Tzatziki Sauce

I love tzatziki sauce.  It is delicious on gyros but can also be used as a dip for pita chips, sliced tomatoes, cucumbers, or peppers.  I have also used it with kebabs.

4 C. plain fat free Greek yogurt, strained
4 cloves garlic, minced
1 large cucumber, shredded with juice squeezed out (otherwise the sauce gets watery)
3oz. olive oil
1 1/2oz. wine vinegar
Pinch of salt

Mix the ingredients in a bowl and let infuse for at least 2 hours, preferably overnight before serving.

Creamy Chicken Rice Soup

The photo of this recipe made my mouth water.  I am beginning to wonder if I should rename this blog Soups R Us!  LOL  Try this, you know what they say about chicken soup---it's good for the soul!  Good for the tummy too!

1/2 C. chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tbsp. canola oil
1/2 tsp minced garlic
2-14/5oz. cans of chicken broth
1/2 C. uncooked long grain rice
3/4 tsp. dried basil
1/2 tsp. pepper
3 tbsp. all purpose flour
1-5oz. can evaporated milk
9oz diced cooked chicken

In a large saucepan, saute the onion, carrot and celery in oil until tender.  Add garlic; cook 1 minute longer.  Stir in the broth, rice, basil and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until rice is tender.

In a small bowl, combine the flour and milk until smooth; stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in chicken; heat through.

Slow Cooker Stew

I like trying different stew recipes.  The V8 in this one along with the chili powder will give it a nice zing.  I think I will whip this up next week and and get some nice crusty bread to go with it.

1lb. beef stew meat
2 medium potatoes, peeled and cubed
1 14.5oz. can beef broth
1 11.5oz. can V8 juice
2 celery ribs, chopped
2 medium carrots, chopped
1 medium sweet onion, chopped
3 bay leaves
1/2 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. chili powder
1/4 tsp. pepper
2 tbsp. cornstarch
1 tbsp. cold water
1/2 C. frozen corn
1/2 C. frozen peas

Combine the first 12 ingredients in your slow cooker.  Cover and cook on low for 7-8 hours or until meat is tender.

 Discard bay leaves.

In a small bowl, combine the cornstarch and water until smooth; stir into stew.  Add corn and peas.  Cover and cook on high for 30 minutes or until thickened.

Do You Fondue?

I love fondue.  We don't do it often but here are some great recipes for dipping sauces.

As a quick aside, if you ever plan to fondue with hot oil and you're planning on making sweet potato chips using a mandoline to slice the sweet potatoes; make sure you keep your thumb away from the blade.  Fonduing is much more fun than a trip to immediate care and a ginormous bandage.

Beer and Cheddar Fondue

4 C. shredded cheddar cheese
1 tbsp. all purpose flour
1 C. beer
3 garlic cloves, minced
1 1/2 tsp. ground mustard
1/4 tsp. coarsely ground pepper

In a large bowl, combine cheese and flour.  In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.

Reduce heat to medium low; add a handful of cheese mixture.  Stir constantly, using a figure eight motion, until almost completely melted.  Continue adding cheese, one handful at a time allowing cheese to almost completely melt between additions.  Keep warm.  Serve with pretzels, sourdough bread, smoked sausage slices, or apples.


Almond Custard Fondue

1/2 C. sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 C. half and half
2 egg yolks, beaten
1 tbsp. butter
1 1/4 tsp. almond extract.

In a large heavy saucepan, combine sugar, cornstarch, and sal.  Stir in cream until smooth.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer.

Remove from heat.  Stir a small amount of hot mixture into egg yolks, return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Remove from the heat; stir in butter and extract.  Keep warm.  Serve with brownies, cake, waffles and cookies.


Cheese Lover's Fondue

4 tsp. cornstarch, divided
1 tbsp. plus 1 C. dry white wine, divided
1 1/2 C. shredded Gruyere cheese
1 1/2 C. shredded Swiss cheese
1 garlic clove, peeled and halved
1 1/2 tsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. Worcestershire sauce
3 drops hot pepper sauce

In a small bowl, combine 2 tsp. cornstarch with 1 tbsp. wine; set aside.  Combine cheeses and remaining cornstarch; set aside.

Rub sides of a large saucepan with cut sides of garlic; discard garlic.  Add remaining wine to pan and heat over medium heat until bubbles form around sides of pan.  Stir in lemon juice.

Reduce heat to medium low; add a handful of cheese mixture.  Stir constantly, using a figure eight motion, until almost completely melted.  Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.  Stir in the garlic powder, oregano, Worcestershire sauce, and pepper sauce.  Stir cornstarch mixture; gradually add to the pan.  Cook and stir until thickened and smooth.  Keep warm.  Serve with bread, breadsticks, apples, crackers, and pears.

