick breakfast or a pick-me-up.

There are so many wonderful recipes out there but my personal favorite is the one I found from the NY Times Cooking.  It is your basic recipe of flour, salt, eggs, milk, butter, and baking powder.   I like it because you can add whatever flavors you wish.



Pancakes
NYT Cooking

INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 ½ to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted  butter for cooking, or use neutral oil

PREPARATION
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.






Thursday, June 8, 2017

Pasta Primavera

I have made this dish for years.  Fresh veggies and pasta tossed with chicken broth, butter and cheese.  A delicious and light meal that is  perfect for hot summer days.

I found this recipe in a favorite Italian Cookbook - Italian Family Cooking Like Mama Used to Make by Anne Casale.  A great cookbook loaded with lots of fantastic and easy to follow recipes.


Pasta Primavera

Ingredients:
1 1/2 pounds asparagus
1 pound zucchini
3 tablespoons olive oil
3 tablespoons unsalted butter
2 large cloves garlic, thinly sliced
1 cup thinly sliced scallions
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound gemelli (twists)
1 tablespoon salt
1 tablespoon unsalted butter, softened
1 cup chicken broth, heated
1/2 cup freshly grated Parmigiano    cheese
Freshly grated Parmigiano cheese for serving

Directions:

1. Wash asparagus several times in lukewarm water to remove sand.  Refresh in cold water, drain well in a strainer and blot dry with paper towel.  Slice off tough ends.  If asparagus are thin they will not have to be peeled; if larger, peel lower portion with a vegetable peeler.  Slice diagonally into 1-inch lengths and place tips in a separate bowl.
2. Scrub zucchini and blot dry with paper towel.  Trim both ends and cut into 2-inch lengths.  Slice each piece into 1/2-inch strips.
3. In a large saute pan, heat olive oil over medium heat until haze forms, then add 3 tablespoons butter. Stir in garlic and saute until lightly golden; discard with a slotted spoon.  Add scallions and cook until tender-crisp, about 2 minutes.  Add the bottoms of the asparagus and cook until barely tender when tested with a fork, about 2 minutes.  Add zucchini and cook, stirring constantly with spoon until tender, about 2 minutes.  Stir in asparagus tips, l teaspoon salt and pepper; continue stirring and cook until tips are barely tender when tested with fork, about 2 minutes (do not over cook tips or they will fall apart when tossed with pasta).
4. While you are cooking vegetables, cook pasta in 6 quarts boiling water with 1 tablespoon salt until al dente.  Drain pasta in a colander, transfer to a bowl containing 1 tablespoon softened butter and toss quickly.
5. Mix half of the vegetables, heated broth and Parmigiana cheese with pasta; toss well.  Spoon remaining vegetable mixture on top and serve with additional fresh grated Parmigiana cheese.

Serves 4 - Main course
Serves 6 - First course




Sunday, June 4, 2017

Garlic Knots

I love Garlic Knots.  They are a great bread to serve with any meal or just to eat all by themselves.  You can make your own bread dough or use pizza dough.  Just cut the dough into strips, tie a knot and bake.  Top with  butter, garlic and  parsley.

I found this recipe on Simply Recipes.  I used the dough recipe and the knots turned out delicious.  Next time I am going to try using pizza dough.


Garlic Knots
From Simply Recipes




INGREDIENTS
If you are making your own dough:
3/4 cup warm water (105°F-115°F)
1 package (2 teaspoons) of active dry yeast (check the expiration date on the package)
1 3/4 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
1 Tbsp olive oil
1 teaspoon salt
1 teaspoon sugar

If you are using store-bought pizza dough:
14-ounces pizza dough

Garlic-Butter Coating:
5 Tbsp unsalted butter
4 cloves garlic, minced
1/4 cup parsley, minced
1 teaspoon salt

