1 lb chicken breasts, cut into small pieces
1/2 C Louisiana Hot Sauce, or other Buffalo sauce
1- 1lb package bow tie pasta, cooked
2 stalks celery, finely chopped
1/2 small purple onion, finely chopped
3/4C blue cheese dressing - I use Lighthouse brand, in the cold case
1/2C real mayo
1/2C sour cream
1/4C blue cheese crumbles
1/4tsp celery seeds
1/2tsp salt
1/2tsp black pepper
1. Add the hot sauce to uncooked chicken pieces, let marinade in refrig for 1-2 hours before cooking. Saute in frying pan with small amt of olive oil. Cool.
2. Mix wet ingredients.
3. Add everything together in large bowl. Place in refrig for at least 1 hour.
This is best prepared in advance and eaten on day 2, 3 etc.
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Sunday, July 26, 2009
Sunday, May 31, 2009
Rainbow Potato Gratin
Adapted from Super Natural Cooking, by Heidi Swanson
Taken from La Fuji Mama, my foodie blogging hero
Serves 4-6
3 Tbsp. olive oil
4 small red potatoes, unpeeled and cut into wedges
1 large onion, sliced
2 medium sweet potatoes, peeled and cut into 1-inch chunks
4 carrots, cut into 2-inch long pieces (and cut in half lengthwise if thicker than your thumb)
4 green onions, trimmed and chopped into 1/2-inch pieces
Fine-grain sea salt and freshly ground black pepper
1 pear, unpeeled, cored, and cut into 6 wedges
1/2 cup panko (or bread crumbs)
2/3 cup fresh Parmesan cheese (grated or shaved)
1. Preheat oven to 375 degrees Fahrenheit and position a rack in the middle of the oven.
2. Heat olive oil in your largest ovenproof skillet over medium-high heat. In a single layer, add the potatoes, onions, sweet potato, carrots, and green onions and toss to coat. Try not to overcrowd the pan, or the vegetables will steam and not brown. If you don't have a big enough pan, split the ingredients between two skillets. Saute over medium-high heat for about 15 minutes, shaking the pan a couple of times along the way. The vegetables should start to brown a bit and be tender but not mushy.
3. Remove from heat and sprinkle with a generous dose of salt and pepper. Stir in the pear wedges.
4. If you don't have an ovenproof skillet, transfer the ingredients to an ovenproof baking dish or casserole. Sprinkle with all the panko and half of the Parmesan cheese (don't stir).
5. Place uncovered in the oven. Bake for about 40 minutes, tossing the vegetables with a metal spatula about halfway through. The potatoes and carrots should be golden, crispy, and caramelized where they touch the pan and soft and tender inside. When everything is caramelized and fragrant, remove from the oven and sprinkle with the remaining Parmesan. Serve.
Taken from La Fuji Mama, my foodie blogging hero
Serves 4-6
3 Tbsp. olive oil
4 small red potatoes, unpeeled and cut into wedges
1 large onion, sliced
2 medium sweet potatoes, peeled and cut into 1-inch chunks
4 carrots, cut into 2-inch long pieces (and cut in half lengthwise if thicker than your thumb)
4 green onions, trimmed and chopped into 1/2-inch pieces
Fine-grain sea salt and freshly ground black pepper
1 pear, unpeeled, cored, and cut into 6 wedges
1/2 cup panko (or bread crumbs)
2/3 cup fresh Parmesan cheese (grated or shaved)
1. Preheat oven to 375 degrees Fahrenheit and position a rack in the middle of the oven.
2. Heat olive oil in your largest ovenproof skillet over medium-high heat. In a single layer, add the potatoes, onions, sweet potato, carrots, and green onions and toss to coat. Try not to overcrowd the pan, or the vegetables will steam and not brown. If you don't have a big enough pan, split the ingredients between two skillets. Saute over medium-high heat for about 15 minutes, shaking the pan a couple of times along the way. The vegetables should start to brown a bit and be tender but not mushy.
