Ingredients
3 oz cream cheese, softened
3/4 cup crumbled feta
2 scallions, thinly sliced, including the crisp part of the green
1/2 cup fresh spinach, chopped
2 skinless salmon fillets of roughly equal size and shape, totaling 3/4 pound
Olive Oil
Directions
1. Preheat oven to 350 F.
2. Combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach. Combine well.
3. Spread the mixture evenly over one salmon fillet. (The filling will be abou5 3/4 inch thick). Top with the second salmon fillet. Brush both sides with olive oil, turning the whole thing over carefully with a spatula.
4. Place the loaf on a shallow baking pan, and bake for 20 minutes. Slice carefully with a sharp, serrated knife.
Before cooking
In a medium bowl, mix together thoroughly:
- 1 tablespoon cornstarch
- 1 tablespoon Chinese cooking wine or dry white wine
- 2 teaspoons light soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon salt
- 1 teaspoon sugar
Cut into 1 1/2 x 1/2 inch pieces (this is more easily done if the chicken is partially frozen):
- 1 1/2 pounds boneless, skinless chicken thighs
Toss in the soy sauce mixture. Cover with plastic wrap and let stand for 20-30 minutes. On a small plate place:
- 4 teaspoons finely minced garlic
- 1 tablespoon finely minced peeled fresh ginger
On another small plate, place:
- 20 snow pea pods, trimmed
- 1 medium onion, cut into 1/4 inch thick slices
In a small bowl, mix together thoroughly:
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons dark soy sauce
- 1/2 teaspoon red pepper flakes
Have ready:
- 2/3 cup chicken stock
- 3 scallions, sliced lengthwise into thin strips, then cut into 2 inch sections
To cook
Heat a wok or large skillet over high heat until hot. Add 2 tablespoons peanut oil. Swirl the oil around the pan until very hot but not smoking. Add the minced garlic and ginger and stir briefly until the garlic is very slightly browned. Add the chicken and quickly stir and flip in the oil to separate the pieces. Continue to toss and cook for about 3 minutes. Add the chicken stock and swirl until the stock is heated through. Add the snow peas and onions, stir once, cover, and cook for 2 minutes. Uncover the pan and add the soy sauce mixture. Stir lightly until all pieces are thoroughly coated. Sprinkle with the scallions, stir lightly, and remove to a serving dish. Serve immediately.
- 2 Tbs olive oil
- 1 medium onion, minced
- 1 cup arborio rice
- 1 1/2 to 2 cups chicken broth
- 2 cups Champagne
- 1 lb medium sized asparagus, trimmed
- black pepper, freshly ground
- salt
- 1 Tbs butter
- 2 Tbs Pecorino-Romano cheese, freshly grated
Directions
- In a large skillet, heat the olive oil over medium heat.
- Add onion and cook until the onion is translucent.
- While onion is cooking, blanch asparagus for 2-3 minutes, plunge into ice water and cut into 1 inch pieces.
- Add rice, stirring to coat all the grains. Cook, stirring, for a few minutes.
- Add 1 cup stock. Cook, stirring, until stock is absorbed.
- Add 1 cup Champagne or Saumur. Continue to cook over medium heat, stirring frequently.
- When almost absorbed, add the rest of the Champagne.
- After the Champagne is absorbed, add 1/2 cup of the stock. Cook, stirring, until the liquid is almost absorbed.
- Add the rest of the stock in small amounts until rice is tender, about 30 to 40 minutes from when you put in the first cup of stock. I always find that the liquid to rice ratio is relative to the quality of the rice. You may need more than 4 cups liquid, you may need less.
- Just before the last of the stock is added, add the asparagus to the rice.
- Stir in freshly ground pepper, to taste.
- Add the butter and cheese.
- Stir well, taste for seasoning, adding salt and pepper if necessary.
Ingredients
nocoupons
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
For the pastry:
nocoupons
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Ingredients
6 (4-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
2 cups thinly sliced mushrooms
2/3 cup Marsala wine
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
Fresh parsley sprig and sliced cherry tomatoes for garnishes, optional
To make
01. Place chicken breasts between 2 pieces of waxed paper. Lightly pound each piece of chicken to a 1/8-inch thickness.
02. Heat oil in a large skillet over medium heat until hot but not smoking. Add mushrooms; saute until soft, about 10 minutes. Add chicken to skillet. Cook, turning once, until meat is no longer pink, about 6 minutes.
03. Remove chicken to a serving platter; cover with foil to keep warm. Add wine to skillet; bring to a boil, then simmer until liquid is reduced by half, about 5 minutes. Stir in parsley and pepper. Pour sauce over chicken. Add garnishes if desired.
Perfect partner: Glazed carrots
Boil 1 pound baby carrots until tender. Drain well and transfer to a serving bowl. Toss with1 tablespoon butter, 2 tablespoons apricot preserves and salt and black pepper to taste.
Ingredients
1 (4-pound) chicken, cut into 8 pieces
1 clove garlic, split
1/2 teaspoon salt
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons honey mustard
Lime wedges, fresh oregano for garnish, optional
To make
01. Heat a charcoal grill until coals form white ash, or preheat a gas grill or broiler to medium.
02. Rub chicken with cut sides of garlic; sprinkle with salt. For marinade, combine lime juice, orange juice and honey mustard in a small bowl; mix well. Brush chicken on all sides with marinade. Discard any leftover marinade.
