A friend in Seattle saw this on Martha Stewart, and her little boy who was watching with her insisted that they make it that very night. She shared the recipe with me, and it became an instant hit. I have made this so many times, I now have to let some time elapse in-between so it can seem fresh to me again. (I usually make just the quesadillas, which is a meatless meal, but the chicken is good as well.)
2 T. e.v. olive oil
1 butternut squash, peeled, halved, seeded and sliced crosswise into 1/4" slices
salt and pepper to taste
red pepper flakes
4 chicken breasts
2 T. plus 1/4 t. garlic, minced
1 lime, cut into 8 slices
1 t. unsalted butter
1/4 t. ground cumin
juice of 1 lime
1 jalapeno pepper, sliced into rounds
8 oz. goat cheese
6 12" tortillas
2 sprigs cilantro (I use much more)
Heat oven to 375 degrees. Drizzle 1 1/2 t. olive oil on a baking sheet. Place the squash pieces on top. Season with salt, pepper and red pepper flakes. Roast until fork tender, about 40 minutes. Remove from oven and let cool.
Meanwhile prepare the chicken; season with salt and pepper. Place 1/4 t. garlic and 2 slices of lime under the tender of each breast. In a large skillet over medium heat, melt the butter and 1 t. olive oil. Place the chicken in the skillet, tender-side up. Add the remaining 1 T. minced garlic, cumin and the juice from half a lime to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, squeeze the remaining lime half over the chicken and turn.
In a large nonstick skillet over medium heat, cook the jalapeno slices for 4 minutes on each side. Set aside. Prepare the quesadillas: arrange squash slices on half of tortillas, top with jalapeno slices, goat cheese and cilantro. Heat until cheese is melted. Cut into wedges and serve immediately.
Saturday, January 24, 2009
Stuffed French Toast
This is a fancy French toast that I have made a few times for Father's Day. (because I don't actually like French toast, but Marc loves it)
8 oz. cream cheese
1/4 c. peach preserves
1 t. vanilla
1/4 c. chopped walnuts (I use pecans)
2 T. Bailey's Irish cream, optional
8 slices Texas-style thick bread
1/2 c. apple juice
1/2 c. orange juice
1/2 c. puréed and strained frozen raspberries
1/4 c. light corn syrup
2 T. water
1 T. cornstarch
3 large eggs, beaten
3/4 c. half and half
1 T. vanilla
1 T. Frangelico liqueur, optional
1/4 c. vegetable oil
fresh fruit, such as apple slices or grapes
powdered sugar
mint leaves for garnish
Make filling by combining cream cheese, peach preserves, a teaspoon of vanilla, nuts, and Irish cream. Beat until smooth.
To make sauce, place apple and orange juices and raspberries in a pan. Add corn syrup and simmer gently. Combine water and cornstarch; add to saue and cook until slightly thickened. Set aside.
Spread filling on half of bread slices and top with remaining slices.
Combine eggs, half and half, vanilla and liqueur. Dip bread in egg mixture, completely covering, but do not soak.
Heat oil in a nonstick sauté pan, and cook bread until brown. Keep warm while browning remaining slices.
To serve, cut French toast diagonally in quarters. Pour a little sauce on each plate and stand toast wedges upright around the sauce. Arrange fruit on plate. Lightly sprinkle toast with powdered sugar, and garnish with mint leaves.
8 oz. cream cheese
1/4 c. peach preserves
1 t. vanilla
1/4 c. chopped walnuts (I use pecans)
2 T. Bailey's Irish cream, optional
8 slices Texas-style thick bread
1/2 c. apple juice
1/2 c. orange juice
1/2 c. puréed and strained frozen raspberries
1/4 c. light corn syrup
2 T. water
1 T. cornstarch
3 large eggs, beaten
3/4 c. half and half
1 T. vanilla
1 T. Frangelico liqueur, optional
1/4 c. vegetable oil
fresh fruit, such as apple slices or grapes
powdered sugar
mint leaves for garnish
Make filling by combining cream cheese, peach preserves, a teaspoon of vanilla, nuts, and Irish cream. Beat until smooth.
To make sauce, place apple and orange juices and raspberries in a pan. Add corn syrup and simmer gently. Combine water and cornstarch; add to saue and cook until slightly thickened. Set aside.
Spread filling on half of bread slices and top with remaining slices.
Combine eggs, half and half, vanilla and liqueur. Dip bread in egg mixture, completely covering, but do not soak.
Heat oil in a nonstick sauté pan, and cook bread until brown. Keep warm while browning remaining slices.
To serve, cut French toast diagonally in quarters. Pour a little sauce on each plate and stand toast wedges upright around the sauce. Arrange fruit on plate. Lightly sprinkle toast with powdered sugar, and garnish with mint leaves.
