Thanks for stopping by! My name is Michele Kirwin and I am an obsessed-hot-mess when it comes to food. This blog is one way I can share my passion for cooking and all things food. This is my husband John. He is my biggest fan. I welcome your feedback, suggestions, criticisms and excitement.
Mexican Hot Chocolate Cookies 20 December 2024
I tried my hand at gluten-free cookies. And although you can easily use regular flour, these were just as indulgence. Serve them with hot chocolate, cold milk, or sandwiched with ice-cream. I sprinkled them with edible glitter to make them extra festive.
1/3 C semisweet chocolate chips
1/4 C unsalted butter
1/2 granulated sugar
1 large egg, beaten
1 tsp vanilla
3/4 C all-purpose flour or gluten-free baking flour blend (I use King Arthur brand)
1/3 C unsweetened cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp chili powder
1/8 tsp cayenne pepper
1/4 C mini marshmallows, cut into halves
Preheat oven to 350 degrees. Line 2 baking sheets with parchment and set aside. In a small saucepan, over low heat add chocolate chips and butter until melted and blended. Remove from heat and transfer to a mixing bowl, slightly cool. Add the sugar, egg and vanilla to the bowl and stir. To the chocolate mixture, add flour, cocoa powder, baking powder & soda, salt, cinnamon, chili powder, and cayenne pepper. Stir until well incorporated and a dough forms, it will become dense and thick. Place the bowl in the fridge for 30 minutes. Roll the dough into 16 balls of equal size. With damp fingers, press the balls into disks about 1/2" thick. Press 3 marshmallow halves into the dough. Bake for 8-9 minutes (the tops should crack slightly). Remove from oven and cool on the baking sheet. Transfer to a wire rack and cool completely.
I tried my hand at gluten-free cookies. And although you can easily use regular flour, these were just as indulgence. Serve them with hot chocolate, cold milk, or sandwiched with ice-cream. I sprinkled them with edible glitter to make them extra festive.
1/3 C semisweet chocolate chips
1/4 C unsalted butter
1/2 granulated sugar
1 large egg, beaten
1 tsp vanilla
3/4 C all-purpose flour or gluten-free baking flour blend (I use King Arthur brand)
1/3 C unsweetened cocoa powder
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp chili powder
1/8 tsp cayenne pepper
1/4 C mini marshmallows, cut into halves
Preheat oven to 350 degrees. Line 2 baking sheets with parchment and set aside. In a small saucepan, over low heat add chocolate chips and butter until melted and blended. Remove from heat and transfer to a mixing bowl, slightly cool. Add the sugar, egg and vanilla to the bowl and stir. To the chocolate mixture, add flour, cocoa powder, baking powder & soda, salt, cinnamon, chili powder, and cayenne pepper. Stir until well incorporated and a dough forms, it will become dense and thick. Place the bowl in the fridge for 30 minutes. Roll the dough into 16 balls of equal size. With damp fingers, press the balls into disks about 1/2" thick. Press 3 marshmallow halves into the dough. Bake for 8-9 minutes (the tops should crack slightly). Remove from oven and cool on the baking sheet. Transfer to a wire rack and cool completely.
Homemade Black Bean Burgers 24 April 2024
This Food52 recipe was D-E-L-I-C-I-O-U-S!!! And no, I don't mean "for a veggie burger". This is packed with flavor and perfect for a meatless weeknight. Even better, you probably have all the ingredients in your pantry and fridge. This will be in our regular rotation!
1 can (15.5oz) black beans, drained and rinsed
1 lg egg, beaten
1 T Worcestershire sauce,
1 T mayo
2/3 C. oats (quick or rolled, but NOT stone cut)
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
2 T finely chopped red onion
2 T olive oil
Preheat oven to 350. In a bowl, add oats, egg, Worcestershire sauce and mayo. Incorporate well and set aside.
On a parchment lined pan, spread out black beans and bake for 15 minutes, stirring half way thru. In a larger bowl, add beans, oat mixture, chili powder, smoked paprika, salt and onions. Incorporate all ingredients and place in fridge for 1/2 hr. With wet hands, form patties. (I made 3 regular size burgers from this.) Heat the oil in medium heat. When pan is hot, add the burgers and fry for 4-5 minutes, flip and finish with the same. I served with toasted everything hamburger buns, shredded lettuce, mayo, mustard and cheddar cheese....IT WAS ONE YUMMY BURGER!
This Food52 recipe was D-E-L-I-C-I-O-U-S!!! And no, I don't mean "for a veggie burger". This is packed with flavor and perfect for a meatless weeknight. Even better, you probably have all the ingredients in your pantry and fridge. This will be in our regular rotation!
1 can (15.5oz) black beans, drained and rinsed
1 lg egg, beaten
1 T Worcestershire sauce,
1 T mayo
2/3 C. oats (quick or rolled, but NOT stone cut)
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
2 T finely chopped red onion
2 T olive oil
Preheat oven to 350. In a bowl, add oats, egg, Worcestershire sauce and mayo. Incorporate well and set aside.
On a parchment lined pan, spread out black beans and bake for 15 minutes, stirring half way thru. In a larger bowl, add beans, oat mixture, chili powder, smoked paprika, salt and onions. Incorporate all ingredients and place in fridge for 1/2 hr. With wet hands, form patties. (I made 3 regular size burgers from this.) Heat the oil in medium heat. When pan is hot, add the burgers and fry for 4-5 minutes, flip and finish with the same. I served with toasted everything hamburger buns, shredded lettuce, mayo, mustard and cheddar cheese....IT WAS ONE YUMMY BURGER!
Cream of Asparagus Soup 31 March 2024
Easter Time is one of my favorite times of the year, especially when it comes to asparagus! This soup is so yummy and surprisingly only uses 1/2 C of cream (the rest of the texture comes from a hand immersion blender). You can add parm cheese, potatoes, leeks, well just about anyhing. Enjoy!
3 T unsalted butter
3 shallots, chopped finely
6 C chicken stock
2 lbs of asparagus, cut into 2 inch pieces (I saved a few of the tips for the top when the soup is done)
salt & pepper, to taste
1/2 C cream
1/2 tsp fresh lemon juice
In a heavy pot, melt the butter over medium heat and add shallots. Cook, stirring for about 4-5 minutes. Add chicken stock and asparagus pieces, cover and simmer for 20 minutes. Take the pot off the burner and remove lid. Using a hand immersion blender, blend soup until smooth. Stir in cream and lemon juice and serve. If you don't have an immersion blender, you can use a regular blender, just remember when adding hot liquid, it will explode so you may want to open the top and cover with a towel.
Easter Time is one of my favorite times of the year, especially when it comes to asparagus! This soup is so yummy and surprisingly only uses 1/2 C of cream (the rest of the texture comes from a hand immersion blender). You can add parm cheese, potatoes, leeks, well just about anyhing. Enjoy!
3 T unsalted butter
3 shallots, chopped finely
6 C chicken stock
2 lbs of asparagus, cut into 2 inch pieces (I saved a few of the tips for the top when the soup is done)
salt & pepper, to taste
1/2 C cream
1/2 tsp fresh lemon juice
In a heavy pot, melt the butter over medium heat and add shallots. Cook, stirring for about 4-5 minutes. Add chicken stock and asparagus pieces, cover and simmer for 20 minutes. Take the pot off the burner and remove lid. Using a hand immersion blender, blend soup until smooth. Stir in cream and lemon juice and serve. If you don't have an immersion blender, you can use a regular blender, just remember when adding hot liquid, it will explode so you may want to open the top and cover with a towel.
Ethiopian Spiced Black Lentils 27 Jan 2024
I bought some black lentils at Echo Hill in Fleetwood, PA (a hidden gem of a country store!). Lentils pack a protein punch and are an excellent alternative to meat; which makes this dish a great vegetarian option.
1 1/2 C Black Lentils
3 1/2 C Veggie Broth
1 can (14 oz) crushed tomatoes
2 T olive oil
1 large onion, finely chopped
3 lg cloves of garlic, minced
1/4 tsp dried ginger
1 T paprika
3 T Berbere Spice (if you don't have this...buy it! It's fabulous!)
1/2 C white wine or veggie broth
S&P to taste
In a large pot, add lentils, broth and tomatoes and bring to a boil. Reduce heat and cook for 30-35 minutes. In a seperate pan, heat olive oil and saute onions until translucent. Add garlic and ginger and cook for 1 to 2 minutes. Add paprika and berbere and stir occasionally for 5 -8 minutes. Use the wine or broth to scrape of the bits of the onions mixture and cook for a few more minutes. Add onion mixture to the lentils and cook for an additional 20 minutes. Serve with saffron infused greek yogurt or avocados and fresh cilantro. This would also be yummy with naan bread. Enjoy!!
I bought some black lentils at Echo Hill in Fleetwood, PA (a hidden gem of a country store!). Lentils pack a protein punch and are an excellent alternative to meat; which makes this dish a great vegetarian option.
1 1/2 C Black Lentils
3 1/2 C Veggie Broth
1 can (14 oz) crushed tomatoes
2 T olive oil
1 large onion, finely chopped
3 lg cloves of garlic, minced
1/4 tsp dried ginger
1 T paprika
3 T Berbere Spice (if you don't have this...buy it! It's fabulous!)
1/2 C white wine or veggie broth
S&P to taste
In a large pot, add lentils, broth and tomatoes and bring to a boil. Reduce heat and cook for 30-35 minutes. In a seperate pan, heat olive oil and saute onions until translucent. Add garlic and ginger and cook for 1 to 2 minutes. Add paprika and berbere and stir occasionally for 5 -8 minutes. Use the wine or broth to scrape of the bits of the onions mixture and cook for a few more minutes. Add onion mixture to the lentils and cook for an additional 20 minutes. Serve with saffron infused greek yogurt or avocados and fresh cilantro. This would also be yummy with naan bread. Enjoy!!
Parm Onion "Chips" 21 Jan 2024
1 medium onion, sliced uniformalley 1/2 C shredded or shaved parm 2 tsp flour 1 tsp of seasoning (I used Southwest seasoning) Preheat oven to 375. Line pan with parchment and spray with olive oil PAM. Mix cheese, flour and seasoning in a bowl. Place mounds of the cheese mix on the pan. Push the onion disks into the mounds. Spray tops with cooking spray. Bake from 7-10 minutes depending on the thickness. Serve with dipping sauce. |
Pickled Preserved Onions 21 Jan 2024
1/2 red onion thinly sliced 1/4 c golden raisins 1 sprig of rosemary 3/4 C red wine vinegar 1 TBSP kosher salt 2 tsp sugar 1/4 tsp black pepper Extra virgin olive oil Add onions, raisins and rosemary to a glass bowl (not metal). In a sauce pan add vinegar, s&p and sugar. Heat 1-2 minutes to dissolve the mixture. Pour over the onions to steep until mixture comes to room temp. Using a sieve, drain the onions of the vinegar mixture. Add the onions to a mason jar or other glass container. Add enough olive oil to cover the onions. Steep in fridge for 1-2 days. When ready to use, allow to come to room temp. Serve on crustinis, sammys, or with cheese. Note: This is an adaptation. Mary Berg included 3 TBSP of toasted pinenuts. |
- Seared Halibut with Broccoli Puree and Red-Eye Gravy 27 December 2023
This was lovely! It's an adaptation of Tyler Florence's original. I left off the capers and lemon zest and I think it was perfect. Halibut is my favorite fish and any chance I get to showcase it, I do. This is a nice dish to serve for your favorite company.
Red-Eye Gravy
4 oz pancetta (I used chopped, you could use strips or 4 slices of regular bacon)
1 c of coffee - In a cast iron skillet, cook the pancetta on a med/high heat. Remove with a slotted spoon to a paper towel. Add coffee to the pancetta grease and whisk until reduced by half. Set aside.
- Halibut
- EVOO
- 2-4 Halibut fillets (4-5 oz each)
- 1 T unsalted butter
- 8 fresh thyme sprigs
- Preheat oven to 400. Place an overproof skillet over high heat. Once hot add 2 glugs of EVOO. Season both sides of fish with salt & pepper. Cook for 3-4 min per side. Add butter and thyme to the pan, put in oven for 7 minutes.
- Broccoli Puree
- 2 tablespoons unsalted butter
- ½ cup chopped yellow onion
- ¾ cup water
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 lg head of broccoli, cut into florets
- 1 tablespoon fresh thyme leaves
- ¼ cup non-fat plain greek yogurt (or sour cream)
- Melt butter over medium heat. Add onions and saute until transparent, about 4 minutes. Add water, salt, pepper and broccoli. Bring to a boil, reduce heat, cover and cook for 15 minutes. Stir in thyme. Remove from heat and add to a food processor or blender, along with the yogurt. Puree until smooth.
- Assemble the dish. Red-Eye Gravy, spoonful of broccoli puree and halibut topped with the crispy pancetta of fried capers, and a side of zuccini.
Doro Wat with Chicken (Ethiopian curry) 8 October 2023
I listened to a Milk Street podcast where Chef Marcus Samuelson talked about Doro Wat from his native country. It's a stew usually made for celebrations. So, I adapted his recipe and gave it a shot. My neighbor Debi actually told me how good it smelled! It was even yummier. I made a batch of naan bread to compliment it. No reason a typical Sunday cannot be a celebration!
4-5 lbs of chicken, I used thighs and breasts cut into chunks
Kosher salt and black pepper, to taste
2 lg red onions, pealed and quartered
1, 2 inch piece of fresh ginger, pealed and thinly sliced
8 cloves of garlic, pealed
1 stick of butter
1 tsp Curry powder
2 1/2 T Berbere seasoning (if you don't have it, trust me you need it!)
1 28 oz can of crushed tomatoes
Salt and pepper the chicken generously and set aside at room temp. In a food processor, add onions, ginger and garlic and pulse until it's chunky. In a Dutch oven over medium heat, melt the butter and stir in the curry powder. Add the onion mixture, drop temp to low, cover and cook for 45 minutes, stirring occasionally. Add the Berbere seasoning and crushed tomatoes then heat through for about 5 minutes. Add the cut up chicken and coat well with the sauce. Cover and add to a preheated 350 degree oven for 1 hour. Remove and let sit for a few minutes. Serve with naan bread.
I listened to a Milk Street podcast where Chef Marcus Samuelson talked about Doro Wat from his native country. It's a stew usually made for celebrations. So, I adapted his recipe and gave it a shot. My neighbor Debi actually told me how good it smelled! It was even yummier. I made a batch of naan bread to compliment it. No reason a typical Sunday cannot be a celebration!
4-5 lbs of chicken, I used thighs and breasts cut into chunks
Kosher salt and black pepper, to taste
2 lg red onions, pealed and quartered
1, 2 inch piece of fresh ginger, pealed and thinly sliced
8 cloves of garlic, pealed
1 stick of butter
1 tsp Curry powder
2 1/2 T Berbere seasoning (if you don't have it, trust me you need it!)
1 28 oz can of crushed tomatoes
Salt and pepper the chicken generously and set aside at room temp. In a food processor, add onions, ginger and garlic and pulse until it's chunky. In a Dutch oven over medium heat, melt the butter and stir in the curry powder. Add the onion mixture, drop temp to low, cover and cook for 45 minutes, stirring occasionally. Add the Berbere seasoning and crushed tomatoes then heat through for about 5 minutes. Add the cut up chicken and coat well with the sauce. Cover and add to a preheated 350 degree oven for 1 hour. Remove and let sit for a few minutes. Serve with naan bread.
Cacio de Pepe Biscuits 11 September 2023
This is an adaptation from Food52 and a complete do-over! These can be eaten for breakfast, to make a sandwich or as John did, cut them in half and made garlic bread in the toaster oven. YUMMY!
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup (2 sticks) unsalted butter, very cold
- 1 cup grated Pecorino Romano or Parm cheese
- 2 tablespoons freshly ground black pepper
- 1 cup milk
Sopa de Garbanzo with Naan Bread 04 January 2022
We got a very unexpected snowfall yesterday, after a 63 degree day on Sunday. Perfect soup weather! This Spanish style chickpea soup hit the spot. It went great with a fresh batch of naan bread. The soup is a lower calorie/fat option, (vegan if you switch out the chicken broth), and it can be amped up with many different additions like cojita cheese, olives or shredded chicken. I topped mine with some fresh cilantro.
2 TBSP Olive Oil
1 medium yellow onion, chopped
1 tsp ground oregano
6 cloves of garlic, pealed and minced
Kosher salt & pepper to taste
2 small red potatoes, diced
1- 15oz can of diced tomatoes, with the juice
2 -15 oz cans of garbanzo beans, drained
8 C low sodium chicken broth
4 dried ancho chilis
In a large cast iron pot, heat oil on medium heat. Add onions and saute for 5-6 minutes. Add oregano, garlic, salt and s&p. Heat for 1 minute just to release the garlic oils. Add tomatoes, beans, potatoes and broth and bring to a boil. Drop the temperature a bit and add the dry chilis. Let simmer for 1 hour. The anchos will break up a bit. You can either remove the big pieces or leave them in the soup for additional flavor.
We got a very unexpected snowfall yesterday, after a 63 degree day on Sunday. Perfect soup weather! This Spanish style chickpea soup hit the spot. It went great with a fresh batch of naan bread. The soup is a lower calorie/fat option, (vegan if you switch out the chicken broth), and it can be amped up with many different additions like cojita cheese, olives or shredded chicken. I topped mine with some fresh cilantro.
2 TBSP Olive Oil
1 medium yellow onion, chopped
1 tsp ground oregano
6 cloves of garlic, pealed and minced
Kosher salt & pepper to taste
2 small red potatoes, diced
1- 15oz can of diced tomatoes, with the juice
2 -15 oz cans of garbanzo beans, drained
8 C low sodium chicken broth
4 dried ancho chilis
In a large cast iron pot, heat oil on medium heat. Add onions and saute for 5-6 minutes. Add oregano, garlic, salt and s&p. Heat for 1 minute just to release the garlic oils. Add tomatoes, beans, potatoes and broth and bring to a boil. Drop the temperature a bit and add the dry chilis. Let simmer for 1 hour. The anchos will break up a bit. You can either remove the big pieces or leave them in the soup for additional flavor.
The Best Naan Bread!! Very consistent, I have used this recipe from Real Life Dinner many times...enjoy!
how-to-make-naan-bread-step-by-step-instructions-and-pictures
how-to-make-naan-bread-step-by-step-instructions-and-pictures
Almond Espresso Biscotti 26 November 2021
These make a nice addition to an afternoon coffee; not too sweet! Biscotti is an Italian almond biscuit that is meant to dip into a hot drink. They may not look like much, but they are yummy!
2 C flour
1TBSP espresso powder
1 tsp baking powder
1/4 tsp fine salt
3 TBSP butter, at room temp
1 C plus 1 TBSP white sugar
1 TBSP olive oil
2 large eggs, at room temp
1/4 tsp vanilla extract
3/4 tsp almond extract
1/2 almond slivers
Preheat oven to 350. In a large bowl, whisk flour, espresso powder and salt. Set aside. In another bowl, mix butter, sugar and olive oil. Add 1 egg at a time, and extracts and combine until smooth. Incorporate flour and almonds into the wet mixture. Cover and refrigerate for 30 min. Divide dough into two and shape into rectangles 3-4" wide. Wrap in parchment and bake for 30 minutes. Remove and allow to cool for 15 minutes. Drop oven temp to 325. Using a serrated knife, slice biscottis into 1" thick biscuits. Bake for 12 minutes. Remove pan, flip each piece and bake for an additional 30-35 minutes, until dried and golden brown.
These make a nice addition to an afternoon coffee; not too sweet! Biscotti is an Italian almond biscuit that is meant to dip into a hot drink. They may not look like much, but they are yummy!
2 C flour
1TBSP espresso powder
1 tsp baking powder
1/4 tsp fine salt
3 TBSP butter, at room temp
1 C plus 1 TBSP white sugar
1 TBSP olive oil
2 large eggs, at room temp
1/4 tsp vanilla extract
3/4 tsp almond extract
1/2 almond slivers
Preheat oven to 350. In a large bowl, whisk flour, espresso powder and salt. Set aside. In another bowl, mix butter, sugar and olive oil. Add 1 egg at a time, and extracts and combine until smooth. Incorporate flour and almonds into the wet mixture. Cover and refrigerate for 30 min. Divide dough into two and shape into rectangles 3-4" wide. Wrap in parchment and bake for 30 minutes. Remove and allow to cool for 15 minutes. Drop oven temp to 325. Using a serrated knife, slice biscottis into 1" thick biscuits. Bake for 12 minutes. Remove pan, flip each piece and bake for an additional 30-35 minutes, until dried and golden brown.
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My Potato and Onion Latkes 04 October 2021
What do you do with a boat load of potatoes and onions? Latkes, of course! We had a low country boil over the weekend and the leftovers had to be used up. We love Dunkin's hash browns so I was trying to recreate them. These are not those, but I like mine just as well!
2 large potatoes, peeled
1 large onion, peeled
1/2 C flour, set aside
2 large eggs, whisked
1-2 tsp salt
fresh ground black pepper, up to 1/2 tsp
1 tsp baking powder
1 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp onion powder
1 big pinch of dried sage
Olive oil or canola oil, for frying
In a large bowl, add whisked eggs, salt, pepper, baking powder, parsley, garlic powder, onion powder and sage until combined.
Using a food processor with the grate feature or a manual grate, grate the potatoes and onions. Place the grated veggies in a clean dishcloth and wring to drain as much water as possible. Drop the potatoes and onions into the egg mixture. Add flour and mix just until flour is wet.
Heat a heavy pan with 1/4" oil and bring to medium high heat. Place a heathy tablespoon of the mixture in the pan, and flatten with spatula. Cook for 5 minutes each side. Drain on a paper towel. Serve warm with sour cream, chives or cheddar cheese. Enjoy!
My Potato and Onion Latkes 04 October 2021
What do you do with a boat load of potatoes and onions? Latkes, of course! We had a low country boil over the weekend and the leftovers had to be used up. We love Dunkin's hash browns so I was trying to recreate them. These are not those, but I like mine just as well!
2 large potatoes, peeled
1 large onion, peeled
1/2 C flour, set aside
2 large eggs, whisked
1-2 tsp salt
fresh ground black pepper, up to 1/2 tsp
1 tsp baking powder
1 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp onion powder
1 big pinch of dried sage
Olive oil or canola oil, for frying
In a large bowl, add whisked eggs, salt, pepper, baking powder, parsley, garlic powder, onion powder and sage until combined.
Using a food processor with the grate feature or a manual grate, grate the potatoes and onions. Place the grated veggies in a clean dishcloth and wring to drain as much water as possible. Drop the potatoes and onions into the egg mixture. Add flour and mix just until flour is wet.
Heat a heavy pan with 1/4" oil and bring to medium high heat. Place a heathy tablespoon of the mixture in the pan, and flatten with spatula. Cook for 5 minutes each side. Drain on a paper towel. Serve warm with sour cream, chives or cheddar cheese. Enjoy!
My Blistered Tomato Spread 25 May 2021
I can't claim complete credit for this. It is an adaptation of Trisha Yearwood's blistered tomato dip. This versatile condiment can be used a whole bunch of ways! Try is on a sandwich, biscuits, crackers or add a few tablespoons to soups, salads or eggs. You can always substitute monk fruit for the sugar to make it a healthier option. This is a fridge staple in the Kirwin house....I'm sure you'll like it too!
2 C grape tomatoes, halved
2 TBSP Olive Oil
2 tsp sugar
1 tsp kosher salt
1 tsp red wine vinegar
1/2 tsp ground black pepper
1-2 tsp fresh rosemary, chopped fine
1/2 tsp dried thyme
In a bowl, whisk together oil, sugar, salt, vinegar, pepper, rosemary and thyme. In a pan, over medium heat, toss the tomatoes to coat with the dressing. Cover and cook for 10 minutes, until tomatoes are blistered. Cool slightly and add to a blender to do a rough chop. KEEP IN MIND, hot contents in a blender can create a pressure cooker effect; you may want to leave the top slightly ajar and cover with a kitchen towel. This will store in the fridge for 3-5 days.
I can't claim complete credit for this. It is an adaptation of Trisha Yearwood's blistered tomato dip. This versatile condiment can be used a whole bunch of ways! Try is on a sandwich, biscuits, crackers or add a few tablespoons to soups, salads or eggs. You can always substitute monk fruit for the sugar to make it a healthier option. This is a fridge staple in the Kirwin house....I'm sure you'll like it too!
2 C grape tomatoes, halved
2 TBSP Olive Oil
2 tsp sugar
1 tsp kosher salt
1 tsp red wine vinegar
1/2 tsp ground black pepper
1-2 tsp fresh rosemary, chopped fine
1/2 tsp dried thyme
In a bowl, whisk together oil, sugar, salt, vinegar, pepper, rosemary and thyme. In a pan, over medium heat, toss the tomatoes to coat with the dressing. Cover and cook for 10 minutes, until tomatoes are blistered. Cool slightly and add to a blender to do a rough chop. KEEP IN MIND, hot contents in a blender can create a pressure cooker effect; you may want to leave the top slightly ajar and cover with a kitchen towel. This will store in the fridge for 3-5 days.
Lentil Hummus 10 February 2021
It's hard to get jazzed up about something that is healthy, but I think this may be the exception! I was looking for snacks that were healthy and after searching on the Arthritis.org website, I found this recipe that is inflammation friendly. This is so yummy on vegetables, crackers and as an interesting bread spread for your favorite sandwich. Did I mention lentils are a healthy protein, too? This is going to be a staple in our fridge from now on!
1 C Dried Lentils (boil a pot of water, add lentils, reduce heat to a simmer and cook for 15 minutes; drain)
1/2 C Tahini
1 large garlic clove, chopped
1/4 C Olive Oil
3 TBSP fresh lemon juice
1/2 tsp sea salt
1/2 tsp ground cumin
1/4 tsp pepper flakes
1/4 C water
In a blender, add lentils, tahini, garlic, oil, lemon juice, salt, cumin and pepper flakes. Puree until smooth. Using a rubber scraper, scrape down the sides, add water and continue to puree until smoother. Serve with celery, red peppers, carrots, crackers or on a sandwich in place of mayonnaise or mustard. John likes this on eggs!
It's hard to get jazzed up about something that is healthy, but I think this may be the exception! I was looking for snacks that were healthy and after searching on the Arthritis.org website, I found this recipe that is inflammation friendly. This is so yummy on vegetables, crackers and as an interesting bread spread for your favorite sandwich. Did I mention lentils are a healthy protein, too? This is going to be a staple in our fridge from now on!
1 C Dried Lentils (boil a pot of water, add lentils, reduce heat to a simmer and cook for 15 minutes; drain)
1/2 C Tahini
1 large garlic clove, chopped
1/4 C Olive Oil
3 TBSP fresh lemon juice
1/2 tsp sea salt
1/2 tsp ground cumin
1/4 tsp pepper flakes
1/4 C water
In a blender, add lentils, tahini, garlic, oil, lemon juice, salt, cumin and pepper flakes. Puree until smooth. Using a rubber scraper, scrape down the sides, add water and continue to puree until smoother. Serve with celery, red peppers, carrots, crackers or on a sandwich in place of mayonnaise or mustard. John likes this on eggs!
30 Jan 2021
Butter Pecan Sticky Buns
I adapted this recipe from
www. bakerbynature.com. I used cinnamon but not any of the other spices. These are so decadent that John and I decided this was dinner, just this! I know you will love these, too!
Butter Pecan Sticky Buns
I adapted this recipe from
www. bakerbynature.com. I used cinnamon but not any of the other spices. These are so decadent that John and I decided this was dinner, just this! I know you will love these, too!
Pomegranate Pistachio Crostini
27 November 2020
This Taste of Home appetizer recipe is super simple but looks very elegant. Using the colors of the season, red & green, it's perfect for a Christmas get-together.
1 French baguette, sliced
1 TBSP butter
4 oz cream cheese, softened ( I use low fat, you can't tell the difference)
2 TBSP orange juice
1 TBSP honey
1 C pomegranate seeds
1/2 C chopped pistachios
Preheat oven to 400 degrees (I used a toaster oven). Arrange slices of buttered bread on an ungreased baking sheet. Bake until slightly toasted. Remove to cool. Beat cream cheese, oj, and honey until blended. Spread over toasts. Top with list pistachios and pom seeds. Serve.
Tips for released seeds from pomegranates: SUPER SUPER EASY. Fill a bowl with cold water. Cut the pom in half. Submerge the half in the water and break apart with your hands and fingers. The seeds will drop to the bottom of the water; the membrane will float to the top. Drain on a paper towel.
27 November 2020
This Taste of Home appetizer recipe is super simple but looks very elegant. Using the colors of the season, red & green, it's perfect for a Christmas get-together.
1 French baguette, sliced
1 TBSP butter
4 oz cream cheese, softened ( I use low fat, you can't tell the difference)
2 TBSP orange juice
1 TBSP honey
1 C pomegranate seeds
1/2 C chopped pistachios
Preheat oven to 400 degrees (I used a toaster oven). Arrange slices of buttered bread on an ungreased baking sheet. Bake until slightly toasted. Remove to cool. Beat cream cheese, oj, and honey until blended. Spread over toasts. Top with list pistachios and pom seeds. Serve.
Tips for released seeds from pomegranates: SUPER SUPER EASY. Fill a bowl with cold water. Cut the pom in half. Submerge the half in the water and break apart with your hands and fingers. The seeds will drop to the bottom of the water; the membrane will float to the top. Drain on a paper towel.
Dijon Vegetable Sheet-Pan Gratin 30 September 2020
This Fine Cooking magazine recipe looked too yummy not to try....AND IT IS!!! This vegetarian option can easily be made dairy free. The beans and the parm add the protein, and the dijon adds a nice savoriness.
4 plum tomatoes, cut into 1" cubes
3 medium red potatoes, skins on, cut into 1" cubes
2 medium zucchini, skins on, cut into 1' cubes
2 small shallots, chopped
2 cans of cannelloni beans, drained and rinsed
1 C Heavy Cream
1 TBSP dijon mustard (you could use 2)
2 tsp salt
cracked pepper
2 C panko bread crumbs
1 cup grated parm cheese
3 TBSP butter, melted
1 tsp dried thyme
1 tsp rosemary
1 tsp basil
Preheat oven to 450 degrees. Spray a sheet pan with cooking spray. Scatter the tomatoes, potatoes, zucchini, shallots and beans on the prepared pan. In a separate bowl, whisk cream, mustard, salt and pepper and pour evenly over the vegetables. In another bowl, mix bread crumbs, parm cheese, butter and spices. Cover the top of the pan with the crumb mixture and bake for 40 minutes. It may take a few more minutes, so test the potatoes with a fork. If the breadcrumbs are getting too dark, loosely top with tin foil until done.
This Fine Cooking magazine recipe looked too yummy not to try....AND IT IS!!! This vegetarian option can easily be made dairy free. The beans and the parm add the protein, and the dijon adds a nice savoriness.
4 plum tomatoes, cut into 1" cubes
3 medium red potatoes, skins on, cut into 1" cubes
2 medium zucchini, skins on, cut into 1' cubes
2 small shallots, chopped
2 cans of cannelloni beans, drained and rinsed
1 C Heavy Cream
1 TBSP dijon mustard (you could use 2)
2 tsp salt
cracked pepper
2 C panko bread crumbs
1 cup grated parm cheese
3 TBSP butter, melted
1 tsp dried thyme
1 tsp rosemary
1 tsp basil
Preheat oven to 450 degrees. Spray a sheet pan with cooking spray. Scatter the tomatoes, potatoes, zucchini, shallots and beans on the prepared pan. In a separate bowl, whisk cream, mustard, salt and pepper and pour evenly over the vegetables. In another bowl, mix bread crumbs, parm cheese, butter and spices. Cover the top of the pan with the crumb mixture and bake for 40 minutes. It may take a few more minutes, so test the potatoes with a fork. If the breadcrumbs are getting too dark, loosely top with tin foil until done.
Chicken and Zucchini Stir Fry 04 September 2020
I can't take credit for this recipe, it belongs to: https://www.skinnytaste.com/chicken-zucchini-stir-fry/
I followed the recipe with the exception of adding a few drops of Srachi sauce and it was yummy.
I can't take credit for this recipe, it belongs to: https://www.skinnytaste.com/chicken-zucchini-stir-fry/
I followed the recipe with the exception of adding a few drops of Srachi sauce and it was yummy.
Corn & Chili Chowder 13 August 2020
4 TBSP Butter, or 1/4 C Canola Oil
5 scallions, green and white sliced and separated
5 ears of cooked corn on the cob, kernels removed
2 medium cloves of garlic, minced
1/2 tsp chili powder
1- 15 oz can chick peas, drained and rinsed
1- 4 oz can diced mild green chilis
1 lb of potatoes, skins on and cut into 1/2" cubes (I used creamer potatoes)
32 oz low sodium chicken broth
Kosher salt & cracked pepper, to taste
1/4 C cornmeal
1/2 C heavy cream
In a heavy pot, melt butter over medium heat and add white parts of the scallions. Saute for a few minutes until wilted. Add corn kernels and garlic. Using the back of a knife, scrape the corn cobs over the pot to release any additional corn milk. Saute the corn for 5 minutes. To the pot, add chili powder, chick peas, chilis, potatoes, chicken broth, s&p, and cornmeal. Cover and simmer for 30 minutes, until the potatoes are cooked, stirring occasionally to ensure the corn meal doesn't stick to the bottom. Remove the pot from the burner and stir in cream and the green parts of the scallions. Side notes: You can easily make this vegetarian by omitting the butter and using canola, using vegetable broth, and omitting the heavy cream. You can also add shredded cheddar and bacon bits to make the chowder more of a loaded potato soup.
4 TBSP Butter, or 1/4 C Canola Oil
5 scallions, green and white sliced and separated
5 ears of cooked corn on the cob, kernels removed
2 medium cloves of garlic, minced
1/2 tsp chili powder
1- 15 oz can chick peas, drained and rinsed
1- 4 oz can diced mild green chilis
1 lb of potatoes, skins on and cut into 1/2" cubes (I used creamer potatoes)
32 oz low sodium chicken broth
Kosher salt & cracked pepper, to taste
1/4 C cornmeal
1/2 C heavy cream
In a heavy pot, melt butter over medium heat and add white parts of the scallions. Saute for a few minutes until wilted. Add corn kernels and garlic. Using the back of a knife, scrape the corn cobs over the pot to release any additional corn milk. Saute the corn for 5 minutes. To the pot, add chili powder, chick peas, chilis, potatoes, chicken broth, s&p, and cornmeal. Cover and simmer for 30 minutes, until the potatoes are cooked, stirring occasionally to ensure the corn meal doesn't stick to the bottom. Remove the pot from the burner and stir in cream and the green parts of the scallions. Side notes: You can easily make this vegetarian by omitting the butter and using canola, using vegetable broth, and omitting the heavy cream. You can also add shredded cheddar and bacon bits to make the chowder more of a loaded potato soup.
Pandemic Peanut Butter Bread 10 April 2020
As much as I read cookbooks, food newsletters, food blogs, and magazines, I have never heard of peanut butter bread until it was featured on the news. Apparently the recipe has been around since 1932. This would make a nice base for french toast, especially because it is not overly sweet.
Enjoy
reddit-pandemic-peanut-butter-bread-recipe-reddit
As much as I read cookbooks, food newsletters, food blogs, and magazines, I have never heard of peanut butter bread until it was featured on the news. Apparently the recipe has been around since 1932. This would make a nice base for french toast, especially because it is not overly sweet.
Enjoy
reddit-pandemic-peanut-butter-bread-recipe-reddit
Orange Olive Oil Cake 19 January 2020
This is a lovely little treat! It's not too sweet and really needs no icing. I sprinkled it with powdered sugar for a nice touch. Pair this with a great cup of coffee and BAM, nice way to start your day!
1 1/2 C flour
3/4 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs, beaten
Juice from 3 oranges (2/3 C juice)
2-3 tsp orange zest
2/3 C Olive Oil
Heat oven to 375. Spray cake pan(s) generously with cooking spray. I also lined with parchment, as this cake may stick removing. I also used 2 small cake pans.
In a bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add eggs, juice, zest and olive oil and mix until well incorporated. Pour into pan (s) and bake for 30-40 minutes. You may want to check the last 10 minutes as the center takes a little longer to set.
This is a lovely little treat! It's not too sweet and really needs no icing. I sprinkled it with powdered sugar for a nice touch. Pair this with a great cup of coffee and BAM, nice way to start your day!
1 1/2 C flour
3/4 C sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs, beaten
Juice from 3 oranges (2/3 C juice)
2-3 tsp orange zest
2/3 C Olive Oil
Heat oven to 375. Spray cake pan(s) generously with cooking spray. I also lined with parchment, as this cake may stick removing. I also used 2 small cake pans.
In a bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add eggs, juice, zest and olive oil and mix until well incorporated. Pour into pan (s) and bake for 30-40 minutes. You may want to check the last 10 minutes as the center takes a little longer to set.
Cheddar Chive Scones 10 January 2020
My Mom made the best scones! I wish I had her recipes, but she was constantly tweaking them so they would be hard to replicate. So, I'm going to keep tweaking my recipes until I am a scone professional like she was. These are a REALLY YUMMY start! Cheddar chive scones would not only be good for breakfast or brunch, they would make a nice dinner with a side salad, some olives and a great glass of wine. Enjoy!
2 C all-purpose flour
1/2 tsp salt
1 TBSP baking powder
2 tsp sugar
4 TBSP cold unsalted butter
1 C shredded white sharp cheddar cheese
1/3 fresh chives, chopped
3/4 C heavy cream
2 TBSP cream or half & half, set aside
bread topping, optional
Preheat oven to 425. Line a sheet pan with parchment and set aside.
In a large bowl, whisk together flour, salt, baking powder and sugar. Using a pastry blender (or 2 forks), blend the cold butter into the flour mixture, until crumbly. Stir in cheese and chives. Add cream to the bowl and mix until mostly incorporated. Pour mixture onto a floured surface and mold into a flattened 8" round disk. Cut the disk into 8 equal pieces, like a pie. Place the triangles on the pan and brush the tops with the half & half that was set aside (this will help the scones crisp nicely on top.) I sprinkled bread topping (sunflowers, sesame seeds and anise seeds) on each for a nice crunch.
(This recipe was adapted by a King Arthur recipe for Bacon-Cheddar-Chive Scones)
My Mom made the best scones! I wish I had her recipes, but she was constantly tweaking them so they would be hard to replicate. So, I'm going to keep tweaking my recipes until I am a scone professional like she was. These are a REALLY YUMMY start! Cheddar chive scones would not only be good for breakfast or brunch, they would make a nice dinner with a side salad, some olives and a great glass of wine. Enjoy!
2 C all-purpose flour
1/2 tsp salt
1 TBSP baking powder
2 tsp sugar
4 TBSP cold unsalted butter
1 C shredded white sharp cheddar cheese
1/3 fresh chives, chopped
3/4 C heavy cream
2 TBSP cream or half & half, set aside
bread topping, optional
Preheat oven to 425. Line a sheet pan with parchment and set aside.
