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In a small saucepan, cook the cream, lemon peel, salt, pepper, poultry seasoning and cayenne over medium-low heat until slightly reduced, about 15 minutes. Taste for seasoning a few times. This goes great on chicken, vegetables and salmon!
12.10.2007
Feiry lemon cream sauce
Chicken with fiery lemon cream sauce, Parmesan risotto & asparagus with pancetta (vegetarian alternative at the end)
First of all I stole this recipe from Everyday with Rachael Ray. As always I tweeked it some. Also it is a 30 minute meal and it was really really made in 30 minutes. I was thrilled. | |||||||||||||||||||||||||||||||||||||||||||||||||||
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Before I post the directions I did edit this a little. I changed the pinch of cayenne to about a 1/4 teaspoon or more. I also added about 3 Tsp of poultry seasoning & 1/4 Tsp ground corriander seed becuse of the nice lemony flavor. I'll tell you where in the recipe, I will bold my changes.
1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes. (I eliminated this..seemed to hoity toity for me)
2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Add 2 Tsp poultry seasoning & corriander seed. Cook until creamy, stirring occasionally, about 18 minutes.
3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel (I increased this to 3 pieces of lemon peel) and cayenne (increased by a lot, I tasted it each time for flavor), I added salt, pepper and poultry seasoning to the cream to cut the sweetness over medium-low heat until slightly reduced, about 15 minutes. REMEMBER TO TASTE THIS BEFORE SERVING IT TO CHECK FOR FLAVOR. JUST BECAUSE THIS IS A RACHAEL RAY RECIPE DOESN'T MEAN YOU CAN'T TASTE IT AND CHANGE IT AND ADD THINGS.
4. Meanwhile, season the chicken breasts with salt and pepper, & poultry seasoning. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
5. In the nonstick skillet (I did it in the same skillet as my chicken which was not non stick), heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
6. To serve, stir the cheese and thyme (I used dry thyme because I accidentally grabbed rosemary at the store) into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.
THE MEAL TURNED OUT FANTASTIC. I DON'T EAT MEAT BUT I TASTED EACH ELEMENT ALONE AND TOGETHER. IT WAS ACTUALLY THE FIRST TIME IN ABOUT 5 YEARS THAT I HAVE WANTED TO EAT CHICKEN THE MEAL WAS THAT GOOD. THE LEMON CREAM SAUCE WITH CAYENNE BLEW MY DAMN MIND AWAY AND I DUNKED THE CHICKEN IN THAT AND THOUGH WHOAH THIS SHIT IS GOOD. THE COOLEST PART IS THE SAUCE WAS ALSO AMAZING ON THE ASPARAGUS AND IF YOU WANTED TO TURN THIS MEAL VEGETARIAN YOU COULD USE VEGGIE STOCK IN THE RISOTTO AND PORTOBELLO MUSHROOMS INSTEAD OF CHICKEN AND DAMN THAT CREAM SAUCE WOULD KNOCK YOUR SOCKS OFF ON SOME PORTOBELLO! OH YEAH YOU WOULD NEED TO ELIMINATE THE PANCETTA FROM YOUR PORTION OF ASPARAGUS!
I WOULD HIGHLY HIGHLY RECOMMEND USING THIS CREAM SAUCE ON SOME SALMON ALSO!
1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes. (I eliminated this..seemed to hoity toity for me)
2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Add 2 Tsp poultry seasoning & corriander seed. Cook until creamy, stirring occasionally, about 18 minutes.
3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel (I increased this to 3 pieces of lemon peel) and cayenne (increased by a lot, I tasted it each time for flavor), I added salt, pepper and poultry seasoning to the cream to cut the sweetness over medium-low heat until slightly reduced, about 15 minutes. REMEMBER TO TASTE THIS BEFORE SERVING IT TO CHECK FOR FLAVOR. JUST BECAUSE THIS IS A RACHAEL RAY RECIPE DOESN'T MEAN YOU CAN'T TASTE IT AND CHANGE IT AND ADD THINGS.
4. Meanwhile, season the chicken breasts with salt and pepper, & poultry seasoning. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
5. In the nonstick skillet (I did it in the same skillet as my chicken which was not non stick), heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
6. To serve, stir the cheese and thyme (I used dry thyme because I accidentally grabbed rosemary at the store) into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.
