Oven Roasted Turkey with Leeks and Dried Fruit Recipe

2 leeks, roots trimmed
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
salt
pepper
2 turkey tenderloins
1/4 c golden raisins
1/4 c dried cranberries
1 tsp fresh thyme

1. Trim off the dark green part of the leeks, leaving the white and just an inch or two of the light green part. Cut the leaks almost in half lengthwise, leaving the halves attached at the root end. Rinse under cool running water, separating the leaves gently to rinse out the dirt and sand. Pat the leeks dry with a paper towel.

2. Heat 1 tbsp of butter and 1 tbsp olive oil in a saute pan over medium heat. Add the leeks and a pinch of salt and pepper. Cook for 10 minutes, turning often. Remove from the pan and let cool.

3. Preheat the oven to 400 degrees. Use a sharp knife to butterfly the turkey tenderloins. Cover with a piece of plastic wrap and pound each tenderloin to an even thickness of about 1/2 inch. Sprinkle the surface of the turkey with salt and pepper. Place one cooled leek in the center of each tenderloin. Scatter the raisins, cranberries and thyme over the leeks. Dot the top with the remaining tbsp of butter.

4. Gently roll the turkey over the filling and tie with two pieces of kitchen twine. Repeat with the other tenderloin. Season the outside with salt and pepper.

5. Heat the remaining tablespoon of olive oil in the same saute pan over medium high heat. Add the two rolls of turkey to the pan and sear all over. Transfer the pan to the oven and roast for 10-15 minutes, until an instant read thermometer stuck into the meat registers 160 degrees. Take the turkey out of the oven and let it rest for 5 minutes before cutting crosswise into medallions.

Makes 4 servings.

Pot Roast

Ingredients

• 1 whole (4 To 5 Pounds) Chuck Roast
• 2 Tablespoons Olive Oil
• 2 whole Onions
• 6 whole Carrots (Up To 8 Carrots)
• Salt To Taste
• Pepper To Taste
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cups To 3 Cups Beef Stock
• 3 sprigs Fresh Thyme, or more to taste
• 3 sprigs Fresh Rosemary, or more to taste

Preparation Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Chicken Saltimbocca

Ingredients

1. Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
2. Salt and freshly ground pepper
3. 8 large sage leaves
4. 4 thin slices prosciutto di Parma
5. All-purpose flour, for dusting
6. 2 tablespoons extra-virgin olive oil
7. 4 tablespoons unsalted butter, cut into tablespoons
8. 1/4 cup plus 2 tablespoons dry white wine
9. 1 cup chicken stock or low-sodium broth

Directions

1. Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
2. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
3. Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
4. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.

Pavés du Mail (Pan-Fried Steaks with Mustard Cream Sauce)

The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced pan sauce. We based this recipe on one in Daniel Young's The Bistros,

4 8–10-oz. flat iron steaks, cut
horizontally without the connective
tissue
Kosher salt and freshly ground black
pepper, to taste
1 tbsp. unsalted butter
1 tbsp. canola oil
5 tbsp. cognac or brandy
1⁄4 cup heavy cream
1 1⁄2 tbsp. dijon mustard
1 tbsp. minced flat-leaf parsley

1. Season steaks with salt and pepper. Heat butter and oil in a 12" cast-iron skillet over medium-high heat. Add
steaks and cook, turning once, until browned and cooked to desired temperature, about 6 minutes for medium
rare. Remove pan from heat. Transfer steaks to 4 warm plates and pour off and discard all but 1 tbsp. fat.

2. Add 4 1⁄2 tbsp. cognac to pan and stir, scraping browned bits from the bottom with a wooden spoon. Return
pan to medium-high heat and cook for 20 seconds. Add cream and mustard, season with salt and pepper, and
cook, stirring vigorously, until sauce just comes together. Stir in remaining cognac and pour sauce over steaks.
Serve steaks garnished with parsley and black pepper.


