Rachael Ray Curry Chicken and Mushroom Stoup:

Aired February 17, 2010

INGREDIENTS

• 4 pieces boneless, skinless chicken breasts
• 1 fresh bay leaf
• 3 onions, 1 quartered, 2 quartered and thinly sliced
• 1/4 cup EVOO Extra Virgin Olive Oil
• 4 portabella mushrooms, gills scraped, halved then thinly sliced
• 2 carrots, peeled and sliced into 2-inch matchsticks
• 2 to 3 ribs celery, thinly sliced on an angle
• 1 2-inch piece ginger, peeled then grated or minced
• 3 to 4 cloves garlic, finely chopped
• Salt and pepper
• 3 tablespoons mild or medium curry powder
• 1 quart chicken stock
• 1 cup mango chutney
• 3 tablespoons butter
• 2 tablespoons flour
• 4 scallions, whites and greens thinly sliced
• 2 cups cooked white rice or 4 pieces naan bread, warmed

PREPARATION

Place chicken in small pan and add enough water to come to top of chicken without completely submerging it. Add bay leaf and quartered onion to the pan. Bring to a boil and simmer chicken 10-12 minutes, until cooked through. Shred chicken with 2 forks and reserve. Strain liquid and reserve 1 1/2 to 2 cups.

Place EVOO in a large soup pot over medium-high heat. Add mushrooms and brown 10-12 minutes. Add carrots, celery, sliced onion, ginger and garlic to mushrooms and cook 5 minutes more, to soften. Season with salt, pepper and curry powder. Add stock and reserved poaching liquid to pan. Add in reserved chicken and stir in the chutney. Adjust salt and pepper to taste.

Melt butter in the skillet you cooked chicken in. Whisk in flour and cook 1 minute. Whisk roux into soup pot, let simmer and thicken, 5 minutes.

Serve stoup topped with scallions with the cooked rice stirred into each portion or with naan for dipping alongside.

http://www.rachaelrayshow.com/recipe/14317_Curry_Chicken_and_Mushroom_Stoup/index.html

Rachael Ray Potstickers:

Potstickers:

INGREDIENTS

·         1/2 pound ground pork

·         1 1/2-inch piece of ginger root, peeled and finely grated

·         1 clove garlic, finely chopped or grated

·         2-3 scallions, whites thinly sliced, green tips reserved for garnish

·         1 teaspoon Chinese five-spice powder

·         A few dashes Sriracha or hot sauce

·         2 tablespoons sesame oil, divided

·         4 tablespoons soy sauce, divided

·         16 round wonton wrappers

·         1 tablespoon vegetable or peanut oil

·         1/4 cup chicken stock or water, plus more as needed

Serves 4 as an appetizer

PREPARATION

In a mixing bowl, combine the pork, ginger, garlic, whites of the scallions, five-spice powder, hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy sauce. Mix well with your hands.

Cover the stack of wonton wrappers with a damp towel and fill a small bowl with water. Working with a couple of wrappers at a time, place about a tablespoon of the meat mixture in the center of the wrappers and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrappers over to wrap the meat up so it looks like a half moon. Press the edges lightly to seal them and, if you like, crimp the edges for decoration. Continue filling and shaping the dumplings until all of the meat mixture and wrappers are used up.

Place a large skillet with a lid over medium-high heat with one turn of the pan of vegetable or peanut oil, about 1 tablespoon. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minute on each side. Add the stock or water to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most all of the liquid has been absorbed, 3-4 minutes (if all of the liquid absorbs but the potstickers aren’t done yet, add a few splashes more liquid and continue cooking).

While the potstickers are steaming, in a small bowl, stir together the remaining soy sauce, sesame oil, reserved scallion greens and 2 tablespoons warm water. Serve the potstickers immediately with the dipping sauce alongside.

Pioneer Woman Sausage Kale Strata

Sausage-Kale Strata

Added by Ree on January 25, 2012 in Breakfast, Eggs

Prep Time 30 Minutes Cook Time 45 Minutes

Servings 12

Difficulty Easy

Ingredients

• 12 whole Eggs
• 2-½ cups Half And Half (or Milk, If You Prefer)
• Salt And Pepper, to taste
• 4 Tablespoons Minced Fresh Oregano (or Parsley, Basil, Etc.)
• 1 loaf Crusty French Or Italian Bread, Cut Into Cubes
• 2 pounds Breakfast Sausage Patties, Cooked And Cut Into Cubes
• 1 bunch (large) Regular Kale, Torn Into Pieces
• Olive Oil, For Frying
• 16 ounces, weight White Mushrooms, Halved
• 2-½ cups Grated Monterey Jack Cheese

Preparation Instructions

*Note: Recipe can easily be halved.

Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside.

Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside.

Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside.

Layer half the bread, half the kale, half the mushrooms, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top.

Cover with plastic wrap and refrigerate overnight if possible.

To bake, remove from fridge 20-30 minutes before baking. Replace plastic wrap with foil and bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.

http://tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/sausage-kale-strata/?print=1/#size3x5

What's for dinner tonight: Pesto-Chicken Penne Casserole

Creamy, flavorful and so easy to fix, this meal-in-one will wow family and friends. Get ready for recipe requests for this easy chicken casserole! —Laura Kayser, Ankeny, Iowa

12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

• 1 package (16 ounces) penne pasta
• 6 cups cubed cooked chicken
• 4 cups (16 ounces) shredded Italian cheese blend
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (15 ounces) Alfredo sauce
• 1-1/2 cups 2% milk
• 1 jar (8.1 ounces) prepared pesto
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

• Cook pasta according to package directions. Meanwhile, in a large
• bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo
• sauce, milk and pesto. Drain pasta and add to chicken mixture; toss
• to coat.
• Transfer to two greased 8-in. square baking dishes. In a small bowl,
• combine the bread crumbs, Parmesan cheese and oil; sprinkle over
• casseroles.
• Cover and freeze one casserole for up to 3 months. Cover and bake the
• remaining casserole at 350° for 40-45 minutes or until bubbly.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove
• from the refrigerator 30 minutes before baking. Cover and bake at

SOURCE:  http://www.tasteofhome.com/recipes/pesto-chicken-penne-casseroles/print

I didn't have Alfredo sauce, so I'm making my own from this recipe:

l recipe makes 4 servingsChange Servings

• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder

• 2 cups milk
• 6 ounces grated Parmesan cheese
• 1/8 teaspoon ground black pepper

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Directions

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Source:  http://allrecipes.com/recipe/quick-and-easy-alfredo-sauce/

The potatoes that will change your LIFE. Gruyere herb potatoes.

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INGREDIENTS

• 1 1/2 pounds medium Yukon Gold potatoes
• 1 1/2 pounds medium red-skinned sweet potatoes (yams)
• 2 cups heavy whipping cream
• 1/4 cup (1/2 stick) butter
• 2 garlic cloves, minced
• 1 tablespoon minced fresh Italian parsley
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh thyme
• 1 1/2 teaspoons fine sea salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)

PREPARATION

View Step-by-Step Directions

• Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
• Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
• Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Source:  http://www.bonappetit.com/recipe/scalloped-yukon-gold-and-sweet-potato-gratin-with-fresh-herbs