Food, drink, family/friends and good conversation, are things that define a great dinner party. Thinking about having some family and friends over for a dinner party? Don't even think of getting stressed, I have some easy tips for effortless and relaxed entertaining, along with some fantastic recipes.
If you plan on trying a new recipe before your party, try it beforehand to see if it works for you and it tastes good. Try to make as much as far in advance as you can. Be sure you read your recipe carefully so you have all ingredients on hand. Mise en place - as the French say for everything in its place. This is how you will be efficient. Start cooking a littler earlier so everything isn't last minute and you don't get overwhelmed. One thing I find very important is check with your guests to see if they have any dietary restrictions. For instance, my husband and I don't eat red meat (no matter what) and we are gluten free. Have you ever gone to someones house and they know darn well you don't eat beef and guess what, that is what they serve. Have options for those who eat certain foods. Don't apologize for the food, if something is overcooked, well I guess it's overcooked. If a guest is so ill-mannered to make "not so nice comments," well you don't want to invite them back anyway.
Have some great music playing, background music makes things all the more festive, but please don't make it too loud. People want to have a nice dinner conversation and they don't want to compete with the music. Use cloth napkins, after all it's a dinner party. I don't even use paper napkins for picnics. In my opinion, guests don't bring anything to the meal, after all they are guests. But if you must, let it be wine or beverages. We had friends over one time and she desperately wanted to bring a Caesar salad. I said no I will make it, but she persisted so I let her. Guess what, she forgot the salad when she arrived. Thankfully, I had the ingredients on hand to prepare one. Don't be insistent if people don't eat something or don't drink something, let it be. Candles, well of course it's atmosphere, it's what makes a dinner party a party. I also love fresh flowers, ahhhh, they make me happy and put a smile on my face. Your table scape doesn't have to be over-the-top, but it should look nice. Put out salt and pepper, even if you think your food doesn't need it. Do accept some help if you want it. I personally don't want my guests clearing tables or washing dishes, but that is just me. Serve dessert, even if it's just a fruit platter, as dessert is a good way to signal the meal is over and you're on to the next part of the soiree. I think it's a good idea to serve dessert away from the dining table, such as the living room for coffee, cordials and dessert.
Remember, unless you are the queen of hostesses, things might not always go perfect, but that is OK, don't worry. Just remember; there’s a special feeling that comes over you when you’re halfway through the perfect dinner party. True hospitality is subtle. I think it’s important to make your guests feel pampered. If your guests give you a hostess gift, let them know how thoughtful the gesture was. Do clean up before you go to bed even if you've had too many glasses of wine. Nothing looks so bad as getting up to a dirty kitchen or dining room. You will be much happier if you wake up to a clean space. And ENJOY yourself!!
Goat Cheese Gratin - appetizer
1 lb. creamy goat cheese, softened
6 Tbl. apricot preserves, good quality
1 pickled jalapeno, seeded and minced
2 Tbl. cocktail onions, minced
2 tsp. Dijon
1 1/2 tsp. dry sherry
Baguette slices, lightly toasted
Preheat oven to 400 degrees. Spread goat cheese into a small gratin dish in an even layer. Into a bowl mix the preserves, jalapeno, onions, mustard and sherry. Spread over goat cheese and bake about 5 minutes. Turn on broiler and broil about 2 minutes, watching carefully as to not burn, but get bubbly and lightly golden brown. Serve with crackers, baguette slices or veggies.
Creamy and Delicious Tomato Soup
1 white onion, diced
1 garlic clove, finely minced
3 Tbl. butter
splash of olive oil
2 (14.5 oz.) cans diced tomatoes with juice (I like Cento brand)
1 (46 oz.) can tomato juice
sugar (1 Tbl. at a time)
2 Tbl. chicken base
salt and freshly ground black pepper
1/2 cup sherry, something you would drink
1 1/4 cups heavy whipping cream
1 handful fresh basil, chopped
Croutons, homemade are best
Into a large Dutch oven add butter with a drizzle of olive oil. Add onions and saute to soften, add garlic and stir for a minute. Add canned diced tomatoes with juice and tomato juice, stirring to combine. Add 1 Tbl. of sugar at a time, you don't want it sweet, you are just cutting the acidity of the tomatoes (I usually add about 2 Tbl.) Stir and taste until sugar is dissolved. Next add chicken base and stir to combine. Taste and season with salt and pepper. Bring to a boil, reduce to simmer and cook a few minutes. Add sherry and stir cooking a few minutes, stir in cream and basil. Remove from heat and serve with croutons.
Shrimp and Mango Salad
3 Tbl. unsweetened coconut milk
1 large lime, zested and juiced
1 1/2 Tbl. fish sauce
2 Tbl. creamy peanut butter
1 birds eye chili, thinly sliced
2 tsp. brown sugar
4 Tbl. fresh cilantro, chopped
1 Tbl. fresh mint, chopped
1 large mango, peeled and sliced
1 large avocado, peeled, pitted and sliced
3 handfuls of mixed baby greens
2 scallions, thinly sliced on diagonal including green part
1/4 cup roasted peanuts, rough chopped
1 lb. large shrimp, cleaned
Shrimp; onto a grill add shrimp and cook a couple of minutes on each side, season with salt and pepper. Dressing; into a bowl whisk the coconut milk, lime, fish sauce, peanut butter, chili, sugar and cilantro. Add greens, mango, scallions, avocado and cooked shrimp to a serving platter and pour over dressing tossing to combine. Garnish salad with mint and nuts.
Salad with Roasted Figs - my husband loves this salad
If you plan on trying a new recipe before your party, try it beforehand to see if it works for you and it tastes good. Try to make as much as far in advance as you can. Be sure you read your recipe carefully so you have all ingredients on hand. Mise en place - as the French say for everything in its place. This is how you will be efficient. Start cooking a littler earlier so everything isn't last minute and you don't get overwhelmed. One thing I find very important is check with your guests to see if they have any dietary restrictions. For instance, my husband and I don't eat red meat (no matter what) and we are gluten free. Have you ever gone to someones house and they know darn well you don't eat beef and guess what, that is what they serve. Have options for those who eat certain foods. Don't apologize for the food, if something is overcooked, well I guess it's overcooked. If a guest is so ill-mannered to make "not so nice comments," well you don't want to invite them back anyway.
Have some great music playing, background music makes things all the more festive, but please don't make it too loud. People want to have a nice dinner conversation and they don't want to compete with the music. Use cloth napkins, after all it's a dinner party. I don't even use paper napkins for picnics. In my opinion, guests don't bring anything to the meal, after all they are guests. But if you must, let it be wine or beverages. We had friends over one time and she desperately wanted to bring a Caesar salad. I said no I will make it, but she persisted so I let her. Guess what, she forgot the salad when she arrived. Thankfully, I had the ingredients on hand to prepare one. Don't be insistent if people don't eat something or don't drink something, let it be. Candles, well of course it's atmosphere, it's what makes a dinner party a party. I also love fresh flowers, ahhhh, they make me happy and put a smile on my face. Your table scape doesn't have to be over-the-top, but it should look nice. Put out salt and pepper, even if you think your food doesn't need it. Do accept some help if you want it. I personally don't want my guests clearing tables or washing dishes, but that is just me. Serve dessert, even if it's just a fruit platter, as dessert is a good way to signal the meal is over and you're on to the next part of the soiree. I think it's a good idea to serve dessert away from the dining table, such as the living room for coffee, cordials and dessert.
Remember, unless you are the queen of hostesses, things might not always go perfect, but that is OK, don't worry. Just remember; there’s a special feeling that comes over you when you’re halfway through the perfect dinner party. True hospitality is subtle. I think it’s important to make your guests feel pampered. If your guests give you a hostess gift, let them know how thoughtful the gesture was. Do clean up before you go to bed even if you've had too many glasses of wine. Nothing looks so bad as getting up to a dirty kitchen or dining room. You will be much happier if you wake up to a clean space. And ENJOY yourself!!
As Ina Garten says; "I try to greet my guests with a drink in my hand, a warm smile on my face and great music in the background, because that's what gets a dinner party off to a fun start."
Goat Cheese Gratin - appetizer
1 lb. creamy goat cheese, softened
6 Tbl. apricot preserves, good quality
1 pickled jalapeno, seeded and minced
2 Tbl. cocktail onions, minced
2 tsp. Dijon
1 1/2 tsp. dry sherry
Baguette slices, lightly toasted
Preheat oven to 400 degrees. Spread goat cheese into a small gratin dish in an even layer. Into a bowl mix the preserves, jalapeno, onions, mustard and sherry. Spread over goat cheese and bake about 5 minutes. Turn on broiler and broil about 2 minutes, watching carefully as to not burn, but get bubbly and lightly golden brown. Serve with crackers, baguette slices or veggies.
