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Recipes
Tarragon-Cream Chicken and Polenta Pot Pies
By lorik
In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds chicken tenders, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 2 ribs celery with the greens, chopped
- Salt
- Freshly ground pepper
- 3 cups chicken stock, divided
- 1 cup cream, divided
- 1/2 cup quick cooking polenta, plus more, if needed*
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons
- 1 cup frozen peas
- 1 cup Gruyere cheese, grated
Corn-Bread Tamale Pie
By lorik
Preheat the oven to 425 degrees
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1 cup rinsed and drained canned black beans
- 1 cup corn, drained, canned or frozen (thawed if frozen)
- 1 cup tomato sauce
- 1 cup beef or chicken broth
- 1/2 cup diced green bell pepper, optional
- 1 tablespoon chile powder
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 3/4 cup cornmeal
- 1 tablespoon flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1 egg
- 1/3 cup milk
- 1 tablespoon vegetable oil
The Best Easy Chocolate Cake
By lorik
We recommend using one of the test kitchen’s favorite baking chocolates, Callebaut Intense Dark L-60-40NV, or Ghi...
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 cup sugar (7 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/2 cup Dutch-processed cocoa powder (2 ounces)
- 2 ounces bittersweet chocolate, chopped fine (see note)
- 1 cup fresh black coffee, hot
- 2/3 cup mayonnaise
- 1 large egg
- 2 teaspoons vanilla extract
- Confectioners' sugar (for serving; optional)
Pan Seared Flank Steak with Flavored Butters
By lorik
1. Adjust oven rack to middle position and heat oven to 225 degrees
- With Mustard Chive Butter:
- 1 1 (1 1/2- to 1 3/4-pound) flank steak, trimmed
- 2 teaspoons 2 teaspoons kosher salt
- 1 teaspoon 1 teaspoon sugar
- 1/2 teaspoon 1/2 teaspoon pepper
- 3 tablespoons 3 tablespoons unsalted butter, softened
- 3 tablespoons 3 tablespoons chopped fresh chives
- 2 teaspoons 2 teaspoons Dijon mustard
- 1/2 teaspoon 1/2 teaspoon grated lemon zest plus 1 teaspoon juice
- 2 tablespoons 2 tablespoons vegetable oil
- Garlic Anchovy Butter:
- 1 teaspoon 1 teaspoon red wine vinegar
- 1/4 teaspoon 1/4 teaspoon garlic, minced to paste
- 3 tablespoons 3 tablespoons unsalted butter, softened
- 3 tablespoons 3 tablespoons chopped fresh parsley
- 1 1 anchovy fillet, rinsed and minced to paste
- Sriracha Lime Butter:
- 3 tablespoons 3 tablespoons unsalted butter, softened
- 3 tablespoons 3 tablespoons chopped fresh cilantro
- 1 tablespoon 1 tablespoon Sriracha sauce
- 1/2 teaspoon 1/2 teaspoon grated lime zest plus 1 teaspoon juice
- combine butter, 1 tablespoon cilantro, Sriracha, and lime zest and juice in small bowl. Dot cooked steaks with butter and sprinkle with remaining cilantro.
Easy Potato Skewers
By lorik
PRICK potatoes with fork; place in 3-qt
- 2 lb. red potatoes (about 8)
- 1/4 cup water
- 3/4 cup KRAFT Real Mayo Mayonnaise
- 2 Tbsp. GREY POUPON Dijon Mustard
- 1/2 tsp. black pepper
- 2 Tbsp. KRAFT Grated Parmesan Cheese
Garlicky Chicken Thighs With Scallion and Lime
By lorik
Season chicken with salt and pepper on both sides
- 1 1/2 pounds bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper
- 1 tablespoon canola oil
- 1 bunch scallions
- 1 head garlic, unpeeled and halved crosswise
- 2 cloves garlic, peeled and finely grated
- 2 tablespoons fresh lime juice, plus 1 lime
- 1 tablespoon low-sodium soy sauce
Carolina Pulled Pork
By lorik
For sauce: In a medium bowl, combine roasting juices with white wine vinegar and cider vinegar
- Eastern Carolina Sauce:
- 1 cup Dijon mustard
- 2 tablespoons dark brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground pepper
- 1 tablespoon sweet paprika
- 1 tablespoon onion powder
- One 12- to 14-pound bone-in pork shoulder, with skin
- 50 About 50 hardwood charcoal briquettes
- 8 cups small hardwood smoking chips, soaked in water for 30 minutes and drained
- 1 cup reserved roasting juices (from Carolina Pulled Pork)
- 1 cup white wine vinegar
- 1 cup cider vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon sweet smoked paprika
Pecorino Ravioli with Walnuts and Marjoram
By lorik
Preheat the oven to 350°
- 3/4 cup walnuts
- 1/2 pound young pecorino cheese, such as Rossellino, rind removed, cheese grated (1 1/2 cups)
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- 48 wonton wrappers
- 6 tablespoons unsalted butter
- 2 tablespoons marjoram leaves
Baked Cheese Grits
By lorik
Old-fashioned grits are well worth the extra 10 minutes of cooking; instant grits bake up too smooth and have an ov...
- 2 tablespoons unsalted butter plus 1 teaspoon
- 1 small onion, chopped
- 3 cups water
- 1 cup heavy cream
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon table salt
- 1 cup old-fashioned grits plus 2 tablespoons
- 2 cups shredded extra-sharp cheddar cheese
- 3 large eggs, lightly beaten
- Ground black pepper
Thick and Chewy Chocolate Chip Cookies
By lorik
To keep the cookies chewy longer, store them in an airtight container with a slice of sandwich bread
- 2 cups plus 2 tablespoons (10 2/3 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled
- 1 cup packed (7 ounces) light brown sugar
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 large egg plus 1 large yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups (9 ounces) semisweet chocolate chips