How to chop an onion

Though it seems simple enough, chopping is an important skill. Uniform pieces of onion (or other veggies, meat or chicken, for that matter) not only look impressive but cook evenly. Sharpen your knife before you start--it will cut more easily, making you less likely to hurt yourself. 

1. Trim both ends from a medium onion. Place cut-side down on a cutting board and slice in half. 

2. Remove and discard outer layers. Place on half, rounded side up, on board. Place your palm flat over curve of onion.

3. Holding knife parallel to board, make 1 or 2 slices (lengthwise) into onion.

4. Shape your hand into a claw and make 3 to 4 cuts straight down into the onion, leaving one end slightly attached.

5. Change direction and slice straight down, following curve of onion half. Repeat with remaining half. 

Chicken Biryani

2 Tbsp. vegetable oil
6 bone-in, skinless chicken thighs, about 5 oz each
1 tsp. salt
1/8 tsp. black pepper
1 large onion, chopped
3 cloves garlic, chopped
2 cups white long-grain rice
1 can (14 1/2 oz) reduced-sodium chicken broth
1 Tbsp. garam masala
1/2 tsp. ground ginger
1 package (10 oz) frozen peas and carrots, thawed
1/4 cup cilantro (optional)
1/4 cup cashews, coarsely chopped (optional)

Directions
Heat oil in a large skillet over meduium-high heat. Season chicken with 1/4 tsp of the salt and the black pepper. Cook chicken 4 minutes per side. Remove to a plate.

Add onion to skillet and cook 3 minutes; add garlic and cook 1 minute. Stir in rice, broth, 2 cups water, garam masala, ginger and remaining 3/4 tsp salt. Scrape up any browned bits from bottom of skillet. Return chicken and any accumulated juices to skillet. Simmer on medium-low, covered, for 20 minutes or until all liquid is absorbed. Stir in peas and carrots; cook for an additional 5 minutes

To serve, garnish with cilantro and cashews
Makes 6 servings

Lemon Meringue Bars

2 sticks (16 tablespoons) unsalted butter, softened
1 3/4 cups plus 2 Tbsp. all purpose flour
1/4 cup plus 3 Tbsp. confectioners' sugar
2 Tbsp. plus 1 tsp. freshly grated lemon zest
1/4 tsp. coarse salt
6 large eggs plus 4 large egg whites
2 1/4 cups plus 2 Tbsp. granulated sugar
3/4 cup plus 3 Tbsp. fresh lemon juice (Do NOT use the stuff in the bottle)

Directions
Preheat oven to 350 degrees. Make the crust: Put the butter, flour, confectioners' sugar, 2 tsp. lemon zest and the salt in a bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.

Transfer the mixture to a 9x13-inch rimmed baking sheet. Press the batter evenly into the baking sheet. Chill in the freezer 10 minutes. Bake until golden (20 to 22 minutes). Let cool completely on a wire rack.

Make the filling: Whisk together the whole eggs, 1 3/4 cups granulated sugar, lemon juice and 1 Tbsp. plus 2 tsp. lemon zest. Pour over the crust. Bake until the filling is set (18 to 20 minutes). Let cool completely until on a wire rack. Keep the oven at 350 degrees.

Make the meringue topping: Put the egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.

Using an offset spatula or the back of a spoon, spread the meringue over the filling, swirling to create soft peaks. Bake until the meringue begins to brown (8 to 10 minutes). Let cool completely. Cut into bars. The bars can be refrigerated in an airtight container up to 1 day.
Makes 12 bars

Apple Strudel

1 cup dried bread crumbs

3/4 cup grated, peeled red apple (1 to 2 apples)

1/2 cup golden raisins 

1/4 cup pitted prunes, coarsely chopped

1/4 cup honey

2 Tbsp. Armagnac or other good-quality brandy

1 tsp. ground cinnamon, plus more for sprinkling 

1/2 tsp. coarse salt

5 sheets phyllo dough (at least 11x14 inches), thawed if frozen

1/2 cup (1 stick) unsalted butter, melted

Confectioners' sugar and whipped cream, for serving

Directions

Preheat the oven to 375 degrees with rack in upper third. Gently stir together bread crumbs, apple, raisins, prunes, honey, brandy, cinnamon, and salt in a medium bowl. Set filling aside.