Creamy and Delicious Tomato Soup
1 white onion, diced
1 garlic clove, finely minced
3 Tbl. butter
splash of olive oil
2 (14.5 oz.) cans diced tomatoes with juice (I like Cento brand)
1 (46 oz.) can tomato juice
sugar (1 Tbl. at a time)
2 Tbl. chicken base
salt and freshly ground black pepper
1/2 cup sherry, something you would drink
1 1/4 cups heavy whipping cream
1 handful fresh basil, chopped
Croutons, homemade are best
Into a large Dutch oven add butter with a drizzle of olive oil. Add onions and saute to soften, add garlic and stir for a minute. Add canned diced tomatoes with juice and tomato juice, stirring to combine. Add 1 Tbl. of sugar at a time, you don't want it sweet, you are just cutting the acidity of the tomatoes (I usually add about 2 Tbl.) Stir and taste until sugar is dissolved. Next add chicken base and stir to combine. Taste and season with salt and pepper. Bring to a boil, reduce to simmer and cook a few minutes. Add sherry and stir cooking a few minutes, stir in cream and basil. Remove from heat and serve with croutons.
Shrimp and Mango Salad
3 Tbl. unsweetened coconut milk
1 large lime, zested and juiced
1 1/2 Tbl. fish sauce
2 Tbl. creamy peanut butter
1 birds eye chili, thinly sliced
2 tsp. brown sugar
4 Tbl. fresh cilantro, chopped
1 Tbl. fresh mint, chopped
1 large mango, peeled and sliced
1 large avocado, peeled, pitted and sliced
3 handfuls of mixed baby greens
2 scallions, thinly sliced on diagonal including green part
1/4 cup roasted peanuts, rough chopped
1 lb. large shrimp, cleaned
Shrimp; onto a grill add shrimp and cook a couple of minutes on each side, season with salt and pepper. Dressing; into a bowl whisk the coconut milk, lime, fish sauce, peanut butter, chili, sugar and cilantro. Add greens, mango, scallions, avocado and cooked shrimp to a serving platter and pour over dressing tossing to combine. Garnish salad with mint and nuts.
Salad with Roasted Figs - my husband loves this salad
2 medium heads frisee
1 small container baby arugula
1/2 cup blue cheese, crumbled ( I like Maytag)
1/2 cup hazelnuts
9 fresh ripe figs
1 Tbl. balsamic vinegar
1 Tbl. olive oil
salt and freshly ground black pepper
4 (3/4-inch) sliced pieces rustic country bread
12 sliced pancetta
Vinaigrette
1 1/2 Tbl. red wine vinegar
1 1/2 Tbl. balsamic vinegar
1/2 Tbl. Dijon
1 tsp. brown sugar
1/4 cup olive oil
salt and freshly ground black pepper
Discard the tough dark outer leaves of frisee and remove root end. Separate the leaves rinse in cold water and pat dry with paper towels. Toss leaves together into a large bowl along with arugula, blue cheese and hazelnuts. Toss in roasted figs when they are done cooking and slightly cooled. Figs; preheat oven to 375 degrees and cut figs in quarters. Arrange cut side up onto a baking sheet and drizzle with 1 Tbl. vinegar and 1 Tbl. olive oil. Sprinkle with salt and pepper and bake about 10 minutes to soft. Dressing: into a jar with lid add ingredients and shake well, taste and adjust flavorings. Crouton; cut bread slices into 1/2-inch wide sticks and brush bread slices with 2 Tbl. oil. Slice on crusts. Wrap each pieces with pancetta and place on baking sheet baking for 10 minutes until pancetta is crisp. Toss salad with dressing and pour onto serving platter arrange with pancetta croutons.
Thai Salad with Green Beans and Crab
1 lb. fresh green beans, rinsed and trimmed
1 cup bean sprouts
1 large red bell pepper, seeded and thinly sliced
1/2 lb. lump crab meat (cooked)
3 scallions, thinly sliced on diagonal including green part
1/4 cup cilantro, chopped
2 Tbl. fresh mint, chopped (add more if you like)
Dressing
1/4 cup creamy peanut butter
1/4 cup coconut milk
1 large lime, zested and juiced
2 Tbl. fish sauce
1 birds eye chili, chopped
Thai Salad with Green Beans and Crab
1 lb. fresh green beans, rinsed and trimmed
1 cup bean sprouts
1 large red bell pepper, seeded and thinly sliced
1/2 lb. lump crab meat (cooked)
3 scallions, thinly sliced on diagonal including green part
1/4 cup cilantro, chopped
2 Tbl. fresh mint, chopped (add more if you like)
Dressing
1/4 cup creamy peanut butter
1/4 cup coconut milk
1 large lime, zested and juiced
2 Tbl. fish sauce
1 birds eye chili, chopped
1/4 cup roasted cashews, chopped
Into a pot of boiling salted water add beans and cook about 4 minutes, rinse and plunge into a bowl of ice water to stop cooking. Place the chilled green beans on some paper towels to absorb any excess moisture. Add beans to a large rimmed serving platter along with sprouts, red pepper, scallions, cilantro and mint. Dressing; into a bowl whisk the dressing ingredient's and toss with the green bean mixture, top with crab and nuts.
Delicious Green Beans
2 1/2 lbs. haricots verts
salt and freshly ground black pepper
3/4 cup hazelnuts
3 Tbl. butter
2 Tbl. hazelnut oil
2 Tbl. hazelnut oil
Rinse beans in cold water and trim tips. Into a pot of boiling salted water add beans and cook about 4 to 5 minutes (crisp/tender), Drain and chill in an ice bath. When cool, remove from water and pat dry with paper towels. Into a saute pan add nuts and cook shaking over medium heat about 5 minutes until lightly toasted. Pour onto a towel and rub to remove skins and lightly crack nuts with a mallet. Place back into pan and add butter, season with salt and cook a few minutes. Add beans to pan and toss with hazelnuts, cooking to heat through. Season with salt and pepper and pour onto a serving platter drizzling with hazelnut oil.
Sweet Baked Tomatoes - great topping for grilled chicken/pork chops or on top of thick cut grilled cheese toast - love these
1 lb. cherry tomatoes, red and yellow combo and you want very sweet ones
1/4 cup olive oil
5 garlic cloves, minced
salt and freshly ground black pepper
1 tsp. brown sugar
1/4 tsp. smoked paprika
Preheat oven to 200 degrees. Into a large bowl combine olive oil, garlic, salt, pepper, brown sugar and paprika. Slice tomatoes in half and add to bowl tossing to combine. Line baking sheet with parchment and spread tomatoes, cut side up in even layer onto baking sheet. Place tomatoes in oven and bake 6 hours until they are shriveled and shrunken, but not crunchy. Store in airtight container up to 3 days.
Corn Souffle
1 red bell pepper, halved and seeded
4 eggs
6 ears fresh sweet corn
2 cups whipping cream
3 Tbl. unsalted butter
1/4 cup all purpose flour
1 small jalapeno, seeded and diced
1/2 tsp. paprika
salt and freshly ground black pepper
Tabasco
3/4 cup fontina cheese, shredded
Preheat oven to 425 degrees. Place halved peppers cut sides down onto foil lined baking sheet. Bake peppers for about 25 minutes. Remove and bring foil up and around pepper to enclose, let stand 15 minutes. Looses edges of skin with sharp paring knife and puff off skin and discard. Dice roasted peppers. Separate eggs and let stand room temperature 30 minutes. Slice corn off cobs. Cut corn cobs in half. Into a Dutch oven combine corn cobs, half of corn and whipping cream, bring to a boil over low. Reduce to simmer covered 2 minutes. With the blunt side of a knife scape the whipping cream and corn juices from cobs, discard cobs. Transfer whipping cream mixture and scrapings to blender. Cover and blend to smooth. Strain mixture through fine mesh strainer. Into a large saucepan, melt butter, add flour and whisk for 2 minutes. Add pureed corn mixture and stir to thicken about 7 minutes. Transfer to a large bowl. Preheat oven to 400 degrees. Butter a 3 qt. baking dish. Add egg yolks to whipping cream mixture stirring well to combine. Fold in remaining reserved corn, roasted bell pepper, jalapeno, paprika, salt, pepper and Tabasco. Fold in cheese. Into a bowl of electric mixer beat egg whites to stiff peaks. Gently fold 1/4th of whites into corn mixture, fold remaining egg whites into corn mixture and pour batter into prepared dish. Bake 15 minutes or until puffed and golden brown. Serve immediately.
