Chicken Parmesan Burgers. By Lauren, on May 16th, 2010 Chicken Parmesan with garlic bread. Burgers. Two of John’s very favorite meals that just happen to meld perfectly into one mouthwatering recipe. I am aware that this Italian-American hybrid has been done before, but I wanted to share with you my own version. I kept the burger mixture nice and simple, using neither eggs nor breadcrumbs as a binding. The ground chicken remains juicy and moist thanks to a generous amount of marinara sauce cooked right into the meat. A touch of red pepper flakes and Italian seasoning adds a gentle spice to the chicken and the toasted garlic-dusted ciabatta rolls make for a perfect burger bun. I actually made these burgers for the first time a few months back, but didn’t have the foresight to photograph them before digging in. Chicken Parmesan Burgers serves 2 Ingredients: Directions: Lay two pieces of plastic wrap (about 6 inches x 6 inches) on the counter.
*Submitted to Burger Club Free-For-All at Cinnamon Spice & Everything Nice. Individual Breakfast Pizzas. By Lauren, on September 24th, 2012 1. This weekend was all about fall activities, including making homemade pumpkin puree , baking, and taking a brisk hike through the woods with Shelby. The trees are still mostly green around here, but in the next coming weeks the foliage will start to turn the vibrant colors of autumn. Despite now having a yard to rake, I can’t wait ;). 2. I really wanted pumpkin pancakes the other morning, but instead of making 4 individual ‘cakes I made one huuuuuge pancake. I now know that the batter for any of my pancakes-for-one recipes perfectly fits into a 10-inch skillet as one large ‘cake!
Flipping turned out to be a bit of a challenge, but it was nothing two spatulas couldn’t handle. I don’t need to tell you how delicious – and fun to eat – this was, right? 3. I bought two huge bunches of organic red kale at Whole Foods, and I’m pretty certain most of it is destined for the oven. This batch of chips was enjoyed alongside an egg sandwich for lunch on Saturday. 4. Macaroni and Cheese. Farewell, blue box. You have been forever replaced. I don’t care if you are ready to eat in less than 30 minutes. Your successor boasts gooey, real cheese bubbling underneath a breadcrumb topping… I’m melting just thinking about it. Have I mentioned before how I adore the Smitten Kitchen blog? Well, I do. I’ve followed Deb’s blog ever since she caught my eye with this recipe for Homemade Oreos. I digress. Now, this dish cannot be whipped together at the drop of the hat. When you are making a dish which calls for shredded cheese, you should almost always shred your own.
After grating the cheese, make the béchamel. Then you’ll mix in your spices. Now, mix in half of the shredded cheeses. Cook the pasta only until the outside is fully cooked, but the inside is not. Add the pasta to the cheese, give it a good stir, and put it in a buttered dish. Top with the other half of the cheeses. And the breadcrumbs. Bake until the cheese is bubbly and the breadcrumbs are toasted. 3 tablespoons butter. Sweet potatoe and brie mac and cheese. Buffalo Chicken Rolls. I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it?
Beautiful, even. Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes. Pasta Carbonara Recipe. 12 ounce(s) linguine 3 large egg yolks 1/2 cup(s) grated Parmesan or Romano (2 oz), plus more for sprinkling 6 ounce(s) sliced bacon (7 slices), cut into 1/4-in. pieces Cook the pasta according to package directions. Reserve 3/4 cup of the cooking water and drain the pasta.
Meanwhile, in a large bowl, whisk together the egg yolks, Parmesan, and 1/4 tsp each salt and pepper. Gradually whisk in 1/4 cup of the warm reserved cooking liquid. Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. As in many carbonara recipes, the heat of the pasta in this one cooks the eggs, but not fully. Here are some alternate versions of this recipe created by our wonderful community of chefs! Carbonara. Home Upload. Slow Cooker Chicken Alfredo Recipe. Baked Buffalo Chicken Pasta. Can you keep a secret?
