Recipes

Ingredients
4 pints small tomatoes, quartered
1 teaspoon sugar
1 teaspoon kosher salt or ¹⁄₂ teaspoon table salt
1 pound penne pasta, or other short pasta
1 large shallot, minced
4-5 cloves garlic, minced
Juice of 1 lemon
¹⁄₄ cup olive oil (I used garlic olive oil.)
¹⁄₄ cup balsamic vinegar
2 tablespoons fresh basil, chopped
Freshly ground black pepper
16 ounces fresh mozzarella cheese, cut into ¹⁄₂-inch cubes and frozen for 10-15 minutes

Instructions
1. Toss tomatoes, sugar, and ¹⁄₂ teaspoon salt in large bowl. Let stand 30 minutes. Transfer tomatoes and any accumulated liquid to salad spinner and spin to remove seeds and liquid. Return tomatoes to bowl. Reserve tomato liquid. 

2.  Meanwhile, bring a large pot of salted water to boil and cook pasta as instructed on packaging.  Drain well. 

3. Add reserved tomato liquid, shallot, garlic, lemon juice, olive oil, vinegar, basil, and black pepper to a small saucepan.  Bring to simmer over medium heat, stirring, until slightly thickened, about 5-10 minutes.  Remove from heat and cool slightly. 

4. Add vinegar mixture to tomatoes and stir to coat.  Add pasta and stir.  Add frozen mozzarella and stir well.  Check for seasoning and add extra salt and pepper if desired.  Serve warm, room temperature, or cool. 

Comments
It’s safe to say that I love pasta, tomatoes, basil, mozzarella, and balsamic vinegar.  I’ve been dreaming about some sort of pasta Caprese recipe and thinking about how I could make it better with the grape tomatoes that I’m willing to buy in the winter.  There are some aspects of Cherry Tomato Pasta Caprese that seemed great and then some aspects of Pasta Caprese that were good, so I ended up combining the parts I liked most and coming up with this recipe.  It was delicious.  I could have eaten the entire bowl and been quite content.  (Although I would have regretted it later, I’m sure!)

Shown here with Mom’s Chicken.

Person - Gwen

Ingredients
2 tablespoon unsalted butter, softened
3 cloves garlic, minced
¹⁄₂ teaspoon fresh rosemary, minced
Salt and pepper
4 bone-in, skin-on split chicken breasts (about 3 pounds)
¹⁄₄ cup balsamic vinegar
2 tablespoon brown sugar

Instructions
1. Adjust bottom oven rack to lowest position (rack should be 13 inches from broiler element) and top rack to highest position (rack should be 5 inches from broiler element) and heat broiler. Line bottom of broiler pan with foil and fit with slotted broiler pan top.

2. Combine butter, garlic, rosemary, ¹⁄₄ teaspoon salt and ¹⁄₄ teaspoon pepper in bowl. Pat chicken dry with paper towels and, using fingers, carefully loosen skin from meat. Spoon butter mixture under skin of each breast, then work butter evenly under skin. Season with salt and pepper and arrange chicken skin side down on broiler-pan top.

3. Broil on lower rack until just beginning to brown, 10 to 15 minutes. Turn chicken skin side up and continue to broil until skin is slightly crisp and chicken registers 160 degrees, 10 to 15 minutes. Move pan to upper rack and broil until skin is spotty brown and crisp, about 1 minute.

4. While chicken is cooking, simmer vinegar and sugar in small saucepan set over medium heat until slightly thickened, about 3 minutes. Brush vinegar glaze over cooked chicken. Serve. 

Comments
I’m not usually a fan of dealing with bone-in chicken since I find it complicated to eat.  However I saw this recipe in the 2007 Cook’s Country Annual and decided to give it a go since I’m on a balsamic vinegar kick.  It smelled so fantastic while cooking that even Lance commented on it!  The chicken was tender, moist, and tasty.  I wish I had reduced the balsamic mixture a bit more than I did, but I’ll know for next time. 

Shown here with Stir-Fried Sesame Broccoli.

Cook’s Country 2007

Ingredients
-- 1 ¹⁄₂-Pound Loaf –
³⁄₄ cup sourdough starter
¹⁄₂ cup fat-free milk (Or ¹⁄₂ cup water and 2 tablespoons dry milk.)
2 tablespoons unsalted butter, melted
1 ¹⁄₂ tablespoons honey
3 cups bread flour
1 ¹⁄₂ teaspoons salt
2 teaspoons bread machine yeast

-- 2-Pound Loaf –
1 cup sourdough starter
³⁄₄ cup fat-free milk (Or ³⁄₄ cup water and 3 tablespoons dry milk.)
3 tablespoons unsalted butter, melted
2 tablespoons honey
4 cups bread flour
2 teaspoons salt
2 ¹⁄₄ bread machine yeast

Instructions
1. Place all ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)

2. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Comments
This is another recipe from the fabulous The Bread Lover’s Bread Machine Cookbook.  It was very challenging to wait for the loaf to fully cool before slicing, but I managed.  Then I ate half of the loaf with Brummel.  It was perfect.  This is just what I want sourdough bread to be, nice and tangy with a great crust.

