Как приготовить бретонское песочное печенье?

От обычного песочного печенья этот рецепт отличается способом приготовления, характерным вкусом и простотой. Попробуйте, печенье получается рассыпчатое и очень нежное.


Что понадобится для приготовления

100 грамм мелкого сахара
150 грамм сливочного масла
150 грамм муки
Два желтка
Две щепотки соли
Чайная ложка разрыхлителя

Приготовление

Желтки смешиваем с сахаром, растираем в пышную кремообразную массу. Чтобы она лучше взбивалась, желтки должны быть комнатной температуры.
Добавляем к этой массе мягкое сливочное масло (его нужно заранее достать из холодильника, оно тоже должно быть комнатной температуры) и еще раз взбиваем массу.
Постепенно подсыпаем просеянную муку, разрыхлитель и соль. Тесто хорошо вымешиваем, скатываем его колбаской, заворачиваем в пищевую пленку или в фольгу и убираем в холодильник на два часа.
Охлажденное тесто острым ножом разрезаем на тоненькие кружочки, выкладываем на противень (его застелить пекарской бумагой) и отправляем в разогретую до 180 градусов духовку. Выпекается печенье примерно 10 – 12 минут.   http://otvetin.ru/recept/25783-kak-prigotovit-bretonskoe-pesochnoe-pechene.html

Pumpkin Chicken Thighs

Don’t worry! Pumpkin chicken thighs aren’t a strange, physical disorder. They’re just a delicious dinner! And a good way to use up some pumpkin purée if it’s taking up too much space in your freezer.  I tried turning the purée into a pumpkin soup, but it didn’t turn out so good. Fortunately, my soup failure makes a great sauce for roasting chicken ! This chicken should remind you of man pleasing chicken because it’s cooked using the same method, but the results are much different (although it still pleased David). This chicken is sweeter and has a less intense flavor.
To start, preheat your oven to 450ºF. Then, place boneless, skinless chicken thighs in a baking dish and season them with salt and pepper.
In a side bowl, whisk together 1 cup of pumpkin purée, 1 cup of chicken stock, 1 teaspoon of brown sugar, 1 teaspoon of maple syrup, 1/2 teaspoon of cinnamon, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of garam masala (or curry powder), salt, and black pepper. Phew. Pour the mixture over the chicken.
Bake the chicken for 20 minutes, baste it with more sauce, rotate the pan, and bake it for another 20 minutes or until the chicken is fully cooked. Let the pan rest for a few minutes after you remove it from the oven. Spoon some of the pumpkin sauce over the chicken thighs to serve. The chicken smells so good as it cooks, and it tastes great too. Now, does anyone have a proven recipe for pumpkin soup?  http://www.wittyinthecity.com/2011/12/pumpkin-chicken-thighs/

Spicy Chipotle Chicken and Rice in a Single Pot

This dish taught me a valuable lesson: Always look in the mirror before venturing into public. I failed to do this. Four hours later, while still in public, I realized that I had a red sauce spot right on the center of my forehead. If someone had decided to lick it off of my face, they would have said, “Wow, that’s a delicious and spicy sauce. Where can I get more?” Well, weird stranger. You’re in the right place.

I love these one-pot meals because LESS DISHES need to be washed! And they always seem to be extra comforting. This chicken is more on the festive, fiery side, and I love it. To make it, start by seasoning a package of boneless, skinless chicken thighs with salt and pepper on both sides. Then, brown them in vegetable oil in a heavy-bottomed pot that has a lid. When the thighs are browned, set them aside on a plate. Well, maybe this chicken requires two dirty dishes.

To the same pot, add 1/2 of a thinly sliced onion and stir it around, scraping up any bits of browned chicken, until the onion softens. Then, add in 2 minced garlic cloves, 1/2 teaspoon of cumin, and 2-3 minced chipotle peppers (from a can). I used 3 chiles, and they were really spicy. Use 2 if you want to be extra cautious. I grabbed the chiles out of the can with my fingers, and my hand smelled like chipotle for the rest of the night. I thought it was wonderful, you might not. Stir everything around until the garlic softens.

