Parmesan Noodles

April 14, 2010 by
This is one of those crazy-simple dishes that is a stand-by in our home.
Everyone loves it, and with a big salad or some steamed broccoli, it’s a quick and easy meal that makes everyone happy.  And you wouldn’t believe how many dinner guests have asked for this recipe.
 
 I keep a few all purpose seasonings around just for this dish.  Just watch if it has added salt to adjust your seasoning, as some can be quite salty.
 
PARMESAN NOODLES
 
 
1 pound noodles of choice
1/4 cup grated parmesan cheese (add more to liking)
2 T unsalted butter
2 T olive oil
Seasonings of choice (an all purpose garlic seasoning is my go to)
Seared chicken, optional
 
Cook pasta al dente.
Melt butter with oil in pan over medium high heat.
Add pasta and toss.
Add seasonings, chicken if using, and parmesan cheese.
Mix to combine. Serve hot.
Filed Under: Pasta

Cashew Chicken

April 12, 2010 by

“I don’t like zucchini” my husband said. 

We were newlyweds still, and I was planning a tiny garden in front of our duplex. 
“Why not?” I asked. Silence… “Just trust me” I told him.

Awhile later, we had big zucchinis on our kitchen counter. I sliced off a piece. 
“Here” I handed him one.
“Raw????”, he asked, astonished.
“Yes, you can eat it raw, it’s not poultry for pete’s sake””
His grimaced as he took a TINY (and I mean tiny) nibble. 
“Huh… It’s not that bad.”
We always had a HUGE garden when I was a kid. My dad loved growing all kinds of things, and since we had 5 acres, he pretty much could. I feel like my childhood was spent two ways, one in the library (where my mom was a supervisor), and the other, barefoot in the garden. I loved both worlds. “Try this” my dad would say, handing me some vegetable or something.  It was always good. I learned at an early age that nobody cooks as good as mother nature. And everything tastes better with warm dirt in between your toes.
So here is one of my favorite dishes to cook with zucchini ( I sometimes up the amount to 4 or 5 zucchinis actually).  And feel free to add some carrots and celery if you so desire too.
Dirt between toes optional….

CASHEW CHICKEN
1 1/2 lbs boneless, skinless chicken breasts, cut into 1″ cubes
1 T cornstarch
1/2 tsp salt
1/4 tsp pepper
2 T oil, divided
6 garlic cloves, minced
1 onion, chopped
3 zucchini, cut in half lengthwise and sliced thick
2 T rice vinegar
3 T hoisin sauce
1/4 cup water
3/4 cup cashews, toasted
2 green onions sliced
Toss chicken with cornstarch, salt, and pepper. Heat 1 T of oil in wok or large skillet.
Cook half of the chicken over medium high heat until browned. Transfer to a plate.
Cook remaining half of the chicken in other T of oil, add onion and garlic when halfway cooked.
When chicken is done, add back first batch of chicken to wok.
Add zucchini, cook a few minutes, until slightly tender.
Add rice vinegar, cook about 1 minute.
Add hoisin sauce and water.
Cook about 1 more minute (make sure all your chicken is completely cooked through.)
Add cashews and green onions.
Serve with rice.
Filed Under: Asian, Chicken / Turkey

How to crush peel / garlic

April 12, 2010 by
Lay garlic clove with flat side down on a cutting board
Lay knife on top of clove..
And whack down (not so hard to just peel, harder to crush)
Your garlic should look like this, with the peel loose:
Now you can chop, mince, crush, whatever you need it for. (And take out a few aggresions)
Filed Under: DIY / How to..., Uncategorized

Spaetzle

April 8, 2010 by
In case you haven’t heard of Spaetzle before, I should explain what they are. They are German dumpling style egg noodles, made with simple ingredients like eggs, flour, and water.You can serve them in place of noodles, potatoes, rice, etc. If you don’t like nutmeg, you can use a little garlic seasoning instead or leave plain.
I’ve made Spaetzle many years before I broke down and spent the $12 on a Spaetzle maker… and then I kicked myself for waiting, it made it SO much easier. But definitely don’t feel like you have to go out and buy one to be able to make this. Just see my variations in the recipe.
SPAETZLE
3 eggs
1 cup milk
3 cups flour
1/2 tsp salt
1 tsp freshly grated nutmeg
To Serve: (optional)
2-4 T unsalted butter
1/4 cup snipped fresh chives (or parsley)
Beat eggs until foamy and combine with milk. Mix together flour with the nutmeg and salt.
Add flour to eggs a little at a time. The dough should be stiff and elastic.
Fill your hopper with the batter. (Set over pot of boiling water or soup)
If you don’t have a Spaetzle maker, you can press batter through a potato ricer, the holes in a colander, or even a slotted spoon. Just use a spatula to push batter through.
Slide hopper back and forth, letting the dumplings drop into the liquid.
Dumplings rise to the top when done cooking, which should take 2 to 3 minutes.
Drain out spaetzle using a slotted spoon.
(If you have remaining batter repeat with remaining batter).
You can serve as is, or butter.
I saute in a couple tablespoons of unsalted butter in a large skillet,
then toss in some fresh sniped chives or parsley.
Filed Under: German, Pasta

Penne with Chicken, Asparagus, and Mushrooms

April 7, 2010 by
This is a very simple dish, but it’s one of my favorites.  To be honest, I guessed on the measurements.  I usually just make it with the amounts I have on hand.  It’s simple, easy, and very healthy. If you want to dress it up a bit, you could add grated parmesan cheese, or crumbled feta cheese, fresh torn basil, etc.
Have fun with it, but make room in your menu for a simple healthy dish like this.
 
