- Lets Talk About Food -

[Crazy-Cat-Lover]

I love food, so I thought I would make a thread to post all food topics. Firstly, what is your favorite show on the Food Network? I like Chef at Home, Everyday Italian, 30 Minute Meals and Sugar. There are only a few shows that I cant stand, Iron Chef being on of them. Next post your favorite recipe, or your favorite food. Mmmmm.... I am getting hungry!

My favorite recipe - this one is requested most. Try these and you will be addicted! They are rich, with the perfect blend of flavours.

Garlic-Lemon Double Stuffed Chicken

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into 1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tablespoon minced garlic
3/4 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon paprika (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.

2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.

3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.

4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.

5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

ENJOY!

I am planning on making roast beef for dinner, probably with popovers or yorkshire pudding and mashed potatoes with some veggies. Does anyone have tips on how to keep a roast moist and tender? I am using a tender roast, but last time I cooked this cut, it was dry? I cooked it for 4 hours on 250 degrees fahrenheit.

Any tips will be greatly appreciated.

[Pam]

Your recipe made my mouth water. I have done chicken very similar to this and agree it is delicious. Nowadays, I am watching my cholesterol so I either have to give these types of recipes up completely or doctor them a bit.

You don't say what cut of roast you made or how large it was. Maybe your oven is not calibrated correctly?? I am afraid I am not much help there, but I do have two things that I do with leftover roast beef (which we always have when I do a roast).

1) Slice it down thin (I have a food slicer that I wouldn't be able to do without) and heat it up with canned gravy and serve inside nice yummy rolls.

or

2) Cut the roast into very small bite size pieces and make beef noodle soup. Just boil your noodles, add beef and a can or two of beef broth.

This will be a way to get rid of the leftover dry roast beef that you made, as further cooking like this will not dry it out even more. Yes, canned gravies and canned beef/chicken broths are staples on my shelf! LOL!

[Vela]

Actually if you want a tender roast you need to cook it hot and fast generally. The long slow cooking actually dehdrates your food, that's how they make jerky. You should light oil, salt and pepper the outside of the roast and heat it on all sides in a skillet on high heat to sear the outside. This helps maintain moisture. You should preheat the oven to 450 degrees and cook on that heat for half an hour, turn down to 375. It seals the juices in. Also, when it's done cooking let it rest for about 15 minutes under a tinfoil tent. This helps the juices redistribute through the meat rather than pouring out as much when you cut into it. Depending on the weight of the roast and how you like the meat doneness, this can take around 45 minutes to an hour and a half or so. Which cut of meat are you using? Medium rare is 130 degrees in the middle, if you like it more well done cook to 135-140 degrees internal temperature with a thermometer. A 5-6 pound roast takes about 1-1/2 hours to 1 hour 45 minutes or so to get to medium, maybe a bit longer, best way to tell is with a thermometer. Also, take the meat out about 5 degrees less than you want it as it will finish cooking while it rets and go up the last 5 degrees.

Use the pan drippings for the yorkshire pudding, yumm.

I love Rachel Ray's shows, Giada's shows, Iron Chef America, and Good Eats with Alton Brown, he's my favorite. Oh that new one, Ham on the Street is pretty funny too.

[sirrahbed]

Have you thought about a potroast instead of oven roast? I make mine in a dutch oven ...brown it first and then pour a coke over it. Also a packet of dry onion soup. Cover the roaster and simmer for about 4 hours and this makes the most tender, moist and yummy potroast.

hmmm....your dinner sounds yummy!

I made a 30 Minute Meal last night and will go find the recipe

[sirrahbed]

This was from Rachael Ray's 30 Minute Meal show last week and is what I made for dinner last night - oh my was it good!!! I could not find the smokey paprika and so used regular paprika and added cumin. I also took a shortcut and used refrigerator prepared mashed potatoes. The flavor of this meal is just wonderful and shepherd pies are so perfect for this winter weather I think.

3 large Idaho potatoes, peeled and cubed
Coarse salt
2 tablespoons EVOO - extra-virgin olive oil - 2 turns of the pan
1/4 pound smoky bacon or turkey bacon, chopped
1 1/3 pound ground turkey breast
1 tablespoon smoked paprika, available in small cans on spice aisle of market
(You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)
Coarse black pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery from the heart, chopped
1 small red bell pepper, seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream, divided
3 tablespoons butter
1 large egg, beaten
10 to 12 blades fresh chives, chopped or snipped

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.

Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and peppe,r and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.

Preheat your broiler to high.

When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.

Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.

[christa]

IMO, I think food is over-rated.

I think people eat way too much of what they shouldn't and way too little of what they should. I think people should care more about what they put into their bodies.

As for what I watch, I LOVE Rachel Ray! Her personality is what draws me into her shows! Doesn't matter which one, I love them all! I've considered buying her cookbooks but I really don't love her style of cooking, LOL . . . I have tried her 30 minute meals and I rarely like them, so I think I must just like her personality, and that's it. - and it's not that I'm a bad cook, LOL . . . I LOVE to cook . . . Just not my style.

I love Iron Chef, and not the American version, the original Iron Chef! So funny & so entertaining to watch! I also like watching the Unwrapped shows to see how things are made and I love watching the NAKED Chef. What's his name? Jamie Oliver? He's such a cutie!

Now, for my Favorite Cookie Recipe:

Smart Cookies
Ingredients

1/2 cup (1 stick) corn-oil margarine, softened (I use Smart Balance )
1 tablespoon water
1/2 cup dark brown sugar, firmly packed
1/2 cup golden brown sugar, firmly packed
1/2 cup granulated sugar
2 egg whites
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour (I use Whole Wheat Flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 ounces) mini-chocolate chips

(I also add 1 cup of Minute Oats & 1/2 cup of chunky peanut butter)

Directions

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper and set aside.

In a large bowl, cream together margarine, water and sugars with an electric mixer on a high speed for 2 minutes. Add egg whites and vanilla and mix well. Blend in flour, baking soda and salt. Mix well. Add chocolate chips and blend thoroughly.

Scoop dough in rounded 1/2-teaspoonfuls and place on prepared cookie sheet about 1 inch apart. Bake until deep golden brown. Cool completely and serve.

Nutritional Info:
Serves: 3-cookie
Prep Time: 15 min.
Cook Time: 17-19 min.
Nutrition Score per serving:
Calories: 64
% Fat 33%
g Fat 3.4 g; 0.95 g saturated
% Carbs 63%; g Carbs 15g
% Protein 4%; g Protein 0.9g
g Fiber 0.3g