I made these and took them to work to rave reviews. The chocolate dipping is a bit tricky, but even if they're ugly they taste great!
Ingredients:
1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups peanut butter (smooth, but you can use chunky if you are looking for more texture)
1 cup graham cracker crumbs (from about 14 graham crackers)
Salt (optional, see note up top)
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped
Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.
Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers. [Alternately, you can temper the chocolate (fairly simply instructions here) for a perfect showy finish.]
Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around.
Chill the buckeyes until they are set, about 30 minutes.
Recipe from Smitten Kitchen blog
Thursday
Monday
Pea and Radish Salad with Chevre
A non-lettuce salad option for summer.
Ingredients:
1c frozen peas
1c frozen shelled edamame
1c fresh sugar snap peas
4 thinly sliced radishes
crumbled fresh goat cheese to taste
vinagrette to taste (I like red wine, dijon and EOO)
Cook your frozen peas and edamame in salted boiling water, transferring to ice water as soon as they're done. Blanche sugar snap peas the same way. Drain all the green things well and transfer to a medium bowl. Add sliced radishes and toss with your vinagrette. Garnish with goat cheese.
Adapted from Bon Appetit April 2011
Ingredients:
1c frozen peas
1c frozen shelled edamame
1c fresh sugar snap peas
4 thinly sliced radishes
crumbled fresh goat cheese to taste
vinagrette to taste (I like red wine, dijon and EOO)
Cook your frozen peas and edamame in salted boiling water, transferring to ice water as soon as they're done. Blanche sugar snap peas the same way. Drain all the green things well and transfer to a medium bowl. Add sliced radishes and toss with your vinagrette. Garnish with goat cheese.
Adapted from Bon Appetit April 2011
Brown Sugar-Balsamic Swirl Ice Cream
You need some variety of ice cream maker for this one and you need at least a day to let the custard chill. Boiling the balsamic down will be roughly equivalent to making a batch of tear gas on the stove, so turn on your vent. It is, however, worth it.
Ingredients:
1.5c heavy whipping cream
1.5c whole milk
3/4c dark brown sugar (divided 1/2c, 1/4c)
1/2 vanilla bean, split and scraped
6 egg yolks
1/2-3/4c balsamic vinegar
Combine cream, milk, 1/2c sugar and vanilla in a heavy saucepan. Bring cream mixture to a simmer over medium heat, stirring until sugar is dissolved.
Meanwhile, whisk yolks and 1/4c sugar for 2 minutes until very thick and pale.
Gradually whisk some of the hot cream into the eggs to temper it. Once you're sure you've not scrambled your egg yolks pour it all back into the saucepan so you can make your custard.
Stir over medium heat until custard thickens and you get a temperature of about 180* - being careful not to boil it. This only took me a couple of minutes. Ice bath your saucepan or pour custard into nested bowls to rapidly cool. Stir constantly until it's all cooled off - about 15min. Cover and chill overnight.
Sometime well before the ice cream making step, put your balsamic in a saucepan and bring to a boil. I started with 1/2c but next time I'm going to 3/4c. Bring the vinegar to a rapid boil in as soon as 3 minutes (depending on how hot your stovetop gets) you'll be to syrup. Remember, boiling hot it won't really look thick at all. If it looks thick in a hot pan, it will be like glue in ice cream and you will lose all your fillings. To test you can put a drop on something cool and check the consistency. Let cool to room temperature.
Put your custard in the ice cream maker. After it has processed entirely, pour in your balsamic syrup and let blend for 5 seconds. Any more and you'll not have a swirl, but a nice overall flavor to your ice cream.
from Bon Appetit Dec 2010
Ingredients:
1.5c heavy whipping cream
1.5c whole milk
3/4c dark brown sugar (divided 1/2c, 1/4c)
1/2 vanilla bean, split and scraped
6 egg yolks
1/2-3/4c balsamic vinegar
Combine cream, milk, 1/2c sugar and vanilla in a heavy saucepan. Bring cream mixture to a simmer over medium heat, stirring until sugar is dissolved.
Meanwhile, whisk yolks and 1/4c sugar for 2 minutes until very thick and pale.
Gradually whisk some of the hot cream into the eggs to temper it. Once you're sure you've not scrambled your egg yolks pour it all back into the saucepan so you can make your custard.
Stir over medium heat until custard thickens and you get a temperature of about 180* - being careful not to boil it. This only took me a couple of minutes. Ice bath your saucepan or pour custard into nested bowls to rapidly cool. Stir constantly until it's all cooled off - about 15min. Cover and chill overnight.