Roasted Beat and Goat Cheese Salad
1 1/2 lbs. medium red beets
1 1/4 lbs. medium golden beets
3/4 cup extra virgin olive oil, divided
salt and freshly ground black pepper
1 (4 lb.) seedless watermelon, peeled and cut into 1-inch cubes
1/4 cup fresh lemon juice
salt and freshly ground black pepper
8 cups micro greens, rinsed and spun dry
1 1/2 cups goat cheese, crumbled
Preheat oven to 400 degrees. Cut off beet tops and rinse beets in cold water, pat dry with paper towels. Place beets in shallow baking pan, separating red from yellow. Drizzle with 2 Tbl. olive oil and sprinkle with salt and pepper. Cover with foil and roast about 45 minutes to tender. Remove from oven and let cool enough to handle. Slip skins off beets and cut beets into wedges. Toss golden beets with 1 1/2 Tbl. olive oil to coat. Toss red beets with 1 1/2 Tbl. olive oil to coat. Toss watermelon cubes with 1 Tbl. lemon juice and sprinkle of salt. Dressing; into a small bowl whisk together remaining olive oil, lemon juice, salt and pepper. Into a large bowl toss greens with dressing. Onto a large rimmed serving platter place dressed greens, top with watermelon mixture, beets and goat cheese.
Tossed Salad with Kiwi Dressing - my husband loves this
Dressing
2 Tbl. apple cider vinegar
2 Tbl. apple juice
1 Tbl. olive oil
1 Tbl. water
1/2 tsp. sugar
salt and freshly ground black pepper
few dashes of Tabasco
3 Kiwi, peeled and cut into chunks
1 small garlic clove
Salad
1 head Boston lettuce
3 kiwi, peeled and chopped
1/4 cup pecans, lightly toasted
Goat cheese, crumbled
1 ripe pear, sliced in half, seeded and thinly sliced
Dressing: place all ingredients into blender and puree to smooth. Refrigerate and shake well before using. Salad - tear lettuce into pieces and rinse in cold water/spin dry. Place lettuce onto serving platter, top with kiwi, pecans, cheese and pear. Shake dressing and pour some over salad tossing to combine.
Black Bean, Shrimp and Corn Salad
1 1/2 cups corn, removed from cob
3/4 cup pico de gallo
1/4 cup fresh cilantro, chopped - plus extra for garnish
1 (15 oz.) can black beans, drained and rinsed in cold water
1 1/2 lbs. large shrimp, peeled and deveined
1 Tbl. chili powder
1/2 tsp. garlic salt
1/2 tsp. cumin
2 Tbl. fresh lime juice
1 lime cut into wedges
Heat a large non-stick saute pan over medium. Into a large bowl combine chili powder, garlic, salt and cumin, add shrimp tossing to coat. Coat pan with cooking spray and add shrimp cooking and stirring about 3 minutes. Add 1 Tbl. lime juice. Remove shrimp from pan. Add corn to pan and saute 2 minutes, stir in salsa, beans and cilantro cooking and stirring to heat through. Stir in 1 Tbl. lime juice. Add shrimp to mixture, combine and pour onto serving platter. Garnish with extra cilantro and lime wedges.
Sweet Baked Tomatoes - great topping for grilled chicken/pork chops or on top of thick cut grilled cheese toast - love these
1 lb. cherry tomatoes, red and yellow combo and you want very sweet ones
1/4 cup olive oil
5 garlic cloves, minced
salt and freshly ground black pepper
1 tsp. brown sugar
1/4 tsp. smoked paprika
Preheat oven to 200 degrees. Into a large bowl combine olive oil, garlic, salt, pepper, brown sugar and paprika. Slice tomatoes in half and add to bowl tossing to combine. Line baking sheet with parchment and spread tomatoes, cut side up in even layer onto baking sheet. Place tomatoes in oven and bake 6 hours until they are shriveled and shrunken, but not crunchy. Store in airtight container up to 3 days.
Corn Souffle
1 red bell pepper, halved and seeded
4 eggs
6 ears fresh sweet corn
2 cups whipping cream
3 Tbl. unsalted butter
1/4 cup all purpose flour
1 small jalapeno, seeded and diced
1/2 tsp. paprika
salt and freshly ground black pepper
Tabasco
3/4 cup fontina cheese, shredded
Preheat oven to 425 degrees. Place halved peppers cut sides down onto foil lined baking sheet. Bake peppers for about 25 minutes. Remove and bring foil up and around pepper to enclose, let stand 15 minutes. Looses edges of skin with sharp paring knife and puff off skin and discard. Dice roasted peppers. Separate eggs and let stand room temperature 30 minutes. Slice corn off cobs. Cut corn cobs in half. Into a Dutch oven combine corn cobs, half of corn and whipping cream, bring to a boil over low. Reduce to simmer covered 2 minutes. With the blunt side of a knife scape the whipping cream and corn juices from cobs, discard cobs. Transfer whipping cream mixture and scrapings to blender. Cover and blend to smooth. Strain mixture through fine mesh strainer. Into a large saucepan, melt butter, add flour and whisk for 2 minutes. Add pureed corn mixture and stir to thicken about 7 minutes. Transfer to a large bowl. Preheat oven to 400 degrees. Butter a 3 qt. baking dish. Add egg yolks to whipping cream mixture stirring well to combine. Fold in remaining reserved corn, roasted bell pepper, jalapeno, paprika, salt, pepper and Tabasco. Fold in cheese. Into a bowl of electric mixer beat egg whites to stiff peaks. Gently fold 1/4th of whites into corn mixture, fold remaining egg whites into corn mixture and pour batter into prepared dish. Bake 15 minutes or until puffed and golden brown. Serve immediately.
Roasted Beat and Goat Cheese Salad
1 1/2 lbs. medium red beets
1 1/4 lbs. medium golden beets
3/4 cup extra virgin olive oil, divided
salt and freshly ground black pepper
1 (4 lb.) seedless watermelon, peeled and cut into 1-inch cubes
1/4 cup fresh lemon juice
salt and freshly ground black pepper
8 cups micro greens, rinsed and spun dry
1 1/2 cups goat cheese, crumbled
Preheat oven to 400 degrees. Cut off beet tops and rinse beets in cold water, pat dry with paper towels. Place beets in shallow baking pan, separating red from yellow. Drizzle with 2 Tbl. olive oil and sprinkle with salt and pepper. Cover with foil and roast about 45 minutes to tender. Remove from oven and let cool enough to handle. Slip skins off beets and cut beets into wedges. Toss golden beets with 1 1/2 Tbl. olive oil to coat. Toss red beets with 1 1/2 Tbl. olive oil to coat. Toss watermelon cubes with 1 Tbl. lemon juice and sprinkle of salt. Dressing; into a small bowl whisk together remaining olive oil, lemon juice, salt and pepper. Into a large bowl toss greens with dressing. Onto a large rimmed serving platter place dressed greens, top with watermelon mixture, beets and goat cheese.
Tossed Salad with Kiwi Dressing - my husband loves this
Dressing
2 Tbl. apple cider vinegar
2 Tbl. apple juice
1 Tbl. olive oil
1 Tbl. water
1/2 tsp. sugar
salt and freshly ground black pepper
few dashes of Tabasco
3 Kiwi, peeled and cut into chunks
1 small garlic clove
Salad
1 head Boston lettuce
3 kiwi, peeled and chopped
1/4 cup pecans, lightly toasted
Goat cheese, crumbled
1 ripe pear, sliced in half, seeded and thinly sliced
Dressing: place all ingredients into blender and puree to smooth. Refrigerate and shake well before using. Salad - tear lettuce into pieces and rinse in cold water/spin dry. Place lettuce onto serving platter, top with kiwi, pecans, cheese and pear. Shake dressing and pour some over salad tossing to combine.
Black Bean, Shrimp and Corn Salad
1 1/2 cups corn, removed from cob
3/4 cup pico de gallo
1/4 cup fresh cilantro, chopped - plus extra for garnish
1 (15 oz.) can black beans, drained and rinsed in cold water
1 1/2 lbs. large shrimp, peeled and deveined
1 Tbl. chili powder
1/2 tsp. garlic salt
1/2 tsp. cumin
2 Tbl. fresh lime juice
1 lime cut into wedges
Heat a large non-stick saute pan over medium. Into a large bowl combine chili powder, garlic, salt and cumin, add shrimp tossing to coat. Coat pan with cooking spray and add shrimp cooking and stirring about 3 minutes. Add 1 Tbl. lime juice. Remove shrimp from pan. Add corn to pan and saute 2 minutes, stir in salsa, beans and cilantro cooking and stirring to heat through. Stir in 1 Tbl. lime juice. Add shrimp to mixture, combine and pour onto serving platter. Garnish with extra cilantro and lime wedges.
