The little boy likes finger food. Mom found this recipe it one of the gazillion cooking magazines I get. We're actually going to try it the first time out with chicken. We'll see if the little boy double dips with these.
1lb. turkey tenderloin
1/4 C. all purpose flour
1/3 C. egg substitute (we'll probably just use an egg)
3/4 C. panko
2 tbsp. Parmesan cheese
1/4 tsp. garlic salt
1/4 tsp. black pepper
1 tbsp. canola oil
Preheat oven to 425 degrees.
Cut tenderloin in half lengthwise.
Place flour in a shallow dish. Place egg substitute in another. Combine panko, cheese, garlic salt and pepper in another dish. Dredge turkey in flour, dip in egg, and dredge in the bread crumb mixture. Heat oil in a large nonstick skillet over medium high heat, swirling to coat. Add turkey pieces to pan; cook 2 minutes on each side. Place turkey pieces on a broiler. Bake at 425 degrees for 5 minutes. Turn turkey pieces over and bake an additional 5 minutes or until golden.
Serving size 5 pieces, calories 227, fat 6.1 grams, protein 32.9 grams, carb 11 grams, fiber .5 grams
Monday, March 28, 2011
Sunday, March 27, 2011
Lasagna Al Forno
This is an ivillage recipe that was suggested by someone on the WW board I post on. I am making it for when my inlaws come for dinner tonight. If it tastes half as good as it smells, it's going to be delicious! The ragu simmered for several hours so the house smells like an Italian cafe. We're pairing it with homemade garlic bread, salad and homemade garlic dressing (the recipe is in this blog). Yes, Chris and I love garlic.
I'll post later about how dinner went.
1 tbsp. olive oil
1/4 C. all-purpose flour
1 large onion, chopped
2 1/4 C. whole milk
2 celery ribs, chopped
3/4 C. ricotta
1 large carrot, peeled and chopped
salt and freshly ground black pepper
2 oz pancetta, diced
1/4 tsp. freshly ground nutmeg
1 lb ground beef round
8 oz no-boil lasagna (12 sheets)
one 14.5 oz (411 g) can chopped tomatoes with their juices
1/2 C. freshly grated Parmesan cheese
1 tsp. dried oregano
1/3 C. hearty red wine
4 tbsp. butter
To make the ragu sauce, heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot, and pancetta and cook for 5 minutes, until softened. Add the beef and cook, breaking up with a spoon, about 10 minutes, until browned.
Add the tomatoes with their juices, the wine, and the oregano. Bring to a boil, reduce heat to low, and simmer for at least 40 minutes and up to 2 1/2 hours.
Meanwhile, make the white sauce. Melt the butter in a saucepan over low heat, whisk in the flour, and cook for 1 minute. Whisk in the milk. Cook, whisking often, until the sauce boils. Stir in the ricotta cheese and season with salt and pepper and nutmeg. Remove from heat.
Preheat the oven to 375°F. Oil a large rectangular (9 x 13 in) baking dish and spread 1/4 cup of the white sauce on the bottom. Arrange 3 lasagna sheets in the dish and top with one third of the ragu and 1/2 cup of the white sauce. Repeat layers twice more. Top with 3 lasagna sheets, the remaining white sauce, and the Parmesan cheese.
Bake for 45 minutes, until the top is golden and bubbling. Let stand 10 minutes, then serve hot.
I'll post later about how dinner went.
1 tbsp. olive oil
1/4 C. all-purpose flour
1 large onion, chopped
2 1/4 C. whole milk
2 celery ribs, chopped
3/4 C. ricotta
1 large carrot, peeled and chopped
salt and freshly ground black pepper
2 oz pancetta, diced
1/4 tsp. freshly ground nutmeg
1 lb ground beef round
8 oz no-boil lasagna (12 sheets)
one 14.5 oz (411 g) can chopped tomatoes with their juices
1/2 C. freshly grated Parmesan cheese
1 tsp. dried oregano
1/3 C. hearty red wine
4 tbsp. butter
To make the ragu sauce, heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot, and pancetta and cook for 5 minutes, until softened. Add the beef and cook, breaking up with a spoon, about 10 minutes, until browned.
Add the tomatoes with their juices, the wine, and the oregano. Bring to a boil, reduce heat to low, and simmer for at least 40 minutes and up to 2 1/2 hours.
Meanwhile, make the white sauce. Melt the butter in a saucepan over low heat, whisk in the flour, and cook for 1 minute. Whisk in the milk. Cook, whisking often, until the sauce boils. Stir in the ricotta cheese and season with salt and pepper and nutmeg. Remove from heat.
Preheat the oven to 375°F. Oil a large rectangular (9 x 13 in) baking dish and spread 1/4 cup of the white sauce on the bottom. Arrange 3 lasagna sheets in the dish and top with one third of the ragu and 1/2 cup of the white sauce. Repeat layers twice more. Top with 3 lasagna sheets, the remaining white sauce, and the Parmesan cheese.
Bake for 45 minutes, until the top is golden and bubbling. Let stand 10 minutes, then serve hot.
Saturday, March 26, 2011
Yep, I am a foodie...
OK, if you are looking for a recipe in this post you're going to be disappointed. I was taking an online survey today and was asked the question if I was a foodie. I thought, "maybe so" so I checked the "yes" box. After dinner tonight at Dorado (http://www.doradorestaurant.net/apps/testimonials/) I have decided that the title "foodie" is indeed accurate.
This was our second trip to Dorado. We went in November for our anniversary and were blown away by the food. I had a salad of pear, greens, goat cheese and pine nuts. It was out of this world. I followed it up with pork tenderloin with cajun mashed sweet potatoes which melted in your mouth. Then the piece de resistance (break out your French accent to read the last line) was the finest bread pudding I have ever eaten.
Chris and I went back there tonight and if it's possible, the meal was better tonight than in November. The restaurant is tiny but cozy. It was packed when we arrived. If you're going to try it, make sure you make a reservation. Chances are decent on a Saturday night, you won't get a seat without one.
Chris and I split duck nachos and shrimp quesadillas for appetizers. I tried duck for the first time tonight. I don't think I will order a full roasted duck in the near future but the shredded smoked duck on these nachos was amazing. The shrimp quesadillas come with both red and green sauce and it's hard for me to decide which is better.
Dinner tonight was a NY strip steack grilled to medium beautifully. It was served with chipotle mashed potatoes and sauteed yellow squash and red peppers. The steak was perfectly cooked and not covered with a gazillion spices. It was just salt and pepper. The dish was on the list of specials for tonight and was supposed to be served with a mole sauce. I asked for it to be served with the house red sauce which is a pepper sauce that has a hint of both cinnamon and nutmeg in it. It was one of those meals that I wanted to pick my plate up and lick it when I was done. Chris had the Chicken Milanesa which is a split chicken breast crusted in pistachioes and grilled. It was served with garlic mashed and the same red sauce I had with my steak.
I had the bread pudding again for dessert. It is served on a bed of homemade caramel sauce and it is heavenly. Chris had chocolate chimichangas. The chocolate is Mexican style; mixed with cinnamon and tastes out of this world. I can't remember when I have had a meal out that was as good as the meals I have had at Dorado.