Sometime well before the ice cream making step, put your balsamic in a saucepan and bring to a boil. I started with 1/2c but next time I'm going to 3/4c. Bring the vinegar to a rapid boil in as soon as 3 minutes (depending on how hot your stovetop gets) you'll be to syrup. Remember, boiling hot it won't really look thick at all. If it looks thick in a hot pan, it will be like glue in ice cream and you will lose all your fillings. To test you can put a drop on something cool and check the consistency. Let cool to room temperature.
Put your custard in the ice cream maker. After it has processed entirely, pour in your balsamic syrup and let blend for 5 seconds. Any more and you'll not have a swirl, but a nice overall flavor to your ice cream.
from Bon Appetit Dec 2010
Shrimp Salad with Tarragon-Caper Dressing
You can make a poor man's lobster roll or serve this on salad greens or with crackers.
Ingredients:
1/2c lite mayo
2 Tbs capers, drained and finely chopped
1.5 Tbs finely diced sweet onion
1 Tbs chopped fresh tarragon
1/4 tsp celery seeds
1/4 tsp tabasco
1/2c finely chopped celery
1lb fresh shrimp meat
You don't need instructions. Mix it all together. It's best if it can sit in the fridge a little before diving in.
From Bon Appetit Aug 07
Ingredients:
1/2c lite mayo
2 Tbs capers, drained and finely chopped
1.5 Tbs finely diced sweet onion
1 Tbs chopped fresh tarragon
1/4 tsp celery seeds
1/4 tsp tabasco
1/2c finely chopped celery
1lb fresh shrimp meat
You don't need instructions. Mix it all together. It's best if it can sit in the fridge a little before diving in.
From Bon Appetit Aug 07
Marinated Chicken Kebabs with Arugula and Corn Salad
The recipe is for 1 serving, but it will expand. Just figure 1 chicken breast per person and multiply everything else accordingly. We did this on the grill initially and it worked great.
Ingredients:
1/4c low fat greek yogurt (1/2 individual container)
2 tsp lemon juice
2 tsp chopped fresh dill (or 1 tsp dried)
1 boneless, skinless chicken breast cut into 1.5in pieces
1c baby arugula
3/4c (~1 ear) corn kernels
olive oil and a bit more lemon juice to dress salad
salt and pepper to taste
Combine yogurt, lemon juice, and dill. Season with salt and pepper. Add chicken and stir to coat. Cover and refrigerated 1 hour, or up to overnight.
Heat broiler with rack in top position. Tread marinated chicken on metal skewers and place on a wire rack set on a rimmed baking sheet. Broil chicken, turning occasionally, until cooked through and dark brown in spots - about 10-12 minutes.
Meanwhile toss arugula and corn and drizzle with lemon and olive oil.
Ingredients:
1/4c low fat greek yogurt (1/2 individual container)
2 tsp lemon juice
2 tsp chopped fresh dill (or 1 tsp dried)
1 boneless, skinless chicken breast cut into 1.5in pieces
1c baby arugula
3/4c (~1 ear) corn kernels
olive oil and a bit more lemon juice to dress salad
salt and pepper to taste
Combine yogurt, lemon juice, and dill. Season with salt and pepper. Add chicken and stir to coat. Cover and refrigerated 1 hour, or up to overnight.
Heat broiler with rack in top position. Tread marinated chicken on metal skewers and place on a wire rack set on a rimmed baking sheet. Broil chicken, turning occasionally, until cooked through and dark brown in spots - about 10-12 minutes.
Meanwhile toss arugula and corn and drizzle with lemon and olive oil.
Sunday
Mini Cheesecakes
I bought super cute 2oz mini ramekins and promptly needed to find something to bake in them! This is for 12 mini cheesecakes
Preheat oven to 350*
Crust:
1 cup graham cracker crumbs
1/4 cup softened butter
1/4 cup sugar
Mix together well and divide equally between ramekins, pushing with fingers to compact crust.
Filling:
8oz softened cream cheese
3/4 sugar
2 Tbs vanilla
2 egg whites
3/4 cup sour cream
Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add egg whites, mix well, add sour cream and mix thoroughly. Pour equally into ramekins until almost full.
Bake 20 minutes until center is almost set. Turn off oven, open door and let sit in oven for another 15 minutes. Remove from oven and refrigerate until chilled. Top with berries if desired.
Preheat oven to 350*
Crust:
1 cup graham cracker crumbs
1/4 cup softened butter
1/4 cup sugar
Mix together well and divide equally between ramekins, pushing with fingers to compact crust.