Last night I went to a karate slash pilates slash bootcamp-ish slash heart attack class. I know. Your face? Your expression you are wearing right now? I was thinking the exact same thing. Anyway. All I could think of during this class was cheese. After flinging myself through the front door following my uncoordinated attempt at unarmed combat and eating four handfuls of peanut butter stuffed pretzels (I hear they are excellent for muscle recovery. write that down.), it dawned on me that peanut butter pretzels do not a dinner make. Then I remembered the buffalo chicken mac sitting in the fridge and decided it qualified as a post-workout recovery meal. Uh… wait a minute. This is sort of like mac and cheese. But guess what? I don’t care what you call it. Baked Buffalo Chicken Pasta serves 4-6 1 pound pasta (I used whole wheat orecchiette) 3 boneless, skinless chicken breasts, cooked and cut into chunks 1 tablespoon butter 1 tablespoon flour 1 1/2 cups milk And save me some?
Creamy Pesto Sauce. By Lauren, on January 27th, 2010 One of my favorite indulgences to lighten up is creamy pasta sauce. After many trial runs, I’ve found that 2% milk strikes the perfect balance between rich creaminess and a lower-fat nutritional profile. If you prefer to go even lighter, 1% milk will do, but skim milk just doesn’t yield the silkiness that I seek in a creamy pasta sauce. This recipe starts with sautéing shallot and garlic in a bit of olive oil, then whisking in flour for a healthier roux – sans butter. Reduced fat milk is whisked in until a gloriously thick consistency develops. I folded al dente-cooked spinach linguine into the creamy pesto sauce, but it can also be used as a layer in lasagna, a sauce for pizza bianca, or as you see fit. Creamy Pesto Sauce yields sauce for 3 hearty servings of pasta Ingredients: Directions: Heat olive oil in a large skillet over medium/medium-high heat.
Other recipes to check out: Fajita Seasoning. We love to eat fajitas, especially in the summer time. It is a great quick and easy meal all in one that you do not need your oven for. The problem I have had is my husband likes the store bought mixes like this. I have tried marinades and fancier recipes but he always says he likes the package mixes best. I don’t like buying them because of all the “extra” stuff they have in them.
Plus they are about $1 a package and that adds up. I have seen several recipes for homemade mixes. I adjusted the recipes to our tastes and I have finally come up a version of the seasoning mix that we think is pretty close if not better then the store packages. 1 tablespoon cornstarch2 1/2 -3 teaspoons chili powder (vary according to how spicy you like it)1 teaspoon salt1 teaspoon chicken bouillon granules1 teaspoon paprika1/2 teaspoon onion powder1/2 teaspoon garlic powder1/4 teaspoon cuminCombine ingredients. Creamy Chicken Enchiladas. By Lauren, on January 18th, 2011 This was one of those recipes that I initially had no intention of blogging about, as it pretty much came together as I cooked.
Then I tasted the chicken filling and saw the tempting bubbling, cheesy finished product and it struck me that it would be cruel to keep this recipe from you. How could I not share these creamy & comforting enchiladas with my dear readers?! I think you’re going to love these. John and I certainly did. The filling is comprised of succulent poached & pulled chicken stirred into a flavorful mixture of sauteed onions, garlic, chopped green chiles, salsa, and spices. A dollop of tangy Greek yogurt, a few sprigs of fresh cilantro, and an extra spoonful of salsa seal the deal. All that’s missing is some guacamole! Creamy Chicken Enchiladas yields 3 large or 4 medium sized enchiladas Ingredients: Directions: Preheat oven to 350°F.
Other recipes to check out: Chicken, Bacon and Avocado Quesadillas. What is it about bacon & avocado that I absolutely love?? And these quesadillas… with their buttery, crispy, heavenly tortilla shells… are seriously yum. Don’t let the green scare ya, avocados have a really delicious taste. I promise they’re not just thrown in to “healthify” this recipe!
