from: A Year of CrockPotting
1 pound of cooked, or practically cooked chicken, cubed or shredded (I used rotisserie chicken)
1 small sweet potato, peeled and cut in 1-inch chunks
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water
cornbread topping:
I used cornbread muffin mix instead of making my own
Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on low for 6-8 hours.
Valerie's rating: **** 4 stars Yummy!
Andrew's rating: **** 4 stars
Tuesday, December 23, 2008
Monday: Sweet Pea Risotto Gratin
from: Everyday with Rachael Ray Magazine (Nov/Dec 2005)
One 10-ounce package frozen baby peas, thawed
6 cups chicken broth
5 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 pound arborio rice
1 cup Parmigiano-Reggiano, freshly grated
Salt and freshly ground pepper
1/4 cup plain dry bread crumbs
Modifications: I was short on Parmigiano Reggiano, so I used 3/4c to mix in and then topped with other shredded cheese (Italian blend), breadcrumbs and a little oil to create the topping.
I only had 4 c of broth, but that was plenty.
Puree half of the peas in a food processor and set aside with the whole peas.
In a saucepan, heat the chicken broth and keep warm. Grease a 2-quart casserole and set aside.
In a large saucepan, heat 3 tablespoons of the butter over medium heat. Stir in the onion and cook until translucent, about 4 minutes. Add the rice and stir well to coat the grains with butter. Add 1 cup of the chicken broth to the rice, lower the heat slightly and stir until the broth is absorbed. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid (about 3 minutes) after each addition, and stirring almost constantly, until the rice is cooked, 20 to 25 minutes. The finished rice will be creamy but still firm to the bite.
A few minutes before the risotto is done, stir in the pureed and whole peas. Turn on the broiler.
Remove the cooked rice from the heat and stir in the remaining 2 tablespoons of butter and 3/4 cup of grated Parmigiano-Reggiano. Season with salt and pepper. Stir the remaining 1/4 cup of grated cheese and the bread crumbs together. Transfer the risotto to the prepared casserole dish and top with the bread crumb mixture. Place the dish under the broiler about 6 inches from the heat source and broil for about 2 minutes, or until the top is golden. Serve immediately.
Valerie's rating: *** 3 stars out of 5. It was good, but not wonderful. Relatively easy to make, but a lot of attention needed.
Andrew's rating: **** 4 stars out of 5. He loved it.
One 10-ounce package frozen baby peas, thawed
6 cups chicken broth
5 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 pound arborio rice
1 cup Parmigiano-Reggiano, freshly grated
Salt and freshly ground pepper
1/4 cup plain dry bread crumbs
Modifications: I was short on Parmigiano Reggiano, so I used 3/4c to mix in and then topped with other shredded cheese (Italian blend), breadcrumbs and a little oil to create the topping.
I only had 4 c of broth, but that was plenty.
Puree half of the peas in a food processor and set aside with the whole peas.
In a saucepan, heat the chicken broth and keep warm. Grease a 2-quart casserole and set aside.
In a large saucepan, heat 3 tablespoons of the butter over medium heat. Stir in the onion and cook until translucent, about 4 minutes. Add the rice and stir well to coat the grains with butter. Add 1 cup of the chicken broth to the rice, lower the heat slightly and stir until the broth is absorbed. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid (about 3 minutes) after each addition, and stirring almost constantly, until the rice is cooked, 20 to 25 minutes. The finished rice will be creamy but still firm to the bite.
A few minutes before the risotto is done, stir in the pureed and whole peas. Turn on the broiler.
Remove the cooked rice from the heat and stir in the remaining 2 tablespoons of butter and 3/4 cup of grated Parmigiano-Reggiano. Season with salt and pepper. Stir the remaining 1/4 cup of grated cheese and the bread crumbs together. Transfer the risotto to the prepared casserole dish and top with the bread crumb mixture. Place the dish under the broiler about 6 inches from the heat source and broil for about 2 minutes, or until the top is golden. Serve immediately.
Valerie's rating: *** 3 stars out of 5. It was good, but not wonderful. Relatively easy to make, but a lot of attention needed.
Andrew's rating: **** 4 stars out of 5. He loved it.
Monday, December 22, 2008
Christmas Baking: Oreo Truffles
Kristin brought these treats to Thursday morning knitting group last week and they were awesome. I just had to try to make my own for Christmas.
