With longer days and warmer weather approaching, this calls for fresh spring/summer recipes to perk up your dining. Plants are blooming, birds are singing and bees are a buzzing. To help celebrate late spring and early summer is a perfect time to scour your local farmers' market for delicious fruits/vegetables to add to your dining repertoire. I mean fresh produce, bright and refreshing is enough to awaken your taste buds after all those heavy winter meals. Here in S. CA you can almost grill outside every day of the year and if you have a covered patio that is even better. We are now into the later days of Spring and Summer is quickly approaching. The air is fresher and everyone seems to be in better spirits. Things have come alive and it makes everyone seem happier, even the grumpy drivers on our CA freeways! The colorful produce and fruits at the market are enough to make anyone excited from seeing fresh red strawberries, peas, arugula, scallions, artichokes, herbs, radishes, beets, mint, carrots, cherries, apricots, dates, beans, kale, avocados, blood oranges, grapefruit, lemons, kumquats just to name a few. And I always get enthusiastic thinking about what I can plant in the garden to grow and eat, such as luscious ruby red tomatoes, herbs, peppers and the list is long.
Please delight in the recipes listed below. Remember all eggs will be large unless otherwise noted. This is a long post as I got a little carried away with recipes.
Please delight in the recipes listed below. Remember all eggs will be large unless otherwise noted. This is a long post as I got a little carried away with recipes.
Perfect Sangria - anyone who knows me, you know I LOVE Sangria and am always trying to create new and exciting versions, well I think you will really enjoy this one.
1 1/2 cups fresh strawberries, thinly sliced
1 1/2 cups sweet cherries, pitted, stemmed and halved
1 sweet peach, pitted and sliced thinly
1 small orange, cut into slices
1 fresh lemon, thinly sliced
1 cup spiced rum (I used Captain Morgan)
1 cup strawberry lemonade
1 bottle red wine such as; Pinot Noir or Merlot (I use Pinot Noir)
Lime flavored carbonated water
Crushed ice
Into a large glass pitcher add strawberries, cherries, peach, orange and lemon. Add rum and strawberry lemonade and lightly muddle the ingredients. Pour in red wine, stir, cover and refrigerate about 30 minutes. When ready to serve fill tall glass with ice, add about 3/4 full of sangria and top with lime carbonated water. Refreshing, isn't it?
Rhubarb Compote - this could be considered a dessert, but I also love it for breakfast on pancakes, yogurt, plain and on top of sweet cream biscuits.
2 lbs. fresh rhubarb - trimmed and cut into 1/2-inch pieces
1 fresh orange, zested and juiced
squeeze of fresh lime juice
1/2 cup sugar or depending on how sweet the rhubarb is
Add juice, zest and sugar to a saucepan and mix to combine, add rhubarb and cook until rhubarb is soft, taste and add lime juice. You can serve warm or chilled, I like mine chilled.
Quick Breakfast Casserole - loaded with yumminess. Use the outdoor dining table, some pretty dishes, fresh flowers, have the coffee ready and some fresh orange juice, fresh fruit, some crispy hash browns or crisp bacon or sausage patties to go along with this and you've got a delicious breakfast.
10 eggs
1 cup cottage cheese (I like large curd)
salt and freshly ground black pepper
Tabasco (to taste, I like a lot)
1 lb. fresh asparagus, trimmed and cut into 2-inch pieces
1 (14 oz.) can artichoke hearts, drained and rough chopped
3 scallions, chopped including green part
4 oz. cream cheese, cubed
1/4 cup pepper jack cheese, grated
Fresh parsley, chopped (garnish)
Preheat oven to 375 degrees. Into a bowl mix all ingredients and place into a 9x9 baking pan. Bake about 20 to 25 minutes. Remove, scatter on parsley and dig in.
Rhubarb Compote - this could be considered a dessert, but I also love it for breakfast on pancakes, yogurt, plain and on top of sweet cream biscuits.
2 lbs. fresh rhubarb - trimmed and cut into 1/2-inch pieces
1 fresh orange, zested and juiced
squeeze of fresh lime juice
1/2 cup sugar or depending on how sweet the rhubarb is
Add juice, zest and sugar to a saucepan and mix to combine, add rhubarb and cook until rhubarb is soft, taste and add lime juice. You can serve warm or chilled, I like mine chilled.
Quick Breakfast Casserole - loaded with yumminess. Use the outdoor dining table, some pretty dishes, fresh flowers, have the coffee ready and some fresh orange juice, fresh fruit, some crispy hash browns or crisp bacon or sausage patties to go along with this and you've got a delicious breakfast.
10 eggs
1 cup cottage cheese (I like large curd)
salt and freshly ground black pepper
Tabasco (to taste, I like a lot)
1 lb. fresh asparagus, trimmed and cut into 2-inch pieces
1 (14 oz.) can artichoke hearts, drained and rough chopped
3 scallions, chopped including green part
4 oz. cream cheese, cubed
1/4 cup pepper jack cheese, grated
Fresh parsley, chopped (garnish)
Preheat oven to 375 degrees. Into a bowl mix all ingredients and place into a 9x9 baking pan. Bake about 20 to 25 minutes. Remove, scatter on parsley and dig in.
Wonderful Gluten Free Lemon Scones
2 1/2 cups gluten free flour (I use Pillsbury)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbl. fresh lemon zest
1 Tbl. poppy seeds
1 Tbl. fresh lemon juice
1 tsp. pure vanilla extract
1/4 cup honey
1 egg
8 Tbl. unsalted butter, cold and cut into pieces
1 Tbl. unsweetened almond milk (or you can use regular milk)
Glaze
1 cup powdered sugar
1 Tbl. fresh lemon juice
Preheat oven to 425 degrees. Place parchment paper onto a large baking sheet. Into food processor add flour, baking powder, baking soda, zest, poppy seeds and salt. Pulse to mix. Add pieces of butter and pulse to combine and mixture looks like small peas. Into a small bowl add vanilla, honey and egg whisking together and pour into food processor pulsing to form dough and wet ingredients combine with dry. Place dough onto floured work surface. Form dough into a 8-inch 1-inch thick disk. Cut dough into 8 triangles. Place onto baking sheet about 1-inch apart and brush top with milk, baking about 14 minutes, remove from oven. Glaze; into a bowl whisk the glaze ingredients and drizzle over warm scones. Let let for a few minutes before devouring!
Gazpacho - I like my gazpacho chunky and it happens to be one of my favorite soups
2 lbs. ruby red tomatoes
3 cups tomato juice
Tabasco, to taste
1 large English cucumber, peeled, lightly seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
1 small jalapeno, seeded and finely minced
2 garlic cloves, finely minced
1/4 cup extra virgin olive oil
1 fresh lime, juiced
1 Tbl. red wine vinegar
2 tsp. Worcestershire sauce
pinch of cumin
salt and freshly ground black pepper
Tomatoes; have a large bowl filled with ice and cold water. Fill a pot halfway full of water, bring to a boil. Make an X with a paring knife on bottom of tomatoes. Drop tomatoes in boiling water for about 15 seconds, remove and place into an ice bath for about 1 minute. Remove and pat dry, peel, core, seed and dice tomatoes. Into a large glass bowl add tomatoes, cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, vinegar, Worcestershire, cumin, salt and pepper, stirring to combine. Place about 2 cups into a blender to puree for 20 seconds. Return the pureed mixture to bowl and stir. Add tomato juice and Tabasco stir. Cover and chill at least 3 hours or overnight. Serve with crusty bread and I like a dollop of sour cream in mine.
Asian Pasta Salad
Dressing
2 lbs. ruby red tomatoes
3 cups tomato juice
Tabasco, to taste
1 large English cucumber, peeled, lightly seeded and diced
1 red bell pepper, seeded and diced
1/2 red onion, diced
1 small jalapeno, seeded and finely minced
2 garlic cloves, finely minced
1/4 cup extra virgin olive oil
1 fresh lime, juiced
1 Tbl. red wine vinegar
2 tsp. Worcestershire sauce
pinch of cumin
salt and freshly ground black pepper
Tomatoes; have a large bowl filled with ice and cold water. Fill a pot halfway full of water, bring to a boil. Make an X with a paring knife on bottom of tomatoes. Drop tomatoes in boiling water for about 15 seconds, remove and place into an ice bath for about 1 minute. Remove and pat dry, peel, core, seed and dice tomatoes. Into a large glass bowl add tomatoes, cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, vinegar, Worcestershire, cumin, salt and pepper, stirring to combine. Place about 2 cups into a blender to puree for 20 seconds. Return the pureed mixture to bowl and stir. Add tomato juice and Tabasco stir. Cover and chill at least 3 hours or overnight. Serve with crusty bread and I like a dollop of sour cream in mine.
Asian Pasta Salad
Dressing
3 Tbl. sesame paste
3 Tbl. creamy peanut butter
2 Tbl. balsamic vinegar
2 Tbl. soy
2 Tbl. sriracha
2 tsp. toasted sesame oil
2 tsp. fresh ginger, peeled and grated
2 garlic cloves, grated
water
Omelette
2 eggs, lightly beaten
1 Tbl. whipping cream
1 Tbl. Parmesan cheese, grated
1 Tbl. butter
Pasta
12 oz. soba noodles
1 large English cucumber, sliced in half lengthwise and sliced in thin pieces
1 1/2 cups red cabbage, thinly sliced
1 large red bell pepper, seeded and thinly sliced
1 medium orange bell pepper, seeded and thinly sliced
1 large carrot, peeled and julienned
5 scallions, thinly sliced on diagonal including green part
1/2 cup peanuts or cashews, chopped
chili oil
Fresh cilantro, chopped
Dressing; into a blender add ingredients and puree to smooth. Omelette; into a bowl mix the egg, cream, and cheese. Melt butter into a small omelette pan and add egg mixture cooking until lightly golden brown, flip and cook on other side about 2 minutes per side. Remove from pan to cutting board to cool. When cooled, thinly slice into strips. Salad; cook pasta according to package instructions. Remove from heat and plunge into an ice bath. Drain well. Into a large bowl add noodles along with carrots, bell peppers, scallions, cabbage and cucumber, pour over some dressing and gently toss to combine. Pour onto rimmed serving platter and scatter on omelette slices and nuts, drizzle with a touch of chili oil and pour over more dressing and scatter on cilantro.