THE MEAL TURNED OUT FANTASTIC. I DON'T EAT MEAT BUT I TASTED EACH ELEMENT ALONE AND TOGETHER. IT WAS ACTUALLY THE FIRST TIME IN ABOUT 5 YEARS THAT I HAVE WANTED TO EAT CHICKEN THE MEAL WAS THAT GOOD. THE LEMON CREAM SAUCE WITH CAYENNE BLEW MY DAMN MIND AWAY AND I DUNKED THE CHICKEN IN THAT AND THOUGH WHOAH THIS SHIT IS GOOD. THE COOLEST PART IS THE SAUCE WAS ALSO AMAZING ON THE ASPARAGUS AND IF YOU WANTED TO TURN THIS MEAL VEGETARIAN YOU COULD USE VEGGIE STOCK IN THE RISOTTO AND PORTOBELLO MUSHROOMS INSTEAD OF CHICKEN AND DAMN THAT CREAM SAUCE WOULD KNOCK YOUR SOCKS OFF ON SOME PORTOBELLO! OH YEAH YOU WOULD NEED TO ELIMINATE THE PANCETTA FROM YOUR PORTION OF ASPARAGUS!
I WOULD HIGHLY HIGHLY RECOMMEND USING THIS CREAM SAUCE ON SOME SALMON ALSO!
12.05.2007
HOME MADE POTATO CHIPS & BAKED BBQ CHICKEN
First of all I reused the Baja Chipotle marinade from last nights dinner as the base of this meal since I still had half a bottle left and I had planned ahead to buy chicken at the store so I had two meals plus two lunches for my husband all for about $15.00. Four meals for $15.00 is awesome huh?
Home made potato chips
3 White potatoes sliced thin
Vegetable oil
2 Tbsp Seasoning salt
dash cayenne pepper
dash garlic powder
Preheat oil over medium high in frying pan. Mix all spices together in bowl. Place potatoes one at a time in the hot oil. They should sink then float up. Allow to darken on both sides. Pull out of oil and dust with spices. Place on paper towels to drain. I serve with sour cream mixed with a little ranch seasoning.
3 White potatoes sliced thin
Vegetable oil
2 Tbsp Seasoning salt
dash cayenne pepper
dash garlic powder
Preheat oil over medium high in frying pan. Mix all spices together in bowl. Place potatoes one at a time in the hot oil. They should sink then float up. Allow to darken on both sides. Pull out of oil and dust with spices. Place on paper towels to drain. I serve with sour cream mixed with a little ranch seasoning.
Baked BBQ chicken
4 chicken thighs bone in skin on
1/2 bottle Lawry's Baja Chipotle marinade
2 Tbsp lemon juice
1/2 tsp crushed red pepper flakes
salt
2 Tbsp white wine vinegar
4 Tbsp soy sauce
1 Tbsp poultry seasoning
1 Tbsp McCormicks Grill Mates Spicy Montreal Seasoning
Combine all ingredients in large plastic bag and marinate for at least 5 hours. Preheat oven to 375. Spray Pyrex baking dish with nonstick spray and add chicken skin side up. Pour remaining marinade over chicken, cover with tin foil and bake for 30 minutes. Turn and bake for 20 minutes. Turn and remove tin foil and bake for 15 more minutes skin side up. Serve and enjoy.
12.04.2007
Shannon's potato salad (not to be compared with gingers at all because hers is amazing but secret)
First of all, I mentioned this can't be compared to Gingers. While I do know the recipe I will never share it. You see some recipes are meant to be kept secret, like my turkey or Gingers potato salad. You know some things, well they just can't be shared!
Anyway here is mine which still kicks major ass!
This is for meant to make about 3 servings, enough for two people and then lunch for one the next day (or enough for my husband for dinner and then his lunch the next day)
4-5 large white potatoes peeled
1.5 cups mayo
2-3 tbsp mustard
3 tbsp finely chopped yellow onion
3 finely chopped sweet pickles
2 hard boiled eggs chopped (if your in a hurry leave these out)
1 tsp ranch dressing/dip powder
1 tbsp pepper
salt to taste
5 pieces crispy bacon crumbled
dash cayenne pepper
Peel and chop potatoes into large bites. Boil until fork soft. Remove from heat immediately and drain. Place in fridge to cool. While potatoes are cooling mix all other ingredients in a bowl and adjust for your taste. Add in potatoes and lightly fold together so as not to mash potatoes. Cover and place in fridge till ready to serve.
Anyway here is mine which still kicks major ass!
