THE CHEESECAKE FACTORY CHICKEN MADEIRA
1 tablespoon olive oil
4 boneless, skinless chicken breast fillets
8 asparagus spears
4 mozzarella cheese slices
Madeira Sauce
2 tablespoons olive oil
2 cups sliced fresh mushrooms
3 cups madeira wine
2 cups beef stock
1 tablespoon butter
1/4 teaspoon ground black pepper
1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper.
2. Saute the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce.
3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and saute for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color.
4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy.
5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese.
6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate.
Makes 2 to 4 servings
Monday, June 22, 2009
Saturday, January 10, 2009
Honey Glazed Bran Muffins
I have the honey bran muffins at Coco's restaurant that I absolutely adore... They put them in little bunt pans... here's a recipe I found
Claim Jumper Dark Honey Bran Muffins 1 C. flour
1 C. bran
4 tsp dry milk powder
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/3 C. dark brown sugar, packed
1/4 C. dark corn syrup
2 Tbsp molasses
1/4 C. vegetable oil
1 -- egg
1/3 C. raisins
1/4 tsp grated orange zest
1/2 C. water
Glaze:
3 Tbsp sugar
3 Tbsp dark brown sugar, packed
3 Tbsp shortening
2 Tbsp corn syrup
2 tsp water
Preparation:
Distribute about 1 Tbsp glaze onto bottom and sides of 12 muffin tins with pastry brush. Combine flour, bran, milk powder, baking powder, baking soda, and salt. Stir well and set aside. Mix together brown sugar, dark corn syrup, molasses, oil and egg in separate bowl until well blended. Puree raisins and orange zest with water in blender or food processor. Add to liquid ingredients. Stir liquid ingredients into dry ingredients until just moistened. Fill muffin tins 2/3 full and bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. Immediately invert onto foil or wax paper to cool.
Claim Jumper Dark Honey Bran Muffins 1 C. flour
1 C. bran
4 tsp dry milk powder
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/3 C. dark brown sugar, packed
1/4 C. dark corn syrup
2 Tbsp molasses
1/4 C. vegetable oil
1 -- egg
1/3 C. raisins
1/4 tsp grated orange zest
1/2 C. water
Glaze:
3 Tbsp sugar
3 Tbsp dark brown sugar, packed
3 Tbsp shortening
2 Tbsp corn syrup
2 tsp water
Preparation:
Distribute about 1 Tbsp glaze onto bottom and sides of 12 muffin tins with pastry brush. Combine flour, bran, milk powder, baking powder, baking soda, and salt. Stir well and set aside. Mix together brown sugar, dark corn syrup, molasses, oil and egg in separate bowl until well blended. Puree raisins and orange zest with water in blender or food processor. Add to liquid ingredients. Stir liquid ingredients into dry ingredients until just moistened. Fill muffin tins 2/3 full and bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. Immediately invert onto foil or wax paper to cool.
Best Ever Carrot Cake
Carrot Cake like J Alexanders:
I made this for Christmas and it was fabulous... I didn't make the Pecan Cream Filling, but I would like to add that I added crushed pineapples, a grated apple, and soda to my recipe.
Ingredients:
1-1/4 cups corn oil
2 cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins
1 tsp. soda
1 can crushed pineapples drained
1 grated apple
Pecan Cream Filling: 1-1/2 cups sugar 1/4 cup flour 3/4 tsp. salt 1-1/2 cups heavy cream 3/4 cup unsalted butter 1-1/4 cups chopped pecans 2 tsp. vanilla Cream Cheese Frosting: 8 oz. soft unsalted butter 8 oz. soft cream cheese 1 box (1 lb.) powdered sugar 1 tsp. vanilla extract Assembly: 1-1/2 cups shredded, sweetened coconut
Directions:
Pecan Cream Filling: In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using. Carrot Cake:Preheat oven to 350°F. Have ready a greased and floured 10" tube cake pan. In a large bowl, wisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature. Cheese Cream Filling:Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to roomtemperature before spreading. Assembly:Preheat oven to 300°F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake.
I made this for Christmas and it was fabulous... I didn't make the Pecan Cream Filling, but I would like to add that I added crushed pineapples, a grated apple, and soda to my recipe.
