Simplicity Gourmet brings you “Katie’s Kitchen” – up this week: Low Fat Chicken Alfredo!
I L.O.V.E. Alfredo sauce – I will always, always choose it over a marinara sauce. However, over the years, as my cooking knowledge has grown, I have a hard time eating straight up butter, cream, and cheese – something just feels wrong about it.
Yet…I still love it – I can’t deny it – I have had a lifelong love affair with this creamy white sauce that I’m just not prepared to end. So…after much thinking, researching, and taste testing – I think I’ve finally found my happy medium ground! With a special kick of Darn Good Chicken – you just can’t go wrong with this one!
Happy Cooking!
Miss K
Low Fat Chicken Alfredo
UTENSILS: Small Skillet, 6 qt, 2 qt saucepan
INGREDIENTS: 2 Chicken Breasts, 3 Cups Non-Fat Evaporated Milk (24 oz), 1 TBSP Butter, 2 TBSP Cornstarch dissolved in 2 TBSP Hot Water (slurry), Garlic Powder, Salt, Pepper, Nutmeg, 1 Cup Part Skim Parmesan Cheese, 5-6 Cherry Tomatoes (quartered), , 1 Cup Fresh Spinach (chopped), 1 Small Can Sliced Mushrooms, 3-4 Fresh Basil Leaves (chopped), 1 lb Whole Wheat Noodles (any kind – I used Penne), Parmesan for garnish, Darn Good Seasoning
INSTRUCTIONS:
TO BEGIN:
Fill the 6qt ¾ full of water. Add salt and a drizzle of olive oil to the water; heat on medium high until boiling. Add the pasta, give it a quick stir, and cook for 10 minutes on medium heat. Drain and toss to keep from sticking. Set aside.
Pre-heat the Small Skillet on Medium Heat. Season the chicken on both sides with salt, garlic powder, fresh cracked pepper, and Darn Good Seasoning. Set aside.
MEANWHILE:
While the water is coming to a boil, add the milk and butter to a cold 2 qt saucepan. Bring to a simmer on medium heat, stirring occasionally to keep from scorching.
When the small skillet is heated through, add the chicken. Cover, whistle open and continue to cook on medium heat. When the whistle sounds, flip the chicken and recover, whistle closed. Continue to cook on low heat for 10-12 minutes or until cooked through.
TO FINISH:
When the milk is simmering, add the cornstarch slurry and stir until it thickens. Reduce the temperature to between low and medium low. Add a pinch of nutmeg and then begin to season with garlic powder, sea salt, and fresh cracked pepper to your tastes. At the very end, add the parmesan cheese and mushrooms, stirring constantly so the cheese melts completely and does not scorch and the mushrooms are heated through. Cut the chicken into thin strips or bite size pieces and add to the sauce.
Chop the spinach and basil; slice the tomatoes – set aside.
Toss the sauce with the pasta; at the last minute, add the spinach, basil, and tomatoes and toss lightly. Sprinkle with reserved parmesan cheese.
Serve with a nice baby greens salad with your favorite light dressing.
Simplicity Gourmet brings you “Katie’s Kitchen: Sunday Dinner Special…Double Time!
Sunday dinner was always a tradition at my house growing up – whether we went out, my mom made a big dinner, or we went to my Nanny’s – we always had Sunday dinner together, as a family. No TV, no games, just a big meal, lots of eatin, and loud talking…just the way we like it!
Now…you’ve heard it here before, and I’ll say it again…no one, and I do mean NO ONE, makes a roast like my Nanny’s. I never understood why my mom’s was so dry and my Nanny’s was so juicy until I started using Pro Health Waterless Cookware. Unbeknownst to my Nanny…she has had several pieces of waterless cookware her entire adult life…including her Dutch Oven…which she proudly concocted her prize winning Roast. No wonder it kicked the rest of the world’s roasts to the wayside!
So…I have here two recipes for you to choose from. I have the traditional Roast and Veggies and Cornbread…but…if you’re a little more adventuresome…I have a Sunday Roast, with a kick. One of our chef’s in Kansas encouraged me to toss my veggies in a small jar of Green Tabasco – it’s “not hot” he said, but it “has incredible flavor” – so, I went with it blind for a cooking school in a pinch. It was one of the best roasts I’ve EVER had or made – people were coming up for 2nds and 3rds – rave reviews. He’s right, though, it’s not “hot” but does add such a great level of flavor – you’ll love it. The other secret, to both of these roasts, is Adolph’s Meat Tenderizer – courtesy of the same chef in KS…I’ve never gone back – it’s the absolute best!
So, here’s to hoping you have a wonderfully blessed and rejuvenating weekend. Spend time with your family – go for a walk, laugh until your face and stomach hurt, tell stories – and make them Sunday dinner…easy put together, no pot watching, no stove slaving, easy clean up…and memories they will have for a lifetime.
Hapy Cooking!
Miss K
Sunday Roast ‘n Potatoes…With a Kick
UTENSILS: 6 or 8 qt Dutch Oven OR 5 qt Slow Cooker (may need to reduce veggies a bit)
INGREDIENTS: 2 lb Roast, 4 Cups Baby Carrots, 4 Golden Yukon Potatoes cut in chunks, 2 Medium Yellow Onions (quartered), 10 Garlic Cloves (quartered), 1 Small Jar Green Tabasco Sauce, 1 Cup Beef Broth, 2 No Sodium Beef Bouillon Packets, 2 TBSP Worcestershire Sauce, 1 Pkg Onion Soup Mix, Adolf’s Meat Tenderizer, Garlic Powder, Salt & Pepper
TO START:
· Pre-heat the pan between Medium and Medium High heat. When water will bead on the surface, it’s hot enough to begin.
· Season the roast with Adolf’s Meat Tenderizer, garlic powder, salt, and pepper (or season of your choice)
· Sear the roast on all sides for 5-7 minutes per side.