This is for meant to make about 3 servings, enough for two people and then lunch for one the next day (or enough for my husband for dinner and then his lunch the next day)
4-5 large white potatoes peeled
1.5 cups mayo
2-3 tbsp mustard
3 tbsp finely chopped yellow onion
3 finely chopped sweet pickles
2 hard boiled eggs chopped (if your in a hurry leave these out)
1 tsp ranch dressing/dip powder
1 tbsp pepper
salt to taste
5 pieces crispy bacon crumbled
dash cayenne pepper
Peel and chop potatoes into large bites. Boil until fork soft. Remove from heat immediately and drain. Place in fridge to cool. While potatoes are cooling mix all other ingredients in a bowl and adjust for your taste. Add in potatoes and lightly fold together so as not to mash potatoes. Cover and place in fridge till ready to serve.
11.29.2007
White wine chicken
First, sorry I've been lacking on the photos, since CLEARLY I'm the only one who is posting recipes lately (Ginger Lisa I'm talking to you). You have to excuse me, I just had a baby so cooking hasn't been a top priority for me!
10 oz dry white wine
1 large shallot sliced thin
6 cloves garlic chopped
1 cup chicken stock
Chicken bone in skin on
1 package mushrooms chopped
2 tbsp rosemary
1 tsp cayenne pepper
3 tbsp butter
splash of cream (milk or whatever you have is fine)
3 tbsp soy sauce
Olive oil
salt & pepper
In deep stainless steel saute pan coat pan with olive oil and heat heat pan over medium high heat. Add chicken skin side down to crisp. Cook on medium low heat until done.
In second stainless steel pan (non stick won't work for either of these). Add small amount of olive oil over medium high heat and add mushrooms. Brown mushrooms then add shallot and garlic and saute. Add in salt and pepper (about 2+ tbsp pepper), cayenne and rosemary. Stir then turn heat to high. Add wine and scrape bottom of pan to get all bits off. Once wine has reduced down add chicken broth, soy sauce, cream & butter. Add chicken to pan and cook for about 5 minutes. Place chicken on plate and top with sauce and mushrooms.
11.23.2007
Turkey gravy that will knock your socks off
I must be drunk on coffee right now because as a general rule of thumb I sooo don't give out my super uber awesome recipes because then you know, you might out do me or something, but this shit is so good you get to have it so, yeah, here, next year go be a star!
1- bag of turkey ummm innards
1- turkey neck
1- box chicken stock
5- chicken bouillon cubes
11- cups water
about 1/4 cup turkey drippings, the fatty ones
2/3's cup flour
1 stick butter
lotta pepper
pinch salt
Pour about 6 cups of water in a pan over medium high heat (high enough for a small boil) add innards and neck and bouillon cubes and some pepper. Boil until liquid reduces by half and add in half of chicken stock. Continue boiling until you've used all the stock. At the end I start adding a cup of water here and there so I keep a decent amount of gravy I think I made about 8-10 cups total (this is never enough, in my house there is never enough gravy). Anyway I basically cook this for as long as I cook the turkey. After the first two hours I just let it simmer and add broth or water as it evaporates. Right before the turkey is done I strain out all the parts and leave in the tiny bits. I pour the liquid into a bowl and over high heat I melt the butter and combine it with the fatty drippings, then I add in the flour making a roux. I whisk that until it turns a golden brown and pour the gravy liquid back in and whisk on high heat with remaining pepper and salt until it boils and starts to thicken. Then I reduce to low and keep stirring until serving time. If it is too thin I pour it back out and make a second roux. If it is too thick I keep about a cup of stock left over to thin it out with.
This shit will blow your mind!
1- bag of turkey ummm innards
1- turkey neck
1- box chicken stock
5- chicken bouillon cubes
11- cups water
about 1/4 cup turkey drippings, the fatty ones
2/3's cup flour
1 stick butter
lotta pepper
pinch salt
Pour about 6 cups of water in a pan over medium high heat (high enough for a small boil) add innards and neck and bouillon cubes and some pepper. Boil until liquid reduces by half and add in half of chicken stock. Continue boiling until you've used all the stock. At the end I start adding a cup of water here and there so I keep a decent amount of gravy I think I made about 8-10 cups total (this is never enough, in my house there is never enough gravy). Anyway I basically cook this for as long as I cook the turkey. After the first two hours I just let it simmer and add broth or water as it evaporates. Right before the turkey is done I strain out all the parts and leave in the tiny bits. I pour the liquid into a bowl and over high heat I melt the butter and combine it with the fatty drippings, then I add in the flour making a roux. I whisk that until it turns a golden brown and pour the gravy liquid back in and whisk on high heat with remaining pepper and salt until it boils and starts to thicken. Then I reduce to low and keep stirring until serving time. If it is too thin I pour it back out and make a second roux. If it is too thick I keep about a cup of stock left over to thin it out with.
This shit will blow your mind!
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