The Bread Lover’s Bread Machine Cookbook

Ingredients
For the stew
5 cups chicken broth
2 pounds boneless, skinless chicken breasts
5 tablespoons unsalted butter
4 carrots, peeled and sliced into ¹⁄₄-inch thick rounds
1 large onion, chopped fine
1 teaspoon salt
3 cloves garlic, minced
6 tablespoons all purpose flour
³⁄₄ cup dry sherry
¹⁄₃ cup half and half
¹⁄₂ teaspoon dried thyme
2 bay leaves
¹⁄₂ teaspoon pepper
1 ¹⁄₂ cups frozen peas
4 tablespoons fresh parsley, minced

For the dumplings
2 cups all purpose flour
1 tablespoon baking powder
¹⁄₂ teaspoon salt
1 ¹⁄₃ cups half and half

Instructions
1. For the stew: Bring broth to simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with foil. Transfer broth to large bowl.

2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scrapping up browned bits. Stir in reserved broth, half and half, thyme, bay leaves, and pepper and bring to boil. Cover, reduce heat to low, and simmer until stew thickens, about 20-30 minutes.

3. For the dumplings: Stir flour, baking powder, and salt in large bowl. Stir in half and half until incorporated (dough will be very thick and shaggy).

4. To finish: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 tablespoons parsley. using 2 large soup spoons or small ice cream scoop, drop golf ball-sized dumplings onto stew about ¹⁄₄ inch apart (you should have 16 to 18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve. 

Comments
Chicken and Dumplings is one of those foods that I’ve managed to live 32 years without ever having.  When I saw this recipe in the 2007 Cook’s Country Annual, I decided that I should rectify that and give it a go.  I didn’t have very high expectations; I’ve heard horror stories of heavy and unappetizing dumplings.  Art also had some wariness due to poor experiences in the past. 

But I put aside my fears and I am so glad I did!  The dumplings were delicious balls of perfection, the soup was thick, rich, and full of flavor, and the two combined was just great!  This is a perfect cold weather meal and came together in under an hour.  I will definitely be making this again especially considering both the guys enjoyed it as well!  Yum.

Cook’s Country 2007

Ingredients
4 cups chicken broth
2 cups water
1 pound broccoli, cut into florets and stems cut into ¹⁄₂ inch pieces
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons olive oil
1 small onion, minced
1 clove garlic, minced
1 ¹⁄₂ cups rice (I prefer Arborio but you can use almost any rice for risotto.)
¹⁄₂ cup white wine
¹⁄₂ cup Parmesan cheese, grated or shredded
Salt and pepper, to taste

Instructions
1. Bring the broth and water to a boil in a large saucepan.  Reduce heat to medium and cook broccoli florets for 3 minutes or until just tender.  Remove the florets with a slotted spoon and reserve. 

2. Add the broccoli stems, zest and lemon juice to the broth and simmer for 5 minutes. 

3. Meanwhile, heat the oil over medium heat in a large saucepan.  Add the onion and garlic and cook, stirring, until the onion is softened.  Add the rice and stir until well coated with oil. 

4. Add the wine to the rice mixture and cook, stirring, until the liquid has evaporated.  Using a slotted spoon transfer the broccoli stem pieces to the rice mixture and stir.  Working with ¹⁄₂ to 1 cup at a time add the broth mixture to the rice mixture.  Stir often until all of the liquid has been absorbed before adding more.  It should take about 20 minutes for the rice to absorb all of the liquid. 

5. Stir in the reserved broccoli florets and stir until heated through.  Remove the pan from heat and add the Parmesan cheese.  Season with salt and pepper, serve. 

Comments
I have no idea where I first found this recipe but I remember I found it when I was cooking for Lance and was only really certain that he liked rice.  And steak.  He always loves steak.  I had exhausted all of my tried and true risotto recipes so I found this one somewhere online and gave it a go.  It was pretty disappointing the first time since the original recipe called to keep the florets and stems in the simmering liquid for entirely too long.  All of the broccoli bits were mushy and gray by the time the rice was finished cooking.  I tweaked it in order to keep the broccoli delicious and I’m so glad it worked!  We all greatly enjoyed this and I’ll be making it again without a doubt.

