The Pioneer Woman is such an inspiration! Last night I made this wonderful pan dish, and the crowd could have eaten another whole batch.
No reason to reproduce the recipe, as the recipe author does a GREAT step-by-step set of instructions here.
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Oh, boy, you are going to want to put this into rotation! It's a wonder the roasted veggies even made it to the casserole, they were so yummo right out of the oven. Ingredients: A tray full of vegetables -- I used 2 red bell peppers, cut into matchsticks 2 cups butternut squash, cut into small cubes 1 1/2 cups crinkle cut carrots 3 small zucchini, cut into 1/4 inch coins 1 medium onion, halved and slivered 1 cup corn kernels, fresh or frozen 1 1/2 tsp ground cumin 2 garlic cloves, minced salt and black pepper Olive oil 1/2 cup chopped fresh cilantro 2 cups salsa/pico de gallo 2 ounces baby spinach leaves (about 2 big handfuls) 9-10 corn tortillas, halved 2 cups shredded cheese Instructions: Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet. Place vegetables, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through. Let it sit for 5 minutes and cut into squares. Serves 4 hungry people. I am really pushing it this week with the leftovers, as I haven’t had time to get to the store mid-week as usual. This Fridge Friday, I found 1 egg, some cooked broccoli, 2 chicken breasts, and one packet each of two types of snack cheese. These were a big hit, and surprisingly low in fat and calories! Ingredients: 2 chicken breast halves 1 egg 2 tsp water 1 cup whole wheat breadcrumbs 2 cups cooked broccoli, chopped small 2 oz. cheese (I had cheddar and Laughing Cow on hand) Salt and pepper Olive oil Toothpicks Parchment paper Instructions: Preheat the oven to 350. Mix water and egg to make an egg wash. Fill second bowl with breadcrumbs. Cut the chicken breasts into 2 thin cutlets, so you’ll have 4 cutlets total. Put a fourth of the cheese and broccoli on each cutlet, and secure with toothpicks. Season with salt and pepper to taste. Dip chicken into egg wash, followed by breadcrumbs. Place chicken breasts on parchment paper covered cookie sheet, and drizzle with olive oil. Bake about 25 minutes. Cooking brisket in a smoker is a time-consuming, but rewarding, process. It requires many hours and vigilant babysitting, and although I love the leisurely pace that Slow Cooked on Sundays recipes allow for, I wanted a brisket version that was a little more self-sufficient. American Test Kitchen came up with a great one, which included an ingenious trick - elevating the brisket above the liquid so that it mirrors the dry cooking that brings out the best in brisket. After all, the brisket cut is not the cheapest out there, so if I'm going to end up with a braised roast instead of smoky brisket, I might as well use a cheaper cut. Scoring the fat on the brisket at ½-inch intervals allowed the rub to penetrate the meat. The original recipe called for a metal loaf pan, but for my smaller crockpot, I used a small round baking dish. Ingredients: SPICE RUB AND BRISKET •1/2 cup packed dark brown sugar •2 tablespoons minced chipotle chiles in adobo sauce •1 tablespoon ground cumin •1 tablespoon paprika •1 teaspoon salt •2 teaspoons pepper •1 (4- to 5-pound) brisket roast, fat trimmed to 1/4 inch thick and scored lightly AROMATICS AND SAUCE •3 tablespoons vegetable oil •1 onion, chopped fine •2 tablespoons tomato paste •1 tablespoon chili powder •1 tablespoon minced chipotle chiles in adobo sauce •2 garlic cloves, minced •1/2 cup water •1/4 cup ketchup •1 tablespoon cider vinegar •1/4 teaspoon liquid smoke Instructions: Combine sugar, chipotle, cumin, paprika, salt, and pepper in bowl. Rub sugar mixture all over brisket. Cover with plastic wrap and let sit at room temperature for 1 hour or refrigerate for up to 24 hours. Heat oil in large skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add tomato paste and cook until beginning to brown, about 1 minute. Stir in chili powder, chipotle, and garlic and cook until fragrant, about 30 seconds. Following photos at left, mound onion mixture in center of slow cooker, arrange inverted metal loaf pan over onion mixture, and place brisket, fat-side up, on top of loaf pan. Add water to slow cooker, cover, and cook on high until fork inserted into brisket can be removed with no resistance, 7 to 8 hours (or cook on low for 10 to 12 hours). Transfer brisket to 13- by 9-inch baking dish, cover with foil, and let rest 30 minutes. Carefully remove loaf pan from slow cooker. Pour onion mixture and accumulated juices into large bowl and skim fat. (You should have about 2 cups defatted juices; if you have less, supplement with water.) Transfer brisket to cutting board, slice thinly across grain, and return to baking dish. Pour 1 cup reserved defatted juices over sliced brisket. Whisk ketchup, vinegar, and liquid smoke into remaining juices. Season with salt and pepper.
