This is from a guy named Lou (surprise!) on the Cook’s Illustrated forums.
24 oz freshly ground chuck
4 strips of cooked bacon, crumbled
1/2 c. shredded cheddar cheese
1/4 c. crumbled blue cheese
1 tsp salt
1 tsp pepper
1 tbs Worcestershire sauce
Gently mix meat, salt, pepper, W. sauce in a bowl.
Make eight thin patties.
Evenly divide the toppings among four patties.
Add another plain patty on top of each and gently seal edges.
Grill to your content, I like 3-4 minutes per side.
New for me this year – always looking for good uses of lemons 🙂
Preparation time: 45 min Baking time: 6 min
Yield: 5 dozen cookies
Cookie Ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 cup LAND O LAKES® Unsalted Butter, softened
2 eggs
1 tablespoon freshly grated lemon peel
1 tablespoon lemon juice
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Glaze Ingredients:
2 1/2 cups powdered sugar
1/4 cup lemon juice
Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.
Meanwhile, combine all glaze ingredients in small bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with additional lemon peel, if desired.
Nutrition Facts (1 cookie): Calories: 80, Fat: 3g, Cholesterol: 15mg, Sodium: 60mg, Carbohydrates: 13g, Dietary Fiber: 0g, Protein: 1g
I have no idea where this recipe came from, my mom started making in 10+ years ago and it’s been a family favorite ever since. Even now that I’m no longer a vegetarian! I accidentally made it with non-fat ricotta recently, and it was fine. The texture was really weird raw (and had me worried!) but unnoticeable once cooked. The recipe can be doubled and made in four 8×8 pans, freezing three for later use. I like the Glad Ovenware pans, they’re cheap and go directly from freezer to oven.
1 onion, chopped
3 cloves garlic, minced
2 T olive oil
1 16 oz. can tomatoes, diced, undrained
1 15 oz. can tomato sauce
1.5 T. Chili powder
.5 t. oregano
.5 t. cumin
15 oz. can black beans, drained and rinsed
12 oz corn, drained
.5 c. sliced black California olives
1 c. ricotta
4 oz. chopped green chilies, drained
2 c. shredded cheddar (8 oz.)
10 6″ corn tortillas.
Sauté onion and garlic in oil.
Add tomatoes & next 4 ingredients, bring to a boil. Reduce, simmer uncovered for 25 min.
Place 1 c. sauce into greased 9 x 13 cake pan.
Add black beans, corn, olives to remaining sauce.
Combine ricotta, chilies, & .75 c. cheddar.
Fry tortillas in .25 c. oil, 5 seconds per side. Put 2 T. cheese mixture in each tortilla, roll, place in pan. Spoon remaining sauce over them, bake at 350 (F) covered for 20 minutes. Uncover, add the rest of the cheese, and bake uncovered for 5 minutes.
3/4 lb boneless skinless chicken breast, cubed (1 use frozen, prepared)
1 me. purple onion, chopped
1 clove garlic, minced
1 TBS Olive Oil
1.5 cups water
1 15-oz can white kidney beans (drained)
1 can (11 oz) Garbanzo Beans (drained)
1 can whole kernel white corn (drained)
1 4 oz. can chopped green chiles
1-2 tsp chicken boulion granules
1 tsp. Ground Cumin
1/2 package white chili seasoning (mcCormick)
If not using prepared chicken, Saute chicken in a large skillet with onion
and garlic in olive oil. Transfre to slow cooker. Stir in remaining
ingredients. Cover and cook on low for 7-8 hours or until chicken juices run
clear and flavors are blended.
If McCormick white chili seasoning is unavailable, regular can be used.
For additional color, reserves some purple onion for garnish cheese, sour
cream and crackers for individual garnish.
Note that the batter has to rest for an hour before baking. It’s not absolutely essential, but it makes a big difference in volume and texture.
When I make a roast I save and render the fat and freeze in ice cube trays for making Yorkshire pudding the next time, since my roast recipe doesn’t make much in the way of drippings.
3 large eggs , at room temperature
1 1/2 cups whole milk , at room temperature
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
3/4 teaspoon table salt
3 tablespoons beef fat
1. Whisk eggs and milk in large bowl until well combined, about 20 seconds. Whisk flour and salt in medium bowl and add to egg mixture; whisk quickly until flour is just incorporated and mixture is smooth, about 30 seconds. Cover batter with plastic wrap and let stand at room temperature for at least 1 hour or up to 3 hours.
2. After removing roast from oven, whisk 1 tablespoon of beef fat into batter until bubbly and smooth, about 30 seconds. Transfer batter to 1-quart liquid measuring cup or other pitcher.
3. Measure 1/2 teaspoon of remaining 2 tablespoons beef fat into each cup of standard muffin pan. When roast is out of oven, increase temperature to 450 degrees and place pan in oven to heat for 3 minutes (fat will smoke). Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full. Immediately return pan to oven. Bake, without opening oven door, for 20 minutes; reduce oven temperature to 350 degrees and bake until deep golden brown, about 10 minutes longer. Remove pan from oven and pierce each pudding with skewer to release steam and prevent collapse. Using hands or dinner knife, lift each pudding out of tin and serve immediately.
