Month: November 2010

Chicken Noodle Soup
Food Network Kitchens

Recipe courtesy Food Network Kitchens

Show: How To Boil WaterEpisode: Soup for the Soul

Rated: 5 stars out of 5Rate itRead users’ reviews (16)

* Filed under: Pasta, Noodles, Poultry, Chicken, Poultry,
more
o Dish : Soup
o Technique : Simmer
o Nutrition : Low Calorie
o CookingStyle : Healthy
o Season : Winter

* RECIPE
* RATINGS & REVIEWS(16)

*
Cook Time:

18 min
*
Level:

Easy
*
Yield:

4 servings

Close
Times:

Prep
10 min
Inactive Prep
—
Cook
18 min
Total:
28 min

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Ingredients

* 1/2 medium onion, thinly sliced
* 1 small carrot, thinly sliced
* 2 stalks celery, thinly sliced
* 2 sprigs fresh thyme
* 2 sprigs flat-leaf parsley
* 6 cups chicken broth, homemade or low-sodium canned
* 1/2 cup water
* Kosher salt and freshly ground black pepper
* 1/3 pound egg noodles (preferably wide ones)
* 1 1/4 cups shredded cooked chicken (meat from about 1 breast)
* 1 tablespoon whole flat-leaf parsley leaves, and/or 1 tablespoon fresh dill fronds, for garnish

Directions

Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper, to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning, if necessary, with salt and pepper. Serve garnished with parsley and dill.

Southern Biscuits
Ingredients

* 2 cups flour
* 4 teaspoons baking powder
* 1/4 teaspoon baking soda
* 3/4 teaspoon salt
* 2 tablespoons butter
* 2 tablespoons shortening
* 1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Orzo with Parmesan and Basil

Ingredients

* 2 tablespoons butter
* 1 cup uncooked orzo pasta
* 1 (14.5 ounce) can chicken broth
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh basil
* salt and pepper to taste
* 2 tablespoons chopped fresh basil

Directions

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 – 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Chicken Breasts with Balsamic Vinegar and GarlicOriginal Recipe Yield 4 servings

Ingredients

* 4 skinless, boneless chicken breasts
* salt and pepper to taste
* 3/4 pound fresh mushrooms, sliced
* 2 tablespoons all-purpose flour
* 2 tablespoons olive oil
* 6 cloves garlic
* 1/4 cup balsamic vinegar
* 3/4 cup chicken broth
* 1 bay leaf
* 1/4 teaspoon dried thyme
* 1 tablespoon butter

Directions

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

INGREDIENTS**
1/2 cup unsalted butter, softened
1/2 cup organic or natural peanut butter
1/2 cup organic dark brown sugar
1/2 cup organic cane sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
1 free range or organic egg
1 1/2 cups unbleached all-purpose flour

Beat butter and peanut butter together with an electric mixer, about 30 seconds.
Add the sugars, baking soda and powder, and beat until combined.
Add the vanilla and the egg and beat until combined.
Stir in the flour incrementally on slowest speed until incorporated. The dough will become thick and difficult to work with.
I suggest you chill it for an hour or so until it’s easier to work with.
Heat oven to 350 degrees F.
Roll dough into 1-inch balls and place them a few inches apart on ungreased cookie sheets lined with parchment paper.
Butter the tines of a large fork and use it to press the cookies flat. Make a design of perpendicular lines with the fork. Re-butter the fork as necessary.
Bake for 10 minutes or until just starting to brown around the edges. Let cookies rest for 2 minutes, move onto cooling racks to cool.
Cookies can be stored for up to 10 days at room temperature in an airtight sealed container.

** Note — all of these ingredients can be found organic!

Apricot Chicken

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Cheap and Easy Entertaining

Rated: 4 stars out of 5Rate itRead users’ reviews (200)

* Filed under: Vinegar, Fruit, Apricot, Fruit, Meat,
more
o Cuisine : American , General
o Season : Fall , Spring , Summer

* RECIPE
* RATINGS & REVIEWS(200)

*
Cook Time:

25 min
*
Level:

Easy
*
Yield:

6 servings

Close
Times:

Prep
10 min
Inactive Prep
—
Cook
25 min
Total:
35 min

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Ingredients

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 pounds chicken tenderloins, cut in 1/2 across on an angle
* Salt and pepper
* 1 large onion, chopped
* 2 tablespoons cider or white wine vinegar
* 12 dried pitted apricots, chopped
* 2 cups chicken stock
* 1 cup apricot all fruit spread or apricot preserves
* 3 tablespoons chopped flat-leaf parsley, for garnish

Directions

Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Drop Biscuit Chicken Pot Pie
Serves 4
Tags: soups and stoups brunch dinner lunch casserole rice, grains and breads poultry vegetables bake poach simmer
Submitted by
Rachael Ray
A Week in a Day
on 10/13/10

Rach shows us how to prepare poached chicken to be incorporated into a tasty chicken pot pie.
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Ingredients

Poached Chicken:

