What's Cookin' ??

[moreluck]

SCALLOPED POTATOES


[SIZE=-1]4 Idaho Russet potatoes medium
1 tablespoon Kosher Salt
1 1/2 cups Heavy cream
1/2 teaspoon Black pepper
1 cup Cheddar cheese shredded
1 tablespoon Butter
1/3 cup Parmesan cheese
1 bunch Chives chopped
1 Sweet onion medium[/SIZE]


* Preheat oven to 375 degrees.
* Wash potatoes in cold water.
* Pour heavy cream into a large mixing bowl.
* Slice potatoes 1/8 thick.
* Add the potatoes to the mixing bowl and toss them in the heavy cream until each slice is coated with cream.
* Add Cheddar cheese, Parmesan cheese, sweet onions, kosher salt and black pepper to the mixing bowl. Toss until all ingredients are evenly mixed.
* Grease a large baking dish with butter (or Pam). Add all contents of the mixing bowl into the greased pan.
* Bake in the oven for 1 hour 30 minutes. Remove the potatoes from the oven and let stand for 5 minutes.
* Garnish potatoes with chopped chives and serve.

 

[moreluck]

Baked Rigatoni with Bechamel Sauce
Giada DeLaurentis

1 stick unsalted butter
1/2 cup plus 2 Tbls flour
1 quart whole milk, room temp.
pinch of nutmeg
1 cup grated fontina cheese
1/2 thinly sliced prosciutto, julienned
salt and pepper to taste
1 lb. dry rigatoni
3 Tbls. butter, diced

Preheat oven to 425 degrees. In a 2 qt. saucepan, melt butter over med. heat. Add flour and whisk until smooth, about 2 mins. Gradually add milk and continue to whisk until sauce is smooth. Simmer until it's thick enough to coat the back of a spoon (about 10 mins.) Remove from heat and stir in nutmeg, 1/2 cup of the fontina and prosciutto. Season with salt & pepper to taste; set aside.
Boil the rigatoni to al-dente. Drain and return pasta to pot and pour in the Bechamel sauce. Using a wood spoon, mix until pasta is coated with sauce. Pour pasta and sauce into a greased 13 x 9 baking dish. Sprinkle top with remaining 1/2 cup fontina cheese. Dot top with diced butter and bake for 25 mins or 'til bubbling and top is golden brown.

 

[moreluck]

Layered Taco Casserole

Ingredients

• 1 pound ground beef or pork
• 3/4 cup water
• 1 pkg. (1.25 oz.) McCormick original taco seasoning
• 1 to 3 teaspoon garlic powder
• 1 container (16 oz) cottage cheese
• 2 cups shredded sharp cheddar cheese
• 1 cup chopped onion or sliced green onion
• 12 6-inch corn tortillas
• 4 cups shredded lettuce
• 2 medium tomatoes chopped
• 1 sour cream (optional)

Preparation


Preheat oven to 350 degrees.
Lightly coat a 13 x 9 x 2 baking pan with nonstick cooking spray; set aside.
In large skilled cook meat until brown. Drain fat. Stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer,
uncovered, about 5 minutes or to desired consistency; set aside.
In mixing bowl combine cottage cheese, cheddar cheese and onion.
Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 45 minutes or until heated through.
Top with lettuce and tomatoes. Serve with sour cream, if desired.

 

[moreluck]

Braised Bacon Carolina Rice Gourmet | October 2009
by Edward Lee

It's pretty hard to upstage bacon, but if you get your hands on some heirloom Carolina Gold rice, the granddaddy of long-grain rices in the United States, that's what you might end up doing. Lee cooks it uncovered, which allows the water to evaporate and thus concentrates the richness of the chicken stock and tomato juice.
Yield: Makes 6 servings
Active Time: 30 min
Total Time: 1 hr

1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces
1 1/4 cups finely chopped onion
2/3 cup finely chopped celery
2 garlic cloves, minced
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1/4 teaspoon hot smoked paprika (piment&ocute;n picante)
4 cups chicken stock or reduced-sodium chicken broth
1/2 cup tomato juice
1 cup long-grain white rice (preferably Carolina Gold)
2 tablespoons chopped celery leaves
2 tablespoons unsalted butter
1/2 teaspoon kosher salt

Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.
Add stock and tomato juice and bring to a boil. Stir in rice and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and rice is cooked through, 20 to 25 minutes (rice will be moist rather than fluffy and dry). Stir in celery leaves, butter, kosher salt, and pepper to taste, then remove from heat and let stand 5 minutes.