METHOD
If you are making your own dough, follow steps 1-3. If using store-bought pizza dough, let thaw to room temperature and proceed to step 4.
1 Proof the yeast: Sprinkle the yeast on top of the warm water and let it sit for 5 minutes. Stir to combine and let sit for another 5-10 minutes, until it begins to froth a bit.
2 Make the dough: In a large bowl, whisk together the flour, salt and sugar. Make a well in the center of the flour and pour in the olive oil, then the yeast-water mixture.
Mix this together to form a soft dough and knead for 5-10 minutes. (Can use a KitchenAid mixer with a dough hook for this step.)
3 Let the dough rise: Shape the dough into a ball and lightly coat with olive oil. Put it in a large bowl, top the bowl with plastic wrap and set it at room temperature to rise to double its size. This should take anywhere from 90 minutes to several hours.
4 Quarter the dough and flatten into rectangles: When the dough has doubled in size, cut it in half. Set out a large baking sheet and line it with a silicone pad or parchment paper. Take one half of the dough and cut it in half.
Working with one piece at a time, flatten into a rough rectangle about 5 inches long 1/2 inch thick.
5 Slice into strips and form knots: Using a sharp knife, slice the dough into strips of about 1 inch wide by 5 inches long. Cut these strips in half.
Take one piece and work it into a snake, then tie it in a knot. The dough will be sticky along the cut edges, so dust these with flour before you tie the knot.
Set each knot down on the baking sheet and repeat with the remaining dough. Remember that the dough will rise, so leave some space between each knot.
6 Brush with olive oil and let sit to rise: Once all the knots are tied, paint them with a little olive oil.
Loosely cover them with plastic wrap and let them rise again until doubled in size, anywhere from 90 minutes to three hours or so. Toward the end of this rising period, preheat the oven to 400°.
7 Bake the knots: Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.
8 Make garlic butter parsley glaze: Meanwhile, melt the butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.
9 Brush cooked knots with garlic parsley butter mixture: When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.





Tuesday, May 9, 2017

Instant Pot Orange Ginger Chicken

I found another great Instant Pot recipe - Orange Ginger Chicken from Our Best Bites.  This was one of the best Orange Chicken recipes I have made.  It is a very easy recipe to make and one the family will ask for again and again.

Instant Pot Orange Ginger Chicken
Our Best Bites
Ingredients
2 lbs boneless, skinless chicken breasts (frozen OR thawed)
1/3 cup orange marmalade
3 tablespoons soy sauce
3 tablespoons rice vinegar
1/2 tablespoon honey
3 tablespoons water, broth, or orange juice
2 tablespoons chopped fresh ginger
6 cloves garlic, minced
3 teaspoons cornstarch
Cooked rice

Instructions
1. Place chicken breasts in pressure cooker (see notes below for alternate cooking methods).
2. In a small mixing bowl, whisk together: marmelade, vinegar, soy sauce, honey, water, ginger and garlic. Pour mixture over chicken. Secure lid on pressure cooker and cook at high pressure for 15 minutes (15 minutes is the cooking time once under pressure.) When finished, release steam according to pressure cooker instructions and use an instant-read thermometer to make sure meat has reached 165 degrees. (If it has not reached temperature, simply return shredded chicken to sauce and simmer until cooked through.)
3. Remove chicken breasts and place on a cutting board. Bring remaining sauce in pan up to a simmer (use the saute feature on an electric cooker). Combine cornstarch with 3 teaspoons cold water and then pour mixture into pan. Simmer until sauce is thickened and the turn off heat.
4. Shred chicken and return to pot with sauce.  Serve over rice.

Yields about 4 cups shredded chicken




Saturday, May 6, 2017

Asparagus Frittata

I found the best recipe for an Asparagus Frittata on the Simply Recipes website.  It is so easy and absolutely amazing in flavor.  The only change I made was using onion powder instead of sliced scallions.  The family isn't that found of onions.

Not only is this recipe great, I love the fact it is cooked in one pan.  Yeah - hardly any clean up.  Great for busy nights or when you had a long day and you are just low on energy.

