RECIPE FROM Gloria Kelley

2010-12-19T20:38:00.000-08:00

ITALIAN WEDDING COOKIES Yield about 3 dozen

1 cup softened butter, NOT margarine
2 tsp. vanilla
2 cups flour
1/2 cup confectioner's (powdered) sugar
1/4 tsp. salt
1 cup pecans,* toasted and finely chopped ( I use my food processor)
1/2 cup (or more) powdered sugar for rolling cookies.

Preheat oven to 325 degrees

Cream butter and vanilla together. Mix salt, flour and powdered sugar in another bowl then stir this into the butter/vanilla mixture blending well.

Mix in the pecans, blending thoroughly. Dough will be crumbly.Blend with your hands just til you are able to form a ball the size of a small walnut. Mixture will come together from the heat of your hand.

Arrange the balls 2 inches apart on a parchment or Silpat lined cookie sheet.Bake for 14 minutes or til lightly browned on the bottom.Remove from the oven, let sit for 5 minutes then place on a wire rack. When cool, roll in powdered sugar. * You can buy dry toasted pecans at Trader Joe's or toast your own.

CHOCOLATE PEANUT BUTTER TRUFFLES

1/2 cup butter completely softened
4 1/4 cup powdered sugar
2 cups creamy peanut butter
3 cups Rice Krispies
12 oz. semi sweet chocolate
12 oz. milk chocolate or dark chocolate
2 Tbsp. vegetable oil
3/4 cup finely chopped peanuts

Combine the butter, powdered sugar, and peanut butter in the bowl of an electric mixer fitted the the paddle. Mix on low speed til well combined. Mix in the Rice Krispies.

Using your hands, form into 1 oz. balls (about 1 1/2 Tbsp.) Insert a toothpick into each ball. Refrigerate til chilled and firm about 2 hrs.

Combine the chocolates in a bowl and melt in the microwave stirring often til smooth and creamy. Stir in the vegetable oil. Spread the nuts evenly on a large plate or baking pan.

Dip the truffles one at a time in the chocolate allowing excess to drip off a bit. Set the truffle down in the nuts.

Remove the toothpicks. Allow to set up at room temperature for several hours, or chill in the refrigerator for at least 30 minutes.

2010-11-09T01:19:00.000-08:00

LOUISIANA SEAFOOD GUMBO
Serves about 6 to 8

1/4 cup olive oil
6 Tbsp. all purpose flour
2 cups chopped onions
1 cup green bell pepper chopped1 cup celery diced
3 lg. cloves garlic minced
4 cups chicken broth
1 cup bottled clam juice1 cup water
2 bay leaves
1 tsp. dried thyme
1/2 cup fresh parsley, chopped
1/2 tsp. oregano
1 Tbsp. cajun seasoning
1 tsp. seasoned salt OR sea salt and 1/2 tsp. ground pepper
3 Tbsp. Worchestershire sauce
1 14 1/2 oz. can diced tomatoes
2 Tbsp. tomato paste
4 links cajun or andouille sausage sliced 1/2 in. thick
2 cups cut okra (frozen is fine)
2 cups oysters and liquor
1 1/2 lb. fresh peeled shrimp
2 cups bay scallops

File powder

In a large pot combine the flour and olive oil. Cook over low heat stirring constantly with a wooden spoon until the color becomes like light milk chocolate. Be extremely careful not to let it burn. Add onions, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly.

Slowly add chicken broth, clam juice, stirring as you go. Add water, bay leaves, thyme, parsley, oregano, Cajun spice, seasoned salt, Worchestershire sauce, tomato paste and tomatoes.

Cover pot and simmer for 1 to 1 1/2 hours stirring once or twice.

Add oysters, shrimp, and scallops and sausage along with the okra. Simmer an additional 15 minutes.

. Serve over hot buttered rice. Sprinkle File Powder over individual servings.

Tip: Always add File Powder to the gumbo after it is plated. Adding to the pot while it is simmering will cause the powder to become stringy.

2010-10-31T22:08:00.001-07:00

SWORDFISH WITH TOMATO HERB SAUCE Serves 3 to 4

Sauce:
1 28 oz. can San Marzano tomatoes drained and finely chopped
3 cloves garlic chopped fine
1 Tbsp. fresh mint leaves chopped fine
2 Tbsp. fresh basil leaves chiffonade
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/4 tsp. dried oregano
Red pepper flakes to taste
1/4 cup plus 1 Tbsp.high quality extra virgin olive oil
3 -4 swordfish steaks at least 1 inch thick
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice for drizzling

Place tomatoes, garlic, mint, basil, oregano, salt, pepper and red pepper flakes in a bowl. Mix well.
Drizzle 1/4 cup plus 1 Tsp. olive oil over the mixture while stirring to combine.
Cover and let rest in the refrigerator overnight.

Preheat an outdoor grill or stovetop grill over medium heat brushing with olive oil to prevent sticking. Brush 3 Tbsp. olive oil on both sides of the swordfish steaks and sprinkle with salt and pepper.

Lay the steaks on the grill and cook for 3 minutes on each side turning only once.
Heat the sauce then plate the steaks spooning the sauce over and around the steaks. Drizzle with lemon juice.

2010-10-26T20:36:00.000-07:00

MONGOLIAN BEEF Serves 4-5

2 lbs. flank, skirt or sirloin steak, sliced thinly against the grain and at an angle for wide slices

1/4 cup cornstarch
3 tsp. peanut or vegetable oil
1 tsp. fresh ginger minced
1 lg. clove garlic minced
1/2 cup soy sauce
1/2 cup water
1 Tbsp. Hoisin Sauce (optional)
1/3 cup brown sugar
3/4 cup peanut or vegetable oil
4-5 scallions (green onions, green part only) cut into 2 inch pieces
1 lg. onion sliced 1/4 inch thick and halved
2-3 dried Thai chile peppers or 1/2 tsp. red pepper flakes (optional)

Trim steaks of fat. Dust steak pieces lightly in cornstarch shaking off excess and set aside while preparing the sauce.

In a small saucepan heat 3 tsp. peanut oil over medium/low heat. Add ginger and garlic. Saute for 1 minute stirring constantly to keep from browning.

Add soy sauce, water, Hoisin Sauce and brown sugar. Whisk to dissolve the sugar.
Bring the sauce to a boil and lower the heat to low. Simmer for 10 minutes or til slightly reduced and thickened.
Remove from the heat and set aside.

In a skillet or wok, heat 1 cup oil on medium heat. Working in batches, add steak slices a few at a time to the hot oil. Cook for about 1 minute without touching the meat, flip and cook 1 minute more. Remove steak slices as they cook and continue with next batch.

Once the meat is browned, pour off all but 3 Tbsp. oil. Add the sliced onions and cook over medium/low heat til soft about 10 minutes, turning often. Add scallion greens and Thai chilis and cook for another 2 or 3 minutes.

Add the steak slices to the skillet with the onions and heat through for a minute or two. Add the sauce and toss or mix to combine the sauce, onions and meat.

Pour contents onto a platter. Serve with rice and plenty of Jasmine tea if desired.

2010-10-24T10:42:00.001-07:00

THE ULTIMATE DOUBLE CHOCOLATE COOKIES from Ghirardelli Chocolate
Yield about 2 dozen cookies

1 bag (11.5 oz) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 stick unsalted butter
3 large eggs
1 cup white sugar
1/3 cup all purpose flour
1/2 tsp. baking powder
1 bag (12 oz.) Ghirardelli Semi-Sweet Chocolate Chips
1 tsp. almond extract (use vanilla if adding anything other than cherries or cranberries)
1 cup chopped pecans or walnuts

Preheat the oven to 350.

Melt the Bittersweet chocolate chips and butter in a large bowl in a double boiler or in a microwave oven being careful to stir often and keep an eye on the melting chocolate.
In a large bowl, beat the sugar and eggs with an electric mixer til thick. Stir the chocolate mixture into the egg mixture. Add the almond or vanilla extract. Stir to combine.

In a small bowl stir together the flour and baking powder. Stir this into the chocolate/egg mixture.

Gently stir in the Semi-Sweet chocolate chips, cranberries or cherries or whatever you're adding into this along with the chopped nuts.

Mix dough by hand only til combined. Refrigerate for about 2 hours til easy to handle.
Roll dough into balls the size of large walnuts. Place on a greased or parchment lines cookie sheet 2 inches apart then flatten to about 1/4 inch.

Bake about 12 minutes. Remove from the oven and press a Mocha Almond, Peanut Butter chips or dried berries into the top of the cookie.

Let cool for about 3 minutes then remove to a rack.
Keep in an airtight container for about 4 days. (They'll be eaten long before that)

NOTE: IF YOU DON'T WANT TO MAKE THE COOKIES ALL AT ONCE, FORM THE DOUGH INTO BALLS, LAY THEM ON A FLAT DINNER PLATE AND PLACE IN THE FREEZER FOR ABOUT 1 HOUR UNCOVERED. REMOVE AND PLACE THE FROZEN BALLS IN A ZIP LOC BAGGIE THE PUT THEM IN THE FREEZER.

2010-09-26T15:28:00.000-07:00

PENNE WITH SPICY CAULIFLOWER SAUCE Serves 4 to 6

3 Tbsp. olive oil
2 large garlic cloves minced
1 small onion finely chopped
1 tsp. hot red pepper flakes (okay, if you can't handle the heat skip this)
3-4 slices prosciutto or pancetta chopped (I prefer prosciutto)
3 cups cauliflower cut into small pieces about 1 inch
28 oz. can DICED San Marzano tomatoes or other good quality tomatoes chopped slightly in a food processor**
1 Tbsp. tomato paste
1 1/2 cup chicken broth
1/2 cup half and half
1 Tbsp. cold butter
3 Tbsp. chopped fresh Italian parsley (NOT DRIED)
1/2 cup freshly grated Parmegiano-Regianno cheese

1 lb. dried penne, rigatoni, rotini or other heavy pasta cooked according to package directions.

**If you have vine ripened tomatoes in your garden use those by all means. No need to remove skin or seeds. Follow directions as for canned tomatoes.

Saute onions and garlic and prosciutto in olive oil over low heat for about 3 minutes til transparent but not colored. Add cauliflower and hot pepper flakes. Simmer slowly over low heat covered for about 10 minutes.

Add tomatoes and chicken broth and cook uncovered for 10-12 minutes. Season with salt and pepper.

Swirl cold butter into the mixture til melted and combined. Add half and half then cook over very low heat for 5 minutes to reduce slightly.

Add cooked pasta and blend thoroughly. Sprinkle with parsley. Plate then add cheese.
Drizzle a little extra virgin olive oil over all to finish.

2010-09-21T11:29:00.000-07:00

SPICY SHRIMP WITH AVOCADO AND CHIPOTLE SPREAD from www.lifesambrosia.com.

1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
2 teaspoons olive oil
1/2 pound medium shrimp (about 20 shrimp) peeled and deveined

1 avocado, pitted and diced
1/2 cup mayonnaise
1 chipotle pepper
1 lime
1/4 teaspoon kosher salt
2 french rolls
4 romaine lettuce leaves

Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat.

Combine avocado, mayonnaise, chipotle pepper, lime and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth.

Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes.Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich.Serve.

2010-09-16T18:06:00.000-07:00

BUFFALO CHICKEN BITES

3 cups shredded cooked chicken (About 1 store-bought rotisserie chicken, I shred mine in a food processor) 1/4 to 1/2 cup hot sauce (or more to your taste)
3 1/2 oz. cream cheese, softened
1 3/4 cups sharp or medium shredded cheddar cheese
1/4 cup sliced green onions
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Cornflakes cereal, crushed

Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and green onions.
Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate until ready to dip.In three separate bowls, set out the flour, eggs and Cornflakes. Dip each chicken ball first into the flour, then the egg and ending with the Cornflakes.

Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.

Adapted from www.penniesonaplatter.com

2010-09-05T05:38:00.000-07:00

MIXED BERRY PIE

1 cup fresh strawberries, quartered
1/2 cup plus 2 Tbsp. white sugar
3 1/2 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
1 cup blackberries
1/4 tsp. ground cinnamon
1 recipe pastry for a 9 inch double crust pie or premade 2 crust pie dough

Directions

In a large mixing bowl, stir together sugar, cinnamon and cornstarch. Add strawberries, raspberries, blackberries and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.

Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.

Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden.
Cool on a wire rack.

2010-09-01T11:44:00.000-07:00

ZUCCHINI GRATIN with 2 CHEESES adapted from
Down Home with the Neelys
Serves 4 to 6

2 tablespoons butter
1 medium onion, chopped
3 cloves garlic, chopped
6 zucchini, sliced into half moons 1/4-inch thick
2 plum tomatoes or 1 large regular tomato, chopped and seeded
1 tablespoon freshly chopped thyme leaves (I also added 1/4 tsp. dried Italian seasoning)
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 tablespoon brown sugar
2 large eggs beaten
1/2 cup half-and-half
1/2 cup grated sharp white Cheddar ( I used half Havarti and half Fontina shredded
1/4 cup grated Parmesan (the real stuff please)

Directions
Preheat your oven to 375 degrees F.
Butter an 8 by 8-inch casserole dish.

In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, saute over low heat about 7 minutes.
Add thyme, and flour. Season with salt and pepper.

Add mixture to the buttered casserole dish.
In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper.

Pour the milk mixture over the zucchini and sprinkle with both of the cheeses.
Bake for 30 minutes.

2010-08-14T12:32:00.000-07:00

ITALIAN STYLE ZUCCHINI Serves 3 to 4

3 Tbsp. olive oil
5 to 6 small to medium zucchini unpeeled cut 1/4 inch thick
1 small onion halved and cut into thin slices
2. cloves garlic pressed or finely minced
1 large or 2 medium tomatoes chopped by hand into a pulp (concasse)
2 tsp. dried Italian seasoning
1/2 tsp. fennel seeds (optional but very good)
1/2 tsp. or more Mrs. Dash's Original seasoning
1 tsp. salt
dash of black pepper
1/4 cup or more finely chopped FRESH Italian parsley
3 to 4 Tbsp. grated Parmesan cheese
1/2 tsp. dried red pepper flakes (optional)

HEAT OLIVE OIL in a large skillet and add zucchini slices. Saute over med/low heat for about 5 minutes but don't let it brown. Stir frequently.Add onions and saute for another 2 minutes.

Add garlic and all other ingredients up to and including black pepper.Mix to combine, bring heat to high til mixture starts to bubble.

Cover and cook over low heat til zucchini is tender about 10 minutes stirring once or twice.Add parsley to the skillet, mix and serve immediately sprinkled with parmesan cheese and hot pepper flakes.

I drizzle a little good quality olive oil over the top or each serving.

2010-08-09T09:27:00.000-07:00

RANCH SALAD DRESSING OR DIP METHOD ONE

1 cup mayonnaise
1 cup sour cream
2 Tbsp. olive oil
2 Tbsp. lemon juice
1/4 to 1 cup buttermilk**
1/4 cup coarsely chopped chives
1/3 cup coarsely chopped FRESH parsley
2 Tbsp. fresh chopped dillweed
1 clove garlic
2 Tbsp. coarsely chopped shallot or onion
1/2 tsp. salt
1/4 tsp. white pepper (use black if you don't have white)

Place all of the ingredients into a blender and blend just til smooth about 12 seconds. See note at the bottom for making a dip.

Let rest in the fridge for about 2 hours before using to meld flavors. Store leftover dressing in an airtight container for up top 4 days.

**Note: If making a dip, just put 1/4 cup buttermilk in the blender with the rest of the ingredients. You can add more 1 Tbsp. at a time if the dip is too thick.

RANCH DRESSING OR DIP METHOD TWO

15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 Tbsp. dried dill weed
2 Tbsp. dried chives
1/8 cup onion salt
1/8 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

Directions:
Put crackers through blender on high speed until powdered.
Add parsley, minced onions, and dill weed.
Blend again until thoroughly combined.

Pour into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder and mix well.
Put into container with tight-fitting lid.

Store dry mix at room temperature for up to 1 year.
Makes 42 one-tablespoon servings or dry mix.

To use -- Combine 1 to 1 1/2 Tbsp. dry mix with
1 cup mayonnaise
1/2 cup sour cream
1 cup buttermilk.

Mix well. Serve over salad greens. If using as a dip, reduce the buttermilk to 1/4 cup.
Makes 1 1/2 pints of dressing

2010-08-02T08:12:00.000-07:00

KEY LIME COCONUT CUPCAKES
Adapted from Coconut Cupcakes By Ina Garten, as seen on Barefoot Contessa

¾ lb (3 sticks) unsalted butter, room temperature
2 c sugar
5 large eggs
2 tsp vanilla extract
1 Tbsp. key lime zest
1 1/2 Tbsp. key lime juice
3 c flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 c light coconut milk
1 c sweetened shredded coconut

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.

Add the vanilla, key lime zest, and key lime juice and mix well.In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined.

Fold in coconut. Line a muffin pan with paper liners. Fill each liner 3/4 full with batter.
Bake for 22 to 28 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

FROSTING:
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut and colored sanding sugar if you choose. . Dig in.

2010-07-14T10:54:00.000-07:00

CELERY and PEA SUMMER SALAD 2 to 4 servings

2/3 cup celery sliced 1/4 inch thick - about 3 stalks
2/3 cup dried cranberries or dried sweet cherries
2/3 cup frozen green peas thawed, ( I prefer petite peas)
2 large radishes sliced thin
4 Tbsp. finely chopped fresh parsley
3 Tbsp. mayonnaise more or less as you prefer
2 Tbsp. plain Greek yogurt or sour cream
1/4 cup or more chopped pecans or walnuts toasted
2 Tbsp. fresh lemon juice
1 tsp. honey or sugar
1 tsp. salt
1/4 tsp. black pepper

1/2 cup chopped or sliced cooked chicken breast (optional)

Mix mayo, yogurt or sour cream and honeyin a small bowl. Add all other ingredients into the dressing and blend well. Chill in the fridge for at least 30 minutes covered .

