Radio Given Recipes - February 2020

Radio Given Recipes February

BRAISED FRENCH ONION CHICKEN WITH GRUYÈRE (From thekitchn.com 1-23-21) 2-6-21 Top of page

3 tbsps. unsalted butter
2 lbs. yellow onions, thinly sliced
1/8 tsp. baking soda
Kosher salt and freshly ground black pepper
1 tbsp. olive oil
3 lbs. boneless, skinless chicken thighs
2 cups low-sodium chicken or beef broth, divided
2 tbsps. Dijon mustard
1 tbsp. balsamic vinegar
2 to 4 cloves garlic, thinly sliced
2 fresh thyme sprigs
1 (4-inch) fresh rosemary sprig
1 1/2 cups shredded Gruyère cheese (about 5 ounces)
Coarsely chopped fresh parsley, for garnish (optional)

Arrange a rack in the middle of the oven and heat to 325°F. Cook the onions and chicken while the oven is heating. Melt the butter in a large, heavy bottomed oven-safe pot or Dutch oven over medium-high heat. Add the onions and baking soda and cook, stirring every few minutes with a wooden spoon, for 15 minutes. Continue cooking, stirring more frequently and scraping up the browned buildup that forms at the bottom of the pan, until the onions are a deep golden-brown, 10 to 15 minutes more. Meanwhile, sear the chicken. Heat the oil in a large nonstick or cast iron pan over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Working in batches as to not overcrowd the pan, sear the chicken until golden brown on both sides, about 3 minutes per side. As each batch is ready, transfer the chicken to a large plate. Add 1 cup of the broth to the chicken pan and scrape up any browned bits at the bottom of the pan. Add the mustard and vinegar and whisk to combine, then simmer until reduced by about half, about 5 minutes. Remove from the heat. When the onions are ready, add the garlic, thyme, and rosemary, and cook until fragrant, about 1 minute. Add the remaining 1 cup of broth, scrape up any browned bits at the bottom of the pan, and simmer until reduced by half, about 5 minutes. Taste and season with salt and pepper as needed. Remove and discard the thyme and rosemary stems. Transfer the chicken on top of the onions in an even layer and add any juices on the plate. Pour the mustard sauce over the chicken. Bake uncovered for 30 minutes. Remove the pot from the oven, then turn the oven up to broil. Sprinkle the chicken evenly with the cheese. Broil until the cheese is melted and golden brown on top, 3 to 4 minutes. Sprinkle with the parsley if desired and serve.

JALAPENO BACON CHEESE DIP 2-6-21

2 8 oz. cream cheese, room temperature
1/3 cup sour cream
3/4 tsp. lawrey's seasoning salt
1 tsp. ranch powder
1/4 tsp. lawrey's seasoned pepper
10 slices bacon
1/2 small can diced jalapenos
6 green onions
3/4 cup frozen corn, thawed
3/4 cup shredded cojack cheese

Mix in a large bowl, sour cream and seasonings. Cook bacon, layered in 9x9" casserole, criss crossed in 2 layers about 8 minutes until crisp. Dice green onions. Add onions and cream cheese to sour cream mixture. Blend until smooth. Dice bacon and add. Add all remaining ingredients, including bacon drippings. Salt to taste. Serve with vegetables or chips.

PIZZA DIP (From cookscountry.com) 2-6-21

8 oz. cream cheese, cut into 8 cubes
1/3 cup pasta sauce
1 garlic clove, minced
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
1 cup whole milk mozzarella cheese, shredded
3 oz. pepperoni, cut into 1/4" pieces
1 oz. grated parmesan
6 tbsps. thinly sliced scallions, divided

Adjust oven rack to middle position and preheat to 425°. Microwave cream cheese in bowl until soft, about 20-25 seconds. Stir in pizza sauce, garlic, oregano and pepper flakes. Stir in mozzarella, pepperoni, and parmesan and 4 tbsps. of the scallions. Transfer to 1 quart casserole. Bake until spotty brown and bubbly. Let cool 10 minutes. Sprinkle with remanining scallions. (Do no skip the cooling time.)

