recipes - One Dish At A Time

HOW TO: GOLDEN ROASTED CHICKEN

2/21/2020

Roasting Methods:
We are going to concentrate on two methods for roasting a whole chicken: Traditional and High Heat.

Before roasting. season whole thawed out chicken to your preffered liking.

1 Traditional method:
• Preheat oven to 350 degrees F (175 degrees C). •Roast whole (thawed) chicken for 20 minutes per pound, plus an additional 15 minutes.

2 High heat method (this creates a crispy, darker skin):
• Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. •Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the traditional method.)

Both methods require basting every 20 minutes of baking.

Let chicken rest, cut into desired pieces and serve with your favorite sides.

CARAMEL CREAM CREPES FOR TWO

2/13/2018

This crepe is one of my favorite decadent and Low-Fat recipes from taste of home, so I had to make it Gluten-Free for us allergy sufferers to enjoy!

Caramel Cream Crepes for Two
2 tablespoons fat-free milk
2 tablespoons egg substitute
1/2 teaspoon butter, melted
1/4 teaspoon vanilla extract
2 tablespoons all-purpose gluten-free flour
2 ounces fat-free cream cheese
1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
3/4 cup reduced-fat whipped topping
1/2 cup fresh raspberries
2 tablespoons white wine or unsweetened apple juice
1 tablespoon sliced almonds, toasted

In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour.

Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.
In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.

Yield: 2 servings.

Courtesy of Taste of Home

STEAK AU POIVRE FOR TWO

2/8/2018

Steak au Poivre for Two
2 beef tenderloin steaks (5-7 ounces each)
2 tablespoons olive oil, divided
1 tablespoon whole white or black peppercorns, crushed
1/4 teaspoon salt1 tablespoon finely chopped shallot
1/4 cup port wine1 tablespoon balsamic vinegar
1/4 cup condensed beef consomme, undiluted
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped

Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.

In the same skillet, saute shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil, cook and stir for 2-3 minutes or until slightly thickened. Add beef consomme and rosemary. Bring to a boil. Add chocolate, stirring until melted and sauce is thickened. Serve sauce with steaks.

Pairs well with home style, fried, or mashed potatoes as well as asparagus.

Grilled Sausage with Spicy Sauce

2/3/2018

This recipe is as easy as it will ever get. Perfect for a last minute dish that will deliver many satisfied smiles to all of your guests.

Grilled Sausage with Spicy Sauce (serves 6-8)
1 tablespoon vegetable oil
2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
3/4 cup ketchup
3/4 cup spicy brown mustard
1 tablespoon hot sauce

Soak 8 to 10 wooden skewers in water for about 20 minutes.
Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

Honey & Rosemary Brined Turkey with Herb Riesling Gravy

11/23/2016

Rosemary & Honey Brined Turkey with Herb Riesling Gravy (serves 8-10)

Ingredients:
For the Brine

4 cups water
3/4 cup kosher salt
1/2 cup honey
32 ounces low-sodium chicken broth
1 tablespoon black peppercorns
6 sprigs fresh rosemary
1 (12- to 14-pound) fresh turkey, neck and giblets removed and reserved (discard liver)

For Roasting the Turkey

1/2 onion, peeled and cut in half
1 Fuji or Honeycrisp apple, quartered
1 bulb garlic, halved
4 sprigs rosemary
1/3 cup canola oil

For the Gravy

Reserved turkey neck and giblets
1 tablespoon extra-virgin olive oil
1 yellow onion, unpeeled and chopped
1 carrot, unpeeled and diced
3 cups low-sodium chicken broth
1 cup Riesling
3 tablespoons unsalted butter, at room temperature
1/4 cup all-purpose (gluten free) flour
1/4 cup flat-leaf parsley, finely chopped
2 stems rosemary, leaves removed and finely chopped
3 sprigs fresh thyme, leaves removed and finely chopped

Instructions:

