Chicken Parmesan Pot Pie with Mushrooms
I recently read an article that identified the top comfort foods in America based on the results of a poll. A few of the dishes that made the grade startled me. Gelatin? I love chicken pot pie any old which way, even when made entirely from leftovers (yes, I do that too). Ingredients For the filling: 1 1/2 pounds boneless, skinless chicken breasts or thighs 3 medium leeks, well rinsed and dark green leaves removed 1/2 cup baby carrots 2 cups chicken broth 1/2 cup dry white wine 2 teaspoons fresh (or 3/4 teaspoon dried) thyme leaves 2 tablespoons vegetable oil 12 ounces fresh mushrooms (I used creminis), halved or quartered if large 1/2 cup sliced red bell pepper 2 garlic cloves, peeled and finely minced 3 tablespoons flour (Optional) 2 tablespoons cream or half-and-half 1 cup frozen or canned artichoke hearts, rinsed and drained Salt and pepper, to taste 1/4 cup grated parmesan cheese For the topping: Preparation Place the puff pastry dough on a work surface lightly dusted with flour.
Garlic Knots
When I was in High School, I thought garlic knots were the best things on earth. I guess I still kind of think that, but often I’m disappointed by the garlic knots I buy. I’m not sure if the quality of garlic knots has gone down in NYC or if I’ve become harder to please. These days, they are often hard and dry, probably from being left around too long. As with all bread-based goodies, the freshest way to get it is out of your own oven. These really are a reasonable amount of work, and easily doubled, tripled, or quadrupled for even more return. I’m assuming that pizzerias make their garlic knots with the same dough that they make pizza with, so use any pizza dough that you like. Garlic Knots~12-13 knots 3/4 cup +1 tablespoon all-purpose flour1/2 teaspoon sugar1/2 teaspoon instant yeast1/2 teaspoon table salt1/3 cup water at room temperature (70 to 90 degrees)5 1/2 teaspoon olive oil, divided4 large cloves garlic, minced1/4 teaspoon kosher salt1 packed tablespoons chopped fresh parsley 1.
Homemade Chicken Nuggets
These homemade chicken nuggets had the right texture, flavor and consistency of a standard McDonald’s Chicken McNugget. However, it still tasted leaner (healthier) probably because I trimmed all the fat off the chicken pieces. Scroll to the end of this post for the printable recipe. I used a mixture of chicken breast meat and thigh meat, hoping the thigh meat would add some extra richness, flavor and moistness after frying. It was easier than I thought it would be. Homemade Chicken Nuggets (approx. 30 nuggets) adapted from For The Love Of Food Ingredients: 2 lbs. Directions: 1) Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets â it should be ready to work with once half of your nuggets are ready to go in. 2) Cube chicken and place in a food processor. 3) Combine 1 tsp. salt and flour on a plate and have your beaten eggs in a small bowl ready to work with. 5) Roll chicken ball in flour, then in egg, and then in flour again.
Zebra Cake | The Whimsical Cupcake
Animal prints is something I never really got behind. It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for. Lately everywhere I look, there’s something with some form of animal print on it and I find myself liking it. Ok, not EVERYTHING but a few pieces here and there. I can probably attest some of this animal print tolerance to my sister, she’s so stylish sometimes that it kills me. ;) I’m not sure what kind of demographic I reach out there in internet land, animal print lovers or haters, but I’m sure your love or hatred won’t apply to this cake. I said it. This is a simple cake needs no pillowy frostings, no fancy ganaches, and no whippy creams. Zebra CakeAdapted from King Arthur Flour Yields one 9″ or 8″ round cake Ingredients: Directions: 1) Preheat the oven to 350°F. 2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. Like this:
100 Quick and Easy Recipes
We Have Preparation and Cooking Times of 30 Minutes or Less The majority of recipes we offer can be both prepared and cooked in 30 minutes or less, from start to finish. A number of them can also be prepared ahead of time and enjoyed later. So you can prepare more than what is needed for a single meal. Then you can use the additional amount the next day or when time is short, with little or no additional preparation time required. Our Recipes Allow Flexibility and Adjustments We realize that if our recipes are going to fit your individual tastes, schedule and lifestyle, they can't just dictate exactly which ingredients you need and the exact amount of each one to use. The Recipe Assistant Are you interested in customizing your search for WHFoods recipes? How to Make Multiple Selections To make multiple selections on the "Foods to Include" or "Foods to Exclude" list, hold down the control key (on a PC) or Apple key (on a Mac) and click on the different foods that you would like to choose.
Baking & Dessert Recipes & Pictures - Joyofbaking.com *Fully Tested Recipes*
Cheeseburger Macaroni
This delicious, incredibly cheesy dish is another one of our favorite weeknight dinners. It’s beefy, hearty and whips up in less than 20 minutes. Hope you love this one as much as we do! Start with one pound of lean hamburger meat, browned and drained. Add a package of taco seasoning. And one can of this. You don’t even have to bother to drain it! Gosh, I really like Rotel. Add two cups of beef broth. (You can also just use water if you want.) And one cup of elbow macaroni. By the way, I’ve tried other shapes of pasta in this recipe, and none of them seem to work as well as good old macaroni. Stir to combine, and heat to boiling. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat, then add 2 tablespoons of flour. Whisk to combine, and continue to cook, whisking until the roux is fragrant and light brown in color, about 5 minutes. Whisk in 3/4 cup of milk. And bring the sauce to a boil. Remove the saucepan from the heat, and add 1 cup of shredded cheddar cheese. Glorious!
Stuffed Baguette
Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette. Using an electric mixer beat the cream cheese until smooth and lump-free.
cooking conversions
