Posts Tagged ‘Recipe’

Recipe of the Month

Wednesday, April 16th, 2014

Shrimp-and-Black Bean Stir Fry

Ingredients2285701_QFSAp049
  • 1/2 medium-size red onion, sliced
  • 1 medium-size red bell pepper, sliced
  • 3 tablespoons olive oil, divided
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 pound peeled and deveined large, raw shrimp
  • 3 garlic cloves, sliced
  • 1 cup chopped fresh mango or pineapple
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1/2 cup teriyaki baste-and-glaze sauce
  • 1/4 cup pineapple juice
  • Hot cooked rice
  • Garnish: cilantro leaves
Preparation
  1. Stir-fry onion and bell pepper in 1 Tbsp. hot oil in a large cast-iron skillet over medium-high heat 2 to 3 minutes or until lightly browned. Remove from skillet.
  2. Add corn and 1 Tbsp. oil to skillet; stir-fry 2 to 3 minutes. Remove from skillet.
  3. Pat shrimp dry. Add shrimp, garlic, and remaining 1 Tbsp. oil to skillet; stir-fry 2 to 3 minutes or just until shrimp begin to turn pink. Add mango and black beans; stir-fry 2 to 3 minutes or until thoroughly heated. Add teriyaki sauce and pineapple juice, and cook 1 to 2 minutes or until mixture begins to bubble. Stir in corn-and-onion mixture. Serve over hot cooked rice.

 

Note: We tested with Kikkoman Original Teriyaki Takumi Collection Sauce.

 

 

Southern Living-April 2014


Recipe of the Month

Tuesday, February 11th, 2014
Lemon-Rosemary-Garlic Chicken and Potatoes
 
Ingredients

2262401_QFSJa_354

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 (3.5-oz.) jar capers, drained
  • 2 lemons, sliced
  • 10 garlic cloves, smashed
  • 3 tablespoons fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 6 chicken legs (about 1 1/2 lb.)
  • 4 skin-on, bone-in chicken thighs (about 2 1/2 lb.)
  • 2 pounds small red potatoes
  • Crusty French bread
Preparation
  1. Preheat oven to 450°. Stir together first 8 ingredients in a medium bowl.
  2. Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
  3. Bake at 450° for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.
 
 
Southern Living-January 2014

Recipe of the Month

Tuesday, December 17th, 2013
Standing Rib Roast with Red Wine Mushrooms
 
Ingredients2248403_4Show12186
  • Roast
  • 1 (7-lb.) 4-bone prime rib roast, chine bone removed
  • 1/3 cup Dijon mustard
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons olive oil
  • 7 teaspoons kosher salt
  • 2 1/4 teaspoons freshly ground black pepper
  • Red Wine Mushrooms
  • 2 tablespoons butter
  • 2 (8-oz.) packages fresh mushrooms, quartered
  • 2 shallots, minced
  • 1/2 cup dry red wine
  • 1 cup beef broth
Preparation
  1. Prepare Roast: Let roast stand at room temperature 1 hour.
  2. Preheat oven to 450°. Whisk together mustard and next 3 ingredients; reserve 1 Tbsp. mixture. Rub remaining mixture over roast; sprinkle with salt and pepper. Place roast on a lightly greased rack in a roasting pan.
  3. Bake at 450° on lower oven rack 45 minutes. Reduce oven temperature to 350°; bake 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion registers 120° to 130° (medium-rare) or 130° to 135° (medium). Let stand 30 minutes; transfer roast to a serving platter, reserving drippings in pan.
  4. Meanwhile, prepare Red Wine Mushrooms: Skim fat from reserved drippings; place pan on stove top over 2 burners. Melt butter in pan over medium-high heat, stirring occasionally and moving pan as necessary to prevent hot spots. Add mushrooms; sauté 3 minutes. Add shallots; cook, stirring constantly, 3 to 4 minutes or until tender. Stir in wine; cook, stirring constantly, 2 minutes. Stir in broth; reduce heat to medium, and simmer, stirring constantly, 5 minutes. Stir in reserved 1 Tbsp. mustard mixture. Add salt and pepper to taste. Slice roast, and serve with mushroom mixture.
Note:
Ask your butcher: Have the chine bone removed. A thin bone that runs perpendicular to the rib bones, it will get in the way of slicing once the meat is roasted and has rested.
Roast like a pro: Start roasting at 450° for 45 minutes to form the caramelized crust. Then reduce the temperature and finish cooking to keep the inside pink and juicy.
The right temp: 125° for prime rib lovers. Remember: The internal temp on large roasts like this will continue to rise as the roast rests.
 