TURKEY BISCUIT STEW (From tasteofhome.com) 2-13-21 Top of page

1/3 cup chopped onion
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 can (10-1/2 oz.) condensed chicken broth, undiluted
3/4 cup 2% milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked whole baby carrots
1 tube (16.3 oz.) large refrigerated buttermilk biscuits

In a 10" ovenproof skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew. Bake at 375° until biscuits are golden brown, 20-25 minutes.

CHICKEN AND WILD RICE BAKE (From tasteofhome.com) 2-13-21

3 cups water
1 cup uncooked wild rice
2-1/2 teaspoons salt, divided
1/4 cup butter, cubed
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken
1 jar (2 ounces) chopped pimiento, drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
3/4 cup slivered almonds

In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water. Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt. Transfer to a 3-qt. or 13x9". baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.

VANILLA CHAI TEA 2-13-21

1 cup non fat dry milk powder
2 cups french vanilla creamer
2 cups sugar (can use 1 cup stevia and 1 cup sugar)
2 1/2 cups unsweetened instant tea
2 tsps. ground ginger
2 tsps. cinnamon
2 tsps. ground cloves
1 tsp. ground cardamom

Mix together and store in airtight container. Mix to taste. 1/4 cup mix to 12 oz. hot water.

LASAGNA SOUP (Jennifer Goodlove) 2-13-21

2 lbs. ground beef
1 lb. Italian sausage
1 onion, chopped
2 cups spinach
3 jars Italian marinated pasta sauce
10 cups water
1 box lasagna noodles
chicken broth
1 green pepper

Brown beef and sausage with onion and green pepper. Break lasagna noodles into pieces and add to 10 cups water and some chicken broth for flavor. Add marinara sauce. Add spinach. Let simmer for 20-30 minutes.

COWBOY COOKIES 2-13-21

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs, warmed to room temperature
1 tsp. vanilla
1 1/2 cups oats
1 1/2 cups chocolate chips
3/4 cup chopped pecans, optional
1/2 cup coconut flakes, optional

Preheat oven to 375°. Stir together flour, soda, powder and salt. Set aside. Using a mixer, cream butter and sugars until light and fluffy. Add eggs one at a time. Mix just until combined. Mix in vanilla. Add flour mixture, 1/3 at a time. Mix until combined. Stir in chips, oats, nuts and coconut. Drop by spoonfuls and press down slightly because dough will be firm. Bake until lightly browned, 9-11 minutes.

VANILLA CHAI TEA (2-13-21) 2-20-21 Top of page

Mix together and store in airtight container. Mix to taste. 1/4 cup mix to 12 oz. hot water.

BLUEBERRY-GINGER SLAB BISCUITS (From epicurious.com) 2-20-21

Nonstick vegetable oil spray or unsalted butter (for pan)
2 Tbsp. baking powder
2 1/2 tsps. Diamond Crystal or 1 1/2 tsp. Morton kosher salt
1/2 tsp. ground ginger
4 1/2 cups all-purpose flour, plus more for surface
1/2 cup plus 2 tbsps. old-fashioned oats
1/4 cup plus 4 tsps. sugar
1/2 cup (1 stick) chilled unsalted butter
1 tbsp. finely grated lemon zest
1 large egg
1 cup sour cream (not low-fat)
3/4 cup buttermilk
1 tsp. vanilla extract
1/2 cup blueberry or blackberry jam
2 tsps. fresh lemon juice
1/2 cup fresh or frozen blueberries, preferably wild
1/4 cup chopped candied ginger