* 1 large chicken (5-6 pounds)
* Kosher salt or sea salt
* 2 medium onions, peeled and halved, attached at root end
* 3-4 ribs celery, halved
* 1 carrot, peeled and halved
* 1 large bundle herbs, including thyme, rosemary, parsley and fresh bay leaves
* 1 lemon, thickly sliced

Drop Biscuit Chicken Pot Pie:

* 2 tablespoons extra virgin olive oil (EVOO)
* 16 button mushrooms, sliced or quartered
* 2 medium carrots, peeled and diced
* 1 potato, peeled and chopped
* 3-4 small ribs celery, chopped
* 1 medium onion, chopped
* Salt and freshly ground black pepper
* 4 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 quart chicken stock, homemade or store-bought
* 3-4 sprigs tarragon, leaves chopped
* 1 rounded tablespoon Dijon mustard
* 1 1/2 pounds poached chicken, diced or shredded
* 1 cup frozen peas
* 1 package drop biscuit mix, prepared according to package directions, such as Jiffy brand
* Fresh chives or parsley or fresh or dried dill, finely chopped, to add to biscuit mix

Preparation

To make the poached chicken: Wash and dry the chicken and season the inside and outside with salt inside. Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top. Set the chicken on top of the vegetables and cover with water. Bring the water to a boil over medium heat, then reduce the heat and gently poach the chicken at a low simmer for 1 hour. Occasionally, skim off any foam that rises to the top. Turn off the heat and let the chicken stand covered for 1 hour more.

Remove the chicken from the pot to a platter. Strain the liquid, then add about 3 1/2 quarts back to the pot. Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock.

Remove the skin of the chicken. Pull the meat from the bones, then dice or shred the meat with forks.

Refrigerate the stock and chicken until ready to use.

This recipe yields about 2 1/2-3 pounds picked meat and 2 quarts concentrated stock.

To make the Drop Biscuit Chicken Pot Pie: Heat a high-sided skillet over medium heat with EVOO, two turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes. Add the carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.

Meanwhile, heat a pot over medium-high heat and add the butter. Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7-8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard.

Pour the sauce into the vegetables and stir. Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners.

Pre-heat the oven to 375°F.

Prepare the drop biscuit mix for eight biscuits and stir in a little chives, parsley or dill for flavor. Top the chicken casserole or crocks with drop biscuits and arrange them on a baking sheet. Bake in the center of oven at 375°F until the casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.

Roast Chicken

Ingredients

* 2 (4 to 5 pound) chickens, washed and dried
* 4 tablespoons chopped fresh thyme leaves
* Salt and freshly ground black pepper
* 1 stick softened butter
* 2 heads, plus 4 cloves garlic
* 12 small potatoes, halved
* 4 small onions, peeled and quartered, attached at root end

* Extra-virgin olive oil, for liberal drizzling
* 6 sprigs rosemary, leaves finely chopped
* 1 tablespoon fennel seeds or fennel pollen
* 1 lemon, halved
* 1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
* 2 limes, halved

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Directions
Preheat the oven to 475 degrees F.

Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.

Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.

Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.

For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.

Crab Cake Mac N Cheese

Crab Cake Mac N Cheese
Rachael Ray

Recipe courtesy Rachael Ray
Show: Rachael Ray’s Week in a Day Episode: From a Taco to Morocco
View

Total Time:

1 hr 10 min

* Prep: 30 min
* Inactive Prep: —
* Cook: 40 min

* Level: Easy
* Yield: 4 to 6 servings

Ingredients

* Salt
* 1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)
* 2 tablespoons extra-virgin olive oil
* 6 tablespoons butter
* 3 ribs celery with leafy tops, finely chopped
* 1 medium onion, finely chopped
* 1/2 small red bell pepper, seeded and finely chopped
* 3 to 4 cloves garlic, finely chopped
* 1 bay leaf
* About 2 tablespoons freshly chopped thyme leaves, several sprigs
* About 1 tablespoon grated lemon zest
* Freshly ground black pepper

* 3/4 pound fresh lump crabmeat, picked for shells and flaked
* 1 tablespoon seafood seasoning (recommended: Old Bay)
* 3 tablespoons all-purpose flour
* 2 1/2 cups milk
* Freshly grated nutmeg, to taste
* 1 tablespoon Dijon mustard
* 1/3 pound, about 1 rounded cup grated sharp white Cheddar
* 1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese
* 3 tablespoons hot sauce (recommended: Frank’s Red Hot)
* 1 cup panko bread crumbs
* A generous handful flat-leaf parsley, finely chopped
* 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls

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Directions
Bring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.

Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.

In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.

Preheat the oven to 375 degrees F.

To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.

Good Eats Roast Turkey

Ingredients

* 1 (14 to 16 pound) frozen young turkey
*

For the brine:

* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons allspice berries
* 1 1/2 teaspoons chopped candied ginger
* 1 gallon heavily iced water
*

For the aromatics:

* 1 red apple, sliced
* 1/2 onion, sliced
* 1 cinnamon stick
* 1 cup water
* 4 sprigs rosemary
* 6 leaves sage
* Canola oil

Directions

Click here to see how it’s done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.