MEANWHILE:
· In a small mixing bowl, dissolve the bouillon cubes and onion soup mix in the beef broth and Worcestershire sauce and set aside. In a medium mixing bowl, toss the carrots and potatoes with the jar of Green Tabasco Sauce and a few dashes of salt and pepper until they are well coated; set aside.
· When the roast is browned, set aside on a plate and saute the onions and garlic in the Dutch Oven until the onions are tender (about 10 minutes).
· Add the Roast back to the pan, placing it on top of the onions and garlic. Add the potatoes and carrots around the roast. Pour the Broth mixture over the top of the Roast. Cook on medium heat until water begins to spatter around the edges. Reduce to low.
TO FINISH:
· Once the roast is turned to low, allow to cook 45 minutes, turn the burner off and serve.
· To make a gravy, remove all solid contents from the pan, leaving all the juices in the bottom. Bring to a simmer on Medium High heat (could add a bit more beef broth if needed). Sift in about a TBSP of flour and whisk until thick to keep from clumping.
Homestyle Sunday Dinner Roast with Veggies and Cornbread
INGREDIENTS: 1 2-3 lb Roast, 1 Small Bag Baby Carrots, 4-6 Golden Yukon Potatoes (quartered), 1 Sweet Yellow Onion (thinly Sliced), 3-4 Garlic Cloves (coarsely chopped), 4 garlic Cloves (quartered), 1 12 oz Can Beef Broth, 1 Package Lipton Onion Soup Mix, ¼ cup Worcestershire Sauce, 2 TBSP Granulated Beef Bouillon, 1 Box Jiffy Corn Bread Mix, 1 Egg, McCormick’s Garlic & Herb Grill Mate, Lawry’s Seasoned Pepper, Onion Powder, Adolph’s Meat Tenderizer, Salt & Pepper, Non-Stick spray
INSTRUCTIONS:
The night before, prepare your roast. Cut tiny slits all over the roast and rub generously with McCormick Seasoning, Lawry’s Seasoned Pepper, Adolph’s meat tenderizer, Onion Powder, salt & pepper. Stuff the slits, with the quartered garlic cloves. Mix the broth, Worcestershire sauce, beef bouillon, and onion soup mix to let the soup mix and bouillon dissolve. Pour over the roast and allow to marinate over night in a large ultra vac. Do not discard marinade the next day.
Heat the Dutch Oven on medium heat. Saute the onion and chopped garlic for about 5 minutes. Push the onions and garlic to the side of the pan and brown the roast on all sides. Toss the carrots and potatoes with salt & pepper and add around the roast. Pour the remaining marinade over the top.
Mix the cornbread mix, egg, and a dash of water together. Spray the double boiler with non-stick spray and add the cornbread mix. Add the utility rack onto the lip of the pan and place the double boiler on top of the rack. Cover with the Dome Cover.
When water starts to bubble around the edge of the pan, reduce the temperature to between low and medium low. Allow to cook for 45 minutes – 1 hour longer.
Simplicity Gourmet brings you Katie Kitchen: Fresh IS Best – Spinach & Basil Pasta w/ Fire Roasted Bruschetta
Hey, Ya’ll – greetings from sunny Citrus Heights, CA – where the produce is fresh and plentiful and I’m like a kid in a candy store!
I love, love, love to use fresh herbs and fruits and veggies in my food – the taste is just so much fuller and bolder! This week at the market, I bought a fresh sweet basil plant – the smell is amazing – it fills my whole front room with this sweet herb smell! …even the kitty cat has a hard time resisting…he’s had one too many warning water shots to the face! I was really chomping at the bits to use my Basil last night in something…anything!
So, I was standing my kitchen, with the pantry door and fridge open – just darting my eyes between the two – willing my mind to come up with something! So…this is what I spotted…chicken, tomatoes, penne pasta, spinach, basil, chives, sea salt, garlic, parmesan-reggiano…light bulb! Fresh Spinach & Basil Pasta was born! It was just so fresh and light and showcased my basil just perfectly – you’ll L.O.V.E. it!
Happy Cooking!
Katie
PS~TIP: I used regular olive oil as my dressing this time but next time – I’m going to go for an even bolder flavor and use the oil from a jar of Marinated Garlic Cloves or Sundried Tomatoes – yummy – so…try it out this way or kick it up a bit – your food, your choice!
UTENSILS: 3 qt saucepan, Small Skillet, Medium Bowl, Cutting Board, 8″ Chef’s Kinfe
INGREDIENTS: 1-2 Chicken Breasts, ½ Medium Tomato (cubed), 2 Cups Coarsely Chopped Baby Spinach, 6-8 Basil Leaves (chopped), 4 Chopped Green Onions, 2 Garlic Cloves (minced fresh), ½ Cup Parmesan-Reggiano Cheese (Shredded), a few dashes of olive oil, Sea Salt & Fresh Cracked Pepper to Taste, 1 lb Penne Pasta (I use whole wheat…much better for you)
Fill the 3 qt saucepan ¾ full of water. Bring to a boil on medium high heat. Add sea salt and a drizzle of olive oil before adding the pasta. Add the pasta, give it a stir, and reduce the temp to medium low. Cook for about 10 minutes or until al dente.
While the water is coming to a boil, pre-heat the small skillet on medium heat. Season the chicken on both sides with freshly cracked sea salt and pepper. Water test the pan (sprinkle a dab of water in – if it rolls around like marbles or mercury beads, it’s ready to go), and when it’s ready, add the chicken. Cover, whistle open, and cook on medium heat. When it whistles, flip the chicken, recover, close the whistle and continue to cook on low heat for 10-12 minutes or until the chicken is cooked through. When the chicken is cooked, diced or shred into bite sized pieces.
Meanwhile, prepare the scallions, basil, tomatoes, and spinach. (I like to toss my tomatoes with a little salt when they are all by their lonesome). When the chicken is finished, remove from the pan and toss with the chopped items, pasta and minced garlic. Drizzle on olive oil and toss to coat. Season with sea salt and fresh cracked pepper to taste. Sprinkle with parmesan-reggiano cheese, toss, and serve. Optional: Add some diced Black and/or Green Olives in the mix
This is the PERFECT companion to our Fresh Spinach & Basil Pasta!!!
