I hope you enjoy the recipes listed below and remember as always all eggs will be large unless otherwise noted.
Delicious Biscuits and Gravy with Roasted Vegetables
Vegetables
1 (16 oz.) package baby carrots, halved lengthwise
1 lb. Brussels sprouts, trimmed and halved
1 Tbl. olive oil
2 tsp. Dijon
salt and freshly ground black pepper
Biscuits
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. sugar
1 1/2 tsp. fresh sage, snipped
1/2 tsp. cream of tartar
pinch of salt
freshly ground black pepper
1/4 cup butter, cut up and 2 Tbl. Crisco
1/2 cup whole milk
Gravy
1 (8 oz.) package maple flavored pork sausage (such as Jimmy Dean)
2 tsp. butter
1/2 white onion, diced
4 tsp. all purpose flour
splash of Tabasco
1 cup whole milk
1/4 cup heavy whipping cream
Preheat oven to 425 degrees. Vegetables; onto a baking sheet add carrots, olive oil, mustard, salt and pepper, tossing to coat, cover with foil and roast about 15 minutes. Biscuits; into a large bowl add 1 1/2 cups flour, baking powder, sugar, sage, cream of tartar, salt and pepper. Cut in butter/Crisco until mixture is coarse crumbs. Make a well in center of flour and add 1/2 cup milk. Using a fork, stir just to moisten. Turn dough out onto lightly floured work surface and knead until dough holds together. Roll 1-inch thick. Cut dough with a 2 1/2-inch round cutter and place 1-inch apart on ungreased baking sheet. Back to the carrots; remove foil and stir in Brussels sprouts. Return to oven uncovered. Place biscuits in oven on top rack and bake about 20 more minutes until biscuits are golden and vegetables are tender. Gravy; into a large saute pan, add 2 tsp. butter and a drizzle of oil. Add sausage and onion cooking to brown meat. Sprinkle in flour, salt, pepper and Tabasco stirring to combine. Cook flour mixture for 1 minute. Gradually whisk in the milk and cream, cooking and stirring for a couple of minutes to thicken. Taste and adjust flavorings. To serve; split biscuits, top with some roasted vegetables and gravy. You can also add a poached eggs on top.
Chicken and Wild Rice Casserole
1/4 cup wild rice, rinsed
1 1/4 cups cold water
salt and freshly ground black pepper
1 bay leaf
6 Tbl. butter
2 1/2 cups diced leek, white and light green parts
1 1/2 cups celery, sliced
3 Tbl. all purpose flour
1 1/2 cups whole milk
2/3 cup heavy whipping cream
3/4 cup chicken stock, good quality
3/4 tsp. dried thyme, crushed
2 cups cooked chicken, chopped
1 1/2 cups sharp Cheddar cheese, divided
2 cups crushed Ritz crackers
Preheat oven to 375 degrees. Into a saucepan add water and rice, some salt and bay leaf, bring to a boil. Reduce to simmer, cover and cook about 25 minutes or until tender. Drain off any remaining cooking liquid., remove bay leaf and discard. Into a saute pan melt butter and add the leek and celery, season with salt and pepper, cooking about 10 minutes. Sprinkle on flour over vegetables and stir to combine. Add milk whisking, add cream, stock, thyme, salt and pepper. Simmer about 5 minutes stirring. Add cooked chicken, wild rice, half of the cheese and stir to melt cheese. Pour into a buttered baking dish and top with remaining cheese. Bake for about 30 minutes. Into a bowl add crushed crackers and 2 Tbl. melted butter, stirring to combine. Sprinkle mixture over chicken mixture and bake about 20 more minutes, watch so crackers don't get too brown or burn. Serve with a tossed salad and rolls.
Cast Iron Steak - we don't eat beef, but on occasion when we have company I'll make a steak for them and everyone seems to enjoy this easy version
1 (2-lb) bone in porterhouse steak (about 2-inches thick)
1 Tbl. vegetable oil
3 Tbl. butter
Kosher salt and freshly ground black pepper
3 garlic cloves, peeled and smashed
2 each; fresh herb sprigs of thyme, rosemary and oregano
Preheat grill to 450 degrees. Heat a 12-inch cast-iron skillet on grill covered with grill lid for about 15 minutes. Sprinkle the salt and pepper over steak on both sides. Add oil to heated skilled and place steak into skillet and cook for about 10 minutes, until dark brown and crusty on one side. Turn steak on the edge holding with tongs and cook about 2 minutes. Place steak uncooked side down in skillet and cook covered with grill lid for about 10 minutes or desired doneness. Add butter, herbs and garlic to skillet and cook about 3 minutes to foam the butter. Tilt skillet and spoon butter over steak. Transfer steak to cutting board and tent with foil for about 10 minutes. Slice against the grain and place steak slices, herbs and garlic to serving platter.
Clams and Chorizo Spaghetti
5 dozen littleneck clams
4 Tbl. olive oil
1/2 lb. chorizo, casings removed and chopped
1 white onion, chopped
5 garlic cloves, minced
2 chiles de arbol stemmed, chopped
1 cup beer
salt and freshly ground black pepper
1 (28 oz.) can crushed tomatoes
2 Tbl. tomato paste
1 tsp. honey
1 lb. spaghetti or bucatini
1/4 cup fresh Italian parsley, chopped
3 Tbl. fresh cilantro, chopped
Rinse and scrub clams in cold water, discard any that aren't closed. Into a large Dutch oven add 2 Tbl. of olive oil and add chorizo, breaking into small pieces and frying to browned and crisp. Remove with slotted spoon to a bowl. Add remaining oil to the rendered chorizo fat and reduce heat to medium. Add onion and cook stirring for a few minutes, add garlic and chile de arbol and cook for about 1 minute. Pour in beer, season with salt and pepper. Add drained clams, cover and cook about 7 minutes until shells open. Remove the clams with slotted spoon into a bowl. Reduce beer liquid for about 6 minutes, add crushed tomatoes, tomato paste and honey, stirring well. Reduce to simmer, cover and cook about 15 minutes, stirring occasionally. Into a large pot of boiling salted water add pasta and cook al dente, drain well. Remove about 3 dozen clams from shells and discard those shells. Remove the lid from sauce and incorporate the cooked chorizo, shelled clams and clams in their shells, mixing well to combine. Add drained pasta to sauce and toss to coat. Transfer to large rimmed serving platter and garnish with parsley and cilantro. Serve with hot crusty bread and a salad.
Baked Macaroni and Cheese
1 package large elbow macaroni
1/2 medium yellow onion, diced
5 tsp. butter
5 tsp. all purpose flour
salt and freshly ground black pepper
Tabasco
1 1/2 cups whole milk
1/4 cup heavy whipping cream
1 1/2 cups Swiss cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
3 Tbl. butter, melted
2/3 cup Ritz crackers, crushed
Preheat oven to 350 degrees. Into a pot of boiling salted water add pasta and cook to tender, drain well. Into a large saucepan, add butter and onion cooking and stirring to soften. Whisk in flour, salt, pepper and Tabasco cooking and stirring 1 minute. Whisk in milk and cream cooking and stirring to thicken. Remove from heat and stir in cheeses to melt. Stir in cooked pasta and pour into a baking dish. Into a bowl add crushed cracker crumbs along with melted butter, stirring to combine. Sprinkle on top of macaroni mixture. Bake for about 25 to 30 minutes. Turn broiler on and place under for just a minute or so. Remove from oven and serve. Great with grilled chicken or chops and a tossed salad.