Rich Corn and Scallop Soup
12 large ears of fresh sweet corn
1 onion, chopped
3 Tbl. butter
5 cups rich chicken stock
1/4 cup heavy whipping cream
salt and freshly ground black pepper
Tabasco
2 scallions, thinly sliced on diagonal including green part
1 large ruby red tomato (such as beef steak) peeled, seeded and chopped
2 Tbl. fresh sage, chopped
12 large scallops, sliced in half
Clean corn remove silks, etc. Rinse under cold water and place onto clean kitchen towel holding corn at an angle and using a sharp knife remove kernels. Into a large Dutch oven add butter and onion, cooking and stirring to soften. Add corn kernels and cook stirring a few minutes. Add 3 cups stock and bring to a boil, reduce to simmer cooking uncovered about 20 minutes. Cool slightly and pour into a blender processing until smooth (you will have to do this in batches). Strain through wire mesh sieve, pressing with back of spoon, discard solids. Place corn puree in Dutch oven. Add remaining chicken stock bringing to a boil, reduce heat simmer 5 minutes, stir whipping cream, salt and pepper. Into a saute pan, add oil and cook scallions, stir in tomato cook to heat through. Serve soup topped with tomato mixture, sage and scallops. Scallops; into a hot saute pan add a touch of oil and add scallops cooking until browned on each side.
Steak Diane - you know I don't make very many beef dishes, as we don't eat it, but we have family and friends who enjoy it, so I do prepare sometimes.
4 (6 oz.) center cut beef tenderloin steaks or steaks of your choice
salt and freshly ground black pepper
1/2 cup rich beef stock
4 tsp. Worcestershire sauce
2 tsp. Dijon
2 tsp. tomato paste
2 Tbl. butter
2 shallots, finely minced
4 Tbl. cognac or brandy
1/3 cup heavy whipping cream
2 Tbl. fresh chives, minced
Season both sides of steaks with salt and let rest at room temperature about 15 minutes. Into a bowl whisk the beef stock, Worcestershire sauce, mustard and tomato paste. Into a hot cast iron skillet, melt butter, pat steaks dry with paper towel and sear meat for about 4 minutes per side (unless you have a huge pan, you will need to cook in batches.) Turn and sear on other side. When done, remove to cutting board and tent with foil. Add shallots to pan and cook stirring about 2 minutes. Add cognac to deglaze the pan and increase heat cooking cognac to almost evaporated. Add the stock mixture you whisked together and bring to a boil. Add cream and cook until thickened about 3 minutes. Slice the steaks thinly and place onto serving platter and drizzle warm sauce over steaks and garnish with black pepper and chives. Note; you can also serve the steaks whole and drizzle over sauce.
Thai Chicken Pasta - love this!
1/2 cup creamy peanut butter
1/2 cup hoisin sauce
1 Tbl. honey
1 Tbl. soy sauce
1 Tbl. oyster sauce
1 Tbl. toasted sesame oil
2 Tbl. water
2 tsp. seasoned rice wine vinegar
2 tsp. fresh ginger, peeled and minced
1/2 tsp. red pepper flakes
1 Tbl. fresh lime juice
1 Tbl. vegetable oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 large carrot, peeled and cut into julienne
1 large red bell pepper, seeded and julienned
1 large garlic clove, finely minced
1 orange bell pepper, seeded and julienned
1 lb. linguine
3 scallions, thinly sliced on diagonal including green part
1/3 cup roasted peanuts, rough chopped
1/4 cup fresh cilantro, chopped
Into a large pot of boiling salted water add pasta and cook al dente, drain well pour back into pot and drizzle with a touch of oil tossing to combine. Into a saucepan, add peanut butter, hoisin, honey, soy, oyster sauce, sesame oil, water, vinegar, ginger, red pepper flakes and lime juice. Bring to a simmer and cook for about 1 minute. Heat oil into a large saute pan and cook chicken pieces until browned and cooked through. Add a touch more oil if needed. Add carrots/garlic/peppers to pan and cook stirring about 2 minutes. Remove from heat. Into a large bowl add sauce, cooked chicken, cooked pasta and toss to combine. Pour onto rimmed serving platter and garnish with scallions, peanuts and cilantro.
Lamb Kebabs
1 cup plain yogurt
1 Tbl. fresh lemon zest
2 Tbl. fresh lemon juice
1 1/2 Tbl. fresh ginger, peeled and grated
2 tsp. paprika
salt and freshly ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. red pepper flakes
2 large garlic cloves, minced
2 1/2 lbs. boneless leg of lamb, trimmed and cubed
2 Tbl. fresh mint, chopped
lemon wedges
Marinade; into a zip lock bag add yogurt, zest, lemon juice, ginger, paprika, coriander, cumin, pepper flakes and garlic, season lamb with salt and pepper, add cubed lamb to bag, seal and toss to combine. Refrigerate 3 hours turning bag occasionally. Heat grill. Remove lamb from bag and discard marinade. Thread lamb onto 8 (10-inch) skewers. Place kebabs onto grill rack coated with cooking spray and grill about 9 minutes or until desired doneness, turning occasionally. Place cooked kebabs onto serving platter and sprinkle with ming, serve with lemon wedges.
Steak Diane - you know I don't make very many beef dishes, as we don't eat it, but we have family and friends who enjoy it, so I do prepare sometimes.
4 (6 oz.) center cut beef tenderloin steaks or steaks of your choice
salt and freshly ground black pepper
1/2 cup rich beef stock
4 tsp. Worcestershire sauce
2 tsp. Dijon
2 tsp. tomato paste
2 Tbl. butter
2 shallots, finely minced
4 Tbl. cognac or brandy
1/3 cup heavy whipping cream
2 Tbl. fresh chives, minced
Season both sides of steaks with salt and let rest at room temperature about 15 minutes. Into a bowl whisk the beef stock, Worcestershire sauce, mustard and tomato paste. Into a hot cast iron skillet, melt butter, pat steaks dry with paper towel and sear meat for about 4 minutes per side (unless you have a huge pan, you will need to cook in batches.) Turn and sear on other side. When done, remove to cutting board and tent with foil. Add shallots to pan and cook stirring about 2 minutes. Add cognac to deglaze the pan and increase heat cooking cognac to almost evaporated. Add the stock mixture you whisked together and bring to a boil. Add cream and cook until thickened about 3 minutes. Slice the steaks thinly and place onto serving platter and drizzle warm sauce over steaks and garnish with black pepper and chives. Note; you can also serve the steaks whole and drizzle over sauce.
Thai Chicken Pasta - love this!
1/2 cup creamy peanut butter
1/2 cup hoisin sauce
1 Tbl. honey
1 Tbl. soy sauce
1 Tbl. oyster sauce
1 Tbl. toasted sesame oil
2 Tbl. water
2 tsp. seasoned rice wine vinegar
2 tsp. fresh ginger, peeled and minced
1/2 tsp. red pepper flakes
1 Tbl. fresh lime juice
1 Tbl. vegetable oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 large carrot, peeled and cut into julienne
1 large red bell pepper, seeded and julienned
1 large garlic clove, finely minced
1 orange bell pepper, seeded and julienned
1 lb. linguine
3 scallions, thinly sliced on diagonal including green part
1/3 cup roasted peanuts, rough chopped
1/4 cup fresh cilantro, chopped
Into a large pot of boiling salted water add pasta and cook al dente, drain well pour back into pot and drizzle with a touch of oil tossing to combine. Into a saucepan, add peanut butter, hoisin, honey, soy, oyster sauce, sesame oil, water, vinegar, ginger, red pepper flakes and lime juice. Bring to a simmer and cook for about 1 minute. Heat oil into a large saute pan and cook chicken pieces until browned and cooked through. Add a touch more oil if needed. Add carrots/garlic/peppers to pan and cook stirring about 2 minutes. Remove from heat. Into a large bowl add sauce, cooked chicken, cooked pasta and toss to combine. Pour onto rimmed serving platter and garnish with scallions, peanuts and cilantro.