Fire Roasted Balsamic Bruschetta
UTENSILS: Griddle
INGREDIENTS: Olive Oil, 2 TBSP Balsamic Glaze, 4 TBSP Fire Roasted Bruschetta Spread, 2 Slices Provolone Cheese, 4 Slices French Bread, Fresh Cracked Pepper & Sea Salt
Lightly brush both sides of the French bread with extra virgin olive oil. Heat the Griddle on medium heat. When it’s hot, add the bread to the pan and toast to a golden brown and flip to brown the other side. When it’s flipped, sprinkle with pepper & sea salt, brush each slice with balsamic glaze and spread some bruschetta spread over the top. Top each piece of bread with ½ slice of provolone and allow to melt before serving. TIP: You may need to reduce the temperature part way through.
Hola! It’s that time again here at Simplicity Gourmet International – Cooking School!!!!
The school will be live broadcasting from 11:00 am – 1:00 pm CST on Simplicity Gourmet TV! Tune in and follow along as the fabulous Mrs. Erica Griggs and I cook up a feast of champions…four of them actually! So, print the recipes below and we’ll see you tomorrow in Katie’s Kitchen!
Happy Cooking!
Miss K
Fancy Berry Cakes
UTENSILS: Large Skillet, 10” Saute Pan
INGREDIENTS:
4 Cups Mixed
Berries (strawberries, blueberries, blackberries, & raspberries – fresh or
frozen), 2 TBSP Sugar, 2 TBSP Brown Sugar, 2 TBSP Confectioner’s Sugar, 1 Lemon,
2 TBSP Corn Starch, 1 TBSP Hot Water, 2 TBSP Butter (optional), Whipped Cream, Crepe
(Fancy Pancake J): 1 cup
Flour, 1 cup Buttermilk, 1 Egg, 1 TBSP sugar, 1 tsp baking, soda, Salt to taste ½ tsp or so
INSTRUCTIONS:
Berry Filling: Toss the berries with all sugars and the juice of the lemon. Heat the
pan on medium heat, with the butter. Add the berries to the pan and toss
quickly to combine with the butter. Add two TBSP of water to the pan. Cover,
whistle open, and cook on medium heat. Meanwhile, mix the hot water and corn
starch to form a slurry. When the whistle sounds on the berries, uncover and
add the cornstarch slurry. Stir to combine and continue to cook on mediumlow and stirring, until the mixture thickens.
Remove from heat and set aside.
Pancakes: Mix all ingredients; allow to stand for a few
minutes to rise (cook the berries while
this is going on). When air bubbles start to form, the batter is ready.
Heat the 10” Saute on medium heat. Once
heated, spray with non-stick spray and add approx ¼ cup of batter to the pan (your preference for size). Quickly lift
the pan and rotate to spread the mixture thinly over the surface of the pan.
Place back on the burner and allow to cook until air bubbles form all across
the top of the pancake then flip. Cook time is approx 1-2 minutes per side.
Note: After the first few, you may need to reduce the temperature a bit to
between medium and medium low.
Assembly: Add 2 TBSP of berry mixture along the right side
of the pancake. Roll up and place on a plate. Drizzle with the berry mixture
and top with whipped cream.
BBQ Chicken Pizzawith
Black Bean & Salsa Chopped Salad
UTENSILS: 10” Saute Pan, Small
Skillet, Electric Skillet, Large Mixing Bowl, Master Kut, Pizza Slicer, Garlic
Slicer
INGREDIENTS:
Pizza: ¼ Cup Thinly Slice Red Onion, 3 Garlic Cloves, thinly
Sliced, 2 Chicken Cutlets, cooked and sliced into thin strips, 3 slices Turkey
Bacon, crispy cooked & chopped, 1 Cup 2 % Colby Jack Cheese (shredded), ½
Cup Cooked Mushrooms (optional), Your favorite BBQ Sauce, 1-2 TBSP Fresh
Chopped Cilantro, 1 Package Pizza Dough, Non-Stick cooking Spray, Darn Good
SeasoningSalad: ,4 Cups of Mixed
Greens, chopped (any kind), 3 TBSP Chopped Fresh Cilantro, ½ Cup Black Beans, 2
TBSP Chopped Scallions, ½ Cup 2 % Colby Jack Cheese (shredded), ½ Cup Crumbled
Blue Corn Tortilla Chips, 1 Cup Salsa (Your
favorite Kind), ½ Cup Low Fat Sour Cream
Directions:
Heat the Saute
Pan on Medium heat. When it’s heated, add the bacon, and cook until crisp. When
it’s done, remove from the pan to a plate with paper towels to cool and crisp.
Meanwhile,
heat the skillet on medium heat. Season both sides of the chicken and when the
skillet is pre-heated, add the chicken to the pan. Cook until the whistle
sounds. Uncover, flip, and recover, whistle closed. Reduce the heat to low and
allow to cook for 5-7 minutes longer. When the chicken is done, cut into thin
slices.
While the
chicken is finishing, and after the bacon is done, add the garlic and onion to
the saute pan with the bacon drippings (add the
mushrooms at this time too if you are using them). Cook on medium heat until soft and tender.
Remove from the pan.
Chop the bacon
and add to a small prep bowl. Spray the skillet with non stick spray and spread
the pizza dough on the bottom of the pan, leaving about ½ inch lip for easy
removal. Tip: Spray your hands with non stick spray
for easy spreading of the dough.
Coat the dough
with sauce to your taste. Arrange the onion and garlic (and mushroom) mixture
evenly over the pizza. Place the chicken strips on the pizza. Sprinkle with
bacon, then cheese, and then the cilantro. Cover and cook on medium heat for
10-12 minutes. Check the dough for your desired doneness. Allow to cook for 1
minute intervals until the crust is to your liking.