Sweet Potato Corn Chowder - love this
1 (12 oz.) package turkey kielbasa, halved lengthwise and slice into 1/2-inch pieces
1 large yellow onion, chopped
2 stalks celery, sliced thinly
4 garlic cloves, minced
3 Tbl. all purpose flour
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
6 cups rich chicken stock
3 cups fresh corn kernels, sliced off cob
3 medium sweet potatoes, peeled and cubed
1 cup heavy whipping cream
salt and freshly ground black pepper
Tabasco, because I love it
2 scallions, thinly sliced including green part, garnish
Into a large Dutch oven add a drizzle of oil with sausage and cook stirring for a few minutes, add onion, celery and garlic, cooking and stirring about 6 minutes. Whisk in flour, cumin, chili powder and cook stirring about 2 minutes. Stir in chicken stock and bring to a boil. Stir in corn and sweet potatoes, reduce to simmer covered and cook about 30 minutes or until potatoes are tender. Stir in whipping cream, salt, pepper and Tabasco.
Lamb Shepherds Pie Topped With Whipped Potatoes
Potatoes
1 1/2 lbs. russet potatoes, peeled and cut into chunks
1/4 cup heavy whipping cream
3 oz. cream cheese, soft
4 Tbl. butter, soft
salt and freshly ground black pepper
1 egg yolk
Meat filling
1 onion, chopped
2 carrots, peeled and diced
2 garlic cloves, minces
1 1/2 lbs. ground lamb
salt and freshly ground black pepper
2 Tbl. all purpose flour
2 tsp. tomato paste
1 cup rich chicken stock
1 tsp. Worcestershire sauce
2 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
2/3 cup frozen corn
1/3 cup frozen peas
Potatoes; into a pot of boiling salted water add potatoes and cook about 20 minutes or until tender. Drain well, add potatoes back to pot along with cream cheese, butter, cream, salt and pepper. Mash with a potato masher until fairly smooth, taste and adjust flavorings. Stir in the yolk and mix to combine. Filling; Preheat oven to 400 degrees. Into a large saute pan, add drizzle of oil, add onions and carrots cooking and stirring about 4 minutes. Add garlic and cook stirring. Add lamb, salt and pepper cooking to brown. Sprinkle on the flour and cook stirring for 1 minute. Stir in the tomato paste cooking for 1 minute. Stir in chicken stock, Worcestershire sauce, herbs and bring to a boil, reduce to simmer, cover and cook 15 minutes. Add the corn and peas to the mixture and pour into a baking casserole dish. Top with mashed potatoes all the way to the edges to create a seal. Place onto a baking sheet and bake for about 30 minutes. Remove from oven and let sit about 5 minutes before serving. Serve with a salad and rolls.
Delicious French Onion Casserole - I do love this dish
2 large yellow onions, sliced
2 large white onions, sliced
4 Tbl. butter
salt and freshly ground black pepper
2 Tbl. Maderia wine or dry sherry
2 1/2 cups beef stock (I use a rich chicken stock as I don't eat beef)
1 Tbl. Worcestershire sauce
2 sprigs fresh thyme
8 (1-inch slices) French baguette, lightly toasted
1 1/4 cups Gruyere cheese, shredded
1/4 cup Parmesan cheese, shredded
1 Tbl. butter, melted
Preheat oven to 400 degrees. Into a large saute pan add butter with a drizzle of olive oil. Add onions, salt and pepper, stirring and cooking for about 40 minutes until caramelized. Pour in Maderia wine and cook stirring to evaporate about 1 minute. Add stock, Worcestershire sauce and thyme. Increase heat to medium and cook to reduce stock for about 5 minutes. Pour ingredients in to baking dish and remove thyme sprigs. Arrange toasted baguette slices over onion mixture and press down making sure bread absorbs the liquid. Sprinkle on cheese and drizzle with melted butter. Bake about 30 minutes. Serve with a tossed salad.
Split Pea Soup - please note this takes about 2 hours to make the stock before you even start the soup
Stock
1 smoked ham hock
12 cups cold water
2 bay leaves
Soup
8 slices thick cut bacon, sliced
8 cups rich chicken stock
1 (1 lb. bag) split peas
2 yellow onions, diced
4 garlic cloves, minced
2 large carrots, peeled and sliced
3 celery stalks, sliced
2 fresh thyme sprigs
salt and freshly ground black pepper
Tabasco, to taste
Stock; into a large stockpot, add ham hock, cold water and bay leaves. Bring to a boil, cover and reduce to simmer cooking about 2 hours. Strain and reserve ham hock meat from the bone. Discard the bone. Soup; into a large Dutch oven, add bacon and splash of cold water. Stir cooking and water will start to evaporate the bacon with render its fat. When bacon is cooked and crisp, remove to paper towels. Add onions, garlic, carrots and celery to pan and cook stirring about 5 minutes. Add dried split peas, thyme, stock and ham from the ham hock. Cover and simmer until peas are tender. Stir in cooked bacon and season with Tabasco. Serve with hot garlic French bread and a salad.
Sichuan Dumplings - I took a Chinese cooking class years ago and this was one of the delicious recipes we made. I always a least double this recipe.
Dumplings 1/2 oz. dried shiitake mushrooms
8 oz. ground pork
1/4 cup scallions, minced
1 Tbl. soy sauce
2 tsp. cornstarch
2 tsp. sesame oil
pinch of salt
8 oz. dumpling wrappers
2 Tbl. vegetable oil
Sauce
4 Tbl. peanut butter
4 Tbl. hoisin sauce
1 Tbl. seasoned rice vinegar
1/4 cup hot water
1 Tbl. fresh cilantro, chopped
1 Tbl. black sesame seeds
Soak the mushrooms in hot water about 20 minutes. Drain and squeeze out extra moisture. Chop finely. Into a large bowl add port, chopped mushrooms, scallions, soy, cornstarch, sesame oil and salt mixing to combine. Lay six dumpling wrappers onto counter and place a heaping teaspoon of meat mixture in center of each wrapper. Wet the edges of wrapper with water and gather the edges together over the meat, pinching the center to seal. Repeat with remaining meat and wrappers. Into a medium pot of boiling salted water add half of the dumplings and simmer about 4 minutes or until they float to the top. Remove to platter with slotted spoon and cook remaining dumplings. Into a large non-stick saute pan, heat a small amount of vegetable oil and a splash of sesame oil. Add dumplings in batches and cook until bottoms are browned, remove from heat. Sauce; into a bowl whisk the peanut butter with hot water, whisk in hoisin, vinegar, and cilantro. Arrange dumplings onto to serving plate and sprinkle with sesame seeds, serve with sauce.
Chicken with Herb Dumplings
Sauce
1/4 cup all purpose flour
1/4 cup butter
2 1/2 cups rich chicken stock
Dumplings
1 cup all purpose flour
1 tspl. baking powder
1/2 tsp. fresh thyme, chopped
dash of dried sage
dash of dried marjoram
1/2 tsp. sugar
salt and freshly ground black pepper
1/2 cup whole milk
1 tsp. fresh lemon zest
Chicken
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
2 cups rich chicken stock
1/4 cup dry white wine
1 cup celery, thinly sliced
2 large carrots, peeled and sliced
1 large russet potato, peeled and chopped
1 tsp. fresh thyme, chopped
Sauce; into a saucepan melt butter and whisk in 1/4 cup flour cooking and stirring 1 minute. Stir in 2 1/2 cups chicken stock and simmer stirring for 20 minutes. Dumplings; into a mixing bowl stir 1 cup flour, baking powder, 1/2 tsp. fresh thyme, sugar, salt, pepper, sage and marjoram. Stir in milk and zest to just moisten. Chicken; into a large Dutch oven, add chicken, 2 cups stock, vegetables, wine, thyme and bring to a boil, reduce heat to simmer cooking about 15 minutes. With 2 spoons, form dough into dumplings and drop onto chicken/vegetable mixture making 8 dumplings. Cover and simmer about 12 minutes. With a slotted spoon remove dumplings from mixture. Stir in sauce and add back dumplings.
