Stovetop Chicken Fajitas

2 tsp canola oil

2 red bell peppers,stemmed, seeded, and sliced thin

1 red onion, halved and sliced thin

salt and pepper

4 (6 ounce) boneless, skinless chicken breasts, trimmed, pounded if necessary

1/2 cup orange juice

3/4 cup minced fresh cilantro

1 TB Worcestershire sauce

4 garlic cloves, minced

2 tsp minced canned chipotle chile in adobo sauce

1 tsp yellow mustard

1 tomato, cored, seeded, and chopped, medium

3 scallions, sliced thin

8 whole-wheat flour tortillas, warmed

1. Heat the oil in a 12 inch skillet over medium high heat until just smoking. Add the bell peppers and onion and cook, stirring occasionally, until softened and well-browned, 5 to 7 minutes. Transfer to a bowl, season with salt and pepper to taste, and cover to keep warm.

2. Pat the chicken dry with paper towels and season with salt and pepper. Combine the orange juice, 1/2 cup of the cilantro, Worcestershire, garlic, and chipotles in the skillet. Add the chicken and bring to a simmer over medium-low heat, about 5 minutes. When the liquid is simmering, flip the chicken over, cover and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.

3. Transfer the chicken to a plate and shred it into bite-sized pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium heat until slightly thickened and reduced to 1/4 cup, about 5 minutes.

4. Off the heat, stir in the mustard, tomato, scallions, remaining 1/4 cup cilantro, and shredded chicken. Season with salt and pepper to taste and serve with the pepper-onion mixture and warm tortillas.

From America's Test Kitchen Healthy Family Cookbook

Ultimate Spicy Beef Nachos

SALSA

1/2 small red onion

1/4 cup fresh cilantro

1 TB fresh lime juice

1 garlic clove, peeled

2 TB canned pickled jalapeno chile, drained

1/4 tsp salt

1 14.5 ounce can diced tomatoes drained

REFRIED BEANS

1/2 cup canned refried beans

1 ounce pepper Jack cheese, shredded (about 1/4 cup)

1 TB chopped canned pickled jalapeno chile

SPICY BEEF

2 tsp vegetable oil

1 small onion, minced

2 garlic cloves, minced

1 TB chili powder

1 tsp ground cumin

12 tsp dried oregano

1 tsp salt

1 pound 90 percent lean ground beef

2 TB tomato paste

1 tsp brown sugar

1 medium canned chipotle chile, chopped

plus 1 tsp adobo sauce

1/2 cup water

2 tsp fresh lime juice

ASSEMBLY

1 9 1/2 ounce bag tortilla chips

16 ounces pepper Jack cheese, shredded (about 4 cups)

2 jalapeno chiles, sliced into thin rings

Sour cream (optional)

Diced avocado (optional)

cilantro sprigs (optional)

1. For the Salsa: Pulse the onion, cilantro, lime juice, garlic, jalapeno, and salt in a food processor until roughly chopped, about five 1 second pulses. Add the tomatoes and pulse until chopped, about two 1 second pulses. Transfer the mixture to a fine mesh sstrainer and drain briefly; place in a small bowl and set aside.

2. For the Beans: Pulse all the ingredients in the food processor until smooth. Transfer to a bowl and cover with plastic wrap.

3. For the Beef: Heat the oil in a large skillet over medium heat until shimmering. Cook the onion, stirring occasionally, until softened, about 4 minutes. Add the garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add the beef and cook, breaking the meat into small bits with the wooden spoon and scraping the pan bottom to prevent scorching, until no longer pink, about 5 minutes. Drain grease if there is any. Add the tomato paste, sugar, chile, and adobo sauce and cook until the paste begins to darken, about 1 minute. Add the water, bring to a simmer, and cook over medium-low heat until the mixture is nearly dry, 5 to 7 minutes. Stir in the lime juice and transfer the mixture to a plate lined with several layers of paper towels. Use more paper towel to blot up excess grease.

4. To assemble: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Spread half of the chips on a large, oven-safe serving platter or a 13 x 9 baking dish. dollop half o the bean mixture over the chips, then spread evenly. Scatter half of the beef mixture over the beans, top with 2 cups of the cheese and half of the jalapenos. Repeat with the remaining chips, beans, beef, cheese and jalapenos. Bake until the cheese is melted and just beginning to brown, 12 to 14 minutes. Top with the salsa and garnish with sour cream, avocado, and cilantro leaves if desired.

From Best of America's Test Kitchen, 2008

Everything Bread

This bread is delish. And beautiful.

