April 17, 2012 at 11:43 am (canned diced tomatoes, chili powder, cubed cooked chicken, frozen corn, garlic, ground cumin, jalapeños, Mexican, olive oil, onion, sour cream, stovetop, tomato soup, tortilla chips, white wine, worcestershire sauce)
Serves 8.
1 t olive oil
1 C chopped onion
2 garlic cloves, minced
2 C shredded cooked chicken breast (about 10 oz)
1 C frozen whole-kernel corn
1/2 C dry white wine
1 T chopped seeded jalapeno pepper
1 t ground cumin
1 t Worcestershire sauce
1/2 t chili powder
3 1/2 C chicken broth
14.5 oz can diced tomatoes
10.75 oz can condensed tomato soup, undiluted
1 1/4 C crushed tortilla chips
1/2 C sour cream
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Heat oil in a large pot over medium-high heat. Addc onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.
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October 27, 2010 at 3:58 pm (all-purpose flour, bay leaf, beef broth, beef chuck roast, black pepper, canned diced tomatoes, carrots, dry red wine, French, garlic, kosher salt, Main Dish, olive oil, onion, slow cooker, stovetop, thyme, tomato paste, zucchini)
Chuck roast, a tough cut of meat, grows tender in the slow cooker. Serve this rustic stew with crusty bread.
Serves 6.
2 t olive oil
1 1/2 lb boneless chuck roast, trimmed and cut into 1″ pieces
1 1/2 t kosher salt, divided
1/2 t freshly ground black pepper, divided
2 T all-purpose flour
2 medium onions, each cut into 8 wedges
8 garlic cloves, crushed
1/4 C dry red wine
1 C fat-free, less-sodium beef broth
2 T tomato paste
3 bay leaves
3 fresh thyme sprigs
1 (14.5 oz) can diced tomatoes, drained
3 C (1″) slices zucchini
2 C (1″) slices carrots
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1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t salt and 1/4 t pepper; dredge in flour. Add beef to pan, saute 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; saute 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme and tomatoes to cooker; top with zucchini and carrots. Cover and cook on low 8 hours or until beef is tender. Stir in remaining 1 t salt and remaining 1/4 t pepper. Discard bay leaves and thyme sprigs.
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October 5, 2010 at 2:05 pm (chicken broth, cream of chicken soup, dried thyme, garlic, lemon juice, lemons, Main Dish, oven, rosemary, stovetop, thyme leaves, white wine, whole chicken)
Prep time: 15 minutes
Roast time: 1 hour 35 minutes
Cook time: 10 minutes
Makes: 6 servings.
1 lemon
1 can cream of chicken soup
1 T chopped fresh rosemary leaves or 1 t dried rosemary leaves, crushed
1 T chopped fresh thyme leaves or 1 t dried thyme leaves, crushed
3 cloves garlic, minced
1 roasting chicken (5 – 7 lb)
1/4 C dry white wine or chicken broth
1/4 C water
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1. Heat the oven to 375 degrees. Grate 1 1/2 t zest and squeeze 1 T juice from the lemon.
2. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 C soup mixture for the gravy. Place the chicken into a shallow roasting pan.
3. Roast the chicken for 20 minutes. Brush the chicken with 1/4 C soup mixture.
4. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
5. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
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July 16, 2010 at 4:15 pm (all-purpose flour, baking powder, candied orange peel, canola oil, Desserts, eggs, extra virgin olive oil, granulated sugar, Holiday, honey, Italian, Moscato, orange juice, oranges, salt, stovetop, Vin Santo)
(Strufoli)
Prep Time: 45 minutes
Total Time: 2 hours (includes dough resting)
Makes 10 cups or 12 servings.
3 C all-purpose flour
1/2 C sugar
1 t baking powder
1/2 t salt
4 eggs
1/4 C extra-virgin olive oil
1 T grated orange zest
1 T plus 1/2 C sweet dessert wine (like Vin Santo or Moscato) OR orange juice, divided
4 C canola oil
24 oz honey (2 C)
Decorations:
White nonpareils
Diced candied orange peel
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1. In large bowl, whisk flour, sugar, baking powder and salt until blended; make a well in center of mixture. In a 2-cup measure, whisk eggs, olive oil, zest and 1 T wine until well blended; pour into center of well. With hands or large wooden spoon, gradually work flour into egg mixture until a soft, pliable dough forms. Turn dough out onto a lightly floured surface; with floured hands, knead dough 3 minutes or until smooth. Wrap in plastic; let stand at room temperature 1 hour.
2. Pull off small walnut-size clumps of dough; with lightly floured hands, roll between your palms into a thin rope, slightly less than 1/2″ thick. Repeat with remaining dough (keep ropes loosely covered with plastic wrap). Cut ropes into little nuggets, about 1/4 to 1/2″ wide.
3. Line a large baking sheet with paper towel. Heat canola oil in a 5-qt pot or electric deep fryer to 360 degrees. Place about 30 dough balls onto a large skimmer or spider; lower into the oil. Fry 2 minutes, stirring as they fry, until puffed and golden. Transfer to paper towel to drain. Repeat with remaining dough balls.
4. Place honey and 1/2 C wine in a 6-qt pot or Dutch oven and bring to a boil (the mixture will bubble up high in the pot). Boil 3 minutes; remove pot from heat. Add balls all at once to honey mixture; gently toss with a slotted spoon for several minutes until well coated. Let balls cool to room temperature, stirring several times.
5. Spoon the strufoli with honey onto a large serving platter or several smaller plates. With hands lightly oiled to prevent sticking, arrange balls in a pyramid shape. Sprinkle with nonpareils and candied orange peel.
