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MACADAMIA NUT CHICKEN
1 pound skinless, boneless chicken breasts
Salt and pepper, to taste
6 cups bread crumbs
1 1/2 cups finely chopped macadamia nuts
3 cups flour
3 eggs, lightly beaten
Set the oven at 350 degrees. Have on hand a rimmed baking sheet.
Cut chicken into thin 2-inch-long pieces. Sprinkle with salt and pepper.
In a shallow bowl, mix the bread crumbs, nuts, salt, and pepper.
Have the flour in another bowl, the eggs in a third bowl.
Dredge the chicken pieces with flour, then dip them into egg, and finally into
the nut mixture. Place the chicken on the baking sheet. Bake the pieces for 20
minutes or until they are golden.
Serves 4 SWEET POTATO CRANBERRY APPLE
SAUTE
3/4 cup apple juice
1 pound sweet potatoes, peeled and cubed
1 large granny Smith apple, peeled and coarsely chopped
1/4 cup dried cranberries
2 Tablespoons maple syrup
1/4 teaspoon salt
2 Tablespoons chopped walnuts, toasted
In a skillet heat apple juice. Add sweet potatoes; cover and cook over low heat
about 12 minutes or until potatoes are nearly tender. Stir in apple,
cranberries, maple syrup and salt. Cook, covered, over low heat for 3 to 4
minutes or until apple is just tender. Uncover; boil gently for 3 to 4 minutes
or until liquid is syrupy. Place in serving bowl and sprinkle with chopped nuts.
BEEF GOULASH WITH CARROTS AND POTATOES
2 pounds beef stew meat, preferably chuck, cut into 1 1/2- to 2-inch pieces
Kosher salt and black pepper, to taste
3 tablespoons flour
2 tablespoons canola oil, more if needed
4 medium onions, chopped (about 3 cups)
2 large cloves garlic, finely chopped
3 tablespoons sweet Hungarian paprika
2 medium tomatoes, chopped (about 1 cup)
1 tablespoon fresh (or 1 teaspoon dried) marjoram
3 cups water
1 tablespoon tomato paste
4 medium red potatoes, peeled and chopped into 1-inch chunks
5 medium carrots, sliced on the diagonal into 1-inch pieces
Season the meat with salt and pepper. Sprinkle with flour and toss to lightly
coat.
In a 6-quart Dutch oven or heavy pot, heat 1 tablespoon of the oil over
medium-high heat. Brown the beef in batches, using more oil as necessary.
Transfer to a plate.
Add the remaining tablespoon of oil to the pot and cook the onions over moderate
heat, stirring frequently, until softened, about 8 to 10 minutes. Add the garlic
and cook, stirring, until fragrant, about 1 minute. Add the paprika and stir to
coat the onions.
Return the beef to the pot and stir to combine well. Stir in the tomatoes and
marjoram. Pour in the water and tomato paste and stir to dissolve the paste.
Increase the heat to high and bring the liquid to a boil. Reduce the heat to
moderate, cover, and simmer the stew gently for 1 1/4 to 1 1/2 hours or until
the meat is fork-tender.
Add the potatoes and carrots and simmer gently for about 30 minutes (add a
little more water to the pot if needed) or until the vegetables are tender.
Season to taste with salt and pepper. Serves 6 - 8
YANKEE DOODLE DANDY BAKED MACARONI AND CHEESE
12 ounces large elbow macaroni, farfalle (bowtie pasta) or shells
6 tablespoons unsalted butter or 3 tablespoons butter plus 3 tablespoons
extra-virgin olive oil
3 tablespoons flour
3 cups hot, but not boiling, milk (low-fat is fine)
1 bay leaf
Salt and freshly ground pepper to taste
1/2 teaspoon paprika
1 tablespoon dry mustard
12 ounces sharp cheddar cheese, shredded
3 ounces mild white cheese, such as Jack, gouda or kasseri, shredded
3 ounces sharp blue cheese, crumbled
1 cup dry bread crumbs, either homemade or unseasoned store-bought
1/2 onion, finely chopped
1 clove garlic, chopped (optional)
1/3 to 1/2 cup freshly grated parmesan, or pecorino cheese
Cook the pasta in a pot of rapidly boiling salted water
until not quite tender -- just shy of al dente. Drain and set aside.
Preheat oven to 375 degrees.
