Recipes « Chris' Recipes

Spinach Souffle

Written By: Chris - Jan• 19•14

One of the vegetables that Bill loves to eat is Spinach! He likes to eat it raw and he will also eat it cooked. Either way, it is very healthy and is a rich source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, and several vital antioxidants. Whenever I have some on hand, and often when my batch looks like it might be nearing the end of it’s life – I try to use it up rather than tossing it out herunterladen! A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert dragon age kostenlos downloaden vollversion. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” – an apt description of what happens to this combination of custard and egg whites hallelujah noten trompete kostenlos. Even if you’re not a big fan of spinach, I think you’ll like this dish!

Ingredients:

2 Cups fresh Spinach Leafs
3 Tablespoons Butter, divided
3 Tablespoons Flour, divided
2-4 Tablespoons Parmesan Cheese (grated, like Kraft)
1/2 Cup Sweet Onion
2 Cups Skim Milk
4 Eggs, separated
2 teaspoon Cream of Tarter
1/2 teaspoon fresh ground Nutmeg
dash Salt
fresh ground Pepper

Preheat the oven to 375 degrees

Saute your spinach over medium heat in about a teaspoon of the butter and remove from heat

You can use small individual ramekin or souffle dishes, or prepare it in one in a large Pampered Chef stone pie dish Download windows 10 as iso file. Butter the dish of your choice with about a tablespoon of the softened butter and sprinkle coating the dish with the grated Parmesan cheese. If using small ramekin’s, bake them in a shallow water bath Download live video from facebook.

Separate the eggs and combine the egg whites with cream of tarter in your bowl for the electric mixer, beat egg whites with medium high speed in large bowl until firm peaks form. In other small glass dish, beat yolks with a fork until they turn mustard yellow in color and frothy powerpoint foil sdesign for free.

In small sauce pan, melt butter and add flour. Whisk for a minute or so until the flour cooks a bit. Add onion and cook for another two to three minutes stirring constantly

Add milk, spinach and nutmeg, salt & pepper and continue whisking and stirring constantly over heat at a small boil until the milk thickens somewhat empire earth kostenlos downloaden vollversion.

Remove from heat and temper in the egg yolks adobe photoshop elements 10 kostenlos.

Gently fold in one third of the egg whites before gradually folding in the remaining egg white mixture into the cooler bowl

Gently pour into prepared pie dish spreading the mixture evenly. Bake for about 30 to 40 minutes until cooked through and top is lightly browned monster legends herunterladen. The inside will be light and delicious!

Enjoy as a side dish or alone as a breakfast, which is what Bill does with the left overs windows 10 herunterladen microsoft kostenlos! This night we enjoyed it along side of a great salmon dish with roasted brussels sprouts that paired perfectly with a Kennedy Shah Merlot.

Enjoy!
Cheers!
~Chris

Posted in Brunch, Recipes, Side dishes , Pampered Chef stone pie dish, Spinach Souffle | Comments Off

French Green Beans with Artichoke Casserole

Written By: Chris - Jan• 18•14

I love fresh green beans and I pick them up at Costco in two pound packages when they are available. The disadvantage is it is two whole pounds so we need to eat them pretty quickly before they spoil sema herunterladen. Green beans are a tasty low-calorie vegetable loaded with fiber and a wide array of nutrients, such as vitamins A and C. They also provide some calcium, potassium and folate legal filme downloaden bezahlen. They happen to be one of the vegetables Bill really enjoys, so I keep trying to come up with a variety of ways to prepare them. I was rummaging around my pantry and thought they might be nice mixed with artichokes download windows 10 upgrade. I Googled a bit and saw a lot of green bean casserole dishes that were similar to the traditional dish served at many Holiday tables and thought that I could come up with something yutube! I grabbed some ideas and built my recipe from items that I had on hand in my fridge and pantry. It’s good! Give it a try!

