Cashew Chicken

This is a good, quick weeknight meal...and a bonus is that it is pretty healthy.

.

FORMULA:

.

4 chicken breast halves, diced

3 tbsp soy sauce, divided

1 tbsp cooking sherry

1 tbsp corn starch

2 tsp sugar

1 tsp white vinegar

¼ cup oil

1 tsp red pepper flakes

3 green onions, sliced diagonally

2 cloves garlic, minced (about 1 tsp of jarred minced garlic)

¼-½ cup cashews, unsalted

toasted sesame seeds

hot cooked rice (we used brown)

.

PROCESS:

.

In a medium bowl, combine 1 tablespoon soy sauce with the cooking sherry. Cut chicken into bite-sized cubes, about 1/2 inch, and place chicken pieces in soy sauce/sherry mixture. Let it sit while you prepare the other ingredients.

.

In a small bowl, whisk remaining 2 tablespoons soy sauce, corn starch, sugar, and vinegar until well combined. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic.

.

Heat oil in a wok over high heat. (Make sure it is very very hot. I didn't have mine hot enough and my chicken didn't turn out brown and crispy on the outside like it should have. Hot hot hot!) Add red pepper flakes and stir for 10 seconds. Add chicken all at once - it will sizzle and spatter quite a bit in the hot oil - stir quickly to brown all sides of chicken. Cook for 2 minutes until chicken is browned on all sides. Remove chicken from wok. Add sliced green onions and garlic and cook, stirring frequently, until onions are slightly cooked (about 1 minute). Return chicken to wok. Slowly pour in reserved corn starch sauce, stir to coat. Continue cooking on high, stirring constantly, for 2 minutes, until chicken is cooked through and sauce thickens. Remove from heat, stir in cashews. Serve over hot cooked rice with toasted sesame seeds on top.

Panzanella Salad

I love this salad and I'm not a salad person. I got this one from Baked Bree.

.

SALAD FORMULA:

.

1/2 loaf of crusty day old bread

2 cups of tomatoes

1/2 cup fresh basil

1 container fresh mozzarella

salt

pepper

Parmesan cheese

.

DRESSING FORMULA:
.

1 clove chopped garlic

1 teaspoon Dijon mustard

1/4 cup Balsamic Vinegar

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

.

PROCESS:

.

Start with the dressing. In the bottom of a bowl, add the garlic, mustard, vinegar, salt and pepper. Whisk and slowly stream the olive oil in. Whisk until the mixture comes together.
.

Chop your tomatoes and mozzarella cheese into bite size pieces. Season with salt and pepper and set aside. (You could make this ahead of time by making your dressing, chopping your vegetables, and getting you bread ready and just tossing before you are ready to serve it.)

.

Toss the tomatoes and cheese in the dressing.
.

Slice your bread and brush (or spray) with a little olive oil, salt and pepper. Grill or toast your bread until it is toasty and crunchy. Cube the bread and add to the tomatoes and dressing.

Toss with the basil and Parmesan cheese. I saved some cheese and basil for garnish.

.

Put in a serving dish and enjoy a delicious hearty salad.

Tomato Basil Soup

Oliver and I had this the other night and it was so good (and surprisingly quick), especially with the fresh basil from our garden.

FORMULA:

1 stick of unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, chopped
28 ounces canned whole plum tomatoes or crushed tomatoes
2 1/2 cups of chicken stock
1 1/2 cup of cream or half and half
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Fresh torn basil
freshly grated asiago cheese on top (optional)

PROCESS:

1. Melt butter in a large saucepan over medium-low heat. Add onion and garlic; cook, stirring, until onions have softened, about 15 minutes.

2. Add tomatoes, chicken stock, salt, and pepper; bring to a boil. Reduce heat to low and cook until tomatoes, onions, and garlic are soft, 10 to 20 minutes. Then add cream or half and half.

3. Using an immersion blender, blend soup for a couple of minutes until it is smooth. If soup seems too thick, stir in some extra stock to thin. Serve immediately and top with torn basil and asiago cheese.

Peanut-Chocolate Macaroons

I love french macaroons, but I don't love buying almond flour or lavendar sugar. This recipe combines the wonderful texture of french macaroons with simple ingredients that you can buy at your normal grocer. This recipe is from Sunset.