MAKE AHEAD In step 3, wrap brisket tightly in foil and refrigerate for up to 3 days. (Refrigerate juices separately in airtight container.) To serve, transfer foil-wrapped brisket to baking dish and heat in 350-degree oven and cook until brisket is heated through, about 1 hour. Reheat juices in microwave or saucepan set over medium heat. Continue with recipe as directed. NOTE: We used leftover brisket to make Brisket Eggrolls! 2-3 pound chuck roast
salt & pepper 1 cup of red wine 2 cups of beef broth 1 yellow onion 3 carrots, sliced 1 cup of mushrooms, halved ...... 2 pounds of red potatoes 4 tablespoons of butter (1/2 stick) 1/4 cup of sour cream ...... 2 tablespoons of flour Pat the chuck roast with a paper towel, then coat it in salt & pepper. Heat a large Dutch oven over high heat for 1 minute. Sear each side of the chuck roast for 2-3 minutes, browning it on each side. When all sides are browned, add red wine and beef broth to the pan with the beef. Quarter the onion, then put it in the pot with the beef, wine and stock. Roast covered in a 250 degree oven for 5-6 hours, until the beef pulls apart easily. Add the mushrooms and carrots into the pot, then roast for 30 more minutes. Cut the potatoes in quarters and put them in a large pot filled with water. Boil the potatoes until fork tender, about 10-15 minutes. Drain the potatoes, the pour them into a mixer fitted with the paddle attachment. Add butter and sour cream. Turn the mixer on low, and continue stirring until the potatoes mash up. Salt and pepper to taste. If you need to keep them warm, place them in an oven safe dish covered with foil and keep at 250 degrees until you are ready to serve. Remove the roast from the oven. Remove the meat from the pan and set it aside, cover with foil. Place the Dutch oven with the onions, carrots, mushrooms, wine and drippings on the stove over medium heat. Whisk in the flour until smooth. You may need to add more flour if you'd like a thicker gravy. Heat for 3-5 minutes until it thickens and is bubbly. Add roast back into the gravy and vegetables. Serve with warm mashed potatoes. I heart Jamie Oliver. He's so adorable, and his layered, unfussy recipes are a big hit in our family. I've been wanting to try the honeycomb cannelloni recipe for a while but was a little intimidated. Now I'm a huge fan. Double-plus benefit is that is is a vegetarian meal -- the Portobello mushrooms are hearty. You won't miss the meat.
The recipe is at: http://today.msnbc.msn.com/id/21759766/ns/today-food/t/perfect-your-pasta-six-jamie-oliver-recipes/ This makes a huge batch. I froze half of the cream sauce and the ragú for a cannelloni kit for later, and then made the other half in a smaller pan. The only other change I made was to add red wine instead of water to the ragú. Ingredients:
1 oz. cream cheese 1/2 container pomegranate yogurt 1 tsp. honey Salt to taste 2 tablespoons plus 1 teaspoon olive oil 1 pound skirt steak, cut into 4 pieces 1 teaspoon chili powder Kosher salt and black pepper 3/4 cup all-purpose flour 1/2 cup cornmeal 1/2 teaspoon baking powder 1 cup whole milk 1 large egg 1 cup corn kernels Instructions: Make the pomegranate dollop: Combine the cream cheese, pomegranate yogurt, honey in a small bowl. Add salt to taste. Refrigerate. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with the chili powder and ½ teaspoon salt. Cook for 3 to 4 minutes per side for medium-rare. Let the steak rest for 5 minutes before slicing. Meanwhile, in a medium bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon salt, and ¼ teaspoon pepper. Make a well in the center and add the milk, egg, and 1 tablespoon of the oil. Whisk together the wet ingredients, then incorporate the dry ingredients (do not overmix). Mix in the corn. Heat the remaining teaspoon of oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side. Serve the corn cakes topped with the steak and a dollop of the pomegranate sauce. I served this dish with a shaved zucchini salad. http://annacooks.weebly.com/1/post/2011/08/shaved-zucchini-salad-with-parmesan-and-pine-nuts.html Verde blanco y colorado, la bandera del soldado. This week's loteria theme is La Bandera - The Flag. The flag of Mexico is a vertical tricolor of green, white, and red with the national coat of arms charged in the center of the white stripe. While the meaning of the colors has changed over time, these three colors were adopted by Mexico following independence from Spain during the country's War of Independence, and subsequent First Mexican Empire. Red, white, and green are the colors of the national liberation army in Mexico. The central emblem is the Aztec pictogram for Tenochtitlan (now Mexico City), the center of their empire. It recalls the legend that inspired the Aztecs to settle on what was originally a lake-island. The coat of arms has an eagle, holding a serpent in its talon, perched on top of a prickly pear cactus; the cactus is situated on a rock that rises above a lake. The coat of arms is derived from an Aztec legend that their gods told them to build a city where they spot an eagle on a nopal eating a serpent, which is now Mexico City. So the menu to honor the Mexican flag includes bandera enchiladas -- three kinds of fillings, three kinds of sauces -- and a bandera dessert of green and red fruit. Keep in mind that I made the enchiladas up from scratch using leftovers from my freezer, so your enchiladas may vary. Las Enchiladas de La Bandera Step one: Make the fillings: Pork filling: Cooked pork tenderloin pulsified in food processor with cream cheese, basil and honey. Steak filling: Grilled rib-eye steak mixed with sauteed yellow squash and shallot. Chicken filling: Grilled chicken with red salsa and a bit of asadero cheese (just enough to bind the filling together.) Step 2: Make the sauces: White Queso Sauce for the chicken filling: I microwaved 1 cup of shredded asadero cheese with ¼ cup of heavy cream, a bit of shallot, fresh cilantro, cumin and a bit of serrano pepper. I put the microwave on 50% power and stirred often. Chimichurri Sauce for the steak filling: Process all of these ingredients in a food processor: 1 cup (packed) fresh Italian parsley, 1/2 cup olive oil, 1/3 cup red wine vinegar, 1/4 cup (packed) fresh cilantro, 2 garlic cloves, peeled, 3/4 teaspoon dried crushed red pepper, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt. Cheater’s Roja Sauce for the pork filling: I had some Mexican corn chowder soup leftover from lunch out with Meredith, so I added a little adobo pepper and paprika to make the sauce red. Step 3: Assemble the enchiladas, cover with sauces, and bake. Red, Green and White Parfait Cut up red fruit; I used red plum, strawberries, and raspberries. Cut up green fruit; I used grapes, kiwi, and green apple. Make the yogurt cream. Whip 1/2 a cup of whipping cream until stiff peaks form. Add a container of vanilla yogurt, and blend well. Form layers of the flag with the green fruit, yogurt blend, and red fruit. Ingredients:
1 package of breakfast sausage 1 small onion, diced 1 cup white wine 2 cloves garlic, minced 1 can navy or cannellini beans, rinsed ¼ of a head of a large Savoy cabbage, or ½ of a head of a small one, shredded Handful of diced carrots 2 small or 1 large Yukon gold potatoes, cubed 1 cup chicken broth ½ cup milk (or ½ cup buttermilk and 1 T. sugar) Pepper and salt to taste Instructions: Brown the breakfast sausage with the onions in a skillet. Transfer the sausage and onion to a heavy stock pot. Deglaze the skillet with the white wine over medium high heat, scraping all the brown bits. Add wine and brown bits to the stock pot, along with the garlic, beans, and cabbage. Turn on the heat under the stock pot, medium high. The cabbage will start to wilt a little, and while it is, add the potatoes and carrots. Add the chicken broth and the milk, and season with pepper and salt to taste. Bring to boil over high heat, then reduce the heat and simmer for about 30 minutes. Serve with bacon cheddar and chive biscuits. 5 happy little figs jumped into my shopping cart at Central Market while I wasn't looking. Time to try to make one of my favorite pizzas at home!
Beer Pizza Dough Ingredients: 12-oz beer 2 T. olive oil 2 1/2 cups self-rising flour Pizza Ingredients: ½ cup parmesan or Romano cheese 2 mild Italian sausage links, chicken or pork, sliced into coins and cooked 5 figs, quartered 5 T. pomegranate or raspberry dressing 2 cups fresh spinach 3 basil leaves, chopped 1 cup shredded or shaved Fontina cheese Prepare the pizza dough and cook it half-way: Position rack in center of oven and preheat to 400°F. Stir the beer and oil together, add the flour, and mix together until smooth and moist. Dump the dough into the center of a pizza pan that is greased with olive oil, & use the back of a large spoon, dipped in ice-water, to spread the dough evenly over the pan. Patch any holes that appear. Now, bake the empty crust–without any filling–for 10 minutes. Assemble the pizza: Turn up the heat in the oven to 450°F. Spread the parmesan or Romano cheese evenly on the pizza dough, followed by the sausage coins and figs. In a bowl, dress the spinach and basil with the dressing, and then arrange prettily on the pizza. Cover with Fontina cheese. Bake for 12 minutes. |
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