2010-07-06T14:28:00.000-07:00

BANANA CUPCAKES WITH CHOCOLATE FROSTING
Makes 12 cupcakes

1 1/4 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 large very ripe bananas
1/2 cup full fat sour cream
1 1/2 tsp. pure vanilla extract
3/4 cup white sugar
1/2 cup unsalted butter (not margarine) at room temperature
1 large egg
1 egg yolk
1/3 cup plus 2 Tbsp. finely chopped walnuts

Preheat oven to 350. Position rack in the center of your oven.
Line a standard 12 cup cupcake tin with liners.
Sift baking powder, baking soda, salt, flour and cinnamon in a small bowl.
In a medium bowl, mash bananas with a fork til smooth. Add sour cream and vanilla into the bananas.
With an electric mixer, beat sugar and butter in a large bowl til creamy, light and fluffy about 2 minutes.
Add the egg and egg yolk and beat only til well blended.
Add flour mixture in 3 additions alternately with banana/sour cream mixture in 2 additions ending with flour mixture. (Flour, bananas, flour, bananas, flour) beating after each addition ONLY til blended. Add chopped nuts and mix into the batter with a fork.
Place a generous 1/4 cup batter into each cupcake cup and bake for 16 minutes or til toothpick inserted in the center comes out clean. Check at 15 minutes.
Let cool on rack for at least 1 hour before frosting.

CHOCOLATE BUTTERCREAM FROSTING

1/2 cup butter (not margarine) softened to room temperature
2 2/3 cup sifted confectioner's (powdered) sugar
1/3 cup half and half (for richer frosting use whipping or heavy cream)
1 1/2 tsp. vanilla
1/3 cup unsweetened cocoa powder for light chocolate flavor ( I use Hershey's Special Dark chocolate) OR
3/4 cup unsweetened cocoa powder for dark chocolate flavor
Cream the butter in a medium bowl. Blend in the powdered sugar, cocoa powder, and vanilla alternating with the cream. Beat with an electric mixer til desired consistancy is achieved.

NOTE: If you use the 3/4 cup amount of cocoa powder, add an additional 1 Tbsp. of cream .

2010-06-26T12:19:00.000-07:00

SPICY ORANGE SHRIMP Serves 4

1 tablespoon oil
1 pound extra large shrimp (peeled and deveined)
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
1 orange (juice and zest)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon chili sauce (or to taste)
1 handful cilantro (chopped)

Directions:
Heat the oil in a pan. Add the shrimp and saute until cooked, about 2 minutes per side and set aside. Add the garlic and ginger and saute until fragrant, about a minute.
Add the orange juice, orange zest, soy sauce, rice wine vinegar , honey and chili sauce. Deglaze the pan and simmer to reduce to a sauce like consistency..
Remove from heat and mix in the shrimp and cilantro.

Thanks to Kevin of www. closetcooking.blogspot.com for this recipe

2010-06-16T06:58:00.000-07:00

MRS. STY'S POTATO BARLEY SOUP

1 Tbsp. butter
2 Tbsp. olive oil
2 russet potatoes, peeled and cubed in 1 inch cubes
2 stalks celery (1 cup) sliced thin
1 small onion chopped in small dice
3 carrots (1 cup or more) sliced thin
6 cups chicken broth, canned or homemade
3 Tbsp. barley
1 14 1/2 oz can stewed or diced tomatoes with juice
1 Tbsp. tomato paste dissolved in hot water
1 tsp. Mrs. Dash's original seasoning (optional but good)
1 tsp. salt
1/4 tsp pepper

For the roux:

3 Tbsp. butter
2 Tbsp. flour
1 cup whole milk OR milk and half and half combined

Melt butter and olive oil in a large saucepot. Add potatoes, celery, onion and carrots. Saute over medium heat for about 5 minutes stirring often.

Add barley, tomatoes, tomato paste, chicken broth, salt, pepper and Mrs. Dash's seasoning.
Bring to a boil. lower the heat and and simmer for about 10 minutes.
Cover and simmer over very low heat for about 1 1/2 hours. (Can be transferred to a crock pot and cooked on high for 3 hours.)

Remove 2 cups of soup and puree in a blender being careful to hold the cover down to avoid splattering hot soup. Add back into the crock pot or soup pot.

In a small sauce pot, melt the 3 Tbsp. butter
Add flour and mix well to form a paste.
Whisk in the milk til the roux becomes smooth. Cook over low heat for about 4 minutes. Add 2 cups soup to the roux, simmer for 5 minutes, mix well, then add this back into the soup pot stirring to blend completely.

Serve with croutons.

2010-06-12T15:01:00.000-07:00

CHICKEN LEMONAISE Serves 6

6 chicken breasts skinned and boned
1/3 cup full fat mayonnaise
1/4 cup bread crumbs
1/2 cup Panko Japanese style bread crumbs
5 Tbsp. butter
1/2 cup chopped onion
3 Tbsp. flour
1 1/2 cup chicken broth OR 3 chicken bouillon cubes dissolved in 1 1/2 cup hot water
1/2 tsp. salt
1/3 cup chopped FRESH Italian parsley
1/4 cup lemon juice
1 tsp. lemon zest

1/4 cup plus 1 Tbsp. mayonnaise

Combine bread crumbs and panki crumbs in a shallow dish. Brush chicken with 1/3 cup mayonnaise then dredge in the crumb mixture making sure to coat completely.

Melt butter in a skillet and saute chicken breasts 3 at a time for about 3 to 4 minutes on each side or till cooked through. Add more butter if needed. Do no overcook. Remove and keep warm.
In the same skillet melt 2 Tbsp. butter and saute the onions til soft but not browned about 3 minutes. Add flour and blend well. Gradually stir in the broth whisking to combine. Add all other ingredients up to and including the lemon zest.

Simmer gently for about 5 minutes. Now add the additional mayonnaise and mix well. Cook til heated through about 1 minute.

Plate chicken and pour sauce over all. Sprinkle with additional lemon zest and parsleyfor color and interest.

NOTE: Leftover sauce makes a great addition to pasta or rice OR use as a topping for broiled salmon.

2010-06-12T14:58:00.000-07:00

CHICKEN LEMONAISE Serves 6

6 chicken breasts skinned and boned
1/3 cup full fat mayonnaise
1/4 cup bread crumbs
1/2 cup Panko Japanese style bread crumbs
5 Tbsp. butter
1/2 cup chopped onion
3 Tbsp. flour
1 1/2 cup chicken broth OR 3 chicken bouillon cubes dissolved in 1 1/2 cup hot water
1/2 tsp. salt
1/3 cup chopped FRESH Italian parsley
1/4 cup lemon juice
1 tsp. lemon zest

1/4 cup plus 1 Tbsp. mayonnaise

Brush chicken with 1/3 cup mayonnaise. Melt butter in a skillet and saute chicken breasts 3 at a time for about 3 to 4 minutes on each side or till cooked through. Add more butter if needed. Do no overcook. Remove and keep warm.

In the same skillet melt 2 Tbsp. butter and saute the onions til soft but not browned about 3 minutes. Add flour and blend well. Gradually stir in the broth whisking to combine. Add all other ingredients up to and including the lemon zest.
Simmer gently for about 5 minutes. Now add the additional mayonnaise and mix well. Cook til heated through about 1 minute.

Plate chicken and pour sauce over all. Sprinkle with additional lemon zest and parsleyfor color and interest.

NOTE: Leftover sauce makes a great addition to pasta or rice OR use as a topping for broiled salmon.

2010-06-09T14:50:00.001-07:00

PASTA WITH ROASTED RED PEPPER SAUCE and ARTICHOKES
Serves 2 to 4

2 Tbsp. extra virgin olive oil
1/2 cup finely chopped sweet onion (I use Vidalia, Osso Sweets, Texas Sweets or Maui Sweets)
1 1/2 cups jarred roasted red bell peppers
1 small ripe tomato chopped
1/2 jalapeno pepper chopped ** ( I prefer Sriracha sauce)
2 cloves garlic chopped
1 Tbsp. lemon juice
1 tsp. sugar
3 or 4 leaves FRESH basil (optional)
1/4 cup or more FRESH Italian parsley
1 tsp. salt
pepper to taste
1 small jar marinated artichokes cut in half (not the jar, the artichokes)
Pamesan cheese - the real stuff of course

Heat the olive oil in a saute pan over med/low heat. Add the onions and tomatoes. Saute slowly stirring often til soft but not browned about 5 minutes. Add the chopped garlic and cook for another minute.
Place the sauteed mixture in a food processor or blender. Keep the pan handy, you'll use it again.
Add all other ingredients except artichokes and parmesan cheese. Process for 1 minute or till pureed but still has texture.
Empty food processor contents back into the saute pan and heat for about 2 minutes over low heat. Do not boil. Set aside to cool, the for best results, refrigerate for at least 3 hours to meld flavors. Not necessary but a good idea.

If serving over pasta - any shape you like - heat the sauce and add the artichokes. Plate, add a swirl or two of olive oil and sprinkle with parmesan cheese if desired.

** If you don't have jalapeno peppers use 1/2 tsp Sriracha chili sauce, (the one with the green cap) Tabasco or Frank"s Hot Sauce. Sriracha sauce is very hot so you might want to test it first.

2010-06-04T08:33:00.000-07:00

CAULIFLOWER /BROCCOLI WITH VINAIGRETTE Serves about 4

1 pound or more broccoli and caulifower cut into florets

Dressing:
2 cloves garlic, mashed
2 Tbsp lemon juice
2 Tbsp rice vinegar
1 tsp. Dijon mustard (I use whole grain mustard with great results)
1/2 tsp. honey or agave nectar
1/4 cup olive oil
red pepper flakes as much as you like
salt and pepper to taste

In a pot of boiling salted water, cook the broccoli and cauliflower for about 5 minutes til crisp tender. Drain well into a colander. Spread onto paper towels to dry further.While veggies are cooking prepare the dressing by whisking together all ingredients except olive oil, red pepper flakes and salt and pepper.When completely mixed add the olive oil and whisk again til emulsified.While veggies are still warm, pour the dressing over them, mix gently and sprinkle with red pepper flakes. Adjust seasoning.

Serve within 30 minutes at room temperature.

2010-05-20T10:47:00.000-07:00

POTATOES ANNA Serves 6

2 1/2 lbs russet or Yukon Gold potatoes ( about 4) sliced 1/8 inch thick
3 Tbsp. butter melted
1 tsp. salt
1/4 tsp. pepper
1/3 cup Parmesan cheese
(the real thing please) optional

Preheat the oven to 400

Brush a 10 - 12 inch cast iron (preferred) or non-stick oven proof skillet with butter. Arrange potato slices in concentric circles as in the photo. After the first circle is complete, brush the slices with butter, and sprinkle with salt and pepper. Continue layering, brushing and sprinkling each layer ending with brushing the top with butter. Depending on the size of the potatoes and the number of slices you should have about 4 or 5 layers.

Place the skillet over the range burner over medium heat for about 2 minutes or till the bottom starts to brown. Place a sheet of foil over the potatoes and with a round heavy object such as a can of veggies, press down firmly over the entire top to set the binding process.Place the skillet in the oven covered with a lid or aluminum foil and roast for about 25 to 30 minutes pressing down once again during this time.

Remove the cover and flip the potato cake over to brown the top or if you have difficulty with this just leave the cover off. Either way, continue to roast for another 15 minutes. If you haven't flipped the cake do so it with a large spatula onto a serving platter. If you flipped it during the last 10 minutes then just slide the cake onto a serving platter. You can use a plate to flip the cake but you have to be strong if using a cast iron skillet.

Let rest for about 5 minutes then slice as you would a pie.

2010-05-16T20:59:00.000-07:00

STRAWBERRY SAUCE

2 cups strawberries cut in half
3 - 4 Tbsp. sugar or Agave Nectar
1 tsp. lemon juice

Place strawberries in a food processor and blend until smooth but still has texture. Place berries in a saucepan and add the sugar and lemon juice.

Simmer for about 10 minutes over low heat until thick. Set aside and cool completely.
This will keep in the refrigerator for about 1 week.

Spread room temperature ricotta cheese, cream cheese, mascarpone or Greek yogurt onto a toasted frozen or homemade waffle (or French Toast if you prefer). Top with the strawberry sauce.

This is great in a smoothie with bananas, yogurt, milk and ice cubes. Blend til smooth.

Spoon this sauce over vanilla ice cream then top with whipped cream

2010-05-13T18:35:00.000-07:00

MAHI MAHI PICCATA Serves 4

2 Tbsp. butter
1 Tbsp. vegetable oil
4 Mahi Mahi filets
3/4 cup all purpose flour
1 Tbsp. cajun seasoning or your favorite fish seasoning
1/4 tsp. paprika
1 tsp. salt
1/4 tsp. pepper

1 tsp. lemon zest
1 lg. or 2 small lemons juiced
1/2 cup white wine
2 Tbsp. capers
1 Tbsp. cold butter

2 Tbsp. chopped fresh Italian parsley
lemon slices to garnish.

In a pie plate or other flat dish mix the flour, cajun seasoning, paprika, salt and pepper. Dip the Mahi Mahi filets in this mixture and shake off the excess.
Melt the butter with the olive oil in a non-stick skillet over medium heat. Lay the filets in the skillet and saute til done about 3 minutes on each side adding more oil if necessary. Remove filets to a serving platter and set aside.

In the same skillet add the wine cooking for about 30 seconds. Add lemon juice, lemon zest and capers. Swirl 1 Tbsp. cold butter into the sauce and heat through til thick about 1 minute.

Pour sauce over the Mahi Mahi and sprinkle with chopped parsley. Adjust salt and pepper. Garnish with lemon slices and serve immediately.

2010-05-05T11:53:00.000-07:00

CHICKEN OR BEEF ENCHILADAS

2 lg. boneless, skinless chicken breasts cooked and shredded OR

1 1/2 lb. ground beef browned and set aside

2 Tbsp. vegetable oil

1 medium onion, chopped fine

1 jalepeno pepper seeded and chopped

3 medium cloves garlic, minced

1 poblano chile, chopped fine (optional but very good)

2 Tbsp. Lawry or McCormick's dry Enchilada seasoning

1 Tbsp. ground cumin

1 large tomato chopped fine

2 Tbsp. water

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. Tabasco (optional)

6 corn tortillas heated and kept warm wrapped in a damp towel

For the Sauce:

2 cans good quality Enchilada Sauce

1 Tbsp. tomato paste

1 tsp. ground cumin

2 Tbsp. Lawry or McCormick's dry Enchilada seasoning

Mix all ingredients and cook for about 5 minutes over low heat. Set aside

Topping:

8 oz. Monterey Jack or Pepper Jack Cheese shredded or combine with Cheddar cheese

1/4 cup fresh chopped cilantro

In a large skillet, brown onion, jalapeno pepper, garlic and poblano chili over med/low heat til soft about 3 minutes.Add reserved chicken or beef and all other ingredients except corn tortillas, mixing well. Cook over low heat for about 3 minutes.

Spread 1 cup of the prepared enchilada sauce over the bottom of a 13 x 9 inch baking dish or oven proof skillet sprayed with non-stick spray.Place warm corn tortillas one at a time on a board or counter. Brush inside with sauce then fill with 3 Tbsp. meat mixture, then roll up placing them seam side down in the baking dish.

Continue til all 6 corn tortillas are filled. Pour the remaining sauce over the tortillas, sprinkle evenly with the cheese and place in the oven covered with aluminum foil for about 20 minutes.

Remove foil and continue to bake til cheese is bubbly and begins to brown.Remove from the oven, sprinkle with the chopped cilantro and let rest for 5 or 6 minutes.

2010-05-02T11:29:00.000-07:00

COCONUT CRUSTED SHRIMP Makes 4 appetizer servings or 2 dinner servings.
Vegetable oil for deep frying

2 Tbsp. coconut rum
12 jumbo shrimp, shelled and deveined.
1/2 cup panko crumbs (white Japanese bread crumbs)
1 cup shredded sweetened coconut
2 eggs beaten
1 cup flour
1/4 tsp. paprika
1/4 tsp. garlic powder
1/2 tsp. salt

FOR THE DIPPING SAUCE: Can be made 1 day ahead and refrigerated.

3/4 cup orange marmalade
1 Tbsp. pineapple jam (optional)
2 Tbsp. sweet/hot Asian chile sauce
2 Tbsp. vanilla yogurt or sour cream
1/4 tsp. or more Tabasco or Frank's Hot sauce
1 tsp. lime juice
1/2 tsp. coconut rum (optional)

METHOD:
Dry shrimp then place in a flat dish and sprinkle with the 2 Tbsp. coconut rum. Let marinate in the fridge for about 30 minutes.

Meanwhile, combine panko crumbs and coconut in a small deep bowl such as a cereal bowl.
Beat the egg in a small deep bowl.
Place the flour and seasonings in another deep bowl.

Shake rum off of the shrimp but do not dry. Dip the shrimp in the flour mixture, then in egg, then in coconut and crumbs making sure the shrimp are completely coated. Let rest for about 10 minutes to set the coating.

Heat the oil to a depth of 1 1/2 inches in a deep skillet or deep fryer (I use a saucepan) to about 375 degrees.

