Wednesday, July 23, 2014

Recipe of the Day! Classic Chicken Tetrazzini

by southernliving


1 1/2 (8-oz.) packages vermicelli
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 cup dry white wine
2 tablespoons chicken bouillon granules
1 teaspoon seasoned pepper
2 cups freshly grated Parmesan cheese, divided
4 cups diced cooked chicken
1 (6-oz.) jar sliced mushrooms, drained
3/4 cup slivered almonds


1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese.
3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta.
4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese.
5. Bake at 350° for 35 minutes or until bubbly.

Tuesday, July 22, 2014

Recipe of the Day! Garlic Pasta Chicken Salad


Moms Who Think says:

This is a fabulous, tasty chicken salad recipe. The fresh rosemary, basil and garlic create the perfect classic combination of herbs. Add in the chicken, pasta, Parmesan cheese and optional, though highly recommended, toasted walnuts and it's a celebration for the taste buds...


6 cloves garlic
3/4 cup olive oil
4 sprigs rosemary (optional)
1/4 cup fresh basil leaves
1 Tablespoon fresh rosemary leaves or 1 tsp. dried
8 ounces corkscrew pasta, cooked and drained
2 cups chicken, cooked, cut in strips
1/2 cup green onion, sliced
1/2 cup parmesan cheese, freshly grated
2/3 cup walnuts, chopped (optional)
salt and pepper to taste
lettuce leaves


1. Separate cloves of garlic and drop into boiling water for 1 minute.

2. Drain and peel. Place peeled cloves in small saucepan with oil and optional rosemary sprigs. Cook gently, covered, stirring occasionally, for about 25 minutes or until garlic is tender.

3. Discard rosemary sprigs and puree garlic with 1/2 cup of the olive oil, basil, and the rosemary leaves.

4. Place pasta in large bowl and add garlic puree, chicken, onion, parmesan, salt and pepper. Mix thoroughly. Add more olive oil if needed to moisten salad.

5. Let salad sit for 1 hour a room temperature (provided its not a hot room that will invite bacteria to go nuts!) or refrigerate, returning mixture to room temperature before serving.

6. Toast walnuts in 375 degree F oven for 10 minutes. Stir into the salad and serve over a mix of crisp, chilled lettuces.

Monday, July 21, 2014

Recipe of the Day! Shrimp Ratatouille

by fitness magazine


2 tablespoons plus 1 teaspoon olive oil
1 red onion, roughly chopped
3 cloves garlic, minced
1 medium eggplant, cut into 1-inch cubes
2 zucchini, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 tablespoon fresh thyme (about 4 sprigs), chopped
1 28 ounce can chopped tomatoes
1 cup green olives, pitted
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound large shrimp, shelled and cleaned
1/4 cup fresh mint, chopped
1/4 cup sliced almonds, toasted


1. Heat 2 tablespoons of the oil in a heavy pot over medium heat. Add the onion; cook 5 minutes. Add the garlic; cook 2 minutes. Add the eggplant, zucchini and bell peppers; cook 5 minutes. Add the thyme, tomatoes, olives, red pepper flakes, salt and black pepper. Reduce heat to medium low; simmer 20 minutes.

2. In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.

3. Spoon onto plates. Garnish with mint and almonds; serve.

Sunday, July 20, 2014

Recipe of the Day! Fried Green Tomato and Shrimp Remoulade Po Boy

by Kevin Lynch


1 pound shrimp (shelled and De-veined)
1 tablespoon oil
1 tablespoon creole seasoning
1 baguette (cut into 4 sandwich sized lengths and sliced in half)
1 cup lettuce (shredded)
6 slices fried green tomatoes (about 2 tomatoes worth)
1/4 cup remoulade sauce


1. Toss the shrimp in the oil and creole seasoning to coat.
2. Saute in a pan until cooked, about 2-3 minutes per side.
3. Assemble the sandwiches and enjoy!

Saturday, July 19, 2014

Recipe of the Day! Spinach & Bacon Oven Baked Omelette

by Katie Riddle


Serves 10-12

12 ounces bacon, browned and cut or crumbled in pieces
3 tablespoons butter
12 eggs
3/4 cup creme fraiche
3/4 cup milk
2 cups cheddar cheese, grated
2 green onions or young garlic, sliced
1/2 teaspoon sea salt
1 bunch spinach


Heat oven to 350º. Place butter in a 9x13 pan and stick in the oven to melt. Meanwhile, beat eggs, creme fraiche, milk, cheese, onions, and salt. Add bacon and mix briefly.

Once the butter is melted in the pan, take it out of the oven and tilt it around to coat the bottom of the pan. Place spinach in pan evenly.

Pour egg mixture over spinach. Don't be alarmed if all the eggs go to the bottom; they'll puff up around the spinach as it bakes. Return to oven and bake 50 minutes, or until slightly browned on the top. Serve warm and grind some black pepper on top (optional).

Friday, July 18, 2014

Recipe of the Day! Red Wine–Braised Short Ribs with Carrots

by bon appetit magazine


Short Ribs -

5 lb. English-style bone-in beef short ribs, cut between the bones (about 10)
Kosher salt, freshly ground pepper
1/4 cup olive oil
4 oz. pancetta (Italian bacon), chopped
1 medium onion, finely chopped
4 sprigs thyme
1 lb. young carrots, unpeeled, halved if large
1 750 ml. bottle full-bodied red wine (such as a Rhône variety)
1 28-oz. can chopped tomatoes

Gremolata and Assembly -

1 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh chives
2 garlic cloves, finely chopped
1 tsp finely grated orange zest
Kosher salt, freshly ground pepper


Short Ribs -

Season short ribs with salt and pepper. Heat oil in a large heavy pot over medium-high heat. Working in batches, cook short ribs until browned on all sides, 8–10 minutes per batch; transfer to a plate. Pour off fat from pot.

Add pancetta to same pot and cook, stirring occasionally, until fat is rendered and pancetta begins to brown, 5–7 minutes.

Add onion, thyme, and carrots. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add wine and tomatoes and bring to a boil. Return short ribs to pot, pressing down to submerge. Cover pot, reduce heat, and simmer until short ribs are very tender and meat is almost falling off the bone, 3 1/2–4 hours.

Transfer short ribs and carrots to a large baking dish or platter and cover with foil to keep warm; discard thyme and any bones in pot. Strain cooking liquid through a fine-mesh sieve into a medium bowl; return to pot. Bring to a boil, reduce heat to medium, and simmer until thickened and reduced by half, 15–20 minutes; season with salt and pepper. Return short ribs to pot and turn to coat.

Note: Short ribs can be cooked 2 days ahead. Cover and chill.

Gremolata and Assembly -

Combine parsley, chives, garlic, and orange zest in a medium bowl; season with salt and pepper. Place short ribs, carrots, and sauce on a large serving platter; serve with gremolata.