From Joelen & Rels09
From Joelen:
http://joelens.blogspot.com/
FN: Chicken Francese (Tyler Florence recipe) - we can never have too many chicken dishes and this one is a great one!
Ingredients
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging 4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Non FN: Nestle Toll House Cookie (Nestle recipe) - I'm curious to see how folks take this classic recipe and make it their own.
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
From Rels09:
http://savorysafari.wordpress.com/
Dan and Steve's chicken and sausage stew over oven-roasted potatoes:
Ingredients
10 tablespoons butter
2 pounds boneless, skinless chicken thigh meat, cut into 2 -inch chunks
Salt and pepper
8 ounces andouille sausage, sliced
1 yellow onion, diced
2 garlic cloves, minced
2 carrots, peeled and cut into thick rounds
1 small fennel bulb, trimmed and sliced
2 sprigs fresh thyme
2 bay leaves
5 cups chicken stock
1 orange, zest grated
1/2 cup all-purpose flour
1/4 cup white wine
Oven roasted potatoes, recipe follows
Directions
Melt 6 tablespoons of the butter in a large, heavy bottomed stockpot over medium heat. Just before the butter begins to brown, add the chicken. Season with a little salt and pepper and cook until browned on all sides, about 8 minutes. Add the andouille and cook 2 more minutes. Remove the meat to a large dish and set aside.
Melt the remaining butter in the same pot. Add the onion, garlic, carrot, fennel, thyme and bay leaves and cook over medium heat until the onion turns translucent, about 20 minutes.
As the vegetables cook, pour the chicken stock into a large saucepan. Place over medium heat and bring to a simmer. Reduce heat to low.
When the vegetable mixture is ready, add the orange zest to the pot along with the reserved meat and any juices. Mix well. Add the flour and stir to coat the vegetables and meat. Cook 2 minutes. Add the wine and stir. The mixture will thicken immediately. Add the warm chicken stock to the pot 1 cup at a time, stirring as the stock is added. Once all of the stock has been used, bring the stew to a simmer for 20 minutes. Ladle into bowls and serve.
Oven Roasted Potatoes:
10 medium red potatoes, washed and diced or 25 small potatoes
1/4 cup olive oil
2 teaspoons salt
1 teaspoon pepper
1 sprig fresh thyme
1 sprig fresh rosemary
1 tablespoon chopped parsley leaves
Preheat oven to 375 degrees F.
In a large bowl, toss the potatoes together with the oil, salt pepper, thyme, rosemary and parsley. Place the potatoes on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the potatoes are fork tender, golden brown and crispy. Remove from oven and serve as a bed for the stew
The second one is a fun appetizer recipe - Texas Caviar
3 16-oz cans black-eyed peas, drained and rinsed of all juice
1 small jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1 tablespoon Tabasco sauce
1 tablespoon Worchestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 canned or fresh jalapeño chiles, chopped
1 firm, ripe, chopped tomato
2 cups vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced
Preparation
In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed or covered container. Remember the longer it sits, the better it gets!
Serve with old-fashioned saltine crackers or with corn tortilla chips.
Sunday, November 30, 2008
Thursday, October 30, 2008
November Recipes!
1st batch of recipes comes from:
Hello there!
Yey! I'm so excited to be able to suggest recipes for this month! This is the link to my blog: http://journeysofmangonett.blogspot.com/ Christine (nestie name Ceventa)
My first recipe is courtesy of the fabulous Paula Deen from the food network. Since it's starting to get nice and chilly outside, it's the perfect time of year for those great comfort foods, like chicken pot pie! This recipe is super easy to follow and it's sort of a quick version of the traditional recipe, hence the name "Hurry Up Chicken Pot Pie". Here's the link: http://www.pauladeen.com/recipe_view/289
Hurry Up Chicken Pot Pie
Ingredients:
2 cup chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
Salt and pepper, optional
1 1/2 cup instant biscuit mix
1 cup milk
1 stick melted butter
1 cup chicken broth
Directions:
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Yield: 4-6 servings Prep time: 5 minutes Cook time: 30-45 minutes Ease of Preparation: Easy
For my second recipe, I wanted to choose something that was low in fat since my husband and I recentely started Weight Watchers.
One of my favorite dessert recipes is their Apple Pie, it's part pie and part cobbler, but tastes great.
