Chicken, Mushroom, and Wild Rice Soup

Chicken, Mushroom, and Wild Rice Soup

Photo by: Photo: Jennifer Davick; Styling: Marian Cooper Cairns

• YIELD: Makes 14 cups
• TOTAL:40 MINUTES
• COURSE: Soups/Stews

Ingredients

• 2 (6-oz.) packages long-grain and wild rice mix
• 10 cup chicken broth, divided
• 3 tablespoons butter
• 1 cup sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup butter
• 1/3 cup all-purpose flour
• 1/2 cup half-and-half
• 2 tablespoons dry white wine
• 2 cups cooked shredded chicken breasts
• Garnishes: fresh parsley leaves, freshly cracked pepper

Preparation

1. Bring rice, 4 cups chicken broth, and 1 seasoning packet from rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender. (Reserve remaining seasoning packet for another use.)

2. Meanwhile, melt 3 Tbsp. butter in a large skillet over medium heat; add mushrooms, onion, and celery, and cook, stirring often, 10 to 12 minutes or until tender.

3. Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour, and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Whisk in half-and-half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionally, 5 to 10 minutes or until thoroughly heated. (Do not boil.) Garnish, if desired.

Southern Living MARCH 2011

Grilled Pizza

You will Need

-fresh ball of pizza dough (I buy mine fresh as opposed to making it b/c it always has more flavor and isn’t as dry)

-flour

-Mozzarella cheese

-Fontina cheese (just a little for flavor)

-Parmesan cheese

-Extra Virgin Olive Oil

-a nice Blend of Italian Spices (such as basil & oregano)

-garlic

First off, let me just go ahead and tell you that you will not become a World Pizza Throwing Champion with your first pizza. Of course I could be spot on wrong with this and you could totally turn out to be some pizza throwing prodigy, but just in case you’re not don’t say I didn’t warn you.

1) Spray your grill with a non-stick baking spray and then turn the grill on medium heat.

2) My ball of dough is so large I can get two pies from it. Once I split it in half, I add a little flour to the dough and use my hands to pull the dough in different directions, lay it on the counter (my counters are granite so I just a little flour on them) and continue to pull and push and just basically thin the dough until I’m happy with my shape, size, and thickness. Yes, sometimes I use a rolling pin and sometimes I do throw it up in the air because it really amuses the minis, but honestly it always ends up more egg-shaped than round so I only do that when they’re watching me!

3) Now that your dough is ready and the grill is warm, grab a large baking sheet with no lip or edges (just a flat cookie sheet) and spray that also. Put your rolled out dough on the cookie sheet.

4) Lightly brush on your EVOO, and then top with all your spices (and garlic).

5) Grab some tongues, your cheeses, and head out to the grill.

6) With your cookie sheet next to the grill, slide your dough onto the grill. Be prepared that this is not as easy as it sounds, and you will most likely have to use your tongues to adjust your dough on the grill. Also be prepared that your dough might not hold its original shape, but that’s fine.

7) So now your dough is on the grill. I leave it on there for a few minutes with the top open, and just pick up the edges to see if the bottom is slightly cooked with the grill marks.

8) Once the bottom is slightly grilled and slightly firm, you want to flip over the crust to grill the other side (which is actually the top, with the oil and spices). You can do this one of two ways. You can either slide the dough/crust onto the baking sheet again, flip it on that and then slide it back onto the grill, or you can very carefully use your tongues and gently flip it over using your hands.

9) Once it’s flipped grill that side so it’s only slightly grilled again (so it’s a tad crusty but yet still doughy on the inside), and then flip it BACK again so the top is actually the top again (the side with the oil and spices).

10) Top lightly with parmesan, then top with the mozzarella and Fontina. I use quite a bit of mozzarella because that’s how Mr. Monogram and I like it.

11) Close the top of the grill for roughly 3 minutes depending on your grill. Make sure you check on it and just lift up the bottom corner of your pizza to make sure you haven’t burned the bottom.

12) When the bottom is cooked to your liking, slide the pizza off the grill and back onto the baking sheet for easy transport and slicing.

Now, if you don’t have a grill or think this is too much trouble (although trust me when I tell you the taste is so amazing), then you can always pop your homemade pizza’s in the oven too. When I cook the minis pizzas in the oven I heat set it at 450°. The pizzas are pre-made with all toppings, then put in the oven with us just watching them until they are done (see photo).

Red Beans and Rice

Recipe courtesy Emeril Lagasse, 2001

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

2 hr 30 min

Level:

Intermediate

Serves:

8 servings

Ingredients

• 1 pound dried red beans, rinsed and sorted over
• 3 tablespoons bacon grease
• 1/4 cup chopped tasso, or chopped ham
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped celery
• 3/4 cup chopped green bell peppers
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pinch cayenne
• 3 bay leaves
• 2 tablespoons chopped fresh parsley
• 2 teaspoons fresh thyme
• 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
• 1 pound smoked ham hocks
• 3 tablespoons chopped garlic
• 10 cups chicken stock, or water
• 4 cups cooked white rice
• 1/4 cup chopped green onions, garnish

Directions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

Pasta with Alfredo-Pesto Sauce

Pasta with Alfredo-Pesto Sauce

Bon Appétit | June 1992

1 cup fresh basil leaves 1/3 cup pine nuts or walnuts 2 garlic cloves 1/3 cup olive oil 1 cup grated Parmesan 1 cup whipping cream 1 pound capellini or spaghetti, freshly cooked

Finely chop basil, pine nuts and garlic in processor.

