Summertime Drink - rich and delicious
1 1/2 cups buttermilk, chilled
1 1/2 cup fresh orange juice, chilled
1 Tbl. fresh lemon juice
6 Tbl. sugar or honey
Place all ingredients into a blender and whirl away until smooth, about 30 seconds. Add some ice in glasses pour away.
Here is a great fruit cocktail that would work well before or after dinner. How about sitting outside on the patio listening to some great jazz and relaxing.
1 1/2 oz. white rum
1/2 oz. creme de banana
3 oz. pineapple juice
3 oz. orange juice
Fresh pineapple garnish
Place into a blender and whirl until smooth. Pour into 2 glasses and garnish with pineapple. Ahhh, simply delicious!
Chilled Marinated Mushrooms
1 lb. fresh button mushrooms
4 Tbl. olive oil
1 Tbl. fresh lemon juice
1 large sweet onion, sliced julienne
1 garlic cloves, minced
1/4 tsp. fresh thyme
1/4 tsp. fresh marjoram
1/4 tsp. fresh oregano
1 bay leaf
1 cup fresh ruby red tomatoes, peeled and chopped
1/3 cup white wine vinegar
Dash of sugar
salt and freshly ground black pepper
Tabasco
In a large saute pan, add 2 Tbl. olive oil and heat. Stir in mushrooms and cook until golden in color. Transfer to a large bowl and toss mushrooms with lemon juice. Add 2 Tbl. of olive oil back to pan and saute onions and garlic. Add remaining ingredients, bring to a boil and simmer 15 minutes. Pour marinade over mushrooms; cover tightly and refrigerate overnight.
Orange Coconut Rolls - enjoy with a nice cup of hot coffee - delicious! (Britt these would be good on the weekend, where you and Derek can enjoy them relaxing by the pool)
2 packages dry yeast
1/2 cup warm (115 degree) water
1/4 cup sugar
2 eggs, beaten
1/2 cup sour cream
6 Tbl. melted butter
1 tsp. salt
3 3/4 cups all purpose flour, sifted
2/3 cup sugar
1 cup flaked coconut, lightly toasted
2 Tbl. fresh orange zest
2 Tbl. melted butter
1 cup powdered sugar, sifted
3 to 4 tsp. fresh orange juice
Soften yeast in warm water. Combine 1/4 cup sugar, eggs, sour cream, 6 Tbl. melted butter and salt in large bowl. Stir in yeast. Gradually add enough flour to form stiff dough, beating well. Cover; let rise until double (about 45 minutes). In a small bowl combine the 2/3 cup sugar, coconut and orange zest. Turn dough onto well floured surface and knead a few times. Divide dough in half. Roll one half of dough to form a 12x8-inch rectangle; brush with 1 Tb. melted butter and sprinkle with 1/2 cup coconut mixture. Roll up, starting with long side and cut into twelve 1-inch slices. Place cut side down in a greased 9x1 1/2-inch round baking pan. Repeat for second half. Let rise in warm place until light (about 45 minutes). Sprinkle rolls with remaining coconut mixture. Bake in 350 degree oven for about 30 minutes. Remove from pans; cool right side up. For glaze; combine powdered sugar and orange juice, mixing well and drizzle over cooled rolls.
Bourbon Pecan Bread - I'm on a roll here and this is so good!
2 cups all purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, soft
1/3 cup dark brown sugar, packed
1/2 cup pure maple syrup
2 eggs
1/2 cup buttermilk
1 cup chopped pecans
3 Tbl. bourbon - good quality
Preheat oven to 350 degrees. Liberally grease a 8-inch loaf pan and line with wax paper. Sift together flour, baking powder, baking soda and salt. Set aside. In a bowl of electric mixer, cream butter and sugar. Add syrup and eggs; beat until light and fluffy. On low add dry ingredients alternating with buttermilk, beating well after each addition. Stir in pecans and bourbon. Pour into prepared pan. Bake for about 55 minutes. Let cool in pan for 10 minutes. Remove and discard wax paper, cool completely.
