Chicken Cutlets

From America's Test Kitchen.
Serves 6. Published July 15, 2008.

I olny made the cutlets today. They came out really tasty and the breading was great. i will post the whole recipe.
1 1/2
cups panko (Japanese-style bread crumbs)
1
tablespoon olive oil
1
ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
1/2
cup unbleached all-purpose flour
1 1/2
teaspoons garlic powder
Table salt and ground black pepper
3
large egg whites
1
tablespoon water
Vegetable cooking spray
3
large boneless, skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets
2
cups tomato sauce , warmed (see below)
3
ounces shredded part-skim mozzarella cheese (about 3/4 cup)
1
tablespoon minced fresh basil
Simple Tomato Sauce
1 (28-ounce) can diced tomatoes
4
medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
1
tablespoon tomato paste
1
teaspoon olive oil
1/8
teaspoon red pepper flakes
1
tablespoon minced fresh basil leaves
Table salt and ground black pepper
Instructions
1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.
2. In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.
3. Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
4. Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes.
5. Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and Parmesan separately.
For Simple Tomato Sauce:Pulse the tomatoes in a food processor until mostly smooth, about ten 1-second pulses; set aside. Cook the garlic, tomato paste, oil, and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the pureed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.
Per Serving:Cal 310; Fat 8 g; Sat fat 2.5 g; Chol 75 mg; Carb 20 g; Protein 38 g; Fiber 1 g; Sodium 790 mg

Everyday Macaroni and Cheese

This recipe I would not try again. I will post it in case someone wants to try it. No one enjoyed this dish of macaroni and cheese. the only change I made was, I used cavatappi instead of the elbow macaroni.

Serves 5. Published October 25, 2006( From America's Test Kitchen)
Don’t be tempted to use either preshredded or nonfat cheddar cheese in this dishthe texture and flavor of the macaroni and cheese will suffer substantially. For best results, choose a low-fat cheddar cheese that is sold in block form and has roughly 50 percent of the fat and calories of regular cheese (we like Cabot brand). This recipe was published in The Best Light Recipe.
Ingredients
Salt
3/8
pound elbow macaroni (about 2 cups)
1
(12-ounce) can 2 percent reduced-fat evaporated milk
2/3
cup low-fat milk (2 percent)
1/4
teaspoon dry mustard
1/8
teaspoon garlic powder or celery salt (optional)
Pinch cayenne pepper
2
teaspoons cornstarch
8
ounces 50 percent light cheddar cheese , grated (about 2 cups)
Instructions
1. Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
2. Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne, and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.
PER SERVING:Cal 360; Fat 10 g; Sat fat 6 g; Chol 40 mg; Carb 45 g; Protein 24 g; Fiber 1 g; Sodium 720 mg

Carbonnade a la Flamade

From Cook's Illustrated Magazine

This recipe was excellent. If you like a traditional beef stew , you will love this dish. I cooked the dish at 275 for 5 hours. For the beer I used a Dundee Porter. This dish was completly gobbled up at the end of dinner.
Serves 6. Published November 1, 2004.
Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can't find one, choose another dark or amber-colored ale of your liking.
Ingredients
3 1/2
pounds blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below)
Table salt and ground black pepper
3
tablespoons vegetable oil
2
pounds yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
1
tablespoon tomato paste
2
medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3
tablespoons all-purpose flour
3/4
cup low-sodium chicken broth
3/4
cup low-sodium beef broth
1 1/2
cups beer (12-ounce bottle or can)
4
sprigs fresh thyme , tied with kitchen twine
2
bay leaves
1
tablespoon cider vinegar
Instructions
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.
2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2 1/2 hours.
3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

Chicken & Rice Skillet with Rutabega

From Cook's Illustrated Magazine

Serves 4. Published October 11, 2006.
Be sure to use chicken breasts that are roughly the same size to ensure even cooking.
Ingredients
4
boneless, skinless chicken breasts (6 to 8 ounces each)
Table salt and ground black pepper
1/2
cup unbleached all-purpose flour
2
tablespoons vegetable oil
2
tablespoons unsalted butter
1
medium onion , minced
3
medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
Pinch red pepper flakes
1 1/2
cups long-grain rice
1/2
cup dry white wine
4 1/2
cups low-sodium chicken broth
1
cup frozen peas
5
scallions , sliced thin
2
tablespoons fresh lemon juice
1
lemon , cut into wedges, for serving
Instructions
1. Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in flour to coat and shake off any excess. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the chicken well on one side, about 5 minutes. Transfer the chicken to a plate and set aside.
2. Off the heat, add the butter to the skillet, and swirl to melt. Add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in the rice thoroughly and let toast for about 30 seconds.
3. Stir in the wine and let the rice absorb it completely, about 1 minute. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice, browned side facing up, including any accumulated juices. Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.
4. Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside. Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.
5. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice to the rice. Season with salt and pepper to taste and serve with the chicken and lemon

Skillet Roasted Potatoes

Adapted from Cook's Illustrated
Serves 3 to 4. Published May 1, 2005.

