Classic Scalloped Potatoes

Serves 8-10

4 T (1/2 stick) unsalted butter
2 medium onions, minced
4 medium garlic cloves, minced or pressed
1 T minced fresh thyme leaves or 1 tsp dried)
2 1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 C low sodium chicken broth
1 1/2 C heavy cream
3 bay leaves
5 lb russet potatoes, peeled and sliced 1/8 in thick
8 oz cheddar cheese, shredded

1.  Pre heat oven to 400 degrees.  Adjust oven rack to middle position.

2.  Melt the butter in a large dutch oven over med-high heat.  Add onions and cook until softened and lightly browned, about 8 minutes.  Add the garlic, thyme, salt and pepper and cook until fragrant, about 30 secs.

3.  Stir in the broth, cream, and bay leaves.  Stir in the potatoes, 1 handful at a time, and bring to simmer.  Cover, reduce the heat to medium-low and continue to simmer, stirring often, until the potatoes are mostly tender (a paring knife can be slipped into and out of a potato slice with little resistance), about 15 mins.

4.  Discard the bay leaves.  Pour the potato mixture into a 13x9-inch baking dish and press gently into an even layer.

5.  Sprinkle the cheddar evenly over the top. 

6.  Bake, uncovered, until bubbling around the edges and the top is golden 20-30 mins.  Let cool for 10 minutes before serving.

**This can be refrigerated for up to 2 days before baking.  If you are going to refrigerate, omit step 5, cover the dish tightly with plastic wrap and poke several vent holes.  Then, when ready to bake, remove plastic wrap, sprinkle with cheese, cover dish tightly with foil.  Bake at 400 degrees until mixture is just warm (30-40 mins).  Remove foil and continue to cook until the cheese is golden brown and the sauce is bubbling, 30-40 mins longer.  Let cool for 10 mins before serving.

Slow Cooker Barbequed Brisket

BRISKET (Also works with Tri Tip)

1 (4-5 lb) beef brisket
1/4 C packed light brown sugar
1/4 C paprika
1 T onion powder
1 T garlic powder
1 T ground cumin
1 tsp cayenne
salt
1 C barbeque sauce
   Cider Vinegar
   Ground Black Pepper

1.  Together in a small bowl, toss the 1/4 cup sugar, paprika, onion powder, garlic powder, cumin, cayenne and 1/2 tsp salt together.  Massage the spice rub all over the brisket, then wrap tightly in plastic wrap and refrigerate for up to 12 hours.

2.  Unwrap the brisket and lay it, fat side up, in the slow cooker insert.  Spread the barbeque sauce evenly over the brisket.  Cover and cook on low until the meat is tender and a dinner fork can be slid in and out of the brisket with little resistance, 9-11 hours.

3.  Transfer the brisket to a 9x13 baking dish and cover with foil.  Set aside.  Let the cooking liquid settle for 5 minutes then gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the sauce using a large flat spoon.  Season the sauce with additional sugar and vinegar, salt and pepper to taste.  Poke the brisket all over with a fork and then pour 1 C of the sauce over the brisket and let it rest, covered for 10-15 mins.

4.  Slice brisket thinly across the grain.  Serve, passing remaining sauce separately

*recipe from Cooks Illustrated "The Best Make Ahead Recipe" cookbook

Lemon Artichoke Chicken

4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch

1/2 teaspoon each salt and pepper

2 tablespoons butter

1 can (14 oz.) quartered artichoke hearts, drained

2 tablespoons dry sherry (I use chicken stock)

2 tablespoons grated lemon peel

2 teaspoons lemon juice

1/2 cup whipping cream (I use milk)

1/2 cup grated parmesan cheese

Preparation

1. 1. Preheat oven to 350°. Sprinkle chicken on both sides with salt and pepper. In a 10-inch frying pan over medium-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9- by 13-inch baking dish and add artichoke hearts.
2. 2. Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.
3. 3. Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.

PF Chang's Lettuce Wraps - the Skinny Version

You DO NOT want to read the nutrition information on the regular version...but good news, these taste just as good. 

Ingredients:
1lb ground chicken or turkey breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink
2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves
.
This is from an adorable blog called Iowa Girl Eats.  She's hilarious.  http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/  Enjoy!

New Way Carnitas

I tried the most amazing new recipe tonight.  It was carnitas, like I've never made them before.  Basically you take pork roast, cut in large chunks, cover with chicken broth, and simmer until all the liquid is gone.  It takes about 2-3 hours on the stovetop.  Kind of a long time, but it was so worth it.  It was the most tender juicy pork I've had.  And nobody added so much as a dash of salt.  The flavors from the chicken stock concentrate as it simmers down and it was mouth watering.  My sister and I kept sneaking bites of it as we put it away, after we ate dessert crepes!  Oh YUM!!!
Anyway, I got the recipe off pinterest and I really like the blog so check it out!  food pusher blog

Cauliflower "mac n cheese" from foodnetwork.com

• Kosher salt, as needed, plus 1/2 teaspoon
• 1 large head cauliflower, cut into small florets
• Vegetable oil spray
• 1 cup heavy cream
• 2 ounces cream cheese, cut into small pieces
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• Equipment: 8 by 8-inch baking dish

Directions

Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.

Spray the baking dish with vegetable oil spray.
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Spaghetti with White Bean Sauce - Courtesty of Food Network .com

I'm posting this b/c I made it and loved it and I don't want to lose the recipe but I didn't follow this recipe exactly so if you want to make it, let me know and I'll tell you what we changed. 
Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 red onion, very finely chopped
• 1 red bell pepper, cut into 1/4-inch dice
• 1 cup cooked white beans
• 1 cup chicken stock
• 1/4 cup finely chopped flat-leaf parsley
• 1/2 teaspoon hot pepper flakes
• Salt and freshly ground black pepper
• 8 to 10 ounces spaghetti
• Freshly grated Parmigiano-Reggiano for serving

Directions

Prepare the sauce: heat the olive oil in a non-stick frying pan. Add the garlic, onion, bell pepper and cook over medium heat until soft, not brown, about 4 minutes.

Stir in the white beans and cook for 1 minute. Add the vegetable stock, half the parsley, the pepper flakes, and salt and pepper to taste. The sauce should be highly seasoned. Simmer until the beans are quite soft. Coarsely mash half the beans with a fork.
Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes. Drain well. Meanwhile, bring the sauce to a boil. Transfer the spaghetti and bean sauce to a large shallow bowl and mix well. Sprinkle the spaghetti with the remaining parsley and serve at once with freshly grated cheese on top