Saturday, December 22, 2007

Marie calendar's corn bread recipe

1 cup flour
1 cup cornmeal
2/3 cup sugar
1 tsp salt
3 tsp baking powder
1 egg
1 cup milk
1/3 cup oil

mix dry ingredients together
mix wet ingredients together in a separate bowl
pour into ungreased 8x8 and bake 20-25 min at 400

Wednesday, December 19, 2007

Savory baked chicken

10 garlic cloves
1 1/2 tsp salt, divided
1 cup plain yogurt
1 Tbsp grated lime rind
1 (4 1/2 pound) whole chicken
3 fresh cilantro sprigs
vegetable cooking spray
1 /2 tsp coarsely ground pepper

process garlic and 1 tsp salt in a food processor 2 seconds until smooth, stopping to scrape down sides as needed. remove and reserve 1 Tbsp garlic mixture. stir together remaining garlic mixture, yogurt, and lime rind.

if applicable, remove giblets from chicken and reserve another for use. Rinse chicken, and pat dry. loosen and lift skin from chicken with fingers. do not detach skin. spread reserved 1 Tbsp garlic mixture evenly underneath the skin. Place cilantro sprigs underneath skin. carefully replace skin, and secure with wooden picks. spread yogurt mixture evenly over chicken and inside cavity. cover and chill 8 hours.

preheat oven to 375. wipe excess yogurt mixture from outside of chicken with paper towel. place chicken on a lightly greased wire rack in an aluminum foil lined broiler or jelly roll pan. coat chicken with cooking spray and sprinkle with pepper and remaining 1/2 tsp salt.

bake at 375 for 45 minutes; cover loosely, and bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 165. let chicken stand for 10 minutes before slicing.

Using left overs from this savory baked chicken:


1 1/2 cups uncooked long-grain rice
2 Tbsp butter
1 Tbsp all purpose flour
1 1/4 cups chicken broth
1/2 cup milk
1/2 cup light coconut milk
3 Tbsp red curry paste
2 Tbsp fresh lime juice
2 tsp grated fresh ginger
1/2 tsp salt
1 Savory baked chicken, shredded (about 3 cups)
1 1/2 cups fresh steamed green beans cut into 1 inch pieces
1/2 red bell pepper, cut into thin strips
1/2 cup chopped cilantro

prepare rice according to package instructions

melt butter in a heavy saucepan over low heat; whisk in flour until smooth. cook, whisking constantly 1 minute. gradually whisk in chicken broth, milk and coconut milk. cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. stir in curry paste and next 3 ingredients. stir in chicken, green beans, and red bell pepper strips into curry mixture; cook 2 more minutes or until thoroughly heated. Stir in 2 Tbsp chopped cilantro. serve chicken mixture over rice. sprinkle with remaining cilantro. serve with lime wedges.

Peanut Broccoli Stir Fry

1 (16oz) package firm tofu
2 cups uncooked brown rice
1/2 tsp salt
1 1/2 cups vegetable broth
1 Tbsp light brown sugar
2 Tbsp fresh lime juice
2 Tbsp sweet chili sauce
2 Tbsp creamy peanut butter
1 Tbsp light soy sauce
1 tsp grated fresh ginger
3/4 tsp cornstarch
1 Tbsp peanut or vegetable oil
1 tsp dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 Tbsp chopped peanuts
lime wedge garnish

Place tofu between 2 flat plates. weight the top with a heavy can. Sides of tofu should be bulgins slightly but not cracking. let stand about 45 minutes; discard liquid. cut tofu into 1/2 inch cubes

prepare rice according to package directions, adding 1/2 tsp salt.

meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. let stand 10 minutes. remove tofu from marinade.

heat oils in nonstick skillet or wok over high heat for 1 minute. add tofu, and stir fry 4-5 minutes or until browned. remove tofu. add broccoli and carrot sticks; stir fry 2 minutes. add reserved marinade, and bring to a boil. cook, stirring constantly, 2 minutes or until thickened; stir in tofu. serve over hot cooked rice. sprinkle with chopped peanuts. garnish.