Fry the shrimp until golden brown about 2 minutes. Do not overcook as shrimp will become rubbery.

Warm the dipping sauce to room temperature if you've made this ahead and place in the fridge. Brush the sauce over the shrimp or place in individual dipping dishes and dip the shrimp in the mixture.

2010-04-29T11:04:00.000-07:00

MEATBALL STROGONOFF Serves 4 - 5

For the meatballs:
1 lb. ground beef
1/4 lb. ground pork 1/4 tsp. cajun spice or paprika
1/2 cup soft white bread crumbs
1 small onion very finely chopped
1 egg
3 Tbsp. light cream or milk
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. finely chopped parsley

2 Tbsp. oil for browning the meatballs

Mix all meatball ingredients together and shape into balls the size of walnuts. Set aside.

For the sauce:

3 Tbsp. butter
1 small onion chopped
1/4 to 1/2 lb. mushrooms wiped clean and sliced
1 1/2 Tbsp. Hungarian Sweet Paprika
1 - 2 tsp. cayenne pepper (optional)
4 Tbsp. flour
1 10 oz can beef broth or 1 1/2 cups homemade beef broth
1/2 cup water
2 Tbsp. coarse whole grain mustard
1/2 cup full fat sour cream

2 Tbsp. finely chopped Italian parsley
cayenne for sprinkling

METHOD:
In a heavy Dutch Oven or deep oven safe skillet, brown meatballs on all sides in oil. Remove and drain on paper towels.
In the same skillet melt the butter for the sauce and stir fry the onion on low heat about 5 minutes til soft. Add the mushrooms and continue to saute for another 5 minutes.
Blend in the paprika, cayenne pepper and flour. Slowly add broth, and water stirring while adding. Smooth in the mustard and return the meatballs to the skillet. Bring just barely to a boil then cover and lower heat to simmer for 1 1/2 hours.
Turn off the heat and add sour cream to thicken the sauce. Blend well and serve over noodles, rice or mashed potatoes ladling sauce over all and sprinkling with chopped parsley and if you can handle it, a sprinkling of cayenne pepper.

NOTE: THIS CAN BE MADE IN THE CROCKPOT OR IN THE OVEN.
For crockpot: follow directions above then add all ingredients except sour cream to the crockpot. Cook on low for 4 hours. Add sour cream at the end as directed.
For oven: Cover skillet or dutch oven and bake at 350 for 1 1/2 hours.

2010-04-26T10:03:00.000-07:00

LEMONY ASPARAGUS CREAM SOUP
Serves 4 to 6

1 Tbsp. butter
1 lb. fresh asparagus
1 cup chopped celery
1/4 cup finely chopped shallots
4 cups chicken broth
1 tsp. grated lemon rind
juice from 1 large or 2 small lemons - at least 4 Tbsp.
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup whipping cream OR 1/2 cup half and half plus 2 Tbsp. sour cream
1/4 cup freshly grated Parmesan cheese

Cut the flowery tops off of the asparagus and microwave in a small bowl or ramiken in 1/2 cup water for about 1 1/2 minutes. Set aside.

In the meantime, cut the tough ends off the asparagus and cut the rest of the stalks into 2 inch pieces. In a large sauce pan , combine the asparagus pieces, shallots and celery and saute in 1 Tbsp. butter over low heat til soft but not brown. Add the chicken broth and heat just til it boils. Lower the heat and simmer slowly for about 15 minutes. Cool slightly.

Pour asparagus mixture into a blender or food processor and blend til smooth. Stir in the lemon rind, lemon juice salt, pepper and whipping cream. Blend on low for about 10 seconds or till blended. Pour back into the sauce pan and heat through, DO NOT BOIL.*

Top each serving with a lemon slice, the reserved tips and Parmesan cheese.

* If you plan to serve this as a cold soup, do not reheat after blending. Refrigerate for about 2 hours til cool.

2010-04-18T15:39:00.000-07:00

SWEET AND SOUR CARROT SALAD 12 servings

2 lbs. carrots cut into 3/4 inch pieces, cooked for about 5 minutes til crisp tender. Drain then
set aside to cool slightly.

Mix together:
1 medium onion coarsley chopped
1 medium green bell pepper or mix with equal amount of red or yellow bell peppers cut into 1 inch pieces
1 can Campbell's Tomato Soup
1/2 cup white sugar
2 tsp. Worchestershire Sauce
1/2 cup salad oil (not olive oil)
1/2 cup apple cider vinegar
1 heaping teaspoon yellow prepared mustard (not Dijon type)
salt and pepper to taste

When carrots have cooled for about 15 minutes, add to the sauce mixture and blend well. Carrots should still be warm to absorb the sauce.

Refrigerate for at least 6 hours. Better overnight. Serve this at room temperature.

2010-04-15T10:11:00.001-07:00

CHEWY CHOCOLATE GINGERBREAD COOKIES From Martha Stewart

Makes 2 dozen
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Directions
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

NOTE: You can make only half of the dough and freeze the other half. Cookies are best eaten within 2 days but will keep for a week in an airtight container.

2010-04-12T13:40:00.000-07:00

TROPICAL SPINACH SALAD Serves 6
Amounts for all salad ingredients are approximate. Use as much of any as you like.

8 - 9 cups baby spinach leaves
2 cups sliced strawberries
3/4 canned mandarin orange slices drained and dried
3/4 cup pecan halves (substitute walnut pieces or sliced almonds)
If you prefer you can add one of the following:
Slices of Delicious, Gala or Fuji apple
fresh raspberries
sliced mangoes cut into pieces
Mix all ingredients and pour the Poppyseed dressing over all. Serve immediately.

CREAMY POPPYSEED DRESSING Do not vary amounts here.

3/4 cup Mayonnaise
1/3 cup sugar
2 Tablespoons apple cider vinegar (see TIP)
2 teaspoons poppyseeds
Mix well and refrigerate for at least 1 hour before using.

TIP: Substitute rasperries for the strawberries and use raspberry vinegar in the dressing instead of apple cider vinegar for a real taste treat.

2010-04-06T13:20:00.000-07:00

PICKLING EGGS

Use eggs that are about 2 weeks old for hard boiling purposes. The albumin separates from the shell in older eggs making them easier to peel.

When making brine always use vinegar, though I don't recommend balsamic. You can add any of the following ingredients: Brown sugar, mustard seeds, whole peppercorns, bay leaf, cinnamon, whole cloves, fresh dill or pickling spices. For a spicier, hotter egg, add Tabasco sauce, cayenne pepper, red peppers or jalapeno peppers. Removing the seeds will cut the heat.

It is important to use jars that have been washed in hot soapy water. Be sure your hands are very clean before peeling the eggs and try not puncture the egg white.
Pickled eggs MUST be kept in the refrigerator unless you use canning methods. This method will keep in your pantry for months without a problem.

When dishing the eggs out of the jar, ALWAYS USE A CLEAN FORK OR SPOON TO AVOID CONTAMINATION. Follow these rules of common sense and you won't have a problem.

You can eat these out of hand or slice them in a salad, over a sandwich or for a very interesting egg salad sandwich just chop finely and add mayo. For an interesting color, add beet juice to the brine. The eggs will take on a deep red color but the inside of the white will remain white. For deep yellow eggs, add tumeric.
This is how I make mine:

PICKLED EGGS

6 hard boiled eggs (I use Jumbo size)
1 cup white vinegar
1 cup apple cider vinegar
1/2 cup water
1 Tbsp. brown or white sugar
1 Tbsp. whole peppercorns
1/4 cup brine from Hot and Spicy Pickles
2 hot red thai or red peppers

Place all ingredients into a saucepan. Bring to a boil and simmer for 5 minutes. Off the heat and let it cool. Peel the eggs, place them in a clean jar, then pour the brine over eggs be sure the brine completely covers the eggs. Place the lid tightly on the jar then refrigerate.
The eggs will be ready to eat in 7 to 10 days. The longer they remain in the brine, the more pickling will occur but eggs will become somewhat rubbery. Not that I even care. LOL

That's it. Now use your own imagination.

2010-04-03T11:53:00.000-07:00

WHITE BOLOGNESE PASTA Serves 4

2 large carrots cut into 2 inch pieces
1 sweet onion (Vidalia, Osso Sweets, Texas Sweets etc.) quartered
1 large clove garlic peeled
3 stalks celery cut into 2 inch pieces
3 Tbsp. olive oil
2 Tbsp. butter
1/2 lb. ground pork
1/2 lb. ground beef
1/2 cup white wine (do NOT use red wine)
salt and pepper to taste
3/4 cup whole milk
1/2 cup cream or half and half
1 heaping Tbsp. tomato paste
1 1/2 cup hot chicken stock
1/2 cup grated FRESH Parmeggiano-Reggiano cheese
1 lb. Pappardelle, Fettucini, Rigatoni, or other large hefty pasta shape.

METHOD:
Place carrots, celery, garlic and onion in a food processor and blend til finely chopped but still fully textured.
Saute in olive oil and butter til soft but not brown, in a heavy pot about 3 minutes.
Add pork and beef cutting into the meat with a spoon to crumble.
Season with salt and pepper and continue sauteing over medium/low heat til the meat is somewhat dry.

Add the wine and cook slowly til wine dissipates.
Meanwhile, in a bowl or large measuring cup, whisk the tomato paste into the milk and cream til blended. Pour this into saucepan along with the chicken broth and whisk til hot and well well mixed.

Add to the meat mixture and simmer slowly over low heat covered, for 1 hour. Add more chicken stock if mixture becomes dry.

30 minutes before the sauce is done, cook pasta according to pkg. directions adding 1 Tbsp. salt to the water. DO NOT ADD OLIVE OIL TO THE WATER. This causes the sauce to slide off the pasta.
Add cooked pasta to the sauce and blend thoroughly. Plate topping with liberal amounts of parmesan cheese.

NOTE: This sauce can me made up to 3 days ahead and refrigerated til ready to use. Simple reheat slowly.

2010-03-31T12:10:00.000-07:00

FRENCH ONION SOUP Serves 6

1/2 stick butter2 sweet onions, such as Vidalia, Osso Sweets, Texas Sweets or Maui Sweets
2 large brown onions (aka yellow onions)
2 large red onions
3 garlic cloves minced very fine
1 tsp. sugar
1/2 cup white or red wine
2 cups chicken broth
5 cups beef broth
1 Tbsp. demi-glace or rich beef bouillon
1 tsp. Dijon mustard
3 Tbsp. Brandy, Sherry or Port wine
1 bay leaf
2 sprigs fresh thyme left whole or 1 tsp. dried thyme
2 cups toasted croutons or 6 slices toasted baguette
6 Tbsp. Parmiggiano Regianno cheese
6 thick slices Gruyere, Havarti, Swiss or other rich meltable cheese

METHOD:

Slice onions about 1/4 inch thick.

Melt butter in a very large, heavy pot or Dutch Oven over medium heat. Add onions, garlic and sugar. The pot will be very full but the onions will cook down. (The photo below shows the onions already cooked down after about 5 minutes.)
Saute over medium/low heat stirring often for about 40 minutes or til onions are brown and very soft. They should be brown not burned.

Add the wine and cook down to a glaze about 3 minutes. Add beef broth, chicken broth, bouillon and mustard. Stir to blend well.
Add all other ingredients except croutons and cheeses. Simmer uncovered for about 30 minutes. Season to taste with salt and pepper.

Ladle the soup into individual ovenbproof bowls and top each with croutons, Parmegianno cheese and 1 cheese slice. Place under the broiler til cheese melts and begins to bubble.

2010-03-24T11:05:00.000-07:00

CHICKEN WITH TOMATOES AND PEANUT BUTTER Approx. 3 - 4 servings

3 Tbsp. vegetable oil
6 chicken thighs or thighs and drumsticks combined, skinned
1/2 cup sweet onion ( I use Vidalia, Texas Sweets or Osso Sweet) chopped in chunks
1/4 cup tomato paste
1 tsp. salt
1 cup canned diced tomatoes undrained
1 potato diced in 1 inch dice
6 small or 4 large carrots cut into 2 inch pieces
1/2 cup peanut butter (creamy or chunky)
1 Tbsp. Worchestershire sauce
1/4 tsp. cayenne pepper (this brings out the flavors)
1 cup chicken broth
1/2 cup peanuts chopped; honey roasted preferred

In a large skillet heat the oil and brown the chicken on all sides. Remove and set aside.
To the skillet add onions and saute over low heat for 2 minutes. Add tomato paste and stir well to blend.

Add all other ingredients including chicken except chicken broth and chopped peanuts. Mix well, cook for about 5 minutes then transfer to a slow cooker or Dutch Oven. Bring the chicken broth to a boil, then add to the pot. Cover.

Slow Cooker - 2 hours on high, 2 hours on low.
Dutch Oven - 2 hours at 350 degrees.

Serve over rice or buttered noodles.
Top each serving with chopped peanuts.

2010-03-20T10:33:00.000-07:00

CHOCOLATE SAUERKRAUT CAKE

1/2 cut butter (not margarine)
1 1/3 cups white sugar
3 eggs
1 tsp. vanilla extract
1 tsp. baking powder
3/4 tsp. baking soda
1/2 cup unsweetened cocoa powder
2 1/4 cup sifted flour
1/4 tsp. salt
1 1/4 cup water
2/3 cup sauerkraut, drained and rinsed

METHOD: Preheat oven to 350. Grease and flour 2 8 inch cake pans.

Squeeze excess liquid out of the sauerkraut and chop finely in a food processor or by hand.
In a mixer cream together the butter and sugar. Add the eggs and vanilla. Beat on medium speed for about 1 minute or til thoroughly blended.

Sift together the flour, cocoa powder, baking soda, baking powder and salt and add to the butter/egg mixture in batches alternating the dry ingredients with the water.

Stir in the sauerkraut and blend well. Pour the batter into prepared pans.

Bake at 350 degrees for 35 minutes or til a wooden toothpick inserted in the center comes out clean. Cool on rack then frost or drizzle with your favorite frosting.

2010-03-13T12:21:00.000-08:00

HERBED OLIVE OIL DIPPING SAUCE

1/4 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1/4 tsp. dried thyme
1 tsp. fresh Italian parsley very finely minced(do not use dried)
1 tsp. finely minced fresh garlic
1/4 tsp. kosher salt
1/2 cup extra virgin olive oil

Place all herbs in a shallow bowl. Stir to blend. Place 1 or tsp. herb mixture in individual dipping bowls and pour 3 -4 Tablespoons of olive oil over the herbs.
Serve with warm, crusty French or Italian baguette slices.

2010-03-09T22:40:00.000-08:00

SPINACH/CHICKEN PIZZA WITH RANCH SAUCE

1 recipe pizza dough for a 12 inch pizza (make your own or purchase it at your favorite pizza spot)
1 large chicken breast skinned, boned and diced or cut into very thin strips
3 slices prosciutto chopped
2 cups fresh spinach cut into ribbons
2/3 cup mozzarella, provolone, fontina or havarti cheese shredded or sliced thin*
1/2 tsp. dried Italian seasoning

PREHEAT OVEN TO 500 degrees

Make White Pizza Sauce (recipe below) and set aside. Preheat the cast iron skillet in the oven for about 5 minutes.
Place pizza dough in a very lightly oiled 10 or 12 inch cast iron skillet. Spread evenly to the edges of the skillet. Top with a layer of white sauce spreading to the edges.
Top the sauce with chicken, spinach and prosciutto. Spread the cheese over all and sprinkle with Italian seasoning.
Bake for 10 to 12 minutes OR til crust is golden brown.

WHITE PIZZA SAUCE

2 Tbsp. butter (not margarine)
2 medium cloves garlic finely minced
3 Tbsp. flour
3/4 cup whole milk mixed with
1/4 cup half and half
2/3 cup freshly grated Parmigiana cheese
salt and pepper to taste
1 Tbsp. chopped FRESH rosemary
2 Tbsp. Ranch Salad Dressing (optional)

Melt butter and add minced garlic. Allow garlic to saute for about 30 seconds being sure not to brown it. Add the flour and whisk til well blended.
Slowly whisk in milk and half and half. Stir in the remaining ingredients. Mixture will thicken as it stands. If too thick to spread easily, add 1 Tbsp. milk.

Note: Be sure to use only good quality cheese and shred it yourself rather than buy the packaged variety. Packaged shredded cheeses contain oil. ALSO: If you are making this with the Ranch Dressing you might want to leave out the rosemary.

2010-03-06T16:07:00.000-08:00

SPICY GARLIC AND LEMON OR LIME SHRIMP 3 to 4 servings

1 Tbsp. butter
1 Tbsp. olive oil
1/4 onion chopped
1/2 tsp. hot pepper flakes
1 tsp. lemon zest*
1/2 tsp. cajun style seasoning or smoked paprika (optional)
2 cloves garlic finely chopped
3 Tbsp. dry white wine
20-26 large shrimp (about 26-30 per lb.)
1 lg. ripe tomato seeded and finely chopped
salt and pepper to taste
1 Tbsp. lemon juice*
1/4 cup chopped FRESH parsley*
lemon slices to garnish

METHOD:
Combine the butter and olive oil in a large. heavy saute pan and heat over medium heat. When butter is melted add the pepper flakes and the onion.
Saute for about 2 minutes til the onion is soft. Sprinkle with smoked paprika or cajun seasoning.
Add lemon zest, tomatoes, garlic and wine. Saute for another 2 minutes.
Add the shrimp and cook for about 2 minutes on each side or til they turn pink. Season with salt and pepper, and add 1 Tbsp. lemon juice. Cook for 1 more minute.
Sprinkle with parsley, plate and pour any liquid onto the plates. Serve with lemon slice.