Melt 3 tablespoons of the butter in a heavy, nonstick saucepan and sprinkle with
the flour. Cook for a minute or two, then stir with a wooden spoon. Remove from
the heat and add the milk all at once, along with the bay leaf. Cook, stirring,
over medium-high heat until the sauce thickens, about 5 to 7 minutes. If there
are any lumps, remove the bay leaf and whisk with a wire whisk or whirl in a
food processor. Remove from heat and season with salt and pepper, paprika and
dry mustard.
Reserve 3 to 4 tablespoons of the cheddar and mild white cheese. Remove the bay
leaf from the sauce if you haven't already, then stir in remaining cheddar, mild
white cheese and blue cheese and set aside.
In a small frying pan, heat the remaining 3 tablespoons of butter or olive oil
and combine it with bread crumbs. Set aside.
In the bottom of a 1 1/2-quart baking dish with 4-inch sides, sprinkle 1 or 2
tablespoons of the reserved cheese. Add the onion and garlic to the cheese
sauce.
Layer a third of the macaroni in the bottom of the pan, top with a third of the
cheese sauce and repeat layers two more times, ending with the cheese sauce.
Sprinkle with remaining shredded cheeses, then with the parmesan cheese and
finally with the bread crumbs. Bake for 20 to 25 minutes, or until the top is
crispy and browned in spots.
Macaroni and broccoli and cheese: For a yummy variation, add a layer or two of
blanched broccoli florets as you assemble the casserole. End with a layer of
broccoli before you top with cheese and crumbs. Bake as directed.
Serves 4.
PORK CHOPS WITH APPLE CIDER
6 boneless pork loin chops (2 1/2 to 3 pounds)
2 tablespoons canola oil
Salt and pepper, to taste
1/2 small onion, chopped
2 cloves garlic, finely chopped
1 1/2 cups apple cider
1 teaspoon each chopped fresh oregano and thyme
1 teaspoon apple cider vinegar
Set the oven at 400 degrees.
In a skillet with a heatproof handle, heat 1 tablespoon of the oil. Sprinkle the
chops with salt and pepper. Brown the chops on both sides. Transfer to the oven
and cook for 10 minutes or until an instant thermometer reads 145 degrees.
Remove the chops from the pan, cover with foil, and keep warm. Add the remaining
1 tablespoon olive oil. Cook the onion and garlic, scraping the bottom of the
pan, for 8 minutes or until softened.
Add the apple cider, oregano, and thyme. Bring the liquid to a boil. Let the
sauce simmer steadily until the liquid reduces by half. Stir in the vinegar,
taste the sauce for seasoning, and add more salt and pepper, if you like. Return
the chops to the pan to reheat slightly. BAKED CARAMEL
CINNAMON BRIE
1/2 cup (1 stick) butter
1/2 cup packed brown sugar
1/3 cup sugar
1/2 cup heavy cream
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 (12-ounce) round Brie cheese
2 tablespoons sliced almonds, toasted
1 baguette French bread, thinly sliced
Combine the butter, brown sugar and sugar in a saucepan. Cook over low heat
until the butter melts and the sugars dissolve, stirring frequently. Add the
heavy cream gradually, stirring constantly. Stir in the nutmeg and cinnamon.
Cook until thickened, stirring constantly.
Place the Brie in a round baking pan. Drizzle the brown sugar mixture over the
top of the Brie. Bake at 225 degrees in a preheated oven for 10 minutes or until
the Brie is heated through. Remove from oven. Sprinkle with the almonds. Let
stand for 5 to 10 minutes before serving. Garnish with fresh strawberries and or
Golden Delicious or Granny Smith apple slices.
Serve with the sliced bread.
Yield: 8 to 10 servings
APPLE CIDER MUFFINS
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup raisins
1 cup apple cider
6 tablespoons butter, melted
1 egg
1/4 cup sugar
1-1/2 teaspoon cinnamon
Preheat the oven to 400-degrees. In a large bowl sift together the flour, baking
powder and salt. Add the raisins, toss until evenly coated. In another bowl
combine the apple cider, butter and lightly beaten egg. Pour the cider mixture
over the flour mixture. Stir until blended (your batter will be lumpy).
Spoon the batter into greased muffin cups.
In a small bowl combine the sugar with the cinnamon,
sprinkle on top.
Bake for 20 to 25 minutes.
Yields: 6 to 12 muffins.
To view the rest of the recipes in this newsletter go to
Razzle Dazzle Recipes
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