Category: Main Ingredient

Main Ingredient

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Goat Cheese Mashed Potatoes

Ingredients

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated parmesan cheese

Directions

Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.

Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.

Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

Make it ahead: Assemble the dish, including the parmesan, and refrigerate for up to 3 days. Bake before serving.

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Fragrant Orange Chicken

Ingredients

  • 1 chicken, cut in 10 pieces
  • Zest and juice of 3 oranges
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 teaspoon finely minced garlic
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper
  • 2 tablespoons cilantro

Preparation

  1. Place the chicken in a large bowl. Combine remaining ingredients and coat chicken. Refrigerate, covered, for 2 to 4 hours.
  2. Remove chicken 30 minutes before cooking. Preheat oven to 375°F. Arrange chicken in a shallow roasting pan. Pour 2/3 cup of the marinade into the pan.
  3. Bake chicken, basting frequently, for 1 hour.
  4. Transfer to a platter. Strain pan juices into a small saucepan and boil until thickened, about 10 minutes. Drizzle sauce over the chicken and sprinkle with scallions.
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Fancy Hot Dogs Recipe

You can use any kind of hot dog. Kosher hot dogs are good. If you want to take the recipe up a notch, try it with a mild bockwurst sausage.

Ingredients

  • 1 Tbsp butter (more if needed)
  • 6 standard sized hot dogs (plan 1-2 per person, or fewer if you are serving kids), sliced into 1/4-inch to 1/2-inch thick slices
  • 1 cup chopped yellow onion
  • 2/3 cup sour cream
  • 1/3 cup of water
  • 1 Tbsp chopped fresh parsley (optional)

Method

1 Melt butter in a large skillet (cast iron works well for this purpose) on medium high heat. Add the chopped onions and sliced hot dogs. Cook, stirring occasionally, until the onions and the hot dogs are nicely browned, 5-10 minutes.

2 Add the sour cream and water, stir until creamy. Heat until steamy.

Serve with cooked egg noodles, elbow macaroni, or favorite pasta. Sprinkle with chopped fresh parsley.

Serves 4.

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Farmer’s Casserole

What You Need

  •  Nonstick cooking spray
  • 3 cups  frozen shredded hash brown potatoes
  • ¾ cup  shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
  • 1 cup  diced cooked ham, cooked breakfast sausage or Canadian-style bacon
  • ¼ cup  sliced green onions (2)
  • 4  beaten eggs or 1 cup refrigerated or frozen egg product, thawed
  • 1-1/2 cups  milk or one 12-ounce can evaporated milk or evaporated fat-free milk
  • 1/8  teaspoon salt
  • 1/8  teaspoon black pepper

Make It

  1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
  2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
  3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
  4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
  5. Farmer’s Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.
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Enchilada Casserole

Ingredients

  • 1 pound ground turkey or beef (90% lean)
  • 1 can (10 ounces) enchilada sauce
  • 1 cup salsa
  • 6 flour tortillas (10 inch)
  • 2 cups fresh or frozen corn
  • 4 cups (16 ounces) shredded cheddar cheese

 

Nutritional Facts

1 cup equals 418 calories, 17 g fat (9 g saturated fat), 65 mg cholesterol, 918 mg sodium, 36 g carbohydrate, 6 g fiber, 28 g protein.

Directions

  1. Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
  2. Place two tortillas, overlapping as necessary, in the bottom of a greased 13×9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
  3. Bake, uncovered, 30 minutes or until bubbly. Yield: 6-8 servings.

Originally published as Enchilada Casserole in Bountiful Harvest Cookbook 1994, p33

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Baked Chicken and Potato Dinner

Ingredients

  • 4 bone-in chicken breast halves, skin removed
  • 4 medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
  • 1 medium red or green bell pepper, cut into 1×1/2-inch pieces
  • 1 medium onion, cut into 8 wedges
  • 2 tablespoons margarine or butter, melted
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Steps

1 – Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place 1 chicken breast half in each corner of sprayed pan. Place potatoes, bell pepper and onion in center of pan. Pour melted margarine over chicken and vegetables; sprinkle evenly with cheese, garlic powder and paprika.

2 – Bake at 400°F. for 30 to 35 minutes or until chicken is fork tender and juices run clear, stirring vegetables once halfway through cooking.

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Creamy Garlic Chicken

Ingredients
Preparation
  1. Put the chicken breast halves between sheets of plastic wrap and gently pound to a thickness of about 1/4-inch. If using thinly sliced chicken breast, skip this step. Sprinkle lightly with salt and pepper; dredge in the flour.
  2. Heat the oil and 2 tablespoons of butter in a large skillet over medium-low heat; add the chicken and brown for about 2 to 3 minutes on each side.
  3. Add the bell pepper, lemon juice, garlic, green onions, and chicken broth; bring to a simmer. Cover and simmer over low heat for 15 minutes, or until chicken is cooked through.
  4. Add the cream and salt and pepper, to taste.
  5. Serve with hot cooked angel hair pasta.

Serves 4.