 

[moreluck]

Grilled Chicken Fettucine Alfredo

Ingredients

• 3 Chicken breast
• 1/8 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/2 teaspoon Garlic powder
• 8 ounces Fettucine uncooked
• Fresh parsley chopped
• 1/2 cup Unsalted butter
• 1/2 cup Heavy cream
• 3/4 cup Parmesan cheese grated
• 1/8 teaspoon Salt
• 1/8 teaspoon Pepper

Preparation


Oil grate on grill and then preheat.
Season chicken breasts with 1st salt and pepper, and then garlic powder. Set aside. When grill is hot, cook chicken for 5-7 minutes per side, or until juices run clear. Set aside to rest for 10 minutes before slicing. Once sliced, set aside until ready to toss into fettucine later.
Cook fettucine in a large pot of boiling water for 8-9 minutes, or until al dente.
While noodles are cooking, prepare alfredo sauce by melting butter into cream in a separate small pot. Once butter is melted into cream, add parmesan cheese and 2nd salt and pepper . Stir to incorporate all ingredients into the sauce. Keep on low heat.
Drain noodles and then place drained noodles back into large pot. Add the alfredo sauce & grilled chicken and toss. Top with fresh chopped parsley. Serve with garlic bread on the side and/or a fresh salad

 

[moreluck]

Herb Pasta

• 1 lb rotini pasta or campanelle pasta
• 1 cup ricotta cheese, part-skim
• 1/4 cup feta cheese, crumbled
• 1/2 teaspoon lemon peel, freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh basil leaf, chopped
• 4 plum tomatoes

1. Heat large covered saucepot of salted water to boiling on high. Cook pasta as label directs.
2. Meanwhile, in bowl, combine ricotta, feta, lemon peel, and 1/4 tsp each salt and freshly ground pepper.
3. Reserve 1/3 cup pasta cooking water. Drain pasta and return to saucepot.
4. Stir reserved cooking water into ricotta mixture, toss with pasta to coat.
5. Stir in herbs and chopped tomatoes.
6. Enjoy!

 

[moreluck]

Beef Short Rib Stew


SERVES 6 ,

• 4 lbs beef short ribs, trimmed
• 2 lbs small red potatoes, scrubbed and scored
• 8 carrots, peeled and cut into chunks
• 2 large onions, cut into thick wedges
• 1 (12 ounce) bottle beer or non-alcoholic malt liquor
• 8 tablespoons french's spicy brown mustard
• 3 tablespoons french's classic worcestershire sauce
• 2 tablespoons cornstarch mixed with 2 tbsp. cold water

1. BROIL ribs 6-inches from heat until well-browned, about 10 minute Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.
2. COMBINE beer, 6 tablespoons mustard and 2 tablespoons Worcestershire. Pour over all. Cover pot. Cook on high-heat setting for 5 hours (or 10 hours on low setting) until meat is tender. Remove meat and vegetables with slotted spoon to platter; keep warm.
3. SKIM fat from broth. Pour broth into saucepan. Whisk cornstarch mixture into broth and simmer 2 minute until thickened, stirring often. Stir in remaining 2 tablespoons mustard and 1 tablespoons Worcestershire; heat through.
4. SERVE gravy with meat and vegetables.

 

[moreluck]

Stir Fried Rice

• 3 tablespoons canola oil
• 2 eggs, beaten
• 1 bunch scallions, roughly chopped
• 1 cup leftover pork, chicken, or beef, diced
• 1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
• 4 cups cold cooked white or brown rice
• 4 tablespoons soy sauce
• Salt and pepper to taste

Preparation

1 In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat.
2 Add the eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned.
3 Stir in the meat, vegetables, rice, and the remaining oil. Increase heat slightly and cook until the rice is crispy, about 5 minutes.
4 In a small bowl, combine the soy sauce with 4 tablespoons of water. Pour the mixture over the rice.
5 Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. 6 Season with the salt and pepper and serve, with extra soy sauce on the side.

 

[moreluck]

Creamy Cauliflower and Gruyere Gratain

• 2 heads cauliflower (cut the stems off and reserve for the sauce. The heads or tips are to be used in the casserole)
• 2 cups heavy cream
• 2 shallots, fine chopped
• 1 cup gruyere, shredded (swiss will work just fine for this)
• 1 tablespoon Grey Poupon
• 1 1/2 tablespoons horseradish sauce
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon butter

Topping

• 1 cup fresh breadcrumb (about 2 slices of fresh bread)
• 1 tablespoon melted butter
• 1 teaspoon dried parsley

