Sunday, December 18, 2016

roasted chicken with chorizo

Don't expect a perfect recipe here...  I am adding my notes to meal I threw together, and we all loved it... The broth was amazing to mop up... ;-) basically roasted chicken with a bun of yummy stuff thrown on top of it, the chorizo made it out of this world.

8 piece chicken
Chicken rub - Kosher sale, garlic, onion, paprika, cumin
one large chorizo sausage
onions
coconut oil
garlic
shallots
spinach
zucchini
mushrooms
tomatoes
Chicken broth
Homemade salsa...
A little siracha would d be good too.

pre-Heated the oven to 400 degrees

Drizzled roasting pan with coconut oil, layered with onions across the bottom,

Laid washed and rinsed chicken rubbed with Kosher salt garlic powder onion powder, paprika and cumin, on top of the onions.

Added five slightly crushed garlic cloves still in skins to the pan in and around the chicken.

poured a cup of chicken broth into the pan.
Covered with foil, and roasted for 30 minutes.

Stove top, cut chorizo out of the casing and cooked and set aside.
Added onion shallots to the pan, added mushrooms, zucchini chunks, two chopped tomatoes, and spinach until wilted.
Took chicken out of the over at 30 minutes, added in all veggies and chorizo, and a cup of homemade salsa and one more cup of chicken broth, mixed it up so chicken would still be visible to brown, and put back in the over, with out the foil for another half and hour....

Favorite Emeril Rub:
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cayenne
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Read more at: http://www.foodnetwork.com/recipes/emerils-southwest-dry-rub-recipe.print.html?oc=linkback

Russian tea cakes

  •  Russian tea cakes
  • 1
    cup butter, softened
    1/2
    cup powdered sugar
    1
    tsp vanilla
    2 1/4
    cups all-purpose flour
    3/4
    cup finely chopped nuts
    1/4
    tsp salt
    Powdered sugar

  • Heat oven to 400ºF. 
  •  Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. 
  • Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
  • 5 Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Friday, April 22, 2016

pumpkin ricotta ravioli mixture


I made Homemade pasta rolled into sheets, about 3 eggs to 2 1/2 cups of flour.... I addd flour as needed... roll out thin... these are basically only my notes to make what I threw together...Which was delicious!

Mixture:
1 1⁄4 cups
 fat-free ricotta cheese
3⁄4 cup
 pumpkin puree
1⁄2 cup
 Parmesan cheese, grated
1⁄2 teaspoon
 2 cloves garlic 
2 Tablespoons
 dried basil
1⁄2 teaspoon
 salt
1⁄2 teaspoon
 pepper
  1. In a medium bowl, stir together ricotta, pumpkin, Parmesan, and spices. Reserve 1 Tablespoon Parmesan for topping.

Cut pasta sheets into 2.5 squares.
Spoon out mixture onto each ravioli to fill center.... wet edges, add top pasta square, and crimp edges. ( Yes, I used my meat tenderizer to do so. haha! Worked great!)

Boil until they float.

Sauce, Melt one stick of butter, until it foams, skim off foam, add walnuts and a half clove of garlic, drizzle over pasta.



Sunday, February 28, 2016

Chipotle Chili Spice mixture



2 tablespoon ground chipotle chile pepper
2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon ground coriander
2 teaspoons paprika
2 teaspoon black pepper
2 teaspoon cumin
2 teaspoon oregano 
1 teaspoon seasoned salt
1 teaspoon cayenne pepper


I make pint jars of this and save it, to add to a variety of dishes...   Yum!

Wednesday, February 10, 2016

adapted italian wedding soup

Yummy. I made adaptions to fit what I had on hand. Very good,

Ingredients
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 teaspoon minced garlic
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan
1lb ground turkey

Freshly ground black pepper
Soup:
12 cups low-sodium beef broth 
1 pound chopped fresh spinach
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

One bundle soba noodles broke into thirds. 

Directions


To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, turkey. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. 

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and spinach and simmer until the meatballs are cooked through and the spinach is tender, about 5 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Break soba noodles and drop into at the soup and wait a few minutes for them to be soft.  Season the soup to taste with salt and pepper


Adapted from a food network recipe

Sunday, January 24, 2016

Salmon and leek sauce

  • 4 tablespoons (1/2 stick) butter
  • 2 medium leeks, halved, thinly sliced (white and pale green parts only)
  • 3 tablespoons fresh lemon juice
  • 1 cup whipping cream
  • 1 cup sliced almonds, chopped
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup all purpose flour
  • 6 6-ounce skinless salmon fillets
  • 1 large egg, beaten to blend
  • 2 tablespoons olive oil
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)

Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.

Reheat sauce, stirring over medium heat. Spoon around salmon and serve.