Chicken with Artichokes and Angel Hair
30 Ratings (See All) | 12 Comments (See All)
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Chicken with Artichokes and Angel Hair
Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.
Prep: 25 minutes
Total: 25 minutes
Ingredients
Serves 4
* Coarse salt and ground pepper
* 1 / 4 cup all-purpose flour
* 8 thin chicken cutlets (about 1 1 / 2 pounds total)
* 2 tablespoons olive oil
* 1 cup reduced-sodium chicken broth
* 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
* 2 tablespoons rinsed and drained capers
* 2 tablespoons butter
* 8 ounces angel-hair pasta
* 1 / 2 cup parsley leaves
Directions
1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
Minggu, 18 April 2010
Two-Pea Pasta with Ricotta and Tarragon7 Ratings (See All) | 3 Comments
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Two-Pea Pasta with Ricotta and Tarragon
Prep: 10 minutes
Total: 30 minutes
Ingredients
Serves 4
* Coarse salt and ground pepper
* 12 ounces Gemelli Or Other short pasta
* 12 ounces sugar snap peas, stem ends removed (and, if Necessary, strings)
* 1 package (10 ounces) frozen peas
* 2 tablespoons butter
* 2 tablespoons Chopped fresh tarragon, plus more for Garnish (optional)
* 1 cup part-skim ricotta cheese
Directions
1st In a large pot of Boiling salted water, cook pasta 3 minutes Less than al dente. Add snap peas, cook 2 minutes, add peas, and cook 1 minute more. Reserve 1 / 2 cup pasta water, drain pasta and vegetables, and return to pot.
2nd Toss pasta and vegetables with butter, tarragon, and ricotta, Adding a little reserved pasta water as needed To create a thin sauce and paste That Coats, season with salt and pepper.
3rd Divide pasta Among Four serving bowls, and Garnish with tarragon, if Desired. Serve immediately.
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Mediterranean Tuna Salad with croutons
2 Ratings (See All) | 1 Comments
1 Recommend it 1 Say this is easy
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Mediterranean Tuna Salad with croutons
Crisp croutons add a toasty crunch to this Twist on tuna salad. Make them in a skillet instead of the kitchen oven to keep the heat down.
Prep: 25 minutes
Total: 25 minutes
Ingredients
Serves 4
* 1 / 2 baguette, cut into 3/4-inch cubes (about 3 cups)
* 4 tablespoons olive oil
* Coarse salt and ground pepper
* 1 small clove garlic
* 3 tablespoons fresh lemon juice
* 2 teaspoons Dijon mustard
* 1 head Boston lettuce (about 10 ounces), end and into pieces
* 2 Plum tomatoes, cored, halved lengthwise, and sliced 1 / 2 inch thick
Go * 1 cucumber, halved lengthwise, seeded, and thinly sliced
* 1 / 2 cup pitted Kalamata olives, halved
* 2 cans (6 ounces each) tuna packed in olive oil, drained
Directions
1. In a large skillet, toss bread with 2 tablespoons oil, season with salt and pepper. Cook over medium heat, tossing frequently, my true and Crisp croutons are golden, 10 to 12 minutes. September aside.
2. Finely chop garlic, and Sprinkle with salt. Using a chef's knife, press the flat side of the blade back and forth across garlic to make a paste. Transfer to a large bowl, whisk in lemon juice, mustard, and remaining oil. Season dressing with salt and pepper.
3. To bowl, add lettuce, tomatoes, cucumber, olives, and croutons, toss to combine. Divide our four salad plates, and top with tuna.
2 Ratings (See All) | 1 Comments
1 Recommend it 1 Say this is easy
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Mediterranean Tuna Salad with croutons
Crisp croutons add a toasty crunch to this Twist on tuna salad. Make them in a skillet instead of the kitchen oven to keep the heat down.