In a large bowl, whisk together flour, salt, baking powder and sugar. Using a pastry blender (or 2 forks), blend the cold butter into the flour mixture, until crumbly. Stir in cheese and chives. Add cream to the bowl and mix until mostly incorporated. Pour mixture onto a floured surface and mold into a flattened 8" round disk. Cut the disk into 8 equal pieces, like a pie. Place the triangles on the pan and brush the tops with the half & half that was set aside (this will help the scones crisp nicely on top.) I sprinkled bread topping (sunflowers, sesame seeds and anise seeds) on each for a nice crunch.
(This recipe was adapted by a King Arthur recipe for Bacon-Cheddar-Chive Scones)
"Everything But the Kitchen Sink" Breakfast Bites 06 September 2019
John and I leave so early for work that we need something quick to grab on the go for breakfast. These egg tartlets are perfect! Keep in mind, a lot of lower fat items can be substituted to make these a healthier option. They also freeze well, just store in an airtight container and microwave for up to 1 minute.
3-4 slices of bacon, crisp (I used turkey bacon)
1 TBSP cooking oil (If you use regular bacon, you may not need to add oil to the pan.)
1 medium yellow onion, chopped
1 red pepper, chopped
3 garlic cloves minced
2 C baby spinach chopped (about 2 big handfuls)
8 large eggs
1/4 C milk (I used 2%)
1/4 tsp paprika
Kosher salt and cracked pepper, to taste
1/2 C cheddar cheese (you can use a low fat version, or a mozzarella)
Heat oven to 350. Spray a cupcake pan with cooking spray and set aside. In a medium pan, cook the bacon. When crisp, remove and cool on a paper towel. Add the onion and peppers and saute for about 10 minutes until cooked through. Add garlic and cook for 1 minute. Add spinach and cook until just wilted. In a separate bowl, whisk eggs, milk, paprika, salt and pepper until well incorporated. Crumble bacon and cheese into egg mixture. Add the vegetables and mix. Fill the 12 tins with equal parts of the mixture. Bake for 30-35 minutes. Allow to cool completely before freezing.
John and I leave so early for work that we need something quick to grab on the go for breakfast. These egg tartlets are perfect! Keep in mind, a lot of lower fat items can be substituted to make these a healthier option. They also freeze well, just store in an airtight container and microwave for up to 1 minute.
3-4 slices of bacon, crisp (I used turkey bacon)
1 TBSP cooking oil (If you use regular bacon, you may not need to add oil to the pan.)
1 medium yellow onion, chopped
1 red pepper, chopped
3 garlic cloves minced
2 C baby spinach chopped (about 2 big handfuls)
8 large eggs
1/4 C milk (I used 2%)
1/4 tsp paprika
Kosher salt and cracked pepper, to taste
1/2 C cheddar cheese (you can use a low fat version, or a mozzarella)
Heat oven to 350. Spray a cupcake pan with cooking spray and set aside. In a medium pan, cook the bacon. When crisp, remove and cool on a paper towel. Add the onion and peppers and saute for about 10 minutes until cooked through. Add garlic and cook for 1 minute. Add spinach and cook until just wilted. In a separate bowl, whisk eggs, milk, paprika, salt and pepper until well incorporated. Crumble bacon and cheese into egg mixture. Add the vegetables and mix. Fill the 12 tins with equal parts of the mixture. Bake for 30-35 minutes. Allow to cool completely before freezing.
"Ears & Beaks" 23 August 2019
Perfect for a weeknight easy meal, this dish is adapted from a Milk Street Magazine recipe. Instead of using Italian sausage, I substituted ground chicken...the "beaks". The "ears" come from Orecchiette pasta, which is shaped like ears. My first adaptation was a homerun, so this is an exact do-over. John LOVED this! and so did I.
3/4 lb orecchiette pasta (1lb would be too much)
2 tbsp olive oil, separated
1 lb ground chicken
1 tsp italian seasoning
5 large chopped scallions, separate the white and greens
3 large garlic cloves, chopped
2 tsp fennel seeds
1 tsp grated lemon zest
1/4 C chicken broth
3 handfuls of arugula, torn
3/4 C grated parm cheese
salt and pepper to taste
Cook pasta according to package, reserving 1 C of the pasta water. Heat 1 tbsp olive oil in a large pan. Add chicken and seasoning and cook until no longer pink. Remove chicken from pan and add 1 tbsp olive oil to pan. Saute scallion whites, garlic, fennel seeds and lemon zest for a few minutes, making sure not to over brown. Add chicken broth, 1 C pasta water and ground chicken to pan. Heat through. Add pasta, and heat for a few additional minutes. Remove pan from heat and mix in arugula, parm cheese and scallion greens. Serves 4-6. Add additional cheese, optional.
Perfect for a weeknight easy meal, this dish is adapted from a Milk Street Magazine recipe. Instead of using Italian sausage, I substituted ground chicken...the "beaks". The "ears" come from Orecchiette pasta, which is shaped like ears. My first adaptation was a homerun, so this is an exact do-over. John LOVED this! and so did I.
3/4 lb orecchiette pasta (1lb would be too much)
2 tbsp olive oil, separated
1 lb ground chicken
1 tsp italian seasoning
5 large chopped scallions, separate the white and greens
3 large garlic cloves, chopped
2 tsp fennel seeds
1 tsp grated lemon zest
1/4 C chicken broth
3 handfuls of arugula, torn
3/4 C grated parm cheese
salt and pepper to taste
Cook pasta according to package, reserving 1 C of the pasta water. Heat 1 tbsp olive oil in a large pan. Add chicken and seasoning and cook until no longer pink. Remove chicken from pan and add 1 tbsp olive oil to pan. Saute scallion whites, garlic, fennel seeds and lemon zest for a few minutes, making sure not to over brown. Add chicken broth, 1 C pasta water and ground chicken to pan. Heat through. Add pasta, and heat for a few additional minutes. Remove pan from heat and mix in arugula, parm cheese and scallion greens. Serves 4-6. Add additional cheese, optional.
Elote Soup (Deconstructed Mexican Street Corn) 19 June 2019
Elote is a popular street food in Mexico consisting of a grilled corn on the cob, coated in spices, lime juice, cotija and crema. This deconstructed version is a perfect way to use the plentiful sweet corn that is in season now. The spices provide heat that will actually cool you down in this crazy-hot weather....stay cool!
4 ears of fresh corn on the cob
2 TBSP butter
1 medium onion, chopped
1 pablano pepper, deveined and chopped
1 large stalk of celery, chopped
1 tsp dried oregano
1 dried bay leaf
4 large cloves of garlic, minced
1 C Half & Half
2 C 2% milk
1 1/2 C chicken stock
2 yukon potatoes, peeled and cut into small cubes
3 tsp chili powder
1/2 tsp smoked paprika
3 pinches of dried pepper flakes
2 tsp fresh chopped cilantro
Crema (or sour cream), lime wedges, and crumbled cheese for serving
Grill the cobs on a medium heat grill for about 10-15 minutes, turning frequently. Allow cobs to cool. Cut the kernels off the cobs and set aside.
In a heavy pot, on medium heat, melt the butter. Add onion, pepper, celery, oregano and bay leaf and saute for about 8 minutes until onions are translucent. Add the garlic and cook for an additional minute, stirring. Turn heat up to medium high and add half & half, milk, chicken stock. corn and potatoes. When soup comes to a boil, reduce heat to simmer. Add chili powder, paprika and pepper flakes. Cover and cook for about 16-18 minutes, stirring occasionally. Add cilantro and cook for additional 1-2 minutes. Pour half of the soup into a blender and puree. Added pureed soup back to the pot and incorporate. Serve with lime wedges, crema and cotija cheese. This also reheats nicely.
Elote is a popular street food in Mexico consisting of a grilled corn on the cob, coated in spices, lime juice, cotija and crema. This deconstructed version is a perfect way to use the plentiful sweet corn that is in season now. The spices provide heat that will actually cool you down in this crazy-hot weather....stay cool!
4 ears of fresh corn on the cob
2 TBSP butter
1 medium onion, chopped
1 pablano pepper, deveined and chopped
1 large stalk of celery, chopped
1 tsp dried oregano
1 dried bay leaf
4 large cloves of garlic, minced
1 C Half & Half
2 C 2% milk
1 1/2 C chicken stock
2 yukon potatoes, peeled and cut into small cubes
3 tsp chili powder
1/2 tsp smoked paprika
3 pinches of dried pepper flakes
2 tsp fresh chopped cilantro
Crema (or sour cream), lime wedges, and crumbled cheese for serving
Grill the cobs on a medium heat grill for about 10-15 minutes, turning frequently. Allow cobs to cool. Cut the kernels off the cobs and set aside.
In a heavy pot, on medium heat, melt the butter. Add onion, pepper, celery, oregano and bay leaf and saute for about 8 minutes until onions are translucent. Add the garlic and cook for an additional minute, stirring. Turn heat up to medium high and add half & half, milk, chicken stock. corn and potatoes. When soup comes to a boil, reduce heat to simmer. Add chili powder, paprika and pepper flakes. Cover and cook for about 16-18 minutes, stirring occasionally. Add cilantro and cook for additional 1-2 minutes. Pour half of the soup into a blender and puree. Added pureed soup back to the pot and incorporate. Serve with lime wedges, crema and cotija cheese. This also reheats nicely.
Honey Garlic-y Crock Pot Pork Chops 14 April 2019
I'm not a huge pork chop fan, primarily because they can be tough. This sauce not only gives the chops awesome flavor, it tenderizes the meat so it stays moist. Serve these with a side of veggies and a salad and it will look like you put a lot of effort into it...even though this takes no time. It also makes a great weeknight meal.
6 boneless, thick-cut pork chops
1 TBSP olive oil
1/2 C ketchup
1/3 C low sodium soy sauce
1/4 C honey
1 TBSP red curry paste
3 large garlic cloves, finally chopped
1 or 2 TBSP corn starch
Pepper the chops and set aside. (I would not recommend salting because the sauce has plenty because of the soy sauce.) In a small bowl, whisk together ketchup, soy sauce, honey, curry paste and garlic cloves. Oil the crock pot with the olive oil. Pour half of the sauce into the crock pot and layer the chops on top. Cover the meat with the remaining sauce. Set crockpot on low for 8 hours. Before serving, transfer the sauce to a sauce pan and heat on medium high until mixture boils. In a separate bowl, mix cornstarch with some water to make a paste. Add the paste to the sauce and constantly whisk until sauce thickens. Serve with the meat.
I'm not a huge pork chop fan, primarily because they can be tough. This sauce not only gives the chops awesome flavor, it tenderizes the meat so it stays moist. Serve these with a side of veggies and a salad and it will look like you put a lot of effort into it...even though this takes no time. It also makes a great weeknight meal.
6 boneless, thick-cut pork chops
1 TBSP olive oil
1/2 C ketchup
1/3 C low sodium soy sauce
1/4 C honey
1 TBSP red curry paste
3 large garlic cloves, finally chopped
1 or 2 TBSP corn starch
Pepper the chops and set aside. (I would not recommend salting because the sauce has plenty because of the soy sauce.) In a small bowl, whisk together ketchup, soy sauce, honey, curry paste and garlic cloves. Oil the crock pot with the olive oil. Pour half of the sauce into the crock pot and layer the chops on top. Cover the meat with the remaining sauce. Set crockpot on low for 8 hours. Before serving, transfer the sauce to a sauce pan and heat on medium high until mixture boils. In a separate bowl, mix cornstarch with some water to make a paste. Add the paste to the sauce and constantly whisk until sauce thickens. Serve with the meat.
Farmer's Market Casserole 24 February 2019
I used low fat versions of the ingredients in this make ahead dish and it did not lose flavor because of it. This casserole makes a really nice brunch dish. Serve it with a side of fruit, or cut into squares for a quick breakfast as leftovers. You can also add or change out with vegetables of your choice. Robin and the John's loved it, I'm sure you will.
1-2 TBSP olive oil
1 medium onion
8 oz mushrooms, sliced
2 cloves of garlic, minced
1 lb lean ground turkey
2 TBSP sausage breakfast seasoning (you could substitute 1 tbsp thyme and sage, too)
2 C frozen shredded potatoes (no need to de-thaw)
2 C reduced fat cheddar cheese
1 red or yellow bell pepper, deseeded and chopped
2 plum tomatoes, deseeded and chopped
6 green onions, whites removed and chopped
12 eggs
1 3/4 C skim milk
1 tsp dried basil
1/4 tsp ground black pepper
Heat oil in a heavy skillet on medium high heat. When the oil is hot, add the onions and cook until translucent. Add garlic and cook for 1 minute. Add ground turkey and seasoning to onion mixture and cook until turkey is no longer pink. Set aside. Spray a 9 x11" oven safe dish with non-stick spray. Add the potatoes as your first layer. Add the meat mixture as your second layer. Cover with the cheese. Add your peppers, tomatoes and green onions as the last layer. In a large bowl, whisk together, eggs, milk, basil and pepper. Pour egg mixture over your casserole and let it set in the fridge for at least 2 hours, preferably overnight. Preheat your oven to 375 degrees. Cook casserole, uncovered for 1 hour. Test to make sure the center is set. Your oven may require a few more minutes. Remove and allow to cool for 10 minutes before serving.
I used low fat versions of the ingredients in this make ahead dish and it did not lose flavor because of it. This casserole makes a really nice brunch dish. Serve it with a side of fruit, or cut into squares for a quick breakfast as leftovers. You can also add or change out with vegetables of your choice. Robin and the John's loved it, I'm sure you will.
1-2 TBSP olive oil
1 medium onion
8 oz mushrooms, sliced
2 cloves of garlic, minced
1 lb lean ground turkey
2 TBSP sausage breakfast seasoning (you could substitute 1 tbsp thyme and sage, too)
2 C frozen shredded potatoes (no need to de-thaw)
2 C reduced fat cheddar cheese
1 red or yellow bell pepper, deseeded and chopped
2 plum tomatoes, deseeded and chopped
6 green onions, whites removed and chopped
12 eggs
1 3/4 C skim milk
1 tsp dried basil
1/4 tsp ground black pepper
Heat oil in a heavy skillet on medium high heat. When the oil is hot, add the onions and cook until translucent. Add garlic and cook for 1 minute. Add ground turkey and seasoning to onion mixture and cook until turkey is no longer pink. Set aside. Spray a 9 x11" oven safe dish with non-stick spray. Add the potatoes as your first layer. Add the meat mixture as your second layer. Cover with the cheese. Add your peppers, tomatoes and green onions as the last layer. In a large bowl, whisk together, eggs, milk, basil and pepper. Pour egg mixture over your casserole and let it set in the fridge for at least 2 hours, preferably overnight. Preheat your oven to 375 degrees. Cook casserole, uncovered for 1 hour. Test to make sure the center is set. Your oven may require a few more minutes. Remove and allow to cool for 10 minutes before serving.
Mediterranean Chicken ala Slow Cooker 3 February 2019
With some minor prep, which can be done the night before, this dish can be put together before work in a few minutes. When you get home, not only will your house smell great, you'll have an awesome dinner ready! This recipe gets its extra flavor boost from using chicken thighs instead of breasts, which can finish dry. This also heats up nicely for lunch the next day. Enjoy!
4-6 boneless chicken thighs, salt and peppered to taste
2 TBSP olive oil
1 1/2 TBSP Italian seasoning
2 TBSP fresh lemon juice (about the juice of 1 medium lemon)
3 large garlic cloves, chopped
1 medium onion, chopped
1 C green olives without pimentos, halved
1 C roasted red peppers in the jar
2 TBPS capers
Heat the olive oil in a large skillet on medium high heat for a few minutes. Add the thighs and brown each side for about 2-3 minutes. Transfer the chicken and pan drippings to a slow cooker. In a separate bowl, whisk together Italian seasoning, lemon juice and garlic and set aside. To the chicken, add the onions, olives, red peppers and capers. Pour the lemon seasoning mixture over the chicken and vegetables. Cover and cook on low heat for 4 hours. I actually left it on a little longer and it turned out, nicely.
With some minor prep, which can be done the night before, this dish can be put together before work in a few minutes. When you get home, not only will your house smell great, you'll have an awesome dinner ready! This recipe gets its extra flavor boost from using chicken thighs instead of breasts, which can finish dry. This also heats up nicely for lunch the next day. Enjoy!
4-6 boneless chicken thighs, salt and peppered to taste
2 TBSP olive oil
1 1/2 TBSP Italian seasoning
2 TBSP fresh lemon juice (about the juice of 1 medium lemon)
3 large garlic cloves, chopped
1 medium onion, chopped
1 C green olives without pimentos, halved
1 C roasted red peppers in the jar
2 TBPS capers
Heat the olive oil in a large skillet on medium high heat for a few minutes. Add the thighs and brown each side for about 2-3 minutes. Transfer the chicken and pan drippings to a slow cooker. In a separate bowl, whisk together Italian seasoning, lemon juice and garlic and set aside. To the chicken, add the onions, olives, red peppers and capers. Pour the lemon seasoning mixture over the chicken and vegetables. Cover and cook on low heat for 4 hours. I actually left it on a little longer and it turned out, nicely.
Chorizo, Escarole & White Bean Stew 26 January 2019
I adapted this recipe from the Feb/March 2019 Fine Cooking magazine. Besides the obvious, I tried it because I have never had escarole and wondered how a vegetable similar to lettuce would hold up in a stew. Beautifully, I must say. This is packed with flavor and adding a good parm cheese on top, balances it nicely.
1-2 TBSP olive oil
1 medium yellow onion, chopped
3 links of chorizo, casings removed (I got mine at Whole Foods, they make theirs in-house)
2 large garlic cloves, minced
2 15-oz cans cannellini beans, rinsed and drained
1 head of escarole, washed, and chopped
1 C low sodium chicken broth
1 TBSP red wine vinegar
Kosher Salt
1/4 C grated Parm Cheese
In a heavy pot, heat oil on medium. Add onions and saute for 5 minutes, stirring. When onions are tender, add the sausage and using a wooden spoon, break up the pieces, stirring to incorporate the onions. Cook for about 6 minutes. Add garlic and cook for 1 minute before adding beans. Add the escarole and using tongs, toss with the sausage. Add chicken broth, cover pot and cook for 8-10 minutes to heat beans through. Add vinegar and salt and serve.
I adapted this recipe from the Feb/March 2019 Fine Cooking magazine. Besides the obvious, I tried it because I have never had escarole and wondered how a vegetable similar to lettuce would hold up in a stew. Beautifully, I must say. This is packed with flavor and adding a good parm cheese on top, balances it nicely.
1-2 TBSP olive oil
1 medium yellow onion, chopped
3 links of chorizo, casings removed (I got mine at Whole Foods, they make theirs in-house)
2 large garlic cloves, minced
2 15-oz cans cannellini beans, rinsed and drained
1 head of escarole, washed, and chopped
1 C low sodium chicken broth
1 TBSP red wine vinegar
Kosher Salt
1/4 C grated Parm Cheese
In a heavy pot, heat oil on medium. Add onions and saute for 5 minutes, stirring. When onions are tender, add the sausage and using a wooden spoon, break up the pieces, stirring to incorporate the onions. Cook for about 6 minutes. Add garlic and cook for 1 minute before adding beans. Add the escarole and using tongs, toss with the sausage. Add chicken broth, cover pot and cook for 8-10 minutes to heat beans through. Add vinegar and salt and serve.
Fried Chicken & Sweet Potato Salad 16 December 2018
After seeing this in Saveur Magazine, I had to try it...the combo was just too odd not to!! I think these flavors marry very well together. The sweet potato adds some interest with a lower carb profile. You can use a rotiserrie chicken or already fried chicken, but I decided to fry some breasts in olive oil to keep the fat down. This would be a great dish for a potluck.
1 large sweet potato, peeled and cubed into 1" cubes (about 1 lb)
1/3 C light sour cream
1/3 C mayo (I use Hellman's with Olive Oil)
3 TBSP hot sauce, such as Cholula or Tapatio
2 TBSP stone ground mustard or Creole mustard
1 TBSP lemon juice
1/4 C chopped bread & butter pickles
1/4 C chopped red onion
1/4 C chopped celery
4 pcs of fried chicken, removed from bones and chopped
Bring a pot of well salted water to a low boil. Add sweet potatoes and cook until tender, about 20 minutes, and drain (you will not want to overcook the sweet potatoes or this will make a mushy salad). Set aside in fridge.
In a large bowl, combine sour cream, mayo, hot sauce, mustard, lemon juice, pickles, onion. and celery, until thoroughly mixed. (This can be made ahead and kept in the fridge.) When the sweet potatoes are no longer hot, fold them into the chicken and dressing, until combined. Refrigerate for an hour or longer to incorporate the flavors. I used about 2/3 of the dressing and I thought it was better!
After seeing this in Saveur Magazine, I had to try it...the combo was just too odd not to!! I think these flavors marry very well together. The sweet potato adds some interest with a lower carb profile. You can use a rotiserrie chicken or already fried chicken, but I decided to fry some breasts in olive oil to keep the fat down. This would be a great dish for a potluck.
1 large sweet potato, peeled and cubed into 1" cubes (about 1 lb)
1/3 C light sour cream
1/3 C mayo (I use Hellman's with Olive Oil)
3 TBSP hot sauce, such as Cholula or Tapatio
2 TBSP stone ground mustard or Creole mustard
1 TBSP lemon juice
1/4 C chopped bread & butter pickles
1/4 C chopped red onion
1/4 C chopped celery
4 pcs of fried chicken, removed from bones and chopped
Bring a pot of well salted water to a low boil. Add sweet potatoes and cook until tender, about 20 minutes, and drain (you will not want to overcook the sweet potatoes or this will make a mushy salad). Set aside in fridge.
In a large bowl, combine sour cream, mayo, hot sauce, mustard, lemon juice, pickles, onion. and celery, until thoroughly mixed. (This can be made ahead and kept in the fridge.) When the sweet potatoes are no longer hot, fold them into the chicken and dressing, until combined. Refrigerate for an hour or longer to incorporate the flavors. I used about 2/3 of the dressing and I thought it was better!
Carmen Medina's Arroz con Gandules 3 November 2018
I was sooo excited to make this dish!! I worked for Carmen years ago and to see her on Sara Moulton's show was a real treat! I followed her recipe exactly and it turned out simply yummy!!! So happy I met her and tried this.
www.youtube.com/watch?v=zRHYHX2wVxI
Give it a try!
I was sooo excited to make this dish!! I worked for Carmen years ago and to see her on Sara Moulton's show was a real treat! I followed her recipe exactly and it turned out simply yummy!!! So happy I met her and tried this.
www.youtube.com/watch?v=zRHYHX2wVxI
Give it a try!
Sweet Potato Pancakes with Spicy Cinnamon Aioli 28 October 2018
This recipe is from the Oct/Nov 2018 Fine Cooking magazine (link below). The aioli the cakes gives an extra kick of spice that adds a boatload of flavor to this dish. Perfect for a fall brunch. I added 1/2 C more panko because I thought they bounded better with the extra. Enjoy!
https://www.finecooking.com/recipe/sweet-potato-pancakes-spicy-cinnamon-aioli
This recipe is from the Oct/Nov 2018 Fine Cooking magazine (link below). The aioli the cakes gives an extra kick of spice that adds a boatload of flavor to this dish. Perfect for a fall brunch. I added 1/2 C more panko because I thought they bounded better with the extra. Enjoy!
https://www.finecooking.com/recipe/sweet-potato-pancakes-spicy-cinnamon-aioli
Irish Guinness Brown Bread 29 September 2018
This is Ina Garten's recipe. I can't take credit for the ingredients, but I can take credit for the outcome. Completely yummy! This rich bread fairs well with a nice Irish butter and makes a nice addition to brunch...Enjoy!
https://www.foodnetwork.com/recipes/ina-garten/irish-guinness-brown-bread-4718331
This is Ina Garten's recipe. I can't take credit for the ingredients, but I can take credit for the outcome. Completely yummy! This rich bread fairs well with a nice Irish butter and makes a nice addition to brunch...Enjoy!
https://www.foodnetwork.com/recipes/ina-garten/irish-guinness-brown-bread-4718331
Creamed Zucchini Curry Soup 27 July 2018
I am bound and determined to finds interesting things to make with zucchini. My brother-in-law gave me a 3 lb zucchini from his garden and baking bread was not in the cards. I came across this recipe in Better Homes and Gardens and it looked interesting...mission accomplished! This is so unexpected and creamy. I just finished my second bowl! Enjoy
3 TBSP olive oil
2 medium onion, chopped
3-4 LB zucchini, cut into 1 inch cubes, skins on
1 TBSP dried thyme
4 C low sodium chicken broth
1 C Whipping Cream
2 tsp curry powder
1/4 C melted butter
1/4 C flour
Salt & pepper to taste
Heat oil in heavy pot over medium heat. Add onions and saute until translucent, about 5-6 minutes. Add zucchini and thyme, cover and cook for about 15 minutes, stirring occasionally. When zucchini is soft, remove lid, add stock, cream and curry powder. Allow to simmer for 15 minutes. In a small bowl, whisk together the butter and flour. Slowly add the mixture into the pot and incorporate. Turn the heat down to low. Using an immersion blender, blend soup until creamy. Serve with croutons.
I am bound and determined to finds interesting things to make with zucchini. My brother-in-law gave me a 3 lb zucchini from his garden and baking bread was not in the cards. I came across this recipe in Better Homes and Gardens and it looked interesting...mission accomplished! This is so unexpected and creamy. I just finished my second bowl! Enjoy
3 TBSP olive oil
2 medium onion, chopped
3-4 LB zucchini, cut into 1 inch cubes, skins on
1 TBSP dried thyme
4 C low sodium chicken broth
1 C Whipping Cream
2 tsp curry powder
1/4 C melted butter
1/4 C flour
Salt & pepper to taste
Heat oil in heavy pot over medium heat. Add onions and saute until translucent, about 5-6 minutes. Add zucchini and thyme, cover and cook for about 15 minutes, stirring occasionally. When zucchini is soft, remove lid, add stock, cream and curry powder. Allow to simmer for 15 minutes. In a small bowl, whisk together the butter and flour. Slowly add the mixture into the pot and incorporate. Turn the heat down to low. Using an immersion blender, blend soup until creamy. Serve with croutons.
My Crockpot Taco Stew 12 July 2018
Talk about easy! I got all of my cans and dry ingredients lined up the night before. I also chopped up the chicken breast and onions and put them in a zippie, in the fridge. Literally, all I had to do was dump everything into a crock pot, give it a stir, and set it on low for the day. It was nice driving home from work knowing I didn't have to cook anything. We topped ours with tortilla chips and shredded cheese. Avocados, sour cream or jalapeños would be nice toppings, too. Enjoy!
1 15oz can cannelloni beans, drain and rinsed
1 15oz can black beans, drained and rinsed
1 C frozen corn (1 used 2 ears of fresh because it's in season now)
2 cups low sodium chicken broth
1 14oz of diced tomatoes
1 8oz can tomato sauce
1 6oz can diced chilis
1 packet taco seasoning (I used low sodium so I could control the salt)
1 C chopped onions
3 chicken breast cut into small cubes
Mix all the ingredients together in a crockpot set and on low for the day. It's that easy and yummy!
Talk about easy! I got all of my cans and dry ingredients lined up the night before. I also chopped up the chicken breast and onions and put them in a zippie, in the fridge. Literally, all I had to do was dump everything into a crock pot, give it a stir, and set it on low for the day. It was nice driving home from work knowing I didn't have to cook anything. We topped ours with tortilla chips and shredded cheese. Avocados, sour cream or jalapeños would be nice toppings, too. Enjoy!
1 15oz can cannelloni beans, drain and rinsed
1 15oz can black beans, drained and rinsed
1 C frozen corn (1 used 2 ears of fresh because it's in season now)
2 cups low sodium chicken broth
1 14oz of diced tomatoes
1 8oz can tomato sauce
1 6oz can diced chilis
1 packet taco seasoning (I used low sodium so I could control the salt)
1 C chopped onions
3 chicken breast cut into small cubes
Mix all the ingredients together in a crockpot set and on low for the day. It's that easy and yummy!
My Zucchini Cheddar Cakes 30 June 2018
I like using zucchini, especially because it's so fresh and plentiful this time of year. But how many zucchini breads & ratatouille can one person take? This is a perfect addition to a brunch or breakfast and a nice replacement for potatoes or hash browns. John is not a big cheese fan and initially turned up his nose before eating two of them...Michele loved them, too!
2 medium zucchinis, grated (I left the skins on)
3 medium green onions finely chopped
1 1/2 C. flour
1 tsp baking powder
1 tsp kosher salt (I would add a touch more)
1/8 tsp ground pepper
1 1/2 C shredded cheddar
1 egg, beaten
2 TBSP olive oil
Place the zucchini in a few layers of paper towels or a clean dish cloth and ring out excess water. Reserve some of the water to add back into your batter. In a large bowl, combine zucchini, onions, cheese and egg and mix well. In a separate bowl combine flour, baking powder, salt and pepper until thoroughly mixed. Combine the wet and dry mixtures until a dough forms. Add zucchini water, as needed to help bind the ingredients. Heat oil in a heavy pan on medium. Form small cakes and fry about 5 minutes per side. Drain and serve.
I like using zucchini, especially because it's so fresh and plentiful this time of year. But how many zucchini breads & ratatouille can one person take? This is a perfect addition to a brunch or breakfast and a nice replacement for potatoes or hash browns. John is not a big cheese fan and initially turned up his nose before eating two of them...Michele loved them, too!
2 medium zucchinis, grated (I left the skins on)
3 medium green onions finely chopped
1 1/2 C. flour
1 tsp baking powder
1 tsp kosher salt (I would add a touch more)
1/8 tsp ground pepper
1 1/2 C shredded cheddar
1 egg, beaten
2 TBSP olive oil
Place the zucchini in a few layers of paper towels or a clean dish cloth and ring out excess water. Reserve some of the water to add back into your batter. In a large bowl, combine zucchini, onions, cheese and egg and mix well. In a separate bowl combine flour, baking powder, salt and pepper until thoroughly mixed. Combine the wet and dry mixtures until a dough forms. Add zucchini water, as needed to help bind the ingredients. Heat oil in a heavy pan on medium. Form small cakes and fry about 5 minutes per side. Drain and serve.
Lentil Tuna Spread
24 June 2018 I'm trying to introduce other grains and ingredients into our diets. These red lentils are packed with protein and soo good for you! If you cook the lentils for a shorter time, this will be more like a cold salad. I cooked them for 30 minutes and it turned into more of a spread or dip. This is a great lunch item combined with celery and carrots....and it's yummy! 1 C lentils (I used red) 2 large cloves of minced garlic, divided 1 bay leaf 1/2 onion, chopped finely 1 can of water packed tuna, drained 1 TBSP chopped green onion 1 TBSP fresh lemon juice 1 TBSP red wine vinegar 1 tsp ground mustard 1/4 C olive oil salt and pepper to taste Cook the lentils, 1 minced garlic clove, bay leaf and onion in 1 quart of boiling water for 25-30 minutes. In a separate bowl, whisk remaining minced garlic clove, lemon juice, vinegar, mustard and oil. Add tuna and green onions. When lentils are cooked, remove bay leaf and drain all of the water. Add the lentil mixture to the tuna mixture. Salt and pepper to taste. Allow to rest in the refrigerator for 1 hour before serving. This will last in the fridge for about 4 days. |
Curried Chickpea Spread 18 May 2018
I wish I would have come up with this instead of Food52! This spread is the best balance of spice and texture. I put it on a pita, but also ate it with celery sticks. John thinks it tastes like potato salad. Either way it's yummy! It's also a nice vegetarian option for lunch and there is no cooking involved. 2 - 15oz cans of chickpeas, drained and rinsed 1 large celery rib, finely chopped 1 small shallot, finely chopped 1/2 C Mayo (I use Hellman's Olive Oil which I think is the best) 1 TBSP red wine vinegar 1 tsp curry powder 1/2 tsp tumeric sea salt and cracked pepper to taste Using a hand immersion blender break up the chickpeas, celery and onion. I like to leave some chunks. Add mayo, vinegar, curry, tumeric and s&p and mix completely. Allow to sit in the fridge for at least an hour so the flavors can meld. |
My Italian Brunch Torte 23 April 2018
This dish is not for the dieter at heart! It is the kind of recipe you make when you have a special occasion or when company comes, and then the calories won't count. I made it for the Scalese's this weekend and they loved it! You can also repeat the layers in the middle but I find that 1 layer is plenty to give this dish the perfect shot of savory. Serve it with a light side salad. Serves 4-6 depending.
2 - 8oz cans of reduced fat fridge cressent rolls
1 TBSP olive oil
1 C of chopped mushrooms
2 big handfuls of fresh spinach
7 eggs
1 C shredded parm cheese
2 tsp of Italian seasoning
1/4 tsp ground pepper
1/2 lb sliced provolone cheese
1/2 lb sliced hard salami
2 - 7oz jars of roasted red peppers, drained
Heat oven to 350 degrees. Take a springform pan, line it with tin foil and spray with non-stick spray. Using 1 tube of the cressent rolls, mold the triangles evenly onto the bottom of the pan. Bake for 12 minutes. Heat the oil in a heavy pan on medium heat and saute the mushrooms and spinach until softened. Whisk eggs, parm cheese, seasoning and pepper in a separate bowl, set aside. Layer the partially baked pan with provolone cheese. Repeat with a layer of hard salami, a layer of roasted peppers and the spinach mixture. Pour the egg mixture evenly over your layers. Top the pan with the other tube of cressant rolls. Bake for 50-55 minutes. Remove the torte from the pan and tin foil and allow to rest for 10-15 minutes before serving.
This dish is not for the dieter at heart! It is the kind of recipe you make when you have a special occasion or when company comes, and then the calories won't count. I made it for the Scalese's this weekend and they loved it! You can also repeat the layers in the middle but I find that 1 layer is plenty to give this dish the perfect shot of savory. Serve it with a light side salad. Serves 4-6 depending.
2 - 8oz cans of reduced fat fridge cressent rolls
1 TBSP olive oil
1 C of chopped mushrooms
2 big handfuls of fresh spinach
7 eggs
1 C shredded parm cheese
2 tsp of Italian seasoning
1/4 tsp ground pepper
1/2 lb sliced provolone cheese
1/2 lb sliced hard salami
2 - 7oz jars of roasted red peppers, drained
Heat oven to 350 degrees. Take a springform pan, line it with tin foil and spray with non-stick spray. Using 1 tube of the cressent rolls, mold the triangles evenly onto the bottom of the pan. Bake for 12 minutes. Heat the oil in a heavy pan on medium heat and saute the mushrooms and spinach until softened. Whisk eggs, parm cheese, seasoning and pepper in a separate bowl, set aside. Layer the partially baked pan with provolone cheese. Repeat with a layer of hard salami, a layer of roasted peppers and the spinach mixture. Pour the egg mixture evenly over your layers. Top the pan with the other tube of cressant rolls. Bake for 50-55 minutes. Remove the torte from the pan and tin foil and allow to rest for 10-15 minutes before serving.
Asparagus Bisque with Cracked Pepper Cream 23 March 2018
This is the perfect soup for this time of year. It's bright and light and reminds me of spring. I adapted this recipe from the Sur La Table site, but I think my version is yummier!
3 TBSP butter
1 medium onion, finely chopped
1 lb asparagus, cut into 1 inch pieces, bottoms removed
3 1/2 C low sodium chicken broth
4 C baby spinach, rough chopped (I packed in the spinach)/2 tsp lemon zest
1/2 tsp dried mint or 1 tsp fresh mint, chopped
3/4 C heavy whipping cream
1 TBSP fresh lemon juice
Cracked Pepper Cream
Mix together: 4 oz sour cream
1 tsp fresh cracked pepper
1 TBSP finely chopped green onions
In a heavy pot on medium heat, melt the butter. Added onions and saute for 4 minutes. Add asparagus and broth and simmer for 15 minutes, until soft. Add spinach and mint and cook for an additional 5 minutes. Remove from heat and using an immersion blender, blend until smooth. Stir in lemon juice and cream. Serve with a dollop of cracked pepper cream.
This is the perfect soup for this time of year. It's bright and light and reminds me of spring. I adapted this recipe from the Sur La Table site, but I think my version is yummier!
3 TBSP butter
1 medium onion, finely chopped
1 lb asparagus, cut into 1 inch pieces, bottoms removed
3 1/2 C low sodium chicken broth
4 C baby spinach, rough chopped (I packed in the spinach)/2 tsp lemon zest
1/2 tsp dried mint or 1 tsp fresh mint, chopped
3/4 C heavy whipping cream
1 TBSP fresh lemon juice
Cracked Pepper Cream
Mix together: 4 oz sour cream
1 tsp fresh cracked pepper
1 TBSP finely chopped green onions
In a heavy pot on medium heat, melt the butter. Added onions and saute for 4 minutes. Add asparagus and broth and simmer for 15 minutes, until soft. Add spinach and mint and cook for an additional 5 minutes. Remove from heat and using an immersion blender, blend until smooth. Stir in lemon juice and cream. Serve with a dollop of cracked pepper cream.
Albondigas 13 January 2018
This is just an exotic way to say Mexican meatball soup in English. This recipe makes a big batch but it lasts in the fridge for up to a week and reheats beautifully! Packed with flavor, this soup is ideal for a cold winter day, on the couch with your wooby! Disfrutar!!
2 lbs lean ground turkey
1 lb ground pork
1/2 C uncooked long grain rice
1/3 C fresh mint leaves, chopped
3/4 TBSP kosher salt
1 tsp cracked pepper
2 garlic cloves, minced
2 TBSP olive oil
1 C diced onions
3 carrots, peeled and chopped
2 stalks of celery, chopped
4 red potatoes, cut into 1-2 inch cubes
1 1/2 TBSP tomato paste
1 8-oz can tomato sauce
1 bay leaf
1/2 tsp ground cumin
32 oz low sodium chicken broth
1 C frozen peas
2 limes, halved
8 oz queso fresco, crumbled
1 avocado, pitted and cubed
1 serrano chili, seeds removed thinly sliced
1 habanero chili, seeds removed thinly sliced
To make the meatballs: combine turkey, pork, rice, mint, salt, pepper and garlic. Mix just to enough evenly incorporate; over mixing can make meatballs tough. Set aside.
In a large stockpot heat olive oil on medium heat. Add onions, carrots, celery and potatoes. Cook until onions are translucent, about 5 minutes. Add tomato paste, sauce, bay leaf, cumin, chicken stock and peas and bring to a simmer. Add the meatballs, one at a time to make sure they don't stick together. Cover and simmer for 45 minutes. Remove the pot from the burner and let sit covered for 10 minutes. Serve 4-5 meatballs per bowl and top with limes, cheese, avocados and peppers.
This is just an exotic way to say Mexican meatball soup in English. This recipe makes a big batch but it lasts in the fridge for up to a week and reheats beautifully! Packed with flavor, this soup is ideal for a cold winter day, on the couch with your wooby! Disfrutar!!
