Cara's Yummy Recipes » By Cuisine

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.

Nick’s Sweet Potato Fries

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

Ingredients

1 sweet potato
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon parsley
1/8 teaspoon black pepper
honey

Directions

Preheat oven to 425.

Cut sweet potato into strips. Put into gallon ziploc bag. Add olive oil and toss. Mix herbs. Add to ziploc bag and toss.

Place on baking sheet. Bake for 15 minutes, turn and bake 15 minutes more.

Remove from oven and drizzle honey on the fries.

Herbed Potato Salad

Cara — Sun, 01 Aug 2010 15:22:01 +0000

Ingredients

3 pounds Yukon gold potatoes
1 cup dry white wine
3 tablespoons white wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon whole-grain Dijon mustard
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup thinly sliced chives
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon

Directions

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

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.

Turkey Gravy From Scratch

Cara — Wed, 19 Nov 2008 18:52:28 +0000

Ingredients

Stock

4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
Salt and black pepper
1 medium onion, peeled and stuck with 3 cloves
3 large carrots, peeled and cut into large chunks
3 stalks celery with leaves, trimmed and cut into large chunks
2 bay leaves
12 black peppercorns
1 cup white wine, Madeira, vermouth, dry sherry or water

Gravy

12 tablespoons ( 3/4 cup) all-purpose flour
Salt and black pepper

Directions

For the stock: Heat oven to 375 degrees. Melt 4 tablespoons butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basting with butter every 20 minutes or so.

Transfer roasted turkey to a stockpot and set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover, bring to a simmer and cook, slightly uncovered, about 6 hours

Meanwhile, place roasting pan on top of stove and bring juices to a simmer over low heat. Pour in wine (or water), stirring and scraping to bring up browned bits. (If using wine, simmer at least 5 minutes.) Pour all liquid into a bowl and refrigerate. When deglazing liquid is cool, lift off top layer of fat; reserve fat. Add deglazing liquid to stockpot.

When stock is golden and flavorful, strain into a large container and refrigerate. When cool, lift off fat and mix it with reserved fat from deglazing liquid. Reserve 3 quarts stock for gravy and refrigerate or freeze the rest for another use.

For the gravy: In a deep skillet or large heavy pot, melt 12 tablespoons ( 3/4 cup) reserved turkey fat over medium heat. If you do not have enough turkey fat, use additional butter to make 3/4 cup. Gradually whisk in the flour. Cook, whisking, until golden brown and toasty-smelling, 3 to 5 minutes or longer for darker gravy.

Whisk in a small amount of stock (this prevents lumps), then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. If too thick, thin with more stock or a little wine and simmer briefly. Season with salt and pepper. If desired, whisk in a few tablespoons cold butter to smooth and enrich gravy.

To make ahead: Gravy can be made up to a month ahead. It freezes well in plastic containers or bags. Thaw in refrigerator or over low heat. Whisk in a little water if it appears curdled or too thick.

Pumpkin Pie

Cara — Thu, 29 Nov 2007 02:42:45 +0000

Ingredients

3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby’s Pumpkin
1 can (12 oz.) evaporated milk

Directions

Preheat oven to 425.

Make pate brisee. Place pie dough in pie pan.

Mix sugar, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl (i.e. mixing bowl). Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie crust.

Bake at 425 for 15 minutes. Reduce temperature to 350 and bake for an additional 40-50 minutes or until knife inserted in middle comes out clean. Cool 2 hours, then serve immediately or cover with saran wrap and refrigerate.

Pecan Pie

Cara — Thu, 29 Nov 2007 02:35:47 +0000

Ingredients

3 eggs
1 cup sugar
1 cup dark Karo syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1.5 cups (6 ounces) pecans

Directions

Preheat oven to 350.

Make pate brisee. Place pie dough in pie pan.

Beat eggs slightly with a fork in a medium bowl. Add sugar, Karo syrup, butter and vanilla; stir until blended. Stir in pecans. Pour into pie crust.

Bake 55-60 minutes or until knife inserted into the middle of the pie comes out clean. Cool before serving.

TIP: Pie is done when center is 200 degrees and center springs back slightly when tapped.

Gravy

Cara — Thu, 29 Nov 2007 02:27:16 +0000

Ingredients

Giblets
1 14.5 ounce can chicken broth
1-2+ cups heavy cream
3 tablespoons flour
2 tablespoons butter, melted
2 teaspoons fresh rosemary, chopped
1/4 teaspoons salt
1/4 teaspoons pepper

Directions

When turkey is cooking, combine giblets and broth in a medium pot and bring to a boil. Cover, reduce heat, and simmer at least 45 minutes. Strain through colander into a fat sparator. Discard solids. Let sit 10 minutes to separate. Pour broth (ex-fat) into broiler pan.

When the turkey is done, strain pan drippings through colander into a fat sparator. Discard solids. Let sit 10 minutes to separate. Pour drippings (ex-fat) into broiler pan.

Place on a stove over medium heat. Combine flour and butter in a small bowl, stir until mixed. Add flour mixture to the broiler pan and stir until smooth. Add cream to the broiler pan. Bring to a boil, cook 1 minute, stirring constantly. Reduce to medium low and cook until thickened, about 5 minutes. Continue to add butter-flour mixture and cream as necessary, repeating above until the desired consistency and flavor is reached. Stir in rosemary, salt and pepper.

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.