Monday, February 18, 2008

Monkey Bread

4 cans buttermilk biscuits
3 tsp cinnamon
1 ¾ cup sugar
¾ cup butter
¼ cup brown sugar
¼ cup sweetened condensed milk

Cut each biscuit into fourths. Combine 1 ½ tsp cinnamon and ¾ cup sugar in bag. Add biscuits, shake to coat. Arrange biscuits in greased Bundt pan. Mix butter, brown sugar, condensed milk, 1 cup sugar and 1 ½ tsp cinnamon in saucepan. Bring to a boil. Pour over biscuits. Bake at 350 for 30 minutes. Turn out on plate to cool. Best served warm.

Saturday, February 16, 2008

You Won't Be Single For Long Vodka Cream Pasta

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

Friday, February 8, 2008

Salt & Pepper Shrimp

Less than 30 minutes / Serves 4-6

1 lb frozen peeled & deveined shrimp
3/4 tsp each salt & pepper
1 Tbs olive oil

Heat oven to 450. In a baking sheet, toss the shrimp with the other ingredients and roast in the oven until bright pink and cooked through (about 15 minutes).

Serve over a salad (I like this with both Casear and mixed greens) or pasta. You can also add some garlic to the shrimp before roasting.

Lemon Chicken with Olives

30 mintutes / Serves 4 / recipe from Real Simple

2 Tbs flour
1/2 tsp ground cumin
2 tsp lemon zest, plus 1Tbs lemon juice
1 1/2 lbs chicken cutlets
2 Tbs olive oil
2 shallots, thinly sliced
1 cup pitted green olives (I like the mixed olives)
1/2 cup dry white wine

Mix flour, cumin, zest, salt & pepper on a plate. Pat the chicken dry and dredge in flour mixture. Heat 1 Tbs olive oil in large skillet over med-high heat. Cook the chicken in 2 batches until brown. Transfer to a plate. Wipe out the skillet and return to med heat. Heat the remaining oil and cook shallots until soft. Stir in olives, lemon juice and wine and bring to a boil. Return chicken to pan, reduce heat and cook (covered) about 5 mintues. Divide among plates spooning olives, shallots and sauce over top. Serve with brown rice.