July 28, 2010 at 3:55 pm (aged white cheddar, corn on the cob, eggs, extra virgin olive oil, jalapeños, Main Dish, pepper, poblano pepper, salsa verde, salt, scallions, stovetop, Summer, white onions)
This is a versatile recipe that can be altered to use any seasonal vegetable. I prefer to serve the frittata at room temperature, but it can be served hot or cold, too.
Servings: 4
6 eggs
1 small white onion, chopped
1 medium poblano pepper, chopped
½ jalapeño, or other hot green pepper, chopped
2 ears sweet corn
1 cup sharp white cheddar, grated
3 scallions, sliced
3 tablespoons extra virgin olive oil
Salt and pepper, to taste
Salsa verde
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In a medium saucepan, saute the onion and poblano and jalapeño peppers in 2 tablespoons of the olive oil with a pinch of salt over low heat for about 7 minutes, or until onions and peppers have softened. Meanwhile, cut the kernels from 1 ear of corn and reserve. Grate the other ear on a cheese grater over a medium bowl to create corn “milk.” Crack all the eggs directly into the bowl with the “milk” and vigorously whisk them together — this will help make the eggs fluffy. Add some salt and pepper to the eggs to taste and set aside the egg mixture. Add the corn kernels to the onion and pepper mixture and saute for about 1 minute.
If necessary, add the last tablespoon of oil to the pan (if the pan looks dry) and swirl the oil around the pan. Increase the heat to medium and add the egg mixture to the pan. Add the cheddar and stir all of the ingredients around – spreading them evenly throughout the egg mixture. Place the scallions on top and gently pat down into the egg.
Cover and let cook for about 2 minutes. Meanwhile, preheat the broiler. Transfer the pan (uncovered) to the broiler and let it cook until the top gets a little brown and the eggs are cooked through. If you feel the eggs might need to cook a little longer, but the top is already browned, put the cover back on the pan and let it sit on the stove top (with no burners on); the heat will continue to cook the eggs.
Once the dish has cooled, you can cut the frittata into pieces, like a pie. A spatula will be helpful to get the pieces out of the pan. Serve with a dollop of salsa verde on top.
Other Option: Make a frittata sandwich using the salsa verde as a spread on fresh bread with a slice of tomato (or plain)!
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July 28, 2010 at 3:48 pm (avocado, bacon, coarse kosher salt, feta, Main Dish, pepper, roma tomatoes, romaine, Salad, stovetop)
Prep: 25 minutes
Total: 25 minutes
Serves 4
6 bacon slices, cut into 1-inch-wide pieces
1 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
2 to 3 tablespoons Vinaigrette
Leftover Garlic-Marinated Chicken Cutlets, thinly sliced crosswise
4 ounces feta cheese, crumbled (1 cup)
2 plum tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
Coarse salt and ground pepper
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1. In a medium skillet, cook bacon over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate.
2. In a large bowl, toss lettuce with vinaigrette. Place lettuce on platter; arrange bacon, chicken, feta, tomatoes, and avocado on top. Season with salt and pepper. Serve.
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July 28, 2010 at 3:43 pm (asparagus, butter, chicken cutlets, coarse kosher salt, garlic, grill, Main Dish, olive oil, pepper, red new potatoes, Spring, Summer, thyme leaves)
Prep: 45 minutes
Total: 45 minutes
Serves 4
1 1/2 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 tablespoon butter
Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
2 tablespoons Vinaigrette
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1. Heat grill to medium. Fold a 4-foot-long sheet of aluminum foil in half to a double-layer sheet. Place the potatoes on the double layer. Form a packet, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes in the packet to keep warm. Raise grill to high; lightly oil grates.
2. Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
4. Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.
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July 28, 2010 at 2:31 pm (apricots, baby arugula, black pepper, boneless skinless chicken breast, european-style salad mix (mescalun), grill, Main Dish, olive oil, parsley, plums, Quick Dishes, red onion, Salad, salt, Summer, tarragon, vegetable cooking spray, white wine vinegar)
This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.
Serves 4.