Grilled Corn Salad with Lime Vinaigrette
6 ears of fresh plump corn on the cob
1/2 red onion, slivered
1 orange bell pepper, seeded and slivered
2 large ripe avocados, peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1 cup pear tomatoes, halved
Vinaigrette
1/2 cup avocado oil
2 fresh limes, juiced
1 tsp. fresh lime zest
1 Tbl. Tabasco chipotle sauce
1 Tb. honey
salt and freshly ground black pepper
Heat grill to high. Clean corn of any leaves and silk. Place corn onto grill and grill about 10 minutes, turning frequently with tongs until outside is nicely charred (oh how I love charred corn). Remove from grill and allow to cool. With a sharp knife cut off kernels from cobs and place into a large bowl. Add the onion, bell pepper, tomatoes and cilantro to corn and toss. Into a jar with lid add vinaigrette ingredients and shake well making sure honey is dissolved. Pour over ingredients in bowl and toss to combine, taste and adjust flavorings. Pour onto serving platter and add avocado slices, drizzling with a touch more dressing. Refrigerate for about 30 minutes.
3 Tbl. creamy peanut butter
2 Tbl. balsamic vinegar
2 Tbl. soy
2 Tbl. sriracha
2 tsp. toasted sesame oil
2 tsp. fresh ginger, peeled and grated
2 garlic cloves, grated
water
Omelette
2 eggs, lightly beaten
1 Tbl. whipping cream
1 Tbl. Parmesan cheese, grated
1 Tbl. butter
Pasta
12 oz. soba noodles
1 large English cucumber, sliced in half lengthwise and sliced in thin pieces
1 1/2 cups red cabbage, thinly sliced
1 large red bell pepper, seeded and thinly sliced
1 medium orange bell pepper, seeded and thinly sliced
1 large carrot, peeled and julienned
5 scallions, thinly sliced on diagonal including green part
1/2 cup peanuts or cashews, chopped
chili oil
Fresh cilantro, chopped
Dressing; into a blender add ingredients and puree to smooth. Omelette; into a bowl mix the egg, cream, and cheese. Melt butter into a small omelette pan and add egg mixture cooking until lightly golden brown, flip and cook on other side about 2 minutes per side. Remove from pan to cutting board to cool. When cooled, thinly slice into strips. Salad; cook pasta according to package instructions. Remove from heat and plunge into an ice bath. Drain well. Into a large bowl add noodles along with carrots, bell peppers, scallions, cabbage and cucumber, pour over some dressing and gently toss to combine. Pour onto rimmed serving platter and scatter on omelette slices and nuts, drizzle with a touch of chili oil and pour over more dressing and scatter on cilantro.
Grilled Corn Salad with Lime Vinaigrette
6 ears of fresh plump corn on the cob
1/2 red onion, slivered
1 orange bell pepper, seeded and slivered
2 large ripe avocados, peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1 cup pear tomatoes, halved
Vinaigrette
1/2 cup avocado oil
2 fresh limes, juiced
1 tsp. fresh lime zest
1 Tbl. Tabasco chipotle sauce
1 Tb. honey
salt and freshly ground black pepper
Heat grill to high. Clean corn of any leaves and silk. Place corn onto grill and grill about 10 minutes, turning frequently with tongs until outside is nicely charred (oh how I love charred corn). Remove from grill and allow to cool. With a sharp knife cut off kernels from cobs and place into a large bowl. Add the onion, bell pepper, tomatoes and cilantro to corn and toss. Into a jar with lid add vinaigrette ingredients and shake well making sure honey is dissolved. Pour over ingredients in bowl and toss to combine, taste and adjust flavorings. Pour onto serving platter and add avocado slices, drizzling with a touch more dressing. Refrigerate for about 30 minutes.
Caprese Avocados - this makes a good appetizer or salad
2 large firm/ripe avocados, sliced in half, peeled and pitted
1 cup pear tomatoes, diced
1/2 cup fresh mozzarella, diced (get the ones in brine)
2 Tbl. pesto
2 Tbl. balsamic reduction
couple handfuls of micro mixed greens
Balsamic reduction; place 1/2 cup of balsamic vinegar into a small saute pan and reduce to syrup consistency, remove and cool. Salad; onto a serving platter or individual plates add some greens, top with an avocado half, some tomatoes and cheese and drizzle of pesto, drizzle over balsamic reduction.
Refreshing Lemon Avocado Chicken Salad
2 cups poached chicken, chopped
3 slices bacon, sliced
4 celery stalks, chopped
1/2 cup mayonnaise
3 scallions, thinly sliced including green part
1/4 cup fresh parsley, chopped
2 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
1 Tbl. fresh dill, chopped
salt and freshly ground black pepper
1 large avocado, peeled, pitted and chopped
Into a saute pan, add bacon and cook to browned and crisp, remove to paper towels. Into a large bowl add the chicken, celery, mayonnaise, scallions, parsley, bacon, lemon juice, dill and zest, mixing to combine. Taste and season with salt and pepper. Gently stir in avocado.
Blackberry Goat Cheese Salad - one of my very favorite salads
Dressing
1/2 cup fresh blackberries
2 Tbl. white balsamic vinegar
2 Tbl. olive oil
2 Tbl. honey
2 tsp. Dijon
1 tsp. soy sauce
salt and freshly ground black pepper
1 garlic clove, finely minced
Fried goat cheese
8 oz. goat cheese, sliced 1/4-inch thick
1/4 cup all purpose flour
1 egg, beaten
1 cup Panko breadcrumbs
Salad
2 large boneless, skinless chicken breasts
6 slices thick cut bacon, sliced
1 large romaine lettuce
1 1/4 cups fresh blackberries
1 large avocado, peeled, pitted and sliced
1/2 red onion, slivered
1/4 cup walnuts
Dressing; into a blender add dressing ingredients and pulse to combine, remove half of it for marinating chicken. Goat cheese; dredge the goat cheese slices in flour, dip in egg and then into Panko. Fry in vegetable oil over medium heat to light golden, place onto paper towels. Salad; into a ziplock add half of the reserved dressing and add chicken marinating for about 1 hour. Into a saute pan add bacon and cook to browned and crisp, remove to paper towels. Remove chicken and place onto grill or gill pan and cook to done and it has some nice char. Remove to cutting board to cool and then slice into thin strips. Onto a large serving platter add romaine. On a diagonal top with chicken, avocados, goat cheese, blackberries, onion, bacon and walnuts and drizzle over remaining dressing.
Creamy Tomato and Tortellini Soup - when I worked in San Diego years ago there was a deli in the business district near our office and they made a soup like this and it was so good
1 large onion, diced
2 garlic cloves, minced
2 Tbl. butter
good pinch red pepper flakes
1/4 cup all purpose flour
3 cups rich chicken stock
1 (28 oz.) can diced tomatoes (I like Cento brand) place 1/2 of them into a blender and puree a little
2 Tbl. tomato paste
8 oz. cheese tortellini
1/2 cup fresh Parmesan cheese, grated
10 oz. baby spinach, rough chopped
1/2 cup heavy whipping cream
salt and freshly ground black pepper
1/4 cup fresh basil, chiffonade
Into a large Dutch oven melt butter, add a drizzle of oil, add onion cooking and stirring for a few minutes. Add garlic and red pepper flakes cooking a couple of minutes. Whisk in flour and cook whisking for 1 minute. Add tomato paste and whisk cooking for 1 minute, add stock, pureed and diced tomatoes with juice and tortellini, bring to a boil, reduce heat to simmer and cook about 10 minutes. Stir in the spinach and Parmesan cheese, add cream, taste and season with salt and pepper. Serve in bowls and garnish with chiffonade of basil.
Strawberry CA Cobb Salad
2 large boneless, skinless chicken breasts
1 Tbl. olive
1 tsp. garlic powder
1 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
salt and freshly ground black pepper
Vinaigrette
1/3 cup olive oil
1 tsp. fresh lemon zest
1/4 cup fresh lemon juice
1/2 tsp. sugar
1 tsp. Dijon
2 tsp. champagne vinegar
salt and freshly ground black pepper
Salad
8 cups baby arugula, rinsed in cold water and spun dry
2 large ripe avocados, peeled, pitted and sliced
3 hard boiled eggs, sliced
4 slices thick cut bacon, sliced
1/2 cup feta cheese, large crumbles
12 large beautiful sweet red strawberries, quartered
Croutons, if desired (homemade are best)
Heat grill to medium high. Into a saute pan add bacon and cook to browned and crisp, remove to paper towels. Chicken; into a small bowl add the dry herbs and garlic powder, mixing to combine. Season chicken on both sides with salt and pepper and rub the dry mixture over the chicken breasts. Grill the chicken about 6 minutes per side until cooked through and some nice char has developed on chicken. Remove to cutting board to rest 10 minutes, then thinly slice. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; onto a large rimmed serving platter add arugula and drizzle over a little dressing tossing to combine. Layer on avocados, chicken eggs, bacon, feta and berries drizzling with more dressing. Add croutons if using.
Roasted Green Beans with Ginger and Shallots
1 cup vegetable oil
3 shallots
1 1/2 lbs. fresh green beans, trimmed
1 Tbl. olive oil
2 Tbl. toasted sesame oil
1 heaping Tbl. fresh ginger, peeled and grated
salt and freshly ground black pepper
2 Tbl. sesame seeds, lightly toasted
Preheat oven to 400 degrees. Into a saucepan add oil and heat. Add shallots and fry stirring occasionally to golden crispy brown, remove with slotted spoon to paper towels. Onto a baking sheet add green beans and toss with olive oil, sesame oil, ginger and salt. Roast beans about 8 minutes. Place beans onto serving platter and top with sesame seeds and shallots.
Lemony and Garlic Baby Red Potatoes
2 lbs. small red potatoes
4 Tbl. olive oil
4 to 5 garlic cloves, minced
1/2 cup fresh Parmesan cheese, shredded
4 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped, plus extra for garnish
Rinse potatoes and cut in half. Into a large pot of boiling salted water add potatoes and cook covered about 15 minutes or until tender. Drain well. Into the same pan, wipe it out and heat the olive oil. Add potatoes and brown them about 8 minutes, add garlic and cook about 1 more minute. Remove from heat and stir in remaining ingredients. Pour into serving bowl or onto rimmed platter and sprinkle on some extra parsley.
