Rolled Pork with Rhubarb Sauce
Broadcast date 4/02/07 & 2/28/07
1 3 lb boneless rolled pork loin roast
2 T chopped fresh rosemary, divided
2 T chopped fresh thyme, divided
3 cloves garlic, cut into fourths
Olive oil cooking spray
2 c sliced rhubarb, fresh or frozen
1 10oz jar seedless raspberry preserves
2/3 c honey
2 T apple cider vinegar
1/2 t dry mustard
1/4 t ground cloves
Remove string from pork roast; trim fat. Sprinkle half of chopped rosemary and thyme on top half of roast; place other half of roast on top and tie at 2-inch intervals with heavy string.
Place roast in a shallow roasting pan. Cut 12 small slits in roast; insert garlic pieces. Sprinkle with remaining chopped rosemary and thyme and coat with cooking spray.
Bake at 325 for 1 hour.
Combine sliced rhubarb and next 5 ingredients in a saucepan; bring to a boil over medium heat. Reduce heat and simmer 10 minutes. Cool slightly.
Position knife blade in food processor bowl; add rhubarb mixture and pulse 4 times or until smooth. Reserve 2/3 cup mixture. Brush roast with remaining 1/3 cup of mixture.
Bake roast an additional 20 minutes or until meat thermometer inserted into thickest portion registers 160. Let stand 10 minutes. Serve with rhubarb mixture.
About 10 servings.
Inside-Out BLTs
Broadcast date 4/03/07 & 2/07/07
3 slices bacon
1/3 c chopped romaine lettuce
1/3 c coarse soft bread crumbs
2 T grated Parmesan cheese
2 t olive oil
3 medium plum tomatoes
1/8 t freshly-ground black pepper
2 t mayonnaise
Cherry tomatoes, halved (optional)
Preheat oven to 400. In large skillet, cook bacon over medium heat until crisp. Drain on paper towels; chop.
In medium bowl, combine bacon, lettuce, crumbs, cheese and olive oil; mix well. Set aside. Halve plum tomatoes lengthwise. Scoop out insides, leaving 1/4 to 1/2 inch shell. Sprinkle inside each tomato half with pepper. Brush with some of the mayonnaise. Mound bacon mixture in tomatoes; transfer to baking pan.
Roast tomatoes, uncovered, 10-12 minutes or until tomatoes begin to wilt. Serve with cherry tomatoes.
Serves 2.
Pasta with Shrimp and Vegetables
Broadcast date 4/04/07 & 2/08/07
2 lbs broccoli, stems trimmed, cut into small florets
1 red bell pepper, halved lengthwise, thinly sliced crosswise
1 lb spaghetti or linguine
1/4 c olive oil
2 T minced fresh garlic
2 t minced fresh rosemary (or 1 t dried, crumbled)
1 t dried crushed red pepper
1 lb uncooked medium shrimp, peeled, deveined
Cook broccoli florets and bell pepper in large pot of boiling water until vegetables are crisp-tender, about 3 minutes. Transfer to bowl of ice water using slotted spoon and cool. Drain. Return water in pot to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
Add oil, garlic, rosemary and dried red pepper to same pot; stir 10 seconds over medium heat. Add shrimp; sauté until cooked through, about 3 minutes. Return pasta to pot. Add vegetables and reserved cooking liquid; toss to combine. Season with salt and pepper.
Stir-Fry Chicken with Vegetables
Broadcast date 4/05/07 & 2/12/07
(Look for Oriental broth near the canned chicken and beef broth at your grocery store. Or use chicken broth.)
1/4 c ready-to-serve Oriental broth
1 T reduced-sodium soy sauce
1 T cornstarch
1 lb skinned and boned chicken (or turkey) breast meat, cut into 1/2-inch strips
1/3 c ready-to-serve Oriental broth
1/4 c reduced-sodium soy sauce
2 T dry sherry
1 T rice vinegar
1 T dark sesame oil
1 T chili puree with garlic
1 T cornstarch
2 t sugar
4 t canola oil, divided
2 large carrots, scraped and thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, cut into strips
1 T minced fresh ginger
4 green onions, chopped
Combine first 3 ingredients; add chicken, stir to coat. Cover and refrigerate 30 minutes.
Combine 1/3 c broth and next 7 ingredients; set aside.
Remove chicken from marinade, discard remaining marinade.
Heat 2 teaspoons canola oil in a large, non-stick skillet over high heat; add chicken and stir fry 5-minutes until tender. Remove chicken from skillet and set aside.
