Simplicity Gourmet brings you “Katie’s Kitchen” – up this week, Thanksgiving Hit Parade beginning with a Holiday staple – Bread Stuffing!
My Nanny was the queen of Thanksgiving! I really don’t know how she did it. I have an image of her bent over, peering into the stove, with her reading glasses perched on the end of her nose examining that turkey, and being surrounded by about 10 different casseroles ready to be heated up to “golden and bubbly” – ah…I can just smell it now!
When I think about all of my favorite things that she made, one thing sticks out more than any other – stuffing! Now, our family calls it stuffing – some calling it dressing. I’ve heard it described as when it’s baked IN the turkey, it’s stuffing; when it’s baked OUT of the turkey, it dressing. So, I guess, technically, I’m giving you her Dressing recipe, if we go with those rules.
Now, she never lacked in taste and flavor, but she also knew you didn’t have to start from scratch always – you could start with something from the store and make it your own – something fabulous! Sandra on the Food Network calls that “Semi-Homemade”…we call that “Doctored Up.” I hope you enjoy this Thanksgiving favorite of my family’s – and that you have a joyful Thanksgiving!
Miss K
NANNY’S “DOCTORED UP” STORE STUFFING
UTENSILS: Large Mixing Bowl, Jumbo Saute Pan, Electric Skillet
INGREDIENTS:
2 Large Bags Pepperidge Farms Herb Stuffing, 1 Bag White Bread, toasted an shredded, 3-4 cans Chicken Stock, 1 Medium Onion – Diced, 2 Large Stalks Celery – Diced, 3 TBSP Ground Sage, plus more for later, 2 Cans Cream of Mushroom Soup, ½ Stick of Butter/Margarine, Salt to taste, Butter Flavored Pam
TO START:
Saute onions, celery, butter, salt, and sage for 10 minutes in Saute Pan or until onions and celery are tender.
MIXTURE:
Combine Stuffing, Bread Crumbs, Saute Mixture, Soup, and 2 cans of Stock. Taste your mixture – this is important because tastes vary – add sage and salt as desired. Mixture should be very moist but not watery. If mixture is too dry, add stock and mix until the right consistency is reached. If the mixture is too wet, add more slices of cubed toast to soak up the excess moisture.
TO FINISH:
Spray Cooking Spray on the Electric Skillet. Do no pre-heat. Pour mixture into the skillet and cover. Cook on 350? until the water seal forms (lid will spin freely – do NOT remove lid). Reduce heat to simmer, bake for 15-20 minutes. Turn the heat off and allow to sit, covered, for 10 more minutes. Remove the lid and check consistency – if desired, cook an additional 5-10 minutes on the lowest heat setting. Bottom will be browned and crispy; it it’s too dry, you can baste it with a little bit of stock to remoisten.
Simplicity Gourmet brings you “Katie’s Kitchen – Sunday Dinner Special Edition” – up this week, the family favorite classic in half the time – Lasagna!
Oooo – it’s Friday – which means, time to get to get those wheels turning on your Sunday Dinner options, right? Well, don’t crank too long – I’ve got the solution for you – Lasagna! I’ve recently relocated to Sacramento, CA and this week, I’m really missing all my friends! My old roommate Jenna, who is also one of my best friends, L.O.V.E.S. lasagna! We had it all the time – I would often make it to lure her into not falling in love and leaving me until I fell in love too – so we’d leave each other at the same time….perfectly rational, right?
Well, she ended up turning this tactic around on me though, and she made it to lure herself…a man! She learned too easily that food really is the way to a man’s heart…and I learned that food is NOT the way to a woman’s…she did fall in love before me and she did leave me …and now she makes lasagna for her new best friend – her hubby Paul. Who incidentally, I just can’t help but love and am so glad he’s added to our circle…he’s lovingly my BBFFN (Best Boy-Friend For Now)…you know…til I find my own…and I’m banking on this lasagna to help me with my efforts!
So, to comfort myself this week and remind myself of my lovely dinners with my old pal Jenna, I’m making Skillet Lasagna! You will love this fast family favorite that will leave you more time to snuggle with your hubby this weekend!
Happy Cooking!
Miss K
UTENSILS: Medium Mixing Bowl, Small Skillet OR 1 ½ qt Saucepan, Large Skillet
INGREDIENTS: 1 lb Ground Turkey (or Lean Beef), 1 Cup Chopped Fresh Basil, 1 Cup Chopped Fresh Spinach, ¼ Cup Finely Diced Onion, 2 Garlic Cloves (Minced), 1 handful Fresh Parsley (Minced), 40 oz Pasta Sauce (any kind, your choice), 1 Small Can Sliced Mushrooms (optional), 1 Small Pkg Ricotta Cheese or Cottage Cheese, 4 Cups Shredded Mozzarella or Italian Cheese Blend, Italian Seasoning Blend, Garlic Powder, Darn Good Seasoning, a couple of dashes of chicken stock. ½ Small Box Lasagna Noodles (uncooked)
Preheat the small skillet on medium heat. Add the ground meat and season lightly with Darn Good Seasoning; cover, whistle open, and cook on medium heat. When the whistle sounds, remove the cover and stir the meat, breaking it up into small pieces. Saute until it’s all browned and remove from juices to the mixing bowl, leaving the juices in the bottom of the pan. (if there aren’t enough juices, this is when you would add a few dashes of stock to the pan).