Heavenly Chocolate Marshmallow Fondue

1 11oz. package butterscotch chips
4oz. unsweetened chocolate, chopped
1 14oz. can sweetened condensed milk
1 7oz. jar marshmallow creme
1/4 C. 2% milk
1/2 C. flaked coconut
1 tsp. vanilla

In a large microwave safe bowl, melt butterscotch chips and chocolate; stir until smooth.  Stir in the condensed milk, marshmallow creme and milk.  Microwave at 15 second intervals, stirring until smooth.  Stir in coconut and vanilla.  Keep warm.  Serve with strawberries, angel food cake, vanilla wafers, Nutter Butter cookies, marshmallows, pineapple slices and banana slices.

Potato-Parmesan Crusted Filet of Beef

I found this recipe in one of my cooking magazines and it sounds really good.  I may try this when we christen the new dining room.  I have a beef tenderloin so I think I will cut my own filets. Yum!  It is relatively WW friendly as well.  438 calories, 20.5 grams of fat, 41 grams of protein, 19 grams carbs, 1.5 grams fiber per serving.

12oz. russet potatoes, peeled and coarsely shredded
1/4 C. minced onion
2 tbsp. Parmesan cheese
1 1/2 tbsp. all purpose flour
1 egg, beaten
3/4 tsp. salt, divided
3/4 tsp. pepper, divided
4 (6oz.) beef tenderloin filets, 1.5 inches thick
1 tbsp. canola oil
1 tbsp. butter

Heat oven to 500 degrees.  Place potatoes in clean kitchen towel, squeeze out as much liquid as possible.  Place potatoes in a large bowl filled with onion, cheese, flour and egg.  Combine salt and pepper in a small bowl, sprinkle potatoes with 3/4 tsp. of the mixture.  Toss to mix well.

Sprinkle steaks with remaining 3/4 tsp.  salt and pepper mixture.  Heat oil in large skillet over medium high to high heat until hot.  Cook steaks 2 minutes or until browned, turning once.  Place on plate.

Pat scant, 1/3 C. potato mixture on top of each steak to form a crust.  Melt butter in clean large skillet over medium heat.  Increase heat to medium high; add steaks, potatoe side down.  Cook 2 minutes or until golden brown.  With spatula, carefully remove steaks and place potato side up on small rimmed baking sheet.

Bake 8 to 10 minutes for medium rare or until desired doneness.  Let stand 5 minutes.

Rueben Sandwiches

So what do you do with leftover corned beef?? Buy a loaf of Rosen's marble rye, some aged Swiss cheese, some saurkraut and some Russian dressing. I made these for dinner tonight and they were delish!

I put my griddle on the stove top on medium high heat and melted a little butter on it. I put two slices of bread on the griddle and added some saurkraut, then some corned beef, a little bit of dressing and then topped it with Swiss cheese and another piece of bread. I used my panini press to hold everything down for 2 1/2 minutes on one side and then flip and press again for 2-3 more minutes. Yum!

Key Lime Bites

I LOVELOVE LOVE all things key lime.  I remember the first time I had key lime pie down in Florida and discovered to my surprise that key lime pie is not in fact green.  It is however, one of the finest flavors that exists.  These little cookies will be a nice addition to my repertoire.

1 C. butter, softened
1/4 C. confectioner's sugar
2 tsp. key lime juice
2 tsp. grated key lime peel
2 C. all purpose flour
1/4 tsp. salt
1/2 C. chopped macadamia nuts

Icing:
2 C. confectioner's sugar
1/4 C. key lime juice
1 tsp. grated key lime peel

In a large bowl, cream butter and confectioner's sugar until light and fluffy.  Beat in lime juice and peel.  Combine flour and salt; gradually add to creamed mixture and mix well.  Stir in nuts.

Shape into 1 inch balls.  Place 2 inches apart on ungreased baking sheet; flatten slightly.

Bake at 400 degrees for 8-10 minutes or until bottoms are lightly browned.  Remove to wire racks to cool completely.

In a small bowl, combine the icing ingredients.  Dip cookies in icing, allow excess to drip off.  Place on a wire rack; let stand until set.  Store in air tight container.

Herbed Asparagus

Asparagus is something that I didn't develop a tast for until I was an adult.  Now I spend January and most of February longing for asparagus season to start.  Here is a new recipe to try when spring arrives! 

1lb. fresh asparagus, trimmed
2 garlic cloves, minced
1/2 tsp. fresh basil
1/4 tsp. dried rosemary, crushed
1/4 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
2 tsp. olive oil
1/4 C. roasted sweet red peppers, drained and chopped
2 tbsp. chopped walnuts, optional

In a large skillet, bring 1/2 inch of water to a boil.  Add asparagus, cover and boil for 3-5 minutes or until crisp tender.  drain and keep warm.