Heat remaining 2 t canola oil in skillet; add carrot and stir-fry 2-3 minutes. Add green bell pepper and next 4 ingredients; stir-fry 3 minutes.
Stir in broth mixture; bring to a boil. Boil 1 minute or until thickened. Stir in chicken and garnish, if desired, with additional chopped green onions.
Makes two servings.
Stir-Fry Beef Salad
Broadcast date 4/06/07 & 2/14/07
1 lb boneless round steak
2 cloves garlic, minced
3 T minced fresh ginger, divided
2 T reduced-sodium soy sauce, divided
3 cloves garlic, minced
3 T white vinegar
2 T creamy peanut butter
1 T molasses
1/2 t dark sesame oil
1 t canola oil
1/2 c fresh cilantro leaves
8 c mixed salad greens
1 red bell pepper, cut into strips
1/2 c fresh bean sprouts
4 cherry tomatoes, quartered
Trim excess fat from steak; cut steak into thin strips.
Combine 2 cloves garlic, 1 tablespoon ginger and 1 tablespoon soy sauce in a zip-top plastic bag; add steak. Seal and refrigerate at least 1 hour, turning steak occasionally.
Combine remaining 2 tablespoons ginger, 1 tablespoon soy sauce, 3 cloves garlic and next 4 ingredients in electric blender; process until smooth. Set aside.
Remove steak from marinade, discard remaining marinade.
Pour canola oil into large nonstick skillet; place over med-high heat until hot. Add steak and stir-fry 1-2 minutes or until browned.
Combine cilantro and salad greens; divide evenly onto individual plates. Top with steak, bell pepper, bean sprouts, and tomatoes; drizzle with ginger mixture.
Serves 4.
Balsamic Glazed Chicken
Broadcast date 4/09/07 & 2/23/07
2 T unsalted butter, softened
3 garlic cloves, minced
1/2 t minced fresh rosemary
1/4 t each salt and pepper
4 bone-in, skin-on split chicken breasts (about 3 lbs)
1/4 c balsamic vinegar
2 T brown sugar, packed
Adjust bottom oven rack to lowest position (about 13 inches from broiler element or burner) and top rack to the highest position (about 5 inches from the burner) and heat. Line bottom of broiler pan with foil and fit with slotted broiler-pan on top.
Combine butter, garlic, rosemary, 1/4 teaspoon salt and 1/4 teaspoon pepper in bowl. Pat chicken dry with paper towel and, using fingers, carefully loosen skin from meat. Spoon butter mixture under skin of each breast, then work butter evenly under skin. Season with salt and pepper mixture and arrange chicken -- skin side down -- on broiler pan top.
Broil on lower rack until just beginning to brown, 10-15 minutes. Turn chicken skin side up and continue to broil until skin is slightly crisp and chicken registers 160 degrees, 10-15 minutes. Move pan to upper rack and broil until skin is spotty brown and crisp, about 1 minute.
While chicken is cooking, simmer vinegar and sugar in small saucepan set over medium heat until slightly thickened, about 3 minutes. Brush vinegar glaze over cooked chicken and serve. Serves 4.
Baked Four-Cheese Pasta
Broadcast date 4/10/07 & 2/26/07
(Any of the commercially available pre-shredded Italian cheese blends, from 3 to 7 cheeses, can be used here.)
4 slices bacon, chopped fine
1 small onion, chopped fine
2 garlic cloves, minced
3 c low-sodium chicken broth
1 c heavy cream
3/4 lb penne or ziti (about 4 cups)
1/2 t salt
1/2 c grated Parmesan cheese
1 c frozen peas
1 c shredded Italian cheese blend
Adjust oven rack to upper-middle position and heat to 500. Cook bacon, onion and garlic in large non-stick skillet over med-high heat until onion is softened, about 5 minutes. Add broth, cream, pasta and salt; cover and bring to boil. Once boiling, reduce heat to med-low and simmer, stirring frequently until pasta is tender, about 15 minutes.
Off heat, stir in Parmesan cheese and peas; season with salt and pepper. Transfer to 2-quart casserole dish and sprinkle with shredded cheese. Bake until cheese is melted and spotty brown, about 5 minutes. Serves 4.