Blackberry Goat Cheese Salad - one of my very favorite salads
Dressing
1/2 cup fresh blackberries
2 Tbl. white balsamic vinegar
2 Tbl. olive oil
2 Tbl. honey
2 tsp. Dijon
1 tsp. soy sauce
salt and freshly ground black pepper
1 garlic clove, finely minced
Fried goat cheese
8 oz. goat cheese, sliced 1/4-inch thick
1/4 cup all purpose flour
1 egg, beaten
1 cup Panko breadcrumbs
Salad
2 large boneless, skinless chicken breasts
6 slices thick cut bacon, sliced
1 large romaine lettuce
1 1/4 cups fresh blackberries
1 large avocado, peeled, pitted and sliced
1/2 red onion, slivered
1/4 cup walnuts
Dressing; into a blender add dressing ingredients and pulse to combine, remove half of it for marinating chicken. Goat cheese; dredge the goat cheese slices in flour, dip in egg and then into Panko. Fry in vegetable oil over medium heat to light golden, place onto paper towels. Salad; into a ziplock add half of the reserved dressing and add chicken marinating for about 1 hour. Into a saute pan add bacon and cook to browned and crisp, remove to paper towels. Remove chicken and place onto grill or gill pan and cook to done and it has some nice char. Remove to cutting board to cool and then slice into thin strips. Onto a large serving platter add romaine. On a diagonal top with chicken, avocados, goat cheese, blackberries, onion, bacon and walnuts and drizzle over remaining dressing.
Creamy Tomato and Tortellini Soup - when I worked in San Diego years ago there was a deli in the business district near our office and they made a soup like this and it was so good
1 large onion, diced
2 garlic cloves, minced
2 Tbl. butter
good pinch red pepper flakes
1/4 cup all purpose flour
3 cups rich chicken stock
1 (28 oz.) can diced tomatoes (I like Cento brand) place 1/2 of them into a blender and puree a little
2 Tbl. tomato paste
8 oz. cheese tortellini
1/2 cup fresh Parmesan cheese, grated
10 oz. baby spinach, rough chopped
1/2 cup heavy whipping cream
salt and freshly ground black pepper
1/4 cup fresh basil, chiffonade
Into a large Dutch oven melt butter, add a drizzle of oil, add onion cooking and stirring for a few minutes. Add garlic and red pepper flakes cooking a couple of minutes. Whisk in flour and cook whisking for 1 minute. Add tomato paste and whisk cooking for 1 minute, add stock, pureed and diced tomatoes with juice and tortellini, bring to a boil, reduce heat to simmer and cook about 10 minutes. Stir in the spinach and Parmesan cheese, add cream, taste and season with salt and pepper. Serve in bowls and garnish with chiffonade of basil.
Strawberry CA Cobb Salad
2 large boneless, skinless chicken breasts
1 Tbl. olive
1 tsp. garlic powder
1 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
salt and freshly ground black pepper
Vinaigrette
1/3 cup olive oil
1 tsp. fresh lemon zest
1/4 cup fresh lemon juice
1/2 tsp. sugar
1 tsp. Dijon
2 tsp. champagne vinegar
salt and freshly ground black pepper
Salad
8 cups baby arugula, rinsed in cold water and spun dry
2 large ripe avocados, peeled, pitted and sliced
3 hard boiled eggs, sliced
4 slices thick cut bacon, sliced
1/2 cup feta cheese, large crumbles
12 large beautiful sweet red strawberries, quartered
Croutons, if desired (homemade are best)
Heat grill to medium high. Into a saute pan add bacon and cook to browned and crisp, remove to paper towels. Chicken; into a small bowl add the dry herbs and garlic powder, mixing to combine. Season chicken on both sides with salt and pepper and rub the dry mixture over the chicken breasts. Grill the chicken about 6 minutes per side until cooked through and some nice char has developed on chicken. Remove to cutting board to rest 10 minutes, then thinly slice. Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; onto a large rimmed serving platter add arugula and drizzle over a little dressing tossing to combine. Layer on avocados, chicken eggs, bacon, feta and berries drizzling with more dressing. Add croutons if using.
1 cup vegetable oil
3 shallots
1 1/2 lbs. fresh green beans, trimmed
1 Tbl. olive oil
2 Tbl. toasted sesame oil
1 heaping Tbl. fresh ginger, peeled and grated
salt and freshly ground black pepper
2 Tbl. sesame seeds, lightly toasted
Preheat oven to 400 degrees. Into a saucepan add oil and heat. Add shallots and fry stirring occasionally to golden crispy brown, remove with slotted spoon to paper towels. Onto a baking sheet add green beans and toss with olive oil, sesame oil, ginger and salt. Roast beans about 8 minutes. Place beans onto serving platter and top with sesame seeds and shallots.
Lemony and Garlic Baby Red Potatoes
2 lbs. small red potatoes
4 Tbl. olive oil
4 to 5 garlic cloves, minced
1/2 cup fresh Parmesan cheese, shredded
4 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped, plus extra for garnish
Rinse potatoes and cut in half. Into a large pot of boiling salted water add potatoes and cook covered about 15 minutes or until tender. Drain well. Into the same pan, wipe it out and heat the olive oil. Add potatoes and brown them about 8 minutes, add garlic and cook about 1 more minute. Remove from heat and stir in remaining ingredients. Pour into serving bowl or onto rimmed platter and sprinkle on some extra parsley.
Cilantro and Lime Baked Salmon
2 lbs. salmon fillet
2 Tbl. canola oil
1 large lime, zested and juiced
3 Tbl. fresh cilantro, chopped
1/2 jalapeno, minced (seeded if desired)
1 garlic clove, chopped
salt and freshly ground black pepper
Into a blender add the oil, lime, zest, cilantro, jalapeno and garlic blending to smooth. Rinse salmon in cold water and pat dry with paper towels, be sure to remove any bones. Place onto baking sheet lined with foil and season with salt and pepper. Spread on the cilantro mixture, cover with plastic warp and refrigerate about 30 minutes. Preheat oven to 400 degrees, remove salmon from refrigerator and allow to sit about 10 minutes, the place in oven and bake for about 15 minutes.
Barbecued Chicken Pizza - love this, one of my favorites
1 lb. refrigerated pizza dough, divided into 2 pieces (or you can make your own)
2 1/2 cups cooked shredded chicken breasts
3/4 cup barbecue sauce (make your own or purchase good quality)
1 1/4 cup mozzarella cheese, shredded
1/2 cup smoked Gouda cheese, shredded
1/2 red onion, thinly julienned
red pepper flakes
1/4 cup fresh cilantro, chopped
Preheat oven to 500 degrees or you can cook on outdoor grill. Line two large baking sheets with parchment and spray with cooking spray. Into a bowl add the shredded chicken and 1/4 cup of barbecue sauce. Onto a lightly floured work surface roll out dough into large circle and slide onto baking sheet. Top each pizza with 1/4 cup of sauce, half of chicken mixture spreading to 1-inch of edge. Layer on mozzarella cheese, red onion and gouda. Sprinkle with red pepper flakes and black pepper. Bake about 25 minutes until crispy and browned. Sprinkle on fresh cilantro and dig in. Serve with icy cold beer and a tossed salad.
Creamy Delicious Chicken Pot Pie - a few weeks ago we went to Palm Springs to visit friends and they took us to Billy Reed's restaurant. I had a wonderful Cobb salad, our friend Penny had delicious fish tacos, but my husband and friend Dan had a creamy yummy pot pie that was outstanding. I have been thinking of that pot pie for weeks now and needed to make one for us. Chicken Pot Pie to me is a thing of beauty!
Crust
2 1/2 cups all purpose flour
2 sticks unsalted butter, cut up and cold
1/4 cup Parmesan cheese, grated
salt and freshly ground black pepper
Filling
6 Tbl. butter
1 large onion, chopped
salt and freshly ground black pepper
3 large carrots, sliced 1/4-inch thick
3 garlic cloves, minced
6 Tbl. all purpose flour
1/4 cup dry sherry
4 cups rich chicken stock
1/2 cup heavy whipping cream
4 cups cooked and shredded chicken meat (I personally like mostly breast meat, but use what you like)
1 cup frozen peas
3 celery stalks, sliced
2 russet potatoes, peeled and cut into 1-inch pieces
1 cup cremini mushrooms, sliced
1/4 cup fresh parsley, chopped
2 tsp. fresh thyme, chopped
1 egg
Crust; into a food processor combine flour, butter, Parmesan, salt and pepper. Pulse until mixture comes together and resembles coarse crumbs. Add 1/4 to 1/2 cup ice cold water, 1 Tbl. at a time until dough forms a ball. Turn dough out onto lightly floured work surface, shape into a disk, wrap in plastic and refrigerate 30 minutes. Filling; preheat oven to 350 degrees. Into a Dutch oven melt butter and add a splash of oil. Cook onion stirring for about 3 minutes, add carrots, celery, potatoes, mushrooms garlic and cook stirring about 5 minutes. Stir in flour and cook stirring constantly for a few minutes. Whisk in sherry and cook scraping up browned bits. Stir in stock and heavy cream, remove from heat and stir in chicken, peas, thyme, salt and pepper. Grease a 13x9 baking dish. Onto lightly floured work surface roll out dough to a little over the size of baking dish. Pour in filling and lay dough over filling, crimping edges. Cut a few small slits on top of dough. Beat egg with 1 Tbl. of water and brush over crust. Bake about 1 hour.
Grilled Tuna and Veggie Kabobs
2 lbs. fresh tuna steaks, cut into 2-inch chunks
2 large red bell peppers, cut into 2-inch chunks
1 basket of cremini mushrooms, cleaned and left whole
1 large white onion, cut into 2-inch chunks
Marinade
1/4 cup fresh cilantro, chopped
1/4 cup toasted sesame oil
3 Tbl. fresh lime zest
1 Tbl. fresh lime juice
2 1/2 Tbl. soy sauce
2 1/2 Tbl. olive oil
1 1/2 Tbl. fresh ginger, peeled and minced
2 large garlic cloves, minced
Long wooden skewers, soaked in cold water 30 minutes
Into a bowl whisk the marinade ingredients and pour into a ziplock baggie, save a little of the marinade aside and place into a bowl for later use, cover and refrigerate. Add tuna chunks to the ziplock baggie and marinate for about 30 minutes. After 30 minutes, remove tuna and thread onto skewers. Thread the onions, bell peppers and mushroom onto their own skewers and brush with reserved marinade. Heat gill over medium heat and add vegetable skewers cooking a few minutes on each side to get a nice char, they will take longer then the tuna. About half way through cooking veggies, add tuna skewers. Remove to serving platter.
Delicious Asparagus Salad
1 1/2 lbs. fresh asparagus, trimmed and cut on diagonal into 2-inch pieces
2 ruby red tomatoes, cut into wedges
1/3 cup walnuts, lightly toasted and rough chop
1/3 cup blue cheese, crumbled (I like Maytag brand)
Vinaigrette
1 garlic clove, finely minced
1 1/2 tsp. Dijon
1 1/2 tsp. honey
salt and freshly ground black pepper
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
Into a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings. Into a steamer pan add asparagus and steam a few minutes to crisp/tender. Remove to serving platter along with tomatoes and drizzle over some dressing tossing to combine. Add remaining ingredients and drizzle over a little more dressing. Note; you can also grill the asparagus whole and slice after grilling.