Italian Rice Salad - always a hit when I catered
Vinaigrette
1/2 cup canola oil
1/3 cup fresh Italian parsley, chopped
1/4 cup white wine vinegar
3 Tbl. fresh dill, snipped
salt and freshly ground black pepper
1 tsp. fresh basil, snipped
1 tsp. fresh oregano, snipped
2 garlic cloves, finely minced
pinch of red pepper flakes
Salad
3 cups cooked basmati rice
1/2 large red bell pepper, seeded and chopped
1/2 large green bell pepper, seeded and chopped
3 celery stalks, sliced
1 cup pitted stuffed green olives
1 cup salami, cut into pieces
1 cup bocconcini, drained
1 (14 oz.) can artichoke hearts, drained
1 medium red onion, slivered
2 Tbl. capers, drained
1/4 cup raisins
1 head, fresh romaine, torn
Rice; into a large saucepan add rice along with 2 cups of water, bring to a boil, reduce heat, cover and simmer about 20 minutes. Remove from heat and let cook about 15 minutes. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Into a large bowl add all ingredients except lettuce and bocconcini, stir in vinaigrette tossing to combine. Cover and chill 1 hour. Onto a serving platter add torn romaine and pile on the rice salad and bocconcini.
Mom's Easy Pot Roast (my mom's recipe)
1/2 cup all purpose flour
1/2 tsp. garlic powder
salt and freshly ground black pepper
1/2 tsp. dry mustard (such as Coleman's)
1/2 tsp. dried marjoram, crushed
1/2 tsp. dried thyme, crushed
1 tsp. dried parsley
1/2 tsp. paprika
1 (3 lb.) boneless beef chuck pot roast
1/4 cup butter
3 large carrots, thick sliced
4 celery stalks, thick sliced
1 large onion, chopped
6 garlic cloves, left whole
1/2 cup dry red wine
1 (14 oz.) container rich beef stock
1 bay leaf
Preheat oven to 350 degrees. Into a bowl combine flour, garlic powder, salt, pepper, mustard, marjoram, thyme, parsley and paprika. Trim fat from meat and coat all sides of meat with flour mixture, any flour that doesn't cling to meat, reserve. Into a large Dutch oven, add 2 Tbl. butter and a splash of oil, add meat and brown on all sides. Remove meat to a plate. Into the same Dutch oven add carrots, celery, onion and and whole garlic along with remaining 2 Tbl. butter, cover and cook about 10 minutes, stirring occasionally. Stir in reserved flour mixture mixing well. Add wine, stirring to scrape up bits on bottom of pan. Add stock and bay leaf, cook and stir for a few minutes, return meat to pot. Bake covered for 2 hours, 1 hour uncovered. Remove bay leaf and discard. Remove meat and vegetables to a serving platter. Add a touch more stock to the sauce in pot and stir to combine. Serve with mashed potatoes, rolls and a tossed salad.
Roast Pork with Cherry Sauce
Rub
1 tsp. fresh lemon zest
4 garlic cloves, minced
1 Tbl. fresh lemon juice
1 Tbl. olive oil
1 Tbl. grainy style mustard
1 Tbl. fresh rosemary, snipped
salt and freshly ground black pepper
Roast
2 lb. boneless pork top loin roast
Sauce
1 cup cherry juice (good quality)
1/2 cup red currant jelly
4 tsp. cornstarch
2 tsp. grainy style mustard
2 cups frozen unsweetened pitted dark sweet cherries, thawed
Rub; into a small bowl combine rub mixture and spread over pork, place on rack in shallow roasting pan. Preheat oven to 375 degrees and roast uncovered for 55 minutes until thermometer inserted in thickest part of meat registers 145 degrees. Remove roast to cutting board and tent with foil. Let rest for 10 minutes, then with a sharp knife slice into serving pieces and place onto serving platter, tent again with foil to keep warm. Sauce; into a saucepan, combine cherry juice, jelly, cornstarch and mustard, cooking and whisking constantly over medium until thickened. Cook and stir 1 more minute whisking constantly. Reduce heat to low, add cherries and stir to heat through. Serve some of the sauce drizzled over roast slices and remaining on side. Serve with creamy scalloped potatoes, rolls and a vegetable.
Creamy Potato Soup - serve with hot garlic bread, rolls or biscuits
4 large russet potatoes
4 Tbl. butter
1 onion, chopped
3 celery stalks, thinly sliced
4 Tbl. all purpose flour
1 tsp. dried thyme
salt and freshly ground black pepper
Tabasco
4 cups whipping cream
1 1/2 cups sharp Cheddar cheese, shredded
1 1/2 cups rich chicken stock
8 slices thick cut bacon, sliced
2 scallions, thinly sliced including green part
1/2 cup sour cream
Preheat oven to 425 degrees. Rinse potatoes and place into oven cooking about 1 hour. Remove and peel, cut into chunks. Into a saute pan, add bacon and cook to brown and crisp, remove to paper towels. Into a large Dutch oven, melt butter and add onion and celery cooking and stirring about 5 minutes. Stir in flour, thyme, salt, pepper and Tabasco, cooking for 1 minute. Stir in whipping cream and cook about 5 minutes, add chopped potatoes, sour cream, 1 cup of cheese and stock, stirring to melt cheese. Slightly mash potatoes with potato masher. Stir in cooked bacon to soup, taste and adjust flavorings. I like lots of Tabasco. To serve; pour into bowls and top with scallions and extra cheese.
Perfect Greek Salad - one of my favorites - Note; authentic Greek salad has no lettuce, it actually doesn't use red bell pepper either, but in mine I do, I also add pepperoncini
and artichokes
Dressing
1/4 cup red wine vinegar
1 lemon, juiced
1 garlic clove, finely minced
2 tsp. Dijon
1 tsp. dried oregano, crushed
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
Salad
1 pint pear tomatoes, sliced in half lengthwise or you can use large tomatoes, chopped
1 large English cucumber, sliced in half lengthwise, then sliced into thick half moons
1 large red bell pepper, seeded and chopped or you can slice into strips
1 large green bell pepper, seeded and chopped, or you can slice into strips
1 can artichoke quarters, drained well
1 cup whole Kalamata olives, pitted
1/2 red onion, sliced thinly
pepperoncini, drained just a few
1 1/2 cups feta cheese, large chunks
Into a jar with lid add dressing ingredients, shake well taste and adjust flavorings. Onto a rimmed serving platter add tomatoes, cucumber, bell peppers, artichokes, olives, red onion and pour on dressing tossing to combine. Top with feta cheese. Serve with grilled pita bread. Serve extra dressing on side.