Notes: For best results, bake these French-style macaroons on cooking parchment. They're best eaten the day they're filled; however, you can make both cookies and filling up to 3 days ahead. Stack cookies carefully in an airtight container and store at room temperature; cover ganache airtight and refrigerate. Melt ganache over hot water and cool before filling cookies.

FORMULA:

2 1/3 cups powdered sugar
1 1/3 cups unsalted roasted peanuts (about 7 oz.)
1/3 cup granulated sugar
4 large egg whites
Chocolate ganache (recipe follows)

.

PROCESS:

.

1. In a food processor, whirl powdered sugar and peanuts until nuts are very finely ground.

2. In a 3- to 4-quart pan over medium heat, bring 2 to 3 inches of water to a boil; adjust heat to maintain a very low simmer. In a large bowl or the bowl of a standing mixer, whisk sugar into egg whites. Set bowl over simmering water in pan (bottom of bowl should not touch water) and stir constantly until sugar is dissolved and mixture feels warm to the touch. Remove bowl from water and, with an electric mixer on high speed (fitted with the whisk attachment if using standing mixer), whip egg white mixture until thick, stiff peaks form. Gently fold in powdered sugar mixture.

.

3. Spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and, with the tip almost touching the parchment, pipe into flat 2-inch circles about 1/8 inch thick, 1 inch apart, on two cooking parchment-lined 12- by 15-inch baking sheets (see notes).

4. Bake cookies in a 300° oven until tops are shiny and dry and edges are cracked, about 15 minutes; if baking two pans at one time, switch pan positions halfway through baking. Let cookies cool completely on sheets (about 1 1/4 hours), then remove by gently lifting them up and peeling the parchment away from the bottoms.

5. Spread the flat side of each of half the cookies with about 1 teaspoon chocolate ganache. Top each with a second cookie, flat side toward filling.

.

Chocolate Ganache:

.

FORMULA:

.

6 oz. chopped bittersweet or semisweet chocolate

2 T whipping cream

1 T corn syrup

1 T butter

.

PROCESS:

.

In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not firm, about 15 minutes. Makes about 1 1/4 cups.

Summer in a Salad

INGREDIENTS:

1 package Spring Mix or Continental Mix, mixed with Romaine lettuce.

Strawberries, halved

Blueberries

Avocado, sliced

Pear, sliced–but not until right before serving

Grapefruit, peeled and sliced like a pinwheel

Oranges, peeled and sliced like a pinwheel

Crumbled blue cheese

Sugared pecans, whole or halved

DRESSING:

1 package Good Seasons Italian dressing

1 T. sugar (or just a little less)

1 T. poppy seeds (or just a little less)

3 T. Water

1/4 C. Vinegar

1/2 C. Oil

PROCESS:

Mix all dressing ingredients before adding the oil. It’s best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don’t overmix.

Curry Beurre Blanc

This recipe is from Chef Craig Steinmetz.

FORMULA:

1 cup dry white wine

1/4 cup cream (optional)

1 medium shallot, minced

1/4 tsp. cracked lack pepper

2 tsp. curry powder

1 1/2 sticks butter

1/4 cup bunch parsley, finely chopped

PROCESS:

In a pan reduce wine, shallots and pepper to dry. Add 1/4 cup cream (optional). Whisk butter slowly a slice at a time over medium heat. Add curry and mix well.

Spoon sauce over chicken, shrimp, veggies, mussels, or whatever you prefer. Sprinkle with fresh chopped parsley.

Chicken Sate

This recipe is from Chef Craig Steinmetz. Measurements aren't exact, he just kept playing with it until it was the taste he wanted.

Chicken Marinade

FORMULA:

2 lb. chicken, cut into strips

1/2 tsp. chili powder

1/4 tsp. ginger, ground

1 tsp. coriander, ground

1/2 tsp. turmeric

1 Tbsp. vegetable oil

1 Tbsp. soy sauce

1/2 tsp. salt

PROCESS:

Mix all ingredients except chicken to create a marinade. Marinate chicken at least 2 hours.

Sate Sauce

FORMULA:

1/3 cup peanut butter

3 tsp soy sauce

3 tsp sugar

1/2 tsp chili flakes

1/2 tsp curry powder

1/4 tsp garlic powder

3 Tbsp water

PROCESS:

Mix all ingredients in a food processor and blend until smooth. Add more spices & more water until it is the consistency and spice level that you desire.

Cook chicken (either deep fry or saute). Skewer chicken and dip in sauce.