Lamb Kebabs
1 cup plain yogurt
1 Tbl. fresh lemon zest
2 Tbl. fresh lemon juice
1 1/2 Tbl. fresh ginger, peeled and grated
2 tsp. paprika
salt and freshly ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. red pepper flakes
2 large garlic cloves, minced
2 1/2 lbs. boneless leg of lamb, trimmed and cubed
2 Tbl. fresh mint, chopped
lemon wedges
Marinade; into a zip lock bag add yogurt, zest, lemon juice, ginger, paprika, coriander, cumin, pepper flakes and garlic, season lamb with salt and pepper, add cubed lamb to bag, seal and toss to combine. Refrigerate 3 hours turning bag occasionally. Heat grill. Remove lamb from bag and discard marinade. Thread lamb onto 8 (10-inch) skewers. Place kebabs onto grill rack coated with cooking spray and grill about 9 minutes or until desired doneness, turning occasionally. Place cooked kebabs onto serving platter and sprinkle with ming, serve with lemon wedges.
Orange and Herb Mussels
2 lbs. fresh mussels in shells
salt and freshly ground black pepper
2 Tbl. olive oil
4 garlic cloves
1 1/2 cups sauvignon blanc
1 1/2 tsp. fresh orange zest
1/4 tsp. saffron threads
2 Tbl. parsley, chives and thyme
2 Tbl. butter
Grilled french bread
Scrub mussels under cold water removing beards and discarding. Soak mussels in cold salted water about 15 minutes, drain and rinse in cold water. Repeat soaking 2 times more. Into a large deep sided saute pan add oil, then add garlic and cook stirring until cloves just begin to lightly brown about 2 minutes. Add mussels and cook stirring about 1 minute, remove from heat and add wine, zest and saffron, return to heat and cook covered until shells have opened. Discard any shells that don't open. Add fresh herbs and butter, stirring lightly. Season with salt and pepper and serve in a deep sided serving platter, along with slices of French bread to soak up the juices.
French Chicken with Creamy Mustard Sauce
6 chicken breasts, boneless and skinless
salt and freshly ground black pepper
3 Tbl. olive oil
1/4 cup dry white wine
1/2 cup heavy whipping cream
3 Tbl. Dijon
1 Tbl. fresh tarragon, chopped
Rinse chicken under cold water and pat dry with paper towels. Season both sides of breasts with salt and pepper. Into a large saute pan heat oil over medium high and add chicken cooking about 12 minutes turning once. Transfer to plate and keep warmed. Pour wine into hot saute pan cooking and stirring until reduced by half. Whisk in cream, mustard and tarragon, cooking and whisking to thicken about 2 minutes. Add back chicken and juices from plate cooking to heat through. Transfer chicken to serving platter and pour over sauce.
Crab, Papaya and Avocado Salad
1 poblano chili, halved and seeded
1 jalapeno pepper, halved
1 cup fresh papaya, seeded and diced
2 large avocados, peeled, pitted and diced
1/2 red onion, finely chopped
1/4 cup fresh lime juice
2 Tbl. fresh cilantro, chopped
salt and freshly ground black pepper
1 lb. lump crabmeat
1 garlic clove, minced
Preheat broiler. Place poblano and jalapeno halves, skin sides up on to a foil-lined broiler pan, flatten with your hand. Broil 10 minutes or until blackened. Place into zip lock bag and let stand 10 minutes. Peel and finely chop, place into a large bowl. Add remaining ingredients and toss gently to combine.
Herb, Berry, Cherry and Walnut Salad
Walnuts
1 Tbl. sugar
3 Tbl. coarsely chopped walnuts
cooking spray
Dressing
1/2 cup apple cider vinegar
3 Tbl. water
1/4 tsp. cornstarch
1 Tbl. finely chopped shallots
1 Tbl. champagne vinegar
salt and freshly ground black pepper
Salad
8 cups herb salad mix - or create your own with lettuces and various fresh herbs
1 cup fresh blackberries
1 cup fresh sweet pitted cherries, such as Rainier or Bing
1/4 heaping cup of blue cheese, crumbled (I like Maytag brand)
Nuts; first get a piece of foil and spray well with cooking spray, set aside. Place sugar into a small saute pan over medium cooking about 1 1/2 minutes or until sugar dissolves, and stirring as needed, don't let it burn. Reduce heat and stir in walnuts. Cook over low heat 30 seconds to golden. Spread mixture onto the foil coated with cooking spray, cool completely and break into small pieces. Dressing; into a small saucepan over medium high add cider vinegar and bring to a boil. Cook to reduced about 2 Tbl. Combine water and cornstarch in to a small bowl and add to pan. Bring cider mixture to a boil stirring constantly cooking about 30 seconds. Remove from heat and stir in shallots, vinegar, salt and pepper, cool. Salad; place greens/herbs onto a serving platter drizzle with some dressing and toss to coat. Top with berries, cherries, cheese, and candied walnuts, add more dressing if desired.
French Chicken with Creamy Mustard Sauce
6 chicken breasts, boneless and skinless
salt and freshly ground black pepper
3 Tbl. olive oil
1/4 cup dry white wine
1/2 cup heavy whipping cream
3 Tbl. Dijon
1 Tbl. fresh tarragon, chopped
Rinse chicken under cold water and pat dry with paper towels. Season both sides of breasts with salt and pepper. Into a large saute pan heat oil over medium high and add chicken cooking about 12 minutes turning once. Transfer to plate and keep warmed. Pour wine into hot saute pan cooking and stirring until reduced by half. Whisk in cream, mustard and tarragon, cooking and whisking to thicken about 2 minutes. Add back chicken and juices from plate cooking to heat through. Transfer chicken to serving platter and pour over sauce.
Crab, Papaya and Avocado Salad
1 poblano chili, halved and seeded
1 jalapeno pepper, halved
1 cup fresh papaya, seeded and diced
2 large avocados, peeled, pitted and diced
1/2 red onion, finely chopped
1/4 cup fresh lime juice
2 Tbl. fresh cilantro, chopped
salt and freshly ground black pepper
1 lb. lump crabmeat
1 garlic clove, minced
Preheat broiler. Place poblano and jalapeno halves, skin sides up on to a foil-lined broiler pan, flatten with your hand. Broil 10 minutes or until blackened. Place into zip lock bag and let stand 10 minutes. Peel and finely chop, place into a large bowl. Add remaining ingredients and toss gently to combine.
Herb, Berry, Cherry and Walnut Salad
Walnuts
1 Tbl. sugar
3 Tbl. coarsely chopped walnuts
cooking spray
Dressing
1/2 cup apple cider vinegar
3 Tbl. water
1/4 tsp. cornstarch
1 Tbl. finely chopped shallots
1 Tbl. champagne vinegar
salt and freshly ground black pepper
Salad
8 cups herb salad mix - or create your own with lettuces and various fresh herbs
1 cup fresh blackberries
1 cup fresh sweet pitted cherries, such as Rainier or Bing
1/4 heaping cup of blue cheese, crumbled (I like Maytag brand)
Nuts; first get a piece of foil and spray well with cooking spray, set aside. Place sugar into a small saute pan over medium cooking about 1 1/2 minutes or until sugar dissolves, and stirring as needed, don't let it burn. Reduce heat and stir in walnuts. Cook over low heat 30 seconds to golden. Spread mixture onto the foil coated with cooking spray, cool completely and break into small pieces. Dressing; into a small saucepan over medium high add cider vinegar and bring to a boil. Cook to reduced about 2 Tbl. Combine water and cornstarch in to a small bowl and add to pan. Bring cider mixture to a boil stirring constantly cooking about 30 seconds. Remove from heat and stir in shallots, vinegar, salt and pepper, cool. Salad; place greens/herbs onto a serving platter drizzle with some dressing and toss to coat. Top with berries, cherries, cheese, and candied walnuts, add more dressing if desired.
Halibut with Green Beans and Tomato Relish
8 (6 oz.) portions halibut 1-inch thick
all purpose flour
salt and freshly ground pepper
2 tsp. paprika
8 cups water
2 lbs. whole green beans, stems trimmed
4 oz. thinly sliced prosciutto
1 Tbl. butter
4 shallots, finely chopped
1/4 cup oil
Relish
2 cups grape tomatoes, halved
1/2 cup celery, finely chopped
4 scallions, thinly sliced including green part
1/4 cup balsamic vinegar
1/4 cup olive oil
1 jalapeno, seeded and finely chopped
salt and freshly ground black pepper
Relish; into a bowl add ingredients, mixing well and stand at room temperature 1 hour. Rinse fish in cold water and pat dry with paper towels. Into a shallow dish, stir flour, salt, pepper and paprika. Pat fish in the flour shaking off excess. Beans; into a large saucepan bring water to a boil and cook about 5 minutes to crisp/tender, drain into ice water let stand about 4 minutes, drain and pat dry with paper towels. Cut prosciutto into thin strips. Into a saute pan add 1 Tbl. butter to melt, add prosciutto and shallots cooking and stirring about 3 minutes, add beans, salt and pepper cooking and stirring 2 minutes to heat through. Fish; into a large saute pan add 2 Tbl. butter and 2 Tbl. olive oil. Add fish and cook about 5 minutes per side to golden and cooked through. Add cooked beans to serving platter, top with cooked fish. Top fish with tomato relish and serve.