This recipe made about 50 truffles:
1 package Oreo cookies
1 package (8oz.) cream cheese
1 package Chocolate chips (I used Hershey's Special Dark and needed another half package)
Sugar sprinkles (optional)
Create a double boiler and melt chocolate chips
Cover baking sheets with wax paper
Place oreos in ziplock back and smash to crumbs
Mix cream cheese into oreo crumbs
Roll oreo mixture into balls and dip into melted chocolate
Place truffles onto wax paper and top with sprinkles
Place in the fridge to set(I did overnight, probably only needs an hour or so)
Yummy!
This recipe made about 50 truffles:
1 package Oreo cookies
1 package (8oz.) cream cheese
1 package Chocolate chips (I used Hershey's Special Dark and needed another half package)
Sugar sprinkles (optional)
Create a double boiler and melt chocolate chips
Cover baking sheets with wax paper
Place oreos in ziplock back and smash to crumbs
Mix cream cheese into oreo crumbs
Roll oreo mixture into balls and dip into melted chocolate
Place truffles onto wax paper and top with sprinkles
Place in the fridge to set(I did overnight, probably only needs an hour or so)
Yummy!
Sunday Dinner: Not Your Mama's London Broil and Roasted Broccoli
from: rachaelray.com
1 1 1/2-2-pound boneless shoulder steak or top round steak, often marked "London Broil"
2 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling
Salt and freshly ground black pepper
2 heads broccoli, cut into spears
4 cloves garlic, crushed
1 tablespoon butter
2 shallots, chopped
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 tablespoon flour
1 cup beef stock
2 tablespoons capers
1/4 cup flat leaf parsley (about a handful), chopped
Pre-heat the oven to 425°F and the broiler to high, setting the rack 8 inches from the flame.
Put the steak on a broiler pan, drizzle with 1 tablespoon EVOO and season with salt and ground black pepper. Place the steak under the broiler for 15 minutes, turning once halfway through. Remove the meat from the broiler and let it to rest for 5 minutes, tented with a piece of foil.
Place the broccoli spears on a baking sheet and drizzle with EVOO. Top with crushed garlic cloves, salt and pepper. Roast in the oven for about 15 minutes.
While the broccoli is roasting, to a medium size skillet add the remaining tablespoon EVOO and the butter. Add in the shallots and cook until tender, about 1-2 minutes. Stir in the tomato paste and smoked paprika, cook for a minute, then add flour and cook for another minute and whisk in the beef stock and season with salt and freshly ground black pepper. Cook until thickened, about 2-3 minutes, turn off the heat and stir in the capers and parsley.
Slice the steak and top with the bistro gravy. Serve the roasted broccoli spears alongside.
Served with: plain mashed potatoes
Valerie's rating: ** 2 stars out of 5
I was not thrilled with the sauce - a little too heavy.
The broccoli was good, but difficult to roast and broil at the same time.
Andrew's rating: ** 2.5 stars out of 5
Really liked the meat, but sauce tasted like ketchup. Would have preferred steamed broccoli.
1 1 1/2-2-pound boneless shoulder steak or top round steak, often marked "London Broil"
2 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling
Salt and freshly ground black pepper
2 heads broccoli, cut into spears
4 cloves garlic, crushed
1 tablespoon butter
2 shallots, chopped
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 tablespoon flour
1 cup beef stock
2 tablespoons capers
1/4 cup flat leaf parsley (about a handful), chopped
Pre-heat the oven to 425°F and the broiler to high, setting the rack 8 inches from the flame.
Put the steak on a broiler pan, drizzle with 1 tablespoon EVOO and season with salt and ground black pepper. Place the steak under the broiler for 15 minutes, turning once halfway through. Remove the meat from the broiler and let it to rest for 5 minutes, tented with a piece of foil.
Place the broccoli spears on a baking sheet and drizzle with EVOO. Top with crushed garlic cloves, salt and pepper. Roast in the oven for about 15 minutes.
While the broccoli is roasting, to a medium size skillet add the remaining tablespoon EVOO and the butter. Add in the shallots and cook until tender, about 1-2 minutes. Stir in the tomato paste and smoked paprika, cook for a minute, then add flour and cook for another minute and whisk in the beef stock and season with salt and freshly ground black pepper. Cook until thickened, about 2-3 minutes, turn off the heat and stir in the capers and parsley.
Slice the steak and top with the bistro gravy. Serve the roasted broccoli spears alongside.
Served with: plain mashed potatoes
Valerie's rating: ** 2 stars out of 5
I was not thrilled with the sauce - a little too heavy.
The broccoli was good, but difficult to roast and broil at the same time.
Andrew's rating: ** 2.5 stars out of 5
Really liked the meat, but sauce tasted like ketchup. Would have preferred steamed broccoli.