Deep Dish Chicago Style Pizza
1 package active dry yeast
1 cups warm water (115 degrees)
3 1/2 cups all purpose flour
1/3 cup vegetable oil
1/2 tsp. salt
6 oz. mild sweet Italian sausage
12 oz. mozzarella cheese, sliced
1 (14 1/2 oz.) can whole tomatoes (I like Cento brand), drained and cut up
1 Tbl. fresh oregano, snipped
1 tsp. dried basil, crushed
1/4 cup Parmesan cheese, grated
1/2 cup fresh mushrooms, sliced
1 medium red bell pepper, seeded and sliced
Grease a heavy 10x2 inch round cake pan with olive oil. Crust; into a large mixing bowl dissolve yeast in 1 cup warm water and let stand for 5 minutes. Stir in 1 1/2 cups of flour, 1/3 cup vegetable oil and salt. Beat with mixer on low for about 30 seconds, scarping the bowl constantly. Beat for 2 minutes on high scraping bowl frequently. With a wooden spoon, stir in as much of remaining flour as you can. Cover and let rise in a warm place about 1 hour, punch down, cover and let rest 5 minutes. Preheat oven to 500 degrees. Turn dough into prepared pan and with oiled hands, press and spread dough evenly over bottom and 1 1/2 inches up side of pan. Cover and let rise in warm place about 35 minutes, until doubled. Filling; into a large saute pan add sausage and cook to brown the meat, drain and pat with paper towels to remove any excess fat. Arrange mozzarella cheese over dough, spoon over meat, and tomatoes over cheese, top with oregano and basil. Bake about 20 minutes and remove, top with mushrooms and peppers. Bake about 10 more minutes. Cover with foil last 10 minutes of baking to prevent overbrowning. Remove to cooling rack for about 10 minutes. Cut into wedges and serve.
Clams With Cannellini Beans and Fennel
1 (15 oz.) can cannellini beans, drained and rinsed
1/4 cup olive oil
salt and freshly ground black pepper
pinch of red pepper flakes
1 fennel bulb
4 garlic cloves
1 sprig fresh rosemary
1 large lemon
1/2 cup fresh Italian parsley
40 littleneck clams, scrubbed
Crusty style bread, sliced thick
Into a bowl add the beans with a drizzle of olive oil, season with salt, pepper and red pepper flakes. Halve the fennel and remove fronds. Thinly slice one half of the fennel and place into a bowl with the fronds from the fennel. Place a damp paper towel on the fennel. Finely chop the remaining half of fennel and thinly slice the garlic cloves. Into a Dutch oven, add 1/4 cup of olive oil, with chopped fennel, garlic and rosemary sprig, cooking and stirring until fennel is translucent about 5 minutes. Remove 2-inch wide strips of zest from the lemon with vegetable peeler and halve the lemon and pick out any seeds. Rough chop the parsley. Add clams and lemon zest to pot and squeeze in juice of half a lemon, cover pot and cook to open clams about 7 minutes. Toss and stir clams and with a slotted spoon transfer any open ones to a rimmed serving platter. Discard any clams that don't open. Add reserved seasoned beans to pot and stir to combine, if sauce looks too thick add a touch of water. Return clams to pot with half of parsley and toss to combine. Add remaining parsley to bowl with reserved sliced fennel and squeeze in remaining lemon. Season with salt and pepper and toss to coat. Drizzle with a touch of olive oil. Pour clam/bean mixture back onto serving platter and top with fennel salad. Serve with bread and a lovely bottle of white wine.
Lovely Shrimp Salad
Vinaigrette
1/4 cup olive oil
1/4 cup fresh lime juice
2 garlic cloves, finely minced
2 Tbl. fresh cilantro, minced
1 tsp. Dijon
1 tsp. chili powder
1/2 tsp. ground cumin
salt and freshly ground black pepper
Salad
1 large head romaine, rinsed, spun dry and chopped
2 lbs. fresh large shrimp, cleaned and steamed or you can season and grill
1 1/2 cups black beans, drained and rinsed
1 cup fresh corn kernels or you can use frozen, thawed
2 large avocados, peeled, pitted and sliced
1/2 small red onion, slivered
1 cup grape tomatoes, sliced in half
Tortilla strips - take corn tortillas, slice into strips and fry to crispy, drain on paper towels
Vinaigrette; into a glass jar with lid add ingredients and shake well, taste and adjust flavorings. Salad; onto a serving platter add lettuce and top with steamed shrimp, avocados, tomatoes, red onions, black beans and corn, add dressing and toss to combine. Top with tortilla strips
Chicken and/or Turkey and Hash Brown Casserole - I am one of those people who love a good comforting casserole and this is it
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton Daisy sour cream (it's the best)
1/2 cup milk
2 tsp. dried dill weed, crushed
2 scallions, sliced including green part
freshly ground black pepper (salt? possibly but usually the canned chicken soup is salty enough)
1 (28 oz.) packaged frozen diced hash brown potatoes with onions and peppers, thawed
2 1/4 cups roasted turkey or chicken, chopped (I usually go with turkey)
1 (10 oz.) package frozen corn, thawed
1 (8 oz.) package cream cheese, cut into cubes
2 cups sharp Cheddar cheese, shredded
1 cup Ritz crackers, crushed
Preheat oven to 350 degrees. Into a large bowl add soup, sour cream, milk, dill, scallions and pepper. Stir in potatoes, turkey or chicken, corn, cream cheese and 1/2 cup cheese. Spoon mixture into a buttered 13x9 baking pan. Bake covered for about 40 minutes, uncover and stir mixture. Sprinkle with remaining cheese and bake uncovered 40 more minutes. Sprinkle with cracker crumbs and bake 10 more minutes. Remove to cooling rack and let rest 10 minutes before serving. Serve with a tossed salad.
Honey Soy Glazed Salmon
4 garlic cloves, thinly sliced
4 Tbl. fresh lime juice
3 Tbl. soy sauce
3 tsp. honey
1 1/2 Tbl. vegetable oil
1 tsp. sesame seeds
4 (8 oz.) skin on salmon fillets
salt and freshly ground black pepper
1 bunch scallions, whole but trimmed
1 fresno chile, thinly sliced
Into a bowl whisk the garlic, lime juice, soy, honey, 1 Tbl. oil, 1/2 tsp. sesame seeds. Rinse salmon in cold water and pat dry with paper towels. Season salmon with salt and pepper and place in ziplock style bag. Add half of the marinade, seal bag and let sit 30 minutes in refrigerator. Refrigerate remaining marinade. Preheat broiler, toss scallions with 2 tsp. of oil and place onto baking sheet, broil until lightly charred about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil salmon until charred around edges, about 6 minutes. Don't burn it. Spoon more marinade over and top with slices of chile. Broil until salmon is charred, about 2 more minutes. Remove and place onto serving platter with charred scallions, sprinkle on more sesame seeds and drizzle with any marinade.
My Favorite Cannellini Beans with Spinach - yummm
1 1/2 cups dried cannellini beans, soaked overnight and drained
1 head of garlic, halved crosswise, plus 2 garlic cloves, crushed
3 sage leaves
6 Tbl. olive oil, divided
salt and freshly ground black pepper
good pinch red pepper flakes
2 bunches baby spinach, trimmed
1 Tbl. fresh lemon zest
2 Tbl. fresh lemon juice
Into a large Dutch oven add beans, head of garlic, sage, 3 Tbl. of oil and 6 cups cold water to a boil. Reduce heat to simmer and add some salt cooking about 45 minutes. Let cool. Into a large saute pan, add 3 Tbl. oil and cook crushed garlic and red pepper flakes, stirring about 1 minute. In batches add spinach letting it wilt slightly before adding more cooking and turning with tongs about 5 minutes, season with salt and pepper. With a slotted spoon transfer beans to saute pan with spinach and cook tossing gently until beans are warm. Add zest, juice and 1/4 cup bean cooking liquid tossing and add more liquid if needed to coat. Don't cook beans too long we don't want them mushy. Season and add more salt and pepper if needed. Drizzle with oil. Serve with crusty Italian bread and a salad.
