Thursday, January 5, 2012

first 5 recipes in today's email

 "Potted Spanish Chicken"
from the Dec/Jan 2010 EVERY DAY With RACHEL RAY Magazine

1 large dried ancho chile, stemmed and seeded
3 cups chicken broth
2 tablespoons butter
1 cup white rice
1/4 cup olive oil
2 onions, chopped
2 ribs celery, chopped
3 clove garlic, finely chopped
2 bay leaves
1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/8 teaspoon cinnamon
2 to 3 pinches ground cloves
Salt and pepper
1 (28-ounce) can diced OR whole fire-roasted tomatoes
4 small chicken breasts, halved crosswise
4 small chicken drumsticks
1/2 cup chopped fresh parsley

1. In a small saucepan, bring the ancho chili and 1 cup chicken stock to a boil. Lower the heat and simmer until softened, 10 minutes.
2. In a large saucepan, bring the remaining 2 cups stock and the butter to a boil. Stir in the rice, cover and simmer for 18 minutes. Remove from the heat, fluff with a fork.
3. In another large saucepan, heat 2 tablespoons olive oil, 2 turns of the pan over medium heat. Add the onions, celery, garlic, bay leaves, coriander, cumin, cinnamon and cloves; season with salt and pepper. Cook until softened, 7 to 8 minutes. Stir in the tomatoes and heat for 5 minutes. Discard bay leaves and transfer sauce to food processor. Add the soaked ancho chili and its liquid and process until smooth.
4. Meanwhile in a large skillet with lid, heat the remaining 2 tablespoons olive oil, 2 turns of the pan over medium-high heat. Season the chicken with salt and pepper, add to the skillet skin side down, and cook until browned, 7 to 8 minutes. Flip over and add the reserved sauce. Cover and cook the chicken 10 to 12 minutes.
5. Serve the chicken over rice and top with the parsley. Serves 4.
Aloo Gobi

1/4 cup olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin seeds
1 (15 ounce) can diced tomatoes
1 (15 ounce) can coconut milk
2 tablespoons ground coriander
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
3 large Yukon Gold potatoes, peeled and cubed
1 medium head cauliflower, chopped into bite size pieces
1 (15 ounce) can garbanzo beans, drained
2 tablespoons garam masala

Heat oil in a large pot on medium-high heat and add onion. Cook until softened,
about 4 minutes, then stir in garlic and cumin. Continue to cook until onion
begins to brown.
Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper,
cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in
the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low
and cover.
Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on
the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for
an additional 5 minutes.
Cheesy Lasagna
This is kind of a different way to make lasagna. Very good!


  • 1 lb. ground beef
  • 8 oz. tomato sauce
  • 12 oz. cottage cheese
  • 1/4 cup parmesan cheese
  • 1 cup mozzarella cheese
Biscuit Dough:
  • 2 cup flour
  • 1/2 tsp. salt
  • 3 tsp. baking powder
  • 3/4 cup milk
  • 1/3 cup oil


Brown ground beef; drain. Stir in tomato sauce and simmer. Mix biscuit dough ingredients together. Spread into 2 greased 10x15 inch pans. Spread cottage cheese over dough. Spoon on meat and Parmesan cheese. Bake at 375 degrees F for 25 minutes. Sprinkle with Mozzarella cheese and bake an additional 5 minutes. Let stand about 5 minutes before serving.
Servings: 12
Prep Time: 20-30 Minutes
Cooking Time: 30 Minutes
 Deluxe Chicken Enchiladas

2 whole chicken breasts
1/2 small onion
1 bay leaf
8 peppercorns
Salt to taste
1/2 medium onion, chopped
3 Tbsp. grated Parmesan cheese
1 cup shredded Monterey jack cheese
1 can green chilies, 4 oz
1 can tomatillos, 13 oz. OR tomatoes, drained
1/4 cup cilantro leaves
3/4 cup whipping cream
1 egg
1/4 cup vegetable oil
8 corn tortillas
1 cup shredded cheddar or jack cheese

Mix chicken, small onion, bay leaf, peppercorns and salt in large pan. Pour in water to cover. Bring to boil. Reduce heat. Simmer, covered, for 45 minutes or til chicken is tender. Let cool; drain. Discard bay leaf, onion, peppercorns. Save the stock for another use.
Shred chicken, using 2 forks or fingers. Mix the chicken, chopped onion, Parmesan cheese and 1 cup Monterey Jack cheese in a bowl. Season with the salt
Mix the green chilies, tomatillos, cilantro, cream and egg in a blender jar or food processor bowl. Process til smooth.
Preheat oven to 350.
Warm oil in skillet. Add tortillas, using tongs. Cook til soft; drain on paper towels. Put 1/8 of the chicken mixture on each tortillas, pressing mixture to make it compact. Roll tightly and put seam side down in 7 x 12 inch baking dish. Pour chile mixture over filled tortillas. Sprinkle 1 cup cheddar cheese evenly over mixture. Bake for 20 minutes or til heated through and bubbly. Serves 8
Dining by Design

Sunset Chicken

3 to 4 boneless chicken breasts
1 can stewed tomatoes, 14.5 oz
1 Tbsp. chili powder
1 can pinto, black or kidney beans, 15 oz
1 can whole kernel corn, drained, 15 oz
1/4 cup chopped green onions
1 small can diced chilies
Salt and pepper to taste
Monterey jack cheese, shredded, optional
Sliced avocado, optional
Salsa, optional

Mix chicken, tomatoes, and chili powder in medium pan. Cook over medium heat for 30 minutes or til the chicken is cooked through and juices are clear and sauce is slightly reduced
Add beans, corn, green onions and chilies. Season with the salt and pepper. Simmer for 5 to 7 minutes. Serve over rice and top with Monterey jack cheese, avocado and salsa.
Serves 4
Dining by Design


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