Option: have a bowl of toasted sesame seeds or chopped green onion to roll chicken in after dipping in sauce.

Brie and Gorgonzola Quesadilla with Pear Compote.

We took a class from Chef Craig Steinmetz of Artisan Grille. We thought this recipe would be even better on some crostinis or in a panini.

FORMULA:

3-4 pears, peeled and diced in 1/2 inch cubes

1 stick butter

1/2 cup brown sugar

2 tsp. cornstarch, mix together with 2 tsp. water

1 T (or more) water

1 small wedge of brie cheese (4 oz)

1 small wedge of gorgonzola cheese (4 oz), crumbled

1 bag flour tortillas

butter or olive oil

PROCESS:

In saute pan, add approximately 1 tbsp butter and the brown sugar. Watch it and add another tbsp or two of water and another tbsp or so of butter. Dissolve over medium heat. Toss in the diced pears and saute a few minutes until tender. Stir in the cornstarch mixture and simmer to make a glaze. Set aside.

Layout a tortilla and place slices of brie over entire surface. Sprinkle with gorgonzola. Place into skillet with some butter or oil. Top with another tortilla and gently brown for approximately 1-2 minutes. Turnover and brown the other side. Remove from pan and cut into pizza style wedges. Serve with pear compote.

Roasted Red Pepper Soup

This recipe is from Sunset. I love Sunset recipes.

FORMULA:

• 3 large (1 1/2 lbs.) red bell peppers
• 3 medium thin-skinned potatoes, peeled and chopped
• 1 large onion, chopped
• About 3 tbsp. extra-virgin olive oil, divided
• 4 cups vegetable or chicken broth
• 1 teaspoon kosher salt

PROCESS:

Put peppers on a baking pan and broil 3 in. from heat, turning as needed until all sides are charred, 10 to 12 minutes. Cool; remove stems, seeds, and skin. Coarsely chop peppers.

In a large saucepan over medium-high heat, cook onion in 2 tbsp. oil, stirring, until lightly browned, 6 to 8 minutes. Add potatoes, peppers, broth, and salt. Cover and bring to a boil; reduce heat and simmer until potatoes are tender when pierced, 10 to 15 minutes.

In a blender, purée soup in batches, holding lid down with a towel. Pour back into saucepan and thin to desired consistency with more broth if you like; reheat until hot. Drizzle each serving with a scant 1 tsp. oil.

Fresh Pico

I love tomatoes. I love garlic. I love cilantro. I love pico de gallo, although I have never understood why it was named after a rooster's beak.

FORMULA:

3 Roma Tomatoes
1/8 Onion
1/8 Green Pepper
1-2 Garlic Cloves, Minced
1 tsp Salt
1, 2, or 3 Cerrano Peppers, Seeds Removed, Minced
Juice of 1/4 Lime
3-5 Sprigs of Cilantro, Minced

PROCESS:

Chop all ingredients up into desired size. Dump in bowl and fold together. Let juices sit for a minute and enjoy.

Cream Cheese Pound Cake with Strawberry Coulis

FORMULA:

Cake:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 (8 oz) package of cream cheese, at room temperature

3 cups sugar

6 large eggs, at room temperature

1 1/2 tsp. vanilla extract

1/4 tsp. almond extract

3 cups all-purpose or cake flour

1 tsp. salt

Strawberry Coulis:

2 cups quartered, hulled strawberries (about 12 oz)

1/4 cup water

3 tbsp. sugar

1 tbsp. fresh lemon juice

PROCESS:

Preheat oven to 325 degrees F. Combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, making sure everything is incorporated. Add the sugar, increase the speed to high, and beat until light and airy, at least 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla and almond extracts. Add in the flour and salt and mix until just incorporated.

Pour the batter evenly into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brow and a toothpick inserted in the cake comes out clean, about 75 minutes. Place the pan on a wire rack and allow to cool for about 20 minutes. Remove the cake from the pan and allow to cool completely. Serve at room temperature.

To make the strawberry coulis, combine the strawberries, water, sugar and lemon juice in a food processor or blender. Puree until very smooth, then press through a fine mesh sieve to remove the seeds. Cover and refrigerate until cold. Serve with slices of pound cake.

Chicken Enchiladas with Creamy Green Sauce

To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve. Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

*Note: We found we like a saucier/cheesier enchilada. So we double the sauce and cheese add more sauce to the chicken mixture and also add cheese to each enchilada. We would also recommend using less chicken.