Prep: 25 minutes
Total: 25 minutes
Ingredients
Serves 4
* 1 / 2 baguette, cut into 3/4-inch cubes (about 3 cups)
* 4 tablespoons olive oil
* Coarse salt and ground pepper
* 1 small clove garlic
* 3 tablespoons fresh lemon juice
* 2 teaspoons Dijon mustard
* 1 head Boston lettuce (about 10 ounces), end and into pieces
* 2 Plum tomatoes, cored, halved lengthwise, and sliced 1 / 2 inch thick
Go * 1 cucumber, halved lengthwise, seeded, and thinly sliced
* 1 / 2 cup pitted Kalamata olives, halved
* 2 cans (6 ounces each) tuna packed in olive oil, drained
Directions
1. In a large skillet, toss bread with 2 tablespoons oil, season with salt and pepper. Cook over medium heat, tossing frequently, my true and Crisp croutons are golden, 10 to 12 minutes. September aside.
2. Finely chop garlic, and Sprinkle with salt. Using a chef's knife, press the flat side of the blade back and forth across garlic to make a paste. Transfer to a large bowl, whisk in lemon juice, mustard, and remaining oil. Season dressing with salt and pepper.
3. To bowl, add lettuce, tomatoes, cucumber, olives, and croutons, toss to combine. Divide our four salad plates, and top with tuna.
Gemelli with Yellow Squash, Peas, and Basil
7 Ratings (See All) | 8 Comments (See All)
2 Recommend it 2 say this is a favorite
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Gemelli with Yellow Squash, Peas, and Basil
Chill out tonight by using just one burner for dinner. Parmesan and butter (plus a bit of pasta water and lemon juice) make an instant delicately creamy sauce that flatters veggies in this Carefree supper.
Prep: 25 minutes
Total: 25 minutes
Ingredients
Serves 4
* Coarse salt and ground pepper
* 8 ounces Gemelli or other short pasta
* 3 medium yellow squash, quartered and thinly sliced Lengthwise
* 1 package (10 ounces) frozen peas
* 4 tablespoons butter, cut into small pieces
* 1 tablespoon fresh lemon juice
* 1 / 2 cup grated Parmesan
* 1 / 2 cup torn fresh basil leaves
Directions
1st In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas, cook until squash is crisp-tender, about 2 minutes. Reserve 1 / 2 cup pasta water, drain pasta mixture, and return to pot.
2nd This mixture in pot, add butter, lemon juice, 1 / 4 cup Parmesan, and 1 / 4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and Sprinkle with remaining 1 / 4 cup Parmesan, serve immediately.
From Everyday Food, July / August 2008 | Send Me a Free Preview Issue Now!
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7 Ratings (See All) | 8 Comments (See All)
2 Recommend it 2 say this is a favorite
3 Say this is easy
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Gemelli with Yellow Squash, Peas, and Basil
Chill out tonight by using just one burner for dinner. Parmesan and butter (plus a bit of pasta water and lemon juice) make an instant delicately creamy sauce that flatters veggies in this Carefree supper.
Prep: 25 minutes
Total: 25 minutes
Ingredients
Serves 4
* Coarse salt and ground pepper
* 8 ounces Gemelli or other short pasta
* 3 medium yellow squash, quartered and thinly sliced Lengthwise
* 1 package (10 ounces) frozen peas
* 4 tablespoons butter, cut into small pieces
* 1 tablespoon fresh lemon juice
* 1 / 2 cup grated Parmesan
* 1 / 2 cup torn fresh basil leaves
Directions
1st In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas, cook until squash is crisp-tender, about 2 minutes. Reserve 1 / 2 cup pasta water, drain pasta mixture, and return to pot.
2nd This mixture in pot, add butter, lemon juice, 1 / 4 cup Parmesan, and 1 / 4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and Sprinkle with remaining 1 / 4 cup Parmesan, serve immediately.
From Everyday Food, July / August 2008 | Send Me a Free Preview Issue Now!
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Tomato gazpacho with Prosciutto-Mozzarella Sandwiches
7 Ratings (See All) | 3 Comments
Recommend it 2 1 Say this is a favorite
1 Say this is easy 1 Say this is for adventurous cooks
1 Say this is ideal for Entertaining 1 Say this is family friendly
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Tomato gazpacho with Prosciutto-Mozzarella Sandwiches
Serve up a soup-and-sandwich combo, summer style: no-cook gazpacho and sandwiches with smoked ham and mozzarella.