Filling:
8oz softened cream cheese
3/4 sugar
2 Tbs vanilla
2 egg whites
3/4 cup sour cream
Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add egg whites, mix well, add sour cream and mix thoroughly. Pour equally into ramekins until almost full.
Bake 20 minutes until center is almost set. Turn off oven, open door and let sit in oven for another 15 minutes. Remove from oven and refrigerate until chilled. Top with berries if desired.
Monday
Tortellini with Italian Sausage, Fennel, Spinach and Mushrooms
When Seth was stuck in traffic on the way home one evening, I was pleased to see how well this faired keeping it warm on the stovetop. Makes plenty for lunches the next day.
Ingredients:
1 Tbs olive oil
1 large fennel bulb, trimmed, halved through core and thinly sliced (reserve some fronds and chop as garnish)
1 lb spicy Italian sausage (bulk or casings removed)
8 oz mushrooms (I used shitake)
4 large garlic cloves, pressed
1 Tbs fennel seeds, coarsely crushed
1/2c heavy whipping cream
1 cup chicken broth
16 or 20oz package tortellini, cheese or pesto filled
5oz package of baby spinach
1/2c shredded Parmesan cheese
Heat oil in large, fairly deep frying pan. Add fennel, sausage and mushrooms and saute until sausage is browned and fennel is almost tender, 12-15 minutes. Add garlic and fennel seeds; stir for 1 minute. Stir in cream and broth, boil until liquid is reduced and very slightly thickened, 2-3 minutes.
Meanwhile cook tortellini in large pot of boiling salted water until just tender but still firm to bite. Drain tortellini and return to same pot.
Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2c cheese; add more broth if too dry. Season with salt and pepper, sprinkle with chopped fennel fronds and serve with additional cheese.
Bon Appetit 12/2010
Ingredients:
1 Tbs olive oil
1 large fennel bulb, trimmed, halved through core and thinly sliced (reserve some fronds and chop as garnish)
1 lb spicy Italian sausage (bulk or casings removed)
8 oz mushrooms (I used shitake)
4 large garlic cloves, pressed
1 Tbs fennel seeds, coarsely crushed
1/2c heavy whipping cream
1 cup chicken broth
16 or 20oz package tortellini, cheese or pesto filled
5oz package of baby spinach
1/2c shredded Parmesan cheese
Heat oil in large, fairly deep frying pan. Add fennel, sausage and mushrooms and saute until sausage is browned and fennel is almost tender, 12-15 minutes. Add garlic and fennel seeds; stir for 1 minute. Stir in cream and broth, boil until liquid is reduced and very slightly thickened, 2-3 minutes.
Meanwhile cook tortellini in large pot of boiling salted water until just tender but still firm to bite. Drain tortellini and return to same pot.
Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2c cheese; add more broth if too dry. Season with salt and pepper, sprinkle with chopped fennel fronds and serve with additional cheese.
Bon Appetit 12/2010
Sunday
Chicken Cutlets with White Wine and Garlic
This is a great thing to keep in the fridge/freezer for a quick dinner when you need it.
Ingredients:
8 chicken cutlets (about 1.25#)
3 Tb olive oil
1/2c dry white wine
3 garlic cloves, thinly sliced
2 tsp fresh thyme leaves
coarse salt and ground pepper
In a small bowl, combine oil, wine, garlic and thyme and whisk to combine. Season with salt and pepper. Pour marinade into a gallon freezer bag with chicken cutlets. Keep in fridge overnight, or freeze.
When you're ready, remove chicken from liquid and season as needed. Heat oil and butter in pan and cook until browned, 4 minutes total. Serve chicken sprinkled with parsley.
from Everyday Food
Ingredients:
8 chicken cutlets (about 1.25#)
3 Tb olive oil
1/2c dry white wine
3 garlic cloves, thinly sliced
2 tsp fresh thyme leaves
coarse salt and ground pepper
In a small bowl, combine oil, wine, garlic and thyme and whisk to combine. Season with salt and pepper. Pour marinade into a gallon freezer bag with chicken cutlets. Keep in fridge overnight, or freeze.
When you're ready, remove chicken from liquid and season as needed. Heat oil and butter in pan and cook until browned, 4 minutes total. Serve chicken sprinkled with parsley.
from Everyday Food
Moroccan-style Stuffed Acorn Squash
This is even better the second day, but it does look a little like dog food. Parsley helps, but go for taste instead.
