Chicken turnovers
Ingredients
3 tablespoons chopped onion
3 tablespoons butter
1 3/4 cups shredded, cooked chicken meat
3 tablespoons chicken stock
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 (3 ounce) package cream cheese, diced
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water
Directions
1. In a large skillet sauté the onion in the butter until tender.
Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and
cream cheese. Remove from heat and set aside. 2. Preheat oven to 375 degrees F (190 degrees C).
3. In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
4. On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
5. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
6. Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.
Green beans with almonds
http://www.foodnetwork.com/recipes/rachael-ray/green-beans-with-toasted-almonds-recipe/
Ingredients
1 1/2 pounds fresh green beans, trimmed
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 tablespoon butter
Salt
Toasted slivered or sliced almonds, for garnish
Directions
Cook green beans 5 minutes in 1-inch boiling water, covered. Drain
beans and return pan to heat. Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate. Garnish green beans with toasted slivered or sliced almonds.
Parmesan Crusted Baby Carrots
http://allrecipes.com/recipe/parmesan-crusted-baby-carrots/detail.aspx
Ingredients
1 pound carrots, chopped
2 teaspoons butter
1/4 cup Parmesan cheese
Directions
1. Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.
Monday
Grilled Ham, Muenster, and Spinach Sandwicheshttp://www.myrecipes.com/recipe/grilled-ham-muenster-spinach-sandwiches-10000001895943/
Ingredients
8 (3/4-ounce) slices crusty Chicago-style Italian bread (about 1/2 inch thick), toasted
8 ounces thinly sliced lower-sodium deli ham (such as Boar's Head)
4 (1-ounce) slices reduced-sodium Muenster cheese (such as Alpine Lace)
2 cups fresh baby spinach
1/4 cup mild chowchow (such as Braswell's)
Cooking spray
Chips
Preparation
1. Layer each of 4 bread slices with 2 ounces ham, 1 slice
Muenster cheese, 1/2 cup baby spinach, 1 tablespoon chowchow, and 1 bread
slice.2. Heat a large nonstick skillet over medium-high heat. Coat sandwiches with cooking spray; add to pan. Cook 2 minutes on each side or until browned and cheese melts. Cut sandwiches in half, if desired. Serve immediately with chips.
Tuesday
Spanakopita
http://allrecipes.com/recipe/spanakopita-greek-spinach-pie/detail.aspx
Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Greek salad
http://www.marthastewart.com/314763/greek-style-salad
Ingredients
For the Dressing
1/4 cup red-wine vinegar
1 teaspoon coarse salt
1/2 teaspoon dried oregano
Freshly ground pepper
1/2 cup olive oil
For the Salad
12 ounces romaine hearts, leaves separated
1/2 cup pitted Kalamata olives (about 2 1/2 ounces), drained
1/2 cup peperoncini, drained
1/3 cup caper berries, drained
2 medium tomatoes, cut into 1-inch wedges
2 Kirby cucumbers, halved lengthwise and cut into 1-inch pieces
1 medium red onion, halved lengthwise and crosswise, then thinly sliced
4 ounces feta cheese, crumbled
Directions
1. Make the dressing: Whisk together vinegar, salt, and oregano, and season with pepper. Add oil in a slow, steady stream, whisking until emulsified.
2. Assemble the salad: Arrange lettuce on a platter. Scatter olives, peperoncini, caper berries, tomatoes, cucumbers, onion, and feta over top. Drizzle with dressing.
Wednesday
Baked Chicken Salad
http://www.cozi.com/live-simply/recipes/baked-chicken-salad
Ingredients
1 cup croutons*
2 cups cooked chicken, cubed or shredded**
1 1/2 cups chopped celery
1 1/2 cups shredded cheddar cheese
1/4 cup slivered almonds, toasted in oven or on stove
2 tablespoons minced onions
3/4 cup mayonnaise
1/2 teaspoon salt
1 teaspoon lemon juice
3 teaspoons Dijon mustard (original recipe calls for ½ cup Dijon mustard, so if you love mustard go for it!)
Watermelon or cantaloupe
*To make homemade croutons simply cut bread into 3/4 inch cubes and bake at 150 degrees until dried and toasty.