* Subsititute chopped FRESH cilantro for the parsley and substitute lime zest and juice for the lemon.

2010-02-28T18:00:00.000-08:00

SZECHUAN CHICKEN WITH NOODLES Serves 4 or 5

1 pkg. Chow Mein noodles cooked according to package directions.
3 Tbsp. peanut or vegetable oil (set aside 1 Tbsp.)
1 lg. clove garlic minced
2 tsp. grated fresh ginger
2 whole medium chicken breasts (about 1 1/2 lbs. total) skinned boned and cut into 1 inch pieces
2 cups Chinese pea pods cut in half
1 sweet red bell pepper cut into thin strips
3 scallions cut into pieces
salt and pepper to taste

SAUCE:
1/4 plus cup plus 1 Tbsp. soy sauce
2 Tbsp. rice vinegar
2 tsp. chili oil (optional)
1 Tbsp. Asian sweet chili sauce
1 tsp. dark sesame oil
1/2 tsp. crushed red pepper flakes (optional)
1/4 or cup or more coarsely chopped peanuts

METHOD:
In a small bowl, combine the soy sauce, rice vinegar, chili oil, sweet chili sauce sesame oil and red pepper flakes. Mix and set aside.

In a wok or large skillet heat 2 Tbsp. cooking oil. Saute garlic and ginger for 30 seconds being careful not to burn. Add chicken pieces and saute for about 5 minutes til chicken is cooked and golden brown.

Add the additional 1 Tbsp. oil and the pea pods, bell pepper and scallions. Cook over medium high heat for about 5 minutes stirring often. Season with salt and pepper.

Add cooked noodles to the skillet, toss to mix then add the sauce ingredients. Mix then serve immediately. Top each serving with about 1 Tbsp. or more chopped peanuts.

2010-02-21T08:46:00.000-08:00

BRAISED BEEF SHORT RIBS serves 6

6 pounds beef short ribs trimmed
Course salt and freshly ground black pepper
4 Tbsp. vegetable oil
3 carrots cut into 2 inch pieces
3 stalks celery cut into 2 inch pieces
2 onions quartered or coarsly chopped
2 shallots, peeled and quartered
2 Tbsp. tomato paste
1/4 cup. flour
1/2 cup ruby port wine or sherry wine
3 to 4 cups full bodies red wine such as Cabernet Sauvignon or Merlot
2 springs rosemary
12 sprigs fresh parsley
8 sprigs fresh thyme'
2 bay leaves
4 cloves garlic smashed but left whole
4 cups canned or homemade beef broth
1 Tbsp. brown sugar

METHOD: Preheat oven to 350 Make a bouquet garni by bunching the parsley, thyme, rosemary and bay leaves together and tying with kitchen string OR lay the bundle in cheesecloth then tie.

Heat oil in heavy Dutch Oven over medium/high heat. Dry short ribs with paper towels and season with salt and pepper.

Brown the ribs on all sides til a crust forms. Remove an d set aside.
To the Dutch oven, add the carrots, celery, onions and shallots for about 8 minutes or til golden brown. Add tomato paste and flour, mix in and cook another 2 minutes.
Return the short ribs to the pot and deglaze with the Port and red wine. Cook til reduced for about 3 minutes then add the bouquet garni, garlic, brown sugar and beef broth. Bring to a boil, cover and transfer to the preheated oven. Cook til meat is fork-tender about 2 1/2 to 3 hours.

Transfer the short ribs to a large platter. Strain the gravy through a fine sieve into a small bowl. Adjust seasoning to taste and spoon the gravy over the ribs and mashed potatoes.

2010-02-18T11:10:00.000-08:00

SESAME ORANGE SHRIMP Serves 4 to 6

Batter:
1 1/2 lb. shrimp (sized 26 to 30 per lb.) peeled and deveined
2 egg whites
1 tsp. salt
dash of pepper
1/4 cup sesame seeds
1/4 cup cornstarch
2 Tbsp. vegetable oil

Sauce:
1 cup orange juice
1 tsp. orange zest
2 tsp. sugar
2 Tbsp. orange marmalade or sweet chili sauce
2 Tbsp. soy sauce
1 tsp. grated fresh ginger
1 clove garlic crushed or pressed
1/2 tsp. dark toasted sesame oil

4 or 5 thinly sliced scallions for garnish
Red pepper flakes (optional)

METHOD:
Mix all sauce ingreints in a small bowl and set aside. (Can be made 2 hours in advance to meld flavors.)

Combine egg whites, salt and pepper in a wide bowl. Whip with a whisk til frothy, then add cornstarch and sesame seeds. Whisk again to mix well.
Toss the shrimp in the batter to coat. Heat the vegetable oil in a heavy non-stick skillet over medium heat. Add the shrimp and fry for about 1 minute on each side til golden brown. Don't crowd the pan, do this in two batches if necessary.

Transfer the shrimp to paper towels to drain.

Wipe the skillet then pour in the sauce mixture. This will bubble up so be careful. Lower the heat to med/low and cook for about 3 minutes til the sauce becomes thick and syrupy.

Return the shrimp to the sauce in the skillet and toss to coat completely. Sprinkle with scallions and red pepper flakes and serve immediately scraping all of the sauce from the pan.

2010-02-14T19:41:00.000-08:00

NEAPOLITAN STYLE MUSSELS

4 pounds mussels
1 cup wine
1/3 cup lemon juice, from 3 to 4 lemons
About 1/4 cup olive oil
6 cloves garlic, finely diced
1 small onion, finely diced
1 stalk celery, finely diced
3 to 4 teaspoons red pepper flakes
32 ounces peeled, diced tomatoes
2 teaspoons dried oregano
1 bunch, flat-leaf parsley, chopped
Sea salt, to taste
Freshly ground black pepper, to taste

2 lemons, sliced in wedges (optional)

Preheat an oven to 375ºF

To make the crostini, brush both sides of each of the slices of bread with olive oil. Bake for 8-10 minutes until lightly browned. Rub each side of the crostini with the sliced garlic. Set aside.

To prepare the mussels, clean the mussels under running water, discarding any with broken shells. Trim the “beard” (the stringy portion) from the side. In a sauté pan big enough to hold all the mussels in one layer, add the mussels, wine and lemon juice. Cover and steam over medium heat until almost all the mussels have opened, about 10 minutes. (Discard any that haven’t opened.) Strain the liquid and set it and the mussels aside, separately.

In a large sauté pan, heat the olive oil and add the onions and celery and cook until they are transluscent, about 5 minutes. Add the garlic and red pepper flakes and cook for another minute. Add the tomatoes and 1 1/2 cups of the mussel cooking liquid oregano and 1/3 of the chopped parsley. Turn the heat to high. Keep the heat high until it starts to boil, then turn the heat down to medium and cook another 10 minutes, reducing a bit. The sauce should be quite dense. If it’s too dense, add more of the mussel cooking liquid. Add the mussels and reheat. Taste and add more salt if needed, plenty of freshly ground pepper, and the remaining parsley.

To serve, place a crostini at the bottom of each of 4 individual bowls. Spoon the mussels into the four bowls, distributing them evenly. Pour the sauce over the mussels. Add three crostini to each bowl and lemon wedges if desired. Enjoy!

2010-02-09T16:25:00.000-08:00

PICO DE GALLO ORZO AND RICE

1 Tbsp. olive oil
1/2 cup orzo pasta
1 cup white rice
2 1/4 cups chicken broth or vegetable broth

Salsa:

4 plum (Roma) tomatoes halved, seeded and chopped fine
1 very small red or white onion finely chopped
1 jalapeno pepper, seeded, ribs removed and chopped fine **
1/2 cup or more FRESH cilantro leaves chopped
1 lime, zested and juiced
1/2 tsp. salt (if using canned broth reduce the salt to 1/4 tsp.
1/4 tsp. black pepper

METHOD:
In a sauce pan heat the olive oil over medium heat. Add the orzo, reduce the heat to medium/low and whisk orzo til golden brown. Add the rice and whisk for 30 seconds to coat with oil. Add the chicken broth and bring to a boil. Reduce heat to a low simmer, cover tightly and cook for about 17 minutes.

While rice is cooking, combine the tomatoes, onions, jalapeno pepper, cilantro and lime. Season with salt and pepper. Set aside.
When the rice is cooked, fluff with a fork and add the Pico de Gallo salsa to the rice mixture. Fluff again and serve. This can be made a few hours before serving and served at room temperature.

** Removing the seeds and ribs from the jalapeno pepper will remove the heat but retain the great flavor.

2010-02-02T00:23:00.000-08:00

CHEESEY ROASTED PEPPER POTATO SKINS Makes 12 skins

6 small baking potatoes, washed, baked til fork tender then cooled.
1 tsp. kosher (coarse) salt
1/4 tsp. black pepper
8 oz. shredded good quality extra sharp cheddar cheese
2 oz. cream cheese softened
1 tsp. crushed red pepper flakes
1 cup roasted red pepper chopped into small dice (jarred peppers are fine)
4 slices lean smoked bacon cooked til crispy and crumbled
4 Tbsp. butter melted
additional salt and pepper for inside of skin
3 Tbsp. fresh chives finely chopped
1/2 cup sour cream (optional)

METHOD:

In a large bowl combine the cheddar cheese, roasted red pepper and cream cheese. Mix thoroughly then add salt, pepper, and red pepper flakes. Mix then set aside.

Preheat the broiler.

Slice the potatoes using a serrated knife by cutting the potato into thirds. (Cut a slice from one side, then the other.) Use the center of the potato for another use such as cottage fries, etc.
Using a spoon, scoop out a small amount of flesh leaving a 1/4 inch border all around the skin. .
Brush the inside of the skin with melted butter, and season lightly with salt and pepper.
Place an equal amount of the cheese/roasted pepper mixture into and over each potato. Top with crumbled bacon pressing to set in place.
Place the skins on a foil lined baking sheet and broil til the cheese is melted and bubbling about 3 minutes.

Remove the skins to a platter, top each with a dollop of sour cream and sprinkle with chopped chives. Serve immediately.

2010-01-27T10:56:00.000-08:00

ARUGULA AND APPLE SALAD WITH ORANGE VINAGRAITE Serves 4

3 cups arugula roughly chopped
1 cup fresh baby spinach roughly chopped
1 very small shallot, thinly sliced
1/2 cup dried cranberries or dried cherries
1/2 cup toasted walnuts chopped
1 small Granny Smith or Honey Crisp apple, unpeeled and cut into 1 inch dice
4 oz. crumbled good quality Blue cheese or Roquefort cheese

3 sliced smoked bacon (applewood smoked preferred) cooked til almost crisp and cut into 1 inch pieces. Reserve 1 Tbsp. drippings. Set aside.

Place all salad ingredients except bacon in a salad bowl and mix to blend.
Toss with vinagraite dressing then add bacon pieces.

ORANGE VINAGRAITE
3-4 Tbsp. apple cider vinegar
1 Tbsp. maple syrup
2 Tbsp. orange zest
1/4 cup orange juice
1/2 tsp. salt
1/4 tsp pepper

Whisk all ingredients together in a small bowl then add
1/2 cup olive oil.
1 Tbsp. reserved bacon drippings (optional)
Whisk again then toss into the salad. Add chopped bacon pieces and serve.

2010-01-23T14:45:00.000-08:00

HOMEMADE TOFFEE CANDY

Ingredients

1 cup butter
1 1/4 cups sugar
3 tablespoons water
3 tablespoons dark corn syrup
1 cup chocolate chips
1/2 tsp sea salt

METHOD:

Butter a baking sheet or put Silpat on a baking sheet, and set aside.Melt the butter in a large heavy saucepan over medium heat. Once the butter has melted, stir in the sugar, water and corn syrup, until the sugar has dissolved. Once the mixture starts to boil, stop stirring.

Set a candy thermometer to the side of the saucepan and cook, without stirring, until the mixture reaches about 300 degrees (it took me 8-10 minutes).When the mixture hits 300 degrees, remove the saucepan from the heat and pour the toffee in an even layer onto the baking sheet.

Sprinkle the chopped chocolate over the hot toffee. After a few minutes, the chocolate will be soft enough to spread with an offset spatula in an even layer over the toffee.
Sprinkle the sea salt over the melted chocolate once it’s spread evenly.

Cool completely in the refrigerator, and then break into pieces.

2010-01-07T14:58:00.001-08:00

SWEET GLAZED BEEF BRISKET

3 Tbsp. sea salt ( yes 3 Tablespoons)
1 Tbsp. freshly ground pepper
2 Tbsp. chipotle chili powder
1 Tbsp. dry mustard
2 Tbsp. brown sugar
1 Tbsp. smoked paprika
1 Tbsp. onion powder
2 Tbsp. Worchestershire sauce
3 Tbsp. honey
4 lb. beef brisket, fat cap left on but bottom fat trimmed a little
2 cups beef broth or stock

METHOD:
PREHEAT OVEN TO 350

Combine the first 7 ingredients to make a dry rub. Combine honey and Worchestershire sauce and mix well. Brush on the brisket then cover all over with the dry rub including the sides.

Place in a roasting pan, fat cap up and roast uncovered for one hour.

Add the beef stock and enough water to bring the liquid level up to about 1/2 inch in the roasting pan. Lower the oven temperature to 300 degrees, cover the pan with a tight fitting lid or 2 layers of aluminum foil and roast an additional 3 hours or til the brisket is fork tender.
Let rest tented on a board or plate then slice across the grain. Yum.

2010-01-04T11:24:00.000-08:00

BEEF BARLEY SOUP 6 servings

3 Tbsp. olive oil or vegetable oil
1 1/2 lbs. beef chuck cut into small dice
4 cups beef broth
1 tsp. beef bouillon dissolved in 2 cups water, beef or chicken broth
3/4 cup rutabaga cut into small dice
1 med. onion chopped
2 lg. stalks celery chopped
1 tsp. dried dillweed OR
1 Tbsp. fresh dillweed chopped
1 bay leaf
1/2 tsp. salt and a few shakes black pepper (if using low sodium broth increase salt to 1 tsp.

1/3 cup barley

METHOD:

In a large soup kettle or Dutch Oven heat the oil and brown the meat well on all sides (this is important to intensify the flavor of the broth).

Add all other ingredients except carrots and barley. Simmer partially covered over low heat for 1 1/2 hour.

Add carrots and brley, blend well then simmer for another 45 - 50 minutes or til carrots and barley are tender. Watch carefully to make sure the barley isn't absorbing too much broth. Add more if necessary.

2009-12-29T18:52:00.000-08:00

LINGUINI WITH BACON AND GOAT CHEESE Serves 6

1 lb. dried linguini
1 Tbsp. salt
6 Tbsp. extra virgin olive oil
4 - 6 slices bacon (prefer applewood smoked) cut into 1 inch pieces
2 lg. garlic cloves peeled and minced
3 - 4 Tbsp. balsamic vinegar
2 cups tightly packed fresh arugula
salt and freshly ground black pepper
12 oz. fresh goat cheese crumbled OR crumbled Feta cheese
1 Tbsp. red pepper flakes (optional)

METHOD:
Cook linguini in a large pot of boiling water with 1 Tbsp. salt according to package directions. When done drain and add 2 Tbsp. olive oil, toss and set aside.
Meanwhile fry the bacon in a skillet until golden and crisp about 5 minutes.

Reduce the heat to low add garlic and continue to cook for about 30 seconds, do not let garlic brown. Add remaining olive oil, vinegar, arugula, linguini and salt and pepper to taste.

Warm over low heat til the pasta is heated through about 1 minute.

To serve, divide among individual plates and top with crumbled goat or Feta cheese.
Sprinkle with red pepper flakes.

TIP: You can substitute pancetta for the bacon but you won't get that smoked flavor.

2009-12-22T14:04:00.000-08:00

DOUBLE GINGER CHOCOLATE CHUNK COOKIES

Prep time 20 minutes - makes 40 cookies

2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. coarse salt
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 Tbsp. cocoa powder
1 1/2 sticks unsalted butter softened to room temperature
1/3 cup packed dark brown sugar
1/3 cup white granulated sugar - plus 1/2 cup for rolling
1 large egg yolk
1/2 cup molasses
1 tsp. vanilla extract
1/3 cup coarsely chopped crystalized (candied) ginger
1 cup or more dark chocolate chunks (use a good quality chocolate bar)

METHOD:
Preheat the oven to 350.
Whisk together the flour, baking soda, salt, spices and cocoa in a large bowl. Set aside.

With a mixer, cream together butter, 1/3 cup granulated sugar and 1/3 cup dark
brown sugar til light and fluffy about 2 to 3 minutes.

Beat in the egg yolk. Add molasses and vanilla. Add flour mixture and mix til no flour pockets remain. Stir in chocolate chunks and crystalized ginger. Chill dough until firm about 30 minutes.

Place 1/2 cup granulated sugar in a small bowl. Roll cookie dough into balls the size of small walnuts, about 1 Tbsp. full. Roll the balls in the sugar coating completely.

Place 2 inches apart on a parchment lined cookie sheet, or use a silpat mat or a non-stick cookie sheet.

Bake for 10 to 12 minutes turning the sheet in the oven after 6 minutes. Check carefully at the 10 minute mark.
The cookies will begin to crack and the edges will be set when done. Cool on a rack.

