Friday, January 6, 2017

Maple-Glazed Chicken with Sweet Potatoes

Recipe Found Here 

1 pound or 8-ounce package refrigerated mashed sweet potatoes
1 pound chicken breast tenderloins (can use chicken breasts cut into strips)
2 teaspoons steak grilling seasoning blend, such as Montreal
2 Tablespoons butter
1/4 cup maple syrup
1/2 cup sliced green onion (about 4)

Prepare sweet potatoes in microwave oven according to package directions.

Meanwhile, lightly coat chicken with steak seasoning. Heat butter in large skillet over medium-high heat; add chicken. Cook 5 to 6 minutes until no longer pink (170 degrees F), turning once halfway through cooking. Remove from skillet; cover and keep warm.

Stir maple syrup into hot skillet; cook 2 minutes. Stir in green onions. Divide chicken and potatoes among 4 plates. Drizzle with maple syrup mixture. Serves 4.

I referred to this recipe for preparing my own mashed sweet potatoes. I cut down the amount of butter, milk, and maple syrup for the amount of potatoes I was using for better consistency.

Mashed Sweet Potatoes 


Thursday, December 22, 2016

Authentic Traditional Swiss Fondue

Recipe found here 

Randi V.

1 1/2 cups shredded gruyere (6 ounces, 180 g)
1 1/2 cups shredded emmenthaler cheese (6 ounces, 180 g)
1/2 cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3 tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
fresh ground pepper, to taste
1 pinch nutmeg
crusty bread, cut into large cubes
apples
pears

The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior. In a medium sized bowl, combine the three cheeses and toss with the flour. Rub the inside of the fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch. Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg. Remove the pot from the heat and place over an alcohol safety burner on the table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes, apples, and/or pears.

NOTES 

If you are amendable to it, using alcohol removed wine (I recommend the FRE brand if you can find it) works great. If you use cooking wine, know that it is much salter than normal wine. And if you don't like that idea, sparkling cider works well. It will be sweeter than normal fondue but still pretty good. Oh- and only go with a white grape base. Reds are NOT good in fondue. Omit the Kirche. It is just cherry flavored alcohol and not necessary. But, I do recommend finding the Emmenthaler, Gruyere and Appenzeller (can substitute French Compte' if you can't find the Appenzeller). Anywhere with a more extensive cheese section should have at least the Emmenthaler (just a strong swiss cheese) and Gruyere (stronger swiss cheese). If you can't find the appenzeller/compte (it is just the strongest swiss cheese and adds a nice richness to your flavor base), just add the needed amount of this cheese as grueyer.

Thursday, December 15, 2016

Catalina Crockpot Chicken

Rachel R.

1 cup Catalina Island dressing
1 cup apricot or pineapple preserves (I like Bonne Maman and use the entire jar)
1 packet Lipton onion soup mix
3-4 chicken breasts
rice

Add the dressing, preserves, and onion mix in a slow-cooker and stir to combine. Place chicken in slow cooker and coat with mixture. I usually add my chicken frozen and cook on low for 4-5 hours. When done, shred chicken, add back to sauce and mix to make sure chicken is covered in sauce. Serve over rice.

Wednesday, November 23, 2016

Oven Baked Spicy Chicken Tacos

Recipe Found Here

1 tablespoon olive oil
1/2 pound cooked chicken, shredded 1
(1 ounce) packet Taco Seasoning
1/2 cup onion, diced (or onion powder)
1 (14.5 ounce) can diced tomato, drained 
1 (4.5 ounce) can Chopped Green Chilies
10 Old El Paso Stand and Stuff Taco Shells
1 (16 ounce) can Refried Beans
2 cups Mexican Blend Cheese, shredded
Desired toppings: sliced Jalapenos, sour cream, salsa, chopped cilantro and/or shredded lettuce

Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray and set aside.

Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Or use onion powder instead, maybe 1/2 teaspoon.

Stir in the cooked shredded chicken, taco seasoning, tomatoes, and green chilies. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.

