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Saturday, October 30, 2010

Weekly Recipes: October 30

I've been having very busy weeks so I'm sorry, but I haven't been editing my recipes until late recently.

Chicken and Potato Casserole

2 pounds potatoes (I used our French fingerlings), scrubbed and thinly sliced
1 large onion, peeled and thinly sliced
3 cups cooked chicken, in bite sized pieces
Herbes de Provence
Salt
2 cups chicken broth
3 tablespoons Dijon mustard
4 cloves garlic, minced

Preheat the oven to 400 degrees F.

Layer the potatoes, then onion, then chicken in a 9" X 13" baking pan. Sprinkle with herbes de Provence and salt. Repeat with the next layer of potatoes, onions, chicken, herbs and salt. Make a total of three layers, then top with a layer of sliced potatoes. Sprinkle with more of the herbs and salt.

Whisk together the chicken broth, Dijon mustard and garlic (I poured the chicken broth into an almost empty jar of mustard and shook it all up) and pour over the top of the casserole. Press the top layer of potatoes down with a spatula.

Bake for 45 minutes. Serve hot.


Eggplant & Tomato Pasta Sauce


The pasta can be made during the time it takes to put this together, so it is a nice, quick dinner. It is great to make when you are in a hurry or have little time or energy.


3 tablespoons olive oil
1 large onion, diced
8 cloves garlic, minced
3 medium eggplant
1 cup pitted kalamata olives, roughly chopped
8 - 10 large tomatoes
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
salt to taste

Heat olive oil over medium high heat in a large pan. Add onions, garlic, eggplant and cook until the onions are translucent and the eggplant soften, stirring frequently. Toss in the olives to heat and stir a minute or so. Add all the tomatoes with their juices to the pan, along with the oregano, thyme and red pepper flakes. Cook down about five minutes, to draw out liquid and reduce. Taste and add salt to your liking.

Serve with pasta of your choice. It is especially nice with cheese filled ravioli.


Bacon Cheese Muffins

I was able to pick up some White Lily self rising flour at the Grocery Outlet, so I decided to see if it was worth all the hullaballoo. We like it for biscuits, scones and muffins so far. This is what we made with it a few weeks ago. It was delicious. If you don't have self rising flour, just use all purpose or pastry flour with the leavening necessary.

4 cups + 2 tablespoons White Lily flour
1 teaspoon freshly ground black pepper
2 1/2 cups milk
1/2 cup unsalted butter, melted and cooled
2 tablespoons honey
2 eggs
1 pound bacon, diced, cooked crisp and drained somewhat (save the grease for other cooking)
1 1/2 cups shredded cheddar cheese

Grease two 12 cup standard muffin tins. Preheat oven to 400 F.

Whisk flour and pepper in a large bowl. Pour in milk, butter, eggs and honey and whisk together to a mostly smooth, but still a few lumps, batter.

Fold in the bacon and cheese to distribute them evenly.

Scoop into prepared pans. Bake for 20 minutes, or until tops are lightly browned and the muffin springs back when you touch it with your palm. Remove from pans and serve warm.

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