Add the minced fresh garlic and onions to the pan and saute until tender; add to the meat.
Add the spinach, parsley, sauce, mushrooms, and a few dashes of garlic powder & Italian Seasoning Blend to the meat and stir well to combine.
In a cold large skillet, begin to assemble the lasagna in this order: sauce, noodle, ricotta, sauce, ½ Basil, sprinkle of garlic powder, sprinkle of Italian seasoning, shredded cheese. REPEAT: sauce, noodle, ricotta, sauce, ½ Basil, sprinkle of garlic powder, sprinkle of Italian seasoning, shredded cheese. NOTE: Sauce should always be touching the noodle so the moisture from the sauce will cook the noodle. Sprinkle the very top with a few dashes of Italian Seasoning Blend.
Cover and cook on medium heat, whistle CLOSED, for 15 minutes (You’re baking – whistle closed). Then, reduce to between low and medium low for 15-20 minutes or until the noodle is cooked through. For best results, I allow mine to sit covered for at least 15-20 minutes before I serve it so that it can firm back up – it’s kind of juicy right off the bat.
Serving Suggestions: Make with Whole Wheat pasta – it’s better for you and tastes exactly the same! Serve with a green veggie or nice simple side salad and some yummy garlic bread!
Electric Skillet Modifications: 15 minutes on 300 / 10 minutes on Simmer / 15 minutes unplugged and coverd; you may need more sauce and cheeses depending on the size of your skillet.
Simplicity Gourmet brings you “Katie’s Kitchen” – up this week: American Casserole – a cheesy broccoli & chicken rice casserole that will have your family begging for more!
I love casseroles – one pot stops and nine times out of ten, they are just really yummy comfort foods. Like my dinner from last night – broccoli chicken n’ rice casserole! Yummy!
I grew up on broccoli with cheese – any way you put – I just love that combo. I don’t know a kid that doesn’t! As I’ve gotten older, I’ve learned to like my broccoli w/o cheese and I really do love it any way I get it – it’s my favorite. But sometimes, every once in a while, I do get a hankering for days of old and the taste of broccoli w/ cheese. So, the good, old fashioned “American Casserole” was born and has been a crowd pleaser ever since.
What do I love the most, though? I love that you just throw it all in a pot – no ovens, no precooking the rice – just throw it all in and in 30 minutes you have a fabulous, flavorful meal that your family is going to love!
Happy Cooking!
Miss K
UTENSILS: Large Skillet, Medium Mixing Bowl
INGREDIENTS: 3 Large Chicken Breasts, 2 Cans 98% Fat Free Broccoli Cheese Soup, 1 Broccoli Cheese Lipton Rice Sides (or 1 Cup Basmati Rice), 1/3 Cup Skim Milk, 1 Small Can Sliced Mushrooms (optional), Darn Good Seasoning, 2 Cups Shredded 2% Cheddar Cheese, 2 Cups Baby Broccoli Florets
Season the chicken on both sides with Darn Good; preheat the pan on medium heat. When it’s preheated, add the chicken, cover (whistle open) and cook on medium heat.
Meanwhile, in the mixing bowl, mix together the rice, soup, milk, broccoli and mushrooms. Season w/ a few dashes of Darn Good as well.
When the meat whistles, uncover and flip the meat. Cut the chicken into bite sized pieces and saute until no pink is showing. Cover the chicken w/ the rice mixture, then the shredded cheese, and recover, whistle open.
When the whistle sounds again, turn the knob to “C” for closed and reduce the temperature to Low; cook for 10 minutes. Then, turn the burner off and allow to stand covered for another 10 minutes before serving.
Simplicity Gourmet Presents “Katie’s Kitchen” – Up this week: Sunday Dinner ~ Italian Roasted Chicken & Veggies
Before I invested in waterless cookware, I had almost given up on chicken. I just couldn’t ever get it right – it was either always so dry that I could hardly swallow it or I had to cook it in so much oil or butter that it wasn’t really worth the health benefits of such a lean meat. Waterless cookware really has turned my kitchen around and I have once again fallen in love with the 1st white meat: chicken.
My house is filled with the most yummy aroma right now as I am preparing my Sunday dinner in advance – and it’s all for you. This succulent chicken is so juicy and tender that you will have a hard time even getting it out of the pan before all of the meat just falls off the bone!