In the same skillet, saute garlic and herbs in oil until tender.  Add the asparagus, red peppers and walnuts; heat through.

Tortellini en Brodo

I may adapt this recipe to make it meat free.  Lent is coming and I will need some lunch possibilities for Fridays.  I may also look for some fresh snow peas to take the place of the frozen ones. 

1 32oz. carton low sodium chicken broth (or vegetable broth)
2 2 1/2 inch strips, lemon zest
1 9oz. package refrigerated three cheese tortellini
1 1/2 C. frozen baby peas
1 tsp. salt
1/2 tsp. coarsely ground black pepper
2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh flat leaf parsley

Bring broth and lemon zest to a boil in a large sauce pan over medium high heat.  Stir in tortellini, cover and return to a boil.  Reduce heat and simmer 8 minutes.  Stir in peas, salt and pepper; simmer, uncovered until tortellini is tender and peas are hated through, about 2 minutes.  Discard lemon zest.  Serve sprinkled with Parmesan and parsley.

Low Cal Fettuccine Alfredo

I may have mentioned before that I am a firm believer of go big or go home when it comes to my favorite foods but this recipe is good, even if it is low calorie in comparison to regular fettuccine alfredo.  The recipe claims to trim 300+ calories from a standard bowl of fettuccine alfredo.  I just know it's yummy!

1 tsp. unsalted butter
1 clove garlic, minced
1 tsp. grated lemon zest
2 tsp. all purpose flour
1 C. low fat milk
Kosher salt
2 tbsp. low fat cream cheese
3/4 C. grated parmesan cheese, plus more for topping
3 tbsp. chopped fresh parsley
12oz. cooked fettuccine
Freshly ground pepper

Make the sauce; melt the butter in skillet over medium heat.  Add the garlic and lemon zest and cook until garlice is slightly soft, about 1 minute.  Add in the flour and cook, stirring with a wooden spoon, 1 minute.  Whisk in the milk and 3/4 tsp. salt and cook, whisking constantly, until just thickened, about 3 minutes.  Add the cream cheese and parmesan cheese; whisk until melted, about 1 minute.  Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil.  Add the fettuccine and cook until al dente; about 2 to 3 minutes.  Reserve 1 C. cooking water, then drain the pasta and return it to the pot.

Add the sauce and 1/2 C. of the reserved cooking water to the pasta and gently toss to combine, adding more water as needed to loosen.  Season with salt.  Divide among bowls and top with parmesan and pepper.

Pasta, Pasta, Pasta and Sauce!

OK, pasta is something I could eat daily.  Food Network Magazine's March issue is devoted to Italian food.  It has a section on simple pasta sauces.  I have posted my homemade red sauce, vodka sauce and bolognese.  Here are some others for your perusal and enjoyment.

Lemon Alfredo

Cook 1 minced shallot in a skillet with 1 tbsp. butter over medium heat until golden, 3 minutes.  Whisk 1 3/4 C.  heavy cream, 1 egg yolk, and 2 tbsp. grated lemon zest in a bowl, reduce the heat to low and whisk into skillet along qith 1/3 C. grated pecorino.  Whisk until slightly thickened, 2 minutes.  Season with salt and plenty of pepper.  Toss with 12oz. cooked fettuccine and some pasta cooking water.  Top with more pecorino.

Chunky Tomato Sauce

Cook 1oz. diced salami and 4 minced garlic cloves in a skillet with 2 tbsp. olive oil over medium heat, 1 minute.  Drain a 28oz. can plum tomatoes; reserve the juice; crush into the skillet and cook 5 minutes.  Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes.  Stir in 3/4 C. water and simmer until thick.  Toss with 12oz. cooked fusilli.  Top with grated parmesan and basil.

Carbonara

Combine 5 chopped bacon slices, 2 tbsp. olive oil, 3 crushed garlic cloves, 1/2 tsp. crushed rosemary, 2 minced jalepeno peppers and 1/4 C. water in a skillet over medium high heat; cook until the water evaporates and the bacon crisps, 12 minutes.  Discard the garlic.  Add 12oz. cooked spaghetti to the skillet and toss.  Whisk 3 eggs, 3/4 C. parmesan, 1/2 C. grated pecorino, 2 tbsp. chopped parsley, and some pepper in a bowl; whisk in 1/4 C. pasta cooking water, then toss with the pasta until creamy.

Slow Cooker Ribollita

This month's Food Network Magazine is all Italian all the time.  I may frame this issue.  I found this recipe and I think I am going to try it this weekend.  It will make a tasty lunch next week.

