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Saturday, September 25, 2010

Shopping List (9/26 - 10/2)


Chicken Lazone

Servings: 4
Preparation Time: 5 minutes, Start to finish: 25 minutes
Serving Ideas: vegetables, rice, noodles, rissotto
Internet Address: http://www.food.com/recipe/chicken-lazone-65768
  • 1 teaspoon salt
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 4 whole boneless skinless chicken breasts
  • 1/4 cup butter, divided
  • 1/2 cup heavy cream
  1. Combine the seasonings and coat chicken breasts. 
  2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once. 
  3. Pour the cream into the skillet and lower the heat. 
  4. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter. 
  5. When butter is melted place chicken breasts on four plates and top with the sauce.

Enchilada Eggs

Servings: 6
Preparation Time: 10 minutes, Start to finish: 35 minutes
Serving Ideas: fried potatoes
Internet Address: http://www.food.com/recipe/enchilada-eggs-413849
  • 2 cups Egg Beaters egg substitute
  • 8 3/4 ounces corn, drained
  • 4 1/2 ounces green chilies, chopped
  • 1 tablespoon oil
  • 4 green onions, sliced, whites and greens kept separated
  • 2 teaspoons garlic, chopped
  • 10 ounces red enchilada sauce
  • 2 ounces baked corn tortilla chips, broken up (we use salt free)
  • 7 ounces 2% mexican cheese blend
  1. Mix eggbeaters, corn and chiles in a large bowl till well blended. 
  2. Heat oil in a 11 inch nonstick skillet over medium heat. Add white part of green onions and garlic, cook stirring for 3 to 4 minutes until green onions are soft. 
  3. Add egg mixture, stir to mix. Reduce heat to medium-low, cover and cook 10 to 15 minutes or until egg are set on top. 
  4. Top with enchilada sauce, tortilla chips, cheese and green part of green onions. 
  5. Cover and cook about 1 minute or untill cheese is melted. 
  6. Uncover and let rest for 3-5 minutes. 
  7. Cut in wedges to serve.

Greek-Style Turkey Burgers

Servings: 4
Preparation Time: 5 minutes, Start to finish: 15 minutes
Internet Address: http://www.food.com/recipe/greek-style-turkey-burgers-13285/review
  • 1 lb ground turkey
  • 1 cup crumbled feta cheese
  • 1/2 cup olive, chopped (i usually use chopped salad olives)
  • 1 teaspoon dried oregano
  • 1 teaspoon italian seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • ground black pepper, to taste
  1. Combine all the ingredients in a large bowl. 
  2. Form into 4 patties, then grill. 
  3. Serve on regular burger buns with tomatoes and mayo.  OR on pita with tahini, tomatoes and lettuce.

P. F. Chang's Mongolian Beef

Servings: 4
Preparation Time: 10 minutes, Start to finish: 30 minutes
Internet Address: http://www.food.com/recipe/p-f-changs-mongolian-beef-66121?scaleto=4&mode=null&st=true



  • 4 teaspoons vegetable oil
  • 1 teaspoon ginger, minced
  • 2 tablespoons garlic, chopped
  • 1 cup soy sauce
  • 1 cup water
  • 1 1/2 cups dark brown sugar
  • 2 to taste vegetable oil, for frying (about 1 cup)
  • 2 lbs flank steak
  • 1/2 cup cornstarch
  • 4 large green onions
  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. 
  2. Don't get the oil too hot. 
  3. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. 
  4. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. 
  5. Remove it from the heat. 
  6. Slice the flank steak against the grain into 1/4" thick bite-size slices. 
  7. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. 
  8. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. 
  9. Let the beef sit for about 10 minutes so that the cornstarch sticks. 
  10. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). 
  11. Heat the oil over medium heat until it's nice and hot, but not smoking. 
  12. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. 
  13. You don't need a thorough cooking here since the beef is going to go back on the heat later. 
  14. Stir the meat around a little so that it cooks evenly. 
  15. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. 
  16. Put the pan back over the heat, dump the meat back into it and simmer for one minute. 
  17. Add the sauce, cook for one minute while stirring, then add all the green onions. 
  18. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. 
  19. Leave the excess sauce behind in the pan.

