Place the chicken breasts skin side up on a sheet pan. CHILAQUILES – recipe courtesy of Brian Albert at the Old Chatham Country Store 4 chicken breasts shredded Mild enchilada sauce Monterey Jack cheese Tortillas (use a top quality chip – preferably made to order) Green chiles Spray a 9×13″ baking dish with a nonstick spray. Toast in the oven until warm, about 5 minutes.In a large bowl, combine the rosemary, cayenne, sugar, salt and butter.Thoroughly toss the warm cashews with the spiced butter and serve warm. ROSEMARY CASHEWS – Barefoot Contessa recipe – these are SO fabulous and SO easy to make! 1 pound roasted unsalted cashews 2 tablespoons minced fresh rosemary ½ teaspoon cayenne pepper 2 teaspoons light brown sugar 1 tablespoon kosher salt 1 tablespoon butter, melted Preheat the oven to 350 degrees. Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. Stir in sour cream and pecorino, and season with more salt and pepper. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Reduce heat to low and add cream cheese and mozzarella. Cook for a few minutes, just to take the raw edge off the artichokes. Add artichokes and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add crushed red pepper, if using, and season with salt and pepper. Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds. SPINACH ARTICHOKE DIP – New York Times recipe Yield 2 – 3 cups 2 tablespoons olive oil 1 large garlic clove, finely chopped 1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped) Pinch crushed red pepper flakes (optional) Kosher salt and black pepper 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped 8 ounces cream cheese, cut into 1-inch pieces 4 ounces fresh mozzarella, torn or shredded 4 ounces sour cream or full-fat Greek yogurt ¼ cup pecorino Romano or Parmesan cheese, finely grated Heat olive oil in a medium pot over medium heat. And cold, it’s even better.As promised, here are the recipes from the Mah Jongg luncheon given in honor of Toby Salk’s visit to NYC and Gail K’s birthday. You can serve it as a side or as the main event on the dinner plate. And the sauce coating everything on the plate is creamy but not at all spicy hot. The peas and peppers, the spaghetti itself are all familiar. Wherever you live, whether you’ve never served Asian food before, this is a perfect introduction whether you are 6 or 65. This dish is a perfect introduction to Asian flavors for eaters of any age. But add it in parts until you’ve achieved your desired degree of sauciness. So my advice to you is to take Andrew’s advice. Not, mind you, that it wasn’t delicious, there was just a whole lot of it. I balked using the words “It’s an Ina Garten recipe, it must be right.” Well, we ended up with the pasta, peppers, scallions, and peas swimming in the sauce. Andrew suggested adding the smooth peanut buttery sauce a little at a time. So much to my surprise, when I made the ‘sauce’ to add to the recipe, it seemed like a lot. I am a slave to ingredients, to their preparation, the amounts given-everything that the recipe writer writes, I follow right along. I have no reason not too-especially when it’s one of Ina’s. But to make it palatable, what’s more American than Peanut Butter? Did we find an error in “Foolproof” Ina’s Recipe? Here, Ina introduces her overwhelmingly American audience to a recipe with roots in Asia. What’s also wonderful is that she introduces her readers to flavors they may have been reluctant to try before she puts her stamp of approval on them. She never takes a home cook out of their comfort zone. And they’re never the same three-varying by the season. The Barefoot Contessa has by far the most popular posts on Chewing The Fat. Ina Garten is one of those Food Mavens who can do no wrong.
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