3 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1/4 small head green cabbage, sliced, about 3 cups
4oz. pancetta, diced
1 C. dried cannellini beans, picked over and rinsed
1/4 C. tomato paste
1/2 C. grated parmesan cheese, plus a 2 inch piece of the rind
Kosher salt and freshly ground pepper
5 thick slices of crust bread
1/4 C. fresh parsley leaves
3 tbsp. extra virgin olive oil, plus more for drizzling
3 cloves garlic, sliced


Combine the carrots, celery , cabbage, pancetta, beans, tomato paste, parmesan rind, 1 tsp. salt, 1/2 tsp. pepper and 7 C. water in a slow cooker.  Cover and cook on low, 7 to 8 hours.  Leave 1 slice of bread at room temperature to dry out slightly.

Before serving, add the stale bread to the slow cooker.  Cover and continue to cook about 10 minutes.  Stir the soup well, then add the grated parmesan and parsley.  Season with salt and pepper.

Meanwhile, preheat the broiler.  Spread the remaining bread slices on a baking sheet and drizzle with olive oil.  Broil until golden, 1 to 2 minutes per side.  Place a slice in each bowl. 

Heat 3 tbsp. olive oil and the garlic in a medium skilet over medium high heat.  Cook, swirling the pan frequently, until the garlic is golden brown, about 3  minutes.  Stir the garlic and oil into the soup.  Ladle the soup over the bread in the the bowls.  Serve.

Herbed Balsamic Chicken with Blue Cheese

This recipe made me think of summer as I stare longingly out my deck door waiting for the 2 feet of snow that fell the other day to melt.  I am watching the weather forecast as I type and judging from what I am hearing, that snow isn't going anywhere fast!  Guess we'll make this recipe on the Foreman for the time being!

6 boneless skinless chicken breasts
1/2 C. balsamic vinegar
3 tbsp. olive oil
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
2 tsp. Herbs de Provence
1 3 to 4 wedge blue cheese, cut into 6 slices

Place chicken in large resealable plastic bag.  Whisk vinegar, 3 tbsp. oil, 1 1/2 tsp. salt and 1 tsp. pepper in a small bowl.  Add to chicken; seal bag.  Chill 2 hours, turning occasionally.

Prepare grill (medium high heat).  Brush grill rack with oil.  Arrange chicken on grill.  Sprinkle with Herbs de Provence, 1/2 tsp. salt and 1/2 tsp. pepper.  Grill chicken until cooked through, about 6 minutes per side.  Transfer to plates; top each with blue cheese and serve.

Cheesy Chorizo Bean Dip

This is a Pampered Chef recipe that we made the last time I had a PC party.  I have them periodically and my house is bursting at the seams with PC products as a result.  This would be a great dip for your Super Bowl party.

1 tsp. vegetable oil
7.5oz. chorizo sausage
6oz. Monterey jack cheese, grated
1 medium onion
1 poblano pepper
1 15oz. can pinto beans, drained
1 14.5oz. can petite diced tomatoes with jalepenos
4 garlic cloves, peeled


Preheat the oven to 400 degrees.  Add oil to a skillet and heat until shimmering; 1-3 minutes.  Add chorizo; cook 3-4 minutes, breaking sausage into crumbles.  Drain if necessary.

Meanwhile, grate the cheese, chop the onion and dice the pepper.  Drain beans and tomatoes.  Add onion and pepper to the skillet, cook 1-2 minutes or until vegetables are crisp tender.  Slice garlic and cook for 45-60 seconds or until fragrant.  Add beans and tomatoes to the skillet and coarsely mash.  Cook 2-3 minutes or until hot.  Pour bean mixture into baking dish; top with cheese.  Bake 7-9 minutes or until cheese is melted.  Remove from oven.  Serve with tortilla chips.

Apricot Cookie Strips

These are yummy and easy to make.  They look a little bit like biscotti with apricot in the middle.  You can use any preserves of your choice to make these your own.

3/4 C. butter softened
3/4 C. sugar
1 egg
1/4 tsp. almond extract
2 C. all purpose flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. nutmeg
1/2 C. apricot preserves
1/2 C. vanilla or white chocolate chips
1 tsp. shortening

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and extract.  Combine the flour, cream of tartar, baking soda, salt and nutmeg; gradually add to creamed mixture.  Divide dough in half.  Shape each half into a 12 inch by 2 1/2 inch rectangle on and ungreased baking sheet.

Unsing the end of a wooden spoon handle, make 1/4 inch deep indentation lengthwise down the center of each log.  Bake at 350 degreese for 10 minutes.

Spoon preserves into indentation. Bake 10-12 minutes longer or until lightly browned.  Cool for 2 minutes.  Remove to a cutting board.  Cut into 3/4 inch slices.  Place on a wire rack. 

In a microwave oven, melt chips and shortening; stir until smooth.  Drizzle over warm cookies.  Let stand until set.