Recipe from my cookbook: Reader's Digest Great Chicken Dinners.
Ingredients:
1 1/2 tsp cornstarch
1 tsp grated orange zest
1/2 cup orange juice
3 tbsp low sodium soy sauce
3/4 tsp salt
2 tbsp vegetable oil
2 tbsp minced ginger
3 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, cut into 1 piece chunks
1 onion, cut into chunks
2 chicken breasts, cut into bite sized pieces
Directions:
In a small bowl, whisk together cornstarch, orange zest, orange juice, soy sauce, and salt. Set aside.
In large skillet, heat oil over medium heat. Add ginger and garlic, and cook 30 seconds. Add broccoli, peppers, onions, and 1/4 cup water, and stir-fry 4 minutes or until broccoli is crisp-tender.
Stir in chicken, increase heat to medium-high, and stir fry 2 minutes or until chicken is cooked through. Stir cornstarch mixture and pour into skillet. Bring to a boil and cook, stirring, 1 minute or until slightly thickened. Serve with brown rice.
I've decided to totally copy smittenkitchen.com (one of my favorite food blogs) and start linking back to old recipes.
One Year Ago: French Onion Orzo
Two Years Ago: Good Eats Meatloaf
Monday, March 22, 2010
Wednesday, March 17, 2010
Chicken Braised in Herbed Cream Sauce
Recipe from my cookbook: Reader's Digest Great Chicken Dinners.
Ingredients:
2 tbsp olive oil
2 chicken breasts
1/4 cup flour
1 large onion, finely chopped
1/2 cup white wine
1/2 cup chicken broth
2 tbsp snipped chives
3/4 tsp salt
8 ounces broad egg noodles
1 cup frozen peas
1/4 cup heavy cream
1 tsp dried tarragon
Directions:
In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.
Reduce heat to low. Add onion and garlic to pan, and saute 5 minutes or until soft. Add wine to pan, increase heat to high, and cook 2 minutes. Add broth, chives, and salt, and bring to a boil. Return chicken to pan and bring to a boil. Reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.
Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.
When chicken is done, place atop pasta. Add peas, cream, and tarragon to pan and cook over high heat until sauce is slightly reduced and peas are heated through. Spoon sauce over chicken and noodles.
Ingredients:
2 tbsp olive oil
2 chicken breasts
1/4 cup flour
1 large onion, finely chopped
1/2 cup white wine
1/2 cup chicken broth
2 tbsp snipped chives
3/4 tsp salt
8 ounces broad egg noodles
1 cup frozen peas
1/4 cup heavy cream
1 tsp dried tarragon
Directions:
In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.
Reduce heat to low. Add onion and garlic to pan, and saute 5 minutes or until soft. Add wine to pan, increase heat to high, and cook 2 minutes. Add broth, chives, and salt, and bring to a boil. Return chicken to pan and bring to a boil. Reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.
Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.
When chicken is done, place atop pasta. Add peas, cream, and tarragon to pan and cook over high heat until sauce is slightly reduced and peas are heated through. Spoon sauce over chicken and noodles.
Monday, March 15, 2010
Chicken Breasts in Garlic Butter
Recipe from my cookbook: Reader's Digest Great Chicken Dinners.
Ingredients:
2/3 cup chicken broth
1 teaspoon grated lemon zest
Juice of one lemon
2 ounces minced garlic
1/4 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 chicken breasts
2 tbsp flour
1 tbsp butter, cut up
1/4 cup snipped chives
8 ounces egg noodles
Directions:
Whisk together broth, lemon zest, lemon juice, garlic, salt, and pepper.
In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.
Whisk broth mixture to combine and pour into skillet. Bring to a boil, return chicken to pan, reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.
Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.
Transfer chicken to dinner plates on top of egg noodles. Return sauce to a simmer. Remove from heat and swirl in butter until creamy. Stir in chives and spoon sauce over chicken.
Ingredients:
2/3 cup chicken broth
1 teaspoon grated lemon zest
Juice of one lemon
2 ounces minced garlic
1/4 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 chicken breasts
2 tbsp flour
1 tbsp butter, cut up
1/4 cup snipped chives
8 ounces egg noodles
Directions:
Whisk together broth, lemon zest, lemon juice, garlic, salt, and pepper.
In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.
Whisk broth mixture to combine and pour into skillet. Bring to a boil, return chicken to pan, reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.
Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.
Transfer chicken to dinner plates on top of egg noodles. Return sauce to a simmer. Remove from heat and swirl in butter until creamy. Stir in chives and spoon sauce over chicken.
Sunday, March 14, 2010
Lemon Sandwich Cookies
An Everyday Food recipe.
Ingredients:
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling
1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 cup confectioners' sugar
Directions:
In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick.
Preheat oven to 350 degrees. Take dough out of freezer and slice into 1/8 inch thick disks. Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
Once cooled, place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
Ingredients:
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling
Creamy Lemon Filling
1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 cup confectioners' sugar
Directions:
In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick.
Take a cardboard paper towel tube and slice it down the center. Open up the cardboard and insert a piece of waxed paper. Place the cookie dough on the waxed paper, on the inside roll of the cardboard. Place as much cookie dough inside the roll as possible. Tightly pack the cookie dough in the waxed paper. Secure the cardboard with rubber bands. Place cookie dough log in the freezer for about an hour.
Preheat oven to 350 degrees. Take dough out of freezer and slice into 1/8 inch thick disks. Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
Once cooled, place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.
Sunday, March 7, 2010
Vegetable Lasagna
It's been awhile since I made lasagna, so I decided to make one last night - based somewhat off this recipe from Cooking Light.
Ingredients:
Cooking spray
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
1 zucchini, halved lengthwise and thinly sliced
1/2 small broccoli and cauliflower, thinly sliced
3 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup fat-free ricotta cheese
1 cup reduced fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg
5 cups tomato sauce, divided
12 precooked lasagna noodles
Directions:
Preheat oven to 350°.
Heat a large pot over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and broccoli/cauliflower; sauté 10 minutes or until vegetables are crisp-tender. Add garlic; sauté 30 seconds.
Combine 1 1/2 cups mozzarella, ricotta, cottage cheese, 1/4 cup Parmesan, and egg, stirring well.
Spread 1 cup tomato sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup tomato sauce evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup tomato sauce. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.
Ingredients:
Cooking spray
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
1 zucchini, halved lengthwise and thinly sliced
1/2 small broccoli and cauliflower, thinly sliced
3 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup fat-free ricotta cheese
1 cup reduced fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg
5 cups tomato sauce, divided
12 precooked lasagna noodles
Directions:
Preheat oven to 350°.
Heat a large pot over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and broccoli/cauliflower; sauté 10 minutes or until vegetables are crisp-tender. Add garlic; sauté 30 seconds.
Combine 1 1/2 cups mozzarella, ricotta, cottage cheese, 1/4 cup Parmesan, and egg, stirring well.
Spread 1 cup tomato sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup tomato sauce evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup tomato sauce. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.
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