Salmon Salad
2 (8 oz.) salmon fillets
salt and freshly ground black pepper
1 large head Romaine lettuce, chopped
2 cups pear tomatoes, sliced in half
2 cups croutons, homemade are best
2 large avocados, peeled, pitted and sliced
1/2 red onion, thinly julienned
7 slices thick cut smoked bacon, sliced
4 hard boiled eggs, peeled and sliced
2 Tbl. fresh chives, chopped (garnish)
2 Tbl. fresh parsley, chopped (garnish)
1 Tbl. fresh dill, chopped (garnish)
Creamy dressing
1/3 cup mayonnaise
1/2 cup plain Greek yogurt
1 lemon, juiced
2 garlic cloves, finely, minced
1 tsp. white wine vinegar
1 tsp. honey
Preheat oven to 400 degrees. Place salmon onto non-stick baking sheet, season with salt and pepper and bake about 15 minutes. Remove and let cool. Into a large bowl add chopped lettuce, tomatoes, red onion, avocados, and bacon, pour over some dressing and toss to combine. Pour onto serving platter, cut up the salmon and place onto salad, drizzle with more dressing and top with croutons and hard boiled egg slices and scatter on dill, parsley and chives.
Vegetarian Version of Nicoise Salad - if you want grilled tuna on this version go ahead and add it, but sometimes I just the like the veggie version
Vinaigrette
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 Tbl. fresh lemon zest
2 tsp. fresh oregano, minced
2 tsp. fresh thyme, minced
1 heaping tsp. Dijon
1 large garlic clove, finely minced
salt and freshly ground black pepper
1 (16 oz.) can red kidney beans, rinsed and drained
1 small red onion, halved and julienned
1 1/2 lbs. small red potatoes, halved
1 lb. fresh asparagus, trimmed
1/2 lb. Haricots verts, trimmed
1 large head Romaine lettuce
6 hard boiled eggs, peeled and quartered
1 can artichoke hearts, drained
1/2 cup Nicoise olives
Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Into a bowl add kidney beans and red onion tossing with about 2 Tbl. of the vinaigrette. Into a pot of boiling salted water add potatoes and cook covered about 15 minutes or until tender. Drain well and place back into pot tossing with about 1 Tbl. vinaigrette. Into a pot of boiling salted water add asparagus and cook to crisp/tender about 3 minutes, remove with tongs (you will need the pot of boiling water for beans) and place into an ice bath to stop cooking. Drain well and pat dry with paper towels. Into that same pot of boiling water add green beans (Haricots verts) and cook about 3 minutes, remove to an ice bath, drain and pat dry with paper towels. Toss both the cooked asparagus and beans with a couple Tbl. of the vinaigrette. Place chopped romaine onto serving platter and pour over some vinaigrette tossing to combine. Arrange vegetables, kidney beans, eggs, artichokes hearts and olives on top of lettuce in a diagonal pattern. Serve with crusty French or Italian bread. The gazpacho recipe I've listed would also be a nice addition to this meal.
2 lbs. salmon fillet
2 Tbl. canola oil
1 large lime, zested and juiced
3 Tbl. fresh cilantro, chopped
1/2 jalapeno, minced (seeded if desired)
1 garlic clove, chopped
salt and freshly ground black pepper
Into a blender add the oil, lime, zest, cilantro, jalapeno and garlic blending to smooth. Rinse salmon in cold water and pat dry with paper towels, be sure to remove any bones. Place onto baking sheet lined with foil and season with salt and pepper. Spread on the cilantro mixture, cover with plastic warp and refrigerate about 30 minutes. Preheat oven to 400 degrees, remove salmon from refrigerator and allow to sit about 10 minutes, the place in oven and bake for about 15 minutes.
1 lb. refrigerated pizza dough, divided into 2 pieces (or you can make your own)
2 1/2 cups cooked shredded chicken breasts
3/4 cup barbecue sauce (make your own or purchase good quality)
1 1/4 cup mozzarella cheese, shredded
1/2 cup smoked Gouda cheese, shredded
1/2 red onion, thinly julienned
red pepper flakes
1/4 cup fresh cilantro, chopped
Preheat oven to 500 degrees or you can cook on outdoor grill. Line two large baking sheets with parchment and spray with cooking spray. Into a bowl add the shredded chicken and 1/4 cup of barbecue sauce. Onto a lightly floured work surface roll out dough into large circle and slide onto baking sheet. Top each pizza with 1/4 cup of sauce, half of chicken mixture spreading to 1-inch of edge. Layer on mozzarella cheese, red onion and gouda. Sprinkle with red pepper flakes and black pepper. Bake about 25 minutes until crispy and browned. Sprinkle on fresh cilantro and dig in. Serve with icy cold beer and a tossed salad.
Creamy Delicious Chicken Pot Pie - a few weeks ago we went to Palm Springs to visit friends and they took us to Billy Reed's restaurant. I had a wonderful Cobb salad, our friend Penny had delicious fish tacos, but my husband and friend Dan had a creamy yummy pot pie that was outstanding. I have been thinking of that pot pie for weeks now and needed to make one for us. Chicken Pot Pie to me is a thing of beauty!
Crust
2 1/2 cups all purpose flour
2 sticks unsalted butter, cut up and cold
1/4 cup Parmesan cheese, grated
salt and freshly ground black pepper
Filling
6 Tbl. butter
1 large onion, chopped
salt and freshly ground black pepper
3 large carrots, sliced 1/4-inch thick
3 garlic cloves, minced
6 Tbl. all purpose flour
1/4 cup dry sherry
4 cups rich chicken stock
1/2 cup heavy whipping cream
4 cups cooked and shredded chicken meat (I personally like mostly breast meat, but use what you like)
1 cup frozen peas
3 celery stalks, sliced
2 russet potatoes, peeled and cut into 1-inch pieces
1 cup cremini mushrooms, sliced
1/4 cup fresh parsley, chopped
2 tsp. fresh thyme, chopped
1 egg
Crust; into a food processor combine flour, butter, Parmesan, salt and pepper. Pulse until mixture comes together and resembles coarse crumbs. Add 1/4 to 1/2 cup ice cold water, 1 Tbl. at a time until dough forms a ball. Turn dough out onto lightly floured work surface, shape into a disk, wrap in plastic and refrigerate 30 minutes. Filling; preheat oven to 350 degrees. Into a Dutch oven melt butter and add a splash of oil. Cook onion stirring for about 3 minutes, add carrots, celery, potatoes, mushrooms garlic and cook stirring about 5 minutes. Stir in flour and cook stirring constantly for a few minutes. Whisk in sherry and cook scraping up browned bits. Stir in stock and heavy cream, remove from heat and stir in chicken, peas, thyme, salt and pepper. Grease a 13x9 baking dish. Onto lightly floured work surface roll out dough to a little over the size of baking dish. Pour in filling and lay dough over filling, crimping edges. Cut a few small slits on top of dough. Beat egg with 1 Tbl. of water and brush over crust. Bake about 1 hour.
Grilled Tuna and Veggie Kabobs
2 lbs. fresh tuna steaks, cut into 2-inch chunks
2 large red bell peppers, cut into 2-inch chunks
1 basket of cremini mushrooms, cleaned and left whole
1 large white onion, cut into 2-inch chunks
Marinade
1/4 cup fresh cilantro, chopped
1/4 cup toasted sesame oil
3 Tbl. fresh lime zest
1 Tbl. fresh lime juice
2 1/2 Tbl. soy sauce
2 1/2 Tbl. olive oil
1 1/2 Tbl. fresh ginger, peeled and minced
2 large garlic cloves, minced
Long wooden skewers, soaked in cold water 30 minutes
Into a bowl whisk the marinade ingredients and pour into a ziplock baggie, save a little of the marinade aside and place into a bowl for later use, cover and refrigerate. Add tuna chunks to the ziplock baggie and marinate for about 30 minutes. After 30 minutes, remove tuna and thread onto skewers. Thread the onions, bell peppers and mushroom onto their own skewers and brush with reserved marinade. Heat gill over medium heat and add vegetable skewers cooking a few minutes on each side to get a nice char, they will take longer then the tuna. About half way through cooking veggies, add tuna skewers. Remove to serving platter.
Delicious Asparagus Salad
1 1/2 lbs. fresh asparagus, trimmed and cut on diagonal into 2-inch pieces
2 ruby red tomatoes, cut into wedges
1/3 cup walnuts, lightly toasted and rough chop
1/3 cup blue cheese, crumbled (I like Maytag brand)
Vinaigrette
1 garlic clove, finely minced
1 1/2 tsp. Dijon
1 1/2 tsp. honey
salt and freshly ground black pepper
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
Into a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings. Into a steamer pan add asparagus and steam a few minutes to crisp/tender. Remove to serving platter along with tomatoes and drizzle over some dressing tossing to combine. Add remaining ingredients and drizzle over a little more dressing. Note; you can also grill the asparagus whole and slice after grilling.
Salmon Salad
2 (8 oz.) salmon fillets
salt and freshly ground black pepper
1 large head Romaine lettuce, chopped
2 cups pear tomatoes, sliced in half
2 cups croutons, homemade are best
2 large avocados, peeled, pitted and sliced
1/2 red onion, thinly julienned
7 slices thick cut smoked bacon, sliced
4 hard boiled eggs, peeled and sliced
2 Tbl. fresh chives, chopped (garnish)
2 Tbl. fresh parsley, chopped (garnish)
1 Tbl. fresh dill, chopped (garnish)
Creamy dressing
1/3 cup mayonnaise
1/2 cup plain Greek yogurt
1 lemon, juiced
2 garlic cloves, finely, minced
1 tsp. white wine vinegar
1 tsp. honey
Preheat oven to 400 degrees. Place salmon onto non-stick baking sheet, season with salt and pepper and bake about 15 minutes. Remove and let cool. Into a large bowl add chopped lettuce, tomatoes, red onion, avocados, and bacon, pour over some dressing and toss to combine. Pour onto serving platter, cut up the salmon and place onto salad, drizzle with more dressing and top with croutons and hard boiled egg slices and scatter on dill, parsley and chives.