2009-12-15T14:06:00.000-08:00

ARTICHOKE AND TOMATO RISOTTO Serves 4

4 cups homemade chicken broth
1 1/2 cups arborio, carnaroli or nano rice
1 Tbsp butter
2 Tbsp. olive oil
1/3 cup white wine
1/2 cup chopped marinated artichokes
3/4 cup canned diced tomatoes drained (use fresh in season)
2 Tbsp. lemon juice
1 tsp. lemon zest
1/4 cup chopped jarred roasted red or yellow bell peppers
1/2 cup freshly grated Parmegiano Reggiano cheese
1/4 cup finely chopped flat leaf Italian parsley

Bring chicken broth to a simmer in a small saucepan. Reduce heat and keep the broth at a very slow simmer.

In another saucepan, add the butter and olive oil. When butter is melted add the rice and reduce the heat to medium/low. Stir rice til fully coated with the butter and oil, about 30 to 45 seconds. Do not brown.

Add the wine and stir. Simmer slowly til wine is absorbed. Add 1 ladle (1/2 cup) chicken broth to the rice keeping it at a slow simmer. Stir til the broth is almost totally absorbed. Add another 1/2 cup of broth and repeat the stirring til that amount of broth is absorbed.

Add all other ingredients except cheese and parsley. Continue adding the hot broth at the right intervals and continue stirring til broth is gone and rice is tender about 25 minutes.
It is important to keep stirring and adding hot broth in small amounts. The rice should be creamy at this point.

Turn off the heat, add the cheese and parsley mixing to combine. This dish should be served immediately. Drizzle with a little good quality olive oil for a great finish.

2009-12-11T10:30:00.000-08:00

CHOCOLATE CRANBERRY JEWELS Makes about 32 cookies

1 cup flour
1/2 tsp. baking soda
3/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 tsp. salt
1 1/2 sticks unsalted butter room temperature
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/4 cup old fashioned oats (boxed oatmeal)
3/4 cup dark (semi-sweet) chocolate chips or dark chocolate bar cut into tiny pieces
1/2 cup milk chocolate chips or milk chocolate bar cut into tiny pieces
1/2 cup plus 2 Tbsp. dried cranberries

1/3 cup white chocolate chips for drizzling

METHOD:
Preheat oven to 350.
For easier cleanup, line 2 baking sheets with parchment paper.

Whisk flour, baking soda, cinnamon, cloves and salt in a medium size bowl to blend.
Using the bowl of a stand mixer, or a large bowl using a hand mixer, beat the butter and both sugars on medium til smooth. Add egg. milk and vanilla mixing on low to blend.

Add Four mixture and oats and stir on low til well mixed. Beat on medium/low for about 15 seconds. Stir in the chocolate chips and cranberries. Mix til thoroughly blended.

Drop by rounded tablespoonsful onto the prepared sheet 2 inches apart. Bake the cookies on a rack in the center of your oven one sheet at a time until edges are light brown about 15 minutes. Let cool on sheet for about 3 minutes then transfer with a spatula to a cooling rack.

Melt white chocolate chips over a double boiler or a Pyrex bowl set into a saucepan with 2 inches of water to simmer. Stir chips til melted. Drizzle over the cookies then top with dried cranberries or pecan halves.

2009-12-08T10:21:00.000-08:00

PEPPER CHEESE BREAD

2 cups flour
2 tsp. baking powder
1 cup roasted red peppers chopped (jarred is fine)
4 oz. black kalamata olives or canned olives chopped ( mixture of the two is preferred)
4 oz. goat cheese or Feta cheese crumbled
2 Tbsp. grated Parmesan cheese
1 tsp. dried oregano
1 Tbsp. finely chopped flat leaf Italian parsley (do not use dried)
1/3 cup olive oil
6 Tbsp. milk
2 eggs
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven to 350.
Lightly grease a 9 inch loaf pan or use a non-stick loaf pan.

In a large bowl, combine the flour, baking powder and eggs. Mix with an electric mixer on medium/low for about 30 seconds or til completely combined.

Add the milk, and oil. Blend with the mixer on medium for another 30 seconds.

Add the roasted red pepper, olives, cheeses, herbs, salt and pepper. Blend again.
Batter will be somewhat stiff.

Pour into the loaf pan and smooth the top with the back of a spoon.
Bake at 350 for 50 minutes or til a toothpick inserted in the center comes out clean.

Cool for 15 minutes before removing from the pan.

2009-12-04T14:51:00.000-08:00

SWEET POTATO PIE

1 1/4 lb. sweet potatoes (this should yield approx. 2 cups)
2 Tbsp. very soft butter
3/4 cup packed dark or light brown sugar (dark preferred)
1/2 tsp. ground cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground ginger
2 eggs slightly beaten
1/2 tsp. salt
2 oz. cream cheese softened to room temperature
1/4 cup heavy or whipping cream
1 tsp. vanilla extract
1 Tbsp. Brandy, Dark Rum or Bourbon
1 unbaked pie shell

METHOD: Preheat oven to 400.
Baked the sweet potato til soft, about 45 minutes. Test with a fork. Cool, peel then mash.
Lower oven temperature to 350.

Place the sweet potato and butter in a bowl. Mix on low speed til completely blended and somewhat smooth. Sweet potatoes are fibrous and will retain some texture and tiny lumps.
Add all other ingredients and mix on medium/low for about 20 seconds.

Pour contents into the pie shell and bake for 50-55 minutes. The filling may be loose but will set as it cools. Serve chilled or at room temperture topped with ice cream or whipped cream.

2009-11-27T15:49:00.000-08:00

LEFTOVER TURKEYAKI Serves 2 to 4

1 1/2 cups leftover turkey cut into 1 inch cubes
2 Tbsp. cooking oil (olive or vegetable.)
2 or 3 scallions, sliced very thin using 3 inches of green
2 -4 cups vegetable fried rice from your favorite Chinese restaurant
2 Tbsp. soy sauce or Teriyaki sauce
1 Tbsp. dark toasted Sesame oil
Hot pepper flakes (optional)

Place leftover turkey in a skillet with oil. Saute quickly over medium high heat just to brown. Add scallions and saute for 30 seconds longer.

Add the rice, soy or teriyaki sauce and mix well stirring to heat through.
Add sesame oil and hot pepper flakes if you chose.

Remove from the heat immediately and serve.

That's it. Now have a great day shopping!

2009-11-18T22:07:00.000-08:00

FIRE ROASTED TOMATO SALSA

6 medium tomatoes
2 large jalapeno peppers
1/4 medium Spanish or Yellow onion cut in half
2 cloves garlic
2 tablespoons very fresh cilantro
2 tablespoons white vinegar or apple cider vinegar
1 teaspoons salt
1 Tbsp. lime juice
1 1/2 teaspoons liquid mesquite smoke (don't omit)

Preheat bbq grill or broiler on high. Remove stems from tomatoes and jalapeno peppers. Place the tomatoes and jalapeno peppers on the grill or broiler pan and grill til blackened turning to blacken the skins evenly.
The tomatoes will turn partially black, but when the skin begins to come off they are done. Remove from grill and cool .

Remove skin from tomatoes and seeds and ribs from the jalapeno pepper . Pinch the stem end from each pepper, remove any skin that has burned, and place into food processor with tomatoes.

Add remaining ingredients and puree on high for 5-10 seconds. Let flavors rest in refrigerator to mellow for several hours or overnight before serving. Best served at room temperature. Makes about 2 cups.

2009-11-15T11:53:00.000-08:00

CRANBERRY SAUCE SAN DIEGO STYLE

2 pkgs. fresh cranberries, washed and picked over

1 1/2 cups white sugar

1 cup water

1/2 cup pure apple juice or apple cider

1/4 cup orange juice

2 small apples, peeled and chopped very fine ( I use my food processor)

2 Tbsp. orange zest

1 tsp. salt

1/2 tsp. ground cloves

1/8 tsp. ground allspice

1/4 cup Sherry wine (substitute Port wine)

1 can Ocean Spray jellied cranberry sauce

METHOD:

Place cranberries, sugar, apple juice, orange juice and water in a large saucepan.

Bring to a boil and reduce heat to medium cooking for about 5 minutes til most of the cranberries are popped.

Add all other ingredients, bring to a boil again then bring heat to low. Simmer the mixture for about 15-20 minutes. The sauce will thicken as it cooks and will thicken more as it cools. If necessary add a little more water or juice.

The combination of Sherry and the spices will mellow as the sauce rests. Make this at least one day ahead.

2009-11-12T11:26:00.000-08:00

SALT AND VINEGAR POTATO SLICES

1 1/2 lbs. russet potatoes sliced 1/4 inch thick (thinner if you prefer)

1 1/2 cups white vinegar or white wine vinegar

1 cup water

3 Tbsp. olive, canola, peanut or corn oil.

1 Tbsp. melted butter

1 Tbsp. kosher salt mixed with 1/4 tsp. cayenne pepper OR

1 Tbsp. seasoned salt

fresh ground pepper (optional)

METHOD:

Combine the oil and melted butter in a small bowl. Set aside.

Combine and bring to a boil vinegar and water in a pot large enough to allow potatoes to be covered in liquid. Add additional vinegar if necessary. Reduce the heat and simmer for about 7 or 8 minutes or til potatoes are tender.

Drain and dry with paper towels to remove excess moisture.

Preheat the broiler on high.

Place the potato slices in a single layer on a cookie or baking sheet. Brush both sides lightly with the oil/butter mixture. Sprinkle with salt and pepper.

Broil about 6 inches from the heat til golden brown. Turn and repeat. Serve hot or at room temperature.

2009-11-09T12:56:00.000-08:00

ASIAN SLAW WITH GINGER

2 Tbsp. sesame seeds lightly toasted til golden brown

4 cups very thinly sliced Napa or green cabbage

1 small carrot shredded

1/2 cup thinly sliced scallions

1/3 cup finely chopped very fresh cilantro

1/4 cup rice vinegar

3 Tbsp. peanut oil (preferred) OR canola oil

1 heaping Tbsp. finely minced fresh ginger

1 scant Tbsp. dark toasted sesame oil

1/2 tsp. salt

2 tsp. sugar

1/3 cup . finely chopped salted peanuts

METHOD:

To toast sesame seeds place seeds in a skillet over low heat. Toss or stir constantly til golden brown. Remove immediately and pour into a shallow bowl to cool. Set aside.

Combine cabbage, carrot, ginger, scallions, cilantro and salt in a large bowl. In small bowl combine the sesame and peanut oils, vinegar and sugar. Mix well and pour over the slaw.

Refrigerate for at least 2 hours til flavors blend. Just before serving sprinkle with sesame seeds and crushed peanuts.

TIP: Adding ramen noodles (save the broth packet for another use) along with the sesame seeds and peanuts gives this slaw a wonderful crunch.

2009-11-03T08:33:00.000-08:00

OVEN BAKED BEETS

Cut off all but 1 inch of the stem and 1 inch of the tail on each beet. Scrub clean and wrap in foil, unpeeled. Bake at 425 for 45 to 60 minutes depending on size. Check after 40 minutes for doneness. A fork should insert easily into the beets without firmness. Remove from the oven and let cool. The skins will come off very easily if the beets are done. Slice into 1/4 inch slices and add butter, salt and pepper for a great side dish. OR proceed for Harvard Beets. The beets can be baked up to 3 days ahead and refrigerated til ready to use.

HARVARD BEETS

2 lbs. medium sized beets oven baked, peeled then sliced

1/4 cup white sugar

2 Tbsp. cornstarch1/2 cup apple cider vinegar (white wine vinegar can be used also

2 Tbsp. dark balsamic vinegar

1/3 cup water

3 Tbsp. butter

METHOD:

Peel and slice baked beets 1/4 inch thick as directed.

In a saucepan, mix the cornstarch and water til dissolved. Add sugar, salt and pepper and slowly blend in the vinegar. Add the butter and simmer over med/low heat stirring constantly til mixture thickens - about 3 minutes. Add beets to the pan and turn gently to avoid breaking, but being sure to cover the beets completely with the sauce.

Reduce heat to low and continue cooking for 8-10 minutes.

NOTE: You can use the tiny, so-called baby beets but leave them whole.

2009-10-29T10:22:00.000-07:00

SHRIMP AND GRITS Serves 4

FOR THE SHRIMP:

2 slices smoked bacon (preferably Applewood smoked) cut into dice

1 large clove garlic minced

1 small onion minced

1 jalapeno pepper chopped fine, removing seeds and ribs to cut heat

1/2 red bell pepper chopped in 1/2 inch dice

1 lb. Andouille sausage sliced 1/2 to 3/4 in. thick at an angle (chicken Andouille can be used instead of Cajun but Cajun is preferred.)

3 to 4 Tbsp. flour

2 bay leaves

2 cups chicken broth

2 lbs. shrimp (26 to 30 count) peeled and deveined

1 Tbsp. Tabasco sauce

2 Tbsp. lemon juice

1 tsp. salt

freshly ground black pepper

4 Tbsp. FRESH flat leaf Italian parsley chopped fine

METHOD:

In a large skillet, fry bacon til wilted and soft but not crisp. Add onions , garlic and peppers. Saute for about 5 minutes til veggies are also soft.

Add the sausage and fry over med/low heat for 3 or 4 minutes turning. Add the flour by sprinkling over the sausage mixture. Mix well til coated, then slowly add the chicken broth stirring to avoid lumps. The mixture should be thick and smooth. Add the bay leaf and bring to a medium simmer. Add the shrimp bringing the contents to a simmer again. Cook for about 5 minutes. Add Tabasco sauce, lemon juice, salt and pepper. Sprinkle with the parsley and serve over creamy cheese grits.

CREAMY CHEESE GRITS 4 servings

Grits

2 Tbsp. butter

1 cup sharp cheddar cheese shredded

Follow the directions on the box or package using cream for half of the liquid. You can substitute light cream (aka Half and Half) if you prefer.

Be sure to add salt and pepper and cook as directed. When done add butter, and chedder cheese stirring to melt. Serve topped with the shrimp recipe above.

NOTE: IF YOU REALLY CAN'T BRING YOURSELF TO EAT GRITS, TRY THE SAUSAGE/SHRIMP MIXTURE OVER WHITE RICE.

2009-10-25T11:22:00.000-07:00

ROASTED TOMATO SOUP AND CHEESE PANINI

FOR THE ROASTED TOMATOES

12 - 16 ripe Roma tomatoes cut widthwise
4 Tablespoons good quality olive oil
1 or 2 teaspoons kosher salt
pepper to taste

Lay tomato halves cut side up on a cookie or baking sheet lined with foil. Drizzle olive oil over the tomatoes and sprinkle with salt and pepper. Roast uncovered at 250 for about 2 hours or til tomatoes are wrinkled and no longer juicy. Cool. At this point you can freeze as they are or puree them in a food processor and freeze in serving sized containers for use whenever you need them.

ROASTED TOMATO SOUP Serves 4

In a large sauce pan place 1 Tbsp. olive oil, 1/2 cup pureed roasted tomatoes and 2 Tablespoons tomato paste.* Saute for about 1 or 2 minutes on med/low heat then add 2 cans Campbell's canned tomato soup and 2 1/2 cups water.

Heat til simmering and let simmer slowly over low heat for about 7 minutes.

Serve with 1 Tbsp. sour cream and 1 tsp. chopped FRESH cilantro for each serving. Add croutons, crackers etc.

* For a real taste treat, add 1 tbsp. chopped canned chipotle pepper in adobo sauce to the roasted pepper/tomato paste at the beginning.

GRILLED CHEESE PANINI Serves 4
8 slices rustic, artisan sourdough bread (this is important for crunchy texture)
8 FRESH basil leaves
8 slices Havarti cheese8 slices Roma or vine ripened tomatoes

salt and pepper

Whether using a panini grill or a skillet the method is the same:

Using a combination of melted butter and olive oil, brush this mixture lightly on one side of all 8 slices of the sourdough bread.

Place basil leaves on 4 slices of bread. Top each with 2 slices of Havarti cheese and top the cheese with tomato slices. Sprinkle with salt and pepper. Cover with the remaining slices of bread, buttered side out.

Grill on a panini grill or skillet that has been brushed with the olive oil/butter mixture til golden brown. If using a skillet turn and repeat on the second side.

The basil will give the panini a very interesting taste since tomatoes and basil are a perfect combination.

Havarti cheese is my choice because Havarti melts beautifully and has a very smooth, buttery taste and consistancy. Enjoy.

2009-10-22T13:04:00.000-07:00

All recipes in this blog are written using homemade broth, fresh herbs unless noted, and freshly grated Parmeggiano Reggiano cheese.

CHICKEN RICE SOUP WITH HERBS Serves 2 - can be doubled.

3 Tbsp. olive oil

1/2 cup or more diced or thinly sliced carrot

1 small onion cut into small dice

2 large cloves garlic minced

1 tsp. fresh thyme

1 tsp. or more finely chopped sage

1 tsp. finely chopped marjoram or 1/2 tsp. dried oregano

1/2 tsp. salt

dash of freshly ground pepper

1/4 tsp. crushed red pepper optional

1/2 cup uncooked rice

2 Tbsp. chopped fresh flat leaf Italian parsley

1 1/2 cups diced cooked chicken

6 - 7 cups chicken broth preferably homemade

2 cups baby spinach leaves (optional)

2 heaping Tbsps. freshly grated Parmesan cheese

Saute onions, garlic, carrots, herbs, red pepper flakes, salt and pepper in olive oil for about 2 minutes over low/med. heat being careful not to brown.

Add chicken broth, and rice. Bring to a quick boil, reduce heat and simmer covered on low for about 15 minutes. Add diced chicken and and cook for 10 more minutes or til rice is tender.

Before serving add baby spinach leaves, and parsley. Plate then sprinkle with grated Parmesan cheese.

Substitution: Replace the rice with orzo or barley being sure to cook in the soup according to pkg. directions.