Stir-Fry Shrimp
Broadcast date 4/11/07 & 2/15/07
1/3 c fresh lime juice
1/3 c dry sherry
3 T hoisin sauce
1 T chili puree with garlic
2 t dark sesame oil
1 T cornstarch
2 lbs unpeeled, medium-sized fresh shrimp
2 t canola oil
4 cloves garlic, minced
2 T minced fresh ginger
3 carrots, scraped and thinly sliced
1 red bell pepper, thinly sliced
1/2 lb fresh snow pea pods
1/4 lb fresh bean sprouts
2 bunches green onions, sliced
3 c hot cooked rice
Combine first 6 ingredients in a small bowl; set aside.
Peel shrimp. De-vein, if desired; set aside.
Pour canola oil into a large non-stick skillet; place over high heat until hot. Add garlic and next 4 ingredients; stir-fry 3 minutes. Add shrimp and bean sprouts, and stir-fry 3 minutes or until shrimp turn pink.
Add green onions and lime juice mixture; bring to a boil. Boil 1 minute or until thickened. Serve immediately over rice.
Serves 4.
Sesame Chicken Fingers with Spicy Peanut Sauce
Broadcast date 4/12/07 & 2/19/07
(Can’t find chicken tenderloins? Make your own by slicing boneless, skinless chicken breasts lengthwise into 3/4-inch strips.)
6 T warm water
1/4 c creamy peanut butter
1/4 c hoisin sauce
1 garlic clove, minced
1 t red pepper flakes
1/4 c chopped fresh cilantro
3/4 c sesame seeds
1-1/2 lbs chicken tenderloins
6 T vegetable oil
Whisk water, peanut butter, hoisin, garlic, pepper flakes and cilantro in bowl. Place sesame seeds in shallow dish. Season chicken with salt and pepper and roll in sesame seeds, pressing to adhere.
Heat 3 tablespoons oil in large nonstick skillet over med-high heat until just smoking. Cook half of chicken until golden brown and cooked through, about 3 minutes per side. Transfer to large plate lined with paper towels, wipe out skillet, and repeat with remaining oil and chicken. Serve with dipping sauce. Serves 4.
Baked Maple and Cinnamon French Toast
Broadcast date 4/13/07 & 2/16/07
6 1-inch slices whole wheat, French bread or other whole wheat bread
4 eggs
2 c low-fat milk
1/2 c pure maple syrup (preferably dark amber)
1-1/2 t vanilla extract
1/2 t ground cinnamon
Preheat oven to 425. Generously butter large baking pan. Arrange bread slices in single layer on pan. Combine eggs, milk 1/2 c syrup, vanilla and cinnamon in medium bowl and beat to blend. Pour over bread. Let soak until all egg mixture is absorbed, turning bread after 10 minutes, about 25 minutes. Bake bread 15 minutes. Turn; bake until golden, about 10 minutes longer.
Syrup
3/4 c pure maple syrup (preferably dark amber)
3/8 t ground cinnamon
Combine ingredients in a heavy, small saucepan. Bring syrup to simmer. Remove from heat. Spoon syrup over and serve immediately.
Sesame Chicken Fingers with Spicy Peanut Sauce
Broadcast date 4/16/07 & 2/19/07
(Can’t find chicken tenderloins? Make your own by slicing boneless, skinless chicken breasts lengthwise into 3/4-inch strips.)
6 T warm water
1/4 c creamy peanut butter
1/4 c hoisin sauce
1 garlic clove, minced
1 t red pepper flakes
1/4 c chopped fresh cilantro
3/4 c sesame seeds
1-1/2 lbs chicken tenderloins
6 T vegetable oil
Whisk water, peanut butter, hoisin, garlic, pepper flakes and cilantro in bowl. Place sesame seeds in shallow dish. Season chicken with salt and pepper and roll in sesame seeds, pressing to adhere.
Heat 3 tablespoons oil in large nonstick skillet over med-high heat until just smoking. Cook half of chicken until golden brown and cooked through, about 3 minutes per side. Transfer to large plate lined with paper towels, wipe out skillet, and repeat with remaining oil and chicken. Serve with dipping sauce. Serves 4.
