Archive for the ‘Entree’ Category

Brussels Sprouts Shells & Cheese

1 pound whole wheat pasta shells
1 sweet onion, chopped
2 cups brussels sprouts, chopped
2 tablespoons olive oil
1/2 teaspoon nutmeg
1 tablespoon butter
1 tablespoon flour
2 cups milk
1 teaspoon ground mustard
8 ounces sharp cheddar cheese, grated
1/2 cup parmesan cheese + more for topping
1/4 cup bread crumbs
paprika

Heat a skillet over medium heat and add 1 tablespoon olive oil. Add onions and brussels sprouts with a pinch of salt and pan roast for 6-8 minutes, turning frequently. Heat a large pot of water to a boil, and begin to cook your pasta.

Preheat oven heat to 350 degrees.

In a medium saucepan, heat one tablespoon of butter on medium heat and whisk in the flour to create a roux. Add the milk while continuing to whisk, and begin adding cheese in batches about 3 minutes apart works best. Continue to whisk together so the cheese melts and doesn’t stick to the bottom. The entire process takes about 10 minutes and you want the heat on medium-low, this will help thicken the cheese sauce. I find you don’t want it too thick, as it will thicken in the over. Add ground mustard.

Spray a large casserole dish with non-stick spray.Mix pasta with cheese and brussels sprout mixture just mixing to make sure all is combined. Top with breadcrumbs, parika and another sprinkling of parmesan. Bake for 25-30 minutes.

 

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French-Style Stuffed Chicken Breasts

Ingredients:
4 boneless, skinless chicken breasts (8 oz. each)
3 tbsp. vegetable or canola oil
8 oz. baby bella mushrooms, sliced thin
1 small onion, chopped (1 cup)
2-3 cloves garlic, minced or pressed
½ tsp. minced fresh thyme leaves
1 freshly squeezed lemon juice, divided
½ cup dry white wine
1 tbsp. chopped fresh parsley, divided
¾ tsp. salt
½ tsp. pepper
1 cup low-sodium chicken broth
1 tsp. Dijon mustard
2 tbsp. unsalted butter

Directions:
If your chicken breasts have the tenderloin attached, remove the tenderloins and set aside.  Using a sharp knife, butterfly each chicken breast horizontally, almost all the way through but not quite, leaving the two halves attached like the pages of a book.  Open up the butterflied breasts and lay them out flat.

To make the stuffing, heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until all moisture has evaporated and the mushrooms are golden brown, about 8-11 minutes.  Add an additional tablespoon of oil as well as the onion; cook, stirring frequently, until softened, 2-4 minutes.  Mix in the garlic and thyme and cook just until fragrant, about 30 seconds.  Add 1½ teaspoons of the lemon juice and cook until the moisture has evaporated, about 30 seconds.   Transfer the mixture to the bowl of the food processor.  Return the pan to the heat; add the wine and scrape the pan to loosen browned bits.  Transfer the wine mixture to a small bowl and set aside.  Turn off the heat on the pan.

Pulse the mushroom mixture in the food processor until roughly chopped, about five 1-second pulses.  Mix in half of the parsley, and the salt and pepper.  Use a spatula to fold together the stuffing ingredients until well combined.

With the chicken breasts laid out flat, spread a quarter of the filling mixture over each of the breasts, leaving a clear edge around the perimeter.  Roll up each breast as tightly as possible without squeezing out the filling and place seam-side down.  Tie evenly with 3 pieces of twine around each chicken breast.

Season the chicken pieces with salt and pepper.  Heat the remaining tablespoon of oil in skillet over medium-high heat until just smoking.  Add the chicken bundles and brown on all sides, about 2 minutes per side.  Add the broth and reserved wine mixture to the pan and bring to a boil.  Reduce the heat to low, cover, and cook until a thermometer inserted into the thickest part of the chicken reads 160˚ F, about 12-18 minutes.  Transfer to a plate or cutting board and tent loosely with foil.

While the chicken is resting, whisk the mustard into the cooking liquid.  Bring the heat to a high simmer, scraping the pan bottom to loosen browned bits.  Simmer until reduced to ½ cup, about 7-10 minutes.  Off the heat, whisk in the butter, remaining parsley and lemon juice.  Season with salt and pepper to taste.  Remove the pieces of twine, slice the chicken pieces on a slight diagonal, and serve with sauce spooned over the top.

 

Shepherd’s Pie

Ingredients

  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • mixed vegetables (carrots, corn, green beans) frozen
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground sirloin
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 1 tablespoon Worcheshire sauce
  • 1 can beef broth
  • 1/4 cup shredded Cheddar cheese

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, Worcheshire and  beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

 

Stuffed Poblanos

Ingredients

Serves 4

1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed, for less heat), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Directions

  1. Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
  2. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
  3. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
  4. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.

 

Quick Black Beans and Rice

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 (15 ounce) can black beans, undrained
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups uncooked instant brown rice or quinoa
  • Spinach

Directions

  1. In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; add a couple of handfuls of spinach. Let stand 5 minutes before serving.

 

Mushroom Risotto

serves 2

1 cup arborio rice
1 shallot or onion
2 cans chicken stock, broth or vegetable stock
1/4 cup dry white wine
1/2 cup freshly grated Parmesan cheese
16 oz sliced mushrooms
1 T extra virgin olive oil

Mince the shallot and set aside. Heat the olive oil in a heavy-bottomed pot under medium heat. Once hot, add the shallot and saute for about four minutes, or until tender and translucent.

Add the rice and stir well to coat. Cook for three minutes, stirring occasionally.

Add the white wine and cook until all is absorbed, stirring constantly.

Then, add the stock, a quarter cup at a time (a ladle does this job nicely), stirring continuously over medium heat. Add more stock once the previous amount has been completely absorbed by the rice. Continue this patter until you’ve used all of the stock, and the rice has cooked through.

In a separate pan, saute the mushrooms for about eight minutes until tender. Once tender, add them to the risotto along with the cheese.  Stir well and serve.

 

Hearty White Chili

Ingredients

  • 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
  • 1 whole Medium Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Cans Green Chilies, Chopped
  • 1 pound Dried Great Northern Beans, Rinsed
  • 8 cups Chicken Broth
  • 1 whole Jalapeno, Sliced
  • 1-½ Tablespoon Ground Cumin
  • ½ teaspoons Paprika
  • ½ teaspoons Cayenne Pepper
  • Salt To Taste
  • White Pepper, To Taste
  • 1 cup Whole Milk
  • 2 Tablespoons Masa (corn Flour) OR Cornmeal
  • Grated Monterey Jack, To Taste
  • Sour Cream For Garnish
  • Cilantro For Garnish
  • Guacamole (optional)
  • Pico De Gallo (optional)
  • Corn Tortillas (warmed)

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.