Spinach, Onion, Orange Salad (you can also use mandarin oranges, drained)
1 sweet onion, such as Walla Walla, or something similar
3 juicy oranges
2 lbs. fresh spinach
8 slices smoked thick cut bacon, sliced and cooked crisp
3 Tbl. cider vinegar
1 Tbl. sugar
salt and freshly ground black pepper
1/4 tsp. dry mustard
1/3 cup vegetable oil
Croutons - homemade are best (garnish)
Slice onion into julienne slices. Peel and slice oranges, cut slices in half, remember to get all of the white off the orange. Wash and trim spinach and spin dry or pat dry with paper towels. Place into a large salad bowl, add onion and oranges. Fry bacon until crisp, drain on paper towels, toss into salad bowl. For dressing; in a jar or covered container, add vinegar, sugar, salt, mustard and oil. Shake well, taste and adjust seasonings or flavor - as I've said before I like more vinegar flavor. Toss with salad to coat and place salad on a serving platter. Garnish with croutons.
Savory Bread Pudding - comfort food at it's best!
3 cups dry French bread cubes (about 1/2-inch)
2 garlic cloves, chopped
1/4 cup olive oil
2 cups fresh spinach, chopped
1 onion, julienne cut
1 lb. portobello mushrooms, stemmed and thinly sliced
1 cup fresh Parmesan cheese, grated
1/2 cup Swiss cheese, grated
4 eggs
3/4 cup half and half
3/4 cup heavy whipping cream
salt and freshly ground black pepper
Fresh parsley, chopped for garnish
In a large saute pan, add 2 Tbl. of oil and saute onions and garlic until softened. Spread the bread cubes into a 2 1/2 qt. baking dish. Add to a large bowl the spinach and cooked onions/garlic. Spoon this over bread cubes. Add 3 Tbl. of oil to saute pan and cook mushrooms until browned. Arrange these over the spinach mixture. Sprinkle with cheese. In a bow, whisk eggs, half and half, heavy cream salt and pepper until well blended. Pour over mixture in baking dish. Bake in 350 degree oven for about 40 to 45 minutes. About 10 minutes before it's done, sprinkle Swiss cheese on top and continue baking. Remove from oven, let rest for about 6 minutes on cooling rack, sprinkle with parsley and serve.
Fruited Wild Rice Salad
8 oz. wild rice
1 cup dried cranberries
1/2 cup dried apricots, chopped
2 celery stalks, chopped
1/2 red pepper, seeded and chopped
1 cup pecans, chopped
1/2 cup fresh orange juice
zest of 1 orange
4 scallions, sliced including green part
1/2 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tsp. Dijon
salt and freshly ground black pepper
1/2 cup Feta cheese, crumbled (optional)
Cook wild rice according to package instructions (I like to cook in chicken stock.) Let stand to room temperature after cooking. In a bowl, combine cooked wild rice, cranberries, apricots, celery, red pepper, pecans, scallions, parsley and Feta if desired. In another bowl whisk orange juice, zest, olive oil, Dijon, salt and pepper, taste and adjust seasonings. Pour over a little and mix into salad, add more if needed. Refrigerate rest of dressing. Cover and refrigerate salad until ready to serve.
New Potatoes
2 lbs. small new potatoes
1/2 cup sour cream
1/3 cup English cucumber, chopped
3 scallions, sliced on diagonal including green part (set a 2 Tbl. aside for garnish)
1/4 cup green pepper, chopped
5 radishes, sliced
1 Tbl. whipping cream
salt and freshly ground black pepper
2 Tbl. fresh parsley, chopped (garnish)
Bring a pot of boiling salted water to a boil; add potatoes and cook about 15 to 25 minutes until tender, drain well. Combine remaining ingredients in a saucepan. Cook over low heat, stirring often. Do not boil. Pour sour cream mixture over hot potatoes and serve immediately. Garnish with extra scallions and parsley.
Spicy Shrimp Soup - this is so good
1 lb. medium shrimp, cleaned
1 Tbl. fresh ginger, grated
4 garlic cloves, minced
2 tsp. olive oil
4 cups seafood stock
1 (13.5 oz.) can unsweetened coconut milk
2 Tbl. fish sauce
1 Tbl. light brown sugar
1 Tbl. fresh lime juice
2 tsp. red curry paste
1 (8 oz.) package fresh mushrooms, sliced
1 red bell pepper, seeded and chopped
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
3 scallions, thinly sliced on diagonal including green part
1 Thai chili pepper, seeded and minced
Peel cleaned shrimp and wash in cold water. In a large Dutch oven add oil and saute ginger and garlic for a couple of minutes. Add stock, coconut milk, fish sauce, brown sugar, lime juice and curry paste. Bring to a boil, reduce to medium. Add mushrooms and bell pepper and cook stirring for about 6 minutes. Add shrimp and cook 2 minutes or just until shrimp turn pinkish. Remove from heat and add basil, cilantro, scallions and chile pepper. To serve; ladle into bowls and garnish with extra cilantro. I also like to serve hot chile paste on the side as I like mine spicy. Serve with extra sliced limes for garnish and a good squeeze in the soup.
Marinated Flank Steak Sandwiches
2 lbs. beef flank steak
2/3 cup red wine vinegar
2/3 cup vegetable oil
1/2 cup chopped onion
2 Tbl. Worcestershire sauce
salt and freshly ground black pepper
4 garlic cloves, minced
1/2 tsp. dry mustard
French baguette or crispy sandwich rolls such as Focaccia
butter
fresh ruby red tomatoes, sliced
Provolone cheese
Haas Avocados
Lettuce
1/2 cup mayonnaise
1 tsp. fresh lemon juice
salt and freshly ground black pepper
In a glass casserole type dish, add red wine vinegar, oil, onion, Worcestershire sauce, salt, pepper, garlic and dry mustard, mixing well. Add steak. Mix steak with marinade, cover and refrigerate 12 hours, turning steak occasionally to distribute marinade. Remove steak from marinade and pat dry. Place on hot grill and grill to desired doneness. Butter bread or rolls and lightly grill. Let steak rest a few minutes before thinly slicing across grain. Mix mayonnaise, salt, pepper and lemon juice together. Spread on rolls, add sliced avocados, Provolone cheese, tomato slices and lettuce, top with steak slices and enjoy with potato salad, crisp french fries, crisp Cole slaw or whatever you desire. A nice chilled beer would be great too, my favorite being Shiner Bock (a great Texas beer)
Orange Pork Chops - my hubby Jerry loves these. I usually serve with scalloped potatoes and a crisp garden salad
6 thick bone in pork chops
1 (11 oz.) can Mandarin oranges (drain and reserve liquid)
4 Tbl. brown sugar
1/2 tsp. cinnamon
2 whole cloves
salt and freshly ground black pepper
1 tsp. Dijon
1/4 cup ketchup
2 Tbl. apple cider vinegar
Fresh parsley, chopped (garnish)
Lightly brush oil on both sides of chops. Season well with salt and pepper. Heat a large saute pan and brown chops on both sides to a beautiful golden brown color. Combine 1/2 to 3/4 cup of orange liquid with remaining ingredients in a bowl, stir. Add drained oranges to skillet. Add sauce to skillet and cover and simmer for about 45 minutes. Remove to serving platter, pour over sauce (remember to remove whole cloves and discard) and garnish with chopped parsley.
Simple and Easy Broiled Shrimp with Spicy Butter
2 lbs. Jumbo Shrimp
1/2 cup butter, melted
1 Tbl. Ancho chili powder
1 tsp. Tabasco or hot sauce of your choice
chives, chopped (garnish)
Note: I always make more butter than required because I like to dip shrimp into the extra butter, plus I like mine really spicy so I add more Tabasco.
Clean the shrimp then butterfly them leaving tails on. Mix chili powder, Tabasco with butter. Dip shrimp into the butter and arrange on a broiler pan. Bake in 350 degree oven for about 8 minutes. Turn shrimp over and place under broiler for about 5 minutes. Remove to platter, drizzle with more butter and garnish with chopped chives. OR you can place them on skewers and grill on outdoor grill. These are great served with crisp hot garlic bread, tossed salad with vinaigrette dressing and Fume Blanc wine.