CHICKEN MEATBALLS

1 lb. ground chicken dark meat preferred

4 cloves garlic finely chopped

1 cup seasoned Italian breadcrumbs

1/2 cup freshly grated Parmesan cheese

3 Tbsp. milk

1 beaten egg

1 Tbsp. finely chopped parsley

Mix well, roll into balls the size of walnuts. Brown in olive oil. If adding to the soup add with the chicken stock and rice.

These can be successfully frozen

2009-10-16T15:54:00.001-07:00

FRUIT SLICES AND CHEESE PANINI makes 4 sandwiches

1 artisan baguette with a crisp crust or 8 slices artisan white bread.

1/4 cup olive oil

8 oz. Telleggio, Gouda, Havarti, Asiago, Manchego or Fontina cheese

2 large ripe pears, apples or peaches unpeeled

2 Tbsp. honey

pinch of salt

handful of arugula or spinach (arugula is best)

METHOD:

Preheat your panini grill. Cut the baguette into four even pieces. Slice them through the middle so you have 8 sides of bread.

Slice the fruit into thin slices.

Brush the bread slices with olive oil and place the bottom slices on the grill for about 3 minutes or till golden brown. Repeat with the top slices.

While top slices are browning, place cheese on the bottom slices, top with the fruit, drizzle the honey evenly over the slices and top with arugula or spinach.

Place the top slices over the arugula and return to the panini maker for 1 or 2 minutes or til cheese is melted and oozes.

Serve immediatley.

VARIATIONS: When using apple slices, spread slices of sharp cheddar cheese over the bottom slices. Apples and cheddar are a natural and wonderful combination.

Brie works with any of the above fruits.

For interest add a slice of prosciutto over the fruit before adding the arugula. OR with the apple or pear slices, add a couple of slices of applewood smoked bacon.

Just to be sure: don't use packaged bread such as Wonder. This panini needs a dense substantial bread.

Green chili pepper posole

2009-10-12T09:10:00.001-07:00

GREEN CHILI PEPPER POSOLE

1/2 lb. pork or chicken diced

3/4 tsp. salt

1/2 tsp. ea. ground cumin, ground coriander, ground chili powder

1 tsp. dried oregano leaves

2 -3 Tbsp. olive oil

1/2 medium onion diced

1 carrot peeled and diced

1 Ananheim chili pepper diced (seeds and ribs removed

1 large jalapeno pepper minced (seeds and ribs removed unless you like heat)

1/2 green, red or yellow bell pepper, diced

5 cups chicken broth

1 15 oz. can white hominy drained and rinsed

3 stalks scallions (green onions) thinly sliced

1 cup freshly grated smoked cheddar or gouda cheese

1/2 cup FRESH cilantro chopped fine

METHOD:

In a small bowl combine pork or chicken, salt, cumin, coriander, chili powder and oregano. Mix well and let sit for about 15 minutes.

In a large heavy pot, heat the olive oil over medium heat. Add the onion and carrot and saute for about 4 minutes stirring often to prevent scorching. Add Anaheim chili pepper, jalapeno pepper and bell pepper. Saute for another 2 minutes.

Add the seasoned pork or chicken and saute til meat turns white.

Add the chicken broth ahd hominy, bring to a boil, reduce heat and simmer for 15 minutes.

Garnish each serving with smoked cheese. Sprinkle with cilantro, this is a must for a fresh and unique flavor.

Crumbled tortilla chips can be added also.

2009-10-06T13:30:00.000-07:00

STUFFED JUMBO SHELLS

TOMATO SAUCE FOR SHELLS (Makes about 2 quarts sauce.)

4 Tbsp. olive oil

1 onion cut into quarters

2 carrots cut into 2 inch pieces

3 lg. garlic cloves smashed and cut in half

2 stalks celery cut into 2 inche pieces

1 lg. can crushed tomatoes, or diced tomatoes run through the food processor til crushed.

2 Tbsp. tomato paste

1/2 cup white wine, chicken stock or water

2 bay leaves

1 1/2 tsp. dried thyme leaves or 4 sprigs fresh off the stem

1 1/2 tsp. dried oregano

2 Tbsp. fresh basil leaves chopped (DO NOT use dried basil.)**

1/2 tsp or more dried red pepper flakes (optional)

1 tsp. salt

1/2 tsp. black pepper

METHOD:

Run the celery, onions, garlic, and carrots through a food processor til chopped very fine by pulsing on and off.

In a large Dutch oven or heavy pot saute the onions, carrots, celery and garlic over medium-low heat til soft, do not brown.

Add all other ingredients, mix well. Bring to a boil then immediately turn to a simmer. Cook uncovered for 45 to 50 minutes or til veggies are soft. Add 1 cup of the pasta water.

Remove bay leaves.

STUFFING FOR SHELLS

24 Jumbo shells

3/4 lb. bulk Italian sausage or 3 links with casing removed

1/2 tsp. dried Italian seasoning

3/4 cup good quality, full fat ricotta cheese

3/4 cup Mozzarella cheese shredded

1/3 cup Fontina or Asiago cheese shredded

1/4 cup plus 3 Tbsp. grated Parmesano-Reggiano cheese (reserve the 3 Tbsp. for topping)

1 beaten egg

4 Tbsp. minced FRESH flat leaf Italian parsley

1 tsp. salt

METHOD:

In a large pot of boiling water, cook shells according to package directions. Do not overcook as these will bake further in the oven.

Meanwhile, saute the sausage in olive oil slowly till browned. Set aside.

In a large bowl mix 1/2 cup of the Italian sausage, all of the cheeses, Italian seasoning, salt, pepper, egg, parsley, and 1/3 cup of the pasta sauce. Mix well.

Ladle 1 1/2 cup of the sauce on the bottom of an ovenproof casserole dish large enough to hold 24 shells.

Fill each shell with 1 full tablespoon of the cheese mixture. Place in the casserole dish as pictured and ladle some of the sauce over all. Top with about 1 cup of the Italian sausage and the reserved 3 Tbsp. Parmesan cheese. You can add additional shredded cheese at this point if you prefer. Cover with foil.

Bake in a 350 oven for about 30 minutes. Remove foil and bake another 15 minutes or til sauce is bubbling.

**Dried basil doesn't taste or smell anything like fresh basil so using this herb will change the flavor of the sauce and may give it an "off" flavor. Omit the basil if you don't have fresh.

Serve topped with additional sauce and Parmesan cheese.

Because this is a time consuming dish, I make enough so that I freeze enough for additional meals. I use 3 to a serving. ONLY because I'm watching my weight.

MUSHROOM GRATIN

2009-10-01T21:07:00.000-07:00

MUSHROOM GRATIN

1 lb mushrooms one variety or mixed - wiped clean and sliced

2 large shallots very finely chopped

1 Tbsp. flour

1/2 tsp. paprika

1 tsp. salt

1/2 tsp. black pepper

1/4 cup half and half

2 Tbsp. lemon juice

3 Tbsp. unsalted butter

3/4 cup grated white cheese

1 Tbsp. grated Parmesan cheese

2 Tbsp. dried breadcrumbs

1/3 cup flat leaf Italian parsley chopped

METHOD:

Mix the flour with paprika, salt and pepper. Set aside

In a large heavy skillet melt the butter then add shallots and saute over low heat about 10 minutes - do not brown.

Add 3 Tbsp. water, increase the heat to medium/high and add the mushrooms. Cook til they have released most of the water and mushrooms have cooked down.

Lower the heat and cook 5 minutes. Sprinkle the seasoned flour over the mushrooms and mix to blend. Add the half and half and lemon juice, and let cook slowly for about 8 minutes stirring often.

Preheat the broiler. When the mushroom are almost finished cooking add in the parsley, and breadcrumbs. Stir lightly then transfer the mushrooms to an oven proof casserole dish.

Sprinkle the cheese over all and place under the broiler til the cheese is bubbly and completely melted.

2009-09-29T10:09:00.000-07:00

MARGHERITA PIZZA KICKED UP

Dough enough for 1 12 inch pizza

1 large tomato sliced thin OR 1 small can diced tomatoes drained well

2 cups white cheese in any combination you choose

1/2 tsp. salt

10 - 12 fresh basil leaves torn

2 - 3 slices Prosciutto di Parma Italian cured ham

METHOD:

If using a pizza stone, preheat the stone on the lowest level of your oven for 45 minutes at 500 degrees. Lower the heat to 450.

On a lightly floured board, roll or stretch pizza dough to about 12 inches round or square if using a baking sheet.

Drizzel 1 tablespoon olive oil over the dough. Sprinkle with salt then spread the shredded cheese over the dough, followed by the tomato slices, basil leaves and Prosciutto. (For true Marguerita Pizza, eliminate the Prosciutto.)

If using a square baking sheet, place this on the lowest level of the oven. Bake at 450 for 12 minutes or till the crust is golden brown and the cheese is bubbling. Remove with a pizza peel or large spatula and enjoy!

2009-09-25T14:57:00.000-07:00

GREEK SALAD WITH FETA CRUMBLES

4 cups lettuce or combination of lettuce, spinach and arugula

1 cucumber, unpeeled, seeded and sliced 1/4 inch thick

1 red or yellow bell pepper sliced very thin in strips

2 large tomatoes sliced thick and quartered

1/2 cup Kalamata olives pitted preferred

1 cup crumbled Feta cheese

8 or 10 pepperoncini (optional)

sliced beets (optional)

FOR THE VINAIGRETTE:

2 cloves garlic minced

1 tsp. Dijon mustard

1/8 cup good quality red wine vinegar

3 - 4 Tbsp. freshly squeezed lemon juice

1 tsp. salt

1/8 tsp pepper

1/2 cup olive oil (I use Greek olive oil)

2 tsp. dried oregano

METHOD:

Place all salad ingredients in a large bowl.

For the vinaigrette: whisk together all ingredients except olive oil and oregano. When mixed well, add the olive oil and whisk again til emulsified. Sprinkle oregano over the salad. Serve immediately.

2009-09-20T16:00:00.000-07:00

PARMESAN CRUSTED CHICKEN BREASTS Serves 4

Preheat oven to 450.

4 boneless, skinless chicken breast filets pounded to 1/2 inch thickness.

4 Tbsp. olive oil

2 egg whites

2 tsp. cornstarch

juice of half lemon

3/4 cup dry bread crumbs

3/4 cup finely grated Parmesano Reggiano or Grana Padano cheese

2 Tbsp. finely chopped fresh Italian flat leaf parsley

2 tsp. coarse salt

1/4 tsp. black pepper

1/4 tsp. paprika (optional)

Grated zest of 1 lemon (yellow part only)

METHOD:

Whisk together til fully blended, egg whites, cornstarch and lemon juice in a shallow dish suitable for dipping.

In a wide, shallow dish or pan combine the bread crumbs, Parmesan cheese, chopped parsley, salt, pepper, paprika and grated lemon zest.

Dip the chicken breasts in the egg white mixture, holding to drain excess, then coat in the dry bread crumb mixture pressing to make sure the coating adhers. Let the breasts rest on a rack for about 20 minutes at room temperature.

Saute the breasts in olive oil over medium high heat for about 5 minutes or til golden and crisp on one side. Turn the breasts carefully with a spatula and transfer the skillet to the preheated oven.

Bake for 9-11 minutes or til golden brown. Meanwhile prepare the sauce.

LEMON CAPER SAUCE

2 Tbsp. shallots finely minced

1 Tbsp. butter

1/2 cup white wine

1/2 cup heavy or whipping cream

1/2 cup chicken broth

2 Tbsp. lemon juice

1 tsp. salt, 1/4 tsp. pepper and 1/8 tsp. cayenne pepper

1 Tbsp. or more tiny capers

3 Tbsp. very cold butter

SAUTE SHALLOTS in 1 Tbsp butter over med/low heat for about 4 minutes..

Add cream, wine, chicken broth, and lemon juice. Simmer til reduced to half volume.

Add salt, pepper, cayenne pepper and capers. Heat through.

Swirl 1 Tbsp. butter at a time (do not add more butter til the first Tbsp. is completely melted into the sauce) repeat with the remaining butter til sauce is somewhat thickened.

Transfer the chicken breasts to a platter and ladle the sauce over all.

VARIATION: Substitute 1 Tbsp. chopped fresh sage for the capers.

2009-09-15T09:19:00.000-07:00

SPICED SQUASH AND APPLE BISQUE

4 lbs. butternut squash, peeled, seeded and cut into 1 inch pieces

1 large Granny Smith, Honey Crisp or Gala apple peeled and cut into quarters

4 cups chicken broth, vegetable broth or water (broth is preferred)

2 Tbsp. butter

1 lg. shallot minced or one small sweet onion

1 leek sliced thin

1 clove garlic minced

1/8 tsp each, cinnamon, nutmeg, ground cloves, ground ginger

1 1/2 tsp salt

1/2 cup pure unsweetened apple juice or apple cider

1 Tbsp. brown sugar

1/4 cup Sherry or Brandy (sherry preferred)

1 cup half and half or 2/3 cup heavy cream

sour cream (optional)

METHOD:

In a large Dutch Oven or soup pot, place the squash, apple, and broth.

Bring to a boil and simmer, covered til the squash is tender, about 15 minutes.

Meanwhile, saute the shallot or onion, leeks and garlic in butter very slowly til soft but not brown. Keep heat low stirring often.

Add the vegetables to the squash mixture and mix to blend well.
Puree in batches in your blender placing blended soup into a bowl. Put the soup back into the soupot and add the seasonings, sherry, brown sugar and apple juice. Heat but don't let it boil.

Mix in the cream and serve in individual bowls topped with a dollop of sour cream.

NOTE: If you plan to freeze some of the remaining soup, then add a little cream to each bowl instead of to the entire pot.

LOUISIANA PEPPER POT STEW

2009-09-10T16:39:00.000-07:00

LOUISIANA PEPPER POT STEW

2 lbs. chuck roast or chuck steak cut into bite sized cubes

1/3 cup all purpose flour

1 tsp. salt

1/2 tsp. freshly ground black pepper

1 tsp. lemon pepper

1 tsp. ground ginger

2 tsp. steak seasoning such as Montreal

1 onion chopped into 1 inch dice

1 small red bell pepper chopped into 1 inch dice

1 orange. green or yellow bell pepper chopped into 1 inch dice

2 lg. cloves garlic crushed

3 Tbsp. butter divided

4 Tbsp. vegetable oil divided

1/3 cup water, beef broth or chicken broth divided

SAUCE:

1 14 1/2 oz. can crushed tomatoes

3 Tbsp. brown sugar

3 tsp. Worchestershire sauce or Picapeppa sauce

1/4 cup white or red wine vinegar

1 tsp. additional steak seasoning

2 Tbsp. Tabasco or Franks Red Hot Sauce

1 bay leaf

1 tsp. salt

Buttered noodles or rice

METHOD:

Place beef cubes, flour and next 5 ingredients into a zip loc bag. Shake vigorously to coat all the beef.

Saute the following in two batches as crowding the skillet will cause the meat to steam rather than brown.

Heat 1/2 of the butter and half of the oil in a skillet. Add half of the coated beef, half of the onions and garlic and and half of the bell peppers. Saute til beef is browned on all sides. Deglaze the pan with 1/2 the water or broth, stir til thick then pour all into a crock pot or Dutch Oven.

Repeat with remaining beef, butter, oil, onions, garlic. bell peppers.

Pour crushed tomatoes, remaining water or broth, brown sugar, vinegar, Tabasco sauce, Worchestershire sauce, bay leaf and steak seasoning over all and heat to boiling. Place all into the crockpot or Dutch Oven.

Stir to blend and cook on high for 1 hour, turn to low and cook for 2 to 3 hours or til meat is tender. Slow cookers tend to cook at different heat settings. Serve over buttered noodles or rice.

For Dutch Oven, cook covered in a 350 degree oven for 2 hours.

2009-09-06T13:02:00.000-07:00

HONEY MUSTARD DRESSING

1/4 cup full fat mayonnaise

1 heaping Tbsp. honey

1 Tbsp. prepared yellow mustard (like French's)

2 tsp. lemon juice

Whisk all ingredients together in a bowl til smooth and creamy. Let rest in the fridge for at least 2 hours before serving.

ITALIAN VINAGRAITTE

I played with this one for a month til I got it where I wanted it. I love this, so does everyone else.1/2 cup good quality extra virgin olive oil (I prefer Greek)

1/4 cup white wine vinegar or champagne vinegar

1 Tbsp. dark balsamic vinegar (optional)

1 large clove garlic, peeled, smashed but left whole

2 Tbsp. fresh lemon juice

1 Tbsp. smooth Dijon mustard

1/2 tsp. dried mixed Italian seasoning

1/2 tsp. sugar

1 Tbsp. freshly grated Parmesan cheese (the real stuff please)

salt and freshly ground black pepper to taste

Whisk all ingredients with a wire whisk til emulsified or place into a blender on low for about 7 seconds. Let rest in the fridge for at least 2 hours before serving. Best at room temperature.

THE BEST BLUE CHEESE/CHIVE DRESSING

1 cup well shaken buttermilk or use whole milk and half and half combined.

1/2 cup plus 2 Tbsp. full fat mayonnaise

1 Tbsp. fresh lemon juice

1/4 tsp. Worchestershire sauce

1 clove garlic minced

1/4 tsp. salt

freshly ground black pepper

3 sprigs FRESH flat leaf Italian parsley - leaves only

3/4 cup crumbled or softened blue cheese (try to use a good quality wedge such as Maytag rather than the container blue cheese.)

