Friday, March 7, 2014
From the kitchen of One Perfect Bite...If you are looking for a festive, inexpensive entree for a special family meal, I do hope you'll give this recipe a try. The chicken can be made with cranberry juice or port wine and you'll find it is delicious whichever option you choose. The dish takes less than an hour to prepare and I think you'll really enjoy the sweet and salty notes in the sauce that's used to glaze the chicken. The sauce also works well with sliced pork tenderloin or chicken cutlets. If you are watching pennies, the cranberry option will be best for you, but I hope that at some point you'll have the opportunity to make the dish with wine and dried cherries. I guarantee that cherries simmered in this sauce will make the angels sing, and barring that, at least bring a smile or two to the faces at your table. The recipe, which comes from Eating Well magazine, is straight forward and easy to follow, and the chicken is good enough to serve for an informal company meal. Rice or couscous are the usual accompaniments for this dish, but I like to break ranks and serve the chicken with rösti or potato pancakes. Do give this one a try. If you like gutsy flavors, this Frugal Friday feature is bound to please. Here is how the chicken is made.
Thursday, March 6, 2014
From the kitchen of One Perfect Bite...Our weather has warmed considerably, but we've had spells of heavy rain in the morning and late afternoon. The weather, coupled with some very busy days, has kept soup on my menus. This lovely carrot-ginger version comes from a Family Circle feature in which actors share what they are currently cooking. The soup is light and flavorful and very easy to make. It is not substantial enough to serve as a stand-alone meal, but with the addition of a salad or sandwich you'll have the makings for a mighty fine supper. I do hope you'll give Ali Larten's recipe a try. There is nothing here not to like. Here is how this simple and economical soup is made.
Wednesday, March 5, 2014
From the kitchen of One Perfect Bite...Every Fat Tuesday, I spend some time pulling out meatless recipes to use during Lent. This simple dish is one I go back to year after year because it is so flavorful and easy to prepare. The recipe was originally meant for a frittata but that did not go as planned. My first effort was an abject failure and I could not get the eggs out of the pan. Once my wounded pride had healed, I decided to take the basic recipe ingredients and use them to make a really special batch of scrambled eggs. Voila! Since then I've made these eggs at least once a week during the lenten season. The eggs are simple to make, and while I like to cook them over low heat until they are set but still glistening, the Silver Fox prefers his to be cooked a bit longer. Soft or hard, I think you'll enjoy these flavorful low-calorie eggs for breakfast or a light supper. Here is how they are made.
Low-Calorie Calico Scrambled Eggs...from the kitchen of One Perfect Bite inspired by Taste of Home magazine
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1-1/4 cups egg substitute
1 tablespoon sour cream
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1) Heat oil in a large nonstick skillet until it shimmers. Add peppers, onions and garlic and saute until crisp tender.
2) Meanwhile, whisk eggs, egg substitute, sour cream, cheese, salt and pepper together in a large bowl. Pour over mixture in the skillet.
3) Cook and stir gently over medium heat until eggs are set. Yield: 4 to 5 servings.
One Year Ago Today: Two Years Ago Today:New Orleans Red Beans and Rice County Derry Gilroy Porter Cake
Three Years Ago Today: Four Years Ago Today:Albondigas - Pork Meatballs with Chipotle Sauce Key West Lime Bars
Tuesday, March 4, 2014
From the kitchen of One Perfect Bite...While this entree is a bit expensive to make, it is easy to prepare and it's a great weeknight meal for two people. All of the ingredients needed to make it, save for the shrimp stock, can be found in any major supermarket. Fortunately, the stock can be made from the shells of the shrimp you use to prepare the dish, or, if you are pressed for time, half-strength clam broth can be used as a substitute. This is one of those dishes that's almost impossible to spoil and the recipe is very easy to follow. My only caution regards the possibility of overcooking either the angel hair or shrimp. The shrimp will cook in three minutes, and while pasta instructions vary from one manufacturer to another, the angel's hair (capellini) is usually done in 5 minutes or less. If you are looking for recipes scaled to feed just 2 people, you might want to bookmark this one. Here is how the pasta is made.
Lemon and Garlic Shrimp with Angel Hair Pasta...from the kitchen of One Perfect Bite
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
2 plum tomatoes, diced
Zest of 1 lemon
Juice of 1/2 lemon
3/4 cup shrimp stock (see Cook's Note below)
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1-1/2 teaspoon cornstarch
1 tablespoon cold water
8 to 12-ounces uncooked shrimp, peeled and deveined, shells reserved
2 cups cooked angel hair pasta
1) Heat butter and oil in a large skillet. Add garlic and saute until fragrant, about 1 minute. Stir in tomatoes, lemon juice, lemon zest and 1-1/2 teaspoon each of parsley and basil. Bring contents to a boil. Meanwhile, combine cornstarch with water and add to skillet. Cook and stir for 2 minutes, or until mixture thickens.
2) Add shrimp, reduce heat and cook, uncovered, for 2 to 3 minutes, or until shrimp turn pink. Add pasta and remaining parsley and basil. Toss well to mix. Serve immediately. Yield: 2 servings.
Cook's Note: To make shrimp stock, combine 3 cups of water and the shells of 2 pounds of shrimp in a saucepan. Bring mixture to a boil, then lower heat and let the shells simmer for 30 minutes. Strain. Cool to room temperature. Freeze or refrigerate for up to 7 days.
One Year Ago Today: Two Years Ago Today:Coffee Crumb Cake Irish Cream Pudding Parfait
Three Years Ago Today: Four Years Ago Today:Chicken Picadillo with Chili Lime Sauce Thai Tuna Salad