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Monthly Archives: October 2012

Time For Some Roman-Style Chicken

I had seen this recipe on Food Network a week or two ago and had been planning to cook it since then but I haven’t had the opportunity to do it until tonight. It is a recipe from Giada de Laurentiis for Roman-Style Chicken. It looked pretty good when she was making it and it certainly didn’t look difficult to do, so since I had everything in the house tonight, I thought I would give it a shot, and I am glad I did.

Roman-Style Chicken

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with a 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until it is browned on both sides. Remove the chicken from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If you are serving the meal immediately, add the capers and the parsley. Stir to combine and serve. If you are making this ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

I did make a minor change to the recipe. Since I didn’t have prosciutto, I used a couple of slices of bacon in its place and it turned out just fine. I also used only chicken thighs for the recipe, mainly because that is what I had on hand and ready to cook. I think it would turn out great with any chicken parts you decided to use. You get a great sauce from the tomatoes, stock and wine that goes well with some rice or potatoes. It’s a quick and simple recipe to make for a weeknight dinner any time you are looking for something to do with some chicken.

That’s it for tonight. I’m not sure what I am going to make tomorrow night. I have a number of choices on hand with some shrimp, some pork chops and even some boneless leg of lamb, which I think I will save for the weekend. We’ll have to wait and see what I can come up with for tomorrow.

Hopefully everyone who had to deal with Hurricane Sandy is okay and you have been able to start some kind of clean up and recovery from whatever effects you may have incurred. We were lucky in that we never lost power here and really only had to deal with very high winds. There is lots of debris down in the area and many people here lost power and their phones. The schools have been closed all week as well, but hopefully by next week everything will start to restore itself to some normalcy. Thank goodness for all the responders and help that so many people have been able to benefit from. I am not sure where New York and New Jersey would be without them.

Until next time, enjoy your evening and enjoy your meal!

 
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Posted by on October 31, 2012 in Cooking, Dinner, Poultry

 

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3 Tips for Roasting Vegetables | The Feed

3 Tips for Roasting Vegetables | The Feed.

I love roasted vegetables. I think it is my favorite way to make vegetables overall. You can get so much more flavor out of them through roasting than you can by steaming or making them in the microwave. Anyway, here are some tips from America’s Test Kitchen about the best way to approach roasting some of your favorite vegetables. Check it out!

 
 

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9 Things To Do To Avoid Boredom During A Hurricane | Food Republic

9 Things To Do To Avoid Boredom During A Hurricane | Food Republic.

If you’re dealing with Hurricane Sandy (and let’s face, if you live in the United States you are, one way or another), here’s some great tips from Food Republic on ways to help you pass the time during the storm itself. Stay safe, stay dry and enjoy each other’s company! Check it out!

 
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Posted by on October 29, 2012 in Cooking, Cooking Tips, Cooking Websites

 

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Five Autumn Soups for the (Coming) Cold Weather « Chef Marcus Samuelsson

Five Autumn Soups for the (Coming) Cold Weather « Chef Marcus Samuelsson.

As Hurricane Sandy heads our way here in New York, it certainly makes you feel like you might need a nice bowl of soup to keep you warm. Here’s a selection of 5 soups designed for fall weather from chef Marcus Samuelsson. I am a little skeptical of spicy coconut lentil, but hey, if you like it give it a try. The others all sound like they would be great to sit down next to a a roaring fire and enjoy. Check it out!

 
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Posted by on October 29, 2012 in Cooking Websites, Soups & Stews

 

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Let’s Have a Snack: Homemade Egg Rolls

I had seen some egg roll wrappers on sale in the supermarket this week and thought I would give this a try. I did need to pick up a few things along the way for this, but none of it was hard to find; it was all basic stuff that I would normally buy or had in the house. I actually found a use for that oyster sauce I bought to make the Thai dinner the other night!

Egg Rolls

1 package of egg roll wraps

1 pound ground pork

1 teaspoon minced fresh ginger

2 cups cabbage, finely chopped

1/4 pound bean sprouts

1/2 cup carrots, shredded

3 green onions, chopped

2 tablespoons oyster sauce

Heat a non-stick skillet over medium high heat. Add 1 tablespoon vegetable and heat until shimmering. Add the pork and the ginger and heat until lightly browned, about 2 to 3 minutes. Add the cabbage, bean sprouts, carrots and green onions and cook for 2 minutes. Stir in the oyster sauce. Remove the skillet from the heat and allow the mixture to cool completely.

Use 2 tablespoons of filling per egg roll. Place the filling diagonally on the wrap. Fold the bottom corner over the filling and roll snugly half-way to cover the filling. Fold in both side corners snugly against the filling; moisten the edges of the last flap with water. Roll the wrap up tightly and seal the top corner. Lay the egg roll flat side down until they are ready to cook.