Makes 3 1/2 cups (6 to 8 servings)
8 ounces bittersweet chocolate , chopped fine
2 tablespoons cocoa powder (preferably Dutch-processed)
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs , separated
1 tablespoon sugar
1/8 teaspoon table salt
1 cup heavy cream , plus 2 additional tablespoons (chilled)
1. Melt chocolate, cocoa powder, espresso powder, water, and brandy in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. In clean bowl of standing mixer fitted with whisk attachment, beat egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and beat until soft peaks form when whisk is lifted, about 1 minute. Detach whisk and bowl from mixer and whisk last few strokes by hand, making sure to scrape any unbeaten whites from bottom of bowl. Using whisk, stir about one-quarter of beaten egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until a few white streaks remain.
4. In now-empty bowl, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes or goblets. Cover with plastic wrap and refrigerate until set and firm, at least 2 hours. (The mousse may be covered and refrigerated for up to 24 hours.)
(I have no idea why I only have a picture pre-roasting. Imagine it like this, but golden brown and delicious!)
1 lb. brussels sprouts
1 1/2 lbs. potatoes, yukon gold
6 shallots
3 slices bacon
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp butter
2 tsp lemon juice
Instructions
Trim the brussels sprouts by cutting off the base and removing any damaged outer leaves (also checking for bugs).
Wash potatoes and cut out bad spots.
Trim and peel shallots.
Cut potatoes into 1-inch cubes and set in large bowl.
Slice the brussels sprouts in half and toss into bowl with potatoes.
Slice the shallots and add to bowl.
Slice the bacon and add to bowl.
Add olive oil, salt, and pepper to the bowl. Mix well until everything is coated.
Pour contents into a large baking dish so that a shallow layer of ingredients covers the dish. If the vegetables stack too high, use a second baking dish. Roast in a 450 degree oven turning the vegetables every 15 minutes for a total of 40 minutes.
When vegetables are done, remove pan from oven and add butter to the ingredients. Toss until melted. Add lemon juice and toss.
Recipe courtesy Emeril Lagasse, 2003
2 pounds asparagus, tough ends trimmed, rinsed and patted dry
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced garlic
Salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Preheat the oven to 425 degrees F.
In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.
Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.
Serve warm or at room temperature.
Sauce
3 tablespoons unsalted butter
1 small onion , minced (about 1/3 cup)
1 tablespoon all-purpose flour
1/2 cup dry white wine or vermouth
1/3 cup lemon juice from 2 lemons
2 1/4 cups low-sodium chicken broth
Table salt and ground black pepper
Chicken
1 cup all-purpose flour
Table salt and ground black pepper
2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breast halves (6 to 8 ounces each), tenderloins removed, breasts trimmed of excess fat, halved horizontally (see note), and pounded to even 1/4-inch thickness
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons minced fresh parsley leaves
A soft, eggy coating on the chicken and a thick, lemony sauce are essential to the success of this quick recipe.
Chicken French
See Illustrations Below: Cast of Coatings
1. Adjust oven rack to middle position; heat oven to 200 degrees. Set wire rack on rimmed baking sheet and place sheet in oven.
2.FOR THE SAUCE: Heat 1 tablespoon butter in medium nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add flour and stir until light golden brown, about 1 minute. Whisk in wine, lemon juice, and broth; increase heat to high and bring to boil, whisking constantly. Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10 to 15 minutes. Strain sauce through mesh strainer, return to saucepan, and set aside.
3. FOR THE CHICKEN: Set second wire rack on second rimmed baking sheet on counter. Whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in pie plate. In second pie plate, whisk eggs and milk until combined. Season both sides of each cutlet with salt and pepper. Using tongs and working with 2 cutlets at a time, coat cutlets in seasoned flour; shake off excess flour. Transfer cutlets to egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour. Place coated cutlets on wire rack on counter.
4. Heat 1 tablespoon each butter and oil in 12-inch nonstick skillet over medium-high heat; when foaming subsides, place 4 cutlets in skillet. Cook until well browned, 1 1/2 to 2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30 to 60 seconds. Transfer chicken to wire rack in oven. Wipe out skillet with paper towels. Repeat, using remaining 1 tablespoon each butter and oil to cook remaining cutlets in now-empty skillet. After transferring chicken to oven, wipe out skillet with paper towels.
5. TO FINISH SAUCE AND SERVE: Transfer sauce to now-empty skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper. Remove baking sheet with chicken from oven; transfer 4 cutlets to skillet, turn to coat with sauce, then transfer each serving (2 cutlets) to individual plates. Repeat with remaining cutlets. Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley. Serve immediately, passing extra sauce separately
1 c. oats
3 tbsp. sugar
1 c. whole wheat flour
1/2 tsp. salt
1 egg
2 1/2 tsp. baking powder
1 c. mashed bananas
1/4 c. milk
2 tbsp. oil
Mix well and bake at 350 degrees. Makes 12 muffins.
