Cara's Yummy Recipes » Favorites

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.

Dill Chicken Salad

Cara — Mon, 30 Jun 2008 15:21:55 +0000

Ingredients

1/3 cup mayonaise
1/4 cup plain yogurt
1/4 cup chopped fresh dill
1/4 teaspoon salt
2 cups cooked, cubed chicken
1/4 cup onion, diced
2 cups celery, thinly sliced
1/4 cup green pepper, diced

Directions

Combine all ingredients, chill

Topic – My News: Mobiles Get ringtones online Tunings Cars Xanax online Cheap pharmacy shop Valium online Bracelets Green Card Information Rington Ear rings mp3 music for mobile Medical tests Credits šbles Building materials Underwear Phentermine online FDA Approved Pharmacy Boots Ambien online Sportswear Tramadol online Free Ringtones Phentermine No Prescription Suits Best Ringtones Replica Rolex Sale Auto Online notebook shop Boats Blog Search the Web Cheap drugs online shop Evening dress Ornaments Top casino Intimate goods Cases Credit Hydrocodone online Autos ya.by Download Ringtones Free Ringtones Dating Vicodin online Pills, Compare pills, Reviews pills Chronometer Cigarettes Cialis online Necklace Soma online Top auto-moto Fioricet online auto-moto Yachts Balans Medicine news Chairs Adipex online Sport Betting Loan Online Rolex Replica Cigarette Ladies handbag

Berry Topped Lemon Tarts

Cara — Wed, 05 Mar 2008 16:16:03 +0000

Ingredients

Crust

2 cups flour
3 tablespoons sugar
3/4 teaspoon salt
1 cup cold butter

Topping

3 cups fresh fruit (recipe calls for cranberries, blueberries or raspberries could also be good)
1 1/4 cups sugar
1/4 cup water

Filling

5 eggs
1 1/2 cups sugar
3/4 cups lemon juice
1/3 cup butter, softened
4 teaspoons grated lemon peel

Garnish

1 medium lemon, cut into 1/4 inch slices
1/2 cup sugar
1/4 cup water

Directions

Makes 8.

Preheat oven to 350.

Crust: In a bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir until dough forms a ball. Divide into eight portions; press each onto the bottoms and up the sides of eight 4-in tart pans. Cover and refrigerate for 20 minutes. Bake at 350 for 20-25 minutes or until golden brown. Cool on wire racks.

Topping: In a large saucepan, combine the berries, sugar and water. Cover over medium heat until berries have popped, about 20 minutes. Transfer berry topping to another bowl; refrigerate until serving.

Filling: Meanwhile, in a small sauce pan, whisk eggs. Stir in the sugar, lemon juice, butter and lemon peel. Cook and stir over medium heat for 20-25 minutes or until filling is thickened and reaches 160. Transfer to a small bowl; cover and refrigerate for 1 hour. Spoon filling into tart shells. Chill, uncovered until set.

Garnish: In a small saucepan, bring lemon slices, sugar and water to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until lemon is tender. Cut slices in half; chill.

Just before serving, spoon berry topping over tarts. Garnish with lemon slices.

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.