Julia's Lovely California Cobb Salad - always a hit and so good
Dressing
1/4 cup plain Greek yogurt
1 fresh lemon juiced
2 tsp. Dijon
1 garlic clove, finely minced
1/2 cup buttermilk
2 Tbl. fresh Italian parsley, chopped
1 Tbl. fresh chives, chopped
salt and freshly ground black pepper
Salad
2 heads Romaine, rinsed, spun dry and chopped
2 large avocados, peeled, pitted and chopped
6 slices thick cut bacon, sliced
1/2 cup sliced black olives
1/2 pint pear tomatoes, sliced in half lengthwise
1 cup fresh corn off the cob, or you can used good quality frozen, thawed
1 1/2 cups roasted turkey, shredded or chopped (now that all the grocers have roasted turkey breasts it makes it easy to use these) or you can use a rotisserie chicken if desired
1 cup blue cheese, crumbled, but not too small
4 scallions, sliced on diagonal including green part
3 hard boiled eggs, sliced
Croutons; homemade are best
Dressing; into a bowl whisk the yogurt, lemon juice, Dijon and garlic, then whisk in the buttermilk. Stir in parsley and chives, taste and season with salt and pepper. Refrigerate until ready to serve. Salad; into a saute pan add bacon and cook to brown and crisp. Remove to paper towels. Onto a very large rimmed serving platter add lettuce and arrange individual topping in a diagonal pattern across the lettuce. Top with croutons. Drizzle with some dressing and serve remaining on side.
Perfect Greek Salad - one of my favorites - Note; authentic Greek salad has no lettuce, it actually doesn't use red bell pepper either, but in mine I do, I also add pepperoncini
and artichokes
Dressing
1/4 cup red wine vinegar
1 lemon, juiced
1 garlic clove, finely minced
2 tsp. Dijon
1 tsp. dried oregano, crushed
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
Salad
1 pint pear tomatoes, sliced in half lengthwise or you can use large tomatoes, chopped
1 large English cucumber, sliced in half lengthwise, then sliced into thick half moons
1 large red bell pepper, seeded and chopped or you can slice into strips
1 large green bell pepper, seeded and chopped, or you can slice into strips
1 can artichoke quarters, drained well
1 cup whole Kalamata olives, pitted
1/2 red onion, sliced thinly
pepperoncini, drained just a few
1 1/2 cups feta cheese, large chunks
Into a jar with lid add dressing ingredients, shake well taste and adjust flavorings. Onto a rimmed serving platter add tomatoes, cucumber, bell peppers, artichokes, olives, red onion and pour on dressing tossing to combine. Top with feta cheese. Serve with grilled pita bread. Serve extra dressing on side.
Deep Dish Chicago Style Pizza
1 package active dry yeast
1 cups warm water (115 degrees)
3 1/2 cups all purpose flour
1/3 cup vegetable oil
1/2 tsp. salt
6 oz. mild sweet Italian sausage
12 oz. mozzarella cheese, sliced
1 (14 1/2 oz.) can whole tomatoes (I like Cento brand), drained and cut up
1 Tbl. fresh oregano, snipped
1 tsp. dried basil, crushed
1/4 cup Parmesan cheese, grated
1/2 cup fresh mushrooms, sliced
1 medium red bell pepper, seeded and sliced
Grease a heavy 10x2 inch round cake pan with olive oil. Crust; into a large mixing bowl dissolve yeast in 1 cup warm water and let stand for 5 minutes. Stir in 1 1/2 cups of flour, 1/3 cup vegetable oil and salt. Beat with mixer on low for about 30 seconds, scarping the bowl constantly. Beat for 2 minutes on high scraping bowl frequently. With a wooden spoon, stir in as much of remaining flour as you can. Cover and let rise in a warm place about 1 hour, punch down, cover and let rest 5 minutes. Preheat oven to 500 degrees. Turn dough into prepared pan and with oiled hands, press and spread dough evenly over bottom and 1 1/2 inches up side of pan. Cover and let rise in warm place about 35 minutes, until doubled. Filling; into a large saute pan add sausage and cook to brown the meat, drain and pat with paper towels to remove any excess fat. Arrange mozzarella cheese over dough, spoon over meat, and tomatoes over cheese, top with oregano and basil. Bake about 20 minutes and remove, top with mushrooms and peppers. Bake about 10 more minutes. Cover with foil last 10 minutes of baking to prevent overbrowning. Remove to cooling rack for about 10 minutes. Cut into wedges and serve.
Clams With Cannellini Beans and Fennel
1 (15 oz.) can cannellini beans, drained and rinsed
1/4 cup olive oil
salt and freshly ground black pepper
pinch of red pepper flakes
1 fennel bulb
4 garlic cloves
1 sprig fresh rosemary
1 large lemon
1/2 cup fresh Italian parsley
40 littleneck clams, scrubbed
Crusty style bread, sliced thick
Into a bowl add the beans with a drizzle of olive oil, season with salt, pepper and red pepper flakes. Halve the fennel and remove fronds. Thinly slice one half of the fennel and place into a bowl with the fronds from the fennel. Place a damp paper towel on the fennel. Finely chop the remaining half of fennel and thinly slice the garlic cloves. Into a Dutch oven, add 1/4 cup of olive oil, with chopped fennel, garlic and rosemary sprig, cooking and stirring until fennel is translucent about 5 minutes. Remove 2-inch wide strips of zest from the lemon with vegetable peeler and halve the lemon and pick out any seeds. Rough chop the parsley. Add clams and lemon zest to pot and squeeze in juice of half a lemon, cover pot and cook to open clams about 7 minutes. Toss and stir clams and with a slotted spoon transfer any open ones to a rimmed serving platter. Discard any clams that don't open. Add reserved seasoned beans to pot and stir to combine, if sauce looks too thick add a touch of water. Return clams to pot with half of parsley and toss to combine. Add remaining parsley to bowl with reserved sliced fennel and squeeze in remaining lemon. Season with salt and pepper and toss to coat. Drizzle with a touch of olive oil. Pour clam/bean mixture back onto serving platter and top with fennel salad. Serve with bread and a lovely bottle of white wine.
Lovely Shrimp Salad
Vinaigrette
1/4 cup olive oil
1/4 cup fresh lime juice
2 garlic cloves, finely minced
2 Tbl. fresh cilantro, minced
1 tsp. Dijon
1 tsp. chili powder
1/2 tsp. ground cumin
salt and freshly ground black pepper
Salad
1 large head romaine, rinsed, spun dry and chopped
2 lbs. fresh large shrimp, cleaned and steamed or you can season and grill
1 1/2 cups black beans, drained and rinsed
1 cup fresh corn kernels or you can use frozen, thawed
2 large avocados, peeled, pitted and sliced
1/2 small red onion, slivered
1 cup grape tomatoes, sliced in half
Tortilla strips - take corn tortillas, slice into strips and fry to crispy, drain on paper towels
Vinaigrette; into a glass jar with lid add ingredients and shake well, taste and adjust flavorings. Salad; onto a serving platter add lettuce and top with steamed shrimp, avocados, tomatoes, red onions, black beans and corn, add dressing and toss to combine. Top with tortilla strips
Chicken and/or Turkey and Hash Brown Casserole - I am one of those people who love a good comforting casserole and this is it
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton Daisy sour cream (it's the best)
1/2 cup milk
2 tsp. dried dill weed, crushed
2 scallions, sliced including green part
freshly ground black pepper (salt? possibly but usually the canned chicken soup is salty enough)
1 (28 oz.) packaged frozen diced hash brown potatoes with onions and peppers, thawed
2 1/4 cups roasted turkey or chicken, chopped (I usually go with turkey)
1 (10 oz.) package frozen corn, thawed
1 (8 oz.) package cream cheese, cut into cubes
2 cups sharp Cheddar cheese, shredded
1 cup Ritz crackers, crushed
Preheat oven to 350 degrees. Into a large bowl add soup, sour cream, milk, dill, scallions and pepper. Stir in potatoes, turkey or chicken, corn, cream cheese and 1/2 cup cheese. Spoon mixture into a buttered 13x9 baking pan. Bake covered for about 40 minutes, uncover and stir mixture. Sprinkle with remaining cheese and bake uncovered 40 more minutes. Sprinkle with cracker crumbs and bake 10 more minutes. Remove to cooling rack and let rest 10 minutes before serving. Serve with a tossed salad.