Here's the recipe: Apple Pie
Serves: 8 Prep Time: 25min Cooking Time: 50min
Ingredients:
2 tbsp. reduced calorie margarine
2 tbsp. sugar
5 tbsp. all purpose flour
1/3 cup uncooked old fashioned oats
1/2 tsp ground cinnamon
1 tbsp cornstarch
1/4 cup sugar
4 medium apples, thinly sliced
2 tbsp water
3 tbsp reduced calorie
2 tsp sugar
1 cup all purpose flour
1. Preheat oven to 400 F
2. To make the crust, compine 1 cup of flour and 2 tsp. of sugar in a alrge bowl or food processor. Add 3 tbsp of chilled margarine and process (more mix together with your fingers) until mixture resembles coarse meal. Add cold water, one tbsp at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9 inch pie plate. Pinch the edges to form a decorative rim and set aside.
3. To make filling, combine apples, 1/4 cup sugar, cornstarch, and cinnamon in a large bowl, toss to coat apples. Arrange mixture in prepared pie crust.
4. To make topping, combine oats, 5 tbsp flour, 2 tbsp sugar and melted margarine in a small bowl. Sprinkle over apples.
5. Bake until apples are tender and crumb topping is golden brown, about 45-50 mintues. Allow to cool for 30 min before slicing.
2nd batch of recipes comes from:
Oct11bride2003
I can't believe it's November in a few days! Yikes!
My blog is http://tasteofhomecooking.blogspot.com/
-Sarah
Here's my Food Network recipe:
I know not everyone is a fan of Rachael Ray, but I saw her make thisthe other day and was intrigued since I love, love, love spaghetticarbonara. I think it could be a fun meal, especially with a sidesalad.
http://www.foodnetwork.com/recipes/rachael-ray/carbonara-deep-dish-pasta-crusted-pan-pizza-recipe/index.html
Ingredients
Salt
2 packages fresh linguini, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Salt
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese
Directions
Preheat oven to 425 degrees F.
Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
My non-Food Network recipe: Now that it's cold in most parts of the country I'm in the mood forsoup. This one looks like a great version and it only has 1/2 a cup ofcream so it it shouldn't be too rich.
http://soup-aholic.blogspot.com/2007/02/cream-of-broccoli-soup.html
Cream of Broccoli Soup
2 pounds broccoli
1/4 cup vegetable or olive oil
1 medium onion, chopped (about 1-1/4 cups)
1 celery stalk, chopped about (1/2 cup)
1 leek, white and light green parts, chopped (about 1-1/4 cups)
1/4 cup all-purpose flour
1-1/2 quarts chicken broth
1/2 cup heavy cream, heated
Fresh lemon juice, to taste
Salt, to taste
Freshly ground black pepper, to taste
Separate the broccoli into stems and florets. Trim away the tough outer parts of the stems. Set aside 1 cup of small florets. Coarsely chop the remaining broccoli florets and stems.
Heat the oil in a soup pot over medium heat. Add the onion, celery, leek and chopped broccoli. Cook, stirring frequently, until the onion is translucent, 6 to 8 minutes.
Add the flour and stir well to combine. Cook, stirring frequently, 4 minutes. Add broth to the pot gradually, whisking to work out any lumps of flour. Bring the soup to a simmer and cook, 45 minutes. Stir frequently and skim as needed.
Strain the solids, reserving the liquid. Puree the solids, adding liquid as necessary to facilitate pureeing. Combine the puree with enough reserved liquid to achieve the consistency of heavy cream. Strain the soup through a fine sieve (optional).
Return the soup to a simmer. Meanwhile, steam or boil the reserved broccoli florets until just tender. Remove the soup from the heat and add heated cream.
Season with lemon juice, salt and pepper. Serve in heated bowls, garnished with florets.
Makes eight servings
Hello there!
Yey! I'm so excited to be able to suggest recipes for this month! This is the link to my blog: http://journeysofmangonett.blogspot.com/ Christine (nestie name Ceventa)
My first recipe is courtesy of the fabulous Paula Deen from the food network. Since it's starting to get nice and chilly outside, it's the perfect time of year for those great comfort foods, like chicken pot pie! This recipe is super easy to follow and it's sort of a quick version of the traditional recipe, hence the name "Hurry Up Chicken Pot Pie". Here's the link: http://www.pauladeen.com/recipe_view/289
Hurry Up Chicken Pot Pie
Ingredients:
2 cup chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
Salt and pepper, optional
1 1/2 cup instant biscuit mix
1 cup milk
1 stick melted butter
1 cup chicken broth
Directions:
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Yield: 4-6 servings Prep time: 5 minutes Cook time: 30-45 minutes Ease of Preparation: Easy
For my second recipe, I wanted to choose something that was low in fat since my husband and I recentely started Weight Watchers.
One of my favorite dessert recipes is their Apple Pie, it's part pie and part cobbler, but tastes great.
