Tag: butter
Latin Style Roast Chicken
- One 4 to 5 pound whole chicken
- 2 tablespoons butter
- Zest and Juice of a Navel orange (save the oranges)
- Zest of 1 Lemon (save the lemon)
- 3 garlic cloves, mined
- 2 teaspoons salt
- 2 teaspoons Mexican rub (or smoked paprika)
- Salt
Mix the butter, zests, juice, garlic, salt and the rub in a small bowl. In the meantime, place the chicken in a roasting pan on a roasting rack. Spread the butter mixture on top and under the skin. Sprinkle with more salt and pepper inside the cavity as well as outside.
- 4 cups chicken broth
- 2 yellow onions, sliced
Preheat oven to 400 degrees F.
Pour the chicken broth at the bottom of the roasting pan. Add the sliced onion. Place the juiced orange and lemon into the cavity. Tie the chicken legs together and tuck the wings in. Roast the chicken until the dark meat registers 160 degrees F. Take the chicken out and cover with aluminum foil.
- 1 cup orange juice
- 1 tablespoon olive oil
- 1 tablespoon all purpose flour
Take the onions out and keep aside to serve with the chicken. Take the liquid out and get rid of excess fat. Heat the roasting pan on the stovetop and add the olive oil and the flour. Stir and cook the flour on medium heat for a minute and add liquid and orange juice. Bring to a boil and let the liquid thicken. Check for seasonings and serve on top of the sliced chicken and the onions.
Paneer Cheese Burgers with Cilantro Mayo
So, these are perfect for Meatless Mondays! I’ve been meaning to try vegetarian burgers and paneer (Indian cheese) is the perfect thing to use. I grated the cheese and added a lot of yummy flavorings, including, cilantro, mint and dill! So, go get paneer (usually at Whole Foods) or definitely at the Indian store and try these!
- 1 pound paneer, grated
- 2 eggs, beaten
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- 3 green onions, chopped
- 3 garlic cloves,
- 1 cup grilled or regular frozen corn, chopped
- 1 to 2 teaspoons salt
- 1 teaspoon garam masala
- Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 6 slices cheddar cheese
Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato, arugula and cilantro mayo.
Cilantro Mayonnaise
- ¼ cup mayonnaise
- ¼ cup plain yogurt
- Juice of half a lime
- 1 teaspoon salt
- 1 teaspoon garam masala
- ¼ cup cilantro, chopped
Mix all the ingredients together and serve on buns with the burgers.
Korean Style Shrimp Bowls with Brown Rice
In case you haven’t noticed- I am obsessed with Asian food- all kinds… especially yummy bowls filled with noodles, rice, delicious meats and veggies. This one is Korean inspired… check it out…
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup brown rice
- 2 cups water
- 1 teaspoon salt
Heat a medium saucepan with the butter and oil. Add the rice and sauté for 30 seconds. Add the water and salt and bring to a boil. Cover ¾ of the pan with lid and simmer for 20 minutes. Cover all the way with lid and cook for another 20 minutes. Set aside.
Shrimp
- 2 tablespoons gochujang (Korean condiment)
- 2 tablespoons orange juice
- Zest of one orange
- 2 garlic cloves, grated
- 1 inch fresh ginger, grated
- 2 tablespoons tamari
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Mix the ingredients, taste, adjust and keep aside.
- 1 pound medium shrimp, peeled and deveined
- 2/3 cup all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
Mushrooms
- 2 tablespoons peanut oil
- 10 ounces mushrooms, sliced
- 2 garlic cloves, grated
- 1 teaspoon salt
- 1 teaspoon sesame oil
Heat a pan with the oil and add the mushrooms. Saute on high heat for 3 to 5 minutes. Add the garlic, salt and sesame oil. Saute for another 2 to 3 minutes and keep aside.
Broccolini
- 2 tablespoons peanut oil
- 1 bunch broccolini, ends cut off
- 1 teaspoon salt
Heat a pan with the oil and add the brccolini. Saute on medium high heat till the greens are a bit soft but not over done- about 5 minutes. Add salt and keep aside.
- 4 eggs fried with a soft yolk if using
Arrange the rice with some shrimp, accompanied by the sautéed mushrooms and broccolini. Top with a fried egg and some sriracha if desired. Garnish with sesame seeds.
Pasta Primavera with Wine Sauce
Meatless Monday continues with this delicious pasta primavera I made with a wine sauce. I served it on top of healthy whole wheat spaghetti! It was yum!