Market Tip of the Day: I got a really good deal on a 5 lb whole chicken at the market – $.99 / lb – you can’t beat that…so…I got three! The best tip I can give you is when the most expensive thing in the store – meat – goes on sale – buy it in bulk and freeze it! I racked up on three whole chickens, 16 jumbo chicken breasts, and a 2 lb pork roast for under $30 total – I’m pretty happy about that! I just put the meat in individual quart freezer bags – some with different marinades, some plain – and then put all of those quarts into a gallon freezer bag. Then, I marker the date they are going in on the bag and freeze them. I just unthaw them one or two at a time as needed and save a whole lot of money in the process.
I hope you choose to make your family this easy sit down Sunday dinner this weekend – it only takes about 10 minutes to prep and the pot does the rest! Have a fabulous weekend!
Happy Cooking!
Miss K
UTENSILS: 8” Chef Knife, Large mixing bowl, Cutting Board, 6 or 8 qt Roaster
INGREDIENTS: 5-6 lb Whole Chicken, 1 – ½ lbs Small Red or Fingerling Potatoes, ½ Large Vidalia Onion, 1 Small bag Baby Carrots or 2 Cups Sliced Carrots, 1 Bottle Italian Dressing (any kind – your favorite), 2 cans Cream of Chicken Soup (I get the 98% fat free kind), 6-8 Garlic Gloves, Fresh Basil, Thyme, Rosemary, & Parsley
INSTRUCTIONS:
Unpackage the chicken, removing the gizzard, heart, and liver parts. Rinse the chicken with cool water, removing any remaining juices. Using your hand, separate the skin from the meat to form pockets. Squeeze ½ the bottle of Italian Dressing between the chicken skin and meat; set on a glass or plastic surface to marinate while you prepare the rest of the meal. **Wash the sink and your hands thoroughly with anti-bacterial soap.
On the cutting board, finely chop a large handful of parsley and 5-6 Basil leaves – adding ¾ of it to the mixing bowl and ¼ of it underneath the skin covering the chicken breast. Remove the leaves of 2 stems of thyme and 1 stem of rosemary, adding them to the mixing bowl; remove the leaves of 1 stem of thyme and ½ stem of rosemary, adding them underneath the skin covering the chicken breast. Coarse chop the garlic cloves and add them to the vegetable mixture.
Wash and add the potatoes (if they are large, halve or even quarter), carrots, and chopped onion to the mixing bowl. Add ½ Cup of Italian Dressing and 1 can of cream of chicken soup to the vegetables and stir to coat evenly.
Place the chicken breast side down into a cold Roaster (6 or 8 qt); add the vegetables around the chicken. Cover and cook on medium heat until the whistle sounds. Close the whistle, reduce to low, and continue to cook for at least 1 hour. TIP: For the juiciest chicken, I let it cook for at least 1 ½ hours, but it’s cooked through after about 1 hour from the time it whistles.
Remove the veggies into a serving dish; remove the chicken onto a serving platter. To make a gravy, strain the juices through a cheese cloth lined strainer or a fine mesh strainer, keeping the juices, discarding any solids. Return the juices back to the pan, add the other can of cream of chicken soup and bring to a simmer on medium high heat. To thicken a bit, sift in about 1-2 TBSP of flour until your desired constancy is reached for the gravy.
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 “The Newlywed Nest” with Becky G.
Is anyone else out there obsessed with watching the Food Network and the places they visit? When my husband and I first moved to Tennessee from Michigan last fall, we were pretty clueless about where to go to get a good meal.
We happened to see a show on the Food Network about “The Loveless Café,” which is located in Nashville. So, we drove out there and checked it out – WoW! They had the best biscuits we have ever eaten. That started us thinking – what other gems could we find by watching all of these shows?
Let me just tell you, we are now in the middle of a full blown obsession!
We travel a lot for work, and there is not a city we haven’t been to where we do not go to a restaurant we saw on TV. Here are a few of the ones we have been to so far:
Atlanta, GA: We visited a burger joint called “The Vortex,” where they serve up some crazy hamburger concoctions.
Louisville, KY: We went to “Lynn’s Paradise Café,” as seen on Throw down with Bobby Flay. I
St. Louis, MO: We went to “Pappy’s,” which was on Man vs. Food, and wins the award for the best barbeque we have ever had, EVER!
Memphis, TN: We had some mouth watering ribs at ‘Rendevous,’ which has been on numerous shows.
Kansas City, MO: Gates BBQ served up some “Burnt Bnds On Buns” Gates as seen on The Best Meal I’ve Ever Had.
Las Vegas, NV: Last year , we went to a really cool little diner, “The Peppermill,” which was on No Reservations with Anthony Bourdain, and we already have 2 more places lined up when we go back to Vegas next week! (Who doesn’t want to go to a place called “The Roadkill Café” – I mean, really?!?!?).
Do we need help? Does anyone else out there do this? If nothing else, it’s so much fun. We love spending time together and visiting new cities, we always get really riled up with anticipation about eating that famous meal we saw on TV! And, well, if we gain a couple pounds here and there, it’s worth it. Maybe our next big obsession will be traveling to as many different gyms as we can…
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