Vegetarian Version of Nicoise Salad - if you want grilled tuna on this version go ahead and add it, but sometimes I just the like the veggie version
Vinaigrette
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 Tbl. fresh lemon zest
2 tsp. fresh oregano, minced
2 tsp. fresh thyme, minced
1 heaping tsp. Dijon
1 large garlic clove, finely minced
salt and freshly ground black pepper
1 (16 oz.) can red kidney beans, rinsed and drained
1 small red onion, halved and julienned
1 1/2 lbs. small red potatoes, halved
1 lb. fresh asparagus, trimmed
1/2 lb. Haricots verts, trimmed
1 large head Romaine lettuce
6 hard boiled eggs, peeled and quartered
1 can artichoke hearts, drained
1/2 cup Nicoise olives
Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Into a bowl add kidney beans and red onion tossing with about 2 Tbl. of the vinaigrette. Into a pot of boiling salted water add potatoes and cook covered about 15 minutes or until tender. Drain well and place back into pot tossing with about 1 Tbl. vinaigrette. Into a pot of boiling salted water add asparagus and cook to crisp/tender about 3 minutes, remove with tongs (you will need the pot of boiling water for beans) and place into an ice bath to stop cooking. Drain well and pat dry with paper towels. Into that same pot of boiling water add green beans (Haricots verts) and cook about 3 minutes, remove to an ice bath, drain and pat dry with paper towels. Toss both the cooked asparagus and beans with a couple Tbl. of the vinaigrette. Place chopped romaine onto serving platter and pour over some vinaigrette tossing to combine. Arrange vegetables, kidney beans, eggs, artichokes hearts and olives on top of lettuce in a diagonal pattern. Serve with crusty French or Italian bread. The gazpacho recipe I've listed would also be a nice addition to this meal.
Springtime Pasta with Mushrooms
12 oz. fresh morel mushrooms, cleaned and chopped
1 leek, cleaned and thinly sliced
1 garlic clove, minced
1 Tbl. butter
1/2 cup black forest ham, chopped (I just purchase a big hunk at the deli counter and chop)
1/4 cup dry white wine
1 Tbl. fresh lemon juice
3/4 cup heavy whipping cream
1/2 cup chicken stock
1 1/4 cup frozen peas, thawed
salt and freshly ground black pepper
pinch of red pepper flakes
12 oz. linguine pasta
1/4 cup fresh parsley, chopped
Parmesan cheese, shaved
Into a large saute pan over medium high add butter and a drizzle of olive oil along with mushrooms, leeks and garlic and cook stirring about 5 minutes. Remove to a bowl. Add ham to pan and cook stirring about 4 minutes, add white wine and cook stirring to reduce about 1 minute. Add lemon juice and cook stirring, add cream and stock and cook stirring for about 8 minutes to thicken. Add back cooked mushrooms, leeks and garlic, along with peas and red pepper flakes cooking a few more minutes, season with salt and pepper. Into a pot of boiling salted water add pasta and cook to al dente, drain and add to saute pan with sauce and stir in parsley, tossing to combine. Pour onto serving platter and garnish with shaved Parmesan and extra paisley.
Chicken Veronique - love this dish
3 whole chicken breasts, skinned and halved lengthwise
all purpose flour for dredging
salt and freshly ground black pepper
1/4 tsp. dried tarragon
4 Tbl. butter
2 Tbl. vegetable oil
1/4 cup shallot, finely finely chopped
1/2 cup chicken stock (good quality)
1/2 cup dry white wine
1/2 lb. button mushrooms, sliced
2 cups seedless green grapes
Preheat oven to 375 degrees. Into a ziplock style bag add some flour, salt, pepper and tarragon, shaking to combine. Dredge the chicken pieces in the flour shaking off excess. Into a large saute pan, add vegetable oil and 2 Tbl. of the butter. Brown the chicken on both sides and place the browned pieces in a single layer into a shallow baking pan. Add the shallots to the butter in pan and cook stirring to tender. Pour in the stock and wine, bring to a boil. Pour around the chicken and bake uncovered for 30 minutes. Saute the mushrooms in the remaining 2 Tbl. of butter. Add cooked mushrooms and the grapes to the chicken and continue baking about 10 more minutes. Pour onto serving platter.
Springtime Roasted Chicken and Vegetables
1 lb. Yukon gold potatoes, peeled and quartered
4 large carrots, peeled and sliced into 2-inch chunks
4 shallots, peeled and halved
1/4 cup butter, melted
salt and freshly ground black pepper
1 (4 lb.) whole chicken, rinsed and cleaned
1 tsp. fresh lemon zest
1 large lemon, halved
2 Tbl. fresh rosemary, snipped
7 garlic cloves, peeled but left whole
Preheat oven to 375 degrees. Into a large bowl add potatoes, carrots and shallots and drizzle with half of the butter, sprinkle with salt and pepper. Rinse the chicken and pat dry with paper towels. Place 1/2 lemon and celery into cavity of bird, tie legs and place into roasting pan breast side up on a rack. Brush with remaining butter. Into a bowl stir zest, parsley, rosemary and drizzle in a touch of oil, mixing to combine. Season chicken with salt and pepper and rub on the zest/rosemary mixture. Place potatoes, carrots, shallots and garlic around chicken, season with a little salt and pepper. With the 2nd half of lemon squeeze juice all over chicken and vegetables. Roast for about 1 1/2 hours to a temperature of 180 degrees. Stir the vegetables a couple of times while roasting. Remove from oven and tent with foil letting rest about 10 minutes before slicing. Place vegetables onto serving platter with slices of roasted chicken and garnish with fresh chopped parsley and rosemary sprigs.
Garlicky Shrimp
2 lbs. large to extra large fresh shrimp, peeled and cleaned
4 Tbl. butter
olive oil
1 fresh lemon, juiced
1 lemon, thinly sliced
4 to 5 garlic cloves, minced
1 tsp. red pepper flakes
salt and freshly ground black pepper
4 Tbl. dry white wine
fresh parsley, chopped (garnish)
Into a large saute pan, add 2 Tbl. butter and drizzle of olive oil. Add shrimp, garlic, lemon sliced and red pepper flakes, season with salt and pepper. Cook stirring for about 3 minutes per side until shrimp turn pink. Remove from heat and stir in 2 Tbl. butter, lemon juice and white wine. Pour onto rimmed serving platter and garnish with parsley. Serve with a tossed salad and hot crusty bread.
Blue Cheese Pub Burgers
2 large red onions, thinly sliced
salt and freshly ground black pepper
4 fresh rosemary sprigs
2 Tbl. Worcestershire sauce
2 lbs. ground turkey or ground beef (we don't eat beef so we use turkey, but not all white meat, it's too dry)
1 1/4 cups blue cheese, crumbled (I like Maytag brand)
Good quality burger buns
Boston lettuce leaves
Thinly sliced ruby red tomatoes
Into a saute pan, add a good drizzle of olive oil and fry the rosemary to crispy. Remove from pan and place onto paper towels. When cool pull leaves from sprigs. Add onions to saute pan, season with salt and pepper and cook undisturbed for about 15 minutes to soften and caramelize. Into a large bowl add meat, chopped rosemary leaves, salt, pepper, Worcestershire sauce and mix to combine. Shape into thin burgers and add some blue cheese to bottom burger, shape top and pinch together to form burgers so cheese will not come out. Into a sizzling hot saute pan add a drizzle of oil and place burgers cooking about 7 minutes per side, flip over and continue cooking. Brush buns with butter and heat through. Add burgers to buns, top with caramelized onion, condiments, lettuce and tomatoes. Serve.
Texas Style Pasta Salad
Dressing
1 cup mayonnaise
1/2 cup barbecue sauce
2 tsp. apple cider vinegar
1/2 tsp. cumin
1/4 tsp. smoked paprika
2 Tbl. sugar
Salad
1 lb. large elbow macaroni
3 corn on the cob, husks and silk removed, rinsed in cold water
1 can black beans, drained, rinsed in cold water and drained well
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
5 scallions, thinly sliced including green part
2 cups sharp cheddar cheese, shredded
1/4 cup roasted poblano pepper, diced
2 large avocado's, peeled, pitted and chopped
1/4 cup fresh cilantro, chopped
Into a large pot of boiling salted water add pasta and cook al dente, drain and plunge into ice bath, drain again and pat dry with paper towels. Pour into a large bowl and drizzle with a touch of oil. Dressing; into a bowl whisk the mayonnaise, sour cream, barbecue sauce, vinegar, cumin, paprika and sugar. Season with salt and pepper. On a grill or over flame on gas stove with tongs char the corn and place on cutting board and remove kernels with sharp knife. Add kernels to pasta, along with black beans, scallions, cheese, red and green bell peppers, roasted poblano and mix with dressing. Pour onto serving platter and mix in chopped avocados, top with cilantro. Cover and refrigerate until chilled.
Garlicky Shrimp
2 lbs. large to extra large fresh shrimp, peeled and cleaned
4 Tbl. butter
olive oil
1 fresh lemon, juiced
1 lemon, thinly sliced
4 to 5 garlic cloves, minced
1 tsp. red pepper flakes
salt and freshly ground black pepper
4 Tbl. dry white wine
fresh parsley, chopped (garnish)
Into a large saute pan, add 2 Tbl. butter and drizzle of olive oil. Add shrimp, garlic, lemon sliced and red pepper flakes, season with salt and pepper. Cook stirring for about 3 minutes per side until shrimp turn pink. Remove from heat and stir in 2 Tbl. butter, lemon juice and white wine. Pour onto rimmed serving platter and garnish with parsley. Serve with a tossed salad and hot crusty bread.
Blue Cheese Pub Burgers
2 large red onions, thinly sliced
salt and freshly ground black pepper
4 fresh rosemary sprigs
2 Tbl. Worcestershire sauce
2 lbs. ground turkey or ground beef (we don't eat beef so we use turkey, but not all white meat, it's too dry)
1 1/4 cups blue cheese, crumbled (I like Maytag brand)
Good quality burger buns
Boston lettuce leaves
Thinly sliced ruby red tomatoes
Into a saute pan, add a good drizzle of olive oil and fry the rosemary to crispy. Remove from pan and place onto paper towels. When cool pull leaves from sprigs. Add onions to saute pan, season with salt and pepper and cook undisturbed for about 15 minutes to soften and caramelize. Into a large bowl add meat, chopped rosemary leaves, salt, pepper, Worcestershire sauce and mix to combine. Shape into thin burgers and add some blue cheese to bottom burger, shape top and pinch together to form burgers so cheese will not come out. Into a sizzling hot saute pan add a drizzle of oil and place burgers cooking about 7 minutes per side, flip over and continue cooking. Brush buns with butter and heat through. Add burgers to buns, top with caramelized onion, condiments, lettuce and tomatoes. Serve.
