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Volume 16 Number 67
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.
Encourage your family and friends to join the fun!
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It’s Good Neighbor Recipes Friday!!
Welcome to our Good Neighbor Recipes edition of Recipe du Jour! On Fridays we turn over the recipe presentation to you guys to share and showcase your favorite recipes with the RDJ neighbors. If you have any questions about any of the recipes offered today, please post them at the comments section of the blog site. If you wish to submit your own favorite, guidelines are at the end of this mailing. And don’t forget to forward this mailing to all your friends!
Guidelines for submitting recipes are at the end of this issue.
Table of Contents:
Skillet Lemon Chicken With Mushrooms
Creamed New Potatoes
Quinoa Veggie “Fried Rice”
Fast and Easy Rotisserie Cashew Chicken
Baked Shrimp
Pasta with Bacon and Tomatoes
Nutella Mug Cake
Reese’s Peanut Butter Cup Fudge
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This skillet lemon chicken is a snap to fix and cook, and tastes great with hot buttered noodles or rice. Feel free to use a dry white wine to replace the Marsala wine. Sue
Skillet Lemon Chicken With Mushrooms
4 boneless chicken breast halves, skin removed
1/3 cup flour
1/8 tsp. freshly ground pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika
2 tablespoons olive oil
1 tablespoon butter
salt
4 ounces fresh sliced mushrooms
4 green onions sliced
2 tablespoons dry Marsala wine or a dry Chardonnay
2 tablespoons fresh lemon juice
freshly chopped parsley, for garnish
Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.
In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.
Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.
Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley. Serves 4.
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Creamed New Potatoes
2-1/2 lbs unpeeled small red potatoes, cut into 1 inch slices
1 tsp salt
1 pkg (8oz) cream cheese, cubed
1 cup buttermilk
1 bunch green onions, chopped
1 tsp each dried thyme, dried tarragon
1/4 tsp pepper
3 TBL minced fresh parsley.
Place potatoes in a saucepan and cover with water, add salt. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender.
Meanwhile, in another saucepan, combine the cream cheese and buttermilk. Cook and stir over medium heat until cheese is melted and mixture is smooth. Remove from the heat , add the onions, thyme, tarragon and pepper. Drain potatoes and place in a serving bowl, add cream sauce and toss to coat. Sprinkle with parsley. yield 6 servings
jodie
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Rich’s Note: OMG
Go to Google right now and search for Buttermilk Caramel Syrup (or Sauce). Get the recipe. Print it out. Go buy some buttermilk (because you probably won’t have buttermilk on hand) and make this stuff. Today.
There are at least three slightly different recipes for this syrup (or sauce), but that doesn’t matter. They are so similar there won’t be much difference. Use this syrup/sauce on pancakes, waffles, ice cream, whatever. It’s good. It’s really good. You’ll be tempted to just eat it with a spoon. It’s that good.
I found it on Pinterest, made it, fell in love.
Stop reading this and go to Google right now.
Heck, don’t waste time. Here’s the recipe:
Buttermilk Caramel Syrup
1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter
1 tsp baking soda
1 tsp vanilla
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.
From:
http://www.creationsbykara.com/2011/02/buttermilk-caramel-syrup.html
The other recipes:
http://www.ourbestbites.com/2009/06/buttermilk-caramel-syrup/
http://www.kitchentreaty.com/buttermilk-caramel-sauce/
…
The above column is copyright © 2013 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
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‘Quinoa has so many amazing health benefits with it’s abundance of protein, unsaturated fats and essential vitamins and minerals. It worked well in this “fried rice” dish, melding so beautifully together with all the veggies.’ Like any stir fry, the trick is always having everything ready before beginning and then it moves along quickly. By Damn Delicious! via Wendy
Quinoa Veggie “Fried Rice”
4-6 servings
2 tablespoons olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8 ounces mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
2 green onions, sliced
Sriracha, for serving
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes. Add mushrooms, broccoli and zucchini.
Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add corn, peas, carrots and quinoa.
Cook, stirring constantly, until heated through, about 1-2 minutes. Add ginger and soy sauce, and gently toss to combine.
Cook, stirring constantly, until heated through, about 2 minutes. Stir in green onions and eggs.
Serve immediately, drizzled with Sriracha, if desired.
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I LOVE cooking with rotisserie chickens. They are actually less expensive than a whole raw chicken, and can be used in SO many ways! I’ve come across several recipes that look wonderful and wanted to share them with all of you GNR readers. Enjoy! Jeanie S.
