Foodie Friday--Pesto Bechamel Pasta

When the weather starts cooling down, I tend to cook more in the kitchen. And most of the items I cook could be termed 'comfort food', which usually translates into creamy, carb-loaded concoctions.
The other day, I looked in the fridge and saw store-bought pesto and some leftover chicken (seasoned with fajita seasoning and grilled few days ago).

Now, pesto can be an overpowering thing since basil is the number one ingredient, along with olive oil, garlic, salt, pepper and some brands add parmesan cheese and/or pine nuts or almonds. The brand I picked up this time was in the refrigerated section and was far less garlic-y than the brand in the hard goods aisle. I personally don't like the pesto that's this strong, so I will find ways to dilute the intensity.

So my idea was to make a chicken, pesto, pasta thing. And then I remembered my Chicken Lasagna recipe. I had to make a few changes, because the sauce was just a hair too thin for the pound of noodles that I cooked--I added about three large spoonfuls of grated parmesan cheese, which was about 3/4 cup.

Here's the recipe:

Pesto Béchamel Pasta

4 Tbls. butter
1/2 cup flour
3 cups milk
1/4 tsp. nutmeg
1/2 cup basil pesto
leftover chicken--sliced
salt
pepper

Place pot of water with salt for the pasta on stove, on high, as you begin to make the béchamel sauce. Cook pasta al dente according to pasta directions.

In a large saucepan over medium heat, melt butter. Add flour and stir, cooking for about 2 minutes. Slowly add milk, whisking constantly to prevent lumps. Simmer about 2-4 minutes. Add pesto, salt and pepper. Adjust seasoning. Add chicken.

If the sauce is finished before pasta, place a lid on it to keep warm.

Drain pasta. Add to sauce mixture. Fold pasta into mixture. If sauce is too thin, add grated parmesan cheese until desired thickness.

Serve with side of green salad.

Tips & Tricks:

• taste your pesto before you add it. Some brands are loaded with garlic or salt, and you don't want to over season your meal
• the roux will seem chunky after the flour is added, just keep stirring so it doesn't burn. Turn down heat just a little to help keep it from burning
• I use skim milk, but if you want a richer sauce use whole milk. If you don't have whole milk (I don't), add a little cream in place of some of the milk. Instead of 3 cups of milk, use 2 cups of skim milk and one cup of cream
• season intelligently. If you don't like nutmeg, don't add nutmeg. If your pesto is salty, then don't add salt until after you mix in the pesto to see if you need to add any salt.  
• I use a whisk instead of a spoon to stir, since whisks break up lumps.
• I didn't have fettuccine noodles, so I used some trumpets. The shapes are fun, but they took a little longer to cook than thinner noodles.
• The sauce was too thin for these noodles, so I added a couple large spoonfuls of grated parmesan cheese to help thicken it slightly.

And this is another recipe that my family demolished in less than 24 hours.

Enjoy!

Foodie Friday -- Ardsheal House Shortbread

This recipe is for my friend, Mary McLarty. She wanted a traditional Scottish shortbread cookie, and I told her that I had a great recipe. I don't know if this is traditional, but it is simple and easy. You do need a food processor to blend the butter to keep it from getting warm and mushy.

This is one of my old, old, old recipes that I typed on 3 X 5 index cards, which went out in the mid-80's. And since it was typed on the card, I can only assume that the recipe is originally from Bon Appetit. I have changed the recipe just a little (a touch more sugar, butter, and I made the pastry flour 1 cup vs. the original 3/4 cup, AND I'm using a more standard 9 x 9 inch glass pan instead of the 8 x 10 metal pan the recipe calls for).

Please read my tips and tricks at the end of the recipe.

Ardsheal House Shortbread

1 cup pastry flour

¾ cup flour

¼ cup sweet rice flour

½ cup superfine sugar

¾ cup (1 ½ sticks) butter, chilled, cut into small pieces

Preheat oven to 325 degrees.

Blend sugar in food processor to make it superfine, mix in flours, pulsing until blended. Add butter, pulse until crumbly. The shortbread will be very crumbly (like chunky flour) and will not stick together.  

Press into 9 x 9 inch glass pan. Even the edges with a square spatula, and press the top evenly.

Bake until shortbread just begins to color, 30-32 minutes. Immediately cut into 1 ¼ x 2 – inch bars. Cool completely before serving.  