Here's the recipe: Apple Pie
Serves: 8 Prep Time: 25min Cooking Time: 50min
Ingredients:
2 tbsp. reduced calorie margarine
2 tbsp. sugar
5 tbsp. all purpose flour
1/3 cup uncooked old fashioned oats
1/2 tsp ground cinnamon
1 tbsp cornstarch
1/4 cup sugar
4 medium apples, thinly sliced
2 tbsp water
3 tbsp reduced calorie
2 tsp sugar
1 cup all purpose flour
1. Preheat oven to 400 F
2. To make the crust, compine 1 cup of flour and 2 tsp. of sugar in a alrge bowl or food processor. Add 3 tbsp of chilled margarine and process (more mix together with your fingers) until mixture resembles coarse meal. Add cold water, one tbsp at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9 inch pie plate. Pinch the edges to form a decorative rim and set aside.
3. To make filling, combine apples, 1/4 cup sugar, cornstarch, and cinnamon in a large bowl, toss to coat apples. Arrange mixture in prepared pie crust.
4. To make topping, combine oats, 5 tbsp flour, 2 tbsp sugar and melted margarine in a small bowl. Sprinkle over apples.
5. Bake until apples are tender and crumb topping is golden brown, about 45-50 mintues. Allow to cool for 30 min before slicing.
2nd batch of recipes comes from:
Oct11bride2003
I can't believe it's November in a few days! Yikes!
My blog is http://tasteofhomecooking.blogspot.com/
-Sarah
Here's my Food Network recipe:
I know not everyone is a fan of Rachael Ray, but I saw her make thisthe other day and was intrigued since I love, love, love spaghetticarbonara. I think it could be a fun meal, especially with a sidesalad.
http://www.foodnetwork.com/recipes/rachael-ray/carbonara-deep-dish-pasta-crusted-pan-pizza-recipe/index.html
Ingredients
Salt
2 packages fresh linguini, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Salt
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese
Directions
Preheat oven to 425 degrees F.
Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
My non-Food Network recipe: Now that it's cold in most parts of the country I'm in the mood forsoup. This one looks like a great version and it only has 1/2 a cup ofcream so it it shouldn't be too rich.
http://soup-aholic.blogspot.com/2007/02/cream-of-broccoli-soup.html
Cream of Broccoli Soup
2 pounds broccoli
1/4 cup vegetable or olive oil
1 medium onion, chopped (about 1-1/4 cups)
1 celery stalk, chopped about (1/2 cup)
1 leek, white and light green parts, chopped (about 1-1/4 cups)
1/4 cup all-purpose flour
1-1/2 quarts chicken broth
1/2 cup heavy cream, heated
Fresh lemon juice, to taste
Salt, to taste
Freshly ground black pepper, to taste
Separate the broccoli into stems and florets. Trim away the tough outer parts of the stems. Set aside 1 cup of small florets. Coarsely chop the remaining broccoli florets and stems.
Heat the oil in a soup pot over medium heat. Add the onion, celery, leek and chopped broccoli. Cook, stirring frequently, until the onion is translucent, 6 to 8 minutes.
Add the flour and stir well to combine. Cook, stirring frequently, 4 minutes. Add broth to the pot gradually, whisking to work out any lumps of flour. Bring the soup to a simmer and cook, 45 minutes. Stir frequently and skim as needed.
Strain the solids, reserving the liquid. Puree the solids, adding liquid as necessary to facilitate pureeing. Combine the puree with enough reserved liquid to achieve the consistency of heavy cream. Strain the soup through a fine sieve (optional).
Return the soup to a simmer. Meanwhile, steam or boil the reserved broccoli florets until just tender. Remove the soup from the heat and add heated cream.
Season with lemon juice, salt and pepper. Serve in heated bowls, garnished with florets.
Makes eight servings
Thursday, October 2, 2008
October Recipes
Brought to you by....Mrsmike & Jakin
Jakins Choices
Jakins Choices
http://jewelsinthekitchen.blogspot.com/ link to jakins blog
I thought this would be a good, easy dessert perfect for fall. Cheesecake and caramel apples are two of my favorite things so combining them made a lot of sense. I hope you enjoy!
All Recipes Carmel Apple Cheesecake
http://allrecipes.com/Recipe/Caramel-Apple-Cheesecake/Detail.aspx
It was hard to find a recipe that my picky husband would approve of but since Mexican is his favorite, I knew I couldn’t go wrong with a Tex-Mex dish. I’m not usually a fan of Rachael Ray’s recipes but I hope this will be delicious. Enjoy!
