Sunday, January 17, 2010

Lemon Mushroom Cream Sauce

I made this to go over some homemade raviolis we had made this past Christmas. It ended up being rather tasty. Hope you enjoy.

3 scallions, chopped

8 oz crimini mushrooms, halved and sliced

5 cloves garlic, minced

Rind and juice from two lemons

½ cup white wine

1 cup chicken stock, unsalted

½ stick of butter, unsalted

1 tbsp flour

1 shot of brandy

Small container of heavy whipping cream

Sea salt to taste

On medium heat, sauté the scallions, and mushrooms in olive oil until cooked, about 7 minutes. Add the wine to deglaze the sauce pan and add the garlic and the chicken stock. Bring to a simmer. Add the lemon juice and the brandy. In a small cup take the ½ stick of butter and the tbsp of flour and mash together. Scoop the mixture into the pan and stir until thoroughly melted. Simmer for about 5 – 7 minutes. Right before serving, pour in the whipping cream and the rind of the two lemons. Serve over raviolis.

Thursday, January 14, 2010

Mustard Chicken Salad

I made this tonight and it was excellent. I used Ina Garten's recipe from the food network. I am only going to give you the recipe for the dressing because you can pretty much put anything you want in chicken salad. She just had chicken, broccoli and tomatoes. But I had a fridge full of veggies, so I made a true salad (minus the lettuce) with mine, carrots, celery, onions, tomatoes and chicken. So here is the recipe. The only thing I did differently is I used dried tarragon instead of fresh, because that is all I had.

1 1/2 cup good mayonnaise (I used low fat miracle whip)
2 tbsp white wine
1/4 cup good dijon mustard
3 tbsp whole grain mustard
2 tbsp fresh minced tarragon

For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.

Sunday, January 3, 2010

Spanish Rice

We made this Spanish rice for New Years dinner. You can alter the spiciness by adding or subtracting the “hot” peppers in this recipe. Dave and I like it spicy, I had to alter it a bit for my parents.

1 cup cooked rice

1 red pepper, chopped

4 cloves garlic, chopped

2 pickled jalapenos, seeded, chopped (you can add more if you want it spicy)

1 small can of chipotles, take two out and chop them (you can add more if you want it spicy)

1 small onion, chopped

1 tsp mole

1 cup chicken stock

1 tbsp cocoa powder

2 tbsp cumin

2 tbsp chili powder

In a large sauté pan, heat a tbsp olive oil. Add the onions and the red pepper and sauté till tender. Add the cumin, chili powder and garlic. Sauté together for about 5 minutes. Add the jalapenos, and the chipotles. To the chicken stock, combine the cocoa powder and the mole and mix together. Pour into the mixture. Add the cooked rice and mix combine until thoroughly mixed.

* Note, when making this, you can tame down the hot peppers at firs then add to it when you make it again. The chipotles and the jalapenos are quite hot. If the mixture becomes too hot, add sugar and red wine vinegar to the mixture to tame down the spiciness.

Saturday, January 2, 2010

Spicy Black-Eyed Peas

3 cans black-eyed peas, no salt added
1 large onion, chopped
1/2 lb bacon, chopped
14 oz can diced fire-roasted tomatoes, no salt added
3 cloves garlic, chopped
2 tsp chili powder
1 tsp salt

In a large pot, add 2 cans of the black eyed peas (drained) and one can with the juices and bring to a boil. Add all of the other ingredients and cook on low for 30-45 minutes until the peas are tender, stirring occasionally.