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Turkey and Green Bean Stir-Fry

February 24, 2017 3:00 pm

-Directions-

Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.

Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.

Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.

Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.

Click here for more information.

Category: Miscellaneous Tags:


Motown Musical

February 17, 2017 3:02 pm

Motown The Musical is the true American dream story of Motown founder Berry Gordy’s journey from featherweight boxer to the heavyweight music mogul who launched the careers of Diana Ross, Michael Jackson, Smokey Robinson and many more.

WHERE: Buell Theatre
WHEN: February 15-19

For more information go to: www.denvercenter.org

Category: Things To Do Tags: , , ,


Cherry Chocolate Cookies Recipe

February 14, 2017 3:00 pm

Make some delicious Valentine's Day cherry cookies for your loved one.

Ingredients:
3/4 cup (170g) unsalted butter, softened to room temperature
2/3 cup (134g) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 Tablespoon (15ml) maraschino cherry juice
2 cups (240g) all-purpose flour (measured correctly)
16 maraschino cherries (drained and chopped)
24 Hershey's Kisses, unwrapped
4 ounces semi-sweet chocolate (optional)

Directions:
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.

Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not over bake. In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes then gently press a Hershey's Kiss into each cookie and quickly stick the baking sheet in the freezer or fridge so the warm cookie does not completely melt the chocolate. Let the Hershey's Kiss set on the cookies in the freezer/refrigerator for about 15 minutes.

Remove from the freezer/refrigerator, then drizzle with chocolate: melt the chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted chocolate chocolate; a fork or spoon work too.

Make ahead tip: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies may be frozen up to 2-3 months.

Category: Miscellaneous Tags:


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