I’m still glad I know that Lance will eat more than just rice now!

Shown here with Balsamic Pork Tenderloin with Shallots.

Unknown

Ingredients
5 teaspoons olive oil, divided
1 (1 pound) pork tenderloin, trimmed and cut crosswise into ¹⁄₂-inch thick slices
Salt and pepper, to taste
2 ¹⁄₄ cups shallots, thinly sliced (The recipe said this would be about 8, but my shallots were HUGE so I used only 4.)
1 clove garlic, minced
¹⁄₂ cup water
2 tablespoons balsamic vinegar

Instructions
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove from pan, and keep warm.

2. Add remaining 4 teaspoons oil to pan; reduce heat to medium. Add shallots to pan; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in ¹⁄₂ cup water and vinegar; simmer 6 minutes. Season with salt and pepper. Spoon shallot mixture over pork. Serve immediately. 

Comments
This recipe is from the 2010 Cooking Light Annual and I thought it was a little strange that it said to cut the tenderloin into pieces before cooking it.  However, I gave it a go, and was very pleased with the results!  The pork was nice, tender, and seared well.  The shallots were delicious and vinegary. 

Shown here with Lemon Broccoli Risotto.

Cooking Light 2010

Ingredients
12 (6-inch) corn tortillas
1 tablespoon unsalted butter
2 medium onions, chopped fine
1-2 jalapeño peppers, minced (I was feeling unadventurous and used only half of a pepper.)
2 teaspoons ground cumin
2 (10-ounce) cans Ro-Tel tomatoes
5 tablespoon all purpose flour
1 cup half and half
3 cups chicken broth
3-4 boneless, skinless chicken breasts, cut into bite size pieces
2 tablespoon fresh cilantro, minced
4 cups colby-jack cheese, shredded (I used cheddar jack since that’s what Art bought.)
2 ¹⁄₄ cups Fritos corn chips, crushed (Most of a 9 ounce bag.)

Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450*F. Lay tortillas on two baking sheets, lightly coat both sides with cooking spray, and bake until slightly crisp and browned, about 12 minutes. Cool slightly, then break into bite-sized pieces. Using potholders, adjust top oven rack to middle position.

2. Heat butter in Dutch oven over medium-high heat. Cook onions, chiles, and cumin until lightly browned, about 8 minutes. Add tomatoes and cook until most of the liquid has evaporated, about 10 minutes. Stir in flour and cook 1 minute. Add cream and broth, bring to simmer, and cook until thickened, 2 to 3 minutes. Stir in chicken and cook until no longer pink, about 4 minutes. Off heat, add cilantro and cheese and stir until cheese is melted. Season with salt and pepper.

3. Scatter half of tortilla pieces in a 13 by 9-inch baking dish. Spoon half of filling evenly over tortillas. Scatter remaining tortillas over filling, then top with remaining filling.

4. Bake until filling is bubbling, about 15 minutes. Sprinkle Fritos evenly over top and bake until Fritos are lightly browned, about 10 minutes. Cool casserole 10 minutes. Serve. 

Comments
Apparently this is trashy eats week between this and Beef Taco Bake!  However trashy this looks, and is, it was still extremely tasty.  I’m glad I reduced the amount of jalapeño the recipe called for since it was almost at the top of my spice range.  The recipe is from the 2007 Cook’s Country Annual and came together very easily.  I think that, next time, I’d serve it with yellow rice or a nice, green salad.

Cook’s Country 2007

Ingredients
2 (10 ounce) cans Ro-Tel tomatoes, drained with ¹⁄₂ cup liquid reserved
1 (16 ounce) can refried beans
1 tablespoon hot sauce (I used Sriracha.)
¹⁄₄ cup fresh cilantro, chopped
3 cups Mexican cheese blend, shredded
1 ¹⁄₂ pounds lean ground beef
1 (1.25 ounce) package taco seasoning mix (I prefer the low-sodium varieties.)
12 taco shells
3 green onions, sliced thin

Instructions
1. Adjust the oven rack to upper-middle position and heat oven to 475*F. Combine half of tomatoes, beans, hot sauce, and cilantro in a 13 by 9-inch baking dish and spread evenly.  Sprinkle with 1 cup cheese.

2. Cook beef in large nonstick skillet over medium-high heat until no longer pink. Pour off fat, and then stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.

3. Spoon 1 tablespoon cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes. Sprinkle with green onions. Serve. 

Comments
This recipe is from the 2007 Cook’s Country Annual and just like a fun, easy, and tasty dish to make.  Turns out, it was!  I did find it to be a tidge too spicy, but I had intended to serve it with lettuce and completely forgot this plan once I was in the store.  I think that lettuce or even a dollop of sour cream would have taken the heat down the tiny notch I would have preferred.  Art and Lance felt it was perfect. 

