Ina Garten’s Meatloaf Recipe

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Ingredients

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don’t mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe.print.html?oc=linkback

Martha Stewart’s Chicken with Feta Cheese

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    • 3/4 cup crumbled feta cheese (about 3 ounces)
    • 1 teaspoon dried oregano
    • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
    • Coarse salt and ground pepper
    • 2 tablespoons olive oil
    • 1/2 cup homemade or low-sodium store-bought chicken stock
    • Juice of 1/2 lemon
    • 2 tablespoons unsalted butter

Directions

  1. In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
  3. Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
  4. To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.
  5. Adapted from : http://www.marthastewart.com/313271/chicken-with-feta-cheese

Chicken Seafood Paella

  • New Year 2015 Dinner 007
    1 teaspoon paprika
  • 1/4 cup extra-virgin olive oil
  • Salt
  • 8 bone-in chicken thighs, with skin
  • 4 6 ounces sole fillets, halved lengthwise
  • 2 large pinches of saffron threads
  • 4 cups vegetable stock, chicken stock or low-sodium broth
  • Freshly ground pepper
  • 1 pound dry chorizo, sliced 1/4 inch thick
  • 8 small squid, bodies sliced crosswise into 1/4-inch rings and tentacles halved
  • 2 medium yellow onions, finely chopped
  • 4 garlic cloves, minced
  • 2 cups arborio or other short-grain rice
  • 1 cup frozen peas
  • 1 pound littleneck clams, scrubbed
  • 1 pound mussels, scrubbed and debearded
  • 1/2 pound lump crabmeat, well-drained and picked over
  • 2 tablespoons chopped flat-leaf parsley
 
 
Directions
1. In a large bowl, mix the paprika, 1 tablespoon of the oil and 1/4 teaspoon of salt. Add the chicken and toss. Cover and refrigerate for at least 3 hours or overnight.
2. Arrange the sole in a single layer in a shallow baking dish. In a bowl, combine 1 tablespoon of the oil with 1 pinch of the saffron. Drizzle the oil over the fish and let stand at room temperature for 30 minutes.
3. In a saucepan, combine the vegetable stock with the remaining pinch of saffron and season with salt and pepper. Bring to a simmer, cover, and keep warm.4. 
In a 14-inch paella pan or cast-iron skillet, heat the remaining 2 tablespoons of oil. Add the chicken and cook over moderately high heat, turning, until browned all over, about 15 minutes; transfer to a platter.
5. Add the chorizo to the pan and cook until lightly browned, about 3 minutes. Transfer the chorizo to the platter with the chicken. Pour off and reserve any excess fat in the pan; leave a thin layer of fat coating the bottom. Add the squid and cook until just white throughout, about 2 minutes. Transfer the squid to the platter with the chicken.
6. Return 2 tablespoons of the reserved fat to the pan. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Transfer the onion mixture to the platter.
7. Return 2 additional tablespoons of the reserved fat to the pan. Stir in the rice and cook over moderately high heat for 2 minutes. Add the chicken, chorizo, squid and onion mixture to the pan along with any accumulated juices. Stir in the peas. Gently pour the warmed stock into the pan. Cover and cook for 10 minutes.
8. Using tongs, nestle the clams and mussels into the rice. Cover and cook for 10 minutes. Arrange the sole fillets and the crabmeat on the rice. Cover and cook for 5 minutes longer, until the sole is cooked through and the rice is tender. Remove the pan from the heat and let the paella stand for 5 minutes. Discard any mussels and clams that have not opened. Sprinkle the paella with the parsley

Barefoot Contessa’s Mocha Chocolate Icebox Cake

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Ingredients

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate’s Bake Shop
Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Adapted from: http://www.foodnetwork.com/recipes/ina-garten/mocha-chocolate-icebox-cake-recipe.html

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