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Post by Starlit Rogue on Apr 21, 2008 13:27:27 GMT -5
Since there's a thread about drinks I thought it'd be fun to have a thread for those who like to cook and share recipes in!
Plus I like to search out new recipes to cook. >.>
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Post by mouse on Apr 21, 2008 14:01:31 GMT -5
*cracks her knuckles with a smile* So what kind of recipes would you like? Something short or long?
Chicken Penna Alfredo (Yeilds: 4 servings)
Rue: 2tbs butter and 2tbs flour (melt butter then add flour until its a thick paste; kind of looks like clay or playdough)
2tbs unsalted butter (doesn't have to be unsalted but it cooks better) 4 gloves garlic; minced 2 qt/ 1/2gal heavy cream
1 cup Mozzarella 2 oz grated Parmesan (you can replace the two cheeses with 2 cups pizza cheese blend without cheddar)
Salt and pepper to taste cooked season chicken; then bite size chunks (you can buy precooked fajita chicken just make sure it is thawed and cooked)
1lb penne pasta; cooked and warm (you can do this days a head of time tossing it with a little oil and seal in fridge. you can do this with all pastas)
Saute garlic in the better until lightly brown and roasted. (If the garlic burns START over; garlic is bitter when burnt).
Add heavy cream until it starts to simmer.
Add cheese and salt and pepper.
Stir until melted. If it is too thin either add more cheese or add rue until dissolved.
The sauce is done! You can make it up to 5 days a head of time and keep refrigerated or frozen up to a month as long as it is sealed. Just make sure it is thawed and warm.
Now that your sauce is warm and hot add pasta and chicken toss thoroughly. (at this point you can add some sauted veg and what not)
Serve and garnish with parmesan and cilantro/parsley.
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Post by mouse on Apr 21, 2008 14:02:11 GMT -5
It doesn't have to be Penna Pasta. it's just optional. I just like penna.
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Post by Starlit Rogue on Apr 21, 2008 14:17:53 GMT -5
lol, sounds yummy. XD Now I think I'm going to have to make that tonight! I just need to buy some garlic and heavy cream. I have everything else. XD If I don't have any penna pasta at home I'll use some other noodles. XD
Our family is big on pasta. XD
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Post by Empyreal on Apr 21, 2008 14:23:41 GMT -5
Roasted Chicken 2 to 4 pound whole fryer 1/2 c olive oil Spices (mix your own or use a pre-made like Willams and Snohma's (sp?) Poultry Rub or Chinook Rub <prefer the second one. Has kind of a fruity cedar taste to it>) Season Salt (optional but if you get the Poultry Rub I recommend it to add flavor and some kick) Turn oven to 475 or 500 depending on how hot it runs. Prepare the bird and make sure all the insides are removed (I buy foster farms or Tyson fryers both have the insides easy to remove) and it is washed. Place on a rack over a roasting pan (can either be flat or in a V. The V guarantees more fat and juice run off.). I recommend putting foil in the bottom of the pan for easy clean up later. Place a cup of water in the pan, it reduces the splatter and helps even the cooking. Place in the pre-heated oven, making sure the breast side is up. Cook for 20 minutes. Baste with your olive oil and spice mixture, turn over and baste again. Cook for eight minutes backside up. Baste again. Cook again for 20 minutes and reduce heat to 350. Baste again, turn and cook for 8 more minutes, also insert a thermometer in the thigh, making sure temperature is between 160 to 190. Drain the juice if it runs red cook it longer. If its clear and the temperature is correct, its ready! Carve it and serve it up! Very yummy!
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Post by mouse on Apr 21, 2008 17:20:03 GMT -5
Pico De Gello (AKA Salsa)
3 C diced tomatos 1 C diced onion Juice from 1 lime or 1tbs lime juice 1/2 jalapeno; minced 1 tbs mince cilantro/parsley 1 tsp salt
Mix and enjoy. If you don't like it chunky just throw it in a blender.
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Post by mouse on Apr 21, 2008 17:32:38 GMT -5
Quick and Simple White Chocolate Sauce
2c white chocolate chips 1 qt heavy cream (room temp! Important you do not want it cold) 2 tbs vanilla
In a glass or plastic bowl (not metal because you are putting it in the microwave) add Chocolate chips. Micro wave for 30 sec at a time stirring it with a WOODEN spoon after every 30 secs.
In the mean time add vanilla to heavy cream. If the cream is cold you can pour it in a bowl and microwave until warm.
Once chocolate it melted slowly add warm heavy cream stirring it constantly. It might seem to clump or seize but keep stirring. If it starts to seize really badly stop adding cream and stir until smooth then keeping adding cream until smooth.