Honey Soy Glazed Salmon
4 garlic cloves, thinly sliced
4 Tbl. fresh lime juice
3 Tbl. soy sauce
3 tsp. honey
1 1/2 Tbl. vegetable oil
1 tsp. sesame seeds
4 (8 oz.) skin on salmon fillets
salt and freshly ground black pepper
1 bunch scallions, whole but trimmed
1 fresno chile, thinly sliced
Into a bowl whisk the garlic, lime juice, soy, honey, 1 Tbl. oil, 1/2 tsp. sesame seeds. Rinse salmon in cold water and pat dry with paper towels. Season salmon with salt and pepper and place in ziplock style bag. Add half of the marinade, seal bag and let sit 30 minutes in refrigerator. Refrigerate remaining marinade. Preheat broiler, toss scallions with 2 tsp. of oil and place onto baking sheet, broil until lightly charred about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil salmon until charred around edges, about 6 minutes. Don't burn it. Spoon more marinade over and top with slices of chile. Broil until salmon is charred, about 2 more minutes. Remove and place onto serving platter with charred scallions, sprinkle on more sesame seeds and drizzle with any marinade.
My Favorite Cannellini Beans with Spinach - yummm
1 1/2 cups dried cannellini beans, soaked overnight and drained
1 head of garlic, halved crosswise, plus 2 garlic cloves, crushed
3 sage leaves
6 Tbl. olive oil, divided
salt and freshly ground black pepper
good pinch red pepper flakes
2 bunches baby spinach, trimmed
1 Tbl. fresh lemon zest
2 Tbl. fresh lemon juice
Into a large Dutch oven add beans, head of garlic, sage, 3 Tbl. of oil and 6 cups cold water to a boil. Reduce heat to simmer and add some salt cooking about 45 minutes. Let cool. Into a large saute pan, add 3 Tbl. oil and cook crushed garlic and red pepper flakes, stirring about 1 minute. In batches add spinach letting it wilt slightly before adding more cooking and turning with tongs about 5 minutes, season with salt and pepper. With a slotted spoon transfer beans to saute pan with spinach and cook tossing gently until beans are warm. Add zest, juice and 1/4 cup bean cooking liquid tossing and add more liquid if needed to coat. Don't cook beans too long we don't want them mushy. Season and add more salt and pepper if needed. Drizzle with oil. Serve with crusty Italian bread and a salad.
Julia's Lovely California Cobb Salad - always a hit and so good
Dressing
1/4 cup plain Greek yogurt
1 fresh lemon juiced
2 tsp. Dijon
1 garlic clove, finely minced
1/2 cup buttermilk
2 Tbl. fresh Italian parsley, chopped
1 Tbl. fresh chives, chopped
salt and freshly ground black pepper
Salad
2 heads Romaine, rinsed, spun dry and chopped
2 large avocados, peeled, pitted and chopped
6 slices thick cut bacon, sliced
1/2 cup sliced black olives
1/2 pint pear tomatoes, sliced in half lengthwise
1 cup fresh corn off the cob, or you can used good quality frozen, thawed
1 1/2 cups roasted turkey, shredded or chopped (now that all the grocers have roasted turkey breasts it makes it easy to use these) or you can use a rotisserie chicken if desired
1 cup blue cheese, crumbled, but not too small
4 scallions, sliced on diagonal including green part
3 hard boiled eggs, sliced
Croutons; homemade are best
Dressing; into a bowl whisk the yogurt, lemon juice, Dijon and garlic, then whisk in the buttermilk. Stir in parsley and chives, taste and season with salt and pepper. Refrigerate until ready to serve. Salad; into a saute pan add bacon and cook to brown and crisp. Remove to paper towels. Onto a very large rimmed serving platter add lettuce and arrange individual topping in a diagonal pattern across the lettuce. Top with croutons. Drizzle with some dressing and serve remaining on side.
Sausage and Chicken Stew
8 oz. cooked turkey kielbasa, sliced into 1/2-inch pieces
1 onion, chopped
1 large carrot, peeled and sliced
2 celery stalks, sliced
2 garlic cloves, minced
3 1/2 cups rich chicken stock
2 large russet potatoes, peeled and cubed
1 (14 1/2 oz.) can diced tomatoes, do not drain (I like Cento brand)
1 (8 oz.) can tomato sauce
2 tsp. dried Italian seasonings
salt and freshly ground black pepper
pinch of cayenne
2 cups cooked chicken, chopped
1/4 cup fresh parsley, chopped
Into a Dutch oven, add good drizzle of oil along with onion, carrot, celery and onion, cooking and stirring for a few minutes to soften. Add stock, potatoes, tomatoes, tomato sauce, seasonings, salt, pepper and cayenne. Bring to a boil, reduce to simmer and cook covered about 30 minutes, stirring occasionally. Stir in chicken, kielbasa and parsley, simmer covered about 20 minutes. Serve with French bread and a salad.
Lamb Shanks with Pomegranate
6 lbs. lamb shanks, trimmed
salt and freshly ground black pepper
1 1/2 tsp. cinnamon
1 1/2 tsp. ground turmeric
1 tsp. cumin
1/2 tsp. ground cardamon
1/2 cup olive oil, divided
2 medium yellow onions, thinly sliced
6 sprigs fresh thyme
4 garlic cloves, crushed
2 bay leaves
2 Tbl. all purpose flour
1/2 cup dry red wine
4 cups rich chicken stock
1 cup pomegranate juice
1/2 cup pomegranate molasses (easy to find, but I get mine on Amazon)
2 cups walnuts, rinsed
3 Tbl. butter, cut into pieces
3 wide strips lemon zest, very thinly sliced lengthwise
Accompaniments; garlic mashed potatoes or cooked polenta
Preheat oven to 350 degrees. Place the lamb shanks onto a large rimmed baking sheet and season well with salt and pepper. Into a small bowl mix the cinnamon, turmeric, cumin and cardamon and massage mixture into lamb. Let rest 1 hour. Into a large deep saute pan, add 1/4 cup oil and cook shanks until browned on all sides, transfer to paper towels. Wipe out pot and add remaining 1/4 cup oil. Add onions cook stirring occasionally until golden. Add thyme sprigs, garlic and bay leaves cooking stirring about 2 minutes. Sprinkle in flour and whisk to combine, cooking and whisking about 1 minute. Whisk in stock, pomegranate juice and pomegranate molasses, bring to simmer, stirring occasionally for about 5 minutes. Arrange browned shanks in single layer in large roasting pan and pour onion mixture over, pushing shanks down into liquid, adding more stock if needed. Cover pan with foil and cook lamb turning occasionally about 2 hours. Remove pan from oven and let rest, covering in liquid 30 minutes. Transfer lamb to serving platter and tent to keep warm. Strain braising liquid through fine mesh sieve into medium saucepan; skim off fat from surface and discard. Add walnuts to liquid and bring to simmer. Cook to reduce for about 20 minutes. Add butter a piece at a time, stirring after each addition until combined before adding more, you want the sauce to look glossy. Return lamb to pot and cook stirring to coat shanks until heated through. Taste and adjust flavorings. Place shanks onto large rimmed serving platter and spoon over sauce. Serve with garlic or plain mashed potatoes or polenta and garnish with the lemon zest.
