We've got lots of good stuff on sale this week so it was easy for researcher Sheila Kern to come up with recipes that are easy, tasty and just in time for the weekend. And why not start with Peanut Butter cookies? Enjoy.
Here's where you will find the items on sale:
Chicken breasts: Raley's
Peanut Butter: Raley's coupon and Save Mart
OJ: Raley's, Save Mart
Cilantro: A great deal at Save Mart
Beef Tenderloin: Safeway
Peanut Butter Chocolate Chip Cookies
1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 375 degrees.
Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.
Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes.
Chicken Peanut Mole Sauce
2 tablespoons Crisco canola oil
3-4 cloves chopped garlic
1 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon chile powder
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 tablespoon red wine vinegar
1 cup chicken broth
1-14 and 1/2 oz can diced tomatoes, and the liquid
1/2 cup Jif creamy peanut butter
salt and pepper
4 boneless, skinless chicken breasts, cut into 1/2 inch strips
1/2 oz. grated unsweetened chocolate
In a large skillet or saucepan, heat the Crisco Canola oil over medium heat.
Add the garlic, onions, and bell pepper, cook about 1 minute, stirring often.
Add the chile powder, oregano, and cinnamon. Cook about 1 minute, stirring often.
Add the vinegar and stir to combine well. Add the chicken stock, tomatoes and the liquid, and Jif Creamy Peanut Butter. Stir to blend well and bring to a boil, stirring often.
Reduce the heat and simmer for about 10 to 15 minutes, stirring often, until the sauce is thickened.
Taste, add salt and pepper if desired. Add the chicken strips and simmer, stirring often, until done, about 5-8 minutes.
Add the chocolate and simmer, stirring constantly, until the chocolate is completely dissolved.
Bistro Beef Tenderloin
From EatingWell: December 2005/January 2006
About 12 servings
1 3-pound beef tenderloin, trimmed of fat
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
2 tablespoons Dijon mustard
Preheat oven to 400 degrees F.
Tie kitchen string around tenderloin in three places so it doesn't flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.
Tips & Notes
Make Ahead Tip: Equipment: Kitchen string
1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Garlic and Herb Tomatoes
Yield: 6 servings
3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
From EatingWell: March 1998
4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
Salt & freshly ground pepper
1 tablespoon extra-virgin olive oil, divided
1/4 cup finely chopped shallots
1 clove garlic, minced
3/4 cup fresh orange juice
1/2 cup reduced-sodium chicken broth
1 teaspoon butter
1 teaspoon chopped fresh rosemary
1/2 teaspoon white-wine vinegar
Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and garlic. Cook, stirring, about 1 minute. Add orange juice and broth; bring to a simmer. Cook until reduced by half, about 3 minutes.
Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir butter, rosemary and vinegar into the sauce. Season with salt and pepper and spoon over the chicken.
Green Grape Salad
4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar
Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.