Saturday, January 26, 2013

Boiled Potatoes with Dill and Sea Salt

If you're looking for a different way to prepare potatoes and want a new idea for a side dish, I would suggest trying this Swedish-Style Boiled New Potatoes with Dill and Sea Salt recipe by celebrity chef, Emeril Lagasse. It's simple to make and I love the way the potatoes adsorb the flavor of fresh dill. Simple perfection!



Boiled Potatoes with Dill and Sea Salt


Ingredients

  • 1 1/2 pounds small red boiling potatoes
  • 3 tablespoons coarse sea salt
  • 1/2 bunch fresh dill

Directions


1. In a large saucepan place potatoes and enough water to cover by 2 inches.

2. Add salt and dill and bring to a boil over medium heat.

3. Reduce heat to a gentle simmer and cook until potatoes are fork-tender, 20 to 30 minutes. (This will depend on the size of the potatoes.)

4.Drain potatoes and discard dill. Serve as an accompaniment to Swedish Meatballs, if desired.



Saturday, January 19, 2013

Roasted Cornish Hens

For New Years Eve this year my partner and I enjoyed Cornish hens and wine. I had made these small hens before... and with moderate success... but I wanted to try something new this time to see if I could find a recipe better than the one I used the last time. I found this recipe on Food.com ... which is a fantastic website for finding just about any type of recipe you could think of. This honey & chili powder marinade is to die for and the hens come out very tender and juicy. If you're looking to make a meal for just two... consider this one. Cornish hens are perfect for those romantic, dinners for two... and don't forget the wine!


 
                      Roasted Cornish Hens


Ingredients:

2 cornish hens, halved
1/2 stick butter or 4 tablespoons
3 tablespoons honey
4 teaspoons chili powder
1 tablespoon orange juice
salt & pepper, to taste




Directions:

1. Preheat oven to 350°F.
2. Melt butter and stir in honey and chili powder; mixing well.
3. Stir in orange juice, salt and pepper and remove from heat.
4. Cut each hen into two halves.
5. Rinse well and pat dry with paper towels.
6. Place hens in baking dish, skin side down, and place in oven for 6-8 minutes.
7. Turn hens over and baste generously with all of the mixture.
8. Bake for approximately 45 minutes or until well browned.

Saturday, January 12, 2013

Tomato Chicken in Buttermilk

Now, I know blending tomato and buttermilk doesn't sound particularly good... but trust me, it is. The buttermilk is actually very subtle and you get more of the flavor of dill than anything else. The chicken is very tender and goes well with this marinade. The recipe is from The $7 A Meal Cookbook by Linda Larsen. Serve on a bed of brown rice.





Tomato Chicken in Buttermilk


Ingredients:

1/2 cup flour
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
4 boneless, skinless chicken breasts
1 tsp olive oil
2 tablespoons butter
1 onion, chopped
1 (14-ounce) can diced tomatoes, drained
1/2 cup buttermilk
1 tsp dried dill weed
1/2 cup sour cream
2 tsp cornstarch
1/3 cup grated Parmesan cheese



Directions:

1. On a plate, combine flour, sugar, salt, pepper, and paprika; mix well. Roll chicken in flour mixture to coat. Heat olive oil and butter in a large skillet over medium heat. Add chicken and brown on both sides, turning once, about 5 minutes. Add onions to skillet; cook for 2 minutes longer.

2. In a food processor or a blender, combine tomatoes, buttermilk, and dill; process until smooth. Pour over chicken and bring to a boil. Cover, reduce heat to low, and simmer until chicken is tender, about 15-18 minutes.

3. Add sour cream, cornstarch and cheese and stir well. Simmer for 5-6 minutes longer to blend flavors.

Saturday, January 5, 2013

Ultra Creamy Mac and Cheese Casserole

There's nothing like a creamy, baked macaroni & cheese to bring a smile to your face. It ranks in my top 5 favorite comfort foods. Recently I came across this wonderful recipe from The Deen Brothers bookcook, Y'all Come Eat, for a delicious Mac & Cheese Casserole that's worth sharing.

Is it healthy? No.

... but for those of you who can afford to live a little, give this a shot. You'll be glad you did!



Ultra Creamy Mac and Cheese Casserole


Ingredients:

1/4 cup (1/2 stick) unsalted butter, cut into pieces and softened, plus additional for coating dish
2 cups uncooked elbow pasta
2 cups shredded cheddar cheese
2 cups shredded American cheese
4 ounces cream cheese, cuded
1 cup half & half
4 large eggs
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
freshly ground black pepper


Directions:

1. Preheat oven to 350 F. Butter a 13x9-inch baking dish; set aside.

2. In a large pot of water, cook the macaroni according to package directions; drain. Return the macaroni to the pot. Add the cheese to the hot macaroni and stir well; spread in the prepared dish.

3. In a medium bowl, whisk together the 1/4 cup butter, the half & half, eggs, sour cream, salt, cayenne pepper (if using) and black pepper. Pour over the macaroni. Bake, uncovered, for 40 to 45 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.