Ingredients:

1 lb word pc. French Green Beans, trimmed and cut
1 Onion, chopped
1 Tablespoon Extra Virgin Olive Oil
3 Tablespoons Butter, divided
3 Tablespoons Flour
2 Garlic Cloves, pressed
1/2 Cups Milk, skim
1/2 Cup Half & Half, I used fat free
1 Tablespoon Better Than Bouillon Vegetable
1 14 ounce can Artichoke Hearts, in water, drained and chopped
1 Teaspoon Cayenne Pepper, optional
1-2 Tablespoons Parmesan Cheese, grated
2 Cups Panko Crumbs

Preheat oven to 400 degrees klassische klingeltöne kostenlos downloaden.

Wash the beans and snap or cut off the tough ends windows blickpunkt bilder herunterladen. In a large pot of boiling salted water, cook green beans until tender, about five minutes. Drain, and set aside.

Meanwhile, drain and chop the artichokes Download the sims 4 for free. Saute the onion over medium heat in large skillet in the oil. Once the onions become soft and start to become translucent, add the garlic and cook for another couple of minutes herunterladen. Season lightly with the bouillon and salt & pepper.

Push the onion to the sides and melt half the butter in the center bildbearbeitungsprogramm herunterladen. Add the flour and stir, mixing it into the onions. Cook over medium-low heat for five minutes to remove the raw taste stirring constantly.

Whisk in the milk and cream, stirring constantly over medium heat to avoid any lumps.

Reduce to a simmer and cook until sauce has thickened. Stir in the Cayenne pepper (if desired) and adjust the seasoning with salt & pepper.

Spray a two quart baking dish with nonstick cooking spray and layer it with the green beans. Next, add the chopped artichokes and spread evenly.

Pour over the onion mixture and spread evenly before grating a couple tablespoons of fresh Parmesan cheese. Melt the remaining butter and toss it with the Panko breadcrumbs before putting them on top of the green bean mixture in an even layer.

Bake until crumbs are golden brown and the sauce is bubbling, about 30 minutes.

We enjoyed this casserole along side of a simple Turkey Tenderloin and paired it with a delicious 2005 Pine Ridge Carneros Merlot from Napa Valley!

Enjoy!
Cheers!
~Chris

Posted in Gravy, Recipes, Side dishes, Vegetables , 2005 Pine Ridge Carneros Merlot, french green beans from Costco, French Green beans with Artichoke, French Green Beans with Artichoke Casserole | Comments Off

Chicken Pot Pie

Written By: Chris - Jan• 17•14

I was heading down to visit my friend Jen who’s been ill, fighting cancer. She loves to cook and eat and when she’s feeling up to it, we really enjoy cooking together apple iphone passed download. During the times when she’s unable, I love to cook for her and her family. Understandably her tastes buds change from time to time and recently when she wasn’t able to pin point what she was hungry for wanting something mild, I decided to prepare one of my favorite comfort meals; Chicken Pot Pie magic book. This is a really easy meal and makes enough servings to enjoy as leftovers throughout the week. Though I keep my version pretty simple and cheat a bit by picking up flavorful, handy ingredients including a store bought rotisserie chicken and prepared pie crusts, it still tastes like homemade Download flight simulator games for free! The nice thing about making pot pie is that you can have it as light or heavy as you want and you can choose what vegetables you wish to include in it hp software herunterladen. Give it a try and see if your family enjoys it as much as we did!

Ingredients:

2 Pie crusts, prepared store bought
1 Rotisserie Chicken (about 2 Cups Chicken, cubed)
1 Mixed Vegetables, small package frozen
1 Onion, chopped
2 Tablespoons Olive Oil
2 Cups Potatoes, frozen hashbrowns cubes
(1 package Chicken Gravy, optional)
2 Tablespoons Butter
2 Tablespoons Flour
1-2 Cups Chicken Stock, homemade to make gravy
1 Tablespoon Better than Bullion Chicken, to taste
1/2 Cup Heavy Cream or Half and Half, optional in the gravy
Salt & Pepper, to taste

Preheat the oven to 400 degrees gcc compiler herunterladen. Line a large pie dish with one of the crusts. Press to fit tightly and poke holes with a fork. Bake uncovered for roughly five to seven minutes until pie crust starts to turn light golden brown herunterladen.