So yes, I am a foodie...it's a wonderful thing to be!
This was our second trip to Dorado. We went in November for our anniversary and were blown away by the food. I had a salad of pear, greens, goat cheese and pine nuts. It was out of this world. I followed it up with pork tenderloin with cajun mashed sweet potatoes which melted in your mouth. Then the piece de resistance (break out your French accent to read the last line) was the finest bread pudding I have ever eaten.
Chris and I went back there tonight and if it's possible, the meal was better tonight than in November. The restaurant is tiny but cozy. It was packed when we arrived. If you're going to try it, make sure you make a reservation. Chances are decent on a Saturday night, you won't get a seat without one.
Chris and I split duck nachos and shrimp quesadillas for appetizers. I tried duck for the first time tonight. I don't think I will order a full roasted duck in the near future but the shredded smoked duck on these nachos was amazing. The shrimp quesadillas come with both red and green sauce and it's hard for me to decide which is better.
Dinner tonight was a NY strip steack grilled to medium beautifully. It was served with chipotle mashed potatoes and sauteed yellow squash and red peppers. The steak was perfectly cooked and not covered with a gazillion spices. It was just salt and pepper. The dish was on the list of specials for tonight and was supposed to be served with a mole sauce. I asked for it to be served with the house red sauce which is a pepper sauce that has a hint of both cinnamon and nutmeg in it. It was one of those meals that I wanted to pick my plate up and lick it when I was done. Chris had the Chicken Milanesa which is a split chicken breast crusted in pistachioes and grilled. It was served with garlic mashed and the same red sauce I had with my steak.
I had the bread pudding again for dessert. It is served on a bed of homemade caramel sauce and it is heavenly. Chris had chocolate chimichangas. The chocolate is Mexican style; mixed with cinnamon and tastes out of this world. I can't remember when I have had a meal out that was as good as the meals I have had at Dorado.
So yes, I am a foodie...it's a wonderful thing to be!
Thursday, March 24, 2011
Provolone Chicken Pizza
I am putting this up for when we aren't making the effort to go meat free on Fridays during Lent. We put provolone on pizza pretty regularly but I think this might give us a different spin. I promise to add some pictures of the finished product to the pizza gallery. You'll be proud of my efforts in round crust making. I am making fewer and fewer trapezoid shaped pizza these days. Chris is a better circle crust maker than I am; but I am getting there.
1 pizza crust
1/2 C. reduced fat ranch salad dressing
6 slices provolone cheese
2 C. shredded, cooked chicken breast
1 medium tomato, thinly sliced
2 green onions, thinly sliced (I may sub red onions here, I like the way they taste with chicken)
1 tbsp. grated Parmesan cheese
Place crust on an ungreased pizza pan; spread with salad dressing. Top with provolone cheese, chicken, tomato and onions. Sprinkle with Parmesan cheese. Bake at 450 degrees for 10 to 12 minutes or until cheese is melted and crust edges are lightly browned.
1 pizza crust
1/2 C. reduced fat ranch salad dressing
6 slices provolone cheese
2 C. shredded, cooked chicken breast
1 medium tomato, thinly sliced
2 green onions, thinly sliced (I may sub red onions here, I like the way they taste with chicken)
1 tbsp. grated Parmesan cheese
Place crust on an ungreased pizza pan; spread with salad dressing. Top with provolone cheese, chicken, tomato and onions. Sprinkle with Parmesan cheese. Bake at 450 degrees for 10 to 12 minutes or until cheese is melted and crust edges are lightly browned.
Veggie Tortellini Soup
This is a super low calorie (155 calories per 1 C.) soup that is packed with veggies. This will be a great lunch soup. I may get some of the fancy tortellinis they have at the Poot. Chicken broth can be swapped in for vegetable broth...it may boost the calories a bit.
3 medium carrots, chopped
1 large onion, chopped
1 tbsp. olive oil
4 garlic cloves, minced
2 14.5oz. cans vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 C. refrigerated cheese tortellini
1/3 C. chopped fresh spinach
1 tsp. minced fresh rosemary or 1/4 tsp. crushed, dried rosemary
1/4 tsp. pepper
1 tbsp. red wine vinegar
In a Dutch oven, saute carrots and onion in oil until the onion is tender. Add the garlic, cook 1 minute longer.
Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, add in the vinegar.
3 medium carrots, chopped
1 large onion, chopped
1 tbsp. olive oil
4 garlic cloves, minced
2 14.5oz. cans vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 C. refrigerated cheese tortellini
1/3 C. chopped fresh spinach
1 tsp. minced fresh rosemary or 1/4 tsp. crushed, dried rosemary
1/4 tsp. pepper
1 tbsp. red wine vinegar
In a Dutch oven, saute carrots and onion in oil until the onion is tender. Add the garlic, cook 1 minute longer.
Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, add in the vinegar.
Sage Fontina Focaccia
This recipe came out of my Healthy Cooking Magazine. I plan to have sage in my herb garden again this year. I actually still have some dried from last year's crop. We made great focaccia in the breads class I took last year and I think this will be really delicious with a salad over the summer. They have fontina cheese for a great price at the Poot. I am also guessing that I could swap out the sage for basil, chives, marjoram, etc.
1 1/4 tsp. active dry yeast
1/2 C. warm water (between 110 and 115 degrees)
1/2 tsp honey
3/4 to 1 C. all purpose flour
1/4 C. whole wheat flour
1 tbsp. olive oil
2 tsp. minced fresh sage
1/4 tsp. salt
Topping
1 1/2 tsp. olive oil, divided
8 fresh sage leaves
1/2 C. fontina cheese
In a bowl, dissolve yeast in warm water. Stir in honey, let stand for 5 minutes. Add 3/4 C. all purpose flour, whole wheat flour, oil, minced sage and salt. Beat on medium for 3 minutes or until smooth. Stir in enough remaining flour to form a soft sticky dough.
Turn onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and let rest 5 minutes. Shape into an 8 inch circle; place on baking sheet coated with cooking spray. Cover and let rise until doubled; about 30 minutes. Using the end of a wooden spoon handle, make several 1/4 inch indentations in loaf.
Brush dough with 1 tsp. oil. Top with sage leaves; brush leaves with remaining oil. Sprinkle with cheese. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Remove to a wire rack.
1 1/4 tsp. active dry yeast
1/2 C. warm water (between 110 and 115 degrees)
1/2 tsp honey
3/4 to 1 C. all purpose flour
1/4 C. whole wheat flour
1 tbsp. olive oil
2 tsp. minced fresh sage
1/4 tsp. salt
Topping
1 1/2 tsp. olive oil, divided
8 fresh sage leaves
1/2 C. fontina cheese
In a bowl, dissolve yeast in warm water. Stir in honey, let stand for 5 minutes. Add 3/4 C. all purpose flour, whole wheat flour, oil, minced sage and salt. Beat on medium for 3 minutes or until smooth. Stir in enough remaining flour to form a soft sticky dough.
