Month: February 2020

Sugar Cookies

Sugar Cookies

  • 16 tablespoons unsalted butter — (2 sticks at room temperature)
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour — plus more for the work surface
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  1. Heat oven to 350° F.
  2. Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low.
  3. Combine the flour, baking soda, and salt in a bowl and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch-thick disk. Refrigerate, wrapped, for 30 minutes.
  4. Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again. Bake 10 to 12 minutes, until the edges are a light golden brown. Cool slightly on the baking sheets before transferring to cooling racks.

Stir-Fried Shrimp with Spicy Orange Sauce

Stir-Fried Shrimp with Spicy Orange Sauce

  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 tablespoon cornstarch
  • 1/4 cup fresh orange juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chile paste with garlic — (such as sambal oelek)
  • 2 tablespoons canola oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves — minced
  • 1/3 cup chopped green onions
  1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
  2. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
  4. Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the “punch” of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It’s a steal at $8. –Karen MacNeil

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

  • 2 teaspoons olive oil — divided
  • 3/4 cup frozen artichoke hearts — thawed and chopped
  • 1/4 cup minced shallots — (about 3)
  • 1 ounce crumbled goat or feta cheese
  • 1 teaspoon dried herbes de Provence or thyme — divided
  • 1/4 teaspoon salt — divided
  • 1/4 teaspoon black pepper — divided
  • 16 ounces skinned (boned chicken breast halves)
  • 1 cup fat-free (less-sodium chicken broth)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • Chopped fresh parsley — (optional)
  • Lemon rind strips — (optional)
  1. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from pan; keep warm. Add 1/2 teaspoon herbes de Provence and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick. Return chicken to pan; cover and cook 2 minutes or until thoroughly heated. Garnish with parsley and lemon strips, if desired.

Spicy Maple Turkey Breast with Quick Pan Sauce

Spicy Maple Turkey Breast with Quick Pan Sauce

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Turkey:

  • 3 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds skinless (boneless turkey breast halves)
  • Cooking spray

Sauce:

  • 2 teaspoons olive oil
  • 2/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 1/4 cups no-salt-added chicken stock — (such as Swanson)
  • 1 tablespoon flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper