Thursday, December 16, 2010

Lemon Chicken and Broccoli

This was a great change! :) So glad when I find something new Derek can eat!!!


4 boneless, skinless chicken breasts
3 Tbsp olive oil
1/2 cup wheat-free flour mixture
salt and pepper

Sauce Ingedients:
1 cup water
1/8 cup lemon juice, plus 3 Tbsp
1/8 cup lime juice
1/2 cup sugar
pinch salt
2 drops yellow food coloring
cornstarch mixed with cold water

1. Chicken - In large ziploc bag, combine flour mixture, salt and pepper. Add chicken and toss to coat. Saute chicken in olive oil over medium high heat until fully cooked through.
2. Sauce - In small sauce pan, combine first 7 ingredients for sauce and bring to a low boil.
3. Slowly stir in cornstarch solution, adding as much as you want (based on how thick you want it!)
4. Serve chicken over a bed of rice, with steamed broccoli. Top with lemon sauce.

Tuesday, December 7, 2010

Copycat Pizza Hut's Romano Cheese Dressing

SO, I have been on the lookout for a copycat recipe for Pizza Hut's Romano Cheese dressing for over a decade! Really, since I worked there back in high school in the mid '90s!

And, unfortunately, I have yet to find one!

So, today I decided to attempt it. I got online and went to Pizza Hut's ingredient info and pulled all the ingredients that they use...or close to it.

And, I just started throwing it together! I looked at a few other recipes to see about what the ratios would need to be for a creamy dressing...

And you know what?! Other than the fact that it's got a bit too much lemon in it, it's otherwise perfect (I decreased the lemon below)! :) SOOOOOOOOOOO excited!!!!!! I can't wait til dinner's ready to toss it on a salad! And of course, it's amazing on breadsticks and pizza crust!

Romano Cheese Dressing

1/4 cup olive oil mayonnaise
1 Tbsp olive oil
2 tsp cider vinegar
2 Tbsp shredded Romano cheese
1 Tbsp grated Romano cheese
1/2 tsp minced garlic
1/4 tsp sugar
1/4 cup milk
1 tsp lemon juice

1. Combine milk and lemon juice in a small bowl or measuring cup. Let sit for about 5 minutes (this will curdle the milk, making buttermilk!)
2. In larger bowl, combine mayonnaise, olive oil, cider vinegar, romano cheese, garlic, and sugar.
3. When milk has set for 5 minutes, pour into other ingredients. Blend in blender or with an immersion blender to fully combine and make creamy!.

Wednesday, December 1, 2010

Molasses Crinkles

1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/4 cup shortening
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
granulated sugar

1. Mix brown sugar, margarine, shortening, molasses and egg in large bowl. Stir in remaining ingredients except for sugar. Cover and refrigerate at least 1 hour until chilled.
2. Heat oven to 375 degrees. Shape dough into 1 1/4 inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 11 minutes or until just set. Cool slightly; remove from cookie sheet. Cool on wire rack.

Best Ever Orange Cake

6 egg whites (3/4 cup)
1 3/4 cups sifted all purpose flour
1/4 tsp salt
1 1/2 cups sugar
6 egg yolks
6 Tbsp fresh orange juice
1 Tbsp freshly grated orange peel
powdered sugar

1. In large bowl of electric mixer, let egg whites warm to room temperature-about 1 hour. Measure flour; sift about 2 cups flour once on a sheet of waxed paper; fill cups lightly to overflowing; with spatula cut off excess to make 1 3/4 level cups. Sift flour with salt; set aside.
2. With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, 2 Tbsp at a time, beating well after each addition. Continue beating until stiff peaks form when beaters are slowly raised. Set aside. Preheat oven to 350 degrees.
3. In small bowl of electric mixer, with the same beaters at high speed, beat egg yolks until very thick and lemon-colored-about 3 minutes. DO NOT UNDERBEAT. Gradually beat in remaining 1 cup sugar; continue beating until mixture is smooth.
4. At low speed, blend flour mixture and orange juice alternately into egg-yolk mixture, beginning and ending with flour and guiding batter into beaters with scraper. Add orange peel. Wish a whisk or rubber spatula, using under-and-over motion, fold yolk mixture gently into whites.
5. Pour batter into an ungreased 9 3/4-to-10-by4 1/2-inch kugelhopf pan (large bundt pan) or 10-by-4 1/2-inch tube pan without a removable bottom. Bake 50 to 55 minutes in kugelhofp or 35 to 40 minutes in tube pan, until cake springs back when pressed with finger. Invert over bottle; cool completely.
6. Using an up-and-down motion, run spatula around edge of cake and tube. Invert cake and shake to release; place on serving plate. Sift powdered sugar over top of cake.