Turn onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and let rest 5 minutes. Shape into an 8 inch circle; place on baking sheet coated with cooking spray. Cover and let rise until doubled; about 30 minutes. Using the end of a wooden spoon handle, make several 1/4 inch indentations in loaf.
Brush dough with 1 tsp. oil. Top with sage leaves; brush leaves with remaining oil. Sprinkle with cheese. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Remove to a wire rack.
Mocha Nut Butterballs
No turkey involved here. These are some easy to make morsels. I may make a batch and have my coworkers do some product testing. Or perhaps, I'll bring these along for the boy's birthday party.
1 C. butter, softened
1/2 C. sugar
2 tsp. vanilla
2 tsp. coffee granules
1/3 C unsweetened cocoa
1 2/3 C. all purpose flour
2 C. finely chopped pecans or walnuts
1/2 C. powdered sugar
Heat oven to 325 degrees. Line several baking sheets with parchment paper.
In a large bowl, beat butter, sugar and vanilla at medium speed until light and fluffy. Add coffee, cocoa, and flour; beat until blended. Add nuts and mix well. Shape dough into 1 inch balls. Arrange on baking sheets about 1/2 inch apart.
Bake 15 minutes or until cookies crack slightly. Cool cookies on a wire rack. Roll cookies in powdered sugar.
1 C. butter, softened
1/2 C. sugar
2 tsp. vanilla
2 tsp. coffee granules
1/3 C unsweetened cocoa
1 2/3 C. all purpose flour
2 C. finely chopped pecans or walnuts
1/2 C. powdered sugar
Heat oven to 325 degrees. Line several baking sheets with parchment paper.
In a large bowl, beat butter, sugar and vanilla at medium speed until light and fluffy. Add coffee, cocoa, and flour; beat until blended. Add nuts and mix well. Shape dough into 1 inch balls. Arrange on baking sheets about 1/2 inch apart.
Bake 15 minutes or until cookies crack slightly. Cool cookies on a wire rack. Roll cookies in powdered sugar.
Wednesday, March 23, 2011
Key Lime Bars
We just watched Bobby Flay win the key lime pie Throwdown and I was flipping through some magazines and found this recipe. These bars would totally be worth straying from the calorie counting wagon for a minute...or two or three.
Bars
2 C. all purpose flour
1 C. butter softened
1/2 C. powdered sugar
Filling
2 C. sugar
1/4 C. all purpose flour
1 tsp. baking powder
4 eggs
1/2 C. fresh or bottled key lime juice
1/4 C. grated lime peel
Powdered sugar
Heat oven to 350 degrees.
In a medium bowl, combine 2 C. flour, butter and 1/2 C. powdered sugar; mix thoroughly. Press mixture into a 13x9 pan. Bake 10 minutes. Set aside.
In a large bowl, combine 2 C. sugar, 1/4 C. flour, baking powder and eggs; mix until well blended. Gently stir in lime juice and peel. Carefully pour over hot crust. Bake an additional 25 to 30 minutes or until edges are light brown and rilling is set. Cool completely on a wire rack; sprinkle with powdered sugar. Cut into squares, store in the refrigerator.
Bars
2 C. all purpose flour
1 C. butter softened
1/2 C. powdered sugar
Filling
2 C. sugar
1/4 C. all purpose flour
1 tsp. baking powder
4 eggs
1/2 C. fresh or bottled key lime juice
1/4 C. grated lime peel
Powdered sugar
Heat oven to 350 degrees.
In a medium bowl, combine 2 C. flour, butter and 1/2 C. powdered sugar; mix thoroughly. Press mixture into a 13x9 pan. Bake 10 minutes. Set aside.
In a large bowl, combine 2 C. sugar, 1/4 C. flour, baking powder and eggs; mix until well blended. Gently stir in lime juice and peel. Carefully pour over hot crust. Bake an additional 25 to 30 minutes or until edges are light brown and rilling is set. Cool completely on a wire rack; sprinkle with powdered sugar. Cut into squares, store in the refrigerator.
Tuesday, March 22, 2011
Gooey Peanut Butter Bars
I foudn this recipe in a cookbook I got and the photo is what caught my eye. My mouth is watering as I type. Peanut butter is a truly wonderful thing and I feel sorry for people who cannot eat it. Then you add chocolate and butterscotch chips?!?! I am in heaven!
2 C. butter
1 C. sugar
1 C. packed brown sugar
2 eggs
2 C. peanut butter
2 tsp. vanilla
2 C. all purpose flour
1/2 tsp. baking powder
1/2 C. shopped pecans or walnuts
1/2 C. semi sweet chocolate chips
1/2 C. white chocolate chips
1/2 C. butterscotch chips
Heat oven to 350 degrees. Line 13x9 inch pan with aluminum foil.
In a large bowl, combine butter, sugar and brown sugar until well blended. Add eggs and blend again. Add peanut butter and vanilla, blending well.
In another bowl, combine flour and baking powder. Stir into peanut butter mixture. Spread batter evenly into pan. Sprinkle nuts and chips evenly over top. Bake 30 to 35 minutes or until center is firm. Cool completely on wire rack. Cut into bars.
2 C. butter
1 C. sugar
1 C. packed brown sugar
2 eggs
2 C. peanut butter
2 tsp. vanilla
2 C. all purpose flour
1/2 tsp. baking powder
1/2 C. shopped pecans or walnuts
1/2 C. semi sweet chocolate chips
1/2 C. white chocolate chips
1/2 C. butterscotch chips
Heat oven to 350 degrees. Line 13x9 inch pan with aluminum foil.
In a large bowl, combine butter, sugar and brown sugar until well blended. Add eggs and blend again. Add peanut butter and vanilla, blending well.
In another bowl, combine flour and baking powder. Stir into peanut butter mixture. Spread batter evenly into pan. Sprinkle nuts and chips evenly over top. Bake 30 to 35 minutes or until center is firm. Cool completely on wire rack. Cut into bars.
Quick Apricot Bars
I may have mentioned once or twice that apricot is one of my favorite flavors. This is a quick recipe that I am going to adapt by swapping pecans for walnuts because I love the way pecans taste with apricots. Maybe I'll share them...maybe not. ;-P
3/4 C. butter
1 C. packed brown sugar
1 3/4 C. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 C. old fashioned or quick cooking oats
1 8oz. jar apricot jam
1 C. chopped pecans (or walnuts)
Heat oven to 400 degrees. Spray 13X9 inch pan with nonstick cooking spray.
In a medium bowl, beat butter and brown sugar at medium speed until well blended. Combine flour, salt and baking soda; add to butter mixture. Add oats; blend well. Press one half of crust mixture into pan. Press down firmly. Stir jam and nuts together. Spread jam mixture evenly over crust. Press remaining one half crust mixture evenly over filling.
Bake 20 to 25 minutes or until golden brown. Col in pan on wire rack. Cut into 2 X 1 inch bars and store in an air tight container.
3/4 C. butter
1 C. packed brown sugar
1 3/4 C. all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 C. old fashioned or quick cooking oats
1 8oz. jar apricot jam
1 C. chopped pecans (or walnuts)
Heat oven to 400 degrees. Spray 13X9 inch pan with nonstick cooking spray.
In a medium bowl, beat butter and brown sugar at medium speed until well blended. Combine flour, salt and baking soda; add to butter mixture. Add oats; blend well. Press one half of crust mixture into pan. Press down firmly. Stir jam and nuts together. Spread jam mixture evenly over crust. Press remaining one half crust mixture evenly over filling.
Bake 20 to 25 minutes or until golden brown. Col in pan on wire rack. Cut into 2 X 1 inch bars and store in an air tight container.
Monday, March 21, 2011
Rhubarb Dump Cake
I am posting this recipe for my aunts. I also have to share something I learned in the magazine I found this recipe in. While it used in fruit recipes, rhubarb is technically a vegetable. Who knew?
1lb. fresh rhubarb, chopped (about 4 C.)
1/2 C. sugar
1 3oz. pkg. strawberry jello
1 pkg. white cake mix
1 C. water
1/3 C. butter melted butter
3/4 C. thawed Cool Whip
Preheat oven to 350 degrees.
Place rhubarb in a 13 X 9 inch baking dish; sprinkle with sugar and dry gelatin mix.
Beat cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.
Bake 45 minutes or until golden brown. Serve warm topped with Cool Whip. For a little twist, top each serving with a dash of ground cinnamon or ginger.
1lb. fresh rhubarb, chopped (about 4 C.)
1/2 C. sugar
1 3oz. pkg. strawberry jello
1 pkg. white cake mix
1 C. water
1/3 C. butter melted butter
3/4 C. thawed Cool Whip
Preheat oven to 350 degrees.
Place rhubarb in a 13 X 9 inch baking dish; sprinkle with sugar and dry gelatin mix.
Beat cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.
Bake 45 minutes or until golden brown. Serve warm topped with Cool Whip. For a little twist, top each serving with a dash of ground cinnamon or ginger.
Hard Boiled Eggs
As my family's deviled egg guru, I am always looking for the best way to make easy peel hard boiled eggs. For years I have been using cold water, add the eggs and bring to a boil, boil for 10 minutes, let the eggs sit in the cold water for 10 minutes and then run cold water over the eggs. They peel great but the yolks have a green edge. I am going to try this technique and hopefully the yolks will stay yellow.
Place eggs in a saucepan. Fill with water covering eggs but at least 1 inch of water.
Bring water to a boil; cover. Remove pan from heat; let stand 15 minutes. Transfer eggs to a bowl of ice water to cool.
Place eggs in a saucepan. Fill with water covering eggs but at least 1 inch of water.
Bring water to a boil; cover. Remove pan from heat; let stand 15 minutes. Transfer eggs to a bowl of ice water to cool.
Sunday, March 20, 2011
Farmer's Market Squash Saute'
We are at t-minus 2 months until the farmer's market opens and I'll be honest, it's mostly plants and strawberries for the first couple of weeks but eventually, there will be squash. Squash is one of those things I had to turn 30 to decide that I like. Asparagus is another one of those things but that is another post.
2 zucchini, sliced
2 yellow squash, sliced
1 tbsp. olive oil
2 cloves garlic, minced
1/2 C. shredded mozzarella cheese
2 tbsp. chopped fresh basil
2 tbsp. grated Parmesan cheese
Cook vegetables in hot oil in a large skillet in medium heat 3 minutes, stirring occasionally. Stir in garlic; cook 3 minutes or until vegetables are crisp tender.
Remove from heat; stir in cheeses and basil.
2 zucchini, sliced
2 yellow squash, sliced
1 tbsp. olive oil
2 cloves garlic, minced
1/2 C. shredded mozzarella cheese
2 tbsp. chopped fresh basil
2 tbsp. grated Parmesan cheese
Cook vegetables in hot oil in a large skillet in medium heat 3 minutes, stirring occasionally. Stir in garlic; cook 3 minutes or until vegetables are crisp tender.
Remove from heat; stir in cheeses and basil.
Easy Greek Tomato and Cucumber Salad
Can you tell I am pining for summer? I can get the veggie ingredients for this salad at the farmer's market and could whip this up in the blink of an eye. I love the way that the flavors of feta cheese and red onions mix together.
2 tomatoes, coarsely chopped
1 large cucumber, chopped
1/2 C. coarsely chopped green pepper
1/2 C. crumbled feta cheese
1/4 C. Greek dressing
1/2 tsp. lemon zest
Combine all ingredients but the the dressing and then gently toss with the dressing.
2 tomatoes, coarsely chopped
1 large cucumber, chopped
1/2 C. coarsely chopped green pepper
1/2 C. crumbled feta cheese
1/4 C. Greek dressing
1/2 tsp. lemon zest
Combine all ingredients but the the dressing and then gently toss with the dressing.
Peanut Butter Pound Cake
I found this recipe in the Penzey's catalog that came recently. It was used as a groom's cake. I think it would make an excellent birthday cake, or any occasion cake.
Cake:
1 C. butter softened
1 C. creamy peanut butter
3 C. sugar
5 eggs
2 tsp. vanilla
3 C. cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1 C. milk
Icing:
12oz. premium semi sweet chocolate chips
3/4 C. heavy cream
Do not preheat oven. The Penzey's test kitchen tried making the cake with a preheated 325 degree oven and with a cold oven and both cakes were good but the cake baked in a cold oven was easier to frost. Lightly grease and flour a 10 inch tube pan and set aside. In a large bowl, cream together the butter and peanut butter. Add the sugar and beat until light in color. Add the eggs, one at a time, mixing well after each addition. The mixture should be light and fluffy. Add the vanilla.
In a smaller bowl, sift together the flour, baking powder and salt. Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix the batter until smooth and creamy. Pour into cake pan. Place in the cold oven. Set the oven temperature to 325 degrees and bake until a tester inserted into the cake comes out clean; about 1 hour and 35 minutes. Please note that all ovens are different, so check the cake's progress after 1 hour 10 minutes. Let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely before icing.
For the icing; place the chocolate chips in a small mixing bowl. Heat the cream in a heavy bottomed saucepan until boiling. Pour over the chocolate and stir until creamy and smooth. Let cool for 2-3 minutes. Brush any loose crumbs from the cake. Place the cooling rack on a clean baking sheet to catch the drips. Pour the icing evenly over the cake, allowing it to cascade and cover the cake. Move the cake rack to another clean baking sheet. Scrape the drips from the first baking sheet, reheat and pour over the cake.
Cake:
1 C. butter softened
1 C. creamy peanut butter
3 C. sugar
5 eggs
2 tsp. vanilla
3 C. cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1 C. milk
Icing:
12oz. premium semi sweet chocolate chips
3/4 C. heavy cream
Do not preheat oven. The Penzey's test kitchen tried making the cake with a preheated 325 degree oven and with a cold oven and both cakes were good but the cake baked in a cold oven was easier to frost. Lightly grease and flour a 10 inch tube pan and set aside. In a large bowl, cream together the butter and peanut butter. Add the sugar and beat until light in color. Add the eggs, one at a time, mixing well after each addition. The mixture should be light and fluffy. Add the vanilla.
