Honey Lime Chicken (inspired by Sunset Magazine) Leave it to Sunset Magazine to come up with a variety of delicious marinades to suit any purpose and serve them up in one cool issue (August 2010). Recently I made the two "Perfect for Seafood" marinades - Lemongrass, Chile and Coconut Milk Shrimp and Chile Ginger Shrimp. Both were fantastic, so this time I decided to try the honey lime marinade from the "Perfect for Chicken" section and I was very pleased with the outcome.It doesn't get any easier than this - 5 simple ingredients (not including the salt and pepper), marinade overnight, and throw on the grill. Then sit back and enjoy the lime-infused, honey-crusted chicken. Serves 4-6 Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes 2 Tablespoons honey 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)
Gnocchi Mac n' Cheese This takes comfort food to a whole new level…wow. I thought I was in love with Buffalo Chicken Macaroni and Cheese and then I was smitten with Ranch Mac and Cheese. But this dish…oh my goodness this is the one.The best mac n’ cheese I have ever had. The little gnocchi make this dish so light and airy and puffy….it’s just….well, there are no words. While making homemade gnocchi is on my culinary bucket list, I used good quality purchased gnocchi for this dishand it was still out of this world. You just have to try it, you must!!! We can’t wait to have this again. Preheat oven to 375o F. Melt butter in a medium saucepan over medium heat. Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top. Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving. Print Recipe Ingredients Directions
Party Food! Pizza in a Bite October 20th, 2008 by katie Getting together to watch a game? Or maybe watching a different sort of game? Pizza Bites 2 recipes pizza dough (or 2 cans refrigerated pizza dough)8 oz block mozzarella cheese4 oz thin sliced pepperoni2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)1/4 cup olive oil3 tbsp grated Parmesan cheesepizza or marinara saucePrepare pizza dough and roughly chop pepperoni. I used to use the refrigerated pizza doughs for this recipe, but I actually find the homemade dough far easier to work with. Basic Pizza Dough 1 pkg active dry yeast (or 2 1/4 tsp loose yeast)1 cup warm water1 tbsp olive oil1 tsp salt2 3/4 cup flourCombine yeast and warm water, stir to dissolve.Add oil, salt, and flour. What’s for dinner this week? Don’t miss my other pizza creations: Pizza Bagels and Pizza Egg Rolls and Pizza Bread!
Lobster Macaroni and Cheese Recipe If you’ve been dreaming about a dish where the essence of fresh lobster is extracted, squeezed and concentrated into one delicious gratin, well… you can wake up now. I’m gonna show you how. Let me clarify first that we are not talking about the abomination of folding lobster meat into mac and cheese here. Wait a few minutes to take the first bite and the rest of the story is pure bliss. One more great thing about this dish is that it can be made and assembled ahead of time and simply broiled when your guests are seating down at the dinner table. Enjoy! Tags: Gratin, Lobster, Seafood Thursday, May 6th, 2010Entree, Seafood
Creamy Chicken Marsala Pasta Do you ever look in your pantry and have an ingredient that you tend to use for the same dish every single time? When it comes to Marsala wine, my go to dish is naturally Chicken Marsala. I've made a few different versions but this Creamy Chicken Marsala Pasta is the most favorite of my husband. The creamy Marsala sauce with caramelized mushrooms and onions really make it even more comforting. Creamy Chicken Marsala Pasta 2 large boneless, skinless chicken breasts; cut into bite sized pieces 10-12 ounces sliced mushrooms 1 small onion, diced 3 cloves garlic, minced 3/4 cup Marsala cooking wine 1/2 cup chicken broth 1/2 cup heavy cream 1 pound dry pasta + water for cooking (I used penne, rigatoni is also good) 1 cup Parmesan cheese + more for serving 5 tablespoons unsalted butter salt and pepper to taste minced, chopped fresh parsley for garnishMakes: 4-6 servings Season chicken with salt and pepper. Boil water and cook pasta according to the directions.