This came together surprisingly quickly and I think it was ready in just about 30 minutes.  I will definitely be making this again!

Cook’s Country 2007

Ingredients
For the topping
2 medium onions, thinly sliced
¹⁄₄ cup all purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
2-3 tablespoons olive oil

For beans
1 pound fresh green beans, rinsed, trimmed and cut in half

For sauce
2 tablespoons unsalted butter
12 ounces mushrooms, sliced
1 teaspoon kosher salt
¹⁄₂ teaspoon freshly ground black pepper
2 cloves garlic, minced
¹⁄₄ teaspoon ground nutmeg
2 tablespoons all purpose flour
1 cup chicken broth (Vegetable broth works as well.)
1 cup half and half

Instructions
1. Preheat oven to 475*F.  Combine the onions, flour, panko, salt and olive oil in a large mixing bowl and toss to combine.  Spread the onions out on a large baking sheet and bake in the oven until golden brown, tossing every 10 minutes, about 30 minutes.  Remove from oven and set aside.  Reduce oven heat to 400*F. 

2. Meanwhile, bring a large pot of salted water to boil.  Add the green beans and blanch for 5 minutes.  Drain in a colander and rinse well with cold or ice water to stop cooking.  Drain well and set aside. 

3. Melt the butter in a large oven-safe skillet or Dutch oven over medium-high heat.  Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms give up some of their liquid, about 4 to 5 minutes.  Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.  Sprinkle the flour over the mixture and stir to combine, cook for 1 minute.  Add the broth and half and half.  Bring to a simmer and stir until the mixture thickens, about 5 to 10 minutes. 

4. Remove from the heat and stir in ¹⁄₄ of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve. 

Comments
This recipe is from my favorite food tv personality, Alton Brown.  I saw him prepare it a few years ago and, although it looked good, I dismissed it because I was quite happy with the Traditional Green Bean Casserole that I’d grown up eating. 

Time passed and I realized, at Thanksgiving 2009, that traditional Green Bean Casserole just wasn’t doing it for me anymore.  I remember Alton Brown’s recipe and decided to give it a try with my mom over Christmas.  We were all very pleased with the results so I made it again to be able to post it here. 

I think this recipe has won a spot in my Thanksgiving repertoire! 

Shown here with Pineapple Stuffing (and store-bought ham).

Internet - Alton Brown

Ingredients
Cake
³⁄₄ cup Dutch-processed cocoa powder plus extra for dusting pan
¹⁄₂ cup water, boiling
2 ounces bittersweet chocolate, chopped, or equal amount of chips
2 cups all purpose flour
2 cups pecans or walnuts, chopped fine (optional)
2 cups powdered sugar
1 teaspoon salt
5 large eggs, room temperature
1 tablespoon vanilla extract
1 cup sugar
³⁄₄ cup light brown sugar, packed
2 ¹⁄₂ sticks unsalted butter, softened

Chocolate Glaze
³⁄₄ cup half and half
¹⁄₄ cup light corn syrup
8 ounces bittersweet chocolate, chopped, or equal amount of chips
¹⁄₂ teaspoon vanilla extract

Instructions
1. For the cake: Adjust oven rack to lower-middle position and heat oven to 350 *F. Grease 12-cup Bundt pan and dust with cocoa powder.

2. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature.

3. Whisk cocoa, flour, nuts (if using), powdered sugar, and salt in large bowl.

4. Beat eggs and vanilla in large measuring cup.

5. With mixer on medium-high speed, beat sugar, brown sugar, and butter until light and fluffy, about 5 minutes. On low speed add egg mixture until combined. Add chocolate mixture and beat until incorporated. Beat in flour mixture until just combined.

6. Scrap batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. (Due to the fudgy center, testing the cake with a toothpick doesn’t work well.) Cool upright in pan on wire rack for 1 ¹⁄₂ hours, then invert onto serving plate and cool completely, at least 2 hours.

7. For the glaze: Cook cream, corn syrup and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. (Cake can be stored at room temperature for up to 2 days.) 

Comments
This recipe is from the 2007 Cook’s Country Annual and it is rich!  It was hard to finish the pieces I cut because of how rich this was!  The fudge center/layer was hard to see at first, but after a few bites it became clear that the cake had separated, leaving a delicious fudgy center in the middle.  It was absolutely delicious and I served it with vanilla ice cream on the side. 

Apparently this is the cake that is credited for the success of Bundt pans in America.  The original recipe was a Pillsbury contest winner and Nordic Ware quickly sold out!

Cook’s Country 2007