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Fast & Easy Dinner: Penne With Mushrooms

partysugar — Thu, 19 Nov 2009 12:50:30 -0800

Although some people may think all pasta dishes are loaded with carbs and cheese, this recipe proves them wrong. It's chock full of mushrooms and kale, and combines whole wheat pasta with a rich sauce made from hazelnuts. Most grocery stores carry whole wheat pasta these days; you can find it in the regular pasta aisle. There's no meat, but the mushrooms and nutty gravy give this dish a complex heartiness. To check out this vegetarian-friendly, cheese-free pasta recipe, read more.

Penne With Mushrooms
From Everyday With Rachael Ray

Ingredients

Salt
1 pound whole wheat penne pasta
A handful dried porcini mushrooms
2 cups vegetable or mushroom broth
2 tablespoons extra-virgin olive oil
4 portobello mushroom caps, halved and thinly sliced
2 shallots, thinly sliced lengthwise
3 to 4 cloves garlic, finely chopped
1 bunch kale, stemmed and chopped
Freshly ground pepper
¼ teaspoon grated or ground nutmeg
2 tablespoons butter
½ cup chopped peeled hazelnuts
2 to 3 sprigs fresh rosemary, leaves finely chopped
2 tablespoons flour

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.
In a large nonstick skillet, heat the olive oil, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss.
Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture.
Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside.
Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2 to 3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3 to 4 minutes.
Toss the pasta with the kale mixture and gravy; season with salt and pepper.

Serves 4.

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Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

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Come Party With Me: Almost Meatless Thanksgiving - Menu

partysugar — Tue, 17 Nov 2009 07:50:06 -0800

If you've got both vegetarians and meat lovers joining you for Thanksgiving, consider serving an almost meatless meal. The only meat dish on the menu is the turkey, but the appetizers and supporting dishes are all veg-friendly. Start with baked brie and toasted walnuts. It's a luxurious way to begin any party and the salty cheese-nut combo will whet guests' palettes.

When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading

Fast & Easy Dinner: Skillet Chicken Stew

partysugar — Fri, 13 Nov 2009 08:00:39 -0800

You don't need all day to make a flavorful and rich chicken stew. This quick-cooking skillet comes together in under an hour. The chicken is coated in flour before being flash-seared. The flour helps thicken the sauce which is a mixture of chicken broth, mushrooms, scallions, and yogurt. Although the recipe says to serve the saucy meat on a bed of cooked rice, feel free to pair it with your favorite stew side, be it mashed potatoes or egg noodles. For the simple yet scrumptious recipe, read more.

Skillet Chicken Stew
From Everyday With Rachael Ray

Ingredients

3 tablespoons flour
1 teaspoon sweet smoked paprika, plus more for seasoning
Salt and pepper
4 chicken leg quarters, split at the joint to separate legs
1 tablespoon butter
One 8-ounce package cremini or white mushrooms, halved
1 bunch scallions, white and green parts thinly sliced separately
1 cup chicken broth
1/2 cup plain whole milk yogurt
Cooked rice, for serving

Directions

In a large bowl, combine the flour, paprika and 2 pinches each salt and pepper. Coat the chicken pieces with the seasoned flour, shaking off the excess.
In a large, deep skillet, melt the butter over medium heat. Add the chicken to the pan, skin side down. Cook, turning occasionally with tongs, until the skin is golden, 6 to 8 minutes. Transfer to a plate.
Add the mushrooms and scallion whites to the skillet and cook, stirring often, until tender, 3 to 4 minutes.
Stir in the chicken broth, scraping up the browned bits from the bottom of the pan, and bring to a boil. Return the chicken pieces to the skillet, cover and simmer over medium-low heat until the juices run clear, 20 to 25 minutes.
Stir the yogurt and scallion greens into the pan sauce; season with salt, pepper and paprika. Stir to coat the chicken with the sauce.
To serve, mound some rice on each of 4 plates and top with the chicken.

Serves 4.

