Thursday, February 6, 2014

Beef Bourguignon

http://juice.clubw.com/recipes/beef-bourguignon-6352715321

Ingredients
1 Tbs olive oil
1 pound dry cured applewood smoked bacon
2½ pounds chuck beef, cut into 1-inch cubes
salt & freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 cloves garlic, minced
½ cup Cognac
1 bottle dry red wine
2 cups beef broth
1 Tbs tomato paste
1 tsp fresh thyme
4 Tbs butter, room temperature, divided
3 Tbs all-purpose flour
1 pound frozen whole pearl onions
1 pound mushrooms, sliced & stems discarded

Information

Preperation Time: 15 Minutes
Cooking Time: 120 Minutes
Total Time: 135 Minutes
Servings: 6

Tags

Dinner, French, Beef, Stew

Instructions

1. Preheat oven to 250°F.   
2. Heat olive oil in a large Dutch oven. Cook bacon over medium heat for 10 minutes until lightly browned. Remove bacon with a slotted spoon and set aside. 
3. Dry beef cubes with a paper towel and sprinkle with salt and pepper. In batches, sear beef for 3-5 minutes, turning to brown all sides. Remove and set aside.
4. Cook the carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper for 10-15 minutes in the fate in the pan, stirring occasionally until the onions are lightly browned. Add garlic and cook 1 more minute. Add Cognac, stand back and ignite with a match to burn off the alcohol.
5. Add beef, bacon, wine, beef broth, tomato paste, and thyme to the pan and mix. Bring to a simmer, put on the lid, and place in the oven for about 1 ¼ hour, or until the beef and vegetables are very tender.
6. Combine 2 tablespoons of butter and flour with a fork and stir into the stew. Add pearl onions to the stew.  
7. Sauté mushrooms in 2 tablespoons of butter until browned, then add to the stew. Simmer for about 15 minutes on the stove.
8. Season to taste.

Adapted from Ina Garten

Sunday, October 6, 2013

Pumpkin Cheesecake Snickerdoodles.

http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/

Delicious soft and puffy pumpkin snickerdoodles with a surprise cream cheese center.
Author:
Serves: 24
Ingredients
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
  • Filling Ingredients:
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • Cinnamon-sugar coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice
Instructions
  1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  2. In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
  3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
  4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
  5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
  6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
  7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
  8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!
Notes
Recipe Source Bakeaholic Mama

Applesauce Pancakes

http://www.kitchentreaty.com/applesauce-pancakes-with-apple-cider-syrup/

Applesauce Pancakes? Oh yeah. Apple Cider Syrup? Oooooooh yeah. Kid-friendly and gruntworthy, this Applesauce Pancake recipe is easy to whip up, and is absolutely delicious, especially topped with the also-easy Apple Cider Syrup.
Author:
Recipe type: Breakfast
Yield: 15 4-inch pancakes
Ingredients
  • Syrup
  • 1 cup brown sugar
  • 2 cups apple cider
  • 1 or 2 cinnamon sticks
  • Pancakes
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (substitute another cup of all-purpose flour if you want)
  • ¼ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon (or a hefty pinch) ground nutmeg
  • 1¼ cups milk
  • 2 eggs
  • ⅔ cup applesauce
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted unsalted butter
Instructions
  1. Make the syrup. Over medium heat in a medium saucepan, combine the cider and brown sugar, then add the cinnamon stick. Bring to a boil, then reduce heat to medium low and continue simmering, stirring occasionally, for about 30 minutes until the mixture is reduced by about ⅔. Remove from heat and let cool (it will thicken as it cools).
  2. Make the pancakes. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a medium bowl, mix together the eggs, milk, applesauce, and vanilla. Stir in the melted butter.
  4. Stir the wet ingredients into the dry ingredients, just until well-incorporated. Do not overmix.
  5. Pour batter by ¼ cupfuls onto a griddle heated to 350 degrees (or a pan on the stove on medium to medium-high heat). The batter will be somewhat thick – you may have to spread it around a bit with the measuring cup after you pour it. Don’t fret if they’re not perfect circles – rustic is always good! Cook until browned by both sides, and pancake is cooked through.
  6. Serve with Apple Cider Syrup.

Johnny Appleseed Bars

http://joanne-eatswellwithothers.com/2011/09/recipe-maida-heatters-johnny-appleseed-bars-and-a-review-of-thrive-foods.html

Wednesday, September 4, 2013

Tuscan Chicken Simmer

http://www.kraftrecipes.com/recipes/tuscan-chicken-simmer-111677.aspx?cm_mmc=eml-_-rbe-_-20130903-_-1035&cm_lm=9DA8479D002A73BC9A142204BB7EA792

time
prep:
25 min
total:
25 min
servings
total:
4 servings

Magazine Acquisition

What You Need

4
small  boneless skinless chicken breasts (1 lb.)
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4
cup  water
1/4
cup  pesto
2
cups  grape tomatoes
1
cup  KRAFT Finely Shredded Italian* Five Cheese Blend

Make It


COOK chicken in large nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
ADD next 4 ingredients to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
RETURN chicken to skillet; spoon sauce over chicken. Cook 1 min. or until chicken is heated through. Sprinkle with shredded cheese.
* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Healthy Living
Save 40 calories and 5g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Mozzarella Cheese.
Serving Suggestion
Spoon over hot cooked ravioli or fettuccine.
Substitute
Prepare using cherry tomatoes.

Saturday, June 29, 2013

Ricotta Gnudi

http://www.bonappetit.com/recipes/2013/02/ricotta-gnudi-with-pomodoro-sauce

Wednesday, May 1, 2013

Maple Balsamic Quinoa Salad

http://cleaneatingmag.com/recipes/dinner-tonight/maple-balsamic-quinoa-salad/

INGREDIENTS:
  • 1 2/3 cup quinoa, rinsed
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/3 cup pure maple syrup
  • 1 cup dried cranberries or cherries (TIP: Look for unsweetened or naturally sweetened varieties.)
  • 1 cup raw unsalted chopped pecans
  • 4 to 5 scallions, thinly sliced
  • 1 tsp sea salt, plus additional to taste
INSTRUCTIONS:
  1. Cook quinoa according to package directions. Let cool completely.
  2. Prepare dressing: In a small bowl, whisk oil, vinegar and maple syrup.
  3. Add 3/4 cup dressing to quinoa. Stir in cranberries, pecans, scallions and salt. Refrigerate overnight. Serve cold or at room temperature; just before serving, stir in remaining 1/4 cup dressing and season with salt.
Nutrients per serving (1 cup quinoa salad): Calories: 325, Total Fat: 12 g, Sat. Fat: 1 g, Monounsaturated Fat: 6.5 g, Polyunsaturated Fat: 4.5 g, Carbs: 49 g, Fiber: 5 g, Sugars: 20 g, Protein: 7 g, Sodium: 247 mg, Cholesterol: 0 mg