Aunt Ardith's Punch
1 large can (46 oz?) pineapple juice
3 c. apricot juice
~1 liter 7up
1 quart pineapple sherbet
Mix first 3 ingredients together and add sherbet.
Monday, August 31, 2009
Tuesday, August 25, 2009
Acorn Squash with Pumpkin Seeds
Acorn Squash with Pumpkin Seeds - as seen on Quick Fix Meals with Robin Miller on The Food Network
Ingredients:
- 2 acorn squash, halved and seeded
- 1/2 cup raw pumpkin seeds
Directions:
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange acorn squash on baking sheet, flesh side up, and season the flesh with salt and pepper. Arrange pumpkin seeds on sheet next to squash.
Julie's note - I think this would be delicious with a little bit of brown sugar and maybe a pat of butter in the middle... Yum!
Roast for 25 minutes, until squash is tender, shaking the pan with the pumpkin seeds occasionally to prevent burning. Serve squash with pumpkin seeds sprinkled over top.
Ingredients:
- 2 acorn squash, halved and seeded
- 1/2 cup raw pumpkin seeds
Directions:
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange acorn squash on baking sheet, flesh side up, and season the flesh with salt and pepper. Arrange pumpkin seeds on sheet next to squash.
Julie's note - I think this would be delicious with a little bit of brown sugar and maybe a pat of butter in the middle... Yum!
Roast for 25 minutes, until squash is tender, shaking the pan with the pumpkin seeds occasionally to prevent burning. Serve squash with pumpkin seeds sprinkled over top.
Wednesday, August 19, 2009
Lemon-Herb Chicken Breasts
Lemon-Herb Chicken Breasts - from Williams Sonoma
When hosting a barbecue, it is generally a good idea to offer a choice of at least two different grilled meats, and you usually cannot go wrong making chicken one of them. Chicken breasts marinated in lemon and herbs are a nice contrast to barbecued ribs or other rich meats.
Ingredients:
3 lb. boneless, skinless chicken breast halves
1/4 cup extra-virgin olive oil
3 garlic cloves, finely chopped
Grated zest and juice of 1 lemon, plus
shredded zest for garnish (optional)
2 Tbs. chopped fresh rosemary, plus whole
leaves and sprigs for garnish (optional)
2 Tbs. chopped fresh thyme
2 tsp. coarse salt
1 tsp. freshly ground pepper, to taste
Directions:
Rinse the chicken breasts and pat dry. In a large, shallow nonreactive dish, whisk together the olive oil, garlic, grated lemon zest and juice, the 2 Tbs. rosemary, the thyme, salt and pepper. Add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or up to 8 hours.
Prepare a medium-hot fire in a grill. Oil the grill rack and position it about 6 inches from the heat source.
Grill the chicken breasts, turning once, until firm to the touch and opaque throughout, about 5 minutes per side. Transfer the chicken breasts to a cutting board and cut on the diagonal against the grain into slices 1/2 inch thick, capturing any carving juices, if possible.
Arrange the chicken slices on a warmed serving platter and drizzle any carving juices over the top. Sprinkle with rosemary leaves and sprigs and shredded lemon zest. Serves 8.
Adapted from Williams-Sonoma Entertaining, by George Dolese (Oxmoor House, 2004).
When hosting a barbecue, it is generally a good idea to offer a choice of at least two different grilled meats, and you usually cannot go wrong making chicken one of them. Chicken breasts marinated in lemon and herbs are a nice contrast to barbecued ribs or other rich meats.
Ingredients:
3 lb. boneless, skinless chicken breast halves
1/4 cup extra-virgin olive oil
3 garlic cloves, finely chopped
Grated zest and juice of 1 lemon, plus
shredded zest for garnish (optional)
2 Tbs. chopped fresh rosemary, plus whole
leaves and sprigs for garnish (optional)
2 Tbs. chopped fresh thyme
2 tsp. coarse salt
1 tsp. freshly ground pepper, to taste
Directions:
Rinse the chicken breasts and pat dry. In a large, shallow nonreactive dish, whisk together the olive oil, garlic, grated lemon zest and juice, the 2 Tbs. rosemary, the thyme, salt and pepper. Add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or up to 8 hours.
Prepare a medium-hot fire in a grill. Oil the grill rack and position it about 6 inches from the heat source.
