Can I Get the Recipe?: Week 3, Voll III, January 28, 2011

This week’s recipes include…

Tangy Lemon Pepper Shrimp with Broccoli

Chicken Cordon Bleu

Moors and Christians

Curried Lamb Kabobs

Turkey Tortellini Soup
Apple Raisin Bran Muffins

Chocolate Orange Brownies

Dinner One: Tangy Lemon Pepper Shrimp with Broccoli

Recipe used with permission from Sea Pak

Prep Time: 2 min/Total Time: 10 minutes. Recipe adjusted to serve 4.

Can I Get the Recipe Tip: If need be, scallops or chunks of any firm white fish make an excellent substitute for the shrimp.

Ingredients:

1 (12 ounce) package SeaPak® Shrimp Scampi - Butter and Garlic, frozen

1/2 pound (225 grams) angel hair pasta, dry

1 package (10 ounce) frozen broccoli or 1 ½ cups fresh steamed broccoli pieces

1 teaspoon lemon pepper

2 tablespoons Dijon mustard

1/2 cup dry white wine

Directions:

Cook pasta according to package directions, until al dente.

Heat large sauté skillet on medium for 1 minute. Add frozen shrimp to pan and sauté 5 minutes.

Defrost broccoli in microwave according to package directions. Drain broccoli and add to skillet with shrimp.

Whisk lemon pepper, Dijon mustard and wine in a small bowl. Pour mixture over shrimp and broccoli. Stir well to incorporate all ingredients. Simmer for additional 3 to 4 minutes (or until shrimp are fully cooked) stirring frequently.

Toss shrimp and broccoli with pasta and serve.

Dinner Two: Chicken Cordon Bleu

Prep Time: 30 min/Total Time: 1 hour 15 minutes. Makes 12 rolls.

Can I Get the Recipe Tip: All though the idea is to make extra chicken cordon bleu rolls and freeze them for future use, you don’t need to make all 12 rolls if you choose not to. Simply cut the recipe in half and serve the same day.

Ingredients:

1 tray (about 6 pounds) boneless, skinless chicken breasts

1 cup all-purpose flour

4 eggs, lightly beaten

2 cups dry bread crumbs

12 slices Swiss Cheese

12 slices deli ham

Wax paper

Plastic Wrap

3 one-gallon freezer bags, labeled

2 teaspoons melted butter per chicken roll for cooking

Directions:

Rinse and trim chicken as desired.

Lay out three shallow dishes. Measure the flour into one, eggs into another and breadcrumbs into the third.

Lay each piece of chicken, smooth side down, between two sheets if wax paper. Using a rolling pin or a meat tenderizer, pound each chicken piece into ½ inch thick. Take one piece of chicken, coat with flour, dip in egg and then coat in breadcrumbs. Set aside. Repeat with remaining chicken pieces. Discard remaining flour, egg and breadcrumbs.

Fold one piece of cheese into a small bundle and place in the middle of one slice of ham. Fold the sides of the ham in, enveloping the cheese. Place a ham/cheese bundle on the narrow end of a breaded chicken piece, roll chicken into a packet, and secure tightly by wrapping with plastic wrap.

Repeat with remaining cheese, ham, and chicken. Divide chicken rolls evenly among the freezer bags.

Seal and freeze.

To cook one entrée:

Remove desired number of chicken rolls from freezer. Discard plastic wrap while chicken is still frozen and place rolls in a greased baking dish. Place int the refrigerator to thaw completely.

Preheat oven to 350 degrees F.

Brush each chicken roll with 2 teaspoons melted butter and bake 45 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 170 degrees F.

Dinner Three: Moors and Christians

Prep Time: 10 min/Total Time: 4 – 10 hours, depending on temperature setting. Serves 8.

Can I Get the Recipe Tip: For convenience, use a bottled roasted red pepper. To roast your own peppers: Preheat oven to 400°F (200°C). Place pepper(s) on a baking sheet and roast, turning two or three times, until the skin on all sides is blackened. (This will take about 25 minutes.) Transfer pepper(s) to a heatproof bowl. Cover with a plate and let stand until cool. Remove and, using a sharp knife, lift skins off. Discard skins and slice according to recipe instructions.

Ingredients:

1 roasted red bell pepper, finely chopped

1 tablespoons vegetable oil

2 onions, finely chopped

4 large cloves garlic, minced

2 teaspoons dried oregano leaves

2 teaspoons cumin seeds, coarsely crushed

1 tomato, peeled, seeded and chopped

1 can (14 to 19 oz/398 to 540 mL) black beans, rinsed and drained, or 1 cup dried black beans, cooked and drained

½ cup vegetable stock

2 cups long grain rice

1 green bell pepper, finely chopped

2 tablespoons freshly squeezed lemon or lime juice

¼ cup finely chopped cilantro

4 green onions, white part only, finely chopped

Directions:

In a skillet, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, oregano and cumin seeds and cook, stirring, for 1 minute. Stir in tomato, beans and stock and bring to a boil. Transfer to slow cooker stoneware.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

When bean mixture is cooked, make rice. In a heavy pot with a tight-fitting lid, combine rice with 4 cups water. Cover, bring to a rapid boil then turn off the heat, leaving the pot on the warm element. Do not lift the lid or move the pot until rice is ready, which will take about 20 minutes.

Meanwhile, add roasted red pepper and green pepper to contents of slow cooker and stir well. Cover and cook on High for 20 to 30 minutes, until green pepper is tender.

