Cara's Yummy Recipes » Entree

Roast Chicken with Garbanzo Beans, Tomatoes, and Paprika

Cara — Sat, 21 Aug 2010 21:37:45 +0000

Ingredients

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plan yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans, drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Directions

Preheat oven to 450.

Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixutre around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Mom’s Tri Tip Marinade

Cara — Sat, 26 Sep 2009 22:55:43 +0000

Ingredients

2 pounds tri tip steak
3/4 cup shiraz
2/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup balsamic vinegar
1/4 cup lemon juice
2 tablespoons worchestershire sauce
2 teaspoons dijon

Directions

Combine ingredients and refrigerate for 1-8 hours. BBQ until done. Slice and serve.

Serve with Herbed Potato Salad.

Best Chicken Enchiladas

Cara — Mon, 13 Apr 2009 03:37:12 +0000

Ingredients

Sauce

1 28-ounce can tomato sauce
1/2 medium onion, chopped
3 garlic cloves
1 7-ounce can chipotle chiles in adobo sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/2 cup chicken broth
1 tablespoon vegetable oil

Filling

3 boneless, skinless chicken breasts
1 1/2 cup monterey jack cheese, grated
1/2 onion, diced
1/3 cup fresh cilantro, chopped
10-15 medium white corn tortillas
lots of vegetable oil

Directions

Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blend until smooth. NOTE: if doubling the recipe only make one batch of sauce at a time or the blender will overflow. Heat oil in a large nonstick skillet over medium heat. Add tomato mixture, bring to a boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes.

Boil chicken until done. Shred. Mix chicken, cheese, onion and cilantro in a medium bowl.

Heat vegetable oil in a fry pan. Dip each tortilla in the oil for 3 seconds a side. Then dip each side in the sauce. Place 1/4 cup of the chicken mixture in the tortilla and roll. Place seam side down in a 9×13 dish (or two 9×9 dishes) that has been coated with cooking spray. Repeat until pan is full. Pour remaining sauce over the top and cover with some more grated cheese.

To serve immediately: Bake uncovered at 350 for 15 minutes.

To freeze: Cover with foil and freeze. Bake covered at 350 for 30 minutes straight from the freezer. Uncover and continue baking until cheese has melted, about 5 minutes.

Suzie’s Meatballs

Cara — Sun, 28 Dec 2008 20:27:09 +0000

Ingredients

1/4 onion
1 clove garlic, peeled
1/4 cup fresh italian parsley
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal (or beef or pork)
1/3 cup chicken broth
1/4 cup grated parmesian
1 tesaspoon red pepper flakes
1 teaspoon salt
1/2 cup breadcrumbs
1 egg
3-6 cups marinara sauce
1/4 cup olive oil

Directions

Place onions, garlic and parsley in a blender or food processor. Puree. Add chicken broth and mix. In large bowl, combine pureed onion mix, meat, parmesian, red pepper flakes and salt. Using both hands, combine until mixture is uniform (do not overmix). Add breadcrumbs and egg, and combine until mixture is uniform (do not overmix).

Put a little olive oil on hands. Form mixture into balls a little larger than golf balls.

Pour 1/2 inch olive oil into straight sided 10″ wide saute pan. Heat over medium high flame. Add meatballs. Cook for 10-15 minutes or until meatballs are brown on all sides.

Meanwhile, heat marinara sauce in stockpot over medium heat. Using slotted spoon, lift browned meatballs into marinara sauce. Stir gently. Simmer 1 hour. Alternatively, place browned meatballs on cookie sheets, and bake in oven at 350 for 25 minutes, or until thoroughly cooked.

Mediterranean Chicken Kabobs

Cara — Thu, 21 Aug 2008 00:02:29 +0000

Ingredients

1/4 cup fresh lemon juice
2 tablespoons fresh chopped or 2 teaspoons dried oregano
2 tablespoons fresh chopped or 2 teaspoons dried fennel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips
2 red or yellow peppers, cut into 1 inch squares
1 onion, cut into 8 wedges
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Directions

Combine first 8 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken and vegetables from bag; discard marinade.

Prepare grill.

Thread chicken, peppers and onion wedges alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.

Filet Mignon With Cabernet Sauce

Cara — Wed, 02 Jan 2008 03:49:06 +0000

Ingredients

4 4-ounce filet mignon steaks
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 cup shallots, minced
1 tablespoon red wine vinegar
2 teaspoons soy sauce
1 cup cabernet sauvignon
1 cup beef broth
2 teaspoons butter

Directions

Coat a large nonstick pan with olive oil and heat over medium high heat. Sprinkle both sides of the steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired doness (we cooked them for ~7 minutes a side). Remove from pan.

Add shallots to pan; saute 1 minute. Stir in vinegar and soy sauce; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining salt, pepper, wine and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Drizzle over steaks.

Serve with Roasted New Potatoes and Sauteed Rosemary Mushooms.

Cooking Light Magazine

Sam’s Umami Salmon

Cara — Mon, 31 Dec 2007 17:46:42 +0000

Ingredients

1/2 cup onion, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon rosemary
2 teaspoons oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup white wine
2 tablespoons goat cheese
3/4 pound salmon

Directions

Preheat oven to 475.