Marc's easy pizza crust
Marc has made some crazy-time-intensive pizzas out of the California Pizza Kitchen cookbook. They are delicious, but for a quick weeknight dinner, we stick to his fast and easy crust. (again, I watched him once and forced him to approximate a recipe)
1 cube of fresh active yeast (he learned to make this on his mission -- these are about 1/2 oz., so I think we use about a tablespoon of dry yeast)
1 1/2 c. warm water
1 t. sugar
1/2 t. salt
3 T. olive oil
flour
Place yeast in a large bowl and add warm water and sugar. Stir with a fork to dissolve and let sit for about 5 minutes. Add salt and olive oil and stir. Add enough flour to form a thick dough. Knead lightly to mix and form into a ball.
Oil and flour pizza pan (or sprinkle cornmeal). Press ball of dough in center and press out to the edges.
Bake about 15 minutes in a 400 degree oven.
Three favorite easy pizzas:
-- Spread barbecue sauce on your crust. Top with diced or shredded chicken, green pepper, red onion, and monterey jack cheese.
-- Spread sweet chili sauce on your crust. Top with diced or shredded chicken, red onion, and other veggies like sweet peppers and/or bean sprouts, peanuts, and mozzarella. Sprinkle with chopped cilantro after baking.
-- Make a simple sauce with tomato paste, a little bit of milk and crushed red pepper flakes. Top with sliced fresh tomatoes, then add sautéed onion and bell pepper. Top with pineapple and mozzarella.
1 cube of fresh active yeast (he learned to make this on his mission -- these are about 1/2 oz., so I think we use about a tablespoon of dry yeast)
1 1/2 c. warm water
1 t. sugar
1/2 t. salt
3 T. olive oil
flour
Place yeast in a large bowl and add warm water and sugar. Stir with a fork to dissolve and let sit for about 5 minutes. Add salt and olive oil and stir. Add enough flour to form a thick dough. Knead lightly to mix and form into a ball.
Oil and flour pizza pan (or sprinkle cornmeal). Press ball of dough in center and press out to the edges.
Bake about 15 minutes in a 400 degree oven.
Three favorite easy pizzas:
-- Spread barbecue sauce on your crust. Top with diced or shredded chicken, green pepper, red onion, and monterey jack cheese.
-- Spread sweet chili sauce on your crust. Top with diced or shredded chicken, red onion, and other veggies like sweet peppers and/or bean sprouts, peanuts, and mozzarella. Sprinkle with chopped cilantro after baking.
-- Make a simple sauce with tomato paste, a little bit of milk and crushed red pepper flakes. Top with sliced fresh tomatoes, then add sautéed onion and bell pepper. Top with pineapple and mozzarella.
Wednesday, January 14, 2009
Flank Steak and Blue Cheese Quesadilla Salad
vinaigrette:
3 T. Dijon-lemon vinaigrette
1 1/2 T. sugar
1 1/2 T. red wine vinegar
1/4 t. freshly ground black pepper
1/4 t. chopped fresh thyme (optional)
quesadillas:
1/2 lb. flank steak
1/4 t. salt
1/4 t. freshly ground black pepper
cooking spray
1/2 c. (2 oz.) crumbled blue cheese
4 8" flour tortillas
remaining ingredients:
1 head torn red leaf lettuce
1 c. vertically sliced red onion
2 large tomatoes, each cut into 8 wedges
1. Prepare grill.
2. Combine vinaigrette ingredients; set aside.
3. To prepare quesadillas, sprinkle steak with salt and pepper. Place steak on grill rack and grill 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Sprinkle cheese evenly over 2 tortillas. Divide steak evenly over cheese, and top with remaining tortillas.
4. Heat a large nonstick skillet coated with cooking spray over med. heat. Cook quesadillas 4 minutes or until golden brown. Remove from pan and cut each quesadilla into 8 wedges.
Combine vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
{Dijon-lemon vinaigrette:
3 T. vegetable broth or water
2 T. fresh lemon juice
2 T. extra virgin olive oil
1 1/2 T. red wine vinegar
1 T. Dijon mustard
2 t. minced garlic
2 t. Worcestershire sauce
1/2 t. black pepper
1/4 t. salt
Combine all ingredients in a jar; cover tightly and shake vigorously. Store in refrigerator.}
3 T. Dijon-lemon vinaigrette
1 1/2 T. sugar
1 1/2 T. red wine vinegar
1/4 t. freshly ground black pepper
1/4 t. chopped fresh thyme (optional)
quesadillas:
1/2 lb. flank steak
1/4 t. salt
1/4 t. freshly ground black pepper
cooking spray
1/2 c. (2 oz.) crumbled blue cheese
4 8" flour tortillas
remaining ingredients:
1 head torn red leaf lettuce
1 c. vertically sliced red onion
2 large tomatoes, each cut into 8 wedges
1. Prepare grill.
2. Combine vinaigrette ingredients; set aside.
3. To prepare quesadillas, sprinkle steak with salt and pepper. Place steak on grill rack and grill 4 minutes on each side or until done. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Sprinkle cheese evenly over 2 tortillas. Divide steak evenly over cheese, and top with remaining tortillas.
