FC: Jennifer & Sean's Cookbook
1: Congratulations Jennifer & Sean! I hope these recipes become some of your new family favorites as you begin your lives together. I'm so happy for you both! Love, Lindsay
2: Home-Style Potato Soup - 1 can (14 ounces) chicken broth - 1 pound potatoes, peeled and cut into fourths (about 3 medium) - 1 1/2 cups milk - 1/4 teaspoon salt - 1/2 teaspoon pepper - 1/2 teaspoon dried thyme leaves - 2 medium green onions, sliced (1/4 cup) - Shredded cheese - Bacon bits 1. Heat broth and potatoes to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer about 15 minutes or until potatoes are tender. Do not drain. Break potatoes into small pieces with potato masher or large fork. (Mixtures should be lumpy.) 2. Stir milk, salt, pepper, thyme and onions into saucepan. Heat over medium heat, stirring occasionally, until hot. Do not let soup boil. 3. Ladle into bowls. Sprinkle with cheese and bacon bits if desired.
3: Slow-Cooker Chicken Tortilla Soup - 1 pound shredded, cooked chicken - 1 (15 ounce) can whole peeled tomatoes, mashed - 1 (10 ounce) can enchilada sauce - 1 medium onion, chopped - 1 (4 ounce) can chopped green chile peppers - 2 cloves garlic, minced - 2 cups water - 1 (14.5 ounce) can chicken broth - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon salt - 1/4 teaspoon black pepper - 1 bay leaf - 1 (10 ounce) package frozen corn - 1 tablespoon chopped cilantro 1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. 2. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
4: Broccoli Cheese Soup - 1 tablespoon butter, melted - 1/2 medium onion, chopped - 1/4 cup melted butter - 1/4 cup flour - 2 cups half-and-half - 2 cups chicken stock or bouillon - 1/2 pound fresh broccoli - 1 cup carrots, julienned - salt and pepper to taste - 1/4 teaspoon nutmeg - 8 ounces grated sharp cheddar 1. Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. 2. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
5: Southwestern Chicken and Rice Soup - 2 (15.75 ounce) cans fat-free, less sodium chicken broth - 1 cup water - 1 cup frozen chopped onion, celery, and pepper seasoning blend - 1/2 cup uncooked long-grain rice - 1/2 teaspoon ground cumin - 1 1/2 cups chopped cooked chicken breast - 1 cup peeled, seeded, and chopped tomato (about 1 large tomato) - 1/2 cup frozen whole kernel corn - 1 (4.5-ounce) can chopped green chilies, undrained - 1/2 cup lime juice - 2 tablespoons chopped fresh cilantro - 1/4 teaspoon salt 1. Bring broth and water to a boil in a large saucepan. Stir in seasoning blend, rice, and cumin. Return to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. 2. Stir in chicken and next 3 ingredients into rice mixture; bring to a boil. Remove mixture from heat; stir in lime juice, cilantro, and salt.
6: MACARONI | Baked Macaroni and Cheese - Salt - 2 cups elbow macaroni - 2 eggs, beaten - 2 cups evaporated milk - 1/2 cup butter, melted - 1/2 teaspoon cayenne pepper - 2-1/2 cups grated sharp cheddar - 1 cup bread crumbs - 1 teaspoon paprika - 1/4 cup grated Parmesan 1. Preheat the oven to 350 degrees F. 2. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside. 3. In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt. 4. Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese. 5. In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.
7: Triple-Cheese Spirals - Salt - 12 ounces spiral-shaped pasta - 3 tablespoons unsalted butter - 1 tablespoon all-purpose flour - 1 teaspoon dry mustard - Pinch of cayenne pepper - 1 12-ounce can evaporated milk - 1/2 cup whole milk - 3/4 shredded yellow sharp cheddar cheese - 3/4 cup sharp Monterey jack cheese - 1/2 cup grated Parmesan cheese - 1/2 cup Panko (Japanese breadcrumbs) - 2 tablespoons chopped fresh parsley, chives, or scallions 1. Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. 2. Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the Parmesan and whisk until melted; keep warm. 3. Combine the Panko, herbs, and/or scallions, 1 tablespoon butter and the remaining Parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss. 4. Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.