In a smaller bowl, sift together the flour, baking powder and salt. Gradually add to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix the batter until smooth and creamy. Pour into cake pan. Place in the cold oven. Set the oven temperature to 325 degrees and bake until a tester inserted into the cake comes out clean; about 1 hour and 35 minutes. Please note that all ovens are different, so check the cake's progress after 1 hour 10 minutes. Let the cake cool in the pan for 30 minutes before turning out on a rack to cool completely before icing.
For the icing; place the chocolate chips in a small mixing bowl. Heat the cream in a heavy bottomed saucepan until boiling. Pour over the chocolate and stir until creamy and smooth. Let cool for 2-3 minutes. Brush any loose crumbs from the cake. Place the cooling rack on a clean baking sheet to catch the drips. Pour the icing evenly over the cake, allowing it to cascade and cover the cake. Move the cake rack to another clean baking sheet. Scrape the drips from the first baking sheet, reheat and pour over the cake.
Saturday, March 19, 2011
Biscuits and Gravy
Sometimes when I think about my favorite foods...I think that I should have been born South of the Mason-Dixon line. I like a lot of different rich Southern foods. I LOVE biscuits and gravy. I'll be honest and tell you they give me terrible heartburn but every bite is worth it. I can't say this is WW friendly and Lord knows I am not going to try and adapt it. Sometimes you need to go big or go home and you don't want to scrimp on your biscuits and gravy.
1 tube large refrigerated flaky biscuits (if you don't have time to whip up baking powder biscuits from scratch)
1lb. bulk pork sausage
1 C. chopped sweet onion
2 tbsp butter
1 envelop country gravy mix
1 tbsp all purpose flour
Dash each of garlic powder, Italian seasoning, onion powder and pepper
1 1/2 C. 2% milk
1 C. reduced sodium chicken broth
Bake biscuits according to package instructions.
Meanwhile in a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Add butter, cook until melted. Stir in the gravy mix, flour and seasonings until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with biscuits.
1 tube large refrigerated flaky biscuits (if you don't have time to whip up baking powder biscuits from scratch)
1lb. bulk pork sausage
1 C. chopped sweet onion
2 tbsp butter
1 envelop country gravy mix
1 tbsp all purpose flour
Dash each of garlic powder, Italian seasoning, onion powder and pepper
1 1/2 C. 2% milk
1 C. reduced sodium chicken broth
Bake biscuits according to package instructions.
Meanwhile in a large skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Add butter, cook until melted. Stir in the gravy mix, flour and seasonings until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with biscuits.
Rueben Spread
Who doesn't love a rueben sandwich. Here is a great, easy recipe for you next party. You might want to keep a little back for yourself for a snack. Or a lot. LOL
2 8oz. packages cream cheese, cubed
3 3/4 C. shredded Swiss cheese
1 14oz. can sauerkraut, rinsed and drained well
4 2oz. packages thinly sliced deli corned beef, chopped
1/2 C. Thousand Island salad dressing
Snack rye bread
In a crockpot, combine the first five ingredients. Cover and cook on low for 4 hours; stir to blend. Serve with snack rye bread.
2 8oz. packages cream cheese, cubed
3 3/4 C. shredded Swiss cheese
1 14oz. can sauerkraut, rinsed and drained well
4 2oz. packages thinly sliced deli corned beef, chopped
1/2 C. Thousand Island salad dressing
Snack rye bread
In a crockpot, combine the first five ingredients. Cover and cook on low for 4 hours; stir to blend. Serve with snack rye bread.
Chris' Pantry Mashed Potatoes
Chris smoked a London broil tonight and made the following batch of mashed potatoes. They were outstanding!
5 baking potatoes
1/2 tsp. truffle salt
fresh ground pepper
1/2 stick butter
dollop of sour cream
milk to moisten
3 roasted garlic cloves
1/4 C. shredded provolone cheese
Boil the potatoes until tender. Drain and add butter and cheese. Mash when the butter and cheese melt. Then add the milk, sour cream, salt, pepper, and garlic.
5 baking potatoes
1/2 tsp. truffle salt
fresh ground pepper
1/2 stick butter
dollop of sour cream
milk to moisten
3 roasted garlic cloves
1/4 C. shredded provolone cheese
Boil the potatoes until tender. Drain and add butter and cheese. Mash when the butter and cheese melt. Then add the milk, sour cream, salt, pepper, and garlic.
Slow Roasted Tomato Pasta
This looks like something that I can make when tomatoes are in high season. I am counting the hours! The magazine I found it in suggests pairing it with chianti. Chianti is a little thick for me; maybe I'll toss a little in the sauce and drink a zinfindel or a shiraz.
3 lbs. plum tomatoes; cored and halved lengthwise
1/4 C. extra virgin olive oil
2 1/4 tsp. kosher salt. divided
1/4 tsp. black pepper
6 whole peeled garlic cloves
1/4 tsp. crushed red pepper
12 oz. uncooked fettucine
3/4 C. shaved fresh Parmigiano-Reggiano cheese
3 tbsp. torn fresh basil
Preheat oven to 225 degrees.
Place tomatoes on a jelly roll pan; sprinkle with 2 tbsp. oil, 3/4 tsp. salt and black pepper. Bake for 4 hours.
Heat a large skillet over low heat. Add 2 tbsp. oil and garlic; cook 10 minutes, stirring occasionally. Remove garlic, and chop. Combine garlic, tomatoes and red pepper in pan.
Cook pasta in boiling water with 1 1/2 tsp. salt for 8 minutes or until almost al dente. Drain pasta, reserving 3/4 C. cooking liquid. Increase heat to medium high under tomato mixture and stir in reserved cooking liquid. Bring to a boil. Cook 3 minutes. Add pasta; cook 1 minute, tossing to combine. Remove from heat; sprinkle with cheese and basil and serve.
3 lbs. plum tomatoes; cored and halved lengthwise
1/4 C. extra virgin olive oil
2 1/4 tsp. kosher salt. divided
1/4 tsp. black pepper
6 whole peeled garlic cloves
1/4 tsp. crushed red pepper
12 oz. uncooked fettucine
3/4 C. shaved fresh Parmigiano-Reggiano cheese
3 tbsp. torn fresh basil
Preheat oven to 225 degrees.
Place tomatoes on a jelly roll pan; sprinkle with 2 tbsp. oil, 3/4 tsp. salt and black pepper. Bake for 4 hours.
Heat a large skillet over low heat. Add 2 tbsp. oil and garlic; cook 10 minutes, stirring occasionally. Remove garlic, and chop. Combine garlic, tomatoes and red pepper in pan.
Cook pasta in boiling water with 1 1/2 tsp. salt for 8 minutes or until almost al dente. Drain pasta, reserving 3/4 C. cooking liquid. Increase heat to medium high under tomato mixture and stir in reserved cooking liquid. Bring to a boil. Cook 3 minutes. Add pasta; cook 1 minute, tossing to combine. Remove from heat; sprinkle with cheese and basil and serve.
Monday, March 14, 2011
Frosted Cashew Cookies
I LOVE cashews. I am sincerely hoping I won't eat them all before these cookies get made. I may try these for the little boys birthday party that is coming up. Or maybe I'll bake some and take them to the office...maybe I'll do both. You can never have too many cashews floating around!
2 C. buttermilk baking mix
1 C. packed brown sugar
1/3 C. sour cream
1/4 C. butter softened
1 egg
1/2 tsp. vanilla
1 1/2 C. salted cahews, halved
Heat oven to 350 degrees. Line several baking sheets with parchment paper.
In a large bowl, beat baking mix, brown sugar, sour cream, 1/4 C. butter, egg and 1/2 tsp. vanilla at medium speed until blended. Stir in cashews. Drop by rounded teaspoonfulls about 2 inches apart on baking sheets.
Bake 12 to 15 minutes or until no indentation remains when touched. Cool 1 minute; remove from baking sheet. Cool completely on wire rack. Top with frosting, recipe below.
1/3 C. butter
2 C. powdered sugar
1 1/2 tsp. vanilla
2 tbsp. milk
Melt 1/3 C. butter in saucepan over medium heat until brown; cool. Stir in powdered sugar, 1 1/2 tsp. vanilla and milk. Beat at medium speed until frosting is smooth. Spread frosting over cooled cookies.
2 C. buttermilk baking mix
1 C. packed brown sugar
1/3 C. sour cream
1/4 C. butter softened
1 egg
1/2 tsp. vanilla
1 1/2 C. salted cahews, halved
Heat oven to 350 degrees. Line several baking sheets with parchment paper.
In a large bowl, beat baking mix, brown sugar, sour cream, 1/4 C. butter, egg and 1/2 tsp. vanilla at medium speed until blended. Stir in cashews. Drop by rounded teaspoonfulls about 2 inches apart on baking sheets.
Bake 12 to 15 minutes or until no indentation remains when touched. Cool 1 minute; remove from baking sheet. Cool completely on wire rack. Top with frosting, recipe below.
1/3 C. butter
2 C. powdered sugar
1 1/2 tsp. vanilla
2 tbsp. milk
Melt 1/3 C. butter in saucepan over medium heat until brown; cool. Stir in powdered sugar, 1 1/2 tsp. vanilla and milk. Beat at medium speed until frosting is smooth. Spread frosting over cooled cookies.
Toffee Chocolate Chip Cookies
I have a candidate for my Christmas baking list. Of course, I will most likely make them before then. I need to make sure they are OK, right? I don't want to give bad cookies as gifts, right?
3 C. old fashioned or quick cooking oats
3 C. all purpose flour
2 tbsp. baking powder
1 tsp. salt
3/4 C. butter, softened
2 C. sugar
2 C. packed brown sugar
4 eggs
2 tsp. vanilla
2 C. semisweet chocolate chips
1 C. toffee chips
! C. chopped pecans, toasted
Heat oven to 350 degrees. Line several baking sheets with parchment paper.
Place oats in food processor; pulse until finely ground. Set aside.
In a large bowl, combine flour, baking powder, baking soda and salt; set aside.
In another large bowl, beat butter, sugar, brown sugar, eggs and vanilla at medium speed for 2 minutes. Add flour mixture; mix until blended. Stir in pulverized oats, chocolate chips, toffee chips and pecans.
Drop by rounded teaspoonfuls about 2 inches apart on baking sheets. Bake 6 to 8 minutes or until brown. Cool on wire rack.
3 C. old fashioned or quick cooking oats
3 C. all purpose flour
2 tbsp. baking powder
1 tsp. salt
3/4 C. butter, softened
2 C. sugar
2 C. packed brown sugar
4 eggs
2 tsp. vanilla
2 C. semisweet chocolate chips
1 C. toffee chips
! C. chopped pecans, toasted
Heat oven to 350 degrees. Line several baking sheets with parchment paper.
Place oats in food processor; pulse until finely ground. Set aside.
In a large bowl, combine flour, baking powder, baking soda and salt; set aside.
In another large bowl, beat butter, sugar, brown sugar, eggs and vanilla at medium speed for 2 minutes. Add flour mixture; mix until blended. Stir in pulverized oats, chocolate chips, toffee chips and pecans.
Drop by rounded teaspoonfuls about 2 inches apart on baking sheets. Bake 6 to 8 minutes or until brown. Cool on wire rack.
Melt In Your Mouth Blueberry Cake
Here is a recipe that will be very popular this summer...you know, the peak of blueberry season. I was eating some fresh blueberries last week and no offense to the nice people of Chile but they aren't the same as Michigan blueberries...not even in the ballpark.
2 eggs, separated
1 C. plus 2 tbsp. sugar
1/2 C. butter
1/2 tsp. salt
1 tsp. vanilla
1 1/2 C all purpose flour
1 tsp. baking powder
1/3 C. milk
1 1/2 C. blueberries, dusted with flour
1 tsp. cinnamon
Heat oven to 350 degrees. Spray 8 inch square pan with nonstick cooking spray.
In a large bowl, beat egg whites at medium speed until foamy; beat in 1/4 C of the sugar. Continue beating until stiff peaks form.
In another large bowl, beat butter, salt, vanilla, 3/4 C. sugar and egg yolks until light and creamy.
In another bowl, sift together flour and baking powder. Stir gradually into batter, alternating with milk. Fold in egg whites and blueberries. Spoon into pan. Combine remaining 2 tbsp. sugar and cinnamon; sprinkle over batter.
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.
2 eggs, separated
1 C. plus 2 tbsp. sugar
1/2 C. butter
1/2 tsp. salt
1 tsp. vanilla
1 1/2 C all purpose flour
1 tsp. baking powder
1/3 C. milk
1 1/2 C. blueberries, dusted with flour
1 tsp. cinnamon
Heat oven to 350 degrees. Spray 8 inch square pan with nonstick cooking spray.
In a large bowl, beat egg whites at medium speed until foamy; beat in 1/4 C of the sugar. Continue beating until stiff peaks form.
In another large bowl, beat butter, salt, vanilla, 3/4 C. sugar and egg yolks until light and creamy.
In another bowl, sift together flour and baking powder. Stir gradually into batter, alternating with milk. Fold in egg whites and blueberries. Spoon into pan. Combine remaining 2 tbsp. sugar and cinnamon; sprinkle over batter.
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.
Honey Nut Pound Cake
I just got a cool dessert cookbook so my guess is you're going to see a bunch of new dessert recipes. Apparently I am going to need to keep up the regular workouts as well so I can try all of these new recipes!
1/2 C. butter softened
1 C. packed brown sugar
2 eggs
2 tbsp. honey
1 1/2 C. cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 C. buttermilk
2 tsp. vanilla
1 C. coarsely chopped pecans
Heat oven to 350 degrees. Spray 9x5 inch loaf pan with nonstick cooking spray.
In a large bowl, beat butter and sugar at medium high speed until fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Stir in honey.
In a large bowl, sift together flour, baking powder, and baing soda. Gradually add and stir in flour mixture to sugar mixture alternately with buttermilk; ending with buttermilk. Stir in vanilla. fold 3/4 C. of the chopped pecans into batter Spoon batter into pan. Sprinkle remaining pecans on top.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Store in the refrigerator.
