Archive for ‘Recipes’

March 19, 2011

Tastee Trends: PotPie is Fashion’s Food Fad?

Mmm...chicken pot pie!photo © 2010 jeffreyw | more info (via: Wylio)
It’s pretty easy for me to keep up with popular new restaurants and what’s hot in the food industry.  But when it comes to the world of fashion, I’m lucky if I know a few of the trends each season and I’m even luckier if I’ve actually purchased something “trendy”. So the idea of fashion insiders annointing a culinary dish to runway worthy seemed strange. According to the New York Times, fashion industry insiders are gravitating towards chicken potpie.

This Spring season among 70’s style flashbacks, thick stripes and solid color block clothing trends, chicken potpie is the popular kid featured on elite fashion event menus. A designer for Calvin Klein prefers his with lobster (yum), others prefer theirs loaded with traditional chicken and vegetables. This concept seems strange for someone like me who snubbed my nose at potpie growing up, I think I’ve gone my entire life without trying one. My mom will tell you that I grew up loathing casseroles and in my opinion, chicken potpie sounds like nothing more than a glorified casserole.  

So why is this fattening one pot-meal the fashion industry favorite?? Shine! Yahoo blogger Piper Weiss speculates: “Pot pie is sloppy, fattening, home-style American, and everything you don’t equate with exclusive couture circles. It’s as ironic as retro t-shirts and five-figure flip flops. And fashion loves irony.”

Over the years, I’ve reconsidered my stance against casseroles. Maybe now it’s time to try potpie. I guess I’ll follow fashion’s fads once more and see what the fuss is about.

Here’s a few I wouldn’t mind trying from Food Networks Comfort Food PotPie Collection:

From Wolfgang Puck (Puff pastry version): Lobster and Chicken Potpie
From Robert Irvine (Puff pastry version): Lobster and Crab Potpie
From Emril Lagasse (Pie Crust version): Lobster Potpie
From Rachel Ray: Tarragon Cream Chicken and Polenta Potpie
From Sunny Anderson: Shrimp Potpie

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February 3, 2011

HealthyFinds: Baked Chicken Tenders

Baked Chicken Tenders with Sweet and Sour Saucephoto © 2010 Evan Swigart | more info (via: Wylio)
Today’s featured heart healthy recipe in honor of American Heart Month is family friendly, simple, and amazing as a leftover snack. This baked version of chicken fingers takes a classic that tends to be greasy and fattening and makes it heart friendly. Bonus: baking the chicken in the oven rather than frying it is much easier and cuts out the mess.

There are a lot of baked chicken recipes out there but this is one of my favorites. I love the salty falvor of the parmesan mixed into the crumbs. Plus, I add a little extra flavor and texture by using half Italian seasoned bread crumbs added to half crispy, panko bread crumbs.  I keep all these ingredients on hand and bake a quick batch of chicken tenders whenever I need a delicious and quick dinner. (They go great with a fresh arugula salad or sauted spinache).

Baked Chicken Tenders 
Recipe from Food Network, by Giada De Laurentiis

Ingredients

  • 4 tablespoons plus 1/2 cup extra-virgin olive oil
  • 1 cup buttermilk
  • 1 1/2 pounds chicken tenders (about 18)
  • 3 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • Freshly ground black pepper
  • 1 1/4 cups freshly grated Parmesan
  • 3/4 cup Italian-style seasoned bread crumbs

Directions

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

February 2, 2011

Recipes: Smoked Salmon and Herbed Butter

Adding this to my “to try” list! If you try it, let me know what you think. 

Courtesy of New York times Food: Herbed Butter and Smoked Salmon Sandwiches

February 1, 2011

Recipes: “Snowy” Desserts in Honor of Chicago’s SnowMagedon

Coeur a La Creme Photo

By Todd Coleman, saveur.com

If you’re in the midwest and your power doesn’t go out, consider celebrating your snow day with one of these 11 Snowy Desserts by Saveur. What else are you going to do with all that time on your hands, no better way to enjoy some down time than baking! Put on some sweats, hunker down, make some hot chocolate, dust of your measuring cups and fire up your oven. Or if you’re watching the news of the Midwest’s SnowMagedon from a comfortable and warm distance, consider recognizing our weather woes with a little sugary goodness of your own. It doesn’t have to be snowing outside to enjoy snowy baked treats.

Alternatively, like me, you can turn up your electric blanket and write about making delicious snowy treats – desperately wishing that you could actually try out a recipe or two. If only the grocery delivery hadn’t been canceled due to blizzarding.

Recipe for Coeur a La Creme from Saveur.com after the jump.

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February 1, 2011

HealthyFinds:Heart Month Recipe of the Day

In honor of American Heart Month and the efforts of the American Heart Association and other organizations’ to promote heart health and education, I’ve decided to feature recipes each day this month that contain heart healthy ingredients. 

Heart Fact Courtesy of http://www.heart.org

Today’s featured ingredient? Salmon! So good, you’ll never know you’re feeding your heart instead of your tastebuds.  I discovered this Asian Glazed Salmon recipe on epicurious.com and have added it to my recipe files to use whenever I need a quick and easy dinner. I adore the sweet, fresh and spicy asian flavors combined with the rich, velvety texture of the salmon. Make sure you don’t overcook it! I recommend serving with rice pilaf and asparagus. 

