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Tag: butter

Chicken Paprikash

I saw Michael Symon make this recipe on some show and was reminded of a dish my Mom used to make for us… so I kind of blended the two and came up with my own version.. it is a great weekday, healthy meal to serve your family…

  • 5 to 6 chicken drumsticks, with skin
  • 1 tablespoon sweet paprika
  • 4 garlic cloves, grated
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt

Mix the paprika, garlic, oil and salt in a small bowl. Rub all over the chicken and marinate for 2 to 3 hours.

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 large yellow onion, chopped
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 1 tablespoon sweet paprika
  • 14 ounces crushed tomato
  • 2 cups chicken broth
  • Salt
  • 1 cup sour cream
  • 1 tablespoon all purpose flour
  • ½ cup parsley, chopped
  • ½ cup dill, chopped

Heat a heavy saucepan with the butter and olive oil. Brown the chicken pieces on medium high heat on all sides. Take out of the pan and keep the chicken pieces aside. Add the thyme, onion, peppers and paprika. Saute on medium heat for 5 to 6 minutes. Add the crushed tomato and sauté for another 4 to 5 minutes on medium heat. Add the chicken back to the pan with the chicken broth. Bring to a boil and simmer on lower heat, covered for 15 to 20 minutes. Take the lid off the take the chicken pieces out to take off the bone (you can leave on the bone if desired). In the meantime, add the flour to the sour cream, mix well and add to the pan. Mix well and add salt if needed. Add the parsley and dill. Mix well and serve with egg noodles.

 

Pancetta and Meyer Lemon Roast Chicken Breast

Meyer lemons are still in season- make use of them! This is a great recipe…

  • 4 to 6 bone-in chicken breasts with skin

Compound Butter

  • ¼ cup good quality butter, room temperature
  • 1/3 cup pancetta, chopped fine
  • Zest of three meyer lemons
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cloves garlic, grated
  • 1 teaspoon salt
  • ½ teaspoon pepper

Mix all the ingredients in a medium bowl and carefully insert about a teaspoon of the mixture under the skin of each chicken breast. Rub any leftover mixture on top of the chicken breast and sprinkle with salt and pepper. Marinate chicken for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil

Preheat oven to 350 degrees F

  • 1 tablespoon flour
  • ½ to ¾ cup chicken broth
  • Salt
  • Pepper

Heat a large frying pan (oven proof) with the olive oil. Brown the chicken pieces with skin side down for 3 to 4 minutes or till golden brown. Transfer to oven and finish cooking till the internal temperature shows 160 degrees F.

Take out of oven and take the chicken pieces out of the pan. On a medium heat, add the flour to the bottom of the pan and stir, taking off all the bits and pieces from the roasted chicken. Slowly add the broth, whisking to avoid any lumps. Mix well, bring to a boil and check for salt and pepper. Serve chicken with gravy.

 

Mushroom Pasta with Marsala Sauce

I’ll start off the New Year with a delicious mushroom pasta- my daughter loves, loves mushrooms- she sneaks away some as I am slicing them to prepare the dish… she loved this one…

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 10 ounces shiitake mushrooms, stemmed and sliced
  • 10 ounces Cremini mushrooms, stemmed and sliced
  • Salt
  • Pepper
  • 2 tablespoons fresh thyme, minced
  • 2 garlic cloves, minced
  • ½ cup Marsala wine
  • 1 cup chicken/mushroom or vegetable broth
  • 1/3 cup heavy cream
  • ½ pound farfalle, cooked al dente with ½ cup pasta water spared
  • ½ cup Parmigiano Reggiano cheese, grated
  • ½ cup parsley, chopped

Heat a large frying pan with butter and olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the shiitake mushrooms and sauté for 2 to 3 minutes. Add the Cremini mushrooms and sauté on medium heat for 6 to 7 minutes. Add thyme, garlic, salt and pepper. Saute for another 2 to 3 minutes. Transfer the mushrooms to a bowl. Add the Marsala wine and scrape off the brown bits from the bottom of the pan. Add the broth and bring to a boil. Take off heat and add the cream and mix well. Adjust seasonings with salt and pepper. Add the cooked pasta, cheese, mushrooms and parsley and cook over medium heat until pasta absorbs most of the liquid, about a minute or two. Adjust consistency with spare pasta water. Taste for seasonings and serve.

Orange Pumpkin Trifle

This is a delicious dessert to make for the holidays!

Orange Curd (Recipe from Food and Wine)

  • 3 large eggs
  • 2 large egg yolks
  • ½ cup sugar
  • ¼ cup fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons finely grated lemon zest
  • 1 stick cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.

