October 2017 - My moga

Tuesday, October 31, 2017

Match Chicken Wings

October 31, 2017
 Match Chicken Wings

Ingredients

  • 24whole chicken wings (5 to 6 pounds)
  • 3cups buttermilk
  • 2tablespoons bottled hot sauce
  • Wings Rub variation
  • Wings Sauce variation
  • Wings Dip variation
  • Carrot and celery sticks
  • Directions

    1. Place chicken wings, buttermilk, and hot sauce in a large resealable plastic bag set in a shallow dish. Seal bag; turn to coat chicken. Marinate for 2 to 8 hours. Drain wings and pat dry; discard bag and marinade and place wings in new large resealable plastic bag.
    2. Sprinkle desired Wings Rub over chicken wings; seal bag. Shake bag to coat wings with seasonings. If desired, chill in the refrigerator for 6 to 24 hours.
    3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place half of the chicken wings on grill rack over drip pan. Cover; grill for 20 to 25 minutes or until chicken is no longer pink, turning once. (For a gas grill, preheat grill. Reduce to medium. Adjust for indirect cooking. Grill chicken as above.) Remove wings to a shallow baking pan. Keep warm in 300 degrees F oven while grilling remaining wings as above.
    4. To serve, in a very large bowl, toss wings with desired Wings Sauce to coat. Transfer wings to a serving bowl or platter with desired Wings Dip(s) and carrot and celery sticks.

    From the Test Kitchen

    WINGS RUBS:

    Savory: In a small bowl stir together 1 tablespoon cayenne pepper, 1 tablespoon ground black pepper, 1 tablespoon dried oregano, crushed, and 1 teaspoon garlic powder.
    Cajun: In a small bowl, stir together 1 tablespoon ground black pepper, 1 teaspoon cayenne pepper, 1 teaspoon crushed dried thyme, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1/2 teaspoon salt.
    Chili: In a small bowl, stir together 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne pepper.
    BBQ: In a small bowl, stir together 1 tablespoon chili powder, 1 tablespoon brown sugar, 2 teaspoons onion powder, 2 teaspoons paprika, 2 teaspoons garlic salt, 1 teaspoon cayenne pepper, 1 teaspoon dry mustard.

    WINGS SAUCES:

    Blue Buffalo: In a small saucepan heat 1 cup bottled cayenne pepper sauce (Frank's Red Hot®), 1/2 cup melted butter, 1/4 cup white wine vinegar, 1 teaspoon Worcestershire sauce, and 1/2 teaspoon garlic powder over medium heat until butter melts; cool. Stir in 1/4 cup finely crumbled blue cheese.
    Korean Heat: In a small saucepan, cook 1/2 cup Asian chili sauce (sriracha sauce), or Asian chili paste (sambal oelek); 1/3 cup packed brown sugar; 3 tablespoons soy sauce, and 3 tablespoons rice vinegar over medium heat for 5 minutes, stirring constantly. Off heat, stir in 1 teaspoon toasted sesame oil. Makes 1 cup.
    Louisiana Beer: In a small saucepan, cook 1/4 cup chopped onion and 1/4 cup copped red sweet pepper in 1 tablespoon hot vegetable oil over medium heat about 4 minutes or until tender. In a small bowl, stir together 1/2 cup beer, 1/2 cup cold water, 1 tablespoon cornstarch, 1 tablespoon Cajun seasoning, and 1/4 teaspoon salt. Add to onion mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
    Chimichurri: in a blender or food processor, puree 2 cups fresh flat-leaf Italian Parsley, 3/4 cup fresh cilantro leaves, 1/2 cup red wine vinegar, 1/2 cup olive oil, and 4 cloves garlic. Pour into a container and stir in 1/2 teaspoon crushed red pepper and 1/2 teaspoon salt.

    WINGS DIP:

    Fresh Chive Ranch: In a small bowl whisk together 1/2 cup sour cream, 1/3 cup buttermilk, 2 tablespoons snipped fresh chives, 2 teaspoons lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.
    Blue Cheese Dressing: In a small bowl, whisk together 1 cup mayonnaise, 1 cup crumbled blue cheese (4 ounces), 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1/4 teaspoon garlic salt, and 1/4 teaspoon celery seed. Cover and chill up to 1 week. Makes 1 1/2 cups.
    Creamy Parmesan Dressing: In a small bowl, stir together 3/4 cup mayonnaise, 1/4 cup sour cream, 3 tablespoons grated Parmesan cheese, 2 tablespoons white wine vinegar, 1 teaspoon minced garlic, 1/2 teaspoon crushed dried Italian seasoning, and 1/4 teaspoon ground black pepper.
    Wasabi Avocado Dip: In a small bowl, whisk together 3/4 cup mayonnaise, 1/2 cup mashed avocado, 1/4 cup sour cream, 1/4 cup snipped fresh cilantro, 1 tablespoon wasabi paste, 1 tablespoon rice wine vinegar, and 2 teaspoons Asian chili sauce (sriracha sauce).
    Tzatziki Dip: In a small bowl, stir together 1 cup plain Greek yogurt, 1 cup seeded and chopped cucumber, 1/2 cup sour cream, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon snipped fresh mint or dill weed, 2 teaspoons minced garlic, and 1/2 teaspoon salt. Add more lemon juice to taste, if desired.
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Cheesy Polenta-Stuffed Baby Sweet Peppers