Southern Living – December 2013

Recipe of the Month

Monday, October 21st, 2013

Tomato Basil Lasagna Rolls

Ingredients2232901_Light0438
  • 10 uncooked lasagna noodles
  • 1 cup finely chopped sweet onion
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced and divided
  • 1 (24-oz.) jar tomato-and-basil pasta sauce
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon dried crushed red pepper
  • 1 cup low-fat ricotta cheese
  • 2 ounces 1/3-less-fat cream cheese, softened
  • 1 (14-oz.) can baby artichoke hearts, drained and quartered
  • 1 large egg white, lightly beaten
  • 1/4 cup torn fresh basil
  • 1/4 cup (1 oz.) freshly shredded Parmesan cheese
  • Toppings: fresh basil, Parmesan cheese
Preparation
  1. Preheat oven to 350°. Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.
  2. Sauté onion in hot oil in a 3-qt. saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.
  3. Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.
  4. Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.

Note: We tested with Classico Tomato & Basil pasta sauce.

 

Southern Living-October 2013


Recipe of the Month

Thursday, September 12th, 2013
 
Big Easy Gumbo

big-easy-gumbo-sl-l

Ingredients
1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
2 teaspoons Creole seasoning
2 teaspoons minced garlic
3 (14-oz.) cans low-sodium chicken broth
4 cups shredded cooked chicken
1/2 pound Andouille sausage, cut into 1/4-inch-thick slices
1 1/2 cups frozen black-eyed peas, thawed
1 pound peeled, large raw shrimp (1 6/20 count)
 
Preparation
  1. Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 to 7 minutes or until flour is chocolate colored. (Do not burn mixture.)
  2. Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and next 2 ingredients. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink.
Note: We tested with Zatarain’s Creole Seasoning and Savoie’s Andouille Sausage.
 
Southern Living Magazine

Recipe of the Month

Friday, August 9th, 2013

Chicken-Vegetable Kabobs with White BBQ Sauce

Ingredients2216801_WTCNA1732

  • 4 (12-inch) wooden skewers
  • 1 tablespoon coarsely chopped fresh rosemary
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon loosely packed orange zest
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon freshly ground black pepper
  • 6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
  • 1 small zucchini, cut into 1 1/2-inch pieces
  • 1 small summer squash, cut into 1 1/2-inch pieces
  • 1 red bell pepper, cut into 1 1/2-inch pieces
  • White Barbeque Sauce (recipe below)

Preparation

  1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.
  2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.

White Barbeque Sauce

  • 3/4 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, pressed
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1 1/2 teaspoons spicy brown mustard
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon sugar
  • 1/2 teaspoon table salt

Preparation

  1. Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, and salt. Refrigerate up to 1 week

 

Southern Living-August 2013


Recipe of the Month

Wednesday, July 10th, 2013

Summer Brunswick Stew

A light, summery broth lets the flavors of fresh-picked corn and lady peas shine. Stir in whatever barbecue sauce you have on hand–some are bolder or sweeter than others,  so start with the minimum amount and adjust according to taste.

Ingredients2201501_QFSJu7637
  • 1 Large sweet onion, diced
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 2 cups fresh lady peas or butter peas
  • 1 pound pulled barbecued pork (without sauce)
  • 1 pound Yukon gold potatoes, peeled and diced (about 2 cups)
  • 2 cups fresh corn kernels (about 4 ears)
  • 1 to 1 1/2 cups barbecue sauce
  • 2 cups peeled and diced tomatoes
 Preparation
  1. Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add broth and peas; bring to a boil, stirring often. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until peas are tender. Stir in pork and next 3 ingredients; cover and simmer, stirring occasionally, 15 minutes or until potatoes are tender. Add tomatoes, and season with salt and pepper to taste.
  2. Note: We tested with Kraft Original Barbecue Sauce.

 

Southern Living Magazine-June 2013


Recipe of the Month

Monday, April 22nd, 2013

Spaghetti with Sausage and Peppers

Ingredients

spaghetti-sausage-sl-1704073-l

8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Preparation

  1. Prepare pasta according to package directions.
  2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
  3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.

To freeze: Prepare recipe as directed. Cool 30 minutes. Place pasta mixture in a 13- x 9-inch baking dish. Cover tightly with plastic wrap and aluminum foil. Freeze up to 2 months. Thaw in refrigerator 24 hours. Preheat oven to 350°. Remove and discard plastic wrap and aluminum foil. Cover with aluminum foil, and bake at 350° for 40 to 45 minutes or until thoroughly heated.