Ingredients:
2 medium acorn squash, halved and seeded
2 tsp extra virgin olive oil
3/4# ground chuck
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4c bulgur wheat
2c water
1/4c golden raisins
1/4c flat leaf parsley, chopped
2 Tbs toasted pine nuts
Preheat oven to 400*. Place squashes, cut side down, in a 9x13 inch dish. Bake until tender, 35-40 minutes.
Meanwhile, heat oil in a 4 quart pot with a tight fitting lid over medium heat. Add ground beef, a pinch each of cinnamon and nutmeg, and 1 tsp salt. Cook, stirring frequently, until browned and cooked through, 5-7min. Transfer beef to a bowl using a slotted spoon, keeping as much cooking liquid in the pot as possible.
Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgar, and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Remove from heat, and let stand, covered for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming 1/4 inche thick bowls, and fold flesh into bulgar mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12-14 minutes.
from Martha Stewart
Ingredients:
2 medium acorn squash, halved and seeded
2 tsp extra virgin olive oil
3/4# ground chuck
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 garlic cloves, minced
3/4c bulgur wheat
2c water
1/4c golden raisins
1/4c flat leaf parsley, chopped
2 Tbs toasted pine nuts
Preheat oven to 400*. Place squashes, cut side down, in a 9x13 inch dish. Bake until tender, 35-40 minutes.
Meanwhile, heat oil in a 4 quart pot with a tight fitting lid over medium heat. Add ground beef, a pinch each of cinnamon and nutmeg, and 1 tsp salt. Cook, stirring frequently, until browned and cooked through, 5-7min. Transfer beef to a bowl using a slotted spoon, keeping as much cooking liquid in the pot as possible.
Add onion, and cook until slightly translucent, about 5 minutes. Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgar, and stir to combine. Add water and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes. Remove from heat, and let stand, covered for 5 minutes. Fluff with fork, and add reserved beef, the raisins, parsley, and pine nuts.
Scrape out baked squashes, forming 1/4 inche thick bowls, and fold flesh into bulgar mixture. Divide among squash halves, and return to oven. Bake until warmed through and tops are browned, 12-14 minutes.
from Martha Stewart
Sour Cream-Thyme Rolls
Ingredients:
1/2c (1 stick) cold unsalted butter, cut into small pieces
1 envelope (1/4 oz) active dry yeast
1 c warm water (105-110*)
2 Tbs sugar
2c cake flour
2c all purpose flour
1.5 ts salt
1.5c sour crea
2 Tbs fresh thyme leaves
Butter a standard 12-c muffin tin and set aside.
Stir yeast, water and sugar together in a small bowl and let sit for 5 minutes until mixture gets a little foamy. Stir until yeast dissolves.
Whisk flours and salt together. Cut in butter with pastry blender (or cuisinart, if you're lazy) until it looks like coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.
Divide mixture between 12 muffin cups - aproximately a heaping 1/3c. Cover with buttered plastic wrap and let rise in a warm place about 1hr or until doubled in size.
Preheat oven to 400* and bake about 20 minutes until golden brown. Remove from muffin pan immediately and serve warm.
From Martha Stewart
1/2c (1 stick) cold unsalted butter, cut into small pieces
1 envelope (1/4 oz) active dry yeast
1 c warm water (105-110*)
2 Tbs sugar
2c cake flour
2c all purpose flour
1.5 ts salt
1.5c sour crea
2 Tbs fresh thyme leaves
Butter a standard 12-c muffin tin and set aside.
Stir yeast, water and sugar together in a small bowl and let sit for 5 minutes until mixture gets a little foamy. Stir until yeast dissolves.
Whisk flours and salt together. Cut in butter with pastry blender (or cuisinart, if you're lazy) until it looks like coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.
Divide mixture between 12 muffin cups - aproximately a heaping 1/3c. Cover with buttered plastic wrap and let rise in a warm place about 1hr or until doubled in size.
Preheat oven to 400* and bake about 20 minutes until golden brown. Remove from muffin pan immediately and serve warm.
From Martha Stewart
Tuesday
Pasta with Corn Pesto
This pasta recipe tastes like summer to me. And it's a bit reminiscent of pasta carbonara with that great rich creaminess.
Ingredients:
4 bacon slices, chopped
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle, fettuccine or pasta of your choice
3/4 cup coarsely torn fresh basil leaves, divided
Cook bacon over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes.
Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
Cook pasta until just tender. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
Recipe from Bon Appetit
Ingredients:
4 bacon slices, chopped
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle, fettuccine or pasta of your choice
3/4 cup coarsely torn fresh basil leaves, divided
Cook bacon over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes.
Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
Cook pasta until just tender. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
Recipe from Bon Appetit
Monday
Shrimp and Corn Chowder with Fennel
A new one pot wonder. About 30 minutes, with minimal prep makes this a great weeknight dinner. Am I really making chowders in August? I can't believe it feels like fall.
Ingredients:
6 pieces of bacon (or use 2 Tbs butter)
1-2 leeks, white and light green parts, chopped
1 fennel bulb
salt and pepper
2 Tbs flour
1 8oz bottle of clam juice/stock
3c whole milk
1# potatoes, diced (I used Yukon golds and left the skins on)
3/4# cooked peeled and deveined medium shrimp
1 - 10oz package frozen corn (I actually used a 16oz bag, which works fine if you like a really thick, not brothy, chowder - which I do)
2+ Tbs chopped fresh Italian parsley
2 Tbs lemon juice
Heat a stockpot or dutch oven. Chop bacon and fry til crispy. (You should have about 2 Tbs fat, or add butter as needed.) Remove from pan. Cook leeks and fennel in bacon drippings with 1/2 tsp of salt and pepper, each, until veggies are tender - about 4-5min. Stir in flour and cook, while stirring 1-2 minutes.
Add clam juice, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occassionally, for 12 minutes. Add corn and shrimp and cook until potato pieces are tender and corn and shrimp are heated through - 3-5min. Adjust seasoning to taste - I needed significantly more salt and pepper. Stir in parsley and lemon juice.
Adapted from Real Simple 2/2010
Ingredients:
6 pieces of bacon (or use 2 Tbs butter)
1-2 leeks, white and light green parts, chopped
1 fennel bulb
salt and pepper
2 Tbs flour
1 8oz bottle of clam juice/stock
3c whole milk
1# potatoes, diced (I used Yukon golds and left the skins on)
3/4# cooked peeled and deveined medium shrimp
1 - 10oz package frozen corn (I actually used a 16oz bag, which works fine if you like a really thick, not brothy, chowder - which I do)
2+ Tbs chopped fresh Italian parsley
2 Tbs lemon juice
Heat a stockpot or dutch oven. Chop bacon and fry til crispy. (You should have about 2 Tbs fat, or add butter as needed.) Remove from pan. Cook leeks and fennel in bacon drippings with 1/2 tsp of salt and pepper, each, until veggies are tender - about 4-5min. Stir in flour and cook, while stirring 1-2 minutes.
Add clam juice, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occassionally, for 12 minutes. Add corn and shrimp and cook until potato pieces are tender and corn and shrimp are heated through - 3-5min. Adjust seasoning to taste - I needed significantly more salt and pepper. Stir in parsley and lemon juice.
Adapted from Real Simple 2/2010
Sunday
Chicken and Corn Pot Pie
A great short cut recipe - buy a rotisserie chicken and the best quality corn chowder you can find - and you're ready to go!
Ingredients:
1 rotisserie chicken, meat shredded
2 - 14.5oz cans of corn chowder
1c frozen peas
1c frozen corn kernels
2 tsp fresh thyme
salt and pepper
1 sheet frozen puff pastry
Heat oven to 400*. In large bowl, combine chicken, corn chowder, frozen veggies, thyme and 1/4 tsp each salt and pepper. Transfer mixture to a shallow 2 quart (or 8in square) baking dish. Lay the puff pastry on top, trim to fit and cut vents for steam. Bake until filling is bubbling and pastry crust is golden brown, about 25-30 min.
Ingredients:
1 rotisserie chicken, meat shredded
2 - 14.5oz cans of corn chowder
1c frozen peas
1c frozen corn kernels
2 tsp fresh thyme
salt and pepper
1 sheet frozen puff pastry
Heat oven to 400*. In large bowl, combine chicken, corn chowder, frozen veggies, thyme and 1/4 tsp each salt and pepper. Transfer mixture to a shallow 2 quart (or 8in square) baking dish. Lay the puff pastry on top, trim to fit and cut vents for steam. Bake until filling is bubbling and pastry crust is golden brown, about 25-30 min.
Cheesy Baked Rigatoni with Spinach and Artichokes
The original recipe (adapted from Real Simple) called for mozzarella and frozen creamed spinach. I couldn't find creamed spinach to save my life, so used regular frozen spinach. And the mozzarella melted wonderfully, but next time I'll substitute some Gruyere or white cheddar, for at least part of the total mozzarella.