3. Remove from heat and sprinkle with a generous dose of salt and pepper. Stir in the pear wedges.
4. If you don't have an ovenproof skillet, transfer the ingredients to an ovenproof baking dish or casserole. Sprinkle with all the panko and half of the Parmesan cheese (don't stir).
5. Place uncovered in the oven. Bake for about 40 minutes, tossing the vegetables with a metal spatula about halfway through. The potatoes and carrots should be golden, crispy, and caramelized where they touch the pan and soft and tender inside. When everything is caramelized and fragrant, remove from the oven and sprinkle with the remaining Parmesan. Serve.
Potato Focaccia "Cupcakes"
Potato Focaccia Cupcakes
From La Fuji Mama
Adapted from The Wednesday Chef
Makes 12 cupcakes
1 medium Yukon Gold potato
2 cups all-purpose flour, plus more as needed
1 tsp. active dry yeast
A pinch of sugar
1 1/2 tsp. kosher salt, plus more for salting water
2/3 cup warm water
2 tsp. dried oregano
1/4 cup sun dried tomatoes (the kind packed in oil), drained and chopped
3 Tbsp. extra-virgin olive oil, divided
Coarse sea salt
1. Wash the potato and place in a small saucepan along with enough water to cover the potato by an inch. Place the pot over high heat, covered, and bring to a boil. Add a handful of kosher salt to the water. Simmer until the potato is tender when pierced with a knife, around 20 minutes. Drain the potato and let it cool. Peel the potato and mash finely with a fork. Set aside.
2. Put the yeast in a large mixing bowl along with a pinch of sugar. Add the warm water in a thin stream over the yeast, using a fork to help dissolve the yeast entirely. Let the mixture stand for a few minutes.
3. Pour the flour into the yeast mixture and stir with a fork, then add the mashed potato, 1 1/2 teaspoons salt, and dried oregano. The dough will be relatively thick and shaggy. Use the fork to incorporate the potato into the flour. Add sun dried tomatoes and 2 tablespoons of the olive oil and begin to knead the dough by hand. It will come together quite quickly. Knead against the bowl for a minute or so, until it is relatively smooth. Form the dough into a ball and let it rest, covered with a kitchen towel, in the bowl for an hour.
4. Line cupcake pan with cupcake liners and spray over the top with cooking spray. Divide up the dough into 12 equal balls and gently tug and pat each ball into a cupcake liner so that it fits into the liner.
5. Sprinkle a small pinch of coarse sea salt over the top of each cupcake and then drizzle with 1/4 teaspoon of olive oil, and let rest for another hour.
6. While the focaccia is resting, preheat the oven to 425 degrees Fahrenheit. Place the cupcake pans in the oven and bake for 17-20 minutes, rotating the pan halfway through. Let cool on a rack.
Onion Herb Cheese Frosting
1 package (8-oz.) cream cheese, softened
1/4 cup butter, softened
1/2 envelope Lipton Onion Soup Mix
1 tsp. Italian seasoning
1 Tablespoon grated Parmesan cheese
Mix everything together and let sit at least 2 hours in the fridge before using.
Spread generously over focaccia cupcakes.
From La Fuji Mama
Adapted from The Wednesday Chef
Makes 12 cupcakes
1 medium Yukon Gold potato
2 cups all-purpose flour, plus more as needed
1 tsp. active dry yeast
A pinch of sugar
1 1/2 tsp. kosher salt, plus more for salting water
2/3 cup warm water
2 tsp. dried oregano
1/4 cup sun dried tomatoes (the kind packed in oil), drained and chopped
3 Tbsp. extra-virgin olive oil, divided
Coarse sea salt
1. Wash the potato and place in a small saucepan along with enough water to cover the potato by an inch. Place the pot over high heat, covered, and bring to a boil. Add a handful of kosher salt to the water. Simmer until the potato is tender when pierced with a knife, around 20 minutes. Drain the potato and let it cool. Peel the potato and mash finely with a fork. Set aside.
2. Put the yeast in a large mixing bowl along with a pinch of sugar. Add the warm water in a thin stream over the yeast, using a fork to help dissolve the yeast entirely. Let the mixture stand for a few minutes.