1 Tbsp. active dry yeast
3/4 cup warm water
1 cup warm milk
1/4 cup butter, softened
2 Tbsp. sugar
1 egg yolk
1 1/2 tsp salt
4 to 4 1/2 cups flour
1 egg white
2 tsp water
1 tsp sea salt or kosher salt
1 tsp dried minced onion
1 tsp each sesame, caraway, and poppy seeds

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolk, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic (6-8 minutes) (or just use your Bosch). Place in greased bowl. Cover and let rise until doubled.

Punch dough down. Turn onto lightly floured surface; divide dough into thirds. Shape each into a 20-inch rope. Place ropes on a large greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled.

Combine egg white and water; brush over dough. Combine the salt, onion and seeds; sprinkle over bread. Bake at 375 for 22-28 minutes or golden brown. Remove from pan to a wire rack to cool.

{From Taste of Home magazine}

Ultimate Oatmeal

And yes it is ultimate indeed! It is a little more time consuming than just regular oatmeal but trust me, it is well worth it.

Ultimate Oatmeal

3 C. water

1 C. 1% milk (do not use skim milk here)

1 Tbs. unsalted butter

1 C. steel-cut oats

1/4 tsp. salt

1. Bring water and milk to a simmer in large saucepan over medium heat. Meanwhile, melt the butter in a 12-inch skillet over medium heat, then add the oats and toast, stirring constantly, until golden and fragrant, 1 1/2 to 2 minutes. 

2. Stir the toasted oats into the simmering liquid, reduce the heat to medium-low, and simmer gently until the mixture is very thick, about 20 minutes. 

3. Stir in the salt and continue to simmer, stirring occasionally, until almost all of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes longer. Let the oatmeal stand for 5 minutes before serving.

Variations:

Ultimate oatmeal with cranberries and walnuts

Add 1/3 c. dried cranberries, 1/4 c. toasted walnuts, chopped, 1/4 c. packed light brown sugar, and 1/4 teaspoon ground cinnamon with the salt.

Ultimate oatmeal with apple cinnamon and raisins

Use a sweet cooking apple here such as Fuji, Jonagold, Pink Lady, Jonathan, or Macoun.

Add 1 peeled and grated sweet apple, 1/3 c. raisins, 1/4 c. maple syrup, and 1/4 teaspoon ground cinnamon with the salt.

Ultimate oatmeal with bananas

Add 2 mashed bananas and 1/4 C. packed light brown sugar with the salt. 

Recipe Source {America's Test Kitchen}

Baked Apple Dumplings

Half an apple, stuffed with raisins, sealed in dough, smothered in cinnamon and sugar served with ice cream and cider sauce. Sound yummy? It is.

These took a little time to put together. I made the dough and the cider sauce early in the day and it made it a little faster to assemble. Just pretend you are Snow White while you work away in the kitchen...you know, the seven dwarfs start salivating when she says she will make them apple dumplings??

Never mind. You obviously don't have 3 small children like I do :)


Baked Apple Dumplings

{serves 8}

Dough
2 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2 inch pieces and chilled
5 tablespoons shortening, cut into 1/2 inch pieces and chilled
3/4 cup cold buttermilk

Apples
6 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
3 tablespoons raisins, chopped
4 Golden Delicious apples (you can also use Braeburns or Galas)
2 egg whites, lightly beaten

1. For the Dough: Process the flour, sugar, baking powder and salt in a food processor until combined. Scatter the butter and shortening over the flour and pulse until the mixture resembles wet sand. Transfer to a bowl. Stir in the buttermilk until a dough forms. Turn the dough onto a lightly floured counter and knead briefly until the dough is cohesive. Press into an 8x4 rectangle. Cut in half crosswise, wrap each half in plastic wrap, and refrigerate until firm {1 hour}.

2. For the Apples: Adjust an oven rack to the middle position and heat the oven to 425 degrees. Combine the sugar and cinnamon in a small bowl. In a second bowl, combine the butter, raisins, and 3 tablespoons of the cinnamon sugar mixture. Peel the apples and halve them through the equator. Remove the core of the apple with a spoon or melon baller. Pack the butter mixture into each apple half.

3. On a lightly floured surface, roll each dough half into a 12-inch square (my dough was quite sticky so I had to use quite a bit of flour on this step). Cut each 12-inch square into four 6-inch squares. Working 1 at a time, lightly brush the edges of each dough square with the egg white and place an apple half, cut side up, in the center of each square. Gather the dough 1 corner at a time on top of the apple, crimping the edges to seal. Using a paring knife cut a vent hole in the top of each dumpling.

4. Line a rimmed baking sheet with parchment paper. Arrange the dumplings on the prepared baking sheet, brush the tops with egg white, and sprinkle with the remaining cinnamon sugar. Bake until the dough is golden brown and the juices are bubbling, 20 to 25 minutes. Cool for 10 minutes or so and serve with cider sauce and ice cream.

