Bits Of Dust

Archive for the ‘Recipe Link’ Category

Have you ever made a bacon mat?

I had never heard of it until today, when I read this post at Serious Eats.

I think that making a mat like that would be great, not only when making a BLT, but anytime you want bacon on a sandwich.

I found this recipe today, and since the kids love chicken, and I love fresh Parmesan, I thought it would make a perfect meal. It did.

Ingredients:

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

Preparation:

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Delicious! Check out this recipe and more at the Food Network website.

I was wandering around the FoodNetwork site today and found the recipe for Mario Batali’s Potato Pizza that he prepared on Molto Mario two days ago.

I’m definitely trying this one.

Chef Tom has posted what sounds like an excellent recipe over at Chef Tom Cooks!

It’s Chicken with Red Peppers over Angel Hair. Go check it out.

Ingredients:

1 cup sugar
1 cup white vinegar
1 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 (10 3/4-ounce) can tomato soup
2 pounds carrots, peeled, cooked, and sliced
1 medium onion, sliced into rings
1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

[Source: Food Network]

Tonight, I had Jack In The Box Tacos for dinner. How delicious is that?!?

What? Why no, there are no Jack In The Box restaurants in Georgia. Funny you should ask.

Jack In The Box Tacos are one of my favorite food items ever!

Why? Because they are such a strange little concoction, that’s why. And they are delicious, too!

I found the copycat recipe for the Jack In The Box Taco at The Secret Recipe Blog. I must say, they were very simple to make and quite delicious. I experimented a bit, but couldn’t figure out the best way to make sure the corn tortillas stayed sealed shut during the frying process though. Any ideas?

If you’re like me, you can head on over to The Secret Recipe Blog to grab the recipe, it’s definitely worth it.

Technorati Tags: jack in the box, taco, recipe, link

The recipe of the day is Chocolate cake with mint whipped cream frosting via the Miami Herald.

CHOCOLATE CAKE WITH MINT WHIPPED CREAM FROSTING

Cake Ingredients:

• 1 package (18.25 ounces) devil’s food cake mix with pudding
• 1 cup sour cream
• ¾ cup water
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract

Frosting Ingredients:

• 2 ½ cups chilled heavy whipping cream
• 1/3 cup powdered sugar
• ½ teaspoon peppermint extract; see cook’s notes

Garnish Ingredients:

• 2 cups mixed fresh berries tossed with 1 tablespoon minced fresh mint and 1 tablespoon orange liqueur, such as Grand Marnier, or raspberry liqueur, such as Chambord.

Instructions:

Place rack in center of oven and heat to 350 degrees. Generously grease two 9-inch cake pans with butter or solid vegetable shortening, then dust with flour. Shake out excess flour. Set aside.

Place cake mix, sour cream, water, oil, eggs and vanilla in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 minutes. Divide batter between two pans. Bake 28 to 32 minutes, or until cake springs back when lightly pressed with a finger. Cool 10 minutes in pans set on wire racks. Run dinner knife around edge of cake and invert onto cooling rack. Cool.

Prepare frosting: In large bowl combine whipping cream, powdered sugar and extract. Using electric mixer, beat until stiff peaks form.

Place one cake layer right side up on serving platter. Spread top with frosting. Add second layer, right side up, and frost top and sides of cake.

Place cake in cake saver or cover with dome; refrigerate. Serve with berry mixture on the side. Yield: 16 servings.

Notes: Be cautious when measuring peppermint extract. Too much will make the frosting taste medicinal.

Source: Cake recipe (not the frosting or berry garnish) is from Chocolate From The Cake Mix Doctor by Anne Byrn (Workman, $14.95).

Per serving: 467 calories (72 percent from fat), 37.3 g fat (12.1 g saturated), 95 mg cholesterol, 12 g protein, 20.9 g carbohydrates, 1.2 g fiber, 367 mg sodium.

Yum!

I found a new blog tonight… The Secret Recipe Blog. Three words. Oh. My. Gawd.

Here in Georgia, we don’t have Jack in the Box restaurants. The one thing I love at Jack in the Box is their tacos. Why? Who knows. I love them. I crave them. I haven’t had them in 10 years.

That all changes this week. The Secret Recipe Blog has the recipe for Jack In The Box Tacos. I will be making these before the weekend.

On Friday night I made Herb Braised Artichokes and Prosciutto Wrapped Prawns for dinner.

As usual, the artichokes were a hit. They were delicious as always, and this time, even the kids ate them. This was my first time using Chef John’s recipe and I got quite the compliment from my wife who said, “Wow, these taste just like the ones you made before”. I told you I should have been a chef…

We weren’t too keen on the Prosciutto wrapped prawns. I think it was the orange zest, or maybe the prosciutto itself. Of course, I ate it, but I eat shrimp no matter how they are cooked. The family however didn’t like them too well, so I am going to “adjust” the recipe in the next few weeks, and if it’s a hit, I will post it here. (I am not saying that Chef John’s recipe is not good, my family just didn’t prefer it that way, that’s all).

My wife posted our recipe for perogies over at her blog. Rather than go through the trouble of re-posting it here, why not head over and check it out at her site. Give her some love while you’re there too, she’s wanting comments. (hint)