Recipe Of The Day For Wednesday 7/28/10- Roasted Garlic Cream Sauce with Penne Pasta

10 medium cloves of garlic plus 4 tablespoons minced garlic (divided)
1 quart whipping cream
Salt and pepper to taste
Roasted roma tomatoes (see recipe)
6 tablespoons pine nuts
4 tablespoons olive oil
1 pound penne pasta, cooked, drained,
6 to 8 tablespoons thinly sliced fresh basil
1 cup freshly grated Parmesan cheese
6 tablespoons shredded Parmesan cheese, or to taste

Preheat oven to 300 degrees. Roast garlic by peeling and separating the 10 cloves but leaving skins on. Place on baking sheet and roast at 300 degrees 20 to 25 minutes (less in a toaster oven), or until cloves are soft and tender and able to slip easily out of their skins. Puree garlic in blender. Transfer to medium pot and add cream, salt and pepper. Cook over medium high heat until mixture reduces by about a fourth. Set aside but keep warm.

Make roasted tomatoes; set aside.

Preheat oven to 350 degrees. At this point, dish will be made in two batches, unless you have an extra large saute pan.

Toast pine nuts in non-stick skillet over low heat until golden brown, stirring frequently.

In large saute pan, heat 2 tablespoons olive oil. Add half the minced garlic and saute until brown, about 2 minutes. Add half the toasted pine nuts, then half the reserved garlic cream sauce. Prepare pasta and immediately add half the pasta to pan. Stir to combine. Add half the basil and half the grated Parmesan cheese and mix gently. Remove from pan and repeat process with remaining ingredients.

Top each serving with 1 tablespoon of shredded Parmesan cheese and decoratively surround each serving with the four quarters from 1 of the roasted tomatoes. Makes 6 servings.

Roasted roma tomatoes

6 roma tomatoes, quartered
Olive oil to taste
Salt and pepper to taste
3 to 4 sprigs fresh thyme
1 tablespoon minced garlic

Preheat oven to 350 degrees. Put tomatoes in center of cookie sheet and drizzle with olive oil. Add salt and pepper. Lay thyme sprigs over tomatoes. Sprinkle with garlic and bake in preheated oven 20 minutes until tomatoes are soft but not mushy.

Recipe Of The Day For Monday 7/26/10-Homemade Pop Tarts

• Cooking Time: 25 to 30 minutes
• Servings: 9
• Preparation Time: 1 hour
• For the pastry crust:
• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks, or 8 ounces) unsalted butter, cold and cubed
• 1 egg
• 2 tablespoons milk
• For the cinnamon sugar filling:
• ½ cup light brown sugar
• 1½ teaspoon ground cinnamon
• 4 teaspoons all-purpose flour
• For the strawberry filling:
• ¾ cup strawberry jam (or whatever flavor you’d like)
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 egg, lightly beaten (to brush on pastry)

DIRECTIONS

1. Prepare the cinnamon sugar filling by whisking the ingredients together.

2. If using the strawberry filling, prepare by whisking together the cornstarch and water, and then combine with the jam in a small saucepan. Bring to a boil and simmer for 2 minutes, stirring frequently. Remove from the heat and let cool.

3. To make the crust, whisk together the flour, sugar, and salt. Using your fingers or a pastry blender, work in the butter until it is the size of peas and the mixture holds together when you squeeze it. Whisk together the egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead briefly on a floured surface, if necessary, until the dough comes together.

4. Divide the dough in half. (At this point you can wrap each in plastic wrap and refrigerate for up to 2 days.) If you refrigerate the dough, let it come to room temperature for about 15 minutes before rolling out. Roll out one piece of dough to about 1/8-inch thick, in a 9½ by 12½ rectangle. Using a sharp knife, pastry wheel or bench scraper, trim the rectangle to 9×12 inches. Cut the sheet of dough into nine 3×4 rectangles. Using a spatula, transfer the rectangles to a baking sheet that has been lined with parchment paper or a silicone baking mat. Brush the lightly beaten egg on each of the rectangles. Spoon a tablespoon of filling into the center of each rectangle, leaving a ½-inch of space around the edges.

5. Roll out and cut the second piece of dough in the exact same manner as you did the first. One at a time, place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the seams of the dough to make sure they are sealed. Press the tines of a fork around the edges of the rectangles. Prick the tops of the rectangles in multiple spots to allow steam to escape.

6. Refrigerate the pan with the pastries (you don’t need to cover them) for about 30 minutes. In the meantime, preheat the oven to 350 degrees F. Bake for 25 to 30 minutes, or until lightly browned. Cool slightly before serving. Store pastries in an airtight container at room temperature for up to one week.

* Note 1: Each filling recipes makes enough for a whole recipe (9 pop-tarts). If you make to make a few different filling, just scale back the amounts for the fillings.

* Note 2: Some additional filling ideas: Chocolate chips, Nutella, different jam flavors, dulce de leche, etc. The possibilities are endless!