Add in 1 can of diced tomatoes along with their juices and 1 teaspoon of salt. Fill the can 1/4 of the way with water and add that in too. Once the tomatoes come to a simmer, add the chicken back into the pot. Cover the pot, and let it simmer for 25 minutes.

When that time is up, remove the chicken from the pot again. Rinse off 1 cup of basmati rice, and stir it into the pot. Put the chicken back in, recover the pot, and let it simmer for 25 more minutes or until the rice is fully cooked.

Serve your spicy chicken and rice with plenty of cilantro and lime wedges. I also crisped a tortilla to help scoop the rice up. Steamed broccoli or another green vegetable makes a nice palate cleanser if the heat ever gets to be too much. Enjoy this one. I really did!
This recipe was adapted from Martha Stewart’s Everyday Food magazine.
Shopping list:

• Boneless, skinless chicken thighs- 6-8 pieces
• Basmati rice- 1 cup
• Canned chipotle peppers in adobo sauce- 2 or 3 peppers
• Diced tomatoes- 1 can
• Onion- 1
• Garlic- 2 cloves
• Cumin- 1/2 teaspoon
• Lime- 1
• Cilantro
• Vegetable oil- 2 tablespoons
• Salt and pepper    http://www.wittyinthecity.com/2012/02/spicy-chipotle-chicken-and-rice-in-a-single-pot/

One-Pot Chicken and Rice

This one-pot chicken and rice meal is pretty interesting. The cooking process is somewhat similar to making a paella, but the outcomes are totally different. In both, you simmer vegetables, protein, rice, and stock together until everything is cooked. But this chicken meal is distinctly less Spanish and full of more cold-weather comfort. It’s also filled with vitamin-rich vegetables to make you feel really good and healthy.
Start off by browning one chicken hindquarter (thigh and leg) per person in a large, heavy pot with olive oil. Make sure to salt and pepper both sides of the chicken first. Heat the oil over medium heat so that the chicken sizzles. Cook the chicken skin-side down for 10 minutes. Then, turn it over and cook it for another 10 minutes so that both sides are brown. Remove the chicken to a side plate.  If you want a faster way to make this meal, just dice up some chicken breasts, brown them in the pot, and them set them aside.
While the chicken is cooking, steam some squash. This is a delicata squash that I got in my vegetable delivery. The website said it was “delicata (sweet potato) squash.” I never heard sweet potatoes referred to as a squash before, but I got them anyway. It turns out, they are not sweet potatoes at all. The squash is just shaped like them.
It also tastes like a cross between sweet potatoes and chestnuts. It’s really delicious. I think it might be my new favorite kind of squash!
Also while the chicken is cooking, chop up 3 cloves of garlic, 1 medium onion, 2 medium carrots, and the stalks from a bunch of swiss chard.
Swiss chard is a dark, leafy green. I got rainbow swiss chard, so each stalk was a different color. It was really beautiful. Rip the leafy parts into pieces and set them aside.
When the chicken comes out of the pot, add in the chopped vegetables. Cook them for about 5 minutes or until the swiss chard stems start to turn translucent. When that’s cooked, add in the swiss chard leaves, the zest from 1 lemon or lime, the steamed squash (minus the skin), and 1.5 cups of basmati rice. Stir everything together and let it cook for 1 minute.
Then, add 2.5 cups of chicken broth to the pot, and bring it to a simmer. Sit the chicken pieces on top with the skin facing up. Cover the pot with a lid, and let everything cook for about 30 minutes. Use a meat thermometer to make sure your chicken is fully cooked. All of the stock should also be absorbed.
Pile the rice and vegetable mixture onto a plate, and top it with a piece of chicken. Squeeze a wedge of lemon or lime over everything. Enjoy your warm, delicious, and nutritious dinner! You’ll also only have 1 pot to clean. Hooray!
This recipe was adapted from Martha Stewart’s Everyday Food magazine, Oct. 2011.  http://www.wittyinthecity.com/2011/10/one-pot-chicken-and-rice/

Man-Pleasing Chicken

I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken!

