3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt to taste
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar,
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish
Directions:
Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf. While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon.Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup. Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup
Lemon Grass Turkey Bites with Sweet & Hot Sauce
This recipe is so good, my boys LOVE these and they are very healthy! The sauce is very good, even though it takes so many ingredients! I do leave the chillies out of the sauce when I make it for my family and I double the turkey bites recipe! I usually serve this with brown rice and steamed pea pods or edemame. This recipe is from The Junior League of Boca Raton cookbook. It is one we made last year as an appetizer for Supper Club.
Turkey Bites
1 pound ground turkey
1 cup fine bread crumbs
3 Tablespoons lemon grass, minced
3 Tablespoons fresh mint, minced
2 Tablespoons fresh basil, minced
2 Tablespoons onion, grated
1 large clove garlic, minced
1 1/2 teaspoon olive oil
1 large egg, beaten
1/2 teaspoon salt
vegetable oil
Combine the turkey, bread crumbs, lemon grass, mint, basil, onion, garlic, olive oil, egg, and salt in a bowl and mix well. Shape into 1 1/4 inch balls. Place on a tray.
Heat 1/2 inch vegetable oil in a large skillet over medium, heat until hot, but not smoking. Add the turkey bites in batches and fry for 3 to 5 minutes or until cooked through and golden brown.
Remove to paper towels and keep warm in a 250 degrees oven while making the sauce.
* I had a hard time finding fresh lemon grass, but I did find a tube of it already minced, in with the fresh herbs at my grocery store.*
Sweet and Hot Sauce
2 Tablespoons sesame oil
1 Tablespoon minced ginger root
1 Tablespoon garlic, minced
6 tablespoons cider vinegar
2 Tablespoons rice wine vinegar
1/4 cup packed brown sugar
1/2 cup dark molasses
1 Tablespoon dry sherry
1/2 cup soy sauce
2 Tablespoons fresh red chilies, minced
2 Tablespoons corn starch
2 1/2 Tablespoons cold water
Heat the sesame oil in a saute pan over medium-high heat until hot but not smoking. Add the ginger and garlic and saute for 2 to 3 minutes or until golden brown.
Add the cider vinegar, rice wine vinegar, brown sugar, and molasses, sherry, soy sauce, and chilies. Bring to a boil and reduce heat. Simmer for 3 minutes stirring frequently.
Whisk the cornstarch into the cold water in a small bowl. Whisk into the simmering sauce and bring to a boil stirring constantly. Simmer for 5 minutes, stirring frequently. Allow to cool for 15 minutes and serve with turkey bites.
Turkey Bites
1 pound ground turkey
1 cup fine bread crumbs
3 Tablespoons lemon grass, minced
3 Tablespoons fresh mint, minced
2 Tablespoons fresh basil, minced
2 Tablespoons onion, grated
1 large clove garlic, minced
1 1/2 teaspoon olive oil
1 large egg, beaten
1/2 teaspoon salt
vegetable oil
Combine the turkey, bread crumbs, lemon grass, mint, basil, onion, garlic, olive oil, egg, and salt in a bowl and mix well. Shape into 1 1/4 inch balls. Place on a tray.
Heat 1/2 inch vegetable oil in a large skillet over medium, heat until hot, but not smoking. Add the turkey bites in batches and fry for 3 to 5 minutes or until cooked through and golden brown.
Remove to paper towels and keep warm in a 250 degrees oven while making the sauce.
* I had a hard time finding fresh lemon grass, but I did find a tube of it already minced, in with the fresh herbs at my grocery store.*
Sweet and Hot Sauce
2 Tablespoons sesame oil
1 Tablespoon minced ginger root
1 Tablespoon garlic, minced
6 tablespoons cider vinegar
2 Tablespoons rice wine vinegar
1/4 cup packed brown sugar
1/2 cup dark molasses
1 Tablespoon dry sherry
1/2 cup soy sauce
2 Tablespoons fresh red chilies, minced
2 Tablespoons corn starch
2 1/2 Tablespoons cold water
Heat the sesame oil in a saute pan over medium-high heat until hot but not smoking. Add the ginger and garlic and saute for 2 to 3 minutes or until golden brown.
Add the cider vinegar, rice wine vinegar, brown sugar, and molasses, sherry, soy sauce, and chilies. Bring to a boil and reduce heat. Simmer for 3 minutes stirring frequently.
