YumSugar

Fast & Easy Dinner: Steak With Fennel, Lemon, and Mozzarella

partysugar — Fri, 07 Aug 2009 08:30:11 -0700

If you're sick and tired of the average steak dinner, consider giving this creative recipe a whirl. The preparation is simple and straightforward grilling, but the combination of ingredients - tri-tip, fennel, lemons, and mozzarella - is out of the ordinary and unexpected. Each element serves a purpose: the hearty, charred steak is juicy, the anise-flavored fennel is crunchy, the soft, melted cheese is creamy, and the tangy, caramelized lemon is sour. It makes for an exciting meal that comes together in just 20 minutes. Pour a glass of wine and let the weekend begin! For the recipe please, read more.

Steak With Fennel, Lemon, and Mozzarella
From Real Simple

Ingredients

1 1/2 pounds tri-tip or sirloin steak, cut into 4 pieces
kosher salt and black pepper
1 fennel bulb, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
1 lemon, thinly sliced
1 tablespoon fresh thyme
8 ounces fresh mozzarella, sliced

Directions

Heat grill to medium-high. Season the steak with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare.
Meanwhile, in a bowl, gently toss the fennel, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until just tender, 5 to 6 minutes; transfer back to the bowl.
Grill the lemon slices until slightly charred, 1 to 2 minutes per side. Toss the lemons with the fennel and thyme. Serve with the steak and mozzarella.

Serves 4.

Print recipe with images | without images

Reader Recipe: Berry Lemon Meringue Cake

YumSugar — Mon, 29 Jun 2009 11:30:22 -0700

We are currently fixated on red, white, and blue foods, and this berry lemon meringue cake is absolutely no exception. If you're short on ideas for an Independence Day dessert, this cake would be perfect. After all, what could be more festive (and all American) than super-seasonal berries, moist white cake, and a fluffy meringue topping? When I make this for my friends and family, I'll throw in fresh blueberries for added holiday measure. Get into the Fourth of July spirit when you read more

Blueberries Take Over My Shortcake

YumSugar — Mon, 01 Jun 2009 16:15:54 -0700

Since blueberry season has begun, I couldn't help but go overboard and buy several baskets from my local farmers market. While I enjoyed one basket raw, I used the rest to make these mini blueberry shortcakes with lemon and thyme biscuits.

The moist biscuits are simple to make. The final dish is not too sweet, so the pure flavor of blueberries shines through in each bite. Although the original recipe calls for a larger biscuit, I decided to use a shot glass (instead of a cookie cutter) to make them mini. The shortcakes are delicious with a dollop of heavy cream or scoop of ice cream. To try these bite-sized blueberry shortcakes, read more.

Mini Blueberry Shortcake Biscuits
Adapted from Bon Appétit

Ingredients

Filling
4 cups fresh blueberries (rinsed, drained well)
2/3 cup powdered sugar
2 tablespoons water
Biscuit
3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
2 1/4 cup all purpose flour
1/2 cup packed golden brown sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/3 inch cubes
1 tablespoon raw sugar
Vanilla ice cream or fresh whipping cream

Directions

Make the filling: Combine blueberries, powdered sugar and water in a large saucepan.
Stir over medium heat until berries are slightly softened and syrup coats the spoon about 10 minutes. Transfer to medium glass bowl and let cool to room temperature. Can be made 3 days ahead and stored in the refrigerator. Bring to room temperature before serving.
Make the biscuits: Position rack in the center of the oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat or parchment paper.
Mix buttermilk, lemon peel, and thyme in a small bowl.
Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips until mixture resembles coarse meal.
Add buttermilk mixture and stir with fork just until blended (the dough will be sticky).
Transfer dough to lightly floured work surface. Knead gently just until the dough comes together, 4 to 5 turns. Pat dough out to 3/4 inch thick round. Using a shot glass or 1 1/2 inch diameter cookie cutter dipped in flour, cut out dough rounds.
Transfer dough rounds to prepared baking sheet. Sprinkle rounds with raw sugar. Bake biscuits until golden and tester inserted into center comes out clean about 8-10 minutes. Transfer to rack to cool.
Using a serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on large serving tray. Spoon blueberries and syrup equally over each biscuit. Cover with top of biscuit.
Serve with whipped cream or ice cream.