2 (6 oz) skinless, boneless chicken breast halves
1 T minced fresh parsley
2 t minced fresh tarragon
1/2 t salt, divided
1/4 t freshly ground black pepper
Cooking spray
3 T olive oil
4 t white wine vinegar
Dash of freshly ground black pepper
4 C baby arugula
4 C gourmet salad greens
3 apricots (about 8 oz), pitted and thinly sliced
1/3 C thinly vertically sliced red onion
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1. Prepare grill to medium-high heat.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2″ thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 t salt and 1/4 t pepper.
3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.
4. Combine oil, vinegar, remaining 1/4 t salt and dash of pepper in a small bowl, stirring with a whisk.
5. Combine arugula, greens, apricots and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 C arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.
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July 24, 2010 at 12:14 pm (baby spinach, brown sugar, canola oil, carrots, dark sesame oil, hot chile sauce (Sriracha), kosher salt, light soy sauce, oranges, red bell peppers, rice vinegar, Salad, scallions, sesame seeds, stovetop, sugar snap peas)
Vitamin C from the orange juice, bell pepper and peas helps your body absorb iron in this salad. Serve with stir-fried chicken breast and brown rice or buckwheat noodles to complement the nutrient-rich package.
Serves 6.
Dressing:
1 large orange
1 T rice vinegar
2 t low-sodium soy sauce
1 1/2 t dark sesame oil
1 t brown sugar
1 t hot chile sauce (such as Sriracha)
Salad:
2 t canola oil
1 1/2 C thinly sliced red bell pepper
3/4 C thinly sliced carrot
12 oz sugar snap peas, trimmed
1/2 t kosher salt
1/2 C diagonally cut green onions
6-oz pkg fresh baby spinach
1 t sesame seeds, toasted
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1. To prepare dressing, grate 1 t rind; squeeze 1/3 C juice from orange over a bowl. Set rind aside. Combine juice, vinegar and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.
2. To prepare salad, heat 2 t canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrot to pan; saute 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas and salt to pan; saute 2 minutes, stirring occasionally. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach. Pour dressing over salad; toss gently to coat. Sprinkle with sesame seeds. Serve immediately.
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July 24, 2010 at 11:50 am (7 ingredients or less, Aldi ingredients, cream cheese, graham cracker crust, granulated sugar, no-cook, nondairy whipped topping, pie, refrigerator, sour cream, strawberries, vanilla)
Serves 8.
8 oz cream cheese, softened
1/3 C sugar
1 C sour cream
2 t vanilla
8 oz nondairy whipped topping, thawed
1 prepared graham cracker crust (6 oz)
1 lb fresh strawberries, hulled and halved lengthwise
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1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the pie crust. (There may be some filling left over. If so, reserve it to be decoratively piped onto top of the pie.) Chill in the refrigerator for 4 hours.
2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.
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July 24, 2010 at 11:42 am (7 ingredients or less, bratwurst, frankfurters, garlic, hot italian sausage, kielbasa, knockwurst, Main Dish, onion, potatoes, stovetop, sweet italian sausage, vegetable oil)
In this recipe we mix uncooked and cooked sausages. If you use uncooked sausages, such as Italian, the fat that is released as they brown will help brown the potatoes and onions. If you use only cooked sausages, such as knockwurst, kielbasa or frankfurters, add some oil when browning them so that there is enough fat in the pan to brown the potatoes and the onions.
Prep time: 15 minutes
Cook time: 1 hour
Serves 6.
1 lb Italian sausages (a mixture of hot and sweet)
1 lb knockwurst (6 sausages)
3 bratwurst (1/2 lb of sausages made of veal and pork)
6 medium onions (1 lb total)
2 lb small to medium potatoes, peeled (approximately 15)
6 – 8 cloves garlic, unpeeled
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1. Place the Italian (uncooked) sausages and 1/3 C water in a large pot so that they are in one layer. Cook slowly on medium heat. The water will evaporate after a few minutes but will help the sausages to release their fat. After 5 minutes, add the knockwurst and the bratwurst to brown. After 10 to 12 minutes, the sausges should be brown all over. Remove to a plate and set aside.
