De-Pudged Pigs in a Blanket (via Cooking Channel TV)

Source: http://www.cookingchanneltv.com/recipes/lisa-lillien/de-pudged-pigs-in-a-blanket.html 

Total Time: 
 40 min 
Prep:
 25 min 

Cook:
 15 min 

Yield:
8 servings

Ingredients
8 fat-free or nearly fat-free franks (about 40 to 45 calories each)
1 package refrigerated reduced-fat crescent dough
Flour, for dusting
Mustard, as dip, optional


Directions

 Preheat the oven to 375 degrees F. 

Cut each hot dog into 4 even pieces. Set aside. Place the eight triangle-shaped portions of dough on a lightly floured work surface. 

One at a time, stretch or roll each triangle out slightly, making it into a larger triangle. Cut each piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll one hot dog piece up in each until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking sheet. 

Repeat with remaining ingredients, so that you have 32 pigs in a blanket. Be sure to evenly space them, as the dough will expand while baking. 

Place sheet in the oven and cook until dough appears slightly browned and crispy, about 12 minutes. 

Serve with mustard for dipping, if using. Enjoy! 

PER SERVING (4 pigs in a blanket): 134 calories, 5g fat, 652mg sodium, 16g carbs, 0g fiber, 3g sugars, 8g protein 

© 2010 Hungry Girl. All Rights Reserved.


Printed on January 30, 2013 from http://www.cookingchanneltv.com/recipes/lisa-lillien/de-pudged-pigs-in-a-blanket.print.html

Chicken Saltimbocca (via Cooking Channel)

Recipe courtesy Giada De Laurentiis

Total Time:

35 min

Prep:

15 min

|

Inactive Prep:

--

|

Cook:

20 min

Level:

Intermediate

Yield:

6 servings

INGREDIENTS

• 6 (3-ounce) chicken cutlets, pounded to evenly flatten
• Salt and freshly ground black pepper
• 6 paper-thin slices prosciutto
• 1 (10-ounce) box frozen chopped spinach, thawed
• 3 tablespoons olive oil

• 1/4 cup grated Parmesan
• 1 (14-ounce) can low-salt chicken broth
• 2 tablespoons fresh lemon juice

DIRECTIONS

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet. 

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat. 

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick. 

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately. 

Per Serving: Calories: 227; Fat: 11g (Saturated Fat: 2g); Protein: 27g; Carbohydrates: 4g; Sugar: 1g; Fiber 0g; Cholesterol: 63mg; Sodium: 700mg

© 2013 Cooking Channel, LLC, All Rights Reserved.

Printed on January 23, 2013 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_460646_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Lasagne Alla Bolognese (via Cooking Channel TV)

Recipe courtesy Gabriele Corcos and Debi Mazar

Total Time:

3 hr 45 min

Prep:

3 hr 0 min

|

Inactive Prep:

--

|

Cook:

45 min

Level:

Easy

Yield:

8 servings

INGREDIENTS

• Butter, for the pan
• 1/2 batch Bolognese Sauce, recipe follows
• 1 1/2 (9-ounce) boxes no-boil lasagne noodles
• Besciamella, recipe follows

• 3/4 cup grated Parmesan, plus more for serving
• Extra-virgin olive oil, for serving

• Bolognese Sauce:
• 5 tablespoons olive oil
• 1 red onion, medium chop
• 3 carrots, medium chop
• 3 celery stalks, medium chop
• 5 ounces pancetta, cut into small cubes
• 1/2 teaspoon crushed red pepper flakes
• 2 handfuls fresh flat-leaf parsley, leaves picked and chopped

• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1 cup red wine
• 3 (28-ounce) cans pelati tomatoes*
• Kosher salt and freshly ground black pepper
• 1 cup whole milk

• Besciamella:
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 4 1/2 cups whole milk

• Pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper

NOTES

Because you are working with pasta that does not require boiling, you have to make sure that there are no pieces of lasagne sticking out of the sauce because they won't cook. 

When you decide to tap into your reserve of frozen lasagne, keep in mind you need to thaw the frozen lasagne overnight before reheating. 

Pelati tomatoes are whole canned tomatoes. 

If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of

Printable Area

Page 2 of 2

Lasagne Alla Bolognese (cont.)

NOTES

all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.

DIRECTIONS

Preheat the oven to 375 degrees F. 

Butter the lasagne pan well and add a very thin layer of meat sauce. 

Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce. 

When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan. 

Bake for about 30 minutes. 

Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes. 

Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.

DIRECTIONS

Bolognese Sauce: 
Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. 

Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan. 

Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

DIRECTIONS

Besciamella: 
Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste. 

Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

© 2012 Cooking Channel, LLC, All Rights Reserved.

Printed on January 16, 2013 from http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_514651_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Recipe courtesy Giada De Laurentiis

Total Time:

20 min

Prep:

10 min

|

Inactive Prep:

--

|

Cook:

10 min

Level:

Easy

Yield:

4 servings

INGREDIENTS

• 1/2 pound whole-wheat spaghetti pasta
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 tablespoon olive oil
• 4 (4-ounce) pieces salmon

• 1/4 cup chopped fresh basil leaves
• 3 tablespoons capers
• 1 lemon, zested
• 2 tablespoons lemon juice
• 2 cups fresh baby spinach leaves

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine. 

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan. 

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately. 

Per serving: Total Fat: 17.5 grams; Saturated Fat: 2.5 grams; Protein: 34 grams; Total carbohydrates: 46 grams; Sugar: 3 grams; Fiber: 8 grams; Cholesterol: 66 milligrams; Sodium: 573 milligrams

Source: http://www.cookingchanneltv.com/cook/cda/recipe_print/0,1946,COOK_41503_470391_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html 

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