Tips & Tricks:

• ·         I couldn’t find pastry flour at the store, but it’s easy to make. 2 Tbls cornstarch in 1 cup measure, add all-purpose flour to fill the cup and level off with a knife. OR ½ cup all-purpose flour and ½ cup cake flour = 1 cup pastry flour
• ·         Rice flour is becoming more common in the baking aisle. I used Bob’s Red Mill brown rice flour
• ·         To make the superfine sugar, just blend the sugar in the food processor until grains are smaller
• ·         I cut the butter into cubes. Keep the butter chilled until ready to blend
• ·         There is NO liquid in this recipe. The butter will melt when the shortbread bakes. The texture is ‘sandy’ feeling when you take a bite. 

Enjoy!

Later Peeps!

Foodie Friday -- Quick and Easy Stir Fry

I'll admit that I'm not the most inventive cook ever. I need a recipe or a picture to get my mind thinking about alternate possibilities. The handbook for Weight Watcher's Simple Start did that for me. It had a picture of a stir fry shrimp and veggies sitting next to a pile of rice.

So yesterday I posted this picture on Facebook.

And bragged that even my non-cooking friends can make this. Sorry, but there are more than three ingredients. And I did some chopping, but it was quick and easy to make for lunch.

*The KEY thing to remember when making stir fry -- have all your ingredients next to your skillet or wok ready to cook because it cooks very quickly over high heat*

Stir Fry Shrimp

Please read the tips and tricks at the bottom of the recipe. This is where I share all my secrets . . . to the recipe, people!

Shrimp
Garlic, chopped
Shredded cabbage
Broccoli slaw
Onion, thin slices
Sliced mushrooms
Baby Spinach leaves
Teriyaki sauce
Soy Sauce
Worcestershire sauce
Olive oil cooking spray

Place wok over high heat. Spray with olive oil. When hot, add chopped garlic, spray with more olive oil if looks too dry. Place frozen shrimp in skillet. They will sizzle and steam. IF shrimp or garlic is browning too quickly add just a little water. After about a minute, flip them over to brown on the other side. Toss in sliced onion, and a handful or two of cabbage and broccoli slaw. Let it steam for a minute. Toss around.  Let the veggies cook. Drizzle teriyaki sauce around the skillet. Repeat with soy sauce and Worcestershire sauce. Add mushrooms and spinach, toss around. Taste for flavor. Place in bowl. Enjoy!

Tips & Tricks: 

• Use a flat-bottom wok or large skillet
• Use a flat edged wooden spoon to toss cooking ingredients
• I used 7 pre-cooked frozen large shrimp for a single serving
• Can use chopped garlic from a jar, as little or as much as you like. I used about a heaping teaspoon as I like garlic
• Do NOT use powdered garlic. I tried this the previous day. It didn't do much for the dish. 
• The veggies will cook down so use more than you think you'll need. It's just veggies so remember they are ZERO points plus Weight Watcher values! More is better.
• Broccoli slaw and cabbage are bagged, ready to cook, in the fresh food area
• I had some freeze dried mushrooms on hand, but you can find fresh sliced mushrooms in the fresh food section
• I sliced some white onion that I had in the fridge. You can also buy chopped green onion in the fresh food area if you're like me and green onions go funky in your fridge.
• Stack spinach leaves in a pile and slice thinly into strips. This knife cut is called Julienne.
• If you want to use another meat instead of shrimp, then cut it in thin strips for quick cooking. Cut firm tofu into cubes.
• I drizzled the liquid ingredients around the wok a couple of time. 
• Soy sauce can be very salty. Taste test the veggies before you add more.
• I meant to buy bean sprouts, but forgot.
• I meant to add some red pepper flakes for more heat, but the Worchestershire added an unexpected bite. 
• If you have never eaten shrimp with a little shell on the tail. Pinch above the tail and pull on the meat. It will slide right out of the rest of the shell. 

I think that's it. If you have questions, please ask.
Enjoy!

Later, Peeps!

Foodie Friday -- Chicken Piccata

I love chicken piccata. I think it’s the lemon part of the equation, or maybe it’s the tiny bits of salty from the capers. I don’t know what it is, but if I want a special meal this is what I make. Well, or the hubs will make, because he’s made this recipe for my birthday, mother’s day, or just because day. The only problem with his cooking for me is that I become his sous chef. I prepare everything ahead of time, ready to go in their little glass cups, and then I have to do the clean up . . . and there is a lot to clean up!