PENNE WITH CHICKEN, ASPARAGUS, AND MUSHROOMS
 
1 lb. Boneless, skinless chicken breasts (or tenders)
1 bunch Asparagus, cut into two inch lengths
8 oz. Mushrooms, sliced
2 T olive oil
salt and pepper
seasonings of choice ( I used 2 tsp non salt garlic seasoning)
1 pound Whole Wheat Penne Pasta, cooked
 
Heat 1 T oil in skillet over medium high heat. Season chicken with salt and pepper.  Add chicken to skillet and cook until cooked through, turning once.  Set aside to rest.
Heat other T of oil in skillet, add mushrooms and asparagus. Sauté over medium high heat, cooking briefly.  Cut chicken into strips and add back to skillet. Add seasoning and toss.
Pour over cooked penne pasta and serve hot.
 
Filed Under: Pasta

Honey Teriyaki Chicken with Sauteed Vegetables

April 5, 2010 by
Every time I’ve been pregnant I’ve craved one thing- Teriyaki Chicken, sticky rice, and steamed veggies. No, I’m not pregnant, but I finally got around to making my own version of this at home.  It was so delicious, and while I know the amount of veggies might seem like a lot, they do cook down a bit and I just love a huge serving of vegetables, especially when they taste as good as these do!
Feel free to adjust to your families taste, and you could also use chicken breasts, but the thighs do taste a bit more authentic to me.
Honey Teriyaki Chicken with Sauteed Vegetables
1 1/2 lbs chicken thighs (boneless, skinless)
HONEY TERIYAKI SAUCE:
1/2 cup brown sugar
3 T cornstarch
1/2 cup soy sauce
1 cup pineapple juice
1/2 tsp ginger
1 tsp garlic powder
1/4 cup honey
1/2 cup water
VEGETABLES:
1 head cabbage, chopped
2 carrots, sliced
1 head broccoli, cut in florets
1 T oil
1 tsp sesame oil
Combine all teriyaki sauce ingredients in a pot and stir to combine.
Bring to a boil and simmer briefly. Set aside to cool.
Pound out chicken thighs and pour some of the sauce over chicken (save some aside) and marinate in the refrigerator for a couple of hours. (You could skip this step, you won’t loose much favor since the chicken is so thin.)
Remove chicken from sauce and grill over medium high heat until cooked through, turning once.
When chicken is almost done, you can baste with more sauce.
Let rest, then cut in strips.
In a wok or large pan heat oils, then add vegetables. Cook over medium high heat, stirring often.
Cook until vegetables are softened but not overcooked.
Serve with rice and extra sauce on the side.
 
Filed Under: Asian, Chicken / Turkey

DAFFODIL CAKE (and regular Angel Food Cake)

April 2, 2010 by

I saw this recipe in Cook’s Country magazine and knew I had to try it. Angel Food Cake is one of my favorite desserts and I’ve never heard of this variety.  Angel cakes get a bad rap in my opinion for being time consuming or difficult, but they really are easy.  You could also make this using a mix, but I really do prefer to make mine from scratch. They just taste so much better to me.  I thought this would be a wonderful Easter dessert, so I hurried to get the recipe on this morning. I hope you’ll try it, it is defenitely worth the small amount of effort it takes.

DAFFODIL CAKE (and regular Angel Food Cake)

CAKE
1 1/2 cups egg whites* (10 to 12), room temperature
1 1/2 cups powdered sugar
1 cup flour
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup sugar
*6 egg yolks, reserved from above eggs (omit for regular angel food cake)
1/2 tsp orange extract (omit for regular angel food cake)

GLAZE:
2 T cream cheese, room temperature
1/4 cup frozen orange juice concentrate, thawed
1 1/2 cups confectioner’s sugar

Sift the powdered sugar and flour together, set aside.
Put egg whites in a large bowl, add the cream of tartar and vanilla.
Beat with an electric mixer on medium to high speed till soft peaks form (tips curl).
Gradually add sugar (the granulated), about 2 T at a time, beating on medium to high speed till stiff peaks form (tips stand straight).

Sift about one-fourth of the flour mixture over the egg white mixture, then gently fold in. Repeat with remaining flour, doing one-fourth at a time.

FOR REGULAR ANGEL FOOD CAKE:
Gently pour batter evenly into an ungreased 10-inch tube pan.
Gently cut through batter with a knife.
Bake on the medium-low rack at 350 degrees for 40-45 minutes or till the top springs back when lightly touched.  Immediately invert the cake in pan onto a wire rack to cool completely.
When cool, Run a knife or narrow metal spatula around edge to loosen cake from pan.