Stir cooked rice into slow cooker. Add lemon or lime juice, cilantro and green onions and stir to combine thoroughly. Serve hot as a main course or cold as a salad.

Dinner Four: Curried Lamb Kabobs

Excerpted from Top Chef: The Cookbook

Prep Time: 15 min/Total Time: 30 min. Serves 4.

Can I Get the Recipe Tip: No grill? No problem! These kabobs can also be cooked in your oven under the broiler! Add peppers and red onions if you would like more vegetables and serve with rice for a complete meal.

Ingredients:

2 cups mayonnaise

2 teaspoons honey

1 ⁄4 cup Madras curry powder

1 pound lamb loin, cut into 1-inch cubes

1 Portobello mushroom cap, cut into four1-inch cubes

4 small tomatoes

Olive oil

Salt and freshly ground black pepper

Directions:

Preheat a charcoal grill and set the grate about 8 inches above the coals. (Or alternatively set your oven broiler for High).

In a small bowl, whisk the mayonnaise, honey, and curry powder together and set aside.

In 3 separate small bowls, toss the lamb, mushroom, and tomatoes with oil to coat and season with salt and pepper to taste.

Lightly brush the grate with oil. When the flames have died down and the coals are white, put the mushroom and lamb cubes on the grill and cook for about 5 minutes, turning occasionally, until the mushroom is softened and the lamb is cooked to medium-rare or rare. Place the tomatoes on the grill; cook for 2 to 3 minutes, until blistered and charred.

Thread the mushroom squares, tomatoes, and lamb cubes onto skewers and place the kabobs on 2 serving plates with dollops of curry mayonnaise. Serve immediately.

Dinner Five: Turkey Tortellini Soup

Prep Time: 10 min/Total Time: 30 min. Serves 6.

Can I Get the Recipe Tip: Cheese tortellini is found in the refrigerated section or frozen section of most supermarkets. It makes a great addition to this easy to make soup.

Ingredients:

8 cups turkey or chicken stock or broth

½ cup chopped red bell pepper

2 zucchini, unpeeled, quartered lengthwise and sliced

1 package (9 ounces) uncooked cheese filled tortellini

2 to 3 cups cubed cooked turkey

¼ cup chopped parsley

Salt and freshly ground pepper to taste

Directions:

In a soup pot over high heat, bring stock to a boil. Add vegetables and tortellini. Reduce heat to medium low and simmer, uncovered, until vegetables and tortellini are tender, about 7 minutes.

Add turkey, parsley, salt and pepper and simmer until flavours are blended, 5 to 10 minutes longer.

Snack of the Week: Apple Raisin Bran Muffins

Prep Time: 15 min/Total Time: 45 min. Makes 8 muffins.

Can I Get the Recipe Tip: Bake a double batch, freeze the majority of the muffins, and take them out the amount you need the night before you need them!

Ingredients:

1 ¼ cups bran flakes

2 ½ medium apples

1 1/8 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

¾ cup light brown sugar

1 large egg

1 cup buttermilk

½ cup canola or vegetable oil

¾ cup golden or dark raisins

Directions:

Preheat oven to 350 degrees F. Lightly grease muffin tins or use paper muffin cups.

Put the bran flakes in a small bowl and pour in ½ cup hot water. Mix. The bran will absorb the water and become fluffy.

Peel, core and grate (with the largest side of a box grater) 2 of the apples. Slice and reserve the remaining apple half, skin on, for the topping.

Place all the dry ingredients in a large bowl and whisk until incorporated.

Add the egg, buttermilk, and oil and mix until all the ingredients are combined. Scrape down the sides of the bowl. Add the bran, grated apples and raisins and fold them into the batter.

Use a 1/3 cup measure to scoop the batter into muffin tins.

Top each muffin by pushing a reserved apple slice onto each muffin.

Bake for 12 – 15 minutes, until the muffins are golden brown.

Dessert of the Week: Chocolate Orange Brownies

Prep Time: 15 min/Total Time: 60 minutes. Makes 16 brownies.

Can I Get the Recipe Tip: For a fudgy brownie, cook for 30 minutes. (When you push a cake tester into the mixture, soft batter will stick to it.) For a more cakelike brownie, cook for 35 minutes. (Soft crumbs will stick to the cake tester.)

Ingredients:

2 sticks butter

7 ounces (200 grams) semi-sweet chocolate, chopped

11⁄2 packed cups light brown sugar

zest of 1 large orange

juice of 1⁄2 orange

4 eggs

1 teaspoon pure vanilla extract

large pinch of salt

1 cup all-purpose flour

1⁄4 cup cocoa powder

1 teaspoon baking powder

1⁄2 cup white chocolate chips or chopped white chocolate

Directions:

Preheat the oven to 350ºF (180ºC). Line an 8 in (20 cm) square cake pan with baking parchment, making sure the parchment comes up the sides of the pan.

Put the butter, semi-sweet chocolate, and sugar in a large heat-proof bowl and set it over (but not in) a saucepan of warm water.

Let the butter and chocolate melt, stirring occasionally. Remove bowl from the saucepan and leave to cool. Prepare the orange zest and juice. Then whisk these together with the eggs, vanilla, and salt until combined.

Whisk the egg mixture into the cooled melted chocolate.

Sift the flour, cocoa, and baking powder onto the chocolate mixture and fold it in.

Now add the white chocolate chips and fold these in, too. Pour into the prepared pan and bake for 30 to 35 minutes. Let the brownies cool completely in the pan.

To serve, turn the cool brownies out of the pan and cut into squares.