Things to remember:

--this recipe cooks quickly. Have everything ready to go, including your side dishes, salad, pasta, etc.  

Chicken Piccata

4 chicken cutlets

2 Tbls. vegetable oil
¼ cup dry white wine
1 tsp. garlic, minced

½ cup chicken broth

2 Tbls. lemon juice
1 Tbls. capers, drained
2 Tbls. butter
Fresh lemon slices, thinly sliced

If using boneless, skinless chicken breasts, then they need to be pounded thinly prior to cooking. Place chicken breast on plastic wrap, cover with another piece of plastic wrap, pound until thin cutlet. I’ve used a kitchen hammer to do this or bottom of a pot.

Season cutlets with salt and pepper, dust with flour, shaking off excess. Spray pan with non-stick spray, add vegetable oil, and heat over medium high.

Sauté cutlets 2-3 minutes on one side. Flip the cutlets and sauté the other side 1-2 minutes. Transfer cutlets to warm plate, and tent with foil.

Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown (do NOT burn) and liquid is nearly gone, about 2 minutes.

Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to warm plate.

Finish sauce with butter and lemon slices. Once butter melts, pour sauce over cutlets. Garnish with fresh parsley and serve.

 

Enjoy, Peeps!  

 

FOODIE FRIDAY -- Caramel

True confessions here . . . I haven't been cooking much 'real' food recently. Oh, I cooked bunches over the holidays, but once the kidlet started swim practice again I've fallen off the cooking wagon.  Yes, it is a problem having swim practice at 6:30. She needs to eat between 5-5:30 PM, but the hubby doesn't come home until 5:45-6 PM, and we sure as shootin' aren't going to be eating dinner at 8 PM!

Next week, I'll be experimenting with crockpot recipes. That way the kidlet and I can eat early, but dinner will still be ready and hot for the hubby when he gets home.

Until then, I'll leave you with one last candy recipe. I made this yesterday. I wanted a good buttery caramel that could be dipped in chocolate or molded over pecans for turtles. It's good, but I've already jotted some notes on it to make it a little more 'mine' the next time I make it. I'll give you the unadulterated recipe, but I'll post my comments below it, in color, with how I want to change it up.

Caramel

2 cups sugar
1 cup firmly packed brown sugar
1 cup butter
1 cup milk
1 cup cream
1 cup light corn syrup
1 tsp. vanilla

Butter 9 X9-in. pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally until butter is melted and mixture comes to a boil (15-20 minutes)

Continue cooking until candy thermometer reaches 244 degrees F. or small amount of mixture dropped into ice water forms a firm ball (25-35 minutes). Patience is a virtue here!

 Remove from heat; stir in vanilla. pour into prepared pan. Cool completely (up to 8 hours). Cut into 1.5 x 1-inch pieces; wrap candies in plastic food wrap. Store refrigerated.

Some changes I made while other comments are suggestions for next time:
--Used 2 cup cream instead of milk, with the added milk fat need to decrease butter by 2-4 Tbls.
--used 1/2 cup dark corn syrup (ran out of light corn syrup), need to use all dark or add a touch of molasses to enrich flavor
--used vanilla paste instead of extract, needs a touch more
--needs a little salt, maybe 1/2 tsp
--cut into squares to dip into chocolate.

Enjoy!

Foodie Friday--Congo Bars (cookies)

This last week, I've been swamped with trying to figure out Saturday's presentation and doing 'stuff'. No, I have no idea what stuff I've actually been doing, since I didn't bother to write anything down on my goal's calendar.

 . . . oh, yeah, I was making candy. Oops, sorry, totally forgot that. I used the fillings that I had frozen last year and made candy for the audience at my presentation, plus I volunteered to bring something to parent/teacher conference night.

So I couldn't think of anything off the top of my head until I thought, CONGO BARS!  This recipe is vastly reduced from the original. I was given this recipe by the cooks at St. Francis Hospital. See? Not all hospital food is nasty!  I guess it helps that it was the employee cafeteria, too.

I will mention that it's been YEARS since I've made this recipe, so you might want to keep an eye on it from about the 30 minute mark as it might need to cook for as long as 45 minutes.