Makes 30 mini blueberry biscuit shortcakes.

Print recipe with images | without images

View 12 Photos ›

Fast & Easy Dinner: Chimichurri Chicken

partysugar — Fri, 29 May 2009 10:30:00 -0700

Take a trip to the the streets of Buenos Aires with this quick grilled meal. Chimichurri is a wildly popular herb and oil condiment native to South America. Argentinians enjoy the simple sauce on everything from steak to grilled cheese. Here, it tops succulent charred chicken. The dish is finished off with green beans - they provide a snappy crunch - and fresh lemon juice adds a delightful tartness. To tantalize your taste buds with this uncomplicated yet rewarding meal, read more.

Chimichurri Chicken
From Better Homes and Gardens

Ingredients

4 skinless, boneless chicken breast halves
3 Tbsp. cooking oil
12 oz. fresh young green beans
3/4 cup packed Italian parsley
1 Tbsp. cider vinegar
2 cloves garlic, halved
1/4 tsp. crushed red pepper
1 lemon, peel and juice

Directions

Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper.
On charcoal grill, cook chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.
Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain.
In small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth.
Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.

Serves 4.

Print recipe with images | without images

Yummy Links: From Sandra Lee to TV Dinners

partysugar — Tue, 12 May 2009 07:50:59 -0700

Semi homemade be gone: Sandra Lee gets a seasonal fresh-ingredient makeover. - Eat Me Daily
Mustard manufacturer Grey Poupon wants Obama to pardon Dijon lovers. - Grubstreet
Ten food moments from The Office. - Chow
Be inspired: An adorable owl is a fun theme for a baby shower. - Hostess With the Mostess
Thomas Keller's casual Napa Valley eatery, Ad Hoc, is now serving breakfast. - Eater SF
Lemon and basil make a healthy and delicious pasta salad. - Serious Eats
Menus and party plans inspired by your favorite television shows. - The Epi-Log

Source

Lemony Chicken With Couscous Is a Hearty, One Pot Meal

YumSugar — Sat, 14 Mar 2009 08:00:23 -0700

While I love to go all out when hosting dinner parties, I often opt to throw together a casual, one pot meal when close friends come over. This was the case a few weekends ago, when an old friend from high school and I caught up over a meal of chicken, Israeli couscous, and vegetables; the no-fuss dish seemed to set a relaxed tone for the rest of the evening.

Although the recipe was straightforward and basic, I couldn't have been more impressed by the result. The chicken was so tender, it fell apart at the bone, and I loved the fact that the plump couscous was tinged with fragrant lemon peel and saffron. To make this for your friends, read more.

Chicken and Israeli Couscous With Tomato and Lemon
From Martha Stewart Living

Ingredients

1 tbsp extra-virgin olive oil
1 cup Israeli couscous
1 1/2 pounds chicken thighs (4 to 6 thighs)
1/2 medium onion, thinly sliced
4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices
3 garlic cloves, minced (1 tablespoon)
4 strips lemon peel (2 inches each)
Pinch of saffron
1/2 cup dry white wine, such as Sauvignon Blanc
1-1/2 cups homemade or store-bought low-sodium chicken stock
1/2 tsp coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving

Directions

Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.
Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.
Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.
Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.

Serves 4.

Nutritional Information Per Serving: 446 calories, 3g saturated fat, 9g unsaturated fat, 86mg cholesterol, 45g carbohydrate, 342mg sodium, 32g protein, 9g fiber

Print recipe with images | without images

View 11 Photos ›

Fast & Easy Dinner: Shrimp and Scallops en Papillote

partysugar — Tue, 06 Jan 2009 06:45:52 -0800

Surprise your family tonight with this gift-like meal. The seafood and vegetables are cooked en papillote - inside a parchment paper package - until moist and tender. At the table, your loved ones open the packets to discover a delectable and succulent dinner.