While the
pizza is cooking assemble your salad. In a small mixing bowl, add the lettuce,
cilantro, black beans, scallions, and cheese. Toss to combine. In a small bowl,
mix together the salsa and sour cream. Add to the salad and toss to coat well.
Sprinkle each serving with crushed blue corn tortilla chips for some crunch!
UTENSILS:
Small mixing bowl, Medium Mixing Bowl, Large Skillet, 3 qt Sauce Pan
INGREDIENTS: 3 TBSP cornstarch, 1 ¾ Cups Chicken Both, 1 TBSP Soy Sauce, ½ tsp
Sesame Oil (optional, for flavor only), 1 lb Medium Shrimp (thawed), 1 Cup
Sugar Snap Peas, 1 Cup Water Chestnuts, 1 Cup Thinly Slice Carrots, 1 Cup
Sliced Mushrooms
(or 4 cups of your
favorite Stir Fry Veggies), ½ Cup Sliced Scallions, ½ tsp Ground Ginger,
2 Garlic Cloves (minced), Rice:
2 Cups Basmati Rice, 2 TBSP Slivered Almonds, 4 Cups College Inn
Thai Coconut Curry Chicken Broth, 2-3 Turns of a Pepper Grinder, 2-3 Turns of a
Garlic Grinder
INSTRUCTIONS:
Start the rice first. Add the rice and almonds to the 3 qt saucepan;
saute on medium heat until aromatic (about 5-7 minutes). Add the flavored
chicken broth and fresh cracked pepper and garlic. Stir to combine well. Cover,
whistle open, and cook on medium heat. When the whistle sounds, close and turn
the burner off (if fast cooking rice). Allow to stand covered until your meal is
complete.
Note: If using long cooking rice,
when the whistle sounds, turn the whistle to “V” for vent and the burner to
low. Allow to cook for 15-20 minutes on low until cooked through.
Combine the cornstarch,
soy sauce, and sesame oil in a small bowl until the mixture is smooth. Set
aside.
Toss the shrimp with
freshly cracked pepper, salt, and garlic. Heat the skillet on medium heat until
water will bead on the surface when sprinkled in. When it’s ready, add the
shrimp, evenly distributing them around the pan. Cover, whistle open. When the
whistle sounds, uncover and toss until they are all cooked through. Remove from
the pan.
Toss the water chestnuts,
sugar snap peas, sliced carrots, and scallions together with the ginger and
garlic in a medium bowl. Add to the large skillet used for the shrimp, cover,
and cook on medium heat, whistle open. When the whistle sounds, uncover and add
the chicken stock mixture to the pan. Cook and stir on medium heat until the
mixture begins to boil and thicken. When it is hot and bubbly, add back the
shrimp to the pan. Turn the burner off and allow the mixture to stand for 3-5
minutes before plating.
Serve ¼ of the stir fry
over 1 cup of rice for a complete meal.
Orange Balsamic Glazed Chickenwith Tomato Basil Linguine with
Asparagus Tips
UTENSILS:
1 ½ quart saucepan, 10” Saute Pan, Large Skillet, 6 quart Roaster or Pasta
Cooker, Citrus Squeezer
INGREDIENTS: 4 Boneless, Skinless Chicken Breasts, Freshly Ground Black Pepper, Sea
Salt, and Garlic, 2 ½ TBSP Cornstarch, 1 Cup Chicken Stock, 1 ½ TBSP Balsamic
Vinegar,
½ TBSP Brown Sugar, 1
Large Orange Linguine: 1 Box Linguine Noodles, 1 Cup Chopped Sweet Basil, 1
Cup Chopped Spinach, 1 Cup Cherry Tomatoes (halved), 2 Cups Fresh Asparagus
Tips, Olive Oil, 1 lemon, Ground Black Pepper, Sea Salt, & Garlic, Freshly
Grated Parmesan Cheese
DIRECTIONS: Fill the 6 qt or Pasta
Cooker ¾ full of water. Sprinkle in Freshly Cracked Sea Salt and 2-3 TBSP of
Olive Oil. Heat to a boil on medium high heat. When it boils, add the pasta, lower
the temperature to low, and cook for 10 minutes until al dente, toss a couple
times to keep it from sticking together. Drain, place in a serving bowl, and
squeeze the lemon over the pasta and toss. Set aside.
Meanwhile, zest
the orange into a prep bowl and halve the orange. Squeeze half the orange onto
the chicken, making sure juice gets on both sides. Season the chicken with
freshly cracked pepper, salt, and garlic on both sides. Heat the skillet on
medium heat and add the chicken to the pan. Cover, whistle open, and continue
to cook on medium heat. Stir the cornstarch,
stock, vinegar, brown sugar, and orange zest into the 10” Saute. Squeeze the
other half of the orange into the mixture. Cook on medium heat and stir with a
whisk until the mixture boils and thickens. Remove from heat until
the chicken whistles. When the chicken whistles, uncover, flip and pour the
glaze over the chicken. Cover, whistle closed, and continue to cook on low for
10-12 minutes.
Meanwhile, add the asparagus tips and 2 TBSP water to the 1 ½ quart saucepan.
Season with cracked sea salt, toss, and cover, whistle open. Cook on medium
heat until it whistles. While it’s cooking, chop the basil and spinach and half
the tomatoes. Add these ingredients to the linguine bowl. When the asparagus
whistles, add to the linguine. Toss with fresh cracked pepper, sea salt, and
garlic. Drizzle with olive oil and toss. Sprinkle each serving with freshly
grated parmesan cheese.
So…I have recently watched “Julie and Julia”…twice…
Don’t worry…this is not another blog about this (fabulous!) movie…just about a little snippet of the movie that sparked my retrospection. Julia had been searching through vocations trying to find her niche; she and Paul (her husband) are having dinner at a bistro…
Paul: What is it that you really like to do?
Julia: Eat! …and I’m just so good at it! Look at me, I’m growing in front of you!