Alternative Cooking Method: Instead of broiling the salmon, pan fry the filets on high heat or place on an indoor grill for a minute or two on each side. Read more for full recipe and preparation.

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February 1, 2011

Recipes: Serve Up Something Savvy for Superbowl

Whether you’re watching the Superbowl or the Puppy Bowl on February 6th, make sure you impress your friends by serving them something a little different. If you’re like me, you celebrate the Superbowl as an excuse to eat food, lots of it. In fact, the only reason I know who’s playing this Sunday is because I linked the NFL site for the sake of this post. So whether you’re partying for the game or partying for the food, we all know and love the typical Superbowl Sunday fare. But this year consider spicing it up a bit! Your friends who are only pretending to be interested in the game (me) will secretly appreciate your creative food for giving them something else to do!

Shake up your traditional nachos and wings with these fun recipes assembled by Huffington Post. Try recipes like “Chocolate Beer Truffles” (ingenious superbowl combo), “Hummamole” (yes. the two best dips -hummus & guac – combined), “Tequila Mango Salsa” (my favorite alcohol and my favorite fruit, I’ll be making a double batch), “Roasted Tomato and Goat Cheese Jalapenos Peppers”, and “Fig Glazed Burgers with Red Onion Jam.” Are you drooling yet? Cause I am.

Wondering about dessert? Isn’t it obvious. CUPCAKES. The SuperBowl Cupcake – Chocolate cake, maple cream cheese frosting, and bacon streusal! OH YES. You’re guests will never leave. Recipes for all of the above are printed after the jump.

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August 29, 2010

Caffeine Fiend: Combining Chocolate and Coffee

Although I love chocolate, I am a coffee fiend. Combining my two loves? Outside the obvious, a cafe mocha, I have not really experimented with recipes combining my two favorites. Thanks to seriouseats I’m open to seeking out more possibilities like these “5 ways to Combine Chocolate and Coffee”. Some of their chocolate, coffee suggestions:

1. Pour chocolate syrup into coffee, or a packet of swiss miss instant hot chocolate (Ok, I’ve tried these)
2. Cocao Nib Tea
3. Chocolate Coffee Almond Milkshake
4. Smitten Kitchen’s Coffee Toffee

August 29, 2010

Tastee Sips: Margaritas

Courtesy of Chow.com

You probably won’t see me posting many cocktail recipes, and if you do, the alcohol content will be heavily disguised by other fancy, fruity ingredients. I prefer to eat my calories. That said, I’m a sucker for margaritas. Love, love, love them. I usually just blend tequila with a simple pre-made margarita mix, but that laziness is about to change! I’m thinking I need to try each of these margarita recipes. Starting with the  Red-Chile Guava Margarita and Mango Margarita, I’ll let you know the winner!

Red-Chile Guava Margarita

INGREDIENTS
INSTRUCTIONS
  1. Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
  2. To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt. Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
August 29, 2010

In Season: Spiced Tomato Gratin

Courtesy of 101 Cookbooks

My quest for tomato goodness continues…These tomato recipes from food blog “101 Cookbooks” make the list!

August 29, 2010

Kids In the Kitchen: Easy, Healthy Snacks?

I recently joined a volunteer committee where we organize educational cooking events for children. Obviously, recipes must be kid-friendly and nutritional. My natural tendency is to seek out chocolatey, cheesy, sugary recipes. Unfortunately for me, the goal is to show kids and parents how to incorporate healthy ingredients into easy meals. So my strategy is to find recipes that I like and that kids will have a good time making and then try to morph them into a healthier version of the original.

For our first event, we will be preparing easy, healthy recipes in a trade show like environment. So – no baking and no cooking. Here is what I came up with.

No-Bake Cinnamon Rolls (healthy modifications/substitutions)
Ingredients

  • 2 slices white bread, crusts removed (whole wheat wonder bread)
  • 2 tablespoons butter (almond butter or apple butter)
  • 2 tablespoons cinnamon sugar
  • 2 tablespoons confectioners’ sugar
  • 1/8 teaspoon water, or as needed
  • (Add sliced, toasted almonds)

Directions
1.
Roll the bread slices until very flat. Butter the bread, and sprinkle with cinnamon sugar (and toasted almonds). Starting on one side, roll up the bread slice until tight. Repeat with the second bread slice. Cut the bread rolls into 1 inch slices.
2. Mix the confectioners’ sugar with the water in a small bowl to make a thin frosting. Drizzle frosting over the bread slices, and serve.

Banana Pops
Instructions: Peel a banana, dip it into melted chocolate or low fat yogurt, roll in crushed nuts and freeze.

Healthy No-Bake Cookies
Recipe adapted from Eating Well
Ingredients:
8 whole-wheat graham cracker squares, finely ground
1/4 cup raisins
1/4 cup smooth natural peanut butter or other nut butter
2 tablespoons plus 2 teaspoons honey
4 teaspoons shredded unsweetened coconut

Preparation:
Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut.

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