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Come Party With Me: Bold Flavorful Thanksgiving - Menu

partysugar — Tue, 10 Nov 2009 07:50:48 -0800

Are you sick of the same old, boring Thanksgiving recipes? Then this year, why not shake things up and serve a menu that is bold, flavorful, and eye-catching? Start with fried polenta bites with spicy chorizo. The focal point is a vibrantly colored turkey coated in adobo and red-chile gravy. On the side: cornbread stuffing, chile scalloped sweet potatoes, cranberry citrus compote, and olive oil mashed potatoes with manchego cheese.

While the traditional elements are there, each of these recipes has a slight twist making them oh-so-modern. Use all to host a memorable meal or incorporate one or two into your menu. The recipes, after the jump.

Come Party With Me: Potluck Thanksgiving - Desserts

partysugar — Wed, 04 Nov 2009 12:50:13 -0800

If you've volunteered (or been assigned) to bring a dessert to a Thanksgiving potluck, don't run to the nearest bakery. You can bake a delicious homemade treat that will impress your friends and family! Start by selecting an unexpected dessert like caramel-walnut pie. It's similar to classic pecan pie, but is made with walnuts instead. Next give yourself plenty of time to make the pie and if necessary, experiment with the recipe. Although the resulting pie, with its rich Fall flavors, is scrumptious, the technique to put it together is wildly simple.

The dough is store bought and the filling requires nothing more than a whisk, measuring cups, and a bowl. To give this easy, yet divine Thanksgiving dessert a try, keep reading.

Electric Pink Pasta Is Oh-So-Scrumptious

partysugar — Thu, 29 Oct 2009 09:00:38 -0700

All month long, we've bombarded you with decadent macaroni and cheese recipes. While mac and cheese is delicious and comforting, with an excess of milk and cheese, it's not the healthiest pasta. That's why I thought it was time I share a light and fresh pasta like this rigatoni with ricotta and roasted beets.Don't be alarmed by the vibrant color, the beets stain the pasta pink. It may look unfamiliar, but it tastes earthy and thanks to the ricotta, slightly creamy. Roasted red onions and tons of spinach make this pasta hearty enough to serve as a main course. The alarming yet fun color would please the palate of children, especially around Halloween. To check out the recipe, read more.

Rigatoni With Ricotta and Roasted Beets
From Every Day With Rachael Ray

Ingredients

4 beets (about 3/4 pound), peeled and cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil
Salt and pepper
1/2 red onion, thinly sliced
1 pound rigatoni pasta
5 cups baby spinach (about 8 ounces)
1 cup ricotta cheese
Grated peel from 1 lemon, plus 3 tablespoons lemon juice

Directions

Preheat the oven to 450°.
On a foil-lined baking sheet, toss the beets with 1 tablespoon olive oil; season with salt and pepper. Wrap tightly with foil and roast for 15 minutes.
Unwrap, then arrange the beets in a single layer.
In a small bowl, toss the onion with 1 tablespoon olive oil and season with salt and pepper; arrange on the baking sheet. Roast, tossing halfway through, until tender, 8 to 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente.
Drain, reserving 1/2 cup pasta cooking water. Return the pasta to the pot and toss with the spinach.
In a bowl, whisk the ricotta, reserved pasta water, lemon peel, lemon juice and the remaining 1 tablespoon olive oil. Add to the pasta along with the vegetables. Season with salt and pepper; toss.

Serves 4.

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Fast & Easy Dinner: Roasted Garlic White Pizza

partysugar — Fri, 23 Oct 2009 08:00:16 -0700

After a long week, there's nothing like heading home to a delicious dinner and a glass of good wine. When I'm stressed out, I find cooking relaxing - especially if I'm making something like a roasted garlic white pizza.

Instead of a classic tomato sauce, this pizza is slathered with a paste made from roasted garlic. It's then topped with spinach, bacon, ricotta, and mozzarella. Talk about a scrumptious pie! To kick-start your weekend with this dish, get the recipe and read more.

Roasted Garlic-and-Spinach White Pizza
From Everyday With Rachael Ray

Ingredients

12 cloves garlic, unpeeled
4 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
12 ounces refrigerated pizza dough
2 slices bacon, cut into 1-inch pieces
One 10-ounce package frozen spinach, thawed and squeezed dry
Salt and pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese

Directions

Preheat the oven to 325°.
Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly.
Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.
Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella.
Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Serves 4.

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Come Party With Me: Pumpkin Carving - Menu

partysugar — Tue, 13 Oct 2009 07:50:19 -0700

From 2003 to 2006, every October I hosted an annual pumpkin carving party. In 2007, I threw a huge Halloween bash, and last year, I didn't do anything!

Now, I've decided it's time to bring back my beloved pumpkin carving dinner. I supply the pumpkins and a hearty Fall dinner and ask everyone to bring a bottle of wine or a six-pack of beer. Since the party is all about creating interesting pumpkin designs, I like to serve a menu that guests can enjoy at their leisure.

For starters, I'll offer an orange and black cheese ball and spicy sausages wrapped in pizza dough.

A huge pot of vegetarian chili will bubble on the stove, and in between carving pumpkins, guests can grab a bowl and top it with an assortment of items like cilantro, avocado, and sour cream. A side of jalapeño cornbread muffins are ideal for dipping. To look at these recipes, read more.

Cheddar Cheese Ball
From Martha Stewart

Ingredients

1 1/4 pounds extra-sharp cheddar, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry
1 1/4 teaspoons coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Directions

Process all ingredients except poppy seeds in a food processor until smooth.
Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Serves 12 to 15.

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Spicy Sausage in Carrozza
From Michael Chiarello

Ingredients

6 spicy Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
3 (4-ounce) pieces pizza dough, store bought

Directions

In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan.
Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over.
Remove garlic to a bowl. Remove sausage to a plate to cool.
Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
Preheat oven to 375 degrees F.
Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter than the length of sausage, just enough to wrap around sausage with the ends peeking out.
Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down.
Brush with olive oil. Bake until brown all around.
Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

Serves 6.

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Spicy Vegetarian Chili
From Whole Foods

Ingredients

2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoons finely chopped chipotles in adobo 1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained

Directions

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.
Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Serves 6-8.

Nutrition Per serving (about 17oz/495g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g total carbohydrate (13g dietary fiber, 9g sugar), 11g protein.

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Jalapeño Corn Muffins
From Everyday With Rachael Ray

Ingredients

One 8.5-ounce box corn muffin mix
1/2 cup milk
2 cups fresh corn kernels (3 ears)
4 ounces jalapeño jack cheese, shredded (about 1 cup)
1/2 cup chopped fresh basil
Salt and pepper

Directions

Preheat the oven to 350°.
In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper.
Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes; let cool.

Serves 6.

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Fast & Easy Dinner: Spicy Fettuccine With Clams

partysugar — Fri, 09 Oct 2009 09:15:17 -0700

Linguine and clams is one of my all-time favorite meals. I've made countless variations, sometimes with cream, other times with a ton of herbs or bacon. However, I've never made pasta with clams and chorizo! This mouthwatering recipe is simple, but luxurious. It's the perfect meal to start the weekend. The quick sauce is made with sautéed garlic, chorizo, white wine, and diced tomatoes. A generous sprinkling of parsley finishes it off. Be sure to serve with a loaf of crusty bread for mopping up the flavorful sauce. To learn how it's done, read more.

Spicy Fettuccine With Clams
From Everyday With Rachael Ray

Ingredients

3/4 pound fettuccine or linguine pasta
1/4 cup extra-virgin olive oil
Three 5-inch links precooked chorizo (9 ounces total), sliced 1/4 inch thick
6 cloves garlic, thinly sliced
1-1/2 cups dry white wine
3 dozen small clams, such as littleneck, rinsed
1-1/2 cups diced tomatoes with their juice
1/3 cup chopped flat-leaf parsley

Directions

In a large pot of boiling, salted water, cook the pasta until al dente; drain.
Meanwhile, in a large, heavy pot, heat the olive oil over medium heat. Add the chorizo and cook, stirring, for 2 minutes. Add the garlic and cook until golden, 2 to 3 minutes.
Increase the heat to high, add the wine and clams, cover and boil. Stir occasionally and, as the clams open, transfer them to a large bowl.
Add the tomatoes to the pan and boil for 5 minutes.
Lower the heat to low, add the pasta to the sauce and stir to combine. Divide among 4 shallow bowls, add the clams and sprinkle the parsley on top.

Serves 4.

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