Monthly Archives: May 2011

STICKY CHICKEN

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1 teaspoon salt
2 pieces paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (3-4 lbs)
1 cup chopped onion

in a small bowl, thoroughly combine all the spices. remove giblets from chicken, clean the cavity well, and pat dry with paper towels. rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. place in a resealable plastic bag, seal and refrigerate overnight.

when ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. roast, uncovered, at 250° for 5 hours. after the first hour, baste the chicken occasionally (every half hour or so) with pan juices. the pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. if the chicken contain a pop-up thermometer, ignore it. let chicken rest about 10 minutes before carving.

4 servings

LAZY CABBAGE ROLLS

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6 cups shredded cabbage
3/4 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1 cup long-grain rice
1 (26 oz) can spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon seasoned salt

brown the ground beef in a skillet and drain well.

place 1/2 of the shredded cabbage in a medium sized slow cooker.

crumble ground beef on top of the cabbage in the slow cooker.

sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper over the ground beef.

evenly distribute the chopped onion, then the rice over all.

top with remaining cabbage, salt, and pepper.

combine spaghetti sauce, water, basil, and seasoned salt and pour over cabbage.

cover and cook on LOW for 5-6 hours or until rice is tender.

TOASTED BAGEL WITH CRISPY PROSCIUTTO, POACHED EGGS & SPINACH

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16 slices prosciutto
1/4 cup white wine vinegar
8 large eggs
1 tablespoon butter
6 cups (packed) fresh spinach leaves
4 bagels, split and toasted

preheat the oven to 400°.

use 2 slices of prosciutto to line each of 8 standard muffin cups (it’s best to use 2 muffin pans each with 12 cups so that each set of prosciutto slices does not overlap the others).

set the muffin pans on large rimmed baking sheets to catch any drips and bake for 18 minutes, or until the prosciutto shrinks, becomes crisp, and forms cups.

meanwhile, bring a large skillet of water to a simmer over medium heat. stir in the vinegar.

crack one egg into a coffee cup or small bowl and then gently transfer the egg into the simmering water. repeat with 3 more eggs.

cook the eggs for about 3 minutes, or until the whites are set but the yolks are still runny.

using a slotted spoon, carefully remove the eggs from the simmering water and set them on a paper towel to drain the excess water.

repeat with the remaining 4 eggs.

meanwhile, melt the butter in a large saute pan over high heat. add the spinach and saute for 2 minutes, or just until the spinach wilts.

set the toasted bagle halves cut side up on 4 plates. spoon the wilted spinach on top of the bagels, dividing evenly. set the prosciutto cups on top of the bagels. spoon the eggs into the prosciutto cups and serve.

8 servings

TWENTY CLOVE CHICKEN

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1/4 cup dry white wine
2 tablespoons chopped dried parsley
2 teaspoons dried basil leaves
1 teaspoon dried oregano
pinch of crushed red pepper flakes
20 cloves of garlic
4 ribs celery, chopped
6 boneless, skinless chicken breast halves
1 lemon, juiced and zested
fresh herbs, optional

combine wine, dried parsley, dried basil, dried oregano, and dried red peppers in a large bowl.

add garlic cloves and celery. coat well.

transfer garlic and celery to a slow cooker with a slotted spoon.

add chicken to herb mixture. coat well. place chicken on top of vegetables in slow cooker.

sprinkle lemon juice and zest in slow cooker. add any remaining herb mixture.

cover. cook on LOW for 5-6 hours or until chicken is no longer pink in center.

garnish with fresh herbs if desired.

6 servings

THREE-BEAN VEGETARIAN CHILI

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2 red bell peppers
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon salt
4 cloves garlic, thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2″) cubed peeled butternut squash
1 (28 oz) can no-salt added tomatoes, undrained and chopped
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can cannelli beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions

preheat broiler.

cut bell peppers in half lengthwise. remove and discard seeds and membranes. place pepper halves, skin sides up, on a foil-lined baking sheet. broil 15 minutes or until blackened. place pepper halves in a zip-top plastic bag; seal. let stand 15 minutes. peel and chop peppers.

heat a dutch oven over medium-low heat. add oil to pan; swirl to coat. add onion; cook 15 minutes, stirring occasionally. stir in cumin and next four ingredients (through garlic); cook 2 minutes, stirring frequently. add bell peppers, broth, squash, and tomatoes; bring to a simmer. cook 20 minutes, stirring occasionally. add beans; simmer 25 minutes or until slightly thick, stirring occasionally. sprinkle with green onions.

6 (1 1/2 cup) servings

SAUCY CHICKEN & ASPARAGUS

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1 1/2 pounds fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon curry powde
1 cup (4 oz) shredded cheddar cheese

if desired, partially cook the asparagus; drain. place the asparagus in a greased 9″ square baking dish. in a skillet over medium heat, brown the chicken in oil on both sides. season with salt and pepper. arrange chicken over asparagus. in a bowl, mix soup, mayo, lemon juice and curry powder; pour over chicken. cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. sprinkle with cheese. let stand 5 minutes before serving.

4 servings

CREAM OF TOMATO SOUP

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2 1/2 cups diced peeled tomatoes
1/4 cup diced celery
1/4 cup diced onion
1 tablespoon oil
2 tablespoons flour
1 cup evaporated milk
1 teaspoon salt, optional
1/8 teaspoon pepper
3 tablespoons sour cream
3 teaspoons minced fresh parsley

in a saucepan, combine tomatoes, celery and onions; bring to a boil. reduce heat; cover and simmer for 15 minutes, stirring often. cool for 10 minutes; pour into a blender. cover and process until smooth. in a large saucepan, heat oil; stir in flour until smooth. gradually add milk; bring to a boil. cook and stir for 2 minutes. gradually stir in tomato mixture. add salt if desired and pepper. heat through. top individual servings with sour cream and parsley.

3 servings (3 1/2 cups)