Slow cooker veggie chili

2 large carrots diced
2 celery ribs diced
1 medium sized sweet onion, diced
vegetable cooking spray
2 (8 oz) packages sliced fresh mushrooms
1 large zucchini chopped
1 yellow squash, chopped
1 Tbsp chili powder
1 tsp dried basil
1 tsp seasoned pepper
1 (8 oz) can tomato sauce
3 cups tomato juice
2 (14 1/2 oz) cans diced tomatoes, undrained
4 (15 oz) cans pinto, black, great Northern, or kidney beans, rinsed and drained
1 cup frozen whole kernal corn

Saute first 3 ingredients in a large nonstick skillet coated with cooking spray over medium high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; saute 3 more minutes. Add chili powder and next 2 ingredients, and saute 5 more minutes

stir together tomato sauce and tomato juice in a 6 quart slow cooker until smooth. stir in diced tomatoes and next 2 ingredients, and carrot mixture. cover and cook on low for 8 hours.

Smokin Macaroni and Cheese

1 lb uncooked cellentani pasta
2 Tbsp butter
3 Tbsp flour
1 cup milk
1 (12 oz) can evaporated milk
2 cups smoked cheese (gouda or other)
1 (3 oz) package cream cheese, softened
3/4 tsp salt
1/2 tsp ground red pepper, divided
1 (8 oz) package chopped cooked smoked ham
2 cups cornflakes cereal, crushed
2 Tbsp. butter, melted

Preheat oven to 350. prepare cellantani pasta according to directions. Transfer hot pasta to a large bowl

Melt 2 Tbsp butter in a medium saucepan over medium heat. gradually whisk in flour until smooth; cook whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk; cook whisking constantly, 3-5 minutes or until thickened. Whisk in Gouda, cream cheese, salt and 1/4 tsp ground red pepper until smooth. remove from heat and stir in ham.

combine pasta and Gouda cheese mixture, and pour in a lightly greased 9x13 baking dish. Stir together 2 cups crushed cereal, 2 Tbsp melted butter, and remaining 1/4 tsp ground red pepper; sprinkle over pasta mixture.

bake at 350 for 30 minutes or until golden and bubbly. let stand for 5 minutes before serving.

Three Cheese Pasta Bake

1 (8oz) package penne pasta
2 Tbsp butter
2Tbsp flour
1 1/2 cups milk
1/2 cup half and half
1/2 cup shredded white cheddar cheese
1/4 cup grated parmesan cheese
1 cup shredded Gruyere cheese divided (swiss cheese may be substituted)
1 tsp salt
1/4 tsp pepper
pinch of ground nutmeg

Preheat oven to 350

prepare pasta according to instructions

melt butter in a medium saucepan over medium heat. whisk in flour; cook whisking constantly 1 minute. gradually whisk in milk and half and half; cook whisking constantly , 3-5 minutes or until thickened. stir in cheddar cheese, parmesan cheese, and 1/2 cup gruyere cheese, and next 3 ingredients until smooth.

stir together pasta and cheese mixture, and pour into 4 lightly greased 11x7 inch baking dishes (if using 8 oz backing dished, place in a jelly roll pan for easy baking and proceed as directed.) top with remaining 1/2 cup gruyere.

bake at 350 for 15 minutes or until golden and bubbly.

Monday, December 03, 2007

dinner on wednesday

my friend katie gave me some left over pesto from a camping trip so i looked for recipes requiring pesto. both of these are from rachel ray's website. i am making both of these dishes for dinner on wednesday. hopefully they are good!

Tomato-Vegetable-Pasta Stoup

Rachael Ray
From Every Day with Rachael Ray
October 2007



2 tablespoons extra-virgin olive oil (EVOO)
1 zucchini, grated using the large holes of a box grater
2 carrots, peeled and grated using the large holes of a box grater
1 onion, chopped
4 ribs celery, chopped
1 bay leaf

Salt and pepper
4 cups vegetable or chicken broth
One 28-ounce can crushed tomatoes
One 15.5-ounce can chickpeas
2 jarred roasted red peppers, chopped
1/2 pound whole wheat penne rigate
1/4 cup store-bought pesto

1. heat the 2 tablespoons EVOO, 2 turns of the pan, in a large soup pot over medium-high heat. Add the zucchini, carrots, onion, celery and bay leaf, then season with salt and pepper and cook, stirring with a wooden spoon, about 8 minutes. Have your GH help you stir in the broth, tomatoes, chickpeas and red peppers; cover the pot and bring it all to a boil.
2. When the broth begins to boil, remove the lid. Then add the pasta and cook until al dente, 15 to 20 minutes. turn off the heat, then stir in the pesto. If the stoup gets too thick, stir in a little water to thin it out. Taste the stoup and season with more salt and pepper if you like; discard the bay leaf and serve.