I will definatley make this tasty recipe again. I burnt some of the potatoes at the end, I should have been watching the potatoes better!!
For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.
Ingredients
1 1/2
teaspoons minced garlic
2
teaspoons minced fresh rosemary
1 1/2
pounds Red Bliss potatoes , small or medium, scrubbed and unpeeled( I used red potatoes and cut them into smaller pieces)
2
tablespoons olive oil
3/4
teaspoon kosher salt
1/4
teaspoon ground black pepper
Instructions
1. Combine garlic and rosemary in small bowl.
2. If using small potatoes (1 1/2- to 2-inch diameter), halve each potato. If using medium potatoes (2- to 3-inch diameter), quarter each potato to create 3/4- to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.
3. Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes.
4. When potatoes are tender, sprinkle with salt and pepper and toss or stir gently to combine. Clear center of skillet and add garlic and rosemary mixture. Cook over medium-low heat, mashing with heatproof rubber spatula, until fragrant, about 45 seconds, then stir mixture into potatoes; serve immediately.

Skillet Chicken, Broccoli and ZIti

This recipe was really tasty. Everyone liked the flavor. The dish was not ovely rich, it had a great overall flavor. I would make this dish agin.

Serves 4. Published October 11, 2006. Cook's Illustrated
1
pound boneless, skinless chicken breasts , cut into 1-inch squares
Table salt and ground black pepper
2
tablespoons vegetable oil (or olive oil)
1
medium onion , minced (about 1 cup)
3
medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/4
teaspoon dried oregano
1/8
teaspoon red pepper flakes
8
ounces ziti (2 /12 cups)
2 3/4
cups water
1 2/3
cups low-sodium chicken broth
12
ounces broccoli florets (4 cups)
1/4
cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
1/2
cup heavy cream
1
ounce grated Asiago cheese (1/2 cup), plus extra for serving
1
tablespoon fresh lemon juice
Instructions
1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

Glazed Meatloaf

From Cook's Illustrated:

Meat Loaf
3
ounces Monterey Jack cheese , grated on small holes of box grater (about 1 cup)
1
tablespoon unsalted butter
1
medium onion , chopped fine (about 1 cup)
1
medium rib celery , chopped fine (about 1/2 cup)
1
medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2
teaspoons minced fresh thyme leaves
1
teaspoon paprika
1/4
cup tomato juice
1/2
cup low-sodium chicken broth
2
large eggs
1/2
teaspoon unflavored gelatin (powdered)
1
tablespoon soy sauce
1
teaspoon Dijon mustard
2/3
cup crushed saltine crackers
2
tablespoons minced fresh parsley leaves
3/4
teaspoon table salt
1/2
teaspoon ground black pepper
1
pound ground sirloin
1
pound ground beef chuck
Glaze
1/2
cup ketchup
1
teaspoon hot pepper sauce
1/2
teaspoon ground coriander
1/4
cup cider vinegar
3
tablespoons packed light brown sugar
Instructions
1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet (see illustration below).
2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.
4. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Twice Baked Potatoes from Cook's Illustrated Magazine

4 russet potatoes (7 to 8 ounces each), scrubbed, dried, and rubbed lightly with vegetable oil

4 ounces sharp cheddar cheese, shredded (about 1 cup)
1/2 cup sour cream
1/2 cup buttermilk
2 tablespoons unsalted butter, room temperature
3 medium scallions, white and green parts sliced thin (about 1/2 cup)
1/2 teaspoon salt
Ground black pepper
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and a skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes.

2. Using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving 1/8- to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes. Meanwhile, mash potato flesh with fork until smooth. Stir in remaining ingredients, including ground black pepper to taste, until well combined.

3. Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel, spoon mixture into crisped shells, mounding slightly at the center, and return to oven.I topped with extra cheese and bacon.
Broil until spotty brown and crisp on top, 10 to 15 minutes. Allow to cool for 10 minutes. Serve warm.

Slice and Bake Vanilla Sugar Cookies from Cook's Illustrated

1/3 C granulated sugar
2 T brown sugar
1/2 tsp. salt
12 T unsalted butter, softened and cut into pieces
2 tsp. vanilla extract
1 large egg yolk
1 1/2 C all purpose flour
Process sugars and salt in food processor until no lumps of brown sugar remain, about 30 seconds. Scrape down sides of food processor, add flour, and pulse until a dough forms. Turn dough onto lightly floured surface and roll into a 10"log. refrigerate until firm 2-3 hours or up to 3 days. Heat oven to 350 degrees F. Line a baking sheet with a Silpat pad Slice chilled dough into 1/4" rounds and place 1" apart on baking sheet. Bake for about 15 minutes or until the edges are golden. Let cool 10 minutes on sheets and remove to wire racks.