2 lbs lean ground turkey
1 lb ground pork
1/2 C uncooked long grain rice
1/3 C fresh mint leaves, chopped
3/4 TBSP kosher salt
1 tsp cracked pepper
2 garlic cloves, minced
2 TBSP olive oil
1 C diced onions
3 carrots, peeled and chopped
2 stalks of celery, chopped
4 red potatoes, cut into 1-2 inch cubes
1 1/2 TBSP tomato paste
1 8-oz can tomato sauce
1 bay leaf
1/2 tsp ground cumin
32 oz low sodium chicken broth
1 C frozen peas
2 limes, halved
8 oz queso fresco, crumbled
1 avocado, pitted and cubed
1 serrano chili, seeds removed thinly sliced
1 habanero chili, seeds removed thinly sliced
To make the meatballs: combine turkey, pork, rice, mint, salt, pepper and garlic. Mix just to enough evenly incorporate; over mixing can make meatballs tough. Set aside.
In a large stockpot heat olive oil on medium heat. Add onions, carrots, celery and potatoes. Cook until onions are translucent, about 5 minutes. Add tomato paste, sauce, bay leaf, cumin, chicken stock and peas and bring to a simmer. Add the meatballs, one at a time to make sure they don't stick together. Cover and simmer for 45 minutes. Remove the pot from the burner and let sit covered for 10 minutes. Serve 4-5 meatballs per bowl and top with limes, cheese, avocados and peppers.
Cheddar Thumbprints with Peach Preserves 17 December 2017
I got this recipe off the Wisconsin Cheese site. Being a huge cheesehead, I had to try them. WOW! You really have to have more than one to understand these. They are a little savory, sort of taste like cheesecake and after the first one, you may not be sure how you feel about them. The second one...BAM, addictive! I think you're going to love them!
1 stick of butter, softened
1/4 C packed brown sugar
1 egg yolk
1/2 tsp vanilla
1 C flour
1/4 tsp salt
2 C shredded cheddar cheese (I always use Sargento)
2/3 C peach preserves
Preheat oven to 350 degrees. Cover 2 cookie sheets with parchment. In a bowl, using a hand mixer, cream the butter and sugar until incorporated. Add in yolk and vanilla until thoroughly mixed. Using your hands, mix in flour, salt and cheese. Form dough into 18 cookie disks. Press your thumb to make an indent on each cookie and fill dent with preserves. Bake for 6 minutes, then rotate sheets in oven and bake for an additional 7 minutes. Let cool completely before eating.
I got this recipe off the Wisconsin Cheese site. Being a huge cheesehead, I had to try them. WOW! You really have to have more than one to understand these. They are a little savory, sort of taste like cheesecake and after the first one, you may not be sure how you feel about them. The second one...BAM, addictive! I think you're going to love them!
1 stick of butter, softened
1/4 C packed brown sugar
1 egg yolk
1/2 tsp vanilla
1 C flour
1/4 tsp salt
2 C shredded cheddar cheese (I always use Sargento)
2/3 C peach preserves
Preheat oven to 350 degrees. Cover 2 cookie sheets with parchment. In a bowl, using a hand mixer, cream the butter and sugar until incorporated. Add in yolk and vanilla until thoroughly mixed. Using your hands, mix in flour, salt and cheese. Form dough into 18 cookie disks. Press your thumb to make an indent on each cookie and fill dent with preserves. Bake for 6 minutes, then rotate sheets in oven and bake for an additional 7 minutes. Let cool completely before eating.
My Knockoff Version of Panera's ® Cheddar Broccoli Soup 09 December 2017
I adapted this recipe from an AllRecipes version. Today is our first snowfall and it's yucky outside. This soup is more like a bisque and is oh so comfort food goodness. Because I use fresh vegetables, lower fat milk, and less cheese than the original, I've talked myself into believing it's better for me...ha!
2 TBSP butter
1 medium onion, chopped
1 stick of butter
1/2 C flour
4 C 2% milk
4 C low sodium chicken broth
3 large bunches of broccoli, florets cut off and roughly chopped
2 C carrot strips
2 stalks celery, finely chopped
4 C Shredded Sharp Cheddar (the original called for 5)
Salt and Pepper, to taste
In a small frypan, melt 2 TBSP butter and saute onions for 5 minutes and until transparent. Set aside. In a seperate large pot, on medium heat, melt butter and flour and whisk for about 4-5 minutes making sure mixture does not burn; this will create a roux that will help thicken your soup. Slowly add milk and broth, while whisking to ensure there are no lumps. Simmer for 20 minutes to allow mixture to thicken. Add onions, broccoli, carrots and celery and simmer for an additional 20 minutes to allow the vegetables to soften. Add cheese, stir to melt and serve...yummy!
I adapted this recipe from an AllRecipes version. Today is our first snowfall and it's yucky outside. This soup is more like a bisque and is oh so comfort food goodness. Because I use fresh vegetables, lower fat milk, and less cheese than the original, I've talked myself into believing it's better for me...ha!
2 TBSP butter
1 medium onion, chopped
1 stick of butter
1/2 C flour
4 C 2% milk
4 C low sodium chicken broth
3 large bunches of broccoli, florets cut off and roughly chopped
2 C carrot strips
2 stalks celery, finely chopped
4 C Shredded Sharp Cheddar (the original called for 5)
Salt and Pepper, to taste
In a small frypan, melt 2 TBSP butter and saute onions for 5 minutes and until transparent. Set aside. In a seperate large pot, on medium heat, melt butter and flour and whisk for about 4-5 minutes making sure mixture does not burn; this will create a roux that will help thicken your soup. Slowly add milk and broth, while whisking to ensure there are no lumps. Simmer for 20 minutes to allow mixture to thicken. Add onions, broccoli, carrots and celery and simmer for an additional 20 minutes to allow the vegetables to soften. Add cheese, stir to melt and serve...yummy!
Beer Battered Maryland Rockfish 05 November 2017
Patience is what I would say makes this recipe amazing!! Rockfish is a very mild fish, and if it isn't seasoning properly, it can have no flavor. The deep frying transforms it, but only with patience. We dug right in when it was done...mistake! After sitting to cool a few minutes...BAM!! A complete do-over!! Enjoy!
Canola Oil (enough to cover 2 inches up the side of a heavy bottomed pan)
1 1/4 C unbleached all-purpose flour
1/4 C panko crumbs
1 tsp corn starch
1/8 tsp ground pepper
1 1/4 C Lager, plus 2 TBSP, as needed (I used Sam Adams)
4 4-oz Rockfish filets (or any mild white fish)
Sea Salt, to taste
Mix flour, panko, corn starch and pepper. Pour in lager and whisk to remove any lumps. Heat heavy bottomed pan on medium high heat until it reaches about 325 degrees. Coat the filets evenly in the batter, and add to heated oil. Fry for 6 minutes. Flip over filet and fry for an additional 6 minutes. Drain filets on a paper towel, sprinkle with sea salt and let sit for a few minutes to cool. Serve with tartar sauce. YUMMY!!!!
You can use pre-made tartar sauce, but I made my own. I mixed mayo, chopped up bread & butter pickles, a splash of pickle juice and white pepper. Stir in a dash of paprika and allow to sit in fridge for an hour.
Patience is what I would say makes this recipe amazing!! Rockfish is a very mild fish, and if it isn't seasoning properly, it can have no flavor. The deep frying transforms it, but only with patience. We dug right in when it was done...mistake! After sitting to cool a few minutes...BAM!! A complete do-over!! Enjoy!
Canola Oil (enough to cover 2 inches up the side of a heavy bottomed pan)
1 1/4 C unbleached all-purpose flour
1/4 C panko crumbs
1 tsp corn starch
1/8 tsp ground pepper
1 1/4 C Lager, plus 2 TBSP, as needed (I used Sam Adams)
4 4-oz Rockfish filets (or any mild white fish)
Sea Salt, to taste
Mix flour, panko, corn starch and pepper. Pour in lager and whisk to remove any lumps. Heat heavy bottomed pan on medium high heat until it reaches about 325 degrees. Coat the filets evenly in the batter, and add to heated oil. Fry for 6 minutes. Flip over filet and fry for an additional 6 minutes. Drain filets on a paper towel, sprinkle with sea salt and let sit for a few minutes to cool. Serve with tartar sauce. YUMMY!!!!
You can use pre-made tartar sauce, but I made my own. I mixed mayo, chopped up bread & butter pickles, a splash of pickle juice and white pepper. Stir in a dash of paprika and allow to sit in fridge for an hour.
Cajun Shrimp & Creamy Corn "Grits" 01 September 2017
I have posted shrimp and grits before, but this dish is really different. There are no grits in this recipe, the "grits" are creamed corn. Corn is the star of the show and while fresh corn is still available, now is the time to make this. I have to also plug American Gulf shrimp. After reading how shrimp is processed in Asia, I only buy gulf shrimp. This recipe is an adaptation of a Cooking Light recipe. WE LOVED THIS and you will too!
3 large cobs of corn with kernels removed which makes about 3 cups (put 1/2 cup aside)
1 1/2 C of 1 or 2% milk
2 TBSP Corn Starch
1 TBSP Butter
1/2 tsp salt
2 TBSP Olive Oil
1 TBSP Butter
1 lb large shrimp, peeled & deveined
1 tsp Cajun Seasoning (you could also you Creole Seasoning)
3/4 tsp Smoked Paprika
1/2 tsp ground black pepper
1 Large Tomato, chopped
1/3 tsp thyme
6 large cloves of garlic, minced
4 green onions, white ends removed, and greens sliced
1/4 C Dry White Wine
Pulse 2 1/2 C of corn kernels in a blender until creamy. Add creamed kernels, milk and cornstarch in a medium sauce pan. Bring to a simmer over medium heat, stirring often. Reduce heat to low, simmer, stirring and until thickened (should take about 5 minutes). Stir in 1 TBSP or butter and salt, and set aside. In a separate bowl, combine the shrimp, cajun seasoning, paprika and pepper. In a large heavy pot, heat oil and 1 tbsp butter. Add coated shrimp and cook for 3 minutes, stirring. Add tomatoes, thyme and garlic and cook an additional 3 minutes. Add green onions and 1/2 cup of reserved kernels and cook an additional 1 or 2 minutes to ensure the shrimp are cooked. Add wine and scrape pan to remove any bits. Cook for an additional minute or two to ensure alcohol has cooked off. Serve of warm creamed corn.
I have posted shrimp and grits before, but this dish is really different. There are no grits in this recipe, the "grits" are creamed corn. Corn is the star of the show and while fresh corn is still available, now is the time to make this. I have to also plug American Gulf shrimp. After reading how shrimp is processed in Asia, I only buy gulf shrimp. This recipe is an adaptation of a Cooking Light recipe. WE LOVED THIS and you will too!
3 large cobs of corn with kernels removed which makes about 3 cups (put 1/2 cup aside)
1 1/2 C of 1 or 2% milk
2 TBSP Corn Starch
1 TBSP Butter
1/2 tsp salt
2 TBSP Olive Oil
1 TBSP Butter
1 lb large shrimp, peeled & deveined
1 tsp Cajun Seasoning (you could also you Creole Seasoning)
3/4 tsp Smoked Paprika
1/2 tsp ground black pepper
1 Large Tomato, chopped
1/3 tsp thyme
6 large cloves of garlic, minced
4 green onions, white ends removed, and greens sliced
1/4 C Dry White Wine
Pulse 2 1/2 C of corn kernels in a blender until creamy. Add creamed kernels, milk and cornstarch in a medium sauce pan. Bring to a simmer over medium heat, stirring often. Reduce heat to low, simmer, stirring and until thickened (should take about 5 minutes). Stir in 1 TBSP or butter and salt, and set aside. In a separate bowl, combine the shrimp, cajun seasoning, paprika and pepper. In a large heavy pot, heat oil and 1 tbsp butter. Add coated shrimp and cook for 3 minutes, stirring. Add tomatoes, thyme and garlic and cook an additional 3 minutes. Add green onions and 1/2 cup of reserved kernels and cook an additional 1 or 2 minutes to ensure the shrimp are cooked. Add wine and scrape pan to remove any bits. Cook for an additional minute or two to ensure alcohol has cooked off. Serve of warm creamed corn.
Onion & Black Sesame Seed Bagels 29 July 2017
I always wanted to make bagels but assumed they were difficult and time consuming to make....I was wrong. This recipe from the Sophisticated Gourmet was super simple! I followed this recipe exactly accept I added 1/2 tsp granulated onion powder. WOW!! http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/#1458145305599-decac958-b6c3 |
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Mediterranean Bean Salad 14 July 2017
The heat and humidity of summer has kicked into full gear and the great thing about this dish is it does not require turning on a stove, thankfully!! It is loaded with flavors of the summer and is a nice change from the pasta and potato salads we all having been eating at every picnic and cookout. This also makes a great lunch instead of a typical sandwich. It keeps in the fridge for several days, so it's also a great dish to make ahead of time to take to a get together. Enjoy!
1 -15oz can of garbanzo beans, drained and rinsed
1 -15oz can of cannellini beans, drained and rinsed
1 C cherry tomatoes, halved or quartered, depending on size
1 large cucumber, peeled, seeds removed and chopped
1/4 red onion, thinly sliced
6 large pepperoncinis stems removed and roughly chopped
1/2 C black olives, chopped
1/2 C green olives, chopped
1 small bell pepper (any color), deseeded and chopped
1/2 C grated parm cheese
Combine all the ingredients above in a large bowl. Separately in a smaller bowl, whisk the below ingredients together to make the marinate. Pour the mixture over the vegetables and allow to sit in the fridge for a few hours to let the flavors incorporate.
Marinate:
1/4 C Olive Oil
1/4 C Red Wine Vinegar
1 TBSP of fresh basil leaves, chopped
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
The heat and humidity of summer has kicked into full gear and the great thing about this dish is it does not require turning on a stove, thankfully!! It is loaded with flavors of the summer and is a nice change from the pasta and potato salads we all having been eating at every picnic and cookout. This also makes a great lunch instead of a typical sandwich. It keeps in the fridge for several days, so it's also a great dish to make ahead of time to take to a get together. Enjoy!
1 -15oz can of garbanzo beans, drained and rinsed
1 -15oz can of cannellini beans, drained and rinsed
1 C cherry tomatoes, halved or quartered, depending on size
1 large cucumber, peeled, seeds removed and chopped
1/4 red onion, thinly sliced
6 large pepperoncinis stems removed and roughly chopped
1/2 C black olives, chopped
1/2 C green olives, chopped
1 small bell pepper (any color), deseeded and chopped
1/2 C grated parm cheese
Combine all the ingredients above in a large bowl. Separately in a smaller bowl, whisk the below ingredients together to make the marinate. Pour the mixture over the vegetables and allow to sit in the fridge for a few hours to let the flavors incorporate.
Marinate:
1/4 C Olive Oil
1/4 C Red Wine Vinegar
1 TBSP of fresh basil leaves, chopped
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
Caldo Verde (Portugese Green Soup) 25 June 2017
In honor of John and Michael's Camino, I whipped up a batch of this yummyness!! This traditional Portugese soup is typically made with Chorizo, however I used smoked turkey sausage to make it a bit healthier. This definitely gets better after a sit in the fridge overnight. When serving, drizzle olive oil on top for the final touch! 1/2 C Olive Oil 1 large onion, rough chopped 3 large russet potatoes cubed (about 2 lbs) 3 cloves of garlic, minced 8 C Chicken Broth 1 large bunch of greens, I used Kale, rough chopped (a precut/prewashed 13 oz bag works well) 1 lb smoked turkey sausage, sliced 8 strips of crisp bacon salt & pepper to taste In a large heavy pot, heat olive oil. Add onions and saute for a few minutes. Add garlic and stir for 1 minute. Add potatoes and chicken broth and bring to a boil. Cook for about 20 minutes until potatoes are tender. Using a hand immersion blender, puree the potatoes, onions and broth until smooth (I left a few potatoes in tact). Add greens and cook for an additional 15 minutes. Add cooked sausage and bacon and return to a boil. Remove from heat and drizzle with olive oil. Serve with a great crusty bread...Aproveite! |
ARROZ CON POLLO (Spanish Style Chicken & Rice) 13 May 2017
This recipe is an adaptation from Epicuious. I tweaked a few ingredients to meet our taste preferences. I think adding smoked paprika and black olives adds a nice layer of interest. I think you are going to love this dish! This is also a good reheat for lunch, 1/2 C Olive Oil 1 1/2 lb boneless chicken thighs 1 large onion, chopped 1 orange or red pepper, deseeded and chopped 4-5 cloves of garlic, minced 1 tsp paprika 1/2 tsp smoked paprika 2 C long grain rice, uncooked 1 1/4 C white wine 1 14oz can of diced tomatoes with juice 1 3/4 C Chicken Broth 1/2 tsp saffron threads (doesn't have to be exact, this spice is $$$) 1 bay leaf 1 C frozen peas 1/2 C black olives, chopped In a large pot, heat olive oil on fairly high heat. Pat the chicken dry and salt and pepper generously. Place in pot for 12 minutes, turning regularly. Remove chicken, leave 2 tbsp of oil and decrease heat to medium. Add onion and pepper and saute for 8 minutes. Add garlic, paprikas, rice and wine and simmer for a few minutes allowing the alcohol to burn off. Add tomatoes, chicken broth and saffron and bring to a slow boil. Place chicken back in the pot, cover and cook for 15 minutes. Remove lid, reduce heat to low and add peas and olives. Cook for an additional 10 minutes and remove the bay leaf.. Enjoy! |
Ham, Bean & Cabbage Soup 05 April 2017
Soup season is coming to an end...bring on the salads and the grill! Not before making one last ditch winter effort. This soup is low in carbs, loaded with protein and super hearty. You can add hot sauce to kick it up or serve it with crusty bread. It is also nice for lunches because this only gets better in the fridge after a couple of days.
1 C dried beans, soaked in fridge overnight
2 TBSP Olive Oil
2 onions, chopped
2 stalks of celery, chopped
3 large cloves of garlic, minced
4 large carrots, cut into 1/2-1" pieces
1 ham steak, cut into cubes
2 bay leaves
1 tsp Polish Seasoning (you can use any pork rub instead as long as it is not BBQ)
32 oz Low Sodium Chicken Stock
16 oz water
salt and pepper to taste
In a heavy pot, heat oil on medium. Add onions and celery and saute until translucent. Add garlic and stir for 1 minute. Add carrots and continue to cook for another 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium, cover and cook for 30-45 minutes depending on the doneness of the beans.
Soup season is coming to an end...bring on the salads and the grill! Not before making one last ditch winter effort. This soup is low in carbs, loaded with protein and super hearty. You can add hot sauce to kick it up or serve it with crusty bread. It is also nice for lunches because this only gets better in the fridge after a couple of days.
1 C dried beans, soaked in fridge overnight
2 TBSP Olive Oil
2 onions, chopped
2 stalks of celery, chopped
3 large cloves of garlic, minced
4 large carrots, cut into 1/2-1" pieces
1 ham steak, cut into cubes
2 bay leaves
1 tsp Polish Seasoning (you can use any pork rub instead as long as it is not BBQ)
32 oz Low Sodium Chicken Stock
16 oz water
salt and pepper to taste
In a heavy pot, heat oil on medium. Add onions and celery and saute until translucent. Add garlic and stir for 1 minute. Add carrots and continue to cook for another 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium, cover and cook for 30-45 minutes depending on the doneness of the beans.
My Version of King Arthur's Irish Soda Bread Muffins
04 March 2017
I was first introduced to Irish Soda Bread when I met John. He comes from a huge Irish family and this time of year it is a staple in a Kirwin house. I tweaked this recipe from the King Arthur Flour site and not only is it a perfect portion, it's actually healthier for you than the traditional! You can compare the two by going to their site:
www.kingarthurflour.com/recipes/irish-soda-bread-muffins-recipe
1 1/2 C unbleached all purpose flour
3/4 C whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 C sugar
1 1/2 C golden raisins
1 1/2 tsp caraway seeds
1 large egg
1 C sour cream (you can use light sour cream)
1/3 C extra virgin olive oil
1-2 TBSP sugar in the raw
Preheat oven to 400. Line a 12 muffin tin with cupcake papers. In a large bowl combine flours, baking powder, baking soda, salt, sugar, raisins, and caraway seeds until well incorporated. In a separate bowl, whisk together egg, sour cream and oil until smooth. Combine the dry and wet ingredients JUST UNTIL STICKING TOGETHER (do not overmix or your batter will turn out tough). Fill cupcake papers 3/4 full. Sprinkle each cup with a little sugar in the raw. Bake for 20 minutes, turning once, and until toothpick comes out clean. Cool on wire rack. Serve with Kerrygold Irish butter....YUMMY!
04 March 2017
I was first introduced to Irish Soda Bread when I met John. He comes from a huge Irish family and this time of year it is a staple in a Kirwin house. I tweaked this recipe from the King Arthur Flour site and not only is it a perfect portion, it's actually healthier for you than the traditional! You can compare the two by going to their site:
www.kingarthurflour.com/recipes/irish-soda-bread-muffins-recipe
1 1/2 C unbleached all purpose flour
3/4 C whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 C sugar
1 1/2 C golden raisins
1 1/2 tsp caraway seeds
1 large egg
1 C sour cream (you can use light sour cream)
1/3 C extra virgin olive oil
1-2 TBSP sugar in the raw
Preheat oven to 400. Line a 12 muffin tin with cupcake papers. In a large bowl combine flours, baking powder, baking soda, salt, sugar, raisins, and caraway seeds until well incorporated. In a separate bowl, whisk together egg, sour cream and oil until smooth. Combine the dry and wet ingredients JUST UNTIL STICKING TOGETHER (do not overmix or your batter will turn out tough). Fill cupcake papers 3/4 full. Sprinkle each cup with a little sugar in the raw. Bake for 20 minutes, turning once, and until toothpick comes out clean. Cool on wire rack. Serve with Kerrygold Irish butter....YUMMY!
My Orange Bourbon Glazed Chicken 26 February 2017
This is my adaptation of a Tyson's Chicken Recipe for Orange Bourbon Chicken Thighs. I prefer chicken breasts and a more orangey taste, so I made some adjustments. This would work well as a meal served with a salad or a side, or as an appetizer. I think the citrus, sweet and tangy profiles make this a very clean dish.
4 Chicken Breasts, cut into 1 1/2" cubes
2 TBSP Olive Oil
1/4 C Chicken Broth
1 large garlic clove, minced
1 TBSP orange zest
1 TBSP soy sauce, use a quality soy
1/2 C orange marmalade
2 TBSP bourbon, I used Jack Daniels
2 TBSP stone ground mustard
1/4 C orange juice
2 TBSP butter
1/8 tsp cayenne pepper
1-2 TBSP toasted sesame seeds (optional)
Add the olive oil to a heavy pot on medium heat. Cook chicken for 15-20 minutes, to ensure it's cooked through. Remove chicken to a plate and add to the pot the chicken broth and garlic. Cook the garlic for 1 minute, stirring constantly. Add the remaining ingredients and stir until the sauce thickens and the bourbon is reduced. Add chicken, pan juices and sesames to the pot and coat evenly. Continue to cook on medium low for 6-8 minutes. Serve.
This is my adaptation of a Tyson's Chicken Recipe for Orange Bourbon Chicken Thighs. I prefer chicken breasts and a more orangey taste, so I made some adjustments. This would work well as a meal served with a salad or a side, or as an appetizer. I think the citrus, sweet and tangy profiles make this a very clean dish.
4 Chicken Breasts, cut into 1 1/2" cubes
2 TBSP Olive Oil
1/4 C Chicken Broth
1 large garlic clove, minced
1 TBSP orange zest
1 TBSP soy sauce, use a quality soy
1/2 C orange marmalade
2 TBSP bourbon, I used Jack Daniels
2 TBSP stone ground mustard
1/4 C orange juice
2 TBSP butter
1/8 tsp cayenne pepper
1-2 TBSP toasted sesame seeds (optional)
Add the olive oil to a heavy pot on medium heat. Cook chicken for 15-20 minutes, to ensure it's cooked through. Remove chicken to a plate and add to the pot the chicken broth and garlic. Cook the garlic for 1 minute, stirring constantly. Add the remaining ingredients and stir until the sauce thickens and the bourbon is reduced. Add chicken, pan juices and sesames to the pot and coat evenly. Continue to cook on medium low for 6-8 minutes. Serve.
My Mediterranean Salad 29 January 2017
This is my adaptation of Recipegirl.com's mediterranean chickpea salad. It's a clean dish loaded with protein that makes for a great side or a healthy lunch. The bonus....it tastes really good! I think this is going to be my next favorite go-to!
For the dressing:
4 TBSP Olive Oil
2 TBSP plain low fat greek yogurt
Juice from half a lemon
1 TBSP red wine vinegar
1 large clove of garlic, minced
1/4 tsp cumin
sea salt and cracked pepper to taste
In a small bowl, whisk all ingredients together and set aside
For the Salad:
1-15 oz can of chickpeas, drained and rinsed
1-15 oz can of cannellini beans, drained and rinsed
1 C cherry tomatoes, halved
1/4 C pitted kalamata olives, sliced
1/3 C Shredded Parm Cheese
3 green onions, sliced
Combine all the salad ingredients and toss with dressing. That's it...super easy, super yummy!
This is my adaptation of Recipegirl.com's mediterranean chickpea salad. It's a clean dish loaded with protein that makes for a great side or a healthy lunch. The bonus....it tastes really good! I think this is going to be my next favorite go-to!
For the dressing:
4 TBSP Olive Oil
2 TBSP plain low fat greek yogurt
Juice from half a lemon
1 TBSP red wine vinegar
1 large clove of garlic, minced
1/4 tsp cumin
sea salt and cracked pepper to taste
In a small bowl, whisk all ingredients together and set aside
For the Salad:
1-15 oz can of chickpeas, drained and rinsed
1-15 oz can of cannellini beans, drained and rinsed
1 C cherry tomatoes, halved
1/4 C pitted kalamata olives, sliced
1/3 C Shredded Parm Cheese
3 green onions, sliced
Combine all the salad ingredients and toss with dressing. That's it...super easy, super yummy!
My Chicken Tortilla Soup 14 January 2017
I call this an embellishment soup because you can add so many different things to it and the outcome is different every time. This time, I added Monterrey jack cheese and avocados. It's also great with crushed tortilla chips and a little low-fat sour cream. And if it's kick you want, you could always add 2 jalapeños or extra cayenne. This is the perfect soup for cold season...get the tissues ready!
1/4 C Olive Oil
1 onion, chopped
1 large jalapeño, deseeded and chopped
2 large garlic cloves, minced
2 qts low sodium chicken broth (64 oz)
1 can (14.5) black beans, drained and rinsed
1 can (14.5) petite diced tomatoes, drained
1 1/2 - 2 lb chicken breast, cooked and shredded
1 C frozen shoe peg corn
1 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
Juice of 2 limes
Heat oil on medium heat in a large pot. Saute onions for 5 minutes making sure they don't brown. Add jalapeño and garlic and saute for an additional 2 minutes. Add remaining ingredients and cook on medium for 30 minutes.
I call this an embellishment soup because you can add so many different things to it and the outcome is different every time. This time, I added Monterrey jack cheese and avocados. It's also great with crushed tortilla chips and a little low-fat sour cream. And if it's kick you want, you could always add 2 jalapeños or extra cayenne. This is the perfect soup for cold season...get the tissues ready!
1/4 C Olive Oil
1 onion, chopped
1 large jalapeño, deseeded and chopped
2 large garlic cloves, minced
2 qts low sodium chicken broth (64 oz)
1 can (14.5) black beans, drained and rinsed
1 can (14.5) petite diced tomatoes, drained
1 1/2 - 2 lb chicken breast, cooked and shredded
1 C frozen shoe peg corn
1 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
Juice of 2 limes
Heat oil on medium heat in a large pot. Saute onions for 5 minutes making sure they don't brown. Add jalapeño and garlic and saute for an additional 2 minutes. Add remaining ingredients and cook on medium for 30 minutes.
My "Heaping Helping of Good Luck on the Side"
31 December 2016
Happy New Year!! 2017 is going to be a great year! This is my original dish to signify all the great things to look forward to in coming 12 months. The bacon, or pork, signifies moving forward in the new year because pigs burrow forward. The black eyed peas, a southern tradition symbolizes prosperity in the coming months. Kale, collard greens, or cabbage, as used in sauerkraut, represents good fortune in the new year. Combined, these ingredients make a nice side dish to a New Year's Day dinner. Good luck, best wishes and much love to us all!
2 TBSP Olive Oil
4 pcs of bacon
1 small onion, chopped
1 large clove of garlic, minced
2 TBSP white wine
1 large bunch of black kale, stems and veins removed and leaves rough chopped (you could use collard greens, spinach or cabbage as a substitute)
2 C low sodium chicken broth
1 can black eyed peas, drained and rinsed
1 tsp cajun spice
Heat the oil on medium heat in a large heavy pan. Cook bacon just until crisp, remove from the pan, allow to cool; crumble and set aside. Add the chopped onion to the bacon drippings and saute for 5 minutes, stirring constantly; do not burn. Add garlic and saute for 1 minute. Add wine to deglaze the pan and when it has reduced in half, add kale to the pan. Saute the kale until nicely whilted, coating the kale with the onions. Add broth, peas and cajun seasoning, stir and cover cooking for an additional 20-30 minutes. Kale can take a while to soften, so test throughout the cooking time. Remove the lid and sprinkle with the crumbled bacon. Salt and pepper to taste, and enjoy!!
31 December 2016
Happy New Year!! 2017 is going to be a great year! This is my original dish to signify all the great things to look forward to in coming 12 months. The bacon, or pork, signifies moving forward in the new year because pigs burrow forward. The black eyed peas, a southern tradition symbolizes prosperity in the coming months. Kale, collard greens, or cabbage, as used in sauerkraut, represents good fortune in the new year. Combined, these ingredients make a nice side dish to a New Year's Day dinner. Good luck, best wishes and much love to us all!
2 TBSP Olive Oil
4 pcs of bacon
1 small onion, chopped
1 large clove of garlic, minced
2 TBSP white wine
1 large bunch of black kale, stems and veins removed and leaves rough chopped (you could use collard greens, spinach or cabbage as a substitute)
2 C low sodium chicken broth
1 can black eyed peas, drained and rinsed
1 tsp cajun spice
Heat the oil on medium heat in a large heavy pan. Cook bacon just until crisp, remove from the pan, allow to cool; crumble and set aside. Add the chopped onion to the bacon drippings and saute for 5 minutes, stirring constantly; do not burn. Add garlic and saute for 1 minute. Add wine to deglaze the pan and when it has reduced in half, add kale to the pan. Saute the kale until nicely whilted, coating the kale with the onions. Add broth, peas and cajun seasoning, stir and cover cooking for an additional 20-30 minutes. Kale can take a while to soften, so test throughout the cooking time. Remove the lid and sprinkle with the crumbled bacon. Salt and pepper to taste, and enjoy!!
My Mustard Creamed Chicken 22 December 2016
Ok, the picture is NOT doing this dish justice! This is, hands down, one of my favorite chicken dishes. Everytime I make it I don't know why I don't double the sauce part of the recipe....it is drinkable!!! I adapted this version from Carla Hall's recipe...but I think mine is definitely better!! You could serve this over a brown rice and the sauce would compliment it nicely. I suggest going light on the salt, you can always add more. This can serve 4 as dinner with sides, or 2 with a side salad as a lunch.
2 large chicken breasts, each sliced into 2 pieces similar to cutlets
kosher salt
1-2 TBSP Olive Oil
1 TBSP butter
1/2 small onion, finely chopped
1/4 C white wine (I use pinot griogio, but any mild semi-dry white will work)
1 C Chicken Broth
1 TBSP course stone ground mustard (you could also use dijon)
1/2 tsp dried thyme
1/2 tsp tarragon
1/4 C heavy cream
Season chicken with kosher salt. In a heavy pan, heat oil on medium and add butter, allowing to melt and start to bubble. Add chicken and saute' for 5 minutes, per side. Remove chicken from the pan and add onions, stirring and cooking for a few minutes. Do not let the onions brown. Scraping pan, add wine to the onion and allow to cook a few minutes until the wine smell dissepates. Add broth, mustard, thyme and tarragon and stir to combine. Cook for 3-5 minutes. Reduce heat to medium low, add cream to the pan and allow sauce to come to a slow boil. Add chicken and plate drippings back to the pan and continue to cook for additional 6-8 minutes to make sure chicken is cooked through. Serve!
Ok, the picture is NOT doing this dish justice! This is, hands down, one of my favorite chicken dishes. Everytime I make it I don't know why I don't double the sauce part of the recipe....it is drinkable!!! I adapted this version from Carla Hall's recipe...but I think mine is definitely better!! You could serve this over a brown rice and the sauce would compliment it nicely. I suggest going light on the salt, you can always add more. This can serve 4 as dinner with sides, or 2 with a side salad as a lunch.
2 large chicken breasts, each sliced into 2 pieces similar to cutlets
kosher salt
1-2 TBSP Olive Oil
1 TBSP butter
1/2 small onion, finely chopped
1/4 C white wine (I use pinot griogio, but any mild semi-dry white will work)
1 C Chicken Broth
1 TBSP course stone ground mustard (you could also use dijon)
1/2 tsp dried thyme
1/2 tsp tarragon
1/4 C heavy cream
Season chicken with kosher salt. In a heavy pan, heat oil on medium and add butter, allowing to melt and start to bubble. Add chicken and saute' for 5 minutes, per side. Remove chicken from the pan and add onions, stirring and cooking for a few minutes. Do not let the onions brown. Scraping pan, add wine to the onion and allow to cook a few minutes until the wine smell dissepates. Add broth, mustard, thyme and tarragon and stir to combine. Cook for 3-5 minutes. Reduce heat to medium low, add cream to the pan and allow sauce to come to a slow boil. Add chicken and plate drippings back to the pan and continue to cook for additional 6-8 minutes to make sure chicken is cooked through. Serve!
My "Where-have-you-Bean" & Bacon Stew 11 December 2016
We are well into December and I can't make another pot of chicken noodle soup! With temperatures dipping and definitely making it feel like winter, this dish is exactly what the doctor ordered. Stick to your ribs goodness. There are so many ways to adapt this; add 1/2 tsp pepper flakes for a kick, stir in a can of diced tomatoes, add some hot sauce and top with light sour cream, sprinkle some cheddar or serve with a warm crusty bread. Definite do-over.
1 lb bacon, microwaved until just crisp (I use Smithfield Natural which is 12 oz)
1-2 TBSP Olive Oil
1 large yellow onion, chopped
2 large carrots, chopped
2 large stalks celery, chopped
4 large cloves of garlic, minced
2 TBSP tomato paste
1 qt low-salt chicken broth (4 C), more if you want this thinner
4 cans cannelli beans, drained and thoroughly rinsed
Cook bacon, crumble and set aside (it's ok if about 1 tbsp bacon grease is included)
WherIn a heavy pot, heat oil on medium and saute onion, carrots and celery until transulcent, about 5-10 minutes, making sure not to brown. Stir in tomato paste and garlic and saute for an additional 2 minutes, coating the vegetables. Add broth, beans and crumbled bacon and allow to slow slimmer for 1/2 hr. Serve!
We are well into December and I can't make another pot of chicken noodle soup! With temperatures dipping and definitely making it feel like winter, this dish is exactly what the doctor ordered. Stick to your ribs goodness. There are so many ways to adapt this; add 1/2 tsp pepper flakes for a kick, stir in a can of diced tomatoes, add some hot sauce and top with light sour cream, sprinkle some cheddar or serve with a warm crusty bread. Definite do-over.
1 lb bacon, microwaved until just crisp (I use Smithfield Natural which is 12 oz)
1-2 TBSP Olive Oil
1 large yellow onion, chopped
2 large carrots, chopped
2 large stalks celery, chopped
4 large cloves of garlic, minced
2 TBSP tomato paste
1 qt low-salt chicken broth (4 C), more if you want this thinner
4 cans cannelli beans, drained and thoroughly rinsed
Cook bacon, crumble and set aside (it's ok if about 1 tbsp bacon grease is included)
WherIn a heavy pot, heat oil on medium and saute onion, carrots and celery until transulcent, about 5-10 minutes, making sure not to brown. Stir in tomato paste and garlic and saute for an additional 2 minutes, coating the vegetables. Add broth, beans and crumbled bacon and allow to slow slimmer for 1/2 hr. Serve!
My Spanish Bean & Chorizo Stew 18 November 2016
This is my version of the classic Spanish soup that is typically served with a poach egg on top. Usually soups and stews get there intense flavor from sitting overnight in the fridge. That's not the case with this recipe. The taste was nicely enhanced right out of the pot! Crusty bread, a nice piece of manchego cheese, and yummsters, dinner!
1/4 C Olive Oil
3 leeks, just the whites, rough chopped
1 large onion, chopped
4 cloves of garlic, minced
1 9-oz tube pork Chorizo (you could used 8-oz sliced chorizo, too)
6 C Chicken Broth, low salt
1/2 tsp dried thyme
3-4 small zucchinis, chopped to 1/4"
2 C dried navy beans, soaked overnight and cooked (you could also use canned beans)
1 14oz can petite tomatoes, drained
1 tsp salt (or to taste)
In a large pot, heat oil on medium heat. Add leeks, onions, garlic, and chorizo and constantly stir, cook for 5-7 minutes. Add chicken broth and thyme and bring to a boil. Reduce to a simmer, cooking for 10 minutes. Add zucchini and beans and cook for 10 minutes. Add tomatoes and cook for an additional 8-10 minutes. Serve!
This is my version of the classic Spanish soup that is typically served with a poach egg on top. Usually soups and stews get there intense flavor from sitting overnight in the fridge. That's not the case with this recipe. The taste was nicely enhanced right out of the pot! Crusty bread, a nice piece of manchego cheese, and yummsters, dinner!
1/4 C Olive Oil
3 leeks, just the whites, rough chopped
1 large onion, chopped
4 cloves of garlic, minced
1 9-oz tube pork Chorizo (you could used 8-oz sliced chorizo, too)
6 C Chicken Broth, low salt
1/2 tsp dried thyme
3-4 small zucchinis, chopped to 1/4"
2 C dried navy beans, soaked overnight and cooked (you could also use canned beans)
1 14oz can petite tomatoes, drained
1 tsp salt (or to taste)
In a large pot, heat oil on medium heat. Add leeks, onions, garlic, and chorizo and constantly stir, cook for 5-7 minutes. Add chicken broth and thyme and bring to a boil. Reduce to a simmer, cooking for 10 minutes. Add zucchini and beans and cook for 10 minutes. Add tomatoes and cook for an additional 8-10 minutes. Serve!