Ingredients:
8 oz rigatoni (1/2 box)
1-14oz can artichoke hearts, rinsed and quartered
1-9oz package frozen creamed spinach, thawed
1/4 cup grated Parmesan
2c grated mozzarella or other cheese
black pepper
Cook the pasta according to package, drain and return to pot. Heat broiler.
Add artichoke hearts, spinach, Parmesean, half the other cheese and 1/4 tsp pepper to the pasta and toss to combine.
Transfer the miz to a shallow 2 quart or 8-inch square broiler=proof baking dish and sprinkle with the rest of the cheese. Broil until browned in spots, 2-3 min.
Ingredients:
8 oz rigatoni (1/2 box)
1-14oz can artichoke hearts, rinsed and quartered
1-9oz package frozen creamed spinach, thawed
1/4 cup grated Parmesan
2c grated mozzarella or other cheese
black pepper
Cook the pasta according to package, drain and return to pot. Heat broiler.
Add artichoke hearts, spinach, Parmesean, half the other cheese and 1/4 tsp pepper to the pasta and toss to combine.
Transfer the miz to a shallow 2 quart or 8-inch square broiler=proof baking dish and sprinkle with the rest of the cheese. Broil until browned in spots, 2-3 min.
Chicken Cutlets with Asparagus, Capers and Shallots
A reasonably fast, limited number of bowls dish. The only trick, use the largest rimmed baking sheet you can find. In about a half hour you've got a tasty dinner.
Ingredients:
1 Tbs lemon juice
1.5 tsp Dijon mustard
4 Tbs extra virgin olive oil
2 tsp drained capers
1.5 tsp chopped fresh tarragon
1.25 tsp fennel seeds, ground in spice mill or mortar and pestle
1# asparagus, trimmed
2c sliced shallots (about 12 oz)
1.25# chicken cutlets
Whisk lemon juice and mustard in small bowl. Gradually whisk in 2 Tbs oil. Stir in capers and tarragon. Season dressing to taste with salt and pepper.
Preheat broiler. Place remaining 2 Tbs oil in large bowl. Stir in ground fennel seeds. Add asparagus spears to bowl and toss to coat. Arrange asparagus in single layer at 1 end of a large rimmed baking sheet. Add shallots to same bowl, toss with oil mixture. Arrange in center of same rimmed sheet. Add chicken to bowl, toss to coat. Using tongs, transfer chicken to same rimmed sheet arranging in single layer at opposite end of sheet. Sprinkle veggies and chicken with salt and pepper.
Broil chicken and veggies 4 minutes. Turn chicken and asparagus over and toss shallots. Broil until chicken is cooked through and asparagus and shallots are starting to brown, about 4 minutes more. Divide among plates and drizzle mustard dressing over.
Ingredients:
1 Tbs lemon juice
1.5 tsp Dijon mustard
4 Tbs extra virgin olive oil
2 tsp drained capers
1.5 tsp chopped fresh tarragon
1.25 tsp fennel seeds, ground in spice mill or mortar and pestle
1# asparagus, trimmed
2c sliced shallots (about 12 oz)
1.25# chicken cutlets
Whisk lemon juice and mustard in small bowl. Gradually whisk in 2 Tbs oil. Stir in capers and tarragon. Season dressing to taste with salt and pepper.
Preheat broiler. Place remaining 2 Tbs oil in large bowl. Stir in ground fennel seeds. Add asparagus spears to bowl and toss to coat. Arrange asparagus in single layer at 1 end of a large rimmed baking sheet. Add shallots to same bowl, toss with oil mixture. Arrange in center of same rimmed sheet. Add chicken to bowl, toss to coat. Using tongs, transfer chicken to same rimmed sheet arranging in single layer at opposite end of sheet. Sprinkle veggies and chicken with salt and pepper.
Broil chicken and veggies 4 minutes. Turn chicken and asparagus over and toss shallots. Broil until chicken is cooked through and asparagus and shallots are starting to brown, about 4 minutes more. Divide among plates and drizzle mustard dressing over.
Tuesday
Asian Green Beans
This was a great find, adapted from Martha Stewart Everyday Food. The original recipe called for wax beans, which were lovely but over $4.50 a pound. I substituted in season and wonderfully crisp green beans and they were delicious.
Ingredients:
1 pound clean, trimmed green beans
bit of olive oil, salt and pepper
2 tsp soy sauce
1/4 tsp grated fresh ginger
3/4 tsp lemon juice
1/2 tsp light brown sugar
1/4c unsalted peanuts
1/4c cilantro leaves
Toss your beans with a little olive oil and salt and pepper then roast either on the BBQ or in an oven at 450* on a cookie sheet for about 15 minutes. While your beans are cooking, mix soy sauce, ginger, lemon juice and sugar in a small bowl. Toss beans with dressing, peanuts and cilantro. Yum.