Preheat oven to 425°. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk baking powder, salt, ground ginger, 4 1/2 cups all-purpose flour, 1/2 cup oats, and 1/4 cup sugar in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Add lemon zest and toss again. Freeze 10 minutes. Whisk egg, sour cream, buttermilk, and vanilla in a medium bowl to combine. Add all but 1 Tbsp. egg mixture to flour mixture and mix with a fork just until combined. Set remaining egg mixture aside for brushing over biscuits. Knead mixture in bowl with your hands until it roughly comes together. Turn out dough onto a lightly floured surface and gently pat together. Dusting with flour as needed, gently roll out to a 16x12" rectangle. Stir jam and lemon juice together in a small bowl. Spread over half of dough, staying just shy of edges. Scatter berries and candied ginger over. Fold side of dough without toppings up and over filling and gently press to seal. Using a bench scraper or a knife, cut biscuits into 12 portions. Arrange portions as they were cut in prepared pan. Brush with reserved egg mixture and sprinkle top with remaining 2 Tbsp. oats and 4 tsp. sugar. Bake biscuits until puffed and golden, 30–35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.

SPINACH AND CHEESE SLAB BISCUITS (From epicurious.com) 2-20-21

Nonstick vegetable oil spray or unsalted butter (for pan)
4 1/2 cups all-purpose flour
2 tbsps. baking powder
2 tsp. Diamond Crystal or 1 1/4 tsp. Morton kosher salt
1/2 cup (1 stick) chilled unsalted butter
8 oz. Gruyère, Comté cheese, and/or aged white cheddar, coarsely grated
2 oz. Parmesan, finely grated
1/4 tsp. crushed red pepper flakes
1 10 oz. package frozen chopped spinach, thawed
1 cup buttermilk
1 cup sour cream (not low-fat)

Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk flour, baking powder, and salt in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Freeze 10 minutes. Scatter about three-quarters of Gruyère and Parmesan over flour mixture, then add crushed red pepper flakes. Squeeze as much liquid out of spinach as possible, pull into shreds, and strew over flour mixture. Whisk buttermilk and sour cream in a large measuring glass or small bowl. Pour into bowl with flour mixture and mix with a fork just until combined. Knead in bowl with your hands until a soft cohesive dough forms (do not overmix). Scrape dough into prepared pan and press into an even layer. Using a bench scraper or knife, deeply score into 12 portions (cut down almost to pan beneath). Scatter reserved Gruyère and Parmesan over. Bake biscuits until puffed and golden, 30–35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.

LENTEN BRUNCH BAKE 2-20-21

2 tbsps. dijon mustard
6 english muffins, split
8 oz. lump crab meat, drained
2 tbsps. lemon juice
2 tsps. Old Bay's Seasoning (or grated lemon peel)
2 cups shredded white cheddar cheese
12 eggs
1 cup half and half
1 cup milk, 2%
1/2 cup mayonnaise
1 tsp. salt
1/2 tsp. cayenne pepper or 1 tsp. onion powder
1/2 tsp. ground pepper
2 cups shredded swiss cheese
1 cup grated parmesan
4 green onions, chopped
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet green pepper

Spread mustard over bottom half of muffins and place in a greased 9x13" baking dish. Top with crab, lemon juice and Old Bay. Sprinkle with cheddar cheese. Top with muffin tops and set aside. In a large bowl, separately whisk eggs, half and half, milk, mayonnaise and seasonings. Mix and pour over muffins. Sprinkle with swiss and parmesan. Top with onions and peppers. Cover and refrigerate overnight. 30 minutes before baking, remove from refrigerator. Preheat oven to 375°. Cover baking dish and bake 375° for 30 minutes. Uncover and bake for 20-25 minutes longer, until set. Let stand 5 minutes or longer before serving.

BRAISED FRENCH ONION CHICKEN WITH GRUYÈRE (From thekitchn.com 1-23-21, talked about, not given) 2-20-21

CHOCOLATE KAHLUA CAKE WITH STRAWBERRY BUTTERCREAM FROSTING (From myincrediblerecipes.com) 2-27-21 Top of page

3 cups flour
3 cups Sugar
1 1/2 cups special dark chocolate cocoa powder
1 tbsp. baking powder
1 1/2 tsps. baking soda
1 1/2 tsps. kosher salt
4 large eggs
1/2 cup sour cream
1 cup buttermilk
1 cup warm water
1/2 cup Kahlua
1/2 tsp. espresso powder
1/2 cup canola oil
1 tbsp. pure vanilla extract
strawberries for topping
large piping bag fitted with star tip
large ice cream scooper
large squeeze bottle