Lamb Shanks with Pomegranate
6 lbs. lamb shanks, trimmed
salt and freshly ground black pepper
1 1/2 tsp. cinnamon
1 1/2 tsp. ground turmeric
1 tsp. cumin
1/2 tsp. ground cardamon
1/2 cup olive oil, divided
2 medium yellow onions, thinly sliced
6 sprigs fresh thyme
4 garlic cloves, crushed
2 bay leaves
2 Tbl. all purpose flour
1/2 cup dry red wine
4 cups rich chicken stock
1 cup pomegranate juice
1/2 cup pomegranate molasses (easy to find, but I get mine on Amazon)
2 cups walnuts, rinsed
3 Tbl. butter, cut into pieces
3 wide strips lemon zest, very thinly sliced lengthwise
Accompaniments; garlic mashed potatoes or cooked polenta
Preheat oven to 350 degrees. Place the lamb shanks onto a large rimmed baking sheet and season well with salt and pepper. Into a small bowl mix the cinnamon, turmeric, cumin and cardamon and massage mixture into lamb. Let rest 1 hour. Into a large deep saute pan, add 1/4 cup oil and cook shanks until browned on all sides, transfer to paper towels. Wipe out pot and add remaining 1/4 cup oil. Add onions cook stirring occasionally until golden. Add thyme sprigs, garlic and bay leaves cooking stirring about 2 minutes. Sprinkle in flour and whisk to combine, cooking and whisking about 1 minute. Whisk in stock, pomegranate juice and pomegranate molasses, bring to simmer, stirring occasionally for about 5 minutes. Arrange browned shanks in single layer in large roasting pan and pour onion mixture over, pushing shanks down into liquid, adding more stock if needed. Cover pan with foil and cook lamb turning occasionally about 2 hours. Remove pan from oven and let rest, covering in liquid 30 minutes. Transfer lamb to serving platter and tent to keep warm. Strain braising liquid through fine mesh sieve into medium saucepan; skim off fat from surface and discard. Add walnuts to liquid and bring to simmer. Cook to reduce for about 20 minutes. Add butter a piece at a time, stirring after each addition until combined before adding more, you want the sauce to look glossy. Return lamb to pot and cook stirring to coat shanks until heated through. Taste and adjust flavorings. Place shanks onto large rimmed serving platter and spoon over sauce. Serve with garlic or plain mashed potatoes or polenta and garnish with the lemon zest.
Polenta Lasagna - always delicious and gluten free which is why I love it so. Note; when making this you first have to soak the polenta overnight
Sauce
1 1/2 lbs. ground turkey (I like the dark meat)
1/2 lb. sweet Italian sausage
3 cups Marinara sauce (homemade or good bottled version)
12 oz. zucchini, cut into sliced
2 celery stalks, cut into slices
6 garlic cloves
1 tsp. red pepper flakes
1 Tbl. balsamic vinegar
1 tsp. sugar
4 Tbl. fresh oregano, chopped
1 Tbl. butter
salt and freshly ground black pepper
Polenta
1 1/2 cups stone ground polenta
7 1/2 cups water
4 Tbl. butter
1/2 cup Parmesan cheese, grated
1/4 cup whole milk
salt and freshly ground black pepper
1 cup mozzarella cheese, grated
Sauce; into a food processor add zucchini, celery, garlic and pepper flakes and puree. Into a Dutch oven heat some oil and add vegetable puree stirring for about 5 minutes. Add ground turkey and remove sausage from casings and crumble, cooking meat until browned. Add marinara sauce, sugar, seasonings, vinegar and mix to combine, reduce and simmer 20 minutes, taste and adjust flavorings. Stir in 1 Tbl. butter to melt, cook another 15 minutes. Polenta; soak the polenta in water overnight. Into a large pot place the soaked polenta and all of the water and bring to a boil over medium, stirring occasionally. When water comes to a boil, stir in polenta until it becomes thick and starts to bubble. Reduce to simmer and whisk frequently until it thickens, about 35 minutes. Add salt to taste, butter and Parmesan stirring until cheese and butter are blended. When the polenta cools it will thicken more. Preheat oven to 400 degrees. Butter a 9x9 baking dish. Place half of the polenta in the dish and spread out. Spread half of the sauce, half of the cheese, then spread remaining polenta on top of cheese, followed by more sauce and cheese. Cover with foil and bake about 30 minutes. Then uncover and cook another 15 minutes. Remove from oven and let rest 10 minutes before cutting. Serve with hot crunchy garlic bread and a tossed salad.
Rich Deep Dark Chocolate Cheesecake - oh yes!!
Crust
24 whole Oreo cookies
6 Tbl. butter, melted
Cheesecake
4 (8 oz.) packages cream cheese, soft
1 cup sugar
1/2 cup light brown sugar, packed
4 eggs
1/4 cup cocoa powder - good rich quality
9 oz. bittersweet chocolate, chopped and melted
pinch of salt
Ganache
1 1/2 cups dark chocolate chips
3/4 cup heavy whipping cream
Preheat oven to 350 degrees. Crust; into a food processor pulse cookies until fine crumbs. Transfer to a bowl and pour in melted butter stirring to combine. Coat a 9-inch springform pan with cooking spray and press crust mixture into pan and 1-inch up the sides pressing firmly. Cheesecake; into a large bowl of electric mixer beat cream cheese, sugars, cocoa powder and salt to smooth. Add eggs one at at time, beating after each addition and fold in melted chocolate. Using heavy duty foil wrap the cheesecake pan in foil. Pour filling into crust and place foil cheesecake pan into large roasting pan. Pour boiling hot water into roasting pan, being very careful not to get any into cheesecake. Bake about 1 hour and 15 minutes, you still want a little jiggle in center. Carefully remove cheesecake from roasting pan and place onto cooling rack. Refrigerate cheesecake for at least 4 hours or overnight before serving. Ganache; place chocolate chips into glass bowl. Heat whipping cream in a saucepan over medium and when bubbles being to appear around edges pour cream into chips and whisk until smooth, cool just slightly. Pour ganache over top of cheesecake and refrigerate for about 15 minutes. Now is the moment of joy when you can slice into this beauty and have your first bite!!
Rich Deep Dark Chocolate Cheesecake - oh yes!!