1. Step 1.
2. Prepare your cauliflower, cut off the steams and rough chop the heads. Add the chopped cauliflower to a large bowl and set to the side.
3. Step 2.
4. To a medium pot, add the butter and melt on medium heat. Add the shallots and cauliflower stems chopped and cook just 4-5 minutes until slightly soft. Then to that, add the cream, grey poupon, horseradish sauce, salt, pepper, rosemary and nutmeg and bring to medium heat and cook until the cauliflower is soft. Should take about 5-8 minutes on a slow boil or simmer.
5. Step 3.
6. Transfer to a blender or if you want you can use an immersion blender for this. Blend until smooth and well combined and the cauliflower stems are pureed.
7. Step 4.
8. Add the cream sauce to the cauliflower and combine well.
9. Step 5.
10. Add the melted butter to the bread crumbs in a small bowl and mix well with 1 teaspoon dried parsley.
11. Step 6.
12. In a 13x9" casserole or baking dish sprayed with pam or lightly greased add the cauliflower mixture and top with the grated cheese, and then top with the bread crumb mixture. Bake 400 for 20-30 minutes on the middle rack uncovered.
13. Enjoy!

 

[moreluck]

Mini Crabcakes with Basil

Ingredients

• 1 pound fresh crabmeat
• 1/2 cup red bell pepper chopped
• 1/2 cup green onions chopped
• 3 tablespoon fresh basil
• 2 tablespoon fresh lemon juice
• 2 tablespoon mayonaise
• 1 tablespoon dijon mustard
• 1/2 t hop pepper sauce
• 1 dash of worcestershire sauce
• 1 large egg
• 2 1/2 cups panko bread crumbs
• 2 tablespoon butter
• 2 tablespoon olive oil

Instructions


Mix first 9 ingredients in a large bowl. Season with salt and pepper. Mix in 1/2 cup panko bread crumbs and egg. Shape crab mixture into patties using 1/4 cup for each. Coat crabcakes with panko bread crumbs. Melt butter and olive oil in a heavy skillet over medium heat. Add crab cakes and cook until golden brown, about 4 minutes.

 

[moreluck]

Southwestern Pasta


1/4 cup olive oil
2 onions chopped
1 garlic clove minced
3/4 teaspoon Tabasco sauce
1/4 teaspoon salt
2 tablespoons cilantro
1/4 teaspoon sugar
12 ounces angel hair pasta

1. cook pasta al dente.
2. chop onions.
3. mince cilantro & garlic
4. saute onions & garlic in oil till tender.
5. add all ingredients except pasta, bring to simmer,reduce heat and simmer about 30 mins till thickened.
6. Toss pasta with sauce.

 

[moreluck]

This sounds so simple.....I wonder if it's any good?


DIET COKE CHICKEN
Makes 4 servings

4 skinless boneless chicken breasts
1 cup catsup
12 oz can diet cola

Put chicken in non-stick skillet. Pour catsup and diet cola over the
top. Bring to boil. Cover, reduce heat and cook for 45 minutes.
Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres
to the chicken. It turns into the most incredible BBQ sauce.

 

[moreluck]

Mmmm Skinny Meatballs

Serve them with egg noodles, and they always get eaten right up!



SERVES 3 -5 , 15 meatballs

• 1 lb lean ground beef or lean ground turkey
• 1/4 cup Egg Beaters egg substitute
• 2 tablespoons water
• 1/2 cup rolled oat
• 1/4 cup onion, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon worcestershire sauce
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 cup skim milk
• 1/2 cup sliced mushrooms

1. Mix together first 8 ingredients.
2. Roll into balls about 1 inch in diameter, and place on a broiler pan.
3. Bake at 350 for 15 minutes.
4. Turn meatballs over, and bake for an additional 10-15 minutes, or until meatballs are no longer pink in the center.
5. In a large pot, mix together soup, milk, mushroom, and heat.
6. Remove any excess fat from meatballs and simmer in the soup gravy until ready to serve.

 

[moreluck]

Asian Pork Chops




SERVES 4 , 1 pork chop

• 4 pork chops, 1 inch thick
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1/2 cup chicken broth
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tablespoons ketchup
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic salt, plus extra for seasoning the chops

1. Preheat oven to 350.
2. Sprinkle pork chops on both sides with garlic salt. Heat oil in a cast iron skillet or other oven proof skillet over medium-high heat.
3. Brown pork chops on each side.
4. In a small bowl combine sesame oil, broth, honey, soy sauce, ketchup, crushed red pepper flakes, and garlic salt. Pour over the pork chops.
5. Place skillet in the oven and bake uncovered for 1 hour or until pork chops are done.