Kids - Not-Your-Mama's Tuna Salad

Rachael Ray
From Every Day with Rachael Ray
June-July 2006



1 tub (1 cup) store-bought pesto sauce, such as Buitoni brand
Juice of 1 lemon
Two 6-ounce cans water-packed tuna, drained
4 scallions, cut into thin strips with kitchen scissors or chopped

1 jarred whole roasted red pepper, cut into small pieces with kitchen scissors or chopped
Handful of grape tomatoes, halved
1/2 pound medium shell pasta—cooked al dente, rinsed under cold water and drained well
Salt and freshly ground pepper

Place the pesto in a large bowl and stir in the lemon juice. Add the tuna and flake it with a fork. Add the scallions, roasted red pepper, tomatoes and pasta, and toss the salad to coat evenly. Season to taste with salt and pepper.

Sunday, December 02, 2007

2 great recipes

i made these two recipes the past week and they were delicious! they are both from the Rachel Ray 30 minute meals magazine i found at work.

Chicken and Veggie Pie

2/3 c rice
3 tbspn olive oil
1/4 c parmesan cheese
1 large egg, beaten
1 onion, finely chopped
1 red bell pepper, thinly sliced
2 cloves garlic, finely chopped
1 10 oz package frozen whole leaf spinach, thawed and squeezed dry ( i used fresh)
2 tsp finely chopped fresh rosemary
1 store bought rotisserie chicken ( i used the other half left over from the curry soup
9 oz cheddar cheese, shredded

1. preheat oven to 425. in a small saucepan combine the rice with 1 1/3 c water. cover and simmer over medium heat until water is absorbed. let cool

2. brush sides of a 9 in pie pan with 1 tbspn olive oil. in a medium bowl, combine the cooled rice, parm cheese, egg and pinch of pepper. using lightly oiled fingers or a rubber spatula press the rice mixture evenly into the bottom and up the sides of the pie plate. bake for 10 minutes. set aside to cool.

3. in a large skillet, heat remaining 2 tbpsn olive oil. add the onion, bell pepper, garlic and cook stirring occasionaly until golden and tender. stir in the spinach and rosemary, season with salt and pepper and cook for 5 minutes more. remove from heat and let cool slightly. stir in the chicken and 1 c cheddar cheese.

4. lower the oven to 375. fill crust with the chicken-veggie filling, leaving 1 inch border at the top of the crust. sprinkle the remaing 1 1/4 cup cheddar cheese on top. bake until the cheese is melted and bubbly.


Fire Roasted Manhatten clam Chowder

6 slices thick cut bacon, cut crosswise 1/4 inch thick
3 tbspn olive oil
6 cloves garlic, chopped
1 onion, finely chopped
2 ribs celery with leafy greens, stalks and leaves finally chopped separately
1 large baking potato
one 28 oz can diced fire roasted tomatoes
one 14.5 oz can chicken broth
two 10 oz cans baby clams or chopped clams packed in water, liquid reserved
salt / pepper

1. in a large saucepan over medium heat cook the bacon stirring occasionally until the fat renders about 6 minutes. discard the fat. add the olive oil and garlic and cook stirring until golden 2-3 minutes. add the onion and celery stalks and cook, stirring until softened, about 6 mintues. stir in the potato, the tomatoes and their juice and the chicken broth and bring to a boil. reduce the heat and simmer until the potato is tender 15-20 minutes.

2. stir in the clams with their liquid and cook to warm through. stir in the chopped celery leaves and season with salt/pepper.

***very delicious!!! serve with red lobster biscuits.****