Russian Chicken

Hey all!  I know this recipe is over-used and over-appreciated at my house! Nope not at all my own.  I first learned it from Gary and Mindy when we were all going to UCLA.  I must have had it one of the times they let me crash with them.  Not sure if it was the broken engagement time or the between apartments time, or the let's go audition at UCLA time.  But none the less this was one of my first recipes pulling me out of the I can't cook realm.  It's called Apricot Chicken in the first Ivory Cookbook.

8 - 10 Chicken tenders (yah Costco!)
Jar of Apricot Preserves
Bottle of Russian Salad Dressing (I use the little wishbone one) - or you can make your own here:
http://www.food.com/recipe/homemade-russian-salad-dressing-295681
1/2 - 1 packet of lipton onion soup mix to taste (if you use the generic WalMart one only use 1/2)

STEP ONE: stir bottom four ingredients together
STEP TWO: pour over chicken tenders
STEP THREE: bake at 350 uncovered for 40 min to 1 hour (depending on if you have a too hot Kristi oven or not)

Serve with garlic sauteed green beans and wild rice.  Use the left over sauce in the pan to put over your rice.

update 4-17-13
I just read a blog that makes this in a crockpot from frozen breasts:

6 breasts (frozen)
1 cup of Apricot Preserves
1 cup of Russian Salad Dressing
1/2 packet of lipton onion soup mix
2 Tablespoons of apple cider vinegar
1 Tablespoon of dried thyme

Cook on low for 6-8 hours.

Sweet Potato Hash

by Cooking Light, adapted by Kimberly

1 pound boneless pork shoulder (Boston butt), trimmed
 or 1 pound Jack Daniels BBQ Pork or Beef (available at Costco)
1/2 tsp kosher salt
1/2 tsp black pepper
cooking spray
3 1/2 cups chicken broth (I make mine with bouillon)
6 garlic cloves
4 cups 1/2 inch cubes peeled sweet potato (about 1 lb)
1 cup chopped onion
8 oz. pkg. cremini mushrooms, sliced
3 Tbsp sliced green onions

You can make this recipe two ways.  You can cook the meat yourself, or you can purchase the prepared meat from Costco.

To make the meat yourself:  Heat 12 inch cast iron skillet over medium-high heat.  Sprinkled pork evenly with salt and black pepper.  Coat pan with cooking spray.  Add pork to pan, and saute for 8 minutes, turning to brown on all sides.  Add borth and garlic to pan; bring to boil.  Cover, reduce heat to low, and simmer for 45 minutes or until pork s fork-tender.  Remove pork from an, reserving cooking liquid and garlic.  Cool pork slightly, shred with two forks.

For the vegetables:  Heat a large skillet over medium-high heat.  Add olive oil to pan, and swirl to coat.  Add potato and onion; saute for 6 minutes or until lightly browned stirring occasionally.  Add red pepper and mushrooms; cook for 3 minutes.  Add cooking liquid and garlic (if you made the meat yourself) or add 1 cup chicken stock and 3 cloves garlic, pressed.  Reduce heat to medium, and cook, uncovered, for 20 minutes or until liquid nearly evaporates, stirring occasionally.  Stir in meat, and cook for 1 minute or until thoroughly heated.  Sprinkled with green onions. 

I made this with the Jack Daniels BBQ beef from Costco.  It cost $10 for two separate packages.  I used one in this recipe.  It gave the recipe a more BBQ flavor.  I think it would be really good either way!

Edamame Succotash

from Cooking Light, adapted by Kimberly

3 slices bacon (or turkey bacon)
Olive oil
1 Tbsp butter
2 cups sweet onion, chopped
2 cups corn kernels (fresh or frozen-thawed)
16 oz. bag frozen, shelled edamame, thawed
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 Tbsp torn basil

Cook bacon in nonstick skillet over medium heat until crisp.  Remove bacon from pan, reserving 2 tsp drippings in pan.  Coarsely chop bacon.  Increase the heat to medium-high.  Melt butter in drippings.  (If you used turkey bacon and do not have drippings, add 1 Tbsp olive oil).  Add onion; saute 3 minutes. stirring occasionally.  Add corn kernels; saute for 3 minutes or until lightly charred.  Add edamame, and saute for 3 minutes, stirring occasionally.  Stir in vinegar and next 5 ingredients (through red pepper); cook 30 seconds, stirring occasionally.  Sprinkle with bacon and basil. 
Yield:  5 cups

Dinner with Peggy Pasta with Butternut Squash

So my friend Peggy and I went to Citrus Grill and we tried a couple of pastas - they had one with butternut squash.  But it was lacking - not enough kick to it - no offense Citrus Grill, we added our lemon wedges.  So I've had the combo of butternut squash and pasta sitting in my head for a week or so.  I've also had a butternut squash sitting on my counter for a week or so - FATE.  Here's what I ended up inventing tonight. Michael says it's restaurant worthy.  Next time I would add some brown sugar candied nuts to it.