I, too, love to eat…and I, too, am quite good at it! While Julia loves butter and fine French cuisine, my palette is not quite so advanced (I do love the occasional fancy feast, but, I stick to warm and fuzzy for the every day feeding frenzy).
So, I’ve been thinking this week of all the foods that I love and while there is quite a vast array to choose from, I think I have to narrow it down to Hispanic food. I love these flavors the most…salsa, jalapeño cheese, cumin, cilantro, chili powder, garlic…pour this over grilled chicken and scoop it up with a fresh, crisp tortilla chip…something just magical happens…every time.
A staple at my house is Darn Good Chicken Quesadillas with taco rice and black beans. Wow!!! From time to time, I have left over rice, beans, and chicken….that, of course, requires to be put to good use. This ‘good use,’ you might ask, is simply called Mexican Casserole!
So…first I’ll outline how to make your rice, and then the chicken – layer it up with black beans, picante sauce, and cheese…all scooped up on a Blue Corn Tortilla…you’ll be happy, I promise! Oh, and, you’re welcome!
Happy Cooking!
Katie
Taco Rice: 1 Cup (quick cooking) Basmati Rice, ½ Cup Picante Sauce, 1 ½ Cups Chicken Broth, ¼ tsp cumin, 1 TBSP minced cilantro, 1/8 tsp chili powder, 4-6 twists of a garlic grinder, and 2 twists of a salt grinder. Add all to a 2 qt saucepan, stir, and cover, whistle open. When the whistle sounds, close it and turn the burner off. Allow to stand covered for 12-15 minutes.
Darn Good Chicken: 3 Chicken Breasts or 4 Cutlets. Heat the pan on medium heat. Season the chicken with Darn Good. When the pan is ready, add the chicken to the pan, seasoned side down. Season again on top and cover, whistle open. When the whistle sounds, uncover and flip the chicken. Recover, whistle closed and continue to cook on low for about 8-10 minutes. Cut into bite size pieces and remove the pan from the heat.
Mexican Casserole: Layer in the large skillet: Chicken, 2-3 cups picante sauce, 2 cups of the cooked rice, 1 Can of black beans, topped with shredded Monterrey Jack and Colby Cheeses. Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and turn the burner off. Allow to stand for 10-12 minutes covered.
Not working with leftovers? No worries!!! In a small mixing bowl combine: 1 Cup Raw Basmati Rice, 2 Cups Picante Sauce, ½ Cup Chicken Broth, ¼ tsp cumin, 1 TBSP minced cilantro, 1/8 tsp chili powder, 4-6 twists of a garlic grinder, and 2 twists of a salt grinder and stir to combine well. When the chicken is cooked like above, pour this rice mixture over the chicken and continue to layer. Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and turn the burner to low. Allow to cook for 10 minutes and then turn the burner off. Allow to stand covered for 10-12 minutes longer.
Serve with chopped scallions, sour cream, and blue corn tortilla chips … or… wrap it up in a yummy soft tortilla shell!
Simplicity Gourmet brings you “Katie’s Kitchen.” This week’s feature: Manicotti
My ex-roommate (who is now a happily married lady) loves, loves, loves Italian food. To be more specific – she loves lasagna. Well…in the past few years of our living situation (sigh, reminisce, sigh), she started experimenting with her favorite Italian dishes and found she loves manicotti almost as much as she does lasagna. She ALSO came up with a way to make Manicotti in our waterless cookware! Fabulous! ?
So, I’ve tasted and tweaked…and tasted some more…and I think I’ve found just the right Italian combination to please the masses.
Enjoy this recipe and more at this Saturday’s cooking school at the Smyrna, TN corporate office from 11:00 am – 1:00 pm, CST. Call me @ 866-897-7676 to RSVP. Can’t make it out? Tune in online.
Happy Cooking!
Miss K
Mama Mia, Manicotti!
UTENSILS: Large Skillet, Master Kut, 10″ Saute pan, Medium Mixing Bowl
INGREDIENTS: Jumbo Shells or Manicotti Shells, 1 – 1 ½ Jars of your favorite pasta sauce, 1 lb Ground Turkey (cooked), 1 Cup Sweet Yellow Onion (finely minced), 1 Bunch Fresh Basil (minced), 2 Cups Fresh Spinach Leaves (minced) 4 Garlic Cloves (minced), 2 TBSP Italian Seasoning, ½ tsp Garlic Powder, ¾ Cup Parmesan Cheese (shredded), ¾ Cup Mozzarella Cheese (shredded), ¾ Cup Provolone Cheese (shredded), 2-3 Cups Ricotta Cheese, ½ tsp Salt, ¼ tsp Freshly Cracked Black Pepper
INSTRUCTIONS:
Heat the large skillet on medium heat. When the pan is heated, add the onion and minced garlic. Saute for 5-7 minutes or until tender. Add the ground turkey and combine. Cover, whistle open, and cook on medium heat. When the whistle sounds, uncover, reduce to low and saute until the meat is browned through. Remove the meat mixture and allow it and the pan to cool.
Shred all the cheeses on the #1 Cone. Combine well. Add ¾ of the cheese mixture to the medium mixing bowl. To the cheese: Add ¾ of the chopped Basil (leaving some for garnish), chopped spinach, ¼ of the Ground Turkey mixture, ricotta cheese, and all the listed spices. Mix until thoroughly combined. Stuff the shells generously with the cheese mixture.
Add ½ the sauce on the bottom of a cold skillet. Add the stuffed shells onto of the sauce. Cover the shells with the remaining sauce. Sprinkle the remaining cheese mixture on top of the sauce.
Cover, whistle open, and cook on medium heat. When the whistle sounds, turn it to “C” for closed and turn the burner to low. Cook for 15 minutes on low. Turn the burner off and allow to stand covered for 10-15 minutes to set up. Garnish with reserved chopped Fresh Basil.