Crust
24 whole Oreo cookies
6 Tbl. butter, melted
Cheesecake
4 (8 oz.) packages cream cheese, soft
1 cup sugar
1/2 cup light brown sugar, packed
4 eggs
1/4 cup cocoa powder - good rich quality
9 oz. bittersweet chocolate, chopped and melted
pinch of salt
Ganache
1 1/2 cups dark chocolate chips
3/4 cup heavy whipping cream
Preheat oven to 350 degrees. Crust; into a food processor pulse cookies until fine crumbs. Transfer to a bowl and pour in melted butter stirring to combine. Coat a 9-inch springform pan with cooking spray and press crust mixture into pan and 1-inch up the sides pressing firmly. Cheesecake; into a large bowl of electric mixer beat cream cheese, sugars, cocoa powder and salt to smooth. Add eggs one at at time, beating after each addition and fold in melted chocolate. Using heavy duty foil wrap the cheesecake pan in foil. Pour filling into crust and place foil cheesecake pan into large roasting pan. Pour boiling hot water into roasting pan, being very careful not to get any into cheesecake. Bake about 1 hour and 15 minutes, you still want a little jiggle in center. Carefully remove cheesecake from roasting pan and place onto cooling rack. Refrigerate cheesecake for at least 4 hours or overnight before serving. Ganache; place chocolate chips into glass bowl. Heat whipping cream in a saucepan over medium and when bubbles being to appear around edges pour cream into chips and whisk until smooth, cool just slightly. Pour ganache over top of cheesecake and refrigerate for about 15 minutes. Now is the moment of joy when you can slice into this beauty and have your first bite!!
Easy Apple Cake
3/4 cup butter, soft
1 3/4 cups sugar
3 eggs
4 cups Granny Smith apples, peeled, sliced and cut into chunks
1 cup golden raisins
1/2 cup pecans, chopped
3 cups all purpose flour
1 Tbl. cinnamon
1/2 tsp. apple pie spice
1 Tbl. baking soda
3/4 tsp. salt
Accompaniment; freshly whipped cream, caramel sauce
Preheat oven to 350 degrees. Into a bowl of electric mixer add butter and sugar and cream to lightly and fluffy. Add eggs one at a time beating after each addition. Add apples and raisins to mixture and mix to combine. Add dry ingredients and mix to combine, stir in nuts. Pour batter into a buttered 13x9 baking pan and smooth top. Bake for about 35 to 45 minutes or until browned and toothpick inserted in center comes out clean. Remove to cooling rack. To serve; cut into pieces and top with freshly whipped cream and caramel sauce.
Butterscotch Pie
1 baked pastry shell for 9-inch pie
Filling
1 1/4 cups dark brown sugar, packed
1/4 cup butter
1/3 cup all purpose flour
1 tsp. cornstarch
2 cups whipping cream
3 egg yolks
3 Tbl. butter, cut up
1 tsp. pure vanilla extract
Freshly whipped cream - topping
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Filling; into a large saucepan, add 1/2 cup brown sugar and 1/4 cup butter. Cook and stir over low to melt butter and mixture is smooth. Remove from heat. Into a bowl combine remaining brown sugar, flour and cornstarch. Add flour mixture to butter mixture and stir to combine. Gradually stir in 2 cups whipping cream and return to heat. Cook over medium to thickened and bubbly, remove to simmer and cook stirring 2 minutes, remove from heat. Into a small bowl beat egg yolks and gradually stir about1 cup of the hot filling into yolks to temper. Add yolk mixture to saucepan and bring to simmer stirring constantly; reduce heat, cook and stir for 2 minutes. Remove from heat and stir in 3 Tbl. butter and vanilla. Pour into baked pastry shell and cover surface with plastic wrap. Chill in refrigerator at least 2 hours before serving. Whipped cream; into a bowl add whipping cream and beat to almost stiff peaks, stir in powdered sugar and vanilla and beat to combine. Remove plastic wrap from chilled pie and either pile on the whipped cream or you can pipe it on. Serve and any leftovers you need to refrigerate.
Kahlua Ice Box Cake - retro and yummy a dessert my mom used to make
Crust
20 Oreo cookies
1/4 cup butter, melted
Filling
2 1/2 tsp. instant espresso
2 Tbl. warm water
1/4 cup whole milk
1 (8 oz.) package cream cheese, soft
1/2 cup sugar
1/8 cup Kahlua
1 (8 oz.) container Cool Whip
7 Oreo cookies, broken into large pieces, remove cream center, divided
3/4 cup rich fudge sauce (I just get a good version from the grocery)
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 Tbl. Kahlua
Into a food processor add Oreo's and pulse to make crumbs, stir in melted butter to combine. Press Oreo mixture into a 9-inch springform pan and halfway up sides. Set in refrigerator. Filling; dissolve espresso in water water. Into a bowl of electric mixer add cream cheese and blend to smooth, add espresso mixture, milk, sugar and Kahlua and mix to combine. Fold in Cool Whip. To the crust add 1/3 of the filling in an even layer. Scatter on the half of the Oreo cookies pieces. Add second layer of 1/3 filling and spread to even layer, scatter remaining Oreo's on filling. Add remaining layer of filling and spread to smooth. Pour chocolate sauce in an even layer on top of filling and freeze pie. Whipping cream; into a bowl of electric mixer add whipping cream and beat to almost stiff peaks, beat in powdered sugar and Kahlua. Remove pie from freezer and pile on whipped cream and drizzle on some more chocolate sauce. Release springform and remove pie, slice into serving pieces.
Bon Appetit
Kahlua Ice Box Cake - retro and yummy a dessert my mom used to make
Crust
20 Oreo cookies
1/4 cup butter, melted
Filling
2 1/2 tsp. instant espresso
2 Tbl. warm water
1/4 cup whole milk
1 (8 oz.) package cream cheese, soft
1/2 cup sugar
1/8 cup Kahlua
1 (8 oz.) container Cool Whip
7 Oreo cookies, broken into large pieces, remove cream center, divided
3/4 cup rich fudge sauce (I just get a good version from the grocery)
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 Tbl. Kahlua
Into a food processor add Oreo's and pulse to make crumbs, stir in melted butter to combine. Press Oreo mixture into a 9-inch springform pan and halfway up sides. Set in refrigerator. Filling; dissolve espresso in water water. Into a bowl of electric mixer add cream cheese and blend to smooth, add espresso mixture, milk, sugar and Kahlua and mix to combine. Fold in Cool Whip. To the crust add 1/3 of the filling in an even layer. Scatter on the half of the Oreo cookies pieces. Add second layer of 1/3 filling and spread to even layer, scatter remaining Oreo's on filling. Add remaining layer of filling and spread to smooth. Pour chocolate sauce in an even layer on top of filling and freeze pie. Whipping cream; into a bowl of electric mixer add whipping cream and beat to almost stiff peaks, beat in powdered sugar and Kahlua. Remove pie from freezer and pile on whipped cream and drizzle on some more chocolate sauce. Release springform and remove pie, slice into serving pieces.
Bon Appetit
"Oil and perfume make the heart glad, and the sweetness of a friend comes from his earnest counsel" - Proverbs 27:9
"A friend loves at all times, and a brother is born for adversity." - Proverbs 17:17
"Love one another with brotherly affection. Outdo one another in showing honor. Do not be slothful in zeal, be fervent in spirit, serve the Lord." - Romans 12:10-11
"Let each of you look not only to his own interests, but also to the interests of others." -
"Bear one another’s burdens, and so fulfill the law of Christ." - Galatians 6:2
"Make no friendship with a man given to anger, nor go with a wrathful man, lest you learn his ways and entangle yourself in a snare." - Proverbs 22:24-25
'Whoever covers an offense seeks love, but he who repeats a matter separates close friends." - Proverbs 17:9
"A dishonest man spreads strife, and a whisperer separates close friends."
- Proverbs 16:28
- Proverbs 16:28
"Do not be deceived: "Bad company ruins good morals." - 1 Corinthians 15:33