Butternut Squash
2 yellow onions
2 sprigs of rosemary, dried (also from Peggy's garden)
2 tbsp olive oil
2 boxes of pasta
1 pkg. turkey bacon
Alfredo sauce (I make the garlic alfredo package which would make Nicole roll over - so yes you can use your own recipe or bottle or package)

Step One: cut a butternut squash into small half inch cubes, cut 2 yellow onions into chunky slices
Step Two: toss with 2 tbsp of olive oil and 2 sprigs of dried rosemary & spread out on cookie sheet
Step Three: bake at 425 degrees for 25 minutes (until soft)
Step Three B: make favorite pasta (I did 2 boxes of spaghetti noodles for 1 whole squash)
Step Four: Fry package of turkey bacon - when cooled crumble
Step Five: toss pasta with bacon and veggies add crushed black pepper if you desire

Four Cheese Pasta Florentine

3 cups penne, uncooked
1 10 oz. frozen chopped spinach (I used a 16 oz.)
4 oz. cream cheese, cubed
1 c. cottage cheese
2 eggs
8 oz. mozzarella
1/4 c. parmesan
1/4 c milk
salt & pepper

Preheat oven to 375 degrees.  Cook pasta according to package directions.  Meanwhile cook spinach as directed on package, drain well. (I might add pressed garlic to the cooking spinach next time).  Place spinach in large bowl.  Add cream cheese.  Stir until melted.  Stir in cottage cheese, eggs and milk. 
Drain pasta.  Add to spinach mix with mozzarella.  Mix lightly.  Spoon in to 8 or 9" square baking dish.  Top with parmesan.  Back 25 minutes or until center is set.

Knock off Zupa Wisconsin Cauliflower Soup

9 cups or 8 servings

2 TBS margarine or butter
1 medium onion, chopped
1/4 c all-purpose flour
1/2 t salt
2 c milk
1 can chicken broth
1 head cauliflower cut into small pieces

Optional
1 t Dijon mustard
1 c shredded cheddar cheese
1 c pepper jack cheese

STEP ONE: melt butter over medium heat.  Add onion and cook until golden, about 10 minutes, stirring occasionally
STEP TWO: Stir in flour and salt; stirring frequently for 2 minutes.
STEP THREE: gradually stir in milk, chicken broth and 1.5 cups of water; add cauliflower and heat to boiling over on high heat.
STEP FOUR: simmer for 10+ minutes covered until cauliflower is soft
STEP FIVE: blend mixture in food processor in batches until all is very smooth.

At this point I cool it off in the fridge over night and freeze for later


STEP SIX: return cauliflower mixture to saucepan; heat over medium heat until hot, stir occasionally.
STEP SEVEN: remove saucepan from heat; stir in mustard and 1.5 or so cups of the cheese (save the rest to serve on top later)

Kristi's Favorite Chocolate Cake

* without adaptations - 100% Alice Medrich

Serves: 6-8

Prep: 35 plus frosting (if you frost, I don't)

Bake: 30 - 35 minutes

1 cup flour

1 cup plus 2 tablespoons sugar

7 tablespoons unsweetened (non-Dutch process) natural cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking soda

2 large eggs

1/2 cup milk

1 stick (4 ounces) unsalted butter, melted

1/2 teaspoon pure vanilla extract

confectioner's sugar for dusting

Kristi's addition - I don't frost, I dust with confectioners sugar and serve with fresh strawberry slices

STEP 1: preheat the over to 350. Grease a 9-inch round cake pan; line the bottom with parchment paper and grease the paper (I never do this - but I also always serve it from the pan).

STEP 2: In a large bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda. Make a well in the center, add the eggs, butter, vanilla and milk and whisk gently to make a thick batter; whisk vigorously 30 to 40 times. Scrape into the prepared pan.

STEP 3: Bake until a toothpick insert into the center comes out clean, 30 to 35 minutes. Let cool on a rack for 10 minutes; invert onto the rack, remove the pan and parchment paper and invert again. Let cool completely. Dust with confections' sugar or frosting.