It’s been a few months since our lunch at NBC Studios, so it was nice to get together with the lovely Meredith Vieira again.
1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
sea salt and freshly ground black pepper, to taste
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
4 cups fresh arugula
3/4 cup sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tbsp. soy sauce
1/2 tsp. garlic powder
Preheat oven to 325 degrees.
1. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towels, to soak up excess oil.
5. Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 45 minutes, turning over every 15 minutes to evenly coat the chicken. Make sure chicken is cooked.
6. 5 minutes before it’s done, add arugula. Mix well and return to oven for 5 minutes.
1 cup white sugar
1/2 cup corn syrup
3/4 cup water
5 drops red food coloring
1. Grease a cookie sheet. Insert craft sticks into apples.
2. In a saucepan, over a medium-high heat, add sugar, corn syrup and water. Heat to 300 degrees (if you have a candy thermometer) or until a small amount of syrup dropped into cold water forms hard crystals. Remove from heat and stir in food coloring.
3. Holding apple by its stick, dip in syrup and turn to coat evenly. Place on a prepared cookie sheet to harden.
1 cup butter (room temperature)
1 tsp. salt
1 tsp baking soda
1 1/2 cups brown sugar, packed
2 tsp. vanilla extract
2 large eggs
1 3/4 cups All-Purpose Flour
3 cups quick-cooking oats (see tip at right)
3/4 cups salted macadamia nuts (chopped)
2 cups butterscotch chips
Preheat the oven to 375°F.
1. Beat together butter, salt, baking soda, brown sugar, and vanilla.
2. Beat in the eggs, then add flour.
3. Add oats, nuts, and butterscotch chips. Mix well.
4. Drop the dough by tablespoonfuls onto an ungreased cookie sheet.
5. Bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
6. Remove from the oven, and cool on a rack.
2 1/4 cups all-purpose flour
1 tsp. baking soda
3/4 cup (1-1/2 sticks) butter (softened)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp. vanilla extract
2 cups choc0late chips
3/4 cup candy corns
Preheat oven to 375 degrees.
1. Stir together flour and baking soda . Beat butter, granulated sugar, brown sugar and vanilla in large bowl. Mix well. Add eggs and blend well. Gradually add flour mixture, beating well. Stir in chocolate chips.
2. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake for 8 minutes. Remove from oven and place candy corns on top. (Use a spoon to gently push them it. Careful, cookies are hot.
4. Return to oven for about 5 minutes. Cookies should be a little brown around the edges.
5. Cool. Remove from cookie sheet to wire rack. Cool completely. Makes about 2 1/2 dozen cookies.
1 lb. ground chopped meat
1 cup parmesan cheese (grated)
2 cloves of garlic (minced)
1 egg (beaten)
1/2 tsp. black pepper
1 1/2 lbs. broccoli rabe (cleaned, rinsed and drained well)
2 cloves of garlic (chopped)
1 tsp. sea salt
1. In a large bowl, mix chopped meat, parmesan cheese, minced garlic, egg and black pepper. Mix well.
2. Use a heaping tablespoon of chopped meat and make round meatballs.
3. In a large skillet, put 3 tbsp. of olive oil.
4. Fry meatballs on all sides for a total of 5-6 minutes. Meatballs should be well browned.
5. Set meatballs to the side.
6. In a large pot of boiling water, cook broccoli rabe for 5 minutes and drain well.
7. In a large skillet, put chopped garlic with 3 tbsp. of olive oil. Brown garlic for a minute and add broccoli rabe. Sprinkle sea salt. Stir and cook until broccoli rabe becomes tender. (about 8-10 minutes)
8. Add meatballs to the broccoli rabe skillet. Make sure meatballs are heated through.