Grill the chicken breasts, turning once, until firm to the touch and opaque throughout, about 5 minutes per side. Transfer the chicken breasts to a cutting board and cut on the diagonal against the grain into slices 1/2 inch thick, capturing any carving juices, if possible.
Arrange the chicken slices on a warmed serving platter and drizzle any carving juices over the top. Sprinkle with rosemary leaves and sprigs and shredded lemon zest. Serves 8.
Adapted from Williams-Sonoma Entertaining, by George Dolese (Oxmoor House, 2004).
Chicken with Lemon and Oregano
Chicken with Lemon and Oregano - from Williams Sonoma
This chicken is enhanced with a wonderful sauce seasoned with the simple flavors of the Mediterranean—lemon, olives, garlic and oregano.
Ingredients:
2 Tbs. olive oil
1 chicken, about 3 1/2 lb., cut into 8 serving pieces
Salt and freshly ground pepper, to taste
2 Tbs. chopped fresh oregano
2 garlic cloves, minced
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1 cup pitted black olives, such as Kalamata, slivered
1 cup unsalted chicken broth
Directions:
Preheat an oven to 400°F.
In a 3-quart deep sauté pan over medium-high heat, warm the oil until nearly smoking. Season the chicken generously with salt and pepper and sprinkle 1 Tbs. of the oregano evenly over the pieces. Working in batches, arrange the chicken skin side down in the pan and cook, turning once, until crispy and golden, 3 to 4 minutes per side. Transfer the chicken pieces to a platter as they are browned.
Reduce the heat to medium-low and add the garlic and half of the lemon zest to the pan. Sauté, stirring often, until the garlic is tender and fragrant, 1 to 2 minutes. Stir in the lemon juice, return the chicken to the pan and transfer to the oven.
Roast the chicken, turning occasionally to coat with the pan juices, until the juices run clear when a thigh is pierced with a knife, about 1 hour. About 15 minutes before the chicken is done, add the olives, sprinkle the remaining 1 Tbs. oregano over the top and continue roasting.
When the chicken is done, transfer the pieces to a warmed platter and set the pan over medium heat. Add the broth and bring to a simmer, stirring to scrape up any browned bits. Cook until the juices are reduced by half, 3 to 4 minutes. Adjust seasonings with salt and pepper. Pour juices over chicken, garnish with the remaining zest and serve immediately. Serves 4.
Inspired by Williams-Sonoma, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).
This chicken is enhanced with a wonderful sauce seasoned with the simple flavors of the Mediterranean—lemon, olives, garlic and oregano.
Ingredients:
2 Tbs. olive oil
1 chicken, about 3 1/2 lb., cut into 8 serving pieces
Salt and freshly ground pepper, to taste
2 Tbs. chopped fresh oregano
2 garlic cloves, minced
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1 cup pitted black olives, such as Kalamata, slivered
1 cup unsalted chicken broth
Directions:
Preheat an oven to 400°F.
In a 3-quart deep sauté pan over medium-high heat, warm the oil until nearly smoking. Season the chicken generously with salt and pepper and sprinkle 1 Tbs. of the oregano evenly over the pieces. Working in batches, arrange the chicken skin side down in the pan and cook, turning once, until crispy and golden, 3 to 4 minutes per side. Transfer the chicken pieces to a platter as they are browned.
Reduce the heat to medium-low and add the garlic and half of the lemon zest to the pan. Sauté, stirring often, until the garlic is tender and fragrant, 1 to 2 minutes. Stir in the lemon juice, return the chicken to the pan and transfer to the oven.
Roast the chicken, turning occasionally to coat with the pan juices, until the juices run clear when a thigh is pierced with a knife, about 1 hour. About 15 minutes before the chicken is done, add the olives, sprinkle the remaining 1 Tbs. oregano over the top and continue roasting.
When the chicken is done, transfer the pieces to a warmed platter and set the pan over medium heat. Add the broth and bring to a simmer, stirring to scrape up any browned bits. Cook until the juices are reduced by half, 3 to 4 minutes. Adjust seasonings with salt and pepper. Pour juices over chicken, garnish with the remaining zest and serve immediately. Serves 4.
Inspired by Williams-Sonoma, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).
Chicken in Tarragon Sauce
Chicken in Tarragon Sauce - as seen on Williams Sonoma
Although tarragon had been used only sparingly in American kitchens until the 1950s, the popular French herb became the rage here in that decade, especially with chicken and fish and as a seasoning for white wine vinegar.