Brush a sheet of phyllo with butter. Top with 2 sheets, and brush with butter; repeat. Spread with filling. Starting at a short end, roll to enclose filling. Transfer, seam side down, to a baking sheet lined with parchment paper. 

Bake until golden brown, about 35 minutes. Transfer to a wire rack; cool 15 minutes. Sprinkle with cinnamon and sugar; serve with whipped cream. 

Serves 4

Meat Temperatures

Meat temperature guidelines recommended by the USDA are designed to protect consumers from the pathogens that cause food-borne diseases. Because these pathogens can cause serious health complications (or even worse in very rare occasions), it is necessary to adhere to them strictly when preparing food for children, pregnant women, the elderly and people with weakened immune systems. When cooking meat for healthy adults, however, many chefs feel comfortable diverging from the USDA guidelines, cooking most cuts-except ground meat-between 5 and 20 degrees lower, which should produce juicier, more flavorful results. Poultry is an exception to the rule of lowering temperatures; the USDA's recently revised recommendation for cooking poultry at 165 degrees is also endorsed by most professional chefs. Ground meat must also be cooked through, to the USDA's guidelines.

To ensure accurate temperatures, you will need to calibrate your thermometer often. To do this, stand the device in ice water or boiling water; if it does not read 32 or 212 degrees, respectively, adjust it. If it cannot be calibrated properly, make sure to note the difference when you cook. Always insert the thermometer into the densest portion of the meat, avoiding bones, as they are hotter than the rest of the cut and may yield a false reading. For whole poultry, turn the bird so its neck cavity faces you, and insert the thermometer through the thigh, near the socket. For all types of meat, remember to allow for resting time. After it's out of the oven, the internal temperature of the meat will continue to rise as must as 5 to 10 degrees, depending on the size of the cut. Finally, remember to let meat stand at room temperature before  serving or carving; this allows all of the juices, which concentrate in the center during cooking, to redistribute. Smaller cuts should rest for 5 minutes; medium 15 to 20, and large cuts, 30 minutes.

Rosemary Chicken and Tomatoes

Tender, slow-simmered chicken at its best.

1 Tbsp. oil
2 lbs. skinless chicken thighs
2/3 cup chicken broth
1/4 cup white wine or chicken broth
2 cloves of garlic, minced
salt and pepper, to taste
6 plum tomatoes, chopped
2 green peppers, cut into strips
1 1/2 cups sliced mushrooms
2 Tbsp. cornstarch
2 Tbsp. cold water
2 tsp. fresh rosemary, snipped
cooked egg noodles or rice

Directions
Heat oil in a skillet over medium heat
Saute chicken until golden, about 5 minutes
Drain
Add broth, wine or broth, garlic, salt and pepper to skillet; bring to a boil
Reduce heat; cover and simmer for about 20 minutes
Add tomatoes, peppers and mushrooms
Simmer covered for 15 minutes until chicken is cooked through
Transfer chicken to a serving dish; cover to keep warm
In a small bowl, combine cornstarch, water and rosemary; stir into vegetable mixture
Cook and stir until thickened and bubbly; cook for an additional 2 minutes
Serve chicken over noodles or rice; spoon sauce over chicken
Serves 5

Pot Roast and Sweet Potatoes

I love sweet potatoes and I'm always looking for new ways to serve them...they have such a good flavor in this recipe.

1 1/2 to 2 lbs. boneless beef chuck roast
2 Tbsp. oil (I prefer canola for beef dishes)
1 onion, thinly sliced
3 sweet potatoes, peeled and quartered
2/3 cup beef broth
3/4 tsp. celery salt
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
2 Tbsp. cold water
1 Tbsp. cornstarch

Directions
In a skillet, brown roast on all sides in hot oil; drain
Place onion and sweet potatoes in a slow cooker; top with roast
Combine broth and seasonings; pour over all
Cover and cook on low setting for 10 to 12 hours, or on high setting for 4 to 5 hours
Place roast on a serving platter, surrounded with vegetables; keep warm
Combine cornstarch and water in a small saucepan; add one cup of juices from slow cooker
Cook and stir over medium heat until thickened and bubbly; continue cooking and stirring an additional 2 minutes
Serve gravy with roast
Serves 4

Homemade Apple Pie Filling

These make a GREAT gift for friends and family! Or, if you like, you can store them for apple pies in the future.