Ingredients:
1 pound clean, trimmed green beans
bit of olive oil, salt and pepper
2 tsp soy sauce
1/4 tsp grated fresh ginger
3/4 tsp lemon juice
1/2 tsp light brown sugar
1/4c unsalted peanuts
1/4c cilantro leaves
Toss your beans with a little olive oil and salt and pepper then roast either on the BBQ or in an oven at 450* on a cookie sheet for about 15 minutes. While your beans are cooking, mix soy sauce, ginger, lemon juice and sugar in a small bowl. Toss beans with dressing, peanuts and cilantro. Yum.
Monday
Thai Style Mussels
If you're feeling exotic, and maybe a little decadent, this recipe for Penn Cove mussels is divine paired with a light salad and some crusty bread for dipping. I bet it would also be good over rice. The sauce is too good to miss. Plus it takes all of 15 minutes start to finish. What's not to love?
Ingredients:
1.5-2lbs Penn Cove Mussels
2 Tbs Fish Sauce
2 cans lite coconut milk
2 Tbs finely chopped fresh ginger
1-2 Tbs Thai chili paste, depending on how spicy you like it
2 Tbs chopped cilantro
Bring the coconut milk, ginger, fish sauce and chili paste to a simmer on medium high until sauce thickens slightly. Add mussles and cover. Cook for 5-6 minutes until the shells open. Remove from heat. Add cilantro and stir to baste mussels in sauce. Serve and enjoy.
This recipe is from the Penn Cove Shellfish Recipes online.
Ingredients:
1.5-2lbs Penn Cove Mussels
2 Tbs Fish Sauce
2 cans lite coconut milk
2 Tbs finely chopped fresh ginger
1-2 Tbs Thai chili paste, depending on how spicy you like it
2 Tbs chopped cilantro
Bring the coconut milk, ginger, fish sauce and chili paste to a simmer on medium high until sauce thickens slightly. Add mussles and cover. Cook for 5-6 minutes until the shells open. Remove from heat. Add cilantro and stir to baste mussels in sauce. Serve and enjoy.
This recipe is from the Penn Cove Shellfish Recipes online.
Friday
Chicken Spinach Alfredo Ziti Bake
In the quest for recipes that make delicious leftovers for lunch, this is a new front runner. The other good thing is that you can make this all ahead, refrigerate and bake off the next day - just add a couple minutes to your baking time.
Ingredients:
1# ziti, slightly undercooked and drained
4 Tbs butter
2 large shallots, diced
1.5 # boneless chicken breast, cubed
1 tsp salt
1/4 tsp red pepper flakes
1/3 cup flour
1 cup grated parmesean cheese
2.5 cups whole milk
2 Tbs olive oil
2 large cloves garlic, minced
1# fresh spinach
1/4c water
1 tsp salt
pinch-o-nutmeg
Preheat oven to 375*
Cook the ziti, drain and set aside in a large bowl.
In a large skillet, heat butter and saute shallts for 3 minutes on low. Add chicken, salt, and red pepper flakes. Cook 5-6 minutes, stirring to brown evenly on all sides. Stir in the flour and cook on low for 2 more minutes. Whisk in the cheese and milk and cook until thickened, about 2 minutes. Add to bowl with pasta.
(Now I'm lazy and use the same skillet, but purists may want a clean one.)
Heat olive oil, saute the garlic for 30 seconds and the add spinach water, salt and nutmeg. Cook, tossing gently, until spinach has wilted and is bright green. Add to bowl with pasta and chicken and toss.
Spray a 9x13x2 pan with olive oil spray and pour pasta mixture in. Cover with foil and bake for 25-30 minutes, or until bubbly
Recipe from Small Parties by Marguerite Marceau Henderson.
Ingredients:
1# ziti, slightly undercooked and drained
4 Tbs butter
2 large shallots, diced
1.5 # boneless chicken breast, cubed
1 tsp salt
1/4 tsp red pepper flakes
1/3 cup flour
1 cup grated parmesean cheese
2.5 cups whole milk
2 Tbs olive oil
2 large cloves garlic, minced
1# fresh spinach
1/4c water
1 tsp salt
pinch-o-nutmeg
Preheat oven to 375*
Cook the ziti, drain and set aside in a large bowl.
