Bree Hester of the Baked Bree blog has deconstructed this Chicken Kiev recipe for us, and documents the preparation with step-by-step photos.
Click the image below to get Bree’s Chicken Kiev recipe.
Recipe and image by Bree Hester of the Baked Bree blog
Easy Easter Dinner! Try this Apricot Brown Sugar Ham this year and spend more time with those you love and less time in the kitchen!
image: jdfoods.net
Apricot Brown Sugar Ham
allrecipes.com
1 (10 pound) fully-cooked spiral cut ham
2/3 cup brown sugar
1/3 cup apricot jam
1 teaspoon dry mustard powder
Preheat the oven to 275°.
Place the ham cut side down onto a sheet of aluminum foil, shiny side up. Mix together the brown sugar, apricot jam, and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
Here’s a great plan for using that stash of Easter candy that is coming into your home! Click on the image below to learn how to make these Easter treats!
Photo courtesy of Chris New.
The key to this recipe is to have the pasta and sauce done at the same time so that they don’t overcook. This is a great recipe for two cooks in the kitchen.
Pasta with Spinach, Garbanzos and Raisins
recipe and image courtesy of mayoclinic.com
8 ounces farfalle (bow tie) pasta
2 Tablespoons olive oil
4 garlic cloves, crushed
1/2 can (19 ounces) garbanzos, rinsed and drained
1/2 cup unsalted chicken broth
1/2 cup golden raisins
4 cups fresh spinach, chopped
2 Tablespoons Parmesan cheese
Cracked black peppercorns, to taste
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
In a large skillet, heat the olive oil and garlic over medium heat. Add the garbanzos and chicken broth. Stir until warmed through. Add the raisins and spinach. Heat just until spinach is wilted, about 3 minutes. Don’t overcook.
Divide the pasta among the plates. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and peppercorns to taste. Serve immediately.
Serves 6.
Highly flavorful version of roasted chicken!
Roasted Chicken with Balsamic Vinaigrette
Recipe and image courtesy Giada De Laurentiis, foodnetwork.com
1/4 cup balsamic vinegar
2 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice
2 garlic cloves, chopped
2 Tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 Tablespoon chopped fresh parsley leaves
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400°. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.
Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
Serves 6.
My friend and Waterville acupuncturist Joanna Linden and I agree on many things. One is that the plants and herbs that you need will naturally grow for you in your environment. And they are offering themselves up for your medicinal use (which doesn’t mean they can’t be tasty)! The key is to noticing them when they are at their best.
image: simple-green-frugal-co-op.blogspot.com
Working outdoors recently in that quick burst of 80 degree weather, what should I find already growing well for me in my gardens but the simple and abundant herb chickweed, otherwise know as paronychia. Actually there are several types of chickweed. The mouse-eared, upright or jagged leaf types all prevail in Maine. All sport the pretty little white star-shaped flowers that make them so easily identifiable.
My first impulse was to weed it out, then I took a second look at the vibrancy of its growth and Joanna’s words about the herb’s medicinal properties (extremely nutritious, dissolves unwanted sludge in the body…) and took the plunge. Best eaten before flowering, like most greens, and easy to snip off at the base, I took a bundle of it into the kitchen and washed it gently, spinning it dry in a salad spinner.
I dressed it lightly with walnut oil (toss the greens in the oil first to coat), lemon juice, salt and fresh pepper. Couldn’t be simpler or better for you. Tasted sprightly and wonderful! I felt great for eating something so early and so fresh. I also gave myself points for noticing and understanding the plant offering itself up in my raised beds.
Kevin Lych’s sandwich recipe combination of roast turkey with artichoke and green olive tapenade with asiago, caramelized onions, and roasted red peppers make this an extremely tasty and memorable sandwich.
Click on the image below to get this delicious sandwich recipe.
