Tag: gordon ramsay blondie recipe white chocolate and cranberry

New Website Feature, Roast Chicken with Balsamic Peppers, AND A GIVEAWAY!

New Website Feature, Roast Chicken with Balsamic Peppers, AND A GIVEAWAY!

by Pam on December 6, 2012

New Feature:

I have a new feature on For the Love of Cooking that’s called Recipe Box by ZipList[1].  It’s a great way to make it easier for you to save your favorite recipes from my site (or another site) to an online recipe box, then add the ingredients you need to your weekly shopping list from your computer or from your mobile phone[2]. The service, both from the website and the mobile phone apps, is completely free. You can save recipes from several websites, including mine, and they all get saved in one place. No more searching  from site-to-site to locate your bookmarked recipes. See the list of websites that feature ZipList here[3].

Signup with ZipList[4].  Quickly & easily create a free account by visiting the Recipe Box[5]. Once logged in, you can simply add recipes to your recipe box from For the Love of Cooking, or any site using ZipList.

It’s easy to use…

Click the “Save” button on the recipes here at For the Love of Cooking to get started.

To view the recipes in your recipe box, simply click on the “Recipe Box” link up in the top right corner of the site[6]

Sign up for ZipList today and make your life easier!  See their website for all of the details.[7][8]

On to the recipe:

I was recently sent a copy of  My Recipes America’s Favorite Food[9] (see information about the giveaway at the bottom of this post) that is filled with delicious recipes from several of the country’s best magazines.  I found a recipe for chicken breasts that sounded simple yet gourmet. I loved the flavor that the rub gave to the chicken and the softened  peppers and onions in the balsamic sauce was really delicious served on top of the tender chicken.  I served this dish with the Grilled Vegetable Panzanella[10] for a hearty, healthy, and seriously tasty meal.

Preheat oven to 450 degrees.

Heat a large OVEN PROOF skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the  fennel seeds, garlic powder, oregano, and sea salt & freshly cracked pepper, to taste in a small dish and mix well.  Sprinkle spice rub evenly over both sides of the chicken.  Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.

Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar then season with sea salt and freshly cracked pepper, to taste; cook 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken. Enjoy!



Print[11]

Save[12]



Roast Chicken with Balsamic Peppers




Yield: 4

Prep Time: 10 min.

Cook Time: 35-40 min.

Total Time: 45-50 min.



Ingredients:

3/4 tsp fennel seeds, crushed
1/2 tsp freshly ground black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
2 skinless, boneless chicken breasts
Cooking spray
1 tbsp olive oil (divided)
2 cups red bell pepper, thinly sliced
1 cup yellow bell pepper, thinly sliced
1/2 cup sweet yellow onion, thinly sliced
1/2 cup chicken broth
1 tbsp balsamic vinegar
Fresh parsley, chopped

Directions:

Preheat oven to 450 degrees.

Heat a large OVEN PROOF skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the fennel seeds, garlic powder, oregano, and sea salt & freshly cracked pepper, to taste in a small dish and mix well. Sprinkle spice rub evenly over both sides of the chicken. Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.

Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar then season with sea salt and freshly cracked pepper, to taste; cook 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes America’s Favorite Food

GIVEAWAY: 

The generous people who sent me my newest cookbook, MyRecipes America’s Favorite Food, also sent me another one to give to one of  my readers. There are 200 top-rated recipes from the country’s best Magazines in this cookbook.  It also has an exclusive Scan-It/Cook-It™ feature that lets readers access helpful multimedia content – including how-to videos, professional cooking tips, meal planners and more –directly from the printed page via smartphone devices. Every photograph in the book (more than 130 in total) is scan-able and links to more online features. It’s a fantastic cookbook filled with delectable photos and great recipes.

Just leave a comment on this post to enter to win this cookbook.  The giveaway is open until Sunday, December 9, 2012 @ 7:30 p.m. This giveaway is only open to USA  and Canada residents. Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen.

Good Luck!