10 cups water
4 1/2 cups sugar
1 cup cornstarch
3 Tbsp. lemon juice
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
2-3 drops yellow food coloring
5 1/2 lbs. apples, cored, peeled and sliced
6 1-quart canning jars and lids, sterilized

Directions
Combine all ingredients except apples in a large saucepan or stock pot
Cook over low heat until thickened, stirring occasionally; set aside
Divide apple slices equally among hot sterilized jars; ladle thickened sauce over top, leaving 1/2 inch head-space
Wipe rims; secure lids and rings
Process in a boiling water bath for 20 minutes; set jars on a towel to cool
Check for seals; attach instructions.
Makes 6 jars

Instructions
Pour one jar filling into an unbaked 9-inch pie crust. Arrange a second unbaked pie crust over the top; crimp crust and cut several vents. Bake at 350 degrees for 30 to 40 minutes.
Serves 8

Chickeny Chicken and Rice

2 large cans of chunked chicken
1 large can of Campbell's cream of chicken soup
4 bags of minute rice
water
2 tsp. garlic salt (more or less to taste)
2 tsp. Italian seasoning

Directions
Add chicken (DO NOT DRAIN) to 10'' skillet
Add garlic salt and Italian seasoning; cook on medium high until almost all of the water is evaporated
Reduce heat to medium-low and add cream of chicken and about 1/8 can of water; Stir thoroughly
In a pot, boil rice according to directions (I use Success brand minute rice)
Once rice is done, drain, fluff with fork and pour rice into the pot
Add chicken mixture and mix together
Serve (will be very hot so be careful of the little mouths you are feeding)
Makes 12 1 cup servings

Apple and Sweet Potato bake

4 cups apples, cored, peeled and sliced
4 cups sweet potatoes, peeled and sliced
2 tsp. onion, minced
3/4 cup apple juice
3/4 cup maple syrup
1/2 cup butter, melted
12 brown and serve pork breakfast sausages

Directions
Layer apples, sweet potatoes and onion in a greased 2 quart casserole dish; set aside
Combine juice, syrup and butter; pour over layered mixture
Cover and bake at 350 degrees for 1 hour
Arrange sausages on top; bake for an additional 15 to 20 minutes, or until sausages are browned.
Serves 6

Caramel French Toast

1 1/2 cups brown sugar, packed

1 cup butter, divided

1/4 cups PLUS 2 tsp light corn syrup

10 thick slices of French bread or Texas Toast

4 eggs, beaten

2 1/2 cups half and half or milk

1 tsp. vanilla extract

1/4 tsp. salt

3 tsp. sugar

1 1/2 tsp. cinnamon

Directions

Combine brown sugar, 3/4 cups butter and corn syrup in medium saucepan. 

Cook over medium high heat, stirring constantly for 5 minutes or until bubbly

Pour mixture into a lightly greased 13''x 9'' baking pan

Arrange bread in pan and set aside

Combine eggs, half and half (or milk), vanilla and salt; stir well

Gradually pour egg mixture over bread

Cover and chill at least 7 to 8 hours

Combine sugar and cinnamon; sprinkle evenly over bread

Melt remaining butter; drizzle over bread

Bake, uncovered, at 350 degrees for 45 to 50 minutes until golden and bubbly

Serve immediately

Makes 10 servings

Alfredo Sauce

1/4 cup butter
1 cup heavy cream
1 clove of garlic, minced
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped FRESH parsley


Directions
Melt butter in a medium saucepan over medium low heat
Add cream and simmer for 5 minutes
Add garlic and cheese and whisk quickly
Stir in parsley and serve with your favorite pasta dish

Chicken Florentine with Farfalle

3-4 boneless, skinless chicken breasts
1 box of Farfalle pasta (aka bow tie pasta)
Extra Virgin Olive Oil
1 bunch fresh spinach (or 1 box of chopped frozen spinach, thawed and all excess water drained)
1-2 cloves of garlic, finely minced
3-5 Tbsp cream cheese
1/2 yellow onion finely chopped (optional)
Black pepper (to taste)
Parmesan cheese (use as desired)
1-2 Tbsp milk
1 jar Bertolli's Alfredo sauce (or you can make your own, I will post the recipe)



Directions
1. Grill chicken, chop and set aside
2. Prepare pasta according to directions
3. In the pan, add a little oil, garlic and onions
4. Add cream cheese (mixture will be thick)
5. Add Alfredo sauce and milk until desired consistency is reached
6. Stir chicken into sauce. Add pepper
7. Mix pasta and sauce
8. Serve hot