If you want to fry them, In a large skillet heat vegetable oil to 350 degrees. Place the egg rolls flap side down, a few at a time, making sure not to crowd them in the pan (you’ll have to do this in batches if you are making a lot). Turn the rolls occasionally and cook until golden, about 2 to 3 minutes. Drain on paper towels and serve.

If you want to bake them (which I did), heat the oven to 400 degrees. Place the rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops of the egg rolls with olive oil and bake until golden brown, 12 to 15 minutes.

I wanted to try baking them to avoid all the extra oil and I think they turned out great. Sean and I loved the way they came out. The great thing about egg rolls is that you can fill them with whatever you want. You can choose to just use vegetables, use chicken, beef, shrimp, really anything you want. The options are endless.

Just a couple of things about this recipe. I bought a bag of cole slaw mix and used that instead of shredding the cabbage and carrots myself. It was much easier and still turned out well. I did end up adding more cabbage then the recipe called for because it was cooking away so rapidly, so you may want to watch that. I also think it could use some flavoring, so you may want to make a little sauce to use instead of just using the oyster sauce. Also, this recipe is designed to use all the egg roll wrappers. The package I bought has 20 wrappers, which is a lot of egg rolls. I only made 8 and we still have 6 leftover. Once you open the package of wrappers, you either should use it in 7 days or freeze it and it should be good for about 2 months, which gives you time to make more later on. It’s a great recipe to do some experimenting with.

That’s it for tonight. We have another wedding to go to tomorrow, so there’s no dinner tomorrow, but we are planning to make beef stew or beef barley soup Sunday, so check back for that recipe. Until then, enjoy your evening and enjoy your meal!

 
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Posted by on October 26, 2012 in Appetizers, Cooking, Pork

 

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Good Eats Meatloaf and Roasted Green Beans

I love meatloaf. I know I have said that on here many times, but it’s always worth repeating. When we got out somewhere, if it’s on the menu I want to try it. Of course, some times I am disappointed by the results, but hey, you still have to try, right? So tonight when I decided to make meatloaf, I turned to a recipe from Alton Brown and his “Good Eats” program. I like a lot of the things he makes (and he’s great to follow on Twitter if you are on there) so I figured this recipe was a no-brainer. It got a lot of good reviews from people on Food Network’s website also, so I had to give it a try.

Good Eats Meatloaf

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Heat the oven to 325 degrees.

 

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

 

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

 

Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Bake for 45 to 50 minutes. Allow it to rest for 10 minutes, covered, after removing from the oven. Slice and serve.

This recipe is great. The meatloaf and the glaze have a nice combination of bite from the hot sauce, cayenne and chili pepper and a sweetness from the honey. We all loved it and I’ll definitely be making this one again.

I decided to serve this with some boiled potatoes and green beans. I love green beans too, and I am always looking for a new way to make them. I came across this recipe from Williams-Sonoma that is simple and tastes great from the roasting.

Roasted Green Beans and Carrots with Red Onion

3/4 pound green beans, trimmed
1/2 pound carrots, peeled and cut diagonally about 1/4 inch thick
1 red onion, sliced
2 large garlic cloves, very thinly sliced
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste

Preheat an oven to 350°F. Place an 8-by-11-inch heavy roasting pan or a very large, ovenproof fry pan on the rack.

Bring a large saucepan three-fourths full of water to a boil over high heat. Add a pinch of salt and the green beans. Cook the beans until they turn bright green and are just tender, 1 to 2 minutes. Drain the beans and plunge them into a bowl of ice-cold water to stop the cooking and drain again.

In a large bowl, toss together the beans, carrots, onion, garlic and olive oil. Sprinkle with the cumin, season with salt and pepper, and toss again to thoroughly combine. Transfer the vegetables to the preheated pan and spread them evenly. Roast, stirring occasionally, until the vegetables are tender and lightly browned, 45 to 55 minutes. Taste and adjust the seasonings with salt and pepper.

It was a something different to do and I like roasting vegetables. The flavor seems a little more intense when you roast them. You could easily add other vegetables to this if you wanted to, choosing some other fall root vegetables like parsnips, turnips, or sweet potatoes.
We also made some of the all-purpose gravy I have made before, because you must have gravy with meatloaf. Overall, it was quite a good meal.
Well, I have a doctor’s appointment tomorrow night, so I am not sure I’ll get a meal in, but we’ll see what happens. Until next time, enjoy your evening and enjoy your meal!

 

 
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Posted by on October 24, 2012 in Beef, Cooking, Dinner, Gravy, Vegetables

 

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7 Slow-Cooked Crockpot Lunches | Food Republic

7 Slow-Cooked Crockpot Lunches | Food Republic.

It’s that time of year again when the weather turns cool and thoughts turn back to the slow cooker to make soups, stews and chili. Here are some great recipe ideas from Food Republic about things that you can do in your slow cooker and make great lunches for these cool fall days for you at home, to being to the office or for the kids to bring to school in a thermos. Check it out!

 

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