Tuesday, January 29, 2008


I made some YUMMY food tonight. And I totally forgot to take pictures. I suck. BUT I did want to share the recipes! Because they are DELISH! I stole all these from a very old Rachel Ray magazine (yes, I know Mamasita, you HATE her, but it's good stuff!), so ENJOY!

Spicy Honey-Glazed Chicken
(I cut this recipe in half b/c there is only two of us)
1/4 cup of Extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 cup honey
2 teaspoons hot pepper sauce
1/2 teaspoon chili powder
1 teaspoon lemon juice
8 skinless, boneless chicken breasts (about 4 pounds)
1 pineapple - peeled, cored & cut into 8 thick rings (or buy canned like I did!)

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minutes. Remove from heat, stir in the lemon juice and set aside.

2. Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons of olive olil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked trough, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.

3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.

Serve with:

Grilled Corn with Parmesan Butter
1 stick (4 ounces) butter, softened
1/2 cup finely grated parmesan cheese
1/2 teaspoon pepper
6 ears corn, husked
2 tablespoons extra-virgin olive oil

1. In a medium bowl, beat together the butter, cheese and pepper until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days.

2. Preheat a grill or grill pan to medium-high. Cut the corncobs in half. Brush them lightly with olive oil and grill, turning occasionally, until the corn is tender and just getting charred, 12 to 15 minutes. Cut the chilled butter into small pieces and serve with the corn.

And for dessert:

Berry Cakes with Cinnamon Whipped Cream
1 stick (4 ounces) unsalted butter, softened
3/4 cup plus 1 tablespoon granulated sugar
2 tablespoons plus 1 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup mixed fresh berries, plus more for garnish
2 tablespoons canfectioners' sugar
1/2 teaspoon ground cinnamon

1. Preheat the oven to 350. Lightly grease a muffin pan. Using an electric mixer, beat the butter and 3/4 granualted sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 tablespoons cream, the vanilaa and the salt and mix until combined, scraping as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.

2. Spoon the batter into each muffin, cup and about three-quarters full. Top each cake with a few berries and sprinkle the remaining 1 tablespoon granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.

3. In a small bowl, whip the remaining 1 cup cream with the confectioners' sugar and cinnamon until soft peaks form. Serve with the cakes.

Enjoy people!!

1 comment:

Anonymous said...

Bree, I am impressed with the new wifey's cooking!
Way to go!