topic Re: APRIL 2020 RECIPE GAME in Recipes

APRIL 2020 RECIPE GAME

momtochloe — Tue, 31 Mar 2020 11:34:28 GMT

Well goodness these are some trying times we find ourselves in these days aren't they? With so many being isolated, I am so glad this thread exists to not only share our favorite meals but also share our good wishes and such great friendships. Please share your best loved recipes for Easter and also the fast approaching Spring season and as always thank you from the bottom of my heart for always caring and sharing . . .

HOW TO PLAY.......
The first player of the month starts the game by posting their choice of recipe. At the end of the text, she or he types, "the next ingredient: xxx."
(The x's represent that person's choice of any ingredient that can be included in a recipe).
Throughout the game, the next poster in line must use the ingredient that the person ahead chose. If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe. That does make it easier for everyone to see how the game works.
Because of time or system delays, some duplicate posts occur to the same ingredient. The next poster generally responds to the first post for the next ingredient. Good recipes and lots of fun!!
Normally, we start out with a recipe so I will post the last one shared on the last thread and we can take it from there. Thanks to @sabatini who gave us our next ingredient:

Tomatillo Chicken Stew

You can make this recipe with fresh tomatillos, or you can use canned chile verde tomatillo salsa as a substitute for the tomatillo sauce.

Prep time: 20 minutes
Cook time: 40 minutes
Yield: Serves 4

INGREDIENTS

Tomatillo Sauce

1 1/2 pounds tomatillos
1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped
1 clove garlic, chopped
1 teaspoon salt
2 tablespoons lime (or lemon) juice
Pinch of sugar

Stew

2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes
Salt and pepper
Extra virgin olive oil
2 yellow onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cup chicken stock
2 cups tomatillo sauce
1 teaspoon dry oregano or 1 tablespoon fresh, chopped
1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

METHOD

1 Make the tomatillo sauce: Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan.

Broil for 5-7 minutes until blackened in spots. Let cool enough to handle.

Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

2 Brown the chicken: Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them.

Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides.

When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side.

Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown.

Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits at the bottom of the pan.

3 Cook the onions, add cumin and coriander, add garlic: Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely).

Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan.

Add the garlic and cook for 30 seconds more, until fragrant.

4 Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer.

Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.

Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.

Re: APRIL 2020 RECIPE GAME

sabatini — Tue, 31 Mar 2020 18:00:22 GMT

Hi @momtochloe !

Thanks for starting us off again.

As far as the tomatillo dish goes...

I'm making it for tonight's supper. I'll post back & say whether it's a hit or a miss!

Re: APRIL 2020 RECIPE GAME

GenXmuse — Tue, 31 Mar 2020 20:04:12 GMT

Avocado Grapefruit and Fennel Salad

Slice the fennel extra thinly, discarding the woody stalks. Save the feathery fronds for garnish and use on top of the salad with the shaved Parmesan.

Ingredients

1 fennel bulb thinly sliced
1 avocado peeled and cut into chunks
2 pink grapefruits peeled and segmented
2 handfuls lightweight greens such as pea shoots baby spinach, or watercress
Shaved Parmegiano-Reggiano cheese
Citrus dressing
For the Dressing
1/4 cup fresh squeezed grapefruit juice
1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon minced shallot
1 teaspoon grainy brown mustard
1/2 teaspoon kosher salt
Freshy ground black pepper

Instructions

Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
For the Dressing
Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.

NEXT INGREDIENT: GREEK YOGURT

Re: APRIL 2020 RECIPE GAME

Coquille — Wed, 01 Apr 2020 01:30:19 GMT

@momtochloe 😘

NEXT INGREDIENT: FENNEL, GROUND BULBS, WHOLE SEEDS! POLLEN

Re: APRIL 2020 RECIPE GAME

sabatini — Wed, 01 Apr 2020 02:06:21 GMT

@GenXmuse , that salad sounds delicious! Definitely gonna try it! Thank you.