Ingredients:
4 boneless, skinless chicken breast halves
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
3 Tbs. chopped shallot
1 Tbs. chopped fresh tarragon
1/2 cup heavy cream
Fresh lemon juice, to taste (optional)
Chopped fresh flat-leaf parsley for garnish
Directions:
Trim any excess fat from the chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about 1⁄2 inch.
In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil. When hot, add the chicken, season with salt and pepper and sauté gently, turning once, until the chicken is golden and opaque throughout and the juices run clear when the meat is pierced with a knife, about 3 minutes per side. Transfer the chicken to a warmed plate and keep warm.
Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes. Season with salt and pepper and a squeeze of lemon juice. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken. Sprinkle with parsley and serve immediately. Serves 4.
Adapted from Celebrating the Pleasures of Cooking by Chuck Williams (Time-Life Books, 1997).
Although tarragon had been used only sparingly in American kitchens until the 1950s, the popular French herb became the rage here in that decade, especially with chicken and fish and as a seasoning for white wine vinegar.
Ingredients:
4 boneless, skinless chicken breast halves
1 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
3 Tbs. chopped shallot
1 Tbs. chopped fresh tarragon
1/2 cup heavy cream
Fresh lemon juice, to taste (optional)
Chopped fresh flat-leaf parsley for garnish
Directions:
Trim any excess fat from the chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about 1⁄2 inch.
In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil. When hot, add the chicken, season with salt and pepper and sauté gently, turning once, until the chicken is golden and opaque throughout and the juices run clear when the meat is pierced with a knife, about 3 minutes per side. Transfer the chicken to a warmed plate and keep warm.
Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes. Season with salt and pepper and a squeeze of lemon juice. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken. Sprinkle with parsley and serve immediately. Serves 4.
Adapted from Celebrating the Pleasures of Cooking by Chuck Williams (Time-Life Books, 1997).
Thursday, August 13, 2009
Cherry Pocket Pies
Cherry Pocket Pies - Williams-Sonoma
2 1/2 cups (390g) all-purpose flour
1 tsp. salt, plus a pinch
2 Tbsp plus 1/2 cup (125 g) granulated sugar
16 Tbsp. (2 sticks/250g) cold unsalted butter, cut into 1/2 inch (12mm) dice
6 to 8 Tbsp (90 to 125ml) ice water
1 1/2 Tbsp cornstarch
2 cups (295g) fresh or frozen pitted sour cherries, thawed and drained if frozen
1 tsp. vanilla extract
1 egg, lightly beaten with 1 tsp. water
coarse sugar for sprinkling
vanilla ice cream for serving
In the bowl of a stand mixer fitted with the flat beater, beat together the flour, the 1 tsp salt and the 2 Tbsp granulated sugar on low speed for 10 seconds. Add the butter and beat until the mixture resembles coarse meal, about 30 seconds. Increase the speed to medium-low and beat for 1 1/2 minutes more. Add the 6 Tbsp (90 ml) ice water, reduce the speed to low and beat for 20 seconds. The dough should hold together when squeezed with your fingers, but should not be sticky. If it is crumbly, add more water, 1 tsp at a time, and beat for 5 seconds after each addition. Divide the dough in half, wrap with plastic wrap and shape each into a disk. Refrigerated for at least 2 hours or up to overnight.
In a saucepan, whisk together the 1/2 cup (125g) granulated sugar, the cornstarch and pinch of salt, then add the cherries and vanilla. Set over medium-high heat and cook until slightly thickened, about 15 minutes. Let cool.
Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch (2 to 3 mm) thick. Brush off the excess flour. Using a pocket pie mold, cut out 8 of each shape (4 solid and 4 with the decorative cutout). Reroll the dough scraps, if necessary, and cut out more shapes. Repeat with the remaining dough disk.
Place a solid shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1 to 2 Tbsp cherry filling and brush the edges of the dough with some of the egg wash. Top with a shape with a decorative cutout. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Freeze the pies for 30 minutes.
Preheat an oven to 400 F (200 C).
Brush the top of the pies with egg wash and sprinkle with coarse sugar. Bake until the crust is golden brown and the filling is gently bubbling, about 20 minutes. Transfer the pies to a wire rack and let cool for 10 minutes. Serve with vanilla ice cream. Makes about 8 pocket pies.