October 31, 2017
Cheesy Polenta-Stuffed Baby Sweet Peppers


Ingredients

  • 1 3/4cups water
  • 3/4cup stone-ground cornmeal
  • 3/4cup cold water
  • 3/4teaspoon salt
  • 1/2cup shredded provolone cheese (2 ounces)
  • 1/2teaspoon dried Italian seasoning, crushed
  • 1pound miniature red, yellow, and/or orange sweet peppers (20 to 22 peppers)
  • 123 ounce jar (about 2-1/2 cups) chunky tomato-base pasta sauce
  • 1tablespoon balsamic vinegar
  • 18 ounce package frozen artichoke hearts
  • 8ounces fresh cremini mushrooms, halved if large
  • Finely shredded Parmesan cheese(optional)
  • Snipped fresh basil (optional)
  • Directions

    1. For polenta, in a medium saucepan bring the 1-3/4 cups water to boiling. Meanwhile, in a small bowl stir together cornmeal, the 3/4 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook about 20 minutes or until mixture is very thick, stirring frequently and adjusting heat as necessary to maintain a slow boil. Stir in provolone cheese and Italian seasoning. Transfer mixture to an ungreased 2-quart square baking dish. Cool for 20 minutes.
    2. Meanwhile, cut a lengthwise slit in one side of each sweet pepper. Spoon out and discard seeds, leaving stems intact. Spoon polenta into a decorating bag. (Or spoon into a heavy resealable plastic bag; snip a small hole in one corner of the bag.) Pipe polenta into peppers (some polenta may remain exposed).
    3. In a 6-quart slow cooker combine pasta sauce and vinegar. Stir in frozen artichoke hearts and mushrooms. Gently stir in stuffed peppers.
    4. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours. Serve immediately or keep warm, covered, on warm- or low-heat setting for up to 2 hours. If desired, sprinkle with Parmesan cheese and/or basil.
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Italian Stuffed Mushrooms

October 31, 2017
Italian Stuffed Mushrooms


Ingredients

  • 2pounds cremini or button mushrooms(about 32 mushrooms, each 1 -1/2 to 2 inches in diameter)
  • 3tablespoons olive oil
  • 1/8teaspoon salt
  • 3tablespoons finely chopped onion
  • 1clove garlic, minced
  • 1teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 3ounces green chard leaves, stems removed and leaves chopped (about 4 large leaves)
  • 2ounces ricotta salata cheese, shredded, or feta cheese, crumbled
  • 1/2cup soft bread crumbs
  • 1/8 - 1/4teaspoon ground black pepper
  • 3tablespoons grated Parmesan cheese
  • Directions

    1. Preheat oven to 400 degrees F. Clean mushrooms. Remove stems from mushrooms; set stems aside. In a very large bowl gently toss mushroom caps with 1 tablespoon of the oil and the salt. Arrange mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Bake about 15 minutes or just until mushrooms are tender, but not shriveled, and have released some juices. Carefully drain well. Set aside to cool slightly. Turn mushrooms stem sides up; pat gently with paper towels.
    2. Meanwhile, chop the reserved mushroom stems; set aside. In a large skillet heat the remaining 2 tablespoons oil over medium-high heat. Add onion and the chopped mushroom stems; cook about 5 minutes or until onion is tender and most of the juices have evaporated. Stir in garlic, thyme, and oregano; cook and stir until fragrant. Stir in chard; cook until wilted. Remove from heat; set aside to cool. Stir in ricotta salata and bread crumbs. Season to taste with pepper.
    3. Spoon chard mixture into mushroom caps.* Sprinkle Parmesan cheese over mushrooms. Bake for 12 to 15 minutes or until heated through.