Congo Bars

1 box yellow cake mix
4 oz. butter, room temperature
3/4 cup pecans, chopped
1 large egg

ICING:
1 tsp. vanilla
1 lb. powdered sugar
1 egg
16 oz. cream cheese, room temperature

Preheat oven to 350 degrees F.
Coat 9 X 11 pan with spray vegetable oil. Mix first 4 ingredients, place in pan. Mix icing incredients and spread over first layer. Bake at 350 degrees for 35-40 minutes, or until inserted knife comes out clean.

Cinnamon Rolls

Last night after we came back home from eating at Buffalo Wild Wings--I HAD a salad, people!--Okay,  it did have chicken tossed in their spicy garlic sauce on TOP of the salad, BUT I also brought half of it home.

Anyhoo, the family requested my cinnamon rolls. I usually have the ingredients on hand, so I started mixing the dough. . . . and found out that I didn't have any 'packets' of yeast. I have a pound of dry yeast that I keep in the freezer, but there was no conversion chart to calculate how many teaspoons equals a packet. A quick jaunt on the Internet gave me an answer--around 2 1/4 teaspoons equals one packet. So I guesstimated and tossed some into the mix.

Mix. Mix. Knead. Toss into oiled bowl. Cover with plastic. Place in microwave. This step only works if :
1) you have an above-the-stove microwave.
2) there is a light under the microwave that lights up your stove top.
3) or you can use the prf (proofing) button on your stove. I have one, but used it when I warmed up my pan.
But any warm, draft-free location works. I've used the laundry room (it's small and I can close the door) when the dryer is running.
The light on my microwave warms the interior of my microwave perfectly to raise dough.

An hour later. Dough has become critter trying to escape and oozing over the edge. Punch it down. Roll it out. Ooops, I softened too much butter. Oh well. Slather one stick of butter (1/2 cup) over top of rolled dough instead of measly 1/4 cup. Toss on mixture of brown sugar, cinnamon and chopped nuts (didn't have raisins). Ooops, there are some bare spots. Toss handfuls of brown sugar onto bare spots and sprinkle cinnamon. Roll lengthwise and seal edge. Slice into 2 inch rounds. Place in buttered pan (from softened butter used earlier). Cover with plastic wrap. Toss into fridge. Go to bed.

Wake up freaking early because
1) you're menopausal and that's the way you roll.
2) you like getting up early because the house is wonderfully quite.
3) you get the freshest cup of coffee that way.
I personally follow all three reasons.

Place rolls in proofing oven, in microwave with the light on, etc. etc. AND DON'T FORGET TO SOFTEN 1/2 STICK OF BUTTER FOR THE ICING. Whatever you do, you need to get those puppies out of the fridge and warming up until they are double in size. About 30 minutes before you think anyone is a awake, pop them into the oven (REMOVE ANY PLASTIC COVERING THEM!) and make a batch of orange juice, 1) because you're a nice mom and you roll that way, or 2) because it is needed for the wonderful icing you need to make prior to anyone digging into the luscious rolls that you made.

Enjoy!!

 . . . hm, I wonder if I can 'forget' to weigh-in this week? Making cookies, desserts and now cinnamon rolls has NOT been a good decision for me this week.
*sigh*

Later, peeps!

Yesterday, I had a nice, long lunch with writer MarilynPappano and her hubby, Bob. We talked about everything, writing and non-writing, but when we were leaving I mentioned that I needed help deciding what type of recipe to post. Marilyn said, “Appetizer.” So that’s what’s up for today!

This recipe has been changed from the original. (no surprise there!) It’s a wonderful hot appetizer for gatherings. Yes, my friends, this is another one of my infamous Thanksgiving recipes. I know my family will recognize it.

Spicy Cheese Rounds

½ cup flour

1Tbls chopped parsley

½ tsp. ground cumin

¼ tsp. paprika

¼ tsp. salt

Large pinch cayenne pepper

1 cup grated medium cheddar cheese

¼ cup butter

Mix first 6 ingredients together, put aside. Combine cheese with butter. Using hands, thoroughly work seasoned flour into cheese mixture until stiff dough forms. Chill 15 minutes. Break off a bit of dough and roll into ball about 1-1 ½ diameter. Continue until all dough is used. Freeze on flat surface. Can store rounds up to 6 weeks in freezer bags.  Bake at 400 degrees F until rounds just begin to brown, about 20 minutes.