DJ Devine RL Wife of DJ Texas Tornado's blog: "Recipes"

COWBOY CHICKEN CASSEROLE from potluck [ email recipe to a friend ] [ display recipe in printable format ] Ingredients needed: 2 pounds skinless, boneless chicken breasts 2 1/2 cups Chicken Stock 1/2 cup dry white wine 1/4 cup coarsely chopped fresh cilantro 1 1/2 tablespoons fresh lime juice 2 garlic cloves, smashed 1 teaspoon black peppercorns 1 1/4 teaspoons salt 1/4 teaspoon dried Mexican oregano 2 bay leaves 6 tablespoons unsalted butter 1 pound white button mushrooms, wiped clean and stems trimmed, quartered Pinch of freshly ground black pepper 4 tablespoons all-purpose flour 1 1/2 cups whole milk 12 cups tortilla chips 2 cups finely chopped onions 1 cup finely chopped bell peppers 2 jalapeños, stems and seeds removed, finely chopped (optional) 8 ounces grated Pepper Jack cheese 8 ounces grated Cheddar cheese 1 tablespoon Emeril's Southwest Essence 2 teaspoons chili powder 1 teaspoon ground cumin 1 cup chopped drained canned tomatoes One 4-ounce can diced green chiles, drained Combine the chicken, Chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve. Preheat the oven to 350ºF. Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat. Place the tortilla chips in the bottom of a 9 x 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapeños evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Essence, chili powder, and cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving. Makes 8 to 10 servings Tip: This casserole may be prepared in advance and frozen until ready to use-simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.

Chicken Piccata from There's a Chef in My World [ email recipe to a friend ] [ display recipe in printable format ] Ingredients needed: 4 boneless, skinless chicken breast halves 1/2 cup all-purpose flour 1 3/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 3 tablespoons vegetable oil 6 tablespoons unsalted butter 1/4 cup fresh lemon juice 1/2 cup reduced-sodium chicken broth 1 garlic clove, minced 2 tablespoons drained capers 1 tablespoon chopped fresh parsley On a clean cutting board, spread out 1 sheet of wax paper or plastic wrap. Place 1 chicken breast on the wax paper and top with a second sheet. Using a meat mallet or rolling pin, pound the chicken breast until it is evenly flattened to about 1/8 inch thick. Repeat with the remaining chicken breast halves. (You may need new sheets of wax paper or plastic wrap for each breast.) Set aside. In a shallow bowl, combine the flour, 1 1/2 teaspoons of the salt, and the pepper, and stir to combine. Quickly dredge the pounded chicken in the flour mixture, shaking to remove any excess flour. Place 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. When the oil gets very hot, but not smoking, add 1 tablespoon of the butter and, working quickly, add half of the chicken and cook for 1 minute, until golden. Using tongs, turn the chicken and cook until golden and cooked through, about 1 1/2 minutes. Remove the chicken from the skillet and cover to keep warm. Repeat with the remaining 1 1/2 tablespoons of oil, 1 tablespoon of butter, and pounded chicken, cooking as above. Remove the chicken from the skillet and cover to keep warm. Add the lemon juice to the skillet, scraping with a wooden spoon to remove any browned bits from the bottom of the pan. When the juice has reduced by half, about 1 minute, add the chicken broth, garlic, and capers, and cook for 5 minutes, until slightly thickened. Add the remaining 1/4 teaspoon of salt, remaining 4 tablespoons of butter, and parsley. Cook, stirring, until heated through and the sauce has thickened, about 1 minute. Do not allow sauce to boil. Remove from the heat and pour the sauce over the reserved chicken. Serve immediately. Yield: 4 servings

CHICKEN EMPANADAS from Emeril Live EM1C10 [ email recipe to a friend ] [ display recipe in printable format ] Ingredients needed: 2 (8-ounce) chicken breasts, boned and skinless 1 small onion, quartered 1 bay leaf Salt Water to cover 1 tablespoon butter 3 cups plus 1 tablespoon flour 1 cup plus 3/4 cup milk 1/2 cup minced onions 2 teaspoons chopped garlic 2 tablespoons chopped green onions, (green part only) 2 teaspoons finely chopped fresh parsley leaves Dash of hot sauce 1 1/2 teaspoons salt 3/4 teaspoon baking powder 6 tablespoons lard 1 egg Solid vegetable shortening for deep-frying Preheat the fryer. Season the chicken with salt and pepper. Place the chicken in a shallow saucepan, over medium heat. Add the onions and bay leaf. Cover with water. Bring the liquid to a boil, reduce the heat to medium low and simmer for about 15 minutes or until tender. Remove and discard the liquid. Cool the chicken. In a small saute pan, over medium heat, melt 1 tablespoon of the butter. Stir in 1 tablespoon of the flour and cook for 1 minute. Whisk in the 1 cup of the milk. Season with salt and pepper. Cook until the mixture thickens, about 4 minutes. Remove from the heat and cool. Dice the chicken into small pieces. In a food processor, fitted with a metal blade, add the diced chicken, minced onions, garlic, green onions and parsley. Process until the mixture is mixed well. Add enough of the milk sauce until the mixture is smooth and creamy. Season with hot sauce, salt and pepper. Set aside. Sift the remaining 3 cups flour, salt, and baking powder into a mixing bowl. Cut in the lard unit it resembles coarse meal. In a small bowl, beat the egg with the remaining 3/4 cup milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 24 equal portions. On a lightly floured surface, roll the dough pieces into thin rounds, about 3 inches in diameter. Put about 1 tablespoon of the mixture in the center of each round, fold over and crimp the edges with a fork. Heat the shortening a deep pot or an electric deep-fryer to 360 degrees F. Fry the pies, 2 to 3 at a time, until golden brown. Drain on paper towels and serve immediately. Yield: 24 hand pies