Smoked Trout Salad with Apples and Pecans - we had a similar salad in Branson Missouri which we both loved. I have a restaurant close buy that sells smoked trout, but you can also smoke your own if desired. I don't own a smoker so I just purchase my smoked trout from a restaurant.
4 (6 oz.) smoked rainbow trout fillets OR you can use a similar fish
4 Tbl. white wine vinegar
2 Tbl. walnut oil
1/2 tsp. chili powder
8 cups mixed greens
2 cups thinly sliced green apple
2 cups thinly sliced Braburn apple
1 cup thinly sliced red onion
salt and freshly ground black pepper
1/4 cup pecans, lightly toasted and rough chopped
Into a jar with lid, add vinegar, oil, chili powder, salt and pepper, shaking well to combine, taste and adjust flavorings. Into a large bowl combine, greens, apples and onion, drizzle with vinaigrette tossing to combine. Skin the fish fillets and discard skin. Break smoked fish into pieces and place onto salad, add pecans. Serve remaining dressing on side.
Tahini Chicken - I love this dish
8 boneless skinless chicken breasts or thighs
1 Tbl. cumin
2 tsp. dried thyme, crush with your fingers
2 tsp. paprika
8 oz. green beans, trimmed and halved on diagonal
4 shallots, peeled and quartered
1 1/4 cups rich chicken stock
1/2 cup tahini
1/4 cup fresh lemon juice and zest of 1 lemon
salt and freshly ground black pepper
1 fresh lemon, cut into wedges, garnish
Rinse chicken pieces in cold water and pat dry with paper towels. Season with salt and pepper on both sides. Into a small bowl mix the cumin, thyme and paprika and sprinkle mixture onto chicken pieces rubbing in with your fingers. Into a 12-inch saute pan, add 2 Tbl. olive oil over medium heat. Add chicken pieces and cook about 7 minutes per side until well browned. Transfer to a plate. To saute pan; add beans, shallots and season with some salt and pepper. Cook about 3 minutes to brown shallots and beans start to soften stirring occasionally. Return chicken to pan with any juices accumulated on plate. Add 1 cup chicken stock, bring to a boil, reduce to simmer uncovered cooking about 10 minutes or until chicken is done. Transfer chicken and vegetables to serving platter. Whisk the tahini, 1/4 cup stock and lemon juice into saute pan, taste and season with salt and pepper. Pour sauce over chicken and vegetables on platter, garnish with lemon zest and lemon wedges. Serve with creamy mashed potatoes and a tossed salad.
Garlic and Red Pepper Linguine - if you love garlic, this is your dish
1 lb. linguine
8 large cloves garlic, minced (you can use less if desired)
1 tsp. red pepper flakes
salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/2 cup fresh Parmesan cheese, grated
1/4 cup fresh parsley, chopped
Into a pot of boiling salted water add pasta and cook al dente, drain and place back into pot, drizzle with a touch of olive oil. Into a large saute pan, add olive oil along with garlic cooking and stirring to soften, add red pepper flakes. Add linguine to pan and toss to combine, season with salt and pepper, add parsley and toss, stir in Parmesan. Pour onto large rimmed serving platter and garnish with extra parsley and cheese. Serve with salad and Italian bread.
Chicken Stew and Couscous
6 medium bone-in chicken breast halves, skinned
salt and freshly ground black pepper
2 Tbl. olive oil
1 1/2 tsp. ground cumin
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
6 carrots, peeled and sliced about 1-inch thick
2 large onions, halved and julienned
2 garlic cloves, minced
1 3/4 cups rich chicken stock
1/4 cup tomato paste
2 Tbl. fresh lemon juice
1/3 cup dried apricots, rough chopped
1/3 cup raisins
3 cups hot cooked couscous
3 Tbl. pine nuts, lightly toasted
Fresh cilantro sprigs
Rinse chicken in cold water and pat dry with paper towels. Sprinkle chicken with salt and pepper. Into a large Dutch oven heat oil over medium high and brown chicken in hot oil. Remove chicken and add cumin, ginger and cinnamon to pan, cooking and stirring about 2 minutes to release flavorings. Add carrots, onions and garlic to spices in pan. Cook about 5 minutes stirring occasionally. Add tomato paste, cooking and stirring about 1 minute. Add stock and lemon juice stirring to combine. Returned brown chicken to pan and sprinkle with apricots and raisins. Bring to a boil, reduce to simmer, cover and cook about 45 minutes. Serve with couscous and sprinkle on pine nuts and cilantro. Couscous; into a saucepan add 1 1/2 cups water and some salt to a boil. Stir in 1 cup quick cooking couscous and remove from heat. Cover and let stand 5 minutes. Fluff with fork.
Delicious Chicken with Watermelon Salsa
Chicken
4 (6 to 8 oz.) boneless, skinless chicken breasts
2 Tbl. soy sauce or Tamari
2 Tbl. chili sauce with garlic
1 Tbl. toasted sesame oil
Salsa
2 cup seedless watermelon, diced
1/2 yellow bell pepper, seeded and diced
2 scallions, thinly sliced on diagonal including green part
2 Tbl. fresh cilantro, chopped
2 tsp. mirin
2 tsp. fresh lime juice
1 tsp. fresh ginger, peeled and grated
salt
1 jalapeno, seeded and minced
Fresh cilantro, garnish
Lime wedges, garnish
Marinade; into a ziplock bag add soy, chili sauce and sesame oil. Add chicken and seal, tossing to combine, refrigerate about 1 hour. Prepare your grill. Salsa; into a large bowl add watermelon and remaining ingredients, cover and chill. Chicken; remove chicken from marinade, and discard marinade. Sprinkle chicken with some salt and pepper. Place onto grill coated with cooking spray. Grill about 6 minutes per side or until cooked through, remove from grill and let rest about 5 minutes on a clean cutting board. Slice chicken diagonally across the grain into slices and place onto serving platter. Spoon over some salsa, garnish with fresh cilantro and lime wedges. Serve remaining salsa on side.
Halibut with Mango Salsa
Salsa
1 cup fresh mango, peeled and finely chopped
1 cup fresh or frozen baby lima beans, cooked
4 scallions, thinly sliced including green part
1/2 red bell pepper, seeded and chopped
1/2 tsp. fresh lime zest
1/2 cup fresh lime juice
1/2 cup fresh basil, chopped
3 Tbl. olive oil
salt and freshly ground black pepper
Fish and marinade
4 cups guava juice
10 limes, zested
8 (6 to 8 oz.) portions of fresh halibut
salt and freshly ground black pepper
8 Tbl. butter
1/4 cup olive oil
Hot cooked Jasmine rice
Salsa; into a large bowl combine ingredients and stir to combine, season with salt and pepper, cover and chill. Fish and marinade; into a large saucepan add guava juice and bring to a boil, reduce heat and boil for about 25 minutes to reduce to 2 cups, keep warm. Preheat oven to 350 degrees. Rinse fish and pat dry with paper towels. Rub lime zest onto all sides of fish and sprinkle with salt and pepper. Into a large saute pan, heat 4 Tbl. butter and oil over medium high. Add half of fish and cook about 1 minute per side. Transfer to shallow baking dish and cook remaining fish. Place fish into oven and bake about 15 minutes. Add remaining 4 Tbl. butter to guava sauce to melt. Spoon guava sauce onto bottom of serving plates and top with fish and mango salsa, serve with rice.
Curried Lemon Rice
2 Tbl. fresh lemon zest
1 1/2 cups jasmine rice (uncooked)
1/2 cup golden raisins
1/2 cup pistachios (shelled)
1/2 Tbl. curry powder
1/2 tsp. dried curry leaves - note; I get mine on Amazon
salt
1/2 tsp. cumin
good pinch red pepper flakes
Into a pot add 3 cups cold water and bring to a boil, add rice and remaining ingredients, stirring to combine. Cover and cook until rice is tender, taste and season with salt.
Pasta Bucatini
1 lb. bucatini
1/3 lb. thick cut bacon, chopped
1 onion, diced
1 (28 oz.) can whole peeled tomatoes, crush with your fingers
good pinch red pepper flakes
salt and freshly ground black pepper
1/4 cup freshly grated pecorinio romano cheese
Into a pot of boiling salted water add pasta and cook al dente, drain and pour back into pot, drizzle with a touch of olive oil and toss. Into a large saute pan add bacon and cook to browned, drain on paper towels and reserve bacon drippings. Add onion to bacon fat with red pepper flakes and cook stirring to soften. Add tomatoes with juice, salt and pepper, cooking and stirring a few minutes to reduce. Add pasta to pan with tomatoes and toss. Add cheese and toss. Pour onto rimmed serving platter.