I'm reporting back on the (then) untried Tomatillo Chicken Stew recipe that I'd posted earlier.

Made it for supper tonight, & if I make it again, changes will be made!

1. Though I LOVE the citrusy flavor of lime, it totally overwhelmed this dish. In the future, I'll leave it out, and serve lime wedges alongside the stew.

2. It was tedious to brown the small pieces of chicken thigh. Next time, I'll leave the skinless thighs whole, and probably on the bone.

3. It needed something else...red bell peppers? Potatoes or hominy? I'll add something else next time.

4. I'm an 'extra sauce' person, but so much was unnecessary. That might be remedied by adding some of the other ingredients, or just by making less sauce in the 1st place.

NEXT INGREDIENT: Greek Yogurt.

Re: APRIL 2020 RECIPE GAME

sabatini — Fri, 03 Apr 2020 01:09:57 GMT

Have you ever marinated your chicken in yogurt? I do that sometimes, and initially tried it because I'd bought a brand of plain yogurt that I wasn't thrilled with. It was an easy way to use it up!

You can really add anything you want to the marinade - any seasoning, & fresh chopped herbs are nice.

*Edited to add: I forgot to mention what an amazing tenderizer yogurt is! That's the main point of the marinade.

Yogurt Marinated, Baked Chicken

Ingredients

1 cup full-fat plain Greek yogurt
1 Tablespoon oil, your choice
2 tablespoons fresh lemon or lime juice
2 garlic cloves, minced
1 teaspoon ground cumin, optional
Kosher salt
Pepper
2-3 pounds chicken pieces

Directions:

In a large Ziploc bag, mix the yogurt with oil, citrus juice, garlic, cumin, 1 teaspoon of salt and some ground pepper. Add chicken and turn to coat. Seal the bag and transfer to a baking dish. Refrigerate overnight.
Remove the chicken from the marinade, wipe off excess; discard the marinade. Season the chicken with salt and pepper. Set the chicken skin side up in greased baking dish. Baked at 375 for 45 to 60 minutes.

NEXT INGREDIENT: PROSCIUTTO OR HAM

Re: APRIL 2020 RECIPE GAME

walker — Fri, 03 Apr 2020 14:22:27 GMT

Monte Cristo Sandwiches

Honey Mustard

8 slices firm white or rye bread

4 thin slices HAM

4 thin slices turkey

4 thin slices Swiss or American Cheese

1 large egg, slightly beaten

1/3 cup milk

salt and pepper to taste

2 tablespoons butter

Spread mustard on each slice of bread. Make 4 sandwiches with 1 slice of HAM, turkey and cheese on each. Combine egg, milk, salt and pepper in dish good for dipping sandwich. Melt butter in a skillet over low heat. Dip sandwiches quickly in milk-egg mixture, turning to coat each side. Brown both sides in skillet. Serve warm.

NEXT INGREDIENT ..... CHOCOLATE-CHIPS

Re: APRIL 2020 RECIPE GAME

house_cat — Fri, 03 Apr 2020 15:33:34 GMT

Here's a simple one, for any forum members who may not be enthusiastic cooks, but are finding it necessary right now.

I'll be trying it tonight, though I'm going to use more peas than the recipe calls for, just because we love peas.

Curry Chicken & Green Pea Sauce

Ingredients

How to Make It

Step 1

Season the chicken. Heat the oil in a 10-inch skillet over medium-high heat. (Make sure the skillet and oil are hot before adding the chicken- it will jump start the browning and prevent the chicken from sticking.) Add the chicken and cook for at least 3 minutes before turning (if it doesn't turn easily give it another minute on that side) then cook until both sides are well browned. Remove the chicken from the skillet.

Step 2

Add the curry powder to the skillet and cook and stir for 1 minute. Add the water and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup and peas and heat to a boil.

Step 3

Return the chicken to the skillet. Reduce the heat to medium-low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.