Storage tip: Keep airtight at cool room temperature up to 1 week.
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June 19, 2010 at 6:13 pm (7 ingredients or less, butter, cod fillets, French, haddock fillets, halibut fillets, Main Dish, onion, oven, Quick Dishes, rockfish fillets, salt, scrod fillets, stovetop, white wine)
Prep time: 10 minutes
Cook time: 15 to 20 minutes
Serves 8.
3/4 C very finely chopped onions
8 small fish fillets (about 4 1/2 oz each)
1/2 C peeled, seeded and diced tomatoes
1 1/2 t salt
3/4 C dry white wine
1/4 C butter
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1. Wash the chopped onions in a sieve under cold water. Press with your hand to extrude most of the water.
2. Arrange the fillets, skin side up, in a large gratin dish and sprinkle with the onions.
3. Add the rest of the ingredients except the butter. Place a piece of buttered waxed paper on top and bake in the center of a 400-degree oven for 10 to 12 minutes. At that point the fillets should be tender and cooked through.
4. Remove the fillets to a serving platter or, if you plan to serve them in the gratin dish, hold the fillets with a plate or a small lid and pour the juice into a skillet.
5. Reduce the juice to about 2/3 C. Add the butter, piece by piece, beating with a whisk to incorporate it into the juice, and bring the mixture to a boil. As it comes to a strong boil, the mixture riss like milk ready to boil over; this is when the fat binds into the liquid.
6. Immediately pour the sauce over the fillets and serve.
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February 24, 2010 at 3:21 pm (boneless skinless chicken breast, chicken broth, dijon mustard, dried tarragon, heavy cream, Main Dish, olive oil, pepper, Quick Dishes, salt, stovetop, tarragon, white wine)
Prep: 20 minutes
Total: 20 minutes
Serves 4
4 boneless, skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
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1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.
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June 12, 2009 at 9:27 am (all-purpose flour, black pepper, boneless skinless chicken breast, chicken broth, lemon juice, Main Dish, olive oil, parsley, Quick Dishes, salt, stovetop, white wine)
Prep time: 10 minutes
Total time: 30 minutes
4 servings.
1/4 C all-purpose flour
1 lb thin-sliced boneless, skinless chicken breasts
3 T olive oil, divided
3/4 C white wine OR reduced-sodium chicken broth
Freshly squeezed juice of 1/2 lemon
Salt to taste
Freshly ground black pepper to taste
2 T roughly chopped flat-leaf parsley
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1. Put flour on plate and coat both sides of chicken.
2. Heat 1 T of the oil in medium nonstick skillet over medium-high heat. When oil is hot, add one-third of the chicken and cook 2 – 3 minutes per side. Remove to plates. Repeat twice with remaining oil and chicken.
3. Pour wine and lemon juice into pan. Cook over high heat until about 1/4 C remains. Season with salt and pepper to taste. Stir in parsley. Spoon sauce around chicken and serve.
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March 29, 2009 at 4:44 pm (boneless skinless chicken breast, boneless skinless chicken thighs, chicken broth, frozen small whole onions, garlic, hot cooked rice, italian seasoning, kalamata olives, Main Dish, red bell peppers, stovetop, white wine)
Prep Time:10 min
Start to Finish:35 min
makes:4 servings
4 boneless skinless chicken breasts or thighs (about 1 1/4 lb)
1 1/4 cups dry white wine OR chicken broth
2 medium red bell peppers, sliced
6 Kalamata olives (2 oz), pitted, chopped
3 cloves garlic, finely chopped
1/2 cup frozen small whole onions
1 tablespoon Italian seasoning
2 cups hot cooked rice
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1. Remove any visible fat from chicken. In 10-inch nonstick skillet, heat 1/4 cup of the wine to boiling. Add chicken; cook, turning once, until brown. Remove chicken from skillet; keep warm.
2. In same skillet, heat bell peppers, olives, garlic, onions, Italian seasoning, and remaining 1 cup wine to boiling. Boil 5 minutes.
3. Add chicken; reduce heat to medium. Cook 10 to 15 minutes or until juice of chicken is no longer pink when center of thickest piece is cut (170°F for breasts; 180°F for thighs). Serve over rice.
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March 18, 2008 at 4:32 pm (all-purpose flour, boneless skinless chicken breast, butter, chicken broth, garlic, hot cooked rice, Main Dish, parsley, pepper, red bell peppers, salt, stovetop, vegetable oil, white wine)
2 tablespoons butter
2 tablespoons vegetable oil
2 red bell peppers, sliced
2 garlic cloves, chopped
4 boneless, skinless chicken breast halves
salt and pepper
all-purpose flour
1 cup chicken broth
1/4 cup white wine or additional chicken broth
2 tablespoons fresh chopped parsley
hot cooked rice
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Melt butter and oil in large skillet over medium-high heat. Add peppers and garlic and saute until peppers are tender, about 10 minutes. Remove peppers from skillet and transfer to bowl.
Season chicken with salt and pepper. Lightly and evenly coat chicken with flour. Place chicken in skillet and saute until light brown, about 4 minutes per side. Remove chicken from skillet. Place peppers back in skillet, adding broth and cooking wine. Turn heat to high and cook for about 5 minutes until liquid resembles sauce texture. As sauce thickens scrape up browned bits. Return chicken to skillet and cook to 170°F and until it is no longer pink in the center.
Season to taste with salt and pepper. Place chicken and peppers on platter, sprinkling with fresh parsley. Serve over rice. Optional: May cut chicken into 1″ pieces rather than serving whole breast half.
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