3. Pour the flour into the yeast mixture and stir with a fork, then add the mashed potato, 1 1/2 teaspoons salt, and dried oregano. The dough will be relatively thick and shaggy. Use the fork to incorporate the potato into the flour. Add sun dried tomatoes and 2 tablespoons of the olive oil and begin to knead the dough by hand. It will come together quite quickly. Knead against the bowl for a minute or so, until it is relatively smooth. Form the dough into a ball and let it rest, covered with a kitchen towel, in the bowl for an hour.
4. Line cupcake pan with cupcake liners and spray over the top with cooking spray. Divide up the dough into 12 equal balls and gently tug and pat each ball into a cupcake liner so that it fits into the liner.
5. Sprinkle a small pinch of coarse sea salt over the top of each cupcake and then drizzle with 1/4 teaspoon of olive oil, and let rest for another hour.
6. While the focaccia is resting, preheat the oven to 425 degrees Fahrenheit. Place the cupcake pans in the oven and bake for 17-20 minutes, rotating the pan halfway through. Let cool on a rack.
Onion Herb Cheese Frosting
1 package (8-oz.) cream cheese, softened
1/4 cup butter, softened
1/2 envelope Lipton Onion Soup Mix
1 tsp. Italian seasoning
1 Tablespoon grated Parmesan cheese
Mix everything together and let sit at least 2 hours in the fridge before using.
Spread generously over focaccia cupcakes.
Saturday, January 17, 2009
Egg Noodles
2 1/2 cups all-purpose flour
1/4 tsp salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 inch thickness. Cut the noodles in desired width with a pizza cutter. You can also use small cookie cutters to cut different shapes. Lay noodles out on stacked cookie sheets and allow to air dry before cooking, 30-40 minutes (until no longer moist and sticky).
Cook pasta in a large pot with boiling salted water cook until al dente.
This is also a great quick dough for ravioli......Butternut squash with sage brown butter perhaps?? Mama B's FAV!
1/4 tsp salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 inch thickness. Cut the noodles in desired width with a pizza cutter. You can also use small cookie cutters to cut different shapes. Lay noodles out on stacked cookie sheets and allow to air dry before cooking, 30-40 minutes (until no longer moist and sticky).
Cook pasta in a large pot with boiling salted water cook until al dente.
This is also a great quick dough for ravioli......Butternut squash with sage brown butter perhaps?? Mama B's FAV!
Fettuccine Carbonara
Adapted from the bon appetit magazine
4 large eggs
2/3 cup grated Parmesan cheese
1/3 cup grated Pecorino Romano cheese
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
4 oz thinly sliced pancetta (Italian bacon), finely chopped
12 oz egg fettuccine
1 medium bunch broccoli rabe (rapini), cut into 1/2-inch pieces
Juice of 1/2 of a lemon
grated rind from 1/2 of a lemon
Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl.
Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; quickly toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Sprinkle with lemon juice and rind. Serve hot.
4 large eggs
2/3 cup grated Parmesan cheese
1/3 cup grated Pecorino Romano cheese
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
4 oz thinly sliced pancetta (Italian bacon), finely chopped
12 oz egg fettuccine
1 medium bunch broccoli rabe (rapini), cut into 1/2-inch pieces
Juice of 1/2 of a lemon
grated rind from 1/2 of a lemon
Whisk 4 eggs, both cheeses, garlic, and 1/2 teaspoon pepper in medium bowl; set aside. Cook pancetta in large nonstick skillet over medium heat until crisp, about 7 minutes. Using slotted spoon, transfer to small bowl.
Cook pasta in large pot of boiling salted water until almost tender (about 3 minutes less than package directions); add broccoli rabe. Cook just until broccoli rabe is crisp-tender and pasta is tender, about 3 minutes longer. Drain pasta-broccoli rabe mixture, reserving 1/2 cup cooking liquid. Return hot pasta-broccoli rabe mixture to pot (off heat). Immediately add egg-cheese mixture, pancetta, and 1/4 cup hot cooking liquid; quickly toss to combine, adding more cooking liquid by tablespoonfuls to moisten as needed. Season to taste with salt and more pepper, if desired. Sprinkle with lemon juice and rind. Serve hot.