Saute onion in olive oil over medium high heat for 5 minutes, or until caramelized. Add garlic and saute an additional 2 minutes. Add rosemary, oregano, salt and pepper and saute an additional 1 minute. Add wine and simmer to reduce to a paste.

Prepare a glass baking dish ith olive oil, then place the salmon skin side down. Put paste on top of salmon. Crumble goat cheese on top. Bake at 475 for 7 minutes, then reduce heat to 350 and bake an additional 15 minutes until done.

Roxanne’s Roast Chicken

Cara — Thu, 13 Dec 2007 22:12:01 +0000

Ingredients

1/2 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup Dijon mustard
1.5 teaspoons mustard seeds
1.5 teaspoons dried rosemary
1.5 teaspoons fresh ground pepper
1/2 small white onion, diced
1 4-lb roasting chicken
12 large pitted green olives

Directions

Mix the vinegar, soy sauce, mustard, mustard seeds, rosemary, pepper and onions together in a bowl large enough to hold the chicken. Set aside.

Remove the package from the cavity of the chicken; reserve for another use or discard. Rinse the chicken inside and out and dry thoroughly. Roll the chicken around in the marinade, making sure plenty flows into the cavity. Cover and marinate 8 hours to overnight in the fridge.

Prior to cooking, bring chicken to room temperature. Preheat oven to 375.

Remove the chicken from the marinade, allowing any marinade that sticks to the chicken to remain. Save the remaining marinade in a bowl. Put the olives in the cavity of the chicken. Set the chicken, breast side down on a roasting rack (non-stick or sprayed with PAM) in a roasting pan. Add 1/2 inch water to the roasting pan. Roast for 50 minutes. Flip the chicken to breast side up (careful of the olives), pour the remaining marinade over the bird, and roast for 40 minutes longer, or until the chicken reaches 170. Tent with foil if the skin gets too brown.

Remove from oven and let the chicken rest for 10 minutes before carving.

Serve with Parsley Red Potatoes, Roasted Red Potatoes or Golden Mashed Potatoes with Leeks and Sour Cream.

Thanksgiving Turkey

Cara — Thu, 29 Nov 2007 02:15:53 +0000

Ingredients

1 12 lb turkey
2 cups onion, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 teaspoon salt, divided
1 teaspoon pepper, divided
6 thyme sprigs, coarsely chopped
6 sage sprigs, coarsely chopped
6 marjoram sprigs, coarsely chopped
6 parsley sprigs, coarsely chopped
4 rosemary sprigs, coarsely chopped
1/2 cup butter, melted (divided)
2-3 cups wine

Directions

Preheat oven to 325.

Remove giblets from turkey and set aside. Rinse and dry the turkey.

Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, sage, marjoram, parsley and rosemary in a small bowl. Stuff body cavity with onions, carrots and celery. Rub spice mixture under skin. Tie legs together with string. Brush with melted butter and sprinkle with remaining salt and pepper. Place turkey, breast side up, on a roasting rack in a roasting pan. Pour wine into pan. Cover breast with foil and bake at 325, basting with pan juices and melted butter until internal temperature is 165. Let stand 30 minutes before carving.

Serve with gravy.

Easy Chicken Tikka Masala

Cara — Wed, 26 Sep 2007 15:20:58 +0000

Ingredients

1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 pounds boneless, skinless chicken breasts
1 cup plain whole mile yogurt
2 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon ginger, grated

Masala Sauce

3 tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, minced
1 fresh serrano pepper, ribs and seeds removed, minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 28 ounze can of crushed tomatoes
1/2 tablespoon sugar (originally 2 tablespoons)
1/2 tablespoon salt
2/3 cup heavy cream
1/2 cup? fresh cilantro

Directions

For the chicken: Combine cumin, coriander and salt in a small bowl. Sprinkle both sides of chicken with the spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate 30-60 minutes. In large bowl, whisk together yogurt, oil, garlic and ginger; set aside.

For the sauce: Heat oil in large dutch oven over medium heat until simmering. Add onion and cook, stirring, until light brown. Add garlic, ginger, chili, tomato paste, and garam masala; cook, stirring frequently, until fragrant (~3 minutes). Add crushed tomatoes, sugar and salt; bring to a boil. Reduce heat to medium low, cover, simmer about 15 minutes, stirring occasionally. If the sauce looks too chunky, puree it in a food processor, then return to pan. Stir in cream and return to simmer. Remove pan from heat, cover to keep warm.

While sauce simmers, put oven rack about 6 inches from broiler and heat broiler. Using tongs, dip the chicken in the yogurt mix (chicken should be coated with a thick layer of yogurt) and arrange on a broiler pan with a wire rack. Discard extra yogurt. Broil chicken until thickest parts are 160 degrees and exterior is lightly charred in places (~10-18 minutes), turning chicken halfway through.

Let chicken rest 5 minutes, cut into 1 inch chunks, and stir into warm sauce. Stir in cilantro, adjust seasonings with salt, and serve with basmati rice.