Crispy Grilled Chicken Thighs

Total Time:1 hr 5 min

Prep:35 min

Cook:30 min

Ingredients

1/3 cup mayonnaise

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

Kosher salt

8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)

Vegetable oil, for brushing

1 1/2 cups breadcrumbs

3 large tomatoes, halved crosswise

Freshly ground black pepper

Directions

Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight.

Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side.

Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.

Per serving: Calories 570; Fat 35 g (Saturated 7 g); Cholesterol 122 mg; Sodium 535 mg; Carbohydrate 25 g; Fiber 2 g; Protein 35 g

(Collect From Food Network)

Shortcake

Total Time:35 min

Prep:20 min

Cook:15 min 

 Ingredients

2 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon sugar

2 tablespoons butter

2 tablespoons shortening

3/4 cup half and half

Melted butter to brush shortcakes

Berries

Ice cream or whipped cream

Directions 

Heat oven 450 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

(Collect From Food Network)

Grilled Mango With Jalapenos Recipe and Free Cooking Tips

Ingredients

3 mangoes

Kosher salt and freshly ground black pepper

Cayenne pepper, to taste

Extra-virgin olive oil, for drizzling

1 lime, halved

1/2 cup Mexican crema (or 1/3 cup sour cream mixed with 2 tablespoons milk)

Thinly sliced jalapeno peppers and fresh cilantro, for topping

Directions

Preheat a grill to medium. Peel the mangoes and cut the flesh from the pit in large flat slices; lay on a baking sheet. Season the mango slices with salt, black pepper and cayenne and drizzle with olive oil. Turn the slices over and repeat.

Grill the mango slices, turning once, until well marked, 2 to 3 minutes total. Transfer to a platter and squeeze the lime juice on top. Drizzle with the crema and top with jalapenos and cilantro.

Pasta Primavera Recipe and Free Cooking Tips

Ingredients

Kosher salt

12 ounces fusilli or other corkscrew pasta

1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)

2 carrots, shredded

1 yellow bell pepper, cut into thin strips

1/4 cup extra-virgin olive oil, plus more for drizzling

4 cloves garlic, thinly sliced

1 pint cherry tomatoes, halved

1/4 to 1/2 teaspoon red pepper flakes

1/2 cup roughly chopped fresh mint

1/2 cup grated parmesan cheese

4 ounces goat cheese, crumbled

Directions

Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.

Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Per serving: Calories 638; Fat 27 g (Saturated 10 g); Cholesterol 33 mg; Sodium 841 mg; Carbohydrate 77 g; Fiber 7 g; Protein 24 g

Mustard Roasted Salmon Recipe and Free Cooking Tips

Total Time:25 min

Prep 10 min

Cook 15 min

Yield:4 pieces

Ingredients

1 1/4 pound wild salmon, skin removed, cut into 4 pieces

2 tablespoons whole grain mustard

2 tablespoons 100% pure maple syrup

1 clove garlic, minced

Juice of 1/2 a lemon

Directions

Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes.

In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through.

Nutrition Information (per serving):

Calories: 240; Total fat: 9 grams; Saturated fat: 1.5 grams; Carbohydrates: 14 grams; Cholesterol: 50 milligrams; Sodium: 125 milligrams; Protein: 25 grams

Roast Chicken with Herbed Mushrooms Recipe and Free Cooking Tips

Ingredients
1 (3 pound) organic free-range chicken
Kosher salt and freshly ground black pepper
1/2 red onion, quartered
1/2 lemon, cut into 4 pieces
1/2 head garlic, about 6 cloves, smashed
1 bunch fresh thyme
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound sliced bacon, cut in 1/2
3 pounds whole cremini mushrooms, wiped clean with a damp towel

Directions
Heat the oven to 400 degrees F.
Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.

Chocolate Brownie Pudding Cake Recipe and Free Cooking Tips

Total Time:10 mins

Prep Time:5 mins

Cook Time:5 mins

Servings:4-6

Ingredients

1 cup sugar

2/3 cup flour

2/3 cup cocoa

1/4 teaspoon salt

1 teaspoon baking powder

3 eggs

2 tablespoons melted butter

1 teaspoon vanilla

1/2 cup boiling water, with

3 tablespoons sugar, added

Directions:

Boil water with 3 tbsp of sugar and set aside.

Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.

Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.

Spread mixture evenly into the buttered pan.

Very slowly pour water into the center of the mixture and do not stir!

Cover well, with plastic wrap or lid.

Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.

Sprinkle with powdered sugar and serve with your favorite toppings.

Maple-Glazed Salmon with Pineapple Salsa Recipe and Free Cooking Tips

Ingredients

4 (6-ounce) salmon fillets

Marinade:

1 tablespoon maple syrup

1 tablespoon teriyaki sauce

1 tablespoon pineapple juice

1 teaspoon minced fresh ginger

1 clove garlic, mashed

Pineapple Salsa, recipe follows 

Directions
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.
In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side. 

Pineapple Salsa:
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar
Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

Captain Kidd's Hawk-Crushing Shrimp Rolls Recipe and Free Cooking Tips

Ingredients

1 (8-bun) package potato bread hot dog rolls

Salt

Crab boil (recommended: Old Bay), to taste

1 pound shrimp, shelled and deveined

2 ribs celery, sliced

About 1 cup mayonnaise, to taste

1 tablespoon freshly chopped chives, plus more for garnish

1 red bell pepper, diced small, divided

1/2 lemon, juiced

1 teaspoon dry mustard (recommended: Coleman's)

Salt and freshly ground black pepper

Baby greens, for serving

Directions

Open each bun and cut in half. Lay buns out on sheet pan. Cover sheet pan with plastic wrap and lay another sheet pan on top of the buns to flatten the buns.