Turkey Spaghetti With Sausage and Peppers: Substitute 1 (1-lb.) package Italian turkey sausage for mild Italian sausage. Remove and discard casings from sausage. Increase olive oil to 2 Tbsp. Cook sausage in 1 Tbsp. hot oil as directed in Step 2. Discard any drippings in Dutch oven. Proceed with recipe as directed, sautéing onion and next 3 ingredients in remaining 1 Tbsp. oil.

Southern Living Magazine


Recipe of the Month

Tuesday, March 12th, 2013

Grilled Chicken and New Potatoes

Use a foil packet as a fuss-free cooking vessel
for 2185201_QFSTh10556the leeks and potatoes (or any vegetable).

Ingredients

  • 1 medium leek
  • 1 1/2 pounds small new potatoes, halved
  • 2 tablespoons crushed red pepper-and-garlic seasoning (such as McCormick), divided
  • 4 tablespoons olive oil, divided
  • 1 1/2 teaspoons table salt, divided
  • 1 1/2 pounds chicken breast tenders
  • 2 tablespoons fresh lemon juice, divided
  • 2 bunches green onions

Preparation

  1. Preheat grill to 350° to 400° (medium-high) heat. Remove and discard root end and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand. Cut into thin slices.
  2. Toss together leek, potatoes, 1 Tbsp. garlic seasoning, 3 Tbsp. olive oil, and 1 tsp. salt.
  3. Divide leek mixture among 2 large pieces of heavy-duty aluminum foil. Bring foil sides up over mixture; double fold top and sides to seal, making packets.
  4. Grill foil packets, covered with grill lid, 12 minutes.
  5. Meanwhile, toss together chicken, 1 Tbsp. lemon juice, and remaining 1 Tbsp. garlic seasoning, 1 Tbsp. olive oil, and 1/2 tsp. salt.
  6. Shake foil packets, using tongs, and return to grill. At the same time, grill chicken, covered with grill lid, 5 minutes; turn chicken. Place green onions on grill, and grill chicken, onions, and foil packets 4 to 5 minutes or until chicken is done.
  7. Open foil packets carefully, using tongs. Arrange grilled vegetables, chicken, and green onions on a serving plate. Drizzle with remaining 1 Tbsp. lemon juice.

Southern Living-March 2013


Recipe of the Month

Monday, January 28th, 2013

Gumbo Gravy over Stone-Ground Grits

Ingredients2149901_Whatt0050
  • 1 pound large raw shrimp, peeled and deveined
  • 1 1/2 teaspoons Cajun seasoning
  • 6 ounces andouille sausage, diced
  • Vegetable cooking spray
  • 2 teaspoons vegetable oil
  • 1 cup diced sweet onion
  • 1/2 cup diced green bell pepper
  • 2 garlic cloves, minced
  • 3 tablespoons Browned Flour (instructions below)
  • 1 cup reduced-sodium, fat-free chicken broth
  • 1 cup sliced fresh okra
  • 2 large plum tomatoes, peeled, seeded, and diced
  • Slow-Cooker Stone-ground grits (instructions below)
  • Garnish: sliced green onions
  • Preparation
    1. Toss shrimp in Cajun seasoning in a medium bowl.
    2. Cook sausage in a large skillet coated with cooking spray over medium heat 5 minutes or until lightly browned. Add oil, onion, and next 2 ingredients; sauté 3 minutes or until tender. Sprinkle Browned Flour over sausage mixture; stir until blended. Stir in chicken broth, and increase heat to medium-high. Bring to a boil, stirring often, and boil, stirring occasionally, 3 minutes or until thickened. Add shrimp, okra, and tomatoes. Cook 5 minutes or just until shrimp turn pink. Serve over grits.

    Browned Flour

    Ingredients

    1 1/2 cups all-purpose flour

    Preparation
    1. Preheat oven to 400°. Spread flour in a 12-inch cast-iron skillet. Bake 20 to 25 minutes or until flour is the color of pecan shells, stirring with a wooden spoon every 7 minutes. Remove from skillet, and cool completely (about 30 minutes). Refrigerate flour in an airtight container up to 2 months.

    Slow-Cooker Stone-ground grits

    Ingredients
    • 1 1/2 cups uncooked stone-ground yellow grits
    • 4 1/2 cups water
    • Salt and freshly ground pepper to taste
    Preparation
    1. Stir together grits and water in a 3-qt. slow cooker. Let stand 2 minutes, allowing grits to settle to bottom; tilt slow cooker slightly, and skim off solids using a fine wire-mesh strainer. Cover and cook on HIGH 2 1/2 to 3 hours or until grits are creamy and tender, stirring every 45 minutes. Season with salt and freshly ground pepper to taste.

    Southern Living-January 2013




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