Monday, August 10, 2009

Summer Update #3

OK you are in luck, I have actually done some cooking over the last few weeks. Here are a few new recipes for you to try. I have a few more waiting on the sidelines to try over the next few weeks, but I figured I would test them out before passing them on.

You will now find recipes for:

1. Homemade Rice-A-Roni
2. Marsala Chicken & Mushroom Casserole
3. Asian BBQ Chicken Thighs & Broccoli Slaw
4. Macaroni & Goat Cheese

Macaroni & Goat Cheese

My kids were scared of this at first because of the goat cheese, but they tasted it and LOVED it!

3/4 pound macaroni pasta
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9-ounce bag spinach
Salt and pepper
6 ounces goat cheese, broken into chunks
3/4 cup chopped walnuts, toasted

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return pasta to the pot.

2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper.

3. Stir vegetable mixture into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.

Asian BBQ Chicken & Broccoli Slaw

1/4 cup ketchup
2 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
2-1/4 pounds bone-in, skinless chicken thighs
1 bag (12 ounces) broccoli slaw
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoons black pepper

1. Heat gas grill to medium-high

2. In a small saucepan, stir together ketchup, hoisin, soy sauce and sesame oil. Cook over medium-high heat until bubbling, about 5 minutes. Remove 3 tablespoons sauce from pot and set aside.

3. Lightly coat grill with nonstick cooking spray or oil. Place chicken thighs on grill bottom-side up and baste with sauce. Close grill cover and cook 5 minutes. Remove cover and flip thighs, basting generously with sauce. Continue brushing with sauce every 5 minutes for about 20 minutes or until internal temperature reaches 160° on an instant-read thermometer.

4. While chicken is cooking, stir together reserved sauce, broccoli slaw, vinegar and salt and pepper. Refrigerate until ready to serve.

Marsala Chicken & Mushroom Casserole

2 tablespoons butter
10 ounces sliced mushrooms
1 1/2 tablespoons flour
1/2 cup marsala wine or white wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
1 cup long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 tablespoons grated parmesan cheese

1. Preheat the oven to 350°.

2. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes.

3. Sprinkle the flour on top and stir in for 1 minute.

4, Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

5. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top.

6. Cover snugly with foil and bake until bubbly, about 35 minutes.

7. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Home-Made Rice-A-Roni

This tastes like the store bought rice a roni and rice pilaf without all the salt & chemicals!

2 Tbl butter
1/4 cup orzo
1/4 cup minced onion
1 garlic clove minced
1 1/4 cups jasmine rice
2 1/4 cups chicken broth
salt & pepper to taste
1/2 cup chopped nuts (optional) - I've used cashews or almonds

Melt butter in medium saucepan over medium-low. Stir in orzo, cook until lightly browned.

Stir in onion & garlic cook about 1 minute. Stir in rice, cook about 3 more minutes.

Pour in broth, add salt & pepper. Bring to a boil. Cover and cook 15 minutes until rice is tender and liquid is absorbed. Stir in nuts if using.