Feel free to get creative with the recipe: this healthy cooking technique is ideal for all types of fish, chicken, and vegetables. To learn how it's done, read more.

Shrimp and Scallops en Papillote
From Better Homes and Gardens

Ingredients

2 cups sliced leeks (2 large)
4 large sprigs fresh thyme
1/4 cup Dijon-style mustard
2 tablespoons dry white wine
1/8 teaspoon ground white pepper
12 sea scallops
8 peeled and deveined jumbo shrimp
1 cup julienned carrot (2 medium)
1 cup julienned zucchini or sweet pepper strips (1 small)
4 teaspoons butter, melted
4 slices lemon

Directions

Preheat oven to 450°F. Cut four 12x16-inch sheets of parchment paper. Fold in half; crease fold and unfold.
On half of each sheet of parchment, place 1/2 cup leek and top with a sprig of thyme.
In a bowl stir together mustard, wine, and white pepper. Add scallops and shrimp; toss to coat.
Spoon one-fourth of seafood mixture over leeks. Top with 1/4 cup carrot and 1/4 cup zucchini.
Drizzle with 1 tablespoon butter and top with a lemon slice.
Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about 1/4-inch of the open edges over and crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly. Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don't open. Repeat to make three more packets.
Place packets in a very large baking sheet. Bake in the preheated oven for 10 to 12 minutes or until scallops and shrimp are opaque.
To serve, cut an "X" in the top of the parchment; serve immediately.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Chicken and Lemon-Broccoli Alfredo

partysugar — Tue, 24 Jun 2008 06:45:14 -0700

When a recipe calls for a canned sauce make the sauce your own by adding fresh herbs, savory spices, or grated cheese.

In this dish a refrigerated container of light Alfredo sauce is jazzed up with lemon zest and several grinds of black pepper. Served over seared chicken breasts and sautéed vegetables, it makes for a delicious and crowd pleasing meal. Sound scrumptious? Wait until you check out the recipe: read more.

Chicken and Lemon-Broccoli Alfredo
From Better Homes and Garden magazine

Ingredients

4 small skinless, boneless chicken breast halves
Salt and pepper
8 oz. mushrooms, halved
1 Tbsp. olive or cooking oil
1 lemon
3 cups fresh broccoli florets
1 10-oz. container refrigerated light Alfredo pasta sauce

Directions

Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
Meanwhile, shred 2 teaspoons lemon peel; set aside.
Slice lemon.
Add broccoli and lemon slices to skillet.
Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through.
Serve with chicken. Add lemon peel and pepper.

Serves 4.

Print recipe with images | without images

Yummy Link: Lemon Tarts with Raspberries

YumSugar — Thu, 10 Apr 2008 05:01:33 -0700

Spring is here, and although Easter has passed, it doesn't mean you can't enjoy a festive treat. Besides, if you didn't, you'd miss out on these lemon tarts topped with raspberries. - Cream Puffs in Venice

It's Time to Gobble Up Limited Edition Easter Candy

YumSugar — Tue, 19 Feb 2008 07:29:31 -0800

I was checking out the Easter aisles at my local Target when I noticed a few limited edition candies. While there's a sea of pastel coated chocolates and speckled eggs, the newest trend seems to be citrus flavored chocolates. Cadbury brought back its Orange Creme Egg - first introduced last year - and Hershey's now has both orange and lemon creme flavored kisses. The orange has been available for the last few Easters, but I think this is the first time I've seen the lemon. Both are a bit like a dreamsicle, and neither of them contain chocolate.

Have you seen any limited edition candies in your store? If so, are you planning on buying any of them? What limited edition flavor do you think the candy companies should make?