1/2 C. butter softened
1 C. packed brown sugar
2 eggs
2 tbsp. honey
1 1/2 C. cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 C. buttermilk
2 tsp. vanilla
1 C. coarsely chopped pecans
Heat oven to 350 degrees. Spray 9x5 inch loaf pan with nonstick cooking spray.
In a large bowl, beat butter and sugar at medium high speed until fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Stir in honey.
In a large bowl, sift together flour, baking powder, and baing soda. Gradually add and stir in flour mixture to sugar mixture alternately with buttermilk; ending with buttermilk. Stir in vanilla. fold 3/4 C. of the chopped pecans into batter Spoon batter into pan. Sprinkle remaining pecans on top.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Store in the refrigerator.
Pineapple Apricot Glaze
So Chris and I are having Easter. We're still thinking over a menu but this looks like a likely glaze if we have ham.
Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices fresh ginger and 2 C. unsweetened pineapple juice. boil until reduced to 1/2 C., 8 to 10 minutes. Strain then add the lime zest, 1 C. apricot preserves and 1/4 C. dijon mustard. Pour half the glaze over the ham and brush to coat. Baste periodically while the ham is in the oven.
Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices fresh ginger and 2 C. unsweetened pineapple juice. boil until reduced to 1/2 C., 8 to 10 minutes. Strain then add the lime zest, 1 C. apricot preserves and 1/4 C. dijon mustard. Pour half the glaze over the ham and brush to coat. Baste periodically while the ham is in the oven.
Sunday, March 13, 2011
Aarti Sequeira's Lady Marmalade Chicken Salad
I loved Aarti on the Next Food Network Star last season. I could listen to her talk for hours. Perusing my Food Network Magazine this month, I came across this recipe and plan to try it. My mother in law loves chicken salad (especially from Egg Harbor) so I think we'll let her test this recipe when I make it.
2 boneless skinless chicken breasts
Extra virgin olive oile for drizzling
Kosher salt and freshly ground pepper
3 tbsp. orange marmalade
1 medium shallot, minced
1 green apple, diced
1 C. red seedless grapes, halved
Juice of 1 lime
1 C. low fat Greek yogurt, mixed well
1 tbsp. canola or peanut oil
1 tsp. brown mustard seeds or cumin seeds
1 clove garlic, minced
2 tsp. curry powder
2 tbsp. roasted, salted cashews, chopped
Fresh cilantro leaves for sprinkling
Preheat the oven to 425 degrees. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees, 15 to 20 minutes.
Switch the oven to broiler setting. Brush 1 tbsp. marmalade on each chicken breast. Broil, brushing occasionally until the chicken is cooked through and golden; about 5 minutes. Let cool.
Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 tsp. salt and the remaining marmalade in a large bowl.
Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they are popping out of the pan). Quickly add the curry powder; cook, stirring 30 seconds, then pour the spiced oil over the yogurt mixture, stir until combined.
Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper as necessary. Top with cashews and cilantro.
2 boneless skinless chicken breasts
Extra virgin olive oile for drizzling
Kosher salt and freshly ground pepper
3 tbsp. orange marmalade
1 medium shallot, minced
1 green apple, diced
1 C. red seedless grapes, halved
Juice of 1 lime
1 C. low fat Greek yogurt, mixed well
1 tbsp. canola or peanut oil
1 tsp. brown mustard seeds or cumin seeds
1 clove garlic, minced
2 tsp. curry powder
2 tbsp. roasted, salted cashews, chopped
Fresh cilantro leaves for sprinkling
Preheat the oven to 425 degrees. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees, 15 to 20 minutes.
Switch the oven to broiler setting. Brush 1 tbsp. marmalade on each chicken breast. Broil, brushing occasionally until the chicken is cooked through and golden; about 5 minutes. Let cool.
Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 tsp. salt and the remaining marmalade in a large bowl.
Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they are popping out of the pan). Quickly add the curry powder; cook, stirring 30 seconds, then pour the spiced oil over the yogurt mixture, stir until combined.
Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper as necessary. Top with cashews and cilantro.
Sunday, March 6, 2011
Grilled Chive Potatoes
They say hope springs eternal. The robins come back, the snow melts, baseball teams go to their spring training camps, NASCAR opens the season in Daytona and the grill comes out of the shed. With that in mind, this is something to try once the grill comes out of the shed! Maybe for Easter...stay tuned.
6 red skinned potatoes, scrubbed
6 tbsp. unsalted butter
6 tbsp. chopped fresh chives
1 tsp. grated lemon peel
Nonstick vegetable oil spray
Cook potatoes in a large pot of boiling salted water until tender, 25 to 30 minutes. Drain. Cut potatoes in half; place cut side up on a rimmed baking sheet. Press each gently with a fork to flatten slightly.
Stir butter, chives and lemon peel in a medium saucepan over medium heat until butter melts. Season with salt and pepper. Brush some chive butter over potatoes.
Coat grill rack with nonstick spray. Prepare barbecue (medium high heat). Grill potatoes, cut side down until cut side is crisp and brown, 10 to 12 minutes. Rewarm remaining chive butter. Transfer potatoes, cut side up to platter. Drizzle with warm chive butter.
6 red skinned potatoes, scrubbed
6 tbsp. unsalted butter
6 tbsp. chopped fresh chives
1 tsp. grated lemon peel
Nonstick vegetable oil spray
Cook potatoes in a large pot of boiling salted water until tender, 25 to 30 minutes. Drain. Cut potatoes in half; place cut side up on a rimmed baking sheet. Press each gently with a fork to flatten slightly.
Stir butter, chives and lemon peel in a medium saucepan over medium heat until butter melts. Season with salt and pepper. Brush some chive butter over potatoes.
Coat grill rack with nonstick spray. Prepare barbecue (medium high heat). Grill potatoes, cut side down until cut side is crisp and brown, 10 to 12 minutes. Rewarm remaining chive butter. Transfer potatoes, cut side up to platter. Drizzle with warm chive butter.
Tuesday, March 1, 2011
Apple Strudel
My first job was in a German bakery. One of the things the bakery was famous for (in our little corner of the world) was apple strudel. Remember, I worked in a bakery before it was cool to work in a bakery. Frank wasn't a Cake Boss or an Ace of Cakes. He and his wife were just two wonderful people who loved to bake. This recipe is as close to Frank's as I remember. I wonder if I can get close to how good it tasted.
1 1/4 C. apple juice
2 tbsp. cornstarch
1 1/2lbs. Granny Smith apples, peeled, cored, and sliced, 1/4 inch thick (approx. 5 C.)
1/2 C. dark seedless raisins
3 tbsp. granulated sugar
1 tsp. ground cinnamon
1/3 C. chopped pecans
4 sheets phyllo dough
1/3 C. melted butter
3 tbsp. finde dry breadcrumbs
Confectioner's sugar for garnish
Vanilla ice cream, optional
In a small bowl, create a slurry by combining 1/4 C. of the apple juice with 2 tbsp. cornstarch; mix until smooth and set aside.