* Note 3: If your kitchen runs on the warm side, you will need to refrigerate the dough for at least 30 minutes before rolling it out so that the butter doesn’t start to melt.

*Recipe Credit: browneyedbaker.com

Recipe Of The Day For Friday 7/23/10- Chocolate Filled Peanut Butter Cookies

1 1/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 cup peanut butter (smooth, national brand)

Filling and Topping
1/4 cup dry roasted peanuts, finely chopped
1/4 cup sugar
1/2 tsp ground cinnamon
1/2 cup peanut butter (creamy, national brand)
2 tbsp cocoa powder
3 tbsp confectioners’/powdered sugar
3 tbsp granulated sugar
2 tbsp finely chopped chocolate (semisweet/bittersweet)

Make the cookie dough. Sift together flour, baking soda and salt in a small bowl.
In a large bowl, cream together butter and sugars until light. Beat in egg, followed by the vanilla and peanut butter.
Gradually add in dry ingredients and beat on low speed until just combined.
Spoon dough onto a sheet of wax or parchment paper, shape into a roll about 3-inches in diameter and refrigerate until firm, about 2 hours.
Preheat oven to 375°F.
Prepare topping and filling. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter, cocoa powder, sugars and chopped chocolate until smooth. If mixture is very wet (this may be the case if it is very hot outside), add an additional tsp or two of confectioners’ sugar. Shape mixture 20 small (1/2 inch) balls and place each on a sheet of parchment paper. Set aside.
Remove cookie dough from fridge. Cut the log lengthwise in half, then make 10 horizontal cuts to slice the dough into a total of 20 even pieces. Each piece should be a semi-circle in shape.
Flatten each piece of dough and place a peanut butter ball into it. Shape each cookie dough piece around the filling, making sure to cover the ball completely. Repeat with remaining dough and balls.
Roll each ball in peanut-sugar mixture and place onto a parchment-lined baking sheet, leaving about 2-inches between balls. Use a flat-bottomed drinking glass to flatten the cookies down to 1/4-inch thickness.
Bake for 9 – 11 minutes or until edges are golden brown.
Cool for 1-2 minutes on the baking sheet, then remove cookies to a wire rack to cool completely.

Makes 20 large cookies

Recipe Of The Day For Wednesday 7/21/10-Ritzy Chicken Nuggets

• 2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breasts
• 1 cup buttermilk
• 1/2 cup oil (if you are frying the nuggets)
• 1 3/4 cups cracker crumbs (recommended: Ritz crackers)

Directions

Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.

Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.

When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.

Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.

Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.

*Substitution: Instead of using all Ritz Cracker crumbs substitute half with cheese flavored Goldfish cracker crumbs.

Recipe Of The Monday 7/19/10- Cheesecakelets

• 2 cups strawberries, chopped into quarters
• 1/2 teaspoon balsamic vinegar
• 1/2 to 1 teaspoon sugar
• 3 eggs, yolks and whites separated
• 2 tablespoons sugar
• 1 teaspoon best-quality vanilla extract
• 1 cup cottage cheese
• 1/3 cup all-purpose flour

Directions

Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets.

Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.

Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.

Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets.

Recipe Of The Day For Wednesday 7/14/10- Bananas Foster

• ¼ cup (½ stick) butter
• 1 cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup banana liqueur
• 4 bananas, cut in half
  lengthwise, then halved
• ¼ cup dark rum
• 4 scoops vanilla ice cream
  
  Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Recipe Of The Day For Monday 7/12/10- Gumbo

• 3 large boneless skinless chicken breast halves
• Salt and pepper
• 1/4 cup vegetable oil
• 1 pound smoked sausage, cut into 1/4-inch slices
• 1/2 cup all-purpose flour
• 5 tablespoons margarine
• 1 large onion, chopped
• 8 cloves garlic minced
• 1 green bell pepper, seeded and chopped
• 3 stalks celery chopped
• 1/4 cup Worcestershire sauce
• 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
• 4 cups hot water
• 5 beef bouillon cubes
• 1 (14-ounce can) stewed tomatoes with juice
• 2 cups frozen sliced okra
• 4 green onions, sliced, white and green parts
• 1/2 pound small shrimp, peeled, deveined and cooked

Directions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Recipe Of The Day For Friday 7/9/10- Bourbon Chicken

1/2 cup(s) , Soy Sauce
1/2 cup(s) , Brown Sugar
1/2 teaspoon(s) , Garlic Powder
1 teaspoon(s) , Ground Ginger
2 tablespoon(s) , Dried Minced Onion
1/2 cup(s) , Bourbon Whiskey
1 pound(s) , Chicken Leg and Thighs Cut in pieces
2 tablespoon(s) , White Wine

In a large bowl, combine soy sauce, brown sugar, garlic powder, ginger, onion and bourbon; stir until sugar has dissolved. Add chicken and stir to coat. Cover and refrigerate for several hours or overnight.

