BEST RECIPES OF 2008
Traditionally, the first memo of the year includes recipes that I liked best or that memo readers commented about during 2008, starting with Hot and Spicy Artichoke Dip from Cheese Hors d'Oeuvres by Hallie Harron; Harvard Common Press, May 2008.
HOT AND SPICY ARTICHOKE DIP
- 1 13.75-ounce can water packed artichoke hearts, drained
- 1 10-ounce can diced tomatoes with green chiles
- 1 8-ounce package cream cheese
- 1/2 cup light mayonnaise
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground pepper to taste
- Hot sauce of your choice to taste
Preheat oven to 350F. Place all ingredients in a blender and pulse until smooth. Spoon mixture into 8x8x2-inch baking dish and bake until bubbly, about 30 minutes. Stir the dip and serve piping hot or it can also be served cold. Dip keeps in the refrigerator for a week. Recipe makes 6 servings.
Source: Used with permission from Harvard Common Press.
Seoul-ful Chicken with an Asian Flavor was the first recipe I tried on my Cuisinart Griddler last spring. Recipe can also be grilled outside.
SEOUL-FUL CHICKEN WITH AN ASIAN FLAVOR
- 8 boneless, skinless thighs
- 1/4 cup soy sauce
- 2 tablespoons dark sesame oil
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon honey
- 1/2 teaspoon freshly ground pepper
- 3 cloves garlic, minced
- Cooking spray
- 1/4 cup thinly sliced scallions
- 4 teaspoons sesame seeds, toasted
To prepare chicken thighs, place each one between 2 sheets of heavy duty plastic wrap; pound to 1/2-inch thickness with small heavy skillet. Combine remaining ingredients except scallions and toasted sesame seeds. Add chicken to marinade in a zip-top plastic bag. Marinate in the refrigerator for an hour, turning occasionally. Spray grill with cooking spray. Remove chicken from marinade and discard marinade. Grill chicken 6 minutes on each side over medium-high heat. Garnish with scallions and sesame seeds. Recipe makes 4 servings.
Source: Adapted from Cooking Light recipe.
Tasters at the Bryan Chief gave Baked Barley with Portabella Mushrooms rave reviews last May.
BAKED BARLEY WITH PORTABELLO MUSHROOMS
- 2 tablespoons butter
- 3 onions, chopped
- 8-ounces sliced button mushrooms
- 8-ounces Portobello mushrooms, sliced
- 1 1/2 cups pearl barley
- 4 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
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Preheat oven to 350F. Melt butter in a Dutch oven over medium heat and add onion. Saute covered over low heat until golden brown, stirring frequently. Add mushrooms and cook until mushrooms are brown. Add barley and toss until coated. Stir in broth, soy sauce, sherry, vinegar, salt and pepper. Bring to a boil; spoon into 3-quart oblong baking dish. Bake covered for 1 hour or until barley is tender. Let stand 10 minutes. Recipe makes 8 servings.
Source: Adapted from recipe in California Mosaic, by the Junior League of Pasadena, Inc., 2008.
Flat iron steak was a new cut of beef for me last year. It's cheaper per pound than flank.
GRILLED MARINATED FLAT IRON STEAK
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoon white vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 cup canola oil
- 1 1/2 pounds flat iron steak
Whisk together until well blended soy sauce, honey, vinegar, ginger, garlic powder and canola oil. Lay steak in a 2-quart oblong glass dish. Pierce both sides of steak with a sharp fork. Pour marinade over steak, then turn to coat other side. Cover and refrigerate overnight. Assuming that you have a 2-burner grill, turn heat to high on one side. Brush the unheated side with cooking spray. Place steak on top, discarding marinade. Cook to desired doneness, turning once (I grilled 20 minutes on one side and 15 minutes on the other for a total of 35 minutes). Recipe makes 6 servings.
Source: Adapted from recipe provided by www.allrecipes.com, the world's favorite recipe site.
Slow cookers are more popular than ever and the newer ones are larger capacity. My 6-quart one was just right for making Slow Cooker Salisbury Steak.
SLOW COOKER SALSBURY STEAK
- 2 pounds lean ground chuck
- 1 1-ounce envelope dry onion soup mix
- 1/2 cup Italian seasoned dry bread crumbs
- 1/4 cup milk
- 1/4 cup al-purpose flour
- 2 tablespoons canola oil
- 2 cans condensed cream of chicken soup
- 1 packet McCormick au jus mix
- 3/4 cup water
In large bowl mix together the ground chuck, onion soup mix, dry bread crumbs and milk. Shape into 8 patties. Heat the oil in a large skillet over medium heat. Dredge patties in flour just to coat and quickly brown on both sides in hot skillet. Arrange browned patties in slow cooker. In medium bowl, mix together the condensed soup, au jus mix and water. Pour over meat patties. Cook on low for 4 1/2 hours. Recipe makes 8 servings.
Source: Recipe provided by www.allrecipes.com, the world's favorite recipe site. |
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