Recipe and image by Kevin Lynch of the Closet Cooking Blog
Banana Split for Breakfast, anyone? Try this amazing and completely healthy version of a favorite dessert. This is one way to assure everyone will eat the most important meal of the day! Click on the image below for the recipe from our friends at kitchn.com!
image and recipe courtesy of kitchn.com
Join Skinny Chef Jennifer Iserloh as she puts a healthy spin on an indulgent Spanish dish, Spicy Mussels Diablo.
Each week, Jennifer also posts a handy healthy cheat video if you’re in a time crunch. To see the video on how to make this tasty dish, click HERE
This fresh but filling pasta is full of flavor, with or without the shrimp. The aromatic mint leaves are ideal, but an equal amount of cilantro or flat-leaf (Italian) parsley will work.
Image courtesy of: Colin Erricson/www.robertrose.ca
Greek Capellini with Shrimp, Tomatoes, and Mint
Excerpted from 5 Easy Steps to Healthy Cooking by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
8 ounces multigrain or whole wheat capellini
(angel hair) pasta
2 teaspoon extra-virgin olive oil
2 cloves garlic, minced
8 ounces medium shrimp, peeled and deveined
2 cups chopped tomatoes
1⁄4 cup pitted brine-cured black olives
(such as kalamata), chopped
2 Tablespoons drained capers
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon freshly cracked black pepper
1⁄2 cup packed fresh mint leaves, thinly sliced
1⁄4 cup crumbled feta cheese
In a large pot of boiling salted water (see tip, at left), cook pasta according to package directions until al dente. Drain, reserving 1⁄3 cup pasta water.
In a large skillet, heat oil over medium-high heat. Add garlic and shrimp; cook, stirring, for 30 seconds. Add tomatoes, reduce heat and simmer, stirring occasionally, for 3 minutes or until thickened. Stir in pasta, olives, capers, salt, pepper and the reserved pasta water; simmer, stirring, for 1 minute. Serve sprinkled with mint and cheese.
Tip: Make sure to use fine sea salt in the water you use to cook the pasta. Conventional table salt contains chemicals and additives, whereas sea salt contains an abundance of naturally occurring trace minerals.
Serves 4.
With spring in the air, change is in the wind at Arrows restaurant in Ogunquit, ME. James Beard Award winning chefs Mark Gaier and Clark Frasier have just launched the Arrows revolution, a menu redesign and restaurant re-concept that includes a newly expanded Asian Vegetable garden. In honor of the changes, here is a recipe for Baby Bok Choy with Chives and Smoked Ham.
Mark Gaier and Clark Frasier, chefs and co-owners of Arrows, MC Perkins Cove and Summer Winter (located inside the Burlington Marriott) www.markandclarkrestaurants.com. Photo © Ron Manville.
“In the spring, we grow row upon row of bok choy in our greenhouse. Outside one of the first herbs to appear is chives, so the two ingredients combined are a natural for us. Bok choy are quite hearty and can be grown outdoors as soon as the ground has thawed. We recommend this side dish with our Grilled Rib-Eye Steak or Lemongrass and Lemon Roasted Chicken.” –chefs Mark and Clark
Baby Bok Choy with Chives and Smoked Ham
Mark Gaier and Clark Frasier, Arrows restaurant, Ogunquit
2 Tablespoons vegetable oil
6 cloves garlic, peeled and thinly sliced
6 heads baby bok choy, leaves pulled apart, washed and dried
½ cup chicken stock
2 teaspoons soy sauce
4 ounces Smithfield or other smoked ham, cut into 1 x ¼ inch matchsticks
1 bunch chives, cut into 1-inch lengths, about ½ cup
In a large sauté pan or wok, warm the oil over medium-high heat until just smoking. Add the garlic and sauté, stirring frequently, until barely golden brown, about 2 minutes.
Add the bok choy and sauté, stirring constantly, until the leaves start to wilt. Add the chicken stock, soy sauce, and ham and cook until the liquid is reduced by half.
Transfer the bok choy to a serving dish. Sprinkle with the chives and serve at once.
Serves 6.