Meanwhile, saute the chopped onions in the oil for about five to ten minutes until they start to become soft ebook kostenlos herunterladen. Add the frozen potatoes and par-cook to help heat them before pouring the mixture into the pre-cooked pie crust. In another pan, prepare the Roux (pronounced “roo”), which is a basic thickening agent used primarily for thickening sauces and soups herunterladen. Start by melting the butter in a small pan. When the butter melts, stir in the flour. Use a spoon or a whisk and as you stir flour into the butter, you’ll see that a thick paste is forming soundcloud kostenlos musik downloaden. Cook it for a few minutes, until the raw flour taste is gone but the roux is still a pale yellow. Continue to whisk constantly while you add the stock to add that has been seasoned with bouillon to void lumps minecraft game download. Cooked until thickened.

Next, add the chopped chicken and the frozen vegetables. Poke holes vertically through the vegetables, chicken and potatoes down to the crust with the back of a wooden spoon; but don’t penetrate into the crust.

Pour the gravy into the holes and around the entire pie, but don’t over flow.

Place top crust on and crimp sides. Poke holes for the steam to escape about on the top with a fork.

Bake 40 minutes to an hour or until the top is golden brown and the filling has been cooked through. If the crust edges start to burn, cover with foil. Allow to rest for about ten minutes to set up prior to cutting.

Enjoy!
Cheers!
~Chris

Posted in Chicken, Gravy, Main Dishes, Recipes , Chicken Pot Pie, chicken pot pie with rotisserie chicken | Comments Off

Manila Clams with White Wine Sauce

Written By: Chris - Jan• 16•14

Venerupis philippinarum (Common name is “Manila” Clam) is an edible species of saltwater clams. The shell is elongated, oval, and sculptured with radiating ribs foto's downloaden app. It’s color is commonly grayish, greenish, brownish, yellow or buff with distinct dark or light colored triangular mottled markings that begin at the umbo (beak area of the clam) and disperse outwards background images for free. They are the sweetest and probably the smallest hard-shell clams you will find in the market, making them the favorite of many professional chefs. My friend Pete said you can really only find them there in the Washington area herunterladen. They are not a native of North America, but were accidentally introduced to Washington State in oyster seed shipments from Japan. The animal quickly acclimated to the waters and is now found from British Columbia to northern California elba app downloaden. They are typically sold by the pound; about a dozen, which is a healthy main-course portion for one person. We brought two pounds home from our recent Seattle trip and with some quick cooking instructions from Pete, who’s a great chef – they tasted amazing star stable herbstritt kostenlos downloaden!

Ingredients:

2 lbs herunterladen. Fresh Manila Clams
2/3 Stick of Butter
1 Tablespoon Olive Oil
2/3 Cup Shallots, minced
2 Garlic Cloves, minced fine
2 Tablespoons Thyme, dried
1 Cup White Wine (2006 Cosentino Chardonnay)
1/2 Container Mascarpone Cheese
Fresh Lemon Juice
Toasted French Bread, for soaking up the sauce

We kept the clams on ice in the fridge and ate them within two days of arriving home video van facebook downloaden op ipad. Before cooking, rinse with cool water and place the clams on a clean, dry towel, shuffling through them loosely. Discard any that look abnormal or are open icloud bilder downloaden mac.

Heat oil and about two tablespoons of butter in a pot with deep sides türkische alben kostenlos downloaden. Gently saute shallots and garlic over medium heat until light golden brown, being careful not to burn them.

Place clams in pot and season with salt and pepper flugspiele kostenlos downloaden. Pour in the wine.

When deciding what kind of wine to cook with, I think that your best bet is to use a wine that you would drink. Think of flavoring a recipe with wine in the same light as you would adding a spice. Use fresh, good ingredients. White wines are known to bring an acidic quality with a bit of pucker power and are perfect in cream sauces and for emphasizing seafood. Cosentino is one of our favorites, so of course it made this dish taste delicious!