03. Place chicken on grill rack or broiler pan. Cook 6 inches from heat, turning once, until no longer pink inside, about 25 minutes. Transfer to a platter; garnish with lime and oregano, if desired.
Perfect partner: Easy fruit relish
In a bowl, stir together one 11-ounce can drained Mandarin oranges and one 8-ounce can whole-berry cranberry sauce; add 1/3 cup chopped nuts.
Cooking secret: To make honey mustard, mix dry mustard with a little water; blend in some honey. Let stand 10 minutes.
Ingredients
4 Tbsp butter
1 medium onion, cut into 1/4-inch dice
1/2 pound white mushrooms, stemmed and quartered
1/2 cup whole kasha
2 1/2 cups homemade or low-sodium canned chicken stock
Flour, seasoned with salt and pepper, for dredging
2 two-pound Cornish hens, split, with backbones reserved
1/4 cup white wine
1/2 lb orecchiette pasta, cooked al dente
1/3 cup loosely packed parsley leaves, finely chopped
To make
01. Heat oven to 425°F; place a roasting pan in it. Melt 2 tablespoons butter in a skillet over medium heat. Add onions, cook 10-12 ninutes; add mushrooms, cook until tender. Add kasha and 2 cups stock. Cook until kasha is tender, about 20 minutes. Set aside.
02. Melt 1 1/2 tablespoons butter in a cast-iron skillet over medium-high heat. Flour hens and cook, skin side down, with backbones, until golden brown, 6-8 minutes. Turn and cook 3-5 more minutes. Transfer hens to roasting pan; roast for about 20 minutes.
03. Pour grease from skillet. Over high heat, add wine and use a wooden spoon to scrape up brown bits. Lower heat, add remaining stock, and cook until reduced by a third, 5 minutes. Stir in remaining butter.
04. Stir cooked pasta and parsley into kasha. Season and heat through.
05. Serve hens over kasha pilar and spoon sauce over hens.
Ingredients
3 poblano peppers (about 8 oz)
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tbsp olive oil
1/2 fresh turkey breast (about 1 1/4 lbs) cut into 1 inch cubes
8 oz small red potatoes, unpeeled, cut into 1 inch cubes
1 3/4 cups low-sodium chicken stock
4 12-inch flour tortillas
4 oz Monterey Jack cheese, grated
To make
01. Roast poblanos on a fork directly over a gas flame, turning until all sides are charred, about 3 minutes. Set aside to cool in a plastic bag.
02. Heat oven to 350°F. Cook onions and garlic in olive oil in a deep skillet over medium-low heat until translucent, 5-7 minutes. Add turkey, raise heat to medium, and cook until meat is golden brown, 4-6 minutes. Season; add potatoes and stock. Reduce heat to medium low, cover, and simmer until potatoes and turkey are cooked, 10-12 minutes. Uncover; raise heat to medium; cook to reduce liquid, 8-10 minutes. Peel and seed poblanos, cut in strips, and add to mixture.
03. Place a quarter of the mixture on a tortilla, midway between the center and the edge near you. Scatter a quarter of the cheese over mixture. Fold right and left sides of tortilla over filling and foll up tortilla away from you. Repeat with other tortillas, place in a baking dish, cover with foil, and bake to heat through, about 15 minutes.
Ingredients
2 Whole chicken breasts (1 3/4 lbs), bone in, split and skinned
Salt and freshly ground pepper
2 tsp olive oil
1 3/4 cups homemade or low-sodium canned chicken stock
4 canned plum tomatoes, seeded and quartered
12 baby carrots, peeled and trimmed
1/2 lb asparagus, trimmed and cut into 1 1/2 inch pieces
1 leek (about 6 oz), well cleaned and cut into 1/4 inch rounds
1 cup shelled peas, preferably fresh
Flat leaf parsley for garnish (optional)
To make
01. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total.
02. Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken and set aside.
03. Add carrots to skillet and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and peas and cook until all the vegetables are tender, about 5 more minutes.
04. Meahwhile, pull chicken from bone and shred into large bite-size pieces. Return chicken to skillet and cook until heated through, about 2 minutes. Serve over egg noodles and garnish with sprigs of parsley, if desired.
Ingredients
1 pkg (12 oz) Reames Home Style Frozen Egg Noodles
1 can (11 oz) cheddar cheese soup
1 can (5 oz) evaporated milk
1 tsp instant minced onion
1 can (12 1/2 oz) tuna, drained
1 can (4 oz) mushroom pieces, drained (optional)
1 pkg (10 oz) chopped broccoli, thawed
1 cup shredded mild cheddar cheese
To make
01. Preheat oven to 350°F. Cook noodles in boiling water 20 minutes.
02. Blend soup and milk into a smooth sauce. Add onions and mushrooms.
03. Drain noodles. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2 quart casserole. Pour in 1 cup of sauce. Repeat layers.
04. Bake 20 minutes. Then add cheese and bake 15 more minutes. Serve with warm pita bread and fresh fruit salad.