References

  1. ^ ZipList (get.ziplist.com)
  2. ^ mobile phone (get.ziplist.com)
  3. ^ See the list of websites that feature ZipList here (get.ziplist.com)
  4. ^ Signup with ZipList (fortheloveofcooking.ziplist.com)
  5. ^ Recipe Box (fortheloveofcooking.ziplist.com)
  6. ^ Recipe Box (skinnyms.ziplist.com)
  7. ^ ZipList (fortheloveofcooking.ziplist.com)
  8. ^ website (get.ziplist.com)
  9. ^ My Recipes America’s Favorite Food (www.myrecipes.com)
  10. ^ Grilled Vegetable Panzanella (www.gordon-ramsay-recipe.com)
  11. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  12. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Crab and Artichoke Dip

Crab and Artichoke Dip

by Pam on November 7, 2012

We had friends over to watch the election coverage and we had a smorgasbord of  appetizers to munch on through the night.  I made this crab and artichoke dip and served it with crostini. It took only a few minutes to make and tasted fantastic.  This dip had a great combination of flavors and textures – cheesy, creamy, salty, and delicious.

Preheat the oven to 400 degrees.  Coat a baking dish with cooking spray.

Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, parsley, and minced garlic together in a bowl.  Season with sea salt and freshly cracked pepper, to taste.  Pour into the prepared baking dish.

Place into the oven and bake for 20-25 minutes or until golden on the top.  Serve with crostini, crackers, or tortilla chips.  Enjoy.

Print[1]



Crab and Artichoke Dip




Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

1 8 oz can of lump crab meat
1 cup of chopped artichoke hearts (canned or frozen)
1/2 cup of cheddar cheese
1/2 cup of Parmesan cheese
1/2 cup of sour cream
1/2 cup of mayonnaise
Juice of 1 lemon
1 tbsp of fresh parsley, chopped
1 clove of minced garlic
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, and minced garlic together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Pour into the prepared baking dish.

Place into the oven and bake for 20-25 minutes or until golden on the top. Serve with crostini, crackers, or tortilla chips. Enjoy.



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Chocolate-Cherry Blondies

Chocolate-Cherry Blondies

by Pam on October 1, 2012

I found this recipe in a recent Everyday Food that looked perfect for my kids.  I adapted it a bit by halving the recipe, using some whole wheat flour, and mini chocolate chips because that is what I had on hand.  My family likes then under cooked a bit so they are gooey.  If your prefer them fully cooked then add a couple of minutes to the cooking time.  They turned out to be a huge hit for their after school snack and both kids gobbled their blondie up in seconds.  They said they really loved the tart cherries with the rich chocolate… I have a feeling my husband is really going to love them too.

Preheat the oven to 350 degrees.  Coat an 8×8 glass baking dish with cooking spray.

Combine the flour with the baking soda and salt then mix well.

Using a mixer, beat the sugars together with the butter until creamy and smooth.  Add the egg and vanilla then beat until mixed thoroughly.  Slowly add the flour mixture to the butter mixture until combined.  Add the cherries and chocolate chips and mix.  Pour the mixture into the prepared baking dish.

Place into the oven and bake for 28 minutes or until a tester inserted in the center comes out clean.  Remove from the oven and let cool in the pan before slicing and serving.  Enjoy.

Print[1]



Chocolate-Cherry Blondies




Yield: 9

Prep Time: 10 min.

Cook Time: 28-30 min.

Total Time: 38-40 min.



Ingredients:

1 cup of flour
1/4 cup + 1 1/2 tbsp whole wheat flour
2 tsp baking soda
1/4 tsp salt
1 stick of unsalted butter, softened
1/3 cup of white sugar
1/2 cup of brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup of dried cherries
1/2 cup of mini semi sweet chocolate chips

Directions:

Preheat the oven to 350 degrees. Coat an 8×8 glass baking dish with cooking spray.

Combine the flour with the baking soda and salt then mix well.

Using a mixer, beat the butter together with the sugars until creamy and smooth. Add the egg and vanilla then beat until mixed thoroughly. Slowly add the flour mixture to the butter mixture until combined. Add the cherries and chocolate chips then mix. Pour the mixture into the prepared baking dish.

Place into the oven and bake for 28 minutes or until a tester inserted in the center comes out clean. Remove from the oven and let cool in the pan before slicing and serving. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Everyday Food

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close