Prep: 20 minutes
Total: 20 minutes
Ingredients
Serves 4
* 2 pounds tomatoes Rd
* 1 1 / 2 cups tomato juice
* 1 tablespoon red-wine vinegar
* 3 tablespoons olive oil, plus more for drizzling
* Coarse salt and ground pepper
* 1 / 2 baguette, split horizontally
* 4 ounces thinly Sliced smoked ham
4 * ounces fresh mozzarella, Sliced
Directions
1. Dice 2 tomatoes, and set aside for garnish; remaining core and quarter tomatoes. In two batches, puree quartered tomatoes with tomato juice, vinegar, and 1 tablespoon oil in a blender until very smooth, about 3 minutes, transfer to a large bowl. Season gazpacho with salt and pepper, and refrigerate until ready to serve (Up to 1 day).
2. Drizzle cut sides of bread with remaining 2 tablespoons oil. Layer smoked ham and mozzarella cheese on bottom half of bread, season with salt and pepper. Close sandwich, and cut into quarters. Garnish soup with diced tomatoes, and Drizzle with oil; serve sandwiches alongside.
From Everyday Food, July 2008 | Send Me a Free Preview Issue Now!
Helpful Hint
For the most Vibrant, flavorful version of this Spanish tomato soup, seek out the ripest tomatoes at your local market they should be deep red and aromatic.
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7 Ratings (See All) | 3 Comments
Recommend it 2 1 Say this is a favorite
1 Say this is easy 1 Say this is for adventurous cooks
1 Say this is ideal for Entertaining 1 Say this is family friendly
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Tomato gazpacho with Prosciutto-Mozzarella Sandwiches
Serve up a soup-and-sandwich combo, summer style: no-cook gazpacho and sandwiches with smoked ham and mozzarella.
Prep: 20 minutes
Total: 20 minutes
Ingredients
Serves 4
* 2 pounds tomatoes Rd
* 1 1 / 2 cups tomato juice
* 1 tablespoon red-wine vinegar
* 3 tablespoons olive oil, plus more for drizzling
* Coarse salt and ground pepper
* 1 / 2 baguette, split horizontally
* 4 ounces thinly Sliced smoked ham
4 * ounces fresh mozzarella, Sliced
Directions
1. Dice 2 tomatoes, and set aside for garnish; remaining core and quarter tomatoes. In two batches, puree quartered tomatoes with tomato juice, vinegar, and 1 tablespoon oil in a blender until very smooth, about 3 minutes, transfer to a large bowl. Season gazpacho with salt and pepper, and refrigerate until ready to serve (Up to 1 day).
2. Drizzle cut sides of bread with remaining 2 tablespoons oil. Layer smoked ham and mozzarella cheese on bottom half of bread, season with salt and pepper. Close sandwich, and cut into quarters. Garnish soup with diced tomatoes, and Drizzle with oil; serve sandwiches alongside.
From Everyday Food, July 2008 | Send Me a Free Preview Issue Now!
Helpful Hint
For the most Vibrant, flavorful version of this Spanish tomato soup, seek out the ripest tomatoes at your local market they should be deep red and aromatic.
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* Grocery Bag: Cool Creative Dinners
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60 * Days of Summer
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Heirloom Tomato Salad With Garlic Oil
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Heirloom Tomato Salad With Garlic Oil
Prep: 5 minutes
Total: 20 minutes
Ingredients
Serves 4
* 3 tablespoons extra-virgin olive oil
* 3 small garlic cloves, thinly sliced lengthwise
* 2 pounds heirloom tomatoes (any combination), halved, or quarters if large
* Coarse salt and freshly ground pepper
* 1 / 2 bunch chives, cut into 1-inch pieces (1 / 4 cup)
* 1 / 4 cup fresh basil, leaves torn if large
Directions
1st Heat oil and garlic in a small saute pan over medium-low heat. Cook until garlic is golden, about 6 minutes. Transfer to a bowl, and let cool for 10 minutes.
2nd Arrange tomatoes on a serving platter, and season with salt and pepper. Drizzle with the garlic oil, and Sprinkle with chives and basil just before serving.
From Martha Stewart Living, June 2009 | Send a Free Preview Issue!