Ingredients:
1-1/4 cups corn oil
2 cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins
1 tsp. soda
1 can crushed pineapples drained
1 grated apple
Pecan Cream Filling: 1-1/2 cups sugar 1/4 cup flour 3/4 tsp. salt 1-1/2 cups heavy cream 3/4 cup unsalted butter 1-1/4 cups chopped pecans 2 tsp. vanilla Cream Cheese Frosting: 8 oz. soft unsalted butter 8 oz. soft cream cheese 1 box (1 lb.) powdered sugar 1 tsp. vanilla extract Assembly: 1-1/2 cups shredded, sweetened coconut
Directions:
Pecan Cream Filling: In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using. Carrot Cake:Preheat oven to 350°F. Have ready a greased and floured 10" tube cake pan. In a large bowl, wisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature. Cheese Cream Filling:Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to roomtemperature before spreading. Assembly:Preheat oven to 300°F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake.
Steakhous Steak with Sauteed Wild Mushrooms
I saw this filet mignon recipe on Barefoot Contessa and vow to make it.. she also made these onion rings and mushroom dish with it
2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature,
optional Roquefort Chive Sauce, recipe follows
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Roquefort chive sauce:
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Yield: 4 servings
Sauteed Wild Mushrooms
Prep Time:
25 min
Inactive Prep Time:
hr min
Cook Time:
15 min
Level:
Easy
Serves:
4 servings
Sauteed Wild Mushrooms
2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley
Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature,
optional Roquefort Chive Sauce, recipe follows
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Roquefort chive sauce:
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Yield: 4 servings
Sauteed Wild Mushrooms
Prep Time:
25 min
Inactive Prep Time:
hr min
Cook Time:
15 min
Level:
Easy
Serves:
4 servings
Sauteed Wild Mushrooms
2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley
Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
Sweet Potatoe Hashbrowns
So It's a new year and I'm trying to start it out healthy... I've been doing good and eating oatmeal all week, but I really needed a change this morning.. I bought the biggest loser cookbook earlier this week so I decided to try the sweet potatoe hashbrowns and boy were they good... Very healthy as well... Here's the recipe
INGREDIENTS
2 to 3 tablespoons olive oil
Onion
Sweet Potatoes cut and diced
1 garlic clove,
Salt
Cayenne Pepper
1. Heat the oil in a heavy-bottomed skillet and fry onions over medium high heat until beginning to soften, about 2 minutes. Add garlic and sweet potatoes, season to taste with salt and pepper, and cook 10 to 15 minutes, until potatoes are cooked through and crispy.
INGREDIENTS
2 to 3 tablespoons olive oil
Onion
Sweet Potatoes cut and diced
1 garlic clove,
Salt
Cayenne Pepper
1. Heat the oil in a heavy-bottomed skillet and fry onions over medium high heat until beginning to soften, about 2 minutes. Add garlic and sweet potatoes, season to taste with salt and pepper, and cook 10 to 15 minutes, until potatoes are cooked through and crispy.
Wednesday, August 13, 2008
Raspeberry Chipotle Sauce
Okay...I think this might cover the raspberry chipotle craze... you can do so much with this sauce, it's crazy... You can either make can this or if you're lazy just go get a bottle... I'm attaching the dip recipe which is where my love began...
For the dip...
Easy Version:
Ingredients:
Raspberry preserves, or Raspberry chipotle preserves
Chipotle seasoning..or peppers
Cream Cheese
-Mix that stuff up and serve with club crackers! Bomb...
If you wanna take it up a notch here's another recipe:
TROPICAL HABANERO or RASPBERRY CHIPOTLE PARTY DIP
The best party dip you’ve ever tasted!!----This is what the author said??? :)
1 8 oz. container cream cheese, softened to room temperature
1 8 oz. container sour cream
2T chopped onion
1 t. garlic powder
¼ C. Mac’s Raspberry Chipotle Hot Sauce or Tropical Habanero Hot Sauce
Mix well, serve with raw veggies and chips.
Raspeberry Chipotle Sauce- now you can either make this or just buy a bottle..whatever you're in the mood for :)
This popular raspberry chipotle chile sauce is sweet, savory and packs a kick of heat. Use the sauce as a barbecue sauce, a glaze, or a dip.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 Tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Preparation:In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using. For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Serving Suggestions:Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.
