Category Archives: Recipes

Chicken Teriyaki

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OLYMPUS DIGITAL CAMERA

Yield: 4

Chicken Teriyaki

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/4 cup soy sauce
  • 1/3 cup honey
  • 1/3 cup sherry
  • 1 whole broiler fryer chicken
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Instructions

  2. In small sealable bag, mix soy sauce, honey and sherry. Add chicken to bag and marinate in refrigerator 1-2 hours, turning chicken after half the time.
  3. To microwave, place chicken in covered casserole breast side up. Microwave at MED-HIGH for 35-40 minutes.
  4. Teriyaki sauce: In 1 qt glass measuring cup, stir together 2 tablespoons water and 1 tablespoon cornstarch. Drain cooking juices into cup and microwave at HIGH 2-3 minutes, until thick and clear, stirring after 1 minute. Pour sauce over chicken just before serving.
© Laurie
Cuisine: Japanese

 

Zucchini, Thin Sliced, Sautéed with Parmesan

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Shaved Zucchini close side

Yield: 6

Zucchini, Thin Sliced, Sautéed with Parmesan

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 4 medium zucchini $1.76
  • 1 Tbsp olive oil $0.19
  • to taste salt & pepper $0.05
  • ¼ tsp red pepper flakes $0.02
  • ¼ cup parmesan cheese $0.23

Instructions

  2. Rinse the zucchini well and cut off the ends. Lay the zucchini down on the cutting board and use a vegetable peeler to shave it into ribbons. Once you’ve shaved down to the center of the zucchini, roll it ¼ the way around and start shaving again. Repeat this until you can shave no more.
  3. Heat 1 Tbsp olive oil in a large skillet over medium heat. Once it is hot, add the zucchini ribbons. Saute, stirring carefully, until the zucchini has softened and turned bright green (about 7-10 minutes). Season with salt, pepper, and red pepper flakes to taste.
  4. Use tongs to remove the zucchini ribbons from the skillet (there will be quite a bit of moisture in the bottom of the skillet) and place into serving bowls. Sprinkle with about 1 Tbsp of parmesan cheese per serving just before eating.
© Laurie

 

Kale Sautéed with Garlic and Olive Oil

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kale

Yield: 6

Kale Sautéed with Garlic and Olive Oil

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • 2 medium bunches (about 1 1/2 pounds/738 grams) of kale, any variety
  • 2 tablespoons extra virgin olive oil
  • 3 large garlic cloves, sliced thin
  • 2 ounces (59 grams) hard salami (6 or 7 deli slices), quartered and cut into 1/4-inch strips
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  2. Rinse the kale well and shake it over the sink or pat it in a clean kitchen towel. Don’t worry about getting it bone dry since the water will help it cook. Trim and discard the ends of the kale stems. If there are particularly thick, tough sections of stem, snap them off and throw them away. Otherwise, leave the stem intact. Slice the kale into strips, roughly 1/2-inch thick, across the leaves. If any are especially wide, cut them in half lengthwise first.
  3. Heat the oil in large, wide high-sided sauté pan over medium heat. Add the garlic, salami, and red pepper flakes and sauté until the piquant aroma of the salami gives your nose a little pinch, about 1 minute. Nudge the heat up to medium high, add the kale and cook, stirring often until the leaves turn from leathery stiff to shrunken satiny soft strands of deep, dark green, about 7 minutes.
  4. Season with salt and pepper and serve immediately, either straight from the sauté pan or on a platter.
© Laurie

 

Grilled Artichokes

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image

Yield: 2

Grilled Artichokes

Grilled Artichokes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 artichokes

Instructions

  2. Cut the artichoke in half downward from the stem end, remove the choke and put lemon juice on the cut side. Cut about an inch off the top.
  3. Pressure cook about 11 minutes for large and 9 minutes for smaller artichokes. Grill 10 minutes on each side on low heat. Serve with dipping sauce.
© The Lushbaughs
Cuisine: American / Category: Vegetables

 

Chicken Potpies

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chickenpotpie

Yield: 8

Chicken Potpies

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts or same amount for small dishes

Instructions

  2. Preheat oven to 425 degrees F (220 degrees C.)
  3. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
© Laurie

 

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

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SnowPeasCarrots

Yield: 4

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 pound snow peas
  • 1/2 cup carrots
  • 1/2 cup chicken broth
  • 8 oz angel hair pasta

Instructions

  2. Pre-cook angel hair pasta.
  3. Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
  4. Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; cook and stir for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to cook until the sauce has thickened.
  5. Add in angel hair pasta and serve.
© Laurie

 

Chicken Breasts with Balsamic Vinegar & Garlic

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Yield: 4

Chicken Breasts with Balsamic Vinegar & Garlic

Chicken Breasts with Balsamic Vinegar & Garlic
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 4 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 3/4 pound fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1/4 cup balsamic vinegar
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter

Instructions

  2. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  3. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  4. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1102Total Fat 53gSaturated Fat 14gCholesterol 379mgSodium 1080mgCarbohydrates 38gSugar 8gProtein 120g
© Laurie

image

Honey Whole Wheat Sandwich Bread

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honey whole wheat bread

Yield: 12

Honey Whole Wheat Sandwich Bread

Honey Whole Wheat Sandwich Bread
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 8 g dry yeast (21/3 packets, any type)
  • 132.5 g warm water (100 F/38 C)
  • 155 g whole-wheat flour, plus more for sifting
  • 70 g warm milk (100 F/38 C)
  • 70 g warm honey (80 F/27 C)
  • 7 g kosher or fine sea salt
  • 30 g unsalted butter, softened, plus 15 g, melted
  • and cooled, for décor
  • 197.5 g bread flour

Instructions

  2. In a large bowl, dissolve the yeast in the warm water for about 5 minutes. Add the 155 g whole-wheat
  3. flour. Let stand for 10 minutes.
  4. Blend the milk, honey, and salt into the yeast mixture. Add the softened butter and the bread flour and
  5. blend into the dough until all the flour is moistened.
  6. Develop the dough on the bench with medium pressure for 3 minutes, then develop the dough with low
  7. pressure for 3 minutes. Check for windowpane and taste the dough.
  8. Let the dough ferment for 1 hour at 80 F/27 C. Punch and fold the dough once after 30 minutes.
  9. Divide the dough into 2 pieces. Form each into a gentle round. Cover and let rest for 10 minutes.
  10. Form into pan loaf. Place the loaf into a lightly oiled bread pan (8½ x 4½ x 2½ inches/21.5 x 11 x 6
  11. cm). Lightly oil 2 pieces of plastic wrap and drape one over the loaf. Set aside to proof for 40 minutes at
  12. F/27 C. Remove the plastic and proof until the dough rises just above the edge of the pan, about 10 to
  13. minutes more at 80 F/27 C.
  14. Position a rack so the loaf bakes in the center of the oven and preheat to 400 F/205 C or 340 F/170 C
  15. convection.
  16. Sift whole-wheat flour over the dough. With a serrated knife, cut a ¼-inch (6-mm) slash down the center
  17. of the loaf. Spoon the cooled butter down the slash, dividing it between the loaves.
  18. Bake for 10 minutes. Carefully vent any accumulated steam from the oven. Reduce the oven temperature
  19. to 365 F/185 C or 325 F/165 C convection, and continue to bake until the bread registers 190 F/88 C on
  20. an instant-read thermometer, 24 to 29 minutes more. Only if necessary, rotate the loaf after it has
  21. baked 13 minutes at the reduced temperature.
  22. Let cool in the pan on a rack for 10 minutes. Remove the loaf from the pan and cool on its' side for
  23. hour, flipping it to the other side after 30 minutes.
© Laurie
Cuisine: American / Category: Bread

 

Whole Wheat Hamburger, Hot Dog Buns

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wholewheathambbun

Yield: 8

Whole Wheat Hamburger, Hot Dog Buns

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1 cup water
  • 1 egg
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3⁄4 teaspoon salt
  • 1⁄4 cup shortening
  • 1⁄4 cup sugar
  • 3 teaspoons yeast

Instructions

  2. Place all ingredients in KitchenAid with dough hook, mix, then knead for 2 minutes on speed 2.
  3. Form dough into a ball and let rise until doubled in size (about 1 hour). Turn out dough onto a floured countertop. Gently roll and shape the dough into a 12-inch rope.
  4. With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.
  5. Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm oven 10 to 15 minutes until almost doubled.
  6. Preheat oven to 400°F Bake 10 to 12 minutes until golden brown. Remove from oven and cool on racks. When ready to use, split buns horizontally. These will keep in plastic bag in the freezer for 3 to 4 weeks.
© Laurie
Cuisine: American / Category: Bread

 

Grilled Shrimp Po’boy

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shrimp_poboy

Yield: 4

Grilled Shrimp Po'boy

Grilled Shrimp Po'boy
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes

Ingredients

  • Bamboo skewers, soaked in water for 30 minutes
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2/3 cup olive oil
  • 4 cloves garlic, peeled and smashed
  • 2 lemons, juiced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • Kosher salt and freshly ground black pepper
  • 1 French baguette, sliced lengthwise in 1/2
  • Sweet Pickle Mayonnaise, recipe follows
  • Shredded lettuce, for serving
  • Sliced tomato, for serving
  • =====
  • Butter sauce, recipe follows
  • 1/2 stick salted butter
  • 1/2 lemon, juiced
  • 1 tablespoon hot sauce
  • Dash Worcestershire sauce
  • ====
  • Sweet pickle mayonnaise, recipe follows
  • 3/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped capers
  • Dash hot sauce
  • Kosher salt and freshly ground black pepper

Instructions

  2. Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
  3. Cook's Note: Don't crowd the shrimp onto the skewer. Allow a little space between, so they cook evenly.
  4. Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
  5. Preheat the grill to medium-high heat.
  6. Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
  7. Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the butter sauce.
  8. Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
  9. Butter Sauce:
  10. Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
  11. Sweet Pickle Mayonnaise:
  12. Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.
© Laurie
Cuisine: American / Category: Main