Chicken Taco Casserole

Servings: 6
Preparation Time: 15 minutes, Start to finish: 1 hour
Notes: This is a great make ahead meal for the freezer!
Internet Address: http://www.food.com/recipe/chicken-taco-casserole-oamc-84030
  • 2 cups cooked rice
  • 2 cups cooked chicken, shredded (we'll use ground turkey)
  • 1 can tomato sauce (14 1/2 ounce)
  • 1 envelope taco seasoning (1 1/4 ounce)
  • 1 can refried beans (15 -30 ounce)
  • 1 cup cheese, grated (reserve in it's own baggie)
  • 1 cup tomato, chopped
  • 1 cup guacamole
  • 1/2 cup sour cream
  • 5 cups tortilla chips
  1. Mix taco seasoning and tomato sauce. 
  2. Add shredded chicken and coat it well with tomato mixture. 
  3. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan. 
  4. Top with chicken mixture. 
  5. (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating. 
  6. Freeze in the disposable pan or pop out and put in freezer bag. 
  7. Place casserole back in the 9 X 13 X 2 pan. 
  8. After thawing top with grated cheese. 
  9. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly. 
  10. Top with your favorite toppings or dip with tortilla chips!

Lasagna Rolls

Servings: 6
Preparation Time: 35 minutes, Start to finish: 1 hour 25 minutes
Serving suggestions:  Garlic Bread, Italian Salad, Garlic Green Beans, Vegis
Internet Address: http://www.foodnetwork.com/recipes/giada-de-laurentiis/lasagna-rolls-recipe/index.html

Sauce:
  • 2 tablespoons unsalted butter
  • 4 teaspoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 pinch ground nutmeg
Lasagna:
  • 1 container whole milk ricotta cheese (15-ounce)
  • 1 package frozen chopped spinach (10-ounce) thawed, squeezed dry
  • 1 cup plus 2 tablespoons grated Parmesan
  • 3 ounces thinly sliced prosciutto, chopped
  • 1 large egg, beaten to blend
  • 3/4 teaspoon salt, plus more for salting water
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (1 to 2)
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella (about 4 ounces)
  1. To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. 
  2. Preheat the oven to 450 degrees F. 
  3. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. 
  4. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. 
  5. Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. 
  6. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. 
  7. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer.
  8. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Sunday, September 19, 2010

Chicken Fajitas

1.    Grill chicken over medium high grill until cooked thoroughly. Once chicken is off the grill, let rest for minimum 5 minutes before slicing. This will allow the juices to redistribute.

2.    In a separate skillet, drizzle a little olive or canola oil in pan (approximately 1-2 tablespoons) and saute veggies of your choice.

3.    Build fajita tacos with chicken and veggies. Garnish with cheese, sour cream,salsa, and/or guacamole.

Roasted Garlic Burgers

  • 1 head garlic, roasted
  • 1 pound ground turkey/hamburger
  • 1 teaspoon italian seasoning
  • 1/4 cup seasoned bread crumbs, italian
  • salt and pepper, to taste
  • pesto sauce
  • 4 slices mozzarella cheese
  • 4 rolls, toasted

1.    Cut the top of the garlic off.  Drizzle with olive oil.  Close alumnium foil.   Roast garlic for 30 minutes in a 350 degree oven.   When finished remove the garlic from the shells.  YUMMY DELICIOUSNESS!

2.    Mix ground turkey, bread crumbs, & seasonings.

3.    Score your meat into 4 equal sections.

4.    Take 1/2 of each section and make into a patty.  Do the same with the other 1/2.  Form a small well in the middle of 1 patty.  Place 1/8 of the roasted garlic into the well.  Take other 1/2 of the patty and place ontop of the 1st patty.  Seal edges.  Repeat with other 3 patties.  Grill!

