Chicken Tetrazzini

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: about 1 to 2 hrs
SERVINGS: 3 to 4

WHAT'S NEEDED:

• 4-1/2 TBSP butter
• 1 TBSP olive oil
• 2 boneless skinless chicken breasts
• 1-1/8 tsp salt
• 1/2 & 1/8 tsp ground black pepper
• 1/2 lb white mushrooms, sliced
• 1/2 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 TBSP fresh thyme leaves, chopped (NOTE A)
• 1/4 cup dry white wine
• 1/2 of 1/3 cup all-purpose flour
• 2 cups whole milk, room temperature
• 1/2 cup heavy whipping cream, room temperature
• 1/2 cup chicken broth
• 1/2 of 1/8 tsp ground nutmeg
• 6 oz linguine
• 1/2 of 3/4 cup frozen peas
• 1/8 cup fresh Italian parsley leaves, chopped
• 1/2 cup grated Parmesan
• 1/8 cup dried Italian-style breadcrumbs

HOW TO:

1. Preheat the oven to 450 F.
2. Spread 1/2 TBSP of butter over a 9-inch wide by 1.5-inch deep round baking pan. (NOTE B)
3. Sprinkle the chicken with 1/4 tsp each of salt and pepper.
4. Melt 1/2 TBSP each of butter and oil in a deep large nonstick frying pan over medium-high heat.
5. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly.
6. Coarsely shred the chicken into bite-size pieces and into a large bowl.
7. Meanwhile, add 1/2 TBSP each of butter and oil to the same pan.
8. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
9. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
10. Add the wine and simmer until it evaporates, about 2 minutes.
11. Transfer the mushroom mixture to the bowl with the chicken.
12. Melt 1-1/2 more TBSP butter in the same pan over medium-low heat.
13. Add the flour and whisk for 2 minutes.
14. Whisk in the milk, cream, broth, nutmeg, remaining salt, and remaining pepper.
15. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
16. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain.
17. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
18. Transfer the pasta mixture to the prepared baking dish.
19. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta.
20. Dot with the remaining 1-1/2 TBSP of butter.
21. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

NOTES:

• (A) When a recipe calls for fresh herbs you may substitute dried herbs. But only use a third of what the recipe requires. For example if a recipe required 1 TBSP of fresh herb, you may substitute 1 tsp (since 1 TBSP = 3 tsp) of dried herbs.
• (B) The original recipe stated "13 by 9 by 2-inch baking dish". In my case, I used a round baking pan.

Twice Baked Potatoes

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: about 1 to 2 hrs
SERVINGS: 4

WHAT'S NEEDED:

• 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
• 2 to 4 TBSPs unsalted butter
• 1/3 cup sour cream
• 1 scallion, finely chopped
• Ground nutmeg (NOTE A)
• 1/2 cup sharp cheddar, shredded 
• Salt
• Ground black pepper
• 4 pcs bacon (NOTE B)  

HOW TO:

1. Preheat the oven to 400 degrees F.
2. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes.
3. Pierce each potato in a couple spots (top, bottom, sides) with a fork and continue to bake until tender, about 30 minutes more.
4. While waiting for the potatoes to cook, fry the bacon strips until they are very, very crispy. Pat the excess oil off the fried bacon with a paper towel. On a saucer or small bowl, crush the bacon strips into little pieces with your hands. (NOTE B)    
5. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
6. Hold the potato with an oven-mit or towel, trim off the top of the potato to make a canoe-like shape. Reserve the tops.
7. Carefully scoop out most of the potato (including the canoe-like shape top) into a big bowl. Take care to leave enough potato in the skin so the shells stay together. The skin of canoe-like top is disregarded. (NOTE C)
8. Mash the potatoes lightly with fork along with 2 to 4 tablespoons of the butter and sour cream.
9. Stir in the nutmeg and season with salt and pepper, to taste. (NOTE D)
10. Refill the shells with the potato mixture mounding it slightly.
11. Sprinkle the cheese on top of the potato filling. If you want more cheese, create a small well at the center of the potato mixture using a small spoon and then place cheese in it, as much as you want. (NOTE E)
12. On top of the cheese, sprinkle over the scallions and bacon bits. (NOTE D)
13. Set the potatoes on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

NOTES:

• (A) The original recipe recommends the addition of nutmeg; I'd say it's a must! :-D
• (B) This is my personal addition to the recipe.
• (C) The original recipe reserved the canoe-like tops and just sprinkled it with salt and pepper before returning it back to the oven. I prefer scooping the potato off the canoe-like top and add it to my potato mixture.
• (D) The original recipe added the scallions at this step. However, I prefer to sprinkle the scallions on top to give option to people (of whether to eat them or not with the potatoes) and for a little pop of green color (i.e., together with the bacon bits).
• (E) I love more cheese so this is what I personally do.

Beef Shepherd' Pie

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: about 1 to 2 hrs
SERVINGS: 2 to 3

WHAT'S NEEDED:

For the mashed potatoes:

• 3/4 lb (or about 2 large pieces) russet potatoes, peeled and quartered
• 1/3 tsp iodized salt, plus more for seasoning (NOTE A)
• 1/3 cup whole milk
• 3 TBSP unsalted butter
• 1 TBSP fresh flat-leaf parsley, chopped
• Ground black pepper

For the beef filling:

• 1 TBSP extra-virgin olive oil
• 1 TBSP unsalted butter
• 1/2 medium onion, diced
• 1&1/2 medium carrots, peeled and sliced
• 1/2 rib celery, sliced
• 1/4 lb (4 oz) cremini mushrooms, quartered
• 1 clove garlic, minced
• 1/2 tsp iodized salt (NOTE A)
• 1/3 tsp dried oregano
• 1&1/2 TBSP tomato paste
• 1/2 lb ground beef
• 1/8 cup canned low sodium beef broth
• 1/4 tsp Worcestershire sauce
• Ground black pepper
• 1/8 cup Parmesan, grated (optional) (NOTE B) 
• 1 cup Colby Jack cheese, grated (optional) (NOTE B)
• Non-stick cooking spray (optional) (NOTE C)

HOW TO:

For the mashed potatoes:

1. Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes.
2. While waiting for the potatoes to cook, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.
3. When the potatoes are cooked, drain them and return to the saucepan. Toss the potatoes over medium heat until dry.
4. Using a food processor, combine the potatoes and the heated milk mixture. Run pulse for until the potatoes are just slightly chunky, then stir in the parsley and season with salt and pepper, to taste. (NOTE D)

For the beef filling:

1. Preheat oven to 375 degrees F.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes.
3. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more.
4. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
5. Transfer the meat and vegetables to an oval or round casserole dish/baking pan and spread the mashed potatoes over the top, leaving a 1/2-inch boarder around the edge. (NOTE E)
6. If you're using both Parmesan and Colby Jack cheeses, sprinkle first with the Colby Jack cheese then top with Parmesan, leaving a 1/2-inch boarder around the edge. (NOTE E) Either dot the cheese with butter or spray with cooking spray.
7. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes.
8. Let cool for 10 minutes before serving.

NOTES:

• (A) The original recipe used kosher salt. I, on the other hand, used iodized salt; hence, i cut the measurement into 1/3 of what's required.
• (B) I highly recommend adding these cheeses to this dish.
• (C) Butter may be substituted for the non-stick cooking spray.
• (D) I highly recommend that the potatoes be slightly chunky instead of being mashed finely.
• (E) I increased the space provided in the original recipe since the cheese will melt anyway into this area. I believe that the space from the border to the potatoes and cheese will allow for the steam from the beef filling to escape, therefore creating a thicker and richer beef filling.