For the brine, bring water to a boil in a saucepan. Add salt, honey, broth, peppercorns and rosemary and bring back to a boil, stirring to dissolve salt. Cool at room temperature, then refrigerate until needed.
About 6 to 8 hours before you plan to roast your turkey, place brine mixture in a large clean bucket, stock pot or cooler and stir in 1 gallon of ice water. Place turkey in the bucket, breast side down, cover and refrigerate 6 to 8 hours or overnight. Make sure the turkey is fully submerged, adding more ice water if necessary.
To roast the turkey, preheat oven to 450°F. Remove turkey from brine and rinse thoroughly, inside and out, with cool water; pat dry. Discard brine solution. Season turkey cavity with salt and pepper. Stuff turkey with onion, apple, garlic and rosemary. Place on a roasting rack set inside a large roasting pan and tuck the wings back. Brush the entire turkey with oil.
Cover breast portion with foil and place turkey on lowest rack in oven and roast 30 minutes, then turn heat down to 350°F and roast 2 to 2 1/2 hours longer, until a thermometer reads 165°F when inserted between the breast and thigh without touching the bone. Remove foil from breast about 45 minutes before the turkey is done. Remove turkey from pan, place on a platter and tent with foil. Let the turkey rest 20 minutes before carving.
For the gravy, heat oil in a large saucepan over medium heat. Add turkey neck and giblets, onions and carrots and cook until lightly browned, about 5 minutes. Add broth, bring to a boil, then turn down to a simmer and cook 30 minutes. Strain, discarding the solids, and refrigerate broth until ready to use.
While turkey rests, pour pan drippings into a measuring cup and freeze for 15 minutes. Skim off any fat. Heat roasting pan over medium heat and add Riesling, scraping up any browned bits. Pour in giblet broth and skimmed pan drippings and bring to a simmer over medium-high heat. Whisk in butter until melted, then whisk in flour. Cook until thickened, stirring constantly to avoid lumps. Stir in chopped herbs and add salt and pepper to taste.

SAUSAGE AND KALE STUFFING

11/24/2014

Sausage & Kale Stuffing (serves 10-14)

Ingredients:

1 loaf whole wheat or white hearth {gluten-free multigrain or white} bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
1 tablespoon extra-virgin olive oil
3/4 pound fresh breakfast sausage, removed from casings
1 bunch kale, tough stems removed, leaves very thinly sliced, divided
1 red onion, diced
4 cloves garlic, chopped
3 stalks celery, thinly sliced
3 tablespoons unsalted butter
3 Honeycrisp, Fuji, or other crisp apples, diced
2 1/2 cups low-sodium chicken broth
2 tablespoons chopped fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Instructions:

Heat oven to 300°F. Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes. Transfer to a large bowl.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes. Transfer sausage to bowl with bread with a slotted spoon. Return skillet to medium heat and add half the kale and 1/4 cup water. Cook, stirring, until kale is wilted; stir in remaining kale. Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary. Add onion, garlic, celery and butter and cook until vegetables are tender, about 6 minutes. Stir in apples and cook 3 minutes. Scrape vegetable mixture into bowl with bread and toss. Add broth, thyme, salt and pepper and toss again.
If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.

CELERY ROOT AND POTATO GRATIN

11/24/2014

Celery Root & Potato Gratin (serves 12)

Ingredients:

1/2 tablespoon butter
1 1/2 cup reduced fat (2%) milk
2 cups half-and-half
2 teaspoons chopped garlic
2 tablespoons gluten-free flour
Salt and pepper, to taste
2 pounds celery root, peeled and thinly sliced
1 3/4 pound Yukon gold potatoes, unpeeled and thinly sliced
1 1/2 cup gluten-free regular bread crumbs
1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
2 tablespoons chopped flat-leaf parsley

Instructions:

Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside.
Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes.
Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes.
Set aside to let rest for 15 minutes. Garnish with parsley and serve.