Wednesday, January 7, 2009
Tortellini Ala Fini
My rendition of my favorite dish from Mama Maria's in Hudson, WI
1 package dry cheese tortellini
1 pkg prosciutto, crisped and crumbled
1/2 medium white onion, chopped
1 package baby mushrooms, sliced
1 clove garlic, minced
1C baby sweet peas
1/2C white wine
Parmesan Bechamel:
5T butter
1/2C flour
4C whole milk, warmed
3/4C Parmesan cheese
salt and pepper to taste
Cook tortellini as directed on package. Saute mushrooms, onion and garlic in white wine. Add peas at end to warm. Meanwhile, melt 5T butter in sauce pan. Slowly add flour and whisk for 2 minutes. Gradually add WARM milk. Whisk constantly for 5 minutes, but do not boil. Add salt, pepper and Parmesan cheese. Place tortellini in a large serving bowl. Add mushroom mixture, prosciutto and bechamel sauce and combine. Sprinkle top with Parmesan cheese and serve hot.
Can add chicken sauteed in white wine for complete meal.
1 package dry cheese tortellini
1 pkg prosciutto, crisped and crumbled
1/2 medium white onion, chopped
1 package baby mushrooms, sliced
1 clove garlic, minced
1C baby sweet peas
1/2C white wine
Parmesan Bechamel:
5T butter
1/2C flour
4C whole milk, warmed
3/4C Parmesan cheese
salt and pepper to taste
Cook tortellini as directed on package. Saute mushrooms, onion and garlic in white wine. Add peas at end to warm. Meanwhile, melt 5T butter in sauce pan. Slowly add flour and whisk for 2 minutes. Gradually add WARM milk. Whisk constantly for 5 minutes, but do not boil. Add salt, pepper and Parmesan cheese. Place tortellini in a large serving bowl. Add mushroom mixture, prosciutto and bechamel sauce and combine. Sprinkle top with Parmesan cheese and serve hot.
Can add chicken sauteed in white wine for complete meal.
Plum Chicken Kabobs and Fruited Bulgar
Chicken Marinade:
1/2 jar plum jam
2T soy sauce
1/4C olive oil
Whisk together and add raw cubed chicken. Best to marinade in refrigerator overnight. Place on skewers and grill over medium heat.
3C cooked bulgar
1/4C olive oil
1/2C orange juice (make from concentrate, and have dilution strong)
1 can mandarin oranges
1C purple grapes, halved
1T sage, minced
3T parsley, chopped
Combine and chill for at least 1 hour before serving.
1/2 jar plum jam
2T soy sauce
1/4C olive oil
Whisk together and add raw cubed chicken. Best to marinade in refrigerator overnight. Place on skewers and grill over medium heat.
3C cooked bulgar
1/4C olive oil
1/2C orange juice (make from concentrate, and have dilution strong)
1 can mandarin oranges
1C purple grapes, halved
1T sage, minced
3T parsley, chopped
Combine and chill for at least 1 hour before serving.
Wednesday, December 31, 2008
Black Beans and Rice
3C cooked white or brown rice
1 can black beans, rinsed and drained
1 1/2 C tomatoes, chopped
1-2T cilantro, chopped
Juice of 1 lime
1/4C Mexican cheese, crumbled*
Combine all ingredients and serve hot or cold. Excellent side to Grilled chicken.
*You can find the Mexican cheese in the cold case by the tortillas and salsa at the grocery store. It comes in a round.
1 can black beans, rinsed and drained
1 1/2 C tomatoes, chopped
1-2T cilantro, chopped
Juice of 1 lime
1/4C Mexican cheese, crumbled*
Combine all ingredients and serve hot or cold. Excellent side to Grilled chicken.
*You can find the Mexican cheese in the cold case by the tortillas and salsa at the grocery store. It comes in a round.
Subscribe to:
Posts (Atom)