Preheat oven to 350° and spray three 9" cake pans with cooking spray. In a small bowl, whisk together the espresso, kahlua and the warm water until combined. Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined. Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined and. Divide the batter between the 3 pans. Place in the oven to bake for 25-35 minutes or until a tooth pick comes out clean. Allow cakes to cool for 20 minutes. Place 1 layer of cake onto the cake board. Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake. Place another layer of cake on top and spread more frosting. Place the last layer on top and frost the remaining cake with remaining frosting. Pipe dollops of ganache over the edge of the cake. Pipe dollops of frosting onto the top of the cake. Place strawberries into the dollops of frosting. Cut and serve and enjoy.

STRAWBERRY BUTTERCREAM FROSTING 2-27-21

2 cups unsalted sweet cream butter, softened
6 cups powdered sugar
4 tsps. vanilla extract
1/2 cup finely diced strawberries
5-7 tbsps. heavy whipping cream

Using a standing mixer, cream together the butter, vanilla, powdered sugar, diced strawberries and heavy whipping cream until combined and creamy and stiff with peaks. Scoop 1 cup of frosting into the piping bag

CHOCOLATE GANACHE 2-27-21

1 cup semi sweet chocolate chips
1/2 cup heavy whipping cream

Using a small pot, heat up the heavy whipping cream until steaming. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl. Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth. Pour ganache into the squeeze bottle.

ABSOLUTE BEST INSTANT POT BEEF STEW (From thekitchn.com) 2-27-21

1 medium yellow onion
2 cloves garlic
2 1/2 lbs. boneless beef chuck
1 1/2 tsps. kosher salt, plus more as needed
1/2 tsp. freshly ground black pepper, plus more as needed
2 tbsps. vegetable oil, divided
3 medium carrots (about 12 ounces total)
3 medium Yukon Gold potatoes (about 12 ounces total)
1 tbsp. tomato paste
1 tsp. dried thyme
1/2 cup beef broth
2 tbsps. Worcestershire sauce
1 tbsp. cornstarch
1 tbsp. water
3/4 cup frozen peas
Fresh parsley leaves, for garnish (optional)

Cut the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces. Season and sear the beef in two batches. Toss the beef with 1 1/2 tsps. kosher salt and 1/2 tsp. black pepper. Heat 1 tbsp. of the vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tbsp. oil and beef. Soften the aromatics. Add the onion and garlic to the cooker and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes. Meanwhile, cut the vegetables. Cut the vegetables. Peel 3 medium carrots and cut on a slight diagonal into 1 1/2" pieces. Quarter 3 medium Yukon Gold potatoes (you want about 1 1/2" chunks). Add the seasonings and liquid. Add 1 tbsp. tomato paste and 1 tsp. dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1/2 cup beef broth and 2 tbsps. Worcestershire sauce and stir to combine, scraping up any browned bits. Add the vegetables and seared beef. Add the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine. Cook on high pressure for 25 minutes. Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on high pressure. It will take 7 to 10 minutes to come up to pressure. Natural release pressure for 10 minutes and make the cornstarch slurry. When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tbsp. cornstarch and 1 tbsp. water together. Coarsely chop some fresh parsley leaves for garnish if desired. Release the remaining pressure and thicken the sauce. Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in 3/4 cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes. Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.

BEEF STEW 2-27-21

1 lb. beef cubes, browned in dutch oven
1/2 - 1 green, yellow or red pepper. chopped
onion
garlic powder
16 oz. bag mixed vegetables
1 can mushrooms, optional
1 can cream of mushroom or celery soup
1 cup shredded zucchini
3-4 medium gold potatoes, peeling optional
1/2 bag frozen carrot coins

Brown meat with peppers, onions and garlic powder. Combine in crockpot. Cook on high for 1 hour. Can add beef broth if not enough liquid.

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