    From the Test Kitchen

    *

    You can chill the stuffed mushrooms for up to 24 hours. To serve, preheat oven to 400 degrees F. Sprinkle Parmesan cheese over mushrooms. Bake for 12 to 15 minutes or until heated through.
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Bacon Cheeseburgers with Kentucky Bourbon Sauce

October 31, 2017
Bacon Cheeseburgers with Kentucky Bourbon Sauce


Ingredients

  • 2large handfulls hickory or mesquite wood chips
  • 2teaspoons vegetable oil
  • 2slices bacon, cut into 1/2-inch wide strips
  • 1yellow onion, about 5 ounces, finely chopped (2/3 cup)
  • 1clove garlic, minced
  • 1/4cup bourbon
  • 1cup ketchup
  • 1/4cup water
  • 3tablespoons cider vinegar
  • 3tablespoons unsulfured molasses (not blackstrap)
  • 2tablespoons dark steak sauce
  • 1tablespoon spicy brown mustard
  • 1teaspoon liquid smoke
  • 1/2teaspoon hot pepper sauce
  • 8slices bacon
  • 1 1/2pounds ground chuck (80% lean)
  • 1teaspoon kosher salt
  • 1/2teaspoon freshly ground black pepper
  • 4ounces smoked cheddar cheese, shredded or sliced
  • 4hamburger buns, split
  • 4leaves romaine lettuce
  • 8slices ripe tomato (1 large)
  • Directions

    1. Soak the wood chips in water for at least 30 minutes.
    2. In a heavy medium saucepan warm the oil over medium heat. Add the bacon strips and cook until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and cool, leaving the drippings in the pan.
    3. Add the onion to the saucepan, reduce heat to medium-low, and cook until soft and golden brown, 8 to 10 minutes, stirring occasionally. Stir in the garlic and cook until fragrant, about 1 minute. Add the bourbon, increase the heat to medium-high, and boil to reduce slightly, about 1 minute. Add the next eight ingredients (through the hot pepper sauce) and bring to boiling over medium-high heat. Reduce the heat to low and simmer, uncovered, until the mixture thickens and is reduced to about 2 cups, about 20 minutes, stirring occasionally. Turn off the heat and stir in the cooked bacon. Cover and keep warm.
    4. Meanwhile, in a skillet cook the 8 bacon slices over medium heat until browned and crisp, 8 to 10 minutes, turning occasionally. Transfer bacon to paper towels to drain.
    5. Mix the ground chuck, salt, and pepper and gently form four patties of equal size, each about 3/4-inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Chill until ready to grill.
    6. Prepare grill for direct cooking over medium-high heat (about 400 degrees F). Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer's directions, and close the lid. When smoke appears, grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160 degrees F), 8 to 10 minutes, turning once. During the last minute of grilling time, place one-fourth of the cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
    7. Build each burger on a bun with lettuce, tomato, bacon slices, and sauce.

    From the Test Kitchen

    BASIC BURGER:

    Prepare as above, except omit sauce, bacon, and cheese. Serve burger in bun with mayonnaise, lettuce, tomato, and sliced red onion. Nutrition facts per serving: 589 cal; 38g total fat (14g sat fat); 122mg chol; 842mg sodium; 24g carb; 2g fiber; 5 g sugar; 34g pro
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Monday, October 30, 2017

Zoe Creme Fraiche Pancakes

October 30, 2017
Zoe Creme Fraiche Pancakes

Ingredients

  • 1 1/2cups unbleached all-purpose flour
  • 3tablespoons sugar
  • 2teaspoons baking powder
  • 1teaspoon kosher salt
  • 1cup whole milk
  • 1/2cup creme fraiche
  • 1/4cup sour cream
  • 2eggs
  • 1 1/2teaspoons vanilla
  • 3tablespoons European-style butter
  • Pure maple syrup
  • Fresh blueberries (optional)
  • Directions

    1. In large bowl combine flour, sugar, baking powder, and salt. In a medium bowl whisk together milk, creme fraiche, sour cream, eggs, and vanilla. Add to dry ingredients; whisk to combine.
    2. In very large skillet melt 1 Tbsp. butter over medium heat. Spoon rounded tablespoons of batter into skillet. Cook 2 to 3 minutes or until undersides are browned; turn. Cook 1 to 2 minutes. Repeat with remaining batter. Serve with syrup and berries, if desired.