Bring a large pot of water to poaching temperature. Add salt, crab boil and carefully add the shrimp. Cook until the shrimp are opaque, about 3 to 5 minutes. Drain and set aside until cool enough to handle, about 5 minutes. Once cooled, slice each shrimp in half.

In a large bowl, add the celery, mayonnaise, 1 tablespoon chives, 3/4 red bell pepper (reserve remaining for garnish), lemon juice, mustard and salt and pepper, to taste, and toss to combine. Add the shrimp and toss to combine.

Place the baby greens into the base of the buns. Top with the shrimp and garnish with chives and remaining red bell pepper.

Pro-Roller - Chicken Spring Rolls Recipe and Free Cooking Tips

Ingredients

4 stalks lemon grass, chopped

3 tablespoons fish sauce

2 tablespoons sugar

4 cloves garlic

1 lemon, zested

2 tablespoons grated ginger

4 chicken breasts skinless and boneless and butterflied

1 cucumber

1 carrot

1 bunch shiso leaves

1 bunch mint leaves

1 bunch Thai basil leaves

1 bunch cilantro, leaves only

1 package vermicelli noodles

Peanut Sauce:

2 tablespoons ginger - fresh and grated

2 cloves garlic, chopped

1 tablespoon hot chili sauce (recommended: Sriracha)

1 lime, juiced

2 to 3 tablespoons brown sugar

1/2 to 2/3 cup smooth peanut butter - (recommended: CB (Seattle))

3 tablespoons dark soy sauce

1 tablespoon fish sauce

4 to 6 tablespoons hot water

1 package rice paper wrappers

Directions

Marinade: Add the lemon grass, fish sauce, sugar, garlic, lemon zest and ginger to a food processor and pulse until blended. Add the chicken to a medium bowl and rub it with the marinade. Cover and refrigerate overnight.

Preheat a grill to medium heat.

Grill the chicken until cooked through, about 4 minutes per side. Then slice.

Julienne the cucumber and carrot and pick or tear the shiso, mint and basil and add them to a small bowl along with the cilantro leaves.

Bring a large pot of water to a boil over medium heat. Add the vermicelli noodles and cook for 3 to 5 minutes. Drain and put them into ice bath to cool.

Peanut Sauce:

Add all of the sauce ingredients to a blender and blend until smooth. Pour it into a small bowl and set aside.

Soak 1 rice wrapper in a bowl of water, pull out when pliable, and put it on a flat surface. Add some cooled vermicelli noodles, some cucumber mixture and some chicken. Roll up and repeat with remaining ingredients. Arrange the rolls on a serving platter and serve with spicy peanut sauce.

Portuguese Fish Stew Recipe and Free Cooking Tips

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving

2 medium onions, chopped

4 garlic cloves, finely chopped

1 pound linguica or chorizo sausage, sliced in chunks

5 sprigs fresh thyme sprigs

1 handful fresh oregano, hand torn

2 bay leaves

2 pounds Yukon gold potatoes, sliced

3 quarts chicken broth

1 pound kale, chopped

Sea salt and freshly ground black pepper

2 dozen Littleneck clams, scrubbed

1/2 pound perch, cod, or bass fillets, skin and pin bones removed

1/4 cup coarsely chopped flat-leaf parsley

1 Recipe Rustic Crusty bread, for serving, recipe follows

Directions

Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.

Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.

Rustic Garlic Bread:

4 garlic cloves, coarsely chopped

4 fresh oregano sprigs, leaves stripped off the stem

4 fresh thyme sprigs, leaves stripped off the stem

1 handful fresh flat-leaf parsley, coarsely chopped

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 large loaf country or Portuguese bread

Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving.

Yield: 6 to 8 servings

Fish Tacos with Roasted Tomatillo Salsa Recipe and Free Cooking Tips

Ingredients

12 to 16 corn tortillas

1 large egg

1/4 cup milk

1/4 cup water

1/2 cup all-purpose flour

2 teaspoons Southwestern Essence, plus more for dusting

1/2 teaspoon baking powder

2 pounds firm white fish, cut into 4 by 1 by 1/4-inch strips

4 cups vegetable oil, for frying

4 cups very thinly shaved mixed white and red cabbage

2 tablespoons sour cream

1/2 lime, juiced, plus more for serving

1/2 teaspoon ground cumin

1 recipe Roasted Tomatillo Salsa, recipe follows

1 cup chopped fresh cilantro leaves, for garnish

Directions

Preheat the oven to 350 degrees F.

Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.

In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.

In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels, and season lightly with the Essence. In a large bowl, mix the cabbage with the sour cream, lime juice and cumin, tossing to coat.

To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately.

Roasted Tomatillo Salsa:

1 pound tomatillos, husked and rinsed

6 cloves garlic, unpeeled

1 small onion, cut into quarters

1 1/2 tablespoons olive oil

Salt and freshly ground black pepper

1 jalapeno, stemmed, seeded, and minced

1 lemon, juiced

1 lime, juiced

Preheat the oven to 400 degrees F.

Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.

Yield: about 2 1/2 cups