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Volume 17 Number 68
RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.
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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:
Southern Chicken and Pastry
Burrata w/White Wine and Garlic Sauteed Tomatoes
Garlic Shrimp with Pasta
Tossed Spinach Salad
Crunchy Taco Homemade Hamburger Helper
Easy Chicken and Broccoli Casserole
Chocolate Snowballs
Quick and Easy Coconut Pie
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Southern Chicken and Pastry
5 to 6 lb whole chicken
Water, enough to come up 3/4 of the chicken
2 1/2 tsp salt, divided
3 chicken bouillon cubes
1/2 onion, cut up
2 carrots, cut in half
1 tsp dried parsley
1 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp black pepper
2 c all-purpose flour
(2 tbsp reserved chicken fat)
(1 c reserved broth)
Place the chicken in a crock pot breast side up. Pour in the water. Cover and cook on low for 5 1/2 to 7 hours, until chicken is done and falling off the bone (mine took exactly 6 hours). Traditionally, the chicken is boiled in water on the stove.
When the chicken is done, remove it and allow it to cool in a colander with a bowl under it to catch any drippings. Allow the broth to cool completely.
Put the broth in a container in the fridge to allow the fat to rise. Debone the chicken and cut up the meat. (If you are making this a day ahead, place the cut-up chicken covered in the fridge until ready to use.)
Remove the container of broth from the fridge. Skim the fat, reserve and set aside. Pour the broth through a sieve in a large pot and bring it to a gentle boil over medium heat. Reserve 1 cup of the broth and set it aside for the pastry. Stir in the bouillon cubes, onion, carrots, 1 1/2 tsp of salt, parsley, thyme, garlic powder, onion salt and pepper to the boiling broth. Allow it to cook for 30 minutes while you make the pastry.
Make the pastry. In a large bowl, combine the flour and 2 tbsp of the reserved chicken fat with a fork, until well blended. This will take a couple minutes and the flour will resemble coarse crumbs. Add 3/4 to 1 cup of the reserved chicken broth (3/4 c worked perfectly for me) to the mixture and 1 1/2 tsp of salt. Blend into a ball and knead slightly. Lightly dust your work surface with flour. Roll out the dough into a very thin layer. Cut the dough into 2-inch thick squares. Place the cut pastry on a lightly floured platter. Remove the onion and carrot with a slotted spoon from the broth.
Turn up the heat to high and bring the the chicken broth to a rolling boil. Add the pastry strips to the broth one at a time, being careful to not lose your boil. After all of the pastry strips have been added, cook for approximately 10 minutes, stirring gently to prevent from sticking.
Season the chicken with salt and pepper. Stir in the cut-up chicken and cook for another 5 minutes, or until the chicken is warmed through. Season with salt and pepper, as needed. If a thicker consistency is desired, thicken with some flour. Serve immediately.
Sue
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This makes a decadent and delish appetizer … from In Sock Monkey Slippers via Wendy
Burrata with White Wine and Garlic Sauteed Tomatoes
serves 4-6
1 baguette
1 teaspoon extra virgin olive oil, plus more for drizzling on bread
3 tomatoes, diced
2 cloves garlic, minced
1/4 cup pinot grigio
pinch salt and fresh ground pepper
8 ounces burrata, room temperature
1 tablespoon fresh chopped basil
Burrata, an Italian cheese, can be found at most specialty grocery stores just be sure it’s fresh.
Slice the baguette into 1-inch slices and place on a baking sheet.
Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden.
Flip and toast the other side until lightly golden. Remove from the oven and set aside.
Heat oil in a saute pan over medium heat. Add tomatoes,garlic, wine, salt, and pepper.
Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.
Place the burrata on a plate or large low-rimmed bowl.
Pour sauteed tomatoes over the cheese and garnish with basil.
Serve with toasted baguette slices.
Spoon cheese and sauteed tomatoes over a baguette slice and enjoy.
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Rich’s Note: Just Talkin’ (from 2000)
I used to embarrass my wife whenever we went shopping in department stores. While she was roaming the racks or trying on clothes, I would strike up a conversation with a mannequin or two, usually the ones modeling lingerie. “Don’t I know you from somewhere?” I’d ask and pretend to hear an answer. “Really? I’m sure I’ve seen you somewhere before,” I would insist. “Have you ever been to Philadelphia? Weren’t you waiting for someone by the eagle at Wannamker’s? I’m sure I know you from somewhere. Perhaps you handed out doughnuts for the Red Cross in Phouc Vinh? No? Well, maybe it was in Anniston, Alabama. . .I spent some time there exploring caves when I got back from Vietnam. Not there either? But I’m sure I’ve seen you somewhere. Aren’t you kind of cold wearing just that nightie?” At which point Susan usually dragged me away from that department muttering things I’d best not repeat here.
. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
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I got this recipe from Campbell / Swanson Kitchens — it’s very like Shrimp Scampi, but a great alternative to all that butter. You know … new year, eat healthier. Give this one a try; it’s quick and tasty. D- at the lake
Garlic Shrimp with Pasta
Yield: 4 servings
2 T. cornstarch
1-3/4 c. chicken broth (1 small can)
2 cloves garlic, minced
3 T. chopped fresh parsley or 1 T. dried parsley flakes
2 T. lemon juice
1/8 t. ground red pepper
1 lb. medium shrimp, shelled and deveined
4 c. hot cooked thin spaghetti, cooked without salt
Mix cornstarch, broth, garlic, parsley, lemon juice and red pepper in deep skillet. Heat to a boil. Cook and stir until mixture boils and thickens.
Add shrimp. Cook 4 – 5 minutes or until shrimp are just done — curled and pink. Add drained hot spaghetti and toss to coat with shrimp and sauce. Serve immediately.
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Tossed Spinach Salad
1 -(10 oz) pkg fresh spinach
1 medium size purple onion, thinly sliced
1 cup garlic seasoned croutons
2 hard cooked eggs, chopped
2 TBL grated Parmesan cheese
Dressing
Toss first five ingredients in a large bowl
Serve with dressing
Dressing
1/4 cup lemon olive oil
3 TBL lemon juice
1 TBL red wine vinegar
1 tsp Dijon mustard
1/2 tsp salt
1 tsp pepper
6 oz Canadian bacon, cut into thin strips
Whisk together first six ingredients
add bacon just before serving
pour dressing over spinach salad
jodie
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from Iowa Girl Eats via Wendy
Crunchy Taco Homemade Hamburger Helper
Serves 5
1 lb lean ground beef
1 large shallot, chopped (or 1/2 small onion)
1 recipe homemade taco seasoning* or 1 taco seasoning packet, don’t add water
1/2 cup salsa
1-3/4 cup chicken broth
1 cup long grain white rice (basmati or jasmine rice)
1 cup shredded sharp cheddar cheese
Toppings: crushed tortilla chips, salsa, sliced avocado, chopped green onions
Brown ground beef with shallot in a large skillet over medium-high heat.
Drain then return to the skillet.
Add taco seasoning, salsa, and chicken broth then bring to a boil.
Add rice then place a lid on top and reduce heat to medium-low.
Simmer for 15-20 minutes or until rice is tender then remove from heat and stir in cheddar cheese until melted.
Place lid back on the skillet then let sit for 5 minutes before serving with toppings.
*Homemade Taco Seasoning
(seasons 1lb ground meat)
2-1/2 teaspoons chili powder
3/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon red pepper flakes
1/8 teaspoon dried oregano
1/4 cup water
Mix together seasonings, then add to 1lb hot, cooked and drained ground beef with 1/4 cup water.
Mix well.
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This quick and easy chicken recipe is a snap to prepare and bake. Serve this chicken and broccoli casserole with hot cooked noodles or rice and a tossed salad or fresh sliced tomatoes. Sue
Easy Chicken and Broccoli Casserole
Yield: Serves 4
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/3 cup milk or half-and-half
2 cups cooked chicken, cubed
2 tablespoons melted butter
dash nutmeg
dash black pepper
1 1/2 to 2 cups frozen chopped broccoli, cooked and drained
1/3 cup grated Parmesan cheese
Lightly butter a 1 1/2- to 2-quart baking dish. Heat oven to 375F. In a large bowl combine the cream of mushroom soup, milk, chicken, butter, nutmeg, pepper, and broccoli. Turn the mixture into the prepared baking dish and sprinkle Parmesan cheese over the top. Bake for about 25 minutes, or until hot and bubbly. Serves 4.
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A chocolate chip cookie meets snowball! Q&E from Rosemarie Zub via Wendy.
Chocolate Snowballs
2 c flour
1/2 tsp salt
3/4 c butter
1/2 c sugar
2 tsp vanilla extract
1 egg
1 1/2 c semi-sweet chocolate chips
1 1/2 c confectioners’ sugar
Preheat oven to 350F.
Sift together flour and salt and set aside.
Blend the butter, sugar, and vanilla. Beat in egg. Stir in flour mixture, and chocolate chips.
Shape into balls about an inch in size.
Bake for 15-20 minutes. Cool slightly.
Roll in confectioner’s sugar.
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Quick and Easy Coconut Pie
2 cups milk
3/4 cup sugar
1/2 cup biscuit mix (Bisquick, etc)
4 eggs
1/4 cup (1/2 stick) butter
1 teaspoon vanilla
1 1/2 cups flaked coconut
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes; then sprinkle with coconut. Bake at 350F for 40 minutes. Serve this coconut pie warm or cooled. Store in refrigerator.
Sue
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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.
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Rich Rowand 