Winter Squash Recipes:
http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-N-Z/Squash/Winter-Squash/Top.aspx
Sweet Onion Squares from: http://southernfood.about.com/od/vidaliaonions/r/bl50417g.htm
Sweet onion squares are baked with a biscuit mix crust and sour cream topping.
3 tablespoons butter
4 cups thinly sliced sweet onion
2 teaspoons salt
1/2 teaspoon ground black pepper
packaged biscuit mix, about 3 1/4 cups
1 cup milk
1/2 cup sour cream
1 egg, beaten
In a large skillet, melt butter over medium heat; add onions, salt, and pepper. Sauté until onion slices are tender and just beginning to turn golden. Heat oven to 425°.
In a large bowl, combine 3 cups of biscuit mix with 1 cup milk; stir with fork until blended. Beat vigorously until stiff and a bit sticky.
Dust a surface with more biscuit mix and knead dough until smooth. Roll out to a square about 1/2-inch thick. Fit dough into bottom of a well greased 8-inch square baking pan. Arrange drained onions over the dough. Fold sour cream into the beaten egg; spread over onions. Bake for 20 to 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean and top is lightly browned. Let cool in pan for 5 minutes then cut into 2-inch squares. Serve hot with butter. Makes about 16 squares.
Crisp Garlic Yukon Gold Potatoes from: http://homecooking.about.com/od/vegetablerecipes/r/blv235.htm
Try these easy baked gold potatoes with garlic from a famous New York restaurant.
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 pounds small Yukon Gold potatoes, halved
6 medium garlic cloves, thinly sliced
2 Tablespoons finely chopped flat-leaf parsley
Preheat the oven to 400 F. Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.
Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.
Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.
Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.
Yield: 8 servings
Sauteed Chicken Breasts with Creamy Chive Sauce from: http://www.eatingwell.com/recipes/sauteed_chicken_breasts_with_creamy_chive_sauce.html
4 boneless, skinless chicken breasts, (about 1 pound),
trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives, (about 1 bunch)
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
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