2. If you are using only the knockwurst, bratwurst and/or kielbasa, add 1/3 C il to the pan and omit the water. Add the onions and potatoes to the fat and brown on medium to low heat, uncovered, for approximately 20 minutes. Add the garlic and sausages and cook another 20 minutes, covered, on very low heat. Taste for seasoning and add salt if needed.
3. Serve the poatoes and sausages with a little bit of the natural juices and a tough, chewy and slightly bitter salad green, like escarole.
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July 24, 2010 at 11:00 am (all-purpose flour, butter, cookies, egg yolks, granulated sugar, heavy cream, light brown sugar, light corn syrup, oven, salt, sea salt flakes, stovetop, vanilla)
Sea salt adds a surprising savory touch to creamy caramel.
Prep time: 30 minutes
Total time: 1 hour
Makes 36 squares.
10 T unsalted butter, melted
1/4 C sugar
1/2 t salt
1 egg yolk
1 2/3 C all-purpose flour
Caramel Topping
Sea salt flakes
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1. Heat oven to 350 degrees. Line a 9 x 9″ pan with a strip of foil or parchment, allowing edges to hang over opposite sides.
2. In a bowl, stir together the butter , sugar and salt. Whisk in egg yolk, then stir in flour. Transfer dough to pan and press the mixture evenly into the bottom, building up edges slightly. Prick dough all over with a fork, than freeze 5 to 7 minutes until firm. Bake until light brown, 25 to 30 minutes.
3. Prepare topping and pour evenly over shortbread; cool in pan at least 2 hours. Carefully lift bars from pan using parchment and transfer to a cutting board. Cut into squares and top with sea salt flakes.
Caramel Topping:
In a small, heavy saucepan over medium-high heat, combine 1/2 C unsalted butter, 1/2 C light brown sugar, 6 T light corn syrup, 1 t salt, 2 T sugar and 2 T heavy cream; cook and stir until sugar is dissolved. Bring to a boil. Once mixture bubbles, stir constantly until thickened, 5 minutes. Remove from heat and mix in 1/2 t vanilla. Pour on top of warm or cooled shortbread.
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July 24, 2010 at 10:47 am (7 ingredients or less, Desserts, dried mixed fruit, eggnog, eggs, ground cardamom, nutmeg, oranges, oven, panettone, powdered sugar, rum, vegetable cooking spray, Winter)
Prep time: 8 minutes
Total time: 1 hour
Serves 8.
4 eggs
1 qt canned or refrigerated eggnog
8 C cubed panettone (about 1 lb)
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Heat oven to 350 degrees. Coat a 2-qt shallow baking dish with nonstick spray. Whisk eggs in a large bowl until blended. Whisk in the eggnog.
Place panettone cubes in prepared baking dish. Pour the eggnog mixture over the top to coat.
Bake, uncovered, 50 to 55 minutes until a knife inserted in center comes out clean. Serve warm or at room temperature. Sprinkle with confectioners’ sugar if desired.
Variations:
Add 2 t grated orange zest to eggnog mixture.
Soak 1/2 C dried fruit mixture (such as golden raisins and cherries) in 3 T rum; scatter over panettone cubes.
Add 1/4 t ground nutmeg or ground cardamom to eggnog mixture.
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July 24, 2010 at 10:36 am (7 ingredients or less, bottled hot sauce, catfish fillets, food processor, honey mustard, Main Dish, oven, pecans, Quick Dishes, tilapia, walnuts)
Prep time: 7 minutes
Total time: 21 minutes
Serves 4.
4 catfish fillets (6 to 8 oz each)
2 T honey mustard
1 C pecans
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Heat oven to 450 degrees. Line a rimmed baking pan with nonstick foil.
Finely chopped pecans by hand or in food processor. Spread on a sheet of wax paper. Put honey mustard in small cup; stir in 2 teaspoons water.
Brush one side of fillets with mustard mixture, then press into chopped pecans. Place on baking pan.
Bake 10 to 14 minutes until pecans are lightly toasted and fish is just cooked through.
Variations:
Stir a few drops of hot sauce into the mustard mixture.
Use walnuts instead of pecans.
Use tilapia fillets instead of catfish.
Serving suggestion: Serve with roasted sweet potatoes and sauteed kale.
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