;) Quesadillas are one of our favorite quick and easy weeknight meals. Let’s start with the bacon. Now take about a tbsp of the bacon drippings and add to a skillet over medium heat. Add bite-sized pieces of chicken in a single layer, season with salt & pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken & scallions to a plate and rinse out the skillet. Then add a little butter over medium heat… And when foamy, add a tortilla and swirl it around to get it nice and buttery.
Now we can start layering with the good stuff. Bacon. Avocado. Do you know how to pick out a good avocado? A little cheese.. And pat down in place. Non-Fried Beef & Bean Chimichangas. By Lauren, on April 18th, 2010 This is no ordinary chimichanga . I’ve recently discovered that you can achieve a delightfully crisp tortilla – arguably the best part of a chimichanga – without the need for a deep-fryer. I guarantee that the kitchen tool necessary to make these beauties is sitting somewhere in your cabinet as you read this post: a skillet.
Make that two, unless you have a panini press weight; but two skillets will work just fine. By simply placing filled & rolled tortillas (technically burritos at this point) into a hot dry skillet and applying a bit of weight to them, a gorgeous golden brown “crust” develops… and there you have a healthy non-fried chimichanga. The filling is entirely up to you, and there are so many variations swimming around in my head that I’m reaching for a pad of paper to jot them down. Double bean chimichangas. So grab that skillet and get cookin’. Non-Fried Beef & Bean Chimichangas yields 2 chimichangas Ingredients: Directions: Homemade Chicken Taquitos & Green Salsa. Photo courtesy John Fulton Photography My brother-in-law John (aka Fulton) arrived Sunday afternoon from SoCal. He’s high end photographer in LA and came into town to help me get a jump start on shooting my Cooking with Your Kids cookbook.
Over the last three days, we’ve made, styled, and photographed 27 recipes. Imagine the countertops in my kitchen. Horror. To counteract the kitchen chaos, Fulton arrived with his Zen-like, intelligent, artisic & hilarious self and turned the task of recipe making and photogging into a total treat. That’s us up there, bouncing the light just right across a plate of something or other. ‘Course, this photo is the last documented moment of me wearing said Saucy Jeans. All in a days work, eh? This recipe was inspired by a recent viewing of the lovely Patricia Jinich (www.patismexicantable.com) on the Paula Deen show. Simply Perfect Chicken Enchiladas. Our city smelled like Spring today. Rather than snow (as one might expect from a Colorado winter) rain trickled itself across the morning. Pindrops of cold, clear polka-dots decorated the sidewalks and settled on our skin. It’s only just January, but I’d forgotten the magic of springtime. I remembered it today. It made me think about all the things I should remember more.
I remembered the soft shells of Easter candy. Then, I remembered that it’s still just January. But then. From time to time, we'll have extra chicken in the fridge.
Duck Breast Recipe With Passion Fruit Sauce. Beautifully cooked duck breast is paired with a remarkable passion fruit sauce in this duck recipe from Marcello Tully. Crushed potatoes provide a hearty companion to the duck, and you can serve the dish with lightly cooked green beans, as shown in the image. When choosing a whisky for the passion fruit sauce, choose a whisky with lighter, sweeter notes; Irish whiskey and several whisky blends are quite suitable, or Speyside whiskies if you are using a single malt Method Start with the passion fruit sauce by cutting the fruit in half, remove the pulp and seeds and flesh from inside and place in a small saucepan Next, add the whisky and star anis and bring to the boil.
Add the maple syrup and black treacle and bring back to the boil. Wash and place the new potatoes into a suitable sized pan, cover with cold water and bring to the boil. While the potatoes are cooling, place the duck breast on a chopping board, skin side up and using a sharp knife, score the skin in a diagonal direction. LaSaGnA TiMpAnO. Baked Eggs with Bacon and Spinach. Healthy Baked Chicken Nuggets. How to roast and carve turkey.