RECIPES

Spicy Lamb Meatballs with Raisin Pesto

***Nov-Dec 2022 Dinner Group Winner***
Spicy Lamb Meatballs with Raisin Pesto
https://www.epicurious.com/recipes/food/views/spicy-lamb-meatballs-with-raisin-pesto

4 servings

Ingredients:

1 large egg
1/2 cup panko (Japanese breadcrumbs)
1/2 tsp. ground cumin

Chicken Casserole with Spiced Figs

***Sept-Oct 2022 Dinner Group Winner***

Chicken Casserole with Spiced Figs

Ingredients:

50g/2 oz. bacon Lardons or pancetta, diced
15 ml/1 T. olive oil
1.3-1.6 kg/ 3-3 1/2 lb. free-range or corn-fed chicken, jointed into 8 pieces
120 mL/4 fl. oz./1/2 c. white wine
finely pared rind of 1/2 lemon
50 mL/2 fl. oz./1/4 c. chicken stock
salt and ground black pepper

EGGPLANT, LAMB and YOGURT CASSEROLE

*****March 2021 "HSN Dinner at Home" winner*****

source: https://cooking.nytimes.com/recipes/1020154-eggplant-lamb-and-yogurt-casserol 

FOR THE EGGPLANT AND LAMB MIXTURE:
•           2 or 3 eggplants (aubergines) (about 1 1/2 pounds/680 grams), cut into 1-inch/3-centimeter cubes
•           1 pound/450 grams ground lamb (lamb mince)
•           1 medium onion, halved and thinly sliced
•           ½ cup/15 grams fresh oregano leaves, roughly chopped (or dried)
•           ⅓ cup/80 milliliters olive oil
...

Braised Tuna with Ginger and Soy

Ingredients:

5 tablespoons rice wine vinegar
1/3 cup dark soy sauce
1/3 cup white wine
1/8 teaspoon ground cardamom
½ teaspoon sugar
3 tablespoons peanut oil
Tuna steaks to serve 4
1 small onion, peeled and diced
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced
2 teaspoons toasted (Oriental) sesame oil
2 scallions, diced
salt and freshly ground black pepper to taste

Heat oven to 375° F. Combine vinegar, soy sauce, white wine, cardamom and sugar in a small bowl.
Put 2 tablespoons of the peanut oil into a Dutch oven or flameproof casserole over medium-high heat. When oil is hot, add tuna steaks (sauté in batches if pan is crowded and sauté for about 2 minutes. Turn tuna over and sauté for 1 additional minute. Remove steaks from pan and keep warm.
Add remaining tablespoon of peanut oil to pan and sauté onion and ginger for 4 minutes over medium heat. Add garlic and sauté for another 3 minutes. Add the reserved vinegar mixture and bring to a boil.
Add th ...

Low Country Tomato Pie

Ingredients:

Preheat oven to 375º 

3 C shredded sharp cheddar cheese
1 C gruyere cheese, shredded
1 C mayonnaise
3-4 large ripe tomatoes, sliced ½” thick
½ sweet onion, sliced thin
1 C bread crumbs
1-2 Tbsp basil (fresh)
1-2 Tbsp chives (fresh)
1 C Parmesan cheese (grated)
1 pie crust
Salt and ground pepper 

Use a quiche or pie pan. Bake pie crust according to directions. Place enough sliced tomatoes to cover a cookie sheet on paper towels and salt. Let them sit for 30 minutes to 1 hour and then blot up moisture. 
To assemble, place onions on bottom of pie crust; sprinkle with ⅓ C bread crumbs and ⅓ C Parmesan cheese. Cover with tomatoes (overlapping). Sprinkle with ground pepper, basil, chives, ⅓ C bread crumbs and ⅓ C Parmesan cheese. In a separate bowl, combine cheddar and gruyere cheese and enough mayonnaise to make it spreadable. Spread over pie and sprinkle with remaining bread crumbs and Parmesan cheese. Bake at 375º for 10 minutes and then turn down to 350º and bake for 40-45 minutes until cheeses are melted.

...