My Chicken Paprikash
12 November 2016 The best chicken paprikash I have ever had was made by my good friends, The Bowlings, from OH. Their ancestry is Hungarian and their version was very authentic, using good Hungarian paprika. Typically this is served over egg noodles, but I improvised with orzo because it's what I had on hand. Paprika is one of those spices that can really add something to a dish, not just as a garnish for deviled eggs. Do yourself a favor, and buy a fresh, good paprika for this dish because it matters...the stuff that's been in your cabinet since your first apartment will not do! 2 TBSP Canola Oil, divided (I used Olive because I love it) 3 TBSP Butter, divided 3 lb Boneless Chicken Thighs 1 large yellow onion, diced 3 large cloves of garlic, minced 3 TBSP Flour 3 TBSP Hungarian Sweet or Hot Paprika 1 14oz can of petite diced tomatoes 1 C Chicken Broth 1 bag Egg Noodles (I used 2 c. cooked orzo) 1 C Lt. Sour Cream Preheat oven to 400 degrees. In a large heavy oven proof pot, add 1 TBSP oil and 1 TBSP butter and melt on medium high heat. Salt & pepper the chicken and sear for 6 minutes per side (flip once). I did this in 2 batches as to not crowd the pot. Remove chicken to a plate, reduce pot to medium heat, add 1 TBSP oil and onions and saute for about 5 minutes until translucent. Add garlic and constantly stir for 2 minutes. Add flour and paprika to onions and stir to coat, continually stirring for 4 minutes until the flour smell is gone. Whisk in broth and tomatoes, scraping the pot to incorporate all the bits and ensure the sauce is smooth. Layer the chicken on top of the sauce and add any juices that drained on the plate. Bake uncovered for about 35 minutes. While chicken is baking, cook egg noodles according to package. Drain and add 2 TBSP butter to noodles. Set aside. Remove pot from oven and transfer chicken to a plate. Add sour cream to the pot and stir until sauce is lighter in color. Serve egg noodles topped with chicken and spooned over sauce. |
Cream of Cauliflower Soup -Minus the Cream 06 November 2016 I wish I could take credit for this soup, because it is simply perfect, but I have to give props to Genius Recipes by Food52 and Paul Bertolli. This recipe needs to be followed to a T...it is so flippin easy that it seems impossible to be anything special. But it is basically cream of cauliflower soup with no cream. I top with olive oil and cracker pepper and sometimes I add a little parm. You could add curry powder, bacon, well the ideas are endless.....This is a slam dunk (with croutons)! HA 3 TBSP Olive Oil 1 medium onion, thinly sliced 1 head of cauliflower, about 1 1/2 lbs, broken into florets Kosher salt to taste 5 1/2 C hot water Warm the olive oil in a heavy pot and sweat the onions over low heat for 15 minutes, do not let them brown. Add the cauliflower, salt, and 1/2 C of hot water, cover, raise the heat slightly and cook for 15-18 minutes until the cauliflower is tender. Add 4 1/2 C of the hot water to the cauliflower, bring to a low simmer and cook covered for an additional 20 minutes. Turn off the burner and using a hand blender, blend until the cauliflower is smooth and creamy. Stir in remaining 1/2 C hot water and let it sit for 20 minutes so it can thicken. Top and serve! |
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My Low-Carb Marsala Beef Stew 15 October 2016
John and I had an amazing summer filled with many memories of family and friends. But now, play time is over! All the fun has caught up to our weight. So, this version of a lower carb beef stew is not only perfect for the diet game, but it's perfect for the fall and this chilly weather. The longer this stews, the more rich the flavor becomes. If you are not watching your weight, you could serve this with a warm crusty bread, YUM! 2 TBSP Olive Oil 2 lb Beef stew cubes, cut into 1 inch pieces 1 tsp salt 1 large onion, chopped 4-6 cloves of garlic, finely chopped 1/4 C Marsala Wine 2 TBSP tomato paste 1 tsp pepper 8 oz sliced mushrooms 4 carrots, chopped 2 large stalks celery, chopped 1 bag frozen green beans (about 14 oz) 1 tsp dried thyme 6 C beef broth 2 C water 2 TBSP cornstarch 2 TBSP beef broth Heat oil on medium high heat in a large pot. Add beef cubes and seer for 10 minutes, stirring constantly. Remove beef and add salt and onions to the pan juices. Cook until onions are translucent. Add garlic and cook for 1 minute. Add Marsala wine and cook for about 5 minutes, stirring, until alcohol burns off. Reduce heat to medium. Add tomato paste, pepper, mushrooms, carrots, celery, beans and thyme. Stir to coat all the vegetable evenly and cook for 5 minutes. Add beef back to the pot, along with broth and water. Cover and simmer for 30-40 minutes. In a small bowl, whisk cornstarch and broth to make a slurry. Bring soup to a slow boil and stir in the slurry. Boil for a few minutes to allow stew to thicken. Reduce heat and serve. Yummy! |
My Version of W-S's Chicken Chorizo Stew 02 October 2016
Fall is here and that means soups and stews rule! This recipe is my adaptation of Williams-Sonoma's Chicken Chorizo Stew. It's grey outside today and this is something that will make you want to have a day in, on the couch! It's hearty and full of flavor. Serve this with a nice loaf of crusty bread....WOW! It's even better the next day!
2 LB boneless chicken thighs, salted and peppered
2 TBSP Olive Oil
1 lb Chorizo Sausage
2 Red Bell peppers, deseeded and sliced
1 medium onion, thinly sliced
3 cloves of garlic, minced
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp ground cumin
1 C White Wine (not sweet)
4 C Low sodium chicken broth
2 -14oz cans of petite diced tomatoes
1 lb small baby potatoes, cut into quarters
1/2 C pitted green olives, halved
In a large heavy pot, heat olive oil on medium-high heat and seer chicken thighs for 4 minutes each side. Move to a separate plate. Add crumbled chorizo to the pot and cook for 4 minutes, stirring constantly. Remove and add to the chicken plate. Reduce heat to medium and add peppers and onions, sauteeing for 5-6 minutes. Add garlic and cook for one minute. Stir in oregano paprika and cumin and coat vegetables. Add wine and deglaze pan and reduce the wine by half (you want to remove the "wine" smell and cook off the alcohol, about 5 minutes.) Add broth, potatoes, tomatoes, chicken and chorizo to the pot. Reduce to medium-low heat, cover and simmer for 45 minutes. Uncover, add olives and simmer for a few more minutes allowing sauce to slightly thicken. Awesome!!
Fall is here and that means soups and stews rule! This recipe is my adaptation of Williams-Sonoma's Chicken Chorizo Stew. It's grey outside today and this is something that will make you want to have a day in, on the couch! It's hearty and full of flavor. Serve this with a nice loaf of crusty bread....WOW! It's even better the next day!
2 LB boneless chicken thighs, salted and peppered
2 TBSP Olive Oil
1 lb Chorizo Sausage
2 Red Bell peppers, deseeded and sliced
1 medium onion, thinly sliced
3 cloves of garlic, minced
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp ground cumin
1 C White Wine (not sweet)
4 C Low sodium chicken broth
2 -14oz cans of petite diced tomatoes
1 lb small baby potatoes, cut into quarters
1/2 C pitted green olives, halved
In a large heavy pot, heat olive oil on medium-high heat and seer chicken thighs for 4 minutes each side. Move to a separate plate. Add crumbled chorizo to the pot and cook for 4 minutes, stirring constantly. Remove and add to the chicken plate. Reduce heat to medium and add peppers and onions, sauteeing for 5-6 minutes. Add garlic and cook for one minute. Stir in oregano paprika and cumin and coat vegetables. Add wine and deglaze pan and reduce the wine by half (you want to remove the "wine" smell and cook off the alcohol, about 5 minutes.) Add broth, potatoes, tomatoes, chicken and chorizo to the pot. Reduce to medium-low heat, cover and simmer for 45 minutes. Uncover, add olives and simmer for a few more minutes allowing sauce to slightly thicken. Awesome!!
My Tuscan Tomato & Bread (Cold?) Soup 09 September 2016
This is an adaptation of Anne Burrell's "Pappa al Pomodoro" which is a fancy way of saying "tomato soup". This soup, however, is different because it incorporates Italian bread. With end of the summer overripe tomatoes in abundance, this is the perfect dish to make to capture as much of the season as possible. This is not only yummy served warm, it can also be served cold, like a gazpacho or even with bread and parm as a dip. This also keeps in the fridge for days.
1/4 C Olive Oil
1 large chopped red onion
Pinch of red pepper flakes
3 large garlic cloves, minced
1 C White Wine (I used Chardonnay)
2 lbs ripe tomatoes, with skins on, diced
10 fresh basil leaves, rough chopped
2 cups tomato juice
3 larges slices of dried out Italian bread, cut into cubes
1/2 shredded parm
(Heat oil in a large heavy pan on medium heat and saute onions until transparent. Add the pepper flakes and garlic and saute (stirring constantly) for 1 minute, just to release the flavors. Add wine and cook until reduced. Add chopped tomatoes and cook for 15 minutes. In the pan using an immersion hand blender, puree the tomatoes leaving a few chunks. (If you don't have a hand immersion blender, you can use a regular blender set on pulse to ensure chunks are left. Return the mixture back to the pan). Add basil, juice and bread and cook for an additional 20 minutes. Adjust salt to taste and top with parm cheese. Serve.
This is an adaptation of Anne Burrell's "Pappa al Pomodoro" which is a fancy way of saying "tomato soup". This soup, however, is different because it incorporates Italian bread. With end of the summer overripe tomatoes in abundance, this is the perfect dish to make to capture as much of the season as possible. This is not only yummy served warm, it can also be served cold, like a gazpacho or even with bread and parm as a dip. This also keeps in the fridge for days.
1/4 C Olive Oil
1 large chopped red onion
Pinch of red pepper flakes
3 large garlic cloves, minced
1 C White Wine (I used Chardonnay)
2 lbs ripe tomatoes, with skins on, diced
10 fresh basil leaves, rough chopped
2 cups tomato juice
3 larges slices of dried out Italian bread, cut into cubes
1/2 shredded parm
(Heat oil in a large heavy pan on medium heat and saute onions until transparent. Add the pepper flakes and garlic and saute (stirring constantly) for 1 minute, just to release the flavors. Add wine and cook until reduced. Add chopped tomatoes and cook for 15 minutes. In the pan using an immersion hand blender, puree the tomatoes leaving a few chunks. (If you don't have a hand immersion blender, you can use a regular blender set on pulse to ensure chunks are left. Return the mixture back to the pan). Add basil, juice and bread and cook for an additional 20 minutes. Adjust salt to taste and top with parm cheese. Serve.
My Chinese Chicken Salad (to feed a crowd) 24 August 2017
I like to experiment with different flavors, keeping in mind that you can always add more of something, but it's not as easy to remove it. Sesame oil and soy sauce are two of those ingredients. I found this mixture worked for me, it was subtle yet flavorful. I adapted this recipe from Ellie Krieger and made it my own. This recipe can easily feed a crowd! It can also be easily halfed. This is a great side dish or summer entree.
For the chicken:
2 TBSP Low Sodium Soy Sauce
1 tsp Sesame Oil
2 lbs chicken breast
Whisk soy sauce and sesame oil and brush on chicken breasts. Saute in a pan over medium heat until cooked thru. Set aside, allow to cool, then cut into 1 inch pieces.
For the salad:
1 head of Napa Cabbage, shredded
1/2 head of red cabbage, shredded
2 large carrots, shredded
6 green onions, chopped, including greens
2 11-oz cans of mandarin oranges, drained
2 8-0z canned of sliced water chestnuts, drained
For the sauce:
4 TBSP Low sodium soy sauce
1/2 tsp sesame oil
1/3 C Red Wine Vinegar
2 tsp minced garlic
1 1/2 tsp fresh minced ginger
2 TBSP Canola Oil
2 TBSP brown sugar
3 tsp Chili Garlic Sauce (I use Huy Fong Foods)
Whisk the sauce ingredients together, pour over salad, add chicken and toss. Serves 8 or more.
I like to experiment with different flavors, keeping in mind that you can always add more of something, but it's not as easy to remove it. Sesame oil and soy sauce are two of those ingredients. I found this mixture worked for me, it was subtle yet flavorful. I adapted this recipe from Ellie Krieger and made it my own. This recipe can easily feed a crowd! It can also be easily halfed. This is a great side dish or summer entree.
For the chicken:
2 TBSP Low Sodium Soy Sauce
1 tsp Sesame Oil
2 lbs chicken breast
Whisk soy sauce and sesame oil and brush on chicken breasts. Saute in a pan over medium heat until cooked thru. Set aside, allow to cool, then cut into 1 inch pieces.
For the salad:
1 head of Napa Cabbage, shredded
1/2 head of red cabbage, shredded
2 large carrots, shredded
6 green onions, chopped, including greens
2 11-oz cans of mandarin oranges, drained
2 8-0z canned of sliced water chestnuts, drained
For the sauce:
4 TBSP Low sodium soy sauce
1/2 tsp sesame oil
1/3 C Red Wine Vinegar
2 tsp minced garlic
1 1/2 tsp fresh minced ginger
2 TBSP Canola Oil
2 TBSP brown sugar
3 tsp Chili Garlic Sauce (I use Huy Fong Foods)
Whisk the sauce ingredients together, pour over salad, add chicken and toss. Serves 8 or more.
My Lovely Minted Fruit Salad 04 August 2016
I make this a lot! It's a great, no cook, dish that goes perfectly with brunch and guests. It's pretty in presentation and who doesn't love fruit! The Grand Marnier adds a touch of interest to the mix. With the summer fruit in abundance, you can adjust this to your own tastes.
For the syrup:
3 TBSP of honey
1 TBSP Grand Marnier
15 mint leaves (about), torn into pieces
For the Fruit:
2 peaches, deseeded with skins on, cut into cubes
2 C berries (I used blackberries, but strawberries and blueberries would work nicely)
2 kiwis, peeled and sliced
1 banana, sliced
2 navel oranges, peeled and sections removed with knife. After all sections are removed, squeeze the leftovers over the fruit.
In a separate bowl, whisk the syrup ingredients together. Assemble fruit in a larger bowl and pour the syrup over it. Refrigerate for at least and hour to allow the syrup to incorporate.
I make this a lot! It's a great, no cook, dish that goes perfectly with brunch and guests. It's pretty in presentation and who doesn't love fruit! The Grand Marnier adds a touch of interest to the mix. With the summer fruit in abundance, you can adjust this to your own tastes.
For the syrup:
3 TBSP of honey
1 TBSP Grand Marnier
15 mint leaves (about), torn into pieces
For the Fruit:
2 peaches, deseeded with skins on, cut into cubes
2 C berries (I used blackberries, but strawberries and blueberries would work nicely)
2 kiwis, peeled and sliced
1 banana, sliced
2 navel oranges, peeled and sections removed with knife. After all sections are removed, squeeze the leftovers over the fruit.
In a separate bowl, whisk the syrup ingredients together. Assemble fruit in a larger bowl and pour the syrup over it. Refrigerate for at least and hour to allow the syrup to incorporate.
My Asparagus Mozzarella Tomato Salad 23 July 2016
I can't get enough salads this time of year, especially when it's too hot to cook. This combo makes a nice change from pasta salad at a cookout. The only cooking required is the 3 minutes to steam the asparagus. Other than that, easy, peesy lemon squeezy! This lasts a few days in the fridge so it's as a nice make-ahead dish.
1 pound fresh asparagus, rough ends cut off
2 C grape tomatoes, cut in half
1/2 medium red onion, thinly sliced
1/2 pound of fresh mozzarella, cut into small cubes
2 TBSP fresh basil, chopped
Dressing:
1/4 C Olive Oil
2 TBSP Balsamic vinegar
2 cloves garlic, minced
2 TBSP lemon juice
1/2 tsp Kosher or sea salt
1/2 tsp Dijon mustard
1/4 tsp black pepper
On the stovetop in about 1 inch of boiling water, steam asparagus for 3 minutes (set the timer, it matters). Immediately immerse steamed asparagus in a large bowl of ice water for a few seconds to shock it. This will not only stop the cooking process, it will keep the asparagus's bright green color. Chop asparagus into 1 inch pieces (I cut them on an angle. it just looks prettier). Combine asparagus, tomatoes, onion, cheese and basil in a bowl. In a separate bowl whisk together oil, vinegar, garlic, lemon juice, salt, mustard and pepper until thoroughly combined. Pour dressing over the veggies and toss. Allow to sit in the fridge for at least 1 hour before serving, although I like to leave mine overnight, returning after a few hours to stir. Serves 4-6. YUMMO!
I can't get enough salads this time of year, especially when it's too hot to cook. This combo makes a nice change from pasta salad at a cookout. The only cooking required is the 3 minutes to steam the asparagus. Other than that, easy, peesy lemon squeezy! This lasts a few days in the fridge so it's as a nice make-ahead dish.
1 pound fresh asparagus, rough ends cut off
2 C grape tomatoes, cut in half
1/2 medium red onion, thinly sliced
1/2 pound of fresh mozzarella, cut into small cubes
2 TBSP fresh basil, chopped
Dressing:
1/4 C Olive Oil
2 TBSP Balsamic vinegar
2 cloves garlic, minced
2 TBSP lemon juice
1/2 tsp Kosher or sea salt
1/2 tsp Dijon mustard
1/4 tsp black pepper
On the stovetop in about 1 inch of boiling water, steam asparagus for 3 minutes (set the timer, it matters). Immediately immerse steamed asparagus in a large bowl of ice water for a few seconds to shock it. This will not only stop the cooking process, it will keep the asparagus's bright green color. Chop asparagus into 1 inch pieces (I cut them on an angle. it just looks prettier). Combine asparagus, tomatoes, onion, cheese and basil in a bowl. In a separate bowl whisk together oil, vinegar, garlic, lemon juice, salt, mustard and pepper until thoroughly combined. Pour dressing over the veggies and toss. Allow to sit in the fridge for at least 1 hour before serving, although I like to leave mine overnight, returning after a few hours to stir. Serves 4-6. YUMMO!
My Not-Too-Sour, Not-Too-Sweet Cucumber Salad 09 July 2016
My Granny Beam, who did not cook often but when she did she was awesome, used to make the best cucumber salad. The balance of sweet and sour was perfect. It's hard to find that perfect combo, but I believe this nails it! This is a nice side with a barbecue dinner or to take to a cookout. This recipe serves 4 but can easily be doubled.
1 large English Cucumber, thinly sliced with skins on (you could also use 2 large regular cuces)
1/2 medium red onion, thinly sliced
1/2 C Lowfat sour cream
2 TBSP sugar
1 TBSP white vinegar
3 tsp Pampered Chef All-Purpose Dill Mix (you can substitute with 1 1/2 tsp dried dill and add both a pinch of onion powder and a pinch of garlic powder)
1/2 tsp kosher salt
1/4 tsp ground pepper
Whisk together sour cream, sugar, vinegar, dill, salt and pepper until smooth. Pour over sliced cuces and onions. Refrigerate for at least 1 hour, but overnight is best. Serve cold.
My Granny Beam, who did not cook often but when she did she was awesome, used to make the best cucumber salad. The balance of sweet and sour was perfect. It's hard to find that perfect combo, but I believe this nails it! This is a nice side with a barbecue dinner or to take to a cookout. This recipe serves 4 but can easily be doubled.
1 large English Cucumber, thinly sliced with skins on (you could also use 2 large regular cuces)
1/2 medium red onion, thinly sliced
1/2 C Lowfat sour cream
2 TBSP sugar
1 TBSP white vinegar
3 tsp Pampered Chef All-Purpose Dill Mix (you can substitute with 1 1/2 tsp dried dill and add both a pinch of onion powder and a pinch of garlic powder)
1/2 tsp kosher salt
1/4 tsp ground pepper
Whisk together sour cream, sugar, vinegar, dill, salt and pepper until smooth. Pour over sliced cuces and onions. Refrigerate for at least 1 hour, but overnight is best. Serve cold.
My Smoky Corn Salad 17 June 2016
Summer is all about salads. They are easy, can feed a crowd and usually keep well. This crowd pleaser would be a great addition to a Father's Day Cookout. With sweet corn in season, abundant and cheap, this salad is perfect for warm weather. It's also very versatile. You can add chopped tomatoes or red peppers, too. Use low fat cheese, sour cream and cream cheese to save a few calories (you won't even notice).
8 ears of sweet corn
1 large jalapeño pepper, deseeded, deveined and finely chopped
2 scallions or green onions, thinly chopped
1 C Cooked Bacon, crumbled (I use Smithfield's Natural, it's 12 oz and the perfect size for this)
1 C Shredded Cheddar Cheese
1/4 C Sour Cream
2-3 TBSP softened Cream Cheese
1 TBSP Cholula Chipotle Hot Sauce
Salt and Pepper, taste
Remove husks and silks from cob. Spray with olive oil and cook on a medium heat grill for about 10 minutes, turning as needed. Remove and allow to cool. Using a knife, remove the kernels from the cobs. Combine corn, pepper, onion, bacon and cheese in a large bowl. In a separate bowl mix sour cream, cream cheese, and hot sauce until well blended. Pour over the corn mixture. Mix well and salt and pepper to taste. Let set in the fridge for about 1 hour. Serve.
Summer is all about salads. They are easy, can feed a crowd and usually keep well. This crowd pleaser would be a great addition to a Father's Day Cookout. With sweet corn in season, abundant and cheap, this salad is perfect for warm weather. It's also very versatile. You can add chopped tomatoes or red peppers, too. Use low fat cheese, sour cream and cream cheese to save a few calories (you won't even notice).
8 ears of sweet corn
1 large jalapeño pepper, deseeded, deveined and finely chopped
2 scallions or green onions, thinly chopped
1 C Cooked Bacon, crumbled (I use Smithfield's Natural, it's 12 oz and the perfect size for this)
1 C Shredded Cheddar Cheese
1/4 C Sour Cream
2-3 TBSP softened Cream Cheese
1 TBSP Cholula Chipotle Hot Sauce
Salt and Pepper, taste
Remove husks and silks from cob. Spray with olive oil and cook on a medium heat grill for about 10 minutes, turning as needed. Remove and allow to cool. Using a knife, remove the kernels from the cobs. Combine corn, pepper, onion, bacon and cheese in a large bowl. In a separate bowl mix sour cream, cream cheese, and hot sauce until well blended. Pour over the corn mixture. Mix well and salt and pepper to taste. Let set in the fridge for about 1 hour. Serve.
My "Don't Be A Jerk" Chicken 05 June 2016
Jerk chicken is a Jamaican style of cooking that uses either a dry rub or marinate that is heavy on spices and heat. This can be used with 4 breasts, or 6 boneless thighs, or 4 leg quarters. The cinnamon gives this a really nice flavor and makes for a chicken dish that is far from ordinary.
1/2 C Olive Oil
1 package Good Seasonings Italian Dressing mix
2 TBSP brown Sugar
2 TBSP low sodium soy sauce
1 tsp dried thyme
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp chili powder
chicken
Combine all ingredients in a large ziplock bag and marinate in the fridge for at least 2 hours (4 hours is even better). Remove chicken from zippie and discard leftover marinate. Grill on indirect heat until the internal temperature reaches 170-175.
Jerk chicken is a Jamaican style of cooking that uses either a dry rub or marinate that is heavy on spices and heat. This can be used with 4 breasts, or 6 boneless thighs, or 4 leg quarters. The cinnamon gives this a really nice flavor and makes for a chicken dish that is far from ordinary.
1/2 C Olive Oil
1 package Good Seasonings Italian Dressing mix
2 TBSP brown Sugar
2 TBSP low sodium soy sauce
1 tsp dried thyme
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp chili powder
chicken
Combine all ingredients in a large ziplock bag and marinate in the fridge for at least 2 hours (4 hours is even better). Remove chicken from zippie and discard leftover marinate. Grill on indirect heat until the internal temperature reaches 170-175.
My Layered Cornbread Salad 29 May 2016
It's almost summer! Eating picnic style is the only way to go and this dish is perfect to take to a barbecue or picnic! It's colorful, yet easy to make. And as an added bonus, it's a pretty healthy side. Be sure to serve it in something see thru so your guests can get the effect. Enjoy!
1 Box Jiffy Cornbread Mix, prepared as directed (I used low fat milk and egg beaters) about 2 C
3 small tomatoes, chopped
1 orange or yellow bell pepper, deseeded and chopped
1 small jalapeño, deseeded and finely chopped
1 tsp kosher salt, divided
1 1/4 C Low Fat Plain Greek Yogurt (I used Fage 2%)
2 green onions (scallions) finely sliced
Juice of 1/2 a lime
1/4 tsp Cayenne Pepper
1/4 tsp Chili Powder
2 Cans black beans, drained and rinsed
Corn kernels from 2 cobs or 1 C frozen corn, dethawed
1 C Shredded Cheddar Cheese (you could use low-fat)
Prepare the cornbread mix and allow to cool. Crumble the bread into 1" cubes and set aside. In a bowl, mix thoroughly the tomatoes, pepper, jalapeño and 1/2 tsp salt, and set aside. In a separate bowl, whisk the remaining 1/2 tsp salt, yogurt, onions, lime juice and spices, until thoroughly blended. In a see-thru bowl, sprinkle half the bread cubes on the bottom. Top with a layer of half the beans, then half the corn, then half the tomatoes mixture. Spread half of the yogurt dressing ontop and sprinkle 1/2 the cheese over the mixture. Repeat with the remaining half of ingredients. Allow to set in fridge for at least 2 hours, or overnight.
It's almost summer! Eating picnic style is the only way to go and this dish is perfect to take to a barbecue or picnic! It's colorful, yet easy to make. And as an added bonus, it's a pretty healthy side. Be sure to serve it in something see thru so your guests can get the effect. Enjoy!
1 Box Jiffy Cornbread Mix, prepared as directed (I used low fat milk and egg beaters) about 2 C
3 small tomatoes, chopped
1 orange or yellow bell pepper, deseeded and chopped
1 small jalapeño, deseeded and finely chopped
1 tsp kosher salt, divided
1 1/4 C Low Fat Plain Greek Yogurt (I used Fage 2%)
2 green onions (scallions) finely sliced
Juice of 1/2 a lime
1/4 tsp Cayenne Pepper
1/4 tsp Chili Powder
2 Cans black beans, drained and rinsed
Corn kernels from 2 cobs or 1 C frozen corn, dethawed
1 C Shredded Cheddar Cheese (you could use low-fat)
Prepare the cornbread mix and allow to cool. Crumble the bread into 1" cubes and set aside. In a bowl, mix thoroughly the tomatoes, pepper, jalapeño and 1/2 tsp salt, and set aside. In a separate bowl, whisk the remaining 1/2 tsp salt, yogurt, onions, lime juice and spices, until thoroughly blended. In a see-thru bowl, sprinkle half the bread cubes on the bottom. Top with a layer of half the beans, then half the corn, then half the tomatoes mixture. Spread half of the yogurt dressing ontop and sprinkle 1/2 the cheese over the mixture. Repeat with the remaining half of ingredients. Allow to set in fridge for at least 2 hours, or overnight.
My Pan Seared Rockfish with Mustard & White Wine Sauce
14 May 2016
Yummy! That's how you describe this. John caught this 41" Rockfish on Thursday and we had it for dinner last night. We actually tried it when it wasn't fully cooked (like sushi) and it was so fresh and delicate. This sauce would also be good with braised chicken.
2 TBSP Olive Oil
2 TBSP Butter
2 shallots finely sliced
3 large cloves of garlic, finely chopped
1/2 C Dry White Wine
1 C Chicken Stock
1/4 C Stone Ground Mustard (you could also use dijon)
1/2 TBSP Dried Thyme
1 TBSP Dried Tarragon
1 tsp corned starch
1 TBSP Butter
2 Rockfish fillets (or any other white fish fillet)
In a pan, heat oil and melt butter. Add shallots and garlic and saute' for 3-5 minutes. Add wine, stock, mustard and dried spices. Simmer for 10 minutes reducing the wine. Whisk in 1 tsp of corned starch to slightly thicken. Remove the sauce and in the same pan, melt 1 TBSP butter. Sear the fish for 4 minutes on each side. Salt and pepper to taste. Serve with sauce.
14 May 2016
Yummy! That's how you describe this. John caught this 41" Rockfish on Thursday and we had it for dinner last night. We actually tried it when it wasn't fully cooked (like sushi) and it was so fresh and delicate. This sauce would also be good with braised chicken.
2 TBSP Olive Oil
2 TBSP Butter
2 shallots finely sliced
3 large cloves of garlic, finely chopped
1/2 C Dry White Wine
1 C Chicken Stock
1/4 C Stone Ground Mustard (you could also use dijon)
1/2 TBSP Dried Thyme
1 TBSP Dried Tarragon
1 tsp corned starch
1 TBSP Butter
2 Rockfish fillets (or any other white fish fillet)
In a pan, heat oil and melt butter. Add shallots and garlic and saute' for 3-5 minutes. Add wine, stock, mustard and dried spices. Simmer for 10 minutes reducing the wine. Whisk in 1 tsp of corned starch to slightly thicken. Remove the sauce and in the same pan, melt 1 TBSP butter. Sear the fish for 4 minutes on each side. Salt and pepper to taste. Serve with sauce.
My Sausage & Mushroom Brunch Casserole 08 May 2016
This one dish breakfast is ideal when you have weekend company and you don't want to go through the eggs and bacon routine in the am, because lounging and coffee is the only way to go. It's lovely and easy and looks like you spent a lot of time making your brunch special (no-one has to know). Serve with a nice fruit salad and your guests will be beyond impressed...it also reheats nicely in the microwave for a Monday morning breakfast at work. I make this the night before and pop in the fridge and bake it in the morning.
1 lb Jimmy Dean regular sausage
10 eggs
4 C Whole Milk (1 quart)
1 1/2 tsp ground mustard
1/4 tsp onion powder (you can increase this to 1/2 tsp, too)
1 tsp kosher salt
ground pepper, to taste
1 loaf of Puerto Rican Bread (available at BJ's Wholesale Club, or 1 loaf of french bread will work), stale (left out on the counter to dry out)
1 1/2 C Shredded Parm Cheese
8 oz sliced portabello mushrooms
In a skillet, cook and crumble the sausage until cooked thru. In a large bowl, beat with a hand mixer the eggs, milk, mustard, onion powder, salt and pepper until throughly combined and bubbly. Tear the bread into small cubes and scatter on a 9" X 13" baking pan. Even spread the sausage and mushrooms on top of the bread cubes. Sprinkle the parm cheese evenly over bread. Pour the egg mixture over the bread and sausage base. Bake for 1 hour in a 325 degree preheated oven. Turning once in the oven half way thru the baking time. Allow to cool for 10 minutes before serving (THIS STEP MATTERS...IF IT DOESNT REST IT WON'T BE THE BEST CASSEROLE IT CAN BE!). ENJOY!!!
This one dish breakfast is ideal when you have weekend company and you don't want to go through the eggs and bacon routine in the am, because lounging and coffee is the only way to go. It's lovely and easy and looks like you spent a lot of time making your brunch special (no-one has to know). Serve with a nice fruit salad and your guests will be beyond impressed...it also reheats nicely in the microwave for a Monday morning breakfast at work. I make this the night before and pop in the fridge and bake it in the morning.
1 lb Jimmy Dean regular sausage
10 eggs
4 C Whole Milk (1 quart)
1 1/2 tsp ground mustard
1/4 tsp onion powder (you can increase this to 1/2 tsp, too)
1 tsp kosher salt
ground pepper, to taste
1 loaf of Puerto Rican Bread (available at BJ's Wholesale Club, or 1 loaf of french bread will work), stale (left out on the counter to dry out)
1 1/2 C Shredded Parm Cheese
8 oz sliced portabello mushrooms
In a skillet, cook and crumble the sausage until cooked thru. In a large bowl, beat with a hand mixer the eggs, milk, mustard, onion powder, salt and pepper until throughly combined and bubbly. Tear the bread into small cubes and scatter on a 9" X 13" baking pan. Even spread the sausage and mushrooms on top of the bread cubes. Sprinkle the parm cheese evenly over bread. Pour the egg mixture over the bread and sausage base. Bake for 1 hour in a 325 degree preheated oven. Turning once in the oven half way thru the baking time. Allow to cool for 10 minutes before serving (THIS STEP MATTERS...IF IT DOESNT REST IT WON'T BE THE BEST CASSEROLE IT CAN BE!). ENJOY!!!
My Chicken Veronique 23 April 2016
I love this dish! It's different and unexpected. The name is French and denotes a meat dish that is prepared or garnished with grapes. I make this for company and I usually serve it with little roasted garlic potatoes (although rice would make a nice side). My brother-in-laws are here this weekend for a guys fishing weekend and I made this. HUGE, HUGE hit!! The sauce is drinkable...I think you are going to love it!
3 Large Chicken breasts, sliced horizontally to make 6 thin cutlets
4 tsp dried tarragon, divided
Kosher Salt & Cracked Pepper, to taste
6 TBSP Butter
3 small shallots, finely chopped
2 cups of green grapes, cut into halves
1 1/2 C Whipping Cream
1 1/2 C Dry White Wine
1 TBSP Corn Starch
Sprinkle chicken cutlets with 3 tsp dried tarragon and salt & pepper. Melt butter in a large pan on medium to high heat. Add chicken and saute' on each side until slightly browned, about 10-15 minutes total. Remove chicken from the pan and reduce heat to medium. Add shallots and saute' for 5 minutes. Add remaining 1 tsp of tarragon and grapes and cook for 5 minutes. Add wine and cook for 10-15 minutes to reduce the alcohol. Add cream and allow to gently simmer to boil for 5-10 minutes. In a separate bowl, combine corn starch with a little water, to make a paste. Add the paste into the bubbling sauce and whisk quickly and evenly to make sure sauce doesn't clump. Add chicken back into the sauce along with any juices that accumulated on the plate. Toss and cook for a few extra minutes. Allow to cool 5 minutes and serve. This recipe makes 6 servings.
I love this dish! It's different and unexpected. The name is French and denotes a meat dish that is prepared or garnished with grapes. I make this for company and I usually serve it with little roasted garlic potatoes (although rice would make a nice side). My brother-in-laws are here this weekend for a guys fishing weekend and I made this. HUGE, HUGE hit!! The sauce is drinkable...I think you are going to love it!
3 Large Chicken breasts, sliced horizontally to make 6 thin cutlets
4 tsp dried tarragon, divided
Kosher Salt & Cracked Pepper, to taste
6 TBSP Butter
3 small shallots, finely chopped
2 cups of green grapes, cut into halves
1 1/2 C Whipping Cream
1 1/2 C Dry White Wine
1 TBSP Corn Starch
Sprinkle chicken cutlets with 3 tsp dried tarragon and salt & pepper. Melt butter in a large pan on medium to high heat. Add chicken and saute' on each side until slightly browned, about 10-15 minutes total. Remove chicken from the pan and reduce heat to medium. Add shallots and saute' for 5 minutes. Add remaining 1 tsp of tarragon and grapes and cook for 5 minutes. Add wine and cook for 10-15 minutes to reduce the alcohol. Add cream and allow to gently simmer to boil for 5-10 minutes. In a separate bowl, combine corn starch with a little water, to make a paste. Add the paste into the bubbling sauce and whisk quickly and evenly to make sure sauce doesn't clump. Add chicken back into the sauce along with any juices that accumulated on the plate. Toss and cook for a few extra minutes. Allow to cool 5 minutes and serve. This recipe makes 6 servings.
My Ina-Garten-Inspired Yumsters Granola 09 April 2016
Every ingredient in these granola bars is yummy!! I changed up a few of the dried fruits and adjusted the baking time a little and these turned out perfect!! The worst thing about these bars is the required 2-3 hours rest time...you are going to want to cut into them, but don't...patience will be a virtue. These will keep in a sealed container for up to a week, if they make it a week!!
2 C Rolled Oats
1 C Flaked Coconut (I used unsweetened from Trader Joe's)
1 C slivered or sliced almonds
1/2 C Toasted Wheat Germ (this is sold in the cereal isle and gives these a nice nutty kick)
3 TBSP Butter
2/3 C Honey
1/4 C Packed Brown Sugar
1 1/2 Tsp vanilla extract
1/4 tsp kosher salt
1/2 C Dried Cranberries
1/2 C Golden Raisins
1/2 C Chopped Dried Peaches
Preheat oven to 350 degrees. On a baking sheet, spread out the oats, coconut and almonds and roast for 10 minutes. After 5 minutes, mix the ingredients and finish roasting for the remaining 5 minutes. Do not let this burn, it should brown slightly, so keep an eye on it. Remove and transfer to a big mixing bowl and combine with wheat germ. Drop oven temp to 300 degrees. In a separate sauce pan bring butter, honey, brown sugar and salt to a boil. Cook for 1 minute after mixture reaches the boiling point. Turn the burner off and mix in the vanilla extract. Pour the mixture over the oat mixture, cranberries, raisins & peaches, and combine well. Pour granola into a 9X13 greased baking dish covered with parchment paper. Wet your hands and press the granola into the parchment paper. Bake for 25 minutes. Allow the pan to cool 2-3 hours. THIS STEP IS IMPORTANT BECAUSE THE GRANOLA NEEDS TO SET TO FORM THE BARS. Once cooled, cut into squares and enjoy!!
Every ingredient in these granola bars is yummy!! I changed up a few of the dried fruits and adjusted the baking time a little and these turned out perfect!! The worst thing about these bars is the required 2-3 hours rest time...you are going to want to cut into them, but don't...patience will be a virtue. These will keep in a sealed container for up to a week, if they make it a week!!
2 C Rolled Oats
1 C Flaked Coconut (I used unsweetened from Trader Joe's)
1 C slivered or sliced almonds
1/2 C Toasted Wheat Germ (this is sold in the cereal isle and gives these a nice nutty kick)
3 TBSP Butter
2/3 C Honey
1/4 C Packed Brown Sugar
1 1/2 Tsp vanilla extract
1/4 tsp kosher salt
1/2 C Dried Cranberries
1/2 C Golden Raisins
1/2 C Chopped Dried Peaches
Preheat oven to 350 degrees. On a baking sheet, spread out the oats, coconut and almonds and roast for 10 minutes. After 5 minutes, mix the ingredients and finish roasting for the remaining 5 minutes. Do not let this burn, it should brown slightly, so keep an eye on it. Remove and transfer to a big mixing bowl and combine with wheat germ. Drop oven temp to 300 degrees. In a separate sauce pan bring butter, honey, brown sugar and salt to a boil. Cook for 1 minute after mixture reaches the boiling point. Turn the burner off and mix in the vanilla extract. Pour the mixture over the oat mixture, cranberries, raisins & peaches, and combine well. Pour granola into a 9X13 greased baking dish covered with parchment paper. Wet your hands and press the granola into the parchment paper. Bake for 25 minutes. Allow the pan to cool 2-3 hours. THIS STEP IS IMPORTANT BECAUSE THE GRANOLA NEEDS TO SET TO FORM THE BARS. Once cooled, cut into squares and enjoy!!
My Version of "By Chloe's" Guac Burger 26 March 2016
By Chloe's Guac Burger, featured on The Chew and all the buzz on the internet is beyond yummy and well worth the hype! I recreated this recipe based on what I could put together from the internet. It's a really yummy burger and I would absolutely make it again! However, even though the By Chloe version in NYC is a treasure...this is a very proud runner-up. Bring on Meatless Mondays! This makes 4-6 patties.
For the Burger
5 TBSP Olive Oil
1 onion, finely chopped
2 large garlic cloves, finely chopped
1 C Cooked Brown Rice
2 C Cooked Lentils
1 C Pecans (toast in a 400 degree oven for 2-3 minutes)
1/2 C flour
1 tsp dried basil
1/2 tsp garlic powder
1/4 tsp salt
4 Ciabatta rolls or other bakery roll
4 large leaves of Romaine lettuce
1/2 red onion, cut into fine slices
Heat oil in a pan over medium heat. Add onions and saute' for 5-7 minutes. Add garlic and heat for 1-2 minutes making sure this doesn't burn. Add the mixture to a food processor along with rice, lentils, pecans, flour, basil, garlic powder and salt. Pulse until mixture is just combined. In a pan over medium heat, add 2-3 TBSP of olive oil and heat. Form hamburger patties with lentil mixture. Cook, turning a few times for about 10 minutes.
