Archive for February 2009

Tandoori Chicken with Yogurt Sauce

February 20, 2009

This is quick (but plan ahead, there is marinating time!), delicious, and mild enough for the kids. It’s a great base recipe and just waiting to be tinkered with. I’m thinking that next time, I’ll add some cumin and maybe even some coriander to the marinade. And cayenne would work well, too, but maybe not if you’re serving it to your kids. I use Greek yogurt because I love it, but plain regular yogurt is fine, too. It makes the chicken very tender, just like soaking chicken in buttermilk is great before you fry it. And since it’s a thick marinade and the spices are mixed right in, it sticks to the chicken and you don’t leave half of it behind when you cook it.

The yogurt sauce is a fantastic accompaniment! It’s got three ingredients, that’s it. It couldn’t be simpler. But a bit of advice–since it has grated apple in it, please make it at the last minute, so it’s still pretty and white! When you take a bite of the chicken and the yogurt sauce together, oh…they’re SO good with each other! Like peanut butter and chocolate, or strawberries and cream, or wings and hot sauce–they’re two great things on their own, but put them together and they’re a perfect match.

So here it is, adapted from Everyday Food. I made a few small changes–they use bone-in breasts, I like boneless thighs, and I double the marinade, which I’ve noted here in the recipe.

1 1/2 cups Greek yogurt, divided
4 garlic cloves, minced
2 teaspoon ground turmeric
2 teaspoon ground ginger
coarse salt and ground pepper
8 boneless, skinless thighs
2 Granny Smith apples
1 tablespoon chopped fresh cilantro

Preheat oven to 425°.
In a bowl or large ziptop bag, mix 1 cup of yogurt (save the rest for the yogurt sauce!), the garlic, turmeric, ginger and 3 tsp salt and 1/2 tsp pepper.
Add the chicken, making sure to coat it all evenly. Marinate for a couple hours or overnight.
Transfer chicken to a rimmed baking sheet, lined with foil. Bake until it’s 160 degrees or the juices are no longer pink, about 30 minutes. Make the sauce right before or right after you take the chicken out of the oven.
Peel and coarsely grate the apple into a bowl.
Add the remaining 1/2 cup yogurt and cilantro, mix well. Serve with the chicken.

http://ellesnewenglandkitchen.blogspot.com/2008/03/tandoori-chicken-with-yogurt-sauce.html

Elle
Elle’s New England Kitchen

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Deb’s Mom’s Caramel Rolls

February 20, 2009

We usually get 3 round cake pans worth, but you can also use a 9 x 13″ pan. You can get these ready, and leave them in the fridge overnight, then bake in the morning. Be sure to remove them from the pans while they’re still warm, otherwise the caramel will harden and stick to the pan.

2 cups warm water (about 95-105°)
2 packages yeast (2 T bulk)
1/2 cup sugar
2 tsp salt
4 Tbs butter (let sit out until soft)
1 egg
5 1/2 – 6 1/2 cups flour
cinnamon-sugar mixture (1/2 cup sugar + 1 Tbsp cinnamon)

Topping
1 1/2 cups brown sugar
3/4 cup butter
3 Tbs water

1. Mix water and yeast, and 1/4 tsp of sugar and wait 5 minutes. After 5 minutes, you should see some action happening in the bowl. like bubbling and foaming action.
2. Stir in sugar, salt and 2 cups of flour.
3. Add egg and butter and mix.
4. Stir in about 3-4 cups of flour by hand, and if the dough is still sticky add just enough to make it not sticky anymore. (I needed about 3 3/4 total in this step today.)
5. Let rise until dough is double in size.
(I usually put the oven on to about 175° for a few minutes, then shut it off and put the bowl of dough in it to rise.)
6. Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
7. Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
8. Roll the dough up from the long side, it should look like a log.
9. Cut into eighteen 1 inch pieces.
10. Place brown sugar and butter into microwave dish and heat
until butter is melted.
11. Stir well.