4. Heat a large nonstick skillet coated with cooking spray over med. heat. Cook quesadillas 4 minutes or until golden brown. Remove from pan and cut each quesadilla into 8 wedges.
Combine vinaigrette, lettuce, onion, and tomato in a large bowl; toss well. Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.
{Dijon-lemon vinaigrette:
3 T. vegetable broth or water
2 T. fresh lemon juice
2 T. extra virgin olive oil
1 1/2 T. red wine vinegar
1 T. Dijon mustard
2 t. minced garlic
2 t. Worcestershire sauce
1/2 t. black pepper
1/4 t. salt
Combine all ingredients in a jar; cover tightly and shake vigorously. Store in refrigerator.}
Black Bean, Corn, and Avocado Salad
1 can black beans, rinsed and drained
2 c. corn kernels (fresh or canned shoepeg is great)
1 pint cherry tomatoes, halved
1 avocado, chopped
1 jalapeno pepper, seeded and minced
1/4 c. fresh lime juice
2 t. grated lime zest
1/4 c. chopped fresh cilantro
1/2 t. salt
Combine all ingredients in a large bowl and serve at once with tortilla chips.
(6 points for 1 1/2 c. of salad)
2 c. corn kernels (fresh or canned shoepeg is great)
1 pint cherry tomatoes, halved
1 avocado, chopped
1 jalapeno pepper, seeded and minced
1/4 c. fresh lime juice
2 t. grated lime zest
1/4 c. chopped fresh cilantro
1/2 t. salt
Combine all ingredients in a large bowl and serve at once with tortilla chips.
(6 points for 1 1/2 c. of salad)
Monday, January 12, 2009
Rustic Turkey Tart
My sister-in-law Michelle passed this recipe on from Cook's Country magazine.
**Marc made it with chicken, because that's what we had. He then informed me that he doesn't like turkey in things, only plain. Well, alright, then.
1 9" prepared pie dough (they recommend Pillsbury Just Unroll crust)
1 1/2 c. cooked turkey (or chicken) breast, cut into bite-sized pieces
3/4 c. crumbled blue cheese
2 firm pears, peeled, cored and diced
1/4 c. pecans, toasted and chopped
1/4 c. dried cranberries
1 c. sour cream
3 T. heavy cream
1 T. minced fresh thyme (or 1 t. dried)
salt and pepper
Adjust oven rack to middle position and heat oven to 425 degrees. Gently press pie crust into 9" tart pan and trim excess dough with a knife. Prick bottom of dough all over with fork tines. Bake until lightly browned, about 15 minutes; cool.
Combine turkey, 1/2 c. cheese, pears, pecans, cranberries, sour cream, heavy cream, and thyme in a large bowl; season with salt and pepper. Transfer turkey mixture to cooled pie crust, then sprinkle with remaining cheese.
Bake until crust is golden brown and cheese is melted, about 20 minutes. Let cool 10-15 minutes. Serve warm or at room temperature. (Tart can be refrigerated for 24 hours. Bring to room temperature before serving.)
Cream of Artichoke and Pecan Soup
Chantal served this to us once at dinner and it was sublime.
3 T. butter
4 medium yellow onions, quartered
1/2 c. pecans, chopped
1/2 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
salt and pepper to taste
1/2 c. heavy cream
4 c. chicken broth
1/2 c. chopped artichoke hearts (rinse if canned)
additional fresh basil for garnish
In a medium saucepan, melt butter over low heat. Add onion; cook 15-20 minutes. Add pecans; cook, stirring ocassionally, over medium heat for an additional 10-15 minutes. Watch carefully, as onions caramelize easily and burn. Add basil, parsley, salt and pepper. Cook 5 minutes.
Remove from stove and purée mixure in blender.
Return puréed mixture to saucepan; add cream, chicken broth and artichoke hearts. Bring to a slow boil; remove from heat at once. Garnish with more fresh basil, if desired.
yields about 7 cups of soup
3 T. butter
4 medium yellow onions, quartered
1/2 c. pecans, chopped
1/2 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
salt and pepper to taste
1/2 c. heavy cream
4 c. chicken broth
1/2 c. chopped artichoke hearts (rinse if canned)
additional fresh basil for garnish
In a medium saucepan, melt butter over low heat. Add onion; cook 15-20 minutes. Add pecans; cook, stirring ocassionally, over medium heat for an additional 10-15 minutes. Watch carefully, as onions caramelize easily and burn. Add basil, parsley, salt and pepper. Cook 5 minutes.
Remove from stove and purée mixure in blender.
Return puréed mixture to saucepan; add cream, chicken broth and artichoke hearts. Bring to a slow boil; remove from heat at once. Garnish with more fresh basil, if desired.
yields about 7 cups of soup
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