Ingredients
1 cup plain yogurt
2 cloves garlic, pressed
1/2 t ground cumin
1/2 t salt
1/4 t pepper
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
Directions
Heat a grill or grill pan to medium-high. In a shallow baking dish, combine the yogurt and spices. Add chicken and marinate for at least 10 minutes, up to overnight. Grill until done through, about 10 minutes.
Tuesday, November 30, 2010
Sunday, November 28, 2010
Easy Roast Salmon
Ingredients
Four 3/4 inch skin-on salmon fillets
olive oil
salt & pepper
Directions
Preheat oven to 450'. Drizzle baking sheet with olive oil. Place salmon, skin-side down, on sheet. Drizzle with a little more oil, sprinkle with salt & pepper. Roast for 8 minutes, depending on thickness.
Four 3/4 inch skin-on salmon fillets
olive oil
salt & pepper
Directions
Preheat oven to 450'. Drizzle baking sheet with olive oil. Place salmon, skin-side down, on sheet. Drizzle with a little more oil, sprinkle with salt & pepper. Roast for 8 minutes, depending on thickness.
Wednesday, November 24, 2010
Thursday, November 18, 2010
Chocolate Ganache Frosting
Ingredients
3/4 cup heavy cream
8 oz semi-sweet baking chocolate
1 T light corn syrup
Directions
Bring the cream to a simmer in a small saucepan. Reduce heat to low, add chocolate and syrup, and whisk until chocolate is completely melted. Remove from heat and let cool for 15 minutes. Refrigerate, stirring occasionally, until at desired consistency (about 15 more minutes). More difficult to spread if fully cooled.
3/4 cup heavy cream
8 oz semi-sweet baking chocolate
1 T light corn syrup
Directions
Bring the cream to a simmer in a small saucepan. Reduce heat to low, add chocolate and syrup, and whisk until chocolate is completely melted. Remove from heat and let cool for 15 minutes. Refrigerate, stirring occasionally, until at desired consistency (about 15 more minutes). More difficult to spread if fully cooled.
Vanilla Yogurt Cake
Ingredients
2 cups all-purpose flour
1 t baking powder
1 t baking soda
1/4 t table salt
1/2 c unsalted butter, softened
1 cup sugar
3 large eggs
1 1/2 c plain yogurt
2 t vanilla extract
Directions
Preheat oven to 350'. Butter a 9" round cake pan and line with parchment paper. Blend together dry ingredients. Beat sugar and butter at high speed until soft and fluffy. Reduce speed to low; add eggs, then yogurt and vanilla. Add the dry ingredients and mix until just incorporated. Bake for 40-45 minutes.
See Chocolate Ganache Frosting recipe.
Notes: batter expands significantly. Makes 24 cupcakes, baked for 20-25 minutes.
2 cups all-purpose flour
1 t baking powder
1 t baking soda
1/4 t table salt
1/2 c unsalted butter, softened
1 cup sugar
3 large eggs
1 1/2 c plain yogurt
2 t vanilla extract
Directions
Preheat oven to 350'. Butter a 9" round cake pan and line with parchment paper. Blend together dry ingredients. Beat sugar and butter at high speed until soft and fluffy. Reduce speed to low; add eggs, then yogurt and vanilla. Add the dry ingredients and mix until just incorporated. Bake for 40-45 minutes.
See Chocolate Ganache Frosting recipe.
Notes: batter expands significantly. Makes 24 cupcakes, baked for 20-25 minutes.
Sunday, November 14, 2010
Apple Turnovers
Ingredients
4 apples, sliced and peeled
2 T butter
1/2 cup brown sugar
1/2 t ground cinnamon
1 t cornstarch, dissolved in 1 T water
1 package puff pastry
1 egg, beaten
coarse sugar
Directions
Preheat oven to 400'. Heat apples in butter over medium heat, then stir in sugar and cinnamon. Mix in cornstarch and cook for another minute or so. Roll out pastry and cut into portion-sized pieces. Fill pastry half-full with apple mixture and fold over; crimp with fork. Brush with egg and sprinkle with sugar. Bake for about 25 minutes.
4 apples, sliced and peeled
2 T butter
1/2 cup brown sugar
1/2 t ground cinnamon
1 t cornstarch, dissolved in 1 T water
1 package puff pastry
1 egg, beaten
coarse sugar
Directions
Preheat oven to 400'. Heat apples in butter over medium heat, then stir in sugar and cinnamon. Mix in cornstarch and cook for another minute or so. Roll out pastry and cut into portion-sized pieces. Fill pastry half-full with apple mixture and fold over; crimp with fork. Brush with egg and sprinkle with sugar. Bake for about 25 minutes.