Crispy Turnovers with Apple, Bacon, and Caramelized Onions
One of my favorite sites covering food, kitchens and cooking would have to be The Kitchn (one of Apartment Therapy’s sites). This morning when I noticed their post for turnovers filled with buttery, salty, sweet goodness I knew I couldn’t pass up trying out the recipe.
What You Need
- 2 sheets frozen puff pastry
- 6 strips bacon, diced
- 2 medium-sized yellow onions, sliced thinly
- 1 apple (of the baking variety), diced small
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2-3 tablespoons cider vinegar
- 1 egg yolk mixed with one tablespoon warm water
- Optional: 4-6 ounces gouda or sharp cheddar cheese
- Make sure the pastry shells are room temperature
- Slowly cook the bacon to render out all the fat
- Read all the delicious steps on The Kitchn
Recipe copyright Sandra Lee, 2011
Inactive Prep Time:
4 hr 10 min
3 tablespoons flour
2 tablespoons paprika
1 tablespoon garlic powder
Salt and freshly ground pepper
6 chicken thighs (about 1 1/2 pounds)
1/4 cup canola oil
One 14.5-ounce can diced tomatoes
2 green bell peppers, diced into 2-inch pieces
1 onion, sliced into thick pieces
2 tablespoons tomato paste
2 cups chicken broth
1 cup rice
1/2 teaspoon crushed red pepper flakes
Zest and juice from 1 lemon
1/2 cup pitted green olives (with pimientos)
Special equipment: slow cooker
In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All Rights Reserved. www.jamieoliver.com
Inactive Prep Time:
4 hr 30 min
In this recipe I’m going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I’d like you to buy quality local lamb that’s had the appropriate amount of hanging time. I’m going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the pan. You can make this at any time of year served with any seasonal veg.
For the lamb:
1 (2.2-pound) shoulder of lamb
Sea salt and freshly ground black pepper
1 large bunch fresh rosemary
1 bulb garlic, unpeeled, broken into cloves
For the smashed vegetables:
1 1/2 pounds peeled potatoes, cut into large chunks
3 large carrots, peeled and cut into small chunks
1/2 a large rutabaga, peeled and cut into small chunks
6 tablespoons butter
For the sauce:
1 tablespoon all-purpose flour
2 cups good-quality hot chicken or vegetable stock
2 heaped tablespoons capers, soaked, drained and chopped
1 large bunch fresh mint, leaves picked
2 tablespoons red wine vinegar
1 pound lovely greens, such as white cabbage, savoy cabbage, Brussels sprouts tops
or cavolo nero, leaves separated, stalks finely sliced
For the lamb:
Preheat your oven to full whack, (450 to 500 degrees F).
Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it’s done if you can pull the meat apart easily with 2 forks.
For the vegetables:
When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.
For the sauce
Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won’t need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes.
Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
Recipes courtesy Paula Deen
Inactive Prep Time:
3 hr 10 min
2 tablespoons olive oil
1/2 cup diced green bell peppers
1/2 cup diced onions
1/2 cup diced celery
1 teaspoon chili powder
1 (14-ounces) can tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
Salt and pepper
1 1/2 pounds peeled and deveined shrimp
Green onions, for garnish
Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.
Recipe: Blueberry Smoothie
How often can you say delicious and nutritious without fibbing? Summer season is berry season, so make the most of it.
love this cheat sheet from superskinnyme!
French potato salad by Cookie Monster Cooking
Yield: 6 servings
- 2 ½ pounds fingerling or small new potatoes, halved (quartered if large)
- ¼ cup olive oil
- 3 tablespoons smooth dijon mustard
- 2 tablespoons cider vinegar
- 1 small shallot, minced (about 2 tablespoons)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- salt and freshly ground pepper, to taste
- ¼ of a small red onion, thinly sliced
- Add the potatoes to a large pot and cover the potatoes with cold water. Sprinkle in a generous amount of salt. Bring the water to a boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are tender. Drain the potatoes in a colander then run them under cold water to allow them to cool slightly. Drain again and then add to a large bowl.
- Meanwhile, add the olive oil, mustard, vinegar, shallot, parsley, basil and rosemary to a small bowl. Whisk to combine and then season with salt and pepper to taste. Add the dressing to the bowl with the potatoes. Add in the sliced red onion and then toss gently to coat. Serve at room temperature or chilled (we preferred it chilled).