Whisk the cornstarch into the cold water in a small bowl. Whisk into the simmering sauce and bring to a boil stirring constantly. Simmer for 5 minutes, stirring frequently. Allow to cool for 15 minutes and serve with turkey bites.
COCONUT CRÈME FRUIT SALAD
Dressing Ingredients:
3/4 cup Sour Cream
1/4 cup orange juice
1 tablespoon honey
1/2 teaspoon vanilla
Fruit Ingredients:
2 cups seedless green grapes
1 cup blueberries
3 peaches, peeled, sliced
1 pint (2 cups) strawberries, hulled, halved
1/4 cup coconut, toasted
Combine all dressing ingredients in small bowl. Beat until smooth with wire whisk; set aside. Toss together fruit in large bowl. Serve dressing over fruit. Sprinkle with toasted coconut.
3/4 cup Sour Cream
1/4 cup orange juice
1 tablespoon honey
1/2 teaspoon vanilla
Fruit Ingredients:
2 cups seedless green grapes
1 cup blueberries
3 peaches, peeled, sliced
1 pint (2 cups) strawberries, hulled, halved
1/4 cup coconut, toasted
Combine all dressing ingredients in small bowl. Beat until smooth with wire whisk; set aside. Toss together fruit in large bowl. Serve dressing over fruit. Sprinkle with toasted coconut.
SPICED BROWN SUGAR SALMON WITH PEACH SALSA
I made this for the first time this summer and while Curt and I LOVED it, the boys ended up eating mac and cheese! They love salmon but I think the combination of the glaze on the salmon and the peach salsa was too much for their young palettes. The Flavor combinations may seem a little odd at first because in American cooking these are not ingredients that we use together a lot, but if you like Indian, or middle eastern food at all then you will like this.
Salsa Ingredients:
2 medium (1 cup) peaches, peeled, coarsely chopped
1 kiwifruit, peeled, coarsely chopped
2 tablespoons thinly sliced green onions
2 tablespoons chopped parsley
1 tablespoon lime juice
1/4 teaspoon crushed red pepper
Glaze Ingredients:
1/4 cup Butter, melted
1/4 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper
Salmon Ingredients:
1 (1 1/2-pound) salmon fillet
Combine all salsa ingredients in small bowl. Cover; refrigerate at least 1 hour.
Heat gas grill on medium or charcoal grill until coals are ash white.
Meanwhile, combine all glaze ingredients in small bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling until fish flakes with fork (9 to 10 minutes). Serve with salsa.
You can Substitute 1 cup frozen peaches, thawed, coarsely chopped if fresh are out of season.
Oven Directions: Heat oven to 425°F. Place salmon onto aluminum foil-lined baking pan. Brush with glaze. Bake 6 minutes; brush with remaining glaze. Continue baking until fish flakes with fork (10 to 12 minutes).
Salsa Ingredients:
2 medium (1 cup) peaches, peeled, coarsely chopped
1 kiwifruit, peeled, coarsely chopped
2 tablespoons thinly sliced green onions
2 tablespoons chopped parsley
1 tablespoon lime juice
1/4 teaspoon crushed red pepper
Glaze Ingredients:
1/4 cup Butter, melted
1/4 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper
Salmon Ingredients:
1 (1 1/2-pound) salmon fillet
Combine all salsa ingredients in small bowl. Cover; refrigerate at least 1 hour.
Heat gas grill on medium or charcoal grill until coals are ash white.
Meanwhile, combine all glaze ingredients in small bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling until fish flakes with fork (9 to 10 minutes). Serve with salsa.
You can Substitute 1 cup frozen peaches, thawed, coarsely chopped if fresh are out of season.
Oven Directions: Heat oven to 425°F. Place salmon onto aluminum foil-lined baking pan. Brush with glaze. Bake 6 minutes; brush with remaining glaze. Continue baking until fish flakes with fork (10 to 12 minutes).
SALMON & VEGETABLES IN LEMON DILL SAUCE
1 (12-ounce) package (3 cups) uncooked dried penne pasta
2 cups Light Sour Cream
2 teaspoons lemon juice
2 teaspoons freshly grated lemon peel
2 teaspoons dried dill weed
1 teaspoon garlic salt
1 pound fresh salmon, skinned, cut into 3/4-inch cubes
Salt
Pepper
1 tablespoon Butter
1/4 cup sliced leeks
1 medium (1/2 cup) red bell pepper, cubed 1/2-inch
1 (8-ounce) package (2 cups) frozen sugar snap peas
Cook pasta according to package directions. Drain. Keep warm.