Cider Sauce

To make the sauce in advance, reduce the cider mixture until it measures 1 1/2 cups, then refrigerate. When ready to serve, return the mixture to a simmer and whisk in the butter and lemon juice off the heat.

1 cup apple cider (I used apple juice with good results)
1 cup water
1 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice

Bring the cider, water, sugar, and cinnamon to a simmer in a saucepan and cook over medium-high heat until thickened and reduce to 1 1/2 cups, about 15 minutes. Off the heat, whisk in the butter and lemon juice. Drizzle the sauce over the dumplings and ice cream and serve.

{Best of America's Test Kitchen 2011 Cookbook}

Sauteed Pork Cutlets with Mustard-Cider Sauce

This was incredible.

I was interested in this recipe because of the mustard/cider combination. America's Test Kitchen knows what they are doing. It was the perfect combination of sweet and interesting flavors that paired perfectly with the pork.

Just wait until you see what we had for dessert (I'll post it tomorrow!!)


Sauteed Pork Cutlets with Mustard-Cider Sauce

Salt
1 1/2 teaspoons sugar
1 1/2 pounds boneless country-style pork spareribs, cut lengthwise into 2 or 3 cutlets about 3/8 inch wide each
4 1/2 teaspoons unsalted butter cut into 6 equal pieces
1 small shallot, minced
1 teaspoon flour
1 teaspoon dry mustard
1/2 cup chicken or beef broth
1/4 cup apple cider (or I used apple juice and it worked great)
1/2 teaspoon minced fresh sage (or dry)
Pepper
1 tablespoon olive oil
2 teaspoons whole-grain mustard

1. Dissolve 1 tablespoon salt and the sugar in 2 cups water in a medium bowl. Gently pound each pork cutlet until 1/4 inch thick (I had a hard time getting mine this thin, so I had to adjust the cooking time accordingly in steps 3 & 4). Submerge the cutlets in the brine, cover, and refrigerate for 30 minutes (DO NOT OVERBRINE!).

2. Meanwhile, melt 2 pieces of the butter in a small saucepan over medium heat. Add the shallot and cook until softened, about 1 1/2 minutes. Stir in the flour and dry mustard and cook for 30 seconds. Gradually whisk in the broth, smoothing out the lumps. Stir in the cider and sage, bring to a boil, then reduce to a gentle simmer and cook for 5 minutes. Remove the pan from the heat, cover, and set aside.

3. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Remove the cutlets from the brine, dry thoroughly, and season with pepper. Heat the olive oil in a 12-inch skillet over medium-high heat. Add 1 more piece butter, let it melt, then quickly lay half of the cutlets into the skillet. Cook until browned on the first side, 1 to 2 minutes.

4. Using tongs, flip the cutlets and cook until browned on the second side, 1 to 2 minutes. Transfer the cutlets to a large plate and keep warm in the oven. Repeat with remaining cutlets and 1 more piece of butter.

5. Return the empty skillet to medium heat, add the reserved broth mixture, and bring to a simmer. Cook, scraping up the browned bits, until the sauce is slightly thickened and has reduced to about 1/2 cup, about 2 minutes.

6. Off the heat whisk in the whole-grain mustard and remaining 2 pieces butter. Season the sauce with salt and pepper to taste, spoon it over the cutlets and serve immediately. It is delicious with mashed potatoes!!

{The Best of America's Test Kitchen 2011 Cookbook}

Spaghetti with Garlic and Olive Oil

Another America's Test Kitchen recipe. I make this to go with the Parmesan-Crusted Chicken Cutlets and they went together fabulously. Spaghetti with Garlic and Olive Oil
Serves 4

1/3 C. extra-virgin olive oil
4 medium garlic cloves, pressed through garlic press
1/4 tsp. red pepper flakes (optional. I used half the amount)
Table Salt
1 pound spaghetti or linguine
1/4 C. minced fresh parsley leaves (optional. I actually sprinkled dry parsley on at the very end)
Ground Black Pepper

1. While preparing/cooking noodles according to directions on box, heat oil, garlic, pepper flakes, and 3/4 teaspoon salt in small skillet over medium-low heat. Cook stirring frequently, until garlic turns golden but not brown, about 5 minutes; remove pan from heat.
2. When draining pasta, reserve 1/4 C. cooking liquid, drain pasta and return to pot. Add garlic mixture, reserved pasta cooking liquid, and optional parsley; toss well to coat. Adjust seasoning with salt and ground black pepper to taste. Serve immediately.