5.    Take the leftoever garlic and mix with olive oil or butter.  Spread onto buns and grill.

6.    Top burgers with mozzarella & pesto.

7.    YUM!!!

Cashew Chicken

Internet Address: http://notesfromthetable.blogspot.com/2009/02/cashew-chicken.html

  • canola oil
  • 2 chicken breasts or 4-5 chicken thighs, chopped up (2 to 3)
  • 3 tbsp cornstarch (3 to 4)
  • 8 green onions, chopped OR 1 diced yellow onion
  • 3 cloves garlic
  • 3 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 1/4 cup water
  • 1 cup raw cashews, toasted
  • salt and pepper to taste
  • 1 small bag frozen Asian vegetable blend
  • low sodium soy sauce to taste
  • cooked brown rice

1.    Cut chicken into bite-sized pieces and season with salt and pepper. Toss the chicken in a bowl with the cornstarch until the chicken is nicely coated. Heat a wok or frying pan with a tablespoon or two of canola oil over medium-high heat. Once the pan is hot, add half of the chicken and fry until browned and crispy. Remove from the pan. Add another tablespoon or so of oil and stir-fry the rest of the chicken until crispy. Remove from the pan and set aside.

2.    In a separate small skillet, dry toast the cashews until fragrant and slightly deeper in color. This goes pretty fast and should only take a couple of minutes. The cashews burn easily, so watch them closely. When ready, remove cashews to a plate and set aside.

3.    Add the onion (if using green onions, use the white parts) and stir-fry about for 1-3minutes, then add garlic for another minute or so. Be careful not to burn the garlic. Add the rice vinegar. Let the vinegar evaporate (about 30 seconds) then add the chicken back to the pan, along with the hoisin sauce and water. Cook for about a minute or so until the sauce is thick and the chicken is coated. Add the toasted cashews and stir to incorporate. Remove to a plate and top with more onion (if using green onions, top with the green part).

4.    Add an another small amount of oil into wok and stir fry veggies until warmed through but still crisp. Add some soy sauce. To serve, place chicken and veggies over a bed of brown rice. Add more hoisin or soy sauce if needed. Enjoy!

Grilled Margherita Pizza

Internet Address: http://notesfromthetable.blogspot.com/2009/07/grilled-margarita-pizza.html
  • 1 Pizza Dough
  • 4 Roma or On The Vine tomatoes, sliced
  • 2/3 cup regular mozzarella cheese, shredded
  • 1/3 cup smoked mozzarella cheese, shredded
  • Your favorite marinara or pizza sauce
  • Extra Virgin Olive Oil (use oil of good quality)
  • Parmigiano-Reggiano cheese, grated to taste (for topping)
  • Fresh basil, chiffonade (for topping)
  • Sliced scallions (for topping)
  1. Preheat grill to medium heat. 
  2. Place dough on grill rack, close lid. Dough will take 5-7 minutes. Check it occasionally for bubbles.
  3. Once the bottom is golden brown (or at least not burned...ours don't always get golden brown I guess), flip the crust over. This can be tricky and may require two spatulas, depending on the size of your crust. 
  4. Turn heat down to low or move pizza(s) to top rack if your grill has one. Spread a thin layer of marinara sauce on the cooked side of the crust with a spatula. 
  5. Then, place the toppings on top of the sauce(tomatoes and both mozzarella cheeses). Close lid. Check after five minutes, cook until cheese is melted. 
  6. Garnish with Parmigiano-Reggiano cheese, fresh basil (or scallions), and drops of extra virgin olive oil. Serve and enjoy!

Cajun Chili Cornbread Skillet

Servings: 12
Source: The Pampered Chef
  • 1 pound lean (93%) ground turkey
  • 1 can chili beans in sauce (11 ounce)
  • 2 tablespoons Pantry Cajun Herb Seasoning Mix, divided
  • 1 garlic clove, pressed
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, chopped
  • 4 ounces sharp Cheddar cheese, shredded, divided (1 cup)
  • 2 packages corn muffin mix (8.5 ounce)
  • 1/2 cup water
  • 3 eggs

