Good Cookin’ – Tips & Recipes
Most high-end chefs only cook with natural gas. Why not replicate their skills with in-home natural gas for superior temperature control and uniform heat? In addition to culinary success, you’ll save money. You’ll pay about half the cost of cooking with an electric range. Although start-up costs can be a little more, gas appliances more than pay for themselves with energy savings and reliability. Get cooking with the recipes below. For more ideas, watch your local TV listings for your favorite cooking shows. Click here to submit recipe!
Italian Chicken Legs with Spinach Fettuccine
- 1 tablespoon Olive Oil
- 1lb., 8oz. Chicken Drumsticks
- ½ tsp. Salt
- ½ tsp. Pepper
- 14 ½ oz. Italian-style stewed tomatoes
- 1 Tbsp. Oregano, fresh, minced
- 1 Tbsp. Basil, fresh, chopped
- 1/4 tsp. Red pepper flakes
- 8 oz. Spinach Fettuccine
- Heat oil in large skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook turning occasionally, for about 4 to 5 minutes or until chicken is lightly browned but not thoroughly cooked.
- Stir together tomatoes, basil, oregano, and red pepper flakes in small bowl; pour over chicken. When liquid comes to a boil, reduce heat to medium. Cover and simmer, stirring occasionally, for about 20 to 25 minutes or until sauce is slightly thickened and chicken is thoroughly cooked.
- Serve drumsticks and tomato sauce over prepared fettuccine.
Spicy Turkey Soft Tacos
- 7 oz. Chipotle chiles in adobo sauce
- 3 Onions, peeled, quartered
- 1 cup Garlic cloves, peeled
- 2 cups Turkey stock
- 2 cups Orange juice
- 3/4 cup Cider vinegar
- 1 Tbsp. Cumin, ground
- 1 Tbsp. Oregano, dried
- 1 Tbsp. Cayenne pepper
- 1 ½ tsp. each Salt & pepper
- 1 ½ tsp. Cinnamon, ground
- 2 Tbsp. Canola oil
- 6 lbs. Turkey, ground
- Drain chipotles, reserving 1 Tbsp. adobo sauce. Remove 6 chiles; chop to measure ½ cup. Place the onions and garlic in a 2-inch half hotel pan and toast in a preheated 400° F oven for 15 minutes. Combine reserved adobo sauce, chipotle chiles, and remaining ingredients in a food processor and process until smooth. Slightly cool the roasted onion and garlic. Add to mixture in food processor. Process until smooth. Cover and set aside.
- Heat oil in large skillet over medium-high heat. Add turkey, sauté until brown. Add reserved mole; cook until liquid is absorbed, stirring occasionally.
- 48 Corn tortillas, 6-inch
- 3 Cuos Avocado, peeled, diced
- 3 cups Salsa, chunky
- 3 Limes, cut into wedges
- Heat tortillas. Spoon 1/4 cup turkey mixture onto each tortilla and roll up tightly.
- Top each taco with 1 Tbsp. avocado and 1 Tbsp. salsa.
- Serve 2 tacos per portion and garnish each with a lime wedge.
- 2 cups ricotta cheese, part-skim
- 2 8-oz. Packages Cream cheese, softened
- 4 Eggs
- 1 cup Buttermilk
- ½ cup Sugar
- 2 Tbsp. Cornstarch
- 2 tsp. Vanilla
- 1/4 tsp. Salt
- 1 Lemon, juice and grated rind
- Preheat oven to 375°F. In a large bowl, beat the cheeses until smooth.
- Add the eggs one at a time, beating well after each addition.
- dd the remaining ingredients. Beat until smooth. Pour into a lightly buttered 9-inch spring form pan. Bake for one hour.
- Cool completely before removing the rim and serving. Garnish with fruit yogurt or fresh fruit, if desired.
Award-Winning Ancho Shrimp on Smoked Gouda Corncakes
- 1 tablespoon butter
- 1/3 cup sliced green onions
- 1 cup(s) fresh or frozen corn kernels
- 1 egg
- 1 cup buttermilk
- 3 tablespoons sour cream
- 1 1/3 cup yellow self-rising corn mea mix
- 1 1/2 cups shredded smoked Gouda
- 1/2 cups canola oil
- 4 tablespoons butter
- 2 large dried ancho peppers, split in half and seeds removed
- 1 tablespoon minced garlic
- 1 pound fresh uncooked shrimp, shelled and de-veined
- Salt and pepper to taste
- 1 cup canned petite diced tomatoes, undrained
- Sliced green onions
- Melt 1 tablespoon butter in 10-inch Lodge® cast iron skillet on medium. Add 1/3 cup green onions; cook 1 minute. Add corn; cook 2 minutes. In large mixing bowl, whisk egg. Add buttermilk, sour cream, and corn meal; whisk until smooth. Stir in cheese, corn and onions. Wipe out skillet with paper towel. Add oil 4 tablespoons oil; heat on medium high. Spoon batter into oil by 1/4 cupfuls. Cook until golden brown; turn and brown on other side. Cook in batches adding oil as needed. Drain on paper towels. Wipe out skillet.
- Melt 4 tablespoons butter in skillet on medium high. Add ancho peppers; cook 3 minutes. Add garlic; cook 1 minute. Add shrimp; sprinkle with salt and pepper. Cook until shrimp turns pink, stirring occasionally. Stir in tomatoes; cook just until hot. Remove ancho peppers.
- Place 2 corncakes slightly overlapping on serving plate.
- Top with shrimp and sauce & sprinkle with green onions.
Award Winning Soft Chocolate Chip Cookies
Makes 72 cookies
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- 2 cups chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.