ONION, BACON AND BUTTERNUT TART

11/17/2014

Onion, Bacon & Butternut Tart
(serves 6 as a main course, 12 as an appetizer)

Ingredients:

All-purpose flour for rolling dough
14 ounces whole wheat pizza dough, thawed if frozen or gluten-free remade pizza crust…we like Cali'flour Foods {If you get the ready-made crusts, follow instructions on package and skip to step 2!}
5 slices thick-cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon fine sea salt
1 (10 ounces) package frozen diced butternut squash (1 1/2 cups), thawed
1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
2 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme

Instructions:

On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.
Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.
Scrape onion mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.

GLÜHWEIN

12/12/2013

Glühwein {German Mulled Wine} is a warm winter German version of sangria; it should taste like Christmas spices - The basics are red wine, spices, sweetening and fruit, heated together to diffuse the flavors and served warm to bring relief to hands that cup it and bodies that drink it.
Glühwein (serves 8)

Ingredients:

1 bottle of red wine. Use an inexpensive full bodied fruity wine. You definitely do not want to use an expensive bottle and try to avoid one with oak aging. I think a Cabernet, red Zinfandel or Syrah/Shiraz would be ideal.
2 - Cinnamon sticks ~ Cinnamon is very traditional. Break the sticks into pieces 1 - 2 inches each
16 Whole Cloves ~ again a traditional ingredient
1 Orange
2 Tablespoons runny honey
1 heaped teaspoon mixed ground Christmas cake spices - or equivalent amount of any of ground allspice, nutmeg, coriander mixed together
Water - wineglass full
6-8 oz Brandy

Instructions:

Put water in large pan and place over medium heat.
Add cinnamon honey and spices.
While honey is dissolving cut the orange into quarter lengthways, then cut them in half so you have eight pieces. Push two of the cloves into the skin of each piece and add to the pan.
Pour in all the wine.
Bring the heat up. It should not boil so as when bubbles start rising turn the heat off.
As soon as it is cool enough to taste, test it for sweetness. If it is not sweet enough add sugar to taste and stir to dissolve.
Let the pan stand for an hour or longer so the flavors develop.
Warm gently before serving and spoon out into a heatproof glass, leaving the oranges and cinnamon behind. Optionally garnish with slice of lemon or fresh stick of cinnamon. Top off with splash of brandy.

Notes:
The wine has not been heated enough to evaporate all the alcohol, so be aware it is still an alcoholic drink.

The idea of pushing the cloves into the orange is so they are not loose in the drink. If you do not do this stage you should consider straining the drink so that people don’t get the surprise of a whole clove in their throats.

Variations:
As mentioned, there are many variations to the basic recipe of warmed wine with spices
Some people like to add brandy to give the Glühwein more body, but of course that adds dramatically to the alcohol. Another way of adding body is to pour in a glass or two of Port.

CHEERS!!

TIPSY TURKEY MARINADE: FOR A JUCY THANKSGIVING TURKEY

11/26/2013

We all want to end up with a nice juicy plump turkey right?

Well here is a quick and simple marinade that will work every time!!!

Tipsy Turkey Marinade

Ingredients:

1 bottle of white wine (any non-sweet)
1 medium white onion (quartered)
6 cloves of garlic
1 branch fresh rosemary (about 2 tbsp)
1 branch fresh thyme (about 2 tbsp)

Instructions:

Remove leaves from branches of rosemary and thyme. Place all the remaining ingredients into a blender with leaves. Blend until it all becomes foamy.
Pour all over the top and bottom of turkey making sure that you are constantly pouring some inside the cavities at the neck and stomach. Place the turkey BREAST SIDE DOWN 18 - 24 hrs before cooking. If you plan ahead you can marinade for 48 hours for a more penetrating affect and flavoring. {This amount of mixture is recommended for a 25 - 30 lbs turkey}.

Cover with aluminum foil and refrigerate till cooking time. Drain and discard marinade. You are now ready to stuff and roast your turkey!!

HAPPY THANKSGIVING EVERYONE!!!