    From the Test Kitchen

    Place pancakes in an airtight container with waxed paper between layers. Cover and freeze up to 1 month. To reheat, wrap pancakes in paper towels. Microwave for 30 seconds for 1 pancake or 45 seconds for 2 pancakes or until heated through.
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Bumper-Crop Zucchini Pancakes

October 30, 2017
Bumper-Crop Zucchini Pancakes




Ingredients

  • 4 - 5medium zucchini (about 1-1/2 pounds)
  • 3/4teaspoon salt
  • 4eggs
  • 1clove garlic, minced
  • 3/4cup all-purpose flour
  • 1/2cup grated Parmesan cheese
  • 1tablespoon finely chopped onion
  • 1/4teaspoon ground black pepper
  • Dairy sour cream (optional)
  • Directions

    1. Trim and coarsely shred zucchini (you should have about 5 cups). In a large bowl toss zucchini with salt. Place in a colander or sieve. Place a plate or 9-inch pie plate on top of zucchini and weight down with cans or another bowl. Let drain in the sink or over a bowl for 15 minutes. Discard liquid.
    2. In the large mixing bowl, beat eggs and garlic. Stir in flour, Parmesan cheese, onion, and pepper until just moistened (batter should be lumpy). Stir in shredded zucchini until just combined (mixture will be thick).
    3. For each zucchini pancake, spoon a rounded tablespoon of batter onto a hot, lightly oiled griddle or heavy skillet, spreading to form a 3-inch circle. Cook over medium heat for 2 to 3 minutes on each side or until the pancake is golden brown. (Reduce heat to medium-low if pancakes brown too quickly.) Keep pancakes warm in a 300 degree F oven while cooking remaining pancakes.
    4. Serve warm topped with a dollop of sour cream, if desired. Or cool, place in layers in a freezer container with waxed paper between layers.
    5. To reheat; preheat oven to 425 degrees F. Place frozen pancakes in a single layer on a greased or parchment-lined baking sheet. Bake, uncovered, for 8 to 10 minutes or until hot and slightly crisp. Makes about 30 pancakes.
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Thursday, October 19, 2017

Waffle Breakfast Casserole

October 19, 2017
Waffle Breakfast Casserole



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Wednesday, October 18, 2017

Spiced Eggnog Pancakes

October 18, 2017
Spiced Eggnog Pancakes

Ingredients

  • 2cups all-purpose flour
  • 1tablespoon baking powder
  • 1/2teaspoon salt
  • 1/4teaspoon ground nutmeg
  • 2eggs, lightly beaten
  • 2cups dairy or canned eggnog
  • 1/4cup cooking oil
  • Directions

    1. In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy.
    2. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.

    From the Test Kitchen

    TEST KITCHEN TIP:

    If dairy eggnog is not available, you will find canned eggnog in the baking section of your local grocery store.
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Tuesday, October 17, 2017

Open-Face Pesto-Chicken Burgers

October 17, 2017
Open-Face Pesto-Chicken Burgers


Ingredients

  • 1pound uncooked ground chicken or ground turkey
  • 4tablespoons purchased basil pesto
  • 1/4cup finely shredded Parmesan cheese
  • 3cloves garlic, minced
  • 1/4teaspoon kosher salt or salt
  • 23-inch pieces ciabatta bread or four 3/4-inch-thick slices rustic Italian bread
  • 2tablespoons olive oil
  • 4slices fresh mozzarella cheese
  • 2cups fresh basil leaves, arugula, or spring garden mix
  • 8small tomato slices
  • Ground black pepper
  • Directions

    1. In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four 1/2-inch-thick oval patties (to fit bread).
    2. Halve ciabatta horizontally. Brush cut side of ciabatta or both sides of Italian bread with olive oil; set aside (reserving any extra oil).
    3. For a charcoal grill, place patties on greased rack directly over medium coals. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)
    4. Arrange greens on toasted bread. Top with chicken patties and tomato slices. Stir any remaining olive oil into remaining pesto and drizzle over all. Sprinkle with coarsely ground black pepper. Makes 4 servings.
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Monday, October 16, 2017

Smoky Slider Skewers

October 16, 2017
Smoky Slider Skewers


Ingredients

  • 1tablespoon smoked paprika
  • 1 1/2teaspoons salt
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • 1teaspoon ground black pepper
  • 3pounds 85% lean ground beef
  • 16 - 246-inch corn tortillas, toasted
  • Directions

    1. In a large bowl combine the paprika, salt, garlic powder, onion powder, and pepper. Crumble ground beef into bowl and lightly mix to evenly distribute spices. Divide meat into 24 portions. Shape into 2-inch patties.
    2. Place 3 patties onto each pair of skewers.* For a charcoal or gas grill, grill the skewers on the greased rack of a covered grill for 8 to 10 minutes or until done (160 degrees F), turning once halfway through grilling. Remove from grill and let rest 5 minutes. Serve with tortillas.

    From the Test Kitchen

    *

    If using wooden skewers, soak skewers in enough water to cover for 30 minutes before using. Use 2 skewers parallel to one another to skewer the beef for easier turning.
    Cover and refrigerate uncooked patties up to 24 hours. Let stand 20 minutes before grilling.
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