Serving Options: Green Side Salad and Garlic Bread
Simplicity Gourmet explores Katie’s Nanny’s Kitchen…with a little snippet of wisdom too…
So…I talk about my Nanny a lot. She was a huge influence in my life – in cooking and countless other ways. She was extremely giving and generous, sharp as a tack, and very, very sassy (gee…it’s a wonder I’m not more like her…)!
This weekend, I traveled home to East Tennessee for a visit with my mom and siblings. My Nanny passed away earlier in the year and my mom has all sorts of treasure lurking around her house from my grandmother. Perhaps my favorite thing though, is a cookbook my Nanny wrote years, and years, and YEARS ago for a church sale…for only $1! I had soooo much fun looking through all of the recipes and even remembering her making several of them.
My favorite part, though, is a little excerpt she wrote in the beginning of “Let’s Have A Parteé” (she was quite ahead of her time!) called “The Morning Party”. You see, my Nanny was no morning person – she loved to sleep late – and combined with breakfast, coffee, paper reading, and “getting ready” – she easily needed three hours to get out the door.
What struck my mom and I most about this excerpt is how very much alike my Nanny and I write – our wit, world view, and humor. I always thought she was just so “proper” and that somehow, I just could not seem to overcome my outlandish ways to be such a person. It made me so happy to hear her voice on these pages, a voice that was so very close to my current age when it was written, and sounding just like me…
It has always been difficult for me to realize that some people are not forced from the bed, they get up by themselves, willingly. Not only are they awake…they are energetic, cheerful, able to function and ready for the day. It has become my habit, over the years, to avoid contact with this type of person until at least twelve-o’clock noon, with the exception of morning bridges, special coffees, and neighborhood get – togethers. These are just too much fun to miss, even if one must go half asleep, to smile and appear near normal, all the while downing one cup of coffee after another, sending caffeine laden messages of help to slovenly, morning rust-covered mind and muscle.
It is our hope the following recipes will be easy “do-ahead” helps for fellow “morning droops” and yet yummy enough to please all you energetic souls in “Morningland.”
Barabara Jean Brewster
Doesn’t she sound so awesome? You’d invite her to bridge, right?
Well, I’m not going to leave you without some of those yummy recipes she enticed you with. One of which is Tullahoma’s very own “cake maker” extraordinaire, Faye Whitt’s “Pecan Tassies” and of course, my Nanny’s Christmas morning staple, “Bacon N’ Cheese Puff Pie.” I hope you enjoy them as much as my family has over the years!
Happy Cooking!
Miss K
Bacon ‘n Cheese Puff Pie – Mrs. Barbara Jean Brewster
INGREDIENTS: 10 slices bacon, cooked crisp and chopped (or 1 lb breakfast sausage, cooked and crumbled), 3 eggs (separated), ½ Cup All Purpose Flour, Paprika, 1 Can Crescent Rolls, 5 slices Cheddar Cheese, ¾ Cup Sour Cream, ½ tsp Onion Salt (or plain salt, if you desire)
INSTRUCTIONS: Fry the bacon (or sausage) until crisp; drain. Spray the 9” pie plate with Non-Stick spray (or butter it). Unroll crescent rolls and place triangles on the pie plate, pressing together to form a crust. Sprinkle bacon (or sausage) over the crust, place cheese over the bacon. Beat Egg whites until stiff, set aside. In another bowl, combine egg yolks, sour cream, flour, onion salt and dash of pepper. Blend well, and gently fold in egg whites. Pour mixture over cheese layer, sprinkle with paprika and bake at 350 degrees for 35-40 minutes until golden brown. NOTE: This may be prepared the night before a party, stored overnight in the Frigidaire, and baked fresh in the morning.
Pecan Tassies – Mrs. Faye Whitt
INGREDIENTS: 6 oz Cream Cheese, 1 Cup Butter, 2 Cups All Purpose Flour (sifted) / FILLING: 2 TBSP Butter, 1 ½ Cups Brown Sugar 1 TBSP Vanilla, dash salt, 2 Eggs, 1 1/3 Cups Pecan, chopped, 48 pecan halves
INSTRUCTIONS: Cream softened cream cheese and butter together. Blend in flour. Chill dough for at least 1 hour. Cream 2 TBSP butter and brown sugar together. Add salt, vanilla, and the eggs. Beat well. To form cookies, make 48 balls of chilled dough, press into miniature greased muffin tins. Sprinkle each cookie with a few chopped pecans, 1 tsp of filling on each, and then top with a pecan halve. Bake at 350 for 12-15 minutes. Remove from tins immediately.
So…I just love to entertain and play hostess. I love to feed people food that makes them feel all ushy-gushy inside and make them justify juuust…oooone…moooore…bite! It’s been the summer of marital bliss for me this summer…two weddings, two floral designs, one song duty, and two bridesmaid duties…still have one more to go, but I’m only singing in that one – whew – sigh of relief!
Two bridesmaid duties means two bridal showers and two lingerie showers have been executed – Katie’s Kitchen has been a cooking up a storm, ya’ll! I’ve gotten to try my hand at several new Hors d’œuvres to wow the masses and have them leaving with full bellies and feelings of wedding bell bliss.
I kept my ears peeled for the crowd pleasers and the winners are: Darn Good Chicken Salad Cups, Chicken Salsa, Hot Spinach & Artichoke Dip, and stuffed Cherry Tomatoes. So, next time you have a little gathering, try out these party favs – they are sure to be a BIG hit!
Happy Cooking!