Pumpkin Bread

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ cup extra light olive oil
  • 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Slice the bread into ½ inch slices.

  • 1 cup whipping cream
  • 1 cup mascarpone cheese
  • 3 tablespoons powdered sugar

Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.

  • Segments of 3 large navel oranges plus a few more for garnish
  • ½ cup fresh orange juice

Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Drizzle the layer with some orange juice. Divide the orange curd into three parts and spread one part onto the cake. Divide the orange segments into three piles and add the first pile onto the curd. Repeat twice more and top with the whipped cream. Garnish with a few orange slices. Chill in the fridge, preferably overnight.

Linguini with Haricot Vert, Potatoes and Pesto

Perfect dish for meatless Mondays! I have made this dish many times but I decided to jazz it up a bit with adding my own homemade croutons. It’s not in the recipe below but it’s quite simple. I took a baguette and diced it into 1 inch squares. I then cooked some grated garlic in olive oil, drizzled it all over the cut up bread on a cookie sheet and baked the whole thing for 5 minutes- and voila.. I had yummy croutons. It adds a great crunch to the dish…

  • 2 medium yellow skinned potatoes, peeled and cut into 1 inch dice
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • Salt

Heat a wide frying pan with the butter and olive oil. Add the potatoes and sauté on medium high heat, stirring, for about 4 to 5 minutes or till the potatoes are golden brown and cooked through. Take out of the pan and keep aside.

  • 2 cups Haricot vert, trimmed
  • ½ pound linguini
  • Salt

Bring a large pot of water to a boil. Add salt and the beans. Cook for a minute and immediately place under cold water, dry and keep aside. Add the pasta in the same boiling water and cook till done. Drain and spare half cup of the pasta water.

  • 1 tablespoon extra virgin olive oil
  • ½ cup basil pesto, homemade or store bought (recipe follows)
  • Salt

Reheat the frying pan and add the olive oil. Return the potatoes to the pan with the green beans, pesto, pasta and the ½ cup pasta water. Mix well and heat everything through on medium heat. Check for seasonings and serve.

Basil Pesto

  • 1 cup fresh basil
  • 1/3 cup extra virgin olive oil
  • ½ cup freshly grated Pecorino Romano cheese
  • 2 garlic cloves
  • 1/3 cup pine nuts
  • Juice of half a lemon
  • Salt

In a food processor, add the garlic and pine nuts. Process till smooth. Add the fresh basil and while the processor is on, drizzle the olive oil slowly till the consistency is smooth and wet. Take out in a bowl and add the cheese, lemon juice and salt. Store in the fridge.

 

Minted Mushy Peas

This is a great side dish with the fried fish.. I made it special with yummy mint, cilantro and green onions. Try this one- it is simply delicious…

  • 2 tablespoons extra light olive oil
  • 3 green onions, chopped
  • ¼ cup fresh mint, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 pound frozen petite peas
  • 2 teaspoons butter
  • Salt
  • Pepper

Heat a frying pan with olive oil. Add the green onions, mint and cilantro. Sauté for a minute. Add the peas, salt and pepper. Mix well and reduce the heat to low and cover with lid. Steam for about ten minutes or till the peas are cooked through. Mash with a potato masher and add butter. Taste for seasonings and serve.

Mushroom and Spinach Meatless Balls

This is a great dish for Meatless Monday or really any other day you want to eat healthy… try it for a get together.. no one will guess this is meat free

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound Cremini mushrooms, chopped
  • Salt
  • 1 small yellow onion, chopped fine
  • 3 garlic cloves, chopped fine
  • 10 ounces spinach, chopped
  • ½ cup quick cooking oats
  • ½ cup shredded Parmigiano Reggiano cheese
  • ½ cup panko bread crumbs
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 2 eggs, beaten

 

  • 4 cups fresh or store bought pasta sauce

Heat a skillet with the olive oil and butter. Add the mushrooms and some salt and cook over medium heat. Cook for about 5 minutes. Add the onion and garlic and cook for a minute or 2. Add the spinach and cook for another 4 to 5 minutes or till all the spinach is wilted and cooked. Take the mixture out into a mixing bowl and let cool.

Add the oats, cheese, bread crumbs, basil and parsley. Mix well. Add the eggs and 1 to 2 teaspoons of salt. Mix well and refrigerate for at least 2 to 3 hours.

Preheat oven to 450 degrees and line a baking sheet.

Form mixture into balls using a small scoop. Roll the balls lightly and bake for 15 minutes. Take out and keep aside.

Bring the sauce to a boil and reduce to a simmer. Gently add the balls and cook on a simmer for about 45 minutes. Serve with pasta.

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