8: Curry-Orange Chicken - 2 cups uncooked instant rice - 3/4 pound chicken breast tenders - 2 tablespoons all-purpose flour - Cooking spray - 1 teaspoon vegetable oil - 2 medium sized green bell peppers, cut into strips, or any other stir-fry type vegetable - 1 tablespoon minced garlic - 1/2 cup low-sodium chicken broth - 1/3 cup low-sugar orange marmalade - 1 teaspoon curry powder 1. Cook rice according to package directions, omitting salt and fat. 2. While rice cooks, combine chicken and flour in a zip-top plastic bag. Seal bag, and shake gently to coat chicken. 3. Cost a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pepper strips and garlic; cook, stirring constantly, 1 minute. Add chicken, and cook, stirring constantly, 6 minutes or until chicken is lightly browned. Add broth, marmalade, and curry powder; cook 5 minutes or until chicken is done, sirring often. Serve over rice. | CHICKEN
9: Herbed Chicken Parmesan - 1/3 cup grated fresh Parmesan cheese, divided - 1/4 cup dry breadcrumbs - 1 tablespoon minced fresh parsley - 1/2 teaspoon dried basil - 1 large egg white, slightly beaten - 1 lb chicken breast tenders - 1 tablespoon butter - 1 1/2 cups pasta sauce - 2 tablespoons balsamic vinegar - 1/2 teaspoon black pepper - 1/3 cup shredded provolone cheese 1. Preheat boiler. 2. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, and basil in a shallow dish. Place egg in a shallow dish. 3. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium high heat. Add chicken; cook 3 minutes on each side or until done. Set aside. 4. Combine pasta sauce, vinegar, and pepper in a microwave safe bowl. Cover with plastic wrap. Vent. Microwave sauce mixture at High 2 minutes or until thoroughly heated. 5. Place chicken in a baking dish coated with cooking spray. Pour sauce over the chicken. Sprinkle evenly with the remaining Parmesan and provolone cheese. Broil 2 minutes or until the cheese melts.
10: Pulled BBQ Chicken Sandwiches - 1 tablespoon canola oil - 1 large onion, chopped - 3 cloves garlic, minced - 1 (14-ounce) can low-sodium tomato sauce - 1/4 cup tomato paste - 1/2 cup water - 1/3 cup apple cider vinegar - 5 tablespoons molasses - 1/4 teaspoon ground black pepper - 1/2 teaspoon liquid smoke - 1 whole rotisserie chicken, skin removed, meat shredded into thin strips (about 4 to 4 1/2 cups) - 6 whole-wheat hamburger rolls - 6 large green lettuce leaves 1. Heat the oil in a large sauté pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes. 2. Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
11: Oven Fried Chicken - 1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup) - 2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup) - 2 tablespoons sesame seeds - 3/4 teaspoon cayenne pepper - 1/2 teaspoon garlic powder - 2 egg whites - 1 cup lowfat, plain yogurt - 1 tablespoon Dijon mustard - 1/2 teaspoon salt - Olive oil cooking spray - 4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken) 1. Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil. 2. Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve. 3. In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. 4. One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray. 5. Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.
12: BEEF | Stir-Fried Beef and Broccoli - 1/2 cup cold water - 2 tablespoons cornstarch - 2 tablespoons soy sauce - 1 lb beef boneless sirloin steak - 2 tablespoons vegetable oil - 1/4 teaspoon ground ginger - 1/4 teaspoon garlic powder - 1 bag (1 lb) frozen chopped broccoli, thawed and drained - 1/2 cup orange juice 1. Mix water, cornstarch and soy sauce; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. 2. Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat bottom. Add beef, ginger and garlic powder; stir-fry about 3 minutes or until beef is brown. Add broccoli; stir-fry 2 minutes. 3. Stir in orange juice; heat to boiling. Stir in cornstarch mixture; cook and stir about 1 minute or until thickened. Serve beef mixture with rice. | BEEF
13: Beef Stew - 1 lb beef stew meat, cut into 1/2 inch pieces - 1 medium onion, cut into eighths - 1 package (8 ounces) baby-cut carrots - 1 can (14 1/2 ounces) diced tomatoes, undrained - 1 can (10 1/2 ounces) condensed beef broth - 1 can (8 ounces) tomato sauce - 1/3 cup all-purpose flour - 1 tablespoon Worcestershire sauce - 1 teaspoon salt - 1 teaspoon sugar - 1 teaspoon dried marjoram leaves - 1/4 teaspoon pepper - 1 1/2 lbs new potatoes, cut into fourths - 2 cups sliced mushrooms (about 5 ounces) 1. Heat oven to 325 degrees. 2. Mix all ingredients except potatoes and mushrooms in a oven-proof 4-quart Dutch oven. Cover and bake 2 hours, stirring once. 3. Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes or until beef and vegetables are tender.
14: Individual Meatloaves with Barbecue Sauce - 1 2/3 to 1 3/4 pounds ground sirloin - 1 medium onion, cut into chunks - 2 ribs celery from the heart of the stalk, cut into 2-inch pieces - 1 green bell pepper - 1 large egg plus a splash of milk, beaten - 1 cup plain bread crumbs - 2 tablespoons grill seasoning (recommended: = Montreal Steak Seasoning by McCormick) - 1 cup smoky barbecue sauce - 1/2 cup tomato salsa - 1 tablespoon Worcestershire sauce - Vegetable oil or extra-virgin olive oil 1. Preheat oven to 450 degrees F. 2. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. 3. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. 4. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.