Apple alternative - taken from allrecipes.com
3 apples peeled, cored, thinly sliced
2 Tbsp sugar
2 Tbsp flour
1 tsp. apple pie spice
1 Tbsp vanilla extract
2 1/2 cups (390g) all-purpose flour
1 tsp. salt, plus a pinch
2 Tbsp plus 1/2 cup (125 g) granulated sugar
16 Tbsp. (2 sticks/250g) cold unsalted butter, cut into 1/2 inch (12mm) dice
6 to 8 Tbsp (90 to 125ml) ice water
1 1/2 Tbsp cornstarch
2 cups (295g) fresh or frozen pitted sour cherries, thawed and drained if frozen
1 tsp. vanilla extract
1 egg, lightly beaten with 1 tsp. water
coarse sugar for sprinkling
vanilla ice cream for serving
In the bowl of a stand mixer fitted with the flat beater, beat together the flour, the 1 tsp salt and the 2 Tbsp granulated sugar on low speed for 10 seconds. Add the butter and beat until the mixture resembles coarse meal, about 30 seconds. Increase the speed to medium-low and beat for 1 1/2 minutes more. Add the 6 Tbsp (90 ml) ice water, reduce the speed to low and beat for 20 seconds. The dough should hold together when squeezed with your fingers, but should not be sticky. If it is crumbly, add more water, 1 tsp at a time, and beat for 5 seconds after each addition. Divide the dough in half, wrap with plastic wrap and shape each into a disk. Refrigerated for at least 2 hours or up to overnight.
In a saucepan, whisk together the 1/2 cup (125g) granulated sugar, the cornstarch and pinch of salt, then add the cherries and vanilla. Set over medium-high heat and cook until slightly thickened, about 15 minutes. Let cool.
Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch (2 to 3 mm) thick. Brush off the excess flour. Using a pocket pie mold, cut out 8 of each shape (4 solid and 4 with the decorative cutout). Reroll the dough scraps, if necessary, and cut out more shapes. Repeat with the remaining dough disk.
Place a solid shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1 to 2 Tbsp cherry filling and brush the edges of the dough with some of the egg wash. Top with a shape with a decorative cutout. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Freeze the pies for 30 minutes.
Preheat an oven to 400 F (200 C).
Brush the top of the pies with egg wash and sprinkle with coarse sugar. Bake until the crust is golden brown and the filling is gently bubbling, about 20 minutes. Transfer the pies to a wire rack and let cool for 10 minutes. Serve with vanilla ice cream. Makes about 8 pocket pies.
Apple alternative - taken from allrecipes.com
3 apples peeled, cored, thinly sliced
2 Tbsp sugar
2 Tbsp flour
1 tsp. apple pie spice
1 Tbsp vanilla extract
Mozzarella Pillows
Mozzarella Pillows - as seen on Everyday Italian on the Food Network
Recipe from Giada DeLaurentiis
Prep time: 30 minutes
Cook time: 25 minutes
Total time : 55 minutes
Ingredients
* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.
Recipe from Giada DeLaurentiis
Prep time: 30 minutes
Cook time: 25 minutes
Total time : 55 minutes
Ingredients
* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.
Wednesday, August 12, 2009
5-Minute Individual Potato Gratins
5-Minute Individual Potato Gratins - Melissa d'Arabian as seen on Food Network
Ingredients
* Vegetable spray
* 2 large russet potatoes, roughly peeled and thinly sliced
* 1/2 cup grated Swiss cheese
* 2 green onions, finely chopped
* Salt and freshly ground black pepper
* 3/4 cup heavy cream
Directions
Preheat oven to 375 degrees F.
Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Julie's Verdict:
LOVED them - so quick and easy, then just throw them in the oven. I didn't have green onions, so I used shallots and the taste was wonderful; I'm not sure if I want to try green onions or not. I forgot the foil and they ended up a little dry and perhaps burnt. But, both hubby and I loved them and we plan on making them again soon!
Ingredients
* Vegetable spray
* 2 large russet potatoes, roughly peeled and thinly sliced
* 1/2 cup grated Swiss cheese
* 2 green onions, finely chopped
* Salt and freshly ground black pepper
* 3/4 cup heavy cream
Directions
Preheat oven to 375 degrees F.
Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Julie's Verdict:
LOVED them - so quick and easy, then just throw them in the oven. I didn't have green onions, so I used shallots and the taste was wonderful; I'm not sure if I want to try green onions or not. I forgot the foil and they ended up a little dry and perhaps burnt. But, both hubby and I loved them and we plan on making them again soon!
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