SERVES 4

Peanut Butter-Oatmeal Chocolate Chip Cookies

Ingredients:

• teaspoon vanilla extract
• 1/3 cup light brown sugar
• cup granulated sugar
• cup creamy peanut butter
• 1 stick ( cup) unsalted butter, at room temperature
• teaspoon salt
• 1 teaspoon baking soda
• 1 cup all-purpose flour
• 1 egg
• cup rolled oats
• 1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Beef Stroganoff

1 pound beef tenderloin
Salt and pepper, to taste
3 tablespoons butter
1 large yellow onion, thinly sliced
1 pound mixed mushrooms, sliced
1 tablespoon plain flour
2 cups beef broth
1 1/2 tablespoons Dijon mustard
1/2 tablespoon sugar
1 cup sour cream
2 tablespoons freshly chopped dill

Cut the meat into strips and season well with salt and pepper.
Heat the butter in a large skillet and brown the meat in batches; remove meat when cooked.
Add onion and mushrooms and sauté the mixture over medium heat until onion becomes soft.
Stir in flour.
Add broth and stir well.
Simmer for 10 minutes.
Add meat, Dijon and sugar and simmer for another 5 minutes.
Remove from heat and stir in sour cream and dill.
Heat, but do not cook.
Serve warm with noodles.

apple cake

Ingredients

¾ cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
¾ cup sugar
3 tablespoons dark rum
½ teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.

Whisk the flour, baking powder, and salt together in small bowl.

Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.

In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.

Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

Serving
The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène served her cake with cinnamon ice cream and it was a terrific combination.

Storing
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it’s best not to cover it — it’s too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.

Super Quick Creamy & Cheesy Pasta

500 g pasta (short or long will be fine)
1/4 cup reserved pasta cooking water
your favorite cooked vegetables (leftovers are fine)
1/4 cup milk
1-2 tablespoons light cream cheese
1/4 cup grated parmesan cheese
salt & pepper
pinch of nutmeg
pinch of garlic powder

Cook pasta in salted water according to package directions. If you are cooking something like broccoli or cauliflower from its raw state, cut it into florets and add it to the pasta 10 minutes before it's done. This way the pasta and veg cook together. When the pasta is al dente, remove all but 1/4 cup of water from the pot (I use my pot lid to drain my pasta and just eyeball the amount of water I leave in the pot).

Return the pot to the stove and turn the heat down low. If you are using leftover vegetables, add them in now, along with the milk, cream cheese and parmesan. Give everything a good stir and season with salt, pepper, nutmeg and garlic powder. Stir again so that everything is coated and heated through. Serves 2.

Turkey Meatloaf

I'm afraid of turkey meatloaf, so I've never had it... This is Ina's recipe and I'm going to try it sometime.
nocoupons

• 3 cups chopped yellow onions (2 large onions)
• 2 tablespoons good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 1/3 cup Worcestershire sauce
• 3/4 cup chicken stock
• 1 1/2 teaspoons tomato paste
• 5 pounds ground turkey breast
• 1 1/2 cups plain dry bread crumbs
• 3 extra-large eggs, beaten
• 3/4 cup ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Pumpkin Walnut Spice Cake

From Saveur

FOR THE CAKE:
3⁄4 cup softened butter, plus additional for greasing pan
2 1⁄2 cups flour, plus additional for dusting pan
1 tsp. baking soda
1 tsp. baking powder
1⁄2 tsp. salt
1⁄2 tsp. freshly ground black pepper
1 tsp. ground cinnamon
1⁄4 tsp. ground ginger
1 pinch ground allspice
1 cup sugar
3 eggs
1 cup fresh cooked pumpkin
3⁄4 cup coarsely chopped walnuts
1⁄2 cup coarsely chopped Candied Orange Slices

FOR THE GARNISH:
1⁄4 cup walnut halves
1 tsp. butter
2 tbsp. sugar
1⁄2 cup Candied-Orange Syrup
Candied Orange Slices

1. Preheat oven to 350°. Grease and flour a 7 1⁄4" (7-cup) angel food cake pan. Sift together flour, baking soda, baking powder, salt, pepper, cinnamon, ginger, and allspice in a bowl. In another bowl, cream butter until fluffy. Gradually add sugar, then beat in eggs, one at a time, and fold in pumpkin. Slowly add dry ingredients, mixing just until smooth. Stir in walnuts and chopped candied oranges.

2. Spoon batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool in pan for 10 minutes, then remove and cool completely.

3. Toast walnuts in a dry skillet over medium heat until brown, about 3 minutes. Stir in butter, remove from heat, and toss with sugar. Transfer cake to a platter, drizzle with syrup, arrange walnuts on top, and garnish with orange slices.

