Classic Fried Chicken (via FoodNetwork.com)

Source: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_552525_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html 

Recipe courtesy Food Network Magazine

Prep Time:

3 hr 9 min

Inactive Prep Time:

--

Cook Time:

51 min

Level:

Easy

Serves:

4-6 servings

Ingredients

• 1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces
• Kosher salt and freshly ground black pepper
• 1 quart buttermilk
• 2 teaspoons hot sauce
• 1 bay leaf
• 3 cloves garlic, smashed
• 3 sprigs thyme
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sweet paprika
• 1 tablespoon onion powder
• 3/4 teaspoon cayenne pepper
• Peanut or vegetable oil, for frying
• Vegetable shortening, for frying

Directions

Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.

Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.

Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.

Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.

Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.

Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)

Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.

Photograph by Yunhee Kim

Slow-Cooker Stout & Chicken Stew (via eatingwell.com)

Do you use have left over stout beer? Here's a recipe to use the leftover beer.

Source: http://www.eatingwell.com/recipes/stout_chicken_stew.html

Recipe:

Chicken thighs can take plenty of cooking without getting tough or drying out, which makes them perfect for the slow cooker. Here we braise them in Guinness stout along with hearty vegetables, with just the right amount of bacon for added savoriness.

8 servings, about 1 1/3 cups each

Active Time: 45 minutes

Total Time: Slow-cooker time: 4-8 hours

INGREDIENTS

• 6 tablespoons plus 1/2 cup all-purpose flour, divided
• 1 teaspoon salt, divided, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed
• 4 teaspoons extra-virgin olive oil, divided
• 3 pieces bacon, chopped
• 1 2/3 cups Guinness beer or other stout (14-ounce can)
• 1 pound whole baby carrots or large carrots cut into 1-inch pieces
• 1 8-ounce package cremini or button mushrooms, halved if large
• 2 cups chopped onion
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried thyme
• 1 cup reduced-sodium chicken broth
• 2 cups frozen baby peas, thawed

1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

TIPS & NOTES

• Make Ahead Tip: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker

NUTRITION

Per serving: 366 calories; 13 g fat ( 3 g sat , 6 g mono ); 88 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 566 mg sodium; 650 mg potassium.

Nutrition Bonus: Vitamin A (200% daily value), Folate & Zinc (23% dv), Vitamin C (22% dv), Potassium (19% dv), Iron (17% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 2 vegetable, 3 lean meat, 1 fat

Popcorn Rock Shrimp with Spicy Honey (via CookingChannelTV)

Recipe courtesy Chuck Hughes

Source: http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_551459_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html


Total Time:
35 min
Prep:
15 min
|
Inactive Prep:
5 min
|
Cook:
15 min
Level:
Easy
Yield:
s: 6 to 8 servings

Spicy Honey:
1 cup honey
1 clove garlic, mashed
1 tablespoon peppercorn
1 tablespoon chili flakes
1 tablespoon smoked paprika
Sea salt
Popcorn Shrimp:
Oil for deep-frying
2 cups of cornstarch (Recommended: Maizena)
1/2 cup flour
Salt and freshly ground pepper
4 eggs, beaten
2 pounds of rock shrimp
Garnish:
Lemon wedges

Directions

Chuck Hughes' golden popcorn rock shrimp served with spicy honey are the perfect game day appetizer.

Directions

For the spicy honey: In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.

For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F.

In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.

Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.

© 2012 Cooking Channel, LLC, All Rights Reserved.


Printed on December 12, 2012 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_551459_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Apple Butter Glazed Ham via Cooking Channel TV

Recipe courtesy Chuck Hughes

Photo Source: cookingchanneltv.com 

Source: http://www.cookingchanneltv.com/recipes/chuck-hughes/apple-butter-glazed-ham-recipe/index.html



Total Time:
6 hr 40 min
Prep:
30 min
|
Inactive Prep:
25 min
|
Cook:
5 hr 45 min
Level:
Intermediate
Yield:
s: 8 to 10 servings

Apple Butter:
5 pounds Macintosh apples, scrubbed and quartered (not peeled)
4 cups apple juice
2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Juice of 1 lemon
Glazed Ham:
1 (10-pound) ham
1 carrot, chopped
1 celery stalk, chopped
1 leek, chopped
1 onion, chopped
1 garlic head, halved
1 cup apple butter
1/2 cup honey
1/4 cup Dijon mustard
4 cups water

Directions

Chuck Hughes' deliciously sweet apple butter and honey glazed ham is so delectable you'll want it for dessert too!

