Friday, December 13, 2013

Armenian Marinade

Combine:

1/2 C olive oil
1/4 C Lemon Juice
1 tsp salt
1 tsp marjoram
1 tsp thyme
1/2 tsp pepper
1 clove garlic, minced
1/2 C chopped onion
1/4 C snipped parsley

Enough to marinade 1.5-2 lbs of chicken or lamb.

I have used this on boneless chicken breasts pounded thin and grilled.  Very tasty!

Apple Crisp

4 Large Apples.  cored, peeled and thinly sliced
1 tsp cinnamon
1/4 tsp nutmeg
1tsp-1Tbsp Lemon juice
1/2 C water

Grease a baking dish and place apple slices in first.  Then sprinkle spices over the top.  Add lemon to water and pour over apples.

Top with:
1c Sugar
1/2 C butter
3/4 C flour

With a pastry blender, blend the topping ingredients and chop until  texture is med/fine.  Sprinkle on top of apples.

I like to add some brown sugar and chopped pecans to the top also!

Bake for 1 hour at 350.

White Bean Soup with Ham

Saute in 4 Tbsp butter:

1 med- alarge onion, chopped fine
4-6 carrots, diced
4-6 ribs of celery, diced

Add 2 cans of Great Northern white beans (or beans you have soaked)

2 C water
2 C Chicken Broth
1 Bay Leaf
1 Sprig of Thyme
1-2 C Ham, cubed.
Salt and Pepper

Simmer until flavors are blended! 

Wednesday, August 1, 2012

Basic cookies with Add ins

1 1/2 C butter
1 1/2 C Brown sugar, packed
1/2 C white sugar
2) 3.4 oz pkg instant vanilla pudding mix

Cream these together, then add :
2 tsp vanilla
4 eggs, room temperature

Sift together and slowly add:
4 1/2 C flour
2 tsp baking soda
 (salt optional- depends on your "add ins")

Once blended add your 4C of add ins.  Could be a single item like chocolate chips or a combination like chocolate and nuts.  Raisins and nuts, coconut, chopped dried fruit, etc.

Bake at 350 degrees till done.

Friday, October 7, 2011

Chicken Bellagio

CHICKEN BELLAGIO
(Cheesecake Factory
 copycat recipe)

FOR THE GARLIC BASIL PESTO
:
1/2 cup fresh basil leaves, packed
2 Tbsp. freshly grated Parmesan-Reggiano or Romano cheese
2 Tbsp. extra virgin olive oil
1 Tbsp. pine nuts or walnuts (optional)
1 or 2 garlic cloves, minced or microplaned or grated
1/2 tsp. salt
1/4 tsp. black pepper


2 boneless skinless chicken breasts

4 slices Prosciutto, room temperature

FOR THE BREADING:
1 large egg, beaten
1/4 cup flour
3/4 cup bread crumbs
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried parsley
1 tsp. oregano

FOR FRYING:
4 Tbsp. olive oil or enough to coat bottom of pan with 1/4 in. of oil

FOR THE PASTA:
6 oz. angel hair pasta
2 Tbsp. garlic pesto sauce

FOR THE PARMESAN CREAM SAUCE:
1 cup heavy (whipping) cream
3 Tbsp. garlic pesto sauce
1/3 cup Parmsan-Reggiano
1/2 tsp. salt
1/4 tsp. white pepper

FOR THE SALAD/GARNISH:
1 cup washed arugular
half a cup of shredded or grated fresh Parmigiana regianno

To prepare the garlic basil pesto, add all of the ingredients for the pesto to a food processor and pulse until well blended; set aside.

Pound out the chicken breasts one at a time in between two pieces of plastic wrap or in a ziploc bag until flattened out evenly.

In a bowl, mix salt, pepper, oregano, and parsley into the bread crumbs to season.

Coat the breasts in flour, and then dip in the beaten egg, and then into the seasoned bread crumbs. Coat completely flipping the breasts over a few times to completely coat. Refrigerate the breasts on a plate for 15 minutes, uncovered, to get the seasoned bread crumbs to really stick. Remove the Prosciutto from the fridge and allow to reach room temperature for ease of separation.

Boil the pasta in salted water until done, about 10 minutes. Reduce heat to low until needed.

To prep the parmesan cream sauce, add heavy cream to a saute pan and bring the cream to a simmer, and incorporate the basil pesto. Add salt and white pepper to taste, and as it begins to thicken, add the parmesan cheese and stir vigorously to incorporate it. Continue to stir until it thickens more. Reduce heat to low to keep warm.

Preheat oven to 200 degrees F.

Heat a non stick or well seasoned cast iron skillet over medium low to medium heat. Add olive oil and fry the breasts on the first side until golden brown, about 3 minutes. Using tongs, dip each slice of Prosciutto into the hot oil for 10 to 15 seconds, and then place on each chicken breast (2 for each breast, overlapped). Use a thermometer to insure perfect doneness of the breasts. (I pull mine at internal temp of 150F). Place on plate in oven to keep warm.

TO ASSEMBLE:
Drain the pasta and place in a large bowl. Stir in garlic basil pesto. Place the pasta on a plate. Pour some of the cream sauce over the pasta. Add the chicken breasts with the Prosciutto slices facing upwards. Top the breasts with more cream sauce. Top with arugula. Drizzle the arugula with some extra virgin olive oil.
http://www.recipelink.com/mf/14/35017

Wednesday, August 25, 2010

Cafe' Rio Pork - with kick!

4 lb Pork (bone in) Roast

Rub with:
2 T brown sugar
2 tsp crushed red pepper
2 tsp cumin
2 tsp paprika

Throw in the crock pot with:
1 sliced onion
2 cloves garlic, minced
1 C chicken stock
1 can coke

Cook until SUPER tender.  Remove from crock pot and shred meat.  return to crock pot and add:
1 C brown sugar
2 tsp paprika

Cook for 6-8 more hours on low.

Sunday, August 22, 2010

Thai Garlic Green Beans with Shrimp

1 lb Shrimp (cooked)
1/2 lb long slender green beans

Sauce:
1/4 C Mirin
2T soy sauce
1 large scallion
1/4 tsp crushed red pepper
2 T untoasted sesame oil
2 tsp minced garlic
2 tsp minced ginger

Simmer until heated through.  Put beans and shrimp in saute' pan with sauce and heat through.  Serve warm on platter.