Yield: about 1-1/2 cups
It's supposed to be from Emeril's Favorites....
For the dip...
Easy Version:
Ingredients:
Raspberry preserves, or Raspberry chipotle preserves
Chipotle seasoning..or peppers
Cream Cheese
-Mix that stuff up and serve with club crackers! Bomb...
If you wanna take it up a notch here's another recipe:
TROPICAL HABANERO or RASPBERRY CHIPOTLE PARTY DIP
The best party dip you’ve ever tasted!!----This is what the author said??? :)
1 8 oz. container cream cheese, softened to room temperature
1 8 oz. container sour cream
2T chopped onion
1 t. garlic powder
¼ C. Mac’s Raspberry Chipotle Hot Sauce or Tropical Habanero Hot Sauce
Mix well, serve with raw veggies and chips.
Raspeberry Chipotle Sauce- now you can either make this or just buy a bottle..whatever you're in the mood for :)
This popular raspberry chipotle chile sauce is sweet, savory and packs a kick of heat. Use the sauce as a barbecue sauce, a glaze, or a dip.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
1 Tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt
Preparation:In a medium saucepan, heat oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the chipotle chiles and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using. For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Serving Suggestions:Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.
Yield: about 1-1/2 cups
It's supposed to be from Emeril's Favorites....
Raspberry Chipotle Chicken Wings Recipe
Now doesn't this just sound decadent? I'm on the raspberry craze right now so bare with me... I've been looking up everything there is raspberry-chipotle. It all started with this raspberry-chipotle cream cheese dip I had on crackers and I've gone nuts...Anyways this looks good..... Stay tuned for the cream cheese dip...and the raspberry chipotle sauce to come :) Enjoy!
Ingredients
5# s chicken wings,separated at the joints
1 3/4 cups chicken broth(1 can or homemade)
1/2 cup chopped onions
1/2 cup chopped celery
4 large cloves garlic,cut in quarters
2 tsp. dry rubbed sage
2 tsp. dry thyme
1 bay leaf
water
SAUCE:
2 Tbs. butter
1/2 sweet onion,minced
3 cloves garlic,minced
2 tsp. canned chipotle in adobo,chopped
1/4 cup balsamic vinegar
1/2 cup seedless raspberry jam or jelly
salt
Directions
place cut up wings(include tips)in a large stock pot with broth,onion,celery,garlic,sage,thyme and bay leaf
add water to just cover
cover and bring to a boil,over high heat
lower heat to medium low and simmer for 15 minutes
remove cover and let cool for at least 10 minutes.
while wings are cooking,make sauce
heat a heavy saucepan over medium high heat.add butter and onion
reduce heat to medium and cook onions until soft and translucent
add garlic and chiles,stir fry for 2 minutes
deglaze with vinegar,scraping up all browned bits
add jam and salt to taste,stir until smooth
let cool until wings are cooked
strain wings(discard tips)retain strained stock for another use.
toss wings with sauce and serve
Ingredients
5# s chicken wings,separated at the joints
1 3/4 cups chicken broth(1 can or homemade)
1/2 cup chopped onions
1/2 cup chopped celery
4 large cloves garlic,cut in quarters
2 tsp. dry rubbed sage
2 tsp. dry thyme
1 bay leaf
water
SAUCE:
2 Tbs. butter
1/2 sweet onion,minced
3 cloves garlic,minced
2 tsp. canned chipotle in adobo,chopped
1/4 cup balsamic vinegar
1/2 cup seedless raspberry jam or jelly
salt
Directions
place cut up wings(include tips)in a large stock pot with broth,onion,celery,garlic,sage,thyme and bay leaf
add water to just cover
cover and bring to a boil,over high heat
lower heat to medium low and simmer for 15 minutes
remove cover and let cool for at least 10 minutes.
while wings are cooking,make sauce
heat a heavy saucepan over medium high heat.add butter and onion
reduce heat to medium and cook onions until soft and translucent
add garlic and chiles,stir fry for 2 minutes
deglaze with vinegar,scraping up all browned bits
add jam and salt to taste,stir until smooth
let cool until wings are cooked
strain wings(discard tips)retain strained stock for another use.
toss wings with sauce and serve
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