In a large skillet, heat butter and saute shallts for 3 minutes on low. Add chicken, salt, and red pepper flakes. Cook 5-6 minutes, stirring to brown evenly on all sides. Stir in the flour and cook on low for 2 more minutes. Whisk in the cheese and milk and cook until thickened, about 2 minutes. Add to bowl with pasta.
(Now I'm lazy and use the same skillet, but purists may want a clean one.)
Heat olive oil, saute the garlic for 30 seconds and the add spinach water, salt and nutmeg. Cook, tossing gently, until spinach has wilted and is bright green. Add to bowl with pasta and chicken and toss.
Spray a 9x13x2 pan with olive oil spray and pour pasta mixture in. Cover with foil and bake for 25-30 minutes, or until bubbly
Recipe from Small Parties by Marguerite Marceau Henderson.
Wednesday
Lamb Shanks with White Beans and Gremolata
This upscale slow cooker recipe worked out very well and I'd feel comfortable planning to serve it to guests on a weeknight. Adapted from The Italian Slow Cooker by Michele Scicolone, I added additional beans to stretch the leftovers. Served with a little broccoli on the side, you've got a very nice meal.
Ingredients:
1 medium carrot, chopped
1 medium onion, chopped
1 celery rib, chopped
4 garlic cloves, chopped
fresh rosemary sprig ~3inches
4lbs of lamb shanks (smaller approx 1# shanks will probably fit better, if you can get them)
1 cup beef broth
1 cup dry red wine
2 Tbs tomato paste
6 cups cooked white beans
1/4c chopped fresh parsley
2 garlic cloves, minced
1 tsp lemon zest
Scatter chopped carrot, onion, celery, garlic and rosemary in your slow cooker.
Trim the shanks, if needed, and pat dry. Season with salt and pepper. Arrange on top of veggies in as close to a single layer as you can manage.
Stir together broth, wine and tomato paste. Pour the mixture over the lamb. Cover and cook on low for 8 hours or until the lamb is very tender and falls off the bone.
Remove shanks to a serving platter, cover and keep warm. Skim the fat off the liquid in the slow cooker. Add the beans and turn heat to high. Meanwhile, make gremolata by chopping parsley, garlic and lemon zest together. Add half this mixture to slow cooker beans and stir. Spoon bean mixture over lamb shanks and sprinkle with remaining gremolata.
Ingredients:
1 medium carrot, chopped
1 medium onion, chopped
1 celery rib, chopped
4 garlic cloves, chopped
fresh rosemary sprig ~3inches
4lbs of lamb shanks (smaller approx 1# shanks will probably fit better, if you can get them)
1 cup beef broth
1 cup dry red wine
2 Tbs tomato paste
6 cups cooked white beans
1/4c chopped fresh parsley
2 garlic cloves, minced
1 tsp lemon zest
Scatter chopped carrot, onion, celery, garlic and rosemary in your slow cooker.
Trim the shanks, if needed, and pat dry. Season with salt and pepper. Arrange on top of veggies in as close to a single layer as you can manage.
Stir together broth, wine and tomato paste. Pour the mixture over the lamb. Cover and cook on low for 8 hours or until the lamb is very tender and falls off the bone.
Remove shanks to a serving platter, cover and keep warm. Skim the fat off the liquid in the slow cooker. Add the beans and turn heat to high. Meanwhile, make gremolata by chopping parsley, garlic and lemon zest together. Add half this mixture to slow cooker beans and stir. Spoon bean mixture over lamb shanks and sprinkle with remaining gremolata.
French Chicken in a Pot
Continuing on the roasted chicken theme, given our fall-like weather in June here in Seattle, I'm adding the tried and true French Chicken in a Pot recipe from Cook's Illustrated. If you've got a le creuset or equivalent dutch oven, this is the perfect recipe.
Ingredients:
1 whole roasting chicken (4-5lbs)
salt and pepper
1 Tbs olive oil
1 small onion, chopped
1 celery stalk, chopped
6 cloves of garlic, peeled and trimmed but whole
1 bay leaf
1 sprig of rosemary
lemon juice to flavor jus
Adjust oven rack to lowest position and heat oven to 250 degrees.
Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
Ingredients:
1 whole roasting chicken (4-5lbs)
salt and pepper
1 Tbs olive oil
1 small onion, chopped
1 celery stalk, chopped
6 cloves of garlic, peeled and trimmed but whole
1 bay leaf
1 sprig of rosemary
lemon juice to flavor jus
Adjust oven rack to lowest position and heat oven to 250 degrees.
Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
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