Monthly Archives: April 2011

BEEF TENDERLOIN IN MUSHROOM SAUCE

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1 teaspoon vegetable oil
4 tablespoons butter OR margarine, divided
2 beef tenderloin steaks OR fillets (1″ thick)
1/2 cup chopped fresh mushrooms
1 tablespoon chopped green onions
1 tablespoon flour
1/8 teaspoon salt
dash pepper
2/3 cups chicken OR beef broth
1/8 teaspoon browning sauce, optional

in a skillet, heat oil and 2 tablespoons of butter over medium-high heat. cook steaks for 6-7 minutes on each side or until meat is done as desired (rare – 140°, medium – 160°, well-done – 170°). remove to a serving platter and keep warm. to pan juices, add mushrooms, onions and remaining butter; saute until tender. add flour, salt and pepper; gradually stir in broth until smooth. add browning sauce if desired. bring to a boil; boil and stir 2 minutes. spoon over steaks. serve immediately.

2 servings

PASTITSIO

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1 (8 oz) package elbow macaroni
1 egg, beaten
1/4 cup grated parmesan cheese

MEAT SAUCE:

2 tablespoons olive oil
1 pound lean ground beef
1 onion, medium dice
1 clove garlic, minced
3 tablespoons tomato paste
1 cup beef stock
1/2 cup red wine
1 teaspoon ground cinnamon
1 teaspoon chopped fresh oregano

BECHAMEL SAUCE:

3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 egg, beaten
1/4 cup grated parmesan cheese
pinch of nutmeg

preheat oven to 350°.

bring a large pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain. combine pasta, 1 beaten egg and 1/4 cup parmesan; set aside.

for the meat sauce: heat oil in a large frying pan, add the onion and garlic and cook over medium heat for 4-6 minutes or until onions are translucent. add the teaspoon of cinnamon. add ground beef and cook, stirring until the meat is browned. add the wine pand cook over high heat for 1 minute or until evaporated. add the stock, tomato paste, oregano, salt and pepper to taste. reduce the heat and simmer uncovered for 20 minds.

for the bechamel sauce: melt butter in a small saucepan over low heat. stir in the flour and cook for 1 minute. add milk all at once. stir constantly until the sauce boils and thickens. add the nutmeg and some salt to taste. in a bowl, combine about half of the mixture with 1 beaten egg. return the egg mixture to the saucepan with the remaining white sauce. stir in 1/4 cup parmesan. stir 3 tablespoons of the bechamel into the meat sauce.

in a square glass baking dish, spread half the meat sauce in the dish, then layer half the pasta over it. layer with the remaining meat sauce and then the remaining pasta. spread the bechamel over the pasta and sprinkle with remaining cheese on top. bake for 45-50 minutes. let stand for 15 minutes before serving.

6 servings

PEACH ALMOND COFFEE CAKE

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2/3 cup skim milk
1 egg OR 1/4 cup egg beaters
2 tablespoons canola OR vegetable oil
1/2 teaspoon almond extract
2 cups reduced-fat bisquick
1/3 cup sugar
1 cup chopped fresh OR frozen (thawed and drained) peaches
1/2 cup vanilla low-fat yogurt
1/4 cup packed brown sugar
1/4 cup sliced almonds

heat oven to 375°. spray round pan (8″x1 1/2″) with pam. mix milk, egg, oil and almond extract in large bowl until smooth. stir in bisquick and sugar until bisquick is moistened (batter will be lumpy). spread batter in pan.

mix peaches with yogurt; spoon onto batter. swirl lightly with knife. sprinkle with brown sugar and almonds.

bake 25-30 minutes or until toothpick inserted in cake near center come out clean. serve warm or cool. store covered in refrigerator.