For Aioli Sauce
1/2 C Mayo (I use Hellman's with Olive Oil)
1/4 tsp Paprika
1/4 tsp Chili Powder
Mix three ingredients together and refrigerate until needed.
For Guacamole
2 ripe avocados
1/2 tsp kosher salt
1 TBSP fresh lime juice
2 TBSP red onion, finely chopped
1 small jalapeño, deseeded and finely chopped
fresh cracked pepper, to taste
In a bowl, combine the meat of 2 ripe avocados, salt, lime juice, onion, jalapeño, and pepper. With a fork, smash and mix all the ingredients together.
Toast the rolls. Assemble the burgers: spread aioli on the buns, and layer a burger, guacamole, red onion and lettuce and serve.
By Chloe's Guac Burger, featured on The Chew and all the buzz on the internet is beyond yummy and well worth the hype! I recreated this recipe based on what I could put together from the internet. It's a really yummy burger and I would absolutely make it again! However, even though the By Chloe version in NYC is a treasure...this is a very proud runner-up. Bring on Meatless Mondays! This makes 4-6 patties.
For the Burger
5 TBSP Olive Oil
1 onion, finely chopped
2 large garlic cloves, finely chopped
1 C Cooked Brown Rice
2 C Cooked Lentils
1 C Pecans (toast in a 400 degree oven for 2-3 minutes)
1/2 C flour
1 tsp dried basil
1/2 tsp garlic powder
1/4 tsp salt
4 Ciabatta rolls or other bakery roll
4 large leaves of Romaine lettuce
1/2 red onion, cut into fine slices
Heat oil in a pan over medium heat. Add onions and saute' for 5-7 minutes. Add garlic and heat for 1-2 minutes making sure this doesn't burn. Add the mixture to a food processor along with rice, lentils, pecans, flour, basil, garlic powder and salt. Pulse until mixture is just combined. In a pan over medium heat, add 2-3 TBSP of olive oil and heat. Form hamburger patties with lentil mixture. Cook, turning a few times for about 10 minutes.
For Aioli Sauce
1/2 C Mayo (I use Hellman's with Olive Oil)
1/4 tsp Paprika
1/4 tsp Chili Powder
Mix three ingredients together and refrigerate until needed.
For Guacamole
2 ripe avocados
1/2 tsp kosher salt
1 TBSP fresh lime juice
2 TBSP red onion, finely chopped
1 small jalapeño, deseeded and finely chopped
fresh cracked pepper, to taste
In a bowl, combine the meat of 2 ripe avocados, salt, lime juice, onion, jalapeño, and pepper. With a fork, smash and mix all the ingredients together.
Toast the rolls. Assemble the burgers: spread aioli on the buns, and layer a burger, guacamole, red onion and lettuce and serve.
My Limeade 20 March 2016
Ok, it's simple and not very fancy but it is the perfect balance of sweet and tart. Every once in awhile I get a craving for limeade and this recipe hits the spot. There are many ways you can use this as a base for yummy cocktails...see attached link: www.cocktails.lovetoknow.com/Vodka_and_Limeade
Me....I like it just plain with some ice...no need to mess with perfection!
1 C Sugar in the Raw
Juice of 3 limes (about 1/2 C Juice)
6 C Water
Ice
Stir the first three ingredients until the sugar is dissolved. Add ice and serve
Ok, it's simple and not very fancy but it is the perfect balance of sweet and tart. Every once in awhile I get a craving for limeade and this recipe hits the spot. There are many ways you can use this as a base for yummy cocktails...see attached link: www.cocktails.lovetoknow.com/Vodka_and_Limeade
Me....I like it just plain with some ice...no need to mess with perfection!
1 C Sugar in the Raw
Juice of 3 limes (about 1/2 C Juice)
6 C Water
Ice
Stir the first three ingredients until the sugar is dissolved. Add ice and serve
My "Seamore's" Spicy Fish Tacos 05 March 2016
Seamore's in NYC is a lovely little place that makes really yummy fish tacos. Actually their blackened fish tacos were delish! (Their crunchy taco's not so much). I recreated their blackened but I used cajun spices instead. This was a solid hit! If you like spicy, you'll love this!
This is also a nice Friday dish during Lent.
2 TBSP Olive Oil
1 LB Cod or any other white fish filets cut into smaller strips
1-2 TBSP Cajun Seasoning
1/2 small head, red cabbage
PAM spray
Cayenne papper
6 small flour tortillas
4 Green Onions, just the greens thinly sliced (use the white parts for the aioli below.
Chipotle Aioli
For the Chipotle Aioli:
1/2 C Mayo (I used Hellman's Olive Oil)
3 tsp lime juice
2 tsp Cholula Chipotle Sauce (you could also use Frank's but it won't have the smokiness of the Cholula)
2 cloves of garlic, finely chopped
1 TBSP of the whites from the green onions, above.
Mix all the aioli ingredients together until well incorporated. Refrigerate until ready to use.
In a pan on medium, heat olive oil. Sprinkle 1-2 TBSP cajun seasoning on the cod strips. Saute in the pan until both sides are nicely cooked, for about 8-10 minutes. Spray a separate pan with cooking spray and lightly sprinkle with cayenne pepper (if you want milder spice, skip this part). On medium high heat, warm the flour tortillas one at a time to get the outside slightly crispy. They can burn quickly so keep an eye on them; each side should only take a minute or so. On the cooked tortilla, arrange shredded cabbage, fish pieces, green onions and top with chipotle aioli. This makes 6 tacos or serves 3.
Seamore's in NYC is a lovely little place that makes really yummy fish tacos. Actually their blackened fish tacos were delish! (Their crunchy taco's not so much). I recreated their blackened but I used cajun spices instead. This was a solid hit! If you like spicy, you'll love this!
This is also a nice Friday dish during Lent.
2 TBSP Olive Oil
1 LB Cod or any other white fish filets cut into smaller strips
1-2 TBSP Cajun Seasoning
1/2 small head, red cabbage
PAM spray
Cayenne papper
6 small flour tortillas
4 Green Onions, just the greens thinly sliced (use the white parts for the aioli below.
Chipotle Aioli
For the Chipotle Aioli:
1/2 C Mayo (I used Hellman's Olive Oil)
3 tsp lime juice
2 tsp Cholula Chipotle Sauce (you could also use Frank's but it won't have the smokiness of the Cholula)
2 cloves of garlic, finely chopped
1 TBSP of the whites from the green onions, above.
Mix all the aioli ingredients together until well incorporated. Refrigerate until ready to use.
In a pan on medium, heat olive oil. Sprinkle 1-2 TBSP cajun seasoning on the cod strips. Saute in the pan until both sides are nicely cooked, for about 8-10 minutes. Spray a separate pan with cooking spray and lightly sprinkle with cayenne pepper (if you want milder spice, skip this part). On medium high heat, warm the flour tortillas one at a time to get the outside slightly crispy. They can burn quickly so keep an eye on them; each side should only take a minute or so. On the cooked tortilla, arrange shredded cabbage, fish pieces, green onions and top with chipotle aioli. This makes 6 tacos or serves 3.
My Croissant Breakfast Casserole 20 February 2016
I wanted to make something special for Robin's birthday weekend and I came across this New York Times recipe I adapted. WOW! This is the perfect dish to make when you have company and you want something fancy without the fuss. I made this last night, let it sit in the fridge and popped it in the oven this morning. This was a huge hit!
5 - 6 large croissants (I used already made bakery croissants)
1 TBSP Olive Oil
6 scallions, thinly chopped (use the lightest part and save the dark greens for garnish)
1 - 12oz package of plain breakfast sausage links, remove the casings
1 tsp dried sage
10 large eggs
3 C whole milk
1 C heavy whipping cream
8 oz Gruyere cheese, shredded it makes about 2 C (you can use regular grated swiss cheese)
1 tsp kosher salt (may add just a bit more)
1 tsp ground black pepper
Preheat oven to 500 degrees. Cut the croissants in half and bake for 4 minutes. Keep your eye on them and make sure they don't burn. Allow to cool. In a pan, add olive oil and heat on medium. Crumble the sausage and sage and saute until sausage is cooked through. In a large bowl, using a hand mixer, beat eggs, milk, cream, cheese, salt and pepper until well mixed. Tear the croissants into bite size pieces and toss into the egg mixture along with the sausage. Spray a 9X13" pan with cooking spray and pour the mixture into it. Bake at 350 degrees uncovered for 30 minutes. At the last few minutes, top the casserole with chopped dark green scallions. AND THIS IS THE MOST IMPORTANT PART....ALLOW TO REST FOR 5-10 MINUTES BEFORE SERVING...TRUST ME, IT MATTERS!! This will allow the flavors to really appear! This serves 10-12 so its nice for a crowd or brunch. Enjoy!
I wanted to make something special for Robin's birthday weekend and I came across this New York Times recipe I adapted. WOW! This is the perfect dish to make when you have company and you want something fancy without the fuss. I made this last night, let it sit in the fridge and popped it in the oven this morning. This was a huge hit!
5 - 6 large croissants (I used already made bakery croissants)
1 TBSP Olive Oil
6 scallions, thinly chopped (use the lightest part and save the dark greens for garnish)
1 - 12oz package of plain breakfast sausage links, remove the casings
1 tsp dried sage
10 large eggs
3 C whole milk
1 C heavy whipping cream
8 oz Gruyere cheese, shredded it makes about 2 C (you can use regular grated swiss cheese)
1 tsp kosher salt (may add just a bit more)
1 tsp ground black pepper
Preheat oven to 500 degrees. Cut the croissants in half and bake for 4 minutes. Keep your eye on them and make sure they don't burn. Allow to cool. In a pan, add olive oil and heat on medium. Crumble the sausage and sage and saute until sausage is cooked through. In a large bowl, using a hand mixer, beat eggs, milk, cream, cheese, salt and pepper until well mixed. Tear the croissants into bite size pieces and toss into the egg mixture along with the sausage. Spray a 9X13" pan with cooking spray and pour the mixture into it. Bake at 350 degrees uncovered for 30 minutes. At the last few minutes, top the casserole with chopped dark green scallions. AND THIS IS THE MOST IMPORTANT PART....ALLOW TO REST FOR 5-10 MINUTES BEFORE SERVING...TRUST ME, IT MATTERS!! This will allow the flavors to really appear! This serves 10-12 so its nice for a crowd or brunch. Enjoy!
My Butter Chicken & Naan Bread 7 February 2016
This is a classic Indian Dish I adapted from a New York Times recipe. Butter chicken is a spice and yogurt marinated dish that as it stews gains more flavor and the meat becomes more tender. It is loaded with flavor and goes well with the Naan bread used to sop up the sauce. (link to recipe attached). You can serve it over rice, but I like it plain and served with a side of coleslaw; the sweetness is a nice compliment to the savory. This can easily be doubled to feed a crowd. (FYI, this can be an expensive dish, but it is well worth it!)
1 1/2 C Plain Greek Yogurt (I use fat free Fage')
2 TBSP lemon juice
2 TBSP Garam Masala
2 TBSP Cumin
1 1/2 TBSP Tumeric
12 boneless chicken thighs
1 stick of butter
1 TBSP Olive Oil
2 Onions, chopped
3 large garlic cloves, finely chopped
3 TBSP fresh ginger, finely grated
1 cinnamon stick
1 can, 14-15oz, diced tomatoes, drained
1 jalapeno pepper, deseeded, deveined and finely chopped (TIP: Wash hands with white vinegar to remove pepper oil)
1 1/2 C Chicken Stock
1 C cream
2 tsp tomato paste
3 TBSP finely chopped almonds or Macadamian nuts
Sea Salt to taste
Whip together yogurt, lemon juice, garam masala, cumin, and turmeric. Add with chicken thighs in a large ziplock bag and refrigerate overnight or at least 6 hrs. In a large deep pan, on medium heat, melt the butter and oil. Saute onions until the are translucent. Add garlic and ginger and continue to cook until the onions just start to brown. Add the cinnamon stick, tomatoes and pepper and cook for about 8-10 minutes. Add the chicken and it's marinate to the pan, along chicken broth and cook for 30-40 minutes. Reduce heat, add cream and tomato paste and cook for an additional 15 minutes. Add almonds and cook for 5 minutes. Remove from heat and allow to slightly cool. The sauce should thicken nicely!
http://reallifedinner.com/how-to-make-naan-bread-step-by-step-instructions-and-pictures
This is a classic Indian Dish I adapted from a New York Times recipe. Butter chicken is a spice and yogurt marinated dish that as it stews gains more flavor and the meat becomes more tender. It is loaded with flavor and goes well with the Naan bread used to sop up the sauce. (link to recipe attached). You can serve it over rice, but I like it plain and served with a side of coleslaw; the sweetness is a nice compliment to the savory. This can easily be doubled to feed a crowd. (FYI, this can be an expensive dish, but it is well worth it!)
1 1/2 C Plain Greek Yogurt (I use fat free Fage')
2 TBSP lemon juice
2 TBSP Garam Masala
2 TBSP Cumin
1 1/2 TBSP Tumeric
12 boneless chicken thighs
1 stick of butter
1 TBSP Olive Oil
2 Onions, chopped
3 large garlic cloves, finely chopped
3 TBSP fresh ginger, finely grated
1 cinnamon stick
1 can, 14-15oz, diced tomatoes, drained
1 jalapeno pepper, deseeded, deveined and finely chopped (TIP: Wash hands with white vinegar to remove pepper oil)
1 1/2 C Chicken Stock
1 C cream
2 tsp tomato paste
3 TBSP finely chopped almonds or Macadamian nuts
Sea Salt to taste
Whip together yogurt, lemon juice, garam masala, cumin, and turmeric. Add with chicken thighs in a large ziplock bag and refrigerate overnight or at least 6 hrs. In a large deep pan, on medium heat, melt the butter and oil. Saute onions until the are translucent. Add garlic and ginger and continue to cook until the onions just start to brown. Add the cinnamon stick, tomatoes and pepper and cook for about 8-10 minutes. Add the chicken and it's marinate to the pan, along chicken broth and cook for 30-40 minutes. Reduce heat, add cream and tomato paste and cook for an additional 15 minutes. Add almonds and cook for 5 minutes. Remove from heat and allow to slightly cool. The sauce should thicken nicely!
http://reallifedinner.com/how-to-make-naan-bread-step-by-step-instructions-and-pictures
My Fiesta Chicken Soup 17 January 2016
We are getting our first snowfall as I type this and nothing goes better with cold weather than a bowl of hot soup! This soup in particular packs some heat. You can add all kinds of embellishments to make it even yummier....avocados, onions, shredded cheese...the options go on! I like mine topped with tortilla strips and shredded monterey jack cheese...Ole'...Oh and did I mention it's healthy!!?
1 TBSP Olive Oil
2 Large Chicken Breasts
1 1/2 tsp cumin
1 tsp Cayenne pepper
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
2 TBSP Olive Oil
1/2 C Chopped Red or Yellow peppers
1 large onion, diced
2 large garlic cloves, finely chopped
1 14.5 oz Can petite diced tomatoes
1 4oz can diced chilis
2 15oz cans black beans, drained and rinsed
1 12oz package of frozen corn with jalapeños
48 oz Chicken Broth
2 C of water
2 TBSP tomato paste
2 TBSP Corn Meal
Heat oven to 350. In a separate bowl mix cumin, cayenne, chili powder, garlic powder and salt. Place chicken in an oven safe dish (I used a stone), drizzle with olive oil and sprinkle with some of the dry spice mixture. Bake for 30 minutes. Allow to cool and shred the chicken using a fork. In a large pot, heat oil and saute onions, peppers and garlic until translucent. Add the remaining dry spices along with the chicken and cook for a few minutes, coating the meat. Add tomatoes, chilis, beans, broth, water and tomato paste and bring to a simmer. Take some of the liquid and add it along with the corn meal in a separate bowl and make a paste. Add the paste into the soup and simmer for 30 minutes. Top with your favorite additions. Enjoy!
We are getting our first snowfall as I type this and nothing goes better with cold weather than a bowl of hot soup! This soup in particular packs some heat. You can add all kinds of embellishments to make it even yummier....avocados, onions, shredded cheese...the options go on! I like mine topped with tortilla strips and shredded monterey jack cheese...Ole'...Oh and did I mention it's healthy!!?
1 TBSP Olive Oil
2 Large Chicken Breasts
1 1/2 tsp cumin
1 tsp Cayenne pepper
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
2 TBSP Olive Oil
1/2 C Chopped Red or Yellow peppers
1 large onion, diced
2 large garlic cloves, finely chopped
1 14.5 oz Can petite diced tomatoes
1 4oz can diced chilis
2 15oz cans black beans, drained and rinsed
1 12oz package of frozen corn with jalapeños
48 oz Chicken Broth
2 C of water
2 TBSP tomato paste
2 TBSP Corn Meal
Heat oven to 350. In a separate bowl mix cumin, cayenne, chili powder, garlic powder and salt. Place chicken in an oven safe dish (I used a stone), drizzle with olive oil and sprinkle with some of the dry spice mixture. Bake for 30 minutes. Allow to cool and shred the chicken using a fork. In a large pot, heat oil and saute onions, peppers and garlic until translucent. Add the remaining dry spices along with the chicken and cook for a few minutes, coating the meat. Add tomatoes, chilis, beans, broth, water and tomato paste and bring to a simmer. Take some of the liquid and add it along with the corn meal in a separate bowl and make a paste. Add the paste into the soup and simmer for 30 minutes. Top with your favorite additions. Enjoy!
My White Bean, Spinach & Chorizo Stew 09 January 2016
This time of the year is perfect for one pot dinners. Stuff that fills you without feeling heavy. We are all trying to lose weight after the pig-fest that are the holidays and this dish is a nice change up that will help curb the hunger pains. This is also perfect to take for lunch the next day. Whole Foods makes a really nice chicken chorizo in house, so you can get it fresh.
1 TBSP Olive Oil
2 links of fresh chicken chorizo (casings removed)
1 onion, chopped
4 cloves of garlic, chopped
1/4 tsp Thyme
2 Cans (15oz) Cannellini Beans, drained and rinsed
2 C Low Sodium Chicken Broth
4 large handfuls of fresh spinach (about 10 oz)
1/8 tsp smoked paprika
Salt and pepper, to taste
Heat oil in heavy pot. Crumble chorizo and cook until done. Remove sausage from pot, and a little extra olive oil, onion and garlic. Saute' until translucent (do not let it brown or burn, the garlic will become bitter). Add thyme, beans and broth and simmer for 10-15 minutes. Add spinach, chorizo, paprika and salt and pepper and cook for an additional 10 minutes. Enjoy!
This time of the year is perfect for one pot dinners. Stuff that fills you without feeling heavy. We are all trying to lose weight after the pig-fest that are the holidays and this dish is a nice change up that will help curb the hunger pains. This is also perfect to take for lunch the next day. Whole Foods makes a really nice chicken chorizo in house, so you can get it fresh.
1 TBSP Olive Oil
2 links of fresh chicken chorizo (casings removed)
1 onion, chopped
4 cloves of garlic, chopped
1/4 tsp Thyme
2 Cans (15oz) Cannellini Beans, drained and rinsed
2 C Low Sodium Chicken Broth
4 large handfuls of fresh spinach (about 10 oz)
1/8 tsp smoked paprika
Salt and pepper, to taste
Heat oil in heavy pot. Crumble chorizo and cook until done. Remove sausage from pot, and a little extra olive oil, onion and garlic. Saute' until translucent (do not let it brown or burn, the garlic will become bitter). Add thyme, beans and broth and simmer for 10-15 minutes. Add spinach, chorizo, paprika and salt and pepper and cook for an additional 10 minutes. Enjoy!
My Hoppin' John 30 December 2015
Hoppin' John is a traditional southern black eyed pea stew that is served at New Year's and represents prosperity and good fortune. It is typically made with some kind of green (to represent wealth) and black eyed peas (which represent coins and currency). I used smoked turkey sausage to make it a little healthier, but typically ham hocks or ham parts are used. It is usually served over rice and along with cornbread. This is the south's version of pork and sauerkraut to ring in the New Year's...Here's to a prosperous, healthy New Year!
1/2 lb Dried Black Eyed Peas
1 medium onion, chopped
3 Large Cloves Garlic, Chopped
1 bay leaf
6-8 quarts of water
2 TBSP Olive Oil
1 medium onion, chopped
1 green pepper, deseeded and chopped
1 orange or red pepper, deseeded and chopped
3 stalks celery, chopped
1 Jalapeno, deseeded and chopped
2 14.5 oz cans petite diced tomatoes
1 15 oz can of collard greens, drained and rinsed
1 package of Smoked Turkey Sausage (13 oz)
1 tsp salt
1 tsp cumin
3 tsp Cajun or Creole Seasoning
green onions, for garnish
In a large pot, boil peas, onion, bay leaf & garlic for about 45 minutes, until beans are cooked but not mushy. Drain peas, discard bay leaf and set aside. Heat oil in same pot and saute' remaining onion, peppers, celery and jalapeño pepper until translucent and cooked. Add tomatoes, greens, turkey sausage, peas and seasonings and simmer for about 15-20 minutes. Serve over rice. Makes about 6-8 servings.
TIP FOR DESEEDING JALAPENO: Wash your hands with vinegar after chopping a jalapeño to remove oils that will irritate your eyes.
Hoppin' John is a traditional southern black eyed pea stew that is served at New Year's and represents prosperity and good fortune. It is typically made with some kind of green (to represent wealth) and black eyed peas (which represent coins and currency). I used smoked turkey sausage to make it a little healthier, but typically ham hocks or ham parts are used. It is usually served over rice and along with cornbread. This is the south's version of pork and sauerkraut to ring in the New Year's...Here's to a prosperous, healthy New Year!
1/2 lb Dried Black Eyed Peas
1 medium onion, chopped
3 Large Cloves Garlic, Chopped
1 bay leaf
6-8 quarts of water
2 TBSP Olive Oil
1 medium onion, chopped
1 green pepper, deseeded and chopped
1 orange or red pepper, deseeded and chopped
3 stalks celery, chopped
1 Jalapeno, deseeded and chopped
2 14.5 oz cans petite diced tomatoes
1 15 oz can of collard greens, drained and rinsed
1 package of Smoked Turkey Sausage (13 oz)
1 tsp salt
1 tsp cumin
3 tsp Cajun or Creole Seasoning
green onions, for garnish
In a large pot, boil peas, onion, bay leaf & garlic for about 45 minutes, until beans are cooked but not mushy. Drain peas, discard bay leaf and set aside. Heat oil in same pot and saute' remaining onion, peppers, celery and jalapeño pepper until translucent and cooked. Add tomatoes, greens, turkey sausage, peas and seasonings and simmer for about 15-20 minutes. Serve over rice. Makes about 6-8 servings.
TIP FOR DESEEDING JALAPENO: Wash your hands with vinegar after chopping a jalapeño to remove oils that will irritate your eyes.
My Meyer Lemon Bars 12 December 2015
If you can get Meyer lemons, you are in for a treat!! Unlike standard lemons, the Meyer has a beautiful floral smell and flavor, and doesn't pack the sour punch. You can use regular lemons for this, but it just won't be the same. This dessert is a nice change from cake or pie. This is an adaptation from Epicurious and I made it mine!
2 C Flour and 1/4 C for later
3/4 C Powdered Sugar
1 tsp salt
2 Sticks Cold Unsalted Butter, cut into cubes
3 tsp cold water
5 eggs, at room temperature
1 1/2 C Sugar in the Raw
1 TBSP of the Zest from the lemons
3/4 C Lemon Juice (about 7 or 8 Meyer Lemons...a few less if using standard lemons)
Heat oven to 350 degrees. In a food processor, pulse 2 C flour, powdered sugar and salt until blended. Add in butter and cold water and pulse until the mixture turns crumbly. In a greased 13'X9" pan covered with parchment paper, pour the crust mixture and press into the bottom of the pan. Bake crust for 20 minutes. In a mixer combine eggs and sugar until well blended and pale in color. Add 1/4 C flour, zest and juice until well mixed. Pour mixture into crust and bake for 20-25 minutes. Cool and cut into squares. Dust with powdered sugar, optional.
If you can get Meyer lemons, you are in for a treat!! Unlike standard lemons, the Meyer has a beautiful floral smell and flavor, and doesn't pack the sour punch. You can use regular lemons for this, but it just won't be the same. This dessert is a nice change from cake or pie. This is an adaptation from Epicurious and I made it mine!
2 C Flour and 1/4 C for later
3/4 C Powdered Sugar
1 tsp salt
2 Sticks Cold Unsalted Butter, cut into cubes
3 tsp cold water
5 eggs, at room temperature
1 1/2 C Sugar in the Raw
1 TBSP of the Zest from the lemons
3/4 C Lemon Juice (about 7 or 8 Meyer Lemons...a few less if using standard lemons)
Heat oven to 350 degrees. In a food processor, pulse 2 C flour, powdered sugar and salt until blended. Add in butter and cold water and pulse until the mixture turns crumbly. In a greased 13'X9" pan covered with parchment paper, pour the crust mixture and press into the bottom of the pan. Bake crust for 20 minutes. In a mixer combine eggs and sugar until well blended and pale in color. Add 1/4 C flour, zest and juice until well mixed. Pour mixture into crust and bake for 20-25 minutes. Cool and cut into squares. Dust with powdered sugar, optional.
My "Lick the Spoon" Pesto 06 December 2015
This is an expensive dish but SOOOO worth it! We have an aero garden and basil grows like weeds, so this is a great way to use up a lot of basil at one time. The pine nuts are a key ingredient. Pine nuts have to be fresh! They easily go rancid and can leave a metal taste in your mouth for a week if they are not fresh (I know firsthand). The sauce can be used in so many different applications; spread on crostinis as an appetizer, stirred into scrambled eggs for a great breakfast, or mixed in with pasta an an entree. BUONO!!!
5-6 C Fresh Basil leaves (about 7 large bunches)
1/2 C Good Olive Oil
1/3 C Pine Nuts (I recommend buying them in the jar)
3 Large Garlic Cloves, peeled and rough chopped
1/2 C Shredded Parm Cheese
1 tsp kosher salt
In a blender, blend basil, oil, pine nuts and garlic until it forms a paste. Add cheese and salt and pulse until incorporated. Optional: you can add a little extra olive oil if you want a thinner pesto.
This is an expensive dish but SOOOO worth it! We have an aero garden and basil grows like weeds, so this is a great way to use up a lot of basil at one time. The pine nuts are a key ingredient. Pine nuts have to be fresh! They easily go rancid and can leave a metal taste in your mouth for a week if they are not fresh (I know firsthand). The sauce can be used in so many different applications; spread on crostinis as an appetizer, stirred into scrambled eggs for a great breakfast, or mixed in with pasta an an entree. BUONO!!!
5-6 C Fresh Basil leaves (about 7 large bunches)
1/2 C Good Olive Oil
1/3 C Pine Nuts (I recommend buying them in the jar)
3 Large Garlic Cloves, peeled and rough chopped
1/2 C Shredded Parm Cheese
1 tsp kosher salt
In a blender, blend basil, oil, pine nuts and garlic until it forms a paste. Add cheese and salt and pulse until incorporated. Optional: you can add a little extra olive oil if you want a thinner pesto.
My Pasta e Fagioli 08 November 2015
I posted this originally when I started this blog, and decided to post it again since I just made this and again realized how yummy it is! Literally means "pasta and beans", this dish is traditionally meatless, however I use chicken stock to give it flavor. You could substitute the chicken broth with vegetable broth and make this a vegetarian option.
1/2 C Olive Oil
2 medium onions, diced
2 pinches salt and cracked pepper, to taste
4 minced garlic cloves
2 Bay leaves
2 TBSP tomato paste
6 - 15 oz cans of cannelloni beans, drained and rinsed
4 - 14 oz cans chicken broth (56 oz total)
1/4 tsp dried sage
1/4 tsp dried crushed rosemary
1/4 tsp dried thyme leaves
1 C Ditalini pasta (or any small pasta)
In a large wide pot over medium heat, add olive oil and heat. Add onions and sauté for 7 minutes, stir occasionally. Add salt and pepper, garlic and bay leaves, stirring constantly for 2 minutes. Add tomato paste and stir until dissolved into the onions. Add beans and stir to coat with oil. Add 3 cans of chicken broth (42 oz). Let simmer for 10 minutes. Remove bay leaves and using a hand blender, puree the soup until smooth. Add dried spices, pasta and 4th can of broth (14 oz) and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente. Serve with parmesan cheese.
Notes: This is a great dish to reheat, however, it will thicken considerably and the pasta will increase in size. A variation may be to add a can of petite diced tomatoes with the pasta. You could also add some fresh chopped basil the last few minutes. Serve with crusty bread.
I posted this originally when I started this blog, and decided to post it again since I just made this and again realized how yummy it is! Literally means "pasta and beans", this dish is traditionally meatless, however I use chicken stock to give it flavor. You could substitute the chicken broth with vegetable broth and make this a vegetarian option.
1/2 C Olive Oil
2 medium onions, diced
2 pinches salt and cracked pepper, to taste
4 minced garlic cloves
2 Bay leaves
2 TBSP tomato paste
6 - 15 oz cans of cannelloni beans, drained and rinsed
4 - 14 oz cans chicken broth (56 oz total)
1/4 tsp dried sage
1/4 tsp dried crushed rosemary
1/4 tsp dried thyme leaves
1 C Ditalini pasta (or any small pasta)
In a large wide pot over medium heat, add olive oil and heat. Add onions and sauté for 7 minutes, stir occasionally. Add salt and pepper, garlic and bay leaves, stirring constantly for 2 minutes. Add tomato paste and stir until dissolved into the onions. Add beans and stir to coat with oil. Add 3 cans of chicken broth (42 oz). Let simmer for 10 minutes. Remove bay leaves and using a hand blender, puree the soup until smooth. Add dried spices, pasta and 4th can of broth (14 oz) and simmer for 10-12 minutes, stirring occasionally, until pasta is al dente. Serve with parmesan cheese.
Notes: This is a great dish to reheat, however, it will thicken considerably and the pasta will increase in size. A variation may be to add a can of petite diced tomatoes with the pasta. You could also add some fresh chopped basil the last few minutes. Serve with crusty bread.
My Italian Wedding Soup 3 November 2015
As with most great soups, flavors come out after sitting in the fridge for a night and this is no exception. Like night and day! We are in the beginning throws of soup season and I am always looking for a new taste...love, love chicken noodle but come on! This is super great with LOTS OF PARM CHEESE MELTED ON TOP and a buttered fococcia roll on the side. Hearty and delicious!
For the Meatballs:
1 - 1 1/4 lb Ground Chicken
1 c Panko Bread Crumbs
2-3 Large Cloves of Garlic Minced
1/2 C Grated Parm Cheese
1 Large Egg & 3 TBSP Milk lightly beaten in a separate bowl
Sea Salt & Cracked Pepper to Taste
Preheat oven to 350 degrees. In a large bowl, combine all ingredients just until incorporated. DO NOT OVERMIX (overmixing will make your meatballs tough). Form little 1" meatballs and bake on a parchment lined pan for 30 minutes. This should make 40-45 meatballs. If your mixture is too wet, you can always add a little more panko.
For the Soup:
2 TBSP Olive Oil
1 Large Onion, finely chopped
3 Large carrots, peeled and cut into 1/2" pieces
2 Large Stalk of Celery, chopped
64 oz Chicken Stock & 16 oz Water
1 C Ditalini Pasta (tiny tubes)
12 oz Fresh Baby Spinach (I add a little more because i LOVE it!)
1 tsp dried dill
1 TBSP Kosher Salt
Plenty of Parm Cheese to melt in!
In a large stock pot, heat the olive oil and saute' the onion, carrots and celery until translucent, about 6-8 minutes. Add the stock and water and bring to a boil. When boiling, add in the pasta and cook for about 10 minutes. Reduce heat to medium low and add the dill, meatballs, spinach and salt and pepper and cook an additional 5-7 minutes until spinach is wilted. Serve topped with parm cheese. Enjoy!
As with most great soups, flavors come out after sitting in the fridge for a night and this is no exception. Like night and day! We are in the beginning throws of soup season and I am always looking for a new taste...love, love chicken noodle but come on! This is super great with LOTS OF PARM CHEESE MELTED ON TOP and a buttered fococcia roll on the side. Hearty and delicious!
For the Meatballs:
1 - 1 1/4 lb Ground Chicken
1 c Panko Bread Crumbs
2-3 Large Cloves of Garlic Minced
1/2 C Grated Parm Cheese
1 Large Egg & 3 TBSP Milk lightly beaten in a separate bowl
Sea Salt & Cracked Pepper to Taste
Preheat oven to 350 degrees. In a large bowl, combine all ingredients just until incorporated. DO NOT OVERMIX (overmixing will make your meatballs tough). Form little 1" meatballs and bake on a parchment lined pan for 30 minutes. This should make 40-45 meatballs. If your mixture is too wet, you can always add a little more panko.
For the Soup:
2 TBSP Olive Oil
1 Large Onion, finely chopped
3 Large carrots, peeled and cut into 1/2" pieces
2 Large Stalk of Celery, chopped
64 oz Chicken Stock & 16 oz Water
1 C Ditalini Pasta (tiny tubes)
12 oz Fresh Baby Spinach (I add a little more because i LOVE it!)
1 tsp dried dill
1 TBSP Kosher Salt
Plenty of Parm Cheese to melt in!
In a large stock pot, heat the olive oil and saute' the onion, carrots and celery until translucent, about 6-8 minutes. Add the stock and water and bring to a boil. When boiling, add in the pasta and cook for about 10 minutes. Reduce heat to medium low and add the dill, meatballs, spinach and salt and pepper and cook an additional 5-7 minutes until spinach is wilted. Serve topped with parm cheese. Enjoy!
My Salted Chocolate Chip Olive Oil Cookies 23 October 2015
Olive oil doesn't spring to mind when you think of cookies, but this really works!! It's like an adult version of a chocolate chip cookie. I used premium ingredients to make these (you can adapt), but i rarely bake cookies so when I do, I want something awesome and decadent...these fit the bill! This recipe is an adaptation of Food52's double chocolate cookies....but I think mine work a little better. Enjoy!
2/3 C Ghirardelli 100% Unsweetened Cocoa
1 C Flour
1/2 tsp Kosher salt
1/4 tsp baking powder
1/2 C Extra Virgin Olive Oil
2 TBSP butter, room temperature
1/2 C Cane sugar
1/4 C packed Light Brown Sugar
1 egg, room temperature
1 TBSP Vanllla
1 C Ghirardelli 60% Bittersweet Chocolate Chips
1 TBSP Course Salt (Sea Salt) for sprinikling on top
Preheat oven to 350 degrees. Sift the first 4 ingredients, twice (dry ingredients). In a mixer, cream the sugars, olive oil, and butter until incorporated.. Add vanilla and egg. Add the dry ingredients a little at a time to mix into wet mixture. Mix just until moist. Add chips and mix for a few seconds. Place batter in the fridge for 30 minutes to an hour, just so it sets. Drop a nice scoop of batter on a parchment lined pan (I used a silpat). Bake for 5 minutes, turn pan, and bake for an additional 5 minutes. Let the cookies cool on the pan for a few minutes before transferring to a rack. Sprinkle the tops, while warm, with a little salt. They are very gooey, but will get more firm as they cool. This batch makes 20 cookies. YUMMOOOOOO!!!!!
Olive oil doesn't spring to mind when you think of cookies, but this really works!! It's like an adult version of a chocolate chip cookie. I used premium ingredients to make these (you can adapt), but i rarely bake cookies so when I do, I want something awesome and decadent...these fit the bill! This recipe is an adaptation of Food52's double chocolate cookies....but I think mine work a little better. Enjoy!
2/3 C Ghirardelli 100% Unsweetened Cocoa
1 C Flour
1/2 tsp Kosher salt
1/4 tsp baking powder
1/2 C Extra Virgin Olive Oil
2 TBSP butter, room temperature
1/2 C Cane sugar
1/4 C packed Light Brown Sugar
1 egg, room temperature
1 TBSP Vanllla
1 C Ghirardelli 60% Bittersweet Chocolate Chips
1 TBSP Course Salt (Sea Salt) for sprinikling on top
Preheat oven to 350 degrees. Sift the first 4 ingredients, twice (dry ingredients). In a mixer, cream the sugars, olive oil, and butter until incorporated.. Add vanilla and egg. Add the dry ingredients a little at a time to mix into wet mixture. Mix just until moist. Add chips and mix for a few seconds. Place batter in the fridge for 30 minutes to an hour, just so it sets. Drop a nice scoop of batter on a parchment lined pan (I used a silpat). Bake for 5 minutes, turn pan, and bake for an additional 5 minutes. Let the cookies cool on the pan for a few minutes before transferring to a rack. Sprinkle the tops, while warm, with a little salt. They are very gooey, but will get more firm as they cool. This batch makes 20 cookies. YUMMOOOOOO!!!!!
My Lick-the-bowl Ratatouille 12 October 2015
Ok, I don't like to toot my own horn but when my husband wants to lick the bowl, i have to assume it's pretty freakin good! (His idea for the title.) This is nothing fancy, but because this time of year is still loaded with fresh produce, you have to take advantage and enjoy it! Please use homegrown tomatoes and zucchini with this...it will really matter!
2-3 TBSP California Ranch Olive Oil (the best in my opinion!!!!)
1 large zucchini peeled and chopped into 1" cubes
1 large yellow onion, roughly chopped
1 large homegrown tomato, take the core out and cube
2 large cloves of garlic, finely chopped
1 1/2 tsp dried oregano
1 tsp Sea Salt
Cracked pepper, to taste
Heat the oil over medium heat. Add onions and zucchini. Saute for 10 minutes. Add tomato, garlic, and spices and continue to saute until most of the liquid is gone and your mixture is thickening. Serve by itself, or with some good parm cheese and some crusty bread. This is great as a side dish, or a main course. Enjoy!
Ok, I don't like to toot my own horn but when my husband wants to lick the bowl, i have to assume it's pretty freakin good! (His idea for the title.) This is nothing fancy, but because this time of year is still loaded with fresh produce, you have to take advantage and enjoy it! Please use homegrown tomatoes and zucchini with this...it will really matter!
2-3 TBSP California Ranch Olive Oil (the best in my opinion!!!!)
1 large zucchini peeled and chopped into 1" cubes
1 large yellow onion, roughly chopped
1 large homegrown tomato, take the core out and cube
2 large cloves of garlic, finely chopped
1 1/2 tsp dried oregano
1 tsp Sea Salt
Cracked pepper, to taste
Heat the oil over medium heat. Add onions and zucchini. Saute for 10 minutes. Add tomato, garlic, and spices and continue to saute until most of the liquid is gone and your mixture is thickening. Serve by itself, or with some good parm cheese and some crusty bread. This is great as a side dish, or a main course. Enjoy!
My Jambalaya 05 October 2015
I love October! The weather is brisk and coziness is what we all seek. This is the time of the year that I make a lot of one pot dishes. Jambalaya, a Louisiana creole dish with French and Spanish roots, is perfect for the fall. It's stick to your ribs comfort food at its best. There are two variations of jambalaya....I am posted the red kind. Some of these recipes also call for shrimp so you can vary the below by adding 1 pound of shrimp, too.
