Cookin' with Carol recipes on NBC5 - March 2002
Mix up this special blend of spices in a shaker-top container and you’ll be ready for flavorful chicken, pork, or beef anytime!
4 boneless/skinless chicken breasts
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup margarine, melted
Rinse chicken under cold water and pat dry with paper towels. Place each chicken breast between two pieces of plastic wrap and pound gently, but firmly, with the flat side of a meat mallet until they are about 1/2-inch thick. In a small jar (fitted with a shaker-type lid), mix together the remaining ingredients, except margarine, until blended. Preheat a flat, nonstick griddle, or nonstick skillet, over medium-high heat. Dip chicken in melted margarine, then sprinkle a thin layer of the dry seasoning mixture on one side of the chicken breasts (seasoning should cover entire surface of meat). Cook chicken, seasoned-side-down, for 3 to 4 minutes. Sprinkle seasonings on the top side of the chicken, then turn and cook chicken for 3 to 4 minutes, or until chicken is no longer pink in the center.
Notes:
You may have extra seasoning mixture leftover. Cover the jar tightly and store at room temperature for up to 1 month. Use seasoning blend to season meats such as beef and pork, or make bronzed chicken again soon! Serving suggestions: wild rice and spinach salad on the side.
(Air Date: March 2, 2002)
Spaghetti Squash Primavera
Serves 4
1 (3-pound) spaghetti squash
1 tablespoon olive oil
1 clove garlic, minced
2 cups chopped vegetables
1 cup spaghetti sauce, warmed
1/4 cup Parmesan cheese
Preheat oven to 350°F. Pierce outside surface of squash several times with a fork and place squash in a shallow baking pan. Bake for 1 hour and 15 minutes, or until surface of squash feels slightly soft when pressed with pot mitts. Remove squash from oven and cool at least 15 minutes. Cut squash in half lengthwise and scrape seeds out with a spoon. Scrape cooked squash strands from the shell and place in a medium bowl; reserve. Heat a large skillet over medium heat. Add olive oil and garlic and cook for 10 seconds. Add vegetables and cook for 3 to 5 minutes, until vegetables are tender-crisp, stirring occasionally. While vegetables are cooking, cook spaghetti sauce in a small saucepan over medium heat, until warmed through, stirring occasionally. Add reserved spaghetti squash to the vegetables and cook for 1 to 2 minutes, until mixture is warmed through. Top with warmed spaghetti sauce and sprinkle Parmesan cheese over all to serve.
Notes:
Spaghetti squash is a winter squash that somewhat resembles a yellow watermelon. The flesh looks like strands of spaghetti when cooked and separated from the shell. Find near the winter squash in the produce section of the grocery store. For vegetables in this recipe, try different combinations using broccoli, carrots, bell peppers, sugar snap peas, snow peas, yellow squash, zucchini squash, and/or onions.
(Air Date: March 9, 2002)
Irish Stew
Serves 4
Serve this hearty stew on St. Patrick’s Day!
1/4 cup diced uncooked bacon
2 pounds lamb stew meat
1 onion, thinly sliced
1 teaspoon dried thyme
1 cup baby carrots
4 potatoes, unpeeled, cut into 1/2-inch slices
2 cups beef broth
In a large stockpot or Dutch oven, cook bacon over medium heat until bacon is browned, stirring occasionally. Add lamb stew meat and cook on medium-high heat for 6 to 8 minutes, until meat is browned, stirring occasionally. Stir in onion, thyme (and salt and pepper to taste, if desired). Place baby carrots and potatoes on top of meat/onion mixture. Pour beef broth over all. Bring mixture to a simmer on medium-high heat. Cover pan, reduce heat to low, and cook for 1 1/2 to 2 hours, or until meat and vegetables are tender.
Notes:
If you cannot find lamb stew meat, a leg of lamb (trimmed of fat, boned, and cut into cubes) will work nicely. Check with your meat counter at the grocery to see if they can do this for you. You may also substitute beef stew meat for lamb stew meat in this recipe. Be sure to scrub the potatoes clean before cutting (as the peel is left on).
(Air Date: March 16, 2002)
Mulberry Street Carrots
Serves 4
This recipe is inspired by a delicious appetizer of sliced carrots marinated in an Italian-style dressing, served at Benito 1, an Italian eatery on Mulberry Street in Little Italy of lower Manhattan. Of course, my version offers a Texas twist. It uses a combination of carrots, including maroon carrots, known as Beta-Sweet carrots, created by by Dr. Leonard Pike, Ph.D, director and founder of the Vegetable Improvement Centre at Texas A&M University at College Station.
2 medium carrots
2 medium maroon carrots (Beta-Sweet carrots)
2 tablespoons white wine vinegar
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
3 tablespoons olive oil
Wash, peel, and thinly slice carrots (maroon carrots may be left unpeeled). You can use a grooved knife garnishing gadget to notch the sides of the carrots prior to slicing to produce a flower-shaped slice of carrot, if desired. In a shallow bowl, combine white wine vinegar, basil, garlic, and red pepper flakes, then slowly add olive oil while whisking until combined. Add sliced carrots and stir to coat with the dressing. Cover and refrigerate at least 30 minutes for the flavors to blend before serving.
Notes:
Find maroon carrots (known as Beta-Sweet carrots) in the produce section of the grocery store. They are maroon in color, yet orange inside, with a sweet flavor and crunchy texture. Regular orange carrots may substitute in this recipe. For a slightly softer texture, you can blanch the sliced carrots (cook in boiling water briefly---1 minute or less) before combining with the dressing (strain carrots from boiling water and immediately add to dressing; refrigerate before serving).
If you are visiting New York City, be sure to stop by Benito 1 for a delicious Italian meal:
Benito 1 Restaurant
174 Mulberry Street
New York, NY 10013
(212) 226-9171
(Air Date: March 23, 2002)
Ham, Pineapple & Tomato Kabobs with Apricot Dijon Sauce
Serves 4
12 ounces cooked ham, cut into 3/4-inch cubes
1 (20-ounce) can pineapple chunks
12 cherry tomatoes, halved
1/2 cup apricot preserves
1 tablespoon Dijon mustard
2 cups cooked brown rice
Preheat a nonstick, flat griddle over medium heat. Alternate ham, pineapple and tomatoes on 4 skewers. Place kabobs on griddle and cook for 1 to 2 minutes per side (4 to 8 minutes total), until ingredients are warmed through and slightly browned. While kabobs are cooking, combine the apricot preserves and Dijon mustard in a small saucepan. Cook over medium-low heat for 2 to 3 minutes, until mixture is warmed through, stirring occasionally. To serve, place 1/2 cup of cooked rice on a dinner plate, place a kabob on top of rice and spoon 2 tablespoons sauce over all.
Notes:
Steamed broccoli makes a great side dish to complete this meal.
(Air Date: March 30, 2002)