Wednesday, July 30, 2014

Recipe of the Day! Chicken and Broccoli Rice Bowl

by myrecipes


Ingredients:

3 cups small broccoli florets
1 (8.8-ounce) pouch precooked brown rice (such as Uncle Ben's)
1 tablespoon olive oil
8 ounces skinless, boneless chicken breasts, cut into bite-size pieces
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup chopped green onions
3 ounces light processed cheese (such as Velveeta Light), cut into 1-inch pieces
2 tablespoons sliced almonds, toasted

Directions:

1. Steam broccoli 5 minutes or until crisp-tender.
2. Heat rice according to directions.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sprinkle with salt and
   pepper. Cook for 4 minutes or until done, stirring occasionally.

4. Add onions and cheese, stirring until cheese begins to melt. Stir in rice; fold in broccoli. Cook 1 minute or until thoroughly heated. Sprinkle with almonds.

Tuesday, July 29, 2014

Recipe of the Day! Summer Panzanella

by smitten kitchen


Ingredients:

3 tbsps olive oil (good)
1 french bread (small, or boule, cut into 1-inch cubes, 6 cups)
1 tsp kosher salt
2 tomatoes (large ripe, cut into 1-inch cubes)
1 hothouse cucumber (unpeeled, seeded, and sliced 1/2 inch thick)
2 bell pepper (seeded and cut into 1-inch cubes, I like to use a combination of purple or yellow or orange, to nicely colorize the dish)
1/2 purple onion (cut in half and thinly sliced)
20 basil leaves (large, coarsely chopped)
3 tbsps capers (drained)
1 tsp minced garlic (finely)
1/2 tsp dijon mustard
3 tbsps champagne vinegar
1/3 cup olive oil (good)
1/2 tsp kosher salt
1/4 tsp ground black pepper (freshly)


Directions:

1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

2. For the vinaigrette, whisk together the ingredients.

3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.

4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

Monday, July 28, 2014

Recipe of the Day! Sirloin Steaks with Stewed Onion and Sweet Mustard

(Filetes de Solomillo con Cebolla Estofada y Mostaza Dulce) by tienda.com


Tienda.com says:

A modern dish in which sirloin medallions are coated with a light crust of mustard flavored with caramelized brown sugar and accompanied by a garnish of onion also stewed in brown sugar and mustard...

Ingredients:

Makes 4 servings


4 medallions of sirloin weighing 7 oz each
2 fl oz oil
1/4 cup mustard
1/4 cup brown sugar
4 fl oz concentrated meat stock
Lemon juice

Garnish:

2 onions
1.5 oz brown sugar
5 tsp butter
2 tbsp vinegar
5 tsp mustard
Parsley, salt


Thinly slice the onions and place in a microwave-proof container with the brown sugar, butter, mustard, vinegar, parsley, and salt. Cover and place in the microwave on high for 7 minutes.

Transfer to a frying pan and boil off any excess liquid. Keep warm.

Before cutting the sirloin into medallions, tie string around it at 2 inch intervals to shape the meat, then cut between the ties.

Heat the oil in an iron frying pan. When very hot, fry the meat -- 3 minutes on one side and 2 on the other. Set aside and dissolve any pan juices in the meat stock, lemon juice, and mustard.

Pour the sauce into a hot dish and add the sirloin steaks. Brush the top of the steaks with a good layer of mustard, sprinkle with brown sugar, and brown with a chef's torch or heated iron cooking tool until caramelized. Serve with the stewed onions.

Sunday, July 27, 2014

Recipe of the Day! Sausage, Red Onion, and Wild Mushroom Pizza

by Epicurious.com


Yield: Makes 2 pizzas

Epicurious says:

Fresh pizza dough is now available at some supermarkets; look for it in the refrigerated deli case or use thin Boboli crusts. Piave is similar to, but a bit creamier than, Parmigiano-Reggiano. Look for it at Italian markets and specialty cheese stores...

Ingredients:

1 16-ounce ball purchased fresh pizza dough
2/3 cup finely grated Piave or Parmesan cheese
2 1/4 teaspoons finely chopped fresh rosemary, divided
1/2 teaspoon dried crushed red pepper
Coarse kosher salt
1 1/2 tablespoons olive oil, divided
2 1/2 hot Italian sausages, casings removed
1 small red onion, thinly sliced
7 ounces fresh wild mushrooms (such as stemmed Shiitake, oyster, and Chanterelle), thickly sliced
1 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 ounces), divided
Chopped fresh parsley (optional)


Preparation:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Lightly flour 2 baking sheets. Place dough on work surface; let stand until room temperature, about 20 minutes. Divide dough in half. Press and stretch each piece out on lightly floured surface to 5-inch round. Sprinkle each with 1/3 cup Piave cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt. Roll each piece of dough out to 10-inch round, pressing in seasonings. Transfer dough rounds to prepared baking sheets.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sausage. Sauté until brown, breaking into 1/2-inch pieces with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion to skillet. Sauté until crisp-tender, about 2 minutes; transfer to plate. Add remaining 1/2 tablespoon oil to skillet. Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté until brown, about 5 minutes. Leaving 1/2-inch plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms.

Bake until crust bottoms are crisp and brown, reversing sheets after 10 minutes, about 20 minutes total. Using large spatula, transfer pizzas to work surface. Sprinkle each with 2 tablespoons mozzarella, then parsley, if desired.

Test-kitchen tip:

Pizza-wheel cutters can drag toppings, so use a large chef's knife to cut pizzas into wedges.

Saturday, July 26, 2014

Recipe of the Day! Ultimate Chicken Wings

by Kraft Recipes


Ingredients:

2 lb. chicken wings (about 12), split, tips removed
1/4 cup orange marmalade
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 tsp. garlic powder

Directions:

Heat oven to 450°F.

Place chicken wings in single layer in shallow foil-lined baking pan. Bake 15 min. or until browned.

Meanwhile, combine marmalade, dressing and garlic powder.

Brush marmalade mixture generously over both sides of wings. Continue baking 15 min. or until chicken is cooked through.

Kraft Kitchens Tips:

Serving Suggestion:

Serve with a mixed green salad.

Serving Suggestion:

These wings also make great hot appetizers. Serve at your next party along with some cut-up fresh vegetables, such as celery and carrot sticks. Makes 12 servings, about 2 wing pieces

Friday, July 25, 2014

Recipe of the Day! Grilled Langoustine

by finestchef.com


Many people mistakenly think the Langoustine is a large shrimp but actually it's a smaller lobster. I've bought them before and they are just perfect (the tails) served the way you would normally serve a lobster tail, with melted butter. Never grilled them though, I just broiled mine. - Gale


Ingredients:

Makes: 4 servings

16 langoustine or large prawns
3 tablespoons extra virgin olive oil
1 teaspoon chopped parsley
1 tablespoon dried herbs mix
(tarragon, oregano, basil, etc.)
1 large pinch chopped fresh dill
1 tablespoon lemon juice
1 teaspoon minced garlic
1 teaspoon oyster sauce
sea salt and freshly ground pepper to taste


Directions:

Butterfly and de-vein the langoustine.

Mix all the ingredients for the marinade and brush the langoustine with it before grilling.

Grill them with the open side down over charcoal, or at home in a cast iron griddle pan, until they turn orange-red. Turn the langoustine and grill the other side for about 1 minute.

Serve immediately with some fresh lemon.

Cooking tip: The same simple marinade can be used with many other kinds of seafood - fish, scallops, squid, etc.