2 medium onions, chopped
1 large red pepper, deseeded and chopped
2 stalks of celery chopped
2 TBSP Olive Oil
2 chicken breasts, cubed
1lb Andouille sausage (4 links) sliced...i used Wegman's brand and it was yummy
4 C cooked brown rice
2 cans (14.5oz) petite diced tomatoes
1 8oz can tomato sauce
1 1/2 tsp Cajun Seasoning
1 tsp Salt
Saute the onions, pepper and celery in olive oil for 10-15 minutes, until translucent. Add the chicken breasts, sautéing until cooked. Add the remaining ingredients. Cook over medium heat for approximately 30 minutes, stirring occasionally.
I love October! The weather is brisk and coziness is what we all seek. This is the time of the year that I make a lot of one pot dishes. Jambalaya, a Louisiana creole dish with French and Spanish roots, is perfect for the fall. It's stick to your ribs comfort food at its best. There are two variations of jambalaya....I am posted the red kind. Some of these recipes also call for shrimp so you can vary the below by adding 1 pound of shrimp, too.
2 medium onions, chopped
1 large red pepper, deseeded and chopped
2 stalks of celery chopped
2 TBSP Olive Oil
2 chicken breasts, cubed
1lb Andouille sausage (4 links) sliced...i used Wegman's brand and it was yummy
4 C cooked brown rice
2 cans (14.5oz) petite diced tomatoes
1 8oz can tomato sauce
1 1/2 tsp Cajun Seasoning
1 tsp Salt
Saute the onions, pepper and celery in olive oil for 10-15 minutes, until translucent. Add the chicken breasts, sautéing until cooked. Add the remaining ingredients. Cook over medium heat for approximately 30 minutes, stirring occasionally.
My Broccoli Salad 23 September 2015
Years ago, I attended a conference at the Airlie House in Warrenton, Virginia and they served this amazing broccoli salad. Always looking for something new when we get company, this popped in my head. I've adapted the recipe to my tastes and it was a hit! This is a nice change from potato salad as a side.
1 C Mayo (I use Hellman's with Olive Oil)
1/2 C Sugar
1/4 tsp Lemon Juice
2 Stems of Broccoli washed & florets cut off (about 6 cups)
1/2 C Almond Slivers
1/2 C Golden Raisins
1/2 C Crisp Bacon cut into crumbles
1/4 C Red Onion, finely chopped
Mix mayo, sugar and lemon juice and set aside. In a large bowl combine the remainder of the ingredients. If assembling the next day, I left the almonds out to keep them crunchy. You can make the dressing up to a day ahead of time but do not combine with the salad until 2 hours before serving.. Serves 6-8.
Years ago, I attended a conference at the Airlie House in Warrenton, Virginia and they served this amazing broccoli salad. Always looking for something new when we get company, this popped in my head. I've adapted the recipe to my tastes and it was a hit! This is a nice change from potato salad as a side.
1 C Mayo (I use Hellman's with Olive Oil)
1/2 C Sugar
1/4 tsp Lemon Juice
2 Stems of Broccoli washed & florets cut off (about 6 cups)
1/2 C Almond Slivers
1/2 C Golden Raisins
1/2 C Crisp Bacon cut into crumbles
1/4 C Red Onion, finely chopped
Mix mayo, sugar and lemon juice and set aside. In a large bowl combine the remainder of the ingredients. If assembling the next day, I left the almonds out to keep them crunchy. You can make the dressing up to a day ahead of time but do not combine with the salad until 2 hours before serving.. Serves 6-8.
My Thai Shrimp & Squash with Coconut Sauce 27 August 2015
I try to step outside my comfort zone in the kitchen to keep things interesting. This dish is proof. It is very simple to make, but uses ingredients I don't typically incorporate in my cooking. I was hesitant to use fish sauce because I imagined it would be very fishy and overpowering. That is not the case. Fish sauce, when used moderately, gives a dish a certain depth and savoriness. The julienned squash makes a nice substitute for noodles. This was a great dish for lunch, serving two and I would definitely make it again!
2 TBSP Canola or Coconut Oil
2 cloves or garlic, finely chopped
1 TBSP finely chopped fresh Ginger
1 C Chicken Broth
1 C Coconut Milk
3 TSP Corn Starch
1 TBSP Canola Oil
1/2 tsp Pepper Flakes
10 Jumbo Gulf Shrimp, raw
3 small summer squash, julienned
1 tsp fish sauce
In a saucepan, heat oil on medium high heat and saute garlic & ginger for 3 minutes. Add the broth and coco milk and simmer on low for 10 minutes. Whisk in the corn starch and allow sauce to slightly thicken. In a separate pan, heat the remaining 1 TBSP of oil on medium high heat and add pepper flakes. Cook for 1 minute, allowing the peppers to release their oil. Add the 10 raw shrimp, de-shelled and deveined to the oil and cook each side for 2-3 minutes, flipping once. Remove shrimp from pan and add squash. Saute the squash for 4-5 minutes until softened. Add the shrimp and coconut sauce into the pan with the squash and stir in the fish sauce. Saute for an additional 3-5 minutes and serve.
I try to step outside my comfort zone in the kitchen to keep things interesting. This dish is proof. It is very simple to make, but uses ingredients I don't typically incorporate in my cooking. I was hesitant to use fish sauce because I imagined it would be very fishy and overpowering. That is not the case. Fish sauce, when used moderately, gives a dish a certain depth and savoriness. The julienned squash makes a nice substitute for noodles. This was a great dish for lunch, serving two and I would definitely make it again!
2 TBSP Canola or Coconut Oil
2 cloves or garlic, finely chopped
1 TBSP finely chopped fresh Ginger
1 C Chicken Broth
1 C Coconut Milk
3 TSP Corn Starch
1 TBSP Canola Oil
1/2 tsp Pepper Flakes
10 Jumbo Gulf Shrimp, raw
3 small summer squash, julienned
1 tsp fish sauce
In a saucepan, heat oil on medium high heat and saute garlic & ginger for 3 minutes. Add the broth and coco milk and simmer on low for 10 minutes. Whisk in the corn starch and allow sauce to slightly thicken. In a separate pan, heat the remaining 1 TBSP of oil on medium high heat and add pepper flakes. Cook for 1 minute, allowing the peppers to release their oil. Add the 10 raw shrimp, de-shelled and deveined to the oil and cook each side for 2-3 minutes, flipping once. Remove shrimp from pan and add squash. Saute the squash for 4-5 minutes until softened. Add the shrimp and coconut sauce into the pan with the squash and stir in the fish sauce. Saute for an additional 3-5 minutes and serve.
My Parm Avocado Croutons 22 August 2015
I didn't always like avocados. I think it was the texture and color i couldn't get past. Thank God I did! Not only is avocado loaded with protein, which makes it a great vegetarian alternative, it can be used in more than just guacamole. These little bites are great for a salad, but could also be served as an hors d'oevre with a nice dipping sauce. Either way, I think you'll like them!
2 firm Haas Avocados, peeled, deseeded and cut into 1 inch cubes
Canola Oil, enough to cover fry pan with 1/2"
1 C Plain Panko Crumbs
1 tsp crushed red peppers
1 tsp salt
1/2 tsp baking powder
1 TBSP grated parm cheese
1 egg, in a bowl beaten
Heat oil in heavy fry pan on medium high heat. In a bowl, mix panko, pepper, salt, baking powder and parm. Dip avocado cubes into egg. Roll wet cubes into dry ingredients and place in heated oil for 1-2 minutes per side. When cubes look golden, flip and fry for 1-2 minutes. Drain onto a paper towel and sprinkle with a little salt while hot. These can be served hot or at room temperature. The middles will be creamy and yummy!
I didn't always like avocados. I think it was the texture and color i couldn't get past. Thank God I did! Not only is avocado loaded with protein, which makes it a great vegetarian alternative, it can be used in more than just guacamole. These little bites are great for a salad, but could also be served as an hors d'oevre with a nice dipping sauce. Either way, I think you'll like them!
2 firm Haas Avocados, peeled, deseeded and cut into 1 inch cubes
Canola Oil, enough to cover fry pan with 1/2"
1 C Plain Panko Crumbs
1 tsp crushed red peppers
1 tsp salt
1/2 tsp baking powder
1 TBSP grated parm cheese
1 egg, in a bowl beaten
Heat oil in heavy fry pan on medium high heat. In a bowl, mix panko, pepper, salt, baking powder and parm. Dip avocado cubes into egg. Roll wet cubes into dry ingredients and place in heated oil for 1-2 minutes per side. When cubes look golden, flip and fry for 1-2 minutes. Drain onto a paper towel and sprinkle with a little salt while hot. These can be served hot or at room temperature. The middles will be creamy and yummy!
My Roasted Corn Fish Cakes 08 August 2015
Ok, so I know I am on a rockfish kick because that's what we are catching right now, but you can use tilapia, crab or any other white fish and these would be yummy! (Btw, rockfish is going for $19.99 a pound at our local Safeway today, so I'll keep preaching catching something! Just as a comparison, filet mignon was $17.99 a lb.) These reminded me of eating corn fritters as a kid. The lime sour cream just makes them more interesting.
1 lb raw white fish, chopped really fine (can be crab, tilapia, cod or rockfish)
1 1/2 C. Panko Crumbs
2 ears of fresh corn, cooked on the grill and kernels cut from the cob
2 eggs, beaten
1/4 tsp onion powder
1/4 tsp dried dill weed
1/2 tsp salt
2-3 TBSP Canola Oil
1 lime, juiced
1 C light sour cream
Fresh Green Onion, chopped finely
Heat canola oil in a heavy pan. In a large bowl, mix fish, panko, corn, eggs, and spices. Form about 6 patties that look similar to hamburgers in size. Cook in medium to high heat for 10-15 minutes, flipping once. Drain cakes on a paper towel. In a small bowl mix sour cream and lime juice. Serve fish cakes with sour cream and chopped onions.
Ok, so I know I am on a rockfish kick because that's what we are catching right now, but you can use tilapia, crab or any other white fish and these would be yummy! (Btw, rockfish is going for $19.99 a pound at our local Safeway today, so I'll keep preaching catching something! Just as a comparison, filet mignon was $17.99 a lb.) These reminded me of eating corn fritters as a kid. The lime sour cream just makes them more interesting.
1 lb raw white fish, chopped really fine (can be crab, tilapia, cod or rockfish)
1 1/2 C. Panko Crumbs
2 ears of fresh corn, cooked on the grill and kernels cut from the cob
2 eggs, beaten
1/4 tsp onion powder
1/4 tsp dried dill weed
1/2 tsp salt
2-3 TBSP Canola Oil
1 lime, juiced
1 C light sour cream
Fresh Green Onion, chopped finely
Heat canola oil in a heavy pan. In a large bowl, mix fish, panko, corn, eggs, and spices. Form about 6 patties that look similar to hamburgers in size. Cook in medium to high heat for 10-15 minutes, flipping once. Drain cakes on a paper towel. In a small bowl mix sour cream and lime juice. Serve fish cakes with sour cream and chopped onions.
My Sausage Panzanella 26 July 2015
Panzanella is Italian bread salad. It is super easy to make and assemble; the hardest part is prepping the veggies. This is a great picnic dish because it's easy to double or triple and you can switch up the ingredients to suit your taste. You could also change out the sausage for shrimp, or double the tomato and add no meat making it a great vegetarian alternative. Using fresh seasonal vegetables makes this the perfect summer dish!
2 day-old ciabotta rolls, buttered and sprinkled with a little garlic powder (you can get these at most supermarket bakeries)
2 orange or yellow bell peppers, deseeded and halved
4-5 sweet Italian sausage links
3 large vine ripe tomatoes, chopped into 1" cubes
1/2 large red onion, finely chopped
3 cloves of garlic, finely chopped
For Vinegarette, whisk together:
1 C Extra Virgin Olive Oil
6 TBSP Red Wine Vinegar
Small Bunch of fresh basil, chopped
1/2 C. Shredded Parm Cheese
On a medium grill, place ciabotta halves face down and grill for 1-2 minutes (these burn quickly so keep an eye on them). Put aside. Grill pepper halves for 3-5 minutes until tender and a little charred. Grill sausage links for 10-15 minutes, until cooked through. Chop peppers into 1" cubes. Slice sausages into 1" slices. Combine peppers, sausage, tomatoes, onion, and garlic in a large bowl. Add vinaigrette and parm cheese. A half hour before serving, toss in bread cubes. This can all be done the night before, just keep the bread separate in a ziplock bag. Serve chilled or at room temperature.
Panzanella is Italian bread salad. It is super easy to make and assemble; the hardest part is prepping the veggies. This is a great picnic dish because it's easy to double or triple and you can switch up the ingredients to suit your taste. You could also change out the sausage for shrimp, or double the tomato and add no meat making it a great vegetarian alternative. Using fresh seasonal vegetables makes this the perfect summer dish!
2 day-old ciabotta rolls, buttered and sprinkled with a little garlic powder (you can get these at most supermarket bakeries)
2 orange or yellow bell peppers, deseeded and halved
4-5 sweet Italian sausage links
3 large vine ripe tomatoes, chopped into 1" cubes
1/2 large red onion, finely chopped
3 cloves of garlic, finely chopped
For Vinegarette, whisk together:
1 C Extra Virgin Olive Oil
6 TBSP Red Wine Vinegar
Small Bunch of fresh basil, chopped
1/2 C. Shredded Parm Cheese
On a medium grill, place ciabotta halves face down and grill for 1-2 minutes (these burn quickly so keep an eye on them). Put aside. Grill pepper halves for 3-5 minutes until tender and a little charred. Grill sausage links for 10-15 minutes, until cooked through. Chop peppers into 1" cubes. Slice sausages into 1" slices. Combine peppers, sausage, tomatoes, onion, and garlic in a large bowl. Add vinaigrette and parm cheese. A half hour before serving, toss in bread cubes. This can all be done the night before, just keep the bread separate in a ziplock bag. Serve chilled or at room temperature.
Pan Seared Chesapeake Bay Rockfish 17 July 2015
I can't take credit for this posting. This dish was adapted by my husband, John. He caught a 20" rockfish in the Chesapeake Bay and this is how he prepared it. This coating is so versatile that it can be used on any mild fish like catfish, cod or tilapia. You could always double this and store half in an airtight container for another time.
1/4 C Cornmeal
1/4 C Flour
1/2 tsp salt
1/2 tsp Cayenne Pepper
1/2 tsp Chili Powder
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Old Bay Seasoning, optional
1/4 C Canola Oil
1 TBSP Butter
1-2lb Rockfish or any other mild fish
In a large bowl, combine first seven dry ingredients. In a large skillet, heat oil on medium high heat. Wet fish and dredge fillets thru coating. Drop butter in oil, and when it is melted add the fillets. Sear on one side for 3-4 minutes. Turn, and sear the other side for 3-4 minutes. Drain fish on paper towels. Done...it's that easy and super yummy!
I can't take credit for this posting. This dish was adapted by my husband, John. He caught a 20" rockfish in the Chesapeake Bay and this is how he prepared it. This coating is so versatile that it can be used on any mild fish like catfish, cod or tilapia. You could always double this and store half in an airtight container for another time.
1/4 C Cornmeal
1/4 C Flour
1/2 tsp salt
1/2 tsp Cayenne Pepper
1/2 tsp Chili Powder
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Old Bay Seasoning, optional
1/4 C Canola Oil
1 TBSP Butter
1-2lb Rockfish or any other mild fish
In a large bowl, combine first seven dry ingredients. In a large skillet, heat oil on medium high heat. Wet fish and dredge fillets thru coating. Drop butter in oil, and when it is melted add the fillets. Sear on one side for 3-4 minutes. Turn, and sear the other side for 3-4 minutes. Drain fish on paper towels. Done...it's that easy and super yummy!
My Chipotle Chicken Pasta Salad 27 June 2015
This dish is perfect for a large crowd, especially this time of year when we are all having picnics. And because it has so many different ingredients, this salad is also a complete meal. If you like more heat, you can always increase the chipotle sauce. Also the cheese amount is according to preference. This is definitely a crowd pleaser.
1 13.25 oz box of Dreamfields Penne Regata (you can use any pasta you like)
1 pt. Light Sour Cream
1/3 C Mayo
4 TBSP Chipotle Pepper Sauce (I use Cholula)
1 small red onion, finely chopped
1 Red Bell Pepper, deseeded and chopped
1 Yellow or Orange Bell Pepper, deseeded and chopped
1 can black beans, drained and rinsed
1 C Frozen corn (I dethaw in the microwave for about 1 minute)
1 LB Chicken Breast, grilled
1-2 C Shredded Cheddar Cheese
Salt and Pepper, taste
Cook the pasta according to the directions. Rinse in cold water to stop cooking process. In a large bowl (and it needs to be pretty big), whisk together the sour cream, mayo and pepper sauce until incorporated. Add onions, peppers, beans and corn to the dressing and mix well. Chop the grilled chicken into 1 inch pieces and add it, along with the cheese, to the other ingredients and mix well. Salt and pepper to taste. This will keep easily in the fridge but it needs to sit for at least 1 hour before eating to ensure flavors are incorporated. Enjoy!
This dish is perfect for a large crowd, especially this time of year when we are all having picnics. And because it has so many different ingredients, this salad is also a complete meal. If you like more heat, you can always increase the chipotle sauce. Also the cheese amount is according to preference. This is definitely a crowd pleaser.
1 13.25 oz box of Dreamfields Penne Regata (you can use any pasta you like)
1 pt. Light Sour Cream
1/3 C Mayo
4 TBSP Chipotle Pepper Sauce (I use Cholula)
1 small red onion, finely chopped
1 Red Bell Pepper, deseeded and chopped
1 Yellow or Orange Bell Pepper, deseeded and chopped
1 can black beans, drained and rinsed
1 C Frozen corn (I dethaw in the microwave for about 1 minute)
1 LB Chicken Breast, grilled
1-2 C Shredded Cheddar Cheese
Salt and Pepper, taste
Cook the pasta according to the directions. Rinse in cold water to stop cooking process. In a large bowl (and it needs to be pretty big), whisk together the sour cream, mayo and pepper sauce until incorporated. Add onions, peppers, beans and corn to the dressing and mix well. Chop the grilled chicken into 1 inch pieces and add it, along with the cheese, to the other ingredients and mix well. Salt and pepper to taste. This will keep easily in the fridge but it needs to sit for at least 1 hour before eating to ensure flavors are incorporated. Enjoy!
My Garlic and Lime Marinated Pork Roast 20 June 2015
It doesn't look like much, but this marinate is a solid hit. I've made it on several different kinds of pork cuts, and it works every time. Marinate the meat in the fridge for at least 8 hours to incorporate all the flavors. I'm sure this could also be used to marinate chicken, I would just reduce the marinate time by a few hours.
3lb Boneless Pork Shoulder or Pork Loin
3 large cloves, chopped
1 jalapeno pepper, deseeded and chopped
2 TBSP Soy Sauce
1 TBSP Stone Ground Mustard or Dijon
Juice from 2 limes (or about 1/3 C)
1/2 C Olive Oil
1/2 tsp Cayenne Pepper
1 TBSP Dried Ginger
Place all ingredients, except the pork, in a bowl and whisk vigorously. Place the pork in a gallon size ziploc bag and pour marinate over it. Seal and refrigerate overnight. Cook over a medium grill until internal temperature reaches 160 degrees F. While cooking you can baste with leftover marinate, but DO NOT USE RAW MARINATE. IT HAS TO BE THOROUGHLY COOKED TO KILL ANY BACTERIA.
It doesn't look like much, but this marinate is a solid hit. I've made it on several different kinds of pork cuts, and it works every time. Marinate the meat in the fridge for at least 8 hours to incorporate all the flavors. I'm sure this could also be used to marinate chicken, I would just reduce the marinate time by a few hours.
3lb Boneless Pork Shoulder or Pork Loin
3 large cloves, chopped
1 jalapeno pepper, deseeded and chopped
2 TBSP Soy Sauce
1 TBSP Stone Ground Mustard or Dijon
Juice from 2 limes (or about 1/3 C)
1/2 C Olive Oil
1/2 tsp Cayenne Pepper
1 TBSP Dried Ginger
Place all ingredients, except the pork, in a bowl and whisk vigorously. Place the pork in a gallon size ziploc bag and pour marinate over it. Seal and refrigerate overnight. Cook over a medium grill until internal temperature reaches 160 degrees F. While cooking you can baste with leftover marinate, but DO NOT USE RAW MARINATE. IT HAS TO BE THOROUGHLY COOKED TO KILL ANY BACTERIA.
My Grilled Stuffed Poblano Peppers 12June 2015
I believe you can grill almost anything! And when it's summer and crazy hot outside, the last thing i want to do is turn on the oven. Peppers on the grill are one of my favorites. They not only get a nice charred flavor, but their natural sweetness comes through. These peppers can make a nice appetizer (serving 6) or serve them with a salad and call it dinner! Either way, they are yummy!
3 Large Poblano peppers, halved and deseeded
1 TBSP Olive Oil
1 lb lean hamburger
1 small onion, finely chopped
1/3 C Frozen Shoe Peg Corn
2 TBSP Taco Seasoning
2 TBSP Tomato Paste
1/4 tsp cayenne pepper
Salt & Pepper to Taste
Shredded cheddar
Heat olive in a medium pan. Add onion and cook until translucent and tender, Add lean hamburger and saute for 10 minutes until cooked through. Stir in taco seasoning, tomato paste and cayenne and cook an additional 5 minutes, stirring constantly. Add salt and pepper. Fill the pepper halves with the meat mixture. and place on a medium indirect heated grill. (Indirect heat is using the two outward burners and turning off the center burner). Grill for about 10 minutes until you see the sides of the pepper wilting and charring. Top with shredded cheese, close lid and allow cheese to melt for 1-2 minutes. Serve!
I believe you can grill almost anything! And when it's summer and crazy hot outside, the last thing i want to do is turn on the oven. Peppers on the grill are one of my favorites. They not only get a nice charred flavor, but their natural sweetness comes through. These peppers can make a nice appetizer (serving 6) or serve them with a salad and call it dinner! Either way, they are yummy!
3 Large Poblano peppers, halved and deseeded
1 TBSP Olive Oil
1 lb lean hamburger
1 small onion, finely chopped
1/3 C Frozen Shoe Peg Corn
2 TBSP Taco Seasoning
2 TBSP Tomato Paste
1/4 tsp cayenne pepper
Salt & Pepper to Taste
Shredded cheddar
Heat olive in a medium pan. Add onion and cook until translucent and tender, Add lean hamburger and saute for 10 minutes until cooked through. Stir in taco seasoning, tomato paste and cayenne and cook an additional 5 minutes, stirring constantly. Add salt and pepper. Fill the pepper halves with the meat mixture. and place on a medium indirect heated grill. (Indirect heat is using the two outward burners and turning off the center burner). Grill for about 10 minutes until you see the sides of the pepper wilting and charring. Top with shredded cheese, close lid and allow cheese to melt for 1-2 minutes. Serve!
My Chicken Noodle Casserole 05 June 2015
This is my spin on tuna noodle casserole...that comfort food classic. Super simple, super versatile and perfect every time! Enjoy
1 Box (13oz) Dreamfields Lower Carb Pasta, penne or rotini shaped
1 1/2 lbs of cooked chicken breast, shredded
1 C Mayo
1 C Frozen Peas, dethawed1 small onion, finely chopped
1 C Shredded Cheddar Cheese
1/4 C Shredded Pepper Jack Cheese
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
1 1/2 C Milk
Panko Bread Crumbs
Salt and Pepper to taste
Cook and drain pasta according to the box directions. In a 9X13 oven safe pan, comibine pasta, chicken, mayo, peas and onion. In a large saucepan, combine cheese, soups and milk. Heat over medium heat and when ingredients have a nice smooth consistency, pour the mixture over the pasta. Sprinkle with desired amount of panko crumbs. Bake in a 350 degree oven for 30 minutes. Allow to cool for 10 minutes before serving.
This is my spin on tuna noodle casserole...that comfort food classic. Super simple, super versatile and perfect every time! Enjoy
1 Box (13oz) Dreamfields Lower Carb Pasta, penne or rotini shaped
1 1/2 lbs of cooked chicken breast, shredded
1 C Mayo
1 C Frozen Peas, dethawed1 small onion, finely chopped
1 C Shredded Cheddar Cheese
1/4 C Shredded Pepper Jack Cheese
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
1 1/2 C Milk
Panko Bread Crumbs
Salt and Pepper to taste
Cook and drain pasta according to the box directions. In a 9X13 oven safe pan, comibine pasta, chicken, mayo, peas and onion. In a large saucepan, combine cheese, soups and milk. Heat over medium heat and when ingredients have a nice smooth consistency, pour the mixture over the pasta. Sprinkle with desired amount of panko crumbs. Bake in a 350 degree oven for 30 minutes. Allow to cool for 10 minutes before serving.
My Fiesta Black Bean Salad 29 May 2015
This is a great summer salad! Pasta salad and potato salad are so overdone this time of year. Why not take advantage of the produce that's in season and whip up this pretty and yummy dish. It's easy to change the taste of this salad by simply adding a finely chopped jalapeño, or doubling the cayenne pepper.
2 15oz cans of black beans, drained and rinsed
1 C Frozen White Shoe peg corn or 2 ears of fresh wine corn, cut off the cob
1 red bell pepper, deseeded and chopped
1 large garlic clove finely chopped
1/2 small onion, finely chopped (about 1/2 Cup)
1 tsp salt
1/8 tsp cayenne pepper
1/2 C Olive Oil
1/3 C lime juice or the juice from 2 fresh limes
2 avocados, cubed
Combine all the ingredients in a bowl, except for the avocado. Mix well. Cover and chill for a few hours, or overnight. Right before serving, add the avocado. Serve at room temperature for maximum flavor.
This is a great summer salad! Pasta salad and potato salad are so overdone this time of year. Why not take advantage of the produce that's in season and whip up this pretty and yummy dish. It's easy to change the taste of this salad by simply adding a finely chopped jalapeño, or doubling the cayenne pepper.
2 15oz cans of black beans, drained and rinsed
1 C Frozen White Shoe peg corn or 2 ears of fresh wine corn, cut off the cob
1 red bell pepper, deseeded and chopped
1 large garlic clove finely chopped
1/2 small onion, finely chopped (about 1/2 Cup)
1 tsp salt
1/8 tsp cayenne pepper
1/2 C Olive Oil
1/3 C lime juice or the juice from 2 fresh limes
2 avocados, cubed
Combine all the ingredients in a bowl, except for the avocado. Mix well. Cover and chill for a few hours, or overnight. Right before serving, add the avocado. Serve at room temperature for maximum flavor.
My Grilled Asparagus Tarts 23 May 2015
Everything is better wrapped in puff pastry! From what I've read it can't be successfully done on the grill...WRONG! Living for asparagus, I was set to get it right. These tarts are a nice appetizer or side dish. And as long as you pay attention to the temperature and time, they'll come out perfect!
1 sheet frozen puff pastry de-thawed in the fridge for a few hours (I used Pepperidge Farm)
1 nice bunch of asparagus, washed and bottoms removed
1 shallot, finely chopped
4-5 small bella mushrooms, finely chopped
1 TBSP Olive Oil
3 TBSP butter, divided
1 egg, beaten with a little bit of water
Kosher Salt & Cracked Pepper, to taste
Shredded Parm, to taste
Heat grill on medium high for a few minutes. Reduce to indirect medium heat (for a 3 burner grill, turn off the center burner). On a piece of foil, arrange asparagus, shallots and mushrooms. Drizzle with olive oil, salt and pepper. Top with 2 TBSP butter, chopped up. Cook for about 8 minutes. Melt 1 TBSP butter and brush on the botton of a new piece of foil. Cut pastry in half and place the two halves on foil. Brush the pastry with the egg wash. Arrange the asparagus mixture in the center of the dough. Roll the side of the pastry up a little to form a little pocket. Cook for exactly 20 minutes on the center of the indirect medium heat grill. Lift the lid, sprinkle with cheese and cook for 1 additional minute to ensure cheese melts. Voila'! Serves 4.
Everything is better wrapped in puff pastry! From what I've read it can't be successfully done on the grill...WRONG! Living for asparagus, I was set to get it right. These tarts are a nice appetizer or side dish. And as long as you pay attention to the temperature and time, they'll come out perfect!
1 sheet frozen puff pastry de-thawed in the fridge for a few hours (I used Pepperidge Farm)
1 nice bunch of asparagus, washed and bottoms removed
1 shallot, finely chopped
4-5 small bella mushrooms, finely chopped
1 TBSP Olive Oil
3 TBSP butter, divided
1 egg, beaten with a little bit of water
Kosher Salt & Cracked Pepper, to taste
Shredded Parm, to taste
Heat grill on medium high for a few minutes. Reduce to indirect medium heat (for a 3 burner grill, turn off the center burner). On a piece of foil, arrange asparagus, shallots and mushrooms. Drizzle with olive oil, salt and pepper. Top with 2 TBSP butter, chopped up. Cook for about 8 minutes. Melt 1 TBSP butter and brush on the botton of a new piece of foil. Cut pastry in half and place the two halves on foil. Brush the pastry with the egg wash. Arrange the asparagus mixture in the center of the dough. Roll the side of the pastry up a little to form a little pocket. Cook for exactly 20 minutes on the center of the indirect medium heat grill. Lift the lid, sprinkle with cheese and cook for 1 additional minute to ensure cheese melts. Voila'! Serves 4.
My BBQ Glazed & Grilled Beef Roast 17 May 2015
The picture does not do this dish justice! I've never cooked a beef roast on a grill before primarily because it's not something that sings GRILL to me. I was mistaken! We made this on the green egg and add mesquite chips to give an added kick. It turned out awesome!
3-5 lb Angus Beef Chuck Roast
1 C BBQ Sauce (I used Sweet Baby Rays)
1/2 C Teriyaki Sauce
1 bottle of beer (I used Heineken but a good craft beer would probably be even better)
2 TBSP minced garlic (about 3 large cloves)
1/2 TSP ground ginger
1/2 Onion, finely chopped (about 1/2C)
2 TSP black pepper
1 TSP salt
Mix all the ingredients and place them, along with the roast, in a large ziplock bag. Marinate in fridge for at least 6 hours, preferably overnight). Remove the meat and pour the marinate into a saucepan. On medium to high heat, bring the marinate to a boil and continue to cook for at least 10-15 minutes. This will render the sauce and thicken it. SAFETY NOTE: This has to be boiled for at least this time to kill any bacteria that may have been left behind from the raw meat! Set the glaze aside.
On a medium high grill, cook roast in tin foil for roughly 1 hour. After the hour, remove from the foil and coat with the glaze. Continue to cook an additional 1/2 hour. Internal temperature should reach at least 145 degrees. Allow the roast to rest for a few minutes before carving.
The picture does not do this dish justice! I've never cooked a beef roast on a grill before primarily because it's not something that sings GRILL to me. I was mistaken! We made this on the green egg and add mesquite chips to give an added kick. It turned out awesome!
3-5 lb Angus Beef Chuck Roast
1 C BBQ Sauce (I used Sweet Baby Rays)
1/2 C Teriyaki Sauce
1 bottle of beer (I used Heineken but a good craft beer would probably be even better)
2 TBSP minced garlic (about 3 large cloves)
1/2 TSP ground ginger
1/2 Onion, finely chopped (about 1/2C)
2 TSP black pepper
1 TSP salt
Mix all the ingredients and place them, along with the roast, in a large ziplock bag. Marinate in fridge for at least 6 hours, preferably overnight). Remove the meat and pour the marinate into a saucepan. On medium to high heat, bring the marinate to a boil and continue to cook for at least 10-15 minutes. This will render the sauce and thicken it. SAFETY NOTE: This has to be boiled for at least this time to kill any bacteria that may have been left behind from the raw meat! Set the glaze aside.
On a medium high grill, cook roast in tin foil for roughly 1 hour. After the hour, remove from the foil and coat with the glaze. Continue to cook an additional 1/2 hour. Internal temperature should reach at least 145 degrees. Allow the roast to rest for a few minutes before carving.
My Orange-sicle Dream Cupcakes 08 May 2015
Who doesn't love an orange-sicle? Brings you back to childhood and hot summers. Cupcakes were all the rage a few years ago and most have been so overdone. But, I like the idea of cupcakes when feeding a bunch of people because you can personalize them and they are very portable. I made these for our Mother's Day get together tomorrow. I'm sure they will love them and so will you.
1 box White Cake Mix
1 3-oz Pack of Orange Gelatin
3 egg whites
1/2 C Orange Juice
1/2 C Water
1 tsp Orange Zest
1 tsp Orange Extract
Mix all the above ingredients in a stand mixer until well incorporated (3-5 minutes). Bake in a 350 degree oven for 18-20 minutes. Allow to cool
Orange Cream Cheese Frosting
1 8oz package of Low Fat Cream Cheese, at room temperature
2 Sticks of Butter, at room temperature
4 C Powdered Sugar
1 tsp Orange Extract
1/2 tsp Vanilla Extract
1 tsp Orange Zest
A few drops or orange food coloring, optional
Mix butter and cream cheese in a stand mixer until smooth. Add powdered sugar one cup at a time and slowly or you will wear most of it! When sugar is well incorporated, add both extracts and orange zest and mix for an additional minute or two. Store icing in the fridge until ready to serve on cupcakes.
Who doesn't love an orange-sicle? Brings you back to childhood and hot summers. Cupcakes were all the rage a few years ago and most have been so overdone. But, I like the idea of cupcakes when feeding a bunch of people because you can personalize them and they are very portable. I made these for our Mother's Day get together tomorrow. I'm sure they will love them and so will you.
1 box White Cake Mix
1 3-oz Pack of Orange Gelatin
3 egg whites
1/2 C Orange Juice
1/2 C Water
1 tsp Orange Zest
1 tsp Orange Extract
Mix all the above ingredients in a stand mixer until well incorporated (3-5 minutes). Bake in a 350 degree oven for 18-20 minutes. Allow to cool
Orange Cream Cheese Frosting
1 8oz package of Low Fat Cream Cheese, at room temperature
2 Sticks of Butter, at room temperature
4 C Powdered Sugar
1 tsp Orange Extract
1/2 tsp Vanilla Extract
1 tsp Orange Zest
A few drops or orange food coloring, optional
Mix butter and cream cheese in a stand mixer until smooth. Add powdered sugar one cup at a time and slowly or you will wear most of it! When sugar is well incorporated, add both extracts and orange zest and mix for an additional minute or two. Store icing in the fridge until ready to serve on cupcakes.
My Put-The-Lime-in-the-Coconut Cheesecake 03 May 2015
Surprise! I'm not a big dessert fan. But if I am going to have dessert, it's going to be something descendant like a really yummy cheesecake! This cheesecake fits the bill! It's creamy and reminds me of summer, the beach and Key West all rolled up into one! Take the time to chill it properly, it does matter!
2 C Finely Crushed Reduced Fat Nilla Wafers (I crush them in a food processor)
1/2 C Flaked Coconut
3 TBSP Melted butter
4 8-oz packages of reduced fat Cream Cheese at room temperature
1 C Sugar
3/4 C Reduced Fat Sour Cream
2 limes, zested and juiced
4 eggs, at room temperature
Heat oven to 325 degrees. Mix crumbs, coconut and butter in a bowl and press into the bottom of a springform pan. Bake for 10 minutes until the crust is slightly browned. Beat cream cheese and sugar until smooth. Add sour cream, lime zest and juice and continue to beat on low. Add 1 egg at a time, while beating on low. Pour the mixture over the crust and bake for about 1 hour and 20 minutes. The center may be slightly jiggly but will continue to set while cooling. After cooled, run a knife around the rim of the pan and remove the cheesecake. Refridgerate for at least 4 hours. (That's the hard part.!)
Surprise! I'm not a big dessert fan. But if I am going to have dessert, it's going to be something descendant like a really yummy cheesecake! This cheesecake fits the bill! It's creamy and reminds me of summer, the beach and Key West all rolled up into one! Take the time to chill it properly, it does matter!
2 C Finely Crushed Reduced Fat Nilla Wafers (I crush them in a food processor)
1/2 C Flaked Coconut
3 TBSP Melted butter
4 8-oz packages of reduced fat Cream Cheese at room temperature
1 C Sugar
3/4 C Reduced Fat Sour Cream
2 limes, zested and juiced
4 eggs, at room temperature
Heat oven to 325 degrees. Mix crumbs, coconut and butter in a bowl and press into the bottom of a springform pan. Bake for 10 minutes until the crust is slightly browned. Beat cream cheese and sugar until smooth. Add sour cream, lime zest and juice and continue to beat on low. Add 1 egg at a time, while beating on low. Pour the mixture over the crust and bake for about 1 hour and 20 minutes. The center may be slightly jiggly but will continue to set while cooling. After cooled, run a knife around the rim of the pan and remove the cheesecake. Refridgerate for at least 4 hours. (That's the hard part.!)
My Chicken & Chorizo Paella 18 April 2015
Whenever I hear Paella, I think of the Seinfeld episode where George's Mom makes boatloads of it and the Seinfeld's don't show up. Pity...this dish is worth showing up for! Paella is a spanish rice dish using saffron as its main spice. Saffron is very expensive; primarily because it has to be hand removed from the plant using a tweezer. It has a very unique flavor that I compare to flowers. This recipe can be made without saffron because the smoked paprika has its own unique taste. However, if you can swing the saffron, I think it is worth the indulgence.
2 TBSP Olive Oil, divided
2 - 3 large chicken breasts, cut into bite size pieces
1 lb Chorizo (I used Jimmy Dean's; fresh would probably be even better)
1 onion, finely chopped
1 red pepper, deseeded and finely chopped
3 cloves garlic, minced
1/4 tsp smoked paprika
1 pinch saffron
2 C Whole Grain rice
2 bay leaves
4 C low sodium chicken broth
1/2 C Frozen peas
1 tomato, chopped
Pre-heat oven to 400 degrees. In a large heavy oven safe pan, heat 1 tBSP olive oil over medium heat.. Add chicken and saute' until cooked through. Remove the chicken, add the remaining TBSP of olive oil and saute' the chorizo until cooked through. Add onion, peppers and garlic, stir occasionally until the peppers are cooked. Stir in the spices, bay leaves and rice until everything is evenly coated; about 2-3 minutes. Add chicken stock and bring to a boil. Turn down heat and add the chicken, peas and tomatoes. Stir to combine. Transfer the pan to the oven and cook uncovered until rice is tender, about 25-28 minutes. Remove from oven, fluff with a fork and serve.
Whenever I hear Paella, I think of the Seinfeld episode where George's Mom makes boatloads of it and the Seinfeld's don't show up. Pity...this dish is worth showing up for! Paella is a spanish rice dish using saffron as its main spice. Saffron is very expensive; primarily because it has to be hand removed from the plant using a tweezer. It has a very unique flavor that I compare to flowers. This recipe can be made without saffron because the smoked paprika has its own unique taste. However, if you can swing the saffron, I think it is worth the indulgence.