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Easy Roasted Chicken Breasts with Carrots and Potatoes

Prep time:  15 mins

Cook time:  35 mins

Total time:  50 mins

 

An easy weeknight oven baked chicken with an Italian flair. Crusted with parmesan and roasted with carrots and potatoes, you will have a complete healthy meal for the entire family in less than an hour.

 

Ingredients

  • 2 skinless boneless chicken breasts
  • 6 small red potatoes
  • 4 medium carrots
  • 1 tablespoon olive oil
  • ½ teaspoon Thyme
  • ½ teaspoon basil
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 1 teaspoon coarse salt
  • ⅓ cup Italian bread crumbs
  • ⅓ cup grated Parmesan (fresh preferred)

Instructions

  1. Preheat oven to 375 degrees convection or 400 degrees regular oven.
  2. Pat dry 2 medium size skinless boneless chicken breasts. Trim and cut in half if normal size. Cut in thirds if huge.
  3. Prep veggies. Wash, peal and cut carrots into slices or ¾ to 1 inch chunks. Wash and cut small red potatoes in half. If using other potatoes cut into ¾ to 1 inch chunks.
  4. Toss chicken, potatoes and carrots into a large bowl and mix with 1 tablespoon olive oil, ½ teaspoon each of thyme, basil, garlic powder and pepper. Add 1 teaspoon coarse salt and mix well.
  5. Prep baking sheet pan with a coat of PAM. Spread the chicken and veggies.
  6. Mix topping of ⅓ cup Italian bread crumbs and ⅓ cup grated Parmesan (fresh preferred). Sprinkle over the chicken and veggies. Give it a light spray of Pam to keep it moist
  7. Bake until veggies are golden brown and chicken is 165 degrees. About 35 minutes for me. Your time will vary with size of pieces and your oven.

Notes

Very easy to scale up or down. I have a ¼ size non-stick sheet pan that is great for this.

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Double-Dipped Buttermilk Fried Chicken

Ingredients

  • 4 cups buttermilk
  • 1/2 tablespoon dried thyme
  • 2 tablespoons Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons kosher salt
  • 2 1/2 teaspoons freshly ground black pepper
  • 2 frying chickens (about 3 pounds each), cut up
  • 3 cups all-purpose flour
  • 1 tablespoon Cajun seasoning
  • Olive oil or vegetable oil, for frying

Preparation

Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.

Line a large baking sheet with aluminum foil. In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes’ rest makes for a sturdier, crisper coating).

Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (don’t let the chicken sit more than 2 hours).

Do it Early
The chicken can be fried up to 2 days in advance, covered, and refrigerated. Serve it cold—a classic Texas picnic food—or reheat on wire racks set on baking sheets in a 375°F oven for 15 to 20 minutes.

Tip
If the chicken looks pretty dark before it is cooked through, transfer to wire racks set on baking sheets and bake in a 375°F oven until the meat reaches an internal temperature of 180°F on an instant-read thermometer. Keep fried chicken warm in a 200°F oven. Using a digital thermometer eliminates the need to stand over the chicken. When the alarm sounds, the meat is done.

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Bacon-Wrapped Pork Loin

prep:  15 min

total:  50 min

servings total:  6 servings

Ingredients

  • ½ cup  peach preserves
  • 1  (or more if desired) canned chipotle peppers in adobo sauce, finely diced
  • 1  large garlic clove, crushed
  • 1  pork tenderloin
  • 8 oz.  pork chorizo sausage
  • 1 tub  (8 oz.) PHILADELPHIA Garden Vegetable Cream Cheese Spread
  • 3 oz.  KRAFT Mexican Style Finely Shredded Four Cheese
  • 1 lb.  sliced bacon, divided
  • 1/3 cup  brown sugar
  • Dash  ground black pepper

Steps

PREHEAT oven to 400°F.

CREATE a glaze: Combine peach preserves with 1 or more finely diced chipotles and 1 large crushed clove of garlic. Set aside.

ON cutting board, butterfly pork tenderloin, and pound with meat tenderizer to even thickness.

SPREAD chorizo over tenderloin. Spread PHILADELPHIA Cream Cheese Spread down center and sprinkle shredded cheese on top.

ROLL-UP tenderloin. Using slices of bacon, wrap tenderloin until covered. Secure with toothpicks, if needed.

PLACE bacon-wrapped loin in cast iron, or heavy bottom fry pan. Cook until bacon is browned on all sides. Remove from fry pan and place in foil-lined baking dish.

BAKE for 25 minutes or until tenderloin reaches 160-165ºF, coating with glaze during the last 5-10 minutes of baking. Remove from oven and let rest for 5-10 minutes before slicing.

CREATE caramelized bacon (yum!): Dice remainder of bacon into small to medium pieces. Using the same fry pan, brown until crispy. Drain off excess bacon drippings, leaving behind 1 to 2 tablespoons. In pan, add a few grinds of fresh pepper and 1/3 or more cups of brown sugar. Stir bacon to coat with sugar mixture. Cook over low heat until bubbly, be careful not to burn! Remove from pan.

NOW that your tenderloin is glazed, cooked and cooled, and your caramelized bacon is complete, it is time to serve. Slice tenderloin, and place on a beautiful serving platter. This dish can be easily doubled or tripled making it a great dish to serve buffet style at your next party!