To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar. 

Put a 1.5 pound package of chicken thighs into an oven-proof baking dish. I used boneless, skinless thighs. Six came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!
I adapted this recipe from “The I <3 Trader Joe’s Cookbook” by Cherie Mercer Twoky. Thanks, Jenna!
Shopping list:

• Chicken thighs- 1 package
• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice wine vinegar- 1 tablespoon
• Fresh rosemary  http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/

Cherry Limeade {another Sonic recipe}

Since it’s almost summer and the Sonic in my sister’s small town just went out of business, I thought I would post the recipe for one of my favorite drinks ever: Cherry Limeade. It’s fizzy, light, refreshing and the perfect drink for warmer weather. {A nice change from all those grilling recipes! } If you know me or have read some of my previous blog posts, then you know how much I love Sonic and their onion rings, corn dogs and diet cherry limeades. Well, after I posted this recipe, a sweet lady named Deb left a comment telling me how to make my beloved Cherry Limeade. {Hi, Deb!} If you have never had a Cherry Limeade from Sonic before {or experienced happy hour there}, then you are totally missing out. It is at the top of my list for favorite drinks. Oh, and I use diet soda, so it’s completely guilt free. Bonus!
If you can believe, this recipe only calls for three main ingredients: Lemon Lime Soda {you’re supposed to use Sprite, but I couldn’t find the diet version here, so I used 7-up}, grenadine, and fresh lime juice. You’ll need ice, maraschino cherries and lime wedges to garnish too, but really, that’s optional. Basically, you pour everything into a pitcher and stir. See? Easy! Just what I like. I got my niece to help me gather things together to make this a few days ago and she was so totally thrilled with this fancy ‘bubble drink’. Isn’t she cute?

If you are getting warmer weather, give this recipe a try! And if you’re not, make a full pitcher and remember the days when the weather was warmer! Have a great weekend!
Cherry Limeade
yield: 8 servings
 Print This Recipe
Ingredients:

1-2 liter bottle Sprite or 7-up {I used diet}
3/4 cup fresh lime juice
1/4 cup grenadine
maraschino cherries, lime wedges and ice {optional}
Directions:
Mix all ingredients into a large pitcher and serve cold. Garnish with lime wedges and cherries, if desired.  http://www.laurenslatest.com/cherry-limeade-another-sonic-recipe/

Spring Nests: Recipe for the Season

Spring Nests

Celebrate spring and the joy of Easter by making edible nests that are just right at this time of year. Ideal for folks who like the taste of sweet and salty treats, these yummy nests are easy to make and can be filled with a variety of assorted candy.
From jelly beans to robin eggs, little ones will have fun decorating with their choice of colorful candies. They can make them for loved ones to share on Easter Sunday, or they can be a fabulous finale to any springtime dinner.
Whatever the occasion, these crowd-pleasing goodies will make celebrating the beauty of the season even sweeter.
SPRING NESTS
1/4 cup (1/2 stick) butter
2 cups miniature marshmallows
2 ounces high-quality white chocolate, finely chopped
4 cups pretzel sticks, broken
1 cup sweetened flaked coconut
3/4 teaspoon water
3 to 4 drops green food color
Assorted candy
Lightly coat 12 muffin cups with nonstick cooking spray. In a large saucepan, melt butter. Add marshmallows and white chocolate. Cook over medium-low heat until marshmallows and white chocolate are melted, stirring frequently. Add pretzel sticks; stir until completely coated. Cool 3 minutes. Coat hands with cooking spray; press mixture onto bottom and up sides of prepared cups. Refrigerate until firm, about 2 hours. Meanwhile, in a small bowl, combine coconut, water, and food color; toss to combine. Remove nests from cups; fill with tinted coconut and assorted candy. Makes 12 spring nests.   http://harriedhousewifeblog.com/2012/03/25/spring-nests-2/