  1. In Family Skillet, cook and stir ground turkey over medium heat 8 to 10 minutes or until no longer pink; drain if necessary. In small Colander Bowl, combine turkey, chili beans, 1 tablespoon of the Seasoning Mix and garlic pressed with Garlic Press.  
  2. Using Utility Knife, slice 6 rings from both red and green bell pepper for a total of 12 rings. Arrange bell pepper rings in an overlapping circular pattern in bottom of Skillet. Chop onion using Food Chopper; sprinkle over pepper rings. Carefully spoon chili mixture over vegetables in Skillet using Nylon Spoon.
  3. Shred cheese using Deluxe Cheese Grater. In Classic Batter Bowl, combine muffin mix, remaining Seasoning Mix and half of the cheese using Stainless Steel Whisk. Add water and eggs; mix until smooth. Pour batter evenly over chili mixture. Bake, uncovered, 30 to 35 minutes or until Cake Tester inserted in center comes out clean. Using Oven Mitts, carefully remove Skillet to Nonstick Cooling Rack. Loosen edges of cornbread from Skillet using Skinny Scraper. 
  4. To unmold cornbread, place a 15-inch piece of Parchment Paper over cornbread. Place a Round Baking Stone over Parchment Paper. Using Oven Mitts, carefully invert cornbread onto Baking Stone; place on inverted Rack. Sprinkle with remaining shredded cheese. Serve using Slice 'N Serve.

Skillet Garlic Chicken Dinner

Preparation Time: 5 minutes, Start to finish: 45 minutes
Source: Campbell's Kitchen

  • 4 skinless, boneless chicken breasts
  • 1 can Swanson® Seasoned Chicken Broth with Roasted Garlic (14 oz.)
  • 3/4 cup uncooked regular long-grain white rice
  • 1 bag frozen vegetable combination (broccoli (16 oz.) cauliflower, carrots)
  • 1/3 cup grated Parmesan cheese
  • paprika



  1. SPRAY skillet with vegetable cooking spray and heat 1 min. Add chicken and cook until browned. Remove chicken.
  2. ADD broth, rice and vegetables. Heat to a boil. Cover and cook over low heat 15 min. Stir in cheese.
  3. TOP with chicken. Sprinkle with paprika. Cover and cook 10 min. or until done

Saturday, September 11, 2010

Polynesian Burgers

Serving Ideas: Sweet Potato Fries, Salad, King's Island Buns
Internet Address: http://www.campbellskitchen.com
  • 1 1/2 pounds ground beef
  • 1 can pineapple slices in juice (8 ounces) undrained
  • 1 can Campbell's® Condensed French Onion Soup (10 1/2 ounces)
  • 2 teaspoons packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 loaf French bread, cut crosswise into 6 pieces
  1. Shape the beef into 6 (1/2-inch thick) burgers.
  2. Cook the burgers in a 12-inch skillet over medium-high heat until well browned on both sides.  Pour off any fat. Top each burger with 1 slice pineapple.  Reserve the pineapple juice.
  3. Stir the soup, reserved pineapple juice, sugar and vinegar in a small bowl.  Add the soup mixture to the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the burgers are cooked through.
  4. Split the bread pieces.  Serve the burgers and sauce on the bread.

Basic Pancakes

Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Whisk 1 1/4 cups milk, 1/2 stick melted butter,2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

Serve with Turkey Sausage, Bacon, or Eggs.

Sicilian Sausage & Peppers Rigatoni

Servings: 6
Preparation Time: 10 minutes, Start to finish: 53 minutes
Notes: Substitute 2 cups zucchini chunks for the sliced green peppers.  Add onions, red peppers, yellow peppers, roasted garlic
Internet Address: http://www.kraftrecipes.com
  • 1 lb. turkey Italian sausage links, cut into 1/2-inch-thick slices
  • 2 large Green peppers, cut into strips
  • 3 cups Rigatoni, uncooked 1 jar  (24 oz.) chunky spaghetti sauce
  • 1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
  1. HEAT oven to 375°F.
  2. PLACE sausage and peppers in 13x9-inch baking dish sprayed with cooking spray.
  3. BAKE 15 to 20 min. or until sausage is done. Meanwhile, cook pasta as directed on package.
  4. DRAIN pasta. Add to baking dish with spaghetti sauce; stir. Bake 15 to 20 min. or until heated through. Top with cheese; bake 2 to 3 min. or until melted.