**If you don't have left over chicken, boil 2-3 boneless, skinless chicken breasts in chicken stock.
Preparation
1. Mix all ingredients. Bake covered 30-35 minutes at 350°F. Bake uncovered for an additional 5-10 minutes.
2. Serve on salad greens or on buns with a side of fruit.
Thursday
Rice Noodles with Chicken
http://wednesdaychef.typepad.com/the_wednesday_chef/2006/08/charles_phans_r.html
Ingredients
1/3 pound rice noodles
1/4 cup canola or corn oil
1/3 pound boneless chicken, shredded or diced small
1/2 to 1 cup bean sprouts
1/2 cup snow peas, slivered
1/2 cup shiitake mushroom caps, sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons rice wine or white wine
1 egg, lightly beaten
3 or 4 scallions, trimmed and slivered, for garnish
Frozen spring rolls, cooked according to directions
Directions
1. Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
2. Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
3. Add bean sprouts, peas and shiitakes. Sitr until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
4. Drain noodles and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly, until all are mixed together and hot. Garnish with scallions and serve with spring rolls.
Friday
Mexican casserolehttp://allrecipes.com/recipe/easy-mexican-casserole/
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.
Roasted Vegetables for Mexican Nite
http://mexican.food.com/recipe/roasted-vegetables-for-mexican-nite-337530
Ingredients
1 yellow zucchini ( sliced)
1 medium onions ( cut into wedges)
1 green bell peppers ( cut into strips)
1 red bell peppers ( cut into strips)
4 garlic cloves ( minced)
1 teaspoon garlic powder
1 teaspoon salt
1/2 package of old el paso taco seasoning
4 teaspoons cumin ( slightly crushed)
4 tablespoons vegetables or 4 tablespoons corn oil
Directions
Mix all the vegetables together with the oil. Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning. Bake in the oven for approximately 25 minutes or until vegetables are tender.
Saturday
Chicken ghee roasthttp://bakasoor.blogspot.com/search/label/Non-Veg
Ingredients:
2 pounds chicken (bone-in, cut into medium pieces)
Marinade:
Juice of 1 lemon
1/2 cup + 2 tbsp yogurt
3/4 tsp turmeric powder
Salt to taste
5 - 6 tbsp ghee (clarified butter)
1 tsp sugar
10 - 15 curry leaves
20 dry red chillies (8 - 10 if you have the spicy variety at home)
15 black peppercorns
1 tbsp coriander seeds
1/2 tsp cumin seeds
10 - 12 garlic flakes
1 tsp tamarind paste (or to taste)
Coriander for garnish
Steamed rice/Naan
Method:
Step 1 - We have to thicken the yogurt a little. Tie yogurt in a muslin cloth and let it hang for 30 mins or like me just plop the yogurt in a large fine strainer and let it drain for an hour.
Step 2 - Wash the chicken well and pat dry. Mix the marinade ingredients in a bowl and apply it well to the chicken pieces. Make sure the marinade coats all the chicken pieces well. Refrigerate for at least 2 hours. (Overnight works best).
Step 3 - Let us make the masala. Heat a medium sized pan on medium low heat. Dry roast the red chillies. Let them change their color slightly. Make sure you do not burn these. Burnt chillies will totally spoil your dish as this is our star ingredient. Remove them onto a plate. Now add the peppercorns, coriander seeds and cumin seeds. Dry roast them till coriander seeds turn brownish and it gives out a great roasted aroma. Remove these onto the plate too.
Step 4 - In a mixer bowl, blend together the roasted spices, garlic cloves and tamarind with as little water as possible to form a thick paste. Use less tamarind if you are not sure how sour your brand is. We can always adjust it later in the preparation. Keep aside.
Step 5 - Take a wide heavy bottomed pot. Heat the clarified butter. When the butter is hot, add in the marinated chicken and stir it for a good 8 - 10 mins on medium or medium high heat. Cook the chicken till it is almost done (90%). Transfer the chicken pieces onto a plate. Do not pour out the ghee. We will use it in our cooking ahead.
Step 6 - In the same pan add the ground masala paste from step 4 and sauté it for 6 - 7 mins on medium heat till the raw smell of the spices vanishes and oil starts to leave the sides of the pot.
Step 7 - Add the cooked chicken pieces back into the pot. Add a little water (1/4 cup) if the entire mixture is too dry and is sticking to the pot. Cook well together on medium heat, stirring occasionally till the mixture gets as dry as you would like and coats the chicken pieces well. Add sugar and mix lightly.Garnish with curry leaves and coriander leaves. You can serve these with plain steamed rice or hot naan.
No comments:
Post a Comment