Candied Orange Slices

2 tbsp. whole black peppercorns
10 whole allspice berries
3 cups sugar
2 seedless oranges (such as valencias), thinly sliced

1. Place peppercorns and allspice in a piece of cheesecloth, tie into a bundle, then place in a medium saucepan with sugar and 3 cups water. Bring to a boil over medium-high heat, then reduce heat to medium and add oranges. To keep slices submerged, place the lid of a smaller saucepan in pan over orange slices. Simmer until rinds become very soft and syrup begins to foam, about 1 1⁄2 hours.

2. Remove orange slices from syrup and set aside to cool on wax paper. Discard spices and reserve syrup. (Orange slices can be stored in syrup in refrigerator for up to 1 month.)

Pumpkin Bread with Hazelnuts and Golden Raisins

From Orangette

1 ½ cups unbleached all-purpose flour
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp baking powder
1/3 cup water
½ tsp pure vanilla extract
6 Tbs unsalted butter, at room temperature
1 1/3 cups sugar
2 large eggs, at room temperature
1 cup pumpkin purée (or cooked, puréed—until very smooth—winter squash, yams, or sweet potatoes), at room temperature
½ cup coarsely chopped hazelnuts
1/3 cup golden raisins

Preheat the oven to 350 degrees. Grease (with butter or cooking spray) a 9- by 5-inch loaf pan.

Whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder until thoroughly blended. In another bowl, mix water and vanilla extract. In a large bowl, beat butter until creamy, about 30 seconds. Gradually add sugar, and beat on medium speed until lightened in color and texture, about 3 minutes. Beat in eggs one at a time. Add pumpkin purée, and beat on low speed until just blended. Add the flour mixture in three parts, alternating with the water-vanilla mixture in two parts, beating on low until smooth and just combined. Scrape down the sides of the bowl with a rubber spatula as necessary. Fold in hazelnuts and raisins. Pour batter into pan and spread evenly across the top.

Bake about one hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for five or ten minutes before unmolding to cool completely on the rack.

Note: You’re not obligated to use a loaf pan, of course. You could make muffins, for example; for a standard-sized muffin, bake 18-20 minutes. And this bread freezes beautifully.

Soft Cakey Pumpkin Cookies

From Poppytalk

2 cups flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

pinch of nutmeg

2 large eggs, beaten

1/2 cup canola oil

3/4 cup sugar

1 cup pumpkin puree

1 teaspoon vanilla extract

1/2 cup chocolate chips

1/2 cup butterscotch chips

1/4 cup chopped pecans

Heat oven to 325F.

In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cardamom and nutmeg together. In another bowl, mix together the beaten eggs, sugar, oil. Beat vigorously until well combined. Stir in the pumpkin and vanilla until well incorporated. Pour in the flour mixture and stir until combined. Split the batter into 2 bowls if you want to have 2 separate kinds of cookies - add chocolate chips and half the pecans in one bowl and the butterscotch chips and the rest of the pecans in the other. Stir until combined.

Line 2 baking sheets with silpat mats or parchment paper. Drop batter by the spoonful, spacing the cookies at least 2 inches apart. Flatten cookies slightly. Bake for 15 minutes or until the tops feel dry and the cookies feel spongy. Cool on a wire rack & store in a covered tin. Makes about 24 cookies.

Braised Short Ribs

from Pioneer Woman

Ingredients

• 8 whole Beef Short Ribs
• Kosher Salt & Pepper To Taste
• ¼ cups All-purpose Flour
• 6 pieces Pancetta, Diced
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 whole Shallots, Peeled And Finely Minced
• 2 cups Red Or White Wine
• 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

Rosemary Chicken

from Saveur

4 whole skin-on chicken legs

Kosher salt and freshly ground


 black pepper, to taste

1⁄2 cup flour, for dredging

1⁄4 cup extra-virgin olive oil

1 cup white wine

3 sprigs fresh rosemary

2 fresh bay leaves

Juice of 1 lemon

1. Heat oven to 425˚. Season chicken generously with salt and pepper. Put flour on a plate and dredge chicken in flour to coat, shaking off excess. Heat oil in a 12" skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add 1 1⁄2 cups water and bring to a boil.