Texas Style Pasta Salad
Dressing
1 cup mayonnaise
1/2 cup barbecue sauce
2 tsp. apple cider vinegar
1/2 tsp. cumin
1/4 tsp. smoked paprika
2 Tbl. sugar
Salad
1 lb. large elbow macaroni
3 corn on the cob, husks and silk removed, rinsed in cold water
1 can black beans, drained, rinsed in cold water and drained well
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
5 scallions, thinly sliced including green part
2 cups sharp cheddar cheese, shredded
1/4 cup roasted poblano pepper, diced
2 large avocado's, peeled, pitted and chopped
1/4 cup fresh cilantro, chopped
Into a large pot of boiling salted water add pasta and cook al dente, drain and plunge into ice bath, drain again and pat dry with paper towels. Pour into a large bowl and drizzle with a touch of oil. Dressing; into a bowl whisk the mayonnaise, sour cream, barbecue sauce, vinegar, cumin, paprika and sugar. Season with salt and pepper. On a grill or over flame on gas stove with tongs char the corn and place on cutting board and remove kernels with sharp knife. Add kernels to pasta, along with black beans, scallions, cheese, red and green bell peppers, roasted poblano and mix with dressing. Pour onto serving platter and mix in chopped avocados, top with cilantro. Cover and refrigerate until chilled.
Mediterranean Roasted Halibut
Sauce
2 fresh lemons, zested
Juice of 2 fresh lemons
1 cup extra virgin olive oil
2 garlic cloves, minced
2 tsp. fresh dill
salt and freshly ground black pepper
1 tsp. dried oregano
1/2 tsp. coriander
Fish and Veggies
2 lbs. Haricots verts, trimmed
1 1/2 lbs. grape or cherry tomatoes
2 large onion, sliced into julienned
6 (6 to 8 oz.) halibut fillets
Fresh parsley, chopped, garnish
Feta cheese, large crumbles
Preheat oven to 450 degrees. Into a large bowl whisk the sauce ingredients, add green beans, tomatoes and onions, tossing to coat. With a slotted spoon transfer the vegetables to a large baking sheet to one side, but spread out in one layer. Add halibut fillets to the remaining sauce and toss to coat. Transfer halibut fillets to baking sheet and pour over any remaining sauce. Bake for about 15 minutes, then place baking sheet under broiler for about 5 minutes, be careful not to burn. The tomatoes will pop under the broiler. Onto a large serving platter add vegetables and fish and sprinkle on fresh parsley and feta cheese for garnish.
Creamy Chicken
2/3 cup all purpose flour
1 cup Parmesan cheese, grated
2 tsp. garlic powder
1 lemon zested
salt and freshly ground black pepper
4 boneless, skinless chicken breasts
4 Tbl. olive oil
4 garlic cloves, minced
4 cups baby spinach
1 cup heavy whipping cream
1 Tbl. Dijon
1 cup chicken stock
1/2 cup fresh basil, chiffonade
1 large lemon, sliced
Into a ziplock bag add flour, 1/2 cup cheese, garlic powder and zest. Season chicken with salt and pepper and dredge chicken in flour mixture, pressing to adhere. Into a large saute pan, heat olive oil and a pat of butter. Add chicken and sear until golden brown, flip and cook other side of chicken to golden. Remove from pan and keep warm. Turn heat down and add another pat of butter, add garlic and cook a few minutes stirring, add spinach and cook a couple of minutes. Add stock, Dijon, cream and season with salt and pepper. Bring to a boil and reduce cream. Add lemon slices and continue cooking about 4 more minutes, stir in remaining cheese to melt and add back chicken along with any pan juices cook about 5 more minutes. Remove chicken to rimmed serving platter, pour over sauce and garnish with basil.
Creamy Chicken
2/3 cup all purpose flour
1 cup Parmesan cheese, grated
2 tsp. garlic powder
1 lemon zested
salt and freshly ground black pepper
4 boneless, skinless chicken breasts
4 Tbl. olive oil
4 garlic cloves, minced
4 cups baby spinach
1 cup heavy whipping cream
1 Tbl. Dijon
1 cup chicken stock
1/2 cup fresh basil, chiffonade
1 large lemon, sliced
Into a ziplock bag add flour, 1/2 cup cheese, garlic powder and zest. Season chicken with salt and pepper and dredge chicken in flour mixture, pressing to adhere. Into a large saute pan, heat olive oil and a pat of butter. Add chicken and sear until golden brown, flip and cook other side of chicken to golden. Remove from pan and keep warm. Turn heat down and add another pat of butter, add garlic and cook a few minutes stirring, add spinach and cook a couple of minutes. Add stock, Dijon, cream and season with salt and pepper. Bring to a boil and reduce cream. Add lemon slices and continue cooking about 4 more minutes, stir in remaining cheese to melt and add back chicken along with any pan juices cook about 5 more minutes. Remove chicken to rimmed serving platter, pour over sauce and garnish with basil.
Spinach Pesto Pasta
Pesto
2 cups fresh baby spinach
1 cup fresh basil leaves
1/2 cup fresh parsley
6 Tbl. walnuts, lightly toasted
2 tsp. fresh lemon juice
salt and freshly ground black pepper
1/3 cup fresh Parmesan cheese, shredded
2 garlic cloves, rough chop
extra virgin olive oil
Pasta
1 lb. penne pasta
1 lb. fresh asparagus, cut into 2-inch pieces
1 Tbl. olive oil
1 Tbl. butter
2 lbs. large fresh shrimp, peeled and cleaned
pinch of red pepper flakes
fresh lemon juice
2 cups grape tomatoes
Fresh parsley, chopped (garnish)
Pesto; into a blender add ingredients and pulse to combine, slowly drizzle in olive oil until you get the desired consistency of pesto, not to thick, not too thin. Taste and adjust flavorings. Into a pot of boiling salted water add pasta and cook al dente, drain well. Into a large saute pan, add butter and oil and sprinkle shrimp with salt and pepper, add to pan and cook stirring about 3 minutes per side. Remove from pan, add asparagus and cook stirring about 4 minutes. Add pasta to pan and cook stirring about 1 minute, stir in cooked shrimp, red pepper flakes and tomatoes with a squeeze of fresh lemon juice, stir in enough pesto tossing to combine. Pour onto serving platter and garnish with parsley. Serve with hot garlic bread and a salad.
Maple Salmon with Potatoes
1/2 lb. baby Yukon Gold potatoes, halved
1/2 lb. Brussels sprouts, halved
salt and freshly ground black pepper
1/3 cup Dijon mustard
3 Tbl. pure maple syrup
1 lemon, juiced
2 garlic cloves, minced
pinch of red pepper flakes
4 (8 oz.) salmon fillets
Preheat oven to 400 degrees. Place halved potatoes and Brussels sprouts into a bowl and drizzle with some olive oil, season with salt and pepper. Place onto a baking sheet spreading out and bake about 20 minutes. Into a bowl whisk the mustard, syrup, lemon juice, garlic and red pepper flakes. Season salmon with salt and pepper and toss in the marinade to coat. Remove vegetables from oven and move to one side of pan. Add salmon fillets and return to oven baking about 12 to 15 more minutes depending on thickness of salmon. Remove vegetables to serving platter and add salmon. Garnish with extra lemon wedges.
Maple Salmon with Potatoes
1/2 lb. baby Yukon Gold potatoes, halved
1/2 lb. Brussels sprouts, halved
salt and freshly ground black pepper
1/3 cup Dijon mustard
3 Tbl. pure maple syrup
1 lemon, juiced
2 garlic cloves, minced
pinch of red pepper flakes
4 (8 oz.) salmon fillets
Preheat oven to 400 degrees. Place halved potatoes and Brussels sprouts into a bowl and drizzle with some olive oil, season with salt and pepper. Place onto a baking sheet spreading out and bake about 20 minutes. Into a bowl whisk the mustard, syrup, lemon juice, garlic and red pepper flakes. Season salmon with salt and pepper and toss in the marinade to coat. Remove vegetables from oven and move to one side of pan. Add salmon fillets and return to oven baking about 12 to 15 more minutes depending on thickness of salmon. Remove vegetables to serving platter and add salmon. Garnish with extra lemon wedges.
Chimichurri Chicken with Roasted Potatoes - had a similar dish at a restaurant recently and it was delicious
1 lb. fingerling potatoes, halved
extra virgin olive oil
8 skinless, boneless chicken breasts (or you could use thighs)
salt and freshly ground black pepper
Chimichurri sauce
Chimichurri sauce
1 red Fresno chile, halved crosswise
1 cup fresh parsley, rough chop
2 Tbl. fresh oregano
1/2 cup fresh cilantro, rough chop
2 Tbl. fresh oregano
1/2 cup fresh cilantro, rough chop
1 small shallot, chopped
3/4 cup olive oil
1/4 cup red wine vinegar
3/4 cup olive oil
1/4 cup red wine vinegar
2 Tbl. fresh lemon juice
4 large garlic cloves
Place potatoes into a large microwavable bowl with about 2 Tbl. water, cover with plastic wrap and microwave about 4 minutes. Into a large saute pan add 2 Tbl. oil and season chicken with salt and pepper. Cook chicken on both sides until cooked through, remove from pan and keep warm. Slice half the chile into thin slices and finely mince the remaining half. Add potatoes and chili slices to oil in pan and cook stirring about 4 minutes, season with salt and pepper, cooking and stirring to browned. Chimichurri sauce; place the minced chile, parsley, cilantro, oregano, shallots and garlic into a blender or food processor. Add salt, pepper, lemon juice and vinegar and process to smooth. Add the olive oil in a slow steady stream through hole in top of blender and pulse to combine. Place chicken and potatoes onto serving platter and drizzle over sauce, serve remaining sauce on side.
Stir-Fried Pork and Snow Peas
1 lb. pork tenderloin, trimmed and cut into 1-inch pieces
salt and freshly ground black pepper
4 Tbl. soy sauce
4 tsp. light brown sugar
2 Tbl. toasted sesame oil
1 large red pepper, pepper, seeded and sliced
4 cups snow peas, diagonally sliced
2 Tbl. sesame seeds, lightly toasted
Lime wedges
Fresh cilantro, rough chopped (garnish)
Cooked white rice (cook in chicken stock with a couple of sliced scallions and red pepper flakes)
Into a large saute pan add a good drizzle of oil along with pork, seasoned with salt and pepper. Cook stirring until browned and cooked through, remove from pan. Into a bowl whisk the soy and sugar, add sesame oil and whisk. Add bell pepper to pan and cook about 3 minutes stirring occasionally, add back pork and soy sauce mixture with snow peas, cooking a few minutes, stirring. Add cooked rice mixture to a large serving platter and pour over pork mixture. Garnish with sesame seeds, cilantro and lime wedges.