FOR DAFFODIL ANGEL CAKE:
Set aside one-third batter, about 3 cups.
Gently fill ungreased tube pan with remaining batter.

Add yolks and orange extract to reserved 3 cups of batter. Gently fold in until combined.
Scrape into tube pan on top of plain batter.

Gently cut through batter with a knife.

Bake on the medium-low rack at 350 degrees for 40-45 minutes or till the top springs back when lightly touched. Immediately invert the cake in pan onto a wire rack to cool completely.
When cool, Run a knife or narrow metal spatula around edge to loosen cake from pan.

FOR GLAZE:
Whisk cream cheese and orange juice concentrate in medium bowl until smooth.
Add confectioner’s sugar and continue whisking until no lumps remain.
Drizzle over cooled cake, letting glaze drip down sides.
Let glaze set, about 30 minutes. Serve.

VARIATION: For CHOCOLATE Angel Food Cake, Prepare a regular angel cake, but sift 1/4 cup unsweetened cocoa powder with the flour and powdered sugar

 

 

Filed Under: Cake / Cake Pops, Easter

Garlic Parmesan Knots

April 1, 2010 by
I got the idea in my head to make these. And since I had some Buttermilk Roll Dough in the fridge I thought I’d try it out. They turned out super yummy or “Deeeewishious!” as my girlies say. Light, garlicky, cheesy, and buttery. And feel free to use a different bread recipe if you want.
GARLIC PARMESAN KNOTS
Half recipe Buttermilk Roll Dough (or dough of choice)
1 cup unsalted butter, melted and cooled slightly
6 minced garlic cloves
2 T Johny’s Garlic Seasoning
1 T Italian Seasoning
1 cup grated Parmesan cheese
Prepare dough to the step of preparing rolls.
Roll dough out on a lightly floured surface to about the size of a large cookie sheet.
Use a pizza cutter to cut in about 20 strips, then all in half lengthwise.
Take one strip in hand and cross one end over the other, like an open loop.
Then take that end insert through the open hole in the center, making a knot.
Mix melted butter with minced garlic, Johny’s, and Italian Seasoning.
Dip each knot in butter mixture and put on a cookie sheet.
Sprinkle parmesan cheese on top of each roll.
Bake at 350 degrees for about 12 to 15 minutes.
Filed Under: Bread, Yeast, Holiday Recipes

Roasted Turkey

March 31, 2010 by
I always cook my turkey this way- breast side down to start, then flip it over to finish. Why? Because by giving the dark meat a head start in cooking, you keep the breast from drying out.  It comes out juicy, tender, and perfect every time. Usually it’s very difficult to keep a large turkey from drying out, but I use a 15 to 20 pounder with this technique with no problems. And the leftovers stay moist as well. If you want to use some more aromatics see note at end, I just wanted to give you a nice basic version you can use as is or jazz up with your personal favorites.
ROASTED TURKEY
15-20 lb Turkey, thawed (or smaller if desired)
1 onion, peeled and quartered
2 heads garlic, cut in half
1/2 cup unsalted butter, melted
kosher salt and black pepper
Remove giblets and neck from turkey.  Rinse turkey inside and out and pat dry with paper towels.
Stuff cavity with onion and garlic.  Brush turkey with melted butter and sprinkle inside and out with salt and pepper.  Put in a roasting pan BREAST SIDE DOWN. (Yes, you read that right.)
Roast at 350 degrees for about 1 1/2 hours uncovered.
Flip turkey over, so that it is breast side up, the larger the turkey the more tricky, but be careful not to rip the skin if you can help it.   Continue to cook about 3 to 3 1/2 hours.  Tent with foil if browning too quickly.
Make sure the temperature reaches 160 degrees. And NO the little pop up thing does NOT count.
Rest 15 minutes before carving.
Wrap leftovers in foil, then put in a ziplock bag and freeze.
NOTE: You can also use thyme, rosemary, or other fresh herbs to stuff cavity, along with a lemon pricked with a fork.
Filed Under: Chicken / Turkey, Holiday Recipes

Roasted Asparagus

March 31, 2010 by
This is my favorite way to serve asparagus. Easy, delicous, and keeps the asparagus slightly crunchy with tons of flavor. Another perfect Easter vegetable dish too.
ROASTED ASPARAGUS
1 bunch Asparagus, the thinner the stalks the more tender and tastier
drizzle of olive oil
salt and pepper
seasoning of choice, I often use herbs de provence*
To prepare asparagus, you need to “snap” off the bottoms. If you bend the stalk, it will naturally break off at the tender point. One way you can do it quickly is snap off one from the bunch, then lay it next to the bunch and cut off at that point.
Lay asparagus on a large rimmed baking sheet.
Drizzle with olive oil and seasonings.
Roll asparagus to evenly coat.
Bake at 400 degrees for about 10 minutes.
Serve hot.
You can also sprinkle with shredded or grated parmesan cheese before baking,
Drizzle with a lemony vinagrette after baking,
Or wrap in prosciutto before baking.



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Filed Under: Holiday Recipes, Side Dishes