November 12, 2010 at 4:41 pm (bacon, baguette, bibb lettuce, boston lettuce, butter, chives, coarse kosher salt, eggs, french bread, fresh tomatoes, heavy cream, Italian bread, Main Dish, oven, pepper, Quick Dishes, romaine, stovetop, whole-grain french bread, whole-wheat baguette)
This breakfast-for-dinner dish can be made in 30 minutes.
Prep: 20 minutes
Total: 30 minutes
Serves 4
8 slices bacon
4 large eggs, lightly beaten
3/4 cup heavy cream
1/4 cup chopped fresh chives, plus more for serving
Coarse salt and ground pepper
3 tablespoons unsalted butter
4 slices crusty bread, cut 1 inch thick
4 lettuce leaves (romaine, Boston, or Bibb)
8 slices tomato
~~~~~~~~~
Preheat oven to 375 degrees. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels.
Meanwhile, in a large shallow dish, whisk together eggs, cream, and chives; season with salt and pepper. Lay bread in a single layer in egg mixture and soak 3 minutes on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
To serve, layer lettuce, tomato, and bacon on each slice of French toast and sprinkle with chives.
Leave a Comment
November 12, 2010 at 3:40 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, Mexican, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, vegetable oil, yellow bell pepper)
Travel south of the border in less than a half hour with this at-home Mexican supper.
Prep: 25 minutes
Total: 25 minutes
Serves 4.
1 1/2 pounds chicken cutlets (about 8.)
2 tablespoons vegetable oil, such as safflower, divided
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
~~~~~~~~~~~~
1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
Leave a Comment
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
~~~~~~~~~~~~~~~~~~~~~~~
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.
Leave a Comment
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
~~~~~~~~~~~~~~~~~~
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.
1 Comment
February 12, 2010 at 1:44 pm (7 ingredients or less, coarse kosher salt, garlic, grill, Main Dish, olive oil, pepper, refrigerator, rib eye steak, thyme leaves)
Prep: 10 minutes
Total: 1 hour 30 minutes
Serves 4
2 tablespoons olive oil, plus more for grates
6 cloves garlic, smashed and coarsely chopped
2 tablespoons (about 15 sprigs) fresh thyme leaves
2 rib-eye steaks, each about 1 pound and about 1 1/2 inches thick
Coarse salt and pepper
~~~~~~~~~~~~~~~~~
1. In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
2. Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.
1 Comment
January 18, 2010 at 6:07 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, Summer, vegetable oil, yellow bell pepper)
Prep: 25 minutes
Total: 25 minutes
Serves 4
1 1/2 pounds chicken cutlets (about 8 or so)
2 tablespoons vegetable oil, such as safflower
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
~~~~~~~~~~~~~~~
1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
Leave a Comment
December 27, 2009 at 3:08 pm (all-purpose flour, canned black beans, coarse kosher salt, corn tortillas, frozen corn, frozen cut spinach, ground cumin, Main Dish, Mexican, olive oil, oven, pepper, pepper jack cheese, scallions, stovetop, tomato paste, vegetable stock)
Prep: 30 minutes
Total: 55 minutes
Serves 8
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)
~~~~~~~~~~~~~~~~
1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
Leave a Comment
October 15, 2009 at 2:01 pm (brie, broiler, butter, chicken cutlets, coarse kosher salt, dijon mustard, frozen cut spinach, lemon juice, Main Dish, orzo, parsley, pepper, Quick Dishes, roma tomatoes, Side dish, stovetop, Summer)
Prep: 20 minutes
Total: 25 minutes
Serves 4
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie or goat cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
~~~~~~~~~~~~~~~~~~~
1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.
Leave a Comment
October 11, 2009 at 3:46 pm (avocado, blender, cilantro, coarse kosher salt, granulated sugar, jalapeños, lime juice, Mexican, no-cook, olive oil, red onion, Salad, Summer)
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 8
1/2 medium red onion, thinly sliced
2 tablespoons plus 1/4 cup freshly squeezed lime juice, from about 3 limes
2 teaspoons sugar
Coarse salt
1 jalapeno chili (seeds and ribs removed for less heat, if desired), chopped
1 cup lightly packed cilantro leaves
1/2 cup olive oil
4 avocados, about 8 ounces each, thinly sliced
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. In a small bowl, combine onion with 2 tablespoons lime juice, 1/2 teaspoon sugar, and 1/4 teaspoon coarse salt; toss to combine. Let lime-marinated onion sit at room temperature until it softens and brightens in color, about 1 hour (up to 1 day, covered and refrigerated).
2. Make dressing: In a blender, combine remaining 1/4 cup lime juice, jalapeno, cilantro, and remaining 1 1/2 teaspoons sugar; season generously with salt. Blend until smooth. With the motor running, add oil in a steady stream through the feeder opening until incorporated.
3. Just before serving, slice avocados; arrange on a serving plate. Top with onion; drizzle with dressing.
Leave a Comment
October 11, 2009 at 3:39 pm (bay leaf, boneless pork shoulder, canned chipotle chiles, canned whole tomatoes, cilantro, coarse kosher salt, corn tortillas, dried thyme, garlic, olive oil, onion, oregano, pepper, queso fresco, stovetop, tomato paste)
Good served with Crunchy Slaw with Radishes.
Prep: 30 minutes
Total: 3 hours 45 minutes
Serves 8
1 tablespoon olive oil
1 large onion, chopped
6 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
2 bay leaves
Coarse salt and ground pepper
3 tablespoons tomato paste
1 (3-pound) boneless pork shoulder, cut in half lengthwise
28 ounces whole tomatoes in juice
1 large chipotle chile in adobo sauce, minced (about 4 teaspoons)
16 (6-inch) toasted corn tortillas
1 cup crumbled queso fresco, feta, or goat cheese
1 cup fresh cilantro leaves
~~~~~~~~~~~~~~~~
1. In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.
2. Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.
3. Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes , if desired.
Leave a Comment
« Older entries
My Recipe Collection 