EASY GARLIC LIME CHICKEN

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4 boneless, skinless chicken breast halves
1/2 cup low-sodium soy sauce
1/4 cup freshly squeezed lime juice
1 tablespoon worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon coarsely ground pepper

mix together soy sauce, lime juice, worcestershire sauce, garlic and mustard. place chicken in bowl and pour sauce over all. cover and marinate in refrigerator 30 minutes.

remove chicken from marinade and sprinkle with pepper.

spray non-stick frying pan with butter-flavored pam and heat over medium temperature. add chicken and cook about 6 minutes on each side or until a fork can be inserted with ease.

4 servings

NOTE: you can also grill this chicken recipe

CHICKEN MADEIRA

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8 tablespoons unsalted butter, divided
1 (2 1/2-3 lb) chicken, cut up
soft and freshly ground cracked black pepper
1 cup minced shallots OR yellow onion (about 5 medium shallots OR 1 onion)
8 ounces fresh brown (crimini) mushrooms, wiped clean with a dry cloth and thickly sliced
1 cup thinly sliced leeks
2 tablespoons chopped fresh sage
1 cup medium dry madeira
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon flour
1/2 cup thinly sliced green onions

warm 6 tablespoons of butter over medium heat in a deep, heavy-bottomed, lidded skillet that will hold the chicken in one layer. season the chicken well with salt and pepper. when the butter is hot, add chicken to the pan. saute, turning frequently, until browned on all sides, about 8 minutes, and remove it to a warm platter.

add the shallots and saute, tossing frequently, until golden, about 5 minutes. add the mushrooms and saute until they are beginning to color, about 2 minutes. add the leeks and sage and saute until fragrant.j

add the madeira, stirring and scraping the bottom of the pan, and bring it to a boil. add the broth, bring back to a boil, and return the chicken to the pan. reduce the heat to a slow simmer and cook gently until the chicken is tender. about 20 minutes longer.

remove the chicken to a warm platter. raise the heat to medium high, add the cream, and cook, stirring constantly, until slightly reduced. knead the flour into the remaining butter and add it in bits, stirring constantly. simmer until thickened, about 4 minutes longer, and stir in the green onion. turn off the heat, pour the sauce over the chicken, and serve immediately.

4 servings

IRISH CREAM SUGAR COOKIES

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1 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1 egg yolk
1 whole egg
1/2 cup irish cream liqueur
4 cups flour
1/2 teaspoon salt
1 tablespoon baking powder

cream together butter and sugar until fluffy. beat in vanilla and egg yolk until combined, then beat in whole egg; beat until smooth. pour in irish cream and beat until incorporated.

sift together flour, salt and baking powder. stir into butter mixture until evenly mixed. form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.

preheat oven to 350°. line 2 baking sheets with parchment paper.

roll dough out to 1/4″ thickness on a floured work surface. cut into shapes using cookie cutters and place onto baking sheets.

bake in preheated oven until golden brown around the edges, 6-8 minutes. cool on a wire rack until they reach room temperature.

HERB BROILED CHICKEN

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chicken
3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon rosemary
1/8 teaspoon garlic powder
1/4 teaspoon thyme
dash pepper
dash paprika

arrange chicken, bone-side up, on a broiler pan. combine remaining ingredients. brush over chicken. broil about 4″ from heat for 8 minutes, brushing frequently with sauce. turn chicken. continue broiling, brushing frequently with sauce for 6-8 minutes or until chicken is tender.

ITALIAN MACARONI SALAD

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1 green pepper, chopped
1 sweet onion, chopped
1 bunch fresh broccoli, chopped
1 tomato, diced
1 pound shell macaroni, cooked
1/4 pound pepperoni, sliced and diced
1/4 pound hard salami, diced
1/4 pound provolone cheese, diced
1/2 cup olive oil
1/4 cup vinegar
oregano, salt and pepper, to taste
1 can sliced black olives
1 small jar green olives, sliced

mix olive oil, vinegar and spices in a blender. pour over pasta, veggies, meat and cheese. this is best made the day before so the flavors can blend.