Place chicken and the marinade in an 8 x 8 inch glass baking dish and bake in a preheated 350°F. oven for 45 minutes, basting every 10 minutes with pan juices. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat over medium heat and add white wine. Stir and add chicken. Serve immediately with pan juices over cooked rice.

Recipe Of The Day For Wednesday 7/7/10- Chicken Enchiladas

Ingredients

• 
  

Chicken filling

• 2 lbs boneless skinless chicken breasts
• adobo seasoning, to taste
• 1/2 white onion, chopped
• 4 garlic cloves, minced
• 1/3 cup sour cream

Sauce

• 3 serrano chilies
• 2 (26 ounce) cans whole tomatillos, drained
• 3 garlic cloves, minced
• 1/2 cup white onion, chopped
• 3 tablespoons cilantro
• 1 tablespoon vegetable oil
• 1 teaspoon adobo seasoning

Enchiladas

• 12 corn tortillas or flour tortillas
• 1 cup sour cream
• 1/2 white onion, diced
• 1 cup queso fresco or monterey jack cheese

Directions

1. Season chicken with adobo. Place chicken, onion, garlic in saucepan with enough water to cover. Bring to a boil, reduce heat to medium, cover and simmer for 20-25 minutes. Remove from heat and let chicken cook in broth. Shred chicken meat, approximately 4 cups. Mix with sour cream.
2. Put chilies in saucepan with enough water to cover, bring to a boil, lower heat and simmer for 10 minutes. In batches, puree chilies, tomatillos, garlic, onion and cilantro in blender until smooth.
3. In skillet on medium-high heat, heat oil until it starts to smoke. Add tomatillo sauce and cook, stirring constantly. When sauce begins to bubble, lower heat and cook for 5 minutes until noticeably darker and thicker. Season sauce with Adobo. There should be about 3 cups of sauce. If needed, stir in chicken broth.
4. Heat oven to 350°F.
5. Using your fingers, dip each tortilla briefly in sauce, covering both sides. Place on plate, spread on large spoonful of filling and roll up. Place seem side down in baking dish and repeat for each enchilada. Cover with remaining sauce, cover with foil and heat in oven for 10 minutes or until enchiladas are heated through. Top with sour cream, onions and cheese. Serve immediately.

Review For El Pollo Loco

 This was my first time having El Pollo Loco and needless to say I was highly disappointed considering all the prep work it took and how excited I was to try something new. I did make a few substitutions. I used Vegetable Oil instead of  Corn Oil  and I added Lime juice along with the Orange juice and Lemon juice. I put the chicken in to marinate at 9:30pm Saturday and it marinated until 3:30pm Sunday. Instead of grilling it, I baked it in the oven and then finished it off in the broiler to brown the chicken. I served the chicken with Yellow Rice and Green Peas. We sat down to eat and I was still very excited...then I bit into the chicken. All it tasted like was overly citrusy chicken! I tasted no garlic, no onion, no Cumin, no Oregano, nothing but too much tanginess. Maybe it was my fault because I added the Lime juice or maybe I marinated it too long. I don't know. All I do know is that it was not what I was expecting. Maybe you guys can let me know. Is that what El Pollo Loco is supposed to taste like?? I posted the recipe today. Here's the link. http://recascookinwithpassion.blogspot.com/2010/07/recipe-of-day-for-monday-7510-el-pollo.html   

I don't know maybe if you try it, you'll like it.

Recipe Of The Day For Monday 7/5/10- El Pollo Loco Chicken

Ingredients

---

• 1/4 cup corn oil
• 1/4 cup melted butter 
• 1/4 cup onion, minced 
• 2 tablespoons garlic, finely minced 
• 2-3 drops yellow food coloring 
• 1/4 teaspoon ground cumin
• 1 teaspoon dried oregano 
• 4 tablespoons fresh lemon juice
• 4 tablespoons fresh orange juice

• Combine oil, butter, onion, garlic, food coloring, cumin, lemon
• and orange juices in a large shallow pan.
• Add chicken halves, turning to coat well.
• Cover and marinate several hours, or overnight.
• Remove chicken from marinade, then cook over medium coals on
• barbecue grill, or in a broiler 4 inches under source of heat,
• until browned on both sides and meat is done, turning and basting
• frequently, about 25 minutes.
• Cut chicken halves into pieces.
• Serve with beans and rice, corn or flour tortillas, and fresh salsa.

Recipe Of The Day For Friday 7/2/10- Chicken Egg Rolls

• 2 cups chicken, cooked and shredded
• 1 cup finely diced onion
• 3 garlic cloves, minced
• 2 tablespoons cooking oil
• 2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
• 1 (12 ounce) bag bean sprouts
• 1 (8 ounce) can water chestnuts, diced
• 1/2 cup bottled teriyaki marinade
• 1/4 cup soy sauce
• 24 egg roll wraps
• hot oil (for frying)

DirectionsCook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.Cover and steam for 5 minutes.Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired. Heat 1 1/2 inches of vegetable oil in a wok or large frying pan. While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.Fry until a deep golden brown, a few at a time; drain on paper towels.