Mexican Lasgna By Rachael Ray
http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html
MrsMikes Choices:
http://carrieinthekitchen.blogspot.com/ link to mrsmikes blog
All Recipes Carmel Apple Cheesecake
http://allrecipes.com/Recipe/Caramel-Apple-Cheesecake/Detail.aspx
It was hard to find a recipe that my picky husband would approve of but since Mexican is his favorite, I knew I couldn’t go wrong with a Tex-Mex dish. I’m not usually a fan of Rachael Ray’s recipes but I hope this will be delicious. Enjoy!
Mexican Lasgna By Rachael Ray
http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html
MrsMikes Choices:
http://carrieinthekitchen.blogspot.com/ link to mrsmikes blog
My Food Network recipe is Honey Whole Wheat Pretzel Sticks from Ellie Krieger.
http://www.foodnetwork.com/recipes/ellie-krieger/honey-whole-wheat-pretzel-sticks-recipe/index.html
My non-Food Network recipe is from Cooking Light, September 2008 edition, it's Grilled Chicken and Pesto Farfalle:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1835297 Thanks!!!
http://www.foodnetwork.com/recipes/ellie-krieger/honey-whole-wheat-pretzel-sticks-recipe/index.html
My non-Food Network recipe is from Cooking Light, September 2008 edition, it's Grilled Chicken and Pesto Farfalle:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1835297 Thanks!!!
Monday, September 29, 2008
New Idea - ROUNDUPS!
Hello Dinner Divas!
Heather has been soliciting your input for the group and we have been enjoying and talking about what you all have to say.
Perhaps one of the biggest things we're excited about it to try monthly roundups.
Here's how it will work in OCTOBER AND BEYOND:
After you make ANY of the recipes, post a comment in the month's "reveal" post (where we announce the month's 4 recipes) with a LINK BACK TO YOUR POST WITH RECIPE.
At the end of the month, we will post a roundup for each recipe, highlighting those of you who volunteered your blog entries!
For the month of SEPTEMBER:
Post a comment in THIS POST with a link to your creation, and we'll post the roundups in a few days.
Am I making ANY sense?? ;)
Heather has been soliciting your input for the group and we have been enjoying and talking about what you all have to say.
Perhaps one of the biggest things we're excited about it to try monthly roundups.
Here's how it will work in OCTOBER AND BEYOND:
After you make ANY of the recipes, post a comment in the month's "reveal" post (where we announce the month's 4 recipes) with a LINK BACK TO YOUR POST WITH RECIPE.
At the end of the month, we will post a roundup for each recipe, highlighting those of you who volunteered your blog entries!
For the month of SEPTEMBER:
Post a comment in THIS POST with a link to your creation, and we'll post the roundups in a few days.
Am I making ANY sense?? ;)
Wednesday, September 3, 2008
SEPTEMBER RECIPES...
Here are the recipes for September Chosen by JennMackey and Kayash
These 2 from JennMackey
Here is my food network recipe, my husband has been begging for an apple pie, and pie crust is one of my worst things, so I thought that I would stretch myself a bit. And with all of the fall talk on the WC board, I think that this one will be perfect for September!
http://www.foodnetwork.com/recipes/emeril-live/double-crust-apple-pie-recipe/index.html?rsrc=like
This is also from the food network, but homemade mac and cheese sounds so good, and the chicken and broccoli will help bulk it up a it and make me feel like it is borderline healthy. Thanks for letting my pick, it was fun!
http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheddar-cheese-with-chicken-and-broccoli-recipe2/index.html
These 2 from Kayash
The non-food network recipe is New Coq Au Vin from the September 2008 Gourmet http://www.epicurious.com/recipes/food/views/NEW-COQ-AU-VIN-243531
And the Food network recipe is Alton Brown's Ramen Shrimp Pouch from The Pouch Principle episode. http://www.foodnetwork.com/recipes/alton-brown/ramen-shrimp-pouch-recipe/index.html
These 2 from JennMackey
Here is my food network recipe, my husband has been begging for an apple pie, and pie crust is one of my worst things, so I thought that I would stretch myself a bit. And with all of the fall talk on the WC board, I think that this one will be perfect for September!
http://www.foodnetwork.com/recipes/emeril-live/double-crust-apple-pie-recipe/index.html?rsrc=like
This is also from the food network, but homemade mac and cheese sounds so good, and the chicken and broccoli will help bulk it up a it and make me feel like it is borderline healthy. Thanks for letting my pick, it was fun!
http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheddar-cheese-with-chicken-and-broccoli-recipe2/index.html
These 2 from Kayash
The non-food network recipe is New Coq Au Vin from the September 2008 Gourmet http://www.epicurious.com/recipes/food/views/NEW-COQ-AU-VIN-243531
And the Food network recipe is Alton Brown's Ramen Shrimp Pouch from The Pouch Principle episode. http://www.foodnetwork.com/recipes/alton-brown/ramen-shrimp-pouch-recipe/index.html
Thursday, August 14, 2008
August, Part 2
Hey everyone!