Miss K
DARN GOOD CHICKEN SALAD:
UTENSILS: Small Skillet, Kitchen Shears or Knife, Medium Mixing Bowl, Small Melon Baller
INGREDIENTS: 3 Chicken Breasts, Darn Good Seasoning, 1 Cup Chopped Pink Lady or Gala Apples, 1 Cup quartered Red Grapes, 1 Cup Chopped Mixed Nuts (cashews, almonds, walnuts, & pecans), ¼ Cup Diced Scallions, 1 – ½ Cups Reduced Fat, Olive Oil Mayonnaise, 3-4 Dozen Phyllo Dough Appetizer Cups
INSTRUCTIONS: Heat the skillet on medium heat. Season both sides of the chicken with Darn Good and add to the skillet. Cover, whistle open, and continue to cook on medium heat. When the whistle sounds, uncover and flip. Recover, whistle closed and cook for 10-12 minutes or until cooked through. Using the kitchen shears or a 8” Chef Knife, cut the chicken into tiny pieces and allow to cool. When the chicken is cooled, add all other ingredients, mixing well. Continue to season with Darn Good to taste. Using the melon baller, spoon a bit of chicken salad into each cup. NOTE: do this just before serving, the cup will get soggy if done too far ahead of time.
CHICKEN SALSA:
UTENSILS: Small Skillet, Kitchen Shears & 8” Chef Knife, Medium Mixing Bowl, Cutting Board
INGREDIENTS: 3 Chicken Breasts, Darn Good, 1 TBSP Roasted Minced Garlic, 4 Basil Leaves (chopped), 1 Cup Minced Baby Spinach Leaves, 1/3 Cup Minced Fresh Cilantro, Zest & Juice from ½ lemon and ½ lime, 1 – 1 ½ Cups Salsa (any kind), ½ Cup Diced Tomatoes, ½ Cup Chopped Scallions, 1 Cup Chopped Cucumbers, 1 – ½ Cups Plain Non-Fat Yogurt, 1 Pkg Ranch Dressing Mix, Blue Corn Tortilla Chips
Heat the skillet on medium heat. Season both sides of the chicken with Darn Good and add to the skillet. Cover, whistle open, and continue to cook on medium heat. When the whistle sounds, uncover and flip. Recover, whistle closed and cook for 10-12 minutes or until cooked through. Using the kitchen shears or a 8” Chef Knife, cut the chicken into tiny pieces and allow to cool. Meanwhile, chop all the veggies and add to the mixing bowl. In a separate bowl, mix the yogurt and ranch dressing mix, set aside. When the chicken is cooled, add it to the veggie mix and blend well. Add the ranch dressing and the salsa and mix well. This is best when you make it the day before so the flavors can meld together overnight. Serve with Blue Corn Tortilla chips.
HOT SPINACH AND ARTICHOKE DIP:
7 or 8 Large Fresh basil Leaves (chopped), 1 Large Bag Fresh Baby Spinach (chopped), 6 Garlic Cloves (minced), ½ Cup minced Sweet Vidalia Onion, 1/2 cup Mayonnaise, 1 Large Can (14 oz) Artichoke Hearts, 2 Cups Shredded Parmesan & Romano Cheeses, 1 Pkg Cream Cheese (softened), Salt & Pepper to Taste, 2 Cups Shredded Pepper Jack Cheese,
Diced tomatoes, basil, and parmesan for garnish, Serve with Tortilla chips or toasted bread
In the large skillet, saute the onion on medium heat until tender. Add the garlic, basil, and spinach and 4 TBSP water. Cover and cook until the whistle sounds. Meanwhile, in a mixing bowl, combine the rest of the ingredients except for pepper jack cheese. When the whistle sounds on spinach, squeeze out excess water and add the spinach mix to the bowl and combine well, allowing the skillet to cool. When cooled, spray the skillet with non stick spray and add the spinach mixture back to the skillet. Cover the top with shredded Pepper Jack and cover, whistle open. Cook on medium heat. When the whistle sounds, close and turn to low. Cook for 5 minutes on low and then turn the burner off. Allow to stand covered for 10-15 minutes to firm up. Garnish with diced tomatoes, chopped basil, and parmesan cheese. Serve with tortilla chips or toasted bread
STUFFED CHERRY TOMATOES
1 Lb Thick Slab Bacon, 1 – ½ Cups Reduced Calorie Olive Oil Mayonnaise, ½ Cup Chopped Scallions, 1 – ½ cups Shredded Parmesan and Romano Cheese Blend, 1 ½ -2 lbs Cherry Tomatoes, Fresh Cracked Black Pepper and Sea Salt, Chopped Parsley for Garnish
Cook all of the bacon until crispy; chop fine and add to a mixing bowl. Combine the mayonnaise, scallions, and cheese with the bacon until well blended. Season to taste with fresh cracked sea salt. Core the Cherry tomatoes and add a dollop of the filling to each. Sprinkle with Fresh Cracked Pepper and garnish with chopped parsley.
Breaking the Diet Doldrums: Sensible Splurge with Simplicity Gourmet
As you all know…I am on a quest to find “the real me” – you know, the sexy hot bod buried deep…deep…deep somewhere within myself…
I know how to eat right, which I do 99.9% of the time (well, this week anyways) – what exercises to do – yada, yada, yada – but quite frankly, sometimes my food routine just gets plain boring! I mean, I am a creature of habit – I can rotate the same foods day in and day out and usually not think anything about it at all. It keeps things nice and easy and I always know what I need to buy at the grocery store.
But sometimes…in the dark of night…food with flare calls out to me – and I must indulge! But then my sensible side pulls back the reigns and says, “Whoa-ho, there, Missy – if you’re going to deviate, make it snazzy, satisfying, AND sensible!” So, I ask myself the question I always ask myself, “How can I do both?”
Well, in the last year, I have widened my range of vegetables to almost boundless distances. So, I’m not afraid to try anything new. I wanted something with eggs, lots of veggies, a smatter of cheese, and some toasted bread. Not too demanding, right? Easy enough – after some research and pulling a little of this and a little of that from several recipes – then converting to waterless cooking – voila! Mediterranean Poached Eggs was born! Add some simple fruit salad and big glass of water for a whole, well balanced meal: protein (egg & sprinkle of parm., veggies, good fat (olive oil), whole grain, & fruit. Bon apetit!
Happy Cooking!