Saturday, December 20, 2008
Tomato and Sirloin Tortellini Bake
From: rachaelray.com
* 2 pounds fresh or frozen ricotta-filled tortellini
* Salt
* 2 tablespoons extra virgin olive oil (EVOO)
* 1 pound ground sirloin
* 1 small onion, grated
* 3-4 cloves garlic, finely chopped or grated
* 2 carrots, peeled and grated
* 1 can whole plum tomatoes (28 ounces)
* 6 leaves basil, torn
* Salt and ground black pepper
* 1/2 cup shredded Asiago cheese
* 1/2 cup grated Parmigiano Reggiano
* 1/2 cup shredded mozzarella cheese
Modifications: I added a splash of red wine to deglaze the pan before adding the tomatoes.
Pre-heat broiler.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin and cook until golden brown, 6-7 minutes.
Add the onion, garlic and carrots to the pan and cook until tender, 4-5 minutes. Add the tomatoes, basil, salt and pepper to the pan and break up the tomatoes into a chunky sauce using a potato masher or the back of a spoon. Bring the liquid to a bubble and simmer just until slightly thickened, about 5 minutes.
Add the reserved tortellini to the skillet and toss to coat with the sauce. Transfer to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.
Served with: store-bought focaccia bread
Valerie's rating: *** 3 stars out of 5
The sauce was a little too thin for my taste, but overall very good.
Andrew's rating: **** 4 stars out of 5
He went back for seconds and thirds, so I'm pretty sure he really liked it.
Definitely will repeat.
* 2 pounds fresh or frozen ricotta-filled tortellini
* Salt
* 2 tablespoons extra virgin olive oil (EVOO)
* 1 pound ground sirloin
* 1 small onion, grated
* 3-4 cloves garlic, finely chopped or grated
* 2 carrots, peeled and grated
* 1 can whole plum tomatoes (28 ounces)
* 6 leaves basil, torn
* Salt and ground black pepper
* 1/2 cup shredded Asiago cheese
* 1/2 cup grated Parmigiano Reggiano
* 1/2 cup shredded mozzarella cheese
Modifications: I added a splash of red wine to deglaze the pan before adding the tomatoes.
Pre-heat broiler.
Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.
While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin and cook until golden brown, 6-7 minutes.
Add the onion, garlic and carrots to the pan and cook until tender, 4-5 minutes. Add the tomatoes, basil, salt and pepper to the pan and break up the tomatoes into a chunky sauce using a potato masher or the back of a spoon. Bring the liquid to a bubble and simmer just until slightly thickened, about 5 minutes.
Add the reserved tortellini to the skillet and toss to coat with the sauce. Transfer to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.
Served with: store-bought focaccia bread
Valerie's rating: *** 3 stars out of 5
The sauce was a little too thin for my taste, but overall very good.
Andrew's rating: **** 4 stars out of 5
He went back for seconds and thirds, so I'm pretty sure he really liked it.
Definitely will repeat.
Friday, December 19, 2008
Breakfast for dinner
At the end of a long week in the middle of the holiday rush, breakfast for dinner was a nice treat.
Pancakes - standard from Hungry Jack mix
Sausage links
Easy peasy
Pancakes - standard from Hungry Jack mix
Sausage links
Easy peasy
Tuesday, December 16, 2008
Crock Pot Tuesday:
Chicken Cordon Bleu Rolls
From: The New Creative Crock-Pot Slow Cooker Cookbook
6 chicken breasts pounded into 1/4-inch thickness
6 pieces prosciutto
6 slices Swiss cheese
S&P to taste
1/2 can cream of mushroom soup
1/4 c milk
1/4 c white wine
Modifications: I used regular deli ham and a whole can of soup
Mix soup, milk and wine in small bowl
On each chicken breast, place one slice of ham and one slice of cheese; roll securing with toothpicks.
Season each roll with S&P
Place rolls in crock-pot and cover with soup mixture
Cover, cook on low 4-6 hours.
Served with: white rice, corn
Valerie's rating: *** 3 stars out of 5
Andrew's rating: *** 3.5 stars out of 5
6 chicken breasts pounded into 1/4-inch thickness
6 pieces prosciutto
6 slices Swiss cheese
S&P to taste
1/2 can cream of mushroom soup
1/4 c milk
1/4 c white wine
Modifications: I used regular deli ham and a whole can of soup
Mix soup, milk and wine in small bowl
On each chicken breast, place one slice of ham and one slice of cheese; roll securing with toothpicks.
Season each roll with S&P
Place rolls in crock-pot and cover with soup mixture
Cover, cook on low 4-6 hours.
Served with: white rice, corn
Valerie's rating: *** 3 stars out of 5
Andrew's rating: *** 3.5 stars out of 5
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