2. Cover skillet, transfer to oven, and cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove chicken from the oven; stir in lemon juice. Serve chicken with the pan sauce. 


Roasted Autumn Vegetable Chowder

from pinch my salt

3 small russet potatoes, peeled and cut in chunks
1 sweet potato, peeled and cut in chunks
1 small head of cauliflower, cut in chunks
1/2 head of broccoli, cut in chunks
2 leeks, white part only, rinsed well and sliced
1 onion, cut in chunks
3 large garlic cloves, peeled

Put all of the vegetables in a roasting pan and toss with:

3 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon coriander powder
large pinch of kosher salt
fresh ground black pepper

Pour in:

one cup of vegetable broth
1/2 cup of white wine

Roast at 400 degrees, stirring occasionally, until veggies are tender and slightly browned (about 30 minutes).

In a large saucepan, heat two tablespoons of butter over medium heat, then add:

1/2 onion, diced
one carrot, diced
one celery stalk, diced

Cook, stirring for about five minutes or so then add the roasted vegetables, making sure to scrape out all the liquid with a spatula. Next, add three more cups of vegetable broth. Bring to a simmer, then puree with and immersion blender, leaving it just a bit chunky.

Add one cup of milk and one cup of defrosted frozen corn, and heat through. Season with salt and freshly ground pepper to taste. Finally, add a tablespoon or two of hot sauce, to taste (I used Cholula).

Cassoulet with Lots of Vegetables

from Mark Bittman

Makes: 4 to 6 servings
Time: 40 minutes

2 tablespoons olive oil
1 pound Italian sausages, bone-in pork chops, confit duck legs, or duck breasts, or a combination
1 tablespoon chopped garlic
2 leeks or onions, trimmed, washed, and sliced
2 carrots, peeled and cut into 1-inch lengths
3 celery stalks, cut into 1/2-inch pieces
2 medium zucchinis or 1 small head green cabbage, cut into
1/2-inch pieces
Salt and freshly ground black pepper
4 cups chopped tomatoes, with their juice (canned are fine)
1/4 cup fresh chopped parsley leaves
1 tablespoon fresh chopped thyme leaves
2 bay leaves
4 cups cooked white beans (canned are OK), drained and liquid reserved in any case
2 cups stock, dry red wine, bean cooking liquid, or water, plus more as needed
1/8 teaspoon cayenne pepper, or to taste

1. Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
2. Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
3. Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.

Slow-Cooked Cassoulet. Start with dried beans. After browning the meat in Step 1, leave it in the pan and add 1/2 pound dry white beans (they’ll cook faster if you soak them first) and enough water or stock to just cover. Bring to a boil, then reduce the heat and cook, stirring occasionally, for about an hour. Meanwhile, in a separate pan with another 2 tablespoons of olive oil, cook the vegetables as directed in Step 2. Add them to the pot of beans along with the tomatoes and herbs. Bring to a boil, then reduce the heat to a gentle bubble and cook, stirring occasionally, until the beans are tender, adding more liquid as necessary to keep them moist. This will take anywhere from another 30 to 60 minutes, depending on the age of your dried beans.

Porch Crawlers

from the Bitten Word

• 1 handle of very cold Skyy Vodka
• 18-pack of light beer (Scott recommends Keystone Ice)
• 4 to 8 cans of lemonade concentrate

Into a large cooler, pour the vodka and beer. Add 4 cans of lemonade concentrate. Stir and taste. Continue adding lemonade concentrade until you're pleased with the taste. Serve over ice.

If you'd rather serve the drink straight, you can also pre-freeze water in freezer bags, and then drop those bags into the cooler to keep the drink cold.

Grilled Chicken with Lemon Basil Pasta

from Pioneer Woman

Servings: 8

Ingredients

• 4 whole Grilled Chicken Breasts, Sliced
• 1 pound Penne Pasta, Cooked Until Al Dente
• ½ sticks Butter
• 3 whole Lemons, Juiced
• ¾ cups Heavy Cream
• ¼ cups Half-and-half
• 1-½ cup Grated Parmesan Cheese (or Romano)
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Blueberry Crumb Cake

from Pioneer Woman

Servings: 16

Ingredients

• ½ sticks Butter
• 1 Tablespoon (additional) Butter
• ¾ cups Sugar
• 1 whole Egg
• ½ teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 2-¼ teaspoons Baking Powder
• ½ teaspoons Salt
• ¾ cups Whole Milk
• 2 cups Fresh Blueberries
• _____
• FOR THE TOPPING:
• ¾ sticks Butter
• ½ cups Sugar
• ½ teaspoons Cinnamon
• ½ cups Flour
• ¼ teaspoons Salt