15: Beef Taco Salad For the Meat: - 3/4 pound lean ground beef (90 percent lean or higher) - 2 cloves garlic, minced - 1 (15.5-ounce) can black beans, drained and rinsed - 1 tablespoon chili powder - 1/4 teaspoon cayenne pepper, plus more to taste - 1/3 cup water For the dressing: - 4 medium tomatoes, diced - 2 tablespoons olive oil - 2 tablespoons fresh lime juice - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper For the salad: - 2 hearts romaine lettuce, chopped - 1/2 cup grated Cheddar - 2 ounces baked corn tortilla chips (about 32 chips) 1. To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator. 2. To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. 3. Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.
16: Deep-Dish Spaghetti Pie - 6 ounces Spaghetti - 2 eggs, slightly beaten - 1/4 cup grated Parmesan cheese - 1 pound lean ground beef - 1/4 cup chopped onion - 1 jar (14 ounces) Spaghetti Sauce - 1 can (11 ounces) vacuum-packed whole kernel corn, drained - 1 small green bell pepper, cut into rings - 1 cup shredded mozzarella cheese (4 ounces) 1. Heat oven to 350 degrees. Spray pie plate, 10 x 1 1/2 inches, or square pan, 9 x 9 x 2inches, with cooking spray. 2. Cook spaghetti as directed on package; drain. Rinse with hot water; drain. Mix spaghetti, eggs and Parmesan cheese. Press spaghetti mixture evenly over bottom and up sides of pie plate to form crust' set aside. 3.Cook ground beef and onion in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir spaghetti sauce and corn into beef mixture. Spoon evenly over spaghetti crust. Top with bell pepper; sprinkle with cheese. 4. Back 25 to 30 minutes. Let stand 5 minutes before serving. | PASTA
17: Turkey Bolognese - 1/4 cup extra-virgin olive oil - 1 onion, chopped - 4 garlic cloves, minced - 1 carrot, peeled and finely chopped - 1 celery stalk, finely chopped - 1 pound shredded cooked turkey (preferably dark meat) - 3 cups marinara sauce - 1/4 cup chopped fresh basil leaves - Salt and freshly ground black pepper - 1 pound spaghetti - Freshly grated Parmesan 1. Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the carrot and celery and sauté until the vegetables are tender, about 5 minutes. Add the turkey and sauté 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.) 2. Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.
18: New Potato Salad - 3 pounds small red potatoes - Kosher salt - 1 cup good mayonnaise - 1/4 cup buttermilk, milk, or white wine - 2 tablespoons Dijon mustard - 2 tablespoons whole-grain mustard - 1/2 cup chopped fresh dill - Freshly ground black pepper - 1/2 cup chopped celery - 1/2 cup chopped red onion 1. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. 2. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. 3. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. 4. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. | Potatoes
19: Name | Baked Mashed Potatoes - 1 tablespoon butter - 4 pounds russet potatoes, peeled, cut into 1-inch pieces - 1 cup whole milk - 1/2 cup (1 stick) butter, melted - 1 1/2 cups grated mozzarella - 1 cup freshly grated Parmesan - Salt and freshly ground black pepper - 2 tablespoons plain dry bread crumbs 1. Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside. 2. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill. 3. Bake, uncovered, until the topping is golden brown, about 20 minutes.
20: Desserts | Lemon Squares - 1/4 cup sugar - 3 tablespoons stick margarine or butter, softened - 1 cup all-purpose flour - 3 large eggs - 3/4 cup granulated sugar - 2 teaspoons grated lemon rind - 1/3 cup fresh lemon juice - 3 tablespoons all-purpose flour - 1/2 teaspoon baking powder - 1/8 teaspoon salt - 2 teaspoon powdered sugar 1. Preheat oven to 350 degrees. 2. To prepare crust, beat 1/4 cup granulated sugar and margarine at medium speed of a miser until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350 degrees for 15 minutes; cool on a wire rack. 3. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients, and beat until well-blended. Pour mixture over partially baked crust. Back at 350 degrees for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.
21: Chocolate Cream Pie - 1/2 (15 ounce) package refrigerated pie crusts - 1/2 cup sugar - 1/4 cup cornstarch - 1/4 cup unsweetened cocoa - 1/4 teaspoon salt - 2 cups fat free milk - 1/4 cup egg substitute - 1 tablespoon reduced-calorie stick margarine - 1 teaspoon vanilla extract - 1 (8 ounce) container fat-free whipped topping, thawed - Grated chocolate (optional) 1. Fit pie crust into a 9-inch pie plate, and bake according to package directions. Set aside. 2. Combine sugar, cornstarch, cocoa, and salt in a heavy saucepan; gradually stir in milk. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly. 3. Gradually stir about one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 1 minute. Remove from heat.; stir in margarine and vanilla. Pour mixture into baked pastry shell; cover surface with plastic wrap, and chill at least 3 hours. 4. Spoon whipped topping evenly over filling, and garnish with grated chocolate, if desired.