Mom was first introduced to this dessert, named after the Russian ballerina, by friends in Australia. It has been a family favorite for years and has been served on many a birthday by request. While the instructions appear long, it is not difficult to make and can be made in stages. If you don’t have the time or energy to make the sauce, don’t worry – it is just as good without it! —Lee Clayton Roper
image: choice.com.au
Meringue
1 cup sugar, divided
1½ teaspoons cornstarch
4 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1½ teaspoons white wine vinegar
1 teaspoon vanilla
Topping
2 cups whipping cream
¼ cup sugar
¼ cup vanilla flavored brandy or Grand Marnier
¼ teaspoon vanilla
Mixture of blueberries, blackberries, raspberries, sliced strawberries and peeled, sliced kiwi
Sauce (optional)
1 Tablespoon cornstarch
½ cup sugar
Dash salt
½ cup water
3 teaspoons lemon juice
¼ teaspoon vanilla
1 package (10 ounce) frozen unsweetened raspberries (if sweetened, reduce amount of sugar)
To make the meringue
Preheat the oven to 400°. Line a large cookie sheet with parchment paper and draw a 10-inch circle in the middle.
In a small bowl, mix together 1 Tablespoon of the sugar and the cornstarch and set aside.
With an electric mixer on high, beat the egg whites, salt, and cream of tartar together until just frothy. With the machine running, start adding the remaining sugar to the egg white mixture, 1 Tablespoon at a time. Next add the sugar-cornstarch mixture, then the vinegar and vanilla. Beat until the mixture is glossy and forms stiff peaks. Try not to over beat, as the meringue doesn’t come out right if the mixture gets dry.
Using a spatula, spread the meringue mixture within the circle on your parchment, stopping 1-inch inside the border. Spread it slightly higher around the edges than in the middle. Place in the preheated oven, then immediately turn the temperature down to 250°. Bake for 1 hour, or until lightly browned and dry on the surface. Remove the meringue from the oven – don’t be worried if it cracks. Cool completely. Wrap airtight with plastic wrap and store at room temperature until ready to use (up to 24 hours).
To make the topping and assemble
With an electric mixer, beat the whipping cream, sugar, liquor, and vanilla until stiff peaks form. Just before serving, spread the whipped cream mixture over the meringue, covering it completely (you may have some left over). Spread the fruit over the top in a decorative pattern. Spoon a small amount of the sauce on the side of each serving if desired (not too much – it is very sweet).
To make the sauce
In a medium saucepan, stir together the cornstarch, sugar, and salt. Whisk in the water, lemon juice, and vanilla. Add the berries and cook over medium heat, stirring, until the sauce thickens and turns clear (this is when the sugar and cornstarch have dissolved). With an immersion blender, purée the mixture. Put it in a fine mesh strainer set over a medium mixing bowl, and using a wooden spoon, push the mixture through the strainer to remove the seeds. Cool, then place in a glass jar with a fitted lid and store in the refrigerator until ready to use.
Make ahead: The sauce can be made up to 3 days ahead and stored in the refrigerator. The meringue can be made up to 24 hours in advance, wrapped airtight, and stored at room temperature. The whipping cream can be made earlier in the day and stored in the refrigerator in an airtight container. Whip it slightly more than you would normally.
Serves 8.
If you like to store a “winter keeper” carrot, as so many gardeners do, this recipe for a sunny carrot soup is a great way to clean up last season’s vegetables and prepare for the new season. This recipe remains vegan without the crème fraîche dollop, but is equally good both ways.
image: thestonesoup.com Continue reading “Carrot Soup: Cleaning out the Root Cellar” »
Giada De Laurentiis’ new cookbook, Weeknights with Giada, comes out tomorrow and we have an interview with Giada and an exclusive recipe from her book for Chicken with Tarragon and White Wine.
The Italian-born chef gives an even deeper look into her home, sharing cooking tips and easy-to-replicate dishes that take the grunt work—and guesswork—out of surviving Monday-to-Friday mayhem.
