COOKING A TOP ROUND ROAST IN THE OVEN. ROAST IN THE OVE
Cooking A Top Round Roast In The Oven. Ge Cooking Ranges. Cooking Classes Pittsburgh Pa.
Cooking A Top Round Roast In The Oven
Savory Butternut Squash Turnovers with Cinnamon-Harissa Crčme Fraîche Recipe
Savory Butternut Squash Turnovers with Cinnamon-Harissa Creme Fraiche Recipe
4 cups butternut squash, peeled and cut into 1/2-inch cubes (about 1 small squash)
1 Tablespoon vegetable oil
1 small yellow onion, cut into small dice (about 1 cup)
1 1/2 teaspoons cumin, toasted and ground in coffee grinder
2 teaspoons coriander, toasted and ground in coffee grinder
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
3 Tablespoons honey
1/2 teaspoon lemon zest
2 Tablespoons lemon juice
1 Tablespoon red wine vinegar
1/4 cup almonds, toasted and roughly chopped
1 Tablespoon salt-packed capers, rinsed and coarsely chopped
2 Tablespoons currants
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound frozen puff pastry, at room temperature
1 egg yolk, lightly beaten
1/4 cup creme fraiche
1/8 teaspoon cinnamon
1/2 teaspoon mild harissa paste
1/4 teaspoon kosher salt
Preheat the oven to 400°F.
Make Filling: Place squash on a parchment-lined sheet pan and cook in the oven for 10 minutes. Set aside. Heat the oil in a saute pan over medium heat and saute onions until softened, about 5 minutes. Add the cumin, coriander, ginger, cinnamon, honey and roasted squash. Stir to combine. Add the lemon zest and juice, vinegar, almonds, capers and currants. Season the filling with the salt and pepper. Transfer to a bowl and let cool to room temperature.
Prepare Pastry: Roll out the pastry dough on a lightly floured surface until it is 1/8-inch thick. Cut the dough into twenty-four 3-inch rounds. Discard scrap dough (re-rolled puff pastry dough will become too tough). Place a heaping Tablespoon of filling on top of each round. Moisten half of the edge of the round with water, and then fold the dough over into half-moon shapes. Press around the edges with a fork to seal the pastry. Crack an egg yolk into a bowl and combine with 1 Tablespoon water. Mix well and brush the top of each pastry with the egg yolk mixture. Place the pastries on a parchment-lined sheet pan and bake until puffed and lightly golden brown, about 15 minutes.
Make Dipping Sauce: Mix together the creme fraiche, cinnamon, harissa paste and salt.
Serve: Serve warm turnovers with the creme fraiche dipping sauce.
Fresh and Crispy Chicken Wraps
Light and filling, this chicken wrap always leaves me satisfied without feeling bogged down. It is so worth it to roast your own chicken.
For the roasted chicken:
1 chicken breast, bone in, skin on
For the wraps:
3-8 inch flour tortillas
1 tomato, diced and seasoned with salt and pepper
1 green onion, sliced into thin rounds
1 red chile pepper, finely diced
3/4 cup monterey jack cheese, shredded
2 tablespoons butter or margarine
Roast the chicken:
Preheat the oven to 350 degrees.
Rinse the chicken breast in cold water and pat dry with paper towels. Place the chicken breast on a sheet pan and rub with olive oil. Sprinkle gernerously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin. and shred the chicken meat.
Make the wraps:
Place 1/3 of the shredded chicken in a line down the center of each tortilla. Drizzle ranch dressing over chicken. Top with 1/3 of the tomatoes and then with 1/4-cup shredded cheese. Sprinkle 1/3 green onion and diced red chile pepper evenly over cheese. To soften the tortillas, microwave each wrap on high for 10 seconds. Roll up the tortillas.
Heat a large frying pan over medium heat. Spread butter or margarine on rolled wraps. Place wraps, seam side down in frying pan. Fry until golden brown, about 4 minutes per side.
I usually roast the chicken breast several hours before, or even the day before I make this meal. That way the chicken has plenty of time to rest before I shred it.
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