Cover the pot and bring to boil over medium heat and steam the clams. Allow them enough cooking time to open their shells. If some don’t open in this time, discard them as they probably were already dead. Happily, every one of our clams opened! Pure Food Fish Market has the freshest fish!

Remove clams to platter or large serving bowl. I chose to remove the clams from the shells and placed them aside while I finish the sauce.

Turn the heat to medium, simmering the broth and add additional butter pats, stirring constantly. Stir in the thyme, lemon juice and mascarpone and cook down slightly to thicken. Combine the clams with the broth in a serving bowl for dipping with crusty bread. Serve immediately hot!

Enjoy!
Cheers!
~Chris

Posted in Appetizer, Clams, Main Dishes, Sauces , 2006 Cosentino Chardonnay, Manila Clams with White Wine Sauce, Pure Food Fish Market, Venerupis philippinarum clams | Comments Off

Caprese Style Israeli Couscous

Written By: Chris - Jan• 15•14

Monday “Smut” nights as Bill calls it, with the girls is back on! (The Bachelor Viewing parties). We’ve gotten back into things quickly and are enjoying one another’s great food, drinks and camaraderie neuen tonie herunterladen! Oh how I had missed these gals. Like last year, we’ve all made our picks and threw $10 into the pot. To clarify, below are the rankings of who each of us thinks will “win Juan Pablo’s heart” gom player kostenlos herunterladen! Listed in order of Picks #1 #2 #3
Chris: Kat Andi Clare
Correan: Alli Andi Chelsea
Eileen: Alli Clare Victoria
Jennifer: Clare Andi Nikki
Joe (Kristen’s husband, who is with us via text most nights): Victoria Amy L download the website with underpages. Lauren S. TWO of Joe’s were already eliminated!
Kristen: Alli Clare Andi
Mel: Alli Clare Andi

So for some useless entertainment or recreation, you can learn about these gals in a hilarious blog written by a “Jerk named Drew Hoolhort, who is in no way affiliated with the Bachelor because he is not attractive enough to be on the show” windows live movie maker nederlands downloaden. He asks you to “Please have a sense of humor, it is the Internet” after all. http://www.imnotheretomakefriends.com/episode-1/#.Usx_VXlx61Y

Anyways, many of you know that in addition to making fun of the individuals searching for love on a stupid competition show, we truly enjoy sharing food and beverages android onedrive datei herunterladen! The other night, Bill requested some sort of salad made with Israeli CousCous. We both particularly love the texture of “Pitim”, which is an Israeli toasted pasta shaped like rice or little balls filme downloaden legal. (Outside of Israel, it is known as Israeli couscous) I like to create dishes based on Items that I have on hand, so I came up with a Caprese style salad that was a hit utorrent gratis downloaden windows 10! I find that tomatoes are one of those vegetables (technically a fruit) that almost everyone likes. Perfect as a snack, sliced on or in a salad, diced or sliced onto a pizza or crushed into a sauce – tomatoes are high in water, low in calories, and have some fantastic health benefits gta v for mobile phone. They are an excellent source of vitamin C and vitamin A in the form of beta-carotene. These are powerful antioxidants and they taste amazing mixed with mozzarella, fresh basil and balsamic haus herunterladen sims 4!

Ingredients:

1 8oz daten vom ftp server herunterladen. package Israeli Couscous
1 Tablespoon Better Than Bouillon, Vegetable flavor
3 Tablespoons Olive Oil, garlic infused
2 Tablespoons Basil Pesto
1 Cup Mozzarella, cubed
1 Cup Tomatoes, chopped (I used grape)
1 Cup Flat Leaf Parsley, chopped
1/2 Cup Basil, chopped
1 Cup Spinach, chopped
2 Tablespoons Green Onion, chopped
1 Tablespoon, reduced Balsamic
Salt & Pepper, to taste

I find the couscous at Trader Joe’s. Prepare the couscous according to package directions, but add the vegetable flavoring and set aside to cool. Be sure to toast the pasta!