Easy Apple Upside Down Cake
1/3 cup butter, cut up
1 1/2 lbs. apples, sweet, tart
1/3 cup brown sugar, packed
2 tsp. baking powder
2/3 cup sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1 1/3 cups all purpose flour
2/3 cup milk
1/4 cup butter, soft
1 egg
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Place 1/3 cup of butter into a 9x9x2-inch baking dish. Place in oven about 5 minutes to melt. Halve the apples lengthwise and remove stems. Using a melon baller scoop out apple cores. Sprinkle brown sugar over melted butter and stir to combine. Spread evenly over bottom of pan. Arrange nice apple halves, cut sides down onto butter mixture and bake about 15 minutes or until butter mixture is bubbling. Peel and coarsely shred remaining three apple halves, set aside. Into a bowl, stir together, sugar, baking powder, ginger and cinnamon. Add shredded apple, milk, 1/4 cup soft butter, egg and vanilla. Beat with electric mixer on low to combine. Beat 1 more minute. Spoon batter over apple halves in pan, spreading evenly. Bake about 35 minutes, remove to cooling rack. Loosen edges of cake from sides of baking pan and carefully invert onto serving platter. Spoon any butter mixture remaining in pan onto cake. Cool slightly before serving warm. Serve with ice cream or freshly whipped cream.
Chocolate Banana Cake - great with freshly whipped cream or ice cream
2 cups all purpose flour
3/4 cup brown sugar, packed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3 large ripe bananas, mashed
1/4 cup milk
1 egg, lightly beaten
Ganache
1/2 cup heavy whipping cream
1 (6 oz.) package semi-sweet chocolate chips
Preheat oven to 350 degrees. Into a bowl add flour, brown sugar, baking powder, baking soda, salt and cinnamon whisking to combine. Into a bowl, combine, banana, milk and eggs stirring to well blended. Add banana mixture to flour mixture stirring to just moistened. Gently fold in half of the chocolate. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake for about 35 minutes or until pick comes out clean. Cool in pan 5 minutes on wire rack and remove from pan to cool completely. Ganache; into a bowl add chips. Into a heavy saucepan add cream and bring to a boil, remove from heat and pour into chips stirring to smooth. Drizzle ganache over cooled cake. Serve with whipped cream or ice cream.
Orange Sorbet with Chocolate - this is so good and one of my favorites
1 1/2 cups fresh orange juice
1/2 cup sugar
4 oranges, sectioned and chopped
1 cup cold water
1 oz. bittersweet chocolate, coarsely grated
Combine juice and sugar in to a large bowl, stirring to dissolve sugar. Add oranges and water. Pour mixture into freezer can of ice cream freezer, freeze according to manufacturer's instructions. Spoon sorbet into a freezer safe container, cover and freeze 1 hour to firm. To serve, dish up and garnish with grated chocolate.
Bananas Foster - this is so good, one of my favorite desserts to prepare
4 firm, but ripe bananas
1/4 cup butter
1 cup brown sugar, packed
1/4 cup creme de banana liqueur
1/2 tsp. cinnamon
1/4 cup dark rum
vanilla ice cream
Peel bananas and slice in half lengthwise. Cut each half into 2 pieces. Melt butter in a large non-stick saute pan over medium. Stir in sugar, liqueur and cinnamon. Bring to a simmer and cook about 2 minutes. Add bananas and cook about 4 minutes or until tender. Remove from heat and add rum to pan and ignite with a long match (be very careful). Stir bananas gently until flames die down. Serve over ice cream.
Smoked Trout Salad with Apples and Pecans - we had a similar salad in Branson Missouri which we both loved. I have a restaurant close buy that sells smoked trout, but you can also smoke your own if desired. I don't own a smoker so I just purchase my smoked trout from a restaurant.
4 (6 oz.) smoked rainbow trout fillets OR you can use a similar fish
4 Tbl. white wine vinegar
2 Tbl. walnut oil
1/2 tsp. chili powder
8 cups mixed greens
2 cups thinly sliced green apple
2 cups thinly sliced Braburn apple
1 cup thinly sliced red onion
salt and freshly ground black pepper
1/4 cup pecans, lightly toasted and rough chopped
Into a jar with lid, add vinegar, oil, chili powder, salt and pepper, shaking well to combine, taste and adjust flavorings. Into a large bowl combine, greens, apples and onion, drizzle with vinaigrette tossing to combine. Skin the fish fillets and discard skin. Break smoked fish into pieces and place onto salad, add pecans. Serve remaining dressing on side.
Tahini Chicken - I love this dish
8 boneless skinless chicken breasts or thighs
1 Tbl. cumin
2 tsp. dried thyme, crush with your fingers
2 tsp. paprika
8 oz. green beans, trimmed and halved on diagonal
4 shallots, peeled and quartered
1 1/4 cups rich chicken stock
1/2 cup tahini
1/4 cup fresh lemon juice and zest of 1 lemon
salt and freshly ground black pepper
1 fresh lemon, cut into wedges, garnish
Rinse chicken pieces in cold water and pat dry with paper towels. Season with salt and pepper on both sides. Into a small bowl mix the cumin, thyme and paprika and sprinkle mixture onto chicken pieces rubbing in with your fingers. Into a 12-inch saute pan, add 2 Tbl. olive oil over medium heat. Add chicken pieces and cook about 7 minutes per side until well browned. Transfer to a plate. To saute pan; add beans, shallots and season with some salt and pepper. Cook about 3 minutes to brown shallots and beans start to soften stirring occasionally. Return chicken to pan with any juices accumulated on plate. Add 1 cup chicken stock, bring to a boil, reduce to simmer uncovered cooking about 10 minutes or until chicken is done. Transfer chicken and vegetables to serving platter. Whisk the tahini, 1/4 cup stock and lemon juice into saute pan, taste and season with salt and pepper. Pour sauce over chicken and vegetables on platter, garnish with lemon zest and lemon wedges. Serve with creamy mashed potatoes and a tossed salad.
Garlic and Red Pepper Linguine - if you love garlic, this is your dish
1 lb. linguine
8 large cloves garlic, minced (you can use less if desired)
1 tsp. red pepper flakes
salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1/2 cup fresh Parmesan cheese, grated
1/4 cup fresh parsley, chopped
Into a pot of boiling salted water add pasta and cook al dente, drain and place back into pot, drizzle with a touch of olive oil. Into a large saute pan, add olive oil along with garlic cooking and stirring to soften, add red pepper flakes. Add linguine to pan and toss to combine, season with salt and pepper, add parsley and toss, stir in Parmesan. Pour onto large rimmed serving platter and garnish with extra parsley and cheese. Serve with salad and Italian bread.
Chicken Stew and Couscous
6 medium bone-in chicken breast halves, skinned
salt and freshly ground black pepper
2 Tbl. olive oil
1 1/2 tsp. ground cumin
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
6 carrots, peeled and sliced about 1-inch thick
2 large onions, halved and julienned
2 garlic cloves, minced
1 3/4 cups rich chicken stock
1/4 cup tomato paste
2 Tbl. fresh lemon juice
1/3 cup dried apricots, rough chopped
1/3 cup raisins
3 cups hot cooked couscous
3 Tbl. pine nuts, lightly toasted
Fresh cilantro sprigs
Rinse chicken in cold water and pat dry with paper towels. Sprinkle chicken with salt and pepper. Into a large Dutch oven heat oil over medium high and brown chicken in hot oil. Remove chicken and add cumin, ginger and cinnamon to pan, cooking and stirring about 2 minutes to release flavorings. Add carrots, onions and garlic to spices in pan. Cook about 5 minutes stirring occasionally. Add tomato paste, cooking and stirring about 1 minute. Add stock and lemon juice stirring to combine. Returned brown chicken to pan and sprinkle with apricots and raisins. Bring to a boil, reduce to simmer, cover and cook about 45 minutes. Serve with couscous and sprinkle on pine nuts and cilantro. Couscous; into a saucepan add 1 1/2 cups water and some salt to a boil. Stir in 1 cup quick cooking couscous and remove from heat. Cover and let stand 5 minutes. Fluff with fork.