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme
- 1 cup Cremini mushrooms, cleaned and chopped into quarters
- 1 cup Shiitake mushrooms, cleaned and chopped into 2 inch pieces
- 1 medium red pepper, chopped
- Salt
- 2 garlic cloves, grated
- 1 cup zucchini, chopped
- 1 cup dry red wine
- 3 cups homemade or store brought tomato sauce
- ½ pound whole wheat spaghetti, cooked al dente
- Parmigiano Reggiano cheese, grated
Heat a large frying pan with the butter and oil. Add the thyme and both the mushrooms. Saute on medium heat for 4 to 5 minutes. Add the red pepper, salt and garlic. Saute for 2 to 3 minutes and add the zucchini. Saute for a minute and transfer the vegetables to a plate. Deglaze with wine and scrape all the brown bits off and cook the wine down to about half a cup. Add the tomato sauce and bring to a boil and cook for 10 to 15 minutes. Add the vegetables back and check for seasonings. Serve on top of spaghetti and top with cheese.
Apple Cardamom Trifle
I thought I would do a bunch of desserts for the upcoming holidays.. this is one of my favorites…
Apple Filling
- 3 tablespoons unsalted butter
- 4 large apples, Pink Lady and Honey Crisp, peeled and cut into 1 inch pieces
- 1 cinnamon stick
- 3 cardamom pods, seeds taken out and crushed
- ½ cup sugar
- ½ cup apple cider
- Juice of half a lemon
Place the butter in a large frying pan. Add the apple pieces, cinnamon stick, cardamom seeds and sugar. Stir constantly until the butter melts on a medium heat. Add the cider and lemon juice and bring to a boil. Lower the heat and cover with lid for ten minutes or till the apple pieces are soft but not mushy. Bring to room temperature and refrigerate. Take out of fridge a few hours before assembling. Divide into two portions.
Vanilla Custard (Gale Gand Recipe)
- 2 cups 2% milk
- ½ vanilla bean, split lengthwise
- 6 egg yolks
- 2/3 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon unsalted butter
In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium high heat, whisking constantly, until thickened and slowly boiling. Removed from and heat and stir in butter. Transfer to a storage bowl. Cover with plastic wrap to eliminate skin forming. Refrigerate overnight. Divide into two portions.
Cinnamon Whipped Cream
- 8 oz Mascarpone cheese
- 1 cup whipped cream
- 2-3 tablespoons powdered sugar
- 1-2 teaspoons powdered cinnamon
Whip the mascarpone cheese, whipped cream, sugar and cinnamon till stiff peaks form.
One pound cake, sliced, divided into two layers
One trifle bowl
Assemble the trifle by starting with a layer of pound cake at the bottom. Cover with one portion of the apples and then the custard. Repeat the process one more time and top with cinnamon whipped cream. Refrigerate for at least 4 to 5 hours before serving.
Pasta Arrabbiata with Herbed Breadcrumbs
Just a simple plate of pasta can be so delicious- you don’t need a whole lot of ingredients… just really good ones!!
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 2 to 3 medium shallots, chopped
- 3 to 4 garlic cloves, chopped
- 1 to 2 jalapeno peppers, chopped (seeded depending on how spicy you want)
- 3 cups fresh tomato sauce or canned tomatoes
- ½ pound penne, cooked al dente with 1 cup pasta water
- ½ cup fresh basil, chopped
Heat a saucepan with butter and oil. Add the shallots, garlic and jalapenos. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with lid off for 30 minutes. Add basil and pasta. Mix well and check for seasonings and add salt. Adjust consistency of sauce by adding pasta water if needed. Serve warm with a garnish of herbed breadcrumbs.
Breadcrumbs
- 1 cup panko breadcrumbs
- 1 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Zest of one lemon
Mix all the ingredients and serve on top of pasta.
Brown Rice Vegetable Pulao
- 1 tablespoon butter
- 1 tablespoon extra light olive oil
- 1 cup brown rice, rinsed
- 2 ½ cups vegetable broth
- 2 teaspoons salt
Heat a saucepan with the butter and oil. Add the rinsed brown rice and sauté on medium heat for 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered with lid for 30 minutes or till rice is done. Let cool and keep aside.
- 2 tablespoons extra light olive oil
- 1 teaspoon ground cumin
- 1 yellow pepper, chopped
- 1 cup green beans, chopped
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon salt
- ½ cup cilantro, chopped
- ¼ cup dill, chopped
Heat a wide frying pan with the oil and add the cumin and sauté for 10 seconds. Add the pepper, beans, onion, garlic and salt. Saute on medium heat for 4 to 5 minutes. Add the cilantro and dill as well as the cooked and cooled rice. Saute on medium heat for 3 to 4 minutes or till the rice is heated through. Check for seasonings and serve.