Spicy Chicken with Broccoli

2-3 boneless, skinless chicken breasts
2 tsp cornstarch
1/2 tsp salt
1/4 tsp white pepper
1 pound broccoli
3 green onions
1 hot green chili or 1 tsp dried red pepper flakes
3 Tbsp vegetable oil
2 Tbsp brown bean sauce
2 tsp finely chopped garlic
1 tsp sugar
1 tsp finely chopped gingerroot

1. Cut chicken into 1/2 inch pieces. Toss chicken, cornstarch, salt, and white pepper in medium bowl. Cover and refrigerate for 20 minutes.
2. Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch-thick stems; remove flowerets. Cut stems diagonally into 1/4-inch pieces. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut green onions diagonally into 1-inch pieces. Remove seeds and membranes from chili. Cut chili into very thin slices.
3. Heat wok until very hot. Add 3 Tbsp oil; tilt wok to coat side. Add chili, brown bean sauce, garlic, sugar and gingerroot; stir-fry mixture 10 seconds. Add chicken; stir-fry 2 minutes or until chicken is white. Add broccoli and green onions; stir-fry 1 minute or until broccoli is hot.

Pasta Primavera

1 pound fresh asparagus
2 cups fresh broccoli flowerets
1 medium onion, chopped
1 large clove garlic, chopped
1 Tbsp olive oil
1 large carrot, scraped and diagonally sliced
1 medium-size sweet red pepper, coarsely chopped
1 medium-size sweet yellow pepper, coarsely chopped
1 cup whipping cream
1/2 cup chicken broth
3 green onions, chopped
2 Tbsp chopped fresh basil
1/2 tsp salt
8 oz uncooked linguine, broken
1/2 pound fresh mushrooms, sliced
1 cup grated Parmesan cheese
1/4 tsp pepper

1. Snap off tough ends of asparagus. Cut asparagus diagonally into 1 1/2 inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6-8 minutes or until crisp-tender. Remove from heat; set aside.
2. Saute onion and garlic in oil in a large skillet until tender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove from heat; drain.
3. Combine whipping cream, broth, green onions, basil, and salt in a medium skillet. Cook over medium-high heat 5 minutes, stirring occasionally.
4. Cook linguine according to package directions. Drain well; place in a large serving bowl. Add reserved vegetables, whipping cream mixture, and sliced mushrooms; toss gently. Sprinkle with parmesan cheese and pepper; toss gently.

Basil Chicken in Coconut Sauce

4 medium, skinless boneless chicken breasts, cut into 1 inch pieces
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp ground tumeric
1/4 tsp chili powder
1 large red onion, chopped
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped
1 Tbsp olive oil
14 oz coconut milk
2 tsp cornstarch
3 Tbsp fresh basil, snipped
1 Tbsp finely chopped fresh ginger
hot cooked rice

1. Place chicken in a medium bowl. In a small bowl stir together the salt, cardamom, cinnamon, cloves, coriander, cumin, cracked pepper, turmeric, and chili powder. Sprinkle spice mixture over chicken, tossing to coat. Cover and let stand at room temperature for 30 minutes, or cover and chill for 1-2 hours.
2. In a large nonstick wok or skillet cook and stir the onion, garlic, and jalapeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok or skillet. Add half the chicken to wok or skillet. Cook and stir for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from the wok, (if necessary, add additional oil). Cook and remove the remaining chicken as above.
3. In a small bowl stir together coconut milk and cornstarch. Carefully add to wok or skillet. Cook and stir until bubbly. Return the chicken and onion mixture to wok. Stir in snipped basil and ginger. Cook and stir about 2 minutes more or until heated through. If desired, garnish with more basil leaves.

Burmese Chile Chicken

1 lb skinless, boneless chicken thighs, cut into 1 inch strips
3 Tbsp canola oil
1 1/2 tsp cornstarch
kosher salt and black pepper, to taste
1 onion, cut into 3/4" pieces
2 tsp sweet paprika
1 tsp ground cumin
2 cloves garlic, minced
1 1"piece ginger, peeled and minced
2 bell peppers (1 green, 1 red), cored and cut into 1" pieces
2 Tbsp fish sauce
1 large anaheim or poblano chile, cut diagonally into 1/4" thick pieces
1 medium zucchini, halved lengthwise and cut diagonally into 1/4" thick slices
1/2 tsp chilli powder
4 cups cooked rice

1. Combine chicken, 1 Tbsp oil, 1 tsp cornstarch, salt and pepper in a bowl; let marinate for 15 minutes.
2. Heat a 14" wok over high heat. Add 1 Tbsp oil. Add onions; cook until softened, 1-2 minutes. Push onions to side; add remaining oil with chicken, arranging it in a single layer. Cook, without stirring, for 1 minute. Continue cooking, tossing vigorously, until chicken is opaque, about 30 seconds. Add paprika, cumin, garlic, and ginger; cook, tossing constantly, for 30 seconds. Add peppers; cook, stirring constantly, until they begin to soften, 2-3 minutes. Stir in fish sauce and cook until almost all the liquid has evaporated, about 1 minute. Add chiles and zucchini; cook for 30 seconds. Stir together remaining cornstarch and 1/3 cup cold water in a bowl; pour around edge of wok. Cook until chicken is cooked and sauce has thickened, 1-2 minutes. Stir in chili powder; season with salt and pepper. Serve with rice.