Directions

For the apple butter: In a large stockpot, combine the apples with the apple juice. Cook on low heat until the apples are tender, about 45 minutes. Remove from heat and pass through a fine sieve. Pour the puree back in the stockpot. Bring to a simmer and add the brown sugar, cinnamon, nutmeg, and lemon juice. Cook on low heat for about 1 1/2 hours until it's reduced by half and thickens up, stirring regularly and skimming the surface if necessary. Remove from heat and let cool.

For the ham: Put the ham, carrot, celery, leek, onion, and garlic in a large stockpot and cover with water. Bring to a boil and let simmer for 2 hours. Drain and place into a roasting pan.

Preheat the oven at 350 degrees F.

In a bowl, combine the apple butter, honey, and Dijon mustard. Peel off the skin of the ham and brush it with apple butter mixture. Pour the water in the bottom of the pan. Place in the oven and cook for 1 1/2 hours, making sure to baste it with the sauce every 15 minutes during cooking process. Remove the ham from the grill and let sit for 10 minutes before carving.

Cook's Note: The apple butter is great on its own, with ice cream, yoghurt or for breakfast.

Green Bean Casserole

Recipe Source: http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_576446_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html 

Recipe courtesy Alton Brown, 2007

Total Time:

1 hr 10 min

Prep:

25 min

|

Inactive Prep:

--

|

Cook:

45 min

Level:

Easy

Yield:

4 to 6 servings

INGREDIENTS

• For the topping:
• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray
• For beans and sauce:
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved

• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half

DIRECTIONS

Preheat the oven to 475 degrees F. 

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. 

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. 

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. 

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Good Eats Roast Turkey via FoodNetwork.com

Source: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html 

Recipe courtesy Alton Brown, also featured in Food Network Magazine

Prep Time:

15 min

Inactive Prep Time:

7 hr 0 min

Cook Time:

2 hr 30 min

Level:

Easy

Serves:

10 to 12 servings

Ingredients

• 1 (14 to 16 pound) frozen young turkey

For the brine:

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

For the aromatics:

• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

Directions

Click here to see how it's done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Good Eats Roast Turkey (via Cooking Channel)

Photo Credit: http://www.cookingchanneltv.com/recipes/alton-brown/good-eats-roast-turkey-recipe6/index.html

Total Time:

9 hr 45 min

Prep:

15 min

|

Inactive Prep:

7 hr 0 min

|

Cook:

2 hr 30 min

Level:

Easy

Yield:

10 to 12 servings

INGREDIENTS

• 1 (14 to 16 pound) frozen young turkey
• For the brine:
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water

• For the aromatics:
• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil

DIRECTIONS

2 to 3 days before roasting: 

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. 

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. 

Early on the day or the night before you'd like to eat: 

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. 

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. 

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. 

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

© 2012 Cooking Channel, LLC, All Rights Reserved.

Source: http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_577126_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Brown Sugar and Balsamic Glazed Pork Loin

Source:  http://www.candcmarriagefactory.com/2011/01/brown-sugar-and-balsamic-glazed-pork.html

(photo credit: candcmarriagefactory.com)

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Italian Braised Beef with Root Vegetables via Cooking Channel TV

Recipe courtesy Michael Symon, 2012

Source: http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_655067_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html 

Total Time:

12 hr 0 min

Prep:

25 min

|

Inactive Prep:

--

|

Cook:

11 hr 35 min

Level:

Easy

Yield:

8 to 10 servings

INGREDIENTS

• 3 pounds rump roast
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 carrot, cut into 1-inch chunks
• 1 small celery root, peeled and cut into 1-inch chunks
• 1 onion, coarsely chopped

• 2 cloves garlic, smashed
• 1 cup red wine
• 2 cups Yia Yia's Sunday Sauce, recipe follows
• 2 bay leaves, preferably fresh
• 1 1/2 pounds dried rigatoni, for serving

• Yia Yia's Sunday Sauce:
• 1/4 cup olive oil
• 1 large Spanish onion, finely diced
• 1 tablespoon kosher salt, or more as needed
• 6 cloves garlic, sliced
• Two 28-ounce cans San Marzano tomatoes, with their juice
• 2 pounds meaty beef bones

• 1 cup dry white wine
• 1 tablespoon fresh oregano leaves
• 1 tablespoon crushed red pepper flakes, optional
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf

DIRECTIONS

DIRECTIONS

Preheat the oven to 300 degrees F. 

Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. 

Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add the Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. 

 

When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. 

Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.

Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. 

Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. 

Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.