 

[moreluck]

Bacon and Cheese Potatoes

Ingredients:
4 large baking potatoes, peeled, sliced
1 chopped onion
1/2 cup celery
1/2 cup green pepper
6 slices bacon, cooked, crumbled
2/3 cup butter or margarine
1 cup shredded cheddar cheese



Directions:
Place potato slices on large piece of foil. Cover with onion, celery, green pepper. Season with salt, pepper, butter. Sprinkle with bacon, cover with cheese.

Seal tightly. Bake at 350 degrees friend for 1 hour.

 

[moreluck]

Seafood Scampi


I SERVES 6

• 1/2 cup chopped fresh parsley
• 1/2 cup butter, softened
• 1/4 cup lemon juice, fresh
• 2 tablespoons heavy cream
• 1 teaspoon salt
• 1 teaspoon worcestershire sauce
• 4 garlic cloves, minced
• 1 lb sea scallops
• 1 lb medium shrimp, shelled and deveined
• 3 teaspoons olive oil
• 2 plum tomatoes, seeded and chopped
• 1/2 cup thinly sliced fresh basil
• 1/4 cup dry white wine

1. In bowl, mix first 7 ingredients. Pat seafood dry.
2. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add scallops and cook 2 to 3 minutes or until just opaque, turning over once. Transfer to medium bowl. Add remaining oil to skilled and cook shrim 2 to 3 minutes or until just opaque, stirring frequently. Transfer to same bowl.
3. Add tomatoes, basil and wine to skillet; cook until almost dry, stirring. Stir in butter mixture until just melted. Remove from heat; stir in seafood.

 

[moreluck]

Stuffed Chicken Breasts


6 boneless chicken breast halves
1 (8 ounce) package cream cheese
1/2 cup chopped cooked spinach
2 garlic cloves, minced
1/4 cup parmesan cheese
1/8 teaspoon nutmeg
salt & pepper
1/4 cup chopped roasted red peppers
1 egg, beaten with 1 tablespoon water
1/4 cup flour
1/2 cup seasoned dry bread crumbs
3 tablespoons butter, melted

1. Heat oven to 375 degrees.
2. Flatten chicken between plastic, to 1/4 inch thick.
3. In large bowl, beat cream cheese with spinach, roasted red pepper, garlic, parmesan, nutmeg, salt and pepper until combined.
4. Spoon equal amount of mixture across narrow end of each breast.
5. Roll jelly roll style tucking in the ends.
6. Dip in flour, next the beaten egg; roll in breadcrumbs.
7. In baking dish arrange chicken seam side down in one layer.
8. At this point refrigerate a few hours so your breading will adhere to the rolls.
9. When ready to cook; remove from refrigerator.
10. Drizzle with melted butter.
11. Bake 45-50 minutes or until golden brown.
12. *****After 30 minutes lower oven to 350*.
13. I told you these were versatile.
14. Go for brie cheese, chopped mushrooms, ham,.
15. pine nuts, pistachios, crab meat etc.Try whatever you fancy.It will be a hit!

 

[moreluck]

Red Beans And Rice With Smoked Sausage

Ingredients:
1 pound dried red beans
1 clove garlic, chopped
1 1/2 pound smoked sausage, cut into chunks
1 teaspoon dried thyme
1 teaspoon ground pepper
8 ounces smoked ham shanks
1/2 teaspoon sage
1 large onion, chopped
1 pinch cayenne pepper
salt, to taste
freshly cooked rice



Directions:
Place beans in Dutch oven and cover generously with water. Let soak 30 minutes.

Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours).

Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.

 

[moreluck]

Velveeta Cheesy Chicken & Broccoli Rice
What You Need!

1 lb. boneless skinless chicken breasts, cut into bite-size pieces


1 can (14-1/2 oz.) chicken broth


2 cups instant white rice, uncooked


1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes


1 pkg. (10 oz.) frozen chopped broccoli, thawed



Make It!




COOK chicken in large nonstick skillet on medium-high heat 5 min. or until chicken is done.
STIR in broth. Bring to boil.
ADD rice, VELVEETA and broccoli; cover. Remove from heat. Let stand 10 min. Stir until VELVEETA is completely melted and mixture is well blended.

 

[moreluck]

Crispy Oven Baked Chicken
2 cups cornflake crumbs
1/2 cup Parmesan cheese -- grated
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
3 eggs
24 , 4 ounce skinless chicken drumsticks

Preheat oven to 350 degrees friend.
Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.
Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.
Bake in 350 degrees friend oven, without turning, for 1 hour or until internal temperature registers 180 degrees friend on instant-read thermometer. Serve the chicken hot, warm or chilled.