This Frittata is great for dinner - just serve it with a salad, or a nice brunch dish.

Asparagus Frittata
From Simply Recipes

Ingredients:
2 tablespoons unsalted butter
1 teaspoon onion powder
1/2 teaspoon salt
1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
6 large eggs
3/4 cup cottage cheese
1 Tbsp minced fresh chives
1/4 teaspoon dried tarragon
1 cup shredded Gruyere or Swiss cheese
Directions:
1. Heat butter into a 10-inch oven-proof frying pan over medium heat.
Add asparagus and cook for an additional 3 minutes.
2. Beat the eggs and cottage cheese together, stir in the chives and tarragon.
Pour the egg mixture into the pan and cook until almost set, but still runny on top. While cooking, pre-heat oven broiler.
3. Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes.
4. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges and serve.

Serves 4







Monday, May 1, 2017

Beef Noodle Stir Fry

Stir Fry is a wonderful quick meal to make for dinner.  My family loves having Stir Fry.   You have veggies, meat or fish, all cooked together in a wonderful sauce.  You can serve it over noodles or rice.

This recipe for Beef Noodle Stir Fry has beef, mushrooms, broccoli and carrots cooked in a sauce of soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flakes and ground black pepper.   You then add in some cooked udon noodles and stir.

Deliciousness in every bite.   Noodles with a flavorful sauce clinging to them with tasty bites of beef, broccoli, and mushrooms.  A meal you will be proud to serve your family and friends.

Beef Noodle Stir Fry
Damn Delicious

INGREDIENTS:
2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded
1 tablespoon olive oil
8 ounces beef top sirloin filet, thinly sliced across the grain
8 ounces cremini mushrooms, sliced
6 ounces broccoli florets
2 carrots, diced

FOR THE SAUCE:
1/3 cup reduced sodium soy sauce
3 tablespoons oyster sauce
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 cloves garlic, pressed
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

DIRECTIONS:
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.

Serve immediately.

Serves 4









Friday, April 28, 2017

Slow Cooker Chicken Tetrazzini

I made the most amazing dinner last night in my crock pot.  Chicken Tetrazzini - so creamy, cheesy and just delicious.  This is a very easy recipe to make - just put the majority of the ingredients in your crock pot and set it on low and cook for 8 hours.  After the 8 hours, put in some cream cheese, shred the chicken and add some cooked pasta.  Top with some mozzarella cheese, cover and cook about 20 minutes or until the cheese has melted.

Dinner is ready.  I served the Chicken Tetrazzini with a small salad and some French Bread.  A dinner so simply, easy and best of all delicious.



Slow Cooker Chicken Tetrazzini
The Magical Slow Cooker

INGREDIENTS
1.5 lbs. chicken breast fillets
½ tsp. sea salt
¼ tsp. garlic powder
¼ tsp. black pepper
1½ tsp. dried tarragon
1 cup diced white onion
2 cups sliced mushrooms
1 cup chicken broth
1 (8-oz.) pkg. cream cheese, ⅓ less fat or regular
½ pound dried spaghetti noodles (1/2 a box), cook according to package directions
1 (8-oz.) pkg. mozzarella cheese, grated (reduced-fat or regular)

INSTRUCTIONS

1. Add the chicken, sea salt, garlic powder, pepper, tarragon, onions and mushrooms. Pour over the chicken broth. DO NOT ADD THE CREAM CHEESE OR SPAGHETTI YET. Cover and cook on LOW for 8 hours, or HIGH for 4 hours without opening the lid during the cooking time.
2. Cut the cream cheese into squares and add the slow cooker, cover. In the meantime cook the spaghetti according to the package directions.
3. After the cream cheese has had some time to melt. Take 2 forks and shred the chicken. Stir the sauce and chicken together. Add the cooked and drained pasta. Stir. Add the mozzarella cheese over the pasta and sauce. Cover for about 10 more minutes or until the cheese has melted. Serve and enjoy!

Serves 6