Louisiana Style Shrimp via Cooking Channel TV (Recipe courtesy Rachael Ray)

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 pound andouille sausage, diced or crumbled
• 3 tablespoons butter
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 3 to 4 small ribs celery, chopped
• 4 cloves garlic, chopped
• 1 red hot chile pepper, seeded and finely chopped
• 2 tablespoons finely chopped thyme leaves
• 2 bay leaves

• 1 tablespoon smoked sweet paprika or sweet paprika
• 2 tablespoons all-purpose flour
• 1 (12-ounce) bottle beer (recommended: Abita)
• 1 cup chicken or seafood stock-in-a-box
• 1 tablespoon Worcestershire sauce
• Hot sauce, to taste
• 1 1/2 pounds medium-large shrimp, peeled and deveined
• Serve with brown or white long-grain rice cooked in chicken stock with scallions, according to package directions

Directions

In a large pan over medium-high heat, add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add the sausage and cook until brown. Remove the sausage from the pan and drain on paper towels. Reserve. Add another tablespoon of extra-virgin olive oil, a turn of the pan, and the butter and let it melt into the oil. Stir in the peppers, onions, celery, garlic, chile pepper, thyme, and bay leaves and cook until tender, about 7 to 8 minutes. Sprinkle in the paprika and stir, then add the flour and stir for 1 minute more. Pour in the beer and cook down for 2 minutes. Stir in the stock and Worcestershire, then reduce the heat to low and simmer for about 3 minutes to combine flavors. Stir in hot sauce, to taste. Add the reserved browned sausage to sauce. The sauce can be cooled and refrigerated for a make-ahead meal.

Bring the sauce to a low boil over medium heat, then stir in the shrimp. Cover and cook until the shrimp are pink and firm, about 3 to 5 minutes. Transfer the shrimp mixture to a serving bowl and serve with rice flavored with scallions.

Source: http://www.cookingchanneltv.com/recipes/rachael-ray/louisiana-style-shrimp-recipe/index.html 

Double-Stacked Juicy Lucy Burgers

 

This week's recipe is "Double-Stacked Juicy Lucy Burgers" brought to you by Cooking Channel TV.

 

 

Source:  http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_544128_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

 

50 min

Prep:

10 min

|

Inactive Prep:

--

|

Cook:

40 min

Level:

Intermediate

Yield:

4 servings

INGREDIENTS

• 1 (8-ounce) block sharp Cheddar cheese
• 8 slices bacon
• 3 pounds ground beef chuck
• Kosher salt and freshly ground pepper
• 2 tablespoons reserved bacon fat or oil
• 4 hamburger rolls, split
• Lettuce leaves, for serving

• Tomato slices, for serving
• Onion slices, for serving
• Ketchup, for serving
• Mustard, for serving
• 
  
• Special Equipment: a 3 1/2-inch round cookie cutter

DIRECTIONS

1. Cut the Cheddar into 8 (1/4-inch-thick by 11/2-inch-wide) slices. Cook the bacon in a large high-sided skillet over medium heat, turning until crisp. Transfer the bacon to a paper towel to drain. Reserve the skillet and 2 tablespoons bacon fat. 

2. Turn the beef out onto a sheet of waxed paper and divide into 16 (3-ounce or generous 1/3 cup) mounds. Press 1 mound into a 3 1/2-inch patty (using the cookie cutter as a guide) and top with some cheese, then put a second mound of beef on top, patting it onto other patty to enclose the cheese. Pinch the edges together to seal and shape into a single patty. Make 7 more burgers in the same manner, then generously season the burgers with salt and pepper. 
3. Heat the reserved bacon fat or oil in a large high-sided skillet over medium heat until hot. Cook the burgers in 2 batches, covered, turning once, about 8 minutes for medium. 
4. Put 2 burgers on the bottom portion of each bun and top with bacon, lettuce, tomato, onion, ketchup, and mustard, if desired. Serve.

© 2012 Cooking Channel, LLC, All Rights Reserved.

Printed on September 19, 2012 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_544128_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Buffalo Chicken Casserole (via Betty Crocker)

 

Prep Time: 25 Mins

Total Time: 55 Mins 

Servings: 4

1/2

cup uncooked regular long-grain white rice

1

cup water

1

tablespoon olive or vegetable oil

1

lb boneless skinless chicken breasts, cut into thin strips

2

medium stalks celery, thinly sliced (1 cup)

1

can (14.5 oz) stewed tomatoes, undrained

1/2

cup buffalo wing sauce

1/4

cup blue cheese dressing

• 1Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture.
• 2Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir).
• 3Bake 25 to 30 minutes or until hot in center. Drizzle dressing over top.
• Source: http://www.bettycrocker.com/recipes/buffalo-chicken-casserole/9f2cf11c-2dcd-4d16-86e4-581e19b9160c?nicam4=SocialMedia&nichn4=Pinterest&niseg4=BettyCrocker&nicreatID4=Post

Restaurant-Style Buffalo Chicken Wings (via allrecipes.com)

 

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

Directions

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

 

Source: http://allrecipes.com/recipe/restaurant-style-buffalo-chicken-wings/