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Heirloom Tomato Salad With Garlic Oil
Prep: 5 minutes
Total: 20 minutes
Ingredients
Serves 4
* 3 tablespoons extra-virgin olive oil
* 3 small garlic cloves, thinly sliced lengthwise
* 2 pounds heirloom tomatoes (any combination), halved, or quarters if large
* Coarse salt and freshly ground pepper
* 1 / 2 bunch chives, cut into 1-inch pieces (1 / 4 cup)
* 1 / 4 cup fresh basil, leaves torn if large
Directions
1st Heat oil and garlic in a small saute pan over medium-low heat. Cook until garlic is golden, about 6 minutes. Transfer to a bowl, and let cool for 10 minutes.
2nd Arrange tomatoes on a serving platter, and season with salt and pepper. Drizzle with the garlic oil, and Sprinkle with chives and basil just before serving.
From Martha Stewart Living, June 2009 | Send a Free Preview Issue!
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* Grilled Chicken Sandwiches with Heirloom Tomato Salad
More Ideas Like This
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Sabtu, 17 April 2010
Perfect Entertaining
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Flourless Chocolate Cake with Whipped Cream and Raspberries
Flourless Chocolate Cake with Whipped Cream and Raspberries
Diet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
Smoked Oyster Spread
This classic recipe is wonderful spread on hearty crackers or used as a stuffing for mushrooms, celery, zucchini, or your favorite vegetables. One of our most popular variations is to stuff medium white mushrooms with the mixture and then broil until hot and bubbly. Divine!
8 ounces softened cream cheese
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon lemon juice
Salt
Freshly ground black pepper
1 can coarsely chopped undrained smoked oysters
Beat the cream cheese until very smooth and soft. Add the Worcestershire, garlic powder, lemon juice, and salt and pepper to taste. Beat well. Mix in the smoked oyster liquid until smooth. Carefully mix in the smoked oysters. Spoon into a serving bowl. Cover tightly and refrigerate for at least two hours. Serve at room temperature or chilled.
Makes 8 servings.
Preparation Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours, 10 minutes
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Recipe of the Week
Flourless Chocolate Cake with Whipped Cream and Raspberries
Flourless Chocolate Cake with Whipped Cream and Raspberries
Diet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
Smoked Oyster Spread
This classic recipe is wonderful spread on hearty crackers or used as a stuffing for mushrooms, celery, zucchini, or your favorite vegetables. One of our most popular variations is to stuff medium white mushrooms with the mixture and then broil until hot and bubbly. Divine!
8 ounces softened cream cheese
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon lemon juice
Salt
Freshly ground black pepper
1 can coarsely chopped undrained smoked oysters
Beat the cream cheese until very smooth and soft. Add the Worcestershire, garlic powder, lemon juice, and salt and pepper to taste. Beat well. Mix in the smoked oyster liquid until smooth. Carefully mix in the smoked oysters. Spoon into a serving bowl. Cover tightly and refrigerate for at least two hours. Serve at room temperature or chilled.
Makes 8 servings.
Preparation Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours, 10 minutes
Perfect Entertaining
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Links
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Recipe of the Week
Flourless Chocolate Cake with Whipped Cream and Raspberries
Flourless Chocolate Cake with Whipped Cream and Raspberries
Diet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes Whenever I need the perfect end for a celebratory meal.
Artichoke Heart and Red Pepper Bites
These appetizers are simple Something That We Have always on hand for surprise guests. Extremely They freeze well, are very easy to make, and are always Popular. They go together very well with the rest of this festive Easter menu and require no preparation time at all on a very busy day. Simply defrost and eat!
6 ounces marinated artichoke hearts in oil
6 ounces roasted bell peppers
1 small chopped onion
2 cloves minced garlic
4 eggs
2 cups shredded Cheddar cheese
1 / 4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper
Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, Reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke Hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool Slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the Remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerated for up to 2 days, or freeze for up to a month. Serve cold, at room temperature or gently reheated in a 300 degree oven for 5-10 minutes.
Makes 60 bites.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Cooling Time: 15 minutes
Total Time: 1 hour
Home
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Recipe of the Week
Flourless Chocolate Cake with Whipped Cream and Raspberries
Flourless Chocolate Cake with Whipped Cream and Raspberries
Diet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes Whenever I need the perfect end for a celebratory meal.