Recipe Tips

For even more authentic flavor, replace the water with coconut milk.

Next ingredient: 5 ingredients or less!

Re: APRIL 2020 RECIPE GAME

house_cat — Fri, 03 Apr 2020 15:31:20 GMT

Oops! I'm so sorry! I don't know why I thought the next ingredient was chicken!

NEXT INGREDIENT should be chocolate chips.

Re: APRIL 2020 RECIPE GAME

walker — Fri, 03 Apr 2020 17:41:38 GMT

house_cat.....my fault!! I don't want you to think you are going crazy! I did list chicken and then noticed recipe prior was a chicken dish so I quickly changed it (not quick enough..ha). Sorry! Thanks for your good recipe!

NEXT INGREDIENT .... CHOCOLATE-CHIPS

Re: APRIL 2020 RECIPE GAME

butterfly123 — Sat, 04 Apr 2020 01:34:19 GMT

Martha Stewart 5 Ingredient Chocolate Chip Cookies

Ingredients

Ingredient Checklist

1 cup almond butter
1 cup semisweet chocolate chips
1/2 cup packed light-brown sugar
2 large eggs
1/2 teaspoon coarse salt

DirectionsInstructions Checklist

Step 1
Preheat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
Step 2
Place 1-tablespoon mounds of dough 1 inch apart on parchment-lined baking sheets. Bake cookies until puffed and tops are set, about 10 minutes.
Step 3
Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.

Next Ingredient: Poster’s Choice

Hope this is okay since I used the two Ingredient requests prior.

Re: APRIL 2020 RECIPE GAME

GenXmuse — Sat, 04 Apr 2020 03:35:19 GMT

@sabatini Thanks for giving us the 411 on the tomatillo soup. It's always fun to experiment even if it doesn't become a favorite.
HOW TO MAKE THE WORLD'S BEST TZATZIKI SAUCE

This post will show you How to Make the World's Best Tzatziki Sauce!

yield 14 SERVINGS (SEE NOTE)

prep time 2 HOURS 20 MINUTES

total time 2 HOURS 20 MINUTES

INGREDIENTS

3 cups Greek Yogurt (or regular plain yogurt, strained through a filter for several hours)
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

INSTRUCTIONS

If you don't have Greek yogurt, strain plain yogurt for several hours until it thickens.
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.)
Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed.
Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Next Ingredient: FALAFEL

Re: APRIL 2020 RECIPE GAME

walker — Sat, 04 Apr 2020 13:15:22 GMT

butterfly123.....good job combining 5 ingredients and the chocolate-chips! Thanks!

NEXT INGREDIENT ..... FALAFEL

Re: APRIL 2020 RECIPE GAME

Zhills — Mon, 06 Apr 2020 22:03:16 GMT

As an ingredient? Enlighten us! You can post!

Re: APRIL 2020 RECIPE GAME

GenXmuse — Tue, 07 Apr 2020 01:34:21 GMT

As an ingredient in a dish.

Re: APRIL 2020 RECIPE GAME

house_cat — Tue, 07 Apr 2020 15:00:39 GMT

My recipe will not post... I'll keep trying.

Update: I don't know if this problem is unique to me, but I had to try 10 times to get my recipe to post. Not sure what's going on. I'm hoping it doesn't post 10x now.

🤷‍♀️

Re: APRIL 2020 RECIPE GAME

house_cat — Tue, 07 Apr 2020 15:15:09 GMT

Falafel Waffle [Vegan]

Ingredients for the Falafel Mixture:

3 cups or 2 (15 oz) cans of chickpeas, drained
1/4 cup chopped parsley
1 small onion, minced
2 garlic cloves, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin powder
Salt and pepper, to taste
1 1/2 teaspoons all-purpose flour
1 teaspoon baking soda

For the Hummus "Syrup:"

your favorite store bought hummus or your favorite homemade recipe

For the Toppings:

1 medium cucumber, diced
1 large tomato, diced
Juice from 1/2 a lemon
1 tablespoon olive oil
Salt and pepper, to taste

Preparation

To make the falafel batter, use a food processor to blend chickpeas, parsley, onions and garlic until there are no large chunks (small chunks are fine, they give the falafel texture). You might need to do this in two or three batches. Transfer this mixture to a large bowl and stir in coriander, cumin, salt, pepper, flour, and baking soda. Refrigerate for at least an hour.
Following the manufacturer’s directions, preheat your waffle maker and spray it with cooking spray. If you can choose a temperature, go with medium. Spoon about 1/3 cup of falafel mixture into each cavity and close the cover. Cook for 12-15 minutes, until the outside is crispy and lightly browned.
Toss the cucumber and tomato in lemon juice and olive oil and season with salt and pepper.
Top the falafel waffle with hummus and a generous pile of tomato and cucumber. Serve warm.

Next ingredient: Any standard pantry item

APRIL 2020 RECIPE GAME

sabatini — Wed, 08 Apr 2020 04:00:24 GMT

Well, @house_cat , you asked for it!

Here's a recipe for stuff out of the pantry.

When my kids were little, it showed up as supper on those very busy weeknights when there wasn't much time to cook.

Believe it or not, these days, if one of my sons is visiting, he might even ask for it!

Good old fashioned comfort food.

I know that a typical white sauce calls for 2 Tbsp butter per 1 Cup flour, but for something like this recipe, I try to cut it back somewhat.

Creamed Tuna on Toast

1/3 Cup butter

1/3 Cup flour - slightly rounded

4 C milk

(2) 6.5 oz cans tuna: one chunk light in water, one solid albacore in water

*drain the albacore, don't bother to drain the chunk light

Salt & Pepper

Buttered Toast

In a saucepan, over medium heat, melt the butter. Add flour & cook & whisk for a few minutes. Slowly add the milk, stirring constantly until sauce thicken and lightly bubbles.

Add the tunas, then salt & pepper to taste. Heat through.

Serve over hot buttered toast.

NEXT INGREDIENT: raspberry jam...OR fresh raspberries

Re: APRIL 2020 RECIPE GAME

GenXmuse — Wed, 08 Apr 2020 03:11:54 GMT

@house_cat Thank you for the recipe. That looks so good and something different. What a great find?

Raspberry Vinaigrette Dressing

This Raspberry Vinaigrette Dressing is bursting with flavor and it’s super easy to make! Made with just 4 ingredients, you’ll want to enjoy it all summer long!

Prep Time10 mins

Total Time10 mins

Course: Salad

Cuisine: American

Keyword: Raspberry Vinaigrette Recipe

Servings: servings

Calories: 126kcal

Ingredients

1/3 cup fresh or frozen raspberries
1/3 cup grapeseed oil see note
2 tbsp. white wine vinegar see note
2 tbsp. honey

Instructions

Blend all the ingredients together in a mini hand chopper, smoothie cup, or food processor until the dressing looks smooth.

Notes

Use high-quality grapeseed or avocado oil for extra health benefits and extra flavor

Nutrition

Next Ingredient: CAPERS

Re: APRIL 2020 RECIPE GAME

walker — Wed, 08 Apr 2020 13:12:00 GMT

Chicken Piccata

4 boneless chicken breasts, preferably thin

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

4 tablespoons butter

1/4 cup lemon juice

1/2 cup dry white wine (or chicken broth)

2 tablespoons CAPERS

If chicken breasts are not thin, place between plastic wrap and flatten as best possible. Combine flour, salt and pepper. Melt butter in pan over medium heat.

Dredge chicken in flour mix, shaking off excess. Brown chicken in melted butter about 5 minutes on each side. Pour wine and lemon juice over chicken and simmer 15-30 minutes, or until chicken is done and sauce has thickened a bit. Top with CAPERS and serve.

NEXT INGREDIENT ..... BACON