FAST and EASY Rotisserie Cashew Chicken
1/2 Rotisserie Chicken, meat removed from bones and diced
1 TBS Sugar
4 tsp Corn Starch
1/4 Cup Soy Sauce
1 TBS Worcestershire Sauce
1 TBS Oyster Sauce
1 Cup Chicken Stock
1 tsp Sesame Seeds (black and/or white)
1/2 tsp Garlic Flakes
1/2 tsp Sea Salt
Juice of 1 Lemon
1 cup Cashews Whole, unsalted if available
Serve with White Rice and Parsley
In a medium size bowl, combine the sugar, corn starch, soy sauce, Worcestershire sauce, oyster sauce and whisk to form marinade
Add the diced chicken, mix with marinade and allow to sit for 5 minutes.
During that time, in a wok or large saute pan, heat chicken stock to simmer. Add the marinated chicken, including all of the sauce in the bottom of the bowl… Stir to combine and mix with the stock.
Continue heating until the sauce begins to thicken (the corn starch will do that).
Add the lemon juice and cashews. Do not over cook the cashews as you want them hot but still retain a bit of their crunch. Add the Sesame Seeds, Garlic Flakes and Salt. Serve over prepared rice or noodles and ENJOY!
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Attention Shrimp Lovers!! Try this quick way to make fabulous shrimp.
Baked Shrimp
Melt a stick of butter in the pan (an 8×8 glass baking dish). Slice one lemon and layer it on top of the butter. Put down fresh (peeled and deveined) shrimp (enough to layer over lemon), then sprinkle one pack of dried Italian seasoning (such as Good Seasons dried Italian salad dressing mix). Put in the oven and bake at 350F for 15 min. Best Shrimp you will EVER taste:)
Jeanie S.
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Pasta with Bacon and Tomatoes
serves 2-3.
4 slices of bacon
1/2 cup diced onion (about
half an onion)
1 14.5 oz can diced tomatoes (don’t drain them!)
about 2 ounces of cream cheese (two slices off the 8 oz package)
1/2 pound of pasta
Start a big pot of salted water to boil for the pasta.
Cook the bacon until crisp and then lay on paper towels to dry. Pour off most of the bacon grease but leave a spoonful or so to cook the onions in. Cook the onions about 5 minutes, until soft, then pour in the can of tomatoes, juice and all. Crumble the bacon into the tomatoes and onions and stir together. Cook at a simmer, uncovered, about 10 minutes. If it gets too dry, add a spoonful of the pasta water. Stir in the cream cheese until melted.
Start cooking the pasta so it’s done about the time the sauce is done. I used a tri-color pasta but I think this would be prettier with plain pasta. Cook until just al dente. Don’t drain the pasta by dumping it in a colander in your sink. Instead lift the pasta out with a slotted spoon and put it in your skillet with the sauce to finish cooking. Stir it all together and serve.
Sue
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Sorry cannot remember where I found this but it really hits and demolishes one’s craving for sweets when you don’t need the WHOLE dessert … Wendy
Nutella Mug cake
4 tablespoons self-rising flour
4 tablespoons granulated sugar
1 egg
3 tablespoons unsweetened cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil
Combine all ingredients in a large coffee mug.
Whisk well with fork until smooth.
Microwave 1 1/2 – 3 minutes (depending on wattage)
Top with whipped cream and chocolate sauce if you dare!
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Reese’s Peanut Butter Cup Fudge
1 12 oz bag milk or semi-sweet chocolate chips
1 10 oz bag peanut butter chips
2 cans sweetened condensed milk
6 Tablespoons butter (divided)
Reese’s Peanut Butter Cups (20-30 pieces)
Line a greased 8 x 11.5 inch baking dish with plastic wrap.
1st layer: Combine chocolate chips (The milk chocolate doesn’t set up as solid as semi-sweet chocolate), 1 can sweetened condensed milk and 4 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Pour fudge into baking dish. Cool until room temp, place in the refrigerator while you make the peanut butter fudge.
2nd layer: Combine peanut butter chips, 1 can sweetened condensed milk and 2 T butter in a double boiler or metal bowl over simmering water, stir until melted and smooth. Pour onto the milk chocolate fudge layer and press Reese’s Peanut Butter Cups into the fudge. I left a small space between them for a ‘cutting line’. Let cool until room temperature. Refrigerate overnight or until set. Remove from refrigerator and cut into squares (1 peanut butter cup per square) and serve. Keep refrigerated or they will get too soft.
**to remove from baking dish, lift the plastic wrap from the sides and it should come right out.
Jeanie
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Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!
The nutritional analysis given with some recipes is intended as a guide only.
Recipe du Jour is strictly an opt-in service. We do not sell, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.
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Wow, Rich! You really hit the jackpot with this edition. Usually there are one or two recipes that call out to me, but every single one of these recipes are begging me to enter them into my new Key Ingredient account and e reader. As excited as I am to be leaving on a cruise in a few days, I’m disappointed I won’t be able to try any of them before I leave. Come June though, I’ll be trying them all!