With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)

Bring cream to boil in heavy medium saucepan.

Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Pasta-with-Alfredo-Pesto-Sauce-4499?printFormat=4x6#ixzz1PJBnmAcR

Chicken in a Crock Pot

Chicken in a Crock Pot (Serves 4)

1 4 Lb Whole Chicken
2-3 Thyme Sprigs
1 Lemon, cut in half
Salt (preferably kosher salt)

1. Stuff the chicken with the thyme and lemon halves and sprinkle the outside with salt.
2. Place the chicken in a crock pot (also known as a slow cooker).
3. Place the cover on the crock pot and cook on high for 3 hours (3 1/2-4 hours for a 5 pound chicken).
4. Using a meat thermometer, make sure the chicken is cooked to 160 degrees (the times on different slow cookers may vary).
5. Allow the chicken to rest for 10 minutes before cutting it into pieces (this allows the juices to redistribute and the chicken to remain extremely juicy).
6. Serve.
*The skin on the chicken won’t be golden because this is more of a steaming method, but the meat will be outrageously moist, tender and juicy.

Chopped Salad

Cucina! Cucina! Chopped Salad

Yield: 8 servings

Italian Vinaigrette
1 egg yolk
1 tablespoon water
1 tablespoon Dijon mustard
2 tablespoons minced garlic
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
1/2 teaspoon dry mustard
2 teaspoons dried oregano
1/2 teaspoon granulated sugar
1/3 cup red-wine vinegar
2 tablespoons lemon juice
1 cup olive oil

Salad
4 ounces cooked chickpeas, lightly chopped
1 head iceberg lettuce, chopped into 1/4- to 1/2-inch pieces
1 cup fresh basil leaves, chopped
1 cup coarsely grated mozzarella cheese
12 ounces diced poached chicken breast
8 ounces dry wine salami, diced
8 ounces plum tomatoes, diced, divided
1/2 cup grated provolone cheese, divided
3 thin green onions, thinly sliced, divided
8 lettuce leaves

To prepare vinaigrette: Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.)

In a food processor, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add olive oil, processing until emulsified. Set aside.

To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.) Divide evenly among 8 lettuce-lined plates. Garnish with remaining tomatoes, provolone and green onions.

Per serving: 561 calories; 45g fat (72 percent of calories from fat); 11g saturated fat; 96mg cholesterol; 27.5g protein; 11.5g carbohydrate; 3g sugar; 3g fiber; 899mg sodium; 211mg calcium; 491mg potassium

Source: Cucina! Cucina! restaurant - Seattle, Washington

Salmon en Croute with Spinach and Gruyere

Salmon en Croute with Spinach and Gruyere

By: Rocco DiSpirito

I once helped cater a sit-down dinner for 2,000 at the Temple of Dendur in the Metropolitan Museum of Art. It was a fabulous setting and fabulous food. We served veal stuffed with spinach and Gruyere. Your surroundings may be more mundane, but your dinner doesn’t have to be.

Serves 4

Ingredients

2 tbsp. unsalted butter

1 small yellow onion, cut into small dicec

2 tbsp. Amore® garlic paste, or 6 garlic cloves, chopped

2, 10-oz. packages frozen chopped spinach, thawed and squeezed dry

Salt and freshly ground pepper

Flour for rolling pastry

1 sheet frozen puff pastry, thawed

4, 5-oz. portions salmon fillet

8, 1-oz. slices Gruyere cheese

1 egg

Cooking Directions

View a demonstration of this recipe with Rocco DiSpirito

1. Preheat oven to 425°F. In a large sauté pan over medium heat melt butter. Add onion and garlic paste and cook, stirring frequently, until onion is tender, about 4 minutes. Add spinach and cook, stirring occasionally, until liquid boils off, about 3 minutes. Season with salt and pepper. Cool slightly.
2. On a lightly floured surface, roll pastry into a 9”x18” rectangle. Cut rectangle in half lengthwise; cut each half in quarters to make 8 squares that each measure about 4-1/2 inches on a side.
3. Line a baking sheet with parchment paper. Place 4 pastry squares on the parchment. Brush the edges of each square with water. Season salmon on both sides with salt and pepper. Lay 1 portion of salmon in the center of each pastry square. Top salmon with spinach mixture, dividing it equally among portions. Top the spinach with the cheese. Place remaining 4 pastry squares on top of the cheese. Using a fork, press the edges of the pastry to seal each salmon package. (For best results, refrigerate for 15 minutes.)
4. Whisk the egg with 1 tbsp. water; brush pastry with the egg wash. Bake until pastry is puffed and golden and salmon is cooked through, about 30 minutes.

** Could increase cheese