I know that this may seem weird but sometimes I find that while I have "mastered" cooking techniques that others may be wary of, I have simply not tried many of the basics. Chicken salad was one of those basic things that I had not tried to make before today. I roasted a 6 pound chicken on Sunday (hello it was 49 CENTS a pound!) to use as a base for meals throughout the week.
Yesterday I made chicken, spinach, sun-dried tomato and mozzarella paninis for dinner and found that I still have A LOT of chicken to use up. I had bought some pitas to use for pita pizzas so I decided that I light, refreshing chicken salad would be great to go with them. Here is what I came up with:
Fruity Chicken Salad
By: me!
1 roasted (or rotisserie) chicken breast, cut into large cubes (mine was huge but you may need to add more if your chicken is not as well endowed as mine was)
1/2 stalk of celery, chopped
2 tablespoons almonds, chopped
1/4 cup of crasins or other dried fruit
8 large grapes, cut into 4 pieces
2 tablespoons of light mayo
1 tablespoon Champagne Vinegar (or other vinegar that you may have on hand)
1 teaspoon Pampered Chef Citris & Basil Rub
salt and pepper to taste
Combine everything making sure that the seasonings are well distributed throughout. Enjoy!
Tuesday, May 6, 2008
Butter Crunch Lemon-Cheese Bars
This is a Cooking Light recipe, although I think I first encountered it in adamswife's blog. The first time I made them, last summer, I forgot to put the eggs in the filling. Well needless to say that didn't exactly work so I decided to give them another try last night. They are so good, so tart and are the perfect treat on these hot Spring days. Give them a try soon, you won't regret it!
Butter Crunch Lemon-Cheese Bars
Ingredients
Crust:
1/3 cup butter, softened
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mace or nutmeg
1 cup all-purpose flour
Cooking spray
Filling:
1 cup 1% low-fat cottage cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white
Preparation
Preheat oven to 350°.
To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes.
To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.
Yield
8 servings (serving size: 1 bar)
Nutritional Information
CALORIES 281(29% from fat); FAT 9g (sat 5.2g,mono 2.6g,poly 0.6g); PROTEIN 6.7g; CHOLESTEROL 49mg; CALCIUM 40mg; SODIUM 298mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 44.5g
Greg Patent , Cooking Light, JANUARY 2001
Butter Crunch Lemon-Cheese Bars
Ingredients
Crust:
1/3 cup butter, softened
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mace or nutmeg
1 cup all-purpose flour
Cooking spray
Filling:
1 cup 1% low-fat cottage cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon rind
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white
Preparation
Preheat oven to 350°.
To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes.
To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended. Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.
Yield
8 servings (serving size: 1 bar)
Nutritional Information
CALORIES 281(29% from fat); FAT 9g (sat 5.2g,mono 2.6g,poly 0.6g); PROTEIN 6.7g; CHOLESTEROL 49mg; CALCIUM 40mg; SODIUM 298mg; FIBER 0.5g; IRON 1.1mg; CARBOHYDRATE 44.5g
Greg Patent , Cooking Light, JANUARY 2001
Wednesday, April 30, 2008
Tracy, to make your life easier
Here is the recipe that you are looking for:
Basic white sauce turned cheese sauce:
1/2 stick of butter (4 tablespoons)
1/4 cup flour
1 tsp salt
1/8 teaspoon (or a big pinch) pepper
1 1/2 cups whole milk (do not cheat and used reduced fat or skim or your sauce will taste like a combination of dog poo and wallpaper paste-you have been warned)
1/2 cup heavy cream (we all have to cheat now and again)
one golf ball size portion of Parmesan cheese, finely grated (no cheating and using the stuff in the little green can. Call me if you need a reasonably priced recommendation)
1. Combine flour, salt & pepper in a bowl and set aside.
2. Melt butter over medium heat, stirring constantly. When butter is melted remove pan from heat.
3. Gradually add flour mixture and stir until smooth.
4. Combine the whole milk and heavy cream in a liquid measuring cup with a spout. Slowly whisk into the butter and flour mixture.
5. Place back onto burner over medium heat and whisk constantly until boiling. Boil for two minutes.
6. Remove from heat. Grate in Parmesan cheese and stir until melted.
7. Pat yourself on the back, you have just made a white sauce and then a cheese sauce. You also made a roux (combining the butter and flour and cooking the flour- although we used the heat of the pan to cook it), which is the basis for soups and other yummy goodness.
