Wednesday, April 21, 2010

Recipe: Roast Chicken with Balsamic Bell Peppers

3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6 ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar

Preheat oven to 450 degrees.

Heat a large skillet over medium-high heat.

Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.

Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken.

Add 1 1/2 teaspoons oil to pan.

Add chicken; cook 3 minutes or until browned.

Turn chicken over; cook 1 minute.

Arrange chicken in an 11 x 7 inch baking dish coated with cooking spray.

Bake at 450 degrees for 10 minutes or until done.

Heat remaining olive oil over medium-high heat.

Add bell peppers, shallots, and rosemary; saute 3 minutes.

Stir in broth, scraping pan to loosen browned bits.

Reduce heat; simmer 5 minutes.

Increase heat to medium-high.

Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 mintues, stirring frequently.

Serve bell pepper mixture over chicken.

Makes 4 servings

Cooking Light, January 2010
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Sunday, April 18, 2010

Recipe: Blackberry Supremes

1 (15 ounce) package refrigerated piecrusts
1/3 cup water
1/2 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 pint fresh blackberries
1 (3 ounces) package cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar

Unfold piecrusts; press out fold lines with a rolling pin on a lightly floured surface.

Cut piecrusts with a 2 1/2 inch star-shaped cutter, and fit into lightly greased minature muffin pans.

Bake at 350 degrees for 7 minutes or until golden.

Remove from pans, and cool on wire racks.

Bring 1/3 cup water and next 4 ingredients to a boil in a heavy saucepan over medium heatl

Boil, constantly, 1 minute; remove from heat.

Stir together cream cheese and next 3 ingredients.

Spoon blackberry mixture into tart shells; pipe or dollop with cream cheese mixture.

Sprinkle with additional powdered sugar, if desired.

Makes 20 tarts.

Southern Living July 1999
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Tuesday, April 13, 2010

Recipe: Korean BBQ Beef (Pul-Kogi)

1 pound beef top sirloin, thinly sliced
6 cloves garlic, minced
1/2 pear, peeled, cored, and minced
2 green onions, thinly sliced
4 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon sesame seeds
1 teaspoon minced fresh ginger
freshly ground black pepper to taste (optional)

In a large resealable plastic bag, combine beef with garlic, pear, green onions, soy sauce, sugar, sesame oil, rice vinegar, sesame seeds, fresh ginger, and ground black pepper.

Seal, and refrigerate for 2 to 3 hours.

Preheat grill pan over high heat.

Brush oil over grill pan, and add beef.

Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Makes 4 servings
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Sunday, April 4, 2010

Recipe: Cranberry-Orange Scones

1 3/4 cup all-purpose flour
1/2 cup dried cranberries
2 teaspoons baking powder
2 tablespoons packed brown sugar, divided
2 teaspoons grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
2/3 cup plus 2 tablespoons buttermilk, divided

Heat oven to 400 degrees.

Combine flour, cranberries, baking powder, 1 tablespoon of the brown sugar, orange peel, cinnamon and salt in large bowl.

With pastry blender or 2 knives, cut in butter until mixture resembles pea-size pieces.

Slowly stir in 2/3 cup of the buttermilk just until soft dough forms and pulls away from sides of bowl.

On lightly floured surface, pat dough into 6 1/2 inch round 1 inch thick.

Cut into 8 wedges; place on parchment paper-lined baking sheet.

Lightly brush tops with remaining 2 tablespoons buttermilk; sprinkle with remaining 1 tablespoon brown sugar.

Bake 12 to 15 minutes or until golden brown.

Cool on wire rack.

Serve warm or at room temperature.

Makes 8 scones. January 2010
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