Sesame Chicken - a great outdoor grill recipe and so tasty
1 whole chicken, washed and cut up
1/2 cup soy sauce
1/4 cup cold water
1 Tbl. Worcestershire sauce
1/2 cup vegetable oil
2 scallions, minced including green part
4 Tbl. sesame seeds, lightly toasted
1 Tbl. sugar
1 tsp. ground ginger
pinch of salt and freshly ground black pepper
2 garlic cloves, minced
1/4 tsp. red pepper flakes
Garnish; extra lightly toasted sesame seeds and scallions slided on diagonal
Mix all ingredients except chicken in a large bowl, whisking to combine. Add chicken, cover and marinate for 8 hours. Heat outdoor grill and remove chicken and let marinade drain off. Grill chicken and place on serving platter. Sprinkle with extra toasted sesame seeds and thinly sliced scallions for garnish. Serve with chilled Asian noodle salad and Asian style Chinese long beans.
Chilled Asian Pasta Salad
1 lb. linguine (I'm using this type of pasta because everyone has it, but please feel free to use soba noodles or some other type of Asian pasta)
1/2 cup fresh cilantro, chopped
1/2 cup fresh basil, chopped
5 scallions, sliced thinly on diagonal including green part
1 red bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 jalapeno, seeded and minced (optional)
1 English cucumber, sliced in half lengthwise, remove some of the seeds then slice on diagonal
1 cup cabbage, sliced
1 cup salted cashews
2 stalks celery, thinly sliced
1 cup bean sprouts
3 Tbl. sesame seeds, lightly toasted (garnish)
Dressing
2 tsp. red pepper flakes
1/2 cup seasoned rice vinegar
3 tsp. toasted sesame oil
1 lime juiced
2 Tbl. vegetable oil
3 garlic cloves, minced
2 Tbl. soy sauce
2 tsp. light brown sugar
2 tsp. fresh ginger, minced
In large pot of boiling salted water, add pasta and cook al dente, drain well and place in ice bath to cool. Drain well again and place in large bowl. Drizzle with a little sesame oil and toss. Add cilantro, basil, scallions, bell pepper, cashews, celery and bean sprouts. Dressing; In a bowl whisk together seasoned rice vinegar, red pepper flakes, sesame oil, lime juice, vegetable oil, garlic, soy, brown sugar and ginger. Taste and adjust. Pour over pasta and toss to combine. Garnish with sesame seeds.
Chinese Style Long Beans - love, love, love these - I make them all the time and change the recipe up as well
1 lb. Chinese Long Beans - washed and trimmed (I keep them long and don't cut them, but feel free too cut if you desire)
2 Tbl. vegetable oil - divided
2 garlic cloves, minced
1 Tbl. fresh ginger, chopped
2 scallions, chopped including green part
1 tsp. chili paste
1 Tbl. Oyster sauce
1 Tbl. dark soy sauce
1 tsp. sugar
1/2 tsp. red chili flakes
1 Tbl. sesame seeds, lightly toasted, (garnish)
Heat 1 Tbl. oil over medium heat in a large wok or something similar. Add beans and cook about 7 minutes, drain on paper towels. Heat 1 Tbl. oil on high, add ginger, scallions and garlic. Stir fry for a few seconds, then add chili paste and stir until just aromatic. Add beans and remaining ingredients and stir together. Place beans on serving platter and sprinkle with sesame seeds.
Smokey Sweet Cherry Chicken - (my daughter Brittany sent me this recipe and it's so good)
2 dried pasilla chile peppers, stems and seeds removed and torn into strips
2 cups pitted fresh Bing Cherries (if you can't find fresh the frozen or canned ones would be ok)
1 cup chicken stock - good quality (I like Kitchen Basics)
1/2 cup chopped onion
4 Tbl. raisins
3 Tbl. tomato paste
2 tsp. unsweetened cocoa powder
3/4 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. cinnamon
2 garlic cloves, chopped
4 boneless, skinless chicken breasts
oil
salt and freshly ground black pepper
Fresh cilantro leaves for garnish
Place chiles in a skillet over medium heat. Cook for one minute on each side or until chiles are fragrant. Place in a blender with cherries, stock, onion, raisins, tomato paste, cocoa, oregano, cumin, cinnamon and garlic; puree until smooth. Transfer to a saucepan and cook over medium heat for about 15 minutes to thicken, stirring frequently. Wash chicken breasts in cold water and pat dry. Lightly brush each breast with oil and season with salt and pepper. Grill on outdoor grill for about 5 minutes on each side until lightly charred and cooked through. Coat liberally with cherry sauce and cook for a minute more on each side. Transfer to a serving platter and sprinkle with cilantro. and additional sauce.