Artichoke Heart and Red Pepper Bites
These appetizers are simple Something That We Have always on hand for surprise guests. Extremely They freeze well, are very easy to make, and are always Popular. They go together very well with the rest of this festive Easter menu and require no preparation time at all on a very busy day. Simply defrost and eat!
6 ounces marinated artichoke hearts in oil
6 ounces roasted bell peppers
1 small chopped onion
2 cloves minced garlic
4 eggs
2 cups shredded Cheddar cheese
1 / 4 cup dry bread crumbs
2 tablespoons chopped fresh parsley
Dash hot pepper sauce
Freshly ground black pepper
Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, Reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke Hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool Slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the Remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerated for up to 2 days, or freeze for up to a month. Serve cold, at room temperature or gently reheated in a 300 degree oven for 5-10 minutes.
Makes 60 bites.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Cooling Time: 15 minutes
Total Time: 1 hour
Jumat, 16 April 2010
Holiday Appetizers - Three Ideas With Tomatoes
Appetizers are just business as usual, if you friends and family entertaining and sometimes even the simplest appetizers are the best ones, especially if you hit on many holidays. If you stuck for inspiration, what about a tomato appetizer recipe? There are spoiled for choice.
Easy Stuffed Tomatoes
Stuffed tomatoes are very tasty and is a versatile dish. For this you will need cherry tomatoes because they are easier to use than eating more tomatoes. If you are the tomatoes are filled on the table, you can use the large, but for simple finger food, it is preferable to use cherry tomatoes.
Cut the tops of tomatoes and core. Stuff the tomatoes you can with what you want. Cottage cheese with lemon juice and capers is mixed well, or you can try fresh pineapple puree tapenade and herb butter or a few or even guacamole. Serve cherry tomatoes stuffed with lids or off. You may need to secure it with toothpicks, depending on how much filling you use.
Canapes tasty tomatoes
Tomatoes are good for the production of sofas. Spread some cream cheese on toast or crackers and garnish with a slice of tomato. Serve with chopped basil and black pepper in and.
You can use mozzarella cheese instead of cream if you prefer. You can also distribute chop with tomato bruschetta and combines it with garlic, oil, vinegar, salt and pepper and this mixture over bread. Toast the bread and serve it hot canapés.
How Caponata
This recipe contains authentic Italian appetizer peppers, eggplant, capers, pine nuts, olives and more, plus chopped tomatoes. Caponata is a classic Italian cuisine, served as an appetizer or side dish of fish.
There are several variations of caponata. In Sicily, swordfish, lobster and asparagus is added Caponata Palermo and cuttlefish is a popular ingredient. The following recipe is a basic Caponata, but you can add cooked seafood to him, if you wish. Serve the bread on the side to enjoy the juice.
Easy Stuffed Tomatoes
Stuffed tomatoes are very tasty and is a versatile dish. For this you will need cherry tomatoes because they are easier to use than eating more tomatoes. If you are the tomatoes are filled on the table, you can use the large, but for simple finger food, it is preferable to use cherry tomatoes.
Cut the tops of tomatoes and core. Stuff the tomatoes you can with what you want. Cottage cheese with lemon juice and capers is mixed well, or you can try fresh pineapple puree tapenade and herb butter or a few or even guacamole. Serve cherry tomatoes stuffed with lids or off. You may need to secure it with toothpicks, depending on how much filling you use.
Canapes tasty tomatoes
Tomatoes are good for the production of sofas. Spread some cream cheese on toast or crackers and garnish with a slice of tomato. Serve with chopped basil and black pepper in and.
You can use mozzarella cheese instead of cream if you prefer. You can also distribute chop with tomato bruschetta and combines it with garlic, oil, vinegar, salt and pepper and this mixture over bread. Toast the bread and serve it hot canapés.
How Caponata
This recipe contains authentic Italian appetizer peppers, eggplant, capers, pine nuts, olives and more, plus chopped tomatoes. Caponata is a classic Italian cuisine, served as an appetizer or side dish of fish.
There are several variations of caponata. In Sicily, swordfish, lobster and asparagus is added Caponata Palermo and cuttlefish is a popular ingredient. The following recipe is a basic Caponata, but you can add cooked seafood to him, if you wish. Serve the bread on the side to enjoy the juice.
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