My neighbor brought this over last week and it was GREAT! It's a Rachael Ray recipe and the only thing she altered is that she added fresh spinach.
Ingredients
* 4 cloves garlic, 2 chopped, divided
* 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
* 2 lemons, 1 thinly sliced, divided
* 1 teaspoon crushed red pepper flakes
* 2 sprigs fresh oregano, finely chopped
* 4 pieces boneless, skinless chicken breasts or 2 pounds jumbo shrimp
* Salt and coarse black pepper
* 1/2 pound orzo pasta
* 1 red onion, chopped
* 1 green bell pepper, chopped
* 1/2 cup pitted kalamata olives, coarsely chopped
* 1 pint cherry tomatoes, halved
* 1/2 cup flat leaf parsley, chopped
* 1/2 pound Greek feta, crumbled
* 3-4 Greek hot peppers, chopped or a couple of tablespoons banana pepper rings, chopped
Preparation
Bring a large pot of water to a boil for the orzo pasta.
Crush two cloves of garlic and place in a shallow dish with about 1/4 cup EVOO, along with the one thinly sliced lemon, red pepper flakes, oregano and chicken or shrimp. Season with salt and pepper, then toss to combine.
Heat a large cast iron skillet over medium-high heat. When the meat or shrimp has marinated for 10 minutes and the skillet is screaming hot, add the chicken or shrimp and the lemon slices. Cook the chicken for 10-12 minutes, turning occasionally, or cook the shrimp for 6-8 minutes, until pink and firm, tossing frequently with tongs. Squeeze the juice of remaining lemon over the pan.
When you add chicken to pan, drop the orzo in boiling water and start the vegetables. If you’re cooking shrimp, start the orzo and the vegetables and then throw the shrimp into the pan.
Meanwhile, heat a second skillet with 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the red onion and bell pepper, season with salt and pepper and cook for 5 minutes. Add the remaining two cloves chopped garlic and toss for a minute, then add the olives and tomatoes to the pan and cook for a couple of minutes more. Drain the orzo and toss in a serving dish with the vegetables, along with the parsley, feta and hot peppers. Adjust the black pepper to your taste and drizzle with a little extra EVOO.
Serve the chicken or shrimp alongside the orzo.
Tuesday, June 15, 2010
Saturday, June 12, 2010
O'Henry Bars
Jen requested that I put these on the blog. I got the recipe from Cecily.
O'Henry Bars
1 c. sugar, 3/4c. to 1 c. light corn syrup, 1 c. peanut butter
Bring to boil, remove from heat.
Add: 3 c. rice krispies and 1 c. unsalted roasted peanuts
Spread in greased 9x13 pan
Melt in microwave 1 cup dark chocolate chips and 1 cup butterscotch chips
Spread on top of nut mixture.
Freeze 20 minutes to set. Cut into bars.
O'Henry Bars
1 c. sugar, 3/4c. to 1 c. light corn syrup, 1 c. peanut butter
Bring to boil, remove from heat.
Add: 3 c. rice krispies and 1 c. unsalted roasted peanuts
Spread in greased 9x13 pan
Melt in microwave 1 cup dark chocolate chips and 1 cup butterscotch chips
Spread on top of nut mixture.
Freeze 20 minutes to set. Cut into bars.
Thursday, June 10, 2010
Gumbo Ya-Ya
We have been served different things disguised as Gumbo at restaurants in the past, including a mixture more akin to minestrone soup --which was delicious! just not Gumbo.
In case you ever feel like you have to eat real Gumbo, here is a great recipe to try. (Or better yet, come visit me in Baton Rouge and I'll cook it for you!) It is Emeril's, and my SIL taught me how to make it. We've altered it a bit (and I will post the changes in parentheses). It is ridiculously easy, if a little time-consuming, but don't let that scare you off: I pulled it together on Sunday for company coming to dinner and I was only able to start cooking after 2pm. BUT, we ate off of the one batch for three days, AND Sophia loved it. Gumbo please! Mas Gumbo Mami! Gumbo pleeeease!
1 hen, about 6 pounds (I actually use a pcg of boneless, skinless chicken breasts)
8 cups water
2 medium yellow onions, quartered
2 ribs celery, each cut into 6 pieces
2 bay leaves
1 tablespoon plus 1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/2 pound andouille or other smoked sausage, finely chopped, plus 1 pound smoked sausage, cut crosswise into 1/4-inch thick slices (Sausages: I slice the Andouille and crumble the Italian sausage, one pckg. each. Louis likes it with a lot of Italian sausage)
2 tablespoons chopped green onions or scallions (I've never had Gumbo with green onions, so I usually don't add any)
2 tablespoons chopped fresh parsley leaves (I don't add this either)
Cooked white rice, for serving
Directions
In a large, heavy pot place the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne pepper and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, until the hen is tender, about 2 hours. (Since I use chicken breast, it takes a lot less. I just chop my vegetables and sausage in the meantime) Remove the hen and set aside. Strain and reserve the broth.