Spicy Indian Chicken - I can never seem to satisfy my craving for Indian food
4 whole chicken breasts, halved
1/4 tsp. dry mustard
1 tsp. water
1/2 tsp. each; crushed red pepper flakes, freshly ground black pepper, ground cardamon, ground ginger, cumin seed
1 tsp. curry powder
2 garlic cloves
1 Tbl. salt
1/4 cup cider vinegar
2 Tbl. fresh lemon juice
2 cups plain Greek yogurt - I like Greek yogurt as it's thicker and tastes better to me
1/4 cup vegetable oil
Arrange chicken breasts in a single layer in shallow glass dish. In food processor combine mustard, water, red pepper, black pepper, cardamon, ginger, cumin, curry powder, garlic, salt, vinegar, lemon juice and yogurt; blend thoroughly. Pour mixture over chicken and refrigerate covered 8 hours. Preheat oven to 325 degrees. In a large saute pan, heat oil. Remove chicken from yogurt mixture, letting excess marinade drain back into dish. Reserve marinade. Saute chicken breasts for 3 minutes on each side or just until lightly browned. Arrange chicken in an ovenproof casserole dish and pour reserved marinade over chicken. Bake uncovered for 1 hour basting as needed. Serve with couscous and a crisp green salad with vinaigrette dressing and pita bread that you have lightly brushed with olive oil and grilled.
Honey Ginger Glazed Carrots
1 lb. carrots, trimmed and peeled
1/4 cup water
2 Tbl. butter, cut into small pieces
1 Tbl. fresh ginger, minced
2 Tbl. honey
salt and freshly ground black pepper
Cut carrots diagonally into 1/4 -inch thickness. Place in large saute pan and add water and dot with 1 Tbl. butter. Bring to a simmer over medium high heat. Reduce heat and cover cooking for about 8 minutes. Remove lid and scatter ginger over carrots. Add honey and remaining butter. Raise heat to medium high and cook stirring constantly until all liquid is absorbed and carrots are just beginning to caramelize. Season with salt and place in serving bowl. Sprinkle with chopped parsley.
B.L.T. C. Pasta Salad
12 to 16 oz. penne pasta
1 pint cherry tomatoes, sliced in half
6 scallions, cut on diagonal including green part
2 Tbl. fresh chives, chopped
2 cups Swiss cheese, cut into strips
10 slices thick cut smoked bacon, cut into pieces
1 cup arugula leaves, rinsed, patted or spun dry and torn into bite size pieces
1 garlic clove, minced
1/3 cup extra virgin olive oil
2 tsp. Dijon
2 tsp. fresh lemon juice
3 Tbl. red wine vinegar
salt and freshly ground black pepper
In a saute pan, add chopped bacon and cook until brown and crisp. Drain on paper towel. In a large pot of boiling salted water add pasta and cook al dente, drain and rinse well under cold water. In a bowl whisk olive oil, garlic, Dijon, lemon juice, red wine vinegar, salt and pepper until combined. In a large bowl, add cooled pasta, dressing and other ingredients mixing to combine. If you like you can make a mayonnaise based dressing if you don't like a vinaigrette.
Fresh Pineapple, Papaya and Mixed Berries - very refreshing
1 large ripe papaya, peeled, seeded and cut into cubes
1 cup fresh raspberries
1 cup fresh blueberries
1/2 ripe pineapple, peeled and cored and cut into cubes
Dressing
1/4 cup fresh lime juice
2 Tbl. honey
vegetable oil
2 fresh serrano chiles, seeded and minced
2 Tbl. fresh cilantro, chopped
Whisk together the lime juice, some oil, honey, chile and cilantro in a bowl. Combine the fruit in a bowl and pour dressing over and toss gently, don't crush berries. Place on a serving platter or into a bowl.