Place the taco shells in the baking dish, standing up. I was able to fit 10-12 taco shells in the dish by adding 2 on each side. Spoon about 1 Tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese.

Bake for 8-12 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy!

Tuesday, November 15, 2016

Juicy Perfect Hamburgers

Burger Tips Found Here

Ground Beef (15% fat, 95% lean), I have found this to be the best tasting without excessive fat
Lawry's seasoned salt
Pepper



I use store bought ground beef already ground (I hear grinding your own fresh meat is best). Take meat out of fridge. Form patties without over handling/kneading the meat.

I make smaller patties about 1 inch thick, 4-5 per pound of meat. Lay them on a baking sheet lined with wax paper. For expert cooking weigh each patty to help determine cooking time needed for desired doneness.

Sprinkle each patty liberally with Lawry's seasoned salt and pepper (fresh ground for an extra kick). Flip each patty over and season again on the other side.

Don't salt the patties until they are formed and ready to go on the grill. Grill over medium heat about 4 min per side. Use a meat thermometer so you don't over cook. I like my burgers with pink in them.

Finish off with desired toppings: cheese, lettuce, tomato, onion, mustard, ketchup, mayonnaise, etc.


  • 120°F and below for rare (red/raw in the center)
  • 130°F for medium-rare (pink and warm)
  • 140°F for medium (totally pink, starting to dry out)
  • 150°F for medium-well (grayish pink, significantly drier)
  • 160°F and above for well done (completely gray, very little moisture)

Friday, October 21, 2016

Perfected Yellow Cake

Recipe found here, go to link to see the extensive notes.

YIELD: MAKES TWO 9-INCH LAYERS OR THREE 8-INCH LAYERS

*For high altitude, add an additional 2 1/2 tablespoons cake flour before sifting

I saw this note online and thought it was probably good advice:
Toothpick inserted should come out WITH some moist crum. clean toothpick=dry cake. add moisture back to it with a misting of simple syrup.

I also used my whisk attachment on the kitchen aide through all the steps. I used King Arthur cake flour, Nielsen-Massey Pure Vanilla Extract, unsalted butter, light sour cream, and whole milk.

1 cup butter, softened to room temperature 
1 3/4 cups granulated sugar (13 ounces, 368 grams)
2 teaspoons vanilla
3 large eggs, room temperature 
2 large egg yolks, room temperature 
2 1/4 cups cake flour, lightly measured (9 ounces, 255 grams), *see note for high altitude adjustments
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk (1% or higher fat), room temperature 
1/2 cup sour cream (light or regular), room temperature 

To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.

Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.

In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.

One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.

Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.

Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.

Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.

Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.

Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.

Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

Lemon Curd

Recipe found here

7 to 8 large egg yolks (about 130 grams w/o shells), depending on size
1¼ cups + 2 tablespoons (275 grams) granulated sugar
4½ fluid ounces (about 133 ml) freshly squeezed lemon juice (4 large lemons)
Pinch of kosher or sea salt
1 tablespoon (6 grams) finely grated lemon zest
½ cup (1 stick/113 grams) chilled unsalted butter, cut into pats

Add an inch or so of water to a medium saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.

Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.

Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.

Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.

Tips:

Before juicing lemons, heat fruit for 10 seconds in microwave oven on high power. Roll between hands or on work surface, pressing lightly on the fruit. This will release a significant greater amount of juice.

To prevent curdling, be sure to blend the sugar well with the yolks before adding the lemon juice. Use a double boiler (or a metal bowl placed over saucepan) with an inch or so of water in bottom pan or heavy nonreactive (non-aluminum) saucepan that conducts heat evenly.

Do not allow the curd mixture to boil. Remove immediately from heat once curd is thickened and, if straining (this is optional to strain the citrus zest), strain at once as the residual heat will continue to cook the curd.

 If you have an accurate candy thermometer, check the temperature of the cooked curd. It should be 170ºF. Store curd covered tightly in refrigerator. It will keep up to 2 weeks.

Warning: The reason why a nonreactive (non-aluminum) saucepan should be used is because aluminum will react with the yolks and turn them a chartreuse (green) color.