Basic white sauce turned cheese sauce:
1/2 stick of butter (4 tablespoons)
1/4 cup flour
1 tsp salt
1/8 teaspoon (or a big pinch) pepper
1 1/2 cups whole milk (do not cheat and used reduced fat or skim or your sauce will taste like a combination of dog poo and wallpaper paste-you have been warned)
1/2 cup heavy cream (we all have to cheat now and again)
one golf ball size portion of Parmesan cheese, finely grated (no cheating and using the stuff in the little green can. Call me if you need a reasonably priced recommendation)
1. Combine flour, salt & pepper in a bowl and set aside.
2. Melt butter over medium heat, stirring constantly. When butter is melted remove pan from heat.
3. Gradually add flour mixture and stir until smooth.
4. Combine the whole milk and heavy cream in a liquid measuring cup with a spout. Slowly whisk into the butter and flour mixture.
5. Place back onto burner over medium heat and whisk constantly until boiling. Boil for two minutes.
6. Remove from heat. Grate in Parmesan cheese and stir until melted.
7. Pat yourself on the back, you have just made a white sauce and then a cheese sauce. You also made a roux (combining the butter and flour and cooking the flour- although we used the heat of the pan to cook it), which is the basis for soups and other yummy goodness.
Monday, April 28, 2008
Best Big Fat Chewy Chocolate Chip Cookies
This has become my "go to" cookie recipe. It is frequently requested by family and friends (mostly my in-laws who are nuts about the recipe). What I love most about chocolate chip cookies is that they are almost like a medicine for a bad day. To me, making them is soothing and to others, at least I think, eating them is soothing. I recently made these for a friend when she was having a terrible, horrible, no good, very bad day (bonus points if you can tell me what book that is from) and realized that they had not made an appearance on my blog. They certainly deserve to be here among my other recipes so, without further ado, here they are:
Best Big, Fat, Chewy Chocolate Chip Cookie
(Source: Allrecipes)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Best Big, Fat, Chewy Chocolate Chip Cookie
(Source: Allrecipes)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Creamy Parmesan Orzo, an oldie but goodie
This recipe is from cooking light, but you would never know by the taste. It is one of my favorite recipes, but unfortunately I had lost it. Thanks to the nesties I have found it again and I will be adding it back to my menus. Here it is, I hope by blogging it that I will never lose it again and have to go without the creamy goodness: Creamy Parmesan Orzo
Cooking Light
Ingredients
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted
Preparation
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.
Yield
4 servings (serving size: 1/2 cup)
Cooking Light
Ingredients
1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted
Preparation
Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.
Yield
4 servings (serving size: 1/2 cup)
Dirty Risotto and why I love Giada
Giada Di Laurentis is single handily responsible for my new love of cooking Italian food. You see, I have always loved to eat all types of food but growing up I was not exposed to many different types of cuisine from around the world. In other words, I was intimidated. But, Giada is so darn lovable that she makes even the most difficult tasks (hello homemade gnocchi) seem like the work of children.
Risotto is a pain in the hiney to make. It just is. You have to stand there and stir it the entire time that it cooks. But, it is creamy and yummy and if you are prepared for the work going into it making it can be very rewarding (and I'm not just taking about the party in your mouth when the first grain hits your tongue.)
This recipe could not possibly be any better. I like to add my own touch to recipes so I added in some garlic but other than that I can't possibly think of anything that could be done to this recipe to make it any better. It is that good.
Here is the recipe, my notes and changes are in italic:
Dirty Risotto
(Source: Food Network)
5 cups reduced-sodium chicken broth
2 T. butter
2 oz. pancetta, chopped (you can substitute bacon but it might not be as good)
6 oz. Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 oz. button mushrooms, coarsely chopped
1 large clove of garlic, minced
1/2 tsp. salt
1/4 tsp. ground black pepper
1 1/2 c. Arborio rice
3/4 c. dry white wine
1/2 c. grated Parmesan cheese
1 T. chopped fresh Italian parsley
1. In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
2. In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown about 5 minutes. Add the onion, bell pepper and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Add minced garlic and cook until fragrant, about one minute, being careful not to burn. Season with salt and pepper.
3. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of the simmering brother and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bit and the mixture is creamy, about 25-30 minutes total.
4. Remove from heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
Risotto is a pain in the hiney to make. It just is. You have to stand there and stir it the entire time that it cooks. But, it is creamy and yummy and if you are prepared for the work going into it making it can be very rewarding (and I'm not just taking about the party in your mouth when the first grain hits your tongue.)
This recipe could not possibly be any better. I like to add my own touch to recipes so I added in some garlic but other than that I can't possibly think of anything that could be done to this recipe to make it any better. It is that good.
Here is the recipe, my notes and changes are in italic:
Dirty Risotto
(Source: Food Network)
5 cups reduced-sodium chicken broth
2 T. butter
2 oz. pancetta, chopped (you can substitute bacon but it might not be as good)
6 oz. Italian sausage, casing removed
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 oz. button mushrooms, coarsely chopped
1 large clove of garlic, minced
1/2 tsp. salt
1/4 tsp. ground black pepper
1 1/2 c. Arborio rice
3/4 c. dry white wine
1/2 c. grated Parmesan cheese
1 T. chopped fresh Italian parsley
1. In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat.
2. In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and saute until golden brown about 5 minutes. Add the onion, bell pepper and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Add minced garlic and cook until fragrant, about one minute, being careful not to burn. Season with salt and pepper.
3. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of the simmering brother and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bit and the mixture is creamy, about 25-30 minutes total.
4. Remove from heat. Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and remaining Parmesan and serve immediately.
BakingBlonde's Blondies
Yesterday I went to a baby shower and I wanted to contribute to the menu. I took a spinach & cheese quiche as well as the spinach and sun dried tomato quiche I blogged earlier this month. I wanted to provide something sweet and wasn't in the mood for my stand-by recipe of chocolate chip cookies so I thought that blondies would perfectly fit the bill.
I got this recipe from a nestie. Here is the link to her blog: http://bakingblonde.wordpress.com/
I wanted to add a mix-in to the blondies and thought that I would add in some chocolate chips. I had bought a very small bag of very good chocolate chips that was not nearly enough to make cookies but I thought it would be perfect for these. Unfortunately, the chocolate chips completely melted and kept the blondies from setting properly. So I dumped those on a plate and started over. The next time I used mini M&Ms as the mix-in because I thought the shell would keep them from melting, which it did. This worked perfectly and they were a big hit. I hope you'll try them! Here's the recipe:
Basic Blondies
(Source: Bakingblonde)
8 T. butter, melted
1 c. brown sugar
1 egg
1 tsp. vanilla or 1/2 tsp. almond extract
pinch salt
1 c. flour
Butter an 8x8" pan.
Mix melted butter with brown sugar-beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Mix in any additions (some ideas below).
Pour into prepared pan. Bake at 350 degrees for 20-25 minutes or until set in the middle.
Cool on rack before cutting.
Add in ideas:1/2 to 1 c. chocolate chips or butterscotch chips 1/2 tsp mint extract in addition to, or in the place of vanilla extract 1/2 c. chopped nuts, chopped up candy bars
I got this recipe from a nestie. Here is the link to her blog: http://bakingblonde.wordpress.com/
I wanted to add a mix-in to the blondies and thought that I would add in some chocolate chips. I had bought a very small bag of very good chocolate chips that was not nearly enough to make cookies but I thought it would be perfect for these. Unfortunately, the chocolate chips completely melted and kept the blondies from setting properly. So I dumped those on a plate and started over. The next time I used mini M&Ms as the mix-in because I thought the shell would keep them from melting, which it did. This worked perfectly and they were a big hit. I hope you'll try them! Here's the recipe:
Basic Blondies
(Source: Bakingblonde)
8 T. butter, melted
1 c. brown sugar
1 egg
1 tsp. vanilla or 1/2 tsp. almond extract
pinch salt
1 c. flour
Butter an 8x8" pan.
Mix melted butter with brown sugar-beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour. Mix in any additions (some ideas below).
Pour into prepared pan. Bake at 350 degrees for 20-25 minutes or until set in the middle.
Cool on rack before cutting.
Add in ideas:1/2 to 1 c. chocolate chips or butterscotch chips 1/2 tsp mint extract in addition to, or in the place of vanilla extract 1/2 c. chopped nuts, chopped up candy bars
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