One-Pan Roasted Pork Supper

Servings: 6
Preparation Time: 15 minutes, Start to finish: 1 hour 5 minutes
Internet Address: http://www.kraftrecipes.com

  • 1 lb. Sweet potatoes (about 3), peeled, cubed
  • 1 large Red onion, cut into thin wedges
  • 1/2 cup KRAFT Light CATALINA Dressing  (Cook Note:  I'll be using Balsamic Vinegar Dressing)
  • 1 1/2 tsp. Dried thyme leaves, divided
  • 1 pkg. STOVE TOP Stuffing Mix for Chicken (6 oz.)
  • 1 1/2 cups Water
  • 2 small Pork tenderloins (1-1/2 lb.)  (Cook Note:  I'll be using pork chops, typically cheaper)
  1. HEAT oven to 375°F.
  2. TOSS vegetables with dressing and 1/2 tsp. thyme; spread onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 10 min. Meanwhile, mix stuffing mix and water.
  3. CUT each tenderloin diagonally into thirds. Spoon vegetable mixture to sides of pan. Spoon stuffing down center of pan; top with meat and remaining thyme.
  4. BAKE 45 to 50 min. or until meat is done (160°F).  (Cook Note, if you are using pork chops, may take less time to bake).

Gold Medal Sizzling Fajitas (Paula Deen)

Servings: 8
Preparation Time: 1 hour 20 minutes, Start to finish: 1 hour 33 minutes
Internet Address: http://www.foodnetwork.com
  • 1/4 cup vegetable oil, divided
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Dash hot sauce
  • Salt
  • Freshly ground black pepper
  • 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
  • 1 medium onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 8 flour tortillas (8-inch)
  • 1 lime, juiced, for topping
  • Sour cream, for topping
  • Salsa, for topping
  • Guacamole, for topping
  • Cheddar cheese, shredded, for topping
  1. In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
  2. Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
  3. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
  4. In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
  5. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
  6. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Better Than Best Fried Chicken

Servings: 4
Preparation Time: 15 minutes, Start to finish: 45 minutes
Serving Ideas: Sauvignon Blanc, Salad, Potato Salad, Vegis, Mashed Potatoes
Internet Address: http://allrecipes.com
Cooks Note:  I'm determined to get this made this week...

  • 4 skinless, boneless chicken breast halves
  • 1 can condensed cream of chicken soup (10.75 ounce)
  • 1 egg
  • seasoning salt to taste
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • oil for frying
  1. 1.    In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside. 
  2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture). 
  3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately. 
  4. Fry chicken pieces in oil for about 7 to 10 minutes each.

Sunday, September 5, 2010

Gold Medal Sizzling Fajitas (Paula Deen)

Servings: 8
Preparation Time: 1 hour 20 minutes, Start to finish: 1 hour 33 minutes
Source: http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html
Serving Suggestions:  Creamy Black Beans

  • 1/4 cup vegetable oil, divided
  • 3 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Dash hot sauce
  • Salt
  • Freshly ground black pepper
  • 1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
  • 1 medium onion, halved and sliced lengthwise
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 8 flour tortillas (8-inch)
  • 1 lime, juiced, for topping
  • Sour cream, for topping
  • Salsa, for topping
  • Guacamole, for topping
  • Cheddar cheese, shredded, for topping
  • Cilantro - Cooks Addition
  1. In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
  2. Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
  3. Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
  4. In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
  5. Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
  6. When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

BBQ Pork Tenderloin & Vegetable Rice

Servings: 4
Preparation Time: 20 minutes, Start to finish: 35 minutes
Internet Address: http://www.kraftrecipes.com