Chicken with Dried Plums and Sage

Ingredients:

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)

4 (6-ounce) skinless, boneless chicken breast halves

2 tablespoons chopped fresh sage, divided

1/2 teaspoon salt

1/4 teaspoon black pepper, divided 

4 teaspoons olive oil, divided

2 cups thinly sliced onion (about 1 large)

1/2 cup dry white wine

1/2 cup fat-free, less-sodium chicken broth

12 pitted dried plums, halved

1 1/2 teaspoons balsamic vinegar 

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1 tablespoon sage, salt, and 1/8 teaspoon pepper.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Heat remaining 2 teaspoons oil in pan. Add onion to pan; cook 3 minutes or until tender. Stir in wine and broth; bring to a boil. Add remaining 1 tablespoon sage and dried plums to pan; cook 4 minutes or until mixture thickens. Stir in remaining 1/8 teaspoon pepper and vinegar.

...

Pork Tenderloin & Rosemary Orange Glaze

Ingredients:

Glaze (enough for 2 tenderloins)

¼ c frozen orange juice concentrate, thawed
1 tsp brown sugar
4 tsp minced fresh rosemary

In a small saucepan, bring the concentrate, brown sugar, and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside to cool slightly.

Pat the tenderloins dry and brush them with the glaze.
Put the tenderloins on a hot grill grate. Close lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145 to 150 degrees. If not, close the lid and let the pork continue to roast in the residual grill heat. Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into ½-inch slices and serve immediately. 

Rosemary-Ginger Chicken

Ingredients:

2 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage
1 Tbsp chopped fresh thyme
3 Tbsp minced garlic
1 Tbsp olive oil
1 tsp kosher salt
1 tsp ground red pepper
1 tsp chopped peeled fresh ginger
1 tsp grated lemon rind
2 Tbsp fresh lemon juice
4 chicken breast halves

Combine all ingredients well. Rub over chicken pieces. Let marinate for at least 2 hours. The longer the better. 
Place chicken pieces on the rack of a roasting pan coated with cooking spray. Add water to pan to a depth of ¼ inch. Bake at 425 degrees until done. Probably around 30 - 40 minutes depending on the thickness of the pieces, and whether they are bone-in or boneless.

Mushroom Quiche

Ingredients:

9” pastry shell
4 T butter
2 T minced green onion tops
1# fresh mushrooms, thinly sliced
1 ½ tsp salt
1 tsp lemon juice
4 eggs
1 C heavy cream
1/8 tsp pepper
1/8 tsp ground nutmeg
½ C grated Swiss cheese 

Preheat oven to 450º F, bake pastry shell for 10 minutes or until lightly browned. Set aside to cool. Reduce oven temp to 350º F. 
Melt 3T butter in large skillet. Add onion; cook 1 plus minute, stirring constantly. Stir in mushrooms, 1 tsp salt, and lemon juice. 
Cover pan and simmer over low heat for 10 minutes. Uncover, increase heat and boil for 5-10 minutes until liquid is completely evaporated and mushrooms begin to sauté in the butter. Stir them occasionally to prevent scorching.
Beat the eggs and cream together with the remaining ½ tsp salt, pepper and nutmeg. Stir in the mushrooms.
Pour into ...

Moroccan Chicken Salad

Ingredients:

Leftover chicken and rice come together in this flavorful main dish salad. Serve over baby spinach.

2 c cooked rice
1 c shredded cooked chicken
2 c shredded carrots 
¼ c sliced scallions
¼ c chopped Kalamata olives
¼ c reduced-sodium chicken broth
1/3 c orange juice
2 Tbsp lemon juice
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh cilantro
2 tsp extra-virgin olive oil
½ tsp ground cinnamon
⅛ tsp cayenne pepper
Salt and freshly ground pepper to taste

Combine rice, chicken, carrots, scallions, and olives in a large bowl. Whisk together gravy (or broth), orange juice, lemon juice, mint, cilantro, oil, cinnamon, cayenne and salt and pepper to taste in another bowl. Toss dressing with rice mixture.

4 servings 

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