2 TBSP Olive Oil, divided
2 - 3 large chicken breasts, cut into bite size pieces
1 lb Chorizo (I used Jimmy Dean's; fresh would probably be even better)
1 onion, finely chopped
1 red pepper, deseeded and finely chopped
3 cloves garlic, minced
1/4 tsp smoked paprika
1 pinch saffron
2 C Whole Grain rice
2 bay leaves
4 C low sodium chicken broth
1/2 C Frozen peas
1 tomato, chopped
Pre-heat oven to 400 degrees. In a large heavy oven safe pan, heat 1 tBSP olive oil over medium heat.. Add chicken and saute' until cooked through. Remove the chicken, add the remaining TBSP of olive oil and saute' the chorizo until cooked through. Add onion, peppers and garlic, stir occasionally until the peppers are cooked. Stir in the spices, bay leaves and rice until everything is evenly coated; about 2-3 minutes. Add chicken stock and bring to a boil. Turn down heat and add the chicken, peas and tomatoes. Stir to combine. Transfer the pan to the oven and cook uncovered until rice is tender, about 25-28 minutes. Remove from oven, fluff with a fork and serve.
My Mexican Casserole 11 April 2015
Whenever my family visits, they request this dish. The cornbread topping makes this oh so yummy! You can change out most of the ingredients with lower fat versions or other spices. But this dish works so well every time...if it ain't broke don't try and change it!
1 TBSP Olive Oil
2 lbs lean hamburger
1 C Frozen white corn, thawed
1 red pepper, finely chopped
1 onion, finely chopped
1 large clove garlic, minced
1 tsp paprika
1/2tsp cayenne pepper
1 package reduced sodium taco seasoning
1 8-oz can tomato sauce
1 14-oz can petite diced tomatoes
1/2 C water
2 C Shredded Cheddar Cheese
1 6oz box cornbread mix (I use Jiffy)
2/3 C Milk
1 egg
Preheat oven to 350F. In a large skillet, heat oil on medium heat, add meat and saute until cooked thru. Add corn, pepper, onion, garlic, paprika, taco seasoning, tomato sauce, tomatoes, and water, Stir to incorporate. Bring to a boil, reduce heat and cook for about 15 minutes, until it starts to thicken. Spoon the mixture into the bottom of a 13X9 inch baking dish. Sprinkle the meat mixture with the shredded cheese. In a separate bowl, stir cornbread mix, milk and egg thoroughly. Pour the mixture over the cheese. Bake for 30 minutes till golden brown. Allow to cool 5-10 minutes before serving. (Don't skip the cooling, it does matter!)
Whenever my family visits, they request this dish. The cornbread topping makes this oh so yummy! You can change out most of the ingredients with lower fat versions or other spices. But this dish works so well every time...if it ain't broke don't try and change it!
1 TBSP Olive Oil
2 lbs lean hamburger
1 C Frozen white corn, thawed
1 red pepper, finely chopped
1 onion, finely chopped
1 large clove garlic, minced
1 tsp paprika
1/2tsp cayenne pepper
1 package reduced sodium taco seasoning
1 8-oz can tomato sauce
1 14-oz can petite diced tomatoes
1/2 C water
2 C Shredded Cheddar Cheese
1 6oz box cornbread mix (I use Jiffy)
2/3 C Milk
1 egg
Preheat oven to 350F. In a large skillet, heat oil on medium heat, add meat and saute until cooked thru. Add corn, pepper, onion, garlic, paprika, taco seasoning, tomato sauce, tomatoes, and water, Stir to incorporate. Bring to a boil, reduce heat and cook for about 15 minutes, until it starts to thicken. Spoon the mixture into the bottom of a 13X9 inch baking dish. Sprinkle the meat mixture with the shredded cheese. In a separate bowl, stir cornbread mix, milk and egg thoroughly. Pour the mixture over the cheese. Bake for 30 minutes till golden brown. Allow to cool 5-10 minutes before serving. (Don't skip the cooling, it does matter!)
Grilled Orange Mustard Pork Loin 04 April 2015
This recipe is very similar to my No Fail Rubbed and Grilled Pork Loin below. The cooking times are very similar, the glaze is different. I made this roast for dinner but also created Cubanos for lunch with the meat. The glaze gives this pork a nice sweet tangy flavor. If you like the rubbed and grilled pork loin, you're going to love this!
1/2 C Orange Marmalade
1 TBSP Dried Ground Mustard
1/2 tsp Garlic Powder
In a small bowl, mix marmalade, mustard and garlic powder and set aside.
3-4 lb Boneless Pork Loin
Olive Oil
Sea Salt & Fresh Cracked Pepper
Lay the pork loin over a large sheet of tin foil and trim away any excess fat. Rub the loin with olive oil. Generously cover both sides of the loin with sea salt and fresh cracked pepper. On a medium/high heated grill place the loin directly on the center. After 10 minutes, turn over and cook the other side for 10 minutes. Both sides should have nice grill marks. Place the loin on the tin foil, cover completely and grill for an additional 1 hour, turning the heat down to indirect medium heat. Remove the foiled loin and place in center of the grill. Brush the loin with the glaze and cook for 6-8 minutes. Turn the loin over and brush the other side with glaze and cook an additional 6-8 minutes. Take loin off grill and let it rest for 10 minutes before slicing.
This recipe is very similar to my No Fail Rubbed and Grilled Pork Loin below. The cooking times are very similar, the glaze is different. I made this roast for dinner but also created Cubanos for lunch with the meat. The glaze gives this pork a nice sweet tangy flavor. If you like the rubbed and grilled pork loin, you're going to love this!
1/2 C Orange Marmalade
1 TBSP Dried Ground Mustard
1/2 tsp Garlic Powder
In a small bowl, mix marmalade, mustard and garlic powder and set aside.
3-4 lb Boneless Pork Loin
Olive Oil
Sea Salt & Fresh Cracked Pepper
Lay the pork loin over a large sheet of tin foil and trim away any excess fat. Rub the loin with olive oil. Generously cover both sides of the loin with sea salt and fresh cracked pepper. On a medium/high heated grill place the loin directly on the center. After 10 minutes, turn over and cook the other side for 10 minutes. Both sides should have nice grill marks. Place the loin on the tin foil, cover completely and grill for an additional 1 hour, turning the heat down to indirect medium heat. Remove the foiled loin and place in center of the grill. Brush the loin with the glaze and cook for 6-8 minutes. Turn the loin over and brush the other side with glaze and cook an additional 6-8 minutes. Take loin off grill and let it rest for 10 minutes before slicing.
My French Country Chicken 27 March 2015
This dish is a great alternative to pot roast on a Sunday. Served with garlic smashed potatoes, this is comfort food at its finest! I love mushrooms and this is a great way to use them. I make this dish a lot and usually don't have leftovers. The original recipe uses white wine. I use red wine and find it works just as nice. When cooking with wine remember to use something you would drink...it matters.
3-4 chicken breasts, pounded thin or butterflied.
Salt & Pepper
2 TBSP Olive Oil
4 TBSP Butter
4 large shallots, finely chopped (about 1 C)
2 C portabello mushrooms, chopped
1/4 C Dry Red Wine
1 tsp fresh rosemary, finely chopped
2 TBSP flour
2 C Low Sodium Chicken broth
4 TBSP Cream or Half & Half
Heat 1 TBSP Olive oil and 2 TBSP butter in a heavy pan over medium heat. Add chicken, salt and pepper and cook 8-10 minutes on one side. Turn chicken and cook additional 8-10 minutes, making sure it is cooked thru and there is no pink. Remove from the pan. Add remaining 1 TBSP olive oil and 2 TBSP butter to pan. After the butter melts, add the onions and cook until translucent, about 3 minutes, scraping the pan to loosen the bits. Add the mushrooms and cook for about 8 minutes. Add wine and rosemary and cook until wine reduces and alcohol has burned off. In a separate bowl, whisk flour into broth and add into the pan. Allow to cook and thicken, this can take 10 minutes or more. Add cream and continue to cook until gravy thickens nicely. Add chicken to pan coating both sides for about 2 minutes per side. Serve...yummy!
This dish is a great alternative to pot roast on a Sunday. Served with garlic smashed potatoes, this is comfort food at its finest! I love mushrooms and this is a great way to use them. I make this dish a lot and usually don't have leftovers. The original recipe uses white wine. I use red wine and find it works just as nice. When cooking with wine remember to use something you would drink...it matters.
3-4 chicken breasts, pounded thin or butterflied.
Salt & Pepper
2 TBSP Olive Oil
4 TBSP Butter
4 large shallots, finely chopped (about 1 C)
2 C portabello mushrooms, chopped
1/4 C Dry Red Wine
1 tsp fresh rosemary, finely chopped
2 TBSP flour
2 C Low Sodium Chicken broth
4 TBSP Cream or Half & Half
Heat 1 TBSP Olive oil and 2 TBSP butter in a heavy pan over medium heat. Add chicken, salt and pepper and cook 8-10 minutes on one side. Turn chicken and cook additional 8-10 minutes, making sure it is cooked thru and there is no pink. Remove from the pan. Add remaining 1 TBSP olive oil and 2 TBSP butter to pan. After the butter melts, add the onions and cook until translucent, about 3 minutes, scraping the pan to loosen the bits. Add the mushrooms and cook for about 8 minutes. Add wine and rosemary and cook until wine reduces and alcohol has burned off. In a separate bowl, whisk flour into broth and add into the pan. Allow to cook and thicken, this can take 10 minutes or more. Add cream and continue to cook until gravy thickens nicely. Add chicken to pan coating both sides for about 2 minutes per side. Serve...yummy!
My Kick Butt Chicken Salad 22 March 2015
I love a good chicken salad. Not one that is slathered in mayo where you can't identify the ingredients. My chicken salad has very separate components that come together nicely. The addition of orange segments make this a big hit! I know you are going to dig it!
2 Large Chicken Breasts (about 1 1/2 lb)
32 oz Low Sodium Chicken Broth
1 large shallot, finely chopped
2 navel oranges, peeled and sectioned
2 stalks celery, finely chopped
1/2 tsp salt
1 TBSP Dijon Mustard
1 C Mayo (I use Hellman's with Olive Oil)
Cut the chicken breasts up into big chunks and cook in chicken broth until done. (Reserve the broth, see note below). Shred the chicken using a fork. In a bowl mix chicken, shallots, orange segments, celery, salt, dijon and mayo. Cool in fridge for at least 1 hour. This will give the salad time to develop the flavor. Serve on a bed of lettuce or toasted wheat bread.
Reserved broth - I added a little orzo and chopped up carrots and made a little soup....nice way not to waste the broth.
I love a good chicken salad. Not one that is slathered in mayo where you can't identify the ingredients. My chicken salad has very separate components that come together nicely. The addition of orange segments make this a big hit! I know you are going to dig it!
2 Large Chicken Breasts (about 1 1/2 lb)
32 oz Low Sodium Chicken Broth
1 large shallot, finely chopped
2 navel oranges, peeled and sectioned
2 stalks celery, finely chopped
1/2 tsp salt
1 TBSP Dijon Mustard
1 C Mayo (I use Hellman's with Olive Oil)
Cut the chicken breasts up into big chunks and cook in chicken broth until done. (Reserve the broth, see note below). Shred the chicken using a fork. In a bowl mix chicken, shallots, orange segments, celery, salt, dijon and mayo. Cool in fridge for at least 1 hour. This will give the salad time to develop the flavor. Serve on a bed of lettuce or toasted wheat bread.
Reserved broth - I added a little orzo and chopped up carrots and made a little soup....nice way not to waste the broth.
Shrimp & Grits 08 March 2015
This dish is traditional Low Country; stick to your ribs goodness! I use grits in savory ways in a lot of dishes. When I make them for company, I usually get one "I don't like grits" and after my "just try it, I think you'll change your mind"...they usually do! This is a nice lunch or brunch dish. I used quick cooiking grits, but stone-ground grits would work nicely, too, they just take a little longer to cook. You can add more cheese depending on your taste and if you want to spice it up, you could also add 1/2 tsp cajun seasoning to the onion mixture. Enjoy!
4 C Water
1 C Quick Cooking Grits
2 TBSP Horseradish
1 1/2 C Shredded Cheddar Cheese
Salt and Pepper to taste
1 LB peeled and deveined Shrimp
4 pieces slab bacon, cut into cubes
2 TSP lemon juice
5 green onions, thinly sliced
1 large garlic clove, minced
Bring water to a boil, add grits and stir. Cover and cook for 6 minutes, reducing heat to medium low. When grits are done, remove from heat and whisk in horseradish, cheese and salt and pepper.
In a large heavy pan, cook bacon until done and remove, leaving the grease in the pan. Add shrimp to the bacon drippings and cook until shrimp are pink. Add bacon back in the pan along with lemon juice, scallions, and garlic and cook for 3-4 minutes, continually stirring. Serve the shrimp mixture over grits. This makes about 4 servings.
This dish is traditional Low Country; stick to your ribs goodness! I use grits in savory ways in a lot of dishes. When I make them for company, I usually get one "I don't like grits" and after my "just try it, I think you'll change your mind"...they usually do! This is a nice lunch or brunch dish. I used quick cooiking grits, but stone-ground grits would work nicely, too, they just take a little longer to cook. You can add more cheese depending on your taste and if you want to spice it up, you could also add 1/2 tsp cajun seasoning to the onion mixture. Enjoy!
4 C Water
1 C Quick Cooking Grits
2 TBSP Horseradish
1 1/2 C Shredded Cheddar Cheese
Salt and Pepper to taste
1 LB peeled and deveined Shrimp
4 pieces slab bacon, cut into cubes
2 TSP lemon juice
5 green onions, thinly sliced
1 large garlic clove, minced
Bring water to a boil, add grits and stir. Cover and cook for 6 minutes, reducing heat to medium low. When grits are done, remove from heat and whisk in horseradish, cheese and salt and pepper.
In a large heavy pan, cook bacon until done and remove, leaving the grease in the pan. Add shrimp to the bacon drippings and cook until shrimp are pink. Add bacon back in the pan along with lemon juice, scallions, and garlic and cook for 3-4 minutes, continually stirring. Serve the shrimp mixture over grits. This makes about 4 servings.
Celery Soup with Bacon Croutons 28 February 2015
The first taste of this soup invoked my childhood! It screamed Pennsylvania Dutch! The celery and bacon combination brought back memories of my grandmother's cooking. She used celery in a lot of her dishes and the bacon along with the celery reminded me of a hot bacon dressing salad.. If you like celery, I hope this warms your heart like it warmed mine!
6 TBSP butter, divided
3 leeks, leaves cut off and bottoms thinly sliced
2 medium onions finely chopped
4 large cloves of garlic, finely chopped
12 stalks of celery, leaves removed and thinly sliced
64 oz (8 C) Low Sodium Chicken Broth
1/2 C Low Fat Sour Cream
Kosher Salt & Pepper, to taste
4 OZ Thick Slabbed bacon cut into small cubes
1/2 baguette, cut into 1/2" cubes
Shredded Parm Cheese
Extra Virgin Olive Oil, for drizzling
In a heavy pan over medium heat, melt 4 TBSP butter and add leeks and onions. Saute until they are opaque and softened, making sure not to brown them. Add garlic and saute for 1-2 minutes, stirring constantly. Add celery and saute for additional 5 minutes. Add chicken broth and bring to a boil. Reduce to a simmer and cook for an additional 30 minutes. While the soup is simmering, add bacon to a frying pan and cook until done. Remove the bacon, and add 2 TBSP butter to the bacon fat. Fold in the bread cubes, turning constantly and cook until browned and well coated.. Using an immersion blender, blend the soup until smooth.. Whisk sour cream into the soup and remove from heat. Serve hot, topped with bacon, croutons and drizzled with a little olive oil and parm cheese.
The first taste of this soup invoked my childhood! It screamed Pennsylvania Dutch! The celery and bacon combination brought back memories of my grandmother's cooking. She used celery in a lot of her dishes and the bacon along with the celery reminded me of a hot bacon dressing salad.. If you like celery, I hope this warms your heart like it warmed mine!
6 TBSP butter, divided
3 leeks, leaves cut off and bottoms thinly sliced
2 medium onions finely chopped
4 large cloves of garlic, finely chopped
12 stalks of celery, leaves removed and thinly sliced
64 oz (8 C) Low Sodium Chicken Broth
1/2 C Low Fat Sour Cream
Kosher Salt & Pepper, to taste
4 OZ Thick Slabbed bacon cut into small cubes
1/2 baguette, cut into 1/2" cubes
Shredded Parm Cheese
Extra Virgin Olive Oil, for drizzling
In a heavy pan over medium heat, melt 4 TBSP butter and add leeks and onions. Saute until they are opaque and softened, making sure not to brown them. Add garlic and saute for 1-2 minutes, stirring constantly. Add celery and saute for additional 5 minutes. Add chicken broth and bring to a boil. Reduce to a simmer and cook for an additional 30 minutes. While the soup is simmering, add bacon to a frying pan and cook until done. Remove the bacon, and add 2 TBSP butter to the bacon fat. Fold in the bread cubes, turning constantly and cook until browned and well coated.. Using an immersion blender, blend the soup until smooth.. Whisk sour cream into the soup and remove from heat. Serve hot, topped with bacon, croutons and drizzled with a little olive oil and parm cheese.
My Mulligatawny 07 February 2015
When I think of mulligatawny, I instantly think of Seinfeld and the Soup Nazi. So curious, I had to give it a try. WOW...this was one of the best soups I have ever made! Mulligatawny is an English soup with Indian influences. It gets its intense flavor from the curry. We felt this soup was even better the next day as the flavors developed. I'm sure you're going to love it!
1 Large Onion, chopped
5 Carrots, pealed and diced
4 stalks of celery, diced
1 stick of butter (1/2 Cup)
3 TBSP flour
4 tsp curry powder
8 C Low-Sodium chicken broth
1 Large Granny Smith Apple, pealed and chopped
2 C Cooked Brown Rice
2 C Cooked and cubed chicken
1 tsp salt
1/4 tsp dried thyme
1/2 tsp black pepper
1 C Half and Half, heated
Heat a large pot over medium and melt the stick of butter. Add onions, carrots, and celery and cook until tender. Stir in flour and curry powder and cook from 2-4 minutes. Add chicken broth and let simmer for 30 minutes. Add apple, rice, chicken and remaining spices and cook for an additional 15 minutes. Turn off heat, and stir in half and half.
When I think of mulligatawny, I instantly think of Seinfeld and the Soup Nazi. So curious, I had to give it a try. WOW...this was one of the best soups I have ever made! Mulligatawny is an English soup with Indian influences. It gets its intense flavor from the curry. We felt this soup was even better the next day as the flavors developed. I'm sure you're going to love it!
1 Large Onion, chopped
5 Carrots, pealed and diced
4 stalks of celery, diced
1 stick of butter (1/2 Cup)
3 TBSP flour
4 tsp curry powder
8 C Low-Sodium chicken broth
1 Large Granny Smith Apple, pealed and chopped
2 C Cooked Brown Rice
2 C Cooked and cubed chicken
1 tsp salt
1/4 tsp dried thyme
1/2 tsp black pepper
1 C Half and Half, heated
Heat a large pot over medium and melt the stick of butter. Add onions, carrots, and celery and cook until tender. Stir in flour and curry powder and cook from 2-4 minutes. Add chicken broth and let simmer for 30 minutes. Add apple, rice, chicken and remaining spices and cook for an additional 15 minutes. Turn off heat, and stir in half and half.
Savory Ham Johnny Cakes 25 January 2015
I am not a big pancake fan, primarily because I think they can be too sweet for breakfast. These flapjacks are savory and unexpected with the scallions and ham. I really liked them with real maple syrup and John thought an egg over easy on top was a nice compliment. Either way, these were just downright yummy!
1 8-oz box corn muffin mix
3/4 C buttermilk (you can make buttermilk but adding 3/4 TBSP white vinegar to the 3/4 C milk and let sit for 5 minutes)
1 large egg, beaten
1 C Ham Steak chopped into small cubes
1 green onion, thinly sliced
3 TBSP butter
Pure Maple Syrup for serving (the real stuff is worth the splurge and it matters; save the Mrs. Butterworth's for regular pancakes)
In a large bowl, mix all ingredients until nicely incorporated. Make these in 3 batches of 4, 4" pancakes each. Using 1 TBSP butter for each batch, melt butter on medium to medium high heat and spoon batter onto pan. Flip cakes after a few minutes and nicely browned. Cook the other side the same. Enjoy!
I am not a big pancake fan, primarily because I think they can be too sweet for breakfast. These flapjacks are savory and unexpected with the scallions and ham. I really liked them with real maple syrup and John thought an egg over easy on top was a nice compliment. Either way, these were just downright yummy!
1 8-oz box corn muffin mix
3/4 C buttermilk (you can make buttermilk but adding 3/4 TBSP white vinegar to the 3/4 C milk and let sit for 5 minutes)
1 large egg, beaten
1 C Ham Steak chopped into small cubes
1 green onion, thinly sliced
3 TBSP butter
Pure Maple Syrup for serving (the real stuff is worth the splurge and it matters; save the Mrs. Butterworth's for regular pancakes)
In a large bowl, mix all ingredients until nicely incorporated. Make these in 3 batches of 4, 4" pancakes each. Using 1 TBSP butter for each batch, melt butter on medium to medium high heat and spoon batter onto pan. Flip cakes after a few minutes and nicely browned. Cook the other side the same. Enjoy!
My Asian Persuasion Chicken 19 January 2015
I am trying to incorporate different spices and flavors into my cooking to break up the monotony. This dish is a good example of that. We eat a lot of chicken and same old, same old gets boring. So this dish came about out of sheer experimentation....and it worked! If you don't like heat, you can cut back on the pepper flakes. Personally, I think it nails it!
1 1/2 lb Chicken Breast, cut into small cubes
1 Red Pepper, chopped
1 Medium Onion, chopped
1 8oz Can sliced water chestnuts
Mix separately in a bowl:
3 T Soy Sauce (I use low sodium)
3 T Honey
1/2 tsp Crushed Pepper Flakes
2 large cloves garlic, minced
1/4 C. Mirin (Japanese Rice Wine)
1/4 C Chicken Broth
1 tsp corn starch
Saute the chicken over medium heat until cooked through.. Add peppers and onions to the chicken and cook until vegetables are tender. Stir in the chestnuts. Cook for an additional 2-3 minutes. Add the seasoning mixture and cook for an additional 8-10 minutes, the sauce should thicken.. Serve over rice.
Rice Tip: I cook my rice with chicken broth instead of water. It makes the rice more interesting.
I am trying to incorporate different spices and flavors into my cooking to break up the monotony. This dish is a good example of that. We eat a lot of chicken and same old, same old gets boring. So this dish came about out of sheer experimentation....and it worked! If you don't like heat, you can cut back on the pepper flakes. Personally, I think it nails it!
1 1/2 lb Chicken Breast, cut into small cubes
1 Red Pepper, chopped
1 Medium Onion, chopped
1 8oz Can sliced water chestnuts
Mix separately in a bowl:
3 T Soy Sauce (I use low sodium)
3 T Honey
1/2 tsp Crushed Pepper Flakes
2 large cloves garlic, minced
1/4 C. Mirin (Japanese Rice Wine)
1/4 C Chicken Broth
1 tsp corn starch
Saute the chicken over medium heat until cooked through.. Add peppers and onions to the chicken and cook until vegetables are tender. Stir in the chestnuts. Cook for an additional 2-3 minutes. Add the seasoning mixture and cook for an additional 8-10 minutes, the sauce should thicken.. Serve over rice.
Rice Tip: I cook my rice with chicken broth instead of water. It makes the rice more interesting.
My Creamy Cabbage Soup 11 January 2015
This soup is a little controversial. My Irish husband who ate cabbage everyday as a child, likes this but not nearly as much as I do. It reminds me of a deconstructed baked potato. This definitely gets tastier as it cools and its even better the next day.
4 C Shredded green cabbage (about 1 medium head)
2 T Butter
1 medium red potato, with skin on, shredded
1 small onion, finely chopped
2 T Flour
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
3 C Milk
1/2 C Water
3oz Pancetta, diced and fried (you can substitute bacon)
1/4 C Shredded Parm Cheese
Fill a heavy stock pot with 1/2" water and cabbage. Over medium high heat, bring to a boil, cover, reduce heat and cook for about 7 minutes. Drain the cabbage well, reserving 1/2 C of the water. To the pot, add butter, potatoes, onions, flour and cabbage. Over medium heat, constantly stir making sure mixture does not brown; about 5 minutes. Add salt, pepper, nutmeg, milk and cabbage water. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add the pancetta and parm cheese, remove from heat and stir. Allow to cool slightly as this will enhance the flavor. Add salt to taste.
This soup is a little controversial. My Irish husband who ate cabbage everyday as a child, likes this but not nearly as much as I do. It reminds me of a deconstructed baked potato. This definitely gets tastier as it cools and its even better the next day.
4 C Shredded green cabbage (about 1 medium head)
2 T Butter
1 medium red potato, with skin on, shredded
1 small onion, finely chopped
2 T Flour
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
3 C Milk
1/2 C Water
3oz Pancetta, diced and fried (you can substitute bacon)
1/4 C Shredded Parm Cheese
Fill a heavy stock pot with 1/2" water and cabbage. Over medium high heat, bring to a boil, cover, reduce heat and cook for about 7 minutes. Drain the cabbage well, reserving 1/2 C of the water. To the pot, add butter, potatoes, onions, flour and cabbage. Over medium heat, constantly stir making sure mixture does not brown; about 5 minutes. Add salt, pepper, nutmeg, milk and cabbage water. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add the pancetta and parm cheese, remove from heat and stir. Allow to cool slightly as this will enhance the flavor. Add salt to taste.
My "No Fail" Rubbed & Grilled Pork Loin 5 January 2015
I made this over the weekend and once again it was perfect! This cut is nice as a dinner, shredded for sandwichs, or sliiced for fajitas. I've only made this over a Weber Grill using indirect heat and it doesn't get any simpler! I'm sure this is just as good over coals or using a ceramic oven. The rub is nice to use for chicken, too, so doubling the batch will save you time for your next grilling.
4 lb Boneless Pork Loin (this will serve about 10)
1 TBSP Olive Oil
Rub Ingredients:
2 TSP Sugar in the Raw (Demerara)
2 TSP Paprika
1/2 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
Lay the pork loin over a large sheet of tin foil and trim away any excess fat. Rub the loin with olive oil. In a separate bowl, combine the rub ingredients and mix well. Cover the meat with all of the rub. (I use a Ziploc bag over my hand to keep things neater.) On an medium/high heated grill place the loin directly on the center. After 10 minutes, turn over and cook the other side for 10 minutes. Both sides should have nice grill marks. Place the loin on the tin foil, cover completely and grill for an additional 1 1/2 hrs, turning the heat down to indirect medium heat. Remove the foiled loin and let rest for 10 minutes covered. This step is important because allowing your roast to rest will keep the meat moist.
Indirect Heat Info: Indirect heating allows the grill to circulate the temperature more consistantly cooking your food more evenly. The middle burner should be off, and the right and left burners should be set at the same temperature.
I made this over the weekend and once again it was perfect! This cut is nice as a dinner, shredded for sandwichs, or sliiced for fajitas. I've only made this over a Weber Grill using indirect heat and it doesn't get any simpler! I'm sure this is just as good over coals or using a ceramic oven. The rub is nice to use for chicken, too, so doubling the batch will save you time for your next grilling.
4 lb Boneless Pork Loin (this will serve about 10)
1 TBSP Olive Oil
Rub Ingredients:
2 TSP Sugar in the Raw (Demerara)
2 TSP Paprika
1/2 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
Lay the pork loin over a large sheet of tin foil and trim away any excess fat. Rub the loin with olive oil. In a separate bowl, combine the rub ingredients and mix well. Cover the meat with all of the rub. (I use a Ziploc bag over my hand to keep things neater.) On an medium/high heated grill place the loin directly on the center. After 10 minutes, turn over and cook the other side for 10 minutes. Both sides should have nice grill marks. Place the loin on the tin foil, cover completely and grill for an additional 1 1/2 hrs, turning the heat down to indirect medium heat. Remove the foiled loin and let rest for 10 minutes covered. This step is important because allowing your roast to rest will keep the meat moist.
Indirect Heat Info: Indirect heating allows the grill to circulate the temperature more consistantly cooking your food more evenly. The middle burner should be off, and the right and left burners should be set at the same temperature.
Eggnog Cheesecake 31 December 2014
I do not bake all that often, but when I do, I want something decadent. Cheesecake is a dessert that appeals to most people so it's ideal for a party or family get together. Some cheesecakes are too rich and some are too heavy. This recipe seems to be just right. This is an adaptation of Chow.com's eggnog cheesecake recipe. I switched out the cream cheese with low fat, it doesn't effect the flavor and you can save a few calories. I know you'll enjoy it!
6 oz Ginger Snap Cookies (it will produce 1 1/3 C crumbs)
2 TBSP unsalted butter, melted
4 8oz packages of low fat cream cheese, at room temperature
1 C Sugar
1 TBSP flour
1 tsp vanilla
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 C eggnog (do not use the light version, it will matter)
1 egg yolk at room temperature
4 eggs at room temperature
Preheat oven to 325. In a food processor, grind the cookies into a fine crumbly powder. At the melted butter and pulse until cookies are moist. In a buttered springform pan, press the cookie mixture into the bottom of the pan.. Bake for 13 minutes. Allow to cool for 15 minutes.
In a stand mixer, beat the cream cheese on medium until smooth, stopping to scrape the bowl down. In a separate bowl, mix sugar and flour. Slowly add the sugar mixture into the cream cheese and mix for a few minutes. Turn speed to low and add the vainilla, nutmeg, salt, eggnog, and egg yolk. Slowly add one egg at a time until incorporated. Pour the mixture into the pan and bake for 50-55 minutes. Turn off the oven and leave the cake in it for 1 hour. Refrigerate for at least 3 hours before serving.
I do not bake all that often, but when I do, I want something decadent. Cheesecake is a dessert that appeals to most people so it's ideal for a party or family get together. Some cheesecakes are too rich and some are too heavy. This recipe seems to be just right. This is an adaptation of Chow.com's eggnog cheesecake recipe. I switched out the cream cheese with low fat, it doesn't effect the flavor and you can save a few calories. I know you'll enjoy it!
6 oz Ginger Snap Cookies (it will produce 1 1/3 C crumbs)
2 TBSP unsalted butter, melted
4 8oz packages of low fat cream cheese, at room temperature
1 C Sugar
1 TBSP flour
1 tsp vanilla
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 C eggnog (do not use the light version, it will matter)
1 egg yolk at room temperature
4 eggs at room temperature
Preheat oven to 325. In a food processor, grind the cookies into a fine crumbly powder. At the melted butter and pulse until cookies are moist. In a buttered springform pan, press the cookie mixture into the bottom of the pan.. Bake for 13 minutes. Allow to cool for 15 minutes.
In a stand mixer, beat the cream cheese on medium until smooth, stopping to scrape the bowl down. In a separate bowl, mix sugar and flour. Slowly add the sugar mixture into the cream cheese and mix for a few minutes. Turn speed to low and add the vainilla, nutmeg, salt, eggnog, and egg yolk. Slowly add one egg at a time until incorporated. Pour the mixture into the pan and bake for 50-55 minutes. Turn off the oven and leave the cake in it for 1 hour. Refrigerate for at least 3 hours before serving.
My Fettuccine Alla Vodka 21 December 2014
Sticking with my Italian theme, I made this last night and it was oh so yummy! This sauce can be made over any type of pasta and it's usually served over penne in most restaurants. We prefer fettuccine. This time I used DeCecco brand pasta and was very pleased with it's texture. A total do-over!
3 TBSP Butter
1/2 C finely chopped onions
4 cloves garlic, finely chopped
1/4 lb of prosciutto, finely diced
1/4 tsp crushed red pepper
1 28 oz can of whole tomatoes
1/2 C Frozen Peas
1/4 C Vodka
1/2 C Cream
salt and pepper to taste
1/2 LB Fettuccine pasta
1/2 C Freshly Grated parmesan cheese
Melt butter in a heavy pan. Add onions and saute for 5 minutes, stirring and making sure they do not burn. Add garlic and cook an additional minute. Add prosciutto and crushed red pepper and cook for about 5 minutes. This is the fun part, using your hands crushed the whole tomatoes and add them along with remaining juice from the can. Stir in frozen peas. When most of the water has evaporated, add the vodka and cook until their is no alcohol smell, usually a few minutes. Add salt, and pepper and cream and continue to cook until the sauce thickens. Prepare pasta per the instructions on the box. When the pasta is cooked, add to the sauce along with the parm cheese and toss coating the noodles. This serves four.
TIP: As you are cooking your sauce, if you notice it becoming a little dry, you can add a few tablespoons of the pasta water. The starch will help your sauce stick to the pasta when they are combined.
Sticking with my Italian theme, I made this last night and it was oh so yummy! This sauce can be made over any type of pasta and it's usually served over penne in most restaurants. We prefer fettuccine. This time I used DeCecco brand pasta and was very pleased with it's texture. A total do-over!
3 TBSP Butter
1/2 C finely chopped onions
4 cloves garlic, finely chopped
1/4 lb of prosciutto, finely diced
1/4 tsp crushed red pepper
1 28 oz can of whole tomatoes
1/2 C Frozen Peas
1/4 C Vodka
1/2 C Cream
salt and pepper to taste
1/2 LB Fettuccine pasta
1/2 C Freshly Grated parmesan cheese
Melt butter in a heavy pan. Add onions and saute for 5 minutes, stirring and making sure they do not burn. Add garlic and cook an additional minute. Add prosciutto and crushed red pepper and cook for about 5 minutes. This is the fun part, using your hands crushed the whole tomatoes and add them along with remaining juice from the can. Stir in frozen peas. When most of the water has evaporated, add the vodka and cook until their is no alcohol smell, usually a few minutes. Add salt, and pepper and cream and continue to cook until the sauce thickens. Prepare pasta per the instructions on the box. When the pasta is cooked, add to the sauce along with the parm cheese and toss coating the noodles. This serves four.
TIP: As you are cooking your sauce, if you notice it becoming a little dry, you can add a few tablespoons of the pasta water. The starch will help your sauce stick to the pasta when they are combined.
Bolognese Meat Sauce 14 December 2014
This "ragu" is an adaptation of Marcella Hazan's recipe from her book "Essentials of Classic Italian Cooking". She was the authority on Italian cooking and this book is one that every good cookbook collection should have. This sauce takes time, 3 hours to stew, and can not be rushed. I served it over homemade fettucini which I love to make when I have time. Dried pasta works just fine, too. I loved how this sauce made our house smell....a complete do-over!
1 TBSP Extra Virgin Olive Oil
3 TBSP butter
1/2 C chopped onion
2/3 C chopped celery
2/3 C chopped carrots
1 LB ground beef chuck
Salt and pepper to taste
1 C milk
1/8 tsp nutmeg
1 C dry white wine
1 1/2 C canned plum tomatoes, cut up
1 1/2 lb pasta
1 TBSP butter
Freshly grated Parmesan cheese
Heat oil over medium heat, add onions and cook until translucent. Add celery and carrots and cook for 2 minutes stirring to coat. Add beef, pinch of salt and pepper. Crumble the meat with a fork and cook until meat is no longer pink. Add milk and let simmer, stirring frequently until it has bubbled away completely. Add nutmeg and stir. Add wine and let simmer until evaporated, then add tomatoes and stir coating all the vegetables. When the tomatoes begin to boil, reduce heat to a very lazy simmer. Cook uncovered for three hours....yes three hours. If you find the sauce drying, its ok to add water along the way. This should be stirred every so often during the three hours. Drain pasta, add 1 TBSP butter and coat. Toss pasta with rage and serve with parm cheese. The sauce will produce about 2 cups and will serve 6.
This "ragu" is an adaptation of Marcella Hazan's recipe from her book "Essentials of Classic Italian Cooking". She was the authority on Italian cooking and this book is one that every good cookbook collection should have. This sauce takes time, 3 hours to stew, and can not be rushed. I served it over homemade fettucini which I love to make when I have time. Dried pasta works just fine, too. I loved how this sauce made our house smell....a complete do-over!
1 TBSP Extra Virgin Olive Oil
3 TBSP butter
1/2 C chopped onion
2/3 C chopped celery
2/3 C chopped carrots
1 LB ground beef chuck
Salt and pepper to taste
1 C milk
1/8 tsp nutmeg
1 C dry white wine
1 1/2 C canned plum tomatoes, cut up
1 1/2 lb pasta
1 TBSP butter
Freshly grated Parmesan cheese
Heat oil over medium heat, add onions and cook until translucent. Add celery and carrots and cook for 2 minutes stirring to coat. Add beef, pinch of salt and pepper. Crumble the meat with a fork and cook until meat is no longer pink. Add milk and let simmer, stirring frequently until it has bubbled away completely. Add nutmeg and stir. Add wine and let simmer until evaporated, then add tomatoes and stir coating all the vegetables. When the tomatoes begin to boil, reduce heat to a very lazy simmer. Cook uncovered for three hours....yes three hours. If you find the sauce drying, its ok to add water along the way. This should be stirred every so often during the three hours. Drain pasta, add 1 TBSP butter and coat. Toss pasta with rage and serve with parm cheese. The sauce will produce about 2 cups and will serve 6.
My Creamy Pea Soup 13 December 2014
Its hard to get all jazzed up about pea soup because we instantly think of the ugly green paste in a can that tastes like liquid smoke. THIS IS NOTHING LIKE THAT!! This soup has such a creamy, flavorful texture that it will convert you from a hater. It is not a ham based soup like most pea soups. This gets its flavor from the onions and parm cheese. I know you are going to love it!
3 TBSP butter, divided
1/2 C finely chopped onions
3 C Low sodium Chicken Broth
1 Large Sweet Potato, peeled and cut into cubes
2 C Frozen Peas
1 1/2 OZ Freshly grated Parmesan Cheese
Sea Salt and Cracked Pepper to Taste
Melt 2 TBSP butter in a heavy pot on medium heat. Add onions and saute for 8 minutes, stirring and making sure not to burn. Add broth and potatoes and bring to a boil. Lower heat to medium low and cover until the potatoes are tender (about 8 minutes). Add the peas and cover and cook for an additional 5 minutes.
Puree the soup in a blender until smooth. You will need to do this in 2 batches. Pour the puree'd soup back into the pot, add parm cheese and remaining 1 TBSP butter until melted. Serve, although this reheats lovely, too.
BLENDER TIP *CAUTION* - Putting hot liquid in a blender and covering it can cause the soup to almost explode. I suggest leaving the top slightly open and away from you and pulsing at first, then blending. It will be very hot!
Its hard to get all jazzed up about pea soup because we instantly think of the ugly green paste in a can that tastes like liquid smoke. THIS IS NOTHING LIKE THAT!! This soup has such a creamy, flavorful texture that it will convert you from a hater. It is not a ham based soup like most pea soups. This gets its flavor from the onions and parm cheese. I know you are going to love it!
3 TBSP butter, divided
1/2 C finely chopped onions
3 C Low sodium Chicken Broth
1 Large Sweet Potato, peeled and cut into cubes
2 C Frozen Peas
1 1/2 OZ Freshly grated Parmesan Cheese
Sea Salt and Cracked Pepper to Taste
Melt 2 TBSP butter in a heavy pot on medium heat. Add onions and saute for 8 minutes, stirring and making sure not to burn. Add broth and potatoes and bring to a boil. Lower heat to medium low and cover until the potatoes are tender (about 8 minutes). Add the peas and cover and cook for an additional 5 minutes.
