Recipes Mangia Mondays Home

Sunday, January 9, 2011

feast of champions!

i love my friends.
they're all pretty wonderful...
but we don't get to hang out as much as i would like
(because we live at, what seems like, opposite ends of the world).

tonight, 3 super friends came over
and we feasted
and were champions.

game nights are always a treat.
tonight, it was boys vs. girls:
the boys kicked our butts.

the hubs took the picture,
so it was 3 to 2.
i'm thinking the girls were cheated out of a victory.

now, recipes!

Soft Italian Bread Sticks
1/3 c warm water
1 Tbs soft butter (or olive oil)
1 c bread flour
2/3 Tbs sugar
1/3 tsp italian seasoning
1 tsp salt
1/3 tsp garlic powder
3/4 tsp yeast
butter, melted
parmesan cheese, grated

1. place all ingredients in (minus the melted butter and parmesan) in your bread machine following the directions. press start and wait until ready!

1a. or... combine water, sugar, and yeast together, and allow to get bubbly. add in the spices, bread flour, and salt, adding garlic last.

1b. knead bread together and shape into a ball. cover (or place in a plastic bag) and allow to rise until doubled.

2. cut into 4-6" ropes and roll to form bread sticks.

3. cover and let rise in a warm place for about 20 minutes, until doubles. place bread sticks about 2" apart on a baking sheet (you may need to grease it).

4. bake at 350 f for 15 minutes, until golden brown (do not over bake!).

5. brush immediately with melted butter and top with parmesan cheese.

Lemony Roasted Asparagus
1 bunch of asparagus, woody ends trimmed off
grated zest & juice of 1 lemon
2 Tbs balsamic vinegar
2 Tbs extra virgin olive oil
1 Tbs minced garlic
salt & pepper, to taste

1. in a large seal-able, plastic bag, combine all ingredients. let marinate for 1 hour.

2. preheat oven to 400 f.

3. spread asparagus out in a single layer on a baking sheet. drizzle marinade over the top.

4. bake 15 minutes, or until tender with a bite.

Lemon Risotto
2 c chicken broth
1/2 c water
2 Tbs +1 Tbs butter
1 lg shallot, diced
1 c arborio rice
1/2 c dry white wine
4 Tbs grated parmesan cheese
2 Tbs ricotta cheese
1 lemon, zested & juiced
3/4 tsp salt & pepper
*before adding salt & pepper, taste. many times i leave it out.
parsley, for garnish

1. in a medium saucepan, boil broth & 1/2 c of water. reduce heat, cover, and simmer.

2. in a large skillet, melt 2 Tbs butter over medium heat. add shallot and saute until tender, not brown. add rice and stir to coat with butter. add wine and simmer until wine has almost completely evaporated.

3. add 1/2 c of simmering broth and stir until almost completely absorbed. continue cooking the rice, adding broth 1/2 c at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and mixture is creamy.

4. remove from heat. stir in remaining butter, cheeses, lemon zest and juice, salt and pepper. sprinkle with parsley. serve immediately.

Roast Chicken
1 (3-4 lb) chicken, rinsed and patted dry
4 Tbs unsalted butter, softened
2 Tbs minced fresh rosemary
2 Tbs minced fresh thyme
1 clove garlic, minced
salt & pepper
1/2 c white wine
1 1/2 lbs red potatoes
2 Tbs extra virgin olive oil
juice of 1/2 a lemon

1. allow chicken to rest at room temperature for 30-60 minutes.

2. preheat oven to 425 f.

3. in a small bowl, mix together butter, rosemary, thyme, garlic, salt, and pepper. pat the chicken dry with paper towels, then rub the chicken all over with 3 Tbs of the herbed butter. slide some of the butter underneath the breast skin. tie the chicken legs together with kitchen string.

4. in a small roasting pan, pour in the white wine and place the chicken breast side down. roast for 15 minutes. in a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. remove the roasting pan from the oven. remove chicken to a plate turning it breast-side up. brush the rest of the herbed butter on top of the chicken. add the potatoes to the bottom of the pan and place the chicken on top.

5. lower the oven temperature to 325 f, and return the chicken to the oven to finish roasting until and instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reached 160 f, about 1 hour more.once done, remove the chicken to a carving board and let rest 10 minutes before carving. remove potatoes to a serving bowl.

6. return the roasting pan to the stovetop over high heat. deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.

7. to serve: place slices of chicken on plate with potatoes and drizzle the pan sauce over both.
*i did my potatoes and sauce on the side :)

well, tomorrow is the first day of the spring semester.
18 credit hours...
what did i get myself into?

until next time!
the above picture will have to suffice...
i'm ready for bed!
night, all.


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