Panko Dijon Crusted Salmon
6 (8 oz.) salmon fillets, skinned about 1-inch thick
salt and freshly ground black pepper
2 cups Panko breadcrumbs
2 Tbl. olive oil
3 Tbl. fresh parsley, chopped
4 Tbl. Dijon
2 tsp. fresh thyme, chopped
2 tsp. fresh dill, chopped
Sauce
1/2 English cucumber, grated onto a clean kitchen towel or lots of paper towels, squeeze excess moisture
1/2 cup sour cream
1/2 cup plain Greek yogurt
2 tsp. fresh dill, chopped
2 garlic cloves, finely minced
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Preheat oven to 450 degrees. Place rinsed salmon onto a baking sheet lined with parchment paper. Sprinkle fillets with salt and pepper. Bake about 10 to 12 minutes or to desired doneness. Remove pan from oven. Turn on broiler. Into a bowl combine Panko, parsley, oil, thyme, dill and Dion, mixing to combine. Spoon Panko mixture evenly over cooked fish pressing down. Place under boiler for about 2 minutes to brown, be care you don't burn topping. Sauce; combine ingredients into a bowl and whisk to combine. Remove fish to serving platter and drizzle with sauce.
Asparagus, Snap Pea, Radish and Feta Salad
2 lbs. fresh asparagus trimmed and cut into 2-inch pieces
1 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
3 Tbl. olive oil
2 tsp. fresh thyme
2 tsp. honey, divided
1 cup feta cheese, large crumbles
2 cups fresh snap peas, sliced on diagonal
1 bunch red radishes, sliced
salt and freshly ground black pepper
Preheat oven to 425 degrees. Into a large pot of boiling salted water add asparagus and cook about 3 minutes, refresh in ice bath, pat dry with paper towels. Dressing; into a bowl whisk the zest, lemon juice, 3 Tbl. oil, 2 tsp. thyme and 2 tsp. honey, season with salt and pepper. Into a bowl add asparagus, snap peas and radishes toss with dressing and pour onto serving platter, sprinkle on feta cheese.
Strawberry Avocado Chicken Salad
Dressing
1/4 cup vegetable oil
2 tsp. fresh lime zest
3 Tbl. fresh lime juice
1 1/2 Tbl. honey
salt and freshly ground black pepper
Salad
1 large head Romaine lettuce, rinsed, spun dry and torn into pieces
2 boneless, skinless chicken breasts, grilled and thinly sliced
2 cups fresh strawberries, sliced
1/2 cup goat cheese, large crumbles
2 large avocados, peeled, pitted and sliced
1/2 large red onion, julienned
1/2 cup pecans, lightly toasted
Dressing; into a jar with lid add ingredients and shake well to combine, taste and season with salt an pepper. Salad; onto a large serving platter add romaine and drizzle with a little dressing tossing to combine. Top salad with grilled chicken slices, berries, goat cheese, red onion, pecans and avocado, drizzle over more dressing. Serve with warm croissants.
Luscious Lemon Tart
3/4 cup butter, soft
1/2 cup powdered sugar
1 1/2 cups all purpose flour
Filling
3/4 cup sugar
1 Tbl. fresh lemon zest
3/4 cup fresh lemon juice
3 whole eggs
3 egg yolks
4 oz. cream cheese, soft
1 Tbl. cornstarch
Preheat oven to 325 degrees. Into a large bowl of electric mixer cream butter and powdered sugar to smooth, beat in flour and press dough on bottom and sides of ungreased 11-inch fluted tart pan with removable bottom. Refrigerate 15 minutes. Line crust with foil and fill with dried beans, baking about 22 minutes to golden brown. Remove from oven and remove weights and foil. Filling; into a large bowl beat the sugar, zest, juice, eggs, yolks, cream cheese and cornstarch to blended, pour into crust and bake about 22 minutes. Remove to cooling rack. Chill and top with freshly whipped cream.
Flourless Chocolate Cake - I like mine piled with fresh raspberries and a dusting of powdered sugar, makes for a beautiful presentation
12 oz. dark chocolate, chopped (get good quality)
2 sticks unsalted butter
1 1/4 cups sugar
5 eggs
Fresh raspberries
powdered sugar
Preheat oven to 350 degrees. Into a saucepan add chocolate and butter and melt, remove from stove and let cool a little. Mix the sugar into the eggs and then mix into the chocolate/butter mixture. Pour batter into a greased 9-inch springform pan, wrap bottom of pan with heavy duty foil and place the pan into large roasting pan filling up with 1/2-inch hot water. Bake for about 50 to 70 minutes. Remove and let cool on wire rack, the place in refrigerator to chill. Serving; remove from pan and place onto a cake plate, pile on fresh raspberries and dust with powdered sugar.
Rhubarb and Strawberry Cobbler
Crust
2 cups all purpose flour
1/2 tsp. salt
2/3 cup canola oil
1/3 cup warm water
1 Tbl. whole milk
1 Tbl. sugar
Filling
1 1/3 cups sugar
1/3 cup all purpose flour
4 cups fresh rhubarb, sliced into 1/2-inch pieces
2 cups fresh strawberries, halved
2 Tbl. butter, cubed
Vanilla ice cream (for serving)
Preheat oven to 425 degrees. Into a bowl mix the sugar and flour, add fruit and toss to coat. Transfer to a greased 11x7 baking dish and dot with butter. Crust; into a bowl mix the flour and salt. Into another bowl whisk the oil and water and add to flour mixture stirring with a fork to form dough. Roll dough between two pieces of waxed paper to cover baking dish. Invert dough onto filling and peel away waxed paper. Crimp edges of dough around pan. Brush pastry with milk and sprinkle with sugar. Bake about 45 to 50 minutes to golden brown. Remove to cooling rack and serve with ice cream.
Lemon Brownies
1 cup unsalted butter, soft
1 1/2 cups sugar
2 Tbl. fresh lemon zest
4 eggs
2 Tbl. fresh lemon juice
1 1/2 cups all purpose flour
1 tsp. baking powder
Glaze
1 1/2 cups powdered sugar
3 Tbl. fresh lemon juice
3 Tbl. fresh lemon zest
Preheat oven to 350 degrees. Line a 13x9 baking pan with parchment paper. Into a large bowl whisk the flour and baking powder. Into a bowl of electric mixer beat the butter, sugar, lemon juice and zest to light and fluffy. Beat in eggs to combine. Gradually beat in dry ingredients to combine. Pour batter in prepared pan and bake about 25 to 28 minutes. Do not overbake. Remove to wire rack to cool completely. Into a bowl add glaze ingredients and whisk to combine. Pour over brownies spreading evenly, allow to harden.
Japanese Souffle Cake - light, airy and so delicious
7 oz. white chocolate, chopped (use a good quality)
1 (8 oz.) package cream cheese, soft
6 eggs, divided
Preheat oven to 350 degrees. Into a double boiler melt the chocolate and cream cheese and let cool a little before mixing in the egg yolks. Beat the egg whites into stiff peaks and gently fold into the chocolate/cream cheese mixture 1/3 at a time. Pour batter into a greased 8-inch springform pan, wrap bottom in heavy duty foil and place into a large roasting pan with about 1/2-inch hot water in roasting pan. Be careful you don't get any into the springform pan. Bake for 30 minutes, turn of the heat and let sit in closed oven for 15 minutes before removing and allowing to cool to room temperature.
Rhubarb and Cherry Crisp
1 cup sugar
3 Tbl. cornstarch
1 cup water
1 (21 oz.) can cherry pie filling (good quality)
1/2 tsp. almond extract
1 cup all purpose flour
1 cup rolled oats
1 cup brown sugar, packed
pinch of salt
1/2 cup butter
4 cups fresh rhubarb, chopped
1/4 cup chopped almonds or pecans
Ice cream or freshly whipped cream (for serving)
Preheat oven to 350 degrees. Grease a 13x9 baking dish. Into a saucepan, stir the sugar and cornstarch, stir in water cooking and stirring to bubbly and then stir 1 more minute. Stir in cherry pie filling and almond extract. Into a large bowl mix flour, oats, brown sugar and salt. Cut in butter to resembles coarse crumbs. Press 2 cups of mixture onto bottom of baking dish. Spoon rhubarb evenly over crust and spread with cherry mixture. Combine remaining crumbs and nuts and sprinkle on top. Bake for about 40 minutes. Remove and serve with ice cream or whipped cream or be wild and add both.
Perfect Lime Cheesecake with Meringue - love, love, love this!! This takes a little time, but well wroth the effort
Crust
1 1/2 cups graham cracker crumbs
1/2 cup brown sugar, packed
1 tsp. pure vanilla extract
5 Tbl. melted butter
2 key limes, zested
Cheesecake
16 oz. cream cheese, soft
1/2 cup sugar
1/4 cup sour cream
1 egg
1/2 cup heavy whipping cream
1/4 of a 14 oz. can sweetened condensed milk
2 tsp pure vanilla extract
2 Tbl. corn starch
2 key limes, zested
Key Lime Pie
3/4 of the 14 oz. sweetened condensed milk
4 egg yolks (save whites for meringue)
1/3 cup fresh key lime juice
Meringue
4 egg whites
1 tsp. cream of tartar (be sure it's fresh)
1 tsp. pure vanilla extract
1 cup sugar
Preheat oven to 325 degrees and grease a 9-inch spring form pan. Into a bowl add the graham crumbs, melted butter, vanilla zest and brown sugar, mixing well to combine. Spread crumb mixture in bottom and half way up sides of pan, pressing firmly. Filling; into a bowl of electric mixer beat cream cheese until fluffy. Add cornstarch and sugar mixing to combine. Beat in egg to combine. Add sour cream, vanilla, sweetened condensed milk and cream beating to combine. Add lime zest and mix with spatula to combine. Transfer batter to pan and spread evenly. Key lime pie layer; beat egg yolks with whisk attachment to light and fluffy about 5 minutes. Slowly pour in lime juice while mixing. Pour in condensed milk slowly beating for a couple of minutes, scape side of bowl and stir. Pour key lime mixture over cheesecake batter and spread evenly. Place in oven and bake for 20 minutes, after 15 minutes start making the meringue. Into a clean bowl of electric mixer with whisk attachment (make sure the bowl and beaters are very well dried out) add egg whites and cream of tartar and vanilla beating to soft peaks form then slowly add sugar and you beat, until stiff peaks form about 2 minutes. After cheesecake has baked 20 minutes, quickly top it with meringue sealing edges well with meringue. Bake an additional 25 minutes, turn off oven and open the door a little bit and let cheesecake rest for 10 minutes in oven. Take it out and place onto cooling rack to cool. Cover loosely with plastic wrap and refrigerate overnight. Before serving, gently loosen the meringue from rim of springform and gently run a sharp knife around sides of cheesecake to separate from pan. Now you can cut into this beauty and enjoy!