Chicken Caprese Recipe Monday, December 27, 2010 It’s high tomato and basil season here (I know, insert a groan from those suffering in 16F weather) and with a massive pile of leftover turkey from Christmas dinner, it’s Turkey Caprese for dinner tonight. The dish is dead simple and I can’t think of a better way to dress up leftover protein. Just pile on slices of tomato and fresh mozzarella over any warmed up store-bought rotisserie chicken, leftover chicken, turkey, pork chops, salmon, etc., a little drizzle of olive oil and slide that under the broiler to melt the cheese. Season a bit with salt & pepper, throw on some basil and just a few drips of good balsamic vinegar if you want. It’s a deceiving dish, looks so darn elegant yet so easy. Even though the title of this recipe says "Chicken" you can substitute with your favorite protein, like turkey, pork tenderloin, any fish fillet. Leave a Comment
Apple Sauce Mac & Cheese with Apple Sausage The weather here has been very back and forth lately. It was in the 80's this past weekend, with hail a few days before that, and today it's in the 50's and raining again. But I don't mind the weird weather so much because the brief high temperature managed to convince the tree in my backyard that it's spring, so it has now exploded with blossoms. The only unfortunate part is that the flowers don't smell very good, and by that I mean they smell like breaded fish. It is a really strange smell, I'm not totally sure what kind of tree it is, the leaves look kind of like an Ash tree but I am not positive. The cold weather we were having up until this weekend set me into hot-cheesy mode, and I remembered how much I loved that dish and decided to try and recreate it here. Ingredients: 3/4 lb Pork, Turkey, or Chicken Apple Sausage, removed from casings 3 and 1/3 Cups Whole Milk 1 Cup Unsweetened Applesauce 12 Ounces Gruyere Cheese, grated, 1/2 cup of it set aside for garnish 1/2 Cup Flour
Stuffed Shells with Sausage and Spinach Recipe After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. So, there you go. How to make Our Sausage Stuffed Shells Recipe with Spinach Our stuffed shells recipe is pretty simple. Now, on to the filling. Heat a large skillet over medium heat. Add a tablespoon of minced garlic and cook for about 30 seconds. Pour in a can of diced tomatoes, juice and all. Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. Add the spinach to the pan and stir. Sausage Stuffed Shells Recipe with Spinach Yield: 4 Directions
Fettucine with Peas, Asparagus, and Pancetta Recipe at Epicuriou photo by Patricia Heal yield Makes 4 servings active time 40 minutes total time 40 minutes Pancetta (Italian bacon) is available in the deli section of many markets. Preparation Cook pasta in pot of boiling salted water until just tender but still firm to bite. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Per serving (analysis does not include additional Parmesan cheese for serving): 558.9 kcal calories, 29.3 % calories from fat, 18.2 g fat, 7.3 g saturated fat, 38.6 mg cholesterol, 78.8 g carbohydrates, 8.4 g dietary fiber, 9.8 g total sugars, 70.4 g net carbohydrates, 22.2 g protein Nutritional analysis provided by Bon Appétit Reviews write your own review This is fabulous! More Recipes from Bon Appétit
The Ultimate Fettuccine Alfredo Recipe Fettuccine Alfredo is one of Italy’s most wondrous exports. A perfect pairing of rich, creamy sauce and perfectly cooked pasta that serves equally well as a main dish or as a side to nearly anything you feel like serving with it. It’s complex yet simple, filling and decadent. What could be more wonderful? Now what if I told you that every recipe that you’ve probably ever seen for Fettuccine Alfredo was wrong? What if I told you that it was probably the most simple dish in the world to make? If you won’t believe me, would you believe Saveur magazine? While most versions I’ve seen are fairly complex and require a fair bit of attention to detail, the original Fettuccine Alfredo has just four ingredients and takes mere minutes to make, but results in a dish far more complex and wondrous than any Alfredo I’ve ever eaten in an Italian restaurant anywhere… Ever. So please be so kind as to take a moment to meet the real Alfredo. The Ultimate Fettuccine Alfredo Recipe Instructions
Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce Last weekend I was craving pasta like a mad woman. Nothing else would have satisfied me other than a steaming hot plate of Italian noodles with some sort of creamy sauce poured all over and in it. So I headed over to Trader Joe's and began wandering around their dried pasta section when my eyes fell upon a package of orecchiette pasta. I'd never had orecchiette before, but always thought it'd be great for saucy pasta dishes since they're basically like little scoop-bowls. Also, last week I hosted a giveaway of my friend Amanda Steinhoff's pirate novel, Lily and the Golden Lute, and I am happy to announce that the winner is..... Congratulations Jessica! Ingredients: 3 Garlic Cloves, minced 1 Large Chicken Breast, cut into 1-inch cubes Juice from 1 Lemon 2/3 Cup Milk 1/3 Cup Chicken Broth 1/4 Cup Olive Oil 1 Tablespoon Goat Cheese 1 Tablespoon Flour 1 Tablespoon Grated Parmesan, Asiago, or Romano cheese (I used a blend of the three I got at Trader Joe's) 2 Teaspoons Fresh Rosemary, chopped
Broccoli Cheddar Soup Comfort in a bowl. That is what this soup should be called. As Sugarcrafter, where I got the recipe, stated, I love the broccoli cheedar soup at Panera Bread. Not surprisingly, this soup was even better! Since I was craving this soup, I made it as soon as I saw it in a bread bowl. There was one missing step in the recipe on her site (adding in the garlic), so I added it in the recipe below. *Update* I made a bread bowl today for the leftovers of this delicious soup. Broccoli Cheddar Soupadapted from Sugarcrafter 1/4 cup butter 1/2 chopped onion 1 clove garlic 1/4 cup flour 1 cup half-and-half 1 cup milk 2 cups chicken stock (I used bouillon cubes + boiling water) 1/2 lb fresh broccoli, chopped 1 cup carrot, shredded and chopped 1/4 tsp nutmeg 1/4 tsp cardamom 8 ounces grated sharp cheddar cheese 4 ounces grated Colby jack cheese (I used Velveeta) Salt and pepper to taste Hot Sauce (optional) Sauté the onion (and garlic) in the butter over medium heat.
The Pioneer Woman Cooks - Ree Drummond The thing about my recent houseguest Ryan is that he’s an exceptional cook. Bottom line: the guy just flat knows what he’s doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence. If he wasn’t a minister, I’d say he missed his calling. But…yeah. I don’t think he did. The other thing about my recent houseguest Ryan is…he doesn’t so much use recipes. The night before Ryan and his family left Oklahoma (and guess what? For dinner Ryan prepared homemade pasta and his version of a Bolognese sauce. Please bear with me on the quantities of the ingredients Ryan used. He started by grating carrots. I started by having a glass of wine. Then he peeled and halved a red onion. Then he diced up a good amount. Then he sliced and diced a HUGE boatload of garlic. Lots of olive oil went into the Dutch oven. When it comes to adding olive oil to the pan, we don’t deal in tablespoons around here. When the oil was heated, Ryan threw in the grated carrots. I concur, Sir.