FORMULA
Serves 6.
3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese,
coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

PROCESS
1. Preheat oven to 450 degrees. Season chicken with salt
and pepper; place with garlic on a rimmed baking sheet.
Bake until an instant-read thermometer inserted in thickest
part of breast (avoiding bone) registers 165 degrees, 25 to
30 minutes. Meanwhile, in a large bowl, combine salsa and
cream.
2. Reduce oven temperature to 350 degrees. Once chicken
is cool enough to handle, shred meat, discarding skin and
bones. Peel and chop garlic. In a large bowl, combine
chicken, garlic, and 1/2 cup salsa mixture.
3. Stack tortillas flat, and wrap in damp paper towels;
microwave on high for 1 minute to soften. Working with
one tortilla at a time, dip in salsa mixture, lay flat, and fill
with 1/3 cup chicken mixture. Roll up and arrange, seam
side down, 8 enchiladas lengthwise and 4 crosswise in a 9-
by-13-inch baking dish. Top with remaining salsa mixture,
then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40
to 45 minutes; let rest 10 minutes. Serve, sprinkled with
cilantro, if desired.
First published

Macy's Vegetable Pasta Dinner

Macy made this for me after Miles was born. It tasted so fresh and good to me.

I cut up mushrooms, asparagus, and peppers (or whatever veggies you like and do however many you like) and throw them on a baking sheet. I salt and pepper the veggies and pour some olive oil over them. I also put one or two cloves of minced garlic. Then you roast them. I broil them on like 450 probably for 30 minutes (or however long until they are cooked). You will have to stir them a few times while broiling.

In the meantime, I cook a box of rigatoni pasta. Once the veggies are done I mix the noodles and veggies in a casserole dish you can put in the oven. Then I pour in cream (to taste) and parmesan cheese (to taste) and salt and pepper again. Mix all ingredients and then cook until warmed through and cheese is melted.

Bruschetta With Tomatoes & Basil

FORMULA
4 medium tomatoes , ripe, (about 1 2/3 pounds), cored and cut into 1/2-inch dice
1/3 cup shredded fresh basil leaves
1 loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed
1 large clove garlic , peeled
3 tablespoons extra-virgin olive oil

PROCESS
1. Heat broiler or light grill fire.

2. Mix tomatoes, basil, and salt and pepper to taste in medium bowl. Set aside.

3. Broil or grill bread until golden brown on both sides. Place toast slices on large platter, rub garlic over tops, then brush with oil.

4. Use slotted spoon to divide tomato mixture among toast slices. Serve immediately.

Easter Egg Cake

Maeve made this cake for Miles' 2nd Birthday Party and it turned out darling and delicious. The recipe (& photo) is from PickyPalate.com.

FORMULA:

Cake:
1 Box White or Yellow Cake Mix
1/2 Cup vegetable oil
1/2 Cup water
8 oz sour cream or plain yogurt
4 eggs
1 small box instant vanilla pudding mix
Food Coloring or Decorating Paste (red, yellow, blue green)

Frosting:
2 8oz pkgs softened cream cheese
2 sticks softened butter
2 lbs powdered sugar

PROCESS:

Preheat oven to 350 degrees F. In a stand or electric mixer, mix the cake mix, oil, water, sour cream, eggs and pudding mix until well combined; about 1 1/2 minutes. Divide batter evenly into 4 bowls. Add very little food coloring or paste to each bowl to create a pastel color of your choice. Once mixed, pour each colored batter into well greased 9 inch cake pans (4 total). Bake for 15-17 minutes or until cakes are cooked through. Cakes will be thin.

Once cooled completely, remove from pans and stack on top of each other in the color patter you would like. Take a long sharp knife and cut an egg shape, see pics above. Once cut, place each individual layer of cake onto wax paper.

To prepare frosting, beat cream cheese and butter until well combined. Slowly beat in powdered sugar until desired consistency. Place first layer of cake onto a cake stand. Spread frosting over top layer then place second layer of cake on top and continue this pattern until all layers are frosted. Frost top and sides once layers are frosted.

Cut into slices and serve with milk, 10-12 servings

Macy's Coconut Cupcakes.

I believe these cupcakes are actually Barefoot Contessa, but since cousin Macy made them for us they will forever be named after her.

FORMULA:

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

PROCESS:

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top withbatter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.