Preparation Instructions

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Beef Stroganoff

from Saveur

1 1⁄2 lbs. filet of beef
6 tbsp. butter
Olive oil
2 tbsp. chopped green onions, white and
green parts
1⁄4 cup white wine or vermouth
A.1. sauce or worcestershire sauce
1 1⁄2 cups sour cream
Salt and freshly ground black pepper
Chopped parsley
Cooked egg noodles

1. Cut the beef into very thin slices, or, as Beard recommends, ask your butcher to do it for you.

2. Melt 4 tbsp. of butter in the pan and get it as hot as you can without burning; if you add just a bit of olive oil to the butter it helps prevent it from turning brown. Sauté the beef slices in the hot fat very quickly. When they are delicately browned on both sides and done (this takes only a minute or two), remove them to a hot platter. Add remaining butter and the chopped green onions and cook for a minute. Then add white wine or vermouth and a dash or two of A.1. sauce or worcestershire sauce and the sour cream. Stir well and heat through, but do not boil, or the sour cream will curdle. Salt to taste and pour the sauce over the beef. Top with a sprinkling of freshly ground pepper and chopped parsley. Serve atop egg noodles.

SERVES 6 – 8

Shepherd’s-Style Rigatoni with Ricotta and Sausage

from Saveur

Kosher salt, to taste
1 lb. rigatoni
1 lb. hot Italian sausage, removed from casing
2 tbsp. extra-virgin olive oil
1 lb. cows' milk or sheep's milk ricotta
Freshly ground black pepper, to taste
2 tbsp. roughly chopped parsley
1/4 cup torn basil leaves
1/2 cup grated pecorino cheese, to garnish

1. Bring 5 quarts lightly salted water to a boil in an 8-quart pot over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 12 minutes. Ladle out and reserve 1 cup pasta water. Drain and reserve pasta.

2. Meanwhile, break the sausage into small, olive-size chunks. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until brown and cooked through, about 10 minutes. Discard grease and set sausage aside in skillet.

3. Put the ricotta into a large bowl. Add pepper, to taste. Whisk 1/4 cup of the hot pasta water into the ricotta to make it creamy and saucy. Over high heat, add the pasta to the skillet with the sausage and 1/2 cup pasta water; stir vigorously to combine. Transfer the pasta and sausage to the bowl with the ricotta and mix well, adding some of the reserved pasta cooking water as needed to moisten the pasta. Stir in parsley and basil. Spoon the pasta into bowls and sprinkle with the pecorino and black pepper.

SERVES 4 – 6

Chocolate-Chip Oatmeal Cookies with Dried Cherries

from Bitten Word

Makes about 4 dozen

• PREP: 20 MIN
• TOTAL: 1 HOUR

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups old-fashioned oats
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups dried tart cherries (6 ounces)
• 1 1/4 cups semisweet chocolate chips

Preparation

• Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend. Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.

• Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.

Easy Shepherd's Pie Recipe

from Simply Recipes

Ingredients

• 1 1/2 lbs ground round beef
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 tablespoons butter (1 stick)
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

Tomato Pie Recipe

from Simply Recipes

If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion.

Ingredients

• 1 9-inch pie shell (see pie crust recipe for homemade version)
• 1/2 yellow or red onion, chopped
• 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
• 1/4 cup sliced basil (about 8 leaves)*
• 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
• 3/4 cup mayonnaise
• 1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
• Salt and freshly ground black pepper

*To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices.

Method

1 Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you'll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

3 Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Serves 6.