CHICKEN ETOUFFE WITH STEAMED RICE from Essence of Emeril EE12 [ email recipe to a friend ] [ display recipe in printable format ] Ingredients needed: 4 6 to 8-ounce chicken breasts, boneless and skinless 3 tablespoons Creole Seasoning, or to taste 2 tablespoons oil 1 green bell pepper, chopped 1 onion, sliced 1 rib celery, chopped 4 garlic cloves, finely chopped 1 1/2 cups dark roux* 2 12-ounce bottles dark beer 2 cups chicken stock 3 tablespoons Worcestershire sauce 3 teaspoons hot pepper sauce 4 bay leaves Salt Garnish: 4 cups steamed white rice 4 green onions, sliced Season chicken breasts with 1 tablespoon of the Creole seasoning. Heat oil in a large saucepan over high heat. Add onion, bell pepper, celery and garlic and saute until onions are tender. Add roux and stir 3 minutes. Slowly add beer and chicken stock, whisking constantly to avoid forming lumps. Bring to a boil. Add chicken breasts, Worcestershire, pepper sauce, bay leaves, salt to taste and remaining 2 tablespoons Creole seasoning. Reduce heat to medium and simmer, 20 to 30 minutes. Serve over steamed rice, topped with green onions. Yield: 4 servings

CABBAGE ROLLS version 2 from EM1H11e [ email recipe to a friend ] [ display recipe in printable format ] Ingredients needed: 1 large head cabbage, cored and scalded in hot water until soft and easy to separate 2 teaspoons unsalted butter 1 cup chopped yellow onions 2 teaspoons chopped garlic 1 1/2 pounds ground sirloin 1/2 pound ground pork 1 1/2 cups par-boiled long-grain white rice 2 eggs, beaten slightly 2 teaspoons Emeril's Original Essence 1/2 teaspoon salt 1/4 teaspoon ground black pepper SAUCE: 2 teaspoons butter 1 cup chopped yellow onions 1 teaspoon minced garlic 1 (28-ounce) can chopped tomatoes and their juices 1 cup chicken stock 1 tablespoon apple cider vinegar Preheat the oven to 350 degrees F. To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and chicken stock. Simmer, stirring occasionally, for 5 minutes. Add the vinegar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning, to taste. Separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside. To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, until for 1 minute. Remove from the heat and let cool slightly. Lay the cabbage leaves, rib side down, on a flat work surface. Remove rib or shave down leaf to make leaf easy to roll. In a large bowl, combine the beef, pork, rice, eggs, Essence, salt, pepper, and cooked onions. Mix well with a heavy wooden spoon or your hands. Line a large baking dish or roaster with remaining cabbage leaves. One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a single layer in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours. Remove from the oven and serve the rolls with any remaining sauce spooned over the top, if desired. Yield: 12 to 15 rolls

ADRIENNE'S RUSTIC CHICKEN LIVER PATE WITH CROSTINI from Cooking Section, November 2001 [ email recipe to a friend ] [ display recipe in printable format ] Ingredients needed: One and one-half pounds chicken livers 3 eggs One-fourth cup heavy cream 2 bacon slices, blanched and chopped 2 tablespoons chopped apples 2 tablespoons chopped onions, sautéed 1 tablespoon minced garlic 1 egg 3 tablespoons brandy 2 tablespoons port wine One-half cup flour 1 teaspoon ground ginger 2 teaspoons salt One-half freshly ground black pepper 1 teaspoon grated nutmeg 2 truffles, minced 4 to 5 lean bacon slices, blanched 20 crostini (French bread slices deep-fried in extra-virgin olive oil until lightly browned) Preheat the oven to 325 degrees. Divide the chicken livers into three equal parts. Mix the first part briefly in a blender with two of the eggs. Blend the second part with the cream. Then blend the third part with the chopped bacon, an egg, the brandy, port and flour. Mix the three blends very quickly with the ginger, salt, black pepper, nutmeg, and truffles. Place the mixture in a greased loaf pan and top with the bacon slices. Cover the baking pan tightly with foil and place it in half its depth of boiling water in a larger pan. Bake about 1 1/2 to 2 hours, or until the internal temperature is 180º. After the paté cools, remove some of the fat from the top if needed. Serve the paté cold on the hot crostini: the crisp hot crunch of the crostini will lead the way to the savory velvet of the paté. Utterly seductive.