Miss K
Mediterranean Poached Eggs w/ Toasted Whole Wheat French Bread
UTENSILS: Master Kut, 8” Chef Knife, Large Skillet, Griddle, Medium Bowl
INGREDIENTS: 1 cup chopped onion, 1 garlic clove (minced), ½ tsp ground cumin, ½ tsp paprika, 2 ½ cups canned crushed tomatoes, ¼ tsp black pepper, 2 cups Artichoke Hearts, drained and cut in half, 1 ½ Cups Sliced Mushrooms, 4 large eggs, ¼ cup chopped fresh cilantro, ¼ cup chopped pitted Kalamata olives (optional), 1/2 cup (1 oz.) grated fresh Parmesan, 4 (1 ½ oz) slices Whole Wheat French bread (toasted), olive oil, garlic grater
DIRECTIONS:
Pre heat the large skillet on medium heat. When it’s ready, add the onion, mushrooms, garlic, and a small drizzle of olive oil (for flavor only – may omit altogether) to the skillet; sauté 5-7 minutes or until tender. Add cumin and paprika; sauté 1 minute. Stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally.
Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Sprinkle with Paprika. Cover, whistle open, and cook on medium heat. When the whistle sounds, uncover, Sprinkle with parsley, olives, and cheese. Recover, whistle closed, and turn the burner off. Allow to stand 3-5 minutes.
Heat the griddle on medium heat. Slice the French Bread and drizzle both sides with Olive Oil and sprinkle with fresh cracked Garlic. When the griddle is heated, cook both sides until golden brown. Serve ¼ of the vegetable mixture and one egg over each piece of bread.
Yields: 4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)
Simplicity Gourmet’s Quick Tricks to get you through your hectic week….
I gotta admit…I haven’t had much zeal to cook for myself lately. I’ve been away from home a lot, so grocery shopping has been slim. When I am home, my recliner calls out to me like a siren…beckoning me to put down my spatula and fall comatose in its microfiber bliss. My little kitty’s pleas for attention and play time also call me away from the kitchen – he’s not used to me going and going and going and leaving him out of the mix…I’ve neglected our 10 minute daily cuddle time more than I care to admit! In short – I’m just wiped out!
I don’t have a husband or kids to contend with…no piano lessons, soccer practice, karate lessons or schmoozy dinners – just me. If I’m this tired and distracted…how are you feeling? What we do have in common? I’m watching my budget – I’m sure you are too. I’m also watching my weight – which I’m sure you are too. So…what to do for the down time-starved, penny pinching, calorie counter….
This past weekend, I had an epiphany – I should precook some things and have them ready to go so that my dinners are done in a matter of 10-12 minutes rather than 30. The cookware reheats food so that it tastes like you just made it. Just put it in the pan, set to whistle, turn the burner on, and it’s reheated when the pan whistles!
So…that’s what I did. On Sunday, I bought a pack of chicken breasts and 3 pcs of Tilapia. I got a couple of lemons and oranges, some rice, chicken broth, pre sliced mixed squash and onions, and some frozen broccoli. When I got home, I marinated the chicken breasts with some Darn Good, fresh cracked garlic and pepper, and about ½ cup of low sodium Dale’s Sauce in an ultra vac.
Meanwhile, I measured out 2 cups of Basmati Rice, 4 cups of Chicken Broth, added fresh cracked pepper, salt, & garlic into my 3 qt saucepan. Set the lid to whistle and the burner to medium. When it whistled, turned the whistle to “V” for vent and the burner to low.
Once the rice whistled, I preheated a small skillet on medium heat. When it was ready, I added the marinated chicken into the pan and turned the lid to whistle. When it whistled, I flipped the chicken, turned the knob to “C” for closed and turned the burner down to low.
Meanwhile, in my 1 ½ qt saucepan I began to saute the onions for about 5-7 minutes. I added the mixed squash and some pepper and garlic. Covered, whistle open, and cooked on medium until it whistled. Then, just closed the whistle, and turn the burner off and allowed it to stand until I was ready to store it.
With the fish, I squeezed fresh lemon onto each piece and seasoned both sides with Darn Good. I put all three pieces in an ultra vac for the week. When everything was cooked through, I added them into their own ultra vacs to keep for the week.
So…Monday night rolled around…and here’s where my plan was executed perfectly…
I got home, went straight to the fridge and pulled out my chicken, rice, and squash mixture. I got out my 1 ½ quart saucepan. I put about ¼ cup of chicken broth in the bottom. I measured out about ½ cup – ¾ cup of rice, added a chicken breast on top of that and 1/3 of my squash mixture next to that. Covered, whistle open, and cooked on medium heat. Played with the boy. Ten minutes later, the whistle sounded. I went in the kitchen turned it to “C” for closed and the burner off. I grabbed my plate and poured myself a big glass of iced water and served myself…in about 12-13 minutes total including prep and serve time.
The next night, I switched to a fish meal…
I pulled out the tilapia, rice, broccoli, and an orange. I got out my small skillet. I added about ¼ cup of chicken broth to the bottom of the pan. I zested ½ of the orange over the top of the rice. I added a piece of Tilapia on top of one side and about 1/3 of my broccoli on the other. I squeezed the zested half of the orange on top of that and sprinkled some Darn Good over the broccoli. Covered, whistle open, and cooked on medium heat. Played with the boy for 10 minutes. When the whistle sounded, I returned to the kitchen and closed the whistle and turned the burner off. I let it stand for 2-3 minutes to make sure the fish was done and then served myself. All in all…only about 15 minute…which was good for me!
I’ve just alternated that all week and I have felt a reprieve of having to fend for myself these past few days….ahh, deep breath and sigh. I’ll start mixing it up soon but I like the easy and steady pattern I have for right now.
What are your quick tricks to get you through your hectic weeks?
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My ex-roommate (who is now a happily married lady) loves, loves, loves Italian food. To be more specific – she loves lasagna. Well…in the past few years of our living situation (sigh, reminisce, sigh), she started experimenting with her favorite Italian dishes and found she loves manicotti almost as much as she does lasagna. She ALSO came up with a way to make Manicotti in our waterless cookware! Fabulous! ?