Broccoli Beef Recipe

from Simply Recipes

Ingredients

• 3/4 pound flank or sirloin, sliced thinly across the grain
• 3/4 pound broccoli florets
• 2 tablespoons high-heat cooking oil
• 2 cloves garlic, very finely minced or smushed through garlic smusher
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

• 1 teaspoon soy sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1/2 teaspoon cornstarch
• 1/8 teaspoon freshly ground black pepper

For the sauce

• 2 tablespoons oyster sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1 tablespoon soy sauce
• 1/4 cup chicken broth

Method

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Chicken Peanut Curry Recipe

from Simply Recipes

Ingredients

3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
1/2 cup olive oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
2 serrano chili peppers, seeded, de-veined, minced
4 cups chicken broth
1/2 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
2 limes cut into wedges

Method

1 Rinse chicken and pat dry. In a small sturdy paper bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.

2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.

3 Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Right before serving, add the coriander and green onions. Salt to taste.

4 Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.

Serves 6-8.

Chicken with Mushroom Cream Sauce Recipe

from Simply Recipes

Ingredients

• 1 5-pound roasting chicken, cut into serving pieces (bone-in, skin on)
• Flour, salt and pepper
• 1 cup grapeseed oil, or canola oil (or other high smoke point oil)
• Butter
• 1/4 cup rich chicken broth
• 1 small onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 clove of garlic, crushed
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salt and pepper

Note: If you don't have some homemade chicken stock available, you can simmer the giblets (gizzards and heart, not the liver) and neck in a cup or two of water to make some stock.

Method

1 Put a cup of flour, a teaspoon of salt and half a teaspoon of pepper in a brown paper bag. Piece by piece, put a piece of chicken in the bag and shake to coat the chicken with flour mixture.

2 Preheat the oven to 350°F. On the stovetop, in a large frying pan, heat oil to medium high heat. Place the chicken pieces in the pan. Watch the oil carefully, you don't want the oil to be so hot as to burn the chicken, you just want to lightly brown it. Brown the chicken pieces on all sides, turning when necessary.

3 Butter a roasting pan generously. Arrange the chicken pieces in it, pour broth over it, and bake at 350°F until the chicken is tender and cooked, about 40-50 minutes for pieces from a 5-pound chicken. You know that the chicken is done by poking a thigh with a meat fork (the thigh meat is dark meat and takes longer to cook than white breast meat). If pink or red juice runs out of the hole made by the fork, the chicken is not done. If only clear juice runs out, the chicken is done.

4 About 20 minutes before the chicken is expected to be done, start cooking the onions and mushrooms. In the same frying pan as was used to cook the chicken, empty the pan of all but 2 Tbsp of oil. Add the onions to the pan and sauté on medium heat until softened. Add the crushed garlic clove and the mushrooms and cook until mushrooms are no longer crisp. Remove and discard the garlic, and add the sour cream and the heavy cream to the onions and mushrooms. Lower the heat. Keep warm, but do not boil. Salt and pepper to taste.

5 When the chicken is done, remove from oven. Serve on a platter with the mushroom sauce spooned over it, or served on the side.

Serves 6 to 8.

Serve with noodles, rice, or Spanish rice.

Angel Hair Pasta with Bacon and Peas

from Bitten Word

Serves 4 to 6

* Coarse salt and ground pepper
* 4 slices bacon, sliced crosswise into 1/2-inch pieces
* 2 shallots, halved and thinly sliced
* 1 box (10 ounces) frozen peas, thawed
* 1 cup half-and-half
* 18 ounces fresh angel-hair pasta

Directions

1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
2. Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
3. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

Lemon Chicken

from Wednesday Chef

Serves 4

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
4 whole chicken legs (thighs attached)
Coarse sea salt
Freshly ground black pepper
Grated zest and juice of 1 lemon
1/2 cup creme fraiche

1. Preheat the oven to 375 degrees. Heat a large ovenproof skillet over medium-high heat. After 3 minutes, add the butter and oil. Season the chicken generously with salt and very generously with pepper. Place the chicken, skin side down, in the skillet and brown well on both sides, turning once.

2. Transfer the skillet to the oven. Bake for 15 minutes, or until the juices run clear when the chicken is pierced with a knife.

3. Return the skillet to the stovetop. Transfer the chicken to a platter and keep warm. Remove all but 1 tablespoon of fat from the skillet. Place over medium heat, add the lemon juice, and stir to scrape up any pan drippings. Simmer for 1 minute, then add the creme fraiche and stir until melted and bubbling. If the sauce is too thick, add a few tablespoons of water. Pour the sauce over the chicken and sprinkle with lemon zest and additional pepper. Serve hot.