12. Stir in 3 T water.
13  Divide mixture into three 8 inch cake pans.
14  Sprinkle nuts over caramel, if desired.
15  Place 6 pieces in each pan.
16  Let rise for about 45 minutes.
17  Bake for 20 minute in a 325 degree F. oven.
18  When you take them out of the oven, turn each pan of rolls over on a plate well before they cool,
otherwise you will have cemented your gorgeous caramel rolls to the pans.

http://ellesnewenglandkitchen.blogspot.com/2008/03/debs-moms-caramel-rolls.html
Elle
Elle’s New England Kitchen

The Best Pancakes on the Planet

February 20, 2009

Robie’s Buttermilk Flapjacks aka The Best Pancakes on the Planet

These are served at Robie’s Country Store in Hooksett, NH. Who would’ve thought a country store would have amazing pancakes? It’s a historical landmark and has been around since 1887.So, on to the recipe, as posted at Saveur.com–from the Saveur 100. We doubled the recipe, because there are 6 of us.

2 cups    flour
2 Tbs    granulated sugar
4 tsp    baking powder
1 tsp    baking soda
1 tsp    fine salt
2 cups    buttermilk
4 Tbs    melted butter
1 tsp    vanilla extract
2    beaten eggs

1. Put flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside.

2. Whisk together buttermilk, butter, vanilla, and eggs in a medium bowl. Pour the buttermilk mixture into the flour mixture and whisk together until just combined to make a thick batter. (For tenderer flapjacks, don’t overmix the batter.)

3. Heat an 8″ nonstick skillet over medium heat. Add 1 tbsp. butter and heat until the butter’s foam subsides. Ladle in about 1⁄2 cup of the batter. Cook the flapjack, turning once, until deep golden brown on both sides, about 5 minutes total.

4. Transfer to a large plate; keep warm. Repeat process with additional butter and remaining batter to make 8 flapjacks in all. Serve hot, topped with butter and maple syrup and a dusting of confectioners’ sugar.

http://ellesnewenglandkitchen.blogspot.com/2008/02/best-pancakes-on-planet.html

Elle
Elle’s New England Kitchen

Lazy Girl’s Cordon Bleu

February 20, 2009
 
It may seem like a lot of bread crumbs and flour here, but you know…I hate it when I’m breading chicken, getting messy, and I realize I need more to dredge the rest of the chicken in. By then, my hands are messy, and I have to call in reinforcements to measure out more stuff. So I overdo it now, and start with more.
* 1 1/3 cup seasoned bread crumbs
* 1/2 cup flour
* 3 boneless chicken breasts, filleted so you have 6 pieces
* 2 eggs, beaten
* 2 TB butter
* 2 TB olive oil
* 3/4 cup chicken broth
* 3/4 cup white wine
* sliced ham
* sliced provolone cheese
* roasted red peppers, sliced (for 3 breasts, filleted, I use one whole small jar, about 6-8 oz)
* 2-3 tsp cornstarch
1 In a pie dish or plate, combine the bread crumbs and flour.
2 In a bowl, beat the eggs.
3 Combine the broth and wine, and dissolve the cornstarch in a small amount of the broth/wine mixture. Set both things aside.
4 Season each piece of chicken with salt and pepper, then dip the pieces, one at a time, into the egg, completely coating them, then dredge each in the breadcrumb/flour mixture, set aside.
5 In a large nonstick pan, heat the butter and olive oil over med-med high heat.
6 Add the chicken and cook 3 minutes on one side, turn them and cook for 3 more minutes, or until mostly done. It’s ok if it’s *almost* done, because you’ll be putting them back in the pan, anyway.
7 Transfer the chicken to a plate and set aside.
8 Add the broth/wine mixture to the pan, scraping the bottom to get up all of the good cooked bits of chicken. The bits of stuff in the bottom of the pan? Also your friend.
9 Add the cornstarch that you’ve dissolved in a bit of the broth and wine, and stir for a couple of minutes, until you see it start to thicken. Reduce the heat.
10 Add the chicken back to the skillet, and top each piece with some ham, sliced peppers, and then the cheese.
11 Cover and cook until the cheese is all melty, about 2 minutes.
12 Serve with some sauce drizzled over each piece of chicken.
13 If you find you want more sauce, increase the broth and wine to about 1 cup each, but you’ll also need a bit more cornstarch.
Recipe Source
Author: Elle