2 Tbsp. finely chopped chives

This one is much harder:

Blend buttermilk or milk/half and half, mayonnaise, lemon juice, Worchestershire sauce, garlic salt and pepper in a blender on low til smooth.

Add parsley and blue cheese blending for about 20 seconds til completely blended. Top with chopped chives.

This dressing will be somewhat thin but will thicken as it sits in the fridge. Make this at least 2 hours before serving.

2009-09-01T06:38:00.000-07:00

SUN DRIED TOMATO AND ARTICHOKE PASTA

1 lb. dried spaghetti, penne, or corkscrew pasta

1 cup sun dried tomatoes coarsely chopped

1 jar marinated artichoke hearts

2 garlic cloves minced

3 Tbsp. olive oil plus extra for drizzling

2 Tbsp. capers

1/2 cup white wine

1/4 cup lemon juice

1 tsp. salt

Freshly ground pepper

red pepper flakes to taste (optional)

1/2 cup Parmegiano Reggiano cheese ( I don't need to tell you again, the REAL parmesan cheese please)

1/3 cup chopped FRESH Italian flat leaf parsley

3 tsp. lemon zest

METHOD:

In a small bowl mix lemon zest, parmesan cheese and parsley. Set aside.

Cook pasta according to package directions - meanwhile:
In a heavy skillet, gently saute artichoke hearts, sun dried tomatoes and garlic in olive oil for about 5 minutes.

Add white wine and simmer for another 5 minutes til slighly reduced.

Add capers, lemon juice, lemon zest, salt and pepper. Simmer for 6 to 8 minutes.

Add 1/4 cup of pasta water to moisten. Stir in red pepper flakes if using.

Pour over cooked pasta. Top with Parmesan cheese mixture.

POMODORI DELLA TOSCANA

2009-08-28T09:36:00.000-07:00

POMADORI DELLE TOSCANA serves 6

(Tomatoes of Tuscany)

6 ripe tomatoes

5 cloves fresh garlic minced

6 Tbsp. minced fresh Italian flat leaf parsley

3 tsp. dried oregano

1 cup freshly grated Parmesan cheese

3/4 cup bread crumbs

1 tsp. salt

freshly ground black pepper (fresh or dried)

2 tsp. sugar

6 tsp. butter

1/3 cup good quality olive oil for drizzling

METHOD:

Cut tomatoes into quarters but don't cut through.
Rub an oven proof casserole dish with soft butter or olive oil.

Combine garlic, parsley, oregano, bread crumbs, Parmesan cheese, salt, pepper and sugar in a bowl. Mix thoroughly. Sprinkle over the tomatoes. Dot each tomato with a tsp. of butter then drizzle the olive oil over all.

Bake at 375 degrees for 18 - 20 minutes. Serve each tomato in a separate ramikin or small dish and spoon juice over the tomato. Serve with crusty bread to soak up the delicious juices.

2009-08-26T08:25:00.000-07:00

BLUEBERRY SAUCE

2 Tbsp. cornstarch

1 cup water

4 cups fresh or frozen blueberries

1/3 cup sugar (test then add more if you prefer this sweeter)

1 Tbsp. lemon juice

METHOD:
In a saucepan, over medium heat, whisk the cornstarch and water til smooth.
Stir in sugar, blueberries and lemon juice. Bring to a boil then turn the heat to simmer. Cook and stir for about 3 minutes, sauce should be thick at this point.

Remove from heat, cool then refrigerate for up to 10 days or freeze leftover sauce.
Heat slightly before using after refrigeration.

HERBED BABY POTATOES

2009-08-23T12:46:00.000-07:00

HERBED BABY POTATOES WITH LEMON VINAIGRATTE

1 1/2 lbs. new baby potatoes peeled or unpeeled

1 Tbsp. coarse salt

1/4 cup olive oil

2 cloves garlic minced

1/4 tsp. dried red pepper flakes

3 Tbsp. lemon juice

1 Tbsp. lemon zest

2 Tbsp. finely chopped fresh dill

2 Tbsp. finely chopped fresh Italian parsley

2 Tbsp. finely chopped fresh mint leaves

Freshly ground pepper

METHOD:

Place potatoes and 1 Tbsp. course salt in a saucepan. Cover with water and bring to a boil. Turn to a simmer and cook until knife pierces through potatoes easily but still somewhat firm about 10 minutes. Transfer potatoes to a serving bowl.

Heat olive oil, garlic and red pepper flakes in a small skillet over medium heat til garlic is just slightly golden brown. Pour over potatoes.
Add herbs, lemon juice and zest. Toss to mix. Season with salt and pepper.

2009-08-19T12:28:00.000-07:00

SUMMER CORN CHOWDER WITH BACON

6 slices bacon chopped

6 cups fresh corn kernals cut from 6 or 7 ears (be sure to add cobs to the soup)

OR frozen corn

1 1/2 cups chopped fresh fennel bulb

1/2 cup finely chopped red sweet bell pepper

1 finely chopped shallot

1 cup diced yellow or green zucchini or crookneck squash (about 2)

1 1/2 cups diced peeled russet potatos

4 cups chicken broth (homemade preferred)

1/2 cup heavy, cream (whipping cream) OR half and half

dash cayenne pepper

2 Tbsp. chopped fresh chives

1 tsp. salt

freshly ground black pepper

METHOD:

Saute bacon in large heavy bottomed pot til crisp and brow. Using a slotted spoon, transfer the bacon to a paper towel to drain.

Add corn, cobs if using, fennel, zucchini, bell pepper, shallot and potatoes to the drippings in the pot and saute for about 4 minutes.

Add 4 cups broth and simmer partially covered for about 20 minutes.

Transfer 3 cups of soup to a blender. Hold top firmly and puree til very smooth.

Return pureed soup to the pot and stir in the cream and cayenne pepper.

Add salt and pepper. Heat through and serve topped with bacon and fresh snipped chives.

2009-08-18T13:53:00.000-07:00

MEXICALI CORN

6 cups corn kernals, sliced off the cob (about 4 cobs of corn. )*

3/4 cup chicken stock or water

1 lg. jalapeno pepper seeded, ribs removed and chopped fine** (see note)

1/2 cup finely chopped red bell pepper

2 Tbsp. butter

1 1/2 tsp. ground cumin

1 tsp. salt

ground pepper

1/2 cup finely chopped FRESH cilantro

1/2 fresh lime

1 cup Havarti, Gruyere, or Monterey Jack cheese shredded

METHOD:

In a large skillet, chicken stock or water and bring to a boil. Add corn kernals, cover and simmer over low heat for about 4 minutes. Liquid should be almost completely dissolved.

Add, both peppers, butter, salt and pepper. Simmer for about 4 more minutes stirring often.
Sprinkle cilantro over all and heat through. Remove from heat and pour into a casserole or serving dish. Squeeze a little lime juice over all.

Sprinkle shredded cheese over the entire dish and let melt for couple of minutes.
Serve immediately.

NOTE: * Measurements are approximate. They don't have to be exact.

** If you like your veggies on the hot and spicy side, leave the seeds and ribs intact and chop along with the peppers but please don't leave out the jalapenos.

GRILLED BOURBON FLAVORED RIBS

2009-08-14T15:25:00.000-07:00

1 slab St. Louis style or 2 slabs baby back ribs

1 cup Masterpiece Honey or Hot and Spicy bbq sauce. (Or your favorite)

1/4 cup apple juice

1 Tbsp. Tabasco or Franks Red Hot Sauce

2 Tbsp. Sweet/Hot chilii sauce OR 1 Tbsp. brown sugar

2 Tbsp bourbon or whiskey

1 Tbsp. yellow prepared mustard (such as French's)

Place all ingedients into a saucepan and simmer over low heat for about 10 minutes. Baste
grilled ribs with the sauce at the last 10 minutes of grilling.
Too much sooner and the sugar in the sauce will burn.

THIS IS A METHOD FOR SLOW ROASTING THE RIBS BEFORE PUTTING THEM ON THE GRILL.

Special thanks to my son Randy for this one. His ribs literally melt in your mouth.

Place 2 slabs baby back or one slab St. Louise ribs in a roaster or deep pan. Pour 1 1/2 cup Italian salad dressing - either homemade or bottled -over the ribs. Cover with foil and roast in a 275 degree oven for about 2 hours.

Remove ribs from the roaster and place on the grill over medium/high heat for about 7 or 8 minutes per side til crisp and brown. Baste with sauce a few minutes before removing from the grill.

JALAPENO CHEESE GRITS

2009-08-10T08:49:00.000-07:00

Basic recipe for 2 servings of grits. Follow directions on package.

When done, off the heat and add to the pot:

2 jalapeno peppers, seeded, ribs removed and cut into very tiny dice

1/3 cup cream or half and half (milk is too thin for this)

3 Tbsp. butter

ground pepper to taste (add additional salt if necessary)

1/2 cup shredded Monterey Jack or Jalapeno Jack cheese

1/2 cup shredded sharp Chedder cheese

Mix well over very low heat til cheese is melted.

Add additional cream if too dry.

Serve and enjoy

BACON WRAPPED SCALLOPS IN LEMON CREAM SAUCE

2009-08-05T07:03:00.000-07:00

serves 6 appetizer portions

12 large sea scallops patted dry
6 slices smoked (preferably applewood smoked) bacon cut in half
1 Tbsp. olive oil
1/2 cup white wine
4 Tbsp. lemon juice
3/4 cup heavy cream
2 - 3 Tbsp. tiny capers
salt and pepper to taste
4 Tbsp. very cold butter divided into 2 Tbsp. portions

1 Tbsp. jarred red pimento (optional but great for color)

METHOD:
Fry bacon til soft/crisp in a stainless steel skillet. Remove and wrap 1/2 slice
around each scallop securing with a toothpick if necessary.

Drain bacon drippings leaving about 1 tsp. Add olive oil and saute the scallops over medium heat 2 minutes on each side. Don't touch them til they're browned or they'll steam instead of saute.

Remove scallops and set aside. Deglaze the skillet with the white wine over medium heat til wine is reduced by half.

Add lemon juice, cream, capers salt and pepper. Whisk for 30 seconds then add cold butter 2 Tbsp. at a time whisking between each addition til sauce thickens.

Add pimento and pour over the scallops.

CHICKEN WITH PEPPERS AND CHEESE

2009-07-30T07:34:00.001-07:00

Serves 4 - 6

6 chicken thighs trimmed of fat

3 Tbsp. olive oil

1 clove garlic minced

1 small onion sliced very thin

1 jalapeno pepper sliced then halved (to remove heat seed and cut out ribs)

1 cup banana pepper rings or pepperoncini cut into rings

1 small red, yellow or orange bell pepper sliced thinly

1/3 cup white wine

2 cups your favorite Marinara sauce

salt and pepper

red pepper flakes (optional)

2 tbsp. capers (optional)

6-8 cheese slices Asiago, Havarti, Monterey Jack, Jalapeno or hot pepper Jack, etc. OR 1 1/2 cups shredded cheese

1/3 cup finely chopped FRESH Italian parsley or 2 Tbsp. snipped chives for garnish

METHOD:

Saute chicken thighs in olive oil over medium heat til browned about 5 minutes on each side. Remove and set aside.

Saute peppers, onions and garlic over med/low heat in the same pan for about 5 minutes total time.
Add chicken back into the pan, add wine and let reduce for 3 minutes.

Place all ingredients except cheese, parsley and chives into a slow cooker and let simmer on low for 4 hours or high for 3 hours. Remove to an oven proof casserole dish and top with the sliced or shredded cheese. Place under a broiler just til cheese begins to bubble.

You can use a Dutch Oven if you prefer. Brown all ingredients in the Dutch Oven then place into a 325 degree oven for about 1 1/2 hours.

Top with cheese then top with the cheese and broil as above. Sprinkle parsley or chives over all.

2009-07-27T07:58:00.000-07:00

ANGELS ON FIRE serves 4

1 lb. angel hair or thin vermicelli pasta

1/2 cup Chili Oil (recipe follows)

2/3 cup finely chopped FRESH Italian flat leaf parsley

juice of 1 large lemon

3 Tbsp. lemon zest (reserve 1 Tbsp. for garnish)

1 tsp. course salt

2 tsp. dried red pepper flakes

1 cup freshly grated real Parmesan cheese

2 Tbsp. tiny capers or chopped large capers (optional but very good)

METHOD:

Cook pasta according to package directions in salted water . Reserve about 2/3 cup pasta water.
Drain and return pasta to the pot. Stir in the chili oil, parsley, lemon juice, and lemon zest. Add pasta water a little at a time til pasta is moistened.
Add salt and additional dried red pepper flakes. Sprinkle the reserved lemon zest and capers over all. Top with Parmesan cheese and serve immediately.

CHILI OIL

2 cups good olive oil

5 tsp. crushed dried red pepper flakes

Heat the oil and pepper flakes in a heavy saucepan over low heat til the temperature registers about 185 about 5 or 6 minutes.

Off the heat and let the oil cool about 1 hour. Transfer oil to a glass jar or container and seal. This will keep in the refrigerator for a month.

HOMEMADE CANNED TOMATO SOUP

2009-07-22T10:35:00.000-07:00

1/2 cup tiny pasta or angel hair pasta broken into 1 inch pieces

chicken broth

1 Tbsp. olive oil

1 lg. tomato chopped into tiny dice

3 Tbsp. chopped FRESH dill

1 tsp. Mrs. Dash's original seasoning

1 tsp. Worchestershire sauce

1/2 tsp. Tabasco sauce

1 can Campbell's Tomato Soup

1 scant can water or broth

1/2 cup sour cream or plain Greek Yogurt

METHOD:

Cook pasta according to package directions using chicken broth instead of water if possible.

Meanwhile, saute chopped tomato in olive oil for about 5 minutes over low heat.
Add 1 Tbsp. chopped dill. Stir and saute for 1 minute longer.

Add Mrs. Dash's seasoning, Worchestershire sauce, Tabasco sauce and cooked pasta. Mix well then add tomato soup and water. Bring to a boil then off the heat stirring soup.

Add 1 Tbsp. dill weed reserving the rest for sprinkling over the soup. Serve with a dollop of sour cream or Yogurt.

VARIATIONS:

Add rice, orzo, or cooked potatoes chopped into tiny dice in place of pasta. I used my favorite Harvest Grains from Trader Joe's.

Use chopped fresh basil leaves, parsley or cilantro in place of dill weed. Be sure to use FRESH herbs, never dried.

If you have roasted tomatoes on hand, this makes the soup flavor pop.

Add Cajun seasoning or your favorite soup seasoning in place of Mrs. Dash's. Be sure the seasoning you use is salt-free as the soup contains a lot of sodium.

Use any one of your favorite hot sauces including Chipotle in place of Tabasco.

Don't be afraid to experiment but make this recipe one first to give you starting point..

ASPARAGUS, MUSHROOM RISOTTO

2009-07-16T06:26:00.000-07:00

1 lb. asparagus

1 cup broth or water for simmering asparagus

5 cups chicken broth

2 Tbsp. butter (not margarine)

1 Tbsp. olive oil

2 cups Arborio or Carnaroli rice

2 small shallots chopped fine

1 clove garlic, minced

1 lb. mushrooms, your choice, sliced

1/2 cup white wine

1 Tbsp. chopped fresh thyme or 2 tsp. dried

1 cup freshly grated Parmesa cheese or combination of Asiago and Parmesan cheese

3 Tbsp. whipping cream or half and half (optional)

METHOD:
1. Wash asparagus thoroughly. Cut asparagus ends to about 3 inches. Slice the rest of the asparagus, including tips in 1 -2 inch pieces. In a small sauce pan, cook the ends in 1 cup broth or water for 5 minutes. Remove with a slotted spoon. Set aside and cool for 10 minutes.

2. In the same water cook the 1 inch slices of asparagus including tips for 2
minutes. Remove with slotted spoon and set aside in a separate bowl.
Puree the ends with the 1 cup water or broth. Leave the sliced asparagus and tips whole. Steps one and two can be done up to one day ahead. Refrigerate til ready to use.

3. Saute the mushrooms in a little butter and olive oil. Set aside.

4. In a fairly large round bottomed saucepan melt butter and olive oil. Add shallots and garlic. Saute over low heat for about 5 minutes. Add rice and stir to coat. Cook 1 minute then add wine. Cook until wine is absorbed stirring often about 3 to 4 minutes.

5. Add 1/2 cup broth and continue to cook over low heat stirring til broth is absorbed. Add another 1/2 cup and repeat this process.

6. Add mushrooms and sliced asparagus, another 1/2 cup broth and proceed as above stirring til broth is absorbed.

7. Add the pureed asparagus and thyme and continue to add broth 1/2 cup at a time as it is absorbed stirring often while cooking. It should take about 25 minutes to use up all of the broth. The risotto should be creamy at this point. Add additional broth if necessary.

8. Remove the pan from the heat and mix in the cheeses. Taste for salt if you're using canned broth. Add salt and pepper as needed.

Add whipping cream and serve immediately topping with more Parmesan if desired.

2009-07-11T11:05:00.000-07:00

PEPPER JACK CHEESE PASTA WITH JALAPENOS Serves 6

3 Tbsp. olive oil

1 small onion chopped fine
3 cloves garlic, chopped fine or pressed
1 red bell pepper or combination of red and yellow chopped fine
2 jalapeno peppers, seeded to remove heat if desired and chopped fine
1/2 cup chicken broth
1/2 cup heavy or whipping cream
1/2 cup milk or half and half
1 cup shredded Pepper Jack cheese
1/3 cup shredded Asiago
1/3 cup FRESH shredded or grated Parmesan cheese
2 Tbsp. sour cream (optional)
salt and pepper to taste

1 lb. pasta (see note)*
3 Tbsp. chopped FRESH cilantro or parsley
juice of 1 lime or half lemon

METHOD:

Cook pasta according to package directions.
Meanwhile, saute onion, garlic and peppers in olive oil over low heat in a large skillet for 5 or 6 minutes stirring often to avoid browning.
Add chicken broth and simmer for 3 minutes. Add whipping cream, milk and sour cream if using and heat gently, do not let it boil. Add salt and pepper.