Bon Appetit
Asparagus, Snap Pea, Radish and Feta Salad
2 lbs. fresh asparagus trimmed and cut into 2-inch pieces
1 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
3 Tbl. olive oil
2 tsp. fresh thyme
2 tsp. honey, divided
1 cup feta cheese, large crumbles
2 cups fresh snap peas, sliced on diagonal
1 bunch red radishes, sliced
salt and freshly ground black pepper
Preheat oven to 425 degrees. Into a large pot of boiling salted water add asparagus and cook about 3 minutes, refresh in ice bath, pat dry with paper towels. Dressing; into a bowl whisk the zest, lemon juice, 3 Tbl. oil, 2 tsp. thyme and 2 tsp. honey, season with salt and pepper. Into a bowl add asparagus, snap peas and radishes toss with dressing and pour onto serving platter, sprinkle on feta cheese.
Strawberry Avocado Chicken Salad
Dressing
1/4 cup vegetable oil
2 tsp. fresh lime zest
3 Tbl. fresh lime juice
1 1/2 Tbl. honey
salt and freshly ground black pepper
Salad
1 large head Romaine lettuce, rinsed, spun dry and torn into pieces
2 boneless, skinless chicken breasts, grilled and thinly sliced
2 cups fresh strawberries, sliced
1/2 cup goat cheese, large crumbles
2 large avocados, peeled, pitted and sliced
1/2 large red onion, julienned
1/2 cup pecans, lightly toasted
Dressing; into a jar with lid add ingredients and shake well to combine, taste and season with salt an pepper. Salad; onto a large serving platter add romaine and drizzle with a little dressing tossing to combine. Top salad with grilled chicken slices, berries, goat cheese, red onion, pecans and avocado, drizzle over more dressing. Serve with warm croissants.
Luscious Lemon Tart
3/4 cup butter, soft
1/2 cup powdered sugar
1 1/2 cups all purpose flour
Filling
3/4 cup sugar
1 Tbl. fresh lemon zest
3/4 cup fresh lemon juice
3 whole eggs
3 egg yolks
4 oz. cream cheese, soft
1 Tbl. cornstarch
Preheat oven to 325 degrees. Into a large bowl of electric mixer cream butter and powdered sugar to smooth, beat in flour and press dough on bottom and sides of ungreased 11-inch fluted tart pan with removable bottom. Refrigerate 15 minutes. Line crust with foil and fill with dried beans, baking about 22 minutes to golden brown. Remove from oven and remove weights and foil. Filling; into a large bowl beat the sugar, zest, juice, eggs, yolks, cream cheese and cornstarch to blended, pour into crust and bake about 22 minutes. Remove to cooling rack. Chill and top with freshly whipped cream.
Flourless Chocolate Cake - I like mine piled with fresh raspberries and a dusting of powdered sugar, makes for a beautiful presentation
12 oz. dark chocolate, chopped (get good quality)
2 sticks unsalted butter
1 1/4 cups sugar
5 eggs
Fresh raspberries
powdered sugar
Preheat oven to 350 degrees. Into a saucepan add chocolate and butter and melt, remove from stove and let cool a little. Mix the sugar into the eggs and then mix into the chocolate/butter mixture. Pour batter into a greased 9-inch springform pan, wrap bottom of pan with heavy duty foil and place the pan into large roasting pan filling up with 1/2-inch hot water. Bake for about 50 to 70 minutes. Remove and let cool on wire rack, the place in refrigerator to chill. Serving; remove from pan and place onto a cake plate, pile on fresh raspberries and dust with powdered sugar.
Rhubarb and Strawberry Cobbler
Crust
2 cups all purpose flour
1/2 tsp. salt
2/3 cup canola oil
1/3 cup warm water
1 Tbl. whole milk
1 Tbl. sugar
Filling
1 1/3 cups sugar
1/3 cup all purpose flour
4 cups fresh rhubarb, sliced into 1/2-inch pieces
2 cups fresh strawberries, halved
2 Tbl. butter, cubed
Vanilla ice cream (for serving)
Preheat oven to 425 degrees. Into a bowl mix the sugar and flour, add fruit and toss to coat. Transfer to a greased 11x7 baking dish and dot with butter. Crust; into a bowl mix the flour and salt. Into another bowl whisk the oil and water and add to flour mixture stirring with a fork to form dough. Roll dough between two pieces of waxed paper to cover baking dish. Invert dough onto filling and peel away waxed paper. Crimp edges of dough around pan. Brush pastry with milk and sprinkle with sugar. Bake about 45 to 50 minutes to golden brown. Remove to cooling rack and serve with ice cream.
Lemon Brownies
1 cup unsalted butter, soft
1 1/2 cups sugar
2 Tbl. fresh lemon zest
4 eggs
2 Tbl. fresh lemon juice
1 1/2 cups all purpose flour
1 tsp. baking powder
Glaze
1 1/2 cups powdered sugar
3 Tbl. fresh lemon juice
3 Tbl. fresh lemon zest
Preheat oven to 350 degrees. Line a 13x9 baking pan with parchment paper. Into a large bowl whisk the flour and baking powder. Into a bowl of electric mixer beat the butter, sugar, lemon juice and zest to light and fluffy. Beat in eggs to combine. Gradually beat in dry ingredients to combine. Pour batter in prepared pan and bake about 25 to 28 minutes. Do not overbake. Remove to wire rack to cool completely. Into a bowl add glaze ingredients and whisk to combine. Pour over brownies spreading evenly, allow to harden.
Japanese Souffle Cake - light, airy and so delicious
7 oz. white chocolate, chopped (use a good quality)
1 (8 oz.) package cream cheese, soft
6 eggs, divided
Preheat oven to 350 degrees. Into a double boiler melt the chocolate and cream cheese and let cool a little before mixing in the egg yolks. Beat the egg whites into stiff peaks and gently fold into the chocolate/cream cheese mixture 1/3 at a time. Pour batter into a greased 8-inch springform pan, wrap bottom in heavy duty foil and place into a large roasting pan with about 1/2-inch hot water in roasting pan. Be careful you don't get any into the springform pan. Bake for 30 minutes, turn of the heat and let sit in closed oven for 15 minutes before removing and allowing to cool to room temperature.
Rhubarb and Cherry Crisp
1 cup sugar
3 Tbl. cornstarch
1 cup water
1 (21 oz.) can cherry pie filling (good quality)
1/2 tsp. almond extract
1 cup all purpose flour
1 cup rolled oats
1 cup brown sugar, packed
pinch of salt
1/2 cup butter
4 cups fresh rhubarb, chopped
1/4 cup chopped almonds or pecans
Ice cream or freshly whipped cream (for serving)
Preheat oven to 350 degrees. Grease a 13x9 baking dish. Into a saucepan, stir the sugar and cornstarch, stir in water cooking and stirring to bubbly and then stir 1 more minute. Stir in cherry pie filling and almond extract. Into a large bowl mix flour, oats, brown sugar and salt. Cut in butter to resembles coarse crumbs. Press 2 cups of mixture onto bottom of baking dish. Spoon rhubarb evenly over crust and spread with cherry mixture. Combine remaining crumbs and nuts and sprinkle on top. Bake for about 40 minutes. Remove and serve with ice cream or whipped cream or be wild and add both.
Perfect Lime Cheesecake with Meringue - love, love, love this!! This takes a little time, but well wroth the effort
Crust
1 1/2 cups graham cracker crumbs
1/2 cup brown sugar, packed
1 tsp. pure vanilla extract
5 Tbl. melted butter
2 key limes, zested
Cheesecake
16 oz. cream cheese, soft
1/2 cup sugar
1/4 cup sour cream
1 egg
1/2 cup heavy whipping cream
1/4 of a 14 oz. can sweetened condensed milk
2 tsp pure vanilla extract
2 Tbl. corn starch
2 key limes, zested
Key Lime Pie
3/4 of the 14 oz. sweetened condensed milk
4 egg yolks (save whites for meringue)
1/3 cup fresh key lime juice
Meringue
4 egg whites
1 tsp. cream of tartar (be sure it's fresh)
1 tsp. pure vanilla extract
1 cup sugar
Preheat oven to 325 degrees and grease a 9-inch spring form pan. Into a bowl add the graham crumbs, melted butter, vanilla zest and brown sugar, mixing well to combine. Spread crumb mixture in bottom and half way up sides of pan, pressing firmly. Filling; into a bowl of electric mixer beat cream cheese until fluffy. Add cornstarch and sugar mixing to combine. Beat in egg to combine. Add sour cream, vanilla, sweetened condensed milk and cream beating to combine. Add lime zest and mix with spatula to combine. Transfer batter to pan and spread evenly. Key lime pie layer; beat egg yolks with whisk attachment to light and fluffy about 5 minutes. Slowly pour in lime juice while mixing. Pour in condensed milk slowly beating for a couple of minutes, scape side of bowl and stir. Pour key lime mixture over cheesecake batter and spread evenly. Place in oven and bake for 20 minutes, after 15 minutes start making the meringue. Into a clean bowl of electric mixer with whisk attachment (make sure the bowl and beaters are very well dried out) add egg whites and cream of tartar and vanilla beating to soft peaks form then slowly add sugar and you beat, until stiff peaks form about 2 minutes. After cheesecake has baked 20 minutes, quickly top it with meringue sealing edges well with meringue. Bake an additional 25 minutes, turn off oven and open the door a little bit and let cheesecake rest for 10 minutes in oven. Take it out and place onto cooling rack to cool. Cover loosely with plastic wrap and refrigerate overnight. Before serving, gently loosen the meringue from rim of springform and gently run a sharp knife around sides of cheesecake to separate from pan. Now you can cut into this beauty and enjoy!
Bon Appetit
"Whoever claims to love God yet hates a brother or sister is a liar. For whoever does not love their brother and sister, whom they have seen, cannot love God,
whom they have not seen." - 1 John 4:2
"And may your hearts be fully committed to the LORD our God, to live by his decrees and obey his commands, as at this time." - 1 Kings 8:61
"Do your best to present yourself to God as one approved, a worker who does not need to be ashamed and who correctly handles the word of truth." - 2 Timothy 2:15
"I have fought the good fight, I have finished the race, I have kept the faith." - 2 Timothy 4:7
"Love the LORD your God with all your heart and with all your soul and with all your strength." - Deuteronomy 6:5
"Obey the LORD your God and follow his commands and decrees that I give you today." Deuteronomy 27:10
"Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up." Galatians 6:9
"When Jesus spoke again to the people, he said, "I am the light of the world. Whoever follows me will never walk in darkness, but will have the light of life." - John 8:12
"Commit to the LORD whatever you do, and he will establish your plans." -Proverbs 16:3
"Brethren, I do not regard myself as having laid hold of it yet; but one thing I do: forgetting what lies behind and reaching forward to what lies ahead, I press on toward the goal for the prize of the upward call of God in Christ Jesus." Philippians 3:13-14