Combine sour cream, lemon juice, lemon peel, dill weed and garlic salt in small bowl; mix well. Set aside.
Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, until salmon turns color (3 to 4 minutes). Remove from skillet; keep warm.
Add leeks to same skillet. Cook over medium-high heat, stirring constantly, 1 minute. Add bell pepper and peas. Continue cooking until vegetables are crisply tender (2 to 3 minutes).
Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture; stir to coat with sauce. Continue cooking until heated through (1 to 2 minutes).
2 cups Light Sour Cream
2 teaspoons lemon juice
2 teaspoons freshly grated lemon peel
2 teaspoons dried dill weed
1 teaspoon garlic salt
1 pound fresh salmon, skinned, cut into 3/4-inch cubes
Salt
Pepper
1 tablespoon Butter
1/4 cup sliced leeks
1 medium (1/2 cup) red bell pepper, cubed 1/2-inch
1 (8-ounce) package (2 cups) frozen sugar snap peas
Cook pasta according to package directions. Drain. Keep warm.
Combine sour cream, lemon juice, lemon peel, dill weed and garlic salt in small bowl; mix well. Set aside.
Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, until salmon turns color (3 to 4 minutes). Remove from skillet; keep warm.
Add leeks to same skillet. Cook over medium-high heat, stirring constantly, 1 minute. Add bell pepper and peas. Continue cooking until vegetables are crisply tender (2 to 3 minutes).
Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture; stir to coat with sauce. Continue cooking until heated through (1 to 2 minutes).
GRILLED WALLEYE WITH PEPPERY TARTAR SAUCE
Tartar Sauce Ingredients:
1/2 cup mayonnaise
2 tablespoons dill pickle relish, drained
1/4 teaspoon coarsely ground pepper
Fish Ingredients:
3 tablespoons Butter, melted
1 tablespoon chopped fresh dill, parsley or chives
4 (4 ounces each) walleye fillets
Salt and Pepper, if desired
Heat gas grill on medium or charcoal grill until coals are ash white. Stir together mayonnaise, relish and 1/4 teaspoon pepper in small bowl. Cover; refrigerate until serving time. Combine butter and dill in small bowl; brush butter mixture on both sides of fish, turning to coat.
Place greased grill grid or basket on grill. Place fish on grid. Grill, skin-side up, until edges start to turn white (3 to 4 minutes). Turn; continue grilling until fish flakes with fork (4 to 7 minutes). Sprinkle with salt and pepper, if desired. Serve with tartar sauce and lemon wedges. Sprinkle with chopped fresh chives, if desired.
*Substitute 1 teaspoon dried dill weed, parsley or chives for fresh if not available.
Stove-Top Directions: Heat 14-inch grill pan over medium-high heat until drops of water sizzle (about 2 minutes). Reduce heat to medium. Cook fish, skin-side up, until edges begin to turn white (2 to 3 minutes). Turn; continue cooking until fish flakes with fork (1 to 2 minutes).
1/2 cup mayonnaise
2 tablespoons dill pickle relish, drained
1/4 teaspoon coarsely ground pepper
Fish Ingredients:
3 tablespoons Butter, melted
1 tablespoon chopped fresh dill, parsley or chives
4 (4 ounces each) walleye fillets
Salt and Pepper, if desired
Heat gas grill on medium or charcoal grill until coals are ash white. Stir together mayonnaise, relish and 1/4 teaspoon pepper in small bowl. Cover; refrigerate until serving time. Combine butter and dill in small bowl; brush butter mixture on both sides of fish, turning to coat.
Place greased grill grid or basket on grill. Place fish on grid. Grill, skin-side up, until edges start to turn white (3 to 4 minutes). Turn; continue grilling until fish flakes with fork (4 to 7 minutes). Sprinkle with salt and pepper, if desired. Serve with tartar sauce and lemon wedges. Sprinkle with chopped fresh chives, if desired.
*Substitute 1 teaspoon dried dill weed, parsley or chives for fresh if not available.
Stove-Top Directions: Heat 14-inch grill pan over medium-high heat until drops of water sizzle (about 2 minutes). Reduce heat to medium. Cook fish, skin-side up, until edges begin to turn white (2 to 3 minutes). Turn; continue cooking until fish flakes with fork (1 to 2 minutes).
LIGHT & LEMONY CHICKEN
4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Butter
1 teaspoon chopped fresh garlic
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons lemon juice
8 (1 cup) green onions, sliced 1-inch
1 cup fresh mushrooms, halved
Lemon slices
Fresh parsley
Flatten each chicken breast half to about 1/4-inch thickness by pounding between sheets of waxed paper.