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 to 25 minutes. (This is very important. A burnt roux will ruin your pot of Gumbo. Stir constantly and everything will be okay.) Add the chopped onions, bell peppers, celery and chopped sausage. Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes. Add the reserved chicken broth and stir until the roux mixture and broth are well combined. (I used 8 cups of vegetable stock instead because that's how my SIL does it). Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours. (I cooked it for much less time on Sunday and eve ything was fine, but I hear that these flavors develop better over time).
Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones. Coarsely chop or tear the meat into bite size pieces. Add the chicken and the sliced sausage to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming any fat that has risen to the surface.
Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls over hot, steamed white rice.
That's it! Laissez le bon temps roulez!
In case you ever feel like you have to eat real Gumbo, here is a great recipe to try. (Or better yet, come visit me in Baton Rouge and I'll cook it for you!) It is Emeril's, and my SIL taught me how to make it. We've altered it a bit (and I will post the changes in parentheses). It is ridiculously easy, if a little time-consuming, but don't let that scare you off: I pulled it together on Sunday for company coming to dinner and I was only able to start cooking after 2pm. BUT, we ate off of the one batch for three days, AND Sophia loved it. Gumbo please! Mas Gumbo Mami! Gumbo pleeeease!
1 hen, about 6 pounds (I actually use a pcg of boneless, skinless chicken breasts)
8 cups water
2 medium yellow onions, quartered
2 ribs celery, each cut into 6 pieces
2 bay leaves
1 tablespoon plus 1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1/2 pound andouille or other smoked sausage, finely chopped, plus 1 pound smoked sausage, cut crosswise into 1/4-inch thick slices (Sausages: I slice the Andouille and crumble the Italian sausage, one pckg. each. Louis likes it with a lot of Italian sausage)
2 tablespoons chopped green onions or scallions (I've never had Gumbo with green onions, so I usually don't add any)
2 tablespoons chopped fresh parsley leaves (I don't add this either)
Cooked white rice, for serving
Directions
In a large, heavy pot place the hen, water, quartered onions, celery pieces, bay leaves, 1 tablespoon of the salt, and 1 teaspoon of the cayenne pepper and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, until the hen is tender, about 2 hours. (Since I use chicken breast, it takes a lot less. I just chop my vegetables and sausage in the meantime) Remove the hen and set aside. Strain and reserve the broth.
In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 to 25 minutes. (This is very important. A burnt roux will ruin your pot of Gumbo. Stir constantly and everything will be okay.) Add the chopped onions, bell peppers, celery and chopped sausage. Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes. Add the reserved chicken broth and stir until the roux mixture and broth are well combined. (I used 8 cups of vegetable stock instead because that's how my SIL does it). Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours. (I cooked it for much less time on Sunday and eve ything was fine, but I hear that these flavors develop better over time).
Meanwhile, remove the skin from the hen and pick the meat off the bones, discarding the skin and bones. Coarsely chop or tear the meat into bite size pieces. Add the chicken and the sliced sausage to the gumbo. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes before skimming any fat that has risen to the surface.
Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls over hot, steamed white rice.
That's it! Laissez le bon temps roulez!
Monday, June 7, 2010
Chicken Spaghetti
This is one from The Pioneer Woman which we love. I don't follow the recipe exactly, but here it is for you to make your own adjustments. I saute the onions and peppers with some garlic and mushrooms. I've never added the pimentos and don't use as much cheese.
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar and broth.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil). Add broth if needed to desired creaminess.
Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar and broth.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil). Add broth if needed to desired creaminess.
Tuesday, June 1, 2010
Pad Thai Pizza
I thought this was so yummy, and even enjoyed it cold the next day for lunch.Pad Thai Pizza
Pizza crust (the recipe suggests using a Pillsbury premade, but I made my own, much tastier)
2 T. creamy peanut butter
2 T. teriyaki sauce
1 T. Thai chili sauce
1 t. honey
2 cups shredded rotisserie chicken
1 cup (4 oz) shredded mozzarella
1/2 c. shredded carrot
1/3 c. fresh bean sprouts
1/4 c. chopped salted peanuts
1/4 c. minced fresh cilantro
2 green onions, thinly sliced
Prebake pizza dough 5-6 minutes at 425. In a small bowl, whisk peanut butter, teriyaki sauce, chili sauce and honey. Spread half of sauce mixture on pizza crust. Add chicken to remainder sauce and toss to coat. Top pizza crust with chicken and cheese. Bake at 425 for 10-15 minutes or until crust is golden brown. Sprinkle with main ingredients.
I cut it into squares like Everybody's pizza salads. It was fun. The kids wouldn't eat the fresh toppings, so next time I'm going to cut off part of the cooked pizza for them before I add the other toppings.
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