Praline Ice Cream Pie with Rum Sauce - I know, it's heavenly!
1 (9-inch) baked pie shell - you can use graham or pastry
1/2 cup brown sugar, packed
1/2 cup heavy whipping cream
2 Tbl. butter
1 cup pecans, chopped
1 tsp. pure vanilla extract
1 1/2 qts. good quality vanilla ice cream
Meringue
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. pure vanilla extract
1/3 cup sugar
Sauce
2 egg yolks, beaten
1/2 tsp. lemon zest
1/4 cup fresh lemon juice
4 Tbl. butter
3 Tbl. rum
Sauce - In saucepan, combine egg yolks, lemon zest, lemon juice, sugar and butter. Cook stirring constantly until sauce thickens. Stir in rum, let cool to room temperature and serve over pie. Pie - In skillet add brown sugar and heat over medium low just until sugar melts; stirring constantly. Gradually blend in heavy whipping cream; cook 2 to 3 minutes longer or until smooth. Remove from heat and stir in butter, pecans and vanilla. Cool. Stir ice cream just enough to soften. Quickly fold into praline mixture, pour into pie shell and freeze. Meringue - just before serving; beat egg whites, add cream of tartar and vanilla; gradually add sugar and beat until stiff peaks form. Spread meringue over frozen ice cream pie, sealing to edges. Bake in 475 degree oven until just lightly browned. Serve immediately with rum sauce.
Fresh Peaches with Amaretto Sauce
2 (3 oz.) packages cream cheese, soft
1/2 cup Greek plain yogurt
1/4 cup amaretto liqueur
3 Tbl. sugar, divided
3 to 4 large fresh juicy peaches
1 Tbl. fresh orange juice
fresh mint leaves, garnish
In a bowl beat together cream cheese, yogurt, Amaretto and 2 Tbl. of sugar until blended. Cover and chill overnight. Before serving peel and pit peaches. Slice thinly and toss with remaining sugar and orange juice. Refrigerate. To serve; divide peaches into large stemmed wine goblets and spoon sauce over fruit. Garnish with mint leaves and serve with shortbread cookies.
Chocolate Pecan Pie - easy and so good
1 cup semisweet chocolate chips
1 (9-inch) unbaked pie shell
1 cup corn syrup
1 cup sugar
1 tsp. salt
3 eggs, slightly beaten
2 Tbl. butter, melted
1 Tbl. pure vanilla extract
1 1/2 cups whole pecans
Sprinkle the chips over the bottom of pie shell. In a bowl, combine the corn syrup, sugar and salt mixing well. Stir in the eggs, melted butter and vanilla. Add the pecans and gently mix. Spoon into shell. bake at 400 degrees for about 15 minutes. Reduce heat to 350 and bake 45 minutes longer or until set.
Old Fashioned Texas Banana Pudding - a staple in Texas and served at all barbecues, but my version has banana liqueur
1 1/2 cups sugar
4 Tbl. cornstarch
1/2 tsp. salt
4 cups whole milk
2 eggs, beaten
2 tsp. pure vanilla extract
4 Tbl. butter
6 bananas - ripe, but not too ripe, sliced
1 box vanilla wafers
Topping (garnish)
1 1/2 cups heavy whipped cream
3 Tbl. powdered sugar
1 Tbl. banana liqueur
In large saucepan, combine sugar, cornstarch and salt. Gradually whisk in milk. Cook over medium heat until thick, stirring frequently. After mixture thickens, cook 2 minutes longer, stirring. Remove from heat. In a small bowl, stir small amount of hot mixture into the beaten eggs (tempering). Return egg mixture to the hot mixture and cook additional 2 minutes stirring often. Remove from heat and stir in vanilla and butter. In a 2 1/2 qt. oblong casserole dish, layer bananas, pudding and wafers. Cover and chill for a few hours before serving. To serve; whip the cream and add a little powdered sugar and banana liqueur. Serve banana pudding into bowls and top with whipped cream.
Bon Appetit
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