Tian Tian Chao Mian (Everyday Fried Noodles)

1/2 small seedless cucumber, peeled and julienned
kosher salt, to taste
3 Tbsp canola oil
1 medium carrot, jullienned
1 onion, thinly sliced
1/4 lb ground pork
4 cloves garlic, minced
1 1" piece ginger, minced
6 scallions, minced
1 1/2 Tbsp dark soy sauce
1 1/2 Tbsp rice cooking wine
1 1/2 tsp sugar
2 cups bean sprouts
6 oz dried flat noodles, boiled and rinsed under cold water
1 Tbsp asian sesame oil

1. Toss cucumbers and a pinch of salt together in a small bowl; let sit 5 minutes. Heat a 14" wok or stainless-steel skillet over high heat until it begins to smoke. Add 1 Tbsp oil around edge of wok; swirl to coat bottom and sides. Add carrots and onions; cook until softened, about 1 minute. Transfer to a plate; set aside.
2. Return wok to high heat and add remaining oil. Add pork, garlic, ginger, and half the scallions; cook, breaking pork into small pieces, until browned, 3-4 minutes.
3. Add soy sauce, wine, sugar, bean sprouts, and carrots and onions. Cook, stirring, until hot, about 30 seconds.
4. Add cucumbers, remaining scallions, noodles, and sesame oil; cook, tossing, until hot, about 1 minute. Season with salt.

Artisanal Macaroni and Cheese

kosher salt, to taste
12 oz hollow pasta
6 Tbsp unsalted butter
3/4 cup dried bread crumbs, preferably panko
1 oz finely grated Parmesan (about 1 cup)
1/4 cup flour
3 1/2 cups milk
4 oz grated Gruyere
4 oz grated Comte or Cantal
4 oz grated fontina
black pepper, to taste

1. Heat oven to 350 degrees. Bring a 4-qt saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 minutes. Drain pasta transfer to a bowl; set aside.
2. Melt 3 Tbsp of the butter in a 4-qt saucepan over low heat. Add the bread crumbs and Parmesan, toss to combine, and transfer to a small bowl; set aside. Wipe out the saucepan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. Stir in the Gruyere, 1 cup of the Comte, and 1 cup of the fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper. Remove pan from heat and stir in the reserved pasta. Pour the mixture into a 2-qt baking dish and top with the remaining Comte and fontina. Sprinkle bread crumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool 10 minutes before serving.

Southern-Style Macaroni and Cheese

1 1/2 tsp kosher salt, plus more to taste
8 oz hollow pasta
butter, for greasing
7 oz extra-sharp cheddar, cut into 1/2" cubes, plus 6 oz grated
2 Tbsp plus 1 tsp flour
1 1/2 tsp dry mustard
1/4 tsp pepper
1/4 tsp nutmeg
1/8 tsp cayenne pepper
2/3 cup sour cream
2 eggs, lightly beaten
1 1/2 cups half-and-half
1 1/2 cups heavy cream
1/3 cup grated onion
1 tsp Worcestershire sauce

1. Heat oven to 350 degrees. Bring a 4-quart saucepan of salted water to a boil. Add pasta and cook until cooked halfway through. Drain pasta and transfer to a greased 9x13 baking dish. Stir in the cubed cheddar cheese and set aside.
2. Combine 1 1/2 tsp salt, flour, mustard, pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire sauce. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving.

Four-Cheese Macaroni and Cheese

kosher salt, to taste
8 oz hollow pasta
3 slices crustless white bread
6 Tbsp unsalted butter
1/2 tsp paprika
3 sprigs fresh thyme
2 shallots, minced
1 bay leaf
1/4 cup flour
1/8 tsp cayenne pepper
3 cups milk
10 oz grated sharp white cheddar cheese
10 oz grated Gruyere cheese
6 oz velveeta, cut into 1/2" cubes
1 oz blue cheese, cumbled
freshly ground black pepper, to taste

1. Heat oven to 375 degrees. Bring a 4-qt saucepan of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until cooked halfway through. Drain pasta; set pasta aside. Tear bread into small pieces and transfer to the bowl of a food processor. Process until finely ground, set aside. Return pan to medium heat and melt 3 Tbsp butter. Add bread crumbs and stir to combine. Transfer bread crumb mixture to a plate and set aside.
2. Wipe out pan and set over medium heat. Melt the remaining butter and add the paprika, thyme, shallots, and bay leaf; cook, stirring often, until shallots are soft, about 5 minutes. Add flour and cayenne and stir until mixture thickens, 1 minute. Whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the back of a spoon, about 10 minutes. Discard thyme and bay leaf and remove pan from heat. Stir in cheddar, half the Gruyere, velveeta, and blue cheese; cintinue stirring until smooth. Stir in pasta and season sauce with salt and pepper. Transfer mixture to an 8x8 baking dish. Sprinkle with remaining Gruyere over the top of pasta and then top with bread crumbs. Transfer baking dish to an aluminum foil-lined baking sheet and bake until macaroli and cheese is golden brown and bubbly, 30 minutes. Let cool 10 minutes before serving.