Your other two recipes for August are chosen by moi, and I really hope you enjoy them!
First, for my Food Network dish, I selected Giada's Rigatoni with Vegetable Bolognese. If you read my blog (sorry, couldn't resist pimping it out...), you know that I am a huge pasta-holic, so I try to do what I can to make it a bit healthier. In addition, I've yet to be disappointed with Giada, so I figure this is a good dish to share with you!
My second dish for the month is Orange Mandarin Chicken from Cooking Light. My son, who will be two in November, absolutely goes nuts over Mandarin oranges, but is not much of a meat eater. Maybe this dish will help me get more chicken into this kid!
That's it for now... can't wait to see what you all come up with. And we'll see you in September where two members will give you their Dinner Diva selections!
Happy Cooking!
~Lauren
Your other two recipes for August are chosen by moi, and I really hope you enjoy them!
First, for my Food Network dish, I selected Giada's Rigatoni with Vegetable Bolognese. If you read my blog (sorry, couldn't resist pimping it out...), you know that I am a huge pasta-holic, so I try to do what I can to make it a bit healthier. In addition, I've yet to be disappointed with Giada, so I figure this is a good dish to share with you!
My second dish for the month is Orange Mandarin Chicken from Cooking Light. My son, who will be two in November, absolutely goes nuts over Mandarin oranges, but is not much of a meat eater. Maybe this dish will help me get more chicken into this kid!
That's it for now... can't wait to see what you all come up with. And we'll see you in September where two members will give you their Dinner Diva selections!
Happy Cooking!
~Lauren
Wednesday, August 13, 2008
Challenge #2
Catfish Po Boy Sandwiches. I made this recipe last month and fell in love. So i wanted everyone else to give it a try too. Here is the link http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522117
Here is the link to my recipe that i made http://theshannonskitchen.blogspot.com/2008/07/catfish-po-boy-sandwhiches.html
It's a cooking light Recipe, and interpret it as you wish.
We are going to choose 2 people per month, and they can choose 2 recipes each. And we will post all 4 Recipes at the begining of the month and you have all month to make it. Post as you finish.
Here is the link to my recipe that i made http://theshannonskitchen.blogspot.com/2008/07/catfish-po-boy-sandwhiches.html
It's a cooking light Recipe, and interpret it as you wish.
We are going to choose 2 people per month, and they can choose 2 recipes each. And we will post all 4 Recipes at the begining of the month and you have all month to make it. Post as you finish.
Thursday, August 7, 2008
First Recipe.....
Inspired by the Hot summer Air, I decided to Choose a Food Network Grilling Recipe.
Posting date will be on or before August 21st.
After that date we will Choose a different recipe for everyone to work with.
Remember the only rule is THERE ARE NO RULES.......
http://www.foodnetwork.com/recipes/bobby-flay/chicken-cobb-burger-recipe/index.html
Ingredients
For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices
For the vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce
For the burgers:
Heat the grill to medium.
Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.
Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
Posting date will be on or before August 21st.
After that date we will Choose a different recipe for everyone to work with.
Remember the only rule is THERE ARE NO RULES.......
http://www.foodnetwork.com/recipes/bobby-flay/chicken-cobb-burger-recipe/index.html
Ingredients
For the burgers:
8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean
2 tablespoons canola oil
Salt Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices
For the vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce
For the burgers:
Heat the grill to medium.
Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.
Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.
Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.
For the vinaigrette:
Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.
Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
Hi!
Just wanted to echo Heather's welcome. We are SO excited to start this up, and we are so blown away by the amount of interest it has generated already. We look forward to cooking with you, and we always welcome suggestions!
~Lauren
~Lauren
Welcome
Lauren and I want to welcome everyone to the Dinner Divas, Where cooking with no rules is the ONLY RULE!!!!
We thought it would be fun to see how many different ways people can cook one simple recipe.
We will have a new Recipe biweekly, one week it will be a Food Network Recipe the the other week it will be a random recipe.
You can choose to make the recipe or you can not make the recipe. No Strings attached. All creative minds welcome. Do as you wish with the recipe too.
We thought it would be fun to see how many different ways people can cook one simple recipe.
We will have a new Recipe biweekly, one week it will be a Food Network Recipe the the other week it will be a random recipe.
You can choose to make the recipe or you can not make the recipe. No Strings attached. All creative minds welcome. Do as you wish with the recipe too.
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