In a large saucepan over medium heat, cook the apples with the remaining apple juice, and the raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add to the apple mixtyre, stirring constantly until smooth and lump free. Simmer 1 more minute, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
Lay out the phyllo sheet on a clean, flat lightly floured surface. Brush with melted butter and sprinkle with 1 tbsp. of dry bread crumbs. Repeat this procedure with two more layers of phyllo, butter and crumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly on the phyllo surface, leaving a 1/2 inch clean edge on all sides. Roll into a log, folding edges at each end beneath the logm and brush with melted butter. Carefully place the strudel on the prepared baking sheet, seam side down. Bake the strudel for 15 to 18 minutes or until golden brown. Remove from the oven and cool for 15 minutes before cutting into 2 inch slices. Dust with confectioner's sugar just before serving. Serve plain or with ice cream
1 1/4 C. apple juice
2 tbsp. cornstarch
1 1/2lbs. Granny Smith apples, peeled, cored, and sliced, 1/4 inch thick (approx. 5 C.)
1/2 C. dark seedless raisins
3 tbsp. granulated sugar
1 tsp. ground cinnamon
1/3 C. chopped pecans
4 sheets phyllo dough
1/3 C. melted butter
3 tbsp. finde dry breadcrumbs
Confectioner's sugar for garnish
Vanilla ice cream, optional
In a small bowl, create a slurry by combining 1/4 C. of the apple juice with 2 tbsp. cornstarch; mix until smooth and set aside.
In a large saucepan over medium heat, cook the apples with the remaining apple juice, and the raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add to the apple mixtyre, stirring constantly until smooth and lump free. Simmer 1 more minute, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
Lay out the phyllo sheet on a clean, flat lightly floured surface. Brush with melted butter and sprinkle with 1 tbsp. of dry bread crumbs. Repeat this procedure with two more layers of phyllo, butter and crumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly on the phyllo surface, leaving a 1/2 inch clean edge on all sides. Roll into a log, folding edges at each end beneath the logm and brush with melted butter. Carefully place the strudel on the prepared baking sheet, seam side down. Bake the strudel for 15 to 18 minutes or until golden brown. Remove from the oven and cool for 15 minutes before cutting into 2 inch slices. Dust with confectioner's sugar just before serving. Serve plain or with ice cream
Marinated Beef Tenderloin
When you shop at the 'Poot aka Caputos, you often find ginormous beef tenderloins on sale. I tried the Parmesan potato crusted filets but this is another recipe that would be delicious. This came from my Berghoff cookbook as well. There is lots of good stuff in that book.
3-4 tbsp. vegetable oil
3 tbsp. minced fresh parsley
2 tbsp. fresh lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. A1 sauce
1 tbsp. mustard powder
1 1/2 tsp. ground black pepper
2.5lbs beef tenderloin, cut into 8 steaks
In a medium bowl, whisk together the oil, parsley, lemon juice, Worcestershire, A1, mustard and pepper. Add the beef, toss to coat, cover and refrigerate to marinate for at least 2 hours before grilling.
Preheat the grill. Remove the beef from the marinade and discard the marinade. Grill the steaks for 3 to 4 minutes per side or to the desired degree of doneness.
3-4 tbsp. vegetable oil
3 tbsp. minced fresh parsley
2 tbsp. fresh lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. A1 sauce
1 tbsp. mustard powder
1 1/2 tsp. ground black pepper
2.5lbs beef tenderloin, cut into 8 steaks
In a medium bowl, whisk together the oil, parsley, lemon juice, Worcestershire, A1, mustard and pepper. Add the beef, toss to coat, cover and refrigerate to marinate for at least 2 hours before grilling.
Preheat the grill. Remove the beef from the marinade and discard the marinade. Grill the steaks for 3 to 4 minutes per side or to the desired degree of doneness.
Salad Caprese
On this first day of meteorological spring I am posting this salad and will come back to it midsummer when the tomatoes start coming into season. I can see some beautiful heirloom tomatoes on this plate. C'mon summer!
1/2 C. balsamic vinegar
1 tsp. minced garlic
1 tsp. minced shallots
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. cracked black pepper
1/4 C. olive oil
1lb. fresh buffalo mozzarella cheese, sliced 1/4 inch thick
1 large ripe red tomato, sliced 1/4 inch thick
1 large ripe yellow tomato, sliced 1/4 inch thick
1 large green or orange tomato, sliced 1/4 inch thick
18 large fresh basil leaves for garnish
In a small bowl, whisk together the vinegar, garlic, shallots, sugar, salt and pepper; whisk in the oil. Let stand at least 1 hour before using.
On a large serving platter, arrange the mozzarella slices alternately with the tomato slices. Drizzle with the vinaigrette. Garnish with basil leaves just before serving.
1/2 C. balsamic vinegar
1 tsp. minced garlic
1 tsp. minced shallots
1/4 tsp. sugar
1/2 tsp. salt
1/4 tsp. cracked black pepper
1/4 C. olive oil
1lb. fresh buffalo mozzarella cheese, sliced 1/4 inch thick
1 large ripe red tomato, sliced 1/4 inch thick
1 large ripe yellow tomato, sliced 1/4 inch thick
1 large green or orange tomato, sliced 1/4 inch thick
18 large fresh basil leaves for garnish
In a small bowl, whisk together the vinegar, garlic, shallots, sugar, salt and pepper; whisk in the oil. Let stand at least 1 hour before using.
On a large serving platter, arrange the mozzarella slices alternately with the tomato slices. Drizzle with the vinaigrette. Garnish with basil leaves just before serving.
Grapes Rolled in Goat Cheese
I found this recipe in a cookbook from the Berghoff. If you live in Chicago, or visited downtown prior to 2/28/06, you may have had a meal at the Berghoff. Their root beer is to die for; even the diet!! They had someone's Grandma in their kitchen making their pot roast. Some of my family members swear by the creamed spinach...warm spinach gives me the heebie jeebies so I will take their word for it. This is a recipe from the executive chef of Carlyn Berghoff's catering company and seeing that I am a huge fan of goat cheese, my friends and/or family may see these at an upcoming party.
1/4lb. goat cheese at room temperature
24 red or green seedless grapes, stemmed, rinsed and patted dry
1/3 C. finely chopped toasted walnuts
1/4 C. minced chives
Divide the goat cheese into 24 equal size balls. With your fingers, mold the cheese around each grape until the fruit is completely covered.
Mix the walnuts and chives together in a small mixing bowl. Roll each coated grape at a time in the walnut mixture until covered. Place in a single layer in a low flat dish, cover and refrigerate until ready to serve. The grapes may be rolled up to 6 hours in advance.
1/4lb. goat cheese at room temperature
24 red or green seedless grapes, stemmed, rinsed and patted dry
1/3 C. finely chopped toasted walnuts
1/4 C. minced chives
Divide the goat cheese into 24 equal size balls. With your fingers, mold the cheese around each grape until the fruit is completely covered.
Mix the walnuts and chives together in a small mixing bowl. Roll each coated grape at a time in the walnut mixture until covered. Place in a single layer in a low flat dish, cover and refrigerate until ready to serve. The grapes may be rolled up to 6 hours in advance.
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