Check out the interview and recipe here: http://abullseyeview.com/giada-de-laurentiis-new-cookbook/
Photos copyright © 2012 by Amy Neunsinger.
A handy recipe for a Meatless Monday meal from Simply Recipes. The veggies can vary, according to the season and/or what your local co-op or grocery store has in stock. The combinations and flavors are endless, and they’re good for you too! Remember to heat and soften your tortillas if using packaged ones. The Mexican cotija cheese is mandatory for maximum flavor!
Click on the image below to get this recipe.
Recipe and image by Elise Bauer of Simply Recipes blog
Debbie Peck, of the Ciao from Debbie blog, found she had some overripe bananas in her kitchen. So what did she do? Debbie made a Banana Cake, of course. This recipe was adapted from the one in her cookbook, O Taste See Some More!, to make it a bit simpler to follow.
Click on the image below to get this recipe.
Recipe and image by Debbie Peck of Ciao from Debbie blog
In 3-4 quart crockpot, combine onions, melted butter, olive oil, and sugar. Cover crockpot and cook onions on high heat for 30-40 minutes or until onions begin to brown around the edges. Stir thoroughly.
Sprinkle flour, salt, and pepper over the onions; mix well. Let cook for 15 minutes longer on high. Then add thyme, bay leaf, and beef broth and stir again. Cover crockpot and cook on low for 7-9 hours until onions are tender. Remove bay leaf before serving.
Yields 8 servings.
Mom and I have both been serving this salmon at dinner parties for years. It is very easy as all the prep work can be done the day before. Without fail, every time we serve it, someone asks for the recipe. Sure enough, a couple of months later we are at someone else’s dinner party eating this salmon! – Lee Clayton Roper
Salmon with Crumb Topping and Herb Mayonnaise
A Well-Seasoned Kitchen: Classic Recipes for Contemporary Living
By Sally Clayton and Lee Clayton Roper
Herb Mayonnaise
1/3 cup chopped fresh Italian parsley
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 Tablespoons red wine vinegar
1/2 teaspoon chopped garlic
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup mayonnaise
Salmon
1/2 cup chopped fresh Italian parsley
1/4 cup freshly grated Parmesan cheese (or more to taste)
1/4 cup chopped fresh thyme
2 teaspoons lemon zest
1/2 teaspoon salt
2 teaspoons chopped garlic
2 to 2 1/4 cups fresh bread crumbs
1/2 cup butter, melted
2 1/2 pound salmon fillet (in one piece)
Preheat oven to 350°. Butter a shallow baking pan large enough to hold the fish.
To make the herb mayonnaise: in a medium mixing bowl, stir together the parsley, cilantro, onions, vinegar, garlic, oregano, and peppers. Stir in mayonnaise. Cover and refrigerate until ready to use.
To make the crumb topping for the salmon: place the parsley, Parmesan cheese, thyme, lemon zest, salt and garlic in the bowl of a food processor and process until finely chopped and mixed together. Transfer to a medium mixing bowl and mix in breadcrumbs (we like to do this by hand).
Place the salmon skin side down in the prepared pan. Pat the breadcrumb mixture over the top. Drizzle the melted butter evenly over the bread crumbs. Bake fish until desired doneness, around 20 minutes. Serve with mayonnaise mixture on the side.
Make ahead: The mayonnaise and crumb mixture can be made the day before, covered and refrigerated. Bring both to room temperature before using.
Serves 6-8.
A simple cherry tomato and avocado salsa is served with chicken that’s been quickly seared to tender perfection. Enjoy the free time that follows.
Chicken with Cherry Tomato and Avocado Salsa
Excerpted from 5 Easy Steps to Healthy Cooking by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
1 small firm-ripe Hass avocado
1 cup cherry or grape tomatoes, quartered
1 ⁄4 cup chopped green onions
1 ⁄4 cup packed fresh cilantro leaves, chopped
1 Tablespoon minced seeded jalapeño pepper
1 ⁄2 teaspoon fine sea salt, divided
1 Tablespoon freshly squeezed lime juice
1 ⁄4 teaspoon freshly cracked black pepper
2 teaspoons vegetable oil
4 boneless skinless chicken breasts
In a medium bowl, combine avocado, tomatoes, green onions, cilantro, jalapeño, half the salt, and lime juice.
