Cara's Yummy Recipes » Favorites

Spring Vegetable and Chicken Couscous

Cara — Mon, 25 Jul 2011 04:33:02 +0000

Ingredients

1 pound chicken breasts
salt, pepper, savory and olive oil
3 tablespoons unsalted butter
4 green onions, sliced
2 wide strips lemon zest (use a vegetable peeler)
Coarse salt and ground pepper
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 cup frozen peas
1 cup couscous
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Directions

Pat dry chicken breasts and sprinkle with salt, pepper and savory. Brush on olive oil. Grill until cooked, then cut into 1/2 inch cubes.

In a medium saucepan, melt butter over medium-high. Add green onion and cook, stirring constantly, until softened, about 3 minutes. Add lemon zest and 1 1/4 cups water and season with salt and pepper. Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous. Add chicken and remove pan from heat; cover and let sit 7 minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve.

Greek Chicken

Cara — Mon, 18 Jul 2011 02:52:52 +0000

Ingredients

1 pint cherry or grape tomatoes, halved
1/3 cup pitted Kalamata olives
4 ounces feta cheese, coarsely crumbled (1 cup)
1/2 cup fresh mint leaves
2 to 3 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds thin chicken cutlets (about

Directions

In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

Spring Vegetable Pasta

Cara — Sat, 04 Jun 2011 19:07:11 +0000

Ingredients

3-5 medium leeks, white and light green parts halved lengthwise, washed, and cut into 1/2 inch thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
1 pund asparagus, tough ends snapped off, chopped coarsely, and reserved; spears cut on the bias into 1/2 inch thick pieces
2 cups frozen baby peas, thawed
4 medium garlic cloves, minced
4 cups vegetable broth
1 cup water
2 tablespoons fresh mint leaves, minced
2 tablespoons fresh chives, minced
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
6 tablespoons olive oil
salt
1/4 teaspoon red pepper flakes
1 pound campanelle pasta
1 cup dry white wine
1 ounce grated parmesan cheese (about 1/2 cup) plus extra for serving

Directions

Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives and lemon zest in small bowl, set aside.

Strain broth through fine mesh strainer into 8 cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat.

Heat 2 tablespoons oil in dutch oven over medium heat until shimmering. Add sliced leeks and pinch of salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot.

Heat remaining 4 tablespoons olive oil in now empty dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.

When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of the liquid is absorbed and pasta is al dente, 8 to 10 minutes.

Remove pot from heat, stir in lemon juice, parmesal, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing parmesan and remaining herb mixture separately to top.

Chili

Cara — Tue, 22 Mar 2011 01:00:38 +0000

Ingredients

olive oil
1.5 pounds ground beef
2 cloves garlic
1/2 onion, diced
1/2 12-oz can of beef broth
1/2 teaspoon oregano
3 teaspoons chili powder
1.5 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 tablespoons jalapenos, seeded and diced
2 12-oz cans chili beans, rinsed
1 28-oz can diced tomatoes
1/2 12-oz can tomato paste
1/2 green bell pepper, diced
1/2 red bell pepper, diced

Directions

In a medium skillet, brown ground meat. Drain and remove from pan. Add olive oil to the pan and saute onion for 3 minutes. Add garlic and saute another 2 mintues. Remove from pan.

Put all ingredients in a slow cooker and cook for 6-8 hours on low or 2-4 hours on high.

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.

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.

Dark Chocolate Mousse

Cara — Mon, 13 Apr 2009 03:51:29 +0000

Ingredients

8 ounces Ghiradelli 60% cocoa bittersweet chocolate, chopped fine
2 tablespoons Hersheys cocoa powder
1 teaspoon instant espresso powder
5 tablespoons water
1 tablespoon brandy
2 large eggs, separated
1 tablespoon sugar
1/8 teaspoon table salt
1 cup plus 2 tablespoons heavy cream, chilled

Directions

Combine chocolate, cocoa powder, espresso powder, water, and brandy in a medium heatproof bowl set over a saucepan with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.

Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in a medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.

Using electric mixer and clean bowl, whip egg whites at medium-low speed until frothy, 1 to 2 minutes. Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and whip until soft peaks form when whisk is lifted, 1 to 2 minutes. Whisk last few strokes by hand, making sure to scrape any unwhipped whites from bottom of bowl.

Using whisk, sir about 1/4 of whipped egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until just a few white streaks remain.

Using electric mixer, whip heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whisk until soft peaks form when beaters are lifted, about 15 seconds more. Using a rubber spatula, fold whipped cream into mousse until no white streaks remain.

Spoon mousse into 6-8 dessert bowls. Cover with plastic wrap and refrigerate up to 4 days. To serve, allow mousse to soften to room temperature for 10 minutes before serving. Serve with whipped cream, chocolate shavings (shave a bar of chocolate with a carrot peeler) and raspberries.

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.

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.