Keep warm and serve with fruit and whatever you want. Great fondue.
You can refrigerate and reheat later.
If you don't like white chocolate then you can use normal semi-sweet, dark, or milk chocolate just omit vanilla.
Tips for Chocolate
*Never add big temperature differences to chocolate it will seize instantly. Best is room temp. *If it starts to seize too badly add a neutral cooking oil. *Metal spoons will cause it to clump. This is with melting any chocolate never use metal spoon *While melting make sure there is no moisture in the bowl when you add chocolate.
This is a simple recipe you can also do it in a double boiler but it makes it harder and can seize easier.
Plus this is my personal recipe.
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Post by mouse on Apr 21, 2008 18:23:52 GMT -5
lol, sounds yummy. XD Now I think I'm going to have to make that tonight! I just need to buy some garlic and heavy cream. I have everything else. XD If I don't have any penna pasta at home I'll use some other noodles. XD Our family is big on pasta. XD I hope you like it.
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Post by Starlit Rogue on Apr 21, 2008 21:34:32 GMT -5
My family voted on something else but I'll get them to eat it. >.>
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Post by Vicki Pettersson on Apr 21, 2008 22:17:13 GMT -5
Mouse, Now you're scarin' me. Have anything easy, fast, and low-fat? Something around 3-350 cal. a serving? I'll share my crab linguini recipe later, though. It's the only thing I make where I feel like a rock star in the kitchen. ;D
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Post by Starlit Rogue on Apr 21, 2008 22:18:40 GMT -5
I can get you fast but not sure if its low fat. XD
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Post by ailishsmom on Apr 21, 2008 22:24:53 GMT -5
Here's a lower fat recipe of one of my family's favorites. Even the heathen yankees here in PA love it! Seafood and Turkey-Sausage Gumbo Lower-fat version of the classic New Orleans dish. Serves 4. Ingredients1/4 cup all purpose flour 1 tablespoon vegetable oil 1 cup chopped onion 1 cup chopped green bell pepper 3 garlic cloves, chopped 1 teaspoon dried thyme 1 bay leaf 3 low-fat Italian turkey sausages (about 10 ounces), casings removed 1 28-ounce can diced tomatoes in juice 1 cup canned low-salt chicken broth or vegetable broth 2 teaspoons Creole or Cajun seasoning 8 uncooked large shrimp, peeled, de-veined 2 6-ounce catfish fillets, each cut into 4 pieces (You can use boneless/skinless chicken breasts if you prefer) PreparationSprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. Pour browned flour into bowl. Heat oil in same pot over medium heat. Add onion and bell pepper and sauté until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently. Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve with rice. nutritional information Per serving: calories, 317; total fat, 9 g; saturated fat, 2 g; cholesterol, 151 mg.
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Post by Starlit Rogue on Apr 21, 2008 22:26:18 GMT -5
You're good. XD I'll have to add that as well. XD Just leave the shrimp out since my dads allergic. XD
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Post by Vicki Pettersson on Apr 21, 2008 22:46:49 GMT -5
Holy Catfish, that sounds good! My dh would be sooooo impressed!
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Post by mouse on Apr 22, 2008 12:35:59 GMT -5
you are asking a pastry chef for something low fat and taste good?! wow.. thats absurd! who dies thinking 'I wish I didn't eat that chocolate cake.'?
Anyway. I think I have something for ya. Though the salsa is low fat.
It's a parfait.
1 8oz fat free cool whip 4 oz fat free cream cheese; soften 2tsp orange zest 1/8c sugar
1 c crumbled then measured reduced fat nilla waffers (optional: it doesn't have to be nilla waffers but any low fat cookie)
2 bananas; chopped 16 oz strawberries; de-stemmed and chopped 1tbs sugar
In the mixer using the paddle beat the cream cheese until smooth and no lumps. (if you don't have a mixer, you can do it by hand by warming up the cream cheese a bit). Add orange zest, 1/8c sugar, and 1/2 the cool whip. Whip until well blended.
In a blender add 1 tbs sugar, bananas, and strawberries. Blend until well blended with small chunks of fruit.
In glasses layer cream cheese mix, cookie crumbles, then berries. Keep layering until full leaving enough room to top with rest of cool whip. You can use any type of glass but wine glasses make it look cute and fancy for those fancy occasions.
Garnishing. You can garnish with sliced strawberries, orange zest (to let guests know there is orange in it), or ground cookie crumbles.
*Personal Note* this is just a recipe I use with reduce fat stuff. You can use the good stuff too. And normally I would add some melted white chocolate to the cream cheese blend. But it still taste great without the fat.
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