Baked Spaghetti
Broadcast date 4/17/07 & 2/20/07
2 c canned diced tomatoes
2 c tomato sauce
1 c water
1/2 c diced onion
1/2 c diced bell pepper, any color
2 cloves garlic, chopped
1/4 c chopped fresh parsley leaves
1-1/2 t Italian seasoning
1-1/2 t House seasoning, recipe below
1-1/2 t seasoning salt
1-1/2 t sugar
2 small bay leaves
1-1/2 lbs ground beef (optional)
8 oz uncooked angel hair pasta or spaghetti
1 c grated cheddar
1 c grated Monterey Jack
In a stockpot, combine tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to boil over high heat, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over med-high heat until fully cooked, with no pink color remaining. Drain the fat and then add beef to stockpot. Simmer for another 20 minutes. Cook the pasta according to the package directions. Cover the bottom of a 13x9x2 inch pan with about 1/3 of sauce. Add layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with sauce. Bake in preheated 350 oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven and continue to cook until the cheese is melted and bubbly, about 5 minutes. Cut into squares before serving. Serves 10.
House Seasoning
1 c salt
1/4 c black pepper
1/4 c garlic powder
Mix together and store in airtight container for up to 6 months.
Hot Fudge Pudding Cake
Broadcast date 4/18/07 & 2/21/07
1 c sugar
1/2 c Dutch-processed cocoa powder
1 c all-purpose flour
2 t baking powder
1/4 t salt
1/2 c milk
4 T unsalted butter, melted
1 large egg yolk
2 t vanilla extract
1/2 c semisweet chocolate chips
1 c boiling water
Adjust oven rack to middle position and heat to 350. Spray 8-inch square glass or metal pan with cooking spray. In small bowl, whisk 1/2 c sugar with 1/4 c cocoa.
In large bowl, whisk flour, remaining 1/2 c sugar and remaining 1/4 c cocoa, baking powder and salt.
In medium bowl, whisk milk, butter, egg yolk and vanilla until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (batter will be stiff).
Using rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa mixture evenly over top. Gently pour boiling water over cocoa. Do not stir. (As it bakes, the water will seep to the bottom, creating the pudding.)
Bake until top of cake looks cracked, sauce is bubbling and toothpick inserted into cake comes out with moist crumbs attached, about 25 minutes (do not over bake or sauce will burn). Cool on wire rack for at least 10 minutes. Serve warm with ice cream or whipped cream. Serves 6.
Texas-Sized BBQ Chicken and Cheddar Sandwiches
Broadcast date 4/19/07 & 2/22/07
4 slices bacon, halved
4 boneless, skinless chicken breasts (about 1-1/2 lb)
1 c barbecue sauce, your favorite bottled brand
1 chili from a can of Chipotle Chilies in adobo sauce, minced
1/4 c water
4 large onion rolls, split in half
1-1/2 c shredded cheddar cheese
Adjust oven rack to upper-middle position and heat oven to 400. Fry bacon in large nonstick skillet over med-high heat until crisp, about 4 minutes. Transfer to large plate lined with paper towels and pour off all but 1 tablespoon of fat.
Pat chicken dry with paper towel and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes. Flip chicken and add barbecue sauce, chipotle and water. Cover, reduce heat to medium and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes. Remove chicken from skillet and slice crosswise into 1/4-inch pieces.
Arrange rolls cut side up on baking sheet. Divide chicken among bottom halves of rolls and top with sauce, cheese and bacon. Bake open-faced sandwiches in oven until cheese melts, and rolls are golden brown, about 4 minutes. Top each sandwich with toasted roll top. Serves 4.
Chocolate-Pecan Tart with Caramel Sauce
Broadcast date 4/20/07 & 3/08/07
Tart
2 c pecans
1/4 c packed brown sugar
1/4 t ground cinnamon
2 T unsalted butter, room temperature
1/2 c whipping cream
12 oz bittersweet or semisweet chocolate, chopped
Sauce
1/2 c (1 stick) unsalted butter
1 c plus 3 T sugar
2 c whipping cream
For tart: Preheat oven to 325. Blend first 3 ingredients in processor until nuts are finely ground. Add butter and blend until well combined. Press nut mixture onto bottom and sides of 9”-diameter tart pan with removable bottom. Bake until golden brown, about 20 minutes. Transfer to rack and cool.
Bring whipping cream to simmer in heavy saucepan. Add chocolate and stir until melted and smooth. Pour chocolate mixture into crust. Cover and refrigerate until firm, about 2 hours.
For sauce: Melt butter in heavy medium skillet over med-high heat. Add sugar and cook until deep golden brown, whisking frequently, about 10 minutes (mixture will be grainy). Add cream and boil until sauce is reduced to 2-1/2 cups, whisking occasionally, about 10 minutes. Cool slightly. Remove tart from pan bottom. Cut tart into wedges and transfer to plates. Spoon sauce around tart wedges. Serves 12.