Sprinkle chicken with the remaining salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook, turning once, for 5 to 6 minutes per side or until an instant-read thermometer inserted in the thickest part of the breast registers 165°. Serve with avocado salsa.
Serves 4.
Tip: Any leftover salsa can be tucked into a whole wheat pita (perhaps with some spinach leaves or shredded lettuce) for a quick sandwich.
At a recent neighborhood cocktail party where 3/4 of the gathering were self-proclaimed “foodies”, the conversation turned to what else, but FOOD! A woman from Louisiana who was a house guest of the hosts asked “Just what IS this meatloaf that you northerners talk about? Is it like Spam?” Rest assured, I set this lovely lady straight on meatloaf, which just happens to be one of my favorite comfort foods. (But have you heard the buzz that Spam is making a come-back in popularity?)
According to food historians, meatloaf first came on the scene in the late 19th century when meat grinders became a popular kitchen tool. A recipe for ground veal mixed with breadcrumbs and eggs and baked in individual molds is mentioned as early as 1884 in The Boston Cooking School Cookbook. The term “meatloaf” first appeared in the New York Times during the 1930’s and 1940’s when the economy forced homemakers to really stretch their food budget. The main ingredient was inexpensive hamburger combined with whatever leftovers (veggies) might be in the ‘fridge as well as the addition of some kind of grain-based filler such as oatmeal, bread crumbs or cracker crumbs. An egg was blended into the mixture as a binder to firm it up enough so that it could be sliced.
In a 2007 poll conducted by Good Housekeeping Magazine, meatloaf ranked #7 in the list of America’s favorite dishes. From roadside diners to upscale eateries to school cafeterias, meatloaf, mashed potatoes and green beans is the perfect comfort meal. (And don’t forget a cold meatloaf sandwich for lunch. I’ll have mine with ketchup and a slice of raw onion. Yum!)
This recipe is my favorite meatloaf – it’s stuffed with spinach and roasted red bell peppers.
image: simplyrecipes.com
Vegetable Stuffed Meatloaf
Paula Anderson
1 large red bell pepper
2 Tablespoons olive oil, divided use
1 bag (6-ounce) fresh baby spinach, washed and spun dry
2 cups chopped onions
2 Tablespoons minced garlic
2 cups fresh breadcrumbs made from French bread
2 large eggs, lightly beaten
1/4 cup chopped fresh basil
6 Tablespoons ketchup
1 Tablespoon Dijon mustard
1 Tablespoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground veal
1/2 pound ground pork
1 pound lean ground beef
About a 2-1/2 inch thick slice of bulk hot sausage (like Jimmy Dean™ brand)
Char red bell pepper over gas flame or boiler until blackened on all sides. Place pepper in a paper bag and let stand 10 minutes to steam. Peel, seed and slice pepper into 1/2-inch wide strips.
Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add spinach and toss just until wilted. Remove spinach from skillet and place in a small bowl. Add remaining 1 Tablespoon olive oil to skillet and sauté onions and garlic until tender.
Transfer onion mixture to a large bowl and add breadcrumbs, eggs, basil, ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix in ground veal, pork, beef, and sausage.
Place half of meat mixture in a 9 x 5 x 3-inch loaf pan. Using the back of a spoon, make a 1-inch wide by 1/2-inch deep trough lengthwise down the middle of the loaf. Lay half of the roasted red bell pepper strips in trough and then layer with spinach and remaining pepper strips. Top with remaining meat mixture, pressing down firmly.
Bake in a preheated 375° oven for 1 hour 30 minutes or until meat thermometer registers 160°. Let stand 15 minutes before slicing.
Yields 6-8 servings.