Source: Elle’s New England Kitchen

Chicken Caesar Salad

February 20, 2009
 
This salad is one of our favorites. It’s easy to make, and bonus! you can make the components ahead of time. That’s always a plus for me! It also makes it a good choice if you’re having friends over, because you can just assemble the salads right before you serve them. But please, be nice and rip the greens into small enough pieces so you don’t have to watch each other trying to shovel huge pieces of lettuce into your mouths. It’s not easy to look graceful while eating a salad, but with a simple step, you can avoid embarrassment, lol. And dressing all over your face. So here we go…
* Dressing:
* 10 TB olive oil
* 4 large egg yolks (or about 4 TB egg beaters)
* 2 TB lemon juice
* 2 TB white wine vinegar
* 2 tsp worcestershire sauce
* 3/4 tsp salt
* 1 1/2 tsp minced anchovy fillet
* Croutons:
* 1 loaf Italian bread, cut in 3/4-inch cubes (about 4 cups)
* olive oil
* coarse salt and ground pepper
2 bonelsess chicken breasts, filleted to make 4 pieces
1 For the dressing, whisk all ingredients together, and you’re done with that step. Now get started with the croutons…
2 For the croutons, heat the oven to 375.
3 Place the bread cubes on a rimmed baking sheet, drizzle with some olive oil, and sprinkle with salt and pepper, then toss to coat.
4 Bake about 12-15 minutes, until golden brown, tossing halfway through cooking if needed.
5 Set aside.
6 For the chicken, fillet each breast for fast and even cooking. Trust me, they’re better this way, and the chicken cooks so quickly that it doesn’t have time to dry out.
7 So you’ve filleted each breast, right? Now sprinkle each side of the chicken with salt, pepper and garlic powder. Don’t overdo, it, just enough to season the chicken.
8 Heat your skillet to about medium high, and drizzle a little olive oil in the pan.
9 Add the chicken and cook on one side for 3 minutes, then turn them and cook for 3-4 minutes, until golden and no longer pink. (You’ve filleted them, so they won’t take longer than this to cook.)
10 Place the cooked chicken on a cutting board and let rest for 5 minutes, then slice each piece into strips.
11 Assemble the salads:
12 Put the lettuce in the 4 plates, next put the chicken, then drizzle with dressing. Sprinkle with croutons and parmesan cheese.
Servings: 4
Recipe Source
Author: Elle

Source: Elle’s New England Kitchen

Asian Chicken Salad

February 20, 2009
I had an Asian chicken wrap sandwich the other day that inspired this recipe. It’s delicious! And not too bad for you, there’s only 1/4 cup of mayo in it. These are the measurements I used, but as with any chicken salad, everyone has their favorite ways and different tastes, so use these as a guideline, and add more if you like. Try having this in a wrap with fresh spinach leaves, and take it from there–use your imagination.
* 1 whole boneless chicken breast, cooked and cubed
* 1/4 cup pineapple pieces (canned, in juice), drained
* 2 TB dried cranberries
* 1 tsp soy sauce
* 1/4 tsp salt
* 1/4 tsp pepper
* 1/2 tsp sesame oil
* 1/8 tsp ground ginger
* 1/8 tsp garlic powder
* 1/4 cup chopped water chestnuts
* 1/4 cup grated carrot
* 2 green onions, sliced
* 1/4 cup mayonnaise
1 In a medium bowl, toss all ingredients in and mix well.
2 That’s it, you’re done!
Servings: 4
Preparation time: 10 minutes

http://ellesnewenglandkitchen.blogspot.com/2008/02/asian-chicken-salad.html

Welcome to The Recipes!

February 16, 2009

Hi everyone!  I’ve created this blog to have an easy way for you guys to print out recipes from Elle’s New England Kitchen.  It may take me a while to get them all moved here, but I’m working on it.  Also trying to find  my way around WordPress.   It’s a little tricky!

Check back soon!