STARBUCKS
Friday, April 30, 2010
Friday, April 23, 2010
Hoppin' John
Eat this dish every New Year's day, it's supposed to bring you luck. It's also good anytime you need a hearty homey meal!
Ingredients
* 1 1/2 cups dry black-eyed peas
* 1 pound ham hocks
* 1 onion, chopped
* 1/2 teaspoon crushed red pepper flakes
* salt and pepper to taste
* 4 cups water
* 1 1/2 cups long-grain white rice
* 1 cup shredded smoked Cheddar cheese
Directions
1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
2. Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve
Nutritional Information open nutritional information
Amount Per Serving Calories: 888 | Total Fat: 34.5g | Cholesterol: 107mg
Ingredients
* 1 1/2 cups dry black-eyed peas
* 1 pound ham hocks
* 1 onion, chopped
* 1/2 teaspoon crushed red pepper flakes
* salt and pepper to taste
* 4 cups water
* 1 1/2 cups long-grain white rice
* 1 cup shredded smoked Cheddar cheese
Directions
1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
2. Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve
Nutritional Information open nutritional information
Amount Per Serving Calories: 888 | Total Fat: 34.5g | Cholesterol: 107mg
Kalamata Pork Tenderloin with Rosemary
This is a quick and tasty dish that will definitely impress your guests. They'll think you spent all day preparing it! Greek olives and fresh rosemary give it a lot of flavor!”
Ingredients
* 1 pound pork tenderloin medallions
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon olive oil
* 1 tablespoon chopped fresh rosemary
* 1 clove garlic, minced
* 1/2 cup dry red wine
* 1/2 cup chicken stock
* 1/8 cup sliced kalamata olives
* 1 tablespoon minced lemon zest
Directions
1. Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
3. Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
Nutritional Information open nutritional information
Amount Per Serving Calories: 223 | Total Fat: 9g | Cholesterol: 64mg
Ingredients
* 1 pound pork tenderloin medallions
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon olive oil
* 1 tablespoon chopped fresh rosemary
* 1 clove garlic, minced
* 1/2 cup dry red wine
* 1/2 cup chicken stock
* 1/8 cup sliced kalamata olives
* 1 tablespoon minced lemon zest
Directions
1. Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
3. Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
Nutritional Information open nutritional information
Amount Per Serving Calories: 223 | Total Fat: 9g | Cholesterol: 64mg
Buffalo Style Chicken Pizza
Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together!
Ingredients
* 3 skinless, boneless chicken breast halves - cooked and cubed
* 2 tablespoons butter, melted
* 1 (2 ounce) bottle hot sauce
* 1 (8 ounce) bottle blue cheese salad dressing
* 1 (16 inch) prepared pizza crust
* 1 (8 ounce) package shredded mozzarella cheese
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Nutritional Information open nutritional information
Amount Per Serving Calories: 785 | Total Fat: 40.7g | Cholesterol: 83mg
Ingredients
* 3 skinless, boneless chicken breast halves - cooked and cubed
* 2 tablespoons butter, melted
* 1 (2 ounce) bottle hot sauce
* 1 (8 ounce) bottle blue cheese salad dressing
* 1 (16 inch) prepared pizza crust
* 1 (8 ounce) package shredded mozzarella cheese
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Nutritional Information open nutritional information
Amount Per Serving Calories: 785 | Total Fat: 40.7g | Cholesterol: 83mg
Chicken Tagine
"This Moroccan slow cooker dish is the perfect blend of sweetness and spice."
Apricots, ginger, cinnamon, and cumin give this slow-cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.”
Ingredients
* 2 tablespoons olive oil
* 8 skinless, boneless chicken thighs, cut into 1-inch pieces
* 1 eggplant, cut into 1 inch cubes
* 2 large onions, thinly sliced
* 4 large carrots, thinly sliced
* 1/2 cup dried cranberries
* 1/2 cup chopped dried apricots
* 2 cups chicken broth
* 2 tablespoons tomato paste
* 2 tablespoons lemon juice
* 2 tablespoons all-purpose flour
* 2 teaspoons garlic salt
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground ginger
* 1 teaspoon cinnamon
* 3/4 teaspoon ground black pepper
* 1 cup water
* 1 cup couscous
Directions
1. Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
2. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
3. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
4. Cook on High setting for 5 hours, or on Low setting for 8 hours.
5. Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
Nutritional Information open nutritional information
Amount Per Serving Calories: 387 | Total Fat: 15.4g | Cholesterol: 66mg
Apricots, ginger, cinnamon, and cumin give this slow-cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.”
Ingredients
* 2 tablespoons olive oil
* 8 skinless, boneless chicken thighs, cut into 1-inch pieces
* 1 eggplant, cut into 1 inch cubes
* 2 large onions, thinly sliced
* 4 large carrots, thinly sliced
* 1/2 cup dried cranberries
* 1/2 cup chopped dried apricots
* 2 cups chicken broth
* 2 tablespoons tomato paste
* 2 tablespoons lemon juice
* 2 tablespoons all-purpose flour
* 2 teaspoons garlic salt
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground ginger
* 1 teaspoon cinnamon
* 3/4 teaspoon ground black pepper
* 1 cup water
* 1 cup couscous
Directions
1. Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
2. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
3. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
4. Cook on High setting for 5 hours, or on Low setting for 8 hours.
5. Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
Nutritional Information open nutritional information
Amount Per Serving Calories: 387 | Total Fat: 15.4g | Cholesterol: 66mg
White Cheese Chicken Lasagna
Ingredients
* 9 lasagna noodles
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, minced
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 2 cups chicken broth
* 1 1/2 cups milk
* 4 cups shredded mozzarella cheese, divided
* 1 cup grated Parmesan cheese, divided
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 2 cups ricotta cheese
* 2 cups cubed, cooked chicken meat
* 2 (10 ounce) packages frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh parsley
* 1/4 cup grated Parmesan cheese for topping
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.
Nutritional Information open nutritional information
Amount Per Serving Calories: 437 | Total Fat: 24.7g | Cholesterol: 93mg
Thursday, April 22, 2010
Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes
Ingredients
* 1/4 cup olive oil
* 1 pound bratwurst links, cut into 1/2 inch slices
* 2 1/2 pounds chicken pieces
* 1 pinch kosher salt to taste
* 2 pounds potatoes, cut into 1-inch chunks
* 2 tablespoons extra-virgin olive oil
* 2 1/2 tablespoons fresh rosemary leaves, chopped
* 1 teaspoon red wine vinegar
Directions
1. Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
2. Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
3. Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.
Nutritional Information open nutritional information
Amount Per Serving Calories: 627 | Total Fat: 30g | Cholesterol: 166mg
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