  • 1 Pork tenderloin (1 lb.) 
  • 4   Ears corn on the cob, husks and silk removed 
  • 1 large Red pepper, quartered, seeded 
  • 1/4 cup  plus 2 Tbsp. KRAFT Original Barbecue Sauce, divided 
  • 2 cups hot cooked long-grain brown rice
  1. HEAT greased grill to medium-high heat.
  2. GRILL meat, corn and peppers 12 to 15 min. or until meat is done (160ºF) and vegetables are crisp-tender, turning occasionally and brushing with 1/4 cup barbecue sauce the last 5 min.
  3. REMOVE meat from grill; tent with foil. Cut corn kernels from cobs; coarsely chop peppers. Combine corn, peppers and rice.
  4. SPOON remaining sauce over meat. Serve with rice mixture.

Dry-Rubbed Steak (Anne Burrell, Food Network Chef)

Servings: 4
Preparation Time: 24 hours 40 minutes, Start to finish: 15 minutes
Source: http://www.foodnetwork.com/recipes/anne-burrell/dry-rubbed-rib-eye-recipe2/index.html
Serve with: Potato Salad, Baked Potatoes, Sweet Potato, Roasted Corn, Salad, Grilled Vegis, Barley and Vegis

  • 3 tablespoons salt*  (Cook Note: Kosher Salt)
  • 2 tablespoons brown sugar
  • 1 teaspoon pulverized crushed red pepper
  • 2 teaspoons pimenton (Smoked Spanish Paprika)
  • 1 teaspoon garlic powder
  • Oil, for brushing grill
  • 2 bone-in rib-eye steaks (22 to 24-ounce) - Or your favorite steak
  • Extra-virgin olive oil

  1. Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged. 
  2. Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

Cheesy Grilled BBQ Chicken Wraps

Servings: 4
Preparation Time: 10 minutes
Start to finish: 22 minutes
Serving Ideas: Serve with a side of rice and beans to round out the meal.
Special Extra: Sprinkle chopped cilantro over filling before rolling tortillas up.
How to Warm Tortillas on Grill Stack tortillas; wrap in foil. Grill alongside chicken 2 to 3 min. on each side or until tortillas are warmed.
Internet Address: http://www.kraftrecipes.com

  • 1 lb. Boneless skinless chicken breasts 
  • 1/2 cup  KRAFT Original Barbecue Sauce, divided 
  • 4 Flour tortillas (10 inch), warmed 
  • 1 cup  KRAFT Mexican Style Finely Shredded Four Cheese 
  • 2 cups shredded lettuce
  1. HEAT greased grill to medium heat.
  2. GRILL chicken 5 to 6 min. on each side or until done (165ºF), brushing with 1/4 cup sauce the last few minutes. Cut into strips.
  3. SPOON remaining sauce down centers of tortillas; top with chicken, cheese and lettuce.
  4. FOLD in opposite sides of tortillas, then roll up burrito-style.

Chile Relleno Burgers

Servings: 4
Preparation Time: 10 minutes, Start to finish: 30 minutes
Source: http://www.foodnetwork.com/recipes/food-network-kitchens/chile-relleno-burgers-recipe/index.html


  • 2 large poblano peppers, halved lengthwise and seeded
  • 2 plum tomatoes or 1 large tomato, cored and halved
  • 1 small onion, quartered
  • 3 cloves garlic, unpeeled
  • Kosher salt
  • 4 hamburger buns, split open
  • 1 large egg white, lightly beaten
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 1/2 pounds ground beef chuck
  • 6 slices muenster cheese
  1. Preheat the broiler. Put the poblanos cut-side down on a foil-lined broiler pan. Add the tomatoes, onion and garlic and broil until charred, 7 to 8 minutes. Cool slightly, then peel the garlic. Chop the garlic, onion and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half.
  2. Preheat the oven to 350 degrees F. Brush the bun tops with the egg white. Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake 5 minutes.
  3. Heat a large cast-iron skillet over medium-high heat. Shape the beef into four 3/4-inch-thick patties; make an indentation in the centers. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 4 minutes. Flip, then top each burger with some of the tomato mixture and cheese. Cover and cook 3 to 5 minutes. Serve on the spiced buns with the poblanos and the remaining tomato mixture.