ADRIENNE'S GARLIC CHICKEN from Cooking Section, September 2001 [ email recipe to a friend ] [ display recipe in printable format ] Ingredients needed: 1 chicken, about 3 pounds, cut into serving pieces 3 heads of garlic One-half bottle cabernet wine 2 to 3 sprigs rosemary One-half cup virgin olive oil Salt and pepper to taste Marinate the chicken in the wine, the cloves from one head of garlic and the rosemary for 4 hours in the refrigerator. About an hour before dinner, remove the chicken from the refrigerator. Build a charcoal fire. When the flames have died down and there is a nice bed of coals, remove the chicken from the marinade, pat the pieces dry, and season with salt and pepper. Take the remaining two heads of garlic, cut the tops off to reveal the top cloves and make individual aluminum foil “cups” for them. Pour olive oil over the garlic heads liberally, and place on the grill. Cook the chicken on the grill, turning frequently until nicely browned and cooked to the degree that you prefer. When the garlic cloves are softened, take them off the grill and pour the oil into a small bowl. Let the garlic heads cool enough for handling and then pinch the soft cloves out into the bowl. Mash the garlic cloves and oil into a paste, spread it on the chicken pieces and wrap each piece in aluminum foil. Return the chicken to the grill for 5 minutes to heat through. Unwrap and serve with ratatouille and polenta. Makes 4 servings

lol.... While growing up, my Mom and I were well known crepe preparers for various events that she hosted. We learned how to make hundreds of crepes and freeze them such that all it took was a moment to heat them up after they had thawed out. I don't think I have found an interesting recipe for crepes; I do know that I have lost the recipe that my Mom and I had used. Here is a BEER-BATTER CREPES recipe that I found in Rachel Ray's magazine (Nov 2006 issue): BEER BATTER CREPES MAKES 24 CREPES PREP TIME 15 min (plus resting) COOK TIME 35 min 6 large eggs 2 cups milk 2 cups lager beer (16 ounces), such as Stella Artois 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for the pan 3-1/2 cups flour 2 pinches salt 1. In a large bowl, whisk the eggs until combined. Whisk in the milk, beer and melted butter. Scatter the flour and salt over the mixture and whisk until smooth, about 2 minutes (the batter should be the consistency of heavy cream). Cover the bowl and let the bater rest for 1 hour at room temperature or refrigerate overnight. 2. In a small nonstick, melt the remaining 1/2 teaspoon butter. Using a ladle, stir the batter and pour a scant 1/3 cup into the pan, rotating and tilting the pan to form a thin crepe. Cook the crepe until golden on the bottom, 1-2 minutes. Using a spatula, flip the crepe and cook for 30-60 seconds more. Repeat with the remaining batter, cooking each crepe after the first few for about 30 seconds on each side. Cover the crepes with a towel to keep warm. Favorite presentation.... 1. Just roll it like a jelly roll style; 2. Fold in half and then in half again to form a triangle; and, 3. Fold in the sides and roll it up like a burrito. NOTE: Since this recipe for crepes are made with beer, it probably won't make your best dessert crepes recipe. However, dessert crepes are enhanced though by sprinkling confectioner's sugar on the crepes. :D

Found in Nov 2006's issue of Everyday with Rachel Ray magazine: McCormick Love Your Raisins Folger's Coffee Muir Glen Organic Tomatoes Lunchables (great for snacks) Smoked Paprika Italian Olive Oil Recipes Broth Recipes Raw Sugar Recipes Honey Recipes Chocolate Recipes Almonds Are In! Other items of interest -- Petal Business Card Case Storage Containers - Small on Space

Found in Nov 2006's issue of Everyday with Rachel Ray magazine on page 62 is a recipe with Shepherd's Pie. This was something that we taught my daughter when she was young and wanting to help with dinner plans and learning how to cook; however, it isn't quite so elaborate as Rachel Ray's recipe in the magazine. It is known as a poor man's dinner in our household as it is something that we take and mix together depending upon the ingredients we have had at home -- corn, peas, tomatoes, tomatoe sauce and paste, mixed vegetables -- with cooked, seasoned ground beef which is topped with mashed potatoes (topped with grated cheese). Just curious.... What do you put in your Shepherd's Pie to make it unique???