Delicious Chicken with Watermelon Salsa
Chicken
4 (6 to 8 oz.) boneless, skinless chicken breasts
2 Tbl. soy sauce or Tamari
2 Tbl. chili sauce with garlic
1 Tbl. toasted sesame oil
Salsa
2 cup seedless watermelon, diced
1/2 yellow bell pepper, seeded and diced
2 scallions, thinly sliced on diagonal including green part
2 Tbl. fresh cilantro, chopped
2 tsp. mirin
2 tsp. fresh lime juice
1 tsp. fresh ginger, peeled and grated
salt
1 jalapeno, seeded and minced
Fresh cilantro, garnish
Lime wedges, garnish
Marinade; into a ziplock bag add soy, chili sauce and sesame oil. Add chicken and seal, tossing to combine, refrigerate about 1 hour. Prepare your grill. Salsa; into a large bowl add watermelon and remaining ingredients, cover and chill. Chicken; remove chicken from marinade, and discard marinade. Sprinkle chicken with some salt and pepper. Place onto grill coated with cooking spray. Grill about 6 minutes per side or until cooked through, remove from grill and let rest about 5 minutes on a clean cutting board. Slice chicken diagonally across the grain into slices and place onto serving platter. Spoon over some salsa, garnish with fresh cilantro and lime wedges. Serve remaining salsa on side.
Halibut with Mango Salsa
Salsa
1 cup fresh mango, peeled and finely chopped
1 cup fresh or frozen baby lima beans, cooked
4 scallions, thinly sliced including green part
1/2 red bell pepper, seeded and chopped
1/2 tsp. fresh lime zest
1/2 cup fresh lime juice
1/2 cup fresh basil, chopped
3 Tbl. olive oil
salt and freshly ground black pepper
Fish and marinade
4 cups guava juice
10 limes, zested
8 (6 to 8 oz.) portions of fresh halibut
salt and freshly ground black pepper
8 Tbl. butter
1/4 cup olive oil
Hot cooked Jasmine rice
Salsa; into a large bowl combine ingredients and stir to combine, season with salt and pepper, cover and chill. Fish and marinade; into a large saucepan add guava juice and bring to a boil, reduce heat and boil for about 25 minutes to reduce to 2 cups, keep warm. Preheat oven to 350 degrees. Rinse fish and pat dry with paper towels. Rub lime zest onto all sides of fish and sprinkle with salt and pepper. Into a large saute pan, heat 4 Tbl. butter and oil over medium high. Add half of fish and cook about 1 minute per side. Transfer to shallow baking dish and cook remaining fish. Place fish into oven and bake about 15 minutes. Add remaining 4 Tbl. butter to guava sauce to melt. Spoon guava sauce onto bottom of serving plates and top with fish and mango salsa, serve with rice.
Curried Lemon Rice
2 Tbl. fresh lemon zest
1 1/2 cups jasmine rice (uncooked)
1/2 cup golden raisins
1/2 cup pistachios (shelled)
1/2 Tbl. curry powder
1/2 tsp. dried curry leaves - note; I get mine on Amazon
salt
1/2 tsp. cumin
good pinch red pepper flakes
Into a pot add 3 cups cold water and bring to a boil, add rice and remaining ingredients, stirring to combine. Cover and cook until rice is tender, taste and season with salt.
Pasta Bucatini
1 lb. bucatini
1/3 lb. thick cut bacon, chopped
1 onion, diced
1 (28 oz.) can whole peeled tomatoes, crush with your fingers
good pinch red pepper flakes
salt and freshly ground black pepper
1/4 cup freshly grated pecorinio romano cheese
Into a pot of boiling salted water add pasta and cook al dente, drain and pour back into pot, drizzle with a touch of olive oil and toss. Into a large saute pan add bacon and cook to browned, drain on paper towels and reserve bacon drippings. Add onion to bacon fat with red pepper flakes and cook stirring to soften. Add tomatoes with juice, salt and pepper, cooking and stirring a few minutes to reduce. Add pasta to pan with tomatoes and toss. Add cheese and toss. Pour onto rimmed serving platter.
Easy Apple Upside Down Cake
1/3 cup butter, cut up
1 1/2 lbs. apples, sweet, tart
1/3 cup brown sugar, packed
2 tsp. baking powder
2/3 cup sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1 1/3 cups all purpose flour
2/3 cup milk
1/4 cup butter, soft
1 egg
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Place 1/3 cup of butter into a 9x9x2-inch baking dish. Place in oven about 5 minutes to melt. Halve the apples lengthwise and remove stems. Using a melon baller scoop out apple cores. Sprinkle brown sugar over melted butter and stir to combine. Spread evenly over bottom of pan. Arrange nice apple halves, cut sides down onto butter mixture and bake about 15 minutes or until butter mixture is bubbling. Peel and coarsely shred remaining three apple halves, set aside. Into a bowl, stir together, sugar, baking powder, ginger and cinnamon. Add shredded apple, milk, 1/4 cup soft butter, egg and vanilla. Beat with electric mixer on low to combine. Beat 1 more minute. Spoon batter over apple halves in pan, spreading evenly. Bake about 35 minutes, remove to cooling rack. Loosen edges of cake from sides of baking pan and carefully invert onto serving platter. Spoon any butter mixture remaining in pan onto cake. Cool slightly before serving warm. Serve with ice cream or freshly whipped cream.
Chocolate Banana Cake - great with freshly whipped cream or ice cream
2 cups all purpose flour
3/4 cup brown sugar, packed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
3 large ripe bananas, mashed
1/4 cup milk
1 egg, lightly beaten
Ganache
1/2 cup heavy whipping cream
1 (6 oz.) package semi-sweet chocolate chips
Preheat oven to 350 degrees. Into a bowl add flour, brown sugar, baking powder, baking soda, salt and cinnamon whisking to combine. Into a bowl, combine, banana, milk and eggs stirring to well blended. Add banana mixture to flour mixture stirring to just moistened. Gently fold in half of the chocolate. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake for about 35 minutes or until pick comes out clean. Cool in pan 5 minutes on wire rack and remove from pan to cool completely. Ganache; into a bowl add chips. Into a heavy saucepan add cream and bring to a boil, remove from heat and pour into chips stirring to smooth. Drizzle ganache over cooled cake. Serve with whipped cream or ice cream.
Orange Sorbet with Chocolate - this is so good and one of my favorites
1 1/2 cups fresh orange juice
1/2 cup sugar
4 oranges, sectioned and chopped
1 cup cold water
1 oz. bittersweet chocolate, coarsely grated
Combine juice and sugar in to a large bowl, stirring to dissolve sugar. Add oranges and water. Pour mixture into freezer can of ice cream freezer, freeze according to manufacturer's instructions. Spoon sorbet into a freezer safe container, cover and freeze 1 hour to firm. To serve, dish up and garnish with grated chocolate.
Bananas Foster - this is so good, one of my favorite desserts to prepare
4 firm, but ripe bananas
1/4 cup butter
1 cup brown sugar, packed
1/4 cup creme de banana liqueur
1/2 tsp. cinnamon
1/4 cup dark rum
vanilla ice cream
Peel bananas and slice in half lengthwise. Cut each half into 2 pieces. Melt butter in a large non-stick saute pan over medium. Stir in sugar, liqueur and cinnamon. Bring to a simmer and cook about 2 minutes. Add bananas and cook about 4 minutes or until tender. Remove from heat and add rum to pan and ignite with a long match (be very careful). Stir bananas gently until flames die down. Serve over ice cream.
Bon Appetit
This is my commandment, that you love one another as I have loved you. Greater love has no one than this, that someone lay down his life for his friends. You are my friends if you do what I command you. No longer do I call you servants, for the servant does not know what his master is doing; but I have called you friends, for all that I have heard from my Father I have made known to you. You did not choose me, but I chose you and appointed you that you should go and bear fruit and that your fruit should abide, so that whatever you ask the Father in my name, he may give it to you. John 15:12-19
But if anyone does not provide for his relatives, and especially for members of his household, he has denied the faith and is worse than an unbeliever. - 1 Timothy 5:8
Love one another with brotherly affection. Outdo one another in showing honor.
- Romans 12:10
So then, as we have opportunity, let us do good to everyone, and especially to those who are of the household of faith. - Galatians 6:10
But he replied to the man who told him, "Who is my mother, and who are my brothers?" And stretching out his hand toward his disciples, he said, "Here are my mother and my brothers! For whoever does the will of my Father in heaven is my brother and sister and mother." - Matthew 12:48-50
Train up a child in the way he should go; even when he is old he will not depart from it. - Proverbs 22:6
Oh, magnify the Lord with me, and let us exalt the name together! - Psalm 34:3
"Honor your father and your mother, that your days may be long in the land that the Lord your God is giving you. - Exodus 20:12
Faithful are the wounds of a friend; profuse are the kisses of an enemy. - Proverbs 27:6