Puree the soup in a blender until smooth. You will need to do this in 2 batches. Pour the puree'd soup back into the pot, add parm cheese and remaining 1 TBSP butter until melted. Serve, although this reheats lovely, too.
BLENDER TIP *CAUTION* - Putting hot liquid in a blender and covering it can cause the soup to almost explode. I suggest leaving the top slightly open and away from you and pulsing at first, then blending. It will be very hot!
My White Bean Dip 06 December 2014
This is one item that is usually in my fridge. It is so versatile that you can use it as a dip or a sandwich spread. John actually likes this is a healthy substitute for potatoes, as a side. Serve this along with the Parmesan crackers above, or don't blend it as smoothly and serve warm with a crusty baguette..
1/2 C Extra virgin olive oil
1 medium onion, chopped
2 large cloves of garlic, minced
2 Cans (15.5 oz each) Cannellini Beans, drained and rinsed
4 TBSP fresh, chopped basil
Sea Salt and cracked pepper, to taste
Heat oil in a heavy pan on medium heat. Add onions and salute for 5-8 minutes until cooked through. Add garlic and sauté an additional minute. Stir in beans and basil and cook an additional 10 minutes, stirring occasionally. Pour mixture into food processor and blend until smooth. Serve warm with crackers or cold with celery and carrots.
This is one item that is usually in my fridge. It is so versatile that you can use it as a dip or a sandwich spread. John actually likes this is a healthy substitute for potatoes, as a side. Serve this along with the Parmesan crackers above, or don't blend it as smoothly and serve warm with a crusty baguette..
1/2 C Extra virgin olive oil
1 medium onion, chopped
2 large cloves of garlic, minced
2 Cans (15.5 oz each) Cannellini Beans, drained and rinsed
4 TBSP fresh, chopped basil
Sea Salt and cracked pepper, to taste
Heat oil in a heavy pan on medium heat. Add onions and salute for 5-8 minutes until cooked through. Add garlic and sauté an additional minute. Stir in beans and basil and cook an additional 10 minutes, stirring occasionally. Pour mixture into food processor and blend until smooth. Serve warm with crackers or cold with celery and carrots.
My Spicy Chicken Lettuce Wraps 29 November 2014
Thanksgiving is over, and after a few days, everyone is so over the leftovers! I did a 180 and made this recipe to switch things up. My family is visiting and I needed a large recipe to feed everyone. This resembles the lettuce wraps at PF Chang's; full of flavor and a little on the healthy side (although you wouldn't know it!) This recipe easily serves 12. I served it with a mushroom fried rice, as a side. It was a hit.
9 TBSP Low Sodium Soy Sauce
3 TBSP freshly grated ginger
3 tsp sugar
1/2 tsp crushed red pepper flakes
3 cloves of garlic, minced
2 TBSP Olive Oil
3 pounds ground chicken
4 carrots, peeled and cut into one inch strips
6 stalks celery, chopped
2 cans (8 oz each) sliced water chestnuts, drained and chopped
1/2 tsp salt
3 heads of iceberg lettuce, cleaned and chopped in half
In a bowl, whisk together soy sauce, ginger, sugar, crushed red pepper and garlic and set aside. In a large pan, heat 2 TBSP olive oil on medium heat and add the ground chicken. Cook for 10-15 minutes, making sure there is no pink visible. Break the meat up into small pieces, resembling ground beef. Add celery and carrots to the chicken and cook for an additional 10 minutes. Add water chestnuts and soy sauce mixture and salt, cook and stir for 5 minutes to incorporate the sauce and allow some of the liquid to evaporate. Rinse the heads of iceberg lettuce, then halve them, Use the half leaves as a wrap. Put a heaping spoon of the chicken into the lettuce cup and roll. Voila and enjoy!!
Thanksgiving is over, and after a few days, everyone is so over the leftovers! I did a 180 and made this recipe to switch things up. My family is visiting and I needed a large recipe to feed everyone. This resembles the lettuce wraps at PF Chang's; full of flavor and a little on the healthy side (although you wouldn't know it!) This recipe easily serves 12. I served it with a mushroom fried rice, as a side. It was a hit.
9 TBSP Low Sodium Soy Sauce
3 TBSP freshly grated ginger
3 tsp sugar
1/2 tsp crushed red pepper flakes
3 cloves of garlic, minced
2 TBSP Olive Oil
3 pounds ground chicken
4 carrots, peeled and cut into one inch strips
6 stalks celery, chopped
2 cans (8 oz each) sliced water chestnuts, drained and chopped
1/2 tsp salt
3 heads of iceberg lettuce, cleaned and chopped in half
In a bowl, whisk together soy sauce, ginger, sugar, crushed red pepper and garlic and set aside. In a large pan, heat 2 TBSP olive oil on medium heat and add the ground chicken. Cook for 10-15 minutes, making sure there is no pink visible. Break the meat up into small pieces, resembling ground beef. Add celery and carrots to the chicken and cook for an additional 10 minutes. Add water chestnuts and soy sauce mixture and salt, cook and stir for 5 minutes to incorporate the sauce and allow some of the liquid to evaporate. Rinse the heads of iceberg lettuce, then halve them, Use the half leaves as a wrap. Put a heaping spoon of the chicken into the lettuce cup and roll. Voila and enjoy!!
My Sante Fe White Chili 21 November 2014
This dish is controversial because I entered it into a Chili Cook Off at work and lost to deer meat chili with no heat. I guess they weren't ready for thinking outside the box. (no eye rolling, you know who you are!) Seriously, this is a really great alternative (and healthier) than your standard meat chili. It easily can be doubled or tripled for large crowds. Serve it with cornbread and they'll call you "El Jefe".
1 TBSP Olive Oil
1/4 C Chopped Onions
2 large chicken breasts, chopped into cubes (about 1 - 1 1/2 lbs)
2 C low sodium chicken broth
1 Can (4 oz) chopped diced green chills
1 tsp minced garlic
1 tsp salt
Blend the following spices together and set aside:
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp cilantro leaves
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp cayenne pepper
2 cans (15 oz) Canellini Beans drained and rinsed
1 TBSP flour
Shredded Monterey Jack cheese and scallions
salt and pepper, to taste
Heat oil in a pot, over medium heat. Add onions and stir for 3 minutes. Add chicken and cook for about 10 minutes until the chicken is no longer pink. Add garlic, salt, and chills and cook an additional 3 minutes. Add chicken broth, beans and spices and simmer for 20 minutes. Sprinkle flour and stir well, letting the broth thicken a bit. Serve with chopped scallions and cheese.
This dish is controversial because I entered it into a Chili Cook Off at work and lost to deer meat chili with no heat. I guess they weren't ready for thinking outside the box. (no eye rolling, you know who you are!) Seriously, this is a really great alternative (and healthier) than your standard meat chili. It easily can be doubled or tripled for large crowds. Serve it with cornbread and they'll call you "El Jefe".
1 TBSP Olive Oil
1/4 C Chopped Onions
2 large chicken breasts, chopped into cubes (about 1 - 1 1/2 lbs)
2 C low sodium chicken broth
1 Can (4 oz) chopped diced green chills
1 tsp minced garlic
1 tsp salt
Blend the following spices together and set aside:
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp cilantro leaves
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp cayenne pepper
2 cans (15 oz) Canellini Beans drained and rinsed
1 TBSP flour
Shredded Monterey Jack cheese and scallions
salt and pepper, to taste
Heat oil in a pot, over medium heat. Add onions and stir for 3 minutes. Add chicken and cook for about 10 minutes until the chicken is no longer pink. Add garlic, salt, and chills and cook an additional 3 minutes. Add chicken broth, beans and spices and simmer for 20 minutes. Sprinkle flour and stir well, letting the broth thicken a bit. Serve with chopped scallions and cheese.
Julia's Garlic & Rosemary Focaccia 16 November 2014
My first cookbook signing was in Cincinnati in 2000. It was none other than Julia Childs! Talk about setting the bar high!! This recipe was from her last cookbook "Julia and Jacques Cooking at Home". Focaccia bread is very easy to make. The most difficult part of this recipe was the stickiness of the dough. You can use this as sandwich bread, or dip it in olive oil and spices.
1 packet of active dry yeast
1 1/2 C warm water
1 tsp salt
3 C Unbleached Flour (you'll need slightly more to handle the dough)
Cornmeal
2 1/2 tsp olive oil
2 large cloves of garlic, peeled and sliced
1 large sprig fresh rosemary
Kosher salt and cracked pepper
Preparing the dough: Put the yeast in a measuring cup and add 1/4 C warm water, stir to dissolve and let it sit for a few minutes. Transfer the yeast mixture to a stand mixture and add remaining water, salt and 2 1/2 C flour. Process for about 2 minutes to incorporate ingredients. Scrape down the sides of the bowl and add the remaining 1/2 C flour. The dough will be very moist. Scrape the dough onto a well floured surface and knead lightly about a dozen times. Drop dough into a bowl oiled with 1/2 tsp of olive oil. Cover and let dough rest in a dark, warm place for 1 hour. The dough should double in size.
Shaping the dough and baking it: Preheat oven to 425 degrees. Sprinkle a baking sheet with cornmeal. Turn the dough out onto a floured work area and start patting it into a circle. Transfer the dough to the baking sheet. Continue to stretch the dough into an oval or circle between 8 - 112 inches. Distribute the remaining 2 tsp of oil over the top. Sprinkle for course sea salt and cracked pepper. Insert the garlic pieces into the dough and pinch closed. Top each hole with a leaf or two of rosemary. Let the dough rest for an additional 15 minutes; it will rise slightly. Bake for 25 minutes. Serve warm. Enjoy!
My first cookbook signing was in Cincinnati in 2000. It was none other than Julia Childs! Talk about setting the bar high!! This recipe was from her last cookbook "Julia and Jacques Cooking at Home". Focaccia bread is very easy to make. The most difficult part of this recipe was the stickiness of the dough. You can use this as sandwich bread, or dip it in olive oil and spices.
1 packet of active dry yeast
1 1/2 C warm water
1 tsp salt
3 C Unbleached Flour (you'll need slightly more to handle the dough)
Cornmeal
2 1/2 tsp olive oil
2 large cloves of garlic, peeled and sliced
1 large sprig fresh rosemary
Kosher salt and cracked pepper
Preparing the dough: Put the yeast in a measuring cup and add 1/4 C warm water, stir to dissolve and let it sit for a few minutes. Transfer the yeast mixture to a stand mixture and add remaining water, salt and 2 1/2 C flour. Process for about 2 minutes to incorporate ingredients. Scrape down the sides of the bowl and add the remaining 1/2 C flour. The dough will be very moist. Scrape the dough onto a well floured surface and knead lightly about a dozen times. Drop dough into a bowl oiled with 1/2 tsp of olive oil. Cover and let dough rest in a dark, warm place for 1 hour. The dough should double in size.
Shaping the dough and baking it: Preheat oven to 425 degrees. Sprinkle a baking sheet with cornmeal. Turn the dough out onto a floured work area and start patting it into a circle. Transfer the dough to the baking sheet. Continue to stretch the dough into an oval or circle between 8 - 112 inches. Distribute the remaining 2 tsp of oil over the top. Sprinkle for course sea salt and cracked pepper. Insert the garlic pieces into the dough and pinch closed. Top each hole with a leaf or two of rosemary. Let the dough rest for an additional 15 minutes; it will rise slightly. Bake for 25 minutes. Serve warm. Enjoy!
Drunken Shrimp 16 November 2014
This recipe is adapted from Sam Choy's "Aloha, Welcome to Sam Choy's Kitchen." John went to Honolulu for business in 2009 and of course, I had to go, too! I like to buy a cookbook from every place I go, so Hawaii was no different. I asked the guy at the bookstore if Sam Choy was any good (there was quite a display). He was mortified! "You Don't Know Sam Choy?!?!" He is apparently Oahu's version of Mario Batalli. After I was schooled, I know why they love him so. This dish has a little kick and it is a nice alternative to wings while watching the game. (Note, the tequila dissipates, so no alcohol is left)
6 TBSP tequila
4 TBSP lime juice
2 - 3 jalapeño peppers, seeded, deveined and chopped
1 TBSP minced garlic
1 tsp cayenne pepper
12 oz shrimp (Jumbo or large)
Combine the above ingredients in a ziploc bag. Add peeled, raw shrimp to the bag, letting out the air, and marinate in the fridge for up to 1 hr. Remove shrimp from marinate, skewer and salt and pepper to taste. Cook them on a medium high grill for 2 minutes per side.
This recipe is adapted from Sam Choy's "Aloha, Welcome to Sam Choy's Kitchen." John went to Honolulu for business in 2009 and of course, I had to go, too! I like to buy a cookbook from every place I go, so Hawaii was no different. I asked the guy at the bookstore if Sam Choy was any good (there was quite a display). He was mortified! "You Don't Know Sam Choy?!?!" He is apparently Oahu's version of Mario Batalli. After I was schooled, I know why they love him so. This dish has a little kick and it is a nice alternative to wings while watching the game. (Note, the tequila dissipates, so no alcohol is left)
6 TBSP tequila
4 TBSP lime juice
2 - 3 jalapeño peppers, seeded, deveined and chopped
1 TBSP minced garlic
1 tsp cayenne pepper
12 oz shrimp (Jumbo or large)
Combine the above ingredients in a ziploc bag. Add peeled, raw shrimp to the bag, letting out the air, and marinate in the fridge for up to 1 hr. Remove shrimp from marinate, skewer and salt and pepper to taste. Cook them on a medium high grill for 2 minutes per side.
Madeleines 09 November 2014
I asked Chef Dominique Ansel (see My Travels page) what recipe I should post on my blog and he suggested his Madeleines. Madeleines are small French sponge cakes. The hardest part of this recipe is definitely using the pastry bag to pipe out the batter. Because it is sticky, filling the molds can be challenging, but everything else about this recipe was easy. This batter has to sit in the fridge over night, so these are made in two parts. They turned out yummy!
8 TBSP unsalted butter
1 TBSP dark brown Sugar
2 tsp honey
1/2 C Sugar
1/2 tsp Kosher salt
1 C All Purpose Flour (I used unbleached), sifted
1/2 tsp baking powder
3 large eggs, at room temperature
Grated lemon zest from 1/2 lemon
Grated orange zest from 1/2 orange
Day 1 - Make Batter
Melt butter, brown sugar and honey over low heat. Making sure the mixture doesn't burn, keep on low heat and stir occasionally. In a large bowl, combine with a whisk sugar, salt, flour and baking powder. Form a well in the center of the dry ingredients and whisk in 1 egg at a time, making sure to incorporate each before adding the next. When eggs are fully incorporated and the batter is smooth, slowly whisk in butter mixture, a little bit at a time. Whisk in the zests. The batter will be runny. Cover with saran making sure the plastic wrap is pressed against the batter to prevent a film from forming. Refrigerate overnight.
Day 2 - Bake and Serve.
Preheat oven to 375 degrees.. Coat a Madeleine pan with cooking spray. Using a rubber scraper, place 1/2 the batter in a piping bag. Push the batter down in the bag until it comes out the tip. Fill half the molds with the batter. Fill the bag with remaining batter and finish the remaining molds. Bake for 3 minutes in center rack. The batter will begin to puff up in the center. Rotate the pan 180 degrees and bake for an additional 3 minutes until the sides are golden brown. Unmold immediately, banging the sides of the pan if necessary. Sprinkle with powdered sugar. Simple and lovely!
I asked Chef Dominique Ansel (see My Travels page) what recipe I should post on my blog and he suggested his Madeleines. Madeleines are small French sponge cakes. The hardest part of this recipe is definitely using the pastry bag to pipe out the batter. Because it is sticky, filling the molds can be challenging, but everything else about this recipe was easy. This batter has to sit in the fridge over night, so these are made in two parts. They turned out yummy!
8 TBSP unsalted butter
1 TBSP dark brown Sugar
2 tsp honey
1/2 C Sugar
1/2 tsp Kosher salt
1 C All Purpose Flour (I used unbleached), sifted
1/2 tsp baking powder
3 large eggs, at room temperature
Grated lemon zest from 1/2 lemon
Grated orange zest from 1/2 orange
Day 1 - Make Batter
Melt butter, brown sugar and honey over low heat. Making sure the mixture doesn't burn, keep on low heat and stir occasionally. In a large bowl, combine with a whisk sugar, salt, flour and baking powder. Form a well in the center of the dry ingredients and whisk in 1 egg at a time, making sure to incorporate each before adding the next. When eggs are fully incorporated and the batter is smooth, slowly whisk in butter mixture, a little bit at a time. Whisk in the zests. The batter will be runny. Cover with saran making sure the plastic wrap is pressed against the batter to prevent a film from forming. Refrigerate overnight.
Day 2 - Bake and Serve.
Preheat oven to 375 degrees.. Coat a Madeleine pan with cooking spray. Using a rubber scraper, place 1/2 the batter in a piping bag. Push the batter down in the bag until it comes out the tip. Fill half the molds with the batter. Fill the bag with remaining batter and finish the remaining molds. Bake for 3 minutes in center rack. The batter will begin to puff up in the center. Rotate the pan 180 degrees and bake for an additional 3 minutes until the sides are golden brown. Unmold immediately, banging the sides of the pan if necessary. Sprinkle with powdered sugar. Simple and lovely!
Madeleine Mold
My Sardinian Fregola Tostata 08 November 2014
My pen pal of 34 years, Laura is from Sardinia. (see photo on my travel page from last time I visited her). I fell in love with her family and her Island. Their cooking uses simple ingredients with brilliant results. Fregola Tostata is simply toasted pasta. It has it's own unique flavor and is a traditional Sardinian dish. Laura uses clams or artichokes instead of tomatoes. This pasta can be found in a specialty Italian market or online. for under $6.00 a bag. Ti piace!
1/2 C. Extra Virgin Olive Oil (please don't substitute any other oil; it matters)
2 large cloves of garlic, minced
2 cans petite diced tomatoes (14.5oz each)
4 C Water
8 oz Toasted Fregola
Salt and Pepper, to taste
Grated Pecorino or Parmesan cheese
Heat oil in a heavy pan on medium high heat. Add garlic and cook for 1 minute. Add tomatoes and bring to a boil. Once rolling, add 4 cups of water and when the water is boiling again, add the pasta and stir.. When it returns to a boil, cook for 12 minutes, stirring occasionally. Serve with cheese.
(Link to Eataly to purchase the pasta)
My pen pal of 34 years, Laura is from Sardinia. (see photo on my travel page from last time I visited her). I fell in love with her family and her Island. Their cooking uses simple ingredients with brilliant results. Fregola Tostata is simply toasted pasta. It has it's own unique flavor and is a traditional Sardinian dish. Laura uses clams or artichokes instead of tomatoes. This pasta can be found in a specialty Italian market or online. for under $6.00 a bag. Ti piace!
1/2 C. Extra Virgin Olive Oil (please don't substitute any other oil; it matters)
2 large cloves of garlic, minced
2 cans petite diced tomatoes (14.5oz each)
4 C Water
8 oz Toasted Fregola
Salt and Pepper, to taste
Grated Pecorino or Parmesan cheese
Heat oil in a heavy pan on medium high heat. Add garlic and cook for 1 minute. Add tomatoes and bring to a boil. Once rolling, add 4 cups of water and when the water is boiling again, add the pasta and stir.. When it returns to a boil, cook for 12 minutes, stirring occasionally. Serve with cheese.
(Link to Eataly to purchase the pasta)
Homemade Limoncello 01 November 2014
This recipe is from Gabriele Corcos. It is a recipe that takes patience, but it is so well worth it! Limoncello is a nice aperitif and should always be shared with friends. Limoncello's roots are from Italy where they have been brewing this for centuries. This also makes a nice gift just by putting it in a decorative bottle. I took some to a neighbors party and this was the hit of the night! Shelly you asked for it, you got it!
14 lemons, peeled using a potato peeler
6 1/3 C alcohol, preferably Ever Clear, 1.5 Liters (this may be tricky depending on your state; Maryland, for example, banned a certain proof of this. You can use a lesser proof, too.)
6 1/3 C Water, I use Fiji water, if you are making this, may as well us a nice clean water
2 1/3 LB Sugar
Stage 1: In a large jar with a tight sealed top, stir the lemon peels into the alcohol.. Make sure to just use the peels and not the pith, the white bitter underlaying of the lemon. Here is the most important part: LET REST IN A DARK AREA, COVERED AND UNTOUCHED FOR 2 WEEKS. This is essential to allow the lemons to work their magic.
Stage 2: Remove the lemon peels from the alcohol. In a pan, heat the water and add the sugar. Make sure the sugar completely dissolves. Allow the simple syrup to rest for 1 hour. After the hour, add the syrup to the alcohol, stir well, and return it to a dark area, covered and untouched for 2 additional weeks. Ta Dah! It's finished. Store in air tight containers and preferably in the fridge.
Note: This is a very strong drink so please sip responsibly.
This recipe is from Gabriele Corcos. It is a recipe that takes patience, but it is so well worth it! Limoncello is a nice aperitif and should always be shared with friends. Limoncello's roots are from Italy where they have been brewing this for centuries. This also makes a nice gift just by putting it in a decorative bottle. I took some to a neighbors party and this was the hit of the night! Shelly you asked for it, you got it!
14 lemons, peeled using a potato peeler
6 1/3 C alcohol, preferably Ever Clear, 1.5 Liters (this may be tricky depending on your state; Maryland, for example, banned a certain proof of this. You can use a lesser proof, too.)
6 1/3 C Water, I use Fiji water, if you are making this, may as well us a nice clean water
2 1/3 LB Sugar
Stage 1: In a large jar with a tight sealed top, stir the lemon peels into the alcohol.. Make sure to just use the peels and not the pith, the white bitter underlaying of the lemon. Here is the most important part: LET REST IN A DARK AREA, COVERED AND UNTOUCHED FOR 2 WEEKS. This is essential to allow the lemons to work their magic.
Stage 2: Remove the lemon peels from the alcohol. In a pan, heat the water and add the sugar. Make sure the sugar completely dissolves. Allow the simple syrup to rest for 1 hour. After the hour, add the syrup to the alcohol, stir well, and return it to a dark area, covered and untouched for 2 additional weeks. Ta Dah! It's finished. Store in air tight containers and preferably in the fridge.
Note: This is a very strong drink so please sip responsibly.
Homemade Ricotta Cheese 01 November 2014
I've tried several variations of this recipe. This one from Ina Garten is perfect and not very difficult. Serve your "homemade cheese" drizzled with a little olive oil, fresh olives and a crusty baquette....your friends will think you're a rockstar! This entry is for my friend Shelly who requested it.
4 C Whole Milk
2 C Heavy whipping cream
2 tsp Kosher Salt
3 TBSP White Wine vinegar
In a heavy pan, preferably stainless or ceramic, add milk and cream and stir in salt. Bring to a full boil over medium heat, stirring occasionally. Turn off heat, stir in vinegar and allow to sit for 1 minute. The mixture will curdle (referred to curds and whey).
Line a sieve with 2 layers of damp cheese cloth (you can buy this in most grocery stores). Place sieve over a bowl and pour the cheese into the sieve. Allow to drain 20-25 minutes. Discard the water and store the cheese in an airtight container. It will keep up to 5 days in the fridge.
I've tried several variations of this recipe. This one from Ina Garten is perfect and not very difficult. Serve your "homemade cheese" drizzled with a little olive oil, fresh olives and a crusty baquette....your friends will think you're a rockstar! This entry is for my friend Shelly who requested it.
4 C Whole Milk
2 C Heavy whipping cream
2 tsp Kosher Salt
3 TBSP White Wine vinegar
In a heavy pan, preferably stainless or ceramic, add milk and cream and stir in salt. Bring to a full boil over medium heat, stirring occasionally. Turn off heat, stir in vinegar and allow to sit for 1 minute. The mixture will curdle (referred to curds and whey).
Line a sieve with 2 layers of damp cheese cloth (you can buy this in most grocery stores). Place sieve over a bowl and pour the cheese into the sieve. Allow to drain 20-25 minutes. Discard the water and store the cheese in an airtight container. It will keep up to 5 days in the fridge.
My Award Winning Black Bean Tart 01 November 2014
Now that I got your attention, yes, we all get our 6 seconds of fame at some time and this was mine. Please see "My Travels" page for the picture, but in the November 2007 What's Up Eastern Shore magazine, this recipe received Honorable Mention in the Savory Pie category. It's a great vegetarian pie and could easily be vegan by switching out the crust, cheese and sour cream. I'm pretty proud of it.
Crust: 1 1/4 C Unbleached Flour
1/2 tsp salt
6 TBSP cold butter pats
2 TBSP Crisco
2-4 TBSP ice water
Sift flour, add salt, butter and Crisco and blend with a pastry blender until course and crumbly (if you don't have a pastry blender, two forks will work just as well). Sprinkle water, 1 TBSP at a time and work into a ball. Wrap in plastic wrap and put in fridge for 4 hours. Bring out at room temperature for 10 minutes. Roll out dough and line pie pan. Use a fork to make marks at the bottom of the crust (this will help keep the crust from bubbling up during baking). Blind bake in a 400 degree oven for 15 minutes. Remove and let cool for 15 minutes. Shortcut: Use a pre-made pie crust, I've done it this way too.
Spread: 1 can black beans, 15 OZ, drained and rinsed.
1/4 C Low Fat Sour Cream
In a food processor, blend the above until smooth. Spread the mixture on the bottom of the pie shell.
Filling: 1 C black beans, 15 OZ, drained and rinsed
1 C Frozen whole kernel corn, blanched (i put the corn in the microwave for 1 minute with a little water and drain)
1/2 C Red pepper, chopped
1 Medium tomato, deseeded and chopped
1 Jalapeño pepper, deseeded and chopped
1 TBSP Olive Oil
1/4 tsp salt
1/4 tsp cayenne
1 C Shredded Cheddar cheese (I use reduced fat)
Mix all the ingredients in a bowl, except the cheese and spread evenly over the filling. Sprinkle with cheese. Bake at 400 degrees for 30 minutes. Cheese should be melted and edges browned.
Now that I got your attention, yes, we all get our 6 seconds of fame at some time and this was mine. Please see "My Travels" page for the picture, but in the November 2007 What's Up Eastern Shore magazine, this recipe received Honorable Mention in the Savory Pie category. It's a great vegetarian pie and could easily be vegan by switching out the crust, cheese and sour cream. I'm pretty proud of it.
Crust: 1 1/4 C Unbleached Flour
1/2 tsp salt
6 TBSP cold butter pats
2 TBSP Crisco
2-4 TBSP ice water
Sift flour, add salt, butter and Crisco and blend with a pastry blender until course and crumbly (if you don't have a pastry blender, two forks will work just as well). Sprinkle water, 1 TBSP at a time and work into a ball. Wrap in plastic wrap and put in fridge for 4 hours. Bring out at room temperature for 10 minutes. Roll out dough and line pie pan. Use a fork to make marks at the bottom of the crust (this will help keep the crust from bubbling up during baking). Blind bake in a 400 degree oven for 15 minutes. Remove and let cool for 15 minutes. Shortcut: Use a pre-made pie crust, I've done it this way too.
Spread: 1 can black beans, 15 OZ, drained and rinsed.
1/4 C Low Fat Sour Cream
In a food processor, blend the above until smooth. Spread the mixture on the bottom of the pie shell.
Filling: 1 C black beans, 15 OZ, drained and rinsed
1 C Frozen whole kernel corn, blanched (i put the corn in the microwave for 1 minute with a little water and drain)
1/2 C Red pepper, chopped
1 Medium tomato, deseeded and chopped
1 Jalapeño pepper, deseeded and chopped
1 TBSP Olive Oil
1/4 tsp salt
1/4 tsp cayenne
1 C Shredded Cheddar cheese (I use reduced fat)
Mix all the ingredients in a bowl, except the cheese and spread evenly over the filling. Sprinkle with cheese. Bake at 400 degrees for 30 minutes. Cheese should be melted and edges browned.
KITCHEN TIP: Cutting jalapeños can leave oil on your hand that can really irritate your eyes. (Contact wearers, be advised). It's best to wash your hands with white vinegar after handling hot peppers.
My Coconut Chicken Curry 01 November 2014
Keeping on the Indian track and just one more chicken recipe (I'll be backing off of them for awhile), this dish uses curry powder and is considered a curry (see dish below). Nothing fancy but a nice lunch reheat.
1 lb Chicken Breast cut in cube
6 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
2 TBSP Olive Oil
4 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 can (14oz) lite coconut milk
1/2 C frozen peas
1/4 C fresh basil, chopped
In a bowl, toss chicken with curry, salt and pepper. Heat oil in heavy pan on medium high heat and add chicken. Cook for 4 minutes, until browned. Remove chicken, reduce heat to medium and add 1 TBSP oil and onions and cook for 3 minutes. Add garlic and cook for an additional 30 seconds, just to release the garlics oil. Add sweet potatoes and sauté for 3-4 minutes. Add coconut milk and bring to a boil.. Simmer for 8 minutes to allow sweet potatoes to cook. Stir in peas and cook additional 3 minutes. Add chicken and basil and cook for 2 additional minutes. Serves 4.
Keeping on the Indian track and just one more chicken recipe (I'll be backing off of them for awhile), this dish uses curry powder and is considered a curry (see dish below). Nothing fancy but a nice lunch reheat.
1 lb Chicken Breast cut in cube
6 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
2 TBSP Olive Oil
4 cloves garlic, minced
2 sweet potatoes, peeled and cubed
1 can (14oz) lite coconut milk
1/2 C frozen peas
1/4 C fresh basil, chopped
In a bowl, toss chicken with curry, salt and pepper. Heat oil in heavy pan on medium high heat and add chicken. Cook for 4 minutes, until browned. Remove chicken, reduce heat to medium and add 1 TBSP oil and onions and cook for 3 minutes. Add garlic and cook for an additional 30 seconds, just to release the garlics oil. Add sweet potatoes and sauté for 3-4 minutes. Add coconut milk and bring to a boil.. Simmer for 8 minutes to allow sweet potatoes to cook. Stir in peas and cook additional 3 minutes. Add chicken and basil and cook for 2 additional minutes. Serves 4.
My Chicken Tikka Masala 26 October 2014
This entry was inspired by my Cousin Jamie, from Grove City, OH who recently discovered a new found love of Indian food.
There are misconceptions about Indian food, one of which is that curry is used in every dish. Curry is not only the dried spice we associate with Indian food, it also refers to a dish that consists of meat and spices, none of which may be curry powder. Chicken Tikka Masala is considered a curry whose exact roots are a little fuzzy. It has not been determined if an Indian restaurant in the UK came up with this dish first to please the Brits who like gravy on their meat, or if it has roots 50 years ago in the Punjab region of India. Either way, this is a nice spicy dish that may change your mind about Indian food.. I hope you enjoy it, we sure did!
Marinate:
1 C Greek Yogurt (I use Fage')
1 TBSP lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
1 tsp black pepper
1 TBSP freshly grated ginger
1 tsp salt
3 boneless chicken breasts cut into cubes
--In a large bowl combine all the ingredients, then add the chicken and cover with the marinate. Pour into a big ziploc bag and marinate for at least 1-2 hours (I marinate over night).
Skewer the chicken cubes and cook on the grill until done. Set aside.
Sauce:
1 TBSP butter
1 clove garlic, minced
1 jalapeño pepper, deveined, seeded and finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp salt
1 can petite diced tomatoes (14.5 oz)
1 C Heavy Cream
--Melt butter in a heavy skillet. Add peppers and garlic and sauté for 1 minute. Add remaining spices, tomatoes and cream and simmer on low heat for 20 minutes. The sauce should thicken. Add the chicken and simmer for another 10 minutes. Serve with Naan Bread.
Note: Naan bread is a traditional flatbread used in Asia. I have had it before and thought I would take a crack at making it. I used the below link's recipe and it was awesome and easy!
http://www.reallifedinner.com/how-to-make-naan-bread-step-by-step-instructions-and-pictures/
This entry was inspired by my Cousin Jamie, from Grove City, OH who recently discovered a new found love of Indian food.
There are misconceptions about Indian food, one of which is that curry is used in every dish. Curry is not only the dried spice we associate with Indian food, it also refers to a dish that consists of meat and spices, none of which may be curry powder. Chicken Tikka Masala is considered a curry whose exact roots are a little fuzzy. It has not been determined if an Indian restaurant in the UK came up with this dish first to please the Brits who like gravy on their meat, or if it has roots 50 years ago in the Punjab region of India. Either way, this is a nice spicy dish that may change your mind about Indian food.. I hope you enjoy it, we sure did!
Marinate:
1 C Greek Yogurt (I use Fage')
1 TBSP lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
1 tsp black pepper
1 TBSP freshly grated ginger
1 tsp salt
3 boneless chicken breasts cut into cubes
--In a large bowl combine all the ingredients, then add the chicken and cover with the marinate. Pour into a big ziploc bag and marinate for at least 1-2 hours (I marinate over night).
Skewer the chicken cubes and cook on the grill until done. Set aside.
Sauce:
1 TBSP butter
1 clove garlic, minced
1 jalapeño pepper, deveined, seeded and finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp salt
1 can petite diced tomatoes (14.5 oz)
1 C Heavy Cream
--Melt butter in a heavy skillet. Add peppers and garlic and sauté for 1 minute. Add remaining spices, tomatoes and cream and simmer on low heat for 20 minutes. The sauce should thicken. Add the chicken and simmer for another 10 minutes. Serve with Naan Bread.
Note: Naan bread is a traditional flatbread used in Asia. I have had it before and thought I would take a crack at making it. I used the below link's recipe and it was awesome and easy!
http://www.reallifedinner.com/how-to-make-naan-bread-step-by-step-instructions-and-pictures/
My Puerto Rican Chicken 23 October 2014
I was not going to post until this weekend but I forgot how easy this was for a week night. I came up with this recipe when we were doing an island theme and I was making a different dish from the Caribbean every night. It has a kick because of the pepper flakes, but the coconut milk balances it out nicely.. This is also a great reheat.
3 TBSP Olive Oil
1 - 1 1/2 lb. Chicken Breast, cut into cubes
1 medium onion, chopped
1 green pepper, chopped
1 yellow or orange pepper, chopped
2 cloves garlic, minced
1 tsp crushed red pepper flakes
1 tsp salt
1 can coconut milk (I use the light coconut milk to save on calories)
cracked pepper, to taste
In a large fry pan, heat the oil and add the chicken. Cook the chicken until it is mostly done., remove it from the pan and set aside. Add onions and peppers and sauté for 10 minutes. Add minced garlic and cook another 2 minutes, constantly stirring. Add pepper flakes, salt, coconut milk and chicken and continue to cook for another 10-15 minutes. Serve over brown rice.
I was not going to post until this weekend but I forgot how easy this was for a week night. I came up with this recipe when we were doing an island theme and I was making a different dish from the Caribbean every night. It has a kick because of the pepper flakes, but the coconut milk balances it out nicely.. This is also a great reheat.
3 TBSP Olive Oil
1 - 1 1/2 lb. Chicken Breast, cut into cubes
1 medium onion, chopped
1 green pepper, chopped
1 yellow or orange pepper, chopped
2 cloves garlic, minced
1 tsp crushed red pepper flakes
1 tsp salt
1 can coconut milk (I use the light coconut milk to save on calories)
cracked pepper, to taste
In a large fry pan, heat the oil and add the chicken. Cook the chicken until it is mostly done., remove it from the pan and set aside. Add onions and peppers and sauté for 10 minutes. Add minced garlic and cook another 2 minutes, constantly stirring. Add pepper flakes, salt, coconut milk and chicken and continue to cook for another 10-15 minutes. Serve over brown rice.
Kitchen Tip: Don't burn garlic!! When garlic is overcooked it becomes bitter and can ruin the taste of your dish
My Guacamole 19 October 2014
It doesn't get any simpler than this! Use ripe avacados or the flavor will be bland. This is not only good as a dip, it can be used as a sandwich spread.
2 ripe avocados, smashed with a fork
1/4 C finely diced red onion
1 TBSP lime juice
2 cloves of garlic, minced using a garlic press (SEE GARLIC PRESS REVIEW BELOW)
sea salt and cracked pepper, to taste
Mix the above ingredients together and enjoy! Will keep in the fridge for about a day; after that, it starts to look like the color of mud.
It doesn't get any simpler than this! Use ripe avacados or the flavor will be bland. This is not only good as a dip, it can be used as a sandwich spread.
2 ripe avocados, smashed with a fork
1/4 C finely diced red onion
1 TBSP lime juice
2 cloves of garlic, minced using a garlic press (SEE GARLIC PRESS REVIEW BELOW)
sea salt and cracked pepper, to taste
Mix the above ingredients together and enjoy! Will keep in the fridge for about a day; after that, it starts to look like the color of mud.
Tuscan Bread and Vegetable Soup 11 October 2014
This recipe is adapted from ""Extra Virgin" by Gabriele Corcos and Debi Mazar, my new favorite couple!! I used chicken broth instead of water, a store bakery baguette for the bread., and canned cannelloni beans instead of dried. It was delicious! Great reheat for lunch.
1 can cannellini beans, drained and rinsed
3 TBSP extra virgin olive oil
1 carrot, chopped
1/2 onion, chopped
1 celery stalk, chopped
2 potatoes, peeled and diced
1 bunch of kale, chopped (stems removed)
1/2 head cabbage, chopped
16 oz. Low sodium chicken broth
1 - 15oz can of whole peeled tomatoes, crushed (I used my hands)
1/3 of a store bakery baguette, roughly cubed
In a heavy pot, heat the oil and sauté the carrots, onions and celery for 8-10 minutes. Add the potatoes, kale and cabbage and sauté for another 5-7 minutes. Add the tomatoes, crushed, and cover the ingredients with chicken broth. Add salt and pepper, to taste. Bring to a boil, then reduce to medium heat and simmer for 1 1/2 hrs. Add the cubed bread, stir well and cook for an additional 30 minutes. Optional, top with parmesan cheese.
This recipe is adapted from ""Extra Virgin" by Gabriele Corcos and Debi Mazar, my new favorite couple!! I used chicken broth instead of water, a store bakery baguette for the bread., and canned cannelloni beans instead of dried. It was delicious! Great reheat for lunch.
1 can cannellini beans, drained and rinsed
3 TBSP extra virgin olive oil
1 carrot, chopped
1/2 onion, chopped
1 celery stalk, chopped
2 potatoes, peeled and diced
1 bunch of kale, chopped (stems removed)
1/2 head cabbage, chopped
16 oz. Low sodium chicken broth
1 - 15oz can of whole peeled tomatoes, crushed (I used my hands)
1/3 of a store bakery baguette, roughly cubed
In a heavy pot, heat the oil and sauté the carrots, onions and celery for 8-10 minutes. Add the potatoes, kale and cabbage and sauté for another 5-7 minutes. Add the tomatoes, crushed, and cover the ingredients with chicken broth. Add salt and pepper, to taste. Bring to a boil, then reduce to medium heat and simmer for 1 1/2 hrs. Add the cubed bread, stir well and cook for an additional 30 minutes. Optional, top with parmesan cheese.