Melt Butter in 10-inch skillet until sizzling; add chicken, garlic, salt and pepper. Cook over medium heat, turning chicken occasionally, until no longer pink (5 to 6 minutes). Place chicken on serving platter; keep warm.
Add lemon juice to drippings in pan. Add green onions and mushrooms. Continue cooking, stirring constantly, until heated through (2 to 3 minutes). Spoon mixture over chicken. Garnish with lemon slices and parsley.
*I like to add capers to this dish and serve it with lemon Orzo*
2 tablespoons Butter
1 teaspoon chopped fresh garlic
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons lemon juice
8 (1 cup) green onions, sliced 1-inch
1 cup fresh mushrooms, halved
Lemon slices
Fresh parsley
Flatten each chicken breast half to about 1/4-inch thickness by pounding between sheets of waxed paper.
Melt Butter in 10-inch skillet until sizzling; add chicken, garlic, salt and pepper. Cook over medium heat, turning chicken occasionally, until no longer pink (5 to 6 minutes). Place chicken on serving platter; keep warm.
Add lemon juice to drippings in pan. Add green onions and mushrooms. Continue cooking, stirring constantly, until heated through (2 to 3 minutes). Spoon mixture over chicken. Garnish with lemon slices and parsley.
*I like to add capers to this dish and serve it with lemon Orzo*
Herb Crusted Pork Tenderloin
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
Oven Roasted Red Potatoes
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F.
Peel a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F.
Peel a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.
Popcorn Balls
2 cups sugar
1 1/3 cups water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cups popped corn
Directions
In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.
1 1/3 cups water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/2 teaspoon salt
1 teaspoon vanilla extract
18 cups popped corn
Directions
In a medium saucepan, combine sugar, water, syrup, vinegar, and salt. Cook over high heat until mixture reaches 255 degrees F (hard-ball stage) on a candy thermometer. Stir in vanilla. Pour over popped corn, tossing gently to coat. When mixture is cool enough to handle, press popcorn into 3-inch balls with lightly greased hands. Cool completely on waxed paper.
Mississippi Mud Cake
2 cups sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows
Icing:
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
1/2 teaspoon salt
2 cups all-purpose flour
1 stick unsalted butter
1/2 cup vegetable oil
1/2 cup cocoa
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla extract
1 bag miniature marshmallows
Icing:
1 stick unsalted butter, softened
3 tablespoons cocoa
6 tablespoons milk
1 (1-pound) box confectioners' sugar
1 cup chopped pecans or walnuts
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.
While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.
Chocolate Gooey Butter Cookies
(8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and 'gooey.' Cool completely and sprinkle with more confectioners' sugar, if desired.
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and 'gooey.' Cool completely and sprinkle with more confectioners' sugar, if desired.
Asparagus with Sesame Citrus Sauce
bunch asparagus
1 tablespoons fresh lemon juice, plus a splash
3 tablespoons butter
1 tablespoon sesame seeds, plus extra for garnish
2 tablespoons fresh orange juice
1 teaspoon sesame oil
Salt
Directions
Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, add a splash of lemon; add asparagus and cook until tender. Remove asparagus and shock in an ice bath to stop the cooking and to keep its bright green color.
Melt the 3 tablespoons of butter in saucepan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil. Whisk to make sure it's fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnish with extra sesame seeds, if desired.
1 tablespoons fresh lemon juice, plus a splash
3 tablespoons butter
1 tablespoon sesame seeds, plus extra for garnish
2 tablespoons fresh orange juice
1 teaspoon sesame oil
Salt
Directions
Prepare the asparagus. Snap off bases of spears and discard. Bring a small amount of salted water to boil in a saucepan, add a splash of lemon; add asparagus and cook until tender. Remove asparagus and shock in an ice bath to stop the cooking and to keep its bright green color.
Melt the 3 tablespoons of butter in saucepan. Add 1 tablespoon sesame seeds and cook, stirring 2 to 3 minutes over moderate heat, until lightly browned. Add 1 tablespoon lemon juice, 2 tablespoons orange juice, drizzle with 1 teaspoon of sesame oil. Whisk to make sure it's fully emulsified. Add salt, to taste. Add asparagus to sauce, and toss until coated. Serve hot and garnish with extra sesame seeds, if desired.
Subscribe to:
Posts (Atom)