Spinach Artichoke dip

1 14 oz. can of Artichoke hearts, drained and sliced
16 oz. package of cream cheese, room temperature
8 oz. Mascarpone cheese, room temperature
2 Tbsp. All purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp. fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp. Fresh flat leaf parsley, chopped
1 Garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6 oz. fresh spinach, chopped
8 slices crusty Italian bread
Extra Virgin Olive Oil


Directions
1. Preheat oven to 325 degrees F.
2. Mix all ingredients in a large bowl, except bread and olive oil.
3. Coat a large non-stick baking pan with spray; fill bottom of pan with mixture. Bake at 325 for about 25 minutes or until bubbling and center is hot.
4. Drizzle both sides of bread with olive oil. Grill bread on both sides.
5. Sprinkle top of heated dip with Parmesan cheese. Serve hot with grilled bread.

Smoky Mountain Cornbread

1 1/2 cups Buttermilk
2 eggs
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 cup cornmeal
1/2 cup flour
1/4 cup melted butter
1 can of corn, drained (optional)


Directions
Beat the first ingredients together. 
Stir in cornmeal and flour. 
Add melted butter and corn nib-lets  
Mix.
 Pour batter int a greased, 8-inch square pan. 
Bake at 425 degrees for 30 minutes or until golden brown.

Cream Cheese Potato soup

4 cups Chicken Broth (any brand but I use Swanson's)
4 cups peeled and cubed potatoes (Russet are the best)
1/4 minced onion (I prefer to buy the onion already minced because I hate the burning from doing it myself)
1/2 tsp. Season Salt
1/4 tsp. white pepper
1/4 tsp. Ground red pepper (optional)
1 (8 oz.) package of cream cheese cut into chunks.


Directions
1. Combine broth, potatoes, onion and spices.
2. Boil on medium heat until potatoes are tender
3. Smash a dew of the potatoes to release their starch for thickening.
4. Reduce to low heat.
5. Add cream cheese.
6. Heat while stirring frequently until cheese is melted.

Black bean and Corn salad

1/3 cup Fresh lime juice
1/2 cup Olive Oil
1 clove of Garlic, minced
1 tsp. Salt
1/8 tsp. Ground Cayenne Pepper
2 (15 oz.) cans Black Beans, drained and rinsed
1 1/2 cups Corn
1 Red Bell pepper, chopped
2 Tomatoes, chopped
6 Green onions, thinly sliced


Directions
1. Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. Cover with lid and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, bell pepper, tomatoes and green onions. Shake lime dressing and pour it all over salad. Stir salad to coat vegetables and beans with dressing then serve.

Quick and easy biscuits

3 c. self-rising flour
4 Tbsp. mayonnaise (I use Duke's because, well, it's the best)
2 C. milk (I use 2% but I'm sure whole would suffice. Don't use skim or fat free...it NEVER comes out good in baking)


Directions
Mix all ingredients with a whisk (to break up the clumps)
Pat out on counter and either use a cookie cutter or the rim of a glass
Bake at 450 degrees F. for 13 minutes or until golden on top
Makes approx 10 biscuits


NOTE: Make sure you have PLENTY of flour so you don't end up with sticky gooey batter. If 3 cups of flour isn't enough, feel free to add more and make sure you powder your counter top and your baking sheet and your dough.

Chicken and Rice soup

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock or broth (we use low sodium)
• 1 cup of water
• 1 cup long grain white rice
• 1 1/2 cups shredded cooked chicken breasts
• Kosher salt and freshly ground black pepper


Directions:
Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.


*Note-for the shredded chicken I used 2 large chicken breasts. I boiled a pot of water on the stove and added in the chicken-which I cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. *

Herbed Garlic Bread

• 6 large garlic cloves, chopped

• 1/4 cup flat-leaf parsley

• 1 tablespoon fresh chopped basil leaves

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup good olive oil
• 1 large baguette
• 
  
  
  
  Directions
  Preheat the oven to 350 degrees F.
  Place the garlic, parsley, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Heat the olive oil in a medium saute pan over medium heat. Add the garlic and parsley mixture and cook for 1 minute, until the garlic is tender but not browned. Remove from the heat and set aside.
  Slice the baguette lengthwise down the center, but not all the way through, and spoon the garlic mixture into the bread. Place the bread on a sheet pan and bake for 8 minutes. Slice diagonally and serve warm.