Add cheeses and stir til cheese melts. Keep on very low heat to avoid separating. When ready to add to the pasta, incorporate sour cream if using.
Add to the drained pasta and mix thoroughly to blend. Sprinkle cilantro and lime juice OR parsley and lemon juice over all. Thin with additional milk if necessary. Serve IMMEDIATELY.

NOTE: Because this is a thick, creamy sauce it doesn't do well with spaghetti or angel hair pasta. Use a stronger, heavier pasta such as penne, rigatoni, rotini, pappardelle, linguini or fettucini for best results.

2009-07-07T14:58:00.000-07:00

ZUCCHINI, TOMATO, AND POTATO CASSEROLE Serves 6-8

2 Tbsp. olive oil
3 zucchini, unpeeled, sliced thin
2 lg. tomatoes sliced 1/4 inch thick
2 medium potatoes sliced very thin
1 very small onion sliced thin
1 cup shredded Fontina or Asiago cheese
1/2 cup grated FRESH Parmesan cheese
3 Tbsp. fresh Italian flat leaf parsley chopped fine
1 tsp. salt
1/4 tsp. black pepper
2 tsp. dried Italian seasoning

METHOD:
Preheat oven to 400 degrees.

Rub olive oil over bottom and sides of a 9 x 13 inch ovenproof casserole dish.
Lay half of the zucchini slices over the bottom of the dish. Repeat with potatoes and onions. Top with slices of tomato.

Evenly sprinkle 1/2 tsp. salt, a little pepper, 1 tsp. Italian seasoning, 2 Tbsp. parsley and 1/4 cup Parmesan cheese over all. *See note above.
Repeat with remaining vegetables and seasonings. Top the whole thing with the shredded Fontina cheese, and the rest of the Parmesan cheese.

Cover with aluminum foil lifting it in the center so it won't stick to the cheese topping.
Bake at 400 degrees for 35 - 40 minutes or til veggies are tender.

Remove foil, add the remaining parsley and bake for another 10 minutes.

2009-07-05T08:53:00.000-07:00

CUCUMBER AND TOMATO SUMMER SALAD
Serves 8

2 cucumbers, unpeeled and unseeded sliced thin

5 scallions sliced thin

3 Tbsp. minced fresh Italian flat leaf parsley

1/4 cup sour cream or plain Greek yogurt

1 Tbsp. mayonnaise

3 Tbsp. finely chopped fresh dill

1 1/2 Tbsp. Apple Cider vinegar ( or rice vinegar)

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. prepared yellow mustard

1 Tbsp. milk to thin if needed

2 or 3 small tomatoes, seeded and chopped in small dice

METHOD:
Combine the cucumbers, parsley and scallions
In a small bowl, combine the sour cream, mayonnaise, vinegar, dill, mustard, sugar, salt and pepper. Add milk if too thick. Blend well.
Pour dressing over cucumbers and toss well to coat. Divide among 8 salad plates or serve as a side dish.

2009-07-02T08:53:00.000-07:00

CHICKEN TABOULLEH SALAD serves 4 main dish or 8 side dish portions

1 1/2 cups uncooked Harvest Grains 3 Tbsp. fresh chopped mint

2 Tbsp. fresh chopped dill (do not use dried herbs)

1/4 cup fresh chopped Italian flat leaf parsley

3 or 4 scallions white bulb and a little green chopped

1 tomato seeded and chopped in small dice

4 Tbsp. crumbled Feta or goat cheese

4 Tbsp. good quality olive oil

3 Tbsp. lemon juice

salt and pepper

1/4 cup dried cherries or cranberries

1 cup or more diced cooked chicken

handfull of Honey Roasted Peanuts (optional)

METHOD:
Cook grains according to package directions (can be made using half water, half chicken stock) and cool for about 30 minutes.

Combine all ingredients up to chicken. Mix well. Cool for 3 hours or more then add chicken and peanuts. Mix again to blend and serve over lettuce leaves.

2009-06-28T06:08:00.000-07:00

PEAS AND PEANUT SALAD

1 pkg. frozen baby peas

1 cup Spanish or Honey Roasted Peanuts or mixture of the two

3 slices very lean bacon

2 finely chopped scallions (white part only)

3 Tbsp. sour cream

3 Tbsp. mayonnaise

1 Tbsp. Miracle Whip (optional)

1/2 tsp. salt

1/2 tsp. sugar only if using Spanish peanuts

METHOD:

Thaw peas by running under warm water. Drain thoroughly.

Cook bacon til somewhat crisp. Lay onto paper towels to drain. Crumble into small pieces.

Mix together peas, bacon, scallions and nuts.

Combine mayonnaise, sour cream, Miracle Whip, sugar if using, and salt. Mix into the peas and nuts blending completely.

Keep cold but serve as soon as possible.

2009-06-25T07:02:00.000-07:00

ALMOND CRUSTED RAINBOW TROUT

2 Tbsp. melted butter
2 Rainbow Trout filets, rinsed and dried (substitute Tilapia, Halibut, Salmon or Whitefish)
3 Tablespoons all purpose flour
1/4 cup Panko bread crumbs
1 tsp. paprika or fish seasoning
1 large egg beaten
juice of half lemon
1 cup sliced almonds
1/4 cup FRESH minced Italian parsley
salt and pepper to taste
2 Tbsp. melted butter and mixed with
2-3 Tbsp. Lemon juice for drizzling.

METHOD:Preheat the oven to 375. Rub 2 Tbsp of the melted butter onto the bottom of a shallow baking dish.

Combine the 2 Tbsp. melted butter and the 2 Tbsp. lemon juice for drizzling and set aside.
Place the flour, panko crumbs, salt, pepper and paprika in a shallow dish.In a separate dish, mix the egg and lemon juice from 1/2 lemon

In a third dish, place the parsley and almonds.

Dredge the fish in the flour, then in the egg mixture draining off any excess, then in the almond mixture.Place the fish in the shallow baking dish adding and patting down any leftover almonds and bake for about 12 minutes. If using a thicker fish such as halibut or salmon extend baking time to 15 minutes.

Place 4 or 5 inches under the broiler for about about 3 minutes or til the almonds turn a light, golden brown. Don't overcook.
Drizzle the fish with the combined melted butter and lemon juice mixture.

2009-06-20T11:59:00.000-07:00

CURRIED CARROT SOUP WITH COCONUT

2 Tbsp. unsalted butter

3/4 cup finely chopped scallions (about 1 bunch)

1 small onion finely chopped (about 1/2 cup)

1 Tbsp. finely grated or minced peeled fresh ginger

1 Tbsp. sweet curry powder

1/4 tsp. salt

Freshly ground pepper

1 1/2 lb. carrots thinly sliced

2 1/2 cups chicken broth

1/4 cup water

1 cup well stirred canned unsweetened coconut milk (do not use Coconut Cream)

1 Tbsp. lime juice

METHOD:Melt butter in a 4 qt. heavy saucepot over medium/low heat.

Add onions, scallions, ginger, salt, pepper and curry powder. Cook stirring often til soft about 5 minutes.

Add carrots, broth, and water. Cover and cook over low heat for about 15 - 20 minutes til carrots are soft. Remove from heat, let cool for about 15 minutes.

Pour contents into a blender along with the coconut milk and puree til very creamy and smooth.

Pour into individual bowls and add 1/2 tsp lime juice. Sprinkle with chopped chives or thinly sliced fresh basil leaves.

TO SERVE COLD: Cool in the fridge for at least 5-6 hours. Thin with a little cold water if necessary and top with chives or basil as above.

2009-06-17T15:43:00.000-07:00

GERMAN STYLE BEEF ROULADEN Serves 4-6

4 Tbsp. Dijon or course grained mustard

1 Tbsp. bottled or fresh grated horseradish (optional but sooo very good)

1 1/2 to 2 lb. thinly sliced round steak or flank steak punded very thin to 3 inch wide by 4 or 5 inch long strips

Salt and pepper to taste but use salt sparingly

8 extra lean bacon strips (remove excess fat)

1 onion finely chopped

1/3 cup or more fresh chopped Italian parsley (do not use dried)

3 Tbsp. vegetable oil or shortening

4 cups rich beef broth

1/3 cup flour

1/2 cup water

METHOD:

Combine mustard and horseradish. Season the beef strips with salt and pepper. Slather 1 Tbsp of the mixture onto beef slices using all of the mixture.

Top with 1 slice bacon, 2 Tbsp. chopped onion and 1 Tbsp. parsley.Roll beef strips and secure with a toothpick or two.

Brown well in a heavy skillet or Dutch Oven in vegetable oil. Remove rolls and keep warm . Without draining the skillet, add beef broth and heat to boiling.

Place the beef rolls into a Dutch Oven or Crockpot, pour the broth over the rolls, cover and cook til tender.

For Dutch Oven, place in a 325 oven for 2 hours or til rolls are very tender.
For Crockpot, cook on high for 1 hour then on low for 3 hours or til very tender.

Thirty minutes before done, combine the flour and water adding to the broth in the pot. Mix well, cover and continue cooking til done.

NOTE: I like the taste of gravy with sour cream so if you do too, add 3 Tbsp. after adding the flour/water mixture . This is good with sliced and sauteed mushrooms added to the gravy. Not traditional but very good.

Serve with creamy mashed potatoes and a mild flavored vegetable.

2009-06-08T10:19:00.000-07:00

SCALLOPS WITH CHIPOTLE ORANGE SAUCE

2 Tbsp. cold butter divided

cooking spray

1 1/2 lb large sea scallops

1 tsp. paprika, (smoked if possible)

1/4 tsp. salt

2/3 cup orange juice (fresh squeezed is preferred)

1 - 2 Tbsp. very finely chopped canned chipotle chilis in adobo sauce

1 Tbsp. orange marmalade

1 tsp. orange zest

1/4 cup finely chopped chives or green onion tops for garnish

METHOD:

Melt one tablespoon butter in a skillet sprayed with cooking spray.

Dry scallops thoroughly then sprinkle with the paprika and salt.

Cook scallops about 3 minutes on each side til browned. Do NOT overcook. Remove from skillet and keep warm.

Add orange juice and chipotle chili to the pan scraping to remove the fond. Bring to a boil then reduce at medium heat to about 1/2 cup.

Add remaining tablespoon butter, orange zest and marmalade. Add more salt if needed. Whisk til smooth.

Serve the sauce over the scallops and garnish with chives.

218 calories, 7 grams fat 70 mg. cholesterol

2009-06-05T08:55:00.000-07:00

SOPA DE FIDEO (Tomato based soup with chipotles and fideo) 4-6 servings

1 1/2 lb. pork loin, pork chop or pork steaks cut into juilienne

2 Tbsp. olive oil

1 28 oz can tomatoes

1 medium onion quartered

3 cloves garlic peeled and smashed

1 large or 2 small chipotle peppers in adobo sauce - more if you like

8 cups chicken broth

2 Tbsp. tomato paste

salt and pepper to taste

GARNISH:

1/2 cup or more finely chopped FRESH cilantro

4 to 6 lime wedges

broken tortilla chips

METHOD:

Place the julienned pork in a heavy saucpot or Dutch Oven with olive oil and saute til browned. Meanwhile, place the onion, tomatoes, chipotle peppers, and garlic in a food processor pulsing til somewhat smooth.

Add the mixture to the pork then add tomato paste. Bring this to a boil then add chicken broth. Reduce the heat to simmer, cover and cook for 30 minutes. Season with salt and pepper.

Ladle into bowls and top with cilantro, lime juice and tortilla chips.

2009-06-02T08:59:00.001-07:00

CILANTRO/LIME PESTO

2 to 3 cups tightly packed fresh cilantro leaves and some of the stems

1 cup tightly packed fresh Italian parsley

3 cloves garlic peeled and smashed

1 tsp. fresh ginger (optional)

1 lg. jalapeno pepper seeded and ribs removed

1/2 cup freshly grated Parmesan cheese

1 oz or more Swiss, Havarti or Gruyere cheese cubed

1/4 cup Romano cheese

1/3 cup fresh lime juice

1/2 tsp. salt

1/2 cup or more as needeed olive or canola oil

Place first 5 ingredients (cilantro through jalapeno pepper) into a food processor. Pulse several times til thoroughly mixed and chopped.

All all other ingredients and run processor for about 10 seconds til pesto is somewhat smooth but still retains texture.

Drizzle 1/2 cup olive or canola oil through the feed tube and process for another 10 seconds til all ingredients are completely blended. This sauce is better on "ribbon" type pastas such as spaghetti, linguini, fettuccini and pappardelle.

Before adding pasta, thin sauce with 3 Tbsp. hot pasta water. Add more Parmesan cheese if desired.

2009-05-29T09:56:00.000-07:00

KITCHEN TIPS PART 2

TIPS AND OTHER STUFF:

When I make French toast the cinnamon and sugar combination seems to float to the top of the egg/milk mixture and the first couple of bread slices are the ones that get the spices. Try mixing a couple spoonsful of hot water into the spice mixture then whisk into the batter. The spices blend into the batter perfectly.

For very easy cleanup, use a pastry blender to mash tomatoes, squash, potatoes, etc.

A pizza cutter works wonders when slicing romain or leaf lettuce for salads. Works for herbs too. Just roll the cutter over the herbs.

When making potato salad, I find that steaming the potatoes instead of boiling them keeps them from becoming soggy. Steaming shrimp for peel and eat or shrimp cocktail does the same.

I've been doing this for 35 years and it really does make a difference: When trimming spare ribs, don't discard the flap at the top of the rack. Trim as much fat as possible and freeze. The next time you make spaghetti sauce, drop the thawed flap into the pot. The pork flavor will inhance the sauce and give it a great depth of flavor.

On the opposite side, to make cabbage leaves wilt easily for stuffing, place whole leaves in a plastic zip loc bag and freeze for about 4 hours. When thawed they will be flexible and easy to roll eliminating the need to blanch the leaves in boiling water.

I discoverd long ago that frying bacon in my George Forman Grill works like a charm. I have the Mean, Lean Grilling Machine and it slants to allow the bacon fat to run off and the bacon frys evenly. You can catch the fat in a piece of aluminum foil shaped like a trough.
If you like the taste of jalapeno peppers, and who doesn't, you can remove the heat by removing all of the seeds and ribs from the peppers. Scoop them out easily by cutting the pepper in half then running a small spoon down the center.

To keep brown sugar from becoming hard, use the discs created for this purpose or make a disc of your own. Use a carefully scrubbed shard from a terra cotta flower pot, soak it in warm water for 15 minutes and place in the center of a container of brown sugar. Cover with a tight lid and your sugar will stay soft for 3 or 4 weeks. Repeat when the sugar starts to harden.

When making chicken broth or stock, place all ingredients into the stock pot then gently push down to cover with water. Never let the stock come to a boil and resist the temptation to stir it. When done, lift the solids out of the pot with a large slotted spoon or "spider" and your stock will remain clear.

I read this tip somewhere, decided to give it a try and it works. When mixing ingredients for meatloaf or meatballs, place everything into your stand mixer and mix on the lowest speed til blended. You'll get even distribution and perfectly mixed meatloaf.

To clean the blades and drain in your garbage disposer, run cold water into the disposer will pushing several ice cubes down the drain. Repeat 4 or 5 times. The crushed ice will "scrape" the blades and sides of the drain leaving your disposer clean and smelling fresher.

When a recipe calls for well drained spinach , I use my potato ricer or my French Press coffee pot. Just fill the coffee pot with cooked spinach and plunge the water out. The water will rise to the top and you will have dry spinach at the bottom.

Got this tip from a magazine and it's become one of my favorites: Save leftover rustic breads such as sourdough, Italian, French, etc. in zip loc bags. Place in your freezer and whenever you need fresh rather than dried bread crumbs, take the frozen bread and grate it on the side of a grater. The crumbs grate very easily and defrost almost immediately.

I saw this at one of our local fairs and it gave me the idea of buttering corn on the cob the easy way especially when serving a number of people. Melt 1 or 2 sticks of butter in a square serving or casserole dish, or straight sided skillet. Drop the cobs into the butter, roll to coat and place on a serving platter. The butter will be hot and each person will only have to add salt, pepper or their favorite topping.

2009-05-21T09:02:00.000-07:00

COLD AVOCADO AND CUCUMBER SOUP serves 6

1 lg. cucumber peeled, seeded and cut into chunks

2 to 3 ripe avocados, peeled and cut into quarters (reserve about 1/4 of 1 avocado chopped for garnish)

2 scallions cut into 2 inch pieces

1/3 cup coarsely chopped FRESH cilantro

1/3 cup or more FRESH dill coarsely chopped

3 Tbsp. lemon juice

1 jalapeno pepper, seeded and ribs removed to avoid any heat

1 cup whole milk

1/2 cup cold water or chicken stock

1 cup plain yogurt preferably Greek

1 tsp. Tabasco or Frank's Hot Sauce to bind flavors together

1 tsp. salt

handful of ice cubes or chips

METHOD:
Place all ingredients